chewy chocolate chip cookies

IMG_6057 IMG_6058 IMG_6050 IMG_6055

chewy chocolate chip cookies

ingredients: 125g butter,1cup brown sugar, 3/4cup caster sugar,1 egg, 1cup SR flour,3/4cup plain flour,1tsp baking powder,1 block of milk chocolate

method: pre heat oven to 160°C. melt butter over a gentle heat, then set aside  to cool slightly. In a mixing bowl combine the sugars and then add the butter, Mix well and add the lightly beaten egg, add the flour and baking powder mix until combined. Roughly chop the chocolate and add to the mix. Place tablespoonfuls onto a backing tray lined with baking paper allowing enough room for spreading. Bake for 12 minutes or until lightly coloured on the top. Allow to cool for a few minutes before transferring to a baking tray or eating. Cookies are most delicious eaten while still warm, or if saving for later they can be microwaved for 40 sec to regain their chewy texture.

IMG_6056 IMG_6052 IMG_6045 IMG_6054

lemon slice

IMG_7950 IMG_7942 IMG_7944 IMG_7949 IMG_7954 IMG_7965 IMG_7967 IMG_7968 IMG_7958

lemon Slice

ingredients: 220g butter softened,85g icing sugar,2 1/2 cups plain flour,4 lemons juiced or 90ml, rind of 2 lemons,4 eggs,350grams castor sugar,1 tsp baking powder,3/4 cup designated coconut

Method: grease and line 4cm deep slice pan, in a food processor combine butter and icing sugar then add 2 cups of the plain flour or enough so that the mixture comes together in a ball. Press into the pan and chill for 10 minutes. pre-heat oven to 175°C bake the base for 15 minutes then set aside to cool. Finely grate the rind of 2 lemons and juice all 4. Whisk the eggs and castor sugar then add the remaining flour and baking powder, rind and juice. Pour into the case and top with designated coconut. Bake for 30 minutes or until top is golden and filling is set. allow to cool in the pan before slicing. serve with cream or store in the refrigerator for school snacks.

dill hollandaise eggs

IMG_2761 IMG_2776 IMG_2770 IMG_2767 IMG_2759 IMG_2760 IMG_2755 IMG_2754

Dill Hollandaise

Ingredients

3 free range egg yolks, juice of half a lemon, 2 teaspoons water, 125grams butter melted (clarified), salt to taste, 1/4 bunch of dill

method

In a heat proof bowl place the egg yolks, water and lemon juice and lightly whisk.  place bowl over a  low simmering pot of water and continue whisking until mixture begins to thicken and has doubled in volume, then begin to slowly add the clarified  butter a little at a time while continuing to whisk until you have a smooth sauce the consistency of a gravy. add the finely chopped dill. If sauce over thickens you can add another teaspoon of water and whisk through. season to taste.