Waffles

Ingredients

  • 280g self raising flour
  • 1 tsp salt
  • 4 tsp baking powder
  • 2 tbsp white sugar
  • 2 eggs
  • 330ml warm milk
  • 75g melted butter
  • I tsp vanilla extract

Directions

  1. In a large bowl, mix together the flour, salt, baking powder and sugar; then set aside.
  2. Preheat waffle iron to desired temperature.
  3. In a separate bowl, beat the eggs. 
  4. Stir in the milk, butter and vanilla. 
  5. Pour the milk mixture into the flour mixture; beat until blended.
  6. Ladle the batter into a preheated waffle iron. 
  7. Cook the waffles until golden and crisp. 
  8. Serve immediately.

3 Fruit Salad

Ingredients

  • 1 pint strawberries
  • 1 pint blueberries
  • 85g white sugar
  • 2 tbsp lemon juice
  • 4 bananas

Directions

  1. Hull and quarter strawberries
  2. Mix the strawberries and blueberries together in a bowl
  3. Sprinkle with sugar and lemon juice, and toss lightly.
  4. Refrigerate until cold, at least 30 minutes.
  5. About 30 minutes before serving, cut the bananas into 3/4-inch thick slices, and toss with the berries.
  6. Serve alone or atop waffles

Scotch Eggs

Ingredients

  • 400g sausage meat
  • 6 hard boiled eggs
  • 7 tbsp fine dried breadcrumbs
  • 1 egg, beaten

Directions

  1. Divide sausage into 6 equal portions.
  2. On a lightly breadcrumb-sprinkled surface, pat out each portion to about .25cm (1/8 in) thickness.
  3. Wrap portions completely around each of the hard boiled eggs, pressing edges together to seal.
  4. Dip sausage-coated eggs in beaten egg, then roll in breadcrumbs.
  5. Place on baking tray and bake in preheated 190 C / Gas mark 5 oven until lightly browned, about 25 minutes.

Club Sandwich

Ingredients

  • 4 rashers streaky bacon
  • 3 slices white bread
  • 1 tbsp mayonnaise
  • 1 hard-boiled egg, sliced
  • 1 tomato, sliced
  • Few thick slices chicken or turkey breast
  • Small handful salad leaves
  • Cucumber, sliced

Directions

  1. Heat grill to High and cook the bacon, turning halfway through, until crisp.
  2. Toast the bread and spread one slice with the mayo.
  3. Layer on the egg, tomato and bacon, then top with another slice of bread.
  4. Add the chicken or turkey, bacon, then lettuce and cucumber.
  5. Finish with the final slice of bread and cut to taste.
  6. Optional: secure with cocktail sticks and serve with kettle chips.

RICE 米

  1. Pour sushi rice into a bowl.
  2. Cover rice in water.
  3. Stir rice for a few minutes and pour out unclear water.
  4. Repeat till water is clear.
  5. Pour out water again and put rice into saucepan.
  6. Add 400ml of water and leave for 10 minutes.
  7. Boil rice.
  8. Close saucepan lid and swell for 10-12 minutes on low heat.
  9. Place kitchen towel between lid and pot and wait for rice to cool till lukewarm.
  10. Add rice vinegar, sugar and salt to small pan and boil.
  11. Allow to cool, this mixture is called Sushi-Zu 寿司、祖.
  12. Put rice into glass bowl and add Sushi-Zu, do not stir.
  13. Cover with damp towel.

INGREDIENTS

  • 1 cucumber キュウリ
  • 1 packet of nori ノリ
  • 250g sushi rice 米
  • 2tbsp rice vinegar ビネガー
  • 2tbsp sugar シュガー
  • 1tsp salt 塩
  • Wasabi ワサビ
  • 2 boneless salmon fillets サーモン
  • Cup of water 水

(Cucumber) MAKI マキ

(Salmon) NIGIRI にぎり

  1. Cut salmon fillets into 3x6cm thin slices.
  2. Moisten hands with vinegar water
  3. Take 1-2tbsp of rice and form small rice ball
  4. Place fish in palm of your hand
  5. Optional: add wasabi to fish
  6. Press rice and fish gently together
  7. Serve with fish facing upwards.
  1. Lay out bamboo rolling mat.
  2. Place (halved) nori leaf, smooth side down on mat.
  3. Cover nori with 1 cm thick sushi rice leaving 1cm gap at top.
  4. Optional: add wasabi.
  5. Slice cucumber to thin strips and place along sushi rice.
  6. Cover the remaining nori with water
  7. Roll everything up using the mat and apply pressure
  8. Trim ends of roll
  9. Cut in half and cut each half into three to finish with 6 equal pieces.

Ice Cream

Ingredients

  • 600ml double cream
  • 250g caster sugar
  • 6 eggs, separated
  • 1 tsp pure vanilla extract
  • 3 bowls

Directions

  1. 1st bowl: Whip egg whites until stiff.
  2. 2nd bowl: Whip cream with vanilla until stiff.
  3. 3rd bowl: Beat egg yolks with sugar until creamy.
  4. Add egg yolks mixture to cream mixture and beat again.
  5. Fold in egg whites and freeze in suitable container for one day.

Jelly

Ingredients

  • 1/2 pint boiling water
  • 1/2 pint cold water
  • Jelly cubes

Directions

  1. Cut cubes and place in large bowl
  2. Add 1/2 pint of boiling water
  3. Stir until dissolved
  4. Add 1/2 cold water, stir.
  5. Pour into suitable container and place in fridge until set.

Shot for Cakes and Lace, a Bristol based cupcake company / in collaboration with students from UWE