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Recipe book

Transcript: Your name dd/mm/yyyy recipes booklet sausage roll Traditional Sausage roll INGREDIENTS • 4 sheets ready rolled puff pastry • 1 tablespoon milk • 1 egg • 500g veal mince, or beef mince • 500g sausage mince • 1 small brown onion, finely chopped • 1 small red onion, finely chopped • 1 medium carrot, coarsely grated • 3 cloves garlic, crushed METHOD • Step 1 Preheat oven to 220C/200C fan-forced. Line 2 large baking trays with baking paper. • Step 2 Thaw puff pastry. Meanwhile, combine milk and egg in a small jug. Whisk well. Combine veal mince, sausage mince, onion, carrot, garlic, parsley and sauces in a large bowl. Season with salt and pepper. Divide mixture into 8. Subtopic 1 Subtopic 1 Topic 2 Easy lemonade scones INGREDIENTS • 3 1/2 cups (525g) self-raising flour • 1 cup (250ml) lemonade • 3/4 cup (185ml) buttermilk • Jam, to serve Select all ingredients METHOD • Step 1 Preheat oven to 220°C and grease a 23cm (base measurement) square cake pan. Place the flour in a large bowl and make a well in the centre. Add the lemonade and buttermilk, then use a flat-bladed knife to stir until a soft, sticky dough forms. • Step 2 Turn the dough onto a lightly floured surface and gently knead until just smooth. Press into a 3cm-thick disc. Use a lightly floured 6cm round cutter to cut 16 discs from the dough, re-shaping the dough if necessary. Arrange the scones, side-by-side, in the prepared pan. • Step 3 Bake for 20 mins or until light golden and scones sound hollow when tapped. • Step 4 Serve with jam. Subtopic 2 Subtopic 2 Pictures Topic 3 carzzy cupcakes INGREDIENTS • 2 cups self-raising flour, sifted • 3/4 cup CSR Caster Sugar • 2 eggs, beaten • 3/4 cup milk • 125g butter, melted, cooled • 1 teaspoon vanilla essence • Sprinkles, to decorate ICING • 1 1/2 cups CSR Pure Icing Sugar • 1-1 1/2 tablespoons water • Pink food colouring, optional METHOD • Step 1 Preheat oven to 200C or 180C fan-forced. Grease a 12 x 1/3-cup capacity muffin pan.Alternatively, line holes with paper cases. Combine flour and caster sugar in a bowl. Make a well in the centre. • Step 2 Add milk, butter, eggs and vanilla to flour mixture. Using a large metal spoon, stir gently to combine. • Step 3 Spoon mixture into prepared muffin pan. Bake for 12 to 15 minutes, or until a skewer inserted into the centre comes out clean. Stand in pan for 5 minutes before transferring to a wire rack to cool. • Step 4 • Make icing: Sift icing sugar into a bowl. Add food colouring and water. Stir until smooth and well combined. Spoon icing over cupcakes. Decorate with sprinkles. Subtopic 3 Subtopic 3 Topic 4 Topic 4

