Vanilla cheesecake with raspberry Chantilly cream

Entry Number 240

2018 entrant

nene obiajuru from St Michael's Catholic Grammar school

I wanted to create a healthier version of a cheesecake so I experimented with different amounts of ingredients e.g reducing the amount of sugar and swapping out items with their lighter versions.

1. Preheat your oven to gas mark 4.

2. Crumble the biscuits into a bowl and crush them further using the bottom of a cup. Pour in the melted butter and mix well.

3. Evenly distribute the biscuits between ramekins (leaving some behind for garnish) and pack them down as tightly as possible. Set these aside.

4. Put the cream cheese and sugar in a bowl and mix until well incorporated. Add the sour cream, 75ml double cream, egg,vanilla and flour into the bowl. Whisk everything together.

5. Put the ramekins on a baking tray and in the oven. Pour hot water into the baking tray and bake the cheesecakes for 25 minutes.

6. Remove the cheesecakes from the oven and chill till firm.

7. Heat the raspberries with a teaspoon of water until it becomes like a liquid. Pass the mixture through a sieve to remove seeds and set aside.

8. To make the Chantilly cream whisk the 30ml of double cream in a bowl with a pinch of sugar until peaks form then fold in half of the raspberry mixture.

9. Garnish the cheesecake with the other half of the raspberry mixture, the Chantilly cream and the remaining crushed biscuits.

60g digestives
25g melted butter
200g light cream cheese
40g sugar
100g sour cream
75ml double cream
1 egg
1 tsp of flour
1/2 teaspoon vanilla extract
1 tsp of lemon juice
15 raspberries
30ml double cream
pinch of sugar

Mei fun rice noodles

Entry Number 240

2018 entrant

nene obiajuru from St Michael's Catholic Grammar school

My family have always been fans of Chinese buffets but not the fact that a lot of it is very unhealthy. I created this dish as a healthier alternative that is flavourful with only a percentage of the calories.

Lightly salt the eggs and whisk them. Put a little oil in a pan and scramble them. Put aside.

Heat a little oil in a wok and add the onions, cabbage and crushed ginger. Cook for about 1 1/2 minutes. Then add the spring onion, celery, carrot and beansprouts. Cook until you can smush a carrot strip easily with a spoon. Add the rice noodles and scrambled egg to the wok and season to taste. Cook until the noodles and vegetables are soft (5 mins medium heat and add oil if needed)

Take out a new pan and add oil and the sliced bell pepper, season with aromat and then put aside. Create a mix of the seasonings and mix it with the chicken. Add the chicken to the pan cook till the meat is white. Remove a chicken cube from the pan and cut in half to check that it is fully cooked.

Then plate.

160g rice noodles
1tsp crushed ginger
two handfuls of beansprouts
2 drumsticks or two handfuls of diced chicken
1 bell pepper
1 celery stick (cut into thirds then strips)
1 carrot(cut into thirds then strips)
1 spring onion(cut into thirds then halves)
1 onion (sliced)
just over half a cabbage( cut into strips)
2 eggs
aromat chicken shaker
soy sauce

Kentish pork stuffed with pistachios and dates, wrapped in prosciutto served with seasonal green beans, dauphinoise potatoes, home grown roasted tomatoes and a brandy sauce.

Entry Number 239

2018 entrant

Maisie Barrett from Invicta Grammar School

Having family roast dinners at the weekend with Kentish, locally sourced meat, inspired me to cook this meal.

Firstly place 3 slices of prosciutto onto cling film.
Place the meat on the prosciutto on the cling film.
Bash the meat out onto a work surface until roughly 1cm thick
crush the pistachios and finely chop the dates
Put the pistachios and dates in a line down the middle of the pork.
Take the shortest side of sling film and pull it to roll over the meat until it has rolled completely.
Put it on a plate and leave it to rest in the fridge for 40 minutes.
For the dauphinoise potatoes peel and finely chop the potatoes
Place in boiling water for 15 minutes until soft.
Drain the potatoes and put in circle dishes
In a saucepan on a low heat, mix double cream, Milk and garlic cloves for 5 minutes.
Poor this on top of the potatoes.
Put in the oven for another 10 minutes.
Put the meat in the oven for 35 minutes
For the brandy sauce fry shallots until soft and then add brandy. Leave to burn off for 2 minutes and then add the double cream and mustard.
Cut the end of the green beans and boil for 5 minutes until soft.
Place tomatoes not a frying pan and fry for 5 minutes.
Take potatoes out of the oven and serve on the plate.
Drain green beans and put on the plate.
Take out and cut the meat into slices.
Serve the meat along with the beans, tomatoes and potatoes and finally pour on the brandy sauce.
Prosciutto- 4 slices
Dates- 10
Green beans- 50g
Jacket Potatoes- 1
Double cream- 400ml
Garlic clove- 1
Cherry Tomatoes- 8
Brandy- 2tbsp
Shallots- 1
Dijon mustard- 2tsp

