Newtown PS 5 / 6
Z I G
Z A G
V I N E
Cookbook
Steps to follow: 1. Roll out the chilled pie crust. Remove 1 disc of pie dough from the refrigerator. On a lightly floured work surface, roll the dough out into a 12-inch circle. Make sure to turn the dough about a quarter turn after every few rolls. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is smooth. With a small and sharp knife, trim the extra overhang of crust and discard. Crimp the edges with a fork or flute the edges with your fingers, if desired. Brush edges lightly with egg wash mixture. Line the pie crust with parchment paper. Crunching up the parchment paper is helpful so that you can easily shape it into the crust. Fill with pie weights or dried beans. (Note that you will need at least 2 standard sets of pie weights to fit.) Make sure the weights/beans are evenly distributed around the pie dish. Par-bake the crust for 10 minutes. Carefully remove the parchment paper/pie weights.
2. Preheat oven to 190oC
3. For the pumpkin pie filling: Whisk the pumpkin, 3 eggs, and brown sugar together until combined. Add the cornstarch, salt, cinnamon, ginger, nutmeg, cloves, pepper, cream, and milk. Vigorously whisk until everything is combined. 4. Pour pumpkin pie filling into the warm pre-baked crust. Only fill the crust about 3/4 of the way up. Bake the pie until the center is almost set, about 55-60 minutes give or take. A small part of the center will be wobbly – that’s ok. After 25 minutes of baking, be sure to cover the edges of the crust with aluminum foil or use a pie crust shield to prevent the edges from getting too brown. Check for doneness at minute 50, and then 55, and then 60, etc.
Once done, transfer the pie to a wire rack and allow to cool completely for at least 3 hours.
How To Make Pumpkin Pie Ingredients Homemade pie crust 2 cups or 450g of pumpkin puree 3 Large eggs 1 and 1/4 cups or 250g of brown sugar 1 Table spoon or 8g of cornstarch 1/2 a teaspoon of salt 1 and 1/2 teaspoon of ground cinnamon 1/2 a teaspoon of ground ginger 1/4 a teaspoon of ground or freshly grated nutmeg 1/8 a teaspoon of ground cloves 1/8 a teaspoon of pepper 1 cup or 240ml of heavy cream 1/4 cup or 60ml of milk egg wash:1 large egg beaten with 1 talbespoon of milk
Stroopwafel
Method
~BY SIBY Indgredients
Waffle Cookies Making the waffles 25 grams of fresh yeast cake Step 1: In a medium bowl, dissolve the yeast in 1 tablespoon of lukewarm milk the lukewarm milk 125 grams of unsalted butter Step 2: Add the butter, caster sugar and egg 75 grams of sugar Step 3: mix and stir in the flour and salt 1 large egg, room temp, beaten Step 4: cover the dough wiith a warm moist 250grams of cake flour dish towel and allow to rise in a warm place for 1 1 pinch of fine salt hour 1 teaspoon of unsalted butter Step 5: Pour the dough into large, marble sized balls and place on a greased and warmed cookie Filling sheet (cover with a warm moist dish towel for 15 200 grams of molasses syrup minutes) 125 grams of brown sugar Making the filing: warm the molases and mix in 100 grams of unsalted butter the other ingredients until they are disolved 1 teaspoon of ground cinnamon Cook the waffles: Step1: Grease and heat the waffle iron. Step 2: Place 1 dough ball in the iron and bake until golden. This should take about 2 minutes in an electric waffle iron or 3 minutes in a stovetop version. Step 3: Working quickly, cut the waffles in half (horizontally), smear with the syrup filling, and sandwich the 2 halves together, pressing lightly.
BANANA CREAM
STEPS
INGREDIENTS 1/2 banana
1-
200 ml of Milk 1 scoop of Vanilla Icecream
2-
NOTE: For a healthy breakfast shake just remove the ice cream!
PREP TIME 5-6 minutes
This recipe is perfect for a sunny day in lockdown when you need a little cheering up
34-
Pour 200 ml of milk into a blender. Add 1/2 of a banana. Blend until smooth and creamy. Add 1 scoop of vanilla ice cream And enjoy!
