Berwick Lodge Primary School Recipe Book

RECIPE BOOK The Berwick Lodge Primary School Parents & Friends Association would like to thank the school community, parents and staff, without whom this would not have been possible.

INDEX DIPS, SOUPS AND STARTERS ................................................................................................................. 1 MINESTRONE SOUP...................................................................................................................................... 1 SAVOURY SALMON PATTIES ........................................................................................................................ 1 SPINACH DIP ................................................................................................................................................ 2 TOM’S SUPER EASY CHICKEN & CORN SOUP ............................................................................................. 2 BEEF............................................................................................................................................................... 3 BEEF LASAGNE WITH SNEAKY VEGETABLES .............................................................................................. 4 BEN’S FAVOURITE BEEF CHOW MEIN ......................................................................................................... 5 FLO’S MEATLOAF ........................................................................................................................................ 5 SHEPHERD’S PIE .......................................................................................................................................... 6 CHICKEN ...................................................................................................................................................... 7 BUSY DAY CHICKEN ................................................................................................................................... 8 CHICKEN BROTH WITH EGG NOODLES ........................................................................................................ 9 CHICKEN AND CELERY CASSEROLE .......................................................................................................... 10 CHICKEN COOKED WITH LENTILS & VEGETABLES (DHANSAK) ................................................................ 11 CHICKEN & POTATO CROQUETTES ........................................................................................................... 11 KAJU MA MARGHI (CHICKEN IN CASHEW NUTS) ..................................................................................... 12 MUSHROOM CHICKEN ............................................................................................................................... 13 EGGS ............................................................................................................................................................ 14 AKOORI (EGGS FOR BREAKFAST) .............................................................................................................. 14 CAEDENS QUICK QUICHE (NO PASTRY REQUIRED!)................................................................................... 15 CRACK’N EGG PIE ..................................................................................................................................... 16 EGGS BENEDICT ........................................................................................................................................ 17 IMPOSSIBLE PIE ......................................................................................................................................... 19 MARG’S COUNTRY QUICHE (AKA IMPOSSIBLE QUICHE) ......................................................................... 20 PASTRY-LESS QUICHE ............................................................................................................................... 21 QUICHE ...................................................................................................................................................... 22 FISH AND SEAFOOD................................................................................................................................ 23 GREEN FISH CURRY (RAS CHAWAL) ......................................................................................................... 23 MONIQUE’S NAN’S PRAWN RISOTTO ........................................................................................................ 25 PATRA NI MACHHI (FISH IN BANANA LEAF)............................................................................................. 26 PIZZA AND PASTA ................................................................................................................................... 28 ARDMONA TOMATO AND SALAMI PENNE PASTA ...................................................................................... 28 BEEF AND SPINACH LASAGNA ................................................................................................................... 29 EASY PIZZA ............................................................................................................................................... 30 LAMB PASTA ............................................................................................................................................. 31 PORK............................................................................................................................................................ 33 SAUSAGE ROLLS ........................................................................................................................................ 33 SLOW POACHED FIVE SPICE PORK BELLY SERVED ON ASIAN GREENS AND RICE .................................... 34 VEGETARIAN ............................................................................................................................................ 36 POTATO DAUPHINE.................................................................................................................................... 36

CAKES AND BAKES ................................................................................................................................. 37 ANDREA’S APRICOT BITES ........................................................................................................................ 37 APPLE DUMPLING ...................................................................................................................................... 38 BATMAN MISSILES .................................................................................................................................... 39 CHOCOLATE CHIP SLICE ............................................................................................................................ 40 CHOCOLATE PEPPERMINT PIE.................................................................................................................... 41 CUSTARD CAKE ......................................................................................................................................... 43 CARAMEL AND WHITE CHOC CHIP COOKIES............................................................................................. 44 CHOCOLATE SNOWCAP BISCUITS .............................................................................................................. 45 CHOCOLATE WEET BIX SLICE ................................................................................................................... 46 CUPCAKES ................................................................................................................................................. 47 DAIRY AND EGG FREE CHOCOLATE CAKE ................................................................................................ 48 DAMPER .................................................................................................................................................... 49 EASY MIX PAVLOVA ................................................................................................................................. 50 GUR CAKE (IRELAND) ............................................................................................................................... 51 JELLY SLICE .............................................................................................................................................. 53 LEMON COCONUT SLICE............................................................................................................................ 54 MAYONNAISE CHOCOLATE CAKE ............................................................................................................. 55 RICOTTA CHEESECAKE .............................................................................................................................. 57 SCONES ...................................................................................................................................................... 58 SHAZZA'S AWESOME JELLY SLICE............................................................................................................. 59

DIPS, SOUPS AND STARTERS Minestrone Soup Ingredients: 1 tbsp. oil 1 onion, diced 1 clove garlic, chopped 2 carrots, peeled and sliced 2 sticks celery, chopped 1 large potato, diced 1 medium zucchini, diced 2 rashers bacon, chopped ½ cup frozen peas ¼ cup macaroni 6 ½ cups beef stock 140g tomato paste OR small tin tomatoes dried oregano dried basil salt pepper fresh parsley small tin cannelloni beans (if desired)

Method: 1.

Heat oil, cook onion and garlic.

2.

Add bacon, carrots, celery and potato.

Toss lightly until bacon is cooked.

3.

Add tomato paste and stock. Bring to the boil, cover and then reduce heat and simmer for 40 minutes.

4.

Add macaroni, salt, pepper and herbs.

Add beans (if using).

5.

Serve with warm crusty bread.

Enjoy!

Submitted by Victoria Tsekouras, 3/4P

Savoury Salmon Patties Ingredients: 1 x 440g can of fish, drained and flaked

Method: 1.

Mix fish, onion, carrot, parsley, tomato paste, potatoes, egg and pepper until thoroughly combined. Form into eight even sized patties.

2.

Dust with flour, dip in egg and milk and coat with breadcrumbs.

3.

Deep fry in hot oil for 5-6 minutes or shallow fry until golden brown. Drain well.

4.

Serve with salad and lemon wedges.

1 onion, grated ½ cup grated carrot 2 tablespoons chopped parsley ¾ cup mashed potatoes 1 tablespoon tomato paste 1 egg, beaten pepper flour egg and milk bread crumbs oil for frying

Submitted jointly by Joshua, 6W, Zakk, 4M, Jayden, 4S and Bailey, 3/4D

Page 1

Spinach Dip Ingredients:

Method:

250g chopped spinach (frozen)

1. Cook frozen spinach in microwave for about 4 minutes.

400ml sour cream

2. Add the butter so that it melts through the spinach, then add all other ingredients and combine.

2-3 Tbsp mayonnaise 1 pkt spring vegetable soup 1-2 Tbsp butter

3. Refrigerate for at least an hour before serving.

Submitted by Luke Ramsay, 3/4K

Tom’s Super Easy Chicken & Corn Soup Ingredients:

Method:

1 litre vegetable stock (Campbells Real Stock brand)

Put all ingredients into a large pot and stir.

Simmer for 10 minutes and serve.