recipe book

Transcript: zabaglione with fresh berries 6 large eggs 6large egg yolks 1 1/2 cups of sugar 1 1/2 cup sweetened marsala wine 9 cups whole mixed berries 4 1/2 cups light canned refrigerated whipped topping (such as reddi wip) 1 teaspoon of ground ginger 12 center cutbone in pork loin chops 4 riped tomatoes chips and salsa good food ideas 3 inch thick (about 6 lb )trimmed of fat BON appitite 1 inch thick (about 2 lb)trimmed of fat 1/4 teaspoon of ground red pepper 6 tbsp of packed brown sugar chips and salsa 3 teaspoons of ground ginger 3 teaspoon of ground cinnamon 1 1/2 meduim onion ,finely chopped (about 9 tbsp) slow cooker pork chops with apple chutney 6 meduims baking apples veggie soup salt and pepper 1 pound of elbow maccoroni 3 ribs of celery finely chopped fresh pesley 1 carrort 1 12oz canned tuna in water ,drained 1/2 cup plus 2 tbsp reduce -fat manyonnies 1 tbsp of apple cider 4 center cutbone in pork loin chops chips and salsa x3 6 tbsp of cider vinegar 1/4 teaspoon of pepper 3 bags of torilla chips my recipe book veggie soup x3 salt and pepper 3 pounds of elbow maccorni 9 ribs of celery finely chopped 1 1/2 cup finely diced red onoin 1 1/2 cup finely chopped fresh pesley 3 carrots 3 36 oz canned tuna in water drained 1 1/2 cup plus 2 tbsp .reduced - fat mayonnise 3 tbsp plus 3 tbsp cider vinegar 1/4 cup sweetened dried cranberries 2 tbspof cider vinegar 1 bag of torilla chips zabaglion with fresh berries good ideas for your holidays with your family :) 3/4 cup chopped fresh coriander (cilantro) slow cooker pork chops with apple chutney servings :4 18 tbsp of brown sugar 3/4 teaspoon ground red pepper hope you use these recipes to make your holidays the best with your family and friends :) 3/4 cup sweetened of dried cranberries 1/4 cup chopped fresh coriander (cilantro 3/4 teeaspoon of salt 1/4 teaspoon of salt 3/4 teaspoon of pepper zabagllione with fresh berries 2 large eggs 2 large egg yolks 1/2 cup sugar 1/2 cup sweeted marsala wine 3 cups of whole mixed berries 1 1/2 cups of light canned refrigerated whipped topping (such as reddi whip slow cooker pork chops with apple chuntney 1/2 meduim onion ,finely chopped (about 3 tbsp) 1 teaspoon of ground cinnamon 12 ripe tomatoes 2 meduim baking apples 3 jalapenos 1 jalapeno

Recipe Book

Transcript: Recipe Book Desert page Chantal's New York cheese cake Original recipe makes 1 9-inch springform panChange Servings 15 graham crackers, crushed 2 tablespoons butter, melted 4 (8 ounce) packages cream cheese 1 1/2 cups white sugar 3/4 cup milk 4 eggs 1 cup sour cream 1 tablespoon vanilla extract 1/4 cup all-purpose flour Check All Add to Shopping List

Recipe Book

Transcript: Activity Sheet 1 Part 2 By Chloe Parsons Recipe Book ingredients 1 garlic clove, crushed 100g trimmed kale, washed, chopped 2 slices wholegrain bread, toasted 2 eggs, poached 1/2 small avocado, sliced Baby herbs, to serve https://www.taste.com.au/recipes/poached-egg-wilted-kale-avocado/f6f7bfe5-4d1f-46ab-a5ad-9ef952b46451?r=recipes/healthyeasybreakfastrecipes&c=nhr7sgz2/Healthy%20easy%20breakfast%20recipes . poached egg with wilted kale and avocado Breakfast INGREDIENTS 20g butter 1 tablespoon plain flour 1/2 cup milk 1/3 cup gruyere cheese, grated 1 teaspoon wholegrain mustard 1 egg yolk 2 large slices sourdough bread 150g sliced leftover leg ham 1 roma tomato, thinly sliced Select all ingredients https://www.taste.com.au/recipes/ham-tomato-welsh-rarebit/8dbbc101-d5ab-40f6-b130-e9f2ea531591?r=recipes/lunchrecipes&c=0fa1cf4f-809b-4ee7-88a0-72da8e8543a4/Lunch%20recipes Ham, Tomato & Cheese Welsh Rarebit Lunch INGREDIENTS 1/2 x 250g tub Philadelphia Original Spreadable Cream Cheese 1 ripe banana (see Note) 1 1/2 cups dessicated coconut, plus 1.5 tablespoons extra to coat 1.5 tablespoons chia seeds https://www.taste.com.au/recipes/banana-snack-balls/GmoZ0xvg Banana Snack Balls Snack INGREDIENTS 4 small vine-ripened tomatoes, cut crossways into 1cm-thick slices 1 1/4 cups (185g) plain flour 100g chilled unsalted butter, chopped 1/3 cup (35g) walnut halves 1/2 cup parmesan (40g) coarsely grated 1 Coles Australian Free Range Egg PARMESAN PASTRY extra virgin olive oil 3/4 cup (180g) ricotta 135g drained marinated fetta 3 Australian Free Range Eggs 1/2 cup (125ml) milk 1 tbs pistachio dukkah 1 tsp honey https://www.taste.com.au/recipes/tomato-three-cheese-tarts-recipe/w1yzjxtb?r=recipes/menuplanner&c=menu%20planner Tomato & 3 Cheese Tart Dinner