Tropical Mango and passion fruit roulade

Entry Number 239

2018 entrant

Maisie Barrett from Invicta Grammar School

Yearly trips abroad with my family to Tenerife inspired me to cook this dish after going to a restaurant having it

Whisk the egg whites until stiff and fluffy.
Slowly add the sugar, still whisking the mixture, until smooth and glossy and stiff. peaks have formed.
Spread on a small baking tray and put in the oven for 15 minutes.
Cut mango into small slices.
Cut passion fruit in half and spoon out the fruit, not getting any pith.
Take meringue out the oven and leave to cool for 10 minutes.
While cooling whip the double cream until stiff but don't whisk too much.
Once meringue is cooled, spread the cream over the meringue and then scatter the mango and passion fruit on top.
Finally roll the meringue from the shortest side until fully rolled. Make sure you roll it tightly so none of the cream or fruit comes out or it comes unrolled.
Serve on a plate and top with the physalis.
1/4 mango
1 passion fruit
2 egg whites
80g caster sugar
2 physalis

The Ultimate Mouth Watering Carrot Cake

Entry Number 238

2018 entrant

Hannah Smye from Langdon Primary School

One of my mother's favorite cakes is carrot cake, so it is dedicated to her and she once made a carrot cake with a whole carrot in it!

Heat the oven to gas mark 4. Line the bottom of a tray with grease proof paper. Whisk the flour, baking soda, salt, and the cinnamon until mixed thoroughly. In a another bowl, whisk the oil, sugar, and vanilla extract. Whisk the eggs in a cup and slowly add them until they are mixed well. Then add the dry ingredients gradually, gently stirring until the cake mixture is smooth. Grate the carrot and stir into the mixture. Pour into the tray and bake for 35-40 mins until the cake is firm and shrinking slightly from the side of the tray. In another bowl, beat cream cheese until smooth, add the icing sugar a little at a time and beat until fluffy. Pour in the cream and beat until smooth. Chill in the fridge until the cake has cooled. Cut the cake in half and ice the middle and the outside. Decorate with the carrots made from sugar paste.
260 grams plain flour
2 teaspoons baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
295 ml vegetable oil
200 grams light brown sugar
1 teaspoon vanilla extract
4 large eggs
300 grams grated peeled carrots
225 grams cream cheese
80 ml double cream
140 grams icing sugar

Salmon and Samphire Tartlet

Entry Number 237

2018 finalist

Kallie Lawrence from Dover Girls Grammar School

I eat fish, but not meat and salmon is a nutritious, delicious protein that works amazing in this samphire tartlet.

1.To make the pastry, use your fingertips to rub the flour into the butter in a small bowl.

2.Once it is combined, add the water a little at a time and mix in with your fingertips.

3.Cover the bowl in clingfilm and place into the fridge for 15 minutes.

4.Whilst the pastry is chilling, season the salmon and place on a foil lined tray then coat in a mixture of lemon juice and fresh herbs.

5.Bake in the pre-heated oven at 180 degrees (fan) for approximately 8 - 10 minutes until almost cooked.

6.Remove the pastry from the fridge when ready and roll out onto a floured surface until it goes over the edges of a loose-bottomed 5cm tartlet tin lined with greaseproof paper.

7.On a tray, prick the base of the pastry with a fork and place parchment paper on top and then add baking beans, blind bake in the oven for 10-20 minutes until almost cooked.

8.Leave salmon to one side whilst you make the tartlet filling.

9.To make the filling, whisk the egg, milk, mustard together and season.

10.Remove pastry from oven and discard baking beans. Cut off with a knife any excess pastry from sides of tin.

11.Flake the salmon with your fingers and place onto the pastry, pour in the filling until almost full.

12.Scatter the samphire over the top and place tin back onto baking tray, return to the oven for 5-10 minutes until topping has turned golden brown.

