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Wyong TAFE

Outreach Cook Book

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Contents:

Entrée/ Soups/ Nibbles

Paprika and chilli kale chips 5

Vietnamese chicken meatball & noodle soup 7

Broccoli and Leek Soup 8

Salads Indian-spiced quinoa 11

Pumpkin Salad 12

Kale Salad with Miso and Pistachios 14

Main Honey-Mustard Chicken 17

How to roast a duck 18

Steak sandwich 19

Chicken Parmigianino 1 20

Chicken Parmigianino 2 21

Beef or Chicken Lasagne with secret layer 22

Beef and Pumpkin Curry 23

Agnolotti with roasted pumpkin 24

Roast Beef and Yorkshire Pudding 25

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Desserts

GF Cinnamon and maple syrup puddings 28

Cherry ripe Cheesecake 30

Tiramisu 31

Paw Paw and Pineapple with Lime Syrup 33

Chocolate Lasagne 35

Beverages

Chai Tea 37

Long Island Iced Tea 39

Our class Punch 40

Shrink drink 41

Hot Orchard Tea 41

Tequila Sunrise 42

Cakes/ Slices

Campfire Cones 44

Fruity Flapjacks 45

Strawberry Shortcake 46

4

Entree/ Soups

5

Paprika & Chilli Kale Chips

By Josephine

Ingredients:

PER BAKING SHEET:

● approx. 1/2 bunch kale leaves

● 1/2 tablespoon extra virgin olive oil or melted coconut oil

● 1.5 tablespoons nutritional yeast

● 1 teaspoon garlic powder

● 3/4 teaspoon chili powder

● 1/2 teaspoon onion powder

● 1/2 teaspoon smoked paprika

● 1/4 teaspoon fine grain sea salt or pink Himalayan sea salt

● 1/8 teaspoon cayenne pepper (optional)

● Read more: http://ohsheglows.com/2014/03/12/6-tips-for-flawless-kale-chips-all-dressed-kale-chips-

recipe/#ixzz3D4A1VVgJ

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Directions:

1. Preheat oven to 300F. Line a large rimmed baking sheet with parchment paper.

2. Remove leaves from the stems of the kale and roughly tear it up into large pieces.

Compost the stems (or freeze for smoothies). Wash and spin the leaves until

thoroughly dry.

3. Add kale leaves into a large bowl. Massage in the oil until all the nooks and crannies

are coated in oil. Now sprinkle on the spices/seasonings and toss to combine.

4. Spread out the kale onto the prepared baking sheet into a single layer, being sure

not to overcrowd the kale.

5. Bake for 10 minutes, rotate the pan, and bake for another 12-15 minutes more until

the kale begins to firm up. The kale will look shrunken, but this is normal. I bake for

25 mins. total in my oven.

6. Cool the kale on the sheet for 3 minutes before digging in! This really makes all the

difference! Enjoy immediately as they lose their crispiness with time.

7. Repeat this process for the other half of the bunch.

Note: Feel free to make these in a dehydrator if you have one. You can also

experiment with the convection or dehydrator setting on your oven (if

applicable).

Read more: http://ohsheglows.com/2014/03/12/6-tips-for-flawless-kale-chips-all-dressed-kale-chips-

recipe/#ixzz3D49aYyn

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SOUPS

VIETNAMESE CHICKEN MEATBALL & NOODLE SOUP From Beverly

INGREDIENTS (serves 2)

1/2 tbsp vegetable oil1 clove garlic

1/2 red chilli

1 bunch coriander chopped

2 tsp ginger

440 grams chicken stock

340 grams water

1 star anise

1/2 tbsp brown sugar

1 tbsp soy sauce

1 tbsp fish sauce

250 grams minced chicken

2 spring onions

8 ground white pepper

100 grams vermicelli noodles or angel hair pasta (optional)

1 bunch pak choy

bean sprouts (garnish)

PREPARATION V

Place minced chicken, chopped spring onions, coriander, white pepper, 1 tsp ginger and ½ tbsp fish sauce into mixing bowl and combine together.Form into small meatballs and set aside.Cook chopped garlic, chilli and remaining ginger in deep saucepan in oil for 3 minutes.Add stock, water, star anise, brown sugar, soy sauce and ½ tbsp fish sauce and cook. Bring to boil and heat for 3 mins. Add chicken balls and cook on high simmer for 4 min. Add noodles and pak choy to saucepan and cook for a further 4 minutes or until cooked. Garnish with bean sprouts.