1 can of creamed corn Submitted by Tom Joyce, 1K

1 can of Corn Kernels 1 cooked BBQ chicken or leftover cooked chicken – skin removed, meat only, shredded or cut into small cubes 1 chicken stock cube

Page 2

BEEF

Page 3

Beef Lasagne with Sneaky Vegetables Ingredients:

Method:

Beef and Vegetable Sauce

Beef and Vegetable Sauce

1kg lean beef mince 1 medium onion, finely diced 3 teaspoons minced garlic 1 large carrot, grated 5 medium mushrooms, thinly sliced ½ red capsicum, finely diced 2 cans of crushed tomato with garlic and basil ½ teaspoon dried oregano 2 teaspoons of oil for frying

Cheese Sauce 2 tablespoons of butter 2 tablespoons of flour 2 cups of milk 6 tablespoons of grated tasty cheese

Assembly 1 packet of large instant lasagne noodles 1 cup grated tasty cheese 50 grams of baby spinach leaves, washed and stalks removed

1. Put oil in a large frypan and heat it, add crushed garlic, diced onion and oregano. Fry until onion is soft.

2. Add lean beef mince and cooked until browned off.

3. Add soy sauce and cook for 1 minute.

4. Add mushrooms, capsicum and grated carrot, cook until soft.

5. Add tomatoes, stir well and cook for a further 5 minutes.

6. Add the tomato sauce and let simmer on medium for 10 minutes.

Cheese Sauce 1.

Melt butter in a saucepan.

2.

Remove saucepan from heat, add flour and stir.

3.

On heat, cook mixture for 30 seconds, remove from heat again.

4.

Gradually add the milk to the flour mixture and stir until smooth.

Return to low heat and stir continually until sauce thickens, add grated cheese. Cook for another minute.

To Assemble Lasagne 1.

Layer noodles on the base of a large rectangular ovenproof dish.

2.

Add half the meat mixture and smooth out over the noodles.

3.

Add a layer of spinach leaves.

4.

Add a layer of cheese sauce.

5.

Then add a second layer of lasagne noodles.

6.

Add the final meat layer.

7.

Then another cheese sauce layer and finally top off the lasagne with a cup of grated tasty cheese.

8.

Bake at 190°c in a fan forced oven for 1 hour 15 minutes.

Slice and enjoy with a garden salad and garlic bread, yum!

Submitted by Matthew Blake, 6C

Page 4

Ben’s Favourite Beef Chow Mein Ingredients:

Method:

375 – 500g Mince Steak

1. Place noodle soup mix and hot water in a large saucepan, add meat and stir well.

Cook for 10 minutes or until meat is no longer pink.

1 packet Chicken Noodle Soup 1.5 cups Hot Water 2 Stalks of celery, sliced

4-5 button Mushrooms, sliced

2. Add all other ingredients, stir until boiling, then reduce to simmer and cover with lid.

Additional hot water may need to be added to prevent ingredients sticking to pan. Cook for 15 – 20 mins.

2 Tablespoons rice

3. Stir occasionally. Taste and adjust flavour.

2 teaspoons Soy Sauce

4. Serve.

1 Large Onion, Sliced 3 cups of finely sliced cabbage

2 Tablespoons Tomato Sauce ½ teaspoon curry powder

Submitted by Ben Joyce, 3/4R

1 teaspoon Salt 3 shakes Pepper Flo’s Meatloaf Ingredients: 500g sausage mince 500g mince beef 1 cup breadcrumbs 1 finely chopped onion 2 teasp curry powder salt and pepper to taste 1 tbsp chopped parsley 2 eggs ½ cup milk ½ cup water ¾ cup frozen peas and corn

Method (Sauce): Combine in saucepan, bring to the boil slowly, simmer for 5 minutes.

Method (Meatloaf): 1.

Combine all the ingredients in a bowl and mix well.

2.

Shape meat in a greased lasagne dish so that it doesn’t touch the sides of the dish.

3.

Cook in a moderate oven for 30 minutes, then pour over the sauce and cook for a further 45 minutes, basting often.

4.

Serve with mashed potato.

Sauce ½ cup water ½ cup tomato sauce ¼ cup brown sugar ¼ cup Worcestershire sauce 2 tbsp lemon juice 2 tbsp vinegar 1 teasp instant coffee 30g butter

Enjoy!

Submitted by Luke Ramsay, 3/4K

Page 5

Shepherd’s Pie Ingredients: 1 kg minced steak 1 large onion, finely chopped 1 carrot, grated ¼ cup frozen peas ¼ teaspoon mixed herbs 1 tablespoon tomato paste 1 tablespoon Worcestershire sauce 2 teaspoons soy sauce 1½ cups beef or chicken stock Salt and pepper 2 tablespoons plain flour ¼ cup water Topping 750g potatoes 1 tablespoon butter ¼ cup milk Salt and pepper

Method: 1.

Place mince in pan, cook over high heat, stirring until meat is well browned. Add onion and carrot.

2.

Cook until onion is transparent. Add peas, mixed herbs, tomato paste, Worcestershire sauce, soy sauce, stock and salt and pepper.

Mix well.

3.

Bring mixture to boil, reduce heat and simmer, covered for 25 minutes.

4.

Stir in blended flour and water until mixture boils and thickens.

5.

Reduce heat and simmer gently for 5 minutes.

Place mixture into ovenproof dish.

6.

Topping: Boil potatoes until tender. Drain and mash potato.

7.

Add butter and milk and beat until smooth and creamy. Season with salt and pepper.

8.

Spread potato evenly over meat and bake at 180°C for 45 minutes or until golden brown.

Submitted by Kaitlyn Stones, 3/4R

Page 6

CHICKEN

Page 7

Busy Day Chicken Ingredients:

Method:

2 cups mixed chopped vegetables (e.g.

Broccoli, cauliflower, zucchini, carrots)

1.

Arrange vegetables in base of lightly greased shallow baking dish or lasagne dish.

2.

Place chicken fillets on top of vegetables. Combine soup, mayonnaise and curry powder and spoon over chicken.

3.

Sprinkle with cheese, then a thin layer of breadcrumbs and dot with a little butter.

4.

Bake uncovered on 180 degrees (160 fan forced) for approx 1 hour.

Serve with rice.

6 skinless chicken fillets 440g can cream of chicken soup ½ cup mayonnaise 1 tsp. curry powder ½ cup grated tasty cheese breadcrumbs a little butter

Tip: I pre-cook carrots until just tender before adding to other vegetables.

Submitted by Aislin Selvey, Prep C Chicken Broth with Egg Noodles Ingredients:

Method:

1 free range chicken

1.

Put ingredients into pot, cover chicken and vegetables with water. Bring to boil.

2.

Bring down heat to simmer gently for 3 hours.

3.

Strain the soup from the chicken and vegetables.

4.

Cook some egg noodles and serve broth with noodles.

5.

Add chicken pieces into soup, or keep for sandwiches. The vegetables you can throw out.

2 unpeeled, whole carrots 2 celery sticks with leaves 1 brown onion 1 red onion whole head of garlic 1 swede 2tblspn Massel chicken stock 2tblspn salt egg noodles

This is perfect medicine for colds and flu’s.

Submitted by Whitney Karayiannis, PL

Page 8

Chicken and Celery Casserole Ingredients (Serves 4):: ½ cup plain flour 1kg chicken thigh fillets, chopped 60g butter, chopped 1 large brown onion, diced 4 rashers of bacon, diced (I’ve used ham instead of) 1 ½ cups water 410g can cream of celery soup 2 carrots, peeled and diced (I’ve substituted fresh veggies for frozen and just as good!)

