Bolwarra Cookbook

5/6 bolwarra recipes

created by the one and only 5/6 bollwarra

Banana bread “I chose this Banana bread because my dad makes it all the time and I don't like cake. So sometimes have this banana bread instead”

Ingredients 1and a half cups all purpose four 1 and a quarter teaspoons baking soda 3/4teaspoon salt 1 cup dark brown sugar 1/3 cup sour cream 1/4cup butter 2 large eggs 4 mashed bananas ½ cup chopped walnuts

Method Step 1.

Preheat oven to 180 degrees Cover the tin (approx 20x15x10cm) with butter and grease proof paper Whisk four, baking soda and salt into a medium bowl

Step 2.

Using an electric mixer on medium-high speed beat brown sugar, sour cream and butter until light and fuffy Add eggs 1 at a time.

Step 3.

Reduce speed to low, add four mixture and mix until combined.

Add in mashed Banana All the walnuts, mix through, then scrape into the baking tin Step 4.

Bake the bread for 60 minutes Let it cool for 60 minutes before eating.

Enjoy.

Alex Gordon

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recipe title: cuisine:

white wings milk choclate

prep time: ingredients the titel is white wings milk choclate

2 cups White Wings Gluten-free Plain

Flour ½ cup cocoa powder 1½ tsp

baking powder 1½ tsp bicarbonate of

soda 1½ cups CSR Caster Sugar ½ tsp salt 2 eggs 1 cup milk ½ cup vegetable oil 1 cup boiling water

notes:

tiny, salty, chocolatey cookies Ingredients 90g (3oz) unsalted butter 310g (2 1/2 cups) icing sugar 90g unsweetened cocoa powder 1 teaspoon kosher salt 2 large egg whites 1 large egg 225g bittersweet chocolate, chopped (67% or higher cacao) 60g (1/2 cup) finely chopped hazelnuts, walnuts, almonds (optional) flaky sea salt (for topping) Options: zest of 1 orange or 1/2 punnet fresh raspberries, torn/crumbled

I chose these cookies because they are easy and fun to make and so good.

Elliot Rivers

Directions 1. Preheat the oven to 180C. Line your baking trays with baking paper.

2. Melt the butter in a small pot over medium heat, swirling occasionally, until starting to foam and brown, 3-4 minutes; whisk the butter from time to time so that the solids don't stick to the bottom. Leave to cool.

3. Whisk the icing sugar, cocoa powder, and salt in a medium bowl, ridding mixture of as many lumps as possible.

4. Using a spatula, mix in egg whites, whole egg and browned butter, stirring until you have a good, smooth-ish mixture (any small lumps will take care of themselves), followed by the chocolate and any nuts you may want to add.

5. Using a spoon, drop 2.5cm (1 inch) blobs of doughy batter onto the baking trays, about 5cm (2in) apart; they spread a lot!

Sprinkle with flaky salt. Bake until cookies have flattened and look baked through and a bit wrinkled, 6-8 minutes. Let them cool so they can firm up.

6. Try these awesome additions after step 4!!

Option A: Add zest of 1 orange to the batter

Recipe adapted from Alison Roman's Nothing Fancy cookbook.

Option B: Add 1/2 punnet fresh raspberries, torn /crumbled. Careful to not add too many because it adds a lot of moisture.

HOMEMADE SOFT PRETZELS INGREDIENTS 1 1/2 cups water (360 mL), warm 1 tablespoon salt 1 tablespoon sugar 1 packet active dry yeast 4 1/2 cups flour (565 g) 3 tablespoons oil, divided 2/3 cup baking soda (120 g) 2 eggs, beaten coarse salt

DIRECTIONS 1. In a bowl, mix water, salt and sugar until combined. Add yeast, and let it rest for 5 minutes until yeast starts to foam.

2. Add flour and 2 tablespoons of oil, and mix thoroughly until dough forms.

3. Remove the dough and use remaining oil to cover the bowl.

4. Put the dough back in, cover bowl in plastic rap, and leave in warm place for 1 hour 5. Preheat oven to 230ºC (450ºF) 6. Cut dough into 8 pieces and roll out into thin ropes, twisting the two ends to form a pretzel shape.

