Food Tech

LSC COMMUNITY COOKBOOK

We are asking if your family could contribute a couple of your favourite recipes to be included in the LSC COMMUNITY COOKBOOK. It can be a main meal, dessert, cake, snack - whatever is your special secret recipe. It doesn’t need to be exceptional or complicated, just something your family loves to eat.

With the cultural diversity we have within our community we expect the results will be quite fabulous.

We would prefer to be able to include a photo of the finished result to go along with the recipe. A few of our families have already made a contributions after Mr Jewell made a call out for your help.

Our wonderful ART Team have volunteered to design a cover for our COOKBOOK. Whilst the Food Tech Team will go through all the recipes and place them into groups of Mains, Desserts and Breads/Pastries.

Keep sending those delicious recipes to lalor.s.c@education.vic.gov.au. Below is an example of what is expected.

You must include;

-Name and origin of the food

-A list of all the ingredients

-Step by step method

-Picture of the recipe

-Name of the family that has submitted the recipe

Thank you in advance.

The FOOD TECH TEAM

Koulourakia (Greek Easter Biscuits)

Ingredients:

12 eggs

500g unsalted butter

3 cups castor sugar

1 small Greek coffee cup of milk

Juice of 1 Orange

1 pckt mahlepi

1 pckt vanilla sugar

2 kg SR flour

Egg glaze:

I egg whisked with day of milk

Sesame seeds for sprinkling (optional)

Method

1. Cream butter with sugar. Gradually add eggs. Beat mixture well.

2. Add milk, orange juice, vanilla sugar & mahlepi,

then begin to add flour.

NB: If dough is not sticky & rolls well, enough flour has been added.

3. Shape pieces of dough into slim pencil shapes, approximately 30g. Form into twists, circles & scrolls. Place onto greased baking dish. You can use baking sheets. Glaze with egg glaze. Sprinkle biscuits with sesame seed (Optional) Bake biscuits in moderately hot oven (180 degree/160 degree fan forced) for 15-20 mins Cool on wire rack.

Makes 135 biscuits

Pamela Vasiliou 7G

DUTCH OVEN BREAD

ORIGIN UNIVERSAL

Ingredients

-2 cups lukewarm water (480 mL), between 30˚-40˚ C                                                                      

-1 envelope active dry yeast                                                                                                                       

-4 cups all-purpose flour (500 g), lightly packed and levelled off, plus more for dusting                            

-1 ½ teaspoons kosher salt                                                                                                                   

 -1  teaspoon olive oil

Methods

1. Stir the yeast into the water and allow the yeast to bloom until foamy.  
2. In a large bowl, mix together the flour and salt by hand. Once incorporated, create a small well in the middle and pour in the water and yeast mixture.  
3. Mix by hand, wetting your working hand before mixing so the dough doesn’t stick to your fingers. The water and flour should come together and a form rough dough that pulls away from the sides of the bowl. If the dough is too sticky, add more flour at a time about 1 tablespoon. If the dough is too dry, add more water, 1 tablespoon at a time.
4. Once the dough comes together, cover and let rise until doubled in size (about 1 ½-2 hours).

5. Uncover the dough and give it a few pokes with your finger. If the dough has risen properly, it should          indent under the pressure of your finger and slowly deflate.

6. Using your hand or a rubber spatula, start from the rim of the bowl to work the dough loose from the      sides and fold it up and towards the center of the bowl. Turn the bowl 90 degrees, and repeat until all      the dough has been pulled from the sides and folded towards the center.

7. Once finished, cover and let the dough rise again for another 1 ½-2 hours.

8. Once the dough has doubled in size again, gently transfer it from the bowl to a lightly floured surface.

9.Sprinkle a bit of flour on top of the dough. Using your hands, begin to shape it into a loaf. Fold the              dough under itself several times to form a ball, then pinch together the seams of dough underneath.

10.Place the dough seam-side down in a clean bowl that has been lightly coated with olive oil and                    dusted with flour.

11. Cover and let rise for 1 hour.

12. Meanwhile, place a 6-quart Dutch oven (or heavy cooking pot with oven-safe lid) inside the oven.               Preheat the oven to 230˚C with the pot inside for 45 minutes-1 hour.

13. Cover with the lid and return the pot to the oven.

14. Bake for 45 minutes, removing the lid for the last 15 minutes

15. Remove bread from pot, cover, and let cool for 10 minutes before slicing.

16. ENJOY!

POPOVSKI FAMILY

STAFF

Community Cookbook