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GUIDE TO STUDENT COOKING G UDI eDs i E g n eTd O a n dSwTr iU t t eD nE b yNBT r i t tC a nO y LO a nK e ING Designed and written by Brittany Lane
ŠDesigned and written by Brittany Lane
INTRO Whether we’re living on a loan from the government, parents, or distant-relatives, it’s usually pretty hard to pay for living while you’re a student. Between rent, course books, Wi-Fi and subscriptions to various TV shows there’s not always enough time and money for cooking a decent meal that keeps you full, healthy and just tastes pretty good! Living on a loan is here to make your wildest dreams come true… in the kitchen. This recipe book is not your average cookbook it’s a guide to how eat well, eat often and eat all you can!
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GUIDE TO STUDENT COOKING Designed and written by Brittany Lane
Living on a Loan recipe book.indd 1
27/10/15 12:59 pm
Contents 6
Help me!!!
7
Shopping tips
8
Equipment checklist
14
Essentials food
18
Substitutions
20
COOKING TERMS AND METHODS
25
Recipes
27
Hangover cures
43
Midday Munchies
57
snack Attacks
71
The Main Event
87
Let’s get (oven) Baked
99
Dying For Dessert
110
END
5
HELP ME!!! Where the heck do I start? Well start here first. This help section will guide you through what you need to have in your cupboards to cook, where to go and buy the cheapest ingredients, cooking methods and terms, safety tips
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Shopping Tips 1. Write a list. Live by the list, die by the list. 2. Never go food shopping on an empty stomach, because you’ll be craving ten different things all at once and realise you didn’t need any of them. 3. Never buy the expensive products just because it’s the most popular brand. 4. Basic stuff is just as good as the expensive stuff. Milk is milk, all comes from the same cow. 5. If you get to the checkout and don’t have enough cash, put the beers back. 6. Always walk around the outside aisles of the store. The backbone of all you need is here. You can’t live without a backbone. 7. Don’t be afraid of the Reduced to Clear sticker! 8. Save $2 to treat yourself. You deserve a reward after the rigorous chore of shopping for food. 9. Buy in bulk. It’ll save your life in the long run and means you won’t need to go back to the supermarket for more.
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10. Don’t buy food that’s pre-prepared just because it’s easier. How hard is it really to grate your own cheese?
11. Finally, don’t wait until you need to cook to go shopping. Finding out that you don’t have eggs to make an omelet isn’t the best. Do it in advance.
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Equipment Checklist To cook you have to have something to cook the food in or if you’re someone that like to go caveman then this is probably not the guide for you sorry. So if you’re a 21st century student wanting to cook your food properly then you’re going to need a few things and that doesn’t include an avocado slicer or a special banana holder (yes those exist).
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Fry Pan
You’ll want to have a few of these especially when the one from last night is still “soaking in the sink”. Preferably non-stick but maybe wait for a Briscoes sale for that.
Sauce Pan
A sauce pan is great for liquidy dishes and you’ll want to get 2 for when you want to get some multi-tasking practice.
Pot
A metal one of course and large one too is a great investment for those big meals cooking for your mates.
Cake pan / Pie Dish
A cake pan is good when you want to bake a cake and who doesn’t like cake?? But If you don’t then there’s always pie!
Oven Tray
This is essential for those times when there’s an impromptu get together and you want to cook up a batch of hot chips. Oven trays come with an oven usually so hopefully you’ve already got one of those!
Blender
A blender is great to have but it’s not completely essential unless you’re going through a juice cleanse stage in your life of protein shake faze.
Kettle
If you don’t have one of these then you’re screwed. Basically this holds all you’re late night essay writing coffee’s, 2 minute noodle back up dinners and that water for the tea when your parents or landlord visits.
Mini Chef's Knife
This little baby knife is great for cutting up small things like fruit and veggies.
Granton Edge Knife
Anything that needs to be cut, this is your knife. It’s not too big and not too small so it’s great for most jobs but when it come to big pieces of meat for example leave that to the big one.
Bread Knife
A bread knife has a serrated edge (jagged) which easily cuts through bread.
Meat Cleaver
Good for big pieces of meat and to look scary. Always make sure you clean properly after using it for meat.
Chef’s / Carving Knife
The big scary carving knife isn’t actually that scary when you know how to use it. This knife will cut through anything so do be responsible!
Pizza Slicer
If it’s not already sliced this is a great investment because it’s awesome and everyone loves a good pizza slice.
Peeler
Great for peeling any root veggies. Don’t try and use this for bananas though, it’s not that effective.
Tongs
Tongs can be used for cooking or serving.
Fish Slicer / Spatula
Whatever you want to call it it’s something you have to have in your kitchen because how on earth are you going to flip a perfect pancake unless you’re a pro at flipping it in the air.
Ladle
A ladle isn’t completely necessary but it looks cool and it’s easier to serve soup, pour pancake batter and for pouring punch.
Rubber Spatula
When you wan to get that little last bit of mixture from the bowl a rubber spatula is the best for this.
Masher
For making those smooth mashed potatoes and if you can’t find a spoon and it’s the only thing that’s clean you can try to use it to mix stuff.
Pasta Fork
This spiky looking utensil is good for mixing pasta while it’s cooking and to serve it.
Wooden Spoon
Always good to have a few of these because they’re good for everything (in the kitchen). Stirring food on the stove or mixing ingredients in a bowl.
Whisk
These are essential for making the best scrambled eggs! A whisk is usually used in liquid mixtures.
Spoon Drainer
These aren’t the most important thing but they are quite useful for spooning out steamed veggies and boiled potatoes.
Chopping board
You’ll be using this a lot when you’re cooking as it’s not only good for cutting up and using for prep but great to put hot dishes on and even to serve food on. But make sure you always disinfect after using it for any meat products.
Measuring spoons
These are essential when you’re baking and using certain spices (e.g. putting more chilli powder than you need) but other times for oil or butter you can just save the dishes and make a responsible estimate.
Measuring cups
These are essential for baking and cooking. You want to have a whole set so that it’s easy to measure out anything.
Measuring Jug
A measuring jug that is microwave proof is a great thing to have when cooking as you can use as a mixing bowl and to measure ingredients in a larger scale.
Mixing bowl
Try to get one that’s not used for putting keys and pens in (you know the bowl). Everyone needs a big bowl to mix or serve food in.
Colander
A colander is not a good mixing bowl due to the many holes, but it is great for draining veggies, pasta, or any thing of a large scale that won’t fall through the holes.
Sieve
A sieve is not the most important thing in your cupboard but I might as well tell you that you can use it to drain food that is finer or to sift flour and other baking foods to make the mixture smoother.
Can Opener
Number 1 priority piece of equipment that you definitely need in your kitchen drawer. It’s not that easy cutting a can open with a knife, only if you’re prepared to lose a finger.
