Apple Crumble and Custard.

This is a great dessert for cold winter days.
You can replace the apples with pears, berries, rhubarb, peaches, nectarines etc.
Be careful not to burn your custard. Remember to mix in just a little milk to make a paste before adding the rest of the milk.

Apple Crumble and Custard

Equipment

Wooden Chopping board

Sharp knife

Peeler

Wooden spoon

Measuring cups/spoons

Pot and lid

Large Bowl for mixing

Small baking dish

Ingredients (per pair)

Apples, 2, peeled, cored and sliced

Lemon juice, 1/2 tsp

Cinnamon, 1/4 tsp

Rolled oats, ½ cup

Wholemeal Flour, 1/2 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.    Place in pot with a little butter and heat on low until apples are soft.

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.

Macaroni (Maccheroni) Cheese.

This is a kiwi classic.
What kid doesn't like cheesy bacon and pasta with a hint of mustard? Very few.
Make sure you have lots of boiling salted water before you add your pasta, or the mafia may get you.
Learning to make a white sauce (roux) is essential for making the cheese sauce.
Double the recipe if you make this at home for your family.

Macaroni (Maccheroni) Cheese

Equipment

Pot

Small fry pan

Wooden spoon

Wooden board

Sharp knife

Measuring cup/spoons

Sieve

Large bowl

Ingredients (per pair)

Maccheroni pasta, 1 cup

Salt, pinch

Butter, 25g

Onion,1/2, finely diced

Flour, 2 Tbsp

Bacon, 3 rashers, diced

Mustard powder, 1/4 tsp

Milk, 1 cup

Cheese, tasty, 1/4 cup (1 ramekin)

Salt & Pepper for seasoning

Parsley, 1 tsp, finely chopped

Method

1.    Fill the pot ¾ full of hot water and bring to the boil (high heat)

2.    Add a pinch of salt.

3.    Add the pasta when the water is rapidly boiling. Stir to stop the pasta sticking.

4.    Boil until the pasta is “al dente” (soft but firm). Taste to check.

5.    Drain through sieve and place in large bowl

6.    Heat up the fry pan (moderate heat).

7.    Add the butter and melt.

8.    Add the diced onion and bacon and cook until onion goes clear and soft.

9.    Add the flour and stir in until it goes frothy (making a roux)

10. Add mustard powder.

11. Take the pan off the heat and add the milk gradually, a bit at a time. Stir constantly.

12. Place back on the heat and bring to the boil, stirring all the time. The sauce should thicken up.

13.  Add the cheese and stir through.

14. Take of the heat and season with salt and pepper. Add chopped parsley.

15. Pour the sauce into the bowl with the pasta and mix through.

16. Serve and eat

Food Academy- Making Butter and Flapjacks.

Making Butter and Buttermilk from cream

Pour 1 cup of cream into a yoghurt container, secure the lid well and shake vigorously for 15 minutes.

The cream will whip then begin to clot and finally forming butter.

Once the butter has become a big lump, unscrew the lid and carefully collect the buttermilk. The butter can placed in the fridge or freezer to keep.   

American Buttermilk Pancakes (Flapjacks)

Makes 10-12 flapjacks.

Ingredients

·      Flour, 1 cup

·      Salt, ½ tsp

·      Baking powder, 1tsp

·      Baking soda, 1 tsp

·      Buttermilk, 100ml

·      Milk, 225ml

·      Egg, 1

Method

1.    Sieve the flour, salt and baking powder into a large bowl.

2.    Stir the baking soda into the buttermilk.

3.    Add the fresh milk and egg to the buttermilk mixture and beat well.

4.    Make a well in the dry ingredients and add the liquid.

5.    Whisk in the dry ingredients, slowly at first.

6.    Heat and grease up a pan.

7.    Ladle enough mixture in to make a 12cm diameter pancake.

8.    Wait for the bubbles and carefully flip over. The second side does not take very long to cook.

9.    Serve with bacon, banana and golden/maple syrup.

ANZAC biscuits.

We will remember them....

Anzac Biscuits

EQUIPMENT:

Measuring cup/spoons

Baking tray

Baking paper

small pot

Wooden spoon

Large bowl

INGREDIENTS: per pair

1 cup plain flour

1/4 cup sugar

1/2 cup rolled oats

1/4 cup desiccated coconut

50g butter

75ml boiling water

1 Tbsp golden syrup

1/2 tsp baking soda 

METHOD:

1.   Preheat oven to 180ºC and line baking tray with paper.

2.   In a large bowl, combine all the dry ingredients.

3.   In a small saucepan over a medium heat, combine the butter and golden syrup until the butter has melted.

4.   In a small jug, combine the boiling water and bicarbonate of soda.

5.   Add the baking soda and water mixture with the melted butter and golden syrup.

6.   Combine all ingredients in a large bowl and mix thoroughly.

7.   Roll the mixture in your hands to make balls then flatten onto the greased baking tray, leaving room for them to spread.

8.   Bake for 12 minutes, or until golden brown.

9.   Remove from oven and allow to cool and harden.