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