Wine/Bottle Opener
Also another main priority piece of equipment that will get you through thick and thin and will always be the life of the party.
Scissors
Make sure these ones aren’t used for hair. These will come in handy for opening packets and maybe even cutting up food when all the knives are dirty so keep one spare in the draw.
Grater
The greatness of a grater is greater than anything. You will use this for many things other than cheese funnily enough.
Lemon Squeezer
When life hands you lemons use this bad boy to make some cocktails or when you’ve got a cold.
Oven Gloves
Doubles use for cold days and when you need to get some hot out of the oven or when you’re stirring something on the stove that’s too hot to handle.
Rolling Pin
For fighting off robbers, hammering in nails, and on the odd occasion cooking pies. You want to usually cover it in a light ducting of flour before rolling it on pastry so it doesn’t stick.
Essential food Food that you need to have in your fridge or cupboard to pretty much start any meal. Having this basic list will set up for being a culinary master or maybe just a well prepared student.
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Milk
Milk is always a good thing to have when you get the midnight cereal munchies or to be used in cooking and baking. Don’t buy more than you will use in a day or two and always keep it in the fridge.
Margarine
You can use margarine for sandwiches, frying, making sauces and baking. Some are suitable for frying, while others are good in cakes. Keep it in the fridge.
Butter
Although it’s more expensive than margarine, butter has a superior flavour, and can be used instead of margarine in all recipes.
Eggs
They are a perfect pantry stand-by, and you can use them on their own for boiled, scrambled, poached and fried eggs and to make frittatas and omelets’. You will also need eggs if you plan to do any baking.
Plain flour
You will need plain flour for sauces, pastry and baking. Start with a small bag and see how much you use. It isn’t expensive, and you could share it with others if you’re flatting.
Lemon juice
This adds flavour and gloss to sauces as well as enhancing the flavour of casseroles and other meat dishes. It’s also good for a little zing in your cocktail.
Baking powder
You will need baking powder for when you are baking or when you need things to rise. If you forget this in your pancakes then they’re not going to be too hot.
Sugar
To sweeten up the dull days and to give a little kick in your all-night-er coffee. If you intend to do some baking sugar is usually an essential.
Stock cubes
Having stock cubes add extra flavour to meat and vegetables. They come in vegetable, chicken, and beef cubes that you can crumble into a dish or dissolve into water to add.
Salt and pepper
Salt and pepper are the standard seasoning that goes with any meal. Have some on hand for cooking or eating.
Dried herbs
Herbs are great to make a meal come to life but buying each herb can be a pain therefore premixed and packs of herbs are your friends. These include: Bay leaves, parsley, thyme, marjoram, sage and mint, but you may need others, such as oregano and coriander leaves.
Dried spices
From the wise words of the spice girls- “ Spice up your life!!”- Spices can change a bland boring meal into an award winning piece of culinary art! You’ll want to have in your cupboard handy: Ground coriander seeds, cumin, paprika, cayenne pepper, caraway, cinnamon, nutmeg and turmeric.
Chilli Powder
These are essential for adding heat to dishes. If you’re feeling a bit adventurous go ahead and put a pinch of chilli in your meal. They are available hot or medium, as you prefer. Use it sparingly and taste after each addition because you don’t want a burning bum!
Oil
Whether it be olive, rice, canola or any other type of oil (except car) then you’ll be set to cook. These are all great and can be used for shallow-frying, such as eggs, or deep-frying, such as chips, as well as roasting.
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Tomato puree
Use tomato purée to add flavour to sauces, casseroles and so on. You can buy it quite cheaply in a can or jar and it stays good for ages! (Not “3 months” ages).
Sweet chilli sauce
This makes a great dip for side dishes like spring rolls and can be used as an accompaniment to burgers, deep-fried fish and so on. It’s safer version of using full on chilli.
Soy sauce
An essential addition to most Chinese dishes, soy sauce is available in light and dark varieties. It’s quite salty so go easy on it when cooking with it.
Garlic
Garlic breath may scare away the babes and dudes but it’s so good to cook with, tastes great and it keeps the vampires away.
Substitutions Oh crap! You haven’t got anymore choc to make that nice as cake! Well there’s no need to have a tantrum because there are other things you can use to make that delicious cake and keep the kitchen hot!
18
IF YOU DON'T HAVE...
Just USE...
1 teaspoon baking powder
¼ teaspoon baking soda plus ½ teaspoon cream of tartar
½ cup firmly packed brown sugar
½ cup sugar plus 2 tablespoons molasses
1 square unsweetened baking chocolate
3 tablespoons unsweetened cocoa plus 1 tablespoon butter
3 squares semisweet baking chocolate
¼ cup semisweet chocolate morsels
1 cup heavy cream (for baking)
¼ cup whole milk plus ¼ cup melted butter
1 cup cake flour
1 cup minus 2 tablespoons all purpose flour
1 cup honey
1 ¼ cups granulated sugar ¼ cup water
1 cup sour cream
1 cup plain yoghurt
1 cup buttermilk
1 tablespoon lemon juice or vinegar plus milk to equal 1 cup (stir; let stand 5 minutes)
1 tablespoon cornstarch
2 tablespoon all-purpose flour
1 small clove garlic
1 teaspoon garlic powder
1 cup tomato sauce
½ cup tomato paste plus ½ cup cold water
1 teaspoon vinegar
2 teaspoons lemon juice
1 cup whole milk
1 cup skim milk plus 2 tablespoons melted butter
½ cup light corn syrup
½ cup granulated sugar plus 2 tablespoons liquid
1 teaspoon apple or pumpkin spice
Combine: ½ teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon allspice, and ¼ teaspoon cardamom
COOKING TERMS AND METHODS Wondering what all those fancy, technical words mean and what you’re supposed to do with them? Well you’ve some to the right place! This section gives you the answers to what words like “whisk”, “fold” and “beat”, mean (when you’re in the kitchen, making food of course!).
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What???
OHH!
Beat
Yeah we’re in the club, the kitchen club. To beat means to stir or mix vigorously. It serves several purposes. Whether you’re beating eggs, cream or any other mixture to make it smooth, beating is the bomb. Beating can be done with a variety of tools including a spoon, fork, wire whisk, electric mixer, pretty much anything that has a good grip and a long handle you’ll be good.
Braise
A moist-heat cooking method used to tenderize tough cuts of meat or fibrous vegetables. Food is first browned in fat and then gently simmered in a small amount of liquid in a tightly covered skillet until tender. This can be done on the rangetop or in the oven. The liquid, such as water, stock, wine, or beer, often has finely chopped vegetables and herbs added for flavour.
Caramelize
Caramelising is a technique of cooking sugar, sometimes with a small amount of water, to a very high temperature (between 150° and 180°C) so that it melts into a clear brown liquid and develops a characteristic flavour. The colour can vary from light golden brown to dark brown. Caramelized sugar, sometimes called “burnt sugar,” is used in a variety of desserts and sauces. But you really have to be careful with caramelizing because you can get serious burns and we don’t want that!
