Gnocchi

Ingrediant :-
2 potatoes (roughly 300gm)
1 dash of milk
20 gm butter
1/2 cup flour
1 egg

Method :-
1. Boil potatoes. Strain the potatoes and mash it.
2. Add in milk, butter and season with some salt & pepper
3. Add in flour and egg gradually until the mixture forms a dough
4. Kneed the dough to make sure everything is well mixed. Dough should be soft but not stick to hand.
5. Leave to rest for at least 30 mins before use.

Savoury: Crab, Avocado and Soy Mayo' Fingers

Ingredient

1 cup of crab meat
2 tbls soy mayo
1 tbls capers
1 tbls dill pickles, finely diced
1 tbls dill, finely chopped
2 tbls parsley, finely chopped
1 tsp sea salt
1 tsp white pepper
1/2 avocado, sliced
4 slices spelt sourdough

Method
In a bowl mix together the crab, mayo', herbs and seasoning. Set aside. Cut 4 slices of the bread then remove the crust (keep this for breadcrumbs). Spread 2 pieces with 1 tsp mayo each then divide the crab mixture between the other 2 slices of bread.  Top with avocado. Close sandwich then cut into three fingers. Eat!

Linzer Torte

Ingredients  

150g unsalted butter 

200g icing sugar 

1 egg beaten 

3 egg yolks 

1 lemon zest & juice 

140g flour sifted 

110g ground almonds 

Pinch cinnamon 

220g red current jelly 

1 egg beaten to glaze 

icing sugar for dusting

 

Method

1. Pre heat the oven to 180C.
2. Cream the butter and sugar together until creamy and fluffy.
3. Gradually beat in the whole egg and the egg yolks.
4. Stir the lemon zest, flour, and almonds, knead to form smooth dough.
5. Rest for twenty minutes and roll out half the dough to the size of the flan ring allowing you to line the paste up the sides of the flan approximately 5mm thick.
6. Roll the remaining dough out the same thickness and cut into strips 5mm thick.
7. Spread the red current jelly into the base of the flan and place the dough strips across the tart to form a lattice.
8. Brush the dough with the beaten egg to glaze and place into the oven.
9. Bake for 40 minutes until golden.
10. Remove from the oven and dust in icing sugar to serve.

Curry Paste (Fish Head Curry)

Ingredients
Step 1
3 dried chili (halved and soaked for 30 mins)
1 1/2 tsp coriander
1 1/2 tsp cumin
1 1/2 tsp fennel
1 1/2 tsp black pepper corn

Step 2
10 gm Dessicated coconut
3 garlic clove
2 cm ginger
1 1/2 tsp tumeric powder
1 lemongrass stalk
lime juice

step 3
1/2 tsp balanchan
1/2 tsp palm sugar
2 tsp tsp oil

Italian Potato Gratin & Lamb Stew

Ingrediants :-
gratin potato
Tomato
Garlic
salt & pepper
parmesean
pakerino
generous sprinkle of olive oil
lamb

Method :-
1. heat oven 200 degrees
2. Grease pan with olive oil
3. Place potato
4. place a layer of tomato, garlic, salt & pepper, 2 cheeses.
5. place Lamb pieces. repeat step 4
6. repeat step 3-5
7. sprinkle with olive oil
8. bake for 45 to 50 mins 

Satay Beef

Ingrediants :-
750 g rump steak
2 tsp ground turmeric
2 tsp ground cumin
2 tsp ground fennel
Finely grated rind of half lemon
1 ½ tsp salt I tsp sugar 4 tsp thick coconut milk

Method :-

1. Cut beef into small cubes, about 2 cm. Combine turmeric, cumin, fennel, lemon rind, salt, sugar and coconut milk in a bowl and stir to dissolve sugar.
2. Add beef and mix well, cover and leave to marinate for at least 2hrs.
3. Thread on bamboo skewers that have been soaked in cold water for a few hours, putting about 5 pieces on the end of each skewer and
4. leaving at least half the skewer uncovered. Grill until beef is well done and crisp and brown on all sides.

cherry strudel

Ingredient
filo pastry
melted butter
breadcrumb
cheery

method
preheat oven to 200
brush 5 layers of filo with butter inbetween
on the last layer sprinkle with breadcrumb to absorb moisture
put cheery on filo
fold in sides
push in and roll
make at 200 degrees for 15 mins
lower heat to 18- and bake for 5 mins

chicken schnitzel

Ingredient :-
Chicken
flour
egg
breadcrumb

Method :-
1. Flaten chicken
2. lightly season chicken
3. coat chicken in flour, egg and breadcrumb
4. Fry

Fresh Berry Pudding

Ingredient :-
Frozen Berries
Fresh Berries
1 tin of cherries
bread

Method :-
1. put berries in a pan
2. add in cherries
3. add in frozen berries
4. strain and reserve juice
5. cling wrap pudding cup
6. soak bread in juice and line cup
7. fill with berries and cover with bread
8. chill for 5 mins

Sponge Cake

Ingrediants
3 eggs seperated
Pinch of salt
60gm sugar
1 tsp vanilla essence
20 gm butter melted
2 tbsp of milk
60gm flour double sifted (take out 1 tbsp and replace with 1 tbsp of custard powder)

Method
1. Add vanilla essence to egg yolk
2. Whisk egg whites with a pinch of salt
3. Add in sugar gradually
4. Add in egg yolk
5. fold in flour gradually
6. Add in melted butter with milk on the side
7. Pour in pan and bake for 18 mins at 180 degrees oven

Toad in the Hole

Ingredients :-
12 sausages
1 onion peeled and sliced
brown sugar
Balsamic Vinegar
stock
flour
butter

285ml milk
115g flour sieved
salt
3 eggs

Method
1. preheat oven to 240 degrees
2. fry sausages
3. fry onions. Add sugar, vinegar, stock, flour, butter
4. Add milk to egg. Whisk.
5. add in flour and salt
6. place sausage in pan
7. pour mixture over sausages
8. bake for 20 mins without opening door