Strawberries and cream sponge cake serves 12
Ingredients:
2 1/2 teaspoon plain flour
1/2 teaspoon bicarbonate of soda
1 teaspoon cream of tartar
wheaten cornflour, to thicken
4 eggs, at room temperature
3/4 cup (165g) caster sugar
1/2 teaspoon vanilla essence
Filling and topping
Method
Preheat oven to 190°C (170°C fan-forced). Grease two 20cm round cake tins, ensuring you grease the sides of tin well.
2. Put plain flour, bicarbonate of soda and cream of tartar in a 1-cup (250ml) measuring cup. Fill the remainder of the cup with cornflour.
3. Using an electric mixer, beat eggs and sugar on a high speed for 7 minutes. Add vanilla; beat further 30 seconds, to combine.
4. While eggs are beating, sift flour mixture three times onto grease-proof paper.
5. Turn mixer to lowest speed. Gently add flour mixture; beat for 1 minute until smooth. Divide mixture between two well-greased 20cm round cake tins.
1.
6. Place in oven on centre shelf and bake about 20 minutes or until sponge springs back when touched.
7. Take sponges out of oven; place baking paper on wire cake racks to cover. Turn sponges out from tins onto the wire racks. Allow sponges to cool completely.
8. To make filling and topping: whip cream, icing sugar and vanilla essence until you have a smooth whipped cream.
9. Place one sponge cake on a serving plate. This is the base. Spoon strawberry jam on to the base sponge cake; smooth to the edges using an offset spatula. Spoon half of the whipped cream onto the strawberry jam; smooth to the edges, leaving about 1.5cm to allow for the cream to spread to the edges once the top is on. Place the second sponge on top of the cream on to the top of sponges and smooth to the edges using an offset spatula. Decorate with fresh strawberries or as desired.
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Gigi Hadid’s spicy vodka pasta (without the vodka)
serves 5
Ingredients
¼ olive oil cup
1 red onion small
1 clove garlic
½ cup tomato paste
1 cup heavy cream
salt & pepper to taste
1 tbsp chili flakes
1 tbsp basil
1 tbsp cayenne pepper cooked pasta (farfalle)
½ cup pasta water
1 tbsp butter
1 cup Parmesan cheese
¼ olive oil cup
1 red onion small
1 clove garlic
Method
Pour in the pan, in this order, the olive oil, the small onion, and the garlic. Mix a little Add the tomato paste and mix. Add the heavy cream, and mix until it looks like in the next picture. Put the all the seasons into a bowl and pour into the pan. And mix. Pour the pasta into the pan, and the pasta water. Put the butter on top. On top, put the parmesan cheese. And mix. f you want, serve topped with more basil and parmesan cheese.
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classic chewy brownie serves 12
ingredients
125g Coles Organic Unsalted Butter, chopped
125g CADBURY Baking Dark Chocolate, chopped
3 eggs, lightly whisked
335g (1 1/2 cups) white sugar
115g (3/4 cup) plain flour
30g (1/4 cup) Dutch cocoa powder
1 tsp vanilla extract
Pinch of salt
method
Step 1
Preheat oven to 180C/160C fan forced. Grease a 20cm (base measurement) square cake pan and line with baking paper.
Step 2
Place butter and chocolate in a heatproof bowl over a saucepan of simmering water (don't let the bowl touch the water). Stir with a metal spoon until melted. Remove from heat. Quickly stir in egg, sugar, flour, cocoa powder, vanilla and salt until just combined. Pour into prepared pan. Bake for 30 minutes or until a skewer inserted in the centre comes out with moist crumbs clinging. Set aside to cool completely.
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Classic shepards pie serves 4
ingredients
1 tbsp olive oil
1 brown onion, halved, finely chopped
1 carrot, peeled, finely chopped
1 tbsp Coles Tomato Paste
500g beef mince
Salt & freshly ground black pepper
2 tbsp plain flour ( corn)
500ml (2 cups) Massel beef style stock
1 tbsp worcestershire sauce
1 bay leaf
4 (about 200g each) desiree potatoes, peeled, chopped
40g butter
125ml (1/2 cup) milk
Melted butter, to brush
method
Heat oil in a large saucepan over medium-high heat. Add onion, carrot and cook, stirring, for 5 minutes or until soft. Add beef mince and cook, stirring to break up any lumps, for 5 minutes or until lamb changes colour.
Step 2
Add the flour and cook, stirring, for 2 minutes or until combined. Add stock, bay leaf, Worcestershire sauce and tomato paste. Bring to the boil. Reduce heat to low and cook, stirring occasionally, for 30 minutes or until sauce thickens. Taste and season with salt and pepper.
Step 3
Meanwhile: cook potato in a saucepan of salted boiling water for 15 minutes or until tender. Drain well. Return to the pan with the butter. Use a potato masher or fork to mash until smooth. Add milk and use a wooden spoon to stir until combined. Taste and season with salt and pepper.
Step 4
Preheat oven to 200C. Spoon lamb mixture into a 2L (8-cup) capacity ovenproof baking dish, or use four individual ovenproof serving dishes. Top with mashed potato and use a fork to spread over lamb mixture. Brush with butter. Bake in preheated oven for 20 minutes or until mashed potato is golden brown. Serve immediately
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