Newtown PS 5 / 6
B U R D E K I N
Cookbook
Red bean buns INGREDIENTS
Planin flour - 2 3/4 cups boiling water - 1/2 cup room tempreture water - 1/2 cup yeast - 3/4 teaspoon Shop bought red bean paste - 350g
METHOD 1. Put the flour in the mixing bowl and mix in the boiling water 2. Make a little well in the flour mixture and pour in the room tempreture water. Then mix in yeast aswell 3. Knead the mixture into the ball, then divide the dough into 10 small pieces 4. Divide the red bean paste into 10 ball shape. Around 35g each
5. Shape each small dough piece into a ball shape . Then cover with cling wrap and let rest for 15 minutes 6. Knead each ball and roll it into around 10cm circle shape 7. Use the shaped dough to wrap the red bean paste ball inside 8. Repeat and complete for all 10 balls 9. Put in steamer and leave for an hour to rise 10. After dough has risen and buns have enlarged. Steam over boiling water for 10 minutes. Now yummy buns are ready!
enjoy
Miao
cabbage rolls `You will need: 1 large head of cabbage 500g of beef mince 500g of pork mince 500g of veal mince 1 bar of passasta 1tin of diced tomatos 1 bunch of parsley bread crums 2 eggs a large pot
Take a head of cabbage Cut out the core which links the leaves as best you can In a big pot put in the lcabbage and bring water to boil. As leaves come away put them asideto be used for the cabbage rolls. Combine mnce, parsley, 2 eggs and spices, mix thoroughly. Add bread crumbs to lessen the sticky texture as a result of adding aggs. Use a table spoon to serve up roughly the same size meat servings into each leaf. Roll up and fold ends under to secure shape. Pleace some cabbage leaves at the bottom of the cooking pot to make sure no cabbage rolls are burnt at the bottom when cooking. Add passatta, and canned tomatoes as you go to give even distribution of sauce. Once all meat and cabbage leaves are used up, add a cup of water and cook for an hour on low to medium heat. Enjoy!
I made the slice since it's not only yummy but my mum used to make it for me
Ingredients
1/4 KG of biscuits 170g butter melted 3 tsp gelatin powder 1/4 cup water 1/4 KG cream cheese 395g sweetened condensed milk 1/3 cup lemon juice 1/2 cup cream 85g packet jelly crystals strawberry
Prep Time TOTAL TIME: 3 + HOURS
Prep: 3 minutes Refrigeration : 3+ Hours
The perfect Jelly Slice Directions 1: Blend or process biscuits until they resemble breadcrumbs. Pour in melted butter until combined and sticking together. 2: Press the biscuit mixture evenly over the base of a 20cm x 30cm tin. Refrigerate. 3. Sprinkle gelatine over the water, allow to stand for a few minutes then microwave for 30 seconds or until dissolved. 4. Beat cream cheese until smooth. Add condensed milk, lemon juice, and cream. Continue to beat until smooth. 5. Stir in gelatine mixture. Pour over the top of the biscuit base. Refrigerate until set for at least 2-3 hours. 6. Make jelly according to packet directions. Cool to room temperature before pouring over the cream cheese layer. 7. Refrigerate until the slice is set completely. 8. Cut into squares to serve.
I
Dog Treats salmon and sweet potato dog brownies
ingredients -200 grams of salmon (canned) -sweet potato (bakead in skin -2 large eggs -1/3 of a cup of coconut flour
METHOD
-Preheat oven to 175°
20 MINUTE PREP TIME 1 HOUR BAKE TIME
-In a medium bowl, beat the eggs until fluffy then fold in the coconut flour and mashed salmon. -Allow the mixture to rest for 10 minutes while the coconut flour absorbs the mixture. -Remove the sweet potato from it’s skin and mash it until it is smooth then fold mashed sweet potato into mixture. -Grease a 23cm cake pan with coconut oil then press the mix into your pan. -Bake for 60-70 minutes until the mixture is firm, edges are golden and a tooth pick comes out clean. -cut into squares and feed to your dog!
the final result is a light fluffy doggy brownie which any pooch will love, to your tiny chihauhau to your massive great-dane!
mmmmm... delicous!
