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Creating recipes in columns

1 Create a NEW file and SAVE AS column.

2 Click on TOOLBAR and select

or go to FORMAT on MENU BAR and select COLUMNS and select TWO.

3 Place main headings in BOLD ITALIC and CENTRE, sub headings in BOLD.

Copy and paste the following text into the document you have created called column:

CROQUENBOUCHE
Makes about 30

CHOUX PASTRY
75g butter, chopped
1 cup water
1 cup plain flour
4 eggs
¼ cup roasted hazelnuts
1 x 300ml carton cream, whipped
1 x tablespoon icing-sugar mixture
teaspoon finely grated orange rind
berries and starfruit to serve

TOFFEE
1 cup caster sugar
1 cup water
1t vinegar

STEP 1 Choux Pastry
Combine butter and water in a medium pan, bring to boil, stirring, until butter is melted. Add sifted flour all at once, stir vigorously over heat until mixture leaves side of the pan and forms a smooth ball. Transfer mixture to bowl of an electric mixer, beat in eggs, one at a time, beating until mixture is thick and glossy before adding the next egg.
STEP 2
Drop level tablespoons of mixture, about 4cm apart, onto lightly greased oven trays. Cook in a hot oven, 200ºC for about 20 mins, or until pastry is puffed and crisp. Using a skewer, make a small hole in the base of each puff; cool on wire racks.
STEP 3
Split puffs in half. Using a teaspoon, carefully scoop out any uncooked mixture.
STEP 4 Toffee
Combine sugar and water in a medium pan; stir over low heat until sugar is dissolved. Boil, uncovered, without stirring, for 10 minutes, or until toffee is golden. Place hazelnuts on an oven tray, pour over half the toffee; allow to set. Break toffee into pieces; process until finely crushed.
TO SERVE
Fold crushed toffee into cream with icing sugar mixture and rind. Spoon praline cream into half the puffs; replaced tops. Gently reheat remaining toffee, working quickly, drizzle over top of puffs. Serve with berries and starfruit.
HINTS

Choux puffs can be made up to a few days ahead; store in an airtight container or freeze up to 2 months. They will soften slightly on defrosting. Reheat in a moderate oven, 180º for about 5 minutes, or until they’re crisp again.

To roast hazelnuts, scatter them over an oven tray. Cook in a moderately hot oven, 190ºC for about 8 mins or until skins darken. Place in the centre of a clean tea towel; gather up corners and twist. Rub nuts through tea towel to remove skins; cool.

PISTACHIO OLIVE OIL BISCUITS

1 cup (160g) wholemeal flour
1 tablespoon caster sugar
2 tablespoons pistachios, toasted, finely chopped
1/3 cup (80ml) extra light olive oil
2 tablespoons cold water
2 tablespoons icing sugar mixture

Method

Sift flour and caster sugar into medium bowl, stir in nuts, oil and water; mix to a firm dough. Turn dough onto lightly floured surface, knead about 2 minutes or until smooth. Press dough onto large greased baking tray until 3mm thick. Bake in moderate oven about 20 minutes or until browned lightly; cool on tray.
Break biscuit into rough pieces; dust with sifted icing sugar. Suitable to freeze.

HONEY CHEESECAKE

Crumb Crust

1½ cups crumbed or crushed plain biscuits,
6 tablespoons ground almonds
¼ cup thickened cream
90g butter, melted

STEP 1

First make the crumb crust. Stir together the crumbs, ground almonds, thickened cream and melted butter. Press biscuit crumb mixture into 23cm springform pan, coming 5cm up the sides. Chill the crust well while you make the filling.
STEP 2

Beat together the cheese and sugar. Gently heat the honey with the sultanas, allow to cool, then add to butter mixture and gradually beat in the eggs, one at a time. Pour into cooled pastry shell. Heat oven to moderate (180º) and bake cheesecake for 45-50 mins or until the top is golden brown. Turn off the heat and allow to cool in oven. Sprinkle with cinnamon. To serve, cut into squares or diamond shapes.

Filling

500g ricotta cheese
½ cup sugar
2/3 cup honey
2 tablespoons sultanas
eggs
2 teaspoons cinnamon

FIG AND HONEY LOAF

1 cup chopped dried figs
1 cup water
¾ cup honey
tablespoons light olive oil
eggs, lightly beaten
2 cups self-raising flour
teaspoons ground ginger
1 cup chopped pecans

STEP 1

Place figs and water in a saucepan and bring to the boil. Simmer gently for 10 mins, until tender. Combine honey, oil and eggs and stir briskly until well mixed. Stir in fig and water mixture.

STEP 2

Sift flour with ginger into a bowl. Make a well in the centre and fold through honey and fig mixture and chopped pecans. Pour mixture into a well-greased and lined 20 x 9cm loaf pan. Bake in a preheated oven at 180ºC for 1 hour or until a skewer inserted in the centre comes out clean. Turn out to cool on a wire rack and cut into slices to serve.

4 Alter the style of bullets for FIG AND HONEY LOAF highlight your ingredients and click on FORMAT on the MENU BAR click on BULLETS AND NUMBERING. Select the style you want. Click on OK OR insert.

5 Place a graphic at the bottom of your document.

6 Enter twice, go to TOOLBAR and select a bottom border.

HINT if your graphic goes onto next page by itself go to previous page and press enter to move your paragraph onto next page with the graphic.

7 Do a SPELL CHECK.

8 Place your name in a HEADER and PAGE NUMBERS in the FOOTER.

9 Change your FONT STYLE

10 Make your MAIN HEADINGS to FONT SIZE 14 .

11 Select FORMAT - COLUMNS and place a line between columns

12 Do a PRINT PREVIEW make sure your document looks professional.

13 Hand in for marking.

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