Brookvale Public School

Chocolate Macaroons

Country of Origin : England
Given by : Jack 3-6W (2003)

Ingredients

* 3 egg whites
* 200g castor sugar
* 1 1/2 tablespoons plain flour
* 1/4 cup cocoa
* 150g ground almonds

Utensils

Spoon, bowl & electric mixer.

Method

Using an electric mixer, whisk egg whites until soft peaks form.
Gradually add sugar whisking well until smooth and glossy.
Sift flour and cocoa together.
Stir in ground almonds.
Gently stir flour mixture into egg whites.
Spoon tablespoons of mixture onto baking tray lined with baking paper.
Cook at 180 degrees C for 10 -15 minutes.
Keeps for one week in an airtight container.

* Makes 24

Chinese Fruit Salad

Country of Origin : China
Given by : Daisy Wang (6T) - 2003

Ingredients

* Apples
* Bananas
* Oranges
* Pears
* Any fruit can be added.

Utensils

Plates

Method

Chop fruits into little cubes.
Put fruit cubes together.
Continue doing this three times.

Kesari Bhath

Country of Origin : India
Given by : Adheip Prapakaran (5G) - 2003

Ingredients

* 1 cup of semolina
* 1 cup of sugar
* 1/2 cup of milk
* 1 tablespoon of sultanas
* 1 tablespoon of cashew nuts
* Pinch of cardamon powder
* 1/4 cup of ghee
* Pinch of saffron

Utensils

Cooking pot, whisk, serving bowls and cutlery.

Method

Melt ghee in the cooking pot on low heat.
Put cashew nuts and sultanas in the hot ghee till sultanas become plump and the cashew nuts brown.
Remove a few for garnishing.
Add milk, sugar, saffron and cardamon powder and bring to boil.
Add semolina and whisk quickly.
Cover and cook for 5 minutes.

* Serve into individual serving bowls and garnish with sultanas and cashew nuts.

Klubnichnoye Romanovski
(Strawberries Romanov)

Country of Origin : Russia
Given By : Michelle Winston (3-6W) - 2003

Ingredients

* 3 cups small ripe strawberries
* 2 tablespoons Curacao or other orange flavoured liqueur
* 3 tablespoons freshly squeezed orange juice
* Juice of 1/2 lemon
* 1 tablespoon very finely julienned orange zest
* 1 cup CHANTILLY whipped cream
* 2 teaspoons icing sugar
* 1/3 teaspoon vanilla essence.

Utensils

Paper tower, bowl knife, whisk, spoon & individual cups or goblets.

Method

Wipe the berries with a damp paper towel, remove hulls, pat dry and place in a bowl.
Add the orange juice, orange liqueur, lemon juice and julienned zest.
Allow to macerate for about 30 mins in the fridge.
Just before serving, lightly whip the cream, then add the icing sugar and vanilla essence and continue whipping till the cream is firm.
To serve, spoon the berries and the marinade into individual bowls or goblets and pass the cream around separately.

* Tip Choose small deep red strawberries for greatest depth of flavour.

Lemon Gelato

Country of Origin : Italy
Given by : Gabriella (6T) - 2003

Ingredients

* 1/2 cup of lemon juice
* 1/2 cup of castor sugar
* 1/2 cup of sweet or dry white wine
* 1/2 cup of water
* 1 egg, beaten well

Utensils

Small pan, shallow tin (cake tin is fine), fork & strainer.

Method

Place sugar, water & wine into a small pan, stir over low heat until sugar is dissolved.
Bring to boil, reduce heat, then simmer uncovered for ten minutes.
Allow to cool.
Stir strained lemon juice into the cooled mixture, mix well.
Pour the mixture into a shallow tin, then freeze for on hour or until mixture is just firm.
Take out of freezer and mix and turn the mixture with a fork.
Fold in beaten egg, then return to freezer until firm (an hour or more).

*Serves two and is great with strawberries, raspberries and any other tropical fruit.

Faikakai Manioke Tama

Country of Origin : Tonga
Given by : Rodney Katoa (6T) - 2003

Ingredients

* Casara (Tapioca)
* Coconut cream
* Plain flour (plain)
* Foil.

Sauce

* Coconut cream and sugar.

Utensils

Grater, spoon, bowl, pot, measuring cup & baking tray.

Method

Grate 5 Casava's into a bowl
Add 2 cups plain flour and stir.
Add 1/2 cup of coconut cream
Stir until texture of dough is smooth.
Divide dough into reasonable size ball.
Wrap individually in foil and place on baking tray.
Pre-heat oven on 200 degrees
Bake for 1+1/2-2 hours approximately.

Sauce

Pour 1+1/2 cups of sugar into a pot and leave to melt.
Stir for a light colour.
Add 2 cups coconut cream and stir when texture is smooth.
Add another 2 cups of coconut cream and keep stirring.
Finally add in the last 2 cups of coconut cream and stir until sauce has thickened.
When sauce texture is right remove from heat.
Unwrap Casara and cut into small blocks and place into bowl.
Pour the sauce over it and lightly mix until both ingredients have combined.