PINK PIG CUPCAKES A vanilla & chocolate chip cupcake with icing, marshmallows & chocolate chip eyes.
INGREDIENTS cupcakes
1 1/3 cups or 185 grams of all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1/2 cup or 115 grams butter, softened 1 cup or 200 grams granulated sugar 2 large eggs , room temperature optional 1/3 cups of chocolate chips
icing
1 1/2 cups of icing sugar
DIRECTIONS 1. Preheat your oven to 180c 2. In a bowl sift flour, baking powder, and salt. and mix in chocolate chips. Set aside. 3. In a separate bowl beat butter and sugar together for 3 minutes (till fluffy.) Continue beating adding eggs, vanilla, and milk one at a time. Fold in half the dry ingredients at a time. (Do not over-mix)
trays, bake for 15 to 20 mins. Once
60g or 3 tsp of margarine
cooked stab one with a toothpick to check if
20ml or 4 tsp of milk 1 tsp of vanilla optional 2 drops of pink food dye
decorating
24 pink marshmallows 24 chocolate chips
PREP TIME: 25MINS COOK TIME: 15 TO 20 MINS DECORATION: 20 MINS TOTAL TIME: 1HR
4. Divide batter evenly in the cupcake
they're fully cooked, & let cool for 15 to 30 mins. 5. In a new bowl, beat icing sugar, butter and milk. Once combined add vanilla and pink food dye. 6. Take 2 marshmallows, chop one in half and pinch one end of half a marshmallow, do this for both halfs. Take the other marshmallow and squeeze it to be more of an oval shape. Then add ears (marshmallow halfs), eyes (chocolate chips) and nose (oval marshmallow) 6. ENJOY!
San choy bow chefs Elton And Danny
I CHOSE SAN CHOY BOW BECAUSE IT ONE OF MY FAVERIT THINGS TO EAT
METHOD STEP 1:
TEAR OFF LETTU LEAVE, WASH THEM, DRY THEM AND PLACE T IN A BOL RE TO SER VE
FINELY CHOP SHALLOTS AND GARLIC, GRATE GINGER STEP 2: AND PUT THE IN SAUCE WITH OIL. COOK ON LOW HEAT UNTIL SOFT
STEP 3: ADD CHICKEN AND PORK MINCE, STEP 4:
STIR UNTIL COOKED, ADD SOY AND OYSTER SAUCE SPOON MINCE MIXTURE INTO LETTUCE LEAVES SPRINKLE WITH PEANUTS AND ENJOY
COOKING TIME: 15 MIN PREPARATION TIME 20 MIN
INGREDIENTS 4 SHALLOTS 2 CLOVES GARLIC 1 TSP GRATED GINGER 250 GM CHICKEN MINCE
250 GM PORK MINCE
6 LETTUCE LEAVES 1 TBS SOY SAUCE 1 TBS OYSTER SAUCEPEUNUTS 2 TBS CRUSHED
Pink Crepe Recipe 30 minutes
Ingredients: 200 grams=0.2 kg =1 cup plain flour 100ml =0.1L=1/2 cup milk 150ml=0.15L=3/4 cup water 5grams=0.005kg=1 teaspoon vanilla sugar 1 whole egg=44 grams=0.044kg=almost 1/4cup a pinch of salt= 1 gram=0.001kg=1/5 teaspoon a few drops of red food colouring=5grams=0.005kg=1 teaspoon Step 1
( 5 minutes)
Blend all ingredients, if needed add more water. Step 2
( 25 minutes)
Brush some oil on a non-stock crepe pan over a medium heat. When pan is hot, cook crepes until underside is golden, then flip. Cook other side until golden. Enjoy with Nutella, or Jam and Cream!
