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

English Cod with cabbage

Ingredient
bacon
onion
cabbage
beer
chicken stock
salt for seasoning
cod
butter
pasley

Method :-
Boil cabbage
fry Bacon. Onion, cabbage
add beer, chicken stock, and salt for seasoning
panfry the cod
Pop in the oven for 7 min
add a knob of butter to cabbage and pasley
serve cabbage and cod

Mango Tart

Ingredient :-

Crust:
1 1/4 cup(s) all-purpose flour
1/4 cup(s) confectioners’ sugar
1/4 teaspoon(s) salt
8 tablespoon(s) cold butter (no substitutions), cut up
3 tablespoon(s) (or more, as needed) ice water
Lime Pastry Cream:
1 cup(s) whole milk
3 large egg yolks
1/3 cup(s) granulated sugar
2 tablespoon(s) cornstarch
2 tablespoon(s) butter (no substitutions)
1 teaspoon(s) grated fresh lime peel
Fruit Topping:
2 mangoes, peeled and thinly sliced
1 peeled slice kiwifruit (optional)


Method:-
1. Prepare crust: In food processor with knife blade attached, combine flour, confectioners’ sugar, and salt; pulse until blended. Add butter and pulse until mixture resembles coarse meal. Add ice water, 1 tablespoon at a time, pulsing until moist clumps form. Gather dough into ball; flatten into disk. Wrap disk in plastic wrap and refrigerate until firm enough to roll, about 1 hour. (If chilled overnight, let dough stand 30 minutes at room temperature before rolling.)

2. Preheat oven to 400 degrees F. On lightly floured surface, with floured rolling pin, roll disk into 11-inch round. Transfer dough round to 9" by 1" round tart pan with removable bottom . Press dough onto bottom and up side of pan. Trim dough level with rim of pan; discard trimmings. Refrigerate or freeze tart shell 10 to 15 minutes to firm dough slightly before baking.

3. Line tart shell with foil and fill with pie weights or dry beans. Bake 20 minutes. Remove foil and weights, and bake about 15 minutes longer or until golden. (Cover rim of tart with foil if browning too quickly.) If center of crust puffs up during baking, gently press down with back of spoon. Cool in pan on wire rack, about 30 minutes.

4. Meanwhile, prepare Lime Pastry Cream: In 2-quart saucepan, heat milk to simmering on medium. In small bowl, whisk yolks and granulated sugar until blended. Mix in cornstarch until smooth. While constantly beating with wire whisk, gradually pour about half of simmering milk into egg-yolk mixture. Pour egg-yolk mixture into remaining milk in saucepan and cook, whisking constantly to prevent lumping, until mixture boils and thickens, about 1 minute. Boil 1 minute, stirring. Remove saucepan from heat; stir in butter and lime peel.

5. Transfer pastry cream to small bowl; cover surface directly with plastic wrap to prevent skin from forming, and refrigerate until cold, at least 1 hour.

6. Spoon pastry cream into baked tart shell and spread evenly. Arrange mango slices on top; place kiwifruit slice in center. Remove tart from side of pan. Place tart, still on pan base, on serving plate. If not serving tart right away, cover and refrigerate up to 2 hours

Jam Donuts with Lavender Sugar and Clotted Cream Custard

Ingrediants

440ml milk 
100g unsalted butter, softened
75g caster sugar
4 eggs
20g fresh yeast 
4 cups (600g), plain flour
Vegetable oil, for deep frying
200g raspberry jam 
clotted cream, to serve

2 tsp lavender flowers 
100g caster sugar

Method :-

Step 1: Heat milk in a saucepan until tepid (37°C on a thermometer). Whisk in the butter, caster sugar and eggs. Place the yeast into a bowl and about ½ cup of the milk mixture. Break up the yeast with your hands to form a smooth paste. Transfer to the milk mixture, whisking to combine. Combine flour and ½ teaspoon of salt in a large bowl and make a well in the centre. Gradually pour in the milk mixture, whisking until smooth. Cover and set aside in a warm place to prove for 45 minutes - 1 hour.

Step 2: Meanwhile, for the lavender sugar, combine lavender flowers with sugar in a large bowl, rub together with your hands until flowers are bruised. Set aside for 15-20 minutes to infuse.

Step 3: Pour oil into a saucepan until one-third full. Heat over medium-high heat until 165°C. Spoon donut mixture into 4cm round balls into the hot oil. Cook for 3-4 minutes until golden and cooked through. Remove, drain on paper towel, then toss in the lavender sugar.