[made by Eva]
Brownies (step one) preheat the oven to 150 degrees
(step two) get your two eggs and your large bowl and put your eggs in the bowl
(step three) get 150g of butter and put it in a large bowl with the two eggs
(step four) get some Brownie powder
(step five) put some maple syrup in the bowl
(step six) mix all the ingredients
(step seven) get a square cake tin (step eight) put it in your preheated oven for 35 minutes (step nine) wait 15 minutes for it to cool down after its is done.
Equipment: you will need a bowl, square cake tin, two eggs, a block of butter and some brownie powder.
Bangers and Mash I CHOSE THIS RECIPE BECAUSE MY DAD MADE IT FOR ME AND I INSTANTLY FELL IN LOVE WITH IT - A RECIPE BY NATHAN KANTOR
Preparation and cooking times Preparation: 5 mins Cooking: 25 mins
ingredients 1/2 kg of Dutch Cream (or Yukon Gold if you can find them!) potatoes 75 gr of unsalted butter 55 ml of milk 4 good quality pork sausages 1 tbsp of olive oil 1/2 medium onion sliced 1 tbsp of plain flour 50 ml of beef stock Salt and pepper to taste
What you will need Large frypan Medium saucepan potato masher
directions Cover the potatoes with cold water and sprinkle a good pinch of salt. Bring to the boil and cook for 20 mins or until tender HINT: you can use a fork to test if they are tender enough - your fork should easily slide through. Drain the water and add milk, butter and a good pinch of salt. mash using the potato masher until fluffy and creamy. Cover and set aside. Heat olive oil in a large frypan over medium-low heat. Cook sausages make sure they do not burn. Ensure you turn them regularly. Remove sausages and add onion to the pan without turning off the heat. Add flour and stir when onions are carmalised. Wait for around 1 min while stirring and then add stock. Mix well so there are no lumps of flour. Remove from Heat when thick.
LOCKDOWN LASAGNE During Lockdown this has been one of my family's favourite dishes and I hope you enjoy it too!Oliver Williams
SERVES 8 - 10
INGREDIENTS 2 onions
350g minced beef
3 tablespoons olive oil
350g minced pork
125mL milk
250mL red wine
2 carrots
500mL water
1 piece of celery
800g chopped tomatoes
4 cloves of garlic
pinch of salt
150g bacon
3 bay leaves
⅛
60 mL tomato paste
tsp chilli flakes
6 tablespoons of grated parmesan
1 litre of milk
Salt and pepper
100g unsalted butter 20 lasagne sheets I bag grated mozzarella
INSTRUCTIONS For the meat sauce:
For the bechamel:
1. Chop the onions and place into large
1.Melt the butter in a pan and then add
pot along with 3 teaspoons of olive oil.
flour and mix together over medium
Cook on a medium-low heat for five
heat for a couple of minutes.
minutes, then turn the stove to low and
2. Take the pan off the heat and whisk
cook for 15 minutes, occasionally
in the milk, until it becomes a smooth
stirring.
cream, then put on a low heat and keep
2. Peel and slice 2 carrots into 8 parts,
whisking till you have a thick sauce. This
rip the celery in half, then chop into
will take 5-7 minutes. Off the heat,
pieces. Add to food processor. Next
whisk in 3 tablespoons of parmesan.
add the peeled garlic to the mixture.
Assembling the lasagne:
3. Slice the bacon and add it to the
1. Take the meat sauce out of the oven
processor. Process until finely chopped.
and line a lasagne tin with a couple of
4. Place the contents of the processor
ladlefuls of meat sauce. Then cover
into the pot along with the minced beef
with lasagne sheets. Put a third of the
and pork, red wine, the tomato puree
bechamel on top of your lasagne sheets
and chopped tomatoes
and repeat step 1 twice. Top with a
5. Stir well, then transfer the pot into
layer of bechamel and meat sauce
the oven. Cook for 1 hour at 170 degrees
before covering with a final layer of
Celsius
lasagne sheets and the rest of your meat sauce. 2. Turn your oven to 200oC and grate the mozzarella and parmesan. Cover the lasagne with the cheese and foil, then bake for 40 minutes. 3. Remove the baking foil and cook for another 30 minutes. Then dig in!
