Making Scrambelled Eggs

Today i got home from my grandma's and mummy did'nt have anything ready for me for dinner so i made my self some scrambelled eggs . Read on further and you will find out how to make them.

Salami Scrambelled Eggs

3 Eggs

Salt

And black pepper

Cream

Salami

Method

Seperate 3 eggs into a bowl

Then add salt and pepper and Cream

Then slightly oil the pan

Grill the salami till slightly crispy

Take the salami out off the pan and let it cool in a bowl

After that pour the oil out of the pan into the sink and add some butter (make sure that the butter dosen't burn)

Then wisk the eggs up with a fork

Then add the eggs to the pan

Add the salami serve and enjoy

I hope you liked your Salami scrambelled eggs.

Thanks

SoPhIa

Caramelized Oranges

Today me and Grandma are making Caramelized oranges for her guests tonight. They are for her guests but we also made some extras for me and Joseph to eat when we get home. Here is where we are making the caramel to go on the oranges . YUM

Here are the oranges before we put the caramel on the them.

Finally here is our finished piece of work can not wait to eat some i am already feeling hungry.

YUMMY!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

And here is the recipe.

4 pounds (2 kg) oranges

(For the orange Zest)
¾ cup mineral of filtered water.
¾ cup vanilla sugar
3 tablespoons of light brown sugar

FOR THE CARAMEL
½ cup vanilla sugar
2 tablespoons of hot water

Using a Vegetable peeler remove the zest from 1 orange.
Cut the strips into julienne(very fine slices)
Bring 2 cups of water to a boil in a medium saucepan over medium high heat.
Add the zest and return to the boil then drain.
Repeat.
Spread the zest out on a tea towel to drain

Bring the mineral water and sugar to a boil
in a medium saucepan over medium heat stirring occasionally until the sugar dissolves.
Add the orange zest bring the syrup to to a boil and
cook until the zest is translucent through about eight minutes.
Using tongs or a slotted spoon transfer the zest to a plate and let cool.

Remove the pith from the zested orange and the pith and skin from the remaining oranges.
Slice the oranges into ¼ inch thick slices
scraping the juices from the chopping from time to time
into a bowl to use later.
Cover the bottom of a 1 ½ quart heatproof serving dish or attractive soufflé dish
with a layer of oranges and sprinkle them with brown sugar.
Repeat sprinkling each layer except for the last one with sugar.
Sprinkle with ¼ cup of the orange juice and set aside.

Make the caramel in a small heavy saucepan mix the sugar with the water and
heat over medium heat swirling the pan until the sugar dissolves
and the mixture caramelizes evenly.
Don’t be tempted to stir the caramel
once it is bubbling it will gradually turn golden and you are looking for a deep golden color.
The minute it is deep golden remove it from the heat and pour it evenly over the oranges.
Let the oranges sit until the caramel has cooled and hardened
then cover and refrigerate for at least two hours

Remove from refrigerator and serve chilled. Garnish with zest.

ENJOY!!!!!!!!!!!!

Sophia's Super Salad Lunch

Sophia wanted to prepare Lunch for her Grandma.
She has designed a Super Salad.
Grandma made a surprise to accompany the salad.
Hot Chip Butties
What a delicious lunch.
Here is Sophia in the throes of preparation
Super Salad
1 Tomatoes diced
6 slices Cucumber diced
½ Capsicum deseeded and finely sliced
8 slices Garlic Salami diced
Coleslaw
1 ½ half cups finely sliced cabbage
½ carrot grated
½ cup sliced red cabbage
1 celery stalk sliced
2 tablespoons chopped coriander
2 tablespoons chopped chives
½ cup snow pea shoots cut in half
1 tablespoon mayonnaise
½ chopped chili

Dressing

3 parts Olive Oil
1 part White Wine vinegar
6 drops Tabasco
1 teaspoon Dijon mustard
Sea salt and freshly ground black pepper
Combine all ingredients
Make the coleslaw
Add tomato, salami, capsicum and cucumber

Drizzle the dressing over the top

Toss and serve
Enjoy

Now how to make the Hot Chip Butties
This is not a healthy option but absolutely fabulous
You must use white sandwich breadThe slight healthy part is cooking them in just a little oil in the oven instead
of deep frying
Peel and slice 2 large potatoes
Cut into chips

Pop into microwave with a little water for 2 minutes on high
Remove, drain and dry.
Toss with some rice bran oil and season with salt and freshly ground black pepper
Place on a tray and cook about 20 minutes in a hot oven 210c
Remove from tray

Drain on paper towel

They should be lovely and golden
Butter white sandwich bread
Lay hot chips on top
Cover with a lid of bread
Cut into halves
Wrap in greaseproof paperReady when you are.
Here is the proud cook with her delicious Salad
It was so good there was nothing left.