Source: http://www.dairygoodness.ca/recipes/chocolate-cream-truffles

Yields 36 truffles

Everyone loves truffles! Made with a dark chocolate ganache, as well as cream and fresh butter, these are quick to prepare, yet elegant and refined. For a pretty finish, roll the truffles in cocoa powder or icing sugar. Your guests will find them irresistible!

Ingredients

14 oz (394 g) semisweet or dark chocolate

3/4 cup (175 mL) 35% Cream

2 tbsp (25 mL) unsalted Butter, optional

Sifted cocoa powder, icing sugar

Preparation

Chop chocolate. Combine cream and butter in a small saucepan; bring to a boil over medium heat. Remove cream from heat; add chocolate, stirring until chocolate is melted and smooth.

Cover the mixture and refrigerate for 2 to 3 hours or until firm enough to handle.

Using your fingers, a small melon ball scoop or spoon, shape into small balls. Roll the balls in the cocoa or icing sugar then place on parchment lined baking sheet or tray; cover and refrigerate until firm.

Truffles can be refrigerated for a couple of weeks or frozen for a couple of months.

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Source: http://www.masterchef.com.au/recipes/the-perfect-chocolate-mousse--3-ways.htm



George:
Ingredients:
250g (70%) dark chocolate, broken into pieces
¼ cup (60ml) extra virgin olive oil
350ml thickened cream
Pinch smoked salt (optional)

Method: 
1. Place chocolate in a heatproof bowl set over a saucepan of barely simmering water. Stir
occasionally with a metal spoon until melted. Remove from heat, slowly pour oil into bowl with
chocolate, stirring constantly until combined.
2. Meanwhile, whisk cream in a bowl to soft peaks. Gradually pour in chocolate mixture,
whisking to combine. Serve immediately.

Gary:
Ingredients:
½ cup (125ml) water
125g caster sugar
350g (70% cocoa) dark chocolate, broken into pieces
600ml thickened cream
4 egg yolks
2 eggs

Method: 
1. Place water and sugar in a small saucepan and bring to the boil, swirling pan occasionally to
dissolve sugar. Cook for about 5 minutes until the temperature reaches 110°C.
2. Meanwhile, place chocolate in a heatproof bowl set over a saucepan of barely simmering
water. Stir occasionally with a metal spoon until melted.
3. Meanwhile, using an electric mixer fitted with a whisk attachment, whisk cream to soft peaks.
Set aside.
4. Whisk yolks and eggs on high speed for 4 minutes until light and fluffy. With the motor
running, slowly pour in the hot sugar syrup, whisking until the mixture is cool.
5. Fold egg mixture into chocolate until combined, then fold in half the cream until combined,
followed by the remaining cream. Serve immediately.

Matt:
Ingredients:
170g (70% cocoa) dark chocolate, broken into pieces
1/3 (cup) 80ml milk
2 egg yolks
4 egg whites
2 tablespoons caster sugar

Method: 

1. Melt chocolate in a heatproof bowl in a microwave on medium heat for 1 minute. Stir, then

return to microwave in 30 seconds increments until chocolate has completely melted, stirring well
each time.
2. Place milk in a small saucepan over medium heat, and bring to the boil. Gently whisk milk into
chocolate until just combined. Set aside to cool slightly. Gently whisk in egg yolks until just
combined.
3. Meanwhile, using an electric mixer fitted with a whisk attachment, beat egg whites to soft
peaks. Slowly add sugar, beating until stiff and glossy.
4. Fold in one-third of the meringue into chocolate mixture until just combined, then fold in the
remaining meringue until combined.
5. Pour mousse into serving bowl and refrigerate for at least 1 hour before serving.

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Source: http://www.masterchef.com.au/recipes/cola-baked-chicken-.htm



Ingredients:
750ml cola
1 cup firmly packed brown sugar
3 cloves garlic, grated
1 large brown onion, grated
2 tablespoons soy sauce
1kg chicken wings, cut at the joints
Juice of one lemon

Method:
1. Preheat oven to 140°C fan forced.
2. Combine cola, sugar, garlic, onion and soy in a bowl.
3. Arrange chicken wings in a single layer in a deep oven tray and pour over cola mixture.
4. Bake for 3-3.5 hours or until sauce is thick and very sticky.

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Source: http://www.masterchef.com.au/recipes/matt-prestons-soup.htm



Ingredients:
440g can baked beans
50ml pure cream
150ml milk
Finely grated zest of 1 orange
Roasted whole coriander seeds, to serve
Extra virgin olive oil, to drizzle

Method:
1. Heat baked beans in a saucepan until hot then and puree with a stick blender until smooth. Add
cream and milk and puree until soup has reached your desired consistency.
2. Serve topped with orange rind, coriander seeds and a drizzle of oil to garnish.

