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This recipe takes 7 hours to make! 3 pages of instructions!

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Lara Turnbull Year 8 Booth 3

Ingredients:

- 1 1/2 cups caster sugar

- 2 tbsp gelatine

- 1 tsp vanilla extract

- 2 cups desiccated coconut

2 packets of strawberry jelly crystals

1 cup of boiling water

Step 1:
Grease a 3cm-deep, 16.5cm x 26cm (base) slab pan. Line base and sides with baking paper, allowing a 2cm overhang at both long ends. Combine sugar and 2/3 cup hot water in a saucepan over medium heat. Cook, stirring, for 3 minutes or until sugar dissolves and syrup is clear

Step 2
Using a fork, combine gelatine and 2/3 cup cold water in a jug. Pour into hot syrup. Cook, stirring, for 2 to 3 minutes or until gelatine has dissolved and mixture is clear. Pour into bowl of an electric mixer. Set aside to cool to room temperature (about 30 minutes).

Step 3
Using an electric mixer, beat sugar and gelatine mixture on high for 6 to 10 minutes or until very thick. Add vanilla and beat for 1 minute. Spread into prepared pan. Smooth top. Set aside, at room temperature, for 1 hour or until set.

Step 4

Using 2 packets of Jelly crystals mix up with 1cup of boiling water. Set aside to cool and thicken slightly.

Step 5

Pour thickened jelly over the top of the Marshmallow mixture.

Step 6

Sprinkle the top of the jelly with coconut. Allow to set for a few hours.

Step 7

Lift onto a board. Using a wet knife, cut marshmallow into 24 squares.

Step 8
Place 1/2 cup coconut in each snap-lock bag. Add 8 to 10 drops food colouring. Seal and rub colour into coconut. Place 1 marshmallow at a time in each bag and gently toss in coconut to coat. Remove to a wire rack. Repeat for each colour. Set marshmallows aside until surfaces feel dry (about 1 hour). Serve.

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4 egg whites (whisk till stiff with a pinch of salt)
Add 1 1/4 cups of sugar and continue to whisk to meringue consistency
Fold through 130 g  of hazelnut meal, dash of vanilla and 1 tsp of vinegar
Split onto two baking trays and cook at 180 for 30 minutes or until golden.
(Like a double decker pavlova)

Serve with strawberries, chocolate and whipped cream.

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Phoebe Mustafa Yr10 Chapman
Ingredients for Salsa

2 large tomatoes, diced

1 red capsicum, diced

Spring onion or red onion, diced

1/2 lime

Salt

Pepper

Olive Oil

Plain nacho chips

Ingredients for Guac

2 avocados, mashed

1/2 lime

Spring Onion, sliced finely

General Ingredients

2 chicken large chicken breasts

Packet of Taco seasoning

200g cheese

3 small corn cobs

Sour cream

Olive Oil

Prep for Salsa

Add all chopped ingredients in a bowl

Dress and mix

Prep for Guac

Mash Avo

Add lime juice till soft

Add spring onions

Mix

Prep for Chicken

Cube chicken breasts

Pour olive oil over the chicken so the seasoning sticks better

Add seasoning

Mix

Cook on a medium heat in a large pan or wok

Assembly

Pour cooked chicken into the bottom of a deep pan dish

Add grated cheese to the top and spread out

Grill for 5-10 mins

Take out from grill

Add cooked and de-cobbed corn

Add salsa

Dollop guac and sour cream

Serve with chips

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Harris family favourite - Rhiannan & Mrs Harris Booth

INGREDIENTS
- one can of chickpeas
- 1 punnet cherry tomatoes chopped
- 2 cucumbers diced
- half an onion finely chopped
- 2T sliced black olives
For the dressing:
- half  a lemon squeezed
- 2T olive oil
- 1 clove garlic crushed
- 1T honey

METHOD
- In a bowl mix the chickpeas, tomatoes, cucumber, onion and olives
- Place the dressing ingredients in a jar and shake. Adjust sweet and sour to taste
- Toss dressing through chickpea mixture
- Season to taste
DELICIOUS!

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Ingredients:
- Chicken Schnitzel
- Bread Rolls
- Onion
- Whatever is in your fridge or your vege garden! (I used tomato, carrot, lettuce, chilli)
- Annette's home made sauce (sorry guys you can't buy this, its a  100 year old family recipe!)So use any sauce you like!

Method
- BBQ the chicken schnitzels
- BBQ the onions in butter
- Cut up the other ingredients
- Cut the bread rolls in half and toast.
- Then pile everything together and dig in!!

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Cian Strong, Year 11, Chapman House
(Thermomix recipe)

Ingredients:

150 g tasty cheese

2 spring onions

3 sprigs fresh flat leaf parsley

4 garlic cloves

1 brown onion

1-2 fresh chillies

1tbsp olive oil

1 red capsicum

1 zucchini

200g fresh corn kernels

400g canned kidney beans

70g tomato paste

400g canned tomatoes

2 tsp ground cumin

2 tsp ground coriander

2 tsp ground paprika

2 tsp raw sugar

1/2 -1 tsp salt to taste

6 Lebanese flatbreads

Sour cream to serve

Preparation:

​​1. Preheat oven to 180°C. Line a round casserole dish or a rimmed pizza tray (approx. 30 cm) with baking paper and set aside.

2. Place cheese, spring onions/shallots, parsley and 2 of the garlic cloves into mixing bowl and chop 10 sec/speed 5. Transfer into a bowl and set aside.

3. Place onion, chilli and remaining 2 garlic cloves into mixing bowl and chop 3 sec/speed 7. Scrape down sides of mixing bowl with spatula.

4. Add oil and cook 3 min/Varoma/speed 1.

5. Add capsicum, zucchini and 100 g of the corn kernels and chop 5 sec/speed 7.

6. Add kidney beans, tomato paste, tomatoes, cumin, coriander, paprika, sugar, salt and pepper and cook 15 min/100°C/speed 1.

7. Add remaining 100 g corn and combine 5 sec//speed 3.

8. Place a layer of flatbread onto base of prepared dish and spread 2-3 tablespoons corn mixture onto bread, smoothing with spatula. Place another layer of flatbread on top, then spread 2-3 tablespoons corn mixture onto bread. Continue layering flatbread and corn mixture, finishing with a layer of corn mixture on top. Sprinkle with reserved cheese mixture and bake for 14-16 minutes (180°C) until cheese is golden and melted. Serve warm with sour cream

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Holly Jenner Y11 Booth 5

Ingredients

Chicken wings or thighs 750g

Garlic Powder 1tsp

Ground ginger 11/2tsp

Wholemeal flour 50g

Salt 11/2tsp

Pepper 11/2tsp

Chilli Sauce

(Korean) Chilli Paste 11/2tbsp

Rice-Wine Vinegar 2tbsp

Tomato Sauce 1tbsp

2 Garlic Cloves (crushed)

Soy Sauce 2tsp

Sesame Oil 2tsp

Water 60ml

Side (optional):

Jasmine rice

Seaweed

Salad or stirfry

Ingredients

1. Mix the flour, garlic powder, ginger, salt & pepper in a large bowl. Then add the chicken and coat well. Leave to rest for 25-30 minutes before placing on a rack and placing the chicken in the oven (200cel - 180 fan). Leave to cook for 25 minutes before turning over the chicken and cooking it for another 25 minutes. Should be golden and crisp.

2. For the sauce combine all ingredients into a small saucepan over low heat. Stir while bringing it to the boil before letting it simmer for 5 minutes or until thickened slightly.

3. Serve sauce immediately along with the chicken.

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Silverbeet, Pumpkin and Blue Cheese Frying Pan Lazy Lasagne

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Silverbeet, Pumpkin and Blue Cheese Frying Pan Lazy Lasagne

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Miss Close - Allen House :)
Ingredients
- 1 tbs olive oil
- 1 leek, trimmed, sliced
- 5 stalks silverbeet, leaves chopped
- 500g butternut pumpkin, cut into 5mm wedges
- 4 large fresh lasagne sheets, torn
- 300ml light thickened cream
- 1/2 cup grated parmesan
- 2 garlic gloves, crushed
- 2 tsp lemon rind
- Pinch of nutmeg
- 2 tbsp, chopped basil
- 100g blue cheese
-1/2 cup grated mozzarella
- 2 tbsp walnut halves

Method
1. Heat oil in a 5cm deep, 20cm (base) round heavy based ovenproof frying pan over medium heat. Add leek. Cook for 5minutes or until softened. Transfer to a large heatproof bowl.
2. Return pan to heat. Add silverbeet. Cook, stirring, for 1 minute or until just whitled. Transfer to bowl with leek.
3. Add pumpkin, torn lasagne sheets, cream, parmesan, garlic, lemon rind, nutmeg, basil, 1/2 the blue cheese and 1 cup water to the silverbeet mixture. Stir to combine. Season with pepper.
4. Transfer mixture to the pan. Bring to the boil over medium heat. Reduce heat to low. Simmer uncovered, for 20 minutes or until pasta and pumpkin are tender
5. Preheat grill on high. Top lasagne with mozzarella. Grill for 3 minutes or until cheese has melted and browned. Sprinkle with walnuts, remaining blue cheese and extra basil. Serve.