Cream
To cream is the process of mixing ingredients (usually solid fat, such as butter, margarine, or shortening, and sugar) until light and fluffy. The purpose is both to blend the ingredients and to incorporate air into the mixture.
What???
OHH!
Crisp
A term meaning damn fine or to refresh or to make firm and brittle. To crisp vegetables that have lost their snap, such as carrots or celery, soak them in ice water until they become crisp again. Other foods that have lost their freshness, like those pretzels you left open for two weeks, may be crisped by being heated in a 180°C oven until they are brittle again and have regained their flavour.
Brown
The term is exactly the colour of the food your cooking should look when it tells you to brown something. It usually happens when you cook food quickly until the surface is brown. It makes the food look awesome, adds flavour and aroma. Browning may be done in a skillet on a range-top, in an oven, on a grill, or in a toaster.
Dice
To cut food into small, uniform, square pieces. A diced piece of food can range in size from 1-3 cm. Do not try to gamble with your diced veggies as they are not as efficient as you think.
Dust
Something that you will find a common sight in your house (if your mum doesn’t come around to clean) AND a technique used to lightly coat food, before or after cooking, with a powdery ingredient, such as flour or icing sugar.
Fold
Yes you might need to do folding for not only your laundry unfortunately but this has a more rewarding result. Folding is similar to whipping but not as intense. Folding usually involves incorporating one food or mixture into another gently therefore you’ll need to be in a clam mood to do this. You want to have as little loss in volume as possible.
What???
OHH!
Poach
First of all we’re not trying to promote any stealing here so here’s the proper way of poaching. Poaching is a method of cooking food slowly and gently in a simmering, but not boiling, liquid that just covers the food. The poaching liquid may be flavoured or seasoned. This flavour will transfer to the food during cooking.
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Puree
´
Or to put it plainly baby food. Just kidding, to purée means to mash or strain a soft or cooked food until it has a smooth consistency. This can be done with a food processor, sieve, blender, or food mill. Puréed foods are used as sauces and as ingredients in sweet or savoury dishes.
Saute
The method of rapidly cooking or browning food in a small amount of fat in a skillet or sauté pan. The food is constantly stirred, turned, or tossed to keep it from sticking or burning. The objective is to brown the food on the outside in the time needed to cook the interior. This requires medium to high heat. Oil can withstand the higher heat needed for sautéing. For flavour, a little butter can be added to the oil, but do not use only butter or margarine, because the food will burn before it browns.
Shred
You’ve probably heard the term before- “I was shredding that solo” or maybe- “Bro I’m gonna get so shredded from lifting all day.” But this is also a term used in the kitchen when you want to finely chop something but not perfectly. It’s usually used for lettuce.
Whip
There’s no S and M in this book but there is whipping involved. Whipping is a technique of beating ingredients, such as egg whites or whipping cream, with a wire whisk or electric mixer in order to incorporate air and increase volume. This process results in a light, fluffy texture.
Recipes Munchy Muesli, After Party Pancakes, Handy Hash browns, Fancy French Toast, Smooth Talkin’ Smoothies, Scramble out of bed scrambled eggs, Baked Beans, Saussies and Bacon Bonanza.. Bacon Butty, Country Pumpkin Soup, Burrito to go, Big Bad Burgers, Top Notch Toasties, Quick Quirky
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Quesadillas... Moody Pizza Melts, Mighty Meat Pie, Twice as nice Egg Fried Rice,
In the Zone, Easy as Abc’s Macaroni and
cheese, Corn Fritters For the Exam Jitters... Sweet Talk Sour Pork, Lip lickin’ Honey
Chicken, No cry Stir Fry, Kickin Drumstick
Chicken, Spicy Beef Kebabs to grab, Dreamy Creamy Cabonara, Nachos for the amigos... Muesli bar Magic, Choc Chip cookie time, Make up Vanilla cups, Honey Jumble
GUIDE TO STUDENT COOKING Mumbles, Choc Bar Surprise... Mandarin Designed and written by Brittany Lane Martinis, Berry Berry Fruity pie, Quick as
golden pineapple dessert, Steamed Pud Castles, Crumble in the jungle...
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Hangover Cures So you’ve had a big night and stayed out later than you thought and now you need to get to that 10 am lecture that you’ll probably snooze through? Or you’ve had a lovely lad or lass stay for a sleep over and you want to impress them with your pancake flipping skills? Don’t worry because these cures will give you a boost you need to get to that class and stay awake and some “I’m impressed” looks. Munchy Muesli, After Party Pancakes, Handy Hash browns, Fancy French Toast, Smooth Talkin’ Smoothies, Scramble out of bed scrambled eggs, Baked Beans, Saussies and Bacon Bonanza...
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Ingredients 1/3 cup (75 g) whole hazelnuts 1/3 cup (75 g) rolled oats 1/3 cup (75 g) Bran Flakes 2 tablespoons sunflower or mixed seeds (optional) 1/3 cup (75 g) ready-to-eat dried apricots, sliced 1/3 cup (75 g) raisins To serve milk and honey sliced banana or apple (optional)
Equipment
4
10
5
Serves
Prep time
Cook time
Meth o d 1. Place the hazelnuts in a small, dry frying pan and heat gently for 4-5 minutes, shaking the pan occasionally, until lightly toasted. 2. Tip onto a chopping board, crush lightly with a rolling pin and set aside to cool. 3. Meanwhile, combine the oats, Bran Flakes or All-Bran, seeds and dried fruits. 4. Add the toasted hazelnuts, then divide between 4 bowls and serve immediately with milk and honey, and sliced banana or apple, if desired. *Alternatively, double the recipe and store for up to a week in an airtight container.
Munchy Muesli
29
Ingredients 1 egg 1 teaspoon (25 g) Butter 1 cup milk 1 teaspoon Vanilla Essence 1 cup flour 1 teaspoon baking powder Handful of fresh blueberries to serve (optional) Maple syrup or golden syrup, to serve
Equipment
2
10
20
Serves
Prep time
Cook time
Meth o d 1. In a microwave bowl melt 1 teaspoon (25 g) butter in the microwave. Beat in 1 egg and 1 cup of milk and 1 teaspoon vanilla essence to the butter mixture. 2. Add to the wet ingredients 1 cup of flour, 1 teaspoon baking powder. Whisk until smooth and thick. *If the batter is quite thick add an extra tablespoon of milk. 3. Heat pan then ladle about 4 tablespoons of the batter into the pan. 4. Cook gently for 2–3 minutes until bubbles begin to appear on the surface of the pancakes, then carefully flip them over and cook for a further minute until golden. Remove and keep warm while you repeat the process to use up the remaining batter. 5. To serve, top with blueberries, if desired, and drizzle with maple syrup or golden syrup.