3 celery sticks, diced ½ cup grated tasty cheese

Method: 1. Preheat oven to 180 degrees. Place flour, salt & pepper into a plastic bag. Shake to combine. Add chicken to bag and shake to coat. Place chicken into an 8-cup casserole dish in a single layer.

2. Melt butter in frying pan and cook onion and bacon until onion is soft. Add to chicken.

Add remaining flour (from bag) to frying pan and cook, stirring for about 1 minute.

3. Combine water and soup and pour into frying pan, stirring until mixture just comes to the boil. Pour over chicken, then add carrots and celery and stir to combine. Cover. Bake for 1 hour or until chicken is cooked through.

4. Remove lid and sprinkle with cheese. Bake, uncovered, for a further 10 mins or until cheese is melted.

5. Serve with rice.

Enjoy!

Submitted jointly by Liam White, 5E and Chloe White, 2M

Page 9

Chicken cooked with Lentils & Vegetables (Dhansak) (Can also be made with mutton) Ingredients (serves 6):

Method:

1.4kg chicken (or mutton) cut into 8 or more pieces/cubes

1.

Make a chicken/lamb stock with the bones.

2.

Wash the dal and soak it in water for 30 minutes.

3.

Put the dal and all the rest of the ingredients in a large cooking pot or pressure cooker together with 4 cups of water.

4.

Simmer until the dal and the vegetables are all very soft.

5.

Allow to cool slightly. Liquidise with the electric egg beater/blender to achieve a creamy consistency. Season with salt.

6.

Add chicken or lamb, simmer until the meat is cooked very well along with the dal and vegetables, adjust for salt, simmer for a couple of minutes then serve.

300g toor dal (whole oiled variety) 50g tamarind pulp ginger paste garlic paste 2 large onions, chopped 200g red pumpkin, chopped 150g aubergines (eggplant) chopped 1 cup fresh coriander, chopped 1 teaspoon turmeric powder 20 leaves of fresh mint salt 1 bunch spinach, chopped 3 teaspoons sambar powder 3 teaspoons dhansak masala powder 2 teaspoons cumin powder 2 teaspoons coriander powder

This is a very straightforward recipe for Dhansak.

2 teaspoons garam masala powder 2 teaspoons of red chilli paste OR red chilli powder 3 large tomatoes, chopped

Submitted by Darion Ghandi, 2M

5 green chilies, chopped 2 tablespoons tamarind paste OR 2 tablespoons mango powder juice of 1 lime

Page 10

Chicken & Potato Croquettes (kids love ‘em!)

Ingredients (makes 28 approx):

Method:

Béchamel sauce (80g butter, 1/3 cup flour, 300 ml milk)

1.

Place potatoes in small saucepan of salted water, boil and cook for 4-5 mins. Drain well.

2.

Mix potato, chicken, corn and parsley into béchamel sauce. Chill 1 hour, until firm.

3.

Shape 2 tablespoons of mixture into log shapes. Combine breadcrumbs and cheese in dish. Gently coat croquettes in flour, dip into egg, then roll in breadcrumb mixture.

Chill for 15 minutes.

4.

Heat oil in large saucepan on medium.

Cook croquettes in 4 batches for 5-6 minutes, turning until golden. Drain on paper towel and serve with mayonnaise and lemon.

*

It is important that mixture is chilled prior to cooking so croquettes stay together during cooking.

3 potatoes (peeled and chopped) 2 cups bbq chicken (chopped) 310g can corn kernels (drained) 2 tblspns parsley (chopped) 1 cup breadcrumbs 1/3 cup parmesan (grated) ½ cup plain flour 2 eggs (lightly beaten) Oil for frying Mayonnaise and lemon wedges to serve

Submitted by Ella Louise Smith, Prep C

Page 11

Kaju Ma Marghi (Chicken in Cashew Nuts) (Parsi Style - Bombay) Nuts are often used in Parsi recipes to give both body and flavour to a gravy. The recipe below is enriched with cashew nuts.

Ingredients (Serves 4): Chicken cut into 8 pieces (whole chicken) Garlic paste Ginger paste 1 large fine chopped onion Red chilly paste 2 teaspoons Cumin seeds powder 2 teaspoons Coriander powder 2 teaspoons Garam masala powder 25 cashew nuts ground to a paste 2 tablespoons tomato ketchup 1 teaspoon of sugar 2 teaspoons of salt Oil for cooking Method: 1.

Rub the ginger/garlic paste over the chicken pieces and allow to marinate for 2 hours.

2.

Heat oil in a pan and fry onions until golden brown.

3.

Add chilli paste, Cumin seeds powder, coriander powder, garam masala and cook for 5 minutes adding a little water if paste sticks to bottom of pan.

4.

Add chicken and cook for 10 minutes.

5.

Add 1 cup of water and salt and let this simmer for 15 minutes.

6.

Gradually add 3 cups of water as needed so that I cup gravy is left when chicken is cooked.

7.

When chicken is half cooked add cashew nut paste and continue simmering covered until the chicken is tender.

8.

Add tomato ketchup / sugar and cook for 5 more minutes before serving.

9.

Serve with potato chips.

Submitted by Darion Gandhi, 2M

Page 12

Mushroom Chicken Ingredients: 6 Chicken Breasts Oil 1 can mushroom soup 1 cup grated cheese 1 onion, chopped ½ small tub cream 1 can champignons, chopped salt and pepper if desired

Method: 1. Make soup as per directions on tin. Add onions, cheese, champignons and bring to the boil.

2. Simmer and add cream. Keep over low heat until it thickens.

3. Put chicken in moderate oven (180°c). When half cooked pour sauce over the top of the chicken fillets. Top with the extra cheese.

4. Cook in oven until chicken is cooked.

Submitted by Erynn Hartnett, 2Z.

Page 13

EGGS Akoori (Eggs for Breakfast)

Parsi Style – Bombay Akoorie eggs are good for Sunday breakfast and may also be served on toast as a savoury and on biscuits or bite size pieces of toast as cocktail eats.

Ingredients (serves 3): 4 eggs 2 large onions finely chopped 1 large bunch of coriander finely chopped 3 green chilies chopped 2 tomatoes finely chopped Salt to taste Vegetable oil 1 teaspoon Garlic paste 1 teaspoon Red chilly powder 1 teaspoon Coriander powder 1 teaspoon Cumin powder Method: 1.

Heat oil and fry onions until soft and tender not brown.

2.

Add coriander, chilies and tomato and blend all very well and cook for 5 minutes.

3.

Add all the remaining spices and cook for another 5 minutes. Remove pan from the fire.

4.

Break the eggs into a bowl and beat a few strokes and till whites and yolks are well blended.

5.

Add all to the cooked onion mixture and mix well.

6.

Add salt to taste.

7.

Return the pan to fire and cook slowly stirring all the time till the mixture is consistency of soft scrambled eggs.

8.

It is ready to serve.

Submitted by Darion Ghandi, 2M

Page 14

Caedens Quick Quiche (no pastry required!)

Ingredients: 4 eggs 1&1/2 cups milk 1/2 cup Self Raising flour 1 cup grated cheese 1 large zucchini grated

Method: 1.

Preheat oven to 180째c (160째c fan forced).

2.

Sift flour into a mixing bowl, then add milk, stir to combine.

3.

Lightly beat 4 eggs and add to mixture along with grated zucchini and cheese.

4.

Pour into a greased casserole dish or greased and lined cake tin.

5.

