Eggs Benedict

This breakfast dish is a popular one in Cafe's. But it needs to be a treat as the Hollandaise sauce is fat laden. You can swap the bacon for spinach and smoked salmon to create Eggs Florentine.
Poaching eggs is a skill that will improve with practice. Remember, lots of hot water (more the better as it hold the heat for longer) and easy with the cracking of the eggs. Leave to poach for 5-10 minutes until it reaches the desired "runnyness". Dry on a slotted spoon over a tea towel.

Eggs Benedict

Equipment

Small pot

Slotted spoon

Small Fry pan

Tongs

Oven tray

Butter knife

Measuring cups

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 and make a whirlpool using a spoon.

4.    Crack the egg close to the surface of the water, in the middle of the whirlpool. Allow the egg to roll around the bottom of the pot.

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.

Chocolate Weetbix slice.

This recipe has a warning: it contains a lot of butter and sugar. It is a simple recipe which can be modified to suit your taste.

Chocolate Weetbix Slice

Equipment

Small pot

Wooden spoon

Measuring cups/spoons

Baking tray

Baking paper

Sieve

Large Bowl

Ingredients (per pair)

Butter, 100g

Sugar, ¼ cup

Flour, 3/4 cup

Weetbix, 2, crushed

Baking powder, 1/2 tsp

Cocoa, 2 tsp

Coconut, ½ cup

Hot water, 2 Tbsp

Icing

Icing sugar, ½ cup

Cocoa, 1 tsp

Knob of butter

Hot water to right consistency

Method

Oven on to 180⁰C.

1.    Melt the butter and sugar in a small pot. Don’t burn the butter!

2.    Sieve the dry ingredients (flour, cocoa, baking powder) into a large bowl.

3.    Add the crushed weetbix and coconut.

4.    Pour over the melted butter and sugar and mix together well. Add the water too.

5.    Lay the baking paper in the bottom of the baking tray.

6.    Scrape the slice mix into the tin and press down to compact it.

7.    Bake for 15-20 minutes.

8.    Make the chocolate icing.

9.    Remove the slice from the oven and let cool down in the tin for a bit before removing.

10.  Place on a plate and ice with chocolate icing.

Sushi Nori

This traditional japanese dish is now a global phenomenon. You can find sushi bars everywhere. Usually made with raw fish, we use tinned salmon and tuna in this recipe but smoked salmon, Teriaki  chicken and avocado can also be used.

Sushi Nori

Ingredients (per pair)

2 sheets of Nori

½ cup sushi rice

2 tsp rice vinegar

2 tsp sugar

¼ tsp salt

Fillings

2 Carrot sticks

2 Cucumber sticks

1 Egg (beaten and fried)

1 Tbsp tinned tuna/salmon

Dipping

1Tbsp soy sauce

Small dab of Wasabi

4 slices of pickled ginger

Method

1.    Wash the rice through a sieve.

2.    Place the rice in a pot and cover with water (1 cup). Put a lid on.

3.    Bring to boil for 2 minutes.

4.    Reduce heat and cook for 20 minutes on a low heat. Keep lid on.

5.    Mix up the vinegar, salt and sugar while you are waiting.

6.    Take pot off the heat and remove lid. Place a dry tea towel over the rice and replace lid. Let sit for 10 minutes.

7.    Spread rice on to a tray.

8.    Sprinkle the vinegar mixture and mix through. Allow to cool.

9.    Prepare the Filling and Dipping.

10. Place Nori on the bamboo rolling mat, rough side up.

11. Using wet fingers, spread the rice over the Nori leaving a 2-3 cm space at the top.

12.  Arrange the fillings 3-4 cm from the nearest edge. Make into a clean line across the rice.

13. Using the bamboo mat, roll the Nori over the top and make a cylinder of the Nori with the rice and filling in the middle.

14. Use water to stick down the edge of the Nori.

15. Carefully slice using a wet knife into 2cm sections.

16. Serve with wasabi, soy sauce and pickled ginger.

Cupcakes

These are sweet little treats but they are laden with sugar. Don't eat too many!

Cup cakes

Equipment

Mixing Bowl

Wooden spoon

Whisk

Sieve

Measuring cup/spoons

Cupcake cases (12 small or 6 large)

Small or large muffin tray

Cooling rack

Ingredients (per pair- makes 6 large or 12 small cupcakes)

Butter, 50g

Sugar, ¼ cup

Flour, ½ cup

Baking powder, 1 tsp

Egg, 1

Vanilla essence, ½ tsp

Milk, 3 Tbsp

Icing

Icing sugar, 1/2 cup

Small amount of butter

Hot water, 3 tsp

Food colouring, 2 drops

Method

Oven on to 190⁰C.

1.    Cream butter, vanilla and sugar until light and fluffy.

2.    Add the egg, beating well.

3.    Sift the flour and baking powder together.

4.    Fold into the creamed mixture.

5.    Stir in the milk.

6.    Place the cases into the tins.

7.    Spoon the mixture evenly into the paper cases.

8.    Bake for 15 minutes or until the cake springs back when lightly touched.

9.    Remove from oven and place cupcakes on the cooling rack.

10. Make up the icing with the required colour.

11. Pour into the piping bag and ice the cupcakes when they are cool.

Share the icing around the class so everybody gets different colours

Home made Pizza

Sure beats ordering a pizza, it may take it some time but it is worth it.
Remember not to add too much toppings.
Allow pizza dough to prove until it doubles in size.

Homemade Pizza

Equipment

Small bowl

Large bowl

Measuring cup/spoons

Rolling pin

Oven tray, oiled

Sharp knife and chopping board

Base Ingredients (per pair)

Dried yeast, 2 tsp

Lukewarm water, about 125ml

High grade flour, 1 ½ cups

Sugar, 1 tsp

Olive oil, 1 tsp

Salt, 1/2 tsp

Toppings

Tomato paste, 1 Tbsp

Onions, ½, sliced fine

Garlic, 1 clove, crushed and chopped

Cheese, Mozzarella, half cup grated

Plus toppings of your own choice (meats, sauces, vegetables)

Method

Oven on to 200⁰C and warmer drawer on

1.    Mix yeast with warm water and sugar in a small bowl.

2.    Sieve the dry ingredients (flour and salt) in a large bowl and make a well in the middle.

3.    Pour activated yeast and oil into the dry ingredients and mix to form  dough.

4.    Knead the dough on a clean, floured bench until smooth and elastic.

5.    Place back in an oiled bowl and let rise in the warmer drawer for 20 minutes.

6.    Prepare the toppings while you wait.

7.    After 20 minutes, remove the dough from the bowl and knock back.

8.    Using a floured rolling pin, roll out the dough to a circular shape.

9.    Place the pizza dough on the oiled oven tray.

10.  Smear the tomato paste on the base.

11. Arrange the toppings and cheese.

12. Bake for 15-20 minutes.

13. Slide off the oven tray onto a board and slice up.