After Party Pancakes
31
Ingredients 3 medium sized potatoes, peeled and diced 1 small egg, lightly beaten ½ cup cheese 1 teaspoon ground cumin 1 tablespoon chopped parsley (optional) 2 spring onions, chopped Flour, for dusting 3–4 tablespoons vegetable oil Salt and pepper
Equipment
2
20
15
Serves
Prep time
Cook time
Meth o d 1. Boil a small pot of water. While the water is boiling peel and dice the potatoes. 2. Add potatoes once the water is boiled and cook for about 12 minutes until tender. 3. Drain well and mash together until crushed but not completely smooth. Set aside to cool, uncovered, for at least 10 minutes. 4. While the potatoes are cooling, add the beaten egg, cheese, cumin, parsley, spring onions and a pinch each of salt and pepper to the pan and mix well to combine. 5. Dust your hands in flour to form the patties scooping about 3 tablespoons of the mixture for each patty. 6. Place the oil in a large non-stick frying pan and shallow-fry the patties gently for about 3 minutes on each side until crisp and golden. Drain any extra oil on a paper towel. 7. Serve hot!
Handy Hash browns
33
Ingredients 3 eggs ½ cup milk 1 teaspoon Vanilla Essence 2 teaspoons butter 2 bananas 8 thick slices bread Maple syrup, to serve
Equipment
4
10
15
Serves
Prep time
Cook time
Meth o d 1. Whisk together eggs, milk and vanilla essence. Tip into a shallow dish. 2. Melt a little butter in a frying pan over a low-medium heat. Dip sandwiches into egg mixture one at a time. Cook for 3-4 minutes on each side or until golden. 3. Make sure you have another plate to put the cooked toast on and cover while the rest is cooking. 4. While the French toast is cooking peel bananas and cut into 1 cm thick slices. Place 1 teaspoon of butter in another fry pan and caramelize the bananas on a low heat until golden brown. 5. Take everything off the heat and place the toast on a plate, serve with the bananas and drizzled with maple syrup.
Fancy French Toast
35
Ingredients 6 bananas 3 small handfuls of blueberries ½ cup fruit-and-nut muesli 2 cups plain or fruit yogurt 3 cups milk 3-6 tablespoons maple syrup or honey
Equipment
6
10
5
Serves
Prep time
Cook time
Meth o d 1. Place 2 bananas and a small handful of blueberries in the jug of a blender and add a third of the muesli, 2/3 cup of yoghurt, 1 cup of milk and 1-2 tablespoons honey or maple syrup. 2. Blend until smooth but thick, then pour into 2 tall glasses to serve. Repeat twice more to make 4 more smoothies. 3. Alternatively, if you do not own a blender, pour the muesli into 6 bowls, spoon over the yogurt and top with the sliced banana. Scatter over the blueberries, drizzle over the honey or maple syrup and serve with spoons as a filling
Smooth Talkin' Smoothies
37
Ingredients 4 eggs 3 tablespoons milk Pinch of salt and pepper 1 teaspoon (25 g) Butter
2
5
10
Serves
Prep time
Cook time
Meth o d 1. Beat 4 eggs with 3 tablespoons milk and a pinch of salt and pepper. 2. Melt 25 g butter in a non-stick pan. Pour in the eggs. 3. When they begin to set, stir gently over a low heat for 3-4 minutes until just set.
Equipment
4. Heat gently until the eggs are lightly set but creamy.
Scramble out Of bed Scrambled eggs
39
Ingredients 4 Pre cooked sausages 1 tablespoon vegetable oil 1 garlic clove, crushed 1 teaspoon paprika (optional) 420 g (1 can) baked beans in tomato sauce 4 rashers of bacon 2-4 slices of bread Âź cup of grated cheese
Equipment
2
10
15
Serves
Prep time
Cook time
Meth o d 1. Drizzle oil in a fry pan and place sausages in the pan on a low heat. 2. Once the sausages start to brown add the whole can of baked beans and stir around keeping the heat on low. Add garlic and paprika and let it mix in with the sausages. Simmer gently for about 15 minutes. 3. Towards the end of the cooking time, toast and butter the slices of bread. 4. While the sausages and beans are cooking, heat oil in another fry pan and place strips of bacon down. Flip the bacon when the bacon starts to crisp and brown. 5. Once the bacon is cooked turn all the elements off. 6. According to preference, stir the cheese into the mixture, then spoon it onto the slices of buttered toast, or spoon the beans-andsausage mixture onto the slices of buttered toast and sprinkle over the grated cheese.
Baked Beans, Saussies and bacon Bonanza
41
Midday Munchies Some chips and a pie might be quick and easy but these midday meals are going to be heaps nicer and way healthier! These lunches will get you through those never ending lectures and fill your midday cravings of needing a good belly filler. Bacon Butty, Country Pumpkin Soup, Burrito to go, Big Bad Burgers, Top Notch Toasties, Quick Quirky Quesadillas...
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Ingredients 1 tablespoon oil or butter 3 rasher of bacon 1 bread bun BBQ Sauce
Equipment
1
5
5
Serves
Prep time
Cook time
Meth o d 1. Heat 1 tablespoon of oil or butter in a fry pan over medium heat. 2. Add bacon and cook, turning once, until browned and crispy, about 3 minutes. Meanwhile, spread remaining butter on top and bottom of roll. 3. Place bacon on bottom half and top with BBQ Sauce. 4. Cover with roll top.
Bacon Butty
45
Ingredients 1/2 cup diced onion 1 tablespoon butter 5 cups peeled and diced pumpkin 3/4 cup diced potatoes 2 cups (500 ml) water 1 chicken stock cube 1 pinch ground ginger 1 pinch ground nutmeg salt and pepper to taste 2 cups (500 ml) milk Splash of cream or yoghurt, to serve Coriander, to serve
Equipment
4
15
25
Serves
Prep time
Cook time
Meth o d 1. First you want to prep all your veggies for cooking so start by peeling and cutting up the pumpkin, potatoes, and onion. 2. Next step, get a large saucepan and cook the onion in butter on a low heat and when it starts to brown add pumpkin, potatoes, water, ground ginger, ground nutmeg and season with salt and pepper. 3. You want to cook this for about 20 minutes stirring occasionally on a low heat. 4. Once the until pumpkin and potatoes are tender add the milk and mash carefully with a masher until smooth 5. Serve hot with a dollop of cream or Greek yoghurt.
