Lasagne Recipe

For our maths problem solving task we had to find a recipe of something we could make in the slow cooker for 40 kids. I chose to make Lasagne because I love eating and making lasagne. My group also had to try get the lowest price my price was $68.55.  Do you enjoy eating Lasagne? 

Favourite Food

For my Summer Learning Journey I had to think of my favourite food and make it. I chose to do cupcakes. I chose to do chocolate flavour because I have the best moist chocolate cake recipe.

It takes 15 mins prep time and 20 mins cook time. It serves 12.

Super Moist Chocolate Cupcake Recipe

Ingredients:

For the cake:

3/4 cup + 2 Tbsp Edmonds Standard Grade Flour

1/4 cup + 2 Tbsp cocoa powder

3/4 tsp Edmonds Baking Soda

3/4 tsp Edmonds Baking Powder

1/4 tsp salt

1/2 cup Chelsea Soft Brown Sugar

1/2 cup Chelsea White Sugar

1 egg

1/2 cup of Meadow Fresh Milk

1/4 cup of Simply Pure Canola Oil

1 tsp vanilla

1/2 cup boiling water

For the Icing:

150g Butter (softened)

2 cups Chelsea Icing Sugar (or Chelsea Vanilla Flavoured Icing Sugar)

2-3 Tbsp hot water

1/2 -1 tsp of vanilla essence (or flavour of your choice, optional)

Food Colouring (optional)

Method:

For Cake:

Preheat the oven to 180°C conventional or 160ºC fan-forced.
Line a 12 hole muffin tray with paper cases. Sift the dry ingredients into a large bowl, then add the sugars and stir
in. Add the egg, Meadow Fresh Milk, Simply Pure Canola Oil and vanilla then beat with a mixer until combined.
Scrape the sides of the bowl then add the boiling water and mix until just combined (the batter will be runny).
Pour the batter into a measuring cup (it’s easier and cleaner than using a spoon) and pour evenly into each paper
case until ¾ filled (don’t over fill or the mixture will overflow).
Place in the oven and bake for 20-22 minutes or until a tester inserted in the centre comes out clean.

For the icing:

Beat the Butter until smooth, pale and fluffy. Gradually add the Chelsea Icing Sugar, half a cup at a time. 
Add the vanilla essence (or other flavoured essence and/or colouring of your choice), with enough of the hot water
to make a creamy mixture, beating between each addition until fluffy. Pipe onto cooled cupcakes or spread over a
cooled cake.

Note: When adding food colouring add it a few drops at a time and make sure you mix it in otherwise you might
end up with a brighter result than you desire.

French Toast

On Friday the 17 of April I made some French Toast for Breakfast. It was extremely delicious. This is our recipe:

Ingredients:

- 2 Eggs
- 2 Table Spoons Sugar
- 1/4 Cup Milk
- 1/2 Teaspoon Vanilla Extract
- 1 Teaspoon Ground Cinnamon
- 4 Pieces Of Bread ( Your choice of bread )
- Icing Sugar ( Optional )
- Maple Syrup ( Optional)

Method:

Put your eggs, sugar, cinnamon and milk in a bowl. Whisk together until no egg yolk visible. Then dip your bread into the mix. ( Do not make it soggy or else it doesn't cook as well ) Butter a pan for you to cook on. and place the bread on. Let cook for about 2 - 3 mins on each side. When fully cooked place on a plate and sprinkle with icing sugar or drizzly with maple syrup. ( you can do both if you want.)

Here are some photo's of me making French Toast