Chocolate Yum Balls
INGREDIENTS
METHOD
• 2 packets crushed Milk Arrowroot biscuits • 5 tablespoons of cocoa • 2 cans condensed milk • Dessicated coconut
1. Mix biscuits and cocoa together 2. Add condensed milk and mix thoroughly (you may need to use your hands) 3. Roll mixture into balls, and roll in the coconut 4. Put in the fridge for 30 minutes 5. Enjoy!
Joy Pancakes
INGREDIENTS
METHOD
•1 Container Pancake Mix • Water • Butter
1. Shake the container to loosen the mix 2. Add water to the fill line 3. Shake the container until the mix has thickened to an appropriate consistancy. Hint: the thicker the mixture, the thicker your letters will be! 4. Pre-heat your saucepan and add butter 5. Pour the mixture into the shapes of ‘J’, ‘O’ and ‘Y’ into your saucepan 6. Cook until lightly browned 7. Flip and cook the other side until lightly browned 8. It’s that easy! Enjoy your JOY!
Chilli Con Carne (serves 2)
INGREDIENTS
METHOD
• ½ onion, finely diced
1. Prepare the onion, garlic, carrot,
• 1 small clove garlic,
celery and red pepper
crushed
2. Place a large saucepan on a
• 1 small carrot, finely
medium heat. Add olive oil to the
diced
saucepan and add all of the chopped
• ½ stick celery, finely
vegetables
diced
3. Add the chili powder, cumin and
• ½ red pepper, finely
cinnamon and a good pinch of salt
diced
and pepper
• 2 Tbl olive oil
4. Stir and cook for 5 minutes
• pinch of chili powder
5. Add the drained chickpeas,
• ¼ heaped tsp of cumin
drained kidney beans and the tinned
• ¼ heaped tsp of
tomatoes and stir
cinnamon
6. Add the minced beef, breaking any
• pinch sea salt
chunks with a wooden spoon
• freshly ground pepper
7. Add ¼ cup water
• ¼ can chickpeas
8. Remove the leaves from the coriander and finely shop the stems. Put the leaves aside (to be used later) and add the coriander
Focaccia
INGREDIENTS
METHOD
• 420g bakers flour
1. Measure out 125 ml (1/2 cup) luke warm water and add the 2 tsps of dried yeast. Leave for 10 minutes to activate (it should froth) 2. Add an additional 125ml of luke warm water + 20ml of olive oil to the activated yeast mixture 3. Add this liquid to the seasoned (with salt and pepper) bakers flour and knead until elastic, smooth and not sticky 4. Allow to prove until it has doubled in size (or however long we have in class) 5. Remove from bowl with a plastic scraper. Divide into 3 portions. Knock out the air and shape into a round roll. Using a lightly floured rolling pin, roll out the dough to an oval shape so that it is 2cm thick 6. Brush with the extra olive oil and top with the garlic, salt and pepper 7. Allow to prove again (time permitting) it is ready when it has risen to the point where if you press it with your finger it doesn’t bounce back but will make a slight indentation. Spread out your fingers and make finger indentations in the top of the focaccia 8. Bake in a preheated 200C oven until golden 9. Enjoy warm
• 250ml luke warm water • 2tsp dry yeast • 1 tsp caster sugar • 1 tsp salt • 20ml olive oil For top of focaccia • 20ml extra olive oil + • 1 clove crushed garlic • ½ tsp sea salt flakes • cracked pepper
Fudgy Wudgy Cookies (modified from The Australian Women’s Weekly Cookbook Best Food)
INGREDIENTS • 125g chopped butter • 1 tsp vanilla essence • 1 1/4 cups firmly packed brown sugar • 1 egg • 1 cup plain flour • ¼ cup SR flour • 1 tsp bicarb soda • 1/3 cup sifted cocoa • ½ cup chopped dark choc bits • ½ cup chopped with choc bits
METHOD 1. Preheat oven to 180'C 2. Line 3 trays with baking paper 3. Sift cocoa, plain flour, SR flour and baking soda into a medium bowl. 4. Beat butter, essence, sugar and egg in a large bowl until smooth 5. Stir in combined flours, cocoa, bicarb and chopped chocolate bits. It will be quite firm - mix thoroughly 6. Drop rounded Tbs of mixture onto prepared trays about 4cm apart (THEY WILL SPREAD); press with a fork to flatten slightly 7. Bake in a moderate oven for 10 minutes 8. Stand for 5 minutes and transfer to a wire rack to cool
Hot Cross Buns
(adaptation of Donna Hay’s recipe, makes 12)
INGREDIENTS • 1 tbsp active dry yeast • ½ cup caster sugar • 1 ½ cups luke warm milk • 4 ½ cups plain flour, sifted • 1 ½ tsp bread improver • 2 tsp mixed spice • 2 tsp ground cinnamon • 50g unsalted butter, melted • 1 egg • 1 ½ cups sultanas • ½ cup plain flour, extra • 1/3 cup water • unsalted butter, to serve Glaze •1 tbsp water • 2 tsp gelatine powder • ½ cup cater sugar • ¼ cup water, extra
