Cooking inLockdown

A COMPILATION OF RECIPESBY THE CRESTWOOD HIGH

SCHOOL COMMUNITY

Compiled by Crestwood High SchoolStudent Representative Council 2021

We know this lockdown has been toughon us all. A common way many of ushave remained sane is by trying new

foods and cooking new recipes with ourfamilie members. With this in mind, the

Crestwood high school SRC decided tocreate the "Cooking in Lockdown"

Cookbook . A compiled a list of recipesfrom our Local Crestwood community. We

hope you enjoy reading and recreatingthese recipes with your families as much

as we did.

"Life isn't about waiting for the storm topass, it's about learning how to dance in

the rain"- Vivian Greene

Dear Reader...

1

Main Courses

Mr Hinde's Death Cart Beef

Mrs Jones' Gnocchi

Desserts

Shivani's Brownies

Mrs Mornehis' Baklava

Isabella's Banana Bread

Ysabella's Churros

Mrs Ragnarsson's Lemon Yoghurt Cake

Mrs Oakley's Chocolate Chip Cookies

Miss Melnikova's Russian Pancakes (Blini)

Miss Costa's Gluten & Dairy-free Apple Pie

Mrs Azzopardi's Key Lime Pie

CONTENTS

2

4

8

7

5

9

10

11

12

13

15

16

MAIN DISHES

3

Mr Hinde'sDeath Cart Beef

4 garlic cloves4-10 bird’s eye chilliesGood pinch of salt3-4 tbsp vegetable oil4 eggs500 gm coarselyminced beefAbout 4 tbsp fish sauce1 tsp of white sugar¼ cup stock or water2 large handfuls ofbasil leaves

Ingredients 1. Coarsely chop the garlic withthe chillies and salt.2. Heat wok to high heat thenturn down the heat and add 2tablespoons of the oil. Crack inone of the eggs and fry gently,shuffling the egg to prevent itfrom sticking, until it has cookedto your preference. Spoon someof the hot oil over the egg toensure the yolk cooks evenly.Carefully lift out the egg with aspatula and place it on a warmedplate, then fry the other eggs.Keep the eggs warm while youcook the beef.

4. Add more oil – you’ll need about 4 tablespoons of oil all up in the wok.When the oil is hot, fry the garlic and chillies for a moment, but don’t letit colour. Add the beef and continue to stir-fry for a minute until justcooked. Season to taste with the fish sauce and sugar but be careful notto make it too salty.5. Add the stock or water and simmer for a moment. Don’t let it boil orstew for too long, otherwise, the meat will toughen and too much liquidwill evaporate – there should be enough to form a sauce. Stir in the basiland as soon as it is wilted, remove from the heat. It should taste rich,hot, salty and spicy from the basil.6. Serve on plates with plenty of steamed rice and a fried egg on top.

PREP TIME: 10MINS COOK TIME: 15-20MINS TOTAL TIME: 30MINS

4

Nonna Jones'Gnocchi

800g Mashingpotatoes2 Eggs2 cups Plain FlourSalt and pepperSauceBlue cheese1 cup of Cream

Ingredients 1.Boil potatoes and mash finelywith a ricer if you have one if notpush through a sieve or mashwith a kitchen masher. 2. Season mash with salt andpepper and pile onto the bench.Make a well in the centre like avolcano.3. Place the egg in the centre andstart to work it in with yourhand.4. Add half the flour andcontinue to work lightly withyour hands but be light andgentle as you want

5. It will be dry but don’t add more flour as it will smooth out as you kneed it.Divide i to 4 pieces 6. Roll ¼ of the mixture at a time into 2cmx30cm sausages7. Cut into 2cm pieces. You can leave it as it is or roll onto a fork to makeslight indents which help to catch the sauce later. Place the gnocchi onto afloured board and sprinkle with flour to stop them sticking together. Whendone drop into boiling water and cook for 3 minutes. I suggest you cook in 4batches to make it easier and stop them joining together. 8.Scoop out the cooked gnocchi with a slotted spoon and then toss in a littleolive oil. Place the cooked gnocchi into the prepared sauce and toss to cover.

PREP TIME: 30MINS COOK TIME: 10MINS TOTAL TIME: 40MINS

I actually steam my potatoesas they are much drier andmake a fluffier Gnocchi

5

DESSERTS

6

Shivani'sBrownies

Best fudgy choc brownies

225g good-qualitychocolate12 Tbsp butter, melted1 �⁄� cups sugar (250g)2 eggs2 teaspoons vanillaextract�⁄� cup all-purpose flour(95g)�⁄� cup cocoa powder(30g)1 tsp salt

Ingredients Preheat oven to180°C. Line 20 cmsquare baking dishwith parchment paper Chop chocolate intochunks. Melt half ofthe chocolate Mix butter & sugarwith electric handmixer, then beat ineggs & vanilla for 1-2minutes until it isfluffy & light

Method1.

