Ricotta Filling

Ingredients:

•      Ricotta

•      4 Shallots

•      Salt and pepper to taste.

•      Parmesan Cheese

Method:

1. Finely dice the shallots.
   
   
2. Mix all the ingredients together in one bowl.
   
   
3. The mixture is now ready to use in the filling.

Homemade Pasta

Ingredients:

•  2 cups all-purpose flour, plus more for dusting
•  2 whole large eggs
•  4 yolks from 4 large eggs
• 1 teaspoon kosher salt, plus more for salting water

Method:

1. Make the Dough: On a large, clean work surface, pour flour in a mound. Make a well in the center about 4 inches wide. Pour whole eggs, egg yolks, and salt into well and, using a fork, beat thoroughly. When combined, gradually incorporate flour into the eggs until a wet, sticky dough has formed. 
   
2. Using a bench knife scrape excess dough from fork and fingers. Begin to fold additional flour into the dough with the bench knife, turning the dough roughly 45 degrees each time, until dough feels firm and dry, and can form a craggy-looking ball, 2 to 5 minutes.
   
3.  Press the heel of your hand into the ball of dough, pushing forward and down. Rotate the ball 45 degrees and repeat. Continue until dough develops a smooth, elastic texture similar to a firm ball of Play-Doh. If dough feels too wet, add flour in 1 teaspoon increments. If dough feels too dry, add water slowly using a spray bottle.
   
4.   Wrap ball of dough tightly in plastic wrap and rest on countertop for 30 minutes.

White Christmas Trees

Ingredients:

• 3 cups (105g) rice bubbles
• 1 cup (80g) desiccated coconut
• 1/4 cup (40g) gluten-free icing sugar
• 150g white chocolate
• 50g Copha, melted
• 100g white chocolate, melted, extra
• 100’s & 1000's, to decorate
• Red and green Mini M&M's, to decorate
• 1/2 cup icing sugar mixture, sifted
• 250g white chocolate melts
• 40 assorted coloured mini jelly beans

Method:

1.    Cut 4 x 30cm squares of baking paper. Halve diagonally to make 8 triangles. Shape into cones, staple to secure.

2.     Combine rice bubbles, coconut and icing sugar in a large bowl. Place the chocolate and Copha in a heatproof bowl over a saucepan of simmering water. Stir with a metal spoon for 3 mins or until chocolate melts and mixture is smooth. Add to rice bubble mixture and stir to combine. Spoon evenly among prepared cones and use the back of a spoon to press lightly. Place on a baking tray in the fridge for 1 hour or until firm.

3.     Remove paper cones from chocolate crackles. Stand on a baking tray. Drizzle cones with extra melted chocolate. Sprinkle with 100’s & 1000’s. Dip Mini M&M’s in extra chocolate and arrange on cone. Set aside to set.

Chicken Soup

Ingredients:

• 1 roast chicken
• 1 tablespoon olive oil
• 1 leek, trimmed, halved, washed, chopped
• 1 large carrot, peeled, chopped
• 2 celery stalks, chopped
• 1 litre chicken stock
• 3 cups cold water
• 1/2 cup pearl barley, rinsed
• 1 tablespoon chopped fresh flat-leaf parsley leaves

Method:

1. Remove and discard skin and bones from chicken. Shred meat.
   
2. Heat oil in saucepan over medium-high heat. Add leek, carrot and celery. Cook, stirring, for 5 minutes or until leek is tender. Add stock and 3 cups cold water. Bring to the boil. Add barley. Reduce heat to low. Simmer, partially covered, skimming surface, for 25 to 30 minutes or until vegetables and barley are tender.
   
3.  Add chicken. Cook for 10 minutes or  until chicken is heated through. Stir in parsley. Season with salt and pepper. Serve.

Mini Christmas Puddings

At our Term 4 Cooking Classes, we are making a holiday recipe each week for the kids to take home.  This was today's recipe.