RAMEN NOODLES
WITH TOFU, EDAMAME, AND BROCCOLINI. (SERVES 4)
BY EIRENE
DIRECTIONS
First, make the noodle soup: Put the dried shiitake mushrooms into a bowl, INGREDIENTS cover with 200ml of boiled water and leave to soak for 5mins. Blitz together For the noodle soup: 4 tbsp dried shiitake mushrooms the mushrooms (with the soaking liquid), onions, garlic, ginger, miso, 1 onion, chopped finely 4 cloves garlic roughly chopped. tahini, oil and soy sauce. Put a non2cm ginger, peeled and chopped stick pan on medium heat, and put the paste from the blender into the pan. 6 tbsp (150g) white miso. Cook for 10mins, stirring, then add the 1 tbsp tahini. soy milk until it's all mixed in (make 2 tbsp rapeseed oil. sure it doesn't boil) and take off heat. 3 tbsp soy sauce. Cook noodles according to packet. 1 litre soy milk. -FOR TOFU & BROCCOLINI250g ramen noodles. Heat the oil in a frying pan over high
flame. When hot, throw in the For the tofu & broccolini: broccolini and edamame beans (after Rapeseed oil taking them out of the pods) leave for 250g broccolini. a minute, then turn over. Add the 100g frozen podded edamame garlic, salt, and lemon to pan stir for a beans, defrosted. min and put in a bowl. In same pan 2 cloves garlic finely sliced. heat more oil then fry the tofu until 1/2 tbsp lemon juice. golden and crisp. Add the soy sauce to 280g firm tofu cut into 2cm the tofu and put in the broccolini bowl. cubes. To assemble, divide noodles into 1 tbsp light soy sauce. bowls, and share the miso soup among the bowls. Add the other components.
Easy and delicious
THIS IS WHAT IT LOOKS LIKE WITHOUT FROSTING OR TOPPINGS
Banana cake Serves 8
i choose this recipe because my mum used to make it for me when i was little how to make it
what you will need
Preheat oven to 160 degrees c.Beat the butter and sugar with an electric mixer
.115g butter,softened
until pale and creamy.Add the egg and
.3/4 cup caster suger
beat well.Add mashed banana and beat
.1 egg .1 1/4 cups mashed banana (about 3 bananas)
to combine dissolve the bicarbonate of
.1 teaspoon bicarbonate soda
soda in milk and add to the mixture with
.1/4 cup milk
the flour and baking powder.Beat until
.1 1/2 cups pain flour, sifted
combined.Spoon into a lightly greased
.1 teaspoon baking powder, sifted
21cm x 10cm tin lined with baking paper.
.cream cheese frosting .125g cream cheese
Bake for 1 hour or until cooked when
.25g butter, softened
tested with a skewer.Cool on a wire
.1/2 cup icing sugar mixture, sifted
rack.For the frosting, beat the cream
.2 teaspoons lemon juice
cheese and butter until creamy.Add the sugar and lemon juice and beat until
And if you what 1 banana to decorate the cake
fluffy.Spread over the cake and if you want cut up a banana and spread over the cake.
BY: MADDIE.HARNEY,ZOE AND MUM
BY OTIS ROBINSON
INGRIDENENTS
I1/3 TABLESPOONS CORNFLOUR
5 / 1 0 0 K G C A S T E R S U G A R
LEMON MERINGUE PIE
3 LEMONS 5/100 KG UNSALTED BUTTER 1/3 FREE-RANGE EGG YOLKS PLAIN FLOUR, FOR DUSTING 375/1000 PACK OF SWEET PASTRY 9/200 TABLESPOONS OF CORNFLOUR CASTER SUGAR 1/3 MEDIUM LEMONS 50G UNSALTED BUTTER, CUBED 1/3 FREE-RANGE EGG YOLKS 4 FREE-RANGE EGG WHITES
PREHEAT YOUR OVEN TO 190º THEN ONCE YOU HAVE YOU PASTRY DRAPE IT OVER LOOSE-BOTTOM FLUTED FLAN TIN.