recipe book

Transcript: 12 oz. bag of cranberries, rinsed (about 3 cups) 1 cup of cold water 1/2 cup raw honey 1 cinnamon stick zest of 1 orange (1 tsp.) 2 tsp. of grated ginger naturally sweetend cranberry sauce appetizer recipe book 1 pound bacon 1 (16 ounce) package little smokie sausages 1 cup brown sugar, or to taste (2-layer size) white cake mix 1/2 cup multi-colored sprinkles, divided 48 mini ice cream cones 1 tub (10.6 oz.) COOL WHIP Vanilla Whipped Frosting, thawed 1 tub (10.6 oz.) COOL WHIP Chocolate Whipped Frosting enchilada pasta dessert main dish brown sugar smokies side dish by;stephany martinez 16 oz. extra wide egg noodles 1 1/4 cups enchilada sauce 1 cup canned corn kernels, drained 1 cup canned black beans, drained and rinsed 1 cup shredded cheddar cheese, divided 1 cup shredded Monterey Jack cheese, divided 1/4 cup Greek yogurt 1 (4-oz.) can diced green chiles 1 tbsp. olive oil 1 lb. ground beef 4 oz. cream cheese 1/2 tsp. chili powder, or more to taste 1/4 tsp. cumin Kosher salt and freshly ground black pepper, to taste 1 avocado, halved, seeded, peeled and diced 2 tbsp. chopped fresh cilantro leaves Instructions: mini ice cream cones cupcakes