Ingredients:

• 200g dark chocolate, chopped
• 700g apple and cranberry cake
• 1/3 cup orange juice
• 1/2 cup icing sugar mixture, sifted
• 250g white chocolate melts
• 40 assorted coloured mini jelly beans

Method:

1. Place dark chocolate in a heatproof bowl over a saucepan of simmering water. Stir until melted and smooth.
2. Crumble cake into a large bowl. Add dark chocolate, orange juice and sugar. Stir to combine. Cover. Refrigerate for 20 minutes or until firm enough to handle.
3. Roll level tablespoons of cake mixture into balls. Place on baking trays lined with baking paper, flattening bases slightly so they sit on trays. Refrigerate until firm.
4. Melt white chocolate following method in step 1. Cool for 10 minutes. Drizzle over puddings to form 'custard' (see tip). Decorate with jelly beans

Tip - When topping puddings with 'custard', work in batches of 10 at a time so the 'custard' doesn't set before adding jelly beans. 

Spanish Paella

This is what I call a "Saturday Night Dish".  Saturday Night is the beginning of my weekend, and I have the patience to put together a nice meal.  My younger kids will help me prep the ingredients, and we hang in the kitchen and chat about their day.

Don't worry about the crust on the bottom of the dish.  The pan can be easily soaked in water to remove once it's softened.

We make this at our cooking classes, but don't include the prawns.  Although it's one of the dishes hero's, prawns could be replaced with calamari, or simply left out due to allergies etc.

Kids will love to put this recipe together - it's full of flavour without being overly spicy. 

Ingredients:

•Pinch saffron threads

• 1 tablespoon olive oil

• 1 (125g) chorizo, thinly sliced

• 2 (260g) chicken thigh fillets, cut into 3cm pieces

• 1 medium red onion, halved, thinly sliced

• 3 garlic cloves, crushed

• 1 small red chilli, finely chopped

• 2 teaspoons sweet paprika

• 1 medium red capsicum, thinly sliced

• 1 cup Arborio Risotto Rice

• 400g can chopped tomatoes

• 2 cups chicken stock

• 12 med green prawns, peeled, tails intact, deveined

• 1/2 cup frozen peas

• Chopped fresh flat-leaf parsley leaves and lemon wedges, to serve

Method:

1. Combine saffron and 1 tablespoon warm water in a jug. Stand for 5 minutes.
2. Meanwhile, heat oil in a large frying pan, over medium-high heat. Cook chorizo, stirring, for 3 minutes or until browned. Transfer to a plate. Cover to keep warm. Add chicken to pan. Cook for 3 minutes each side or until browned and cooked through. Transfer to a plate. Cover to keep warm.
3. Add onion, garlic, chilli and paprika to pan. Cook, stirring, for 2 minutes or until onion has just softened. Add capsicum. Cook, stirring, for 3 minutes or until softened. Add rice. Cook, stirring, for 1 minute or until rice is coated. Add saffron mixture, tomato and stock. Bring to the boil. Reduce heat to medium-low. Cover. Cook, stirring occasionally, for 15 minutes or until rice is almost tender.
4. Return chicken and chorizo to pan. Stir in prawns and peas. Cover. Cook for 3 minutes or until prawns and peas are cooked through. Serve topped with parsley and lemon wedges.

Molten Lava Puddings

Ingredients:

• Melted butter, to grease
• Melted butter, to grease
• 200g dark chocolate, coarsely chopped
• 200g butter, chopped
• 4 eggs
• 1 egg yolk
• 70g (1/3 cup) caster sugar
• 2 tablespoons plain flour
• 2 tablespoons cocoa powder
• 16 Lindt Lindor Dark or Milk Chocolate Balls
• Cocoa powder, extra, to dust
• Philadelphia Cooking Cream for Desserts, to serve

Method: 

1.  Preheat oven to 180°C. Brush eight 185ml (3/4-cup) capacity ovenproof dishes or pudding moulds with melted butter. Line the bases with non-stick baking paper.
2. Place the chocolate and butter in a saucepan over low heat. Cook, stirring, for 5 minutes or until the chocolate melts and the mixture is smooth.
3.  Use an electric beater to beat eggs, egg yolk and sugar in a bowl until thick and pale. Transfer egg mixture to a large bowl. Gradually fold in the chocolate mixture. Sift over flour and cocoa powder. Fold until just smooth.
4. Spoon two-thirds of the chocolate mixture into prepared dishes. Place on a baking tray. Divide Lindt balls among the centres. Spoon remaining chocolate mixture over the top and smooth the surfaces. Bake for 15-20 minutes or until just set. Set aside for 10 minutes to cool slightly. Turn the puddings onto serving plates. Dust with extra cocoa powder. Serve with cream.