Broccoli and leek soup entry by Nancy

Australian Good Taste

Australian Good Taste - June 2008

Recipe by Chrissy Freer

Ingredients

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● Olive oil spray ● 1 leek, pale section only, halved lengthways, thinly sliced ● 2 garlic cloves, crushed ● 1 large potato, peeled, finely chopped ● 1L (4 cups) water ● 1 salt-reduced vegetable stock cube, crumbled ● 600g broccoli, cut into florets ● 1/4 cup fresh parsley leaves ● 1/4 cup fresh basil leaves ● 75g (1/4 cup) low-fat sour cream

●

Method

1. Step 1

2. Preheat oven to 200°C. Place the bread on a baking tray and spray lightly with olive

oil spray. Bake, turning once, for 10 minutes or until golden.

3. Step 2

4. Meanwhile, heat a large saucepan over medium heat. Spray with olive oil spray.

Add the leek. Cook, stirring occasionally, for 5 minutes or until soft. Add the garlic

and cook for 30 seconds or until aromatic.

5. Step 3

6. Add the potato, water and stock cube to the leek mixture. Bring to the boil. Reduce

heat to low and simmer for 10 minutes. Add the broccoli. Simmer for 5 minutes or

until the broccoli is tender. Set aside to cool slightly.

7. Step 4

8. Place the broccoli mixture, parsley and basil in the jug of a blender and blend until

smooth. Transfer the soup to a clean saucepan. Stir over medium-low heat until

heated through.

9. Step 5

10. Ladle the soup among serving bowls. Top with sour cream and croutons. Season

with pepper to serve.

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Salads

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Indian-spiced quinoa

by jane

Ingredients

● 2 tablespoons olive oil

● 2 brown onions, halved, thinly sliced

● 1/4 cup small fresh curry leaves

● 4 cardamom pods, bruised

● 1 large cinnamon stick

● 1 cup white quinoa, rinsed well

● 1 1/2 cups chicken stock

● 1 cup frozen baby peas

● 1/2 cup small fresh coriander sprigs

● 1/3 cup flaked almonds, toasted

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Method

Step 1

Heat oil in a large, heavy-based saucepan over high heat. Add onion and curry leaves.

Cook, stirring occasionally, for 8 to 10 minutes or until onion softens and browns. Stir in

cardamom, cinnamon and quinoa. Cook, stirring, for 1 minute or until fragrant.

Step 2

Add stock. Cover. Bring to the boil. Reduce heat to low. Simmer for 10 to 12 minutes or

until liquid is almost absorbed and quinoa is just tender. Remove from heat. Stir in peas.

Stand, covered for 5 minutes or until peas are tender. Fluff quinoa with a fork. Season

with salt.

Step 3

Serve quinoa sprinkled with coriander and almonds.

Pumpkin Salad

Olive oil spray, to grease

1kg kent pumpkin, peeled, deseeded, cut into 2-3cm pieces

400g (2 cups) long-grain brown rice

60g (1/3 cup) pepitas (pumpkin seed kernels)

55g (1/3 cup) sunflower seed kernels

80ml (1/3 cup) fresh lime juice

1 tablespoon soy sauce

1/2 teaspoon sesame oil

1 small garlic clove, crushed

1/4 teaspoon brown sugar

1 bunch rocket, washed, trimmed, leaves torn

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● Method

Preheat oven to 200°C. Spray a large baking tray with olive oil to lightly grease. Arrange the

pumpkin, in a single layer, on the prepared tray and spray lightly with olive oil. Bake in

preheated oven, turning halfway through cooking, for 30 minutes or until light brown and tender.

Remove from oven and set aside for 15 minutes to cool to room temperature.

Meanwhile: cook the rice in a large saucepan of boiling water for 30 minutes or until tender (do

not overcook). Drain in a large colander and set aside for 30 minutes to cool to room

temperature.

Reduce oven temperature to 180°C. Spread the pepitas and sunflower seed kernels over a

large baking tray. Bake in oven, stirring halfway through cooking, for 5 minutes or until lightly

toasted. Remove from oven and set aside to cool slightly.

Combine the lime juice, soy sauce, sesame oil, garlic and sugar in a small jug. Place the rice in

a large bowl. Drizzle with lime-juice mixture and use a large metal spoon to gently stir until well

combined. Add the rocket, pumpkin, pepitas and sunflower seed kernels to the rice mixture and

gently stir until well combined. Spoon salad among serving plates and serve immediately.

