Chocolate Chip Cheesecake.

Chocolate Chip Cheesecake (set method)

Equipment

·      Small round tin

·      Baking paper (to fit in the bottom of tin)

·      Measuring cups/spoons

·      Small mixing bowl

·      Rolling pin

·      Chopping board

·      Whisk/ egg beater

Ingredients

·      Biscuit crumbs (from 7 biscuits)

·      Butter, 50g, melted

·      Cream cheese, 2 Tbsp

·      Icing sugar, 1 heaped Tbsp

·      Cocoa powder, 1 tsp

·      Lemon juice, 1/2 tsp

·      Vanilla essence, ¼ tsp

·      Gelatin, 1 tsp

·      Hot water, 3 Tbsp

·      Cream, ¼ cup, whipped

·      Chocolate chips, 1 ramekin.

Method

1.    Crush up the biscuit with the rolling pin on the chopping board.

2.    Melt the butter in a measuring cup in the microwave and then mix it with the biscuit crumbs.

3.    Line the bottom of the tin with the baking paper.

4.    Pack the buttery biscuit crumb into the bottom of the tin.

5.    Place into the fridge.

6.    Beat the cream cheese, cocoa and icing sugar until they are soft.

7.    Mix the lemon juice, vanilla essence and hot water together.

8.    Dissolve the gelatin in the lemon juice mixture. Heat in microwave if necessary.

9.    Stir the gelatin mixture in with the cream cheese mixture.

10. Fold in the whipped cream.

11. Add the chocolate chips to this mix and pour into the chilled base from the fridge.

12.  Return to the fridge to set for 20-30 minutes.

13. Carefully remove from the tin, cut up and serve.

Fish Cakes.

Fish cakes

Equipment

·      Pot and lid

·      Chopping board

·      Sharp knife

·      Peeler

·      Potato masher (1 per table)

·      Mixing bowls

·      Measuring spoons/cups

·      Small frying pan and fish slice

·      2 Plates and 1 Bowl for crumbing

Ingredient

·      Potato, 2-3 peeled, boiled and mashed

·      Tinned fish, 1 Tbsp

·      Onion, 1/4, finely diced

·      Mixed herbs, pinch

·      Salt, good pinch

·      Parsley, a sprig, finely diced

·      Egg, 1, beaten

·      Breadcrumbs, 1/3 cup

·      Oil for frying

·      Flour, ¼ cup, for moulding fish cakes.

Method

1.    Wash, peel and wash the potato’s before cutting them up and boiling them. 

2.    Drain the potatoes when they are soft. Mash when they have dried out a bit.

3.    Dice up the onion and lightly fry in a little oil until soft

4.    Mix the fish, onion, parsley, herbs and salt in a bowl. Add the mashed potato and mix well.

5.    Set up the 3 crumbing bowls (flour, beaten egg and breadcrumbs)

6.    Divide the mix into 6-8 even portions. Shape into rounds.

7.    Carefully dip each fish cake into the flour, then the beaten egg and finally coat with breadcrumbs. Place on a plate.

8.    Heat oil in a frying pan and fry the fish cakes until golden brown on both sides.

9.    Drain on a paper towel.

10. Serve with Tartare sauce.

Sponge cake.

Sponge Cake

Equipment

·      Large mixing bowls

·      Whisk

·      Measuring cup/spoons

·      Cake tin (round or square)

·      Sieve

·      Baking paper or flour dusting

·      Cooling rack

·      Wooden spoon or spatula

Ingredients

·      Eggs, 3

·      Sugar, 3/4 cup

·      Flour, 3/4 cup

·      Baking powder, 1 tsp

·      Salt, pinch

·      Butter, 25g, melted

·      Cream, 1/4 cup, whipped

·      Jam, 1 Tbspn

Method

Oven on to 175⁰C.

1.    Beat the eggs and salt together.

2.    Add sugar and beat until thick and foamy.

3.    Sift flour and baking powder together.

4.    Carefully add to egg mixture.

5.    Fold in the butter.

6.    Pour into a greased and lined deep cake tin.

7.    Bake for 20-30 minutes or until cake springs back.

8.    Drop the cake on the bench to knock out some of the air and trap the rest.

9.    Leave for 10 minutes to cool down in tin before turning out onto a cooling rack. Carefully cut in half.

10. Whip the cream.

11. Carefully spread the jam on the top of the sponge.

12.  Serve with the cream.