Filip Rusidi Nedic
Hannah's Cupcakes
Vegetarian Cauliflower Tacos YOU'LL NEED
ALL YOU HAVE TO DO
CAULIFLOWER FLORRETS
ROAST CAULIFLOWER AT 425
2-3 TABLESPOONS OLIVE OIL
DEGREES FARENHEIT
S&P
WITH OLIVE OIL FOR 30-35 MINS
1 CUP CHOPPED ONION
WARM OLIVE OIL IN A MEDIUM
1 TBLESPOON OLIVE OIL
POT, SAUTE THE GARLIC AND
2 MINCED GARLIC CLOVE
ONION FOR 5 MINS AND ADD
2 TABLESPOONS TOMATO PASTE
TOMATO, CUMIN AND CHILLI
1/2TSP OF CUMIN,CHILLI POWDER,
POWDER AND SAUTE FOR
3/4 CUP LENTILS
ANOTHER MINUTE. ADD
2 CUPS OF WATER
LENTILS AND WATER AND RAISE HEAT TO SIMMER FOR 20-45 MINS. ADD MORE
1/3 CUP MAYONAISE
WATER IF LENTILS DRY OUT.
2 TBLESPOONS LIME JUICE 1 TBLESPOON ADOBO SAUCE
WHISK TOGETHER THE
S&P
INGREDIENTS AND SET ASIDE
8 CORN TORTLLAS
COOK TORTILLAS HOW YOU
1/2 CUP PARSLEY
LIKE.
e p i c e R s p o r D m a J s n s y o n i t o M i c t u c r u t r ns st IIn
s t s n t e n
i e
d i e d Step 1: Preheat oven to 180 r e g r IIn ng degrees or 160 degrees
125g soft butter (fanforced) 1 cup sugar 1 egg 2/3 cup dessicated coconut 1 1/4 cup SR flour 1 tsp vanilla Jam (raspberry is my favourite)
o g o u g u H H y y B B
Step 2: Cream butter and sugar together with electric mixer Step 3: Add egg, mix well Step 4: Add vanilla, mix well Step 5: Add flour, mix
well
Step 6: Add coconut, mix until you have a firm dough Step 7: Roll mixture into small balls (a bit smaller than a golf ball) Step 8: Place balls on a baking tray lined with baking paper Step 9: Make shallow dents in the top of each ball using your thumb Step 10: Fill each dent with a small scoop of jam (don't over fill) Step 11: Bake in oven for 10y r y o T Tor 15 minutes Step 12: EAT!!!
bush donuts because I like them In a bowl mix egg, milk, sugar and flour cut bread into 1/4s dip bread in batter shallow fry in oil until brown
1 CUP MILK
JAM
cinnamon OIL FOR FRYING
JACKS ADDITION SULTANAS
70 second sorry its so rushed
chocolate cake YOU'LL NEED
1/4 cup Plain flour 2 Tbsp cocoa 1/4 tsp baking powder 1/4 cup milk 2 tsp veg oil 1 tbsp nuttella 2 tbsp suger
ALL YOU HAVE TO DO 1 mix flour cocoa baking powder and suger
2 whisk in the milk and oil into the mix from before, whisk until its smooth with no lumps
3 pour mixture into a large mug and top with nuttella cook in microwave for 70 seconds on high, remove from microwave and enjoy.
200g granulated sugar
500g raspberries / frozen raspberries 1 lemon juiced
Step 1: Put the sugar and 270ml water in a saucepan over a low heat and stir until the sugar has dissolved. Raise the heat and simmer for 5 mins, or until the liquid has become a syrup. Set aside to cool. Step 2: Put the raspberries and lemon juice in a food processor and blitz until smooth. Strain through a fine sieve into a bowl and discard the seeds. Combine with the sugar syrup, then pour into freezer-proof container. Step 3: Freeze for 1 hr 30 mins, then whisk with a balloon whisk or a fork to break up any ice crystals that have formed and return to the freezer. (if you have an ice cream maker you can turn it for an hour instead.) Step 4: Keep mixing the sorbet once an hour for 4 hrs to break up the ice crystals. Stop mixing when firm but scoopable. Will keep in the freezer for up to a month. Serve with extra raspberries, if you like.
super easy chocolate cake vanilla essence 0.7%
butter 10.8% flour 27%
egg 13.5%
buttermilk 20.3%
sugar 20.3% coca powder 6.8%
I converted the amount of each ingredient into cups and then put them into a graph of the total ingredients.