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Kale Salad with Miso and Pistachios by Nancy

© Madeleine Hill

CONTRIBUTED BY ANDREW ZIMMERN

● TOTAL TIME: 25 MIN

● SERVINGS: 6

Andrew Zimmern breaks from the standard kale salad by adding pistachios and

sesame seeds for rich nuttiness and a bright, vinegary miso dressing.

1. 1 1/2 pounds kale—stems discarded and leaves thinly sliced

2. 3 tablespoons fresh lemon juice

3. Kosher salt

4. 2 tablespoons apple cider vinegar

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5. 2 tablespoons sesame seeds, lightly crushed

6. 1 tablespoon brown miso

7. 1 teaspoon dark brown sugar

8. 3 tablespoons extra-virgin olive oil

9. 2 scallions, thinly sliced

10. 1/4 cup unsalted roasted pistachios, chopped

1. In a large bowl, toss the kale with the lemon juice and a generous pinch of salt.

2. In a small bowl, whisk the vinegar with the sesame seeds, miso and sugar. Gradually

whisk in the oil. Add the dressing to the kale and toss well. Scatter the scallions and

pistachios on top and serve.

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Mains

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Honey-Mustard

Chicken

What You'll Need

1 tablespoon butter

1 pound skinless, boneless chicken breast halves (about 4 breast halves)

1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Chicken Soup or Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup

1/4 cup mayonnaise

2 tablespoons honey

1 tablespoon spicy brown mustard

1 tablespoon Chopped toasted pecans or walnuts (optional)

4 cups hot cooked white rice

How to Make It

Heat the butter in a 10-inch skillet over medium heat. Add the chicken and cook until it's well

browned on both sides.

Stir the soup, mayonnaise, honey and mustard in the skillet and heat to a boil. Reduce the heat

to low. Cover and cook for 5 minutes or until the chicken is cooked through. Sprinkle with

pecans. Serve with the rice.

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How to Roast a Whole Duck by Nancy

Roasting the Duck

1. Pre heat oven to 190C.

2. Dry duck with paper towel for a crispier skin. (if possible leave duck uncovered in

refrigerator to dry skin out.)

3. Ensure the vent end of the duck is open to allow even cooking. Never stuff the duck

as it prevents even cooking. Instead, place your favourite herbs, zest of orange or

garlic inside the cavity for a wonderful aroma while the duck is cooking. If stuffing is

desired, cook it separately.

4. Place duck on a rack in a roasting tray.

5. Season with sea salt and freshly ground pepper.

6. Roast for 45mins per kg until golden brown then remove duck from oven and leave

to rest for 20 mins.

To portion the duck into 4, gently cut out the 2 breasts and the 2 legs with a sharp knife.

Using Duck Fat

There will be quite a bit of fat in the bottom of the roasting tray (this is good). Pour this into a

container and leave to cool. The fat will come to the top and the juices will settle on the bottom.

Use the juices to make your sauce and store the fat in the refrigerator to cook the world's best

roast potatoes.

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Chef’s Hint

Duck reheats really well so cook it ahead of time or the day before, joint it when it is cool and

then reheat the portions skin side up in a hot oven or under a hot grill. Always serve the sauce

on the plate, not over the crispy skin of the duck.

alian Good Tas

Steak Sandwich By Aaron Knowles Ingredients:

● 1 piece of rump steak

● 1 slice of cheese

● 2 pieces of bread

● 1 pinch of salt

● assorted salad(optional)

Step 1

Cut the fat off the steak then divide the steak into portions for the amount of people being

served.

Step 2

Put the steak in a frying pan then heat the pan on the high setting.

Step 3

Repetitively flip the steak in the pan until the steak turns to a light brown.

Step 4

Cut into the side of the steak to check to see how much blood is still in the meat. If there is still

too much blood keep flipping the steak until you think the steak is ready preferably when there is

a slight the meat.

Step 5

Turn off the the pan and put the steak on a plate.

Step 6

Prepare the bread and the ingredients that you want to put on the sandwich

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Chicken Parmigiana

By Josephine (taste.com.au)

Ingredients:

● 40g (1/4 cup) plain flour

● 210g (3 cups) fresh breadcrumbs (made from day-old bread)

● 1 egg

● 1 tablespoon milk

● 1 garlic clove, crushed

● 2 (about 500g) chicken breast fillets, halved horizontally

● 1/2 small eggplant, cut into 4 slices lengthways

● 60ml (1/4 cup) olive oil

● 2 ripe tomatoes, thinly sliced

● 1/2 cup fresh basil leaves

● 40g (1/2 cup) coarsely grated cheddar

● Mixed salad leaves, to serv

Method

1. Place the flour and breadcrumbs on separate plates. Season flour with salt and pepper. Whisk egg, milk and garlic

in a shallow bowl. Dip chicken in flour and shake off excess. Dip in egg mixture, then in breadcrumbs to coat.