7. Add baking soda to a large pot of water, and bring to a rolling boil. Boil each pretzel for 30 seconds per side.

8. Transfer pretzels to a baking sheet, brush with egg wash and sprinkle with salt. Bake for 10-15 minutes, until golden brown.

PREP TIME: 1 HOUR 30 MINUTES COOK TIME: 10-15 MINUTES SERVES: 8

9. Enjoy!

By Eva S.

Cheese and bacon rolls Ingredients 450g (3 cups)plain bread flour 1 tablespoon (14/2 sachets) dried yeast 2 teaspoon caster sugar 1/2 teaspoon salt 250 mL (1 cup) warm milk 2 tablespoons melted butter 175g short-cut bacon rashers, finely chopped 120g (1 1/2 cups) coarsely grated cheddar

Time and serves Prep: 2h & 30m Cook: 30 min serves: 8

Directions 1: Combine flour, yeast and sugar in a large bowl.

Stir in salt. Make a well in the centre. Add milk and butter.

2: Use a wooden spoon to stir the mixture until well combined, then use your hands to bring the dough together in the bowl. Turn onto a lightly floured surface and knead for 10 minutes or until the dough is smooth and elastic.

3: Brush a large bowl with olive oil to grease.

Place the dough in the bowl and cover with a damp tea towel. Set aside in a warm, draughtfree place to prove for 45 minutes-1 hour or until the dough has almost doubled in size.

4: Punch down the centre of the dough with your fist. Turn onto a lightly floured surface.

Knead for 2 minutes or until the dough is elastic and has returned to its original size.

5: Preheat oven to 190C. Lightly flour a baking tray. Divide the dough into 8 equal portions. Roll each portion into a ball and place, about 5cm apart of your hand to flatten slightly.

6:Sprinkle the bacon and cheddar over the rolls, leaving a 1cm-wide border. Cover with a damp tea towel. Set aside in a warm, draught-free place to prove for 30 minutes or until the dough has almost doubled in size.

7: Bake in oven for 25-30 minutes or until the cheddar melts, and the rolls are golden and sound hollow when tapped on the base. Transfer to a wire rack to cool slightly.

By Eva S.

9/14/2021

Pork and Chive dumplings.

Pork and Chive dumplings.

By Frankie A Ingredients: - I pkt Dumpling Wrappers -500g Pork Mince -1 tsp Cornflour - 1/2tbsp Sesame Oil -3/4 cup Chives _-I tbspSoy Sauce -1 cup Water -10 grams Garlic _Vege Oil (if frying)

1.

Materials: -Large Bowl -Small Bowl -Wooden Spoon -Non Stick Pan (optional) - Large Pot (optional) -Large tray.

- Tea Towel

To make the filling add in Pork Mince, Garlic, Corflour, Sesame Oil, Chives, Soy Sauce and mix with a wooden spoon until fully combined.

2. To create the dumplings take on dumpling wrapper place1 tsp of the filling into the centre of the wrapper.

Then place water along the edges of of the wrapper with your finger. Then fold into a semicircle shape, carefully make small creases along the circumference of the the semi circle. Lay onto a tray with a tea towel.

2

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GISELLE

*Recipe* VEGAN CHEWY CHOCOLATE CHIP COOKIES

10 mins

55 mins total Time

prep Time

Ingredients 140gr all purpose flour 100 gr vegan butter

2gr baking soda 100gr chocolate chips

120gr brown sugar 8gr vanilla extract

2 tbs of water

2gr baking powder

Method Add your wet ingredients to a bowl {butter, sugar, vanilla extract, and water] whisk it all together.. Add your dry ingredients {flour, baking soda, and baking powder] mix everything together then add your chocolate chips. Scoop them with an ice cream scooper and put them on a tray. Freeze them for 30mins then put them in the oven for 15 mins with the temperature at 180 degrees celsius