Bake for approx 40mins.

6.

Serve warm or cold, great with salad.

*

Variations include replacing zucchini with bacon/corn/spinach/carrot/ham/spring onion or tomato!

Submitted by Caeden Mills, 3/4P

Page 15

Crack’n Egg Pie Ingredients: 1 slice wholemeal bread 1 tsp. butter - combine 1/2 butter with 1/2 tsp. Worcestershire sauce and melt 1 egg 1 tsp. chopped spring onion 1 tsp. grated tasty cheese 1 tsp. chopped bacon Method: 1.

Preheat oven to 180°c.

2.

Spray muffin tin with oil.

3.

Lightly flatten bread with rolling pin and press into muffin tray.

4.

Brush with the mixture of butter and sauce.

5.

Crack egg into centre of bread case.

6.

Sprinkle with the bacon , cheese and spring onion.

7.

Add salt and pepper to taste.

8.

Bake at 180 for 20 min or until egg is set to liking.

x's the recipe for each egg made .. very yummy and very simple and looks good !!!!

Submitted by Daniel Wilson, 4S

Page 16

Eggs Benedict Ingredients: 4 slices of ham (or 4 slices of short back bacon) 2 English muffins, or 4 thin slices of white bread butter for frying and spreading 4 extra-large eggs 1 tbsp white vinegar 4 sprigs of parsley to garnish

Hollandaise Sauce 125g (4½ oz) butter 3 tbsp water 2 extra-large egg yolks salt and white pepper 1 tbsp lemon juice

Method: 1.

Cut the ham or bacon to fit the muffins, then fry the meat in a little butter. Split the muffins and toast them on one side only, or toast the bread on both sides and remove the crusts.

2.

To poach the eggs, bring approximately 7.5cm (3in) water to a slow boil in a frying pan, then add the vinegar.

3.

Break the eggs into the bubbling water. All four eggs can be poached together. Reduce the heat to a gentle simmer and poach for 4 minutes – the white should be set and the yolk soft. Transfer poached eggs to a bowl of hot water to keep warm.

4.

To make the Hollandaise sauce, melt the butter in a heavy-based saucepan. Set aside.

5.

In a separate, small saucepan, whisk together the water, egg yolks and seasoning. Place over low heat and cook for 3 minutes, stirring constantly.

6.

Remove from the heat, add cooled butter in a stream, and whisk. Stir in lemon juice.

7.

To assemble, top each muffin half of slice of toast with ham or bacon, then with a hot poached egg and lastly with Hollandaise sauce. Garnish with a sprig of parsley, or any other fresh herb of your choice, and serve at once on heated plates.

Page 17

Tip – replace ham or bacon with spinach leaves which have been washed, cooked, well drained and dried. Top the spinach with a piece of poached, smoked haddock, then with a poached egg, for a more substantial meal.

Submitted jointly by Joshua, 6W, Jayden, 4S, Zakk, 4M and Bailey, 3/4D

Page 18

Impossible Pie (Egg pie similar to a quiche but without pastry base) Ingredients: 1 cup flour chopped bacon chopped onion grated cheese 4 eggs 2 cups milk 1 tablespoon oil salt & pepper Method: 1.

Pre-heat oven to 180째c.

2.

Mix all ingredients together - pour into oven dish (approx. 30 x 20 x 5 cm).

3.

Bake 30-40 minutes.

Submitted jointly by Liam Bywater, 6P and Emily Bywater, 3D

Page 19

Marg’s Country Quiche (AKA Impossible Quiche) Ingredients: 5 eggs ¾ cup milk ¾ cup cream ½ cup grated tasty cheese ¾ cup chopped onion ½ cup chopped bacon or ham 1 tbsp. Parsley Salt & pepper 1 cup Robur Pastry Mix Method: 1.

Combine all ingredients in a bowl.

2.

Transfer to a greased, square casserole dish and bake at 180 – 200 degrees for 30mins, until golden (may need a little more depending on oven).

3.

The pastry drops to the bottom to form its own crust.

4.

Serve with a salad.

Enjoy!

Submitted jointly by Liam White, 5E and Chloe White, 2M

Page 20

Pastry-Less Quiche Ingredients: 4-5 eggs ½ cup pastry mix 1 ½ cups milk ¼ cup butter ½ cup cheese

Add anything you like: e.g. cooked bacon, onion, creamed corn, spring onions, grated carrot, grated zucchini

Method: 1.

Beat eggs, add pastry mix, milk & melted butter.

2.

Fold in cheese and all other ingredients. I sprinkle with a little extra cheese & chives.

3.

Cook in greased quiche dish for approx. 50 mins (moderate oven).

Submitted by Aislin Selvey, Prep C

Page 21

Quiche Ingredients: 3 eggs 1½ cups milk 1 chopped onion ¾ cup chopped bacon or ham ½ cup grated tasty cheese ¾ cup robor pastry mix

Method: 1.

Beat eggs.

2.

Add all other ingredients, mix well.

3.

Pour into dish and bake ¾ hour in moderate oven.

Submitted jointly by Joshua, 6W, Jayden, 4S, Zakk, 4M and Bailey, 3/4D

Page 22

FISH AND SEAFOOD Green Fish Curry (Ras Chawal) Parsi style - Bombay Ingredients (serves 2): 4 teaspoons lime juice Pinch of turmeric powder Salt to taste 350g fish fillets or slices ¼ (50g) fresh coconut, grated 5 green chilies 1 large onion, chopped 1 tablespoon poppy seeds 3 garlic cloves 25g cashew nuts 3 green cardamoms ¼ (1 teaspoon) mace or mace powder (Javitri) 1 teaspoon fennel seeds 2 cups coriander leaves 1 cup fresh mint leaves 2 teaspoons coriander powder 1 teaspoon oil 1 teaspoon sugar 1 teaspoon cumin seeds Method: 1.

Mix half the lime juice with turmeric pinch of salt and a little water and spread over the pieces of fish, leave the marinate for 30 minutes then wash off.

2.

Pound the poppy seeds in a mortar and pestle with a little water. In a blender grind together the coconut, chilies, onions, poppy seeds, garlic, cashew nuts, cardamoms, mace and fennel.

3.

Separately puree the coriander leaves/mint leaves.

4.

Heat the oil with the cumin seeds in a wide pan. When the cumin seeds begin to fry add the coriander powder paste. After 10 seconds add the coconut and spice paste and sauté

Page 23

for 10 minutes, stirring constantly – scraping any film that forms at the bottom of the pan and adding a little water if necessary.

5.

Add the pureed coriander leaves and salt to taste and stir. Add the sugar and remaining lime juice. Add 2 cups of water and bring to the boil

6.

Add the fish pieces and cook until done, about 15 minutes over a low to medium heat, depending on cut and size.

7.

If the fish is to be eaten by itself or just with side vegetables without any rice add very little water only.

Submitted by Darion Ghandi, 2M

Page 24

Monique’s Nan’s Prawn Risotto

Ingredients: 2 tablespoons butter 1 leak, washed and sliced 2 cloves garlic, sliced 1½ cups arborio rice 1½ litres chicken stock, heated ¼ cup sour cream juice of ½ lemon 12 green prawns, shelled and de-veined ¾ cup grated parmesan cheese ½ cup flat leafed parsley, chopped salt and pepper Method: 1.

Melt butter in a heavy-based saucepan and sauté leek and garlic until transparent.

2.

