Wednesday, March 28, 2018

Warm Salad.

Warm Salad (Bacon, Egg and Croutons)
Equipment
  • Chopping board
  • Oven tray
  • Sharp knife
  • Peeler
  • Large mixing bowl
  • Small fry pan and fish slice/tongs
  • Small pot
  • Grater
Ingredients
    Mesclun salad, 1 tong full
    Carrots, 1, peeled and grated
  Tomato, 1, sliced
  Capsicum, ½, sliced finely
  Cucumber, peeled and sliced finely
    Spring onions, ½ stem, sliced on the angle
   Parsley sprig, chopped up finely
    Bacon, 3 slices or 1 ramekin, fried
    Bread, 1 slice, toasted, diced and fried
    Eggs, 2, diced
    Oil for frying
Method
1.    Add eggs to a pot of hot water. Bring to the boil for 8 minutes. Pour out the hot water and fill pot with cold water.
2.    Peel the eggs and chop up. Add to the mixing bowl.
3.    Toast the bread in the oven for 10 minutes on an oven tray. Slice up the bread into cubes.
4.    Slice up the bacon in small pieces.
5.    Fry bacon in oil until crisp. Add the bread and toss through until bread has absorbed the oil and gone crispy.
6.    Place into mixing bowl to cool down.
7.    Slice the carrot into julienne (matchstick sized pieces), after peeling.
8.    Slice up spring onion into thin slices. Chop up the parsley.
9.    Chop up the remaining salad vegetables (tomato, cucumber, capsicum)
10. Add all to the mixing bowl.
11. Add the Mesclun salad to the other ingredients in the bowl.
12. Toss the salad together, mixing all the ingredients through.
13. Serve with tongs onto a plate and eat.

Thursday, March 15, 2018

Filo Triangles.

Filo Triangles (Mince and Vegetable)
Equipment
·      Oven tray
·      Small fry pan
·      Mixing bowl
·      Wooden spoon
·      Measuring cup
·      Chopping board and knife
·      Pastry brush
Ingredients
·      Filo pastry (4 sheets- 2 per person)
·      Butter, 25g, melted in measuring cup
·      Mince, 1/4 cup
·      Frozen Mixed vegetables,1/2 cup
·      Tomato sauce, 1 Tbsp
·      Onion, ½ sliced
·      Seasoning (small pinch of salt, pepper, herbs, curry powder)
·      Oil for frying
Method
1.    Slice the onion and fry in a little oil until soft.
2.    Add the mince first, brown then add the mixed vegetables and tomato sauce into the fry pan and cook until soft.
3.    Mix this together with the seasonings in a mixing bowl. Allow to cool.
4.    Melt the butter in a measuring cup in the microwave.
5.    Lay out the filo pastry and brush each sheet lightly with butter, using the pastry brush.
6.    Lay the 2 sheets of pastry on top of each other and cut 4 strips (down the long side).
7.    Place a small amount of filling on the bottom of the pastry and fold triangles up the strip.
8.    Place folded side down onto a greased oven tray and bake in the oven for 10-15 minutes at 1900C.
9.    Serve with a dipping sauce.

Sunday, March 4, 2018

Pumpkin Pie.

Pumpkin Pie
Equipment
·      Pie dish (flan ring)
·      Sharp knife and chopping board
·      Rolling pin
·      Small pot and lid
·      Sieve
·      Whisk
·      Measuring cups/spoons
·      Large Mixing bowl
Ingredients
·      Sweet pastry, 1 sheet or half a block
·      Pumpkin, 1/8 (peeled, boiled and dried)
·      Eggs, 2, beaten
·      Condensed milk, 2 Tbspn (or 1 heaped Tbspn)
·      Castor sugar, ¼ cup
·      Cinnamon, ½ tsp
·      Ginger, ¼ tsp
·      Cloves, pinch
Method
1.    Cut out the base of the pie from the pastry, mold into shape in the pie dish and then use the excess pastry for the sides. Chill in the fridge.
2.    Peel the pumpkin with the knife, cut into cubes and boil in 1 cup of water until soft (about 10 minutes).
3.    Drain the pumpkin through the sieve, dry on paper towels then puree with whisk or potato masher in a mixing bowl. Allow to cool down a bit.
4.    Mix the egg, condensed milk, sugar and spices into the pumpkin puree.
5.    Pour into the pastry base and bake at 1800C for 30 minutes. A knife should come out clean.
6.    Cool on wire rack.