Student Recipe

Chocolate brownie cake

5th June, 2008, ThursdayDesserts, Bake

Chocolate brownie cake

Budget: £
Cookery level:
Preparation Time: 15 min
Cooking Time: 30 min
Serves: 4 or more

Ingredients:
100g butter
175g white sugar
75g brown or muscovado sugar
125g chocolate (plain or milk)
2 eggs
1 tsp vanilla extract or essence
100g plain flour
3/4 tsp baking powder

Methods:
1. Preheat oven to 180 C.
2. Put the butter, caster sugar, brown sugar and chocolate in the pan and melt gently on low heat until it is smooth and lump-free.
3. Remove the pan from the heat and let it cool a little.
4. Whisk the eggs with a fork until light and frothy.
5. Add the eggs, vanilla, flour and baking powder to the chocolate mixture and mix.
6. Put the mixture into a cake tin and bake in the oven for 25-30 mins.
7. Remove and allow to cool for 20-30 mins before cutting into wedges and serve.

蜜桃大菜糕 (Peach agar)

10th May, 2007, ThursdayDesserts

蜜桃大菜糕 (Peach agar)
Budget: 1
Cookery level:
Preparation Time: 15 min
Cooking Time: 10 min
Serves: 4

Ingredients:
½ can of sliced peach, halved
5g 大菜 (agar)
75g sugar
500ml water

Methods:
1. Add sugar and agar in boiling water until they dissolved

2. Pour the mixture into a container, add in and spread out the peach.

3. Let it cool down and settle before putting it into the fridge.

Walnut, raisin, banana and honey cake

21st April, 2007, SaturdayDesserts, Bake

Walnut, raisin, banana and honey cake
Budget: £
Cookery level:
Preparation Time: 15 min
Cooking Time: 20 min
Serves: 2

Ingredients:
225g self-raising flour
175g butter, softened
100g light muscovado sugar
3 tbsp clear honey
1/2 tbsp ground cinnamon
2 eggs, beaten
2 medium ripe bananas
100g raisins
50g walnut pieces

Methods:
1. Preheat oven to 160^oC/Gas mark 3

2. Tip flour, butter, sugar, cinnamon, honey and eggs into a large mixing bowl

3. Mash the bananas, add with raisins into the bowl

4. Beat the mixture until well-blended

5. Spoon into the prepared baking tin and smooth

6. Scatter the walnut pieces over the top

7. Bake for 1 hour - it should feel firm when lightly pressed the top

8. Cool, then lift out of the tin and ready to serve.