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(Nikita Romankin, yr 12, Chiswell)
Ingredients

▢

1 1/4 cups dried couscous (Note 1)

▢

1 1/4 cups / 315 ml boiled water

▢

1 tsp vegetable stock powder (or 1 cube crumbled) (Note 2)

▢

1 garlic clove , minced

▢

1 tsp coriander powder (or cumin - I interchange)

▢

400 g / 14 oz chickpeas (1 can) , drained

▢

1/2 cup coriander , finely chopped

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1/2 cup parsley , finely chopped (or mint)

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1 red onion , chopped

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220 g / 7 oz jar sun dried tomato strips in OIL (Note 3)

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120 g / 4 oz rocket / arugula lettuce , chopped into 5 cm / 2" pieces

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Zest of 1 large lemon

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5 tbsp fresh lemon juice (2 large lemons)

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1/2 tsp coarsely ground black pepper

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60 g / 2 oz feta , crumbled

▢

Salt and pepper , to taste

Instructions

Place chickpeas, couscous, vegetable stock powder, coriander and garlic in a large bowl. Pour over hot water, shake to level out couscous (chickpeas should mostly settle on top). Cover with plate or cling wrap, set aside for 5 minutes.

Fluff couscous with fork. Cool a bit.

Add coriander, parsley, onion, sun dried tomatoes (including all oil), rocket, lemon juice and black pepper. Sprinkle zest across surface. Toss well to combine.

Adjust salt and pepper to taste.

Transfer to serving bowl, sprinkle with feta. Serve.

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Homemade sauerkraut (Nikita Romankin, yr 12, Chiswell)

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Homemade sauerkraut (Nikita Romankin, yr 12, Chiswell)

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This dish doesn't have an exact recipe but the ingredients are:
- cabbage
- carrots
- salt
- caraway seeds
The ingredients are then all layered in buckets and left to ferment.

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Danielle Harrison-Muse (year 12, Allen)

-1 tbsp olive oil
-600g lamb backstrap, diced

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Year 9 Food Technology made this in their Zoom cooking class this week and it is DELICIOUS!! I then made it again, and again!

Ingredients
450mL thickened cream
395g tin sweetened condensed milk
1/2 teaspoon vanilla essence

Method
1. Whip the cream with an electric mixer or stand mixer until soft peaks forms (do not overwhip or your icecream will curdle!)
2. Add the sweetened condensed milk and vanilla essence and continue whipping until stiff peaks form (it will turn a little runny at first and then thicken up as you continue beating).
3. Time to add you favourite ingredients! Limited only by your imagination! I have made milo icecream, crunchie icecream, crushed Oreo cookie icecream, banana, honey and cinnamon icecrea, and mocha (coffee and chocolate) icecream - told you, we are a little obsessed!
4. Freeze for a few hours and then ENJOY!!

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From Miss Lin

Bolani is an Afghan flatbread that you fill with different fillings - similar to gozleme. This one is filled with potato so it's vegan & yum!

Check out @fitgreenmind on Instagram for the original recipe.

RECIPE
Makes 8 bolani (250 cal each)

Dough:
x 3 1/2 cups (435g) flour
x 1 cup (250mL) warm water
x pinch of salt
x 1 tbsp oil

Filling:
x 5 medium potatoes (cooked)
x 1 onion
x chilli flakes
x a handful of spinach
x salt & pepper to taste
x a handful of fresh coriander (optional)
x shredded cheese (optional)

Dipping sauce (optional):
x plain unsweetened yogurt
x dill
x crushed garlic
x coriander
x salt

METHOD:
x Knead the dough ingredients together for 5-7 minutes until you have a soft dough
x Let the dough rest for 20-25 minutes
x While the dough is resting, make your filling
x Peel potatoes & cut up into small pieces
x Boil potatoes until soft
x Drain the potatoes & add diced onion, spinach, coriander, chilli, pepper & salt - (don't be afraid to go hard on the salt)
x Mash all filling ingredients together
x Divide your dough into 8 pieces & roll each piece out until it is thin
x Spread some filling onto the dough, clap it in half and press down a little bit (if you like cheese, put cheese on top of the filling before clapping the dough together)
x Fry your bolani in a little bit of oil until golden brown
x Cut into pieces & serve with dipping sauce or a wedge of lemon

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Holly Jenner Y11 Booth 5

Ingredients

(chicken)

Chicken Thighs 1kg

Half a Lemon (squeezed juice)

Tandoori Paste 2-3 tbsp

Plain Yogurt 11/2tbsp

(roti)

Plain Flour 55g

Wholemeal Flour 112g

Salt 2tsp

Cardamom 1tsp

Buttermilk 125ml

Sunflower Oil 1tbsp

Steps

1. Add all the ingredients for the chicken marinade into a bowl. Mix together before coating the chicken in the marinade. Cover and then leave to marinade overtime 2-4 hours or overnight.

Once marinated, put them in the oven (180fan 200cel) for 45 minutes. Make sure to turn over the chicken every 15 minutes so each side can cook properly.

2. Get a new clean bowl and sift in the flour for the roti, then add in the salt and cardamom. Pour in the buttermilk and add the sunflower oil to the bowl and start to work the dough. If it gets too sticky and wet add more flour, if there is too much flour add a little bit of water.

Leave in fridge to chill for 25-40 minutes

3. After chilling, lay the dough on a flat surface and gently knead to form a ball. Cut the dough into separate balls (depends on how many you want!) and using a rolling pin roll them into a flat disc.

4. Heat up a frypan over medium heat and spray oil onto it and the roti. Each side of the Roti should be cooked for 1 minute, before flipping make sure you spray oil onto the roti and cook again for another minute.

Keep warm until ready to serve!

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Phoebe Mustafa yr10 Chapman

Ingredients for topping

1 block of milk chocolate

Ingredients for Custard

60-100g of sugar for taste

30g cornflour

2 eggs

500g milk

Ingredients for Choux Pastry

250g water

Pinch of salt

100g butter

150g plain flour

4 eggs

Prep for custard

Simmer milk over low heat for 5 mins, don't let boil

In a seperate heat proof bowl, mix eggs, cornflour and sugar until thoroughly combined

Pour hot milk over egg mixture constantly whisking

Return to saucepan, on low heat stirring for 15-20 min, don't let the custard boil or the eggs will curdle

Pour into a seperate bowl and put in the fridge to let cool

Prep for choux dough (made in a thermomix)

Line a baking tray with baking paper and set aside for later

Place water, salt and butter into the mixing bowl and cook for 5-8 mins/100ºC/speed 2

Add flour and mix 30sec/speed 4

Allow pastry to cool for 20-30 mins

Preheat oven to 180-200ºC

Once cooled with blades rotating speed 5 add eggs one at a time through hole in lid for 30-40 secs

Spoon or pipe mixture into small balls onto prepared tray

Bake for 15-20 mins

Turn oven off and pierce each ball with a skewer to release steam

Place tray back into the oven leaving the door slightly ajar for 10 mins

Allow to cool

Prep for melted chocolate

Fill a saucepan halfway with water and bring to a boil

Break chocolate block up into chunks and put in a seperate bowl

Place the bowl with the chocolate over the boiling water, allow the steam to make the chocolate soft

Stir chocolate until fully melted

Assembly

Pipe cooled custard into the rolls

Dip the top of the rolls into chocolate

Place fully assembled profiteroles on a tray, plate or cooling rack and allow chocolate to set

Serve

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Dr Molkentin (Booth 3 Tutor) and Ted Molkentin (Allen House)

These are my family's favourite pancakes and Ted's speciality; we often make them together on Sunday morning. The secret is in the fluffy egg whites (hence 'cloud' pancakes).

- 1 cup of plain flour
- 1 cup (approx. 250g) ricotta
- 3/4 cup milk
- 3 tbs sugar
- 1 tsp baking soda
- 1/2 tsp vanilla
- 2 eggs, separated into whites and yokes
- pinch of salt
- butter
- Optional: berries and maple syrup to serve

1. Mix all the ingredients together except the egg whites. You may need to add a little extra milk depending on the consistency of your ricotta; it should finish up as a thick batter.

2. Whip the egg whites either with a hand or electric mixer; they should have stiff peaks.

3. Gently fold the egg whites through the batter.

4. Cook the pancakes in butter, flipping them once.

5. Serve, scattered with berries and drizzled with real maple syrup.

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Diba Sabeti year 12 Allen

Ingredients for 4 servings!

6 gold potatoes
1/2 cup cream milk- 120ml
1/2 cup heavy milk- 120mp
8 cloves garlic crushed
1/2 cup unsalted butter- cubed snd cold
2 teaspoons kosher salt
Freshly ground black pepper to taste
Chive, finely chopped for serving

Prep!

1. On a cutting board, peel the potatoes. Place the potatoes in a large bowl of cold water after peeling to avoid discolouration
2. Cut the potatoes into small quarters
3. Add the potatoes to a large pot and cover with cold water. Bring to a boil over Hugh heat, then reduce the heat to low and simmer for 12 minutes.
4. In a small sauce pan, bring the milk, heavy cream, and garlic to a simmer over low heat.
5. Remove sauce from heat and strain the cream though a strainer.
6. Drain the potatoes in a colander and transfer back to pot.
7. Mash the potatoes with a potato masher.
8. Add the cubed cold butter and salt. Stir to combine.
9. Gradually add the cream mixture to the potatoes , little by little. Until fully Incorporated
10. Too with freshly ground black pepper and sprinkle with chives and serve.

