Fairy cakes with a twist

Needed:

• 8 oz Flour
• 8oz Sugar
• 8oz Marg (leave it somewhere to soften up if its hard
• 4 Eggs
• Strawberries
• Cream

Equipment needed:

• Weighing scales
• Mixing bowl and mixer
• Spatula 
• Two spoons
• Cake paper thingys (sorry don't know the name of the things you put the cakes into)
• Cake tin (12 hole cake tin), you may need two cake tins
• Measuring jug

Method:

• Weigh out the flour, sugar and marg
• Put the marg and and sugar into the mixing bowl and start mixing
• Crack the eggs into a measuring jug and mix
• See if the mix is white and fluffy
• Put two spoons of flour and a small bit of egg into the mix and start mixing again
• Do the last step until all the flour and egg is gone
• Put the fairy cakes into the cake paper thingys in the cake tray
• Put into the oven for 15/20 minutes
• Take the green part from the strawberries out
• Cut the strawberries in half, and half again
• See if the cakes are done
• Do a knife test, if the cakes aren't done, the goo from inside the cakes will be on the knife
• You should know by looking at the cakes they are done by their golding colour 
• After they cooled down, put the cream on them
• Then put the strawberries on the cakes
• And enjoy

Potato and Leak soup

This recipe is not mine, heres the link from the website

http://www.foodireland.com/recipes/Soup/Potato_Leek_Soup.htm

Needed:

• Knife 
• Peeler 
• Cup
• Table spoon
• Pot  (fairly big pot)

Food needed:

• 2 pounds of boiling potatoes
• 1 pound leeks, washed and sliced
• 1 onion, chopped
• 1 celery stalk, sliced
• 5 cups chicken stock or broth
• 2 1/2 cups of milk
• 4 tablespoons butter
• 1 bay leaf
• 2 tablespoons chopped fresh parsley
• salt & pepper
• 1/2 cup of half & half
• 1/4 cup chopped fresh chives

Method:

Melt the butter over medium heat in a large saucepan.

Add the vegetables, cover, and cook for 5 7 minutes, stirring freguently.

Add the stock or broth, 1/2 cup of milk, the bay leaf, parsley, salt and pepper.

Reduce heat to low, cover, and cook until the vegetables are tender, 25 to 30 minutes.

Discard the bay leaf, and let the soup cool for 10 - 15 minutes.

Transfer to a blender or food processor in batches and process until smooth.

Heat the puree in a saucepan over medium heat and stir in the remaining 2 cups of milk.

Serve the soup in bowls and swirl in 1 tablespoon half-and-half into each serving.

Sprinkle with the chives.

Serves 8

Tomato Cucumber and Onion salad

Tomato, cucumber and onion salad

Need:

• Tomatoes (of your choice how many you need, 4 preferably, 5 if needed)
• 1 cucumber
• 1 Onion

Equipment:

• 2 knifes (1 small, 1 medium)
• Chopping board
• 2 Bowls, 1 for rubbish and one for the salad
• Mixing spoon (big mixing spoon)

Method.

• Wash the tomato and and cucumber
• Top and tale the cucumber
• Cut the cucumber in half length ways
• Cut the cucumber in small pieces
• Cut the green part of all the tomatoes out and put them into the rubbish bowl
• Cut the tomato in half, then half again, quarters and then into bit size pieces
• Top and tail the onion
• Take the skin off the onion
• Cut the onion in half, and then into half rings
• Take apart the half rings and put them into the salad
• Mix the salad together and serve

Fruit Salad

Needed of your choice:

• Bananas
• Apples
• Oranges
• Water melon
• Kiwi 
• Orange juice

Equipment needed:

• Knife
• Bowl
• Chopping board
• Rubbish bowl
• Bowl of cold water
• Small knife for the kiwi

Method:

• Peal  and chop the banana and  put into the bowl
• Wash the apple, take the seads out and chop it up bite size pieces and put it into the cold water
• Take the skin of the kiwi and chop with the small knife
• Cut the water melon in half  length ways and take the skin off it and chop it into small pieces (its hard)
• Finally put everything into the one bowl and pour the orange juice on top. This will help to prevent the apples to become brown.

Pineapple upside down cake

Needed for the topping:

• 50g softened butter
• 50g light brown sugar
• 7 pineapples rings in syrup drained and syrup
• Glacé cherry

For the cake:

• 
  

100g softened butter

• 100g golden caster sugar
• 100g self-raising flour
• 1tsp baking powder
• 1 tsp vanilla extract
• 2 eggs

Method:

• Heat oven to 180C/160C fan/gas 4. For the topping, beat the butter and sugar together until creamy. Spread over the base and a quarter of the way up the sides of a 20-21cm round cake tin. Arrange pineapple rings on top, then place cherries in the centres of the rings.
• Place the cake ingredients in a bowl along with 2 tbsp of the pineapple syrup and, using an electric whisk, beat to a soft consistency. Spoon into the tin on top of the pineapple and smooth it out so it's level. Bake for 35 mins. Leave to stand for 5 mins, then turn out onto a plate. Serve warm with a scoop of ice cream.`