Transfer to a plate.

2. Brush the eggplant with 2 tablespoons of oil. Season with salt and pepper. Heat a frying pan over a medium heat.

Cook eggplant for 2 minutes each side or until golden. Transfer to a plate. Heat remaining oil in the pan. Cook the

chicken for 3 minutes each side or until golden and cooked throuBrush the eggplant with 2 tablespoons of oil. Season

with salt and pepper. Heat a frying pan over a medium heat. Cook eggplant for 2 minutes each side or until golden.

Transfer to a plate. Heat remaining oil in the pan. Cook the chicken for 3 minutes each side or until golden and

cooked through. Transfer to a baking tray.gh. Transfer to a baking tray.

21 3. Preheat grill on high. Top chicken with eggplant, tomato, basil and cheddar. Cook under grill for 5 minutes or until

cheddar melts. Serve with salad leaves.

Notes:

With a twist: Veal parmigiana: Replace the chicken with 4 uncrumbed veal schnitzels. Cook for 1-2 minutes each side

or until golden.

Chicken & ham parmigiana: Omit eggplant. Reduce oil to 1 tbs. In step 3, top chicken with ham, tomato, basil

& cheddar.

Chicken Parmigianaa Ingredients

SERVES 2

2 chicken breasts, pounded to about 1 inch thick

2 tbsp of olive oil, plus extra for shallow frying

1 garlic clove, finely chopped

1 tsp of dried oregano

1 can of chopped tomatoes

salt and black pepper

1 egg, beaten

25g plain flour

100g breadcrumbs

50g mozzarella or cheddar

cheese grated.

25g parmesan, grated

Method

1. Heat the 2 tbsp of olive oil in a

saucepan. Add the garlic and gently

cook for 2 minutes.

2. Empty the can of chopped tomatoes into the pan and the oregano. Season and stir. Cook

over a low/medium heat for 20-25 minutes until sauce is thick.

3. Meanwhile, coat the pieces of chicken in flour, shaking off any excess. Next dip into the egg,

and then finally dip into the breadcrumbs, ensuring the chicken is evenly covered.

4. Preheat the oven to 200C.

5. Heat enough olive oil for shallow frying in a frying pan. Fry the chicken on both sides until

golden.

6. Place the chicken in a roasting tray and pour over the tomato sauce. Sprinkle over the grated

cheeses and place in the middle of the oven. Bake until the cheeses have melted and the

chicken is cooked through, about 10-15 mins.

7. Serve with mixed salad leaves, tossed in a little vinaigrette.

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Beef or Chicken Lasagne with a Secret Layer -

Kathryn McGilvray

500g Mincemeat or chicken

1 carrot

1 onion

1 Zucchini

Pasta Sauce

Fry onion, carrot and zucchini in olive oil for a minute before adding the

meat. Make the meat bolognaise for the lasagne.

Roast thin slices of butternut pumpkin and sweet potato. Drizzle olive oil

and add salt and pepper before roasting. Roast for 20 min or until golden.

Toast 200g pine nuts

Sauté mushrooms. (A couple of hand fulls) in butter.

Make béchamel sauce.

Construction:

Start with meat layer, add béchamel sauce and sprinkle with mozzarella.

Lasagne Sheets. Next add roast butternut pumpkin, roast sweet potato,

toasted pinenuts and sauté mushrooms. Lasagne Sheets. Another layer of

meat + sauce and mozzarella Lasagne Sheets Finish with béchamel sauce

and sprinkle parmesan cheese on top.

Bake: 40-45 min depending on oven.

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Beef and pumpkin Curry

Ingredients

● 2 tablespoons vegetable oil

● 500g diced beef

● 1 brown onion, sliced

● 2 garlic cloves, crushed

● 1/4 cup korma curry paste

● 600g jap pumpkin, peeled, diced

● 1 red capsicum, chopped

● 400g can diced tomatoes

● 1/2 cup Campbell's Real Stock Beef

● steamed SunRice Basmati Rice, to serve

Method

1. Heat 2 teaspoons of oil in a large saucepan over medium-high heat. Add one-third of the beef. Cook for 2

minutes or until seared. Transfer to a bowl. Repeat in 2 batches with oil and remaining beef.