Country Pumpkin Soup
47
Ingredients 2 tablespoons vegetable oil 1 onion 5 sliced mushrooms 1 can sweet corn 4 Frankfurters 4 tortilla wraps 1 Jar Spicy tomato salsa Tabasco sauce (for extra heat) 1/3 cup grated cheese
Equipment
4
10
20
Serves
Prep time
Cook time
Meth o d 1. Heat 2 tablespoons vegetable oil in a frying pan and cook 1 sliced onion over a medium heat for 6–7 minutes until softened. 2. Add thickly sliced mushrooms and cook for 4–5 minutes. 3. Stir in drained sweet corn and 4 sliced Frankfurters and heat gently for 1–2 minutes until hot. *Alternatively, for a vegetarian dish, use a 210 g/7 1/3 oz can drained chickpeas in place of the sausages 4. Spoon the filling onto 4 plain tortilla wraps. 5. Top each with 1 tablespoon spicy tomato salsa and a few drops of Tabasco sauce for extra heat. 6. Scatter over grated cheese and roll up each tortilla. Serve hot.
Burrito To go
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Ingredients Patty: 500 g minced beef 1 teaspoon mixed herbs 1 beef stock cube ½ cup bread crumbs 1 egg 2 tablespoons vegetable oil Toppings: 4 slices of smoked streaky bacon 1/2 red onion (thinly sliced) 300 g cheese (sliced) 4 eggs (fried) 4 large leaves of lettuce 1 tomato (sliced) Mayonnaise (to spread) Tomato Sauce Barbecue sauce large burger buns, split and toasted
Equipment
4
10
20
Serves
Prep time
Cook time
Meth o d 1. In a large bowl, mix beef, mixed herbs, beef stock, bread crumbs and egg. 2. Divide the mixture in half then in half again to make four flat patties. 3. In a pan, cook patties on a medium heat for 3–5 minutes on each side until cooked through but still juicy. 4. In another pan heat the vegetable oil and cook the bacon over a medium heat for 4–5 minutes until golden. Remove from the pan and keep warm. 5. While the bacon is cooking prep the toppings and fry the eggs in a pan until well fried. 6. Assemble the burgers in burger buns with the frazzled bacon and a dollop of barbecue sauce, adding other fillings of your choice if desired. Serve with wedges if desired.
Big Bad Burgers
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Ingredients 2 pieces of thick sandwich bread 1 slice of bacon 1 egg 1 onion 2 teaspoon of cumin 30g of grated cheese Cooking oil
1
5
10
Serves
Prep time
Cook time
Meth o d 1. Slice onion into rings 2. Add cooking and onion to frying pan and fry until golden (keep pan on heat) 3. Cut slice of bacon into two halves 4. Fry bacon pieces in the same pan used with onions and add cumin. Fry until cooked (not crispy). 5. Clean out pan and return to heat
Equipment
6. Crack egg onto pan and cook well on both sides 7. Assemble ingredients inside sandwich in desired order (preference from bottom up: onion, bacon, egg and cheese 8. Place sandwich on a dry pan at high heat and cook until bread is brown then flip and repeat. Serve immediately.
Top Notch Toasties
53
Ingredients 1 can (200 g) refried beans 1 teaspoon paprika 4 plain tortilla wraps 1 small avocado, diced 2 tomatoes, diced ½ cup grated cheese 1 teaspoon oil Shredded Iceberg lettuce (optional), to serve
Equipment
2
5
10
Serves
Prep time
Cook time
Meth o d 1. In a small bowl empty can of refried bean and mix together with paprika to give it an extra kick. 2. Spread the refried bean mix over 2 of the tortillas, then scatter over the avocado and tomato. 3. Sprinkle with half of the grated cheese, then top each with another tortilla. 4. Heat in a large frying pan 1 teaspoon of oil and toast 1 of the Quesadillas for 1–2 minutes over a medium heat before flipping it over to toast the other side. Repeat with the second Quesadillas. 5. Serve in wedges with shredded lettuce, if you want to be healthy or just eat hot if you’re too hungry.
Quick Quirky Quesadillas
55
Snack Attacks You’ve been on a 30 minute study streak but you’ve hit a wall and the only way to get over is to have a study break which means snack time. You could just go for the same old biscuit but why not try something that’ll boost your brain activity and fill the emptiness in between meals? Moody Pizza Melts, Mighty Meat Pie, Twice as nice Egg Fried Rice, In the Zone, Easy as Abc’s Macaroni and cheese, Corn Fritters For the Exam Jitters...
57
Ingredients
2
5
20
Serves
Prep time
Cook time
Meth o d
4 slices bread
1. Preheat oven to 180˚C.
1 teaspoon oil
2. Prep all veggies and meats while the oven is heating up and grate cheese.
1 cup (250 g) grated cheese Vege topping suggestions: 1 sliced tomato ½ sliced red onion 1 sliced avocado 1 sliced or diced capsicum ½ cup olives ½ cup shredded basil leaves Meat Topping suggestions: 3 Grilled bacon rashers 1 cup cooked shredded chicken 100 g sliced ham or roast beef Sauce suggestions: 3 tablespoons of cranberry sauce Squirt of BBQ or tomato sauce
Equipment
3. Place on an oven tray baking paper then put the four slices of bread down. 4. Brush the bread surfaces lightly with oil, then toast lightly under a preheated grill for about 5 minutes until light brown. 5. Once the bread has been toasted take it out of the oven and layer with ingredients of your choice, finishing with grated cheese sprinkled over the top. 6. Put the melts back into the oven for 10-15 minutes grilling until the cheese melts and begins to bubble. 7. Take out of the oven and let them cool for a bit then dig in!
Moody Pizza Melts
59
Ingredients 1 onion, diced 1 teaspoon crushed garlic 500 g beef mince 1 cube beef stock 1 packet of brown gravy 1 cup grated cheese 2 teaspoon mixed herbs 2 sheets puff pastry 1 egg ½ cup of milk
Equipment
4
20
25
Serves
Prep time
Cook time
Meth o d 1. Preheat oven to 200C. Grease 4 pie tins. 2. Heat a frying pan and add the oil. Cook the onion with the garlic until golden. 3. Add the mince and brown with the mixed herbs. Cook for 5 minutes then add stock and gravy. 4. Simmer for 15 minutes then take off the heat and leave to cool. 5. Line the pie tins with puff pastry. Spoon in the mince filling and top with grated cheese. 6. Wet the edge of each pie then top with puff pastry and press to seal. Trim the edges of the pastry. 7. Whisk the egg and milk together and brush over, then bake for 25 minutes or until golden, checking that the pastry is cooked on the bottom.
Mighty Meat Pie
61
Ingredients To cook rice: 1 cup (250 g) rice ½ cups water Recipe: 2 tablespoons vegetable oil 1 cup frozen mixed veggies 2 spring onions 1 large egg, beaten 1 cup (250 g) cooked rice Soy sauce, to serve
Equipment
2
10
20
Serves
Prep time
Cook time
Meth o d Rice recipe: 1. To cook the rice get a small sauce pan and fill with 1 ½ cups of water then boil. Once the water has boiled add 1 cup of rice. 2. Stir the rice to remove any clumps then place lid on the top and let it simmer on the lowest heat for 18 minutes. 3. Once the rice is cooked remove from heat and allow the rice to steam in the pot for another 5 minutes. Recipe:
1. Heat the oil in a large frying pan and add the frozen mixed veggies and spring onion. 2. Stir-fry over a medium heat for 4–5 minutes until the veggies have defrosted. 3. Increase the heat and add the beaten egg to the pan. Cook for a further 2 minutes, stirring frequently, until the egg is cooked. 4. Stir in the rice and heat until it is really hot, then remove from the heat and spoon the mixture into bowls. 5. Serve immediately with soy sauce.
