Goose cookbook

banana 1 frozen

cinnamon 1 tsp

vanilla extract 1 tsp

Max’s Banana Milkshake

chocolate chunks a handful

vanilla ice cream 2-3 scoops

throw everything in a blender

blitz until creamy (& dreamy)

enjoy!

butter 150g

baking powder 3 tsp salt 1/4 tsp

melt the butter eggs 4 medium

golden caster sugar 300 g vanilla extract 1 tsp

beat them on high speed until thick and pale

plain flour 300 g

Matt’s Danish Coconut Cake buttermilk 150 ml

Sift all in a bowl

1/2 of the butter

1/2 flour mix

incorporate gently don’t knock the air out

dessicated coconut 150 g light brown soft sugar 300 g

vanilla sea Salt 1 tsp

butter 150g

whole milk 100 ml

pour in tin lined with parchament paper preheat to 190*C

prepare topping over medium heat stirring constantly bake for 20 min until doubled in size

spread topping evenly

Matt’s Danish Coconut Cake bake for 5-10 min at 220*C

on upper shelf

cool in tin before cutting in squares to serve

egg yolk 1 large

preheat to 180*C

dark chocolate 200g- chopped

set aside and let it cool butter 140g sugar 225 g

melt in a bowl over simmering water

add beaten eggs whisk in quickly salt pinch

whisk until incorporated

Andy’s Fudgy Brownies

eggs 2 large

vanilla extract 1/2- 1 tsp

pour in 20cm square pan plain flour 85 g

sift in the flour, stir until thick and smooth

bake for 25-30 min

allow it to cool before cutting into squares

beef & pork mix breadcrumbs

mustard

Todd’s Beef Rigatoni

roll into meatballs add meatballs to sauce

mix well

pepper

olive oil chilli

paprika

get pasta all saucy

mixed herbs

onion

tomato

reduce down

cook the rigatoni

dive in!

Dillip’s Beans on Burnt Toast

bread 2 slices

beans 1 can

toast until brown butter

start heating the beans

spread butter

top with the beans