2. Add remaining oil to saucepan. Add onion and garlic. Cook for 1 to 2 minutes or until softened. Add curry

paste and cook, stirring, for 30 seconds or until aromatic. Return beef and juices to pan. Stir in pumpkin,

capsicum, tomatoes and stock.

3. Reduce heat to medium-low. Cover and simmer for 10 minutes. Remove lid and cook for a further 10 to 15

minutes or until meat is tender and sauce has thickened. Season with salt and pepper. Serve with steamed

rice. Namaste ,Shazz.

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Agnolotti with roasted pumpkin

Ingredients

● 750g butternut pumpkin, peeled

● 100g butter, melted

● 625g packet fresh ricotta and spinach agnolotti pasta

● 1/2 teaspoon ground nutmeg

● 1/2 cup walnuts, roughly chopped

● 1/4 cup finely chopped fresh chives

● 1/4 cup fresh flat-leaf parsley, roughly chopped

Method

1. Preheat oven to 200°C. Line a baking tray with baking paper. Cut pumpkin into 2cm cubes. Place

onto tray. Brush with 1 tablespoon of butter. Bake for 25 to 30 minutes, or until golden and tender.

2. Cook pasta in a large saucepan of boiling salted water, following packet directions, until tender.

3. Heat remaining butter in a frying pan over medium heat for 3 to 5 minutes, or until golden brown.

Add nutmeg.

4. Drain pasta, reserving 2 tablespoons of cooking water. Return pasta and reserved water to

saucepan. Add pumpkin, butter, walnuts, chives, parsley, and salt and pepper. Toss over low

heat until well combined. Serve immediately.

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Roast beef with Yorkshire puddings

INGREDIENTS 2kg corner piece beef topside roast 2 cups (500ml) dry red wine 2 bay leaves 6 black peppercorns ¼ cup (70g) wholegrain mustard 4 cloves garlic, sliced 4 sprigs fresh thyme 1 medium brown onion (150g), chopped coarsely 2 medium carrots (240g), chopped coarsely 1 large leek (500g), chopped coarsely 2 stalks celery (300g), trimmed, chopped coarsely 2 tablespoons olive oil yorkshire puddings 1 cup (150g) plain flour 2 eggs ½ cup (125ml) milk ½ cup (125ml) water gravy 2 tablespoons plain flour 1½ cups (375ml) beef stock

METHOD Combine beef, wine, bay leaves, peppercorns, mustard, garlic, thyme and onion in large shallow dish. Cover; refrigerate 3 hours or overnight.

26 Preheat oven to 180°C/160°C fan-forced. Drain beef over medium bowl; reserve 1 cup (250ml) of marinade. Combine carrot, leek and celery in large baking dish, top with beef; brush beef with oil. Roast beef, uncovered, about 1½ hours. Remove beef from dish, wrap in foil; stand 20 minutes before serving. Increase oven to 220°C/200°C fan-forced. Remove vegetables with slotted spoon; discard vegetables. Pour pan juices into jug; stand 2 minutes. Reserve 1½ tablespoons oil from the surface for yorkshire puddings, discard remaining oil; reserve 2 tablespoons of the pan juices for gravy. Make yorkshire puddings and gravy. Serve beef with puddings and gravy. Yorkshire puddings Sift flour into medium bowl; whisk in combined eggs, milk and water all at once until smooth. Stand batter 30 minutes. Spoon reserved oil into eight holes of 12-hole (1/3-cup/80ml) muffin pan; heat in oven 2 minutes. Divide batter into pan holes. Bake about 20 minutes or until puffed and golden. Gravy Heat reserved pan juices in same baking dish, add flour; cook, stirring, until browned. Gradually add stock and reserved marinade; cook, stirring, until mixture boils and thickens. Strain gravy into heatproof jug.

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Desserts

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GF cinnamon & maple syrup puddings

by Jane

Ingredients

● 2/3 cup maple syrup 2 tablespoons potato starch (potato flour)

● 3/4 cup quinoa flour 1/2 teaspoon bicarbonate of soda

● 1/2 teaspoon cream of tartar 175g butter, softened

● 3 eggs 1/2 teaspoon vanilla extract

● 1 cup firmly packed brown sugar 1/2 teaspoon ground cinnamon

● Pure icing sugar and pure cream, to serve

Method

Step 1

Grease six 1 cup-capacity ovenproof ramekins. Spoon 1 tablespoon maple syrup into

the base of each ramekin.

