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Recipe book

Transcript: Your name dd/mm/yyyy recipes booklet sausage roll Traditional Sausage roll INGREDIENTS • 4 sheets ready rolled puff pastry • 1 tablespoon milk • 1 egg • 500g veal mince, or beef mince • 500g sausage mince • 1 small brown onion, finely chopped • 1 small red onion, finely chopped • 1 medium carrot, coarsely grated • 3 cloves garlic, crushed METHOD • Step 1 Preheat oven to 220C/200C fan-forced. Line 2 large baking trays with baking paper. • Step 2 Thaw puff pastry. Meanwhile, combine milk and egg in a small jug. Whisk well. Combine veal mince, sausage mince, onion, carrot, garlic, parsley and sauces in a large bowl. Season with salt and pepper. Divide mixture into 8. Subtopic 1 Subtopic 1 Topic 2 Easy lemonade scones INGREDIENTS • 3 1/2 cups (525g) self-raising flour • 1 cup (250ml) lemonade • 3/4 cup (185ml) buttermilk • Jam, to serve Select all ingredients METHOD • Step 1 Preheat oven to 220°C and grease a 23cm (base measurement) square cake pan. Place the flour in a large bowl and make a well in the centre. Add the lemonade and buttermilk, then use a flat-bladed knife to stir until a soft, sticky dough forms. • Step 2 Turn the dough onto a lightly floured surface and gently knead until just smooth. Press into a 3cm-thick disc. Use a lightly floured 6cm round cutter to cut 16 discs from the dough, re-shaping the dough if necessary. Arrange the scones, side-by-side, in the prepared pan. • Step 3 Bake for 20 mins or until light golden and scones sound hollow when tapped. • Step 4 Serve with jam. Subtopic 2 Subtopic 2 Pictures Topic 3 carzzy cupcakes INGREDIENTS • 2 cups self-raising flour, sifted • 3/4 cup CSR Caster Sugar • 2 eggs, beaten • 3/4 cup milk • 125g butter, melted, cooled • 1 teaspoon vanilla essence • Sprinkles, to decorate ICING • 1 1/2 cups CSR Pure Icing Sugar • 1-1 1/2 tablespoons water • Pink food colouring, optional METHOD • Step 1 Preheat oven to 200C or 180C fan-forced. Grease a 12 x 1/3-cup capacity muffin pan.Alternatively, line holes with paper cases. Combine flour and caster sugar in a bowl. Make a well in the centre. • Step 2 Add milk, butter, eggs and vanilla to flour mixture. Using a large metal spoon, stir gently to combine. • Step 3 Spoon mixture into prepared muffin pan. Bake for 12 to 15 minutes, or until a skewer inserted into the centre comes out clean. Stand in pan for 5 minutes before transferring to a wire rack to cool. • Step 4 • Make icing: Sift icing sugar into a bowl. Add food colouring and water. Stir until smooth and well combined. Spoon icing over cupcakes. Decorate with sprinkles. Subtopic 3 Subtopic 3 Topic 4 Topic 4