STEP 2. PRESS THE PASTRY CARFULLY IN TO THE EDES OF THE CURVED PIE TRAY COVER THE BASE OF OF THE PIE TRAY WITH A WRAP AND FILL THE TRAY WITH UNCOOKED RICE OR BEANS TO KEEP THE PATRY IN PLACE WHEN IN THE OVEN. STEP 3. THE PASTRY SHOULD BE COOKED AROUND 10 TO 12 MINUTES IF NOT LEAVE IT IN THERE FOR 2 MORE MINUTES THEN RMEOVE THE RICE AND PLACE THE PASTRY BACK IN THE OVEM UNTIL IT IS GOLDEN AND CRISP WHEN YOU TAKE THE PASTRY OUT REDUCE THE TEMPERETURE TO 150C. STEP 5. NOW WE MAKE THE LEMON CURD. IN COMBINE CORNFLOUR AND CASTER SUGAR. STEP 2 MEASURE IUT 275ML OF COLD WATER AND THEN ADD JUST ENOUGH TO THE BOWL TO MAKE THE PASTE. THEN GRATE THE LEMON ZEST INTO A MEDIUM PAN ADD THE REST OF THE WATER TO THE PAN AND GENTLY WORM UP OVER A LOW HEAT. SQUEEZE THE LEMON JUICE INTO THE CORNFLOUR PASTE, THEN POUR THE MIXTURE INTO THE PAN AND WHISK TOGETHER. COOK IT ON THE STOVE AND WISK AT ALL TIMES TO PREVENT LUMPS CUBE AND STIR IN THE BUTTER, THEN THE EGG YOLKS, ONE AT A TIME. HEAT VERY GENTLY FOR JUST 1 MORE MINUTE, THEN REMOVE FROM THE HEAT. NOW POUR THE CURD INTO THE PASTRY AND SPREAD IT EVENILY THEN LEAVE IT IN THE FRIDE FOR 30 MINUTES.WHISK THE EGG WHITES FOR 1 MINUTE, OR UNTIL THICKENED. BEGIN ADDING THE REST OF THE SUGAR A LITTLE AT A TIME, WHISKING EACH ADDITION WELL, UNTIL YOU HAVE A THICK, GLOSSY MERINGUE.
I LOVE THIS DISH BECAUSE IT IS FUN TO MAKE AND HAS SO MUCH INGREDIENTS
THEN USE 2 TABLESPOONS TO BLOB THE MERINGUE OVER THE COOLED CURD, MAKING PEAKS AS YOU GO. BAKE FOR 30 MINUTES, OR UNTIL GOLDEN AND SET.
PEAR TARTE TATIN A PEARTASTIC RECIPE BY ELKE LOGUE
Ingredients 1 sheet of puff pastry 6 pears 2 tablespoons lemon juice 2 tablespoons sugar 2/3 cup of sugar 1/4 cup of butter 1 teaspoon of ground ginger 1 teaspoon of ground cinnamon 1/2 teaspoon of fresh nutmeg
Directions Pre heat oven to 180° C. Peel and halve the pears. Keep one half and cut the rest into quarters In a bowl, mix pears with spices, lemon juice and 2 tbs of sugar Melt butter in 25cm cast iron pan over medium heat. When butter is melted, sprinkle over remaining sugar in an even layer. Take pan off heat and fan pears out with half pear in centre (as shown above) Return pan to medium heat and cook for 20-30 mins without stirring until base is caramelised Take off heat and place pastry over the top of the pears Place pan in oven and cook for 3040 mins until pastry is cooked and golden brown. Carefully invert onto a plate and cool to room temperature.