METHOD 1. Pre heat the oven to 200.c. 2. Place the yeast, 2 teaspoons sugar and the milk in a large bowl and set aside for 5 minutes. The mixture should start to foam, indicating that the yeast is active. 3. Add the flour, bread improver, mixed spice, cinnamon, butter, egg, sultanas and remaining sugar to the yeast mixture and mix until a sticky dough forms. 4. Knead the dough on a lightly floured surface for 8 minutes or until elastic. Place in a lightly oiled bowl, cover with a clean, damp cloth and set aside in a warm place for 1 hour. 5. Divide the dough into 12 pieces and roll into balls. Arrange the dough balls in a lightly greased slice pan. Cover with a damp cloth and set aside in a warm place for 30 minutes until risen. 6. Place the extra flour and water in a bowl and stir to combine. 7. Place in a piping bag with the corner snipped off, and pipe crosses on the buns. 8. Bake for 30-35 minutes or until golden and springy to touch. 9. While the hot cross buns are baking, make the glaze. Place the water in a small bowl and sprinkle over the gelatine. Set aside for 1-2 minutes or until the gelatine is dissolved. Set aside. 10. Place the sugar and extra water in a saucepan over a low heat and cook, stirring, until the sugar has dissolved. Use a wet pastry brush to remove any sugar crystals on the side of the pan. 11. Add the gelatine mixture and cook for 1-2 minutes or until the gelatine has dissolved. 12. Brush the hot cross buns with the warm glaze as soon as they are removed from the oven.
Lemon Infused Chicken & Quinoa Salad INGREDIENTS
METHOD
•1 cup water •1 chicken breast, sliced into cubes •½ cup quinoa •¼ red onion •1 large kale stem, with leaves removed and roughly chopped •1 cup mesculin salad •1/3 cup red cabbage, diced •½ carrot, julienne •1 small corn cob, sliced off the cob •¼ red capsicum, thinly sliced •1 brocollini, floral head thinly sliced and stems chopped •4 snow peas, ended and halved •¼ small beetroot, peeled and julienned •8 cherry tomatoes, halved •1/5 cucumber, diced •1 cube of Meredith goats cheese, crumbled •1 tsp of Meredith goats cheese oil •1 Tbsp lemon infused olive oil
PARTNER 1 1. Place water in a small saucepan and bring to the boil 2. Rinse the quinoa under the tap and place in the saucepan. Reduce to low and simmer until most of the water is absorbed into the quinoa. Once cooked, se aside to cool PARTNER 2 3. Place 1 tsp of olive oil in a frying pan over medium heat and cook chicken until golden and cooked through TOGETHER 4. Prepare all vegetables as instructed and combine in a large bowl 5. Add chicken and quinoa to the salad mix and top with crumbled goats cheese and oils. Toss to combine 6. Serve and enjoy!
Monkey Bread
INGREDIENTS • 2 cups white bread flour • 1 ½ tsp freeze dried yeast • 1 tbsp powdered milk • 1 tsp sugar • ½ tsp salt • 2 tbsp cracked wheat • 2 tbsp sunflower kernels • 1 cup warm water • 1 tbsp olive oil Layering Mixture • 30 grams butter, melted • 1 tbsp sesame seeds • 1 tbsp poppy seeds • 2 cloves garlic, crushed • 1 tbsp coriander, finely chopped • 1 fresh chilli, deseeded and finely chopped
METHOD 1. Sift the flour, yeast, powdered milk, sugar and salt 2. Add the cracked wheat and sunflower kernels and mix through. 3. Combine the warm water and olive oil. Make a well in the centre of the flour mixture and then add ¾ of the liquid and mix. Gradually add the remaining liquid, using just enough to make a soft dough. 4. Turn the dough out onto a lightly floured bench and knead until smooth and elastic – this may take about 5 minutes. Put the dough into a clean, greased mixing bowl. 5. Cover the bowl with greased cling wrap and leave in a warm place to prove – the dough should double in size. Layering Mixture 1. Make the layering mixture by combining all of the ingredients in a small bowl. Assembling the monkey bread 1. Grease a small loaf pan or cake tin. 2. Turn the proved dough out onto a lightly floured bench and knead until smooth. 3. Break off pieces of dough about the size of a golf ball and pack into two parallel lines in the base of the tin. Spread half of the layering mixture over the balls of dough. 4. Top with another layer of dough balls down the centre of the tin. Spread with the remainder of the layering mixture. 5. Cover with cling wrap and prove for 10 minutes. Spray with cold water. 6. Bake at 200.c for approximately 15 – 20 minutes. The bread should be golden brown and make a hollow sound when tapped.