recipe book

Transcript: zabaglione with fresh berries 6 large eggs 6large egg yolks 1 1/2 cups of sugar 1 1/2 cup sweetened marsala wine 9 cups whole mixed berries 4 1/2 cups light canned refrigerated whipped topping (such as reddi wip) 1 teaspoon of ground ginger 12 center cutbone in pork loin chops 4 riped tomatoes chips and salsa good food ideas 3 inch thick (about 6 lb )trimmed of fat BON appitite 1 inch thick (about 2 lb)trimmed of fat 1/4 teaspoon of ground red pepper 6 tbsp of packed brown sugar chips and salsa 3 teaspoons of ground ginger 3 teaspoon of ground cinnamon 1 1/2 meduim onion ,finely chopped (about 9 tbsp) slow cooker pork chops with apple chutney 6 meduims baking apples veggie soup salt and pepper 1 pound of elbow maccoroni 3 ribs of celery finely chopped fresh pesley 1 carrort 1 12oz canned tuna in water ,drained 1/2 cup plus 2 tbsp reduce -fat manyonnies 1 tbsp of apple cider 4 center cutbone in pork loin chops chips and salsa x3 6 tbsp of cider vinegar 1/4 teaspoon of pepper 3 bags of torilla chips my recipe book veggie soup x3 salt and pepper 3 pounds of elbow maccorni 9 ribs of celery finely chopped 1 1/2 cup finely diced red onoin 1 1/2 cup finely chopped fresh pesley 3 carrots 3 36 oz canned tuna in water drained 1 1/2 cup plus 2 tbsp .reduced - fat mayonnise 3 tbsp plus 3 tbsp cider vinegar 1/4 cup sweetened dried cranberries 2 tbspof cider vinegar 1 bag of torilla chips zabaglion with fresh berries good ideas for your holidays with your family :) 3/4 cup chopped fresh coriander (cilantro) slow cooker pork chops with apple chutney servings :4 18 tbsp of brown sugar 3/4 teaspoon ground red pepper hope you use these recipes to make your holidays the best with your family and friends :) 3/4 cup sweetened of dried cranberries 1/4 cup chopped fresh coriander (cilantro 3/4 teeaspoon of salt 1/4 teaspoon of salt 3/4 teaspoon of pepper zabagllione with fresh berries 2 large eggs 2 large egg yolks 1/2 cup sugar 1/2 cup sweeted marsala wine 3 cups of whole mixed berries 1 1/2 cups of light canned refrigerated whipped topping (such as reddi whip slow cooker pork chops with apple chuntney 1/2 meduim onion ,finely chopped (about 3 tbsp) 1 teaspoon of ground cinnamon 12 ripe tomatoes 2 meduim baking apples 3 jalapenos 1 jalapeno

Recipe Book

Transcript: Activity Sheet 1 Part 2 By Chloe Parsons Recipe Book ingredients 1 garlic clove, crushed 100g trimmed kale, washed, chopped 2 slices wholegrain bread, toasted 2 eggs, poached 1/2 small avocado, sliced Baby herbs, to serve . poached egg with wilted kale and avocado Breakfast INGREDIENTS 20g butter 1 tablespoon plain flour 1/2 cup milk 1/3 cup gruyere cheese, grated 1 teaspoon wholegrain mustard 1 egg yolk 2 large slices sourdough bread 150g sliced leftover leg ham 1 roma tomato, thinly sliced Select all ingredients Ham, Tomato & Cheese Welsh Rarebit Lunch INGREDIENTS 1/2 x 250g tub Philadelphia Original Spreadable Cream Cheese 1 ripe banana (see Note) 1 1/2 cups dessicated coconut, plus 1.5 tablespoons extra to coat 1.5 tablespoons chia seeds Banana Snack Balls Snack INGREDIENTS 4 small vine-ripened tomatoes, cut crossways into 1cm-thick slices 1 1/4 cups (185g) plain flour 100g chilled unsalted butter, chopped 1/3 cup (35g) walnut halves 1/2 cup parmesan (40g) coarsely grated 1 Coles Australian Free Range Egg PARMESAN PASTRY extra virgin olive oil 3/4 cup (180g) ricotta 135g drained marinated fetta 3 Australian Free Range Eggs 1/2 cup (125ml) milk 1 tbs pistachio dukkah 1 tsp honey Tomato & 3 Cheese Tart Dinner