Thai Beef Salad

In this sweltering heat that Australia is experiencing at the moment, we all want to put together dinners as simply as possible.  Thai Beef Salad can be assembled quickly by the kids.  If you really want to simplify things, you can purchase some Sliced Beef from the supermarket.  

Ingredients:

•  2 teaspoons oil
• 400g piece rump steak, trimmed
• 1 bunch fresh mint leaves, picked 
• 1 bunch fresh mint leaves, picked 
• 1 bunch fresh coriander leaves, picked
• 1 cup bean sprouts
• 1 punnet cherry tomatoes, halved
• 1 lebnanese cucumber, halved, sliced
• 1 lebanese cucumber, halved, sliced
• 1 red onion, thinly sliced
   Dressing
• 1/3 cup sweet chilli sauce
•  Finely grated zest and juice of 1 lime
• 2 teaspoons fish sauce
• Garlic 1 clove, crushed 

Method:

1.         Heat oil in a large frying pan on high. 

2.         Cook beef for 3-4 mins each side until cooked to taste. Set aside and cover to keep warm.

3.         To make the dressing, whisk together all ingredients in a jug. Set aside.

4.         Meanwhile, in a large bowl, combine lettuce, herbs, sprouts, tomatoes, cucumber and onion.

5.         Slice beef thinly. Toss through salad with dressing just before serving.

Christmas Balls

Ingredients:

• 250g packet of plain sweet biscuits
• 180g block of dark chocolate, chopped
• 395g can sweetened condensed milk
• 1 1/2cup desiccated coconut
• 100g packet red glace cherries, chopped

M 

         Method:

1.         Line a large tray with baking paper. Process biscuits until mixture resembles fine  breadcrumbs. Transfer to a bowl.  
2.         Place chocolate in a microwave-safe bowl. Microwave on medium-high (75%) for 1 to 2 minutes, stirring with a metal spoon every 30 seconds, or until smooth.
3.         Add chocolate, condensed milk, 1/2 cup coconut and cherries to biscuit. Mix to combine. Place remaining coconut in a bowl. Using damp hands, roll 1 level tablespoon mixture into a ball. Toss in coconut to coat. Place on prepared tray. Repeat with remaining mixture and coconut. Serve.

Chicken Rondelle

Ingredients:

• 4 chicken breast, butterflied
• 250g ricotta cheese
• 100g baby spinach leaves
• 300g semi-dried tomatoes
• §8 sliced prosciutto, thinly sliced

Method:

1. Preheat oven to 180C.
2. Place a length of cling wrap on each side of the chicken breasts and gently pound with a mallet or rolling pin until about 1cm thick. Remove top layer of cling wrap. 
3. Top each chicken breast with 2 tablespoons of ricotta cheese, a layer of spinach and a few semi-dried tomatoes. Roll up each chicken breast keeping the filling inside. Wrap each chicken breast in a single layer of prosciutto.
4. Place the chicken breasts on a greased baking tray and put in the oven for about 45 minutes.
5. Once the chicken is cooked, gently slice each breast into 5cm thick slices, careful as not to burn yourself and fan the pieces to display the filling. 

