So I said I would do all my recipes which wasn't a complete lie, I cooked 3 recipes. I'm going to give you the recipe for all the recipes and how they went, so this is going to be a long blog. Extra long!
The first recipe I cooked was boiled egg for my dad! My mum dodesn't like egg and neither do I. I only like omlette, but my mum likes scrambeled egg to. My dad likes all sorts. I was so suprised when my dad liked it, it was so runny, I couldn't believe it! The easiest part was putting the bread in the toaster (hee hee.) Even though boiled egg is quite easy for all you it's really quite hard for me! Here's the recipe:
Serves:2
Ingredients:
- 2 eggs
- 2 lices of wholemeal bread
- sprteadable butter or margerine.
- Half-fill a small saucepan with water and place it on the hob. Gently lower the eggs into the pan and bring the water to the boil.
- Boil the eggs for 4 mins. While the eggs are cooking, you can make the toast until golden brown.
- Remove the eggs with a slotted spoon and briefly dip them in cold water. This will cool the eggs and prevent them from cooking any further.
- place each egg in an cupand tap the top with the back of a teaspoon. Carefully slice off the top of theegg using the spoon. Serve with strips of toast.
PINK LEMONADE!
I made pink lemonade a couple of days later, and it turn out so good. I was really bitter and I had a cut, so the lemon juice kept on getting into my cut and it stang so bad! Yet again, here's the recipe:
Ingredients:
- 4 unwaxed lemons
- 100g caster sugar
- 600ml boiling water
- 200ml cranberry juice chilled
- 200ml water chilled
- ice and lemon slices
- Using a potato peeler, peel the zest from the lemons, leaving as much on the white pith on the lemons as possible. Squeeze the juice from the lemons.
- Pour the lemon juice into a large heatproof jug, add the sugar and lemon zest. Pour over the boiling water and stir until the sugar has disolved.
- Leave to cool. Then strain the lemonade into a serving jug.
- Stir in the cranberry juice and chilled water.sweeten with extra sugar if desired and serve in glasses with ice and a slice of lemon.
FUDGE!
Fudge worked as planned and tased amazing. Better than my mums!
Ingredients:
- 405g caster sugar
- 50g unsalted butter diced
- 170g can evaporated milk
- 150ml milk
- 2.5ml vanilla extract
- Greas ean 18cm shallow non stick square tin.
- Gently heat the sugar, butter and milks in a saucepan,stirring with a wooden spoon until all the sugar has disolved.
- Bring to the boil and simmer gently, stirring continuously, for about 20 to 25 mins.
- A sugar thermometer should reach a temperature of 116 deg C 240 deg F. Remove from the heat and add the vanilla extract.
- Beat until the mixture is thick and paler in colour. Pour into the prepared tin and leave to cool. When xool