Add rice and stir until coated in butter mixture.

3.

Increase heat, add small amounts of chicken stock, stir until liquid is absorbed then add more stock. Keep stock simmering in the saucepan throughout the process.

4.

Continue cooking and stirring, adding stock as required until rice is cooked.

5.

Reduce heat, then add sour cream, lemon juice and prawns, stir through until prawns turn pink.

6.

Add parsley, parmesan, salt and pepper to taste.

7.

Let sit for 2 minutes before serving.

Submitted by Monique Jose, Grade 3P

Page 25

Patra Ni Machhi (Fish in Banana Leaf) Parsi Style – Bombay (Slices of fish coated with green coconut chutney wrapped in banana leaves and steamed)

A traditional dish at wedding dinners.

Ingredients (serves 6): 2 large Pomfrets weighing 800 grams 2 teaspoons salt 1 lime juice Coconut Chutney To prepare the Coconut Chutney grind all the following ingredients together in a mixer grinder: 1 fresh coconut grated 2 big fresh coriander leaves bunches roughly chopped 8 green chilies 2 teaspoons coriander powder 2 teaspoons cumin powder 2 teaspoons garam masala powder Sugar as required Lemon juice freshly squeezed Salt as required Banana Leaves, foil or butter paper Method: 1.

Cut the fish as desired into good sizes.

2.

Cut large enough portions of banana leaves/foil/butter paper whatsoever you are using to wrap each slice of fish separately.

3.

Hold each piece of the wrapping (banana leaf) over a flame for a few seconds to soften the leaf and the centre rib.

4.

Grease one side of each portion of the leaf or foil

5.

Using about 1 teaspoon of salt per fish – rub into each piece of fish.

6.

Coat each piece of fish with the prepared coconut chutney.

Page 26

7.

Lay a slice of fish on the greased slice of a piece of Banana leaf /foil / butter paper and roll it up. Tie with the thread.

8.

Do the same with all the other slices of fish and steam or bake the fish for 30 minutes or till the fish is cooked.

Submitted by Darion Gandhi, 2M

Page 27

PIZZA AND PASTA Ardmona Tomato and Salami Penne Pasta Ingredients (serves 4): 4 cups cooked penne pasta 150g pitted whole kalamata olives ½ small red onion, diced Fresh basil leaves 1 x 410g tin of Ardmona chopped tomatoes with basil and garlic 15 slices mild salami cut into strips 100g fetta cheese, cubed 4 medium sliced mushrooms 1 tab of butter for frying Pepper to taste Method: 1. Cook penne pasta as per packet instructions.

2. Melt the butter in a hot pan.

3. Add the onion and fry until soft.

4. Add the mushrooms and salami, cook until mushrooms soften.

5. Add Ardmona chopped tinned tomatoes with basil and garlic, cook for 2 minutes.

6. Stir in whole olives.

7. Add penne pasta to the sauce mixture and stir through until hot through.

8. Season to taste.

9. Remove from heat and add chopped basil and fetta cheese.

10. Serve in pasta bowls, topped with fresh basil leaves.

Bon appetite!

Submitted by Joshua Blake, 2Z

Page 28

Beef and Spinach Lasagna (This is like a two-layered lasagna – a traditional beef lasagna topped with a spinach/ricotta lasagna) Ingredients: 2 tblspn olive oil 500g mince steak 575g jar pasta sauce 500g smooth ricotta 250g frozen spinach, thawed and well-drained ¼ cup water 125 grated parmesan 250g large instant lasagne sheets Method: 1.

Heat oven to 200°c.

2.

Heat oil in a deep frying pan. Add mince and cook until browned, stirring constantly.

Add pasta sauce and simmer 3-4 minutes.

3.

Mix together ricotta, spinach, water and half the parmesan.

4.

Place 2 tablespoons of meat sauce into a greased 19cmx29cm baking dish. Top with two pasta sheets.

5.

Top with half meat sauce. Add two sheets of pasta. Spread with half of the spinach mix.

Repeat with remaining meat, pasta and spinach mix.

6.

Sprinkle with remaining parmesan.

7.

Bake 30-40 minutes.

8.

Serve with a green salad and garlic bread.

Enjoy!

Submitted by Victoria Tsekouras, 3/4P

Page 29

Easy Pizza

Ingredients: Dough 1 cup Self Raising flour 1/4 teaspoon salt 12 tablespoons (approx.) Greek Yoghurt

Topping 4 tablespoons Tomato salsa or pizza sauce 4 slices thin ham 3/4 cup Mozzarella cheese 1/2 a sliced red onion

Method: 1.

Preheat oven to 200째c (180째c fan forced)

2.

Sift flour and salt into a mixing bowl.

3.

Add six tablespoons of yoghurt, mix with a wooden spoon, and continue adding two more until a soft dough forms.

4.

No kneading OR rising required, instead roll out immediately onto a greased oven or pizza tray.

5.

Top with your choice of toppings, and bake for approx 12 minutes or until dough browned underneath.

Great served with tzaziki for dipping!

Submitted by Caeden Mills, 3/4P

Page 30

Lamb Pasta Prep time: 20mins plus 10 mins marinating Cook time: 1 hrs 20 mins Ingredients (Serves 4): 500g lean lamb shoulder diced 2-3 sprigs fresh rosemary 2-3 sprigs fresh thyme 50g cornflour 3 tbsp olive oil 1 red onion, chopped 1 leek, sliced into rings 2 chilies, red or green, seeds removed and finely chopped.

600ml vegetable stock 3 tbsp tomato puree 1 tbsp mint sauce 2 small sweet potatoes diced 2 carrots diced 400g whole wheat pasta Method: 1.

Preheat oven to 170째c.

2.

Put the lamb in a bowl and tear over the rosemary and thyme. Toss well and leave to marinate for 10 minutes. Sprinkle over the corn flour and toss again to coat the meat.

3.

Heat 2 tablespoons of the oil in a large ovenproof casserole and fry the meat in two batches until brown on all sides, remove from the casserole with a slotted spoon. In need just fry off in normal frypan and then transfer to casserole for the oven.

4.

Add the remaining oil to the pan and add the onion, leek and chilies. Fry for five minutes, until softened. Add the stock, tomato puree and mint sauce to the pan and stir well before adding the sweet potatoes, carrots and lamb. Bring to the boil, cover and put in the oven to cook for 1 hour.

5.

Bring a large pan of salted water to the boil, add the pasta and cook according to the packet instructions. Drain well then stir into the lamb and leave to rest for 5 minutes before serving.

Notes:

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* Any lamb cut suitable for casseroles is fine for this recipe. * Amount of oil is only a guide I only use as much as I actually need. * Try and use cornflour as this actually tenderises the meat.

If you don't want to use fresh chilies keep a jar of minced chilies in the fridge. 1 teaspoon = 1 chilli Submitted by Emily Craig, Prep L

Page 32

PORK Sausage Rolls Ingredients: 6 slices of bread 2 tablespoons of butter 3 thin pork sausages Method: 1.

Pre-heat oven to 180째c.

2.

Remove crusts from bread and flatten bread with a rolling pin.

3.

Boil sausages for about 6 minutes, allow to cool.

4.

Butter bread to edges, cut sausages in half and roll in bread. Secure with a toothpick and cut in half.

5.

Bake in oven until brown. Serve with tomato sauce.