SERVE WITH CUSTARD, CREAM OR ICE CREAM
BY EVA
epicer
HEALTHY CHIA BALLS
Ingredients : 1/2 cup of chia seeds 1/2 cup of water 8-10 dates 1 tablespoon of cocoa powder 1/3 cup of short shredded coconut 1/3 cup long shedded coconut -
Method Pour chia seeds into a bowl. Add water into the same bowl and wait about 5 minutes for the chia seeds to soak up the water. While the seeds are soaking, slice up 8-10 dates depending on how sweet you want it. When the chia seed are ready they turn into a sloppy paste. Add the chia seed paste to the dates in the bowl. Next add cocoa powder in the bowl then add short shredded coconut. Save the long shredded coconut for rolling around the ball. That brings us too our next step of blending everything together for a few minutes. You may need to add a little more water if mix is too dry. Finally roll them into little balls and coat them in the long coconut then pop them into the fridge to set. I hope you enjoy!
chocolate biscuits makes:35 biscuits
total time: 1 hour and 5 minutes
ingredients:
pre heat the oven to 180℃
50g or 1/2 of 100 dark chocolate
200g or 1/2 of 400 flour, sifted 200g or 1/2 of 400 salted butter, chilled
25g or 1/4 of 100 of cocoa powder unsweetened.
80g or 4/5 of 100 soft brown sugar
1 or 1/2 of 2 egg yolk
method: cut the chilled salted butter into small cubes. finely chop the chocolate. tip the sifted flour, cocoa powder, and brown sugar into a large bowl. add the butter cubes, rubbing them into the dry ingredients with your fingertips until the mixture resembles fine bread crumbs.blend in the egg yolk and the chopped chocolate.
divide the dough in two even portions. roll each on into a cylinder about 3cm long in diameter. refrigerate for twenty minutes. cut the dough into slices 1cm thick and place on the baking sheet. bake for about 15 minutes or until firm to the touch.cool on a rack.
Recipe from The Cooks Companion by Stephanie Alexander.
Thomas Scott Kicuroski
Ingredients PAVLOVA: 1. 4 EGG WHITES AT ROOM TEMPERATURE 2. A PINCH OF SALT 3. 250G CASTOR SUGAR 4. 2 TEASPOONS CORNFLOUR 5. 1 TEASPOON WHITE WINE VINEGAR 6. A FEW DROPS OF PURE VANILLA 7. 300ML CREAM, FIRMLY WHIPPED 8. PULP OF 10 PASSIONFRUIT 9. 250G STRAWBERRIES, CUT IN HALF.
Prep Time TOTAL TIME: 2HRS 15MINS-3HRS 30MINS
The Perfect Pavlova With help from my dad and my brother Jo.
Directions SERVING DIRECTIONS: PREHEAT OVEN TO 180 DEGREES. LINE A BAKING TRAY WITH BAKING PAPER AND DRAW A 20CM CIRCLE ON THE PAPER. BEAT EGG WHITES AND SALT UNTIL SATINY PEAKS FORM. BEAT IN SUGAR, A THIRD AT A TIME, UNTIL MERINGUE IS STIFF AND SHINY. SPRINKLE OVER CORNFLOUR, VINEGAR AND VANILLA AND FOLD IN LIGHTLY. MOUND ONTO PAPER-LINED BAKING TRAY WITHIN CIRCLE, FLATTENING TOP AND SMOOTHING SIDES. PLACE IN OVEN, IMMEDIATLY REDUCE HEAT TO 150 DEGREES FOR 30 MIN. REDUCE FURTHER TO 120 DEGREES AND COOK FOR 45 MINS. TURN OFF OVEN AND LEAVE PAVLOVA IN IT TO COOL COMPLETELY. INVERT PAVLOVA ONTO A PLATTER, PILE ON CREAM AND SPOON OVER PASSIONFRUIT PULP. ENJOY! (IF YOUR OVEN DOESN'T ADJUST QUICKLY THEN YOU WILL GET BETTER ESULTS IF YOU COOK THE PAVLOVA AT 120 DEGREES FOR 2 HOURS.
Cut the strawberries in half and put them on after the passionfruit.
