Cafe News...

We had such a beautiful warm day for Cafe on Friday, we opened up the doors and let the sunshine and warmth in. We were very busy with the Cafe filled with 2 community groups, parents and staff. Matt’s “Grandma Angelina’s” meatballs are such a favourite, everyone asks for the recipe. However, we all think the Eton Mess is pretty special!

Thanks again Matt for another brilliant Cafe.

Ring the school office if you would like to book a table.

Hope to see you there,

The Cafe Team.

Italian Meatballs

Ingredients

500 grams Beef mince

500 grams pork mince

1 egg

2/3 cup grated parmesan cheese

2/3 cup breadcrumbs

½ cup chopped parsley

½ cup water

Salt and pepper

Method

1. Combine all ingredients in a large bowl, mix well
2. Roll into balls slightly bigger than a golf ball
3. Heat some Napoli sauce in a pot and add half of the meatballs, they should be completely covered by the sauce and simmered for 12 – 15 minutes until cooked through. Repeat with the remaining meatballs.
4. Boil pasta and when cooked stir through some of the Napoli sauce, serve in bowls with some meatballs on top and some grated parmesan cheese.

Eton Mess

Ingredients

750 gm strawberries, quartered, plus extra to serve

110 gm (½ cup) caster sugar

200 ml thickened cream, lightly whisked

125 gm crème fraiche

55 gm (½ cup) pure icing sugar, sieved

1tspn vanilla essence

Meringues

100 gm eggwhite (about 3 eggs)

100 gm caster sugar

100 gm pure icing sugar, sieved

15 gm cornflour

Chocolate Sauce

250gms Dark chocolate

½ cup cream     * Microwave together in 30 second increments until melted. Mix until smooth

Raspberry Sauce

2 cups frozen raspberries

½ cup sugar    * Microwave together in 30 second increments until soft, mash with a fork to make a         

                             chunky sauce

Method

1. For meringues, preheat oven to 120C. Whisk egg whites and a pinch of salt in an electric mixer until firm peaks form (3-4 minutes). With motor running, gradually add caster sugar and whisk until thick and glossy (2-3 minutes). Sieve icing sugar and cornflour over, fold to combine, then spoon 5 -6 cm round x 2cm high disks onto oven trays lined with baking paper. Bake until meringues lift easily from trays and are crisp but not coloured (45-50 minutes), then turn off oven and cool completely in oven.

           Before serving, toss strawberries and caster sugar in a bowl to combine, then set                  aside until juices begin to seep (20 minutes).

           Whisk cream, crème fraiche, icing sugar and vanilla together in a separate bowl until            soft peaks form. 

          Stack and layer your meringues with the whipped cream, strawberries, chocolate                 sauce and raspberry sauce.

Note. You can make Eton Mess in stacks or break it into bits and mix it all loosely together and spoon on plates. Drizzle some extra chocolate and raspberry sauces around the plates for effect and flavour.