Submitted jointly by Joshua, 6W, Zakk, 4M, Jayden, 4S and Bailey, 3/4D

Page 33

Slow Poached Five Spice Pork Belly Served on Asian Greens and Rice This requires overnight refrigeration.

Prep time: 30 mins Cooking time: 3 hrs Ingredients (serves 6): 1 kg boned Pork Belly 2 litres chicken stock 4 oranges juiced and 2 long slices of peel 1 dessert spoon fish sauce 1/2 cup ketjap manis 1/4 cup rice wine vinegar 1/2 cup brown sugar 2 star anise 3 cardamom pods 1 cinnamon quill 1 chilli sliced 1 dessert spoon sliced fresh garlic 1 dessert spoon sliced fresh ginger To Serve:

Jasmine Rice 1 bunch Bok Choy Method: 1.

Place all poaching ingredients into a large heavy based saucepan & bring to the boil.

2.

Place pork belly in pot skin side up, liquid should just cover, put sheet of baking paper over contents so it actually sits on the surface of the liquid and then cover with lid. You will need to keep an eye on this to ensure it stays down on the liquid as it poaches.

3.

Slow simmer on top of stove for at least 2 hrs until pork is tender. Turn off heat and leave for about 5-10 mins so the temperature starts to drop. This makes it a little safer to work with.

4.

Remove the pork from the stock. This may be tricky as it will be very tender. I usually use to sets of tongs to lift it out. Place on a plate with baking paper on it skin side down.

Wrap pork up in the paper to enclose. Gently weigh it down with another plate turned upside down.

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5.

This will almost create a "pod" for it. This helps compact the pork to make it easier the next day when cutting into portions.

6.

Refrigerate overnight.

7.

Place stock in the fridge in an airtight container overnight. Leave all poaching ingredients in the stock at this stage.

8.

The next day before starting the final process with the pork itself remove fat from stock & reduce the stock to about 1/2 the original liquid.

9.

Strain and reserve as the stock becomes the sauce you serve over the pork. Sometimes you may need to add a little extra ketjap manis at this time if it needs a little more sweetness or salt!

To Serve: 1.

Cut pork into 5 by 5 cm squares.

2.

Place skin side down in a lightly oiled pan & fry on low to crisp up skin.

3.

You can place pork, skin side up into a 200c oven to reheat at this point but usually the skin crisping process is more than enough.

4.

Serve with steamed jasmine rice, greens and a generous ladle of reduced sauce.

Note: •

I don't always use the entire 2 litres of stock, you need to make sure the pork is not sitting too high in the pot as this will make it too hard to keep the paper settled on the contents.

Usually I only use about 1½ litres.

•

Beware - the pork will spit a lot when crisping up. Put a lid on the frying pan if possible, checking closely on progress. Stand clear to avoid spatter burns.

•

The pork belly is very rich, but very tasty. You really only need 3- 4 little squares on each serve.

•

Prep and cooking times are my estimations only. It is definitely something that takes time but it is well worth the extra effort.

Submitted by Emily Craig, Prep L

Page 35

VEGETARIAN Potato Dauphine Ingredients (makes 35): 500g potatoes 3 eggs ½ cup water 30g butter ½ cup plain flour salt pepper oil for deep frying Method: 1.

Peel potatoes, cook until tender, drain well, mash well and then cool.

2.

Put water and butter in pan over a low heat and melt all the butter, bring to boil and stir in flour all at once, stir until mixture forms a ball and leaves the sides of the pan.

3.

Put in mixing bowl and allow to cool slightly.

4.

Beating at low speed, add beaten eggs, mixing well, then add mashed potato, salt, pepper and mix well.

5.

Spoon mixture into piping bag fitted with star tube, pipe into hot oil at about 2 inches long, cutting with knife. Fry until golden brown.

Submitted jointly by Joshua, 6W, Jayden, 4S, Zakk, 4M and Bailey, 3/4D

Page 36

CAKES AND BAKES Andrea’s Apricot Bites Ingredients: 2 packets Marie biscuits 2 family blocks Cadbury Caramello Chocolate 2 tins condensed milk 15 Angus Park soft ripened apricots Desiccated coconut

Method: 1.

Crush biscuits to fine crumbs.

2.

Chop chocolate and apricots into small pieces.

3.

Mix biscuit crumbs, chocolate, apricots and condensed milk in a large bowl.

4.

Shape into thick sausages and roll in coconut.

5.

Put in the fridge to cool overnight.

6.

Cut into bite sized pieces and store in an airtight container in the fridge.

Submitted jointly by James Douglas, 2Z and Amber Douglas, 1M

Page 37

Apple Dumpling Ingredients: 185g shortcrust pastry 6 cooking apples, peeled and cored milk to glaze caster sugar combine – grated rind of 1 lemon, 1/3 cup brown sugar and 12 cloves

Method: 1.

Pre-heat oven to 200°c.

2.

Divide pastry into 6 portions and roll each into round circle.

3.

Place an apple on each pastry round, fill cavity with combined ingredients.

4.

Enclose with pastry, sealing edges with water.

5.

Place dumplings, join downwards, onto a greased baking tray. Brush with milk and dredge with caster sugar.

6.

Bake in upper half of an oven for 30 minutes.

Submitted jointly by Joshua, 6W, Zakk, 4M, Jayden, 4S and Bailey, 3/4D

Page 38

Batman Missiles Ingredients (makes about 24): 2 cups Kellogs Rice Bubbles ¾ cup icing sugar ½ cup sultanas ¼ cup chopped glace cherries 1 tablespoon cocoa 125g copra, melted ½ cup condensed milk ½ teaspoon vanilla essence 1½ cups of mixed nuts (or hundreds and thousands or coconut) to roll in Method: 1.

Combine rice bubbles, icing sugar, sultanas, cherries and cocoa in a large bowl and mix well.

2.

Add cooled copha, condensed milk and vanilla essence and combine well.

3.

Form into uneven balls and roll in nuts (or coconut or hundreds and thousands).

4.

Refrigerate until set.

5.

Store in an airtight container in the fridge.

Submitted jointly by Joshua, 6W, Zakk, 4M, Jayden, 4S and Bailey, 3/4D

Page 39

Chocolate Chip Slice Ingredients: 1 cup SR flour ½ cup brown sugar ½ cup coconut 2 tablespoons cocoa 1 tin condensed milk 125g butter 125g chocolate, chopped Method: 1.

Pre-heat oven to 180°c.

2.

Mix all the ingredients in a bowl then press out in a slice tin 25cm x 15cm lined with grease-proof paper.

3.

Bake for 30 minutes.

4.

Slice when cool.

Submitted by Sarah Grimison, 5J

Page 40

Chocolate Peppermint Pie Ingredients:

Biscuit crust 185g (6 oz.) plain sweet biscuits 90g (3 oz.) butter 2 tablespoons cocoa

Filling 205g (8 oz.) packaged cream cheese 1/3 cup castor sugar 1 teaspoon gelatine 2 tablespoons water 1 cup cream ½ teaspoon vanilla 125g (4 oz.) chocolate peppermint after-dinner biscuits 2 tablespoons water, extra

Method:

Biscuit crust 1.

Crush biscuits very finely, place biscuit crumbs and sifted cocoa into bowl.

2.

Add melted butter, mix well.

3.

Press biscuit mixture over base and sides of lightly greased 23cm (9 in.) flan tin.

Refrigerate while preparing filling.