Twice as nice Egg Fried Rice
63
Ingredients A handful plain flour for dusting 3 cups self-raising flour 80g butter (cubed) 1 cup milk For savoury add: 1 cup diced capsicum 1 cup grated cheese For sweet: 1 cup sultanas Jam and cream, to serve
Equipment
16
15
25
Makes
Prep time
Cook time
Meth o d 1. Preheat oven to 200°C. Lightly dust a flat baking tray with plain flour. Sift self-raising flour into a large bowl. 2. Rub butter into flour with fingers, until mixture is crumbly. 3. Make a well in the centre and add milk. Mix with a flat knife until mixture forms a soft dough, adding more milk if required. 4. Place dough onto a lightly floured flat surface and pat until the dough is round and 2cm thick. Cut out 12 rounds from the dough, using a 5cm cutter. Press remaining dough together and cut out 4 more rounds. 5. Place scones onto baking tray, 1cm apart. Sprinkle tops with a plain flour. 6. Bake for 20 to 25 minutes or until golden and well risen. Serve warm with jam and cream.
In the Zone Scones
65
Ingredients 1 cup (250 g) macaroni pasta 2 tablespoons (50 g) butter 2 tablespoons (50 g) plain flour 1 cup (250 ml) milk 1 cup (250 g) grated cheese 1 teaspoon mustard Pinch of salt and pepper
Equipment
2
5
20
Serves
Prep time
Cook time
Meth o d 1. Fill a saucepan with enough water to submerge the macaroni and then bring to the boil. 2. Once boiling, add the macaroni and turn the heat down to a simmer and leave for around 10 – 12 minutes, until el dentÊ (this is when the pasta is cooked throughout but still has a slight toughness which allows for a bite whilst eating). Once ready remove using a colander and drain well 3. In the meantime melt the butter in a small boiling pan on a medium heat. Once melted mix in the flour but be sure not to burn. 4. Next, slowly add the milk bit by bit whilst stirring continuously until all the milk is used and you are left with a thick, pourable white sauce. 5. Lastly, add the grated cheese to the sauce and add in mustard once the sauce starts to become smooth and creamy. 6. Mix the cheese sauce in with the macaroni, season to taste and then enjoy
Easy as Abc's Macaroni And cheese
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Ingredients 1/3 cup self-raising flour 2 eggs 2 tablespoons sweet chilli sauce, plus extra for dipping 2 (150 g) cans sweet corn, drained 2 tablespoons (50 g) butter salt and pepper
Equipment
16
10
10
Makes
Prep time
Cook time
Meth o d 1. Place the flour in a bowl and add the eggs and sweet chilli sauce. Whisk to combine, then gently stir the sweet corn and seasoning into the mixture. 2. Melt about a third of the butter in a frying pan and drop 5–6 tablespoons of the mixture into the pan in separate puddles, flattening each one gently. 3. Cook gently over a medium-low heat for about 3 minutes until the bases of the fritters are golden, then flip over each one carefully and cook the other side for 2–3 minutes. 4. Repeat with the remaining butter and sweet corn mixture until you have used up all the batter and made about 16 fritters. 5. Serve hot with extra chilli sauce for dipping, if desired.
Corn Fritters For the Exam Jitters
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The Main Event You want to make a dinner that will impress and amaze your flatties, family, yourself, or that special someone? Or you just want to have a night for yourself and get cosy on the couch? Then turn the page to find something that will taste great and look pretty cool too! Sweet Talk Sour Pork, Lip lickin’ Honey Chicken, No cry Stir Fry, Kickin Drumstick Chicken, Spicy Beef Kebabs to grab, Dreamy Creamy Cabonara, Nachos for the amigos...
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Ingredients 3 tablespoons vegetable oil 350 g cubed pork 1 large onion (diced) 1 capsicum (diced) 150 g tomato sauce (about 8 tablespoons) 3 tablespoons dark soft brown sugar 1 can pineapple chunks in juice (225 g) 3 tablespoons malt vinegar 1 tablespoon light soy sauce Cooked rice, to serve
4
10
20
Serves
Prep time
Cook time
Meth o d 1. Heat the oil in a large frying pan and fry the pork over a medium-high heat for 5–6 minutes until golden brown all over. 2. Add the onion and capsicum and cook for a further 6–7 minutes until the vegetables are beginning to soften. 3. Add the sauce, sugar, pineapple with juice, vinegar and soy sauce. 4. Bring the mixture to the boil, stirring frequently. 5. Reduce the heat and simmer gently for about 10–12 minutes until the sauce is thick and the pork is thoroughly cooked. Serve with cooked rice. *Refer to page 64 for recipe for rice.
Equipment
Sweet Talk Sour Pork
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Ingredients 300 g diced chicken, breast, thigh or which is cheaper 3 tablespoons honey 1 cup crushed cornflakes 1 onion (diced) 1 tablespoon oil 1 teaspoon of ginger Green Beans, to serve Rice, to serve
2
10
10
Serves
Prep time
Cook time
Meth o d 1. Take the diced chicken and cover it in honey, then cover with crushed cornflakes. 2. In an oiled pan, cook the onion and ginger until brown then add the chicken to the pan. 3. Once the chicken is fully cooked through take off the heat. (You can test this by cutting one piece in half to make sure that it is not pink inside) 4. Serve with steamed green beans on rice and enjoy! *Refer to page 64 for recipe for rice
Equipment
Lip lickin' Honey Chicken
75
Ingredients 1 tablespoon vegetable oil 150 g trimmed rump steak, cut into thin strips 1 onion (sliced) 1 capsicum (sliced) 150 g broccoli (broken up) small handful of bean sprouts (optional) 175 g dried fine egg noodles 120 g black bean stir-fry sauce, or similar
Equipment
2
10
10
Serves
Prep time
Cook time
Meth o d 1. Heat the oil in a frying pan (or wok) and cook the steak over a medium-high heat for about 2 minutes. Stir occasionally until brown, then remove and set aside. 2. Return the pan to the heat, adding a little extra oil if necessary. Stir-fry the onion and capsicum for 2–3 minutes until they begin to soften. 3. Stir the broccoli into the pan and cook for a further 2 minutes. Add the bean sprouts and cook for 1–2 minutes, until they start to wilt. 4. While this cooks, cook the noodles for about 3 minutes or according to the packet instructions until just tender. 5. Return the beef to the pan to reheat and add the black bean sauce. 6. Tip the drained noodles into the pan and toss quickly to combine. 7. Heap into 2 warmed bowls to serve.