Step 4: Spoon jam in a small piping bag with a 5mm straight-edged nozzle. Push nozzle into the centre of each donut and pipe enough jam to fill.

Step 5: Serve donuts with clotted cream. 

stir till come to a thick watery

Meduria Cake

Ingredients 
225gm Butter
225gm Sugar
4 eggs
2 tsp vanilla essence
50gm milk
225gm Flour
2 tsp Baking Powder
50gm Cocoa Powder

Method:
1. Preheat oven to 180 degrees
2. Whisk Butter and Sugar
3. Mix in 4 eggs with vanilla essence
4. Add egg to butter mixture
5. Add in Milk
6. Sieve Flour and baking powder
7. Add to mixture
8. Divide mixture into 2
9. Add cocoa powder to 1 half
10. alternate mixture in Pan and swirl for marble effect. Bake for 30-35 mins

Breakfast Biscuits

Ingredients

2 c. all-purpose flour

1 tbsp. baking powder

1 tbsp. sugar

1/2 tsp. cream of tartar

1/4 tsp. salt

1/2 c. butter

3/4 c. whipping cream, light cream or milk

Method :

1. In a bowl stir together flour, baking powder, sugar, cream of tartar, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. 

2. Make a well in the center of dry mixture, then add cream all at once. Using a fork, stir just until moistened.3. Turn the dough out onto a lightly floured surface. Quickly knead the dough by gently folding and pressing dough for 10-12 strokes or until dough is nearly smooth. Pat or roll dough to 1/2 inch thickness.
4. Cut dough with a floured 2 1/2 inch biscuit cutter, dipping the cutter into flour between cuts. Place biscuits on an ungreased baking sheet. 
5. Bake in a 260 degree oven for 10-12 minutes or until done. Remove biscuits from baking sheet; serve hot.

Chicken Scallapinies

Ingredients :
Chicken pieces
Onion
Garlic
1/2 cup of wine
1 1/2 cup of chicken stock
1 1/2 pinch of saffron
1/2 cup of cream
parley

Method
1. Season the chicken with salt and pepper
2. pan fry lightly on each side
3. remove chicken and add the onion, garlic, wine, stock and saffron till reduced
4. add in cream and parsley
5. pour over chicken

Ginger Chilli Prawn

Ingredients
1.5 Kg medium sized fresh green prawns
I pack of wooden BBQ sticks

Marinade
1/2 Cup Olive oil
1/3 cup Lemon Juice
1 red Onion Peeled and quartered
6 Cloves of Garlic
5 cm piece of fresh Ginger
3 Thai bullet Chillis
3 Kaffir Lime leaves
Salt and Pepper to taste

Method
1. Prepare the wooden bamboo skewers the night before. You need to soak them in water overnight so that they do not burn on the BBQ.
2. Put all of the marinade ingredients into a food processor and blitz them until you have a smooth marinade. Don’t bother peeling the ginger, just roughly chop it up.
3. Peel the prawns and leave the last tail segment on them. When you twist
the heads off, you should be able to pull out the intestine easily. Don’t
butterfly them.
4. Put the prawns in the marinade for at least 3 hours if not 5 hours. Cover with cling film and put them in the fridge.
5. Thread two prawns on a wooden skewer via the tail.
6. Light that BBQ and get it ready, and cook the prawns carefully turning them over direct heat. Do not leave them as overcooked prawns are not so good.So do not let them go black either, that means the fire is too hot. Theyshould just turn slightly white which means they are cooked on the ‘edge’ of being cooked. It should take 5-10 minutes depending on your BBQ.

Note:
This works for Balmain/ Moreton Bay bugs and Yabbies too.

Classic baked cheesecake

Ingredients :
icing sugar for dusting

1 cup sweet biscuit crumbs
1 teaspoon baking powder
1/2 cup cornflour
1/2 cup cream
1/3 cup butter, melted
2 tablespoons lemon juice
2 x 250g block PHILADELPHIA* Light/Regular Cream Cheese, softened
3 x 55g eggs, lightly beaten
3/4 cup caster sugar

Method :
1. Combine biscuit crumbs and butter, press into the base of a 20cm spring form pan; chill.

2. Beat Philly* until smooth, stir in remaining ingredients (caster sugar, cream, eggs, lemon juice, baking powder and cornflour).
3. Pour mixture onto crumb crust and bake at 150C for 60 minutes. Allow to cool completely in oven and refrigerate for 2-3 hours before serving.