Filling 1.

Beat cream cheese and sugar in bowl until light and fluffy

2.

Combine gelatine and water in bowl, stand over saucepan of simmering water until gelatine is dissolved, allow to become cold.

3.

Add gelatine mixture to cream cheese, beat until combined.

4.

Beat cream in bowl until soft peaks form, fold into cream cheese mixture with vanilla.

Spoon into crumb crust.

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5.

Place chocolate mints and extra water in top of double saucepan over simmering water, stir until chocolate is melted. Swirl chocolate mixture lightly through cream cheese filling.

6.

Refrigerate until ready to serve. If desired, decorate with whipped cream.

Submitted jointly by Joshua, 6W, Zakk, 4M, Jayden, 4S and Bailey, 3/4D

Page 42

Custard Cake

Ingredients 2 cups self-raising flour 2 cups castor sugar 4 tablespoons custard powder 4 eggs 1 cup of milk 250g fairy margarine

Method 1.

Preheat oven to 180째c.

2.

Beat together sugar and margarine until light and creamy.

3.

Add eggs.

4.

Mix all the dry ingredients together.

5.

Add egg, sugar and margarine mix.

6.

Beat together for a few minutes.

7.

Spoon into cupcakes or cake tin.

8.

Cook for either 15 minutes for cupcakes or 30-40 minutes for cake or until cooked in the middle.

Submitted by Erynn Hartnett, 2Z.

Page 43

Caramel and White Choc Chip Cookies Ingredients: 125g softened unsalted butter (or margarine) 90g brown sugar 90g caster sugar 1 egg 125g Nestle Top ‘n’ Fill Caramel (can use chocolate spread or peanut butter) 2-3 drops of vanilla essence 200g plain flour, sifted (add additional 30g flour when not using cocoa) ½ teaspoon baking powder, sifted 150g white chocolate chips (can use milk or dark choc chips, nuts or dried fruit) (30g cocoa, sifted – if making chocolate cookies)

Method: 1. Preheat oven to 180C. 2. Cream the butter and both kinds of sugar together in a large bowl until the mixture turns creamy.

3. Still using the electric beater, beat the egg, caramel and vanilla essence into the creamed mixture until fully mixed in.

4. Add the sifted flour, baking powder (and cocoa if using) into the creamed mixture and stir gently with a wooden spoon.

5. Stir in the chocolate chips.

6. Place heaped spoonfuls on the cookie tray, allowing room to spread.

7. Bake for approximately 14 minutes. Leave the cooked cookies on the trays to set before transferring to cooling racks.

As you can see, you can make lots of different variations to these cookies, just by adding different flavoured spread (caramel, chocolate or peanut butter), adding or subtracting cocoa and using different chips (white, milk or dark chocolate, nuts, dried fruit or sprinkles)

Submitted by Lachlan Robertson, 5L

Page 44

Chocolate Snowcap Biscuits Ingredients: 100g soft butter 150g granulated sugar 2 medium eggs ½ tsp. vanilla extract 160g plain flour 30g cocoa powder ½ tsp. baking powder pinch of salt 60g icing sugar Method: 1.

With an electric mixer beat butter and sugar until pale. Add eggs one at a time, beating well, then vanilla extract.

2.

Sift in the flour, cocoa powder, baking powder and salt, working with a rubber spatula until smooth. Cover and chill for 2 hours.

3.

Pre-heat oven to 170°c.

4.

Place the icing sugar in a shallow bowl. Take a tablespoon of the mixture and roll into a ball. Roll in the icing sugar until heavily coated.

5.

Place on a baking tray lined with greaseproof paper, leaving room for spreading, and bake for 14-15 minutes until firm outside but still a little squidgy inside. Leave to cool on the tray for 5 minutes then cool completely on a wire rack.

Submitted by Chloe Hastings, 5L

Page 45

Chocolate Weet Bix Slice Ingredients: 1 cup crushed weet-bix 1 cup of coconut 1 cup of self-raising flour ½ cup caster sugar 1 tablespoon cocoa powder 125g butter 1 tablespoon golden syrup Method: 1.

Preheat oven to 180°c (160°c fan forced).

2.

Line your slice tin with baking paper.

3.

Sift self-raising flour and cocoa powder.

4.

Add weet bix, coconut and caster sugar, mix together.

5.

Melt butter with golden syrup, add to dry ingredients.

6.

Mix well and press into slice tin.

7.

Bake for 12-15 minutes until golden.

8.

Leave in tin until cold.

9.

Ice with chocolate icing and sprinkle with coconut.

Submitted by Chloe Hastings, 5L

Page 46

Cupcakes Ingredients: 60g butter ½ cup castor sugar 1 egg, slightly beaten 1 cup SR flour 1/3 cup milk ¼ tsp. vanilla essence pinch of salt Method: 1.

Heat oven to 180°c.

2.

Line patty tins with cup cake papers.

3.

Cream butter and sugar together until pale and creamy.

4.

Add egg a little at a time, beat well.

5.

Sift flour and salt together. Add to mix alternately with milk. Fold together lightly.

6.

Add essence.

7.

Spoon mixture into patty cases (about ¾ full). Bake until golden – about 15 minutes.

8.

Cool on a wire rack.

9.

Ice and decorate.

Enjoy!

Submitted by Victoria Tsekouras, 3/4P

Page 47

Dairy and Egg Free Chocolate Cake Ingredients: 170g Tablelands dairy free spread 1½ cups brown sugar Equivalent of 2 eggs using Organ No Egg

(i.e.: 2 teaspoons of powder and 4 tablespoons of water, mixed thoroughly) 1½ teaspoons bicarbonate of soda 1½ cups soy milk 2¼ cups plain flour, sifted 3 teaspoons baking powder, sifted ½ cup cocoa, sifted Method: 1.

Preheat oven to 160C.

2.

Using a big bowl, beat the dairy free spread and sugar with electric beater until pale and creamy.

3.

Gradually add the Organ No Egg mixture and beat well.

4.

Dissolve the bicarbonate of soda in the milk and add alternately to the mixture with the sifted plain flour, baking powder and cocoa. Beat until combined

5.

Spoon into a 22cm square cake tin lined with baking paper.

6.

Bake for 1 hour or until cooked when tested with a skewer. Cool on a wire rack.

This cake retains its height and a good firm consistency despite the lack of egg and butter, making it ideal for birthday cakes which need to be shaped.

Submitted by Thomas Robertson, 2L

Page 48

Damper

Ingredients: 1 cup Self Raising flour Pinch of Salt Approx 2/3 of a cup Milk Grated parmesan cheese

Method: 1.

Preheat oven to 180째 (160째 fan forced)

2.

Sift flour and salt into mixing bowl.

3.

Add splashes of milk, mixing with a wooden spoon, to make a gluggy wet mixture that will stand.

4.

Pour into a mound in the centre of a lined oven tray, sprinkle with parmesan cheese.

5.

Bake for 25mins, or until knife comes out clean when tested.

6.

Slice and serve warm with butter.

Variations include adding grated cheese/sundried tomato or baby spinach leaves (or all 3) when mixing.

Submitted by Caeden Mills, 3/4P

Page 49

Easy Mix Pavlova Ingredients: 6 egg whites (room temperature) 2 cups caster sugar 2 teaspoons cornflour 2 teaspoons vanilla essence 2 teaspoons vinegar 4 tablespoons boiling water

Method: 1.