Ingredients 1 1/3 cups plain flour 1 teaspoon bicarb of soda 1/3 cup of cocoa 1 cup of castor sugar 1 cup of buttermilk'2 eggs 125g butter, melted, cooled 1 teaspoon of vanilla essence Cream to put on top to eat
1. Melt the butter and put aside to cool preheat oven to 180c then
grease baking tray with butter and Line base with baking paper .
2. In a large bowl with a sifter combine flour coca powder and bicarb soda then remove
sifter and continue to add the sugar
3. In a smaller bowl combine the buttermilk
,eggs,melted butter and vanilla essence
4.Pour the mixture in the smaller bowl into the the bigger bowl and stir with electric mixer for 3 or 4 min until smooth and creamy
Pour mixture into the prepared pan and 5. bake for 20 to 30 min
FAVOURITE RECIPES
LEO'S FRIED RICE INGREDIENTS 81/3 Spring Onion 150g Rice (Cooked as per instructions) 1 egg Soy Sauce Onion Powder Garlic Powder Toasted Sesame Seeds Seaame Oil Meat (Optional)
DIRECTIONS Step 1: Cook egg in oil, remove and put in a bowl. Step 2: Put spring onion in a pan with seasme oil. Step 3: Add pre-cooked rice. Step 4: Add egg and meat if you like. Step 5: Add seasoning - soy sauce, onion powder, garlic, sesame seeds.
BEST SPINACH PIE BY: Lexie Rudman
INGREDIENTS
leaves off 1 bunch of silver beet spinach (washes and diced) 1/2 brown onion (finely diced)
DIRECTIONS 1. Pre heat the oven to 180 degrees C 2. Combine spinach, onion and parsley in a XLarge bowl 3. Add the cheese, cream, mustard, eggs and pepper
2 tbs of parsley (finely diced)
4. Combine everything together until evenly combined
250g shredded cheese
5. Grease your pie tin
125ml (1/2 cup) cooking creme 2 tbs french mustard a small pinch of pepper 2 eggs 2 sheets puff pastry
6. Drape your pastry into a pie tin and cut to size (you can fill any missing places with the bits you cut off) 7. fill your pie with the spinach filling (you can freeze any spare for another pie! (up to 3 months)) 8. loosely cover you pie with foil (make sure foil is not touching pie filling)
Oil spray (to grease) 9. cook in your preheated oven for 30 minuets
PREP TIME: 1HR COOK TIME: 1HR TOTAL TIME: 2HR
10. take off foil ( if pie is still runny leave it in for another couple minuets) and put back in the oven for another 10 - 20 minuets (checking frequently) 11. SERVE!!!!!!
Vegetarian Nachos
BY MALLEY WIGGINS
NACHOS IS MY FAVOURITE FOOD AND IS FULL OF FLAVOUR THIS IS MY RECIPE FOR NACHOS. HOPE YOU ENJOY! INGREDIENTS
Olive oil 1 brown onion 2 garlic cloves Red kidney beans Mexican Spice Salsa Corn chips Cheddar cheese Sour cream 1 tomato Diced tomatoes Paprika
NUMBER OF SERVINGS
4 Servings TIME TO PREPARE
15mins
TIME TO COOK
15mins
TOOLS NEEDED
Large pot Garlic Crusher Tablespoon Baking Dish Large Spoon Chopping Knife
PROCEDURE
Step 1 Chop up a purple onion and crush the garlic cloves, then heat a large pot. Add olive oil and the onion and garlic cloves. Cook, stirring for 4 minutes. Add beans, add 1 tablespoon of Mexican Seasoning. Reduce heat too low. Add a can of diced tomatoes. Let it simmer for ten minutes
Step 2 Preheat oven to 200°C. Spoon mixture in to a baking dish, Add chips to the dish and sprinkle cheese and paprika on top. Bake for ten minutes.
Step 3 Dice up the tomato to add to your Nachos. Top your Nachos with Sour Cream, Salsa.
Chilli Mussels by Mr Rogers I cook this dish for my big family gathering every Christmas and it is always a crowd pleaser. Serve with warm bread to soak up the juices!