SO THIS HOW YOU'RE GONNA MAKE AN EPIC GINGERBREAD COOKIE. (THE SOFT KIND)

SO THE INGREDIENTS YOUR GONNA NEED: 3/4 cup of butter, softened 1 cup of sugar 1 large egg 1/4 cup of molasses 2-1/4 cups of allpurpose flour 2 teaspoons of ground ginger 1 teaspoon of baking soda 3/4 teaspoon of ground cinnamon 1/2 teaspoon of ground cloves 1/4 teaspoon of salt Additional sugar

STEP 1: Put the butter and sugar in a large mixing bowl and cream together until it takes on a light, fluffy texture. In a separate bowl, combine flour, ground ginger, baking soda, cinnamon, cloves and salt. Then set off to the side.

STEP 2: Beat the egg and molasses into the butter and sugar.

Add the flour mixture to the wet mix in small increments until the dough is thoroughly combined.

STEP 3

STEP 4

Preheat your oven to 350°C. Roll the dough into small 1-1/2-in. balls and place on an ungreased baking sheet. Bake for about 10-12 minutes or until the cookies are lightly browned.

YUM! Lets eat! Eat the BEAUTIFUL cookies!

Jet Toogood

Sep 13, 2021

family pancake recipe INGREDIENTS: 1 cup of plain flour, 2 eggs and one cup of full cream milk Steps: 1.crack 2 eggs into jug then stir 2.pour 2 half cups(1 cup )of milk into jug Grab whisk and stir well 4.put one cup of plain flour into bowl into a well shape (hole in the middle) 5.pour one fifth of the contents from your jug Into the Center of the bowl 6.slowly take small parts of the flour into the middle of the bowl , stir together and take in more (repeat this process until there is no more to pour) 7.stir until bubbles disappear 8.grab pan ,apply butter then heat pan until butter sizzles 9.apply one sixth of batter and spread

10.let pancake cook until it darkens to a kind of shady yellow 11.repeat until all batter is used 12.serve with your favourite toppings

If your cooking for your whole family multiply the ingredients by one and a half,it will give you more pancakes.

Add 1 half cup/one egg plus each family member

PANCAKE RECIPE

INGREDIENTS 2 EGGS 1 3/4 CUPS OF MILK 1 TSP VANILLA ESSENCE

2 CUPS SELF-RAISING FLOUR

1/3 CUP CASTER SUGAR

Y O J N E

BUTTER, FOR FRYING, PLUS EXTRA, TO SERVE

MAPLE SYRUP, TO SERVE

STEPS

WHISK EGGS, MILK AND VANILLA TOGETHER IN A JUG. SIFT FLOUR INTO A LARGE BOWL. STIR IN SUGAR. MAKE A WELL IN THE CENTRE. ADD MILK MIXTURE. WHISK UNTIL JUST COMBINED. HEAT A LARGE NON-STICK FRYING PAN OVER MEDIUM HEAT. GREASE PAN WITH BUTTER OR SPRAY WITH COOKING OIL. USING 1/4 CUP MIXTURE PER PANCAKE, COOK 2 PANCAKES FOR 2 MINUTES OR UNTIL BUBBLES APPEAR ON SURFACE. TURN AND COOK FOR A FURTHER 1-2 MINUTES OR UNTIL COOKED THROUGH. TRANSFER TO A PLATE. COVER LOOSELY WITH FOIL TO KEEP WARM. REPEAT WITH REMAINING MIXTURE, GREASING PAN WITH BUTTER OR COOKING OIL BETWEEN BATCHES. SERVE WITH MAPLE SYRUP AND EXTRA BUTTER.

I chose this recipe because it is easy to follow and also I like pancakes.

peppermint surprise you will need baking sheet non-stick baking parchment mixing bowl whisk sieve wooden spoon chopping board fork bowl saucepan

ingredients 1 egg white 340 g (12 oz) icing sugar a few drops rosewater optional 55g (2 oz) dark chocolate

STEPS

1. Line a baking sheet with baking parchment. Whisk the egg white lightly until it is frothy but not stiff.

2.Sift the icing sugar into the bowl, then stir it into the egg white until the mixture is stiff.