Pre-heat oven to 150°c.

2.

Blend first five ingredients together slightly. Then add the 4 tablespoons of boiling water.

Beat on high speed for 20 minutes.

3.

Pile mixture on tray lined with baking paper, making it approx 8� in diameter.

4.

Bake at 150 degrees for 15 mins; then lower temperature to 87 degrees for extra 1 hour.

5.

Leave in oven to cool.

Submitted by Aislin Selvey, Prep C

Page 50

Gur Cake (Ireland) Ingredients: 8 slices of stale bread or cake (almost any kind: raisin bread would work well in this) 75g / 2/3 cup plain (all-purpose) flour 2 teaspoons mixed (apple pie) spice Pinch of salt 1/2 teaspoon baking powder 115g / generous 1/2 cup granulated sugar, plus more for sprinkling 175g / 3/4 cup currants or mixed dried fruit 50g / 1/4 cup butter, melted 1 egg, lightly beaten milk to mix For the shortcrust pastry: 225g / 2 cups plain (all-purpose) flour 1/2 teaspoon salt 115g / 1/2 cup butter Method: 1.

To make the shortcrust pastry: Mix together the plain flour, salt and butter in a large mixing bowl. Using fingertips or a pastry cutter, rub the butter into the flour until the mixture resembles fine breadcrumbs.

2.

Mix in 2-3 tablespoons cold water and knead the mixture lightly to form a firm dough.

Wrap the dough in plastic wrap / clingfilm and chill in the refrigerator for 30 minutes.

3.

Preheat the oven to 190째C/375F/ gas mark 5 and flour a square baking tin / baking pan.

4.

Remove the crusts from the bread and make the remainder into crumbs. If using cake, make that into crumbs. Put the crumbs into a mixing bowl with the flour, salt, baking powder, mixed (apple pie) spice, sugar and dried fruit. Mix well to combine.

5.

Add the butter and egg to the dry ingredients with enough milk to make a fairly stiff, spreadable mixture.

6.

Roll out the pastry, and using the baking pan / tin as a guide, cut out one piece of pastry to make the lid. Use the rest, re-rolled as necessary, to line the base of the pan/tin. Spread the pastry with the mixture: then cover with the pastry lid.

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7.

Make diagonal slashes across the top. Bake in the oven for 50-60 minutes, until golden.

Sprinkle with sugar and leave to cool in the tin.

Submitted by Aimee Hyde, 2B

Page 52

Jelly Slice Ingredients:

Base 1 x 225g packet Marie Biscuits, crushed 185gm butter, melted

Lemon Layer 1 x 400g tin condensed milk juice of 2 lemons 2 teaspoons gelatine dissolved in ¾ cup boiling water

Topping 1 packet red jelly crystals ¼ cup boiling water Method:

Base Mix crushed biscuits and melted butter. Press into the base of a 25x15cm (10” x 6”) slice tray.

Lemon Layer Blend condensed milk with lemon juice and dissolved gelatine. Spread over the base and refrigerate until set.

Jelly Make up according to directions on the packet. Cool before pouring over the slice. Chill until set. Cut into squares to serve.

Submitted jointly by Joshua, 6W, Zakk, 4M, Jayden, 4S and Bailey, 3/4D

Page 53

Lemon Coconut Slice Ingredients: 1 cup SR flour 1 cup coconut ½ cup brown sugar ½ cup melted butter Method:

1. Mix dry ingredients together then pour in the melted butter and combine.

2. Press into a greased slice tin and bake in a moderate oven for 20 minutes. Ice with lemon icing while still warm and sprinkle with more coconut.

Submitted by Kyle Ramsay, 6W

Page 54

Mayonnaise Chocolate Cake (South Africa) Ingredients: Batter: 750ml cake (plain) flour 200 ml cocoa powder 375 ml caster sugar 5ml (1 teaspoon) salt 1 1/2 teaspoons bicarbonate of soda 375ml cold water 1 teaspoon vanilla essence 275 ml mayonnaise.

Icing: 250 ml fresh cream (full fat!!!)

1 tablespoon caster sugar 1/2 teaspoon vanilla essence strawberry jam fresh strawberries.

Method: Cake:

1.

Preheat oven to 180째c. Grease two 20cm cake tins.

2.

Sift together dry ingredients twice (since I'm lazy I only did it once, and that was fine).

3.

Mix water, vanilla essence and mayonnaise and add slowly to dry ingredients.

4.

Mix well, taking care not to overmix. (I used a spoon for this, not a mixer)

5.

Divide batter between the 2 cake tins and bake in preheated oven for 30-45 minutes (or until skewer comes out clean). let cool completely.

Icing: 1.

Whip cream until stiff and beat in sugar and vanilla.

2.

Thinly spread one of the cake layers with jam, followed by a layer of cream.

3.

Put the other cake layer on top and spoon remaining cream on top, decorate with strawberries.

OR (And that was actually a bit of a hit), 1.

Whip your LOW fat cream until you realise it won't get stiff (ideally this will be before it curdles),

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2.

Put it in blender together with strawberries (I also used some frozen berries, but with summer around the corner would use fresh raspberries and blueberries) until it's a nice fruity creamy liquid, and pour that over your cake. I think if the cake was still warm it would be even better... very yummy! Mayonnaise makes the baked cakes look really yummy and chocolatey, but not as sweet as your average chocolate cake. And, it's one of the quickest cakes I've ever made!

Enjoy!

Submitted jointly by Cathryn Hallman, 2B, Ben Hallman, 3P and Steven Hallman, 6P

Page 56

Ricotta Cheesecake Ingredients (dough): 90g unsalted butter ¼ cup sugar 1 egg, beaten 1¼ plain flour ¼ cup SR flour Method (dough): 1.

Put ingredients into food processor, process until dough.

2.

Put into fridge for ½ hour.

3.

Roll out and put into pastry tin.

4.

Bake in moderate oven for 10-15 minutes.

Ingredients (filling): 1kg low fat ricotta cheese 1 cup castor sugar 5 eggs 1tbspn finely grated lemon rind ¼ cup lemon juice 1 tblspn vanilla extract Method (filling): 1.

Blend ingredients in food processor.

2.

Pour onto pastry.

3.

Put back into oven, approx. 170°c fan-forced for approx. 1½ - 2 hours.

Submitted by Halinka Karayiannis, PL

Page 57

Scones Ingredients: 3 cups SR flour 1 cup cream 1 cup of lemonade

Method: 1.

Pre-heat oven to 220째c.

2.

Mix all ingredients together.

3.

Cook for 10-15 minutes.

Submitted jointly by Joshua, 6W, Zakk, 4M, Jayden, 4S and Bailey, 3/4D

Page 58

Shazza's Awesome Jelly Slice Ingredients: 1 pkt marie biscuits 1 400g condensed milk 1 pkt jelly 3 teaspoons gelatine, boiling water to dissolve 70g butter ( melted ) vanilla essence Method: 1.

Crush biscuits in blender, mix with melted butter and put in a slice dish in the fridge until cold.

2.

In a separate bowl blend the condensed milk and vanilla essence and dissolved gelatine.

3.

Pour over the biscuit mix and place in the fridge to set.

4.

Make up the jelly as directed and once the condensed milk mix has set pour the jelly over the top and place in the fridge for a few hours until set.

Enjoy!

Submitted by Apryl Cleary, 1C

Page 59