INGREDIENTS
4
tbsp
olive
1
garlic
oil
bulb,
HOW
cloves
peeled
and
TO
COOK
roughly
chopped
1. Melt
2
red
onions,
roughly
chopped
chillies,
finely
butter
saucepan 31/2
like
long
it
red
hot
but
you
decide
sliced
how
hot
a
you
2. Pour
and
fennel
bulb,
roughly
milk
bring
ripe
tomatoes,
roughly
tin
crushed
150ml
red
1
balsamic
tbsp
2kg
½ ½
black
tomatoes
wine
vinegar
mussels
bunch
basil,
bunch
flat
roughly
leaf
chopped
parsley,
roughly
chopped
1
lemon,
finely
zested
medium
in
a
large
heat
into
to
a
ground
beef
mixture
simmer
heat
to
medium
high
and
pour
chopped
white 400g
oil
chopped
3. Raise 4
over
olive
(I
like)
1/2
with
and
juiced
wine
into
ground
beef
mixture
the classic chocolate cake
YOU'LL NEED
1 1/3 cups (200g) plain flour 2 tbsp cocoa powder 1 tsp baking powder 1/2 tsp bicarbonate of soda 200g dark chocolate block, chopped 225g unsalted butter, softened, chopped 1 cup (220g) caster sugar 1 tsp vanilla extract 4 eggs 1/2 cup (125ml) milk
ALL YOU HAVE TO DO Step 1 Preheat the oven to 160C. Grease and line a 24cm round springform cake pan.
Step 2 Sift the flour, cocoa powder, baking powder and bicarbonate of soda into a bowl. Set aside. Step 3 Melt the dark chocolate in a heatproof bowl set over a pan of barely simmering water (don't let bowl touch water). Cool slightly.
Step 4 Beat butter and sugar with an electric mixer until light and fluffy. With beaters on medium speed, add vanilla, then add eggs, 1 at a time, beating well after each addition. Pour in cooled chocolate and beat until well combined. Beat in a third of sifted ingredients, followed by a third of the milk. Repeat until all ingredients are incorporated beating until smooth.
Step 5 Pour mixture into the pan and bake for 45-55 minutes until risen and a skewer inserted i the centre comes out clean. Cool in the pan on a rack for 10 minutes, then invert onto rack to cool completely Step 6 To serve, spread the icing over the top and sides of the cake using a hot palette knife then decorate with chocolate curls. Step 7 To make chocolate ganache: Melt 150g chopped dark chocolate with 125ml pure cream and 20g unsalted butter in a heatproof bowl set over a pan of simmering water (don' let the bowl touch the water). Stir until well combined, then set aside for 30 minutes to cool and thicken before use. Step 8 To make chocolate curls: Using a palette knife, spread melted chocolate 2-3mm thick on hard clean surface such as a glass chopping board or marble slab that you can move. Stand at room temperature until almost set. Shave curls using a peeler or palette knife, pulling towards you at an angle. If the chocolate breaks, it is set too hard - leave in a warm place until more pliable. To make small curls, simply run a peeler along the side o a block of dark chocolate.
RECIPE COLOURFUL MERINGUE RECIPE BY SCARLETT
PREP TIME 30 MINUTES TOTAL TIME 1 HOUR
METHOD *PREHEAT OVEN TO 120 DEGREES CELSIUS *BEAT EGG WHITES WITH ELECTRIC MIXER UNTIL SOFT PEAKS FORM *BEAT IN SUGAR A LITTLE AT A TIME *STIR CORNFLOUR INTO MIXTURE THEN FOLD THROUGH VINEGAR AND VANILLA EXTRACT *TAKE 1/3 CUP MIXTURE AND SHAPE INTO A SMALL ROUND *PLACE ONTO GREASED AND LINED BAKING TRAY. REPEAT WITH REMAINING MIXTURE. *PLACE TRAYS IN OVEN AND BAKE FOR 45 MINUTES. TURN OVEN OFF AND ALLOW MERINGUES TO COOL IN OVEN. *SERVE WITH FRESH BERRIES AND A DOLLOP OF WHIPPED CREAM .