Enjoy!!

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Diba Sabeti year 12

1. Just marinate your chicken in paprika, basil, garlic, oil, cayenne, garlic powder, salt and pepper

2. Put two blocks of butter in a pan Grill it and turn every 4-7 minutes per side until cooked each side

3. Boil pasta and leave pasta water

4. Leave the residue from the butter and the chicken and add one small red onion and garlic. Fry until golden

5. Add heavy cream, paremesan and basil.

6. Add pasta and mix

7. Add chicken and oregano snd mote Parmesan ans mix around and let it cook and voile it’s done

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Miss Close's Pork Tenderloin with Honey Garlic Sauce

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Miss Close's Pork Tenderloin with Honey Garlic Sauce

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Ingredients
- 2 pork tenderloin (pork fillet), 500g/1lb each

- 1 1/2 tbsp olive oil (or butter)

- 3 garlic cloves , very finely chopped

PORK TENDERLOIN RUB:
- 1/2 tsp garlic powder

- 1/2 tsp paprika

- 1/2 tsp salt

- 1/2 tsp black pepper

HONEY GARLIC SAUCE:

- 3 tbsp cider vinegar

- 1 1/2 tbsp soy sauce, light or all purpose

- 1/2 cup honey (or maple syrup)

Instructions

Preheat oven to 180C/350F.

Mix Sauce ingredients together.

Mix Rub ingredients then sprinkle over the pork.

Heat oil in a large oven proof skillet (Note 3) over high heat. Add pork and sear until golden all over.

When pork is almost seared, push to the side, add garlic and cook until golden.

Pour sauce in. Turn pork once, then immediately transfer to the oven.

Roast 15 - 18 minutes or until the internal temperature is 68C / 155F (Note 4).

Remove pork onto plate, cover loosely with foil and rest 5 minutes.

Place skillet with sauce on stove over medium high heat, simmer rapidly for 3 minutes until liquid reduces down to thin syrup.

Remove from stove, put pork in and turn to coat in sauce.

Cut pork into thick slices and serve with sauce!

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Diba Sabeti year 12 Allen

Ingredients for 8 servings!

2 teaspoons butter
3 garlic cloves
1/2 cup onions
1 potato peeled and cubes
1 celery stalk
1 carrot sliced
Salt and pepper to taste
1 butternut pumpkin , peeled , seeded and subbed
6 cups vegetable broth
2 cups water
1 bay leaf
2 sprigs fresh thyme

Prep!

1. Melt butter in a large pot over medium heat, then add the garlic and onion and sauté for 1-2 minutes until onion is translucent
2. Add potato, celery, carrot, salt and Pepped. Sauté for 3 minutes.
3. Add the butternut, broth, water, bag leaf and thyme and stir. Bring to boil
4. Cover and reduce the heat to low. Simmer for 25-30 minutes
5. Remove thyme stems and bay leaf
6. Use a immersion or countertop blender to blend soup until smooth
7. Let cool for 2 for minutes then serve

Enjoy!

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Diba Sabeti year 12 Allen

Ingredients for 8 servings!

2 eggplants
6 Roma tomatoes
2 yellow squashes or pumpkin
2 zucchini’s

2 tablespoons olive oil
1 onion diced
4 cloves garlic, minced
2 capsicums diced
Salt to taste
Pepper to fade
2 cans of crushed tomatoes
2 tablespoons fresh basil

Herb seasoning:
3 tablespoons chopped fresh basil
1 teaspoon garlic, minced
2 tablespoons chopped Fresh parsley
2 teaspoons fresh thyme
Salt, pepper ( to taste)
4 tablespoons olive oil

Prep!

1. Preheat oven to 190°
2. Slice eggplant, tomatoes, squash and zucchini
3. Make the sauce : heat the olive oil in a oven safe pan over medium heat. Sauté the onion, garlic and bell peppers until soft- 10 minutes, season with salt and pepper and add crushed tomatoes. Stir until ingredients are fully incorporated. Remove from heat and add basil. Stir again and smooth with spatula
4. First layer the eggplant on the base of the sauce then the squash, then tomatoes then the zucchini. Seasons witu salt and pepper
5. Make the herb seasoning. Add all the ingredients together and spread on top of vegetable
6. Cover pan with foil and bake for 49 minutes. Uncover them bake for 20 minutes until vegetables are softened.

Enjoy!

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Phoebe Mustafa yr10 Chapmen

Serves 5

Ingredients (Toppings)
-  1 white onion thinly sliced
- 1 large tomato, sliced
- 4 cos lettuce leaves, shredded
- 1 carrot, grated
- A bunch of parsley, shredded
- Lebanese bread
- 250g cheddar cheese, grated
- 1kg of rib-eye beef fillet
Ingredients (Avocado Dip)
- 1 large avocado
- juice of 1/2 a lime
- salt
- pepper
Ingredients (Cacik/Tzatziki)
- 350g of greek yogurt
- 1tbsp dried mint
- 2 tsp lemon juice
- salt
- pepper
- 1/2 cucumber, grated
- 1 pinch of fresh dill
- 1 garlic clove, crushed
Ingredients (Hummus)
- 1 garlic clove, crushed
- 1 tbsp tahini paste
- can of chickpeas, drained
- 1 lemon juiced
- 2-3tbsp water
- salt
- pepper

Prep for Avocado dip

Cut avocado in half and remove the seed.

Scoop out insides

Mash with fork

Add lime juice

Stir it all together

Prep for Cacik/Tzatziki

Put yogurt, cucumber and garlic in bowl

Mix

Add mint and dill

Mix

Add lemon juice, salt and pepper

Mix

Prep for Hummus

Put all ingredients in a blender

Blend

Add more lemon for smoother consistency

Prep for meat

cube beef

rub salt and pepper into the cubes

put cubes on skewers

cook on the bbq

Assembly

On a Lebanese bread put all components in a line down the middle

Wrap

Put in a toastie machine for 3-5 minutes and serve

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grind and pull a doubble espresso shot into a glass. while the shot brews, in a seperate glass, half fill with cold milk, 4 swirls of chocolate syrup and add the espresso shot. stir until mixed in and combined. finish with ice and/or vanilla ice-cream.

Enjoy!

Oliver Hawkins,
year 10 chapman 2

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NOTE: All the ingredients and instructions are included in the video.

Hunter Poke, YR 7, Booth 2

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Matt and Belle, chapman, years 10 and 12

⅔ CUPS (150G) CASTER (SUPERFINE) SUGAR

⅓ CUP (80ML) WATER

¾ CUP (180ML) MILK

¾ CUP (180ML) SINGLE (POURING) CREAM

2 EGGS

4 EGG YOLKS EXTRA

⅓ CUP (75G) CASTER (SUPERFINE) SUGAR

EXTRA 2 TEASPOONS VANILLA EXTRACT

METHOD

Preheat oven to 150°C (300°F). Place the sugar and water in a saucepan over high heat and stir until the sugar is dissolved. Bring to the boil and cook for 8–10 minutes or until the mixture is dark golden. Pour into 4 x ¾ cup-capacity (180ml) ovenproof dishes. Set aside for 5 minutes or until the caramel is set.

Place the milk and cream in a saucepan over medium heat until it just comes to the boil. Remove from heat.

Place the eggs, extra yolks, extra sugar and vanilla in a bowl and whisk until well combined. Gradually add the milk mixture, whisking to combine. Strain the mixture and pour into the dishes.

Place dishes in a water bath. Bake for 35 minutes or until set. Remove from the dish and refrigerate for 2 hours or until cold. Remove the crème caramels from the fridge 30 minutes before serving. Turn out onto plates to serve. Serves 4.

+ Make a water bath by placing dishes in a baking dish lined with a folded tea towel and pour in enough boiling water to come halfway up the sides of the dishes. A folded tea towel in the base of the baking dish stops the dishes from sliding around and ensures the crème caramel cooks evenly as the dishes don’t touch the baking dish directly.

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All the ingredients and instructions are in the video series "Chef Hunter - EP 1".

NOTE: If this is not a healthy snack, please do let me know.

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Diba Sabeti year 12 Allen

Ingredients for 3 servings!

3 large potatoes sliced into wedges
4 tablespoons olive oil
1 cup Parmesan
2 teaspoons Italian seasoning
2 teaspoons garlic powder
2 teaspoons paprika

Prep!

1. Slice potato into wedges
2. Place potatoes into a large bowl. Drizzle olive oil and coat. Sprinkle with Parmesan snd toss around
3. In a small bowl mix salt, Italian seasoning, garlic power and paprika. Sprinkle seasoning into potato wedges and toss to coat
4. Place potato wedges on a baking sheet with skin sides down
5. Bake for 35 minutes at 200° until potatoes are fork tender and golden

Enjoy!