3. Knead in the rosewater. Divide the mixture into three balls. knead food colouring into two of them.

4. roll the mixture into small balls and put them on the baking sheet. flatten them with a fork, then leave them in the fridge for 24 hours to set 5. OPTIONAL melt the chocolate in a bowl over a pan of simmering water. dip some of the set peppermint surprises into the chocolate.

how to make brownies ingredients

method

STEP 1 Preheat oven to 125g unsated butter 180C. Grease a 20cm square cake pan and

125g CADBURY baking dark line with baking paper. chocalate STEP 2 Place butter and 3 eggs lightly wisked chocolate in a 335g (1 1/2 cups) white sugar heatproof bowl over a saucepan of simmering 115g (3/4 cup) plain flour water. Stir until melted.

30g (1/4 cup) Dutch cocoa Quickly stir in the powder remainder of ingredients. Pour into 1 tsp vanilla extract pan and bake for 30 pinch of salt mins. Set aside to cool completely.

Makes 4 servings

Passed down to Ms Moses from a friend!

Ingredients 1 small yellow onion 2 x 400 cans of chick peas 2T olive oil 2 peeled and smashed cloves garlic or confit 1 1/2c water 1t salt 1/2t white pepper 1/2c washed and choped kale

Prep Time TOTAL TIME: 30 MIN

Prep: 10 min Cook: 20 min

Directions Finely chop whole onion and set aside.

Drain and rinse chick peas well.

Heat olive oil gently on moderate heat in a soup pot.

Add onions and garlic to oil and saute for 2 minute.

Add chick peas carefully to oil watching for any water drips into the oil.

Stir chick peas to cover in oil.

Add water and turn heat up slightly, to bring the soup to a boil.

Stir in salt and pepper.

Once boiling, turn down heat to low and simmer for 15 minutes.

Check for taste. Broth should be an even mix of water and oil. If too watery, add a oil by the tablespoon.

SERVING OPTIONS:

Serve while steaming hot. Then leave covered on the stove, overnight, to enjoy hot or cold the next day. you can also chop up washed handfuls of kale and sprinkle over piping hot soup.

Enjoy!

HOW TO MAKE DELICIOUS BANANA BREAD

THE PROCESS:

You will need:

1.First heat the oven to 180°c

-125g of unsalted softened butter

2.Line your cake tin with butter and baking paper.

- 1 cup of brown sugar - 2 eggs - 3 over ripe mashed bananas (with fork) or 1 generous cup of mashed banana.

- 1 teaspoon of vanilla extract

3.Mix butter and brown sugar well. Mix in eggs, banana and vanilla.

5.In a separate bowl sift together wholemeal flour, bicarb soda, salt, ground cinnamon and allspice. Combine milk & lemon juice.

- 250g or 1 and 1/2 cups of whole meal flour - 1 teaspoon of bicarb soda - 1/2 teaspoon of salt

6.Alternate mixing in your dry ingredients and the milk into your mixture.

7.Now pour your mixture into your tin

- 1/2 of ground cinnamon

8.Cook for 45 minutes and enjo!

- 1/4 of allspice - 1 teaspoon of lemon juice - 1/2 a cup of skim milk

Here Is mine :)

Banana bread is a delicious, sweet, warm, moist texture that is perfect for a picnic or on a cold day. If you have over ripe bananas that don’t look tasty they’re actually perfect for this recipe. That’s why I chose to make this food!

chocolate truffle cake Ingredients 1 1/4 cups graham cracker crumbs 1/4 cup white sugar 2 teaspoons ground cinnamon 1/3 cup butter, melted 2 (10 ounce) packages frozen sweetened sliced strawberries,

Directions 1. Combine graham cracker crumbs, sugar, cinnamon, and butter in a bowl. Press onto the bottom of an ungreased 9-inch springform pan. Refrigerate for 30 minutes.