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Source: http://www.food.com/recipe/p-f-changs-mongolian-beef-66121



Total Time: 30 mins
Prep Time: 10 mins 
Cook Time: 20 mins 

Ingredients:
2 teaspoons vegetable oil
1/2 teaspoon ginger, minced
1 tablespoon garlic, chopped
1/2 cup soy sauce
1/2 cup water
3/4 cup dark brown sugar
vegetable oil, for frying (about 1 cup)
1 lb flank steak
1/4 cup cornstarch
2 large green onions, sliced on the diagonal into one-inch lengths

Method: 

1. Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over med/low heat.
2. Don't get the oil too hot.
3. Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.
4. Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens.
5. Remove it from the heat.
6. Slice the flank steak against the grain into 1/4" thick bite-size slices (Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts).
7. Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef.
8. Let the beef sit for about 10 minutes so that the cornstarch sticks.
9. As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil).
10. Heat the oil over medium heat until it's nice and hot, but not smoking.
11. Add the beef to the oil and sauté for just two minutes, or until the beef just begins to darken on the edges.
12. You don't need a thorough cooking here since the beef is going to go back on the heat later.
13. Stir the meat around a little so that it cooks evenly.
14. After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil out of the wok or skillet.
15. Put the pan back over the heat, dump the meat back into it and simmer for one minute.
16. Add the sauce, cook for one minute while stirring, then add all the green onions.
17. Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate.
18. Leave the excess sauce behind in the pan.

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One of his favourites, is the apple pie. The previous place we stayed didn't have an oven, or shd i say there was but I feel bad using it cos is not our place. So never tried it until we shifted to Gosnells. It is yum.

Source: https://www.taste.com.au/recipes/apple-pie/0d52b417-4318-43b6-9974-79f0b0531b48

Ingredients: 

• 1 3/4 cups (260g) plain flour, plus extra for dusting
• 1/2 cup (75g) self-raising flour
• 185g unsalted butter, chilled, cut into small pieces
• 1/3 cup (75g) caster sugar
• 2 eggs
• 1 tablespoon chilled water
• 1 tablespoon milk
• Demerara sugar or caster sugar, to sprinkle
• Ice-cream, to serve

FILLING

• 45g unsalted butter
• 1/2 cup (110g) caster sugar
• 8 large Granny Smith apples 
• Juice of 1 lemon
• 1/4 teaspoon Ground Cloves
• 1 teaspoon ground cinnamon

Instructions: 

• Step 1
  Sift flours and a pinch of salt into a large mixing bowl. Add butter and rub lightly into flour with your fingertips. Lift mixture high above the bowl as you rub, to incorporate air into the pastry and make it lighter. Continue until mixture resembles fine breadcrumbs, then stir through sugar. Lightly beat 1 egg with 1 tablespoon chilled water, then drizzle over flour mixture. Start to bring the dough together by cutting the liquid into the dough with a blunt knife, then form into a smooth ball with your hands, adding a little more water if necessary. Divide dough into two pieces, one slightly larger than the other. Wrap in plastic wrap, and chill for 30 minutes.
• Step 2
  To make the filling, peel and core the apples, and cut each into 8 pieces. Toss immediately with lemon juice in a large bowl, to prevent apples from discolouring. Place the butter and sugar in a large frypan over medium-low heat. When butter has melted, add apples and spices, then stir to coat. Cook, stirring occasionally, for 10 minutes or until apples have softened. Set aside to cool.
• Step 3
  Roll out the larger pastry ball on a floured workbench to a 30cm circle (about 2mm thick). Roll pastry around rolling pin, then unroll over a 22cm metal pie dish. Gently press into corners and allow excess to overhang. Place filling in base with a slotted spoon. Roll the small pastry piece to a 25cm circle. Beat remaining egg with milk, brushing some on rim of the base. Top with small pastry.
• Step 4
  Lift the pie dish and cut excess pastry from edges with a sharp knife. Crimp edges of pastry together the tail of a spoon. Chill for 30 minutes. Preheat oven to 180C, place pie dish on a baking tray and cut air vents in the centre of the pie. Brush top of pie with more beaten egg, sprinkle with demerara or caster sugar and bake for 45 minutes or until golden brown.
• Step 5
  Serve warm or cold with ice-cream.

Updated with picture: June 2019

• 

My kids enjoy helping to make amd they love to eat it too! Enjoy! 😊

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