Brownies
mauds
recipe
Ingredients - 6 large eggs - 2 cups of caster sugar
- 400 g dark cooking chocolate - unsalted butter - 1/2 avocado - 1/4 cup vegetable oil - 3/4 cup flower (plain flower)
method - combine eggs in a bowl - add sugar - stir together by hand - melt chocolate + butter together - poor chocolate to egg mixture - mash avocado into oil - mash avocado oil into chocolate mixture - add flour gradually
fridge smoothie YOU'LL NEED
ALL YOU HAVE TO DO
1/4 Cup raspberries
ad 1/4 of a cup of
1/4 Cup blueberries
raspberries then 1/4 of
1/2 Cup mango pieces
a cup
3 pieces of ice
bottle then ad the
1/2 a banana
mango. next place the
1/4 Cup yogurt
ice in the bottle now
1/2 Cup milk
slice and ad the
blueberries to the
banana. last but not blender
least insert the yogurt
bottle
then the milk next blend it til you see no chunks (then ad anything you think that will go well with it) then drink up!
Lexie's Famous Banana Smoothie A RECIPE BY LEXIE NAS JONES
ingredients
Method
1/2 Weetbix
Collect all your ingredients
300mls milk of your choice
Cut up banana
1 medium size banana cut up
Measure out all your other ingredients
1/3 cup of vanila yogurt 2/3 cup of vanila icecream
Place everything into blender and blend twice Pour into your favourite cup and ENJOY !!!
Equipment You will need a chopping board, a sharp knife, a blender, measuring cups and an icecream scoop
FOR MORE COOL RECIPIES FROM LEXIE JUST ASK
*GRILLED LIME HALOUMI MEAT BURGER W SPICY CHIPS* *INGREDIENTS* 1 fresh lime 130g haloumi slice 1 brioche bun 110g beef mince 3 dutch potatoes 1/2 purple onion tomato sauce (optional) ground chilli chilli oil salt black pepper oregano all purpose spice blend olive oil
*DIRECTIONS* 1. season the mince with a pinch of each of the following: ground chilli, black pepper, oregano, salt and 1/4 teaspoon chilli oil 2. roll the mince into a ball 3. chop the potatoes into thin chip-sized pieces with the skin still attached 4. season with 2 teaspoons of all purpose blend, 1 teaspoon salt, 1/4 teaspoons ground chilli and 1/3 cup of chilli oil 5. fry until golden 6. thinly slice purple onion and fry in 1 teaspoon of olive oil until caramelised 7. fry haloumi until golden 8. fry mince burger until brown. cut a piece and make sure its cooked through 9. slice lime into 6 pieces 10. grill lime coated in salt for about 1 minute 11. slice brioche bun 12. place meat, haloumi and onion on bun and squeeze grilled lime on haloumi 13. serve chips on the side with optional tomato sauce 14. ENJOY!
Gnocchi fried in butter, garlic and chilli CLASS COOKBOOK RECIPE CREATION
Ingredients
Cooking time: 40 minutes
Skill Level: MEDIUM
4 medium potatoes, 1 1/2 cups flour, 1 egg, garlic, chilli, parmesan cheese
Peel potatoes and put them into a bowl of cold water for five
minutes. Put potatoes into a pot and boil until fork tender. Put the potatoes into a bowl and cover the bowl with 2 kitchen towels to steam the potatoes. Put the potatoes on a cutting board or any flat surface, and mash them up. Add 1 1/2 cups of flour. Knead until smooth. Make a big hole in the centre of the dough and add one egg to the centre. Whisk the egg slowly so eventually the dough and the egg combine. Knead the dough together until you get a uniform mixture. Flour a chopping board, roll out some of the gnocchi and chop pieces and put them into boiling water until they start to float to the top. When they are floating, put them into a pan of hot butter, garlic and chilli and cook until golden brown. Grate parmesan cheese on top. By Max.Richter
Steamed Pandan And Coconut Cakes (Bánh Bò)
Ending results!