§

Spaghetti Bolognaise Recipe

  

Ingredients: 

2 teaspoons olive oil 

1 brown onion, finely chopped

1 carrot, peeled, finely chopped

1 celery stick, finely chopped

4 pancetta slices, finely chopped 

2 garlic cloves, crushed  

500g lean beef mince 

2 x 400g can diced tomatoes 

2 tablespoons tomato paste 

2 tablespoons finely chopped fresh oregano 

375g spaghetti

finely grated parmesan, to serve

Method:

1. Heat the oil in a large saucepan over medium-high heat. Add the onion, carrot, celery, pancetta and garlic. Cook, stirring, for 5 mins or until onion softens. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 5 mins or until the mince changes colour and is cooked through. 
2. Add the tomato and tomato paste. Reduce heat to low and cook, stirring occasionally, for 30 mins or until sauce thickens slightly. Add the oregano.
3. Meanwhile, cook the spaghetti in a large saucepan of boiling water following packet directions or until al dente. Drain.
4. Divide the spaghetti among serving bowls. Top with the bolognaise sauce and extra oregano. Sprinkle with the parmesan to serve. 

                                                 

                                                     www.kidslovetocookinsydney.com

Cooking an omelette is a basic skill that we like to teach to children early on in our courses.  Omelettes are a quick, healthy and nutritious meal or snack, that can be as simple as a sprinkle of cheese, or weighted with baby spinach, kale, mushrooms, bacon and vegetables.

It is an ideal after school food, which can be made within a few minutes, and can stave off the hunger of a growing teenage boy (at least until dinner time).

Omelette

Serves 2

Ingredients

4 eggs

20g butter

40g baby spinach or sprinkle of tasty cheese

Bread, toasted, buttered, to serve

 Method

1. Whisk eggs and 1/3 cup cold water together in a bowl until combined. Season with salt and pepper.

2. Heat a small frying pan over medium-high heat until just warm. Add half the butter. Tilt pan back and forth until butter sizzles and spreads.

3. Whisk eggs again. Pour half the mixture into pan. Tilt pan to cover base in mixture. Using a wooden spoon, drag set egg from outer edge into centre. Tilt pan so uncooked egg comes in contact with base.

4. Cook for 1 minute or until top is almost set. Sprinkle with half the spinach. Fold over to enclose spinach. Transfer to a plate. Repeat with remaining butter, egg mixture and spinach. Serve with toast.

Jamie Olivers Knife Skills

Today we watched Jamie Oliver's You tube video.  

Here is the link, so you can watch it at home and practise.  Remember to look where he puts his thumb.

https://www.youtube.com/watch?v=yJ44SxiemMs

Chicken and Vegetables with Hokkien Noodles

Serves 4

·                       500g fresh hokkien noodles

·                2 teaspoons vegetable oil

·                300g chicken breast fillet, cut into strips

·                2 garlic clove, crushed

·                1 cup mixed vegetables

·                1 tablespoon sweet chilli sauce  or teriyaki sauce

·                1 tablespoon soy sauce

Method

1.     Place noodles in a heatproof bowl. Cover with boiling water. Stand for 1 to 2 minutes or until tender. Using a fork, separate noodles. Drain.

2.     Heat oil in a wok over high heat. Add chicken fillet. Stir-fry for 5-6 minutes or until browned. Transfer to a bowl. Add garlic and vegetables to wok. Stir-fry for 3 to 4 minutes or until just tender.

3.     Add chicken mixture, noodles, sweet chilli sauce and soy sauce. Stir-fry for 1 to 2 minutes or until heated through. Serve.

Equipment:

Frypan or Wok

Cutting Board

Knife

Tongs or large spoon for tossing.

CHECK OUT RECIPES FROM OUR HOLIDAY WORKSHOPS

Main Dishes

MINESTRONE SOUP

Serves: 4

Ingredients

• 3 Tbsp Olive Oil
• 1 medium onion, finely chopped
• 1 medium leek, trimmed, washed and finely chopped
• 2 stalks celery, trimmed and finely chopped
• 2 medium to large carrots, chopped
• 5 ounce can chopped tomatoes
• 2 cloves garlic, finely chopped
• 1 quart vegetable stock
• 5 ounces (about 2 cups) green cabbage, grated or finely chopped
• 1 Tbsp fresh parsley, chopped
• 2 tsp fresh oregano, chopped
• 1 Tbsp tomato paste
• 1/4 cup frozen peas or peeled fava beans
• 1/2 cup dried pasta, small shapes
• sea salt and black pepper