NO cry Stir Fry
77
Ingredients 8 chicken drumsticks 1 teaspoon salt 1 teaspoon pepper 1 chicken stock cube 2 cups breadcrumbs Mashed potatoes, to serve Frozen Veggies, to serve
Equipment
4
10
25
Serves
Prep time
Cook time
Meth o d 1. Before starting any prep pre heat the oven to 180°C fan bake. 2. Mix salt, pepper, chicken stock and breadcrumbs in a bowl. Dip the chicken drumsticks in water shaking off any excess water. 3. Place chicken in a shallow dish or zip-top plastic bag, sprinkle chicken with salt, pepper, chicken stock and breadcrumb mix. 4. Once all the drumsticks are covered remove them from the dish or bag and place on an oven tray after laying down a sheet of baking paper, for an easier clean up. 5. Place the chicken in the oven at 180°C fan bake and set the timer for 12 minutes then once the timer goes off take the chicken out and turn them with tongs and set for another 12 minutes. 6. Once the chicken is fully cooked take out of the oven and serve with mashed potatoes and any kind of frozen veggies to create a pretty choice meal.
Kickin' Drumstick Chicken
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4
10
10
Serves
Prep time
Cook time
Ingredients
Meth o d
1/2 medium onion
1. Place the onion, garlic and ginger in a food processor and process until very finely chopped or mince very finely by hand.
2 cloves garlic 2-3cm piece fresh root ginger 500 g minced lamb or beef 1 teaspoon each ground cumin, coriander, garam masala, dried mint and salt 1/2 teaspoon each chilli powder, ground cloves and cinnamon 9-12 skewers (if using bamboo skewers, soak them in cold water for 1 hour first to prevent them burning) BBQ sauce, to serve
Equipment
2. Add the minced meat and seasoning’s, then process or mix by hand until well combined. Mix in the processor or by hand until the mixture is of a smooth, even consistency (thorough mixing changes the texture of the mince and ensures that it will not break up during cooking). 3. Divide the mixture into quarters, then into halves or thirds so you end up with either nine or 12 portions. 4. Working with wet hands, shape each piece into a sausage shape 2-3cm thick and 1012cm long. 5. Spear each of these lengthwise with a skewer. Make sure they are firmly moulded to the skewer by gently flattening each one between your hands. 6. Grill the kebabs close to the heat for 4-5 minutes on each side, or until nicely browned and no longer pink in the middle. 7. Serve the kebabs with sauce as an entrÊe, or as the main part of a meal accompanied with rice. *Refer to page 64 for recipe for rice
Spicy Beef Kebabs to grab
81
Ingredients 1-tablespoon olive oil 1 garlic clove, crushed 2 egg yolks Salt and pepper 5 mushrooms 75 g smoked bacon, rinded and cut into strips 150g spaghetti 2 tablespoons double cream 50g Parmesan cheese, grated
Equipment
2
10
10
Serves
Prep time
Cook time
Meth o d 1. Heat the oil in a saucepan. Add the bacon and cook gently for 3 minutes. Add the garlic and cook for 1 minute. 2. Cook the spaghetti in a large saucepan of boiling water for 3-4 minutes if fresh or 8 minutes if dried, or according to the instructions on the packet until it is al dentĂŠ. Drain and return the pasta to the pan. 3. Beat together the cream and egg yolks in a bowl, add to the bacon and mix well over a low heat. 4. Add the sauce and Parmesan to the pasta, season with salt and pepper and toss well to combine. Serve immediately.
Creamy Dreamy Cabonara
83
Ingredients Nachos: 500 g lean lamb or beef mince 420 g can kidney beans 400 g can diced tomatoes 1 bag corn chips 100 g grated cheese ½ cup sour cream 1 tablespoon chopped chives or spring onions (optional) Salsa: (optional) 1 tomato, chopped 1⁄4 cup chopped mint or coriander 1 red onion, chopped Squeeze of lime juice
Equipment
4-6
5
10
Serves
Prep time
Cook time
Meth o d 1. In a non-stick pan, heat a dash of oil and brown mince in batches. 2. Return mince to the pan, add kidney beans and tomatoes to mince. Simmer for 10 minutes. 3. Place corn chips into individual bowls, spoon mince over nachos. Sprinkle the cheese on top and place under a hot grill to melt. 4. Top with sour cream and chopped chives if you wish. Serve with a salsa or fresh green salad. Salsa (Optional) 5. Serve Nachos with zingy salsa made from 1 chopped tomato, 1⁄4 cup chopped mint or coriander and finely chopped red onion. Toss together with the juice of a lime.
NAchos for the amigos
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Let's get (Oven) Baked Sweet and savoury baking recipes for shared lunch biscuits, belated birthday cakes, treats to bribe your tutor, apology cupcakes and many more for those late night baking cravings.
Muesli bar Magic, Choc Chip cookie time, Make up Vanilla cups, Honey Jumble Mumbles, Choc Bar Surprise...
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Ingredients ¾ cup (200 g) butter 3 Tablespoons (75 g) golden syrup or honey 1 can (150 g) sweetened condensed milk ½ cup (125 g) granulated sugar 1 ½ cup (325 g) rolled oats 5 tablespoons (75 g) raisins 5 tablespoons (75 g) self-raising flour
Equipment
6-8
5
30
Serves
Prep time
Cook time
Meth o d 1. Preheat oven to 180°C. 2. Melt the butter with the golden syrup, condensed milk and sugar in a large pan over a medium-low heat, then remove from the heat and stir in the oats, raisins and flour. Stir well. 3. Scrape the mixture into a greased square baking tin measuring about 25 x 25 cm, with a depth of about 3.5 cm. Bake in oven for 1518 minutes until pale golden. 4. Remove from the oven and cool in the tin for 2-3 minutes before marking out and cutting about 16 squares or bars. 5. Allow to cool for about 5 minutes or until cool and firm enough to handle.
Muesli bar Magic
89
Ingredients 125 g butter ½ cup brown sugar (lightly packed) ½ cup caster sugar ½ teaspoon vanilla essence 1 egg 1¾ cups self-raising flour ½ teaspoon salt ½ cup chocolate chunks or chips
Equipment
20
10
12
Makes
Prep time
Cook time
Meth o d 1. Preheat oven to 180°C conventional or 160ºC fan forced and grease or line two baking trays with baking paper. 2. Beat butter, brown sugar, caster sugar and vanilla essence until pale and creamy. Add egg and beat until mixed. 3. Sift in flour and salt. Mix until combined before stirring in the chocolate chunks or chips. (Optional: Replace chocolate with M&Ms or chopped nuts.) 4. Roll heaped teaspoon sized balls of mixture and place on tray, press down lightly with a floured fork. Bake for approx. 12 minutes. 5. Take out of the oven and enjoy with a glass of milk.