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Belle Thorpe, Yr 12 Chapman.
Ingredients:

250g chorizo sausage (see note)

1 tbsp olive oil

500g Lilydale Free Range Chicken Thigh, trimmed, cut into 5cm pieces

1 large brown onion, finely chopped

2 garlic cloves, crushed

1 red capsicum, finely diced

1 tsp ground turmeric

1 1/2 tsp ground cumin

1 1/2 cups white rice

400g can chopped Italian tomatoes

2 cups Massel chicken style liquid stock

1 cup frozen peas

1/2 cup fresh flat-leaf parsley leaves, roughly chopped

methods:

Heat a large heavy-based frying pan over medium-high heat. Add sausage
Unsure of the quantity needed?
Click on the underlined ingredient to reveal the quantity. No need to flip back and forth!
OK, GOT IT. Cook for 4 minutes, turning, or until browned. Remove to a plate. Cut into 1cm-thick slices.

Step 2

Reduce heat to medium. Add oil and chicken to frying pan. Cook for 2 to 3 minutes each side or until golden. Add onion, garlic and capsicum. Cook, stirring, for 2 to 3 minutes or until soft.

Step 3

Add turmeric, cumin, rice, tomatoes and stock to frying pan. Stir until well combined. Bring to the boil. Reduce heat to low. Cover. Simmer for 15 minutes, stirring occasionally, or until rice is tender.

Step 4

Remove lid. Stir through peas and sausage. Cook for a further 1 to 2 minutes or until heated through. Sprinkle with parsley. Serve.

Super easy paella. I also add some cayenne pepper and paprika!

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Holly Jenner Y11 Booth 5

Ingredients
Dark sugar 140g
self raising Flour 100g
Coco powder 50g
Baking Powder 1tsp
3 Large Eggs
Milk 3tbsp
Vegetable oil 125ml
Chocolate chips 50g
Icing sugar (optional)
Marshmallows (optional)

Method
1. Put sugar, flour, coco powder and baking powder into a mixing bowl.

2. Combine eggs, milk and oil with the dry ingredients and whisk together.

3. Add in the chocolate chips and fold the mixture.

5. Evenly divide mixture into cases before placing them in the oven (180 cel or 160 fan).

6. Bake for 15-20 minutes or until well risen.

7. After taking them out of the oven, leave them to cool before adding icing sugar and or marshmallows (optional).

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Mrs Harris. Booth House
Ingredients
2 sheets puff pastry thawed
60g butter
1 onion, sliced
3 rashers rindless bacon, chopped
2 eggs
1/2 c cream
salt
1/2 c grated tasty cheese

Method
1. Cut pastry into circles that fit into a shallow muffin tin. Place circles into tin.
2. Melt butter and saute onion and bacon until onion is tender.
3. Fill pastry cases with an even amount of bacon and onion mix.
4. Pour over combined eggs, cream and salt.
5. Sprinkle with cheese. Bake in mod hot oven for 10 to 15 min or until firm.

ENJOY!!!

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By Amy Eldridge ( Yr 7 ) Allen!
Cookie Cake

This easy, rich, and chewy Chocolate Chip Cookie Cake is the perfect cake to make for your next birthday celebration!

Prep Time

20 mins

Cook Time

25 mins

Total Time

45 mins

Servings: 8

Calories: 580kcal

Author: Garnish and Glaze

INGREDIENTS

For the Cookie:

10 tablespoons butter

2/3 cups brown sugar

1/3 cup white sugar

1 egg + 1 egg yolk

1 teaspoon vanilla

1 2/3 cup all-purpose flour

3/4 teaspoon baking soda

3/4 teaspoon salt

1 cup chocolate chips

For the Frosting:

4 tablespoons butter

2 tablespoons cocoa powder

1 1/4 cup powdered sugar

1/2 teaspoon vanilla

1-2 tablespoons milk

Sprinkles

INSTRUCTIONS

For the Cookie:

Preheat oven to 350 degrees F and grease a (8 or 9 inch) pie plate or cake pan.

Cream the butter and sugars together for 2 minutes and then mix in the egg, egg yolk, and vanilla.

Add the dry ingredients and mix until combined. Use a wooden spoon to mix in all but 2 tablespoons of chocolate chips and then press the cookie dough into the pie plate. Sprinkle the remaining 2 tablespoons chocolate chips on top and press them down slightly.

Bake for 22-25 minutes. Let the cookie cool completely and then run a sharp knife along the edge to loosen and then use a large spatula (or two!) to transfer to a platter. Pipe on frosting along the edges and add the sprinkles.

For the Frosting:

Beat all the frosting ingredients together until smooth, adding milk as needed. Place into a piping bag fitted with a 1M tip. Pipe on frosting. Sprinkle on the sprinkles.

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Holly Jenner Y11 Booth 5

Ingredients
(For Dough)
Dry Yeast 1tsp
Bread Flour 230g
Salt 1tsp
Milk powder 1tbsp
Sugar 1tbsp
Olive Oil 1tbsp
Water 300ml
1 Egg beaten

Seasoning
Italian Herbs
Olive oil
Salt

Steps:
1. Add dry ingredients first into a large mixing bowl. Make a 'well' in the centre and pour the in some of the liquid and push the flour into the liquid to start forming the dough. Add liquid as needed to form a smooth dough.

2. Let it rest for 30 min to 1 hour covered with a cloth.

3. After it has rested place it on a floured surface. Roll the dough out into a large base.

4. Then using a pizza cutter (do not use a knife as it will stick and not be as neat), and cut out strips and lay them on a baking tray.

5. Once placed on the baking tray brush them over with some olive oil.

6. Put them in the oven (180fan 200 cel) or for 7 minutes before taking them out. Turn them over and then reglaze with olive oil. Then sprinkle some italian herbs and or salt onto them. You can sprinkle as much as you want on.

7. Put them back into the oven and put them in for 5-7 minutes.

8. Serve them immediately after coming out of the oven with olive oil on the side. You can also add some more seasoning as well.

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Chloe Pickens, Year 7, Chiswell

Ingredients
4 hard boiled eggs or how many people your cooking for
250 grams of sausage mince
Salt and Pepper
1/4 a cup of breadcrumbs
1 raw egg whisked

Method
Wrap eggs with meat
Roll in raw egg and breadcrumbs
Fry in hot oil until browned

Tips
Cool them in the fridge before cooking to help stay in shape
Cut them in half when cooled for a lovely picnic
Try adding grated carrot and onion and 1/2 a tsp of mustard for extra flavour

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Chloe Pickens, Year 7, Chiswell

Ingredients
375g zucchini
1 carrot
3 rashes of bacon
1 cup of grated cheddar cheese
1 cup of self raising flour
1/3 cup of canola oil
5 eggs
Salt and pepper

Method
1. grate unpeeled zucchini and carrot coarsely.
2. Finely chop onion and bacon.
3. Combine zucchini, carrot, onion, bacon, cheese, sifted flour, oil and lightly beaten eggs.
4. season with salt and pepper.
5. Pour into well-greased lamington tin (base measures 16cm x 26cm).
6. Bake in moderate oven for 30-40 minutes or until browned.

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Rachael Ristevski Year 11 Chapman house
Serves 4-6
Prep time: 20 minutes
Cook time: 45 minutes

Ingredients
3 large eggs
1/2 cup caster sugar
1 cup of thickened cream
1 tsp vanilla extract
1/2 cup fresh berries (of your choice)
6 tbs lemon curd
Icing sugar to dust

Instructions
1. Preheat oven to 120°. Line two baking trays with baking paper.
2. Seperate three eggs. Save the egg yolks for another use (lemon curd recipe below). Place egg whites into a bowl of a stand mixer or a bowl for a hand held electric mixer. Beat on low speed until soft peaks form.
3. Gradually add the sugar, one tablespoon at a time, increasing the speed of the beaters. Beat until sugar has dissolved, the mixture is thick and glossy and the meringue has stiff peaks.
4. To check if sugar has dissolved rub a small amount of meringue between your fingers to check if it’s gritty or smooth. If it’s gritty continue beating.
5. Spoon the meringue mixture onto the prepared tray in six mounds.
6. Using the back of a spoon, Smooth the mixture out, leaving a little indent in the middle of the nest.
7. Bake for 45 minutes or until crisp. Turn oven off leave the meringues to cool in the oven. Once cool store in an airtight container until you are ready to serve.
8. Whip cream, icing sugar and vanilla in the bowl of a stand mixer or hand held mixer. Whip until cream is light and fluffy.
9. Top meringues with cream, lemon and fresh berries.

LEMON CURD RECIPE
Ingredients
3 egg yolks
1/4 cup caster sugar
2 tbs unsalted butter
1 tsp finely grated lemon zest.
50mL strained lemon juice.

Instructions
1. Add the egg yolks and sugar to a small pot
2. Whisk the egg yolks and sugar together until well combined.
3. Add butter, lemon zest and juice to the pan.
4. Place saucepan over medium heat, using a whisk stir constantly until the mixture just comes to a simmering point. As soon as the bubbles appear, remove from heat. Stir for a minute or so. The curd will thicken as it cools. Stir occasionally as the curd cools to prevent a skin forming.

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Diba Sabeti year 12 Allen!

Ingredients for 6-10 servings, depending on the slice size ;)

36 Oreos
5 tablespoons butter, melted
3 cups cream cheese
1/3 cup sugar
1 tablespoon vanilla extract
1 cup milk

Prep!

