Room 18 and 19 Class Recipe Book

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Room 18 & 19 Culture Recipe Book

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A selection of food from around the world

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What We Have Been Learning

In class, we have completed a series of lessons on Procedural Writing.
We have been learning about the different purposes for procedural writing as the language features and structure used.

Procedural Writing links to our concept of Culture as we have been celebrating different recipes from our families/cultures. We have been learning about different cuisines from around the world and why these are important to people's culture.

We hope you enjoy our recipe book!

What We Have Been Learning

Procedural Writing links to our concept of Culture as we have been celebrating different recipes from our families/cultures. We have been learning about different cuisines from around the world and why these are important to people's culture.

We hope you enjoy our recipe book!

Pristine Pavlova

This dish is important to me because I cook it every second year with my nana when my dad's side of the family comes down or we go up to Foxton beach. My nana is a very important person to me and this is why the pavlova is a special dish to me.

Ingredients:

6 egg whites
2 cups of sugar
2 tsp of cornflour
1 tsp of vanilla essence
1 tsp white vinegar
300ml cream, whipped

Preheat the oven to 110 degrees (not fan bake). Line the tray with baking paper in a large metal or glass bowl, not plastic. Beat eggs until soft peaks form.

Continue beating while adding the sugar a quarter of a cup at a time. It should start to become glossier and thicker with every addition of sugar. This should take about 10 minutes. Then Beat in vanilla , vinegar and the cornflour.

Spoon mixture out onto the prepared baking tray into a dinner plate size mound.

Bake for approximately 1 and ½ half hours, until dry and crisp and it lifts easily off the baking paper. Turn the oven off and leave the pav for at least an hour before removing it from the oven. Finish cooling on a wire rack until room temperature.

When completely cool you can decorate your pav with sliced fruit and whipped cream. I recommend Strawberries and kiwi fruit and it always tastes better when you share it with friends and family. Enjoy!

Method:

Preheat the oven to 110 degrees (not fan bake). Line the tray with baking paper in a large metal or glass bowl, not plastic. Beat eggs until soft peaks form.

Continue beating while adding the sugar a quarter of a cup at a time. It should start to become glossier and thicker with every addition of sugar. This should take about 10 minutes. Then Beat in vanilla , vinegar and the cornflour.

Spoon mixture out onto the prepared baking tray into a dinner plate size mound.

Bake for approximately 1 and ½ half hours, until dry and crisp and it lifts easily off the baking paper. Turn the oven off and leave the pav for at least an hour before removing it from the oven. Finish cooling on a wire rack until room temperature.

When completely cool you can decorate your pav with sliced fruit and whipped cream. I recommend Strawberries and kiwi fruit and it always tastes better when you share it with friends and family. Enjoy!

Peppermint Tart

I decided to do a Peppermint Tart because my family is from South Africa and so is Peppermint Tart. My mum loves making Peppermint Tart for my family.

Ingredients:

380 grams caramel condensed milk
500 milliliters cream
350 grams Aero bubbly mint chocolate
1 packet of Arnott's nice biscuits

Equipment:

Electric beater
Rectangular dish
Medium bowl
Grater
Large spoon

1. Whip cream till firm on an electric beater.
2. Add caramel condensed milk to whipped cream and mix until fully combined.
3. Get a rectangular dish.
4. Place a thin layer of caramel mix on the bottom of the dish. Make sure it is spread evenly to the sides.
5. Place a layer of biscuits over the mix.
6. Place a 1 and 1/2 cm high of caramel mix over the biscuit base.
7. Grate a thin layer of mint chocolate and place over the mix.
8. Keep layering until the dish is full to the brim (make sure your last layer is caramel mix and mint chocolate.
9. Place in fridge for 4-12 hours
10. Take out of the fridge and enjoy!