INGREDIENTS
5 egg whites 1 1/4 Cups caster sugar
1 tbsp cornflour 1 tsp white vinegar 1 Tsp vanilla extract food colouring
Berries of your choice Whipped cream
Porterhouse steak
HOW TOO MAKE
STEP 1 PRE HEAT PAN OR BARBUCUE TO MEDIEM HEAT. INGREDIENYTS STEP 2 SEASON YOUR STEAK -PORTERHOUSE STEAK START WITH ADDING YOUR -3 CLOVES OF GARLIC -10 GRAMS OF BUTTER TO FRY SALT AND PEPPER THEN -1/2 A TABLESPOON OF CHILLI MOVE ON TO YOUR LIME ZEST AND CHILLI POWDER. POWDER -1/2 TABLEPOON OF LIME ZEST AFTER THAT ADD YOUR -1 1/2 TABLESPOONS OF SALT THAIME AND ROSEMARY. -1 TABLESPOON OF PEPPER STEP 3 ADD PLACE ON PAN OR BARBECUE ADD THE 1/2 TABLESPOON THIAME BUTTER AND CHOP GARLIC -1/2 TABLESPOON -1/2 TABLESPOON OF ROSEMARYVERY FINELY THEN ONTO THE STAEK COOK FOR 4 TO 5 MINS ON EACH SIDE. STEP 4 LET COOL FOR 10 MINUTES. THEN ENJOY.
tilly’s
rice Bubble ice cream
ingredients rice bubbles 3 cups condensed milk 3/4 cocoa powder 1 1/2 teaspoons m&ms 1/2 cup mini mash mellows 1/2 cup waffel cones 7-8 butter 1 tablespoon
1.
Put condensed milk and butter in a small pot
2.Put it on the stove and melt over low put it on the stove and melt over low heat for four minutes for 4 minutes
3. Let cool then put the rice bubblesin a big bowl 4.Put thecondensed milk with the rice bubbles and stir to combine
Makes 7-8
5.Add The m&ms and marshmallows 6.Put a mixture into cones and refrigerate for one hour
I chose this dish because my whole family loves this pizza and we make it so yummy that I can’t wait until every Friday to have it for dinner.
A RECIPE BY VIOLET MEREDITH
ingredients
directions
. Place warm water and yeast into a mixing bowl. . Stir for 1 min. . 280g of water . Add remaining base ingredients to the bowl and . 2 dried instant yeast satchels mix. . 1 tbsp olive oil . Transfer the dough to a silicon mat and knead for 5 . 1 tsp of sea salt mins . . 500g bakers flour, plus extra to . Wrap the dough in the silicon mat and allow to prove dust until it doubles in size. …………………………………………………………….. . Pre heat the oven to 200 deg C. TOPPINGS .knock down the dough and divide into quarters. . Pineapple . Work each piece into a flat base. . Cheese . Put oil in a pizza tray then roll dough onto the tray. . Spread tomato paste over the dough and add . Tomato paste remaining toppings then sprinkle with cheese. . Spinich leaves . Bake for 10-15 mins serve hot.
( MY SECRET PIZZA🍕)
I ADAPTED THIS RECIPE FROM TRADITIONAL BUSH TUCKER AS A SHOUT OUT TO MY ABORIGINAL BROTHERS AND SISTERS AND FAMILY. PREPARATION TIME: 10 MINUTES COOKING TIME: LEAVE IN THE REFIGERATOR OVERNIGHT
ingredients 2 and ¾ cups of dark chocolate (chopped) 1¼ cups of condensed milk ¾ cup (approx. 90g) of roasted macadamia nuts (roughly chopped) Zest of 1 orange finely grated Icing sugar for dusting.
method Line a 20cm square cake tin with baking paper. Place chocolate and condensed milk in a medium pan over a low heat, stir until smooth, remove pan from heat. Stir zest into mixture. Fold in roasted macadamia nuts. Pour mixture into cake tin and allow to cool a little. Refrigerate overnight. Turn out onto chopping board, remove baking paper, dust with icing sugar and using a large knife, cut into bite sized serving pieces. Store in an airtight container in the refrigerator.
PROUDLY MADE ON GADIGAL LAND; ALWAYS WAS ALWAYS WILL BE.