1. Seperate the cream from the period into two different bowls. So one bowl for the cream and one for the cookies
2. Place cookies into a plastic bag and crush them into fine crumbs with rolling pin. Save 1/2 a cup for later
3. Pour cookies into a bowl and combine with melted flour until mixture is like slightly wet sand
4. Press the cookie crumbs in an even layer into the bottom of a pan. Set aside
5. In a medium pot over low heat mix together the cream cheese, sugar, cream from cookies and vanilla extract. Stir until no lumps!
6. Pour milk into cream cheese , stirring constantly until mixture starts to bubble slightly. Remove from heat
7. Pour mixture over cookies crust in pan. Use a spatula or spoon to even the top
8. Soft the saved cookie crumbs on top of cheesecake in an even layer, then refrigerate for 4+ hours.
I personally kept for 6 snd it ended out amazing.

Enjoy!

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Zoe Roulston, year 12, Chapman

I use this as a post workout replenisher, but it can be used as a snack, a meal replacement or to accompany other foods!

Ingredients:
handful of frozen mango
handful of frozen berries
three spoons of yoghurt
one scoop of protein powder
milk (see method for amount)

Method:
blend all ingredients
note- when putting ingredients into blender,  add milk last and pour until in line with other ingredients

Enjoy!!

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Break the Fast with Poached eggs on toast and a coffee to boot.
Ingredients:
2 eggs
1 multi grained grist end
Salt and cracked pepper
Coffee pods
Milk
Method:
- Heat water in saucepan
- Place eggs in water.
- Put bread in toaster
- while waiting make coffee and unpack dishwasher
- When toast ready, Eggs are ready.
- don’t over cook your eggs
- put eggs on bread
- season
- partake

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This is one of the Young family's favourite comfort foods! We love it with shell pasta and LOTS of cheese!

Ingredients
500g pasta of choice
1 tsp olive oil
1-2 cloves garlic crushed
1 onion finely diced
500g sausage mince pasta
400g tinned crushed tomatoes
1 tsp sugar
salt and pepper to taste
choice of cheese to serve (mozarella is awesome!)
baby spinach (optional)

Method
1. Boil pasta in salted water according to packet instructions and cooked to your liking.
2. Heat oil in a frypan. Add onion and garlic and cook for 1 minute.
3. Add sausage mince to pan and cook for 5 minutes until thoroughly browned, breaking up mince with wooden spoon as it cooks.
4. Add sugar, salt, pepper, tomatoes and 1/2 cup of pasta water to sausage mix and stir until well combined.
5. Simmer for 5-10 minutes, adding more pasta water if needed.
6. Serve strained pasta topped with (baby spinach optional!) sausage and tomato sauce and lots of cheese.
7. ENJOY!!

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Emma Werfel - Allen - Year 12
Ingredients

125g butter, softened
½ cup brown sugar
⅓ cup caster sugar
1 egg
1 teaspoon vanilla
1½ cups self raising flour
¾ cup CADBURY Baking Milk Chocolate Chips

method
1. CREAM together butter and sugars until light and fluffy. Whisk in egg and vanilla. Stir in flour then fold through Chocolate Chips.

2. PLACE teaspoonsful on greased baking trays. Bake in a moderately slow oven 160°C for 10-15 minutes or until cooked. Cool on a wire rack

enjoy !

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This is one of the Young family's favourite comfort foods! We love it with shell pasta and LOTS of cheese!

Ingredients
500g pasta of choice
1tsp olive oil
1 clove garlic crushed
1 onion finely diced
500g sausage mince
400g canned tomatoes
1tsp sugar
salt and pepper to taste
choice of cheese to serve (grated mozarella is awesome!)

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Emma Werfel-Allen-Year 12

ingredients

filling

3 falafels per wraps
1 block feta cheese
1 carrot (grated)
1 tomato
1 cucumber
1 avocado
a tub of hummus
beetroot
Tabbouleh

flat bread

2 cups of plain flour
tsp of salt
3 and half tbsp of unsalted butter
3/4 cups of milk

Method

1. to make flatbread- melt butter in milk on stove or microwave
2. combine dry ingredients and add in wet ingredients
3. knead for 2 minutes ensure surface is sprinkled with flour
4. rest for 30 minutes
5. roll dough into circles that are 0.3cm thick
6. using a fry pan cook on both sides until puffy and brown
7. fill with your favourite mixture and enjoy!!

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chef- Claire Asquith yr12 Allen

1.2kg / 2.5 lb chuck beef

1 tbsp salt

Black pepper

3 tbsp olive oil , separated

3 cloves garlic , minced

1 onion , diced

1 cup carrots , diced (Note 2)

1 cup celery , diced (Note 2)

800g / 28oz crushed canned tomatoes

3 tbsp tomato paste

2 beef bouillon cubes , crumbled

1 cup / 250ml red wine , full bodied (like merlot, cabernet sauvignon), or sub with beef broth/stock

1 1/2 cups / 375 ml water

3/4 tsp dried thyme or 3 sprigs fresh thyme

3 dried bay leaves

TO SERVE (NOT ALL SAUCE IS USED)

1 lb /500g dried pappardelle , or other pasta of choice (Note 4)

Freshly grated parmesan cheese or parmigiano reggiano

Fresh parsley , finely chopped (optional)

Pat beef dry and sprinkle with salt and pepper

instructions

Sear Beef: Heat 1 tbsp olive oil over high heat in a heavy based pot. Add beef and sear each piece aggressively on all sides until very browned (3 - 5 minutes in total), then remove onto a plate.

Turn stove down to medium low and add remaining 2 tbsp of olive oil.

Soffrito: Add garlic and onion and sauté for 2 minutes. Then add the carrots and celery and sauté slowly for 5 minutes.

Add remaining Ragu ingredients and return the beef to the pot (including pooled juices). Turn the stove up and bring it to a simmer, then turn it down to low so it's bubbling very very gently. (Note 7)

Slow cook: Cover the pot and let it cook for 2 hours or until beef is tender enough to shred. (Note 5 for slow cooker and pressure cooker).

Shred: Remove beef then coarsely shred with 2 forks. Return beef to the pot. Simmer for 30 minutes until sauce is reduced and thickened - beef will soften slightly more during this step.

Final season: Do a taste test and adjust the seasoning to your taste with salt and pepper. ALSO, add 1/2 tsp sugar if sauce is a bit sour for your taste (Note 6). Place the lid on and set aside until ready to serve (it's even better the next day and freezes well for months!).

Serve with plenty of freshly grated parmesan, or even better, with parmigiano reggiano.

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Claudia Mitrovski Booth 5 Year 12

*This dish should be made in the morning if you are wanting to serve at night or the day after. This allows the dish to mend together and allow sponge fingers to soak in with the other ingredients*

INGREDIENTS

450g Mascarpone Cheese

75g Castor Sugar

500-600ml Double cream or whipping cream

4 large eggs, separated

150-200ml coffee liqueur (Tia Maria)

2/3 cup strong black coffee

150g plain (Cadbury) chocolate, grated

20-25 sponge fingers (savioardi)

METHOD
1. in a large bowl, beat cheese and cream together until thick. Then add egg yolks and 1/2 cup of castor sugar. Beat this all together in the same bowl until a nice pale colour.

2. in a seperate bowl beat egg whites until they stand in soft peaks. Then add the other 1/2 cup of caster sugar (making up the full 75g of sugar) into the bowl of egg whites until still. Pour this mixture into your bowl with cheese, cream, egg yolks and sugar BUT fold lightly with spatular. Set this aside (only should have one bowl now)

3. Mix the 2?3 of cup strong coffee with coffee liqueur together in a shallow bowl. Dip sponge fingers into this mixture one at a time and turn each one over to soak each side of the sponge. (1 -2 seconds for each side, if you want more of a coffee taste keep sponge soaked in coffee longer)

4. Lay your sponges on a large Lasagne style dish. As you place your first layer of sponges down add 1/2 of the cheese mixture on top. Cover with another layer of sponge fingers and finish with the other half of cheese mixture on top.

5. finally sprinkle your grated chocolate on top and refrigerate for at least 8 hours.

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Diba Sabeti year 12 Allen

Ingredients for 4 servings!

2 tablespoons olive oil
1/2 onion finely diced
1/3 teaspoon red chilli flakes
1 clove of garlic minced
1 can of crushed tomatoes
1/2 pack penne pasta

Prep!

1. Hear a large sauté pan over medium heat. Add olive oil and onion and cook until onion is translucent (8-9 minutes)
2. Add chilli flakes and garlic and cook for another 2 minutes until fragrant. Stir in the tomatoes and simmer uncovered for 20 minutes
3. Bring a large pot of salted water to boil. Cook the pasta and save 1/2 cup of pasta water then drain
4. add the drained pasta into the save. Stir well, adding a little pasta sauce IF NEEDED to loosen the sauce. Season with salt and pepper to taste.
5. ADD PARMESAN!

Enjoy!!

