Croissant

Soft Roll

15－09－2010

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Bolognese Beef Spaghetti

- smoked streaky bacon, chopped

- onion, chopped

- garlic cloves, crushed

- lean minced beef

- chopped tomatoes

- mushrooms, drained

- fresh or dried bay leaves

- dried oregano or a small handful of fresh leaves, chopped

- dried thyme or a small handful of fresh leaves, chopped

- Salt and freshly ground black pepper

- fresh basil leaves, torn into small pieces

- 800g-1kg/1¾-2¼lb dried spaghetti

- Lots of freshly grated parmesan, to serve

1. Heat the oil in a large, heavy-based saucepan and fry the bacon until golden over a medium heat. Add the onions and garlic, frying until softened. Increase the heat and add the minced beef. Fry it until it has browned, breaking down any chunks of meat with a wooden spoon. Reduce the temperature and stir in the tomatoes, drained mushrooms, bay leaves, oregano, thyme and balsamic vinegar.
2. Either blitz the sun-dried tomatoes in a small blender with a little of the oil to loosen, or just finely chop before adding to the pan. Season well with salt and pepper. Cover with a lid and simmer the Bolognese sauce over a gentle heat for 1-1½ hours until it's rich and thickened, stirring occasionally. At the end of the cooking time, stir in the basil and add any extra seasoning if necessary.
3. Remove from the heat to 'settle' while you cook the spaghetti in plenty of boiling salted water (for the time stated on the packet). Drain and divide between warmed plates. Scatter a little parmesan over the spaghetti before adding a good ladleful of the Bolognese sauce, finishing with a scattering of more cheese and a twist of black pepper.

Butter Cake with Genoise creme Anglaise

- Flour

- Sugar

- Baking Powder

- Vanilla Essence

- Icing Sugar

- Butter

- Eggs

- Milk

- Egg Yolk

- Mint Leaf

Combine & sieve flour & baking powder. Prepare & lineup mould for cakes. Heatup oven to baking temperature. Cream butter, sugar & vanilla essence until creamy & light. Add in eggs one by one. Mixwell add in milk. Putin prepared cake mould & bake in the oven for 40-45 minutes at temperature 160’c. Prepare cream anglaise & nape consistency. Portion garnish & dust with icing sugar. serve with creme anglaise.

Lamb Stew

- Onion

- Carrot

- Thyme

- Parsly

- Potatoes

- Challot

- Garlic

- Celery

- Leeks

- Tomato Puree

- Cheese Powder

Prepare mirepox carrot, onion, leeks, celery & mix with tomato paste. Sit for 5-30 minutes until turning brown. Add some butter into flying pan & put some onion, garlic, carrot, rosemary & thyme. After that, put all the lamb & add on stock (juice of the stocks) .

ChocOlate Chips Cookies

Baking Soda

Gralunated Sugar

Brown Sugar

Salt

Vanilla Essence

Bread Flour

Walnuts

Chocolate Chips

Butter

Eggs

Chocolate chips cookies (Drop cookies)

Prepare Basic Dough : Sift baking soda & soft flour. Cream Butter & both sugar.

Add in eggs to the butter mixture.

Add in salt and vanilla.

Mix in the flour mixture.

Lastly combine in walnuts & chocolate chips.

Method : Shape dough into small balls & put on baking tray.

Bake at 190celcius until golden brown.

Store in an airtight container when it is cold.