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Step 2

sift flours, bicarbonate of soda and cream of tartar into a bowl. Add butter, eggs, vanilla,

sugar, cinnamon and remaining maple syrup to bowl. Using an electric mixer, beat to

combine.

Step 3

Spoon mixture into ramekins. Cover each with foil. Divide ramekins between large

saucepans. Carefully pour boiling water into pans until halfway up sides of ramekins.

Cover pan tightly with foil. Bring to the boil over medium-low heat. Cook for 50 minutes

or until puddings spring back when touched.

Step 4

Remove pans from heat. Carefully remove ramekins from water. Cool for 5 minutes.

Dust with icing sugar. Serve with cream.

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Cherry Ripe Cheesecake - Edissa

125g plain chocolate biscuits

75g butter, melted

2 x 250g packets cream cheese, softened

⅓ cup (75g) caster sugar

2 eggs

200g dark, eating chocolate, melted

2 x 85g Cherry Ripe chocolate bars, chopped coarsely

425g can seeded black cherries in syrup, drained

1. Grease side of 25cm springform tin

2. Process biscuits until mixture resembles fine breadcrumbs. Add butter, process

until combined. Using one hand, press crumb mixture evenly over base of

prepared tin. Cover, refrigerate 30mins or until firm

3. Preheat oven to moderate

4. Meanwhile, beat cheese and sugar in medium bowl with electric mixer until

smooth, add eggs, one at a time, beating well between additions. Gradually beat

in chocolate, fold Cherry Ripe and cherries into cheesecake mixture

5. Place tin on oven tray. Spread cheesecake mixture into tin; bake in moderate

oven about 50 minutes or until set. Cool in oven with door ajar. Cover; refrigerate

3 hours or overnight.

6. Serve cheesecake decorated with chocolate roses, if desired

tips Use absorbent paper to soak up liquid from the cherries

Chocolate should be cool, but not set, before it is added to the cheesecake

mixture

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Tiramisu

by Josephine www.inspiredtaste.net/23599/tiramisu-recipe/

Ingredients:

● 1/2 cup (120 ml) brewed espresso or very strong coffee, at room temperature

● 1/4 cup (60 ml) dry Marsala wine, divided

● 2 teaspoons vanilla extract

● 3 large egg yolks

● 1/4 cup (50 g) granulated sugar, divided

● 8 ounces (225 g) mascarpone cheese (1 1/4 cups)

● 3/4 cup (175 ml) heavy cream

● 18 to 20 Savoiardi Italian ladyfingers (from 7-ounce package)

● 1 ounce (30 g) bittersweet chocolate or cocoa powder for dusting (optional)

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Directions

Prepare Coffee

1. Combine espresso (or coffee), 2 tablespoons Marsala wine, vanilla extract and a

tablespoon of sugar in a wide, small bowl.

Prepare Filling

1. Beat egg yolks, 2 tablespoons of Marsala, and 3 tablespoons of sugar in a bowl set over

a saucepan of barely simmering water until tripled in volume, 5 to 8 minutes. Use a

whisk or, to make things easier, a handheld electric mixer at medium speed. (Do not

stop beating until removed from the heat).

2. Remove bowl from heat then beat in mascarpone cheese until just combined.

3. Whip cream in a bowl until it holds stiff peaks. Once the yolk-mascarpone mixture has

cooled a little, gently fold in half of the whipped cream into the yolk-mascarpone mixture,

then the remaining half just until fully incorporated (the whipped cream will deflate a

little).

Assemble Tiramisu

1. Dip half of the ladyfingers very quickly into the coffee, and line the bottom of a 9-inch (23

cm) square dish. (You might find that you need to break a few into pieces to fit them in

the dish).

2. Spoon half of the mascarpone filling over the lady fingers and spread into an even layer.

Grate half of the bittersweet chocolate over filling (optional). Then dip the remaining

ladyfingers very quickly into the coffee and arrange a second layer over filling.

3. Spoon remaining mascarpone mixture over ladyfingers. Grate more chocolate on top or

dust with cocoa powder. Cover with plastic wrap and refrigerate at least 6 hours.

4. When ready to serve, dust with extra grated chocolate or cocoa powder. Leave out at

room temperature about 20 minutes before serving. (Tiramisu can be chilled up to 2

days, but no longer or else the ladyfingers will break down too much).

