Yum
Yum!
Cookbook
by Primary 5
Loading...
Loading...
Serves 4 ⏰ Cooking time: 15 - 20 minsLoading...
Guacamole Loading...
This is absolutely delicious with nachos or with chilli. It has a chilli in it, but I don't find it too spicy. If you don't have fresh chillies then a small pinch on chilli flakes or powder works really well too. Be careful with these as they are very spicy.By Mrs Mitchell
Method
1. Chop up the coriander, onion, tomatoes and chillies and place in a blender
2. Add the juice of half a lime and a little salt
3. Blend the mixture together until it is liquid
4. Cut the avocados in half, remove the stone from the centre and scoop out green avocado
5. Chop up the avocados and add them to the mixture
6. Blend it all together and then serve
Loading...
Loading...
IngredientsLoading...
1 chilli chopped up (deseeded if you wish)bunch of coriander washed and chopped
2 cherry tomatoes chopped
salt to taste
1 onion chopped
1/2 lime juice only
2 ripe avocados
Loading...
Homemade cupcakesThings you'll need.
200g Caster sugar
200g Self raising flour
4 Eggs beaten
2tbsp Milk
200g Butter
1tsb Baking powder
topping
100g of softened butter
100g of sifted icing sugar
1 drop of vanilla extract
1. Heat your oven to 190/fan 170c/gas 5. Place your cupcake cases in the tray.
2. In a large bowl beat your caster sugar,softened butter,4 beaten eggs,self raising flour,baking powder,milk and mix till you have a smooth butter
3. Divide the mixture into the cupcake cases.
4. Bake for around 20 minutes
5. Put on the cooling rack to cool completely.
6. Beat the softened butter till smooth and creamy then gradually beat in sifted icing sugar and a drop of vanilla extract.
7. Decorate your cupcakes.
Enjoy you cupcakes.
Loading...
Loading...
Serves 4 ⏰ Cooking time: 30 mins
Vegetable Soup
Vegetable soup is a very healthy and nutritious meal, ideal for lunch. The flavours combine for a hearty taste that will remind you of countryside walks with your grandparents.
Method
1. Heat oil in a large dutch oven, chop onion and add with some black pepper and any other seasoning you like, cook for 8 minutes.
2. Add potatoes and carrots and stir gently for another 5 minutes.
3. Add broth and celery, bring to the boil and then simmer for 35 minutes.
4. Remove from the heat and season to taste. Serve hot with crusty bread.
Method
1. Heat oil in a large dutch oven, chop onion and add with some black pepper and any other seasoning you like, cook for 8 minutes.
2. Add potatoes and carrots and stir gently for another 5 minutes.
3. Add broth and celery, bring to the boil and then simmer for 35 minutes.
4. Remove from the heat and season to taste. Serve hot with crusty bread.
Ingredients
2 tbsp olive oil
-
1 large onion
-
3 potatoes
-
3 carrots
-
2 sticks celery
-
Black pepper
-
4 cups vegetable broth
-
1 large onion
-
3 potatoes
-
3 carrots
-
2 sticks celery
-
Black pepper
-
4 cups vegetable broth
Serves 4 ⏰ Cooking time: 30 mins
Pumpkin Soup
I chose to include my family's recipe for pumpkin soup because my mom makes it for me when it's cold outside. It is very tasty and good with bread. I like helping to chop up the vegetables and sprinkle on the pumpkin seeds.
Method
1. Heat 2 tbsp olive oil in a large saucepan, then gently cook 2 finely chopped onions for 5 mins.
2. Add the pumpkin, cut into chunks, to the pan, then carry on cooking for 8-10 mins, stirring occasionally until it starts to soften.
3. Pour the vegetable stock into the pan and season with salt and pepper. Bring to the boil, then simmer for around 10 mins or until the squash is soft.
4. Pour the cream into the pan, bring back to the boil, then purée with a blender.
Method
1. Heat 2 tbsp olive oil in a large saucepan, then gently cook 2 finely chopped onions for 5 mins.
2. Add the pumpkin, cut into chunks, to the pan, then carry on cooking for 8-10 mins, stirring occasionally until it starts to soften.
3. Pour the vegetable stock into the pan and season with salt and pepper. Bring to the boil, then simmer for around 10 mins or until the squash is soft.
4. Pour the cream into the pan, bring back to the boil, then purée with a blender.
Ingredients
2 tbsp olive oil
-
2 onions
-
1kg pumpkin
-
3 cups vegetable stock
-
5 ounces heavy whipping cream
-
1 tbsp pumpkin seeds
-
2 onions
-
1kg pumpkin
-
3 cups vegetable stock
-
5 ounces heavy whipping cream
-
1 tbsp pumpkin seeds
brownies
by Olivia
ingredients
unsalted butter 175g
3 medium eggs
caster sugar 250g
plain flour 75g
chocolate 175g
cocoa powder 40g
white choc chips 50g
dark choc chips 50g
unsalted butter 175g
3 medium eggs
caster sugar 250g
plain flour 75g
chocolate 175g
cocoa powder 40g
white choc chips 50g
dark choc chips 50g
methods
1.preheat oven 180 c gas mark 4 grease and line the base and sides of 20 cm square cake tin with baking parchment.
2.melt chocolate and butter in a bowl over pan of simmering water.cool slightly.
3.whisk eggs and sugar till thick and creamy pour over chocolate mixture and fold in.
