Recipe book
Welcome to recipe book
Cooking book

Age: From: Opotiki NZ,

Heaps of Recipes Here
Page 1
Chocolate Mousse
200g dark chocolate
one bottle of cream wiped
1/2 cup sugar
2 eggs, 2egg yolks

method
Whipe cream first and then beat the yolks,two eggs
add the half cup sugar beat till thick. Melt the dark chocolate then pour it in the egg mixture and stir fast till all is like chocolate and add cream leave to set in fridge. Have for pudding.




Second Recipe the cheese cake
250g country goodness cream cheese
350ml cream
two cups of wine biscuits
1/2 cup sugar
stewberries syruped in saucepan

method
Put in bowl cream cheese 1 cup of the cream then preheat oven 250c.
Then put in the 1/2 cup sugar in then 2 eggs beaten. Beat until all is smooth then pour butter grumed wine biscuits then put in oven for 1 hour leave to cool, after cooking it from out of oven take out of tin.



Apple pie
1/2 cup sugar
2eggs
150g butter thinly chopped
Method
Put these ingredients on a clean bench and rub mix until all forms a dough. Put the oven on at 180c or 300f cook it for about 15 or hour until cook. Peel apples slice them and put in pie pastry make sure you have enough for the top.



pizza
peppers
spargehtti
tomatoes
mushroom
meat
cheese
Preheat oven 400f
Cut , chop all vegies and meat and grate cheese get them ready for the pizza. For the spargehtti
pour on bread bun base and grated cheese then put the other on top meat vegeies too.



Ice cream
2 tsp custard powder
Heat one cup milk in saucepan.
Put custard in bowl stir little milk with it and just one tsp flour.

Method
Heat one can of condients milk in pot for 5minutes.
Leave to cool in water still in tin.
For the one cup of milk pour in the custard mixture with the flour and heat it in the pot on low heat.
Open the can condients milk and put in a bowl and beat with eletric beater for a while.
If the custard is thicken take of heat.
Stir 1/2 cup of sugar in it.
electric beat with beater for a while then stop put freezer for 5mins beat it again and put it in freezer to set.


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