Recipe Book

Transcript: Gaiya's Recipe Book Gaiya's Recipe Book Appetizers Salmon Tartare Cornets Masala Papad Wakame or seaweed salad Chinese Chicken Dumplings Peruvian Fish Civiche Appetizers Adapted from French Laundry Serves 8 1hr 30 min+ Uncommen Materials: Cornet molds 4-inch plastic stencil Ingredients Salmon Tartare with Sweet Red Onion Crème Fraîche Serves 8 For the black sesame tuile: 1/4 cup plus 3 tablespoons (65 grams/2.1/4 ounces) all purpose flour 1 tablespoon plus 1 teaspoon sugar 1 teaspoon kosher salt (= 2/3 teaspoon table salt) 8 tablespoons (114 grams/4 ounces) unsalted butter, softened but still cool to the touch 2 large egg whites, cold 2 tablespoons black sesame seeds For the salmon tartare: 4 ounces salmon fillet, skin and any bones removed, finely minced 3/4 teaspoon extra virgin olive oil 1 teaspoon lemon zest 1 1/2 teaspoons finely minced chives 1 1/2 teaspoons finely minced shallots 1/2 teaspoon of kosher salt small pinch of freshly ground white pepper salmon roe dill for garnish For the sweet red onion crème fraîche : 1 tablespoon finely minced red onions 1/2 cup creme fraiche 1/4 teaspoon kosher salt Freshly ground white pepper to taste Salmon Tartare Cornets with Sweet Red Onion Crème Fraîche For the black sesame tuile: In a medium bowl, mix together the flour, sugar and salt. In a separate bowl, whisk the softened butter until it is completely smooth and mayonnaise-like in texture. Using a stiff spatula or spoon, beat the egg whites into the dry ingredients until completely incorporated and smooth. Whisk in the softened butter by thirds, scraping the sides of the bowl as necessary and whisking until the batter is creamy and without any lumps. Transfer the batter to a smaller container. Preheat the oven to 400’F degrees. Make a 4-inch hollow circular stencil. Place Silpat on the counter. Place the stencil in one corner of the sheet and, holding the stencil flat against the Silpat, scoop some of the batter onto the back of an offset spatula and spread it in an even layer over the stencil. Then run the spatula over the entire stencil to remove any excess batter. There should not be any holes in the batter. Lift the stencil and repeat the process to make as many rounds as you have molds or to fill the Silpat, leaving about 1 1/2 inches between the cornets. Sprinkle each cornet with a pinch of black sesame seeds. Place the Silpat on a heavy baking sheet and bake for 4 to 6 minutes, or until the batter is set and you see it rippling from the heat. The cornets may have browned in some areas, but they will not be evenly browned at this point. Open the oven door and place the baking sheet on the door. This will help keep the cornets warm as you roll them and prevent them from becoming too stiff to roll. Flip a cornet over on the sheet pan, sesame seed side down and place 4-1/2 inch cornet mold at the bottom of the round. Fold the bottom of the cornet and around the mold; it should remain on the sheet pan as you roll. Leave the cornet wrapped around the mold and continue to roll the cornets around molds; as you proceed, arrange the rolled cornets, seams side down, on the sheet pan so they lean against each other, to prevent from rolling. When all the cornets are rolled, return them to the oven and bake for an additional 3 to 4 minutes to set the seams and color the cornets a golden brown. Gently remove the cornets from the molds and cool for several minutes on paper towels. Store the cornets for up to 2 days in an airtight container. For the salmon tartare: With a sharp knife, finely mince the salmon filet. Do not use a food processor. Mincing by hand will ensure the right texture. In a small bowl stir in the remaining ingredients except the salmon roe and toss with the salmon tartare. Cover the bowl and refrigerate for at least 30 minutes, or up 12 hours. For the sweet red onion crème fraîche Place the red onions in a small strainer and rinse them under cold water for several seconds. Dry them in paper towels. In a small metal bowl, whisk the crème fraîche for about 30 seconds to 1 minute or until it holds soft peaks. Fold in the chopped onions and season to tastes with salt and white pepper. Transfer the onion cream to a container to cover and refrigerate until ready to serve or up to 6 hours. To Assemble: Spoon some salmon roe at the bottom of every cornets. Fill the top 1/2 inch of each cornet with the onion cream. Spoon about 1 1/2 teaspoons of the tartare over the onion cream and mold it into a dome resembling a scoop of ice cream. Top with more salmon roe. Garnish with dill. Masala Papad Ingredients Serves 4-8 7 minutes 4 papad oil (for frying) For masala papad chaat: 2 tbsp onion (finely chopped) 2 tbsp tomato (finely chopped) 1 tsp green chutney 1 tsp tamarind chutney 2 tbsp sev 1 tbsp curd pinch chaat masala pinch chilli powder 1 tbsp coriander (finely chopped) Directions firstly, deep fry the papad in hot