Method:

• Cut up garlic, leek, onion, celery, and carrots into small pieces.
• Heat the olive oil in a large saucepan, then add the chopped onion, leek celery and carrots, stirring well, and cook for a couple of minutes
• Stir in the chopped tomatoes, and the garlic.  Cover and simmer for 15 minutes. Pour in the vegetable stock, then add the cabbage, herbs and mix in the tomato paste.  Bring to a boil, reduce the heat, and let it simmer for 15 minutes.
• Add the frozen peas, or fava beans and pasta and continue to simmer gently for a further 15 minutes.  Add more stock if it’s too thick. Taste, and season with sea salt (only if it needs it, as the stock may be salty enough) and ground black pepper.

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SPRING ROLLS

Ingredients:

• Vegetable oil, for cooking
• 500g lean beef mince
• 4 green onions, finely sliced
• 2 carrots, peeled, grated
• 2 cups cabbage, finely shredded
• 1/2 cup hoisin or soy sauce
• 12 frozen spring roll wrappers, thawed

Method:

• Place mince into frypan and cook for about 5-6 minutes until cooked through. Transfer to a bowl.
• Add onions, carrots and cabbage to frypan. Stir-fry for 2 minutes or until soft. Add to chicken with 1/4 cup hoisin/soy sauce. Stir until well combined. Allow to cool completely.
• Step 3
Lay 1 spring roll wrapper on a flat surface. Place 1/3 cup of mince mixture along 1 edge of wrapper. Fold in sides, then roll up tightly to enclose filling. Brush edges with a little water. Press to seal. Repeat with remaining wrappers and chicken mixture.
• Preheat oven to 160C Clean wok. Pour enough oil into wok to half-fill it. Heat over medium heat until hot. Cook spring rolls, 3 at a time, for 3 to 4 minutes or until light golden. Remove with a slotted spoon to a wire rack. Keep warm in oven while cooking remaining spring rolls. Serve with remaining hoisin for dipping.

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SLOPPY JOES

Serves: 4

Ingredients:

• 1 pound (2KG) ground turkey or lean ground beef
• 2 TBSPs brown sugar
• ½ TSP chili powder
• 1 medium onion, chopped
• 1 red capsicum, diced
• 1 TBSP red wine vinegar
• 1 TBSP Worcestershire sauce
• 2 cups crushed tomatoes
• 2 TBSPs tomato paste
• rolls for serving

Instructions:

• Cut up onion and capsicum into small pieces
• Spray a pot with cooking spray and place over medium heat. Mix together the brown sugar baking blend and the grill seasoning and set aside.
• Brown the ground turkey and add the brown sugar/grill seasoning. Once the meat is cooked, add the onion, red peppers, vinegar, and Worcestershire sauce, cooking and stirring often until the vegetables are soft.
• Add in the crushed tomatoes and tomato paste and stir until well combined. Reduce the heat to low, and continue cooking about five more minutes.
• Serve over whole wheat pasta or on low calorie buns.

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BRUSCHETTA

Serves: 4

Ingredients:

• 6 to 8 medium ripe tomatoes
• Salt and freshly ground black pepper, to taste
• 4 tablespoons olive oil
• 12 basil leaves, thinly sliced
• 12 1/2-inch thick slices Italian or French bread
• 4 cloves garlic, peeled and left whole

Method:

• Halve tomatoes then remove and discard the majority of the seeds.
• Chop tomatoes into 1/4-inch chunks then add to a medium bowl with a generous pinch of salt, small pinch of black pepper, 1 tablespoon of the olive oil and the basil.
• Stir and let sit 10 minutes.
• Stir tomatoes one more time, taste then adjust with more salt or pepper as needed. Then, spoon a generous amount onto each bread slice. Drizzle a little of the juice remaining at the bottom of the bowl over tomatoes and enjoy.