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Aunty Trudi's Chocolate/Cream Cheese Cake Slice 

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Aunty Trudi's Chocolate/Cream Cheese Cake Slice 

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Max Young Year 8 Allen
Base
185 g butter
1 cup castor sugar
¼ cup of cocoa
2 eggs
1 cup of plain flour
Melt butter, cocoa and sugar in a saucepan. Beat in eggs and add to mixture, then sift in plain flour - mix well until smooth. Grease slice tin then add mixture.
Topping
250g cream cheese
1/3 cup of castor sugar
1 teaspoon of vanilla
1 egg
Beat cream cheese and sugar together until soft and smooth, and beaten egg - mix well pour cream cheese mixture over chocolate mixture and swirl with a knife.

Bake for 35 minutes at 175 degrees

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Rhiannan Harris. Year 8. Booth.

Ingredients:
-3 eggs
-200 g caster sugar, plus extra for dusting
-4 tablespoons extra virgin olive oil
-170 g fresh full-cream ricotta, well drained
-210 g self raising flour, sifted
-70 g almond meal
-finely grate zest of 2 lemons
-juice of one lemon
-1 teaspoon vanilla paste

Method:
1. Preheat oven to 170 degrees C (150 degrees C fan forced). Butter and flour Bundt tin.
2. In a large bowl, beat the eggs with the sugar until pale and creamy. Add the olive oil and ricotta and mix until smooth. Gently fold in flour and almond meal then add the lemon zest and juice and the vanilla.
3. Pour the batter into the prepared tin and bake for 35-40 minutes or until a skewer inserted into the middle of the cake comes out clean. Allow to cool completely in the tin before turning out onto a plate. Dust with sugar and serve as it is or with a dollop of mascarpone or honeyed ricotta.

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Dr Molkentin (Booth 3 Tutor)

As a bass player, I know how important the bottom end is. And this is especially the case when it comes to pizza: it's all about the bass (I mean, base).

The following are my secrets for pizza base success, followed by a recipe that works really well.

1. Make your pizza dough the day before you need it; shape it into balls (250-300g is manageable) and let it rest in an airtight container in the fridge overnight (or for two nights). This allows a slow fermentation that develops yummy flavour and texture. Take it out of the fridge an hour or two before you cook it.

2. NEVER use a rolling pin. Absolutely NEVER. Hand stretch your pizza base so that it retains some of those precious air bubbles. Hand stretching can take practice; there are a lot of videos on YouTube that demonstrate how to do this.

3. Cook your pizza as quickly as possible on the hottest temperature you can achieve. If you don't have a wood fired oven (which can cook a pizza in 90 seconds) you should use your home oven on the hottest setting, preheated for an hour. A BBQ with a hood can possibly get hotter than your oven (but take care not to damage your BBQ). A pizza stone can also help when cooking pizza in a conventional oven.

So, here's my favourite pizza dough recipe.

300g flour (I like 50/50 ordinary flour and 00 pizza flour)
1 tsp salt
3/4 tsp dried yeast
1 tsp olive oil
200g (note GRAMS not mls) of luke warm water

1. Combine water, olive oil and yeast. Stir to dissolve yeast.

2. Combine yeast mixture and dry ingredients in a bowl.

3. Mix by hand or use an electric mixer with a dough hook.

4. Give the dough a 15 minute rest and then mix again until it is smooth and stretchy.

5. Shape into 250-300g balls.

6. In an airtight container rest the dough balls in a fridge for 24-48 hours.

7. Hand stretch your dough balls into bases (round, rectangle, weird oblongy thing - whatever).

8. Top them lightly and get them in the oven as quickly as possible.

Enjoy!

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As a bass player, I know how important the bottom end is. And this is especially the case when it comes to pizza: it's all about the bass (I mean, base).

The following are my secrets for pizza base success, followed by a recipe that works really well.

1. Make your pizza dough the day before you need it; shape it into balls (250-300g is manageable) and let it rest in an airtight container in the fridge overnight (or for two nights). This allows a slow fermentation that develops yummy flavour and texture. Take it out of the fridge an hour or two before you cook it.

2. NEVER use a rolling pin. Absolutely NEVER. Hand stretch your pizza base so that it retains some of those precious air bubbles. Hand stretching can take practice; there are a lot of videos on YouTube that demonstrate how to do this.

3. Cook your pizza as quickly as possible on the hottest temperature you can achieve. If you don't have a wood fired over (which can cook a pizza in 90 seconds) you should use your home oven on the hottest setting, preheated for an hour. A BBQ with a hood can possibly get hotter than your oven (but take care not to damage your BBQ). A pizza stone can also help when cooking pizza in a conventional oven.

So, here's my favourite pizza dough recipe.

300g flour (I like 50/50 ordinary flour and 00 pizza flour)
1 tsp salt
3/4 tsp dried yeast
1 tsp olive oil
200g (note GRAMS not mls) of luke warm water

1. Combine water, olive oil and yeast. Stir to dissolve yeast.

2. Combine yeast mixture and dry ingredients in a bowl.

3. Mix by hand or use an electric mixer with a dough hook.

4. Give the dough a 15 minute rest and then mix again until it is smooth and stretchy.

5. Shape into 250-300g balls.

6. In an airtight container rest the dough balls in a fridge for 24-48 hours.

7. Hand stretch your dough balls into bases (round, rectangle, weird oblongy thing - whatever).

8. Top them lightly and get them in the oven as quickly as possible.

Enjoy!

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Zoe Roulston, year 12, Chapman

This recipe only has 397 calories, a delicious sweet treat for when trying to be healthy! I usually have it for breakfast/brunch!

Ingredients:
35g uncle toby's quick oats
110mL unsweetened almond milk
5g baking powder
20g no added sugar dark chocolate
10g 'whole earth' sugar replacement
50g chobani FIT 15g protein yoghurt pouch
15g nuttvia hazlenut spread

Method:
Preheat oven to 180°C (fan forced)
Blend all ingredients EXCEPT no added sugar dark chocolate
Pour into a bowl
Place no added sugar dark chocolate on top of blended mixture in bowl
Bake for 30 mins

Enjoy!!

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indiana whittle, year 7

ingredients:
* any lollies to top the cake (i used m&ms, malteasers and oreos
for the choc cake:
* 2 cups self raising flour
* 2 cups sugar
* 4 eggs
* 1 cup milk
* 250g soft/melted butter
* 1 tsp vanilla
* 6 tbsp coco powder
for the vanilla cake:
* 1 cups self raising flour
* 1 cups sugar
* 2 eggs
* 1/2 cup milk
* 125g soft/melted butter
* 1 tsp vanilla
* 4 tbsp custard powder powder
for cookies and cream buttercream:
* 13 oreos, crushed coarsly ( leave some chunks in there)
* 1 1/2 cups, icing sugar
* 2 tbsp milk
* 125g soft/ melted butter
plain buttercream:
* 2 tbsp milk
* 125g butter
* 1 1/2 cups icing sugar

Method:
for the cake batter:
1. beat all ingredients in a stand mixer until silky smooth.
2. for choc cake prepare 2 tins and place in oven for 50 mins ( it might need longer)
2. for vanilla cake prepare 1 tin the same size as 2 others used for choc cake and bake for 55 mins (it might need longer)

for the cookies and cream buttercream:
1. beat butter in a stand mixer until pale.
2. slowly add the icing sugar and milk little bits at a time.
3. once it is all combined add the crushed oreos to the buttercream and gently fold through.

plain buttercream:
1. repeat the same steps as above but just don't fold through the oreos - leave it plain.

assembly:
1. place one of the chocolate cakes on the bottom then coat with the cookies and cream icing.
2. then place the vanilla cake on top, again put a layer of the cookies and cream icing.
3. cover the entire cake in the plain buttercream.
4. put one oreo in the center of the cake.
5. Arange some of the malteasers around the oreo.
6. put more oreos around that.
7. finally add the m&ms in a diamond shape in between each of the oreos on the outside.

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Diba Sabeti year 12, Allen

Ingredients for 20-30 churros

1 cup water
1/3 cup butter
2 tablespoons brown sugar
Pinch of salt
1 cup flour
1 teaspoon vanilla extract
2 eggs
Cinnamon sugar to coat
Melted chocolate
Favourite fruit!

Prep

1. Preheat oven to 180°
2. In a saucepan over medium heat, melt the butter and brown sugar in the water and bring to a boil.

3. Turn off the heat and stir in the flour.
4. Take the pot off of the heat source, and mix in the vanilla, then the eggs one at a time.
5. Transfer mixture to a piping bag with a 5 point, or star, tip.
6. Pipe out whatever size you want for the churros.  I did 1-2 inches. Cut with knife if needed
7. Bake for 10 minutes until golden brown
8. Drench in melted butter then cinnamon Sugar
9. Serve with melted chocolate and strawberries
Enjoy!

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Max Young Year 8 Allen

Ingredients

1 small sweet potato (150g), peeled, roughly chopped

1 carrot (110g), coarsely grated

1 medium zucchini (200g), coarsely grated

2 tsp sea-salt flakes

500g beef mince

350g pork and fennel sausages, skin removed

150g fresh breadcrumbs

1 small brown onion, very finely diced

2 garlic cloves, crushed

1 Tbsp fresh oregano

2 tsp ground allspice

Freshly ground black pepper, to season

3 free-range eggs

6 sheets ready-rolled frozen puff pastry, partially thawed

1 Tbsp sesame seeds

Barbecue or tomato sauce, to serve

Method

Cook sweet potato in a large pan of boiling water for 10 minutes or until tender. Drain, return to pan and mash well. Set aside for 30 minutes to cool to room temperature.