Ingredients ~4 Cups Rice Flour ~1/4 Teaspoon Pandan Flavourings ~3 Food Colouring Colours ~4 Teaspoons Tapioca Starch/Powder ~1 1/2 Cups Coconut Milk ~1 Tablespoon Active Dry Yeast ~1/2 Teaspoon Vanilla Extract ~1/4 Teaspoon of Salt ~2/3 Cups Of Sugar ~2 Cups Of Warm Water
Method 1:Mix ingredients in a bowl until smooth, except food colouring and Pandan Flavourings. 2:Cover and let dough sit for 3 hours in warmth. 3:Air bubbles will form when ready. Mix dough and divide into 3 equal parts. 4:Add food colouring , Pandan Flavourings and mix. 5:Grease muffin pan. If using individual moulds than you don't have to. 6:Pour 3/4 dough in mould. 7:Place moulds in large steamer with boiling steam. 8:Cover and steam till ready.
By:Meli Nguyen
Tip: To check if ready stab with toothpick, if it comes out clean the it's ready. If not then wait.
D E L I C I O U S
Home-Made waffles
Ingredients:
This delicious recipe is brought to you by Hugo H
2 Cups of Spelt or Plain Flour 3 tspns Baking Powder 1/2 tspn Salt 3 Eggs 1 1/2 Cups of Milk or Butter Milk 90g of butter
Instructions: 1. Mix flour,baking powder and salt 2. Seperate eggs. Beat whites until stiff and set aside yolks. 3. Combine flour, milk, egg yolks, butter and beat until combined. 4. Fold in egg whites with a wooden spoon. Can be made up to 3 days in advanced.
BOILED EGGS an easy recipe you can do at home INGREDIENTS 1 large egg salt and pepper (preference) water
DIRECTIONS
Boil the water (do it in a kettle if you want it to be faster)
Pour the water into the pot. Then put how many hole eggs as you like gently in the pot.
leave them in there for 6min and 30 sec.
then take them out then you have boiled eggs
HEATH'S CARAMEL CRUNCH CHOCOLATE A nice crunchy chocolate to watch tv with
DIRECTIONS First we have to make the caramel crunch. Line a rimmed baking sheet with a nonstick baking mat; set aside. In a small saucepan, combine sugar and 1 1/2 tablespoons water; mixture should look like wet sand. INGREDIENTS CARAMEL CRUNCH:
1/2 cup granulated sugar 1 1/2 tablespoons water INGREDIENTS CHOCOLATE:
Place saucepan over medium-high heat and cook until sugar is dark amber in colour. Immediately pour caramel onto prepared baking sheet. Let it cool completely in the fridge for 30mins to an hour DO NOT MAKE THE CHOCOLATE UNTIL THE CARAMEL HAS SET! Crack the cooled caramel into large pieces and place in a resealable plastic bag. Crush into tiny pieces using a rolling pin; you should have a scant 1/2 cup of caramel crunch. When the caramel has set you can start to make the Milk Chocolate.
¾ cup Cocoa powder
Melt coconut oil/vegetable shortening in a saucepan over medium to high heat.
¼ cup Milk powder
Add the sugar and stir gently.
1 cup icing sugar 1tsp Vanilla or chocolate extract ¾ cup Coconut oil/vegetable shortening
Prep | 20 m Cook | 30 m Ready in | 3 h
Add cocoa and milk powder and fold the ingredients in while stirring. Add the vanilla or chocolate extract to bring a kick to the chocolaty flavour. Mix everything until a smooth and silky consistency is achieved. Pour half of the chocolate mixture into silicone moulds. (If you don’t have any, you can simply use an ice tray.) Now put half of the caramel crunch on to of the chocolate mixture. Then pour the rest of the chocolate mixture on top of the caramel crunch. Gently shake and tap the mould to remove any air bubbles that might be present. Refrigerate the chocolate for 2 hours or until the chocolate is hard. Then sprinkle the rest of the caramel crunch on top of the chocolate and your all done!
