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A 3 Course MEal An Easy to follow Cookbook with Video Tutorials


ENTREE Sourdough Bread WITH

VINE-RIPENED TOMATOES, GOAT’S CHEESE AND BASIL OIL


For the Basil Oil: 100 g basil 100g baby spinach 1/2 bunch flat leaf parsley, stems removed, roughly chopped 200 ml olive oil rock salt and white pepper, to season 4 slices sourdough bread 2 vine-ripened tomatoes, sliced 50 g goat’s cheese rock salt, to season

To make the basil oil, place a saucepan filled with water over high heat and bring to the boil. Place basil and spinach in a sieve and place into the boiling water for 30 seconds apporximately. Plunge into cold water. Remove from water and drain well. Place the blanched basil and spinach with the parsley, olive oil, salt and white pepper in a blender and process for a minute. Toast the sourdough bread and place each slice onto a serving plate or a wooden chopping board. Top the bread with sliced tomatoes and crumble goat’s cheese over the top. Drizzle generously with basil oil and add a little rock salt to season.


MAIN Salmon BRAISED In A

SPICY TOMATO SAUCE


2 tablespoons olive oil 1 red onion, medium, halved, finely sliced 3 garlic cloves, finely sliced 750 g salmon fillet, skin removed, cut into roughly 2 cm cubes 500 ml tomato paste spiced with some fresh chilli 1/2 cup coriander, roughly chopped

Place a large frying pan over medium heat and add olive oil. Add the red onion to the pan and sautĂŠ until translucent. Add garlic and cook for another 2 to 3 minutes. Add the salmon pieces to the pass, toss gently and quickly to seal all sides. Add the tomato paste which has been spiced with fresh chilli and bring pan to the boil. Cover the pan with a lid and allow to simmer until salmon is just cooked. This should take about 10 minutes. Remove lid off the pan and stir in coriander. Serve immediately.


DESSERT Pineapple AND

Carrot CAKE


3/4 cup plain flour 3/4 cup self-raising flour 1/2 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon salt 3/4 cup caster sugar 1 cup finely grated carrot 2 eggs, beaten 1 x 440 g can crushed pineapple 1/2 cup vegetable oil

Preheat oven to 180째. Grease two bar tins. Sift dry ingredients together, then add all other ingredients and mix well. Pout into prepared tins. Bake for 45 minutes or until cooked.


BIBLIOGRAPHY Entree - Sourdough Bread with Vine-Ripened Tomatoes, Goat’s Cheese and Basil Oil Recipe Originally From: David Bitton’s “A French-Inspired Cafe Cookbook” page 60

Back cover retro logo inspired by: http://vector.tutsplus.com/tutorials/designing/quicktip-how-to-create-a-retro-style-textured-logo/ Front cover, entree, main and dessert design inspired by: http://abduzeedo.com/vintage-badge-illustrator-and-photoshop

Main - Salmon Braised in a Spicy Tomato Sauce Recipe Originally From: David Bitton’s “A French-Inspired Cafe Cookbook” page 124 Dessert - Pineapple and Carrot Cake Recipe Originally From: Country Women’s Association’s “Cakes - traditional, tempting, tried-and-true” page 42

All images, recipes, tutorials that have been used for educational purposes only. No copyright intended.


Year 11 Minor Project  

An interactive e-cookbook

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