13.Remove from oven and tin, arrange on a plate and serve with a fresh, green salad.
-¼ salmon fillet

-½ juice of a lemon

-1 tbsp fresh herbs (dill, parsley, chives etc)

-25g plain flour

-15g softened unsalted butter

-1 tbsp cold water

-Pinch of salt

-1 tbsp chopped samphire

-1 free range egg

-2 tbsp full fat milk

-1 tsp of english mustard

Lemon Posset with Raspberries & White Chocolate-dipped Butter Buscuit

Entry Number 237

2018 finalist

Kallie Lawrence from Dover Girls Grammar School

My aunt and I have made possets in the past and I have always loved them. Here is my take on them. This tangy, fruity dessert goes amazingly with the butter biscuits.

1. First, whip the cream with the lemon juice, sugar and vanilla until it has reached stiff peaks.

2.Place this mixture into a glass, put cling film over the top and refrigerate whilst you make the biscuit dough.

3.To make the biscuits: In a small bowl cream the butter and sugar together.

4.Next mix in the flour and bring it together with your hands.

5.Leave the dough in its bowl in the fridge for 15 minutes.

6.After taking it out the fridge, roll the dough to a 1cm thickness and cut it into 3 rectangles with a knife.

7.Place the biscuits onto a baking tray lined with parchment paper and run a fork along them to make a pattern.

8.Bake for 12-15 minutes in a preheated oven at a 180 degrees.

9.After cooling, dip them into the melted chocolate so it covers half the biscuit and then leave them to set.

10.While the biscuits are setting, top the posset with the washed raspberries and use a spoon to drizzle some melted white chocolate on the top.

11.Once the biscuits are set, arrange on a plate and serve.
Ingredients for 1 Posset:

-110ml double cream

-½ tsp vanilla extract

-½ tbsp fresh lemon juice

-3 tbsp icing sugar


-9 raspberries

-2 squares of white chocolate

For 3 Butter Biscuits

-20g unsalted butter, softened

-5g caster sugar

-30g plain flour

-6 squares of white chocolate

Halloumi burger with homemade burger sauce served with spicy homemade wedges and pea salad

Entry Number 236

2018 entrant

Honor Marshall from Invicta Grammar School

I went to lots of dinner parties over summer and liked some of the dishes served. I used some and put my touch on things. I also used Halloumi instead of beef as my sister is vegetarian

1. Chop the Halloumi into two thick slices
2. Chop the potato into wedges
3. Put the potato in a bowl and add 1 tbsp of oil and the chip seasoning.
4. Put the potato and Halloumi in a bowl and to the side.
5. Put 200ml of water in a pan and boil
6. In a frying pan and the 2tbsp of oil and heat. In another frying pan add the last tbsp of oil and heat
7. Add the peas to the boiling water and cook for 5 mins. In the pan with 2tbsp of oil anddd the wedges and cook. In the other pan add the Halloumi and cook
8. Meanwhile chop the mint and chilli and crush the garlic.
9. When the peas are cooked drain and put to the side.
10. Too check if the wedges are cooked cut into one and it should be soft and a yellowish colour.
The Halloumi will be cooked if it is a light brown colour and soft.
11. Cut the burger bun in half and cook both side for 2 mins.
12. Put the Greek yoghurt in a bowl. Add the harrisa paste and mix.
13. Mix the chilli with the garlic mint and peas. Put on a plate. Put the wedges on a plate and the base of the bun. And a dollap of sauce to the bun. Then add one lettuce leave, one slice of Halloumi, the tomato slice, the other slice of Halloumi, the other lettuce leaf and the rest of the sauce. Add the final bun and use a small cocktail stick to hold it all together. Serve with a nice drink and enjoy.
1 block Halloumi
1 brioche burger bun
1 slice of beef tomato
2 pieces of little romain lettuce
3 tbsp Greek yoghurt
1 tsp of harrissa
1 large baking potato
4 tbsp of chip seasoning( 1sp paprika, 1tsp of cayenne pepper, 1tsp dried thyme, 1tsp bbq seasoning)
4 tbsp olive oil
75g fresh garden peas
1 small chilli
1 small clove of garlic
3 mint leaves

Two layered berry pavlova

Entry Number 236

2018 entrant

Honor Marshall from Invicta Grammar School

This is a light recipe to have after any dinner and is very summery. It has lots of nutritional berries and is very tasty.

