Chocolate Weetbix slice.

Simple and full of energy.
This dish contains lots of fat and sugar so needs to be eaten in small amounts with lots of exercise afterwards.
Compact your slice down before you put it in the oven. Let it cool down after it has cooked for 20 minutes. It will harden up as it cools, making it easier to remove from the tin.
Don't add too much hot water to your icing! Just enough to make it slightly runny.

Energy (Chocolate Weetbix) Slice

Equipment

Small pot

Wooden spoon

Measuring cups/spoons

Baking tray and cooling rack

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, 3 Tbsp

Icing

Icing sugar, ½ cup

Cocoa, 1 tsp

Knob of butter, melted

Hot water, 3 tsp

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

The art of Japanese Sushi Nori.
Try to make your sushi rolls look perfect.
Cook your rice first, add the syrup and cool on an oven tray.
Prepare your fillings while you wait.
You will need to have a bamboo rolling mat to roll the sushi.

Sushi Nori

Ingredients (per pair)

2 sheets of Nori

½ cup sushi rice

2 tsp rice vinegar

2 tsp sugar

¼ tsp salt

Fillings

1 Carrot  or cucumber stick

2 spring onion 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.

Food Academy - Beef and Mushroom pie.

Steak and Mushroom pie.

Ingredients

·      Stewing beef (chuck), 1 ramekin, cut into 2cm dice

·      Oil for frying

·      Onion, ½ , finely diced

·      Garlic, 1 clove crushed

·      Button mushrooms, 4-6, quartered

·      Beef stock, ¼ cup

·      Red wine, ¼ cup

·      Parsley, 1 tsp, chopped

·      Thyme, ½ tsp

·      Tomato sauce, 1 tsp

·      Salt/pepper

·      Puff pastry, 2 sheets

·      Cornflour, 1 Tbsp

·      Milk to glaze

·      Tin foil pie dish

Method

1.    Heat up the oil in the fry pan (medium high) and brown the meat.

2.    Remove from the heat and drain.

3.    Fry the onion, garlic and mushrooms until soft.

4.    Return meat to pan.

5.    Add the stock, wine, tomato sauce, seasoning and herbs.

6.    Bring to boil and then simmer until the meat is tender (20-30 min).

7.    Mix the corn flour with a little cold water and add to meat. Bring to boil to thicken. Allow to cool.

8.    Line a pie dish with the pastry.

9.    Fill with the meat mixture.

10. Cover with a pastry lid and seal the edges. Make a slit/holes in the top.

11. Brush with milk/egg wash and bake at 200⁰C for 30 minutes.

12. Remove from the oven and allow to cool before eating.

Vanilla Cupcakes with coloured icing

A simple recipe with emphasis on presentation.
The food colouring stains like nothing else. Try not to get it on your skin, clothing or the benches.
If your icing is the right consistency, you should be able to spoon it over the top of the cupcake and it should spread over it. If you add too much hot water, it will turn into soup.

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, soft, 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

Melted butter, ½ tsp

Hot water, 2 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. Use a spoon and ice the cupcakes when they are cool.

12. Share the icing around the class so everybody gets different colours.