24 March 2011

Sweet pastry

8 eggs

80g sugar

40g butter

900g flour

2 lemons, zest

5ml salt

Bain marie inserts

2 mixing bowls

Zester

Robo coop

Cling wrap

Sauté pan

Green cutting boards

Electric scale

Sieve

Heavy duty mixer

Mise on place all equipment and stock

Sieve flour into a mixing bowl

Take lemon and rind off with a zester

Whisk eggs in a large mixing bowl

Add flour, sugar, lemon zest and salt to eggs

Mix until a soft dough

Spread flout onto a clean work surface and knead dough

Wrap with cling wrap and allow to stand in the fridge

7 April 2011

Lasagne

Lasagne sheets

Mince

Béchamel sauce

Tomato mixture

Oil

Mixing bowls

2 pots

Spider

Fork

Baking tray

Mice on place equipment and stock

Heat up the oil and put mince into pot on the stove and bring to boil

Make your béchamel sauce if you don’t have left, and let it cool down

Spray your backing tray with spray and cook while you have another pot of water on the stove

Once the water is boiling, put in 7 lasagne sheets into the water at a time till all the lasagna is cooked

When cooked, put into cold water

Put white sauce on the bottom of the tray just to cover

Put a layer of mince on

Put on a layer of lasagne

Then put béchamel sauce on again

Repeat twice, the top layer you put on lasagne and béchamel sauce mixed with tomato mix.

Put cheese over and into the oven

24 March 2011

Pastry cream

2L milk

500g sugar

6 eggs

125g corn flour

15ml vanilla essence

1 measuring jug

1 large mixing bowl

1 balloon whisk

1 table spoon

1 electrical scale

1 stock pot

Mice on place all equipment and stock

Add milk and vanilla essence to stock pot and bring to the boil

Mix eggs and sugar in a large mixing bowl and whisk until the sugar is dissolved

Add the hot milk mixture to the cold egg mixture and mix

Add corn flour to the milk and egg mixture to thicken

Remove from stove

Fill sweet pastry cups with the cream mixture

22 March 2011

Couscous and Sauted vegetables

500g couscous

2 carrots

1 leek

1 onion

1 lemon

1 green pepper

1L water

25g butter

20ml oil

2 mixing bowls

1 chef’s knife

1 green cutting board

1 sauce pan

1 stock pot

1 wooden spoon

1 sieve

1 measuring jug

1 paring knife

1 zester

1 dinner plate

Mice on place the equipment and utensils clean and peel all vegetables and set off cuts aside

Put vegetable off cuts into stockpot (not green pepper), add the water and allow to boil.

Demi the stock and strain into another pot

Brunoise the onions, green peppers, carrots and leeks. Put into mixing bowl, set aside

Reboil stock, add the couscous, and stir continuously for 2min – 3min until fluffy

Remove from the pot and fold couscous into mixed sauted vegetables

Zest the lemons, add the juice and zest into the couscous and mixed vegetables

Serve on a dinner plate, spice and season to taste

24 March 2011

Lemon curd

190g butter

170g sugar

190g lemon juice

8 egg yolks

1 chef’s knife

1 mixing bowl

1 sauce pot

1 heavy duty mixer

1 sieve

Mice on place all equipment, stock and the work station

Brunoise the lemon skins

Mix butter, sugar, lemon juice and brunoised lemon skins

Put it into a pot and bring to boil

Loosen egg yolks

Remove from the heat and add hot mixture to the cold eggs and slowly

Mix for 2 minutes

Place pot back on stove, whisk with balloon whisk

Sif mixture through double mesh sieve