Meanwhile, combine carrot, zucchini and 1 tsp sea-salt flakes in a strainer set over a large bowl. Set aside for 10 minutes. Squeeze excess liquid from vegetables.

Put sweet potato in a large mixing bowl and add carrot mixture. Add beef mince, sausage meat, breadcrumbs, onion, garlic, oregano, allspice, pepper, 2 of the eggs and remaining salt flakes. Using clean hands, mix well until well combined.

Preheat oven to 200°C fan- forced (220oC conventional). Line 2 large oven trays with baking paper.

Cut pastry sheets in half to form 12 rectangles. Place 1⁄2 cup mixture along 1 long side of each pastry rectangle. Brush a little water along the opposite long edge. Roll up pastry to enclose mince.

Cut each pastry log in half to make 2 sausage rolls, then cut each in half again to make 4. Put pastry on prepared trays, seam side down. Using a small sharp knife score 2-3 slashes along top of pastry crossways. Lightly beat remaining egg. Brush egg over pastry and sprinkle with sesame seeds.

Bake for 30 minutes or until pastry is puffed and golden. Serve with barbecue or tomato sauce.

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Max Young Year 8 Allen

Ingredients for 2 servings

4 tbsp Self Raising flour
2½ tsp castor sugar
3 tbsp milk
½ tbsp rice bran oil
¼ tsp vanilla extract
10 raspberries

Method

Combine all ingredients except raspberries in a bowl.  Mix together until batter is smooth.

Divide batter between 2 microwave cups.  Place raspberries on top.  Cook in microwave for about 1 minute.

Serve with ice cream or whipped cream.
You can replace raspberries with blueberries.
Enjoy!  :-)

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Indiana whittle, year 7, chiswell

serves 5 hungry people with leftovers

Ingredients:
* pre-made naan's
for the chicken mix:
* 4 chicken breasts, cut into bite sized pieces
* 1 medium onion, chopped finely
* 1 heaped tsp crushed garlic
* 1 heaped tsp crushed ginger
* 1 heaped tsp cinnamon
* 1 heaped tsp tumeric
* 1 heaped tsp dried coriander
* a sprinkle of chilli powder ( add according to spice level)
* 2 heaped tsps paprika
* 2 heaped tsps chicken stock powder
* 4 big tbsp tomato paste
* 1x375ml can of evaporated milk
* a dash of olive oil
for the rice:
* 4 cups, basmati rice
* 6 cups water
method:
1. add the rice to a pot and water, put on medium high heat for aproximatly 16 minutes ( it may need longer)

2. put a dash of oil in a hot pan with the ginger and garlic, let it heat up for a few minutes, add the onions as well.
3. add the chicken to the hot pan and stir until almost fully white.
4. add all the spices and stock powder into a small bowl or ramekin.
5. add spice mix to chicken and stir until all the chicken is coated, let it sit for about a minute.
6. add the tomato paste and mix together.
7. once that is combined imediately add the evaporated milk.
8. mix together and let it rest on the hot stove but turn it off.
9. check the rice and stir it around, if it is light and fluffy it is done so take off the heat.
10. toast the naan's in the toaster for about 2 minutes on each side depending on how you like them cooked.
11. serve with rice and naan.
Enjoy!

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Gigi Hadid vodka pasta ( without vodka and chilli)

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Gigi Hadid vodka pasta ( without vodka and chilli)

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Diba Sabeti year 12 Allen

Ingredients for 4

1/2 cup olive oil
4 garlic cloves chopped
3/4 bottle tomato paste (6 tablespoons)
1/2 bottle thickened cream (5 tablespoons)
1/4 cup basil
1 tablespoon salt
1 tablespoon flaky salt
1 tablespoon oregano
1/2 cup Parmesan cheese
1 block of butter

Prep!

1. Add water to a pot and let boil. Once boiling add 1 tablespoon regular salt.

2. In a frying pan add half a cup of oil. After 10 seconds add the garlic
3. Let garlic fry until brown/gold
4. Add the tomato paste and let fry for 4-5 minutes until dark red
5. Add heavy cream and whisk together
6. Add the basil, salt and oregano
7. Add a block of butter- let melt into sauce
8: add Parmesan
10. Mix all together

11. Serve with basil and Parmesan on top!

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Diba Sabeti year 12 Allen

Ingredients for 4 servings

1 onion thinly diced
3 tablespoons salt
3 garlic cloves thinly diced
2 tablespoons turmeric
2 tablespoons paprika
5 tablespoons tomato paste
1 tablespoon oregano
1/2 cup basil
1 pack of fettuccine pasta
As much Parmesan as you want!
1/2 cup pasta water

Prep!

1. Start by boiling water on stove in a pot. Once water starts boiling add 3 tablespoons salt
2. Add the fettuccine and stir and leave on medium heat

3. Add the oil to a large pan and let heat up for 19 seconds. Add onion and cook until a goldish colour. Add garlic and let fry
4. Add tumeric and paprika on onion/garlic and let fry.
5. Add tomato paste and let fry until dark red. ( removed acidity)

6. Add basil to the pasta and stir. Once done collect pasta water from the pot and tip slowly into the sauce pan without letting it splash on you.
7. Strain pasta and save
8. Add oregano and basil into sauce after putting pasta water. Mix it all together
9. Add fettuccine into sauce and stir
10. Let simmer and add Parmesan on top.
11. Steve with Parmesan and basil on top!
Enjoy 💞

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Diba Sabeti Year12, Allen

Ingredients for 4 servings!

2 cups ice
4 tablespoons of lemon zest
3 tablespoons lemon juice
4 scoops lemon sorbet
1 cup lemonade

Prep!

1. To a blended add the ice, lemon zest, lemon juice, lemon sorbet and lemonade
2. Blend until smooth but liquidy
3. Drink!

Enjoy

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Diba Sabeti Year 12 Allen

Ingredients for 2 servings!

Carrot chips:
2 carrots
1 tablespoon oil
1/4 cup Parmesan cheese
1 teaspoon pepper
1/2 salt
1/3 cup basil

Dipping sauce:
2 tablespoons Greek yoghurt
2 tablespoons lemon juice
1/2 teaspoon pepper

Prep!

1. Preheat over to 200°
2. Slice the carrots into thin slices, Batton like
3. In a large bowl mix the oil, Parmesan, pepper, salt and basil. Add carrots and mix
4. Spread on a baking sheet
5. Bake for 15-20 minutes, depending on how crispy you want them
6. Add chips on a bowl and dipping sauce !

Enjoy

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Ingredients for 8 servings

1 tablespoon oil
1 onion thinly chopped
3 garlic cloves, chopped
1 tablespoon salt
1/4 teaspoon pepper
3 tablespoons tomato paste
1/3 cup fresh basil
2 cans crushed tomatoes
6 cups vegetable broth
2 sprigs of fresh thyme

Prep

1. Combine oil, onion and garlic over low-medium heat in a large pit. Saute for 3 minutes until onions are translucent
2. Add salt, pepper, tomato paste, basil, crushed tomatoes, broth and thyme. Bring to a boil
3. Lover heat and cover for 15 minutes. LET SIMMER! Do not stir!
4. Uncover and remove thyme
(5. If you like it thick use a blender to blend soup until smooth- optional)
6. Allow to cool and serve with basil
Enjoy!

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Ingredients for 2 servings

2 tomatoes thinly sliced
1 ball mozzarella cheese thinly diced
2 tablespoons olive oil
2 teaspoons balsamic vinegar
1/2 teaspoon flaky salt
1/3 cup basil

Prep:
1. On a plate place tomato and mozzarella slices so they’re alternating and overlapping
2. Drizzle olive oil and balsamic vinegar and sprinkle salt and pepper over tomatoes and mozzarella
3. Add the basil!

Enjoy

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Allen house!

- 1 cup frozen mixed berries
- 1/4 ice cubes
- 1/2 cup milk of your choice (consistency will depend on milk)
- 1/2 watermelon (chopped)
- 2 table spoons of oat muesli mix
- 1 table spoon of any protein powder or acai powder (optional)
- drizzle of honey
- 1 banana (chopped)

Combine frozen berries, protein powders (if used), and milk in a blender. Puree until the mixture is completely smooth. Add a touch more liquid if necessary to get it to blend completely smooth.
Transfer to a bowl and add toppings as desired in patterns of choice. Enjoy!

