Welsh Rarebit

Course Snack

Equipment

  • 1 Saucepan

Ingredients
  

  • 1/4 lb Kraft cheddar cheese, coarsely grated The weird cheese in the blue packaging
  • 1/2 cup Milk
  • 1 Egg

Instructions
 

  • Heat milk gently
  • Gradually add the cheese, stirring continuously until it is all melted.
  • Beat the eggs then pour them into the cheese mixture, stirring all the time. Continue stirring until the mixture thickens.
  • Serve hot on toast

Ravioli

Course Main Course
Cuisine Italian

Equipment

  • 2 bowls
  • 1 egg whisker
  • 1 board
  • 1 Blender
  • 1 mincer

Ingredients
  

Pastry

  • 4 cups plain flour
  • 2 eggs
  • 1 tbsp oil
  • 3/4 cup water
  • 1 egg yolk
  • 1 tbsp water

Filling

  • 250 g minced steak
  • 250 g cooked chicken meat
  • 60 g salami
  • 2 rashers bacon
  • 125 g ham
  • 4 cloves garlic
  • 1/2 cup chopped parsley
  • 1/2 tsp allspice
  • 2 eggs
  • 1/2 cup cooked spinach

Sauce

  • 90 g butter or substitute
  • 1 tbsp oil
  • 2 cans canned tomatoes (470g cans)
  • 2 cloves garlic
  • 1/2 tsp allspice
  • 1/2 tsp rosemary
  • 1/2 tsp basil

Instructions
 

Pastry

  • Sift flour into a bowl.
  • Beat eggs and oil together and add to the flour.
  • Gradually add water and stir until the mixture is firm but pliable.
  • If eggs are large, less water might be required. Do not have mixture too soft or it will be too hard to handle.
  • Turn pastry onto a floured board and knead for about 5 minutes.
  • Place mixture into a lightly oiled bowl and let stand for about 30 minutes.
  • When ready to add filling, roll half pastry out to 2 mm. thickness and cut into 10 cm. wide strips. Repeat with other half when needed.

Filling

  • Remove rind from bacon.
  • Put all ingredients except eggs through mincer or blender.
  • Add lightly beaten eggs and mix together thoroughly.
  • Place teaspoonfuls at 5 cm. intervals along one side of each pastry strip.
  • Brush edges of pastry with mixture of egg yolk and extra water.
  • Fold pastry over filling.
  • With fingers, seal edged of pastry around each filling, pressing well together.
  • Cut between mounds of filling with knife or fluted pastry cutter.
  • Cook ravioli in quarter quantities in boiling water for 20 minutes.
  • When sauce is ready, simmer ravioli in sauce for 5 – 10 minutes before serving.
  • Freeze surplus ravioli.

Sauce

  • Place butter and oil into pan and add crushed garlic. Sauté for 1 minute.
  • Purée tomatoes and juice in blender for 30 seconds.
  • Add to oil/butter mix, stir to combine and bring to boil.
  • Reduce heat to very slow and simmer gently for 10 minutes.

Pumpkin Soup

Pumpkin Soup

Course Main Course

Equipment

  • 1 Microwave
  • 1 Blender or stick blender

Ingredients
  

  • 500 g pumpkin
  • 1 medium onion
  • 1 tsp crushed garlic
  • 30 g butter
  • 2 chicken stock cubes
  • 1 tbsp tomato paste
  • 3 cups hot water

Instructions
 

  • Chop pumpkin into pieces.
  • Chop onion finely.
  • Cook pumpkin, onion, garlic and butter covered in microwave on high for 7 minutes.
  • Dissolve stock cubes and tomato paste in hot water and add to pumpkin mix.
  • Cover and cook on high for a further 15 minutes.
  • Blend to a smooth consistency in small batches.

Baked Rice

Baked Rice

Course Dessert

Equipment

  • 1 Casserole

Ingredients
  

  • 4 tbsp brown rice
  • 2 tbsp sugar or raisins
  • 3.5 cups skim milk
  • .5 tsp vanilla

Instructions
 

  • Wash the rice and drain well.
  • Combine with the milk, sugar (or raisins) and vanilla.
  • Pour into small casserole and bake at 150° C (300° F) for 2 hours.
  • Stir every 15 minutes during first hour.

Chocolate Crackles

Chocolate Crackles

A timeless Australian classic, featured at pretty much every kid's birthday party.
Course Dessert

Equipment

  • 1 Saucepan
  • Pattycake papers

Ingredients
  

  • 1.5 cups icing sugar
  • 3 tbsp cocoa
  • 1 cup dessicated coconut
  • 4 cups Rice Bubbles
  • 50 g Copha

Instructions
 

  • Mix dry ingredients together.
  • Melt Copha and pour over dry ingredients.
  • Place into patty papers and set in fridge.

Waffles

Waffles

Course Breakfast, Dessert

Equipment

  • 1 Blender
  • 1 Sifter
  • 1 Microwave
  • 1 Pastry brush
  • 1 Waffle iron
  • 1 Spatula
  • 1 Mixer

Ingredients
  

  • 10 oz Plain flour
  • 3 oz Icing sugar
  • 4 oz Butter
  • 2 Eggs
  • 1 pint Milk
  • 1 dessert spoon Baking powder
  • Ice cream, syrups Optional

Instructions
 

Blender

  • Sift flour and sugar together.
  • Melt butter in microwave and beat in eggs and milk.
  • Place liquids in blender and gradually add dry ingredients.
  • Stir in baking powder.
  • Using a pastry brush, spread a little oil on the waffle iron before each waffle. Pour batter onto waffle plates and cook according to manufacturer's instructions.
  • Remove cooked waffle using a wooden spatula if necessary.
  • Serve with ice cream and syrup (maple, caramel, chocolate etc.) and/or your favourite topping.

Mixer

  • Sift flour and sugar together.
  • Melt butter in microwave and mix into flour /sugar.
  • Add whole eggs one at a time and beat into the mixture.
  • Gradually add milk, beating well after each addition.
  • Stir in baking powder.
  • Using a pastry brush, spread a little oil on the waffle iron before each waffle. Pour batter onto waffle plates and cook according to manufacturer's instructions.
  • Remove cooked waffle using a wooden spatula if necessary.
  • Serve with ice cream and syrup (maple, caramel, chocolate etc.) and/or your favourite topping.

Notes

Surplus waffles may be frozen. To reheat, cover with cling wrap and heat for 3 minutes on high in microwave.

Baked Banana

Baked Banana

Course Dessert

Equipment

  • 1 Grater
  • 1 Mixer or egg beater
  • 1 Spatula
  • 1 Loaf tin

Ingredients
  

  • 2 oz Butter
  • 1/2 cup Sugar
  • 1 Small orange
  • 2 Eggs
  • 4 oz Self-raising flour
  • 3 Finely sliced bananas
  • 1/2 level teaspoon Bicarb soda
  • 1/4 cup Milk

Instructions
 

  • Cream butter and sugar.
  • Add grated rind of the orange
  • Add 2 eggs separately and beat in well
  • Fold in flour and add bananas.
  • Dissolve bicarb soda in the milk and add to the mixture
  • Bake at 350 F for 55 – 60 minutes in a loaf tin or pour into 5 muffin forms and bake for 30-35 minutes.

I met Melissa Etheridge!!!!!!

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It was at a meet-and-greet event ($$$).  She was so nice!  Really nice.  Down to earth, open, friendly.  Like she really wanted to be there.  And she signed two of my songbooks!

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She was under no obligation to sign those books (they had given us a poster thing for her to sign), but she did it anyway.

The meeting was very quick, but I’m so glad it happened.  She’s one of my musical heroes.

Keeping study real

A quote from a study guide:

“Active Directory metadata cleanup is necessary if a domain controller has been forcibly removed from Active Directory. Here’s an example: An existing domain controller catches fire or is accidentally thrown out of a window by a systems administrator having a bad day.”

This is the realest example I’ve ever seen in a textbook.