Churros

Churros

Bring to boil:
100ml milk
100ml water
80gm butter
1 1/2 tablespoon caster sugar
pinch of salt

Once come to a boil, add:
125g of plain flour in, stir it hard until forms a dough, keep stirrring for 3-4 minutes to cook the dough andlumps.
Put in a food processor while warm.
Crack 3 eggs then whisk quickly.
Add n the food processor for 30 seconds until it is smooth and sticky paste.
Scoop it out and put in a piping bag and ready to fry in 180 degrees hot oil.


Hot Chocolate:

Boil hot water over saucepan

Melt 250g chocolate

Bring to boil:
800ml milk
2 tablespoon caster sugar
2 tablespoon of Cocoa
Pour over melted chocolate.
Simmer hot chocoalte over boiling water.

Meringue

Meringue

Cook Time
Serves: 30 minutes Makes 15

Ingredients:
4 x eggwhites
1 x cup caster (superfine) sugar
2 x teaspoons cornflour (cornstarch)
1 x teaspoon white vinegar
food colouring decorations

Method:
Preheat the oven to 150 degrees celsius. Place the egg whites in the bowl of an electric mixer and beat until soft peaks form. Gradually add the sugar, beating well until the mixture is glossy. Sift the cornstarch over the egg white mixture and fold through with the vinegar and add a few drops of food colouring. Line two baking trays with non-stick baking paper. Spoon a quarter of a cup of meringue mixture onto the trays. Sprinkle with decorations. Bake for 30 minutes. Turn off the oven and allow the meringue to cool in the oven.

Chocolate Cherry Slice

Chocolate Cherry Slice

200g milk chocolate chopped
150g butter, chopped
3 eggs, lightly beaten
1 cup brown sugar1 cup plain flour, sifted
1 cup dessicated coconut
415g can stoneless black cherries in syrup, drained
2/3 cup dark chocolate bits

1. Preheat oven to moderate 180 degrees centigrade. Lightly greasea 20 x 30cm slice pan. Line base and two long sides with baking paper.
2. In a medium saucepan, combine chocolate and butter. Stir over lowheat until melted and smooth. Pour into a large bowl. Cool slightly.
3. Whisk eggs into chocolate mixture. Stir in sugar, flour andcoconut through cherries and half the chocolate bits.
4. Spoon mixture into pan, smoothing top. Sprinkle with darkchocolate bits. Bake for 30-35 minutes, until cooked when testd. Coolin pan for 10 minutes then transfer to wire rack to cool.

Serve cutinto squares.

Cornflakes Biscuits

Conflake Biscuits

Prep Time
Cook Time
Serves 20 mins 20 mins 42

Ingredients
250g unsalted butter, at room temperature
1 cup caster sugar
2 eggs
1 cup shredded coconut
3 / 4 cup White Choc Bits
2 cups cornflakes
2 cups plain flour
1 / 2 tsp baking powder

1. Place butter and sugar in a medium bowl. Beat with an electricmixer until light and fluffy. Add eggs. Beat until just combined. Transfer mixture to a large bowl.
2. Add coconut, Choc Bits, 1 1 / 2 cups of the cornflakes and combined sifted flour and baking powder. Using your hand, mix to form a sticky dough.
3. Roll heaped tablespoons of mixture into balls. Place 5cm apart on oven trays lined with baking paper. Press remaining cornflakes on tops of biscuits, flattening biscuits slightly.
4. Cook, two trays at a time, in a moderate oven (180C) for 20 minutes, swapping trays halfway through cooking, or until golden. Remove and cool on trays.

Tip: Milk or Dark Choc Bits can be substituted for the White Choc Bits in this recipe. Cookies can be made three days ahead. Store in an airtight container. For a change, substitute rice bubbles for the cornflakes.

3 Meals in 5 Minutes

Mousse:

600g double cream
150g greek youghurt
1/2 caster sugar blend
add: 100g crushed chocolates
amaretti biscuits
dessert wine
fresh berries


Salami Mushroom Stackolive oil

mushroom
olive oil
filo - in olive oil
lemon juice squeeze


Fish

dorey fish fillets
unsalted butter
sage
capers
white vinegar splash

Salad:

cucumber
chili
dill
pine nuts
honey mmustard dressing

Apple Crumble

Apple Crumble

Ingredients:

1 Large tin Pie Apples
1/2 c. Plain flour
4 tbsp butter/margarine
3 tbsp brown sugar
3 tbsp coconut desicated
1/2 tsp cinnamon
1/2 c. Oats (optional)

Procedure:

1) Place pie apples in a strainer and drain excess juice then pour into a pie dish, keeping back excess juice.
2) Place flour in a bowl then rub in butter /margarine with fingertips
3) Add sugar, coconut and cinnamon and mix well
4) Sprinkle lightly on top of apples
5) Bake in moderate oven until lightly browned on top
6) Serve hot or cold

Note:
Alexander learned this recipe through his Home Economics teacher at Year 7.