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HAMBURGERS

Serves: 6

Ingredients:

• 1 pound (2KG) of ground chuck
• 1 large egg
• 1 cup of Italian flavored bread crumbs
• 2 Tablespoons Ketchup
• 1 Tablespoon Mustard
• 1 Cup shredded cheddar
• 2 Tablespoons Worcestershire sauce
• ½ small onion minced
• 1 garlic clove, minced

Method:

• Mix together all ingredients
• Separate into 6 even portions
• Roll each portion into a ball. Then, flatten each ball into a patty. I use the bottom of a glass.
• Grill or cook in frying pan until desired temperature/doneness
• Serve on buns with condiments of choice!

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CHICKEN CANNELLONI

Serves: 4

Ingredients:

• 1 tablespoon olive oil
• 1 onion finely chopped
• 2 garlic clove crushed
• 500 g chicken mince
• 2/3 cup parmesan grated
• 2 tablespoon basil chopped
• 1/2 cup sour cream
• 200 g cannelloni pasta
• 1 jar tomato pasta sauce

Method :

• Preheat oven 180C and lightly grease ovenproof dish.
• Heat oil in frying pan and saute garlic and onion.
• Add chicken, brown well for 4-5 minutes. Cool slightly.
• Blend half Parmesan, basil and sour cream into chicken mixture and season to taste.
• Fill cannelloni tubes with chicken mixture using a teaspoon.
• Pour a third of the pasta sauce over bottom of ovenproof dish and top with filled cannelloni tubes.
• Pour remaining sauce over the top of the cannelloni tubes, then sprinkle with remaining Parmesan.
• 
Cover with foil and bake for 30 minutes, uncover and bake further 15-20 minutes until tender.

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PAD THAI

Serves 4

Ingredients:

• 250 g rice noodles
• 4 tbs vegetable oil
• 450 g chicken thigh, cut into strips
• 2 garlic clove, peeled, finely chopped
• 2 tbs ginger, finely chopped
• 2 spring onion, finely chopped
• 2 eggs, lightly beaten
• 2 tbs brown sugar
• 3 tbs lemon juice
• 1/2 cup bean sprouts
• 1/2 cup coriander leaves, roughly chopped

Method:

• Soak the noodles in boiling water for 5 mins before draining and setting aside.
• Heat the wok over high and add the oil. Toss in the chicken, garlic and ginger and stir-fry for a few minutes, or until the chicken is cooked through.
• Remove chicken from the wok, add a splash more oil then tip in the egg, swirling it around and cooking for a minute or so.
• Toss in the drained noodles, sugar, lemon juice, bean sprouts and chicken. Toss and cook for 3 mins.
• Transfer pad Thai to a platter, sprinkle with the spring onions, and coriander and serve.

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VEGETARIAN SPRING ROLLS + DIPPING SAUCE

Makes 10 Spring Rolls

Ingredients:

• Rice Paper Wraps
• Basil, Cilantro, or Mint, optional (2 leaves per roll)
• 1 Cucumber, cut into long strips
• 1 red Bell Pepper, cut into long strips
• 1 cup shredded Carrots
• ½ head Napa Cabbage, sliced thin into shreds

Method:

• Prepare a container with hot water for the rice paper
• Add a wrap for about 30 seconds, or until pliable
• Lay the wrap on a clean wood surface
• Add a little of each veggie to the middle
• Fold the sides in first. Roll up from the side nearest you to the other end, the rice paper will stick to.

Dipping Sauce

Ingredients

• 1/3 cup soy sauce
• 1/3 cup rice wine vinegar
• 1 teaspoon sweet chili sauce
• 2-3 cloves minced garlic
• 2-3 chopped scallions

* simply combine ingredients in a small bowl*

SWEETs & SNACKS

CHOCOLATE TIRAMISU

Ingredients:

• 1 ½ cups hot water
• 2 tablespoons unsweetened cocoa powder, plus more for garnish
• 1 1/2 cups heavy cream
• 4 ounces semisweet chocolate, chopped
• 1 bar (8 ounces) cream cheese, room temperature
• 3/4 cup sugar
• 24 ladyfinger cookies