Persie's Pear Pie
Procedure
Ingredients Pastry
1. Place all pastry ingredients in mix master
2 1/4 cup plain flour
2. Whiz until it resembles tiny, dry flakes
3/4 tsp salt
3. Add half the water & continue mixing
3/4 cup butter
4. Add remaining water & mix until able to clump
6-7 tbsp water
5. Roll out 1/2 pastry for bottom crust & line pie pan 6. Set top crust aside in cool place
Filling
7. Combine pears & bananas in a bowl
3 large pears peeled, cored, sliced
8. Add the lime juice and toss to coat
2 chopped bananas
9. Add brown sugar, flour, cinnamon & salt
2 tbsp fresh lime juice
10. Toss everything together to combine
1/2 cup loosely packed brown sugar
11. Add milk and toss
3 tbsp plain flour
12. Pile fruit in pie pan & dot with butter
1/2 tsp cinnamon
13. Cover with top crust, trim & flute edges
1/2 tsp salt
14. Cut some vents for steam to escape
3 tbsp milk 2 tbsp unsalted butter
With the remaining pastry you can create decorations on top. I used the pastry to make pear, banana & cherry decorations.
Bake at 150'C for 50 mins - 1hr
I used bananas that I grew & ripened at home. You could also try apples with the pie.
Cream tastes delicious with Persie's Pear Pie! Or if you have a really sweet tooth, why not try ice-cream!
1. Grease a large bowl with cooking spray. Heat 1/2c milk until lukewarm, 40 seconds in microwave or on stove. Add 1 teaspoon of sugar and stir to dissolve, then sprinkle over 1 packet of yeast and let sit until frothy, about 8 minutes.
whisk together 2c flour 2. In a medium bowl, and 1/2tsp salt. In a large bowl, whisk together remaining 1/4cup sugar, 4tbsp butter, 1large egg, and 1tsp vanilla. Pour in yeast mixture, mix to combine, then add in dry ingredients, stirring with a wooden spoon until a shaggy dough forms.
3. Transfer to a lightly floured surface and knead until only slightly tacky, adding more flour a teaspoon at a time if needed. Form into a ball then place dough in the oiled bowl and cover with a clean dish towel. Let dough rise in a warm spot until doubled in size, about 1 hour.
4. Line a large baking sheet with greaseproof paper and lightly grease with cooking spray. Punch down dough, then turn onto a lightly floured surface and roll out into a 1 1/4 cm thick rectangle. Using 7 1/2 cm and 2 1/2 cm round cutters, cut out your doughnuts. Knead any scraps together and cut out more doughnuts. Place doughnuts onto baking sheet, cover with towel, and let rise again, 40 minutes to 1 hour. 5. Grease basket of air fryer
with cooking spray and add 2 doughnuts at a time, making sure doughnuts don’t touch. Cook at 170° for 5 mins, until deeply golden. Place on cooling rack and repeat with remaining doughnuts.
6. In a medium bowl whisk together 3/4c icing sugar, 1/4c cocoa powder, and 4tbsp milk. Dip your doughnuts in the chocolate glaze. The doughnuts are also good with cinnamon sugar or vinnila glaze.
Cooking spray 1/2c milk 1/4c plus 1 tsp. caster sugar , divided 1 packet or 2 1/4 tsp. active-dry yeast 2c plain flour 1/2 tsp salt 4 tbsp butter, melted 1 large egg 1 tsp vinnila extract
3/4c icing sugar 1/4 c unsweetened cocoa powder 3 tbsp milk
BY MILLLIE
SUSHI RECIPE!
Filling ideas could be avocado, chicken, cucumber,tuna, or more of your choice!
YOU WILL NEED, 10 NORI SHEETS, A BAMBOO SUSHI MAT, 40GRAMS OF SUSHI VINIGAR, SUSHI RICE, AND IF YOU LIKE, SOY SAUCE OR WASABI.
First, wash all of your rice in a large saucepan. Keep refreshing the water until it becomes clear. Strain it and put 400mls in with the lid on and bring it to boil for 15 minutes. Then remove the lid and let it rest for 10 minutes. Dampen your fingers and thinly spread the rice over the sheet of Nori and gently cover the sheet leaving 2-3cm. Place your ingredients inside and then put your thumbs under the mat so it wraps the sushi up. Continue to roll until the sheet ends. Remove the bamboo and cut the roll into slices or eat it as a log shape. Enjoy!