Apple and Cinnamon Cheesecake

Ingrediants :
apple slices, brushed with lemon juice, to serve

1 cup cream
1 cup sweet biscuit crumbs
1 teaspoon ground cinnamon
1/2 cup caster sugar
2 tablespoons fresh lemon juice
2 teaspoon gelatine, dissolved in 1/4 cup boiling water
425g can pie apple
500g block PHILADELPHIA Cream Cheese, softened
80g butter, melted

Method:
1. Combine biscuit crumbs and butter and press into the base of a 22cm springform pan, chill.

2. Beat Philly*, sugar and cinnamon using an electric mixer until smooth. Add cream and beat until well combined. Stir in juice and gelatine mixture, then stir in apple.
3.Pour mixture into prepared base and chill 3 hours or until set. Top with sliced fresh apple and serve.

Pumpkin Ravioli

Ingrediants
Pumpkin
Pamesean Cheese
salt
pepper
Nutmeg
Ammerato Biscuits
Breadcrumbs

Method
1. Bake pumpkin for 40 mins
2. Scrape out flesh
3. Mix in crushed ammerato biscuits, breadcrumb, cheese, season with salt and pepper and a touch of nutmeg
5. Fill ravioli with mixture
6. melt some butter
7. Fry some sage and put in ravioli to stirfry

Pavlova

Ingredients
4 egg whites
1 cup sugar
1 tsp lemon or white vinegar
2 tsp cornflour

Method
1. using electric beater, beat egg white till soft peaks form
2. add sugar lemon and corn flour and beat till stiff and glossy
3. line baking tray with paper
4. pile onto paper and shape into a circle, leaving center slightly hollowed
5. bake at 130 degrees for 1 1/2 hours or until crisp on the outside
6. turn off oven and leave to cool with oven door ajar
7. decorate with whip cream and fresh fruit

bbq sea bass

Ingredient
1 x 1.8kg/4lb line-caught sea bass (about four or five 350g/12oz sea bass), scales and gills removed, guts removed
1 tsp olive oil
sea salt flakes

Method
1. Light the barbecue. When the flames have died down and the coals have turned ash-white, the barbecue will be ready (this should take about 30 minutes).
2. For the sea bass, run the sea bass under cold water, then pat dry with kitchen paper. Rub the sea bass all over with the olive oil, then season, to taste, with salt.
3. Place the sea bass onto the barbecue grill and cook for 12-15 minutes on each side, or until the skin is crisp and golden-brown on both sides and cooked through. (NB: The sea bass is cooked through when the tip of a knife inserted into the thick meat behind the head meets with only the faintest resistance near the bone.)
4. To serve, add the chopped mint and basil to the salad, if using, and mix well to combine. Place one barbecued sea bass onto each of four or five plates, and spoon the roasted red pepper salad alongside.

honey herb lamb chops

Ingredient
rosemary
salt and pepper to season
olive oil

dipping sauce
1 garlic clove
1/3 cup balsamic vinegar
2 tbsp honey
salt
pepper
3/4 cup vegetable oil

Method
1. season lamb chop with salt, pepper, rosemary, and oil
2 grill lamb chops
3 mix dipping sauce ingredient in blender

Tuna Pastry

Ingredients
Tuna Fillets
garlic

stuffing :-
breadcrumbs
bacon or sausage
onion

Method
1. Sear the Tuna
2. Cut the tuna into half and seperate
3. Place pieces of garlic on 1 side and spread breadcrumbs, bacon, long onions stuffing on top
4. Top with the 2nd layer of Tuna and sandwich.
5. Wrap with pastry sheet
6. Bake in oven

Roast Vegetable - Jamie Oliver Style

Ingredient :
olive oil
sea salt and freshly ground black pepper

500g carrots, peeled
2 bulbs of fennel, peeled and quartered
400g parsnips, peeled
350g beets, larger ones cut into chunks
350g baby turnips

juice from 1 clementine, squeezed halves reserved
a couple of sprigs of fresh rosemary, leaves picked
a few sprigs of fresh thyme, leaves picked
juice of ½ a lemon
a lug of white wine vinegar
a couple of sprigs of fresh sage, leaves picked and torn
a small teaspoon of honey
a good couple of lugs of balsamic vinegar
a few sprigs of fresh oregano or marjoram (if you can get it)
a couple of good lugs of red wine vinegar
5 fresh bay leaves

Method :-
Note : If you want to prepare the vegetables the day before and just keep the roasting tray in a cold place that will be fine because the acid and oil will keep them from discolouring.