Choc Chip cookie time
91
Ingredients ½ cup (125 g) butter or margarine ¾ cup milk 3 eggs 1 cup sugar 2 teaspoons vanilla essence 1 ½ cups flour 3 teaspoons baking powder
Equipment
12
10
15
makes
Prep time
Cook time
Meth o d 1. Heat the butter and milk in a large saucepan until the butter melts and cool. 2. Add eggs, sugar, vanilla, flour and baking powder. Beat with a wooden spoon for 2 minutes or until combined and smooth. 3. Place paper cases in muffin tins. Fill paper with the mixture ¾ of the way. 4. Bake at 190°C for 15 minutes or until cakes spring back when lightly touched. Cool on a cooling rack.
Make up Vanilla cups
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Ingredients 100 g butter ½ cup brown sugar 1 tablespoon honey 4 cups rice bubbles
Equipment
20
5
20
Makes
Prep time
Cook time
Meth o d 1. Put the butter, brown sugar and honey in a large bowl and cook on high in the microwave for 1½ minutes. Stir carefully then cook for another 1½ minutes. 2. Add the rice bubbles to the butter mixture and stir well. 3. Grease an oblong dish then pour in the mixture. Press well into the dish with the back of a metal spoon to flatten. 4. Allow to cool then place in the fridge for 20 minutes until firm, then cut into squares about 5cm by 5cm.
Honey Jumble Mumbles
95
Ingredients 200 g dark chocolate 125 g butter 2 large eggs ½ cup light soft brown sugar 5 tablespoons self-raising flour 5 tablespoons Mars Bar or other chocolate bar (cut into 12)
Equipment
4-6
10
20
Serves
Prep time
Cook time
Meth o d 1. Melt the dark chocolate with the butter in a small pan set over a low heat until just melted. 2. While this mixture is melting, whisk the eggs in a bowl with the sugar, then stir in the flour. Pour in the melted chocolate mixture and stir to combine. 3. Divide the mixture between the greased or paper case-lined cups of a 12-cup muffin tin. 4. Push a slice of chocolate bar onto each bun and bake in a preheated oven, 180°C for about 18 minutes or until almost firm to the touch. 5. Cool in the tin until firm enough to handle. Serve when warm or cold
Choc Bar Surprise
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Dying For Dessert It’s the end of the day and you need a little treat for all the work you’ve done and the assignments you’re 3/4 finished. Here are some desserts that will make your dreams come true and make you seem a little fancy to your mates. Mandarin Martinis, Berry Berry Fruity pie, Quick as golden pineapple dessert, Steamed Pud Castles, Crumble in the jungle...
99
Ingredients 500 ml cream 1 teaspoon finely grated orange rind (optional) 3 mandarins 10 crushed vanilla biscuits, broken into pieces
Equipment
6
5
5
Serves
Prep time
Cook time
Meth o d 1. Whip the cream with the orange rind, in a large bowl until soft peaks form. 2. Fold in the crushed vanilla biscuits and mandarin segments, reserving a little of each to scatter over the tops. 3. Spoon the mixture into bowls or martinistyle glasses and serve scatter with reserved biscuits and mandarin.
Mandarin Martini
101
Ingredients 500 g mixed frozen fruits of your choice ¾ cup caster sugar 125 g butter or margarine (softened) 2 eggs ½ cup self-raising flour Vanilla ice cream, to serve (optional)
Equipment
10
10
25
Serves
Prep time
Cook time
Meth o d 1. Preheat oven to 200°C. 2. Tip the frozen fruits into a buttered 20 x 25 cm shallow oven-proof dish with 50g of the sugar. 3. Place the remaining sugar, butter or margarine, eggs and flour in a bowl and beat together until smooth. Spoon the mixture over the frozen fruits and smooth down evenly. 4. Bake in the oven for 20-25 minutes until risen and golden, then serve on bowl with vanilla ice cream, if desired.
Berry Berry Fruity
103
Ingredients 25g butter 2 tablespoons sugar 440g (1 can) pineapple rings in juice, drained Vanilla ice cream, to serve
Equipment
2
5
5
Serves
Prep time
Cook time
Meth o d 1. To caramelize the pineapple, melt the butter in a large frying pan and sprinkle the sugar over both sides of the pineapple rings to coat. 2. Add the pineapple rings to the pan and fry gently for 2-3 minutes on each side until sticky and golden. 3. Cool slightly, then serve with scoops vanilla ice cream.
Quick as Golden Pineapple dessert
105
Ingredients 1 cup flour 2 teaspoons baking powder 4 tablespoons sugar 50g butter 1 egg Âź cup milk 4 tablespoons jam OR golden syrup
Equipment
4
5
10
Serves
Prep time
Cook time
Meth o d 1. Put the flour, baking powder and sugar in a large mixing bowl. 2. Put the butter in a small jug and cook on HIGH (100%) power for 30 seconds in the microwave. Add egg and milk to butter and mix well to combine. 3. Pour wet ingredients into the dry ingredients and mix well. Grease 4 mugs with a little butter, then in the bottom of each cup put a tablespoon of your favourite jam OR golden syrup. Pour quarter of the pudding mixture into each cup. 4. Put all four cups of pudding on the turntable in the microwave. 5. Cook on HIGH (100%) power for 4 to 4 ½ minutes. 6. Let puddings stand for 5 minutes then tip them out onto individual plates and serve with custard or cream.
Steamed Pud Castles
107
Ingredients Base: 4 cups apples (peeled, thinly sliced) 1/4 cup Chelsea Caster Sugar 1/2 teaspoon Mixed Spice 1/4 Cup Water Crumble Topping: 1 cup Flour 1/2 cup Chelsea Dark Cane Sugar or Soft Brown Sugar 1 cup Desiccated Coconut 75g Butter (cold and cut into cubes)
Equipment
4
10
30
Serves
Prep time
Cook time
Meth o d 1. Preheat oven to 180°C. 2. Place fruit in a well-greased pie dish, sprinkle with Sugar, mixed spice and water. In a food processor 3. Mix topping ingredients until the mixture resembles coarse breadcrumbs. 4. Sprinkle crumble topping over the fruit, bake for 30- 45 minutes until topping is firm and lightly golden brown. 5. Serve warm with whipped cream or icecream. *Variations: Try mixing apples with other fruit such as pears. Add raisins or sultanas for some extra flavour.
Crumble in the Jungle
109
THE END 110
Thank you to all the students, tutors, friends and family that helped in producing this book, from participating in the research, sharing recipes and cooking secrets, and finally for the encouragement and helpful advice, Cheers!
ŠDesigned and written by Brittany Lane
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ŠDesigned and written by Brittany Lane
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