4.sift in flour and cocoa powder fold in the choc chips (white and dark) pour to the prepared tin,making sure it goes right in to the corners and bake for 25-30 ,mins.the top should be crusty with a slight wobble underneath.
cool completely in the tin (can refrigerate overnight which aids cutting)
then cut into squares.
1.preheat oven 180 c gas mark 4 grease and line the base and sides of 20 cm square cake tin with baking parchment.
2.melt chocolate and butter in a bowl over pan of simmering water.cool slightly.
3.whisk eggs and sugar till thick and creamy pour over chocolate mixture and fold in.
4.sift in flour and cocoa powder fold in the choc chips (white and dark) pour to the prepared tin,making sure it goes right in to the corners and bake for 25-30 ,mins.the top should be crusty with a slight wobble underneath.
cool completely in the tin (can refrigerate overnight which aids cutting)
then cut into squares.
lee's choklate chake recipe
for the cake
200g golden caster suger
200g unsalted butter, softened plus extra for the tins
4 large eggs
200g self-raising flour
2 tbsp cocoa powder
1 tsp baking powder
½ tsp vanilla extract
2 tbsp milk
For the buttercream
100g milk chocolate, chopped
200g butter, softened
400g icing sugar
5 tbsp cocoa powder
2 tbsp milk
200g golden caster suger
200g unsalted butter, softened plus extra for the tins
4 large eggs
200g self-raising flour
2 tbsp cocoa powder
1 tsp baking powder
½ tsp vanilla extract
2 tbsp milk
For the buttercream
100g milk chocolate, chopped
200g butter, softened
400g icing sugar
5 tbsp cocoa powder
2 tbsp milk
STEP 1
Heat oven to 190C/170C fan/gas 5. Butter the base and sides of two 20cm round sandwich tins and line the bases with baking parchment.
STEP 2
In a large bowl, beat together 200g golden caster sugar, 200g softened unsalted butter, 4 large eggs, 200g self-raising flour, 2 tbsp cocoa powder, 1 tsp baking powder, ½ tsp vanilla extract, 2 tbsp milk and a pinch of salt until pale.STEP 3
Divide the mixture between the prepared tins. Bake for 20 mins or until a skewer inserted into the centre of the cake comes out clean.
STEP 4
Leave to cool in the tin for 10 mins, then turn out onto a wire rack to cool completely.
STEP 5
For the buttercream, put 100g chopped milk chocolate in a heatproof bowl and melt in the microwave, stirring every 30 secs. Leave the melted chocolate to cool for 5 mins.
STEP 6
Mash 200g softened butter and 400g icing sugar together with a fork, then switch to a wooden spoon or electric beaters, if you have them.
STEP 7
Sift in 5 tbsp cocoa powder with a pinch of salt and pour in the melted chocolate and 2 tbsp milk. Mix again until smooth.
STEP 8
On a cake stand or large plate, sandwich the cakes together with half of the buttercream, then spread the rest on top.
Heat oven to 190C/170C fan/gas 5. Butter the base and sides of two 20cm round sandwich tins and line the bases with baking parchment.
STEP 2
In a large bowl, beat together 200g golden caster sugar, 200g softened unsalted butter, 4 large eggs, 200g self-raising flour, 2 tbsp cocoa powder, 1 tsp baking powder, ½ tsp vanilla extract, 2 tbsp milk and a pinch of salt until pale.STEP 3
Divide the mixture between the prepared tins. Bake for 20 mins or until a skewer inserted into the centre of the cake comes out clean.
STEP 4
Leave to cool in the tin for 10 mins, then turn out onto a wire rack to cool completely.
STEP 5
For the buttercream, put 100g chopped milk chocolate in a heatproof bowl and melt in the microwave, stirring every 30 secs. Leave the melted chocolate to cool for 5 mins.
STEP 6
Mash 200g softened butter and 400g icing sugar together with a fork, then switch to a wooden spoon or electric beaters, if you have them.
STEP 7
Sift in 5 tbsp cocoa powder with a pinch of salt and pour in the melted chocolate and 2 tbsp milk. Mix again until smooth.
STEP 8
On a cake stand or large plate, sandwich the cakes together with half of the buttercream, then spread the rest on top.
⏰ Cooking time: 1hr 30 mins
Banana Loaf
By Brogan Davidson
This delicious banana loaf recipe was written by my granny when she lived on Tanera Mor. It was published in 1991 in a local recipe book to raise funds for the Achiltibuie Village Hall!
Method
1. Mash bananas in bowl.
2. Add flour, baking powder and salt with eggs, margarine & sugar and stir altogether.
3. When well mixed, beat until margarine is well blended in.
4. Turn into a loaf tin lined with baking sheets and bake at 160'c for 1hr 15 mins
Note: Best left for 1 day before slicing
1. Mash bananas in bowl.
2. Add flour, baking powder and salt with eggs, margarine & sugar and stir altogether.
3. When well mixed, beat until margarine is well blended in.
4. Turn into a loaf tin lined with baking sheets and bake at 160'c for 1hr 15 mins
Note: Best left for 1 day before slicing
2 ripe bananas
-
225g plain or self raising flour
-
1 level tsp baking powder
-
pinch of salt
-
175g light brown soft sugar
-
100g soft margarine
-
2 large eggs
-
225g plain or self raising flour
-
1 level tsp baking powder
-
pinch of salt
-
175g light brown soft sugar
-
100g soft margarine
-
2 large eggs