Notes and Tips

Egg Whites Instead of Cream: Simply replace heavy cream with 3 egg whites. Beat the egg

whites until they hold stiff peaks then gently fold in half of the beaten egg whites into the yolk-

mascarpone mixture, then the remaining half just until fully incorporated. Assemble tiramisu as

stated above. If you have concerns about raw egg whites, be sure to use the freshest (and

highest quality) eggs possible. Look for clean grade A or AA eggs with intact shells.

Marsala Wine: We love Marsala in tiramisu -- it lifts the creaminess of the filling. For something

a little different, try substituting dark rum, brandy or other liqueur. Since Marsala is less potent

than something like rum, we suggest using about half the amount. For a non-alcoholic version,

leave the Marsala out of the recipe all together or use rum extract.

33

Pawpaw and pineapple with lime syrup

by jane

Ingredients

● 2 limes

● 2 tablespoons honey

● 1 pawpaw

● 1/2 pineapple

Method

Step 1

Cut limes in half and juice. Strain juice into a cup â?? you should have 1/3 cup of juice.

Step 2

Combine lime juice and honey in a small saucepan over low heat. Cook, stirring, for 5

minutes, or until honey has dissolved. Remove from heat. Set aside to cool slightly.

Step 3

34

Cut pawpaw in half length-ways. Peel with a sharp knife. Using a large metal spoon,

scoop out seeds. Thinly slice pawpaw flesh.

Step 4

Peel pineapple and remove the eyes. Cut pineapple in half lengthways, then slice thinly

crossways.

Step 5

Arrange fruit in serving bowls. Drizzle with lime syrup.

35

Chocolate Lasagna - Robyn J

INGREDIENTS

1 package regular Oreo cookies (Not Double Stuff) – about 36 cookies

6 Tablespoon butter, melted 1x 225gm package cream cheese, softened ¼ cup granulated sugar 2 Tablespoons cold milk 1x 340gm tub Cool Whip, divided

2x 110gm packages Chocolate Instant Pudding. 3 ¼ cups cold milk 1 ½ cups mini chocolate chips

DIRECTIONS

1. Begin by crushing 36 Oreo cookies. I used my food processor for this, but you could also place them in a large ziplock bag and crush them with a rolling pin. When the Oreos have turned into fine crumbs, you are done.

2. Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 23cm x 33cm baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers.

3. Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 ¼ cups Cool Whip. Spread this mixture over the crust.

4. In a bowl, combine chocolate instant pudding with 3 ¼ cups cold milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further.

5. Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.

36

Beverages

37

My Chai Tea

A popular alternative to latte, Indian-inspired chai combines black tea, spices, and milk. The savory notes

from black pepper and cardamom in this version give it a wonderful aromatic complexity.

ingredients

● 2-inch piece fresh ginger, cut into thin rounds

● 2 cinnamon sticks

● 2 teaspoons black peppercorns

● 10 whole cloves

● 6 cardamom pods

● 6 cups cold water

● 6 bags of black tea (preferably Darjeeling)

● 2 cups soy milk

● ½ tin condensed milk

● 4 table spoons honey

preparation

Combine first 5 ingredients in medium saucepan. Using mallet or back of large spoon, lightly crush or

bruise spices. Add 6 cups water; bring to boil over high heat. Reduce heat to medium-low, partially cover

pan, and simmer gently 10 minutes. Remove from heat. Add tea bags and steep 5 minutes. Discard tea

bags. Add milk and sugar. Bring tea just to simmer and stir in condensed milk. Strain chai into teapot and

serve hot.

Namaste, Shazz.

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Long Island iced tea

● Ingredients

● 55g (1/4 cup) caster sugar ● 60ml (1/4 cup) water ● 3 cups ice cubes ● 80ml (1/3 cup) chilled vodka ● 80ml (1/3 cup) tequila ● 80ml (1/3 cup) white rum ● 80ml (1/3 cup) gin ● 60ml (1/4 cup) Cointreau liqueur ● 60ml (1/4 cup) fresh lemon juice ● 250ml (1 cup) chilled cola

● Method

Step 1

Place the sugar and water in a small saucepan over low heat. Cook, stirring, for 2 minutes or until sugar dissolves.

Increase heat to high and bring to the boil. Cook, without stirring, for 3 minutes or until syrup thickens. Remove from

heat and set aside for 15 minutes to cool.

Step 2

Divide the ice evenly among serving glasses. Pour over the vodka, tequila, rum, gin, Cointreau, sugar syrup, lemon

juice and cola. Serve immediately.