Method:

• In a medium bowl, mix cocoa powder with 1 1/2 cups very hot water until dissolved; set cocoa mixture aside.
• In a small microwave-safe bowl, place 1/4 cup cream and chocolate; microwave in 1-minute increments, and stir until melted. Cool to room temperature.
• Transfer cooled chocolate mixture to a mixing bowl; add cream cheese and sugar. Using an electric mixer, beat until blended. Add remaining cream; beat chocolate filling until fluffy, about 2 minutes.
• Spread 1 cup chocolate filling in the bottom of a 2-quart serving dish. One at a time, dip 6 ladyfingers in cocoa mixture, then arrange in a single layer in dish; spread with 1 cup chocolate filling. Repeat with three more layers, ending with filling.
• Cover tiramisu, and refrigerate at least 2 hours (or up to 2 days). Dust with cocoa powder before serving.

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HOMEMADE DOUGHNUTS

Ingredients:

• 2 ½ cups plain flour
• 1 teaspoon baking powder
• 80g butter
• 1/3 cup sugar
• 1 egg
• 1 cup (250ml) milk
• oil for deep frying

Method:

• Mix flour and baking powder into a bowl and rub in butter.
• Mix in the sugar to bowl
• In a separate bowl, beat egg and milk together, make a well in flour mix and pour in. Mix together to form a soft dough.
• Roll out dough on a well floured surface to about 1cm thickness and cut to shape of choice. Personally I use 2 different sized biscuit cutters.
• Using a slotted spoon, place dough gently into hot deep frying oil for 30 seconds, turn over and cook for a further 30 seconds until golden brown.
• Drain on kitchen paper. Roll in sugar or decorate and serve

Donut Glaze:

• Mix 2 tbs milk with ½ tsp vanilla extract and 1 cup of icing sugar, over low heat. Bring to a low boil. Remove from heat, brush on doughnuts on wire rack with baking paper underneath to catch the drips, turn over and repeat when done all tops. Covers about 15 doughnuts.

Cinnamon Donuts:

• Prepare the sugar by combining 3/4 cup white sugar and 2 tbs cinnamon powder. Spread out on baking tray and dip donuts in cinnamon/sugar combination while donuts are still hot.

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CHURROS

Ingredients

• 1 cup water
• 1/2 cup butter, cut into pieces
• 1/4 teaspoon salt
• 1 cup flour
• 3 eggs
• oil for frying (canola oil)
• 1/2 cup sugar
• 1 teaspoon cinnamon (more or less to taste)

Method:

• Mix together the sugar and cinnamon in a shallow dish and set aside.
• To make the churros, add the water, butter, and salt to a medium saucepan and heat over medium high heat, stirring occasionally, until the butter is melted. Remove from heat.
• Add the flour all at once and stir to form a dough. Add the eggs one at a time, stirring well after each addition, until the dough is smooth and satiny. Scoop the mixture into a piping bag fitted with a large open star tip.
• Heat the oil in a pot over medium heat until very hot. While you’re waiting for the oil to heat, prepare an area to drain the churros. I usually use a cooling rack lined with paper towels.
• Carefully pipe six inch lengths of dough into the oil, being careful not to crowd the pot. Let cook 2-3 minutes on each side, or until golden brown. Remove and let drain for 1-2 minutes, then roll in the cinnamon sugar mixture.

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KEY LIME PIE

Ingredients:

• 1 can sweetened condensed milk
• 1 8 oz package of cream cheese, softened
• ½ cup of key lime juice or regular lime juice
• 1 teaspoon vanilla
• 1 package pre-made graham cracker crust pie shell

Method:

• Place softened cream cheese and sweetened condensed milk in a mixing bow.
• Mix well until cream cheese and sweetened condensed milk is smooth and creamy.
• Add the vanilla and whip together.
• Lastly, add the key lime juice. Mixed until very well combined and there are no clumps.
• Pour the key lime pie mixture into the ready made pie shell.
• Place in refrigerator for at least 3-4 hours or 30- 45 minutes in the freezer.