RECIPE BOOK

Transcript: RECIPE BOOK Unai, Nora, Gorka and Maider YELLOW JUICE INGREDIENTS: INGREDIENTS Bananas Mango Pineapple Orange juice Greek yogurt UTENSILS: Utensils 3 bouls A food blender Glass jug Grater STEPS: STEPS First of all we wash our hands. 1 After, add the greek yogurt. 3 Then, top tasty fruit like frozen pineapple, mango and tasty banana. 4 Finally, hit it with a little bit of grated ginger and press blend. 5 Then, we poor the juice to the food blender 2 VIDEO: Utensiles 3 bouls A food blender Glass jug Grater Grater BRITISH PANCAKE BRITISH PANCAKE INGREDIENTS: INGREDIENTS: -2 eggs -1tbsp melted butter -Pinch of salt -300g plain flour -600ml milk -ladle UTENSILS: UTENSILS: -A kitchen towel -Spatula -Whisk or a mixer STEPS: STEPS: 1 Sieve flour and add salt. Then mix it in. 2 After that, crash the eggs and drop them into the bowl, also, mix with the whisk. 3 Pour the butter and a half of the milk. Mix it again with the whisk to get the lumps out. 4 Later, add remaining milk and blend it again with the whisk. 5 Let freezing for 10 minutes. 6 Get a pan and pour the lubricate with oil or butter. 7 Next, pour the mixture into the pan and work it around the pan. 8 You turn it to the other side. 9 When it is already done we take it out. 10 Finally add some extra ingredients (each the ones that it wants) VIDEO: VIDEO LINK: https://drive.google.com/file/d/1a72oBsHsLAS1_YnG1LzXeTu8hU734dtO/view EGGY BREAD - 2 eggs - 50ml double cream - 50ml milk - pinch of salt - Pinch of ground - of cinnamon - Pinch of pepper - 2 slice breds. - 15g butter INGREDIENTS UTENSILS UTENSILS whisk bowl frying pan fish slice STEPS: STEPS 1 Firstly, make the eggy mix 2 Then, poor eggs, milk and cream. 3 After that, mixed with the whisk. 4 To continue, add some salt, pepper and cinnamon. 5 And again mixed with the whisk. 6 Later, put the pan on medium heat and add butter to melted. 7 Dip the bread in the mixture and coat both sides. 8 Finally put it in the pan and fry each side for 1.5 minutes. GRILLED CHEESE & TOMATO GRILLED CHEESE & TOMATO INGREDIENTS: Tomato Cheese Salt Butter 2 Slices of bread UTENSILS: Oven Knife Pan Spatula STEPS: 1 -Cut the tomatoes into slices. 2 -Then, take a slice of bread and add cheese, tomato, salt and pepper. 3 -After, cover the sandwich with the other slice of bread. 4 -To continue, heat the pan and the oven. 5 -To go finishing with this recipe, add the butter into the pan. 6 -When the butter melts, put the sandwich on the pan for a few seconds. 7 -Finally, get into the oven for 10 minutes. Video: https://drive.google.com/file/d/1G521MG3izH3HNmCabr97JkOiUGVhkg1Q/view?usp=sharing CHOCOLATE PUDDING CHOCOLATE PUDDING INGREDIENTS: 6 eggs Whole milk Heavy cream Bread Regular granulated sugar Brown sugar Semi-sweet chocoate Chips cocoa powder A pinch of cinnamon Vanilla UTENSILS: Big bowl Spatula Whisk Mould Oven STEPS: Firstly, throw the raw eggs into the big bowl. 1 2 Then, pour the whole milk and the heavy cream with the raw eggs. 3 To continue, throw the regular granulated sugar and also the brown sugar. 4 After that, throw the cocoa powder. 5 Add the cinnamon with the rest of the ingredients 6 Next pour in a little bit of vanilla. 7 In the following step whisk all the ingredients that are in the big bowl. 8 Now, add the chocolate chips into the bread. And pour the mixture with them 9 Then, push the bread into the custard with the spatula. 10 Let sit the dish for about an hour in the oven. Video: 5. Video: Chocolate Pudding (Nora A)

