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Family Recipes

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Family Recipes - Page Text Content

S: Tintern Junior School Recipes 2011

FC: Tintern Junior School Recipes 2011

1: Thid book is dedicated to the suberb cooks and lovers of food at Tintern Junior School

3: CONTENTS

4: Emily's Chocolate Brownies | Ingredients 375 g soft unsalted butter 375 g best quality dark chocolate 6 large eggs 1 tablespoon vanilla extract 500 g caster sugar 225 g plain flour 1 teaspoon salt 300 g chopped walnuts Directions 1.Preheat the oven to 180C. 2.Line your approximately 33 x 23 x 5 1/2cm brownie pan with foil or baking paper. 3.Melt the butter and chocolate together in a large heavy based saucepan. 4.In a bowl beat the eggs with the sugar and vanilla. 5.Measure the flour into another bowl and add the salt. 6.When the chocolate mixture has melted, let it cool a bit before beating in the eggs and sugar mixture, and then the nuts and flour. 7.Beat to combine and then scrape out of the saucepan into the lined brownie pan. 8.Bake for about 25 minutes. 9.When it’s ready, the top should be dried to a paler brown speckle, but the middle still dark and dense and gooey. 10.Keep checking the brownies as they cook; remember that they will continue to cook as they cool

7: Minted Pea Soup | Method 1.Heat oil in a large saucepan over medium-high heat. Add onion and garlic. Cook, stirring often, for 5 minutes or until onion is soft. 2.Add stock and bring to the boil. Add mint and peas. Cover and return to the boil. Cook for 3 minutes or until peas are tender but still bright green. Remove from heat. Set aside to cool slightly. 3.Blend soup, in batches, until smooth. Return soup to saucepan over medium-low heat. Cook, stirring, for 5 minutes or until heated through. Season with salt and pepper. 4.Ladle into serving bowls. Top with sour cream, pepper and mint leaves. Serve. | Ingredients 1 tablespoon olive oil 1 brown onion, finely chopped 2 garlic cloves, finely chopped 3 cups reduced-salt chicken stock 1/3 cup mint leaves (see note) 1kg frozen green peas 1/4 cup extra-light sour cream and small mint leaves, to serve

9: Spiced Pumpkin Soup | Ingredients: 1 tablespoon red curry paste 1kg pumpkin, peeled and chopped 4 cups chicken or vegetable stock 1 cups coconut milk 1 large red chilli, seeded and finely sliced cup shredded mint cup coriander leaves | Method: Place a large saucepan over medium heat. Add the curry paste and cook for 1 minute. Add the pumpkin and stock, cover and cook 6 minutes or until the pumpkin is tender. Place the pumpkin mixture in a blender and blend until smooth. Return to the saucepan. Add the coconut milk and heat for 3 minutes or until hot. Ladle into bowls and sprinkle with chilli, mint and coriander to serve. Serves 4. | By Jen

10: Jen | Bok Choy Salad | Ingredients Bok Choy (Baby Bok Choy is nice) shredded, spring onions sliced, Chang noodles Flaked almonds Dressing 1/8 cup sugar, 1/8 cup soya sauce, 1/8 cup vinegar, cup olive oil Pour dressing over salad just before serving

13: Ingredients: 3 eggs 1 cup sugar cup oil 1 teaspoon bicarbonate soda 1 teaspoon baking powder 1 teaspoons cinnamon 1 cups plain flour 2 cups grated carrots cup drained pineapple 1 teaspoon vanilla | Moist Carrot Cake | Method Beat eggs and sugar Add oil Stir in sifted dry ingredients Fold in carrots, pineapple and vanilla Bake in oven (150 C or 300 F) for 1 hour Icing: Mix and apply to cooled cake 125g cream cheese 250g icing sugar 3 tablespoons butter or margarine 1 teaspoon vanilla

14: Ingredients: 3 tablespoons butter or marg (heaped for moister cake) 2 tablespoons cocoa 1 cup S.R. flour 1 cup sugar cup milk 2 eggs teaspoon vanilla Method Melt butter. Put all other ingredients into a large bowl (mix-master) and pour melted butter over them. Beat really hard for 3 minutes. Pour into a prepared tin and bake in a moderate oven. Time depends on size of tin. (I usually use a ring tin. Mixture is easily doubled) | Simplicity Chocolate Cake | By Jen

16: By Jen

17: Simplicity Chocolate Cake Ingredients: 3 tablespoons butter or marg (heaped for moister cake) 2 tablespoons cocoa 1 cup S.R. flour 1 cup sugar cup milk 2 eggs teaspoon vanilla Methods: Melt butter. Put all other ingredients into a large bowl (mix-master) and pour melted butter over them. Beat really hard for 3 minutes. Pour into a prepared tin and bake in a moderate oven. Time depends on size of tin. (I usually use a ring tin. Mixture is easily doubled)

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  • By: Emily M.
  • Joined: over 5 years ago
  • Published Mixbooks: 0
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About This Mixbook

  • Title: Family Recipes
  • Tags: None
  • Started: over 5 years ago
  • Updated: over 5 years ago

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