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Ian P. Dang, Year 10, House of Allen

Recipe:

Ingredients:
- 1 tbsp Olive oil
- 1 Bunch of Spring Onions, Sliced
- 1 Garlic Clove Crushed
- 4 Tomatoes, Peeled, Seeded, and Chopped
- 3 tbsp Wholemeal Rye Flour
- 4 tbsp Milk
- 2/3 Cup Sour Cream
- 4 Eggs, Beaten
- 2 tbsp Parsley, Finely Chopped
- 2 tbsp Butter, Melted
- Salt, Pepper

1. Preheat Oven to 180 c
2. Heat oil in pan, cook spring onions for 3 min. Add garlic and cook for 1 more minute or until spring onions are soft.
3. Sprinkle spring onions and garlic into the base of a lightly greased ovenproof dish and scatter over the tomatoes.
4. Mix flour to a smooth paste in a bowl with the milk. Gradually add the sour cream, then mix with the eggs. Stir in parsley and melted butter. Season with salt and pepper.
5. Pour egg mixture over the vegetables. Bake in oven for 40-45 minutes, or until hardly any liquid seeps out when a knife is pushed into the middle.
6. Run knife around the edge of the dish to loosen, cut into wedges or squares and serve.

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Ian P. Dang, Year 10, House of Allen

Recipe:

Ingredients:
- 6 Large Potatoes, Peeled
- 2 Eggs, Beaten
- 1-2 Garlic Cloves, Crushed
- 1 Cup Plain Flour
- 1 tsp Marjoram
- 4 tbsp Butter
- 4 tbsp Oil
- Salt, Pepper
_ Sour Cream, Chopped Parsley to serve

1. Grate potatoes and squeeze dry with a dish towel
2. Put potatoes in a bowl with eggs, garlic, flour, marjoram and seasoning. Mix well.
3. Heat butter and oil in pan. Add spoonfuls of the potato mixture to form rounds. Carefully "flatten."
4. Fry pancakes until crispy and golden brown. Drain on kitchen paper and keep warm.
5. Serve the pancakes topped with sour cream, sprinkled with parsley.

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Caitlin shows you how to make a quick Mochachino from home using the Gaggia baby espresso machine and Illy coffee. Thanks to Caitlin for sharing this great recipe from her channel:
Mrs Hand Secondary Teacher Librarian Booth House

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1 cup rolled oats

½ cup natural peanut butter

⅓ cup honey

¼ cup chopped dark chocolate

2 tablespoons flax seeds

2 tablespoons chia seeds

1 tablespoon chocolate-flavored protein powder, or to taste

Directions
Instructions Checklist

Step 1
Stir oats, peanut butter, honey, chocolate, flax seeds, chia seeds, and protein powder together in a bowl until evenly mixed. Cover bowl with plastic wrap and refrigerate for 30 minutes.

Step 2
Scoop chilled mixture into balls. Keep cold until serving.

Mrs Hand Secondary Teacher Librarian Booth House

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500g minced meat
1 large onion chopped
3 large carrots, chopped
1 450 can tomatoes
2 tablespoons butter
3 tablespoons milk
Preheat oven to 180C/350F. Saute onions in a large saucepan until soft. Add meat and carrots and saute until meat is brown. Add tomatoes. Simmer for about 20 minutes, then transfer into an oven proof dish. Boil potatoes until tender, drain and mash with added butter and milk. Spread potatoes on top of meat in dish.  Bake in the oven for about 20 minutes until golden brown. Grill to brown the top.

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PREP 20mins/COOK 45mins/TOTAL 1hr 5mins

FOR CARROT CAKE

2 cups (250 grams) all-purpose flour

2 teaspoons baking soda

1/2 teaspoon fine sea salt

1 1/2 teaspoons ground cinnamon

1 1/4 cups (295 ml) canola or other vegetable oil

1 cup (200 grams) granulated sugar

1 cup (200 grams) lightly packed brown sugar

1 teaspoon vanilla extract

4 large eggs

3 cups (300 grams) grated peeled carrots (5 to 6 medium carrots)

1 cup (100 grams) coarsely chopped pecans

1/2 cup (65 grams) raisins

FOR CREAMY FROSTING

-8 ounces (225 grams) cream cheese, at room temperature

-1 1/4 cups (140 grams) powdered sugar
-1/3 cup (80 ml) heavy whipping cream

-1/2 cup (50 grams) coarsely chopped pecans, for topping cake

Method

MAKE BATTER

1.Heat the oven to 350 degrees Fahrenheit (176C). Grease two 9-inch round cake pans and line the bottom with parchment paper then grease the top of the paper. Or, grease and flour the bottom and sides of both pans.

2.In a medium bowl, whisk flour, baking soda, salt, and the cinnamon until well blended.

3.In a separate bowl, whisk the oil, sugars, and vanilla. Whisk in eggs, one at a time, until combined.

4.Switch to a large rubber spatula. Scrape the sides and bottom of the bowl then add the dry ingredients in 3 parts, gently stirring until they disappear and the batter is smooth. Stir in the carrots, nuts, and raisins.

BAKE CAKE
1.Divide the batter between the prepared cake pans. Bake until the tops of the cake layers are springy when touched and when a toothpick inserted into the center of the cake comes out clean, 35 to 45 minutes.

2.Cool cakes in pans for 15 minutes then turn out onto cooling racks, peel off parchment paper and cool completely. (If you find that a cake layer is stuck to the bottom of the pan, leave the cake pan upside down and allow gravity to do its thing).

TO FINISH

1.In a large bowl, beat cream cheese with a handheld mixer on medium speed until creamy, about 1 minute.

2.Beat in the powdered sugar, a 1/4 cup at a time until fluffy. Pour in cream and beat on medium speed for 1 minute. Chill covered until ready to frost cake.

3.When the cake layers are completely cool, frost the top of one cake layer, place the other cake layer on top. Decoratively swirl the top of the cake with remaining frosting, leaving the sides unfrosted. Scatter nuts on top

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Steamed fish parcel with jasmine rice and snow peas

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Steamed fish parcel with jasmine rice and snow peas

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Ingredients

1/4 cup (60ml) sweet chilli sauce

1 tbsp soy sauce

2 tbsp lime juice

1 clove garlic, crushed

1 tsp finely grated ginger

1 bunch bok choy, trimmed, leaves separated, halved

4 x 180g Coles Deli Frozen Ocean Trout Fillets, thawed, skin removed

2 spring onions, finely sliced diagonally

1/2 cup coriander leaves

1/2 red chilli, thinly sliced

Steamed jasmine rice, to serve

Steamed snow peas, to serve

3 Method Steps

Step 1

Preheat oven to 200C. Place four 30cm pieces of baking paper on a clean work surface.

Step 2

Combine sweet chilli sauce, soy sauce, lime juice, garlic and ginger in a jug. Divide the bok choy among the sheets of baking paper. Top each with a piece of ocean trout. Season with salt and pepper. Top with spring onion, coriander and chilli. Bring the 2 long sides of the paper together and fold over twice. Fold the ends over to enclose the filling. Place parcels on a large baking tray and bake for 10-12 mins or until the trout flakes when tested with a fork.

Step 3

Divide steamed jasmine rice and snow peas among serving plates. Top with the trout and drizzle over the sauce to serve.

ENJOY!

Mrs Hand Secondary Teacher Librarian: Booth House

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Ingredients

olive oil 2 tbsp

onions 2, roughly chopped

carrots 2, diced

celery 2 sticks, diced

garlic 2 cloves, roughly chopped

pumpkin or butternut squash 1kg after peeling, cut into chunks

chicken stock 1.2 litres

double cream 150ml

nutmeg for grating (optional)

TOASTIES

dolcelatte 150g, rind removed

mozzarella 1 ball, drained and grated

sage leaves chopped to make 1 tbsp

bloomer 8 slices

butter

nutmeg for grating (optional)

Method
STEP 1
Heat the olive oil in a pan and fry the onions, carrots, celery and garlic until soft. Add the pumpkin and cook for 5 minutes, then tip in the stock and simmer until the pumpkin is soft and you can mash it with the back of a spoon. Add the cream and cook gently for 2-3 minutes. Put everything in a blender and whizz until smooth (or use a stick blender). Gently reheat to serve, grating over a little nutmeg, if you like.
STEP 2

Meanwhile, to make the toasties, mash together the blue cheese and mozzarella with the sage. Divide the mixture between the bloomer slices to make 4 sandwiches. Butter the outside of the sandwiches then fry on both sides in a non-stick frying pan until golden and the cheeses have melted (if you need to do this in 2 batches, you can keep the sandwiches warm in a low oven). Cut into fat fingers then serve with the soup.

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Tuna tataki with sesame and ginger dressing

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Tuna tataki with sesame and ginger dressing

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11 Ingredients
.200g tuna loin fillets

2 tsp sesame oil

75g edamame beans, podded

Baby herbs, to serve

Dressing

2 tbsp soy sauce

1 tbsp sunflower oil

1 tbsp water, cold

1 tbsp rice wine vinegar

1 1⁄2 tsp caster sugar

1 tsp fresh ginger, finely grated

1 tsp sesame oil

Select all ingredients

4 Method Steps

Step 1

Brush tuna with oil. Season well. Heat a frying pan over medium-high heat. Cook for 30 seconds each side for rare or until cooked to your liking. Rinse tuna under cold running water. Pat dry with paper towel. Thinly slice.

Step 2

Blanch beans in a saucepan of lightly salted boiling water for 1 minute. Drain. Refresh under cold running water. Pat dry.

Step 3

For the dressing, combine all ingredients in a bowl and stir to combine. Season.

Step 4

Arrange tuna on a serving plate. Sprinkle with edamame beans and baby herbs. Drizzle over the dressing.

Mrs Hand Secondary Library: Booth House!