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2 cut the dough into four pieces then carefully press

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2. Cut the dough into four pieces, then carefully press a portion out flat withyour fingertipsand start to roll it out using a pasta machine. Start at thewidest setting and roll the doughthrough it, lightly dusting with the rice
flour if it sticks. Roll the pasta through the widestsetting a second time,then click the machine down a setting and roll the dough throughagain.3. Now, start clicking the settings down, rolling the pasta through each settingtwice – gluten free pasta isn’t as elastic as standard pasta, so make sure youavoid using the twonarrowest settings, otherwise it may rip. Once you havea thin sheet of pasta (about 2mmthick), set aside on a flour-dusted surfaceand cover with a damp tea towel to avoid itdrying out, then continue withthe remaining dough.4. Now’s the time to transform your dough into whichever variety of pasta youlike. If you wantto make tagliatelle, roll the pasta through the tagliatellesetting on your pasta machine, oruse a sharp knife to slice the pasta sheetslengthways into long strips (roughly 7mm thick),placing on a flour-dustedtray as you go. To cook, place in a pan of boiling salted water foraround 3minutes, or until al dente, then serve how you like it.© Skilled Up Pty Ltd. Assessment (SITXHCC018) V:1.0.20 CRICOS # 03666M RTO # 40471 Next Review: Dec.2020Page 6 of 72Napoletana sauce0:20 Prep 0:50 Cook 1.25 Lt.INGREDIENTS• 2 tablespoons olive oil• 2 small brown onions, finely chopped• 3 garlic cloves, crushed• 2 sprigs fresh oregano• 1 Bay Leaves• 1.5kg ripe tomatoes, core removed, roughly chopped• 3/4 cup chopped fresh basil leavesMETHOD
Step 1Heat oil in a large, deep saucepan over medium heat. Add onion. Cook, stirring, for 3minutes or until onion has softened. Add garlic, oregano and bay leaf. Cook, stirring, for 1 minuteor until fragrant.Step 2Add tomatoes. Bring to the boil. Reduce heat to low. Simmer, uncovered, stirring, for 40minutes or until sauce has thickenedStep 3Add basil. Cook, stirring occasionally, for 5 minutes. Season with salt and pepper.© Skilled Up Pty Ltd. Assessment (SITXHCC018) V:1.0.20 CRICOS # 03666M RTO # 40471 Next Review: Dec.2020Page 7 of 72Flourless Chocolate CakeServe 8Ingredients• 200 g dark chocolate (Note 1)• 120 g stick melted butter• 165g white sugar• 3 large eggs at room temperature (60g)• 1 tsp vanilla• 17g cocoa powder (preferably Dutch)• ½ tsp baking powder• 190g almond meal / almond flour (or hazelnut flour)Instructions
1. Preheat oven to 180C/350F (standard) or 160C/320F (fan forced / convection).2. Butter and line a 20cm / 8" spring form pan.3. Melt chocolate and butter in microwave in 30 second bursts, stirring in between untilsmooth.4. Whisk in sugar. Add eggs and vanilla, whisking well until combined,5. Switch to wooden spoon. Add cocoa powder, baking powder and almond meal, foldthrough until just combined.6. Pour batter into pan, bake 45 min until top has thin crust and skewer comes out clean, notsmeared with batter.

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