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Our Class Punch by jane

Ingredients

● 1 x 250g punnet strawberries, hulled, washed, halved

● 1/2 x 125g punnet raspberries

● 1/2 x 150g punnet blueberries

● 1 ripe kiwifruit, peeled, finely chopped

● 1L (4 cups) chilled cranberry & raspberry fruit juice (Ocean Spray brand)

● 1L (4 cups) chilled lemonade

● 500ml (2 cups) chilled bought pineapple juice

● 1/4 cup loosely packed small fresh mint leaves

Method

Step 1

Divide the strawberries, raspberries, blueberries and kiwifruit evenly among 2 ice-cube

trays. Cover with cold water and place in the freezer for 4 hours or overnight until set.

Step 2

Combine the fruit juice, lemonade and pineapple juice in a large serving jug. Add the ice

cubes and mint, and stir to combine. Serve immediately.

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Shrink drink

This refreshing drink can be used to aid weight loss and as part of a detox regime however I find its just a

nice change from water or soft drink and it looks great too.

Ingredients

One cm ginger, thinly sliced

one lime, sliced

one lemon, sliced

half a cucumber, sliced

mint leaves

Method

Layer ingredients in your jar so it looks pleasing to you, fill to the top with ice and add water until full.

leave to sit for a day and enjoy.

Its fun to make your own, another great mix is pineapple and strawberries, have fun and experiment with

your favourite fruits.

Enjoy Namaste Shazz

41

Hot orchard tea

by jane

Ingredients

● 2 cups Fresh pot of Twinings Russian Caravan Tea

● 2 cups of apple juice

● 1 apple, thinly sliced

Method

Step 1

To make a fresh pot of tea, always empty the kettle before filling it with freshly drawn

cold water. Rinse your teapot with hot water to ensure the water stays at boiling point

when it touches the pot. Use 1 teaspoon of Russian Caravan Tea per person, plus 'one

for the pot' (when using tea bags, the same rule applies).

Step 2

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Pour the water over the tea as soon as it boils. Brew for 3-5 minutes, then stir.

Step 3

Serving suggestion: Pour the freshly brewed tea (strain if using loose-leaf tea, or

remove tea bags) into a large saucepan and add the apple juice. Heat gently, but do not

allow to boil. When hot, serve with apple slices floating on top. This is a perfect,

refreshing drink on a cold winter's afternoon with friends.

Tequila Sunrise

INGREDIENTS

● 4 ounces orange juice

● 2 ounces tequila

● 1/2 ounce grenadine

● Orange slice for garnish

● Maraschino cherry for garnish

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Cakes / Slices

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Campfire Cones - Robyn J

INGREDIENTS Ice Cream Cones Aluminum foil Favorite toppings: peanut butter, mini marshmallows, chocolate chips, sliced strawberries, sliced bananas, etc. DIRECTIONS 1. Line each cone with peanut butter if you wish. 2. Fill with your favorite toppings, I used chocolate chips and mini marshmallows. Wrap each cone tightly with foil. Oven directions: Bake at 350 for 5-7 minutes. Grill directions: Place on a heated grill for 5-10 minutes, turning occasionally. Campfire directions: Heat the foil-wrapped cones over a campfire for about 3-5 minutes, or until the chocolate and marshmallows have melted.

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Fruity Flapjacks

Submitted by Jacqueline

Ingredients

150g butter melt together and 2 tbsps. golden syrup

cool slightly then add to dry ingredients

½ cup SR Flour

1 ½ cups rolled oats

½ cup brown sugar

½ cup Dried paw paw combine dry ingredients

½ cup dried cranberries

½ cup shredded almonds

½ cup moist flaked coconut

Method

Press into a 19 cm x 30 cm slab tin that is lined. Bake mod oven 15-20 min. Cool in tray and

slice. Makes 32 slices

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Strawberry Shortcake

Submitted by Jacqueline

Ingredients

150g butter - room temp

½ cup castor sugar

1 egg - room Temp

½ cup P Flour

½ cup SR Flour

½ cup milk

125g Philly Cheese room temp

1 punnet Strawberries

½ cup Raspberry jam

1 tblspn Liqueur (Cassilis) or water

Method

Preheat moderate oven. Grease and line the base of a 20 cm round tin

Beat butter and sugar until light and creamy. Add egg. sift flours together and fold into butter

mixture alternating with milk. place in tin. Place in oven for 20-25 mins. Cool

Heat jam gently with liqueur until runny consistency and then sieve removing seeds. Cut

strawberries in half

Spread cheese over top of cake. Then arrange strawberries placing around outside each then

moving into centre. Brush jam over top.