Wednesday, April 16, 2014

American Brownies

American Brownies
Equipment
·      Small pot
·      Wooden spoon
·      Measuring cups/spoons
·      Mixing bowl
·      Rectangular Baking dish, greased
·      Chopping board and sharp knife
·      Sieve
·      Cooling rack

Ingredients
·      Butter, 100g
·      Sugar, ½ cup
·      Vanilla, 1 tsp
·      Eggs, 2
·      Cocoa, 1 Tbsp
·      Baking powder, ¼ tsp
·      Salt, pinch
·      Flour, ½ cup
·      Chocolate chips, ramekin

Method
1.    Oven onto 1500C bake.
2.    Melt the butter in a pot on low heat. Cut up butter into small pieces first to make the melting easier.
3.    Stir in the sugar and vanilla.
4.    Take off the heat.
5.    Beat in the eggs, one at a time.
6.    Mix cocoa, baking powder and salt together in a mixing bowl.
7.    Pour in the melted ingredients and mix together well with wooden spoon.
8.    Sieve in the flour and stir in chocolate chips.
9.    Pour into a greased baking dish.
10. Bake at 1500C for 20 minutes (should spring back when touched).
11. Remove from oven and leave to cool for 5-10 minutes.
12. Cut into shapes and dust with icing sugar.



Wednesday, April 2, 2014

Eggs Benedict.

This is a Brunch dish, which is a late breakfast/early lunch.
Making the Hollandaise is a tricky affair. I would recommend that your parents do this or not have it at all.
Poaching the eggs is also rather tricky but not impossible.
Make sure you have lots of boiling water and add some vinegar to help set the egg white. Fresh eggs are much better to poach than old eggs.
Let the eggs sit in the water for about 10 minutes. Use a slotted spoon to check hardness and to finally take out of the hot water. Drain on a tea towel before placing gently on your bacon.

Eggs Benedict

Equipment
Small pot
Slotted spoon
Small Fry pan
Tongs
Oven tray
Butter knife
Measuring cups/spoons

Ingredients (per pair)
Eggs, 4 (2 per person)
Vinegar, 2 tsp
Bacon, 2 rashers
English Muffins, 2 (1 each, halved)
Cream cheese, 2 tsp
Hollandaise sauce, 2 tsp

Method
Poaching the eggs.
1.    Fill the small pot ¾ full of hot water and bring to the boil.
2.    Add the vinegar to the water.
3.    Take off the heat.
4.    Crack the egg close to the surface of the water, in the middle of the whirlpool.
5.    Crack another egg in the hot water.
6.    Leave for 5-10 minutes for the eggs to poach. The eggs should have set on the outside and the yolk will still be a bit runny.
7.    Carefully remove the poached eggs from the hot water with a slotted spoon and dry on a paper towel.
8.    Remove any loose egg white from the pot and reheat the water for the next 2 eggs.

The bacon needs to be fried in the small fry pan with a little oil.
The muffins needs to be cut in half and toasted carefully under the grill.
Spread the cream cheese on the toasted muffins.
Place the bacon on top.
Carefully place the poached egg on the bacon.
Spoon the Hollandaise sauce on the top of the egg.
Serve and eat.