Source: https://www.taste.com.au/recipes/basic-scones/12d869d1-2ac9-44ae-a88d-11354729fcb5

Ingredients: 

1. Plain flour, for dusting

2. 3 cups self raising flour

3. 80g butter, chilled and cubed

4. 1-1 1/4 cups milk

5. Jam, to serve

6. Whipped cream, to serve 

Instructions: 

• Step 1
  Preheat oven to 200°C. Sift self-raising flour into a large bowl.
• Step 2
  Using your fingertips, rub butter into flour until mixture resembles breadcrumbs.
• Step 3
  Make a well in the centre. Add 1 cup of milk. Mix with a flat-bladed knife until mixture forms a soft dough, adding more milk if required. Turn onto a lightly floured surface. Knead gently until smooth (don't knead dough too much or scones will be tough).
• Step 4
  Lightly dust a flat baking tray with plain flour.
• Step 5
  Pat dough into a 2cm-thick round. Using a 5cm (diameter) round cutter, cut out 12 rounds. Press dough together and cut out remaining 4 rounds. Place scones onto prepared baking tray, 1cm apart. Sprinkle tops with a little plain flour. Bake for 20 to 25 minutes or until golden and well risen. Transfer to a wire rack. Serve warm with jam and cream (Whipped cream, to serve).

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Source: Lynwood Senior High School Year 7 Home Economics Class

(Note, you can choose between Serving for 2 or Serving for 3 below)

Ingredients: 

Serving 3                                                                   Serving 2

120g steak                                                                   80g steak

1 clove garlic                                                              1 small clove garlic or ½ large

2 spring onions                                                           1 ½ spring onions

1/3 capsicum                                                               ¼ capsicum

1/3 carrot                                                                    ¼ carrot

6 champignons                                                            4 champignons

75g bean sprouts                                                         50 g bean sprouts

1 ½ sticks celery                                                         1 stick celery

120g  fresh egg noodles                                              80 g fresh egg noodles

1 ½ T oil                                                                     1 T oil

3t soy sauce                                                                2 t soy sauce

2 t oyster sauce                                                           1 ½ t oyster sauce

Instructions: 

1. Thinly slice steak into strips.
2. Crush garlic and slice spring onions into rings.  Cut capsicum, carrot and celery into Chinese style vegetables.  Cut the champignons in half.

3. Pre heat a frypan or wok.  Add the oil and heat through.
4. Add the garlic and cook for one minute.  Add the steak and allow to brown.
5. Add the carrot and capsicum and stir fry for 5 minutes.
6. Add remaining vegetables, noodles and sauces and stir fry for a further 2 - 3 minutes or until heated through.

7. Serve hot.

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Source: https://tastesbetterfromscratch.com/easy-tiramisu/

Ingredients: 

▢357 g heavy whipping cream

▢226.8 g container mascarpone cheese ,room temperature

▢66.67 g granulated sugar

▢4 g vanilla extract

▢354.88 g cold espresso

▢45 g coffee flavored liqueur ,optional (Kahlua or DaVinci brands)

▢1 package Lady Fingers ,Savoiardi brand can be found in the cookie aisle at your local grocery store, or online

▢Cocoa powder for dusting the top

Instructions: 

1. Add whipping cream to a mixing bowl and beat on medium speed with electric mixers (or use a stand mixer). Slowly add sugar and vanilla and continue to beat until stiff peaks. Add mascarpone cheese and fold in until combined. Set aside.

2. Add coffee and liqueur to a shallow bowl. Dip the lady fingers in the coffee (Don't soak them--just quickly dip them on both sides to get them wet) and lay them in a single layer on the bottom of an 8x8'' or similar size pan. 

3. Smooth half of the mascarpone mixture over the top. Add another layer of dipped lady fingers. Smooth remaining mascarpone cream over the top.

4. Dust cocoa powder generously over the top (I use a fine mesh strainer to do this). Refrigerate for at least 3-4 hours or up to overnight before serving.

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