Nutmeg and Currant Easter Biscuits (makes 40)
INGREDIENTS
METHOD
• 3 cups plain flour
1. Pre heat the oven to 180.c 2. Sift the flour and spices into a bowl. 3. In a separate bowl, beat the butter and sugar with electric beaters until pale and thick. 4. Add eggs, 1 at a time, beating well after each addition. 5. Fold in the flour mixture in 2 batches. 6. Stir in the currants and zest. 7. Shape the mixture into a disc and wrap in cling wrap. Put the dough into the fridge for 20 minutes to chill. 8. Line 2 baking trays with baking paper. 9. Divide the dough into 4 portions. Roll out 1 portion to approximately 5mm thick. (keep remaining dough covered and chilled) 10. Cut the rolled out dough with a fluted 6 cm round biscuit cutter and place on trays. Repeat with the remaining dough, re-rolling the trimmings to make about 40 biscuits. 11. Sprinkle the biscuits with the remaining caster sugar and bake for 10 minutes.
• ½ tsp ground cinnamon • ¼ tsp ground nutmeg • 225g salted butter, at room temperature • 1 cup caster sugar, plus 2 tbsp extra to sprinkle • 2 eggs • ¾ cup currants • Finely grated zest of 1 lemon
Spicy Dahl Soup (serves 2)
INGREDIENTS
METHOD
• 1 tbsp ghee (or olive
1. Melt ghee in a large saucepan over
oil)
medium heat.
• 2 medium brown
2. Add onions and garlic and cook,
onions, finely diced
stirring, for 5 minutes or until translu-
• 2 cloves garlic, minced
cent.
• 2 long red chillies, finely
3. Add spices, chilliies, mustard
diced
seeds and curry leaves and cook for a
• 1/2 tsp ground turmeric
further minute.
• 1 tsp ground cumin
4. Add tomatoes and one tin of water.
• 1/2 tsp ground
5. Add lentils and stock. Bring to the
coriander
boil, reduce heat and simmer for 40
• 1 tsp garam masala
minutes, topping up with more stock
• 1 tbsp mustard seeds
or water if it is becoming dry. Season
• 10 curry leaves
well.
• 1 x 400g tin crushed
6. Serve topped with a spoonful of
tomatoes
natural yoghurt and a handful of
• 1 1/2 cups red lentils
coriander leaves.
• 6 cups (1.5L) chicken or vegetable stock • natural yoghurt, coriander leaves, to serve
YVG’s Famous Sausage Roll Recipe INGREDIENTS
METHOD
• 1 kg Good quality
1. Preheat oven to 220c. 2. Prepare the spring onions, carrot and parsley as stated. Place the sausage meat, spring onions, carrot, parsley, bbq sauce and dried oregano into a bowl. 3. With your hands, combine the ingredients until all are mixed through evenly. 4. Place a sheet of puff pastry on a clean chopping board. Cut the pastry in half to create 2 rectangles. 5. Lay the sausage meat evenly in a log shape along the long side of each rectangle. 6. Carefully roll each piece of pastry over, starting with the side with the sausage meat on it, to form a sausage roll shape. 7. Using a fork, press down the edges to seal them together. 8. Baste the sausage rolls with the beaten egg to make them golden and sprinkle with poppy seeds. 9. Cut each roll into 7 mini sausage rolls and place on a baking tray lined with baking paper. 10. Repeat this process until the pastry and sausage meat mix is used. 11. Place in the preheated oven and bake for 20-25 minutes.
sausage meat (we use McAdam Square Butcher) • 6 spring onions, finely sliced • 2 carrots, finely grated • ¼ cup BBQ sauce • 1 sachet of YVG secret herbs and spices mix • ½ bunch flat leaf parsley, finely chopped • 6 sheets of puff pastry, thawed • 1 egg, beaten well • 4tbsp poppy seeds