Cover with plastic wrap and set aside stirring

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bowl. Cover with plastic wrap and set aside, stirring occasionally, for 6 hours to macerate. Step 2 Preheat oven to 150°C. Brush a round 22cm (base measurement) cake pan with melted butter to lightly grease. Line the base and sides with 2 layers of non-stick baking paper to reach 6cm above the edge of the pan.
Step 3 Use an electric beater to beat the margarine and sugar in a bowl. Add the eggs and egg whites, 1 at a time, beating well after each addition until combined (the mixture may curdle at this stage - this is due to the high proportion of eggs to butter and doesn't affect the result). Add the marmalade and beat until well combined. Add the combined flour and mixed spice, and fold until just combined. Stir in the sultana mixture. Spoon into prepared pan and smooth the surface. Tap the pan on the benchtop to settle the mixture. Arrange the almonds over the top. Step 4 Wrap the outside of the pan with 3 layers of newspaper, rising slightly higher than the baking paper. Secure with kitchen string. Bake, covering with foil if necessary to prevent overbrowning, for 3 hours or until a skewer inserted into the centre comes out clean. Step 5 Pour the extra brandy over the hot cake. Wrap the pan in a clean tea towel and set aside overnight to cool completely. Serve. Standard Recipe Card Name of dish: gluten-free chocolate brownies portion nos: Reference source: taste.com.au portion size: 6 Portion cost: $1.09 Sale price at: $10 (% food cost) Commodities Item specification Weight kg/l/unit Cost per kg/l/unit Actual cost Caster sugar 2 cups 0.50 2.50 Potato starch ½ cup 0.30 4.29 Chopped walnuts ½ cup 1.75 7 cocoa NESTLÉ BAKERS' CHOICE ½ cup 0.75 3 oil Rice bran 1 cup 0.30 9
eggs 4 1.68 5 Vanilla extract 1 cup 0.75 15 Cocoa powder To dust 0.20 3 Total Cost $48.79 Portion Cost $6.23 Method: Step 1 Preheat oven to 195°C/175°C fan-forced. Grease a 3cm-deep, 20cm x 30cm (base) lamington pan. Line with baking paper. Step 2 Place sugar, flour, walnuts, cocoa powder, oil, eggs and vanilla in a large bowl. Stir to combine. Pour into prepared pan. Bake for 30 minutes or until a skewer inserted in the centre comes out with moist crumbs clinging. Cool in pan. Cut into 12 pieces. Serve dusted with cocoa. Standard Recipe Card Name of dish: gluten-free summer pudding portion nos: Reference source: taste.com.au portion size: 7
Portion cost: $1.7 Sale price at: $15 (% food cost) Commodities Item specification Weight kg/l/unit Cost per kg/l/unit Actual cost Mixed summer berries fresh 500g to serve 3.5 7 Caster sugar 60g 0.15 2.50 bread Gluten-free 18 slices 7 7 yoghurt To serve 1.20 6 Total Cost 22.5 Portion Cost 11.85 Method: Step 1 Place half the berries in a bowl, sprinkle with half the sugar and set aside. Step 2
Place remaining berries in a processor with remaining sugar and process until smooth. Sieve puree, discarding seeds.

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