2. Preheat oven to 300 degrees F (150 degrees C).

3. Place strawberries and cornstarch into a blender. Cover and puree until smooth. Pour strawberry sauce into a saucepan.

thawed and drained 1 tablespoon cornstarch 3 (8 ounce) packages cream

4. Bring to a boil over high heat. Boil and stir until sauce is thick and shiny, about 2 minutes.

Set aside 1/3 cup strawberry sauce; cool. Cover and refrigerate remaining sauce for serving.

cheese, softened 1 (14 ounce) can sweetened condensed milk 1/4 cup lemon juice 1/2 teaspoon vanilla extract 3 eggs 1 tablespoon salt (optional) 1 tablespoon water (optional)

Prep Time: 1Hr Cook Time: 45mins Total Time: 1hr 45mins

5. Beat cream cheese in a mixing bowl with an electric mixer until light and fluffy; gradually beat in condensed milk. Mix in lemon juice and vanilla extract, then beat in eggs on low speed until just combined. Pour half of cream cheese mixture over crust; drop half of reserved strawberry sauce by 1/2 teaspoonfuls on cream cheese layer. Carefully spoon remaining cream cheese mixture over sauce; drop remaining strawberry sauce by 1/2 teaspoonfuls on top. Cut through top layer only with a knife to swirl strawberry sauce.

6. Bake in preheated oven until center is almost set, 45 to 50 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Serve reserved strawberry sauce with cheesecake. If the sauce it too thick, stir in water.

CHOCOLATE MILKSHAKES

B A S I C

I N G R E D I E N T S

chocolate fudge, icecream, tim tam and milk first you use the milk i would but around 2 oz for the milk part I also recommend tim tams and ice cream blended in it as well! while thats blending get a cup out and on the sides of the inside drizzle fudge all over it then when ur mix is done and you put it in to your cup put cream on the top of ur mix i recommend the one on the ingredients menu

lentil soup INGREDIENTS: 1 tsp oil 1 onion 1 big carrot 2 celery stalks 1 garlic clove 1 tsp cumin 1/2 tsp coriander

1 cup split red lentils 5 cups vegetable stock 1 tin tomatoes (400g) 2 tsp tomato paste 1 bay leaf

METHOD: 1. Heat the oil in a big pot 2. Add onion - cook on low for 8 minutes 3. Don’t forget to stir!

4. Add the carrot and celery 5. Add garlic, cumin and coriander 6. Add lentils, stock, tomato paste and bay leaf 7. Bring to the boil 8. Reduce heat and simmer with a lid for half an hour Serve with Greek yoghurt and sprinkle with coriander leaves!

By Sylvie Taylor

SWEET DUMPLINGS We and my famliy were making hommade piazzas and with the left over dough i made thiss and we love it :)

ingredients

Pizza dough 1/4 cup 60 ml of any berries preferably strawberrys Choped up into pinky nail size 1/2 cup of caster sugar 3 tsp of lime or lemon juice 1/4 cup of white chocolate 1 cup of strawberries again choped up(must be strawberries) Steps

1. Put your small parts of your pizza dough into a baking pan and shape them into small circles and set aside

2.Boil a pot of water untill its a rolling bubble, next put a glass NOT plastic bowl on the top of the pot so that its resting just above the water

3. Add your 1/4 cup of berries, 1/2 cup of sugar,3 tsp of lime/lemon juice, into the bowl and stir with a wisk or spoon,

4. Wait untill the you cant see the suagar and theres a sticky goop in the bowl and then set it in a small bowl

5. Melt the chocolate in the microwave for 1 minute to start with

6. Go back to the pizza dough and get your fresh 1 cup of strawberries and melted chocolate

7. Put you fresh strawberries and chocolate in the middle of your dough and then grab the outer parts of the dough and bring then into a dumpling shape 8. dump the homemade syrup onto the sweet dmplings and then put them in the oven at 155 untill the dumpling is a light brown colour