Apple crumble and custard.

An oldie but a goody.
Great for cold winters nights.
You can have a variety of crumbles by using different types of fruits (apple, pear, peach, berries, rhubarb etc).
Remember not to burn your custard, keep stirring it until it thickens.

Apple Crumble and Custard

Equipment

Wooden Chopping board

Sharp knife

Peeler and Corer

Wooden spoon

Measuring cups/spoons

Glass Baking dish

Large Bowl for mixing

Ingredients (per pair)

Apples, 2, peeled, cored and sliced

Lemon juice, 1/2 tsp

Cinnamon, 1/4 tsp

Rolled oats, ½ cup

Flour, 1/4 cup

Coconut, 1/4 cup

Brown sugar, 3 Tbsp

Butter, 50g, melted

Cloves, 1/4 tsp

Method

Oven on to 180⁰C

1.    Peel, core and slice up the apples.

2.    Mix with the lemon juice and cinnamon.

3.    Microwave in the glass baking dish for 3 minutes.

4.    Mix all the dry ingredients together (flour, oats, coconut, brown sugar and cloves).

5.    Add the melted butter and mix with wooden spoon to make a breadcrumb texture.

6.    Arrange the cooked apple on the base of the baking dish.

7.    Pour the crumble mix on the top and smooth over.

8.    Bake for 15 minutes or until the crumble topping is golden brown.

9.    Serve with custard.

Custard

Small pot

Measuring cup/spoons

Wooden spoon

Mixing bowl

Custard powder, 2 Tbspn

Sugar, 2 tsp

Milk, 1 cup, heated in microwave

1.    Mix the custard powder and sugar into a bowl, add ¼ cup milk and mix to a paste.

2.    Add rest of the milk (3/4 cup) and mix well.

3.    Pour into a pot and heat.

4.    Stir constantly until custard boils and thickens up.

5.    Take off the heat and pour around the apple crumble.

Chicken Curry and Rice.

This is a standard Indian curry. The curry powder is Brindavin, medium.
I have added potatoes to bulk it up and absorb more flavour. Kumara is also good to add.
Try not to burn you onions, the flavour comes from them.


Chicken Curry and Rice

Equipment
Chopping boards (wooden for vegetables and white plastic for chicken)
Sharp Knife
Small Pot
Sieve
Small fry pan
Measuring cups/spoons
Wooden spoon
Microwave container (for potatoes)

Ingredients (per pair)
White rice, long grain, 3/4 cup
Salt pinch

Onion, sliced, 1/2
Garlic, ½ tsp or 1 clove, crushed and diced
Oil for frying
Curry powder, 1 tsp
Chicken stock, ¼ tsp
Chicken, 1 thigh/breast, diced,
Potato, 1 medium, peeled, diced and microwaved for 4 minutes
Tomato puree, 3 tsp in 3/4 cup of hot water
Garam Masala, 1/4 tsp
Chilli powder, ¼ tsp (optional)
Salt for seasoning

Method
Rice
1. Bring 3 cups of hot water to the boil.
2. Wash 3/4 cup of rice in a sieve until the water runs clear.
3. Slowly stir in the rice to the boiling water (Be careful!) and add a pinch of salt.
4. Bring back to the boil and boil uncovered for 10 minutes. If the water disappears, add another cup of hot water.
5. Drain through sieve and leave in pot until ready to serve.

Chicken
1. Place small fry pan on medium heat (6 o’clock).
2. Add a little oil
3. Fry the onions until soft, then add the garlic.
4. Mix the curry powder and chicken stock together and pour over the onions and garlic. Don’t burn it, take it off the heat if it is.
5. Add the chopped chicken and fry with the onion for 2 minutes.
6. Then add the microwaved diced potato.
7. Mix up the tomato paste with the hot water and add to the fry pan.
8. Bring to boil then simmer (turn the heat to low) for 10-15 minutes.
9. Turn off heat and add Garam masala and Chilli powder if needed, stirring through.
10. Season to taste with salt.
11. Serve on white rice.

Carrot cake with Cream Cheese Icing.

No, this does not taste like carrots!
This recipe makes a delicious cake. We use a flavourless oil, instead of butter/milk.
Just watch your sugar intake. There is a lot of sugar in the cake and the icing.

Carrot Cake with Cream Cheese Icing

Equipment

Loaf tin

Baking paper

Large and small bowl

Whisk

Peeler

Grater

Wooden spoon

Measuring cups/spoons

INGREDIENTS (per pair)

1/2 cup white sugar

1/2 cup plain flour

1/2 cup carrot (grated)- use 1/2 a big carrot

2 eggs (beaten)

1/4 cup oil

1/4 tsp baking soda

1/4 tsp baking powder

1/2 tsp cinnamon powder

1/4 tsp vanilla essence

ICING

1 Tbsp cream cheese

1/4 tsp lemon juice

½ cup icing sugar

METHOD

1.     Preheat oven to 180°C.

2.     Line a loaf tin with baking paper.

3.     Place all ingredients into a large bowl and beat well.

4.     Pour mixture into loaf tin.

5.     Bake for approximately 30 minutes until a skewer inserted into the cake comes out clean.

6.     Remove the cake from oven and allow to cool for 5 minutes before removing from the tin.

7.     Add the icing ingredients together in a small bowl and beat until smooth.

8.     When the cake is cool, ice with the cream cheese icing. 

Bangers & Mash

This is a traditional English meal. It is great to have on a cold wintery night.
To make it a balanced meal, you could serve it with a salad or steamed vege.
It is a simple recipe but requires lots of work to get everything ready.

Bangers and Mash with Caramelized Onions

Equipment

Potato peeler

Pot and lid

Sharp knife & chopping board

Potato Masher (1 per table)

Fry pan

Tongs

Measuring cup/spoons

Oven tray (for sausages)

Sieve

Ingredients

Mash

Potato's, 2-3 medium size, washed, peeled and chopped into chunks

Salt, pinch

Parsley, 1 tsp, chopped finely

Cheese, grated, 1 Tbsp

Butter, 1 tsp

Bangers

4 sausages per pair

Oil for frying

Caramelized onions

Onion, 1 sliced

Balsamic vinegar/ Worcester sauce, 1/2 tsp

Brown sugar, 1 tsp

Oil for frying, 1 tsp

Gravy

Bistro gravy, 1 tsp

Water, 50ml, hot

Method

Potatoes

1.    Wash, peel and chop up potatoes.

2.    Place in pot and bring to boil (enough water to cover the potato's).

3.    Add a pinch of salt.

4.    Boil until potatoes are soft (when a fork can go through them).

5.    Drain and let sit in hot pot (off the heat) for 5 minutes.

6.    Mash until fluffy.

7.    Add butter and chopped parsley/cheese and mix through.

8.    Season with salt/ pepper.

Sausages & Onions

1.    Fry the sausages in a little oil until they are brown all over. Remove from pan, put on tray and place in oven on a low heat to keep warm.

2.    Fry onion in the same fry pan until they have gone soft and begin to brown. 

3.    Add balsamic vinegar and brown sugar, stir through the onions and simmer (low heat) for 5 min.

Gravy

1.    Mix bistro gravy powder into the hot water.

2.    Microwave for 30 seconds, stir again and let stand for 2 min.

Serving

Place a dollop of mash in the centre of the plate.

Arrange sausages lying on the mash on an angle.

Top with the caramelized onions.

Drizzle the gravy around the mash and over the sausages/ onions.