RECIPE BOOK

song recommendation

HEAD AND HEART

JOEL CORRY/ MNEK

Tip 1:
Have fun and

enjoy what
you are cooking

Tip 2:
make sure not to
over brown the

“ ” biscuits

Tip 3:
Just enough sugar

and spice!

You don't have to

Thelorvee isconookinlogvteo scionocke,rer

but you have to do more than

than the love of food.

l–ovGeeobrgaekBinegrntaordbSahkawe.

You have to bake

out of love

- Tom Junod

used to make, so it brought my family heritage to the table, and I enjoyed every bite of my
ginger biscuits. I also think it had an impact on my grandpa because he was cooking his
grandma’s dish. It would have been an emotional experience for him as it would have bought
back memories of her and their relationship. I loved baking with my grandpa and we had a

bought some happiness to the table, sharing he recipe.

GREAT GRANNY SONIA’S KNEIDLACH

Romi Rogow

I have chosen this recipe because it was my great granny's recipe. Her name was Sonia Kame-
ner. She would make it every year for passovers. It was a recipe that my great granny invent-
ed and passed down to my granny, then she passed it down to my mum and now I am
to remind us of each other. I never got to meet my great grandmother, but by using the recipe
grandmother’s recipe, but because it is a Jewish dish. I have a very strong connection to my
Jewish identity and when we all sit around the passover table eating the kneidlach that we
made, I feel very proud to belong to a Jewish family.

INGREDIENTS

12 eggs/ 12 tablespoons hot water/ 12 tablespoons shmaltz/
500 grams matzo meal/ salt/ pepper/ cinnamon

METHOD

- In a bowl beat eggs well, add water, and shmaltz, beat again
- Stir in matzo meal, salt, pepper, cinnamon to taste, mix well

- Put in the fridge for 2 hours
- Roll into balls and place in rapidly boiling water
- When water boils turn heat down to medium and boil for 30 minutes

song recommendation

MEMORIES

BARBRA STREISAND

Tip 1:
Roll balls small
as they expand
in the water

“ Tip 2:
Dampen hands to
Tip 3:
Add salt to water roll each ball
so they don’t
to add some become sticky
flavour
”

A recipe has no soul.

ThereYoisu, naos tlhoevecosoiknc, erer
than tmhuset lborvineg osofulfood.

– GeotrogethBeerrneacrdipSehaw
- Thomas Keller

Cooking my recipe with my granny was really special. It allowed us to bond and I don't think
we would have done this together if I didn't have to do it for school. We both really enjoyed it.
We both love baking and cooking and hope to do it more often

MY GREAT GRANDMOTHER’S CRUNCHIES

Jake Rosenburg

The recipe I have chosen is crunchies and it was given to me by my late great grandmother.
The reason I have chosen this recipe is because my great grandmother was very special to me
and every time I have it, it reminds me of her.This recipe is important to my family because
we have been making this for a very long time and it makes us think of my great grand-
mother. It also makes me think about when my parents lived in South Africa because that’s
when my late great grandmother started making it. Usually we eat crunchies on special
occasions but I could eat them anytime. By making this recipe, I hope to pass on the recipe
and the procedure to the next generations of our family in the hope that they too will pass it
on.

INGