Mini Beef and vegetable vol-au-vents (with cheese on top)

This is a quick and easy snack or entree made with purchased pastry cases.  Try different vegetables and use either lamb, pork or chicken mince.  Delicious! 

Mini Beef and vegetable vol-au-vents

• 1 T vegetable oil

• ½ brown onion, finely chopped

• 2 t minced garlic

• 150 g lean beef mince

• ½ carrot, peeled, coarsely grated

• 2 T powdered gravy

• 125 ml (1/2 cup) boiling water

• 6 vol-au-vent cases
• ½ c grated cheese
• Tomato ketchup, to serve

Method

1. Collect all ingredients. Preheat oven to 180°C.

2. Wash, peel and grate carrot.

3. Peel onion, wash and chop finely.

4. Heat oil in a medium frying pan over medium heat. Add onion and garlic and cook, stirring, for 2 minutes or until onion softens.

5. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until mince changes colour.

6. Add the carrot and stir until well combined.

7. Meanwhile, place gravy powder in a heatproof jug. Add boiling water and whisk with a fork until combined.

8. Add to mince mixture and cook, stirring, for 2 minutes or until sauce thickens slightly.

9. Remove from heat and cool for a few minutes.

10. Spoon the mince mixture into pastry cases.

11. Sprinkle grated cheese on top.

12. Bake in oven for 10-15 minutes or until cheese is melted golden brown.

13. Serve vol-au-vents with tomato ketchup.

Marshmallow Balls

This is a recipe from my after school class, "Top Baker".  It's a very easy recipe, so is a good one to start a course with as it gives students the chance to use a range of equipment and make something foolproof and delicious.

The marshmallows are hidden in the middle of each biscuity truffle and are a little surprise when you bite into them.

To lower the cost of the recipe, use the cheapest, plain biscuits you can find.  I used Homebrand "Round Tea" biscuits at $1.44 a packet and they tasted really nice.  You will use one packet per recipe.

If you can think of a better name for this recipe than "Marshmallow Balls", let me know.  There were more than a few sniggers in the class when I told them not to make their balls too big!

Marshmallow Balls

Ingredients

100 g butter
2 T cocoa
½ c brown sugar
½ can sweetened condensed milk (1/2 c plus 2 T)
1 t vanilla essence
2 c plain sweet biscuit crumbs
10 – 12 marshmallows cut in half
¼ c desiccated coconut


1. Collect all of your equipment and ingredients before you start mixing and cooking.


2. Place the butter, cocoa, brown sugar and condensed milk in a medium saucepan. Heat over a low heat, stirring constantly with a wooden spoon, until the butter and sugar are just melted and the mixture is smooth.


3. Stir in the vanilla essence and biscuit crumbs and mix thoroughly with a wooden spoon.


4. Leave the mixture until it is cool enough to shape.


5. With wet hands, shape some of the mixture around each piece of marshmallow, forming a ball.


6. Roll the balls in coconut.


7. Place on a tray lined with baking paper and refrigerate until firm.


8. Store in a covered container in the fridge, if they last that long

Chocolate Self-saucing puddings

Here are two recipes for Chocolate self-saucing puddings. 

One is a microwave recipe which is great if you don't have a lot of time, but beware, it is very messy.  Make sure you put a plate under the pudding dishes to catch the overflow.

The other recipe is a normal oven recipe.

Both make delicious puddings.  Enjoy!

Chocolate Self-Saucing Puddings (Microwave)


Ingredients


• 30 g butter
• ¾ c self raising flour
• ½ c white sugar
• 2 T cocoa
• 100 mL milk
• 1 t vanilla


• 1/4 c brown sugar
• 1 T cocoa – extra


• 1/2 c boiling water


Method


1. Place butter in microwave-safe bowl or jug.


2. Melt butter in microwave on HIGH for 30 seconds.


3. Stir in sifted flour, sugar, cocoa, milk and vanilla. Beat with wooden spoon until smooth.


4. Place mix into two small ramekins.


5. Mix extra cocoa and brown sugar together and sprinkle on top of pudding mix (Divide equally between two puddings).


6. Carefully pour 1/2 c of boiling water over cocoa and brown sugar mix


7. Cook on HIGH in the microwave for 8-10 minutes or until just cooked in centre.


8. Stand for 5 minutes before serving.


Chocolate Self-Saucing Pudding
(Oven Method)


Ingredients


1 c self-raising flour, sifted
1/2 c caster sugar
3 T cocoa, sifted
1/2 c milk
50g butter, melted
1 egg
1 t vanilla extract


1 c firmly packed brown sugar
3 T cocoa


1 c boiling water


Method


1. Preheat oven to 180°C/160° fan-forced.


2. Lightly spray 4 ramekins with cooking oil spray


3. Place flour, caster sugar and first measure of cocoa in a large bowl.


4. Whisk milk, butter, egg and vanilla together in a jug.


5. Add egg mixture to flour mixture. Divide mixture evenly between ramekins.


6. Combine brown sugar and remaining cocoa in a bowl. Sprinkle cocoa mixture over batter.


7. Pour ¼ cup of boiling water over the back of a large metal spoon onto pudding mixture in each ramekin.


8. Place dish on a baking tray. Bake for 20 to 30 minutes or until pudding bounces back when pressed gently in the centre.


9. Remove from oven. Stand for 3 to 4 minutes. Serve with cream or icecream.