* Enjoy.

Halwa

Country of Origin : India/Fiji
Given by : Akram Khan (2/3D) - 2003

Ingredients

* 500g semolina
* 250g butter
* 1/2 cup of sultanas
* 1 litre full/skim milk
* 1/2 cup sultanas
* 3 peeled cardomon seeds
* Flaked almonds

Utensils

Cooking pot, jug & wooden spoon.

Method

In a pot, melt butter on low heat.
Add cardomon seeds, sultanas and stir until sultanas swell up.
Gradually add semolina and keep mixing on low heat.
Once semolina is slightly brown, add milk and sugar.
Keep stirring as the mixture will thicken quickly.
As the semolina soaks up milk you really need to keep stirring.
Take off heat when halwa is quite dry (if taken off earlier, it will thicken while cooling)
Sprinkle with almonds

*Serve hot or cold*

Karioka

Country of Origin : Philippines
Given by : Rachel Dizon (3/4S) - 2003

Ingredients

* 1 packet (500g) of glutenous rice flour
* 2 tablespoons of sugar
* 1 can (400mls) of coconut milk
* 1/2 cup desiccated coconut or fresh coconut
* 1/2 cup water
* oil for frying

Utensils

Mixing bowl

Method

Mix all ingredients and shape them into small balls
Fry until brown
Coat with caramel sauce.

* Serve

Caramel Sauce

Mix 1/4 cup sugar with 1 cup water
Cook until caramel in texture before coating.

Mars Bar Slice

Country of Origin : Mars
Given by : Brooke (1K) - 2003

Ingredients

* 3 x 60g Mars Bars
* 90g Butter
* 3 cups Rice Bubbles
* Hundreds and Thousands

Utensils

Heavy based pan, rectangular tin, mixing bowl & large sharp knife.

Method

Place chopped mars bars and chopped butter in pan.
Stir over low heat until melted and smooth. (Stir continuously.)
Put rice bubbles into a large mixing bowl, pour melted mixture over rice bubbles and stir until well combined.
Spoon into baking paper lined rectangular tin.
Smooth over top and sprinkle with hundreds and thousands.
Put slice in fridge for one hour to set.
When set, remove from tin and cut into bars or squares with large sharp knife.
Store in a container or jar.

Pavlova

Country of Origin : Australia
Given by : Renae Beverley (KP) - 2003

Ingredients

* 6 egg whites
* 1+1/2 cups of castor sugar
* 1 tsp cornflour
* 1 tsp white vinegar

Utensils

Electric mixer, glass bowl, measuring cups & metal baking tray.

Method

Place egg whites into glass bowl and beat on high speed for about 10 minutes (till soft peaks form).
Gradually add the castor sugar a little at a time whilst still beating on high speed.
Once all sugar has been added and stiff peaks form, add the tsp of cornflour and vinegar.
Mix for 30 seconds.
Spoon onto metal baking tray.
Place into a 180*C. pre-heated oven for 10 minutes.
Turn oven off and allow Pavlova to cool down in oven for approximately 3 hours
*** DO NOT OPEN OVEN DOOR ***

Pavlova

Country of Origin : Australia.
Given by : Stephen Gonzalez (6T) - 2003

Ingredients

* 4 egg whites
* 1/4 cup white sugar
* 1 cup castor sugar
* 1 tbsp cornflour
* 1 tsp lemon juice

Utensils

Electric Mixer

Method

Beat egg whites until soft peaks form.
Gradually add castor sugar.
Fold in white sugar & cornflour with lemon juice (mixture should be thick and shiny)
Place greaseproof paper on round oven tray.
Spread mixture onto tray and bake at 150 degrees for 40 minutes.
When cold decorate with cream and favourite fruit - usually strawberries,
passion fruit and kiwi fruit.

Philippino Fruit Salad

Country of Origin : Philippines
Given by : Robynne (2/3D)-2003

Ingredients

* 1 can of tropical fruit cocktail
* 1 can of condensed milk
* Pinch of Vanilla ice-cream
* Shredded coconut
* Kaong
* Coconut
* Jack fruit lychees.
(Most of these ingredients can be found in Asian shops)

Utensils

Big bowl (enough to put all ingredients) & wooden spoon.

Method

Mix all ingredients together.
Let the mixture chill for 30 minutes, then it is ready to be served.

Tufahije
(Cooked stuffed apples)

Country of Origin : Bosnia
Given By : Ivan Peric (KP) -2003

Ingredients

* 3+1/3 cups of sugar
* 2 cups of water
* 6 big apples
* 2 cups of walnuts
* lemon juice
* 1/4 cup of milk
* 1 cup whipped cream.

Utensils

One pot, apple peeler, one cup & one saucepan.

Method

Peel the apples and remove seeds without breaking the apples.
Boil 3 cups of sugar in one cup of water
Cook each apple until tender
Add lemon juice while boiling.
Mix walnuts in 1/3 cup of sugar and 1/4 cup of hot milk and fill cooked apples.
Decorate with whipped cream and walnuts.
Refrigerate and Enjoy!