Crepes.

This is a french pancake, thin and unsweetened.
Once you have mastered the cooking of these, they make a fantastic breakfast or lunch. They can have sweet or savoury toppings.

Crepes

Equipment

·      Large bowl

·      Wooden spoon

·      Whisk

·      Small frying pan

·      Fish slice

·      Measuring cup/spoon

Ingredients

·       1 cup all-purpose flour

·       2 eggs

·       1/2 cup milk

·       1/2 cup water

·       1/4 teaspoon salt

·       2 tablespoons butter, melted

·       A little oil for frying

Method

1.     In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and melted butter; beat until smooth.

2.     Heat a lightly oiled frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.

3.     Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a fish slice, turn and cook the other side. Serve hot.

Beef Burgers and Oven Fries.

Boiling or microwaving the potato's before putting them in the oven shortens the cooking time.
Once you have moulded the beef patties, fry until golden brown on either side and then place on top of the fries in the oven to cook through.

Beef Burgers and Oven fries.

Equipment

·      Chopping board and sharp knife

·      Small pot

·      Sieve

·      Small fry pan

·      Mixing bowl

·      Whisk

·      Measuring cups/spoons

·      Oven dish

·      Fish slice

·      Peeler

Ingredients

·      2-3 potatoes

·      Beef mince, 1 ramekin

·      Onion, 1/2, finely chopped

·      Breadcrumbs, ¼ cup

·      Egg, 1/2, beaten (1 egg per table)

·      Seasonings (salt, pepper, herbs)

·      Buns, 2 per pair

·      Cheese slices, 2

·      Oil for frying

Method

1.    Wash, peel and wash the potatoes. Slice into wedges or chips.

2.    Bring to the boil for 5 minutes in a small pot with salted water and allow to dry out in the sieve.

3.    Arrange on the oven dish, oil and season. Bake for 30-40 minutes.

4.    Add mince, onions, breadcrumbs, beaten egg and seasonings all into a bowl and mix together.

5.    Divide the mince into 2 even amounts and flatten into patties.

6.    Heat up an oiled fry pan and fry the patties until they are brown on either side.

7.    Place on the oven dish and finish cooking in an oven.

8.    Cut the buns in half then add the burger patties and other fillings.

9.    Make presentable and serve.

Food Academy- Brandy Snaps.

This requires some careful measurement and some fine timing to master the Brandy Snap.
Make sure your dough is wet enough to allow spreading when cooked in the oven. Once it is dark brown, remove and let cool until it is able to be moulded over a cylinder. They should harden and be able to be slide off.

Brandy Snaps

Ingredients

·      Butter, 50g

·      Golden Syrup, 2 Tbspn

·      Caster sugar, ¼ cup

·      Ground ginger, 1 tsp

·      Flour, 1/3 cup

·      Rum essence, 1/2 tsp

·      Lemon rind, ¼ tsp, finely chopped

Method

1.    Melt butter and Golden syrup in a pot on a low heat.

2.    Remove from heat and add flour, sugar, ginger, rum essence and lemon rind. Mix together.

3.    Drop teaspoons of mix onto an oven tray covered with baking paper. Allow 5cm between each drop.

4.    Bake in a 200⁰C oven for 5-7 minutes. Pull them out when they are a dark golden brown.

5.    Place on the stove top and allow to cool for 30 seconds. Gently lift with a knife and roll around a greased round handle (or over a small ramekin to make baskets).

6.    Let to cool and gently remove the snap from the handle.

Filling

·      Cream, ½ cup

·      Vaniila essence, 3 drops

·      Icing sugar, 1 Tbspn

Whip the cream with the other ingredients. Scoop into a piping bag with a nozzle and carefully pipe into the brandy snaps.

Arrange nicely on a plate.

Self saucing Chocolate pudding.

WARNING!
This pudding contains lots of sugar and fat.
It will make children hyperactive and is bad for your teeth and body.
Please eat small amounts of it or have it with a fruit salad.

To cut through the richness of the pudding, I used mandarine segments to provide colour and citrus flavours. Oranges can also be used or any fresh fruit for that matter.

Self-Saucing Chocolate Pudding.

Equipment:

Oven dish

Large bowl

Sieve

Wooden spoon

Spatula

Measuring cups/spoons

Small knife

Zester

Chopping board

Ingredients: (per pair)

3/4 cup plain flour and 3/4 tsp baking powder

2 Tbsp cocoa

1/4 cup sugar

1/2 cup milk

75g butter (melted)

1/4 tsp vanilla essence

1 orange for garnish

Sauce:

3/4 cup boiling water

1/4 cup sugar

2 tsp cocoa

METHOD:

1. Preheat the oven to 180ºC and lightly grease a 3 cup capacity oven proof dish.
2. In a mixing bowl, sift the flour, baking powder and cocoa and stir in the sugar.
3. Make a well in the dry ingredients. 
4. Pour in the milk, vanilla and butter and mix quickly to form a stiff mixture.
5. Spread the batter into the prepared oven dish.
6. Mix the boiling water, sugar and cocoa together and pour over the back of a spoon, evenly over the batter.
7. Bake in the oven for 25 minutes or until the sponge is cooked. Place a tray under the oven dish to stop spillages.
8. Remove from oven and let cool down for 5 minutes.
9. Zest and peel the orange, slice into segments to use as garnish on the pudding.
10. Cut and serve on a plate with orange zest and segments.