BLUEBERRY PANCAKES

Ingredients:

• 2 cups all purpose flour • 2 tsp. baking powder • 1 tsp. baking soda • 3 Tbs. Sugar • 1 tsp. salt • 2 eggs lightly whisked – room temperature • 2 cups buttermilk – room temperature • ¼ cup unsalted butter – melted and cooled • 1 1/2 tsp. pure vanilla extract • 3 cups fresh or frozen blueberries (thawed and drained)

Directions:

o Preheat oven to 225 degree F (If you are making a half batch, you won’t need to do this)o Preheat a non-stick skillet over medium heat or an electric griddle to 350 degrees F. In a

large bowl, add the flour, baking powder, baking soda, sugar and salt. Whisk thoroughly to make sure that all ingredients are distributed evenly. Set aside.

o In another bowl or large measuring cup, using a whisk combine the buttermilk, eggs, melted butter and vanilla extract.

o Dump the wet ingredients into the dry ingredients all at once. Using a spatula or spoon, fold the mixture until it is just combined and is still a bit lumpy. Grease your skillet or griddle lightly with some non-stick spray, vegetable oil or melted butter. Using a ¼ cup ice cream scoop, measuring cup or a ladle, place batter onto preheated skillet or griddle. Leave a couple of inches between each pancake. Place some blueberries evenly onto the wet batter of each pancake. Use as many or as few as you’d like. Cook the pancakes for about 3 minutes or until you see a few bubbles burst on the top of the pancakes and the edges begin to get dry. See video. Use a spatula to lift the pancake to

check underneath to see if it’s golden brown. Gently flip the pancakes and cook on the other side for about another 2 minutes.

o If you are making a large batch, place the cooked pancakes on a baking sheet, cover with foil and place in the preheated oven to keep warm, as you continue to cook the rest of the pancakes. Delicious topped with maple syrup and/or Whipped Cream.

SPANISH CHICKEN PIEMethod

1. Heat oven to 200C/fan 180C/gas 6. Boil the potatoes for 15-20 mins until tender. Drain, return to the pan, then mash with some seasoning and 2 tsp of the paprika.

2. Meanwhile, heat the oil in a large pan, then fry the onions and garlic for a few mins until softened. Stir in the remaining paprika for 1 min, add the tomatoes , then, bring to a simmer. Tip into a large ovenproof dish, then stir in the chicken, peppers, olives and some seasoning.

3. Spoon over the mash, then bake for 15 mins until the mash is golden on top and the sauce is bubbling.

BLUEBERRY TARTIngredients

Sweet Pastry Crust:

1¼ cups all purpose flour ⅓ cup sugar ¼ teaspoon salt 8 tablespoons butter, diced 2-3 tablespoons cold water

Filling:

3 cups fresh blueberries, divided ¼ cup water 2 tablespoons cornstarch 2 tablespoons cold water ⅓ cup sugar 2 teaspoons lemon zest 2 tablespoons lemon juice

Instructions

1. Preheat oven to 375º F2. For the pastry, whisk together flour, sugar, and salt. Cut in butter cubes with your

fingertips or a pastry cutter until coarse. Add water a tablespoon at a time until a dough forms. Press the dough into a 9″ tart shell (preferably with a removable bottom) evenly across the bottom and ¾” -1″ up the sides. Bake for 15 minutes until light golden brown. Allow to cool while you make the filling.

3. In a pot, combine ¼ cup water and 2 cups blueberries over medium-high heat. Cook about 5 minutes, until berries are soft and the mixture is bright purple.

4. In a small bowl, dissolve cornstarch with 2 tablespoons water and stir into blueberries along with sugar, lemon zest, and juice. Combine well.

5. Simmer 5-10 minutes until mixture thickens.6. Remove from heat and stir in remaining cup of fresh blueberries.7. Pour into cooled crust and refrigerate 4 hours or until set and cool.8. To serve, lift tart out of shell by pushing the removable bottom up. Serve tart from tart

pan bottom. If you aren’t using a removable bottomed pan, just serve the tart from the pan.

BREAKFAST MEATLOAF

0,5 Kg ayam/sapi cincang 1 teaspoon salt 1 teaspoon dried sage (pake seledri juga bisa) 1 teaspoon dry mustard 1 teaspoon black pepper 1 tablespoon maple syrup (plus another for the glaze, below) ½ teaspoon paprika 1 raw egg ½ cup diced onion ½ cup diced bell pepper and/or jalapeño 1 carrot, grated 2 tablespoons minced parsley 2 boiled eggs, peeled

Few leaves spinach Glaze (optional): 1 tablespoon maple syrup 1 teaspoon Sriracha sauce Kalo gak ada pake saos teriyaki/bbq

Tools

Baking sheet Oven Wadah buat nyampur daging+isinya

Instructions

1. Set oven to 350ºF.2. Combine chicken/beef with seasonings, salt through paprika. Mix well with your hands.3. Add raw egg, onion, peppers, carrot, and parsley and combine well.4. Spread half the pork mixture out on a baking sheet, forming an oval about 6″ long x 4″

wide x 1″ thick.5. Wrap a couple of spinach leaves around each boiled egg.6. Cover each egg/spinach with half the remaining pork mixture.7. Lay the pork covered eggs down on your pork oval, lengthwise. Shape the now-weirdly-

rounded loaf into a regular meatloaf shape.8. Bake 30 minutes

PROFITEROLES

Ingredients:

50 g unsalted butter90 g gula halus75 g strong white flour, sifted with pinch of salt2 large eggs300 ml double cream, whipped up1 tsp vanilla extract200 g dark chocolate

Step 1: Make The Choux Pastry

Preheat the oven to 220° c. Add 150ml of water, butter and 1-2 tsp of the sugar into a saucepan and stir until the butter has melted. Once the water begins to boil, take the pan off the heat and pour in the flour. Using a wooden spoon beat the mixture quickly until it becomes a sticky ball. Leave to cool for 5 minutes. Crack in one of the eggs and keep beating until all the egg has combined into the mixture. Add the next egg and slowly mix into the pastry dough. Keep beating until the mixture has a glossy sheen.

Step 2: Shape The Pastry

Line two baking sheets with greaseproof paper and sprinkle with cold water so they are slightly damp. This will help the pastry to rise. Using a piping bag, or two teaspoons, spoon blobs of the mixture onto the baking trays. Continue until all the mixture has been used up. Wet your finger and shape the blobs so they are round. Place in the oven for 18-20 minutes until they have puffed up and have turned golden brown.

Step 3: Make The Chocolate Sauce

To make the chocolate sauce pour 80g of caster sugar and 100ml water into small saucepan and bring to the boil to make a syrup. Place 200g of broken up chocolate into a heatproof bowl and set over the same pan, making sure it doesn't touch the water below. Stir the chocolate occasionally until all the chocolate has melted. Take the pan off the heat and stir the syrup into the melted chocolate.

Step 4: Dry Out The Profiteroles

Once your profiteroles have risen and turned golden brown remove them from the oven. Using a skewer or small knife make a small hole in the bottom of each ball and then place them back in the oven for 2-3 more minutes to dry out. Remove from the oven and leave to cool.

Step 5: Assemble The Profiteroles

Once the profiteroles have cooled use a knife to make the small hole in the botom of each ball. Transfer your whipped double cream, flavoured 1 tsp of vanilla extract, into a piping bag and pipe the cream into the hole in each of the profiteroles. Continue until all your profiteroles are filled with cream. Do not do this more than 2 hours before serving the profiteroles as they will turn soggy. Once all your profiteroles are filled with cream pile them on top of each other on a plate. Just before you serve your profiteroles drizzle over the