For the love of food

The Catering Challenge. Year 10

This week we produced a variety of cupcakes and friands as part of our course. Our aim was to explore a range of processes and skills that are used in baking. We picked our recipe out of a hat which decided what type of cupcakes were to be made. Our cupcakes options were Berry Friands ,Red Velvet , Fairy Cakes and Apple Tea Cakes. Everyone enjoyed all cupcakes but a large majority of the class chose the Red Velvet as their favourite for the day.  

By Abigail Bennett 10 I.

Red Velvet Cupcakes

Ingredients

1 cup SR Flour                                                                                Icing

1/8 cup cocoa powder                                                                1 x 250 g cream cheese

½ tsp bicarbonate soda                                                             1 cup icing sugar

1 egg                                                                                                   60g butter- room temperature

¾  cup castor sugar                                                                      ½ ts vanilla essence

½ cup buttermilk

100g butter- melted

½ tb. White vinegar

½ ts vanilla essence

1 tsp. red food colouring

Method

1. Preheat oven to 170°C. prepare 8 muffin pans with cases
2. Sift flour, cocoa powder and bicarbonate of soda into bowl.
3. Stir in sugar.
4. Whisk buttermilk, butter, eggs, vinegar and vanilla together.
5. Add to dry and mix well.
6. Pour into muffin pan and bake for 15-20  minutes until very lightly cooked and firm to touch

Icing

1. Whip cream cheese and butter together until light and fluffy.
2. Add icing sugar gradually and vanilla
3. Pipe onto cake

# For the love of food. Year 9.

Food Memories

This activity was based on students preparing a product that they enjoyed from their childhood.

Zucchini frittata

A family classic. The hot summer nights in my early childhood were spent eating the cooled frittata while overlooking the dusk sun streaming through overhanging vines in our backyard. I have attempted to recreate this food memory. My attempt did not have such significance. The zucchini released much water into the frittata after cooking, and as a result the product was liquidised. Cooking on an electric stove top, an intimidating task to be done when having grown up using exclusively gas, was trying. Unsure of the rate of heat, and how the oil was sizzling, the frittata was taken off the stove slightly early, and, being too nervous to put it back on the heat due to its fragility, I settled with a could-be-more-golden look.

By Stella Russo