2.

3.

4. Whisk in melted chocolate (not too hot or eggswill cook), then sift in flour, cocoa powder, & salt.Fold mixture but not overmixing 5. Fold in chocolate chunks, then transfer batter tobaking dish6. Bake for 20-25 minutes, then cool completely andslice to enjoy!

PREP TIME: 15 MINS COOK TIME: 30 MINS TOTAL TIME: 45MINS

7

Ms Mournehis's

1 packet filo pastryHalf kilo crushedwalnuts�⁄� cup white sugar2 Tbsp cinnamon2 Tbsp sesame seeds4 Tbsp melted butterSyrup 1 cup sugar1 cinnamon stick2 cups water

Ingredients Mix cinnamon,seasame seeds,walnuts & sugartogether and setasideGet 1 piece of filo &brush with meltedbutter, layer anotheraheet on top &repeat until youhave 3 sheets of filo

Method1.

2.

3. Sprinkle walnut mixture over filo & roll up. Placeonto baking tray & brush with butter. Repeat untilall filo is used4. Bake at 180 degrees for 15 mins5. In meantime, mix all ingredients together & allowto simmer for 15 minutes. Set aside to cool6. When Baklava comes out of oven, pour cooledsyrup over & allow it to absorb the syrup 7. Cut into slices & serve!

PREP TIME: 10 MINS COOK TIME: 15 MINS TOTAL TIME: 25MINS

Baklava

8

Isabella's

50g Melted butter125ml Milk2 Eggs2 Large bananas ⅔ Cup of brownsugar 1 tsp Cinnamon¼ Cups of plain flour1 ¾ Cups of self-raising flour

IngredientsPreheat the oven to 180 °C. To gently oil an 11 x21cm loaf pan, brush itwith melted butter. Linethe base and two opposingsides with nonstick bakingpaper, allowing someoverhang on both sides. In a large mixing bowl,sift together the floursand cinnamon. Make awell in the centre of thesugar and stir it in.

Method1.

2.

PREP TIME: 10 MINS COOK TIME: 45MINS TOTAL TIME: 55MINS

Banana Bread

3. In a medium mixing basin, mash the bananas. Stir inthe eggs, milk, and melted butter until completelymixed. Stir the banana mixture into the flour mixtureuntil barely incorporated. Smooth the surface of themixture after spooning it into the prepared pan. 4. Bake for 45-50 minutes, or until a skewer insertedinto the centre comes out clean. Remove from the ovenand leave aside for 5 minutes in the pan. Place the panon a wire rack to cool fully. To serve, cut into slices.

9

Mexican ChurrosYsabella's

60g of butter 60g of sugar 250ml of water 2 eggs 225g of flour

Ingredients

Place the butter andwater in a pot untilit starts to boil.When it begins toboil, add flour whilemixingAdd the two eggsand mix the doughuntil it can come offthe pot.Fry with preferredoil (canola isrecommended)Add sugar andcinnamon astoppings

Method1.

2.

3.

4.

5.

PREP TIME: 10 MINS COOK TIME: 10 MINS TOTAL TIME: 20 MINS

10

3/4 cup vegetable oil2 eggs (optional)1 tablespoon finelygrated lemon rind¼ cup lemon juice1 cup natural Greek-style yoghurt 1 cup caster sugar2 cups self-raisingflour

Ingredients

Lemon Yoghurt CakeMrs Ragnarssons's

Preheat oven to 160°C.Grease a round cake tin. Place the oil, eggs (ifusing), lemon rind,lemon juice, yoghurtand sugar in a largebowl and whisk tocombine. Mix in the flour andwhisk until smooth. Pour into the tin andbake for 50–55 minutesor until cooked whentested with a skewer.Allow to cool in the tinfor 5 minutes (orslightly more if notusing the eggs). Serves10–12

Method1.

2.

3.

4.

PREP TIME: 10 MINS COOK TIME: 50 MINS TOTAL TIME: 1 HR

When life gives you

lemons...make lemon

yoghurt cake!

11

150g softened butter,unsalted1/4 cup brown sugar1/3 cup caster orwhite sugar1 egg yolk1 teaspoon vanillaextract1 1/2 cups selfraising flourChocolate chips (anytype, yourpreference)

Ingredients

Best Ever Choc-Chip Cookies

Mrs Oakley's

Preheat oven to 180°Cline a baking tray withbaking paperMix (by hand or with aslow mixer) the butter,sugar and egg.Add vanilla until mixed.Add the flour in threebatches, (half a cup at atime) stopping to get themixture off the sides ofthe bowl.Mix in chocolate by handwith a metal spoon.Shape into balls, place ontrays and bake for 12minutes only.