Recipe Book

Transcript: Ingredients 1 4oz chicken breast 1/4 cup ricotta cheese 2oz frozen spinach 1/8 cup parmesan cheese Directions pound out chicken set aside. Mix remaining ingredients together place on breast. Roll up and then roll in plastic wrap. Place in to boiling water for 20 min till cooked thru.Slice and serve. Boiling Chicken Frying Meat Place the hot water, kosher salt and brown sugar into a 5-gallon upright drink cooler and stir until the salt and sugar dissolve completely. Add the ice and stir until the mixture is cool. Gently lower the turkey into the container. If necessary, weigh down the bird to ensure that it is fully immersed in the brine. Cover and set in a cool dry place for 8 to 16 hours. Remove the turkey from the brine, rinse and pat dry. Allow to sit at room temperature for at least 30 minutes prior to cooking. Place the oil into a 28 to 30-quart pot and set over high heat on an outside propane burner with a sturdy structure. Bring the temperature of the oil to 250 degrees F. Once the temperature has reached 250, slowly lower the bird into the oil and bring the temperature to 350 degrees F. Once it has reached 350, lower the heat in order to maintain 350 degrees F. After 35 minutes, check the temperature of the turkey using a probe thermometer. Once the breast reaches 151 degrees F, gently remove from the oil and allow to rest for a minimum of 30 minutes prior to carving. The bird will reach an internal temperature of 161 degrees F due to carry over cooking. Carve as desired. Microwave Meat In a small bowl, mix together the tomato sauce, brown sugar, and mustard; stir until the brown sugar has dissolved. In a large mixing bowl, mix the eggs, minced onion and green pepper, garlic powder, cracker crumbs, salt, and black pepper; mix in the ground beef and half the tomato sauce mixture, stirring until the meat loaf is thoroughly combined. Place the meat mixture into a 2-quart microwave-safe baking dish. Spread the remaining tomato sauce mixture over the meat loaf. Cook in microwave oven on High setting until set, the juices run clear, and meat is no longer pink inside, 10 to 15 minutes depending on power of microwave oven. An instant-read meat thermometer, inserted into the center of the loaf, should read 165 degrees F (75 degrees C). Drain any grease from the dish as soon as loaf is cooked; allow to stand, uncovered, 10 to 15 minutes before serving. Stir together flour, tarragon, salt, ginger, pepper, mustard powder, thyme, garlic powder, and oregano in a shallow bowl until well blended. Beat the egg together with the milk until smooth in a bowl. Dredge the chicken breasts in the flour mixture, shake off excess, then dip in egg, and again in flour. Set breasts aside to rest for 10 minutes. Preheat oven to 350 degrees F (175 degrees C). Heat the vegetable oil in a skillet over medium-high heat. Dredge the chicken breasts in flour again, and shake off excess. Brown the chicken in the hot oil until golden brown on both sides. Place onto a baking sheet, and bake in preheated oven until the chicken is no longer pink in the center, 20 to 30 minutes. FONTS Recipe Book Deep Frying Turkey In a small bowl, mix the vegetable oil with the smashed garlic, using a fork to help release the garlic flavor into the oil. Season the garlic mixture with salt, and pepper, to taste. Let sit for at least 15 minutes. Meanwhile, prep the chicken breasts. Rinse and dry the chicken thoroughly. Find the ridge along the side of the chicken breast, and carefully pull off the tender. Take each breast and pound gently to an even thickness. Do not pound too thin; the breast will not be completely uniform. If there is a skinny little triangular tip, go ahead and cut off and discard. Prep the tenders by slicing off any jagged edges. Liberally salt and pepper the chicken and allow to sit at room temperature for at least 15 minutes. Preheat the grill to hot. Once the chicken has rested, brush liberally with the garlic-infused vegetable oil. Place the chicken breasts on the hot grill, with the thicker portion facing the hotter part of your grill (usually the back). Allow the chicken breasts to cook undisturbed until char marks are made, about 4 minutes. Flip the chicken, keeping the thick part of the chicken toward the hot part of the flame, and cook until an instant-read thermometer inserted in the chicken reads 155 degrees F, about 3 more minutes. Place the chicken tenders on the grill and cook for 3 to 4 minutes total, turning halfway through. Allow the grilled chicken to rest for 5 minutes, covered, before serving. Grilling Chicken INGREDIENTS 3 to 3 1/2 lbs (1.3 to 1.6 kg) of Boneless Rump Roast (pick an end cut with a layer of fat if you can) Olive oil 8 slivers of garlic Salt and pepper You will need a meat thermometer For the gravy: Red wine, water, and or beef stock corn starch METHOD 1 Start with the roast at room temperature (remove from refrigerator 1 hour before cooking - keep it wrapped). Preheat the oven to 375°F (190°C). 2 With