1. Put the egg whites into a large mixing bowl
2.beat until light and fluffy and holding stir peaks.
3.slowly fold in the sugar until white and glossy.
4. On two prices of baking paper draw two small plate sized circles.
5. Put the baking paper on a baking tray and fill meringue in the circle.
6. Cook for 1hr until golden and crispy but chewy.
7. Whip the cream in a bowl
8.put the first meringue on a tray. Add cream half the cream and fruit. Put the second meringue on top and neatly add cream and fruit and mint leaves( if you have any left over)
9. Serve cold in slices.
8 egg whites
500g of sugar.
1 packet of raspberries
1 packet of strawberries
1 packet of blueberries
750ml double cream

Kotlety Schabowy (Breaded and Fried pork cutlets)

Entry Number 235

2018 entrant

Oliwia Kmietowicz from Kemsley Primary Academy

It is a traditional Polish dish that Oliwia and her family enjoy

1. If using chops, trim off fat and gristle. If using tenderloin, trim off fat, remove silver skin and cut into 4 equal pieces
2. Pound pork between two pieces of plastic wrap to 1/4 inch thickness. Season both sides with salt and pepper
3. Dredge cutlets in flour, then egg-water mixture, then breadcrumbs. Allow cutlets to dry for 10 minutes before frying.
4. Heat shortening or oil to a depth of 1 inch in a large skillet. Fry one at a time by placing cutlets top side down into the pan
5. Fry 5 to 7 minutes per side until golden. Place on a heatproof plate in a warm oven (about 200 degrees F) covered with foil and repeat with remaining cutlets. Alternatively use two skillets to speed up the process.
6. Serve warm with applesauce, boiled potatoes and a green vegetable like Brussel sprouts if desired.
4 pork chops (boneless centre-cut or a 1 pound pork tenderloin)
Salt and black pepper to taste
2 cups flour (all purpose)
1 large egg (beaten with 1 teaspoon water)
2 cups breadcrumbs
1 cup shortening (vegetable or canola oil)

Tangy lemon bars

Entry Number 234

2018 entrant

Freya Curtis from Kemsley Primary Academy

It is Freya's Grandmother's receipe

Preheat oven to 350 degrees
Line bottom of baking dish with parchment paper - spray with cooking spray and set aside

In a bowl, blend the flour, sugar salt and butter. Press into the baking dish and bake until golden.
Remove from oven and set crust aside.
Reduce oven to 300 degrees.

Stir together sugar and flour until no lumps of flour remain then add the lemon juice and zest and stir until smooth.
Add the beaten eggs and whisk until completely combined then pour filling onto the crust.

Bake at 300 degrees for 25-30 minutes until filling is set in centre. Place on wire rack then cover and refrigerate until chilled.

Cut into squares then dust with powdered sugar.
1.5 cups of all purpose flour
1/3 of a cup of granulated sugar
1/4 teaspoon of salt
1 cup of unsalted butter

For topping:
2 cups granulated sugar
1/3 cup of all purpose flour
3/4 cup lemon juice
Zest of 1 lemon
4 large eggs
Powdered sugar for sprinkling

Super Salmon Tacos

Entry Number 233

2018 finalist

Evie Ambrose from Hampton Primary School

I love cooking from scratch and I like to give myself a challenge. Salmon is my favourite fish and I like using ingredients from local farm shops to create my dish.

1. Preheat oven at 200*c.
2. Make soft tacos by kneading flour and water together until doughy.
3. Make guacamole by mixing avocados, garlic, coriander and juice from half a lemon. Season with salt and pepper.
4. Make salsa by slicing onion and mixing with cherry tomatoes, red wine vinegar and season.
5. Dice cucumber and mix with yoghurt then season.
6. Put salmon in a baking dish, season and squeeze with the other half of the lemon juice. Put in preheated oven and cook for around 25 mins.
7. Split the dough and shape to make small tacos. Put a frying pan on a medium high heat then cook each taco for around 3 minutes on each side.
8. When salmon is cooked through take out of oven and flake into a bowl.
9. Serve tacos, salmon, guacamole, salsa and cucumber raita in separate dishes for diners to assemble at the table.
10. Enjoy!
2 salmon fillets (skin on)

100g plain flour
100ml of water (or enough to make a dough)

1 avocado
1 lemon
1 small garlic clove
1 teaspoon of chopped fresh coriander

Half a red onion
A handful of cherry tomatoes (halved)
1 tbsp red wine vinegar

1/4 of a cucumber (diced)
3 tbsp plain natural yoghurt

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