Method1.

2.

3.4.

5.

6.

PREP TIME: 20 MINS COOK TIME: 12 MINS TOTAL TIME: 32 MINS

Add whitechocolate chipsand cranberriesfor a twist!

12

2 ¼ cups milk3 eggs1 pinch salt 1 tablespoon whitesugar½ teaspoon baking soda⅛ teaspoon citric acidpowder 2 cups all-purpose flour1.5 tablespoonsvegetable oil0.5 cup boiling water¼ cup butter, divided

Ingredients

Russian Pancake (Blinis)

Miss Melnikova's

Whisk together the milkand eggs. Stir in the saltand sugar. Mix well. Addthe baking soda andcitric acid.Sift in the flour. Add thevegetable oil and pour inthe boiling water,stirring constantly. Thebatter should be verythin, almost watery. Setthe bowl aside and let itrest for 20 minutes.

Method1.

2.

PREP TIME: 30 MINS COOK TIME: 15 MINS TOTAL TIME: 45 MINS

3. Melt a tablespoon of butter in a small frying pan overmedium-high heat. Pick the pan up off the heat. Pour ina ladleful of batter while you rotate your wrist, tiltingthe pan so the batter makes a circle and coats thebottom. The blini should be very thin.

13

4. Return the pan to theheat. Cook the blini for 90seconds. Carefully lift upan edge of the blini to seeif it's fully cooked: theedges will be golden and itshould have brown spotson the surface. Flip theblini over and cook theother side for 1 minute.

Russian Pancake (Blinis)

Best enjoywed

with sour

cream, honery

or your

favourite Jam.

5. Transfer the blini to a plate lined with a clean kitchentowel. Continue cooking the blini, adding an additionaltablespoon of butter to the pan after each 4 blini. Stackthem on top of each other and cover with the kitchentowel to keep warm.

PREP TIME: 30 MINS COOK TIME: 15 MINS TOTAL TIME: 45 MINS

6. Spread your favouritefilling in the center of theblini, and fold three timesto make a triangle shape.You can also fold up all 4sides, like a small burrito

14

4 x Apples (depends howmuch you want tomake) 1/4 cup brown sugar Dairy free butter 1 teaspoon Cinnamon 3 Sheets of gluten freepuff pastry

Ingredients

GF & Dairy Free Apple Pie

Miss Costa's

Preheat oven to 180C.Defrost the puff pastryslightly if it is boughtfrozen. Then use a rollingpin to roll it out a little. Place 1 - 2 sheets of thepastry at the bottom ofyour pan/dish Peel and dice your apples Place the apples,cinnamon and brownsugar in a bowl and mixtogether.

Method1.

2.

3.4.

PREP TIME: 10 MINS COOK TIME: 20 MINS TOTAL TIME: 35 MINS

5. Poor mixture over the topof the pastry 6. Place extra pastry to layerover the top.7. Brush the top of the pastrywith diary free butter.8 Place in oven and bake for20-25 minutes or untilgolden brown

Best servedwith Dairy freeicecream orwhipped cream!

15

250g plain sweetbiscuits (Arnott'sGranita biscuits)125 g butter melted 395 g sweetenedcondensed milk (notskim) ½ cup lime juice 4 eggs large 1 tsp lime zest grated300 ml whipping orthickened cream fortopping 1 tbs lime zest forgrating

Ingredients

Key Lime PieMrs. Azzopardi's

Preheat oven to 160degrees celsius (fan-forced). Grease a 22cm loose-bottomed tin and set aside.Crush the biscuits untilthey resemble fine crumbs.Add the melted butter andmix to combine. Press the biscuit mixturefirmly into the base andsides of the tin. Bake for 10minutes in the oven.Remove and allow to cool. Using electric beaters or astand mixer, beat thesweetened condensed milk,lime juice, eggs and limezest until thick and creamy(approximately 4-5minutes).

Method1.

2.

3.

4.

5.

PREP TIME: 20 MIN COOK TIME: 15 MINS TOTAL TIME: 4HR 35 MINS

6. Gently pour the liquid into the prepared base and bakefor 15 minutes or until set. Allow to cool in the fridge fora minimum of 4 hours (preferably overnight). 7. Serve with whipped cream and extra grated lime zest.

16

Acknowledgements...Thank you to all staff, students and

parents who took time out of your busydays to contribute a recipe to this

cookbook.Special mention to Shivani (Year 8) forher tireless efforts editing, transferringand proof reading all recipes. Thank youalso to Nara, Maria, Ysabella and Frank

and all SRC members who participated inthe creation of this cookbook.