1. Chop big vegies in half.
2. Parboil all your veg together, except for the beets. Cover with cold water and season well. Bring to the boil and cook for about 6 to 7 minutes until you’ve got part-cooked, softened bendy vegetables, and then drain in a colander and leave to steam dry.
3. Put beats in cold water and cook for around 20 to 25 minutes.
4. Get yourself a small tray, and use it to mix up each set of vegetables with their own gorgeous flavours, a few good lugs of oil and a good pinch of salt and pepper.
5. Toss the carrots, clementines and rosemary together first and move them to a larger roasting tray so they’re all together.
6. Then mix your fennel with its flavours and do the same
7. When you get to the parsnips, keep the honey back for later
8. Make sure each group of veg is separate in the roasting tray. Cover the tray with tin foil and keep in the fridge or the garage until your turkey is out of the oven and resting.
9. When you are ready to cook them, preheat your oven to 190ºC/375ºF/gas 5. Roast the vegetables in the hot oven for 50 minutes to 1 hour until they are golden, crispy and beautiful looking.
10. Five minutes before they are ready to come out of the oven take the tray out, drizzle the honey over the parsnips and jiggle the tray so they are nicely coated. Pile all the veg up on a platter so they sprawl and hang all over the place.

carrot fritters

Ingredients :-
1/2 cup plain flour
1/4 tsp cumin
1/4 tsp tumeric
1/4 tsp ground coriander
1 beaten egg
125 ml soda water
grated carrot
roughly chopped green onion,
chilli
coriander

Method :-
1. sieve flour, cumin, tumeric and ground coriander
2. add in egg and soda water
3. add in carrrot, green onion, chilli and coriander
4. fry in spoonful batches

chocolate self saucing pudding

Ingredients :-
Pudding
125 g Plain Flour
1 Pinch of Salt
120 g caster sugar
3 teaspoons Baking powder
4 tablespoons cocoa powder
250 ml Milk
85 g unsalted Butter melted
2 Eggs lightly beaten
1 teaspoon vanilla extract
Double cream or crème fraiche to serve

Topping
185 g soft brown sugar
2 tablespoons cocoa powder
250 ml boiling Water

Method :-
Pudding
Preheat the oven to 180°C (350°F/Gas 4).
Sift the flour, salt, sugar, baking powder and cocoa powder into a bowl.
Add the milk, butter, egg and vanilla extract and mix with beaters until combined.
Pour into four 250 ml (1 cup) greased pudding moulds.

Topping
Stir the brown sugar and cocoa powder in a bowl to combine, then sprinkle it over the pudding batter.
Pour boiling water carefully over the puddings, then bake for 20 to 25 minutes.
Serve with thick cream.

potato gratin

Ingredients
potatoes
cream
salt and pepper for seasoning

Method :-
1. grate potato into fine slices
2. season with cream, salt and pepper
3. line muffin tray with baking paper
4. Push potato slices into muffin tray
5. pour extra cream on top till half fill
6. bake for 25-30 mins at 180 oven

Scones

Ingredients :-
280g self raising flour
70g butter
1 tbsp sugar
1/2 cup milk

Method :-
1. Preheat oven to 220 degree
2. Sieve flour into a mixing bowl
3. cut butter into small pieces and rub it in
4. stir in sugar or any extra ingredients
5. add in milk until the mixture forms a soft dough
6. lightly flour work surface. Roll out dough and place well spaced on tray
7. brush top with milk and bake till golden brown

additional note :
1. to make cheese scone: add in 1/2 cup of cheddar cheese and a pinch of cayanne pepper in step 4. Omit sugar
2. to make apple scone: add in apple puree in step 4
3. to makae herb scones: Add 2 tbs chopped fresh continental parsley, 2 tbs chopped fresh chives and 4 chopped green shallots in step 4
4. to make Spiced currant scones: Combine 75g (1/2 cup) currants and 60mls (1/4 cup) water in a small saucepan and cook over low heat for 5 minutes or until all the liquid is absorbed. Set aside to cool for 5 minutes. Add 1 1/2 tsp mixed spice to the flour mixture before rubbing in the butter. Add the currants to the flour mixtue before adding the milk. Sprinkle the scones with a little sugar before baking.