Recipe book

Transcript: Step 1 Make Tomato chilli sauce: Place tomato, garlic, chilli, sugar and vinegar in a small saucepan over medium-high heat. Bring to the boil. Reduce heat to low. Simmer for 20 minutes or until thickened. Stir in basil. Set aside for 10 minutes to cool. Using a stick blender, blend tomato mixture until almost smooth. Step 2 Place flour on a plate. Pour egg into a shallow bowl. Combine breadcrumbs and parmesan on a plate. Season with salt and pepper. Dip 1 bocconcini into flour to coat. Dip into egg, then coat in breadcrumb mixture. Re-dip in egg, then breadcrumbs. Place onto a baking paperlined tray or plate. Repeat with remaining bocconcini. Freeze for about 20 minutes. Step 3 Heat oil in a large saucepan or wok over medium-high heat until hot. Preheat oven to 120°C/100°C fan-forced. Carefully add bocconcini, 1 at a time, to hot oil. Deep-fry bocconcini in batches, for 2 to 3 minutes or until golden. Using a slotted spoon, transfer to a wire rack over a baking tray lined with paper towel. Keep warm in the oven. Serve with Tomato chilli sauce. Fresh lemonade Quick Fish Cakes Appetizers Simple cheese omelette Ginger & treacle cake with ice cream Shrimp Flautas Pour coffee into a heatproof glass. Add syrup. Stir to combine. Top with milk. Serve. Combine lemon juice, water and sugar in a medium saucepan over low heat. Cook, stirring, for 5 minutes or until sugar dissolves. Remove from heat. Transfer to a jug and add lemon. Place in the fridge to chill. Pour evenly among glass bottles to serve. Step 1 Heat the oil in a wok over medium-high heat until smoking. Stir-fry the garlic and ginger for 1 minute or until aromatic. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 4-5 minutes or until mince changes colour. Add prawn and cabbage, and stir-fry for 2 minutes or until prawn changes colour. Add bean sprouts and soy sauce. Stir-fry until the liquid evaporates. Season with white pepper. Set aside to cool. Step 2 Place 1 spring roll wrapper on a clean work surface. Place 2 tablespoonfuls of the chicken mixture diagonally across 1 corner. Brush the opposite corner with water. Fold in the sides and roll up to enclose filling. Repeat with remaining spring roll wrappers and chicken mixture. Step 3 Add enough extra oil to a large heavy-based saucepan to reach a depth of 10cm. Heat to 180°C over medium-high heat (when oil is ready a cube of bread turns golden-brown in 15 seconds). Add one-third of the spring rolls and cook, turning occasionally, for 2 minutes or until crisp and golden. Transfer to a plate lined with paper towel. Repeat with remaining spring rolls, reheating oil between batches. Serve with sweet and sour sauce or chilli sauce. Crack the eggs into a mixing bowl, season with a pinch of sea salt and black pepper, then beat well with a fork until fully combined. Place a small non-stick frying pan on a low heat to warm up. Grate the cheese onto a board and set aside. Add ½ tablespoon of oil to the hot pan, then carefully pour in the eggs. Tilt the pan to spread them out evenly, using a fork to swirl the eggs around the pan a little. When the omelette begins to cook and firm up, but still has a little raw egg on top, sprinkle over the cheese. Using a spatula, ease around the edges of the omelette, then fold it over in half. When it starts to turn golden brown underneath, remove the pan from the heat and slide the omelette onto a plate. Delicious with a tomato salad and wholemeal bread. Slice the rind off the top of a small wheel of brie. Spread 1/4 cup cranberry chutney over the cheese and broil until bubbly, 3 minutes. Top with pecans. Serve with baguette slices. Chocolate whoopie pies Entrée Warm 1/4 inch vegetable oil in a skillet. Dip corn tortillas in the oil one at a time until softened, then brush with mayonnaise and sprinkle with chipotle chile powder. Halve cooked shrimp and sticks of string cheese lengthwise; arrange 2 pieces shrimp and 1 piece cheese in the center of each tortilla. Roll up and secure with a toothpick. Increase the oil heat to medium high; fry the rolls, turning, until golden. Remove the toothpicks and cut in half. Sprinkle with salt and lime juice. Crispy Bocconcini WIth Tomatoe Chili Sauce Desserts Caramel latte Drinks Main Course Preheat oven to 180ºC/gas 4. Sift together the flour, ginger, baking powder, cinnamon, cloves and nutmeg with 1 teaspoon of sea salt into a bowl. In a saucepan over a low heat, combine the treacle, sugar and butter, then simmer for 5 minutes, stirring occasionally. Allow the treacle mixture to cool until lukewarm then stir it into the flour mixture. Add milk and crème fraîche and stir again. Squeeze in the orange juice, then add the brandy, beat and add the eggs, then stir to a smooth batter. Pour into lightly buttered and floured 24cm square baking tin and bake for 30 to 40 minutes, or until a skewer inserted comes out clean. Remove from the oven and leave to cool in the tin. While the cake is cooling, hull and slice the

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