Transcript: RECIPE BOOK Unai, Nora, Gorka and Maider YELLOW JUICE INGREDIENTS: INGREDIENTS Bananas Mango Pineapple Orange juice Greek yogurt UTENSILS: Utensils 3 bouls A food blender Glass jug Grater STEPS: STEPS First of all we wash our hands. 1 After, add the greek yogurt. 3 Then, top tasty fruit like frozen pineapple, mango and tasty banana. 4 Finally, hit it with a little bit of grated ginger and press blend. 5 Then, we poor the juice to the food blender 2 VIDEO: Utensiles 3 bouls A food blender Glass jug Grater Grater BRITISH PANCAKE BRITISH PANCAKE INGREDIENTS: INGREDIENTS: -2 eggs -1tbsp melted butter -Pinch of salt -300g plain flour -600ml milk -ladle UTENSILS: UTENSILS: -A kitchen towel -Spatula -Whisk or a mixer STEPS: STEPS: 1 Sieve flour and add salt. Then mix it in. 2 After that, crash the eggs and drop them into the bowl, also, mix with the whisk. 3 Pour the butter and a half of the milk. Mix it again with the whisk to get the lumps out. 4 Later, add remaining milk and blend it again with the whisk. 5 Let freezing for 10 minutes. 6 Get a pan and pour the lubricate with oil or butter. 7 Next, pour the mixture into the pan and work it around the pan. 8 You turn it to the other side. 9 When it is already done we take it out. 10 Finally add some extra ingredients (each the ones that it wants) VIDEO: VIDEO LINK: EGGY BREAD - 2 eggs - 50ml double cream - 50ml milk - pinch of salt - Pinch of ground - of cinnamon - Pinch of pepper - 2 slice breds. - 15g butter INGREDIENTS UTENSILS UTENSILS whisk bowl frying pan fish slice STEPS: STEPS 1 Firstly, make the eggy mix 2 Then, poor eggs, milk and cream. 3 After that, mixed with the whisk. 4 To continue, add some salt, pepper and cinnamon. 5 And again mixed with the whisk. 6 Later, put the pan on medium heat and add butter to melted. 7 Dip the bread in the mixture and coat both sides. 8 Finally put it in the pan and fry each side for 1.5 minutes. GRILLED CHEESE & TOMATO GRILLED CHEESE & TOMATO INGREDIENTS: Tomato Cheese Salt Butter 2 Slices of bread UTENSILS: Oven Knife Pan Spatula STEPS: 1 -Cut the tomatoes into slices. 2 -Then, take a slice of bread and add cheese, tomato, salt and pepper. 3 -After, cover the sandwich with the other slice of bread. 4 -To continue, heat the pan and the oven. 5 -To go finishing with this recipe, add the butter into the pan. 6 -When the butter melts, put the sandwich on the pan for a few seconds. 7 -Finally, get into the oven for 10 minutes. Video: CHOCOLATE PUDDING CHOCOLATE PUDDING INGREDIENTS: 6 eggs Whole milk Heavy cream Bread Regular granulated sugar Brown sugar Semi-sweet chocoate Chips cocoa powder A pinch of cinnamon Vanilla UTENSILS: Big bowl Spatula Whisk Mould Oven STEPS: Firstly, throw the raw eggs into the big bowl. 1 2 Then, pour the whole milk and the heavy cream with the raw eggs. 3 To continue, throw the regular granulated sugar and also the brown sugar. 4 After that, throw the cocoa powder. 5 Add the cinnamon with the rest of the ingredients 6 Next pour in a little bit of vanilla. 7 In the following step whisk all the ingredients that are in the big bowl. 8 Now, add the chocolate chips into the bread. And pour the mixture with them 9 Then, push the bread into the custard with the spatula. 10 Let sit the dish for about an hour in the oven. Video: 5. Video: Chocolate Pudding (Nora A)

Recipe Book

Transcript: Ingredients 1 4oz chicken breast 1/4 cup ricotta cheese 2oz frozen spinach 1/8 cup parmesan cheese Directions pound out chicken set aside. Mix remaining ingredients together place on breast. Roll up and then roll in plastic wrap. Place in to boiling water for 20 min till cooked thru.Slice and serve. Boiling Chicken Frying Meat Place the hot water, kosher salt and brown sugar into a 5-gallon upright drink cooler and stir until the salt and sugar dissolve completely. Add the ice and stir until the mixture is cool. Gently lower the turkey into the container. If necessary, weigh down the bird to ensure that it is fully immersed in the brine. Cover and set in a cool dry place for 8 to 16 hours. Remove the turkey from the brine, rinse and pat dry. Allow to sit at room temperature for at least 30 minutes prior to cooking. Place the oil into a 28 to 30-quart pot and set over high heat on an outside propane burner with a sturdy structure. Bring the temperature of the oil to 250 degrees F. Once the temperature has reached 250, slowly lower the bird into the oil and bring the temperature to 350 degrees F. Once it has reached 350, lower the heat in order to maintain 350 degrees F. After 35 minutes, check the temperature of the turkey using a probe thermometer. Once the breast reaches 151 degrees F, gently remove from the oil and allow to rest for a minimum of 30 minutes prior to carving. The bird will reach an internal temperature of 161 degrees F due to carry over cooking. Carve as desired. Microwave Meat In a small bowl, mix together the tomato sauce, brown sugar, and mustard; stir until the brown sugar has dissolved. In a large mixing bowl, mix the eggs, minced onion and green pepper, garlic powder, cracker crumbs, salt, and black pepper; mix in the ground beef and half the tomato sauce mixture, stirring until the meat loaf is thoroughly combined. Place the meat mixture into a 2-quart microwave-safe baking dish. Spread the remaining tomato sauce mixture over the meat loaf. Cook in microwave oven on High setting until set, the juices run clear, and meat is no longer pink inside, 10 to 15 minutes depending on power of microwave oven. An instant-read meat thermometer, inserted into the center of the loaf, should read 165 degrees F (75 degrees C). Drain any grease from the dish as soon as loaf is cooked; allow to stand, uncovered, 10 to 15 minutes before serving. Stir together flour, tarragon, salt, ginger, pepper, mustard powder, thyme, garlic powder, and oregano in a shallow bowl until well blended. Beat the egg together with the milk until smooth in a bowl. Dredge the chicken breasts in the flour mixture, shake off excess, then dip in egg, and again in flour. Set breasts aside to rest for 10 minutes. Preheat oven to 350 degrees F (175 degrees C). Heat the vegetable oil in a skillet over medium-high heat. Dredge the chicken breasts in flour again, and shake off excess. Brown the chicken in the hot oil until golden brown on both sides. Place onto a baking sheet, and bake in preheated oven until the chicken is no longer pink in the center, 20 to 30 minutes. FONTS Recipe Book Deep Frying Turkey In a small bowl, mix the vegetable oil with the smashed garlic, using a fork to help release the garlic flavor into the oil. Season the garlic mixture with salt, and pepper, to taste. Let sit for at least 15 minutes. Meanwhile, prep the chicken breasts. Rinse and dry the chicken thoroughly. Find the ridge along the side of the chicken breast, and carefully pull off the tender. Take each breast and pound gently to an even thickness. Do not pound too thin; the breast will not be completely uniform. If there is a skinny little triangular tip, go ahead and cut off and discard. Prep the tenders by slicing off any jagged edges. Liberally salt and pepper the chicken and allow to sit at room temperature for at least 15 minutes. Preheat the grill to hot. Once the chicken has rested, brush liberally with the garlic-infused vegetable oil. Place the chicken breasts on the hot grill, with the thicker portion facing the hotter part of your grill (usually the back). Allow the chicken breasts to cook undisturbed until char marks are made, about 4 minutes. Flip the chicken, keeping the thick part of the chicken toward the hot part of the flame, and cook until an instant-read thermometer inserted in the chicken reads 155 degrees F, about 3 more minutes. Place the chicken tenders on the grill and cook for 3 to 4 minutes total, turning halfway through. Allow the grilled chicken to rest for 5 minutes, covered, before serving. Grilling Chicken INGREDIENTS 3 to 3 1/2 lbs (1.3 to 1.6 kg) of Boneless Rump Roast (pick an end cut with a layer of fat if you can) Olive oil 8 slivers of garlic Salt and pepper You will need a meat thermometer For the gravy: Red wine, water, and or beef stock corn starch METHOD 1 Start with the roast at room temperature (remove from refrigerator 1 hour before cooking - keep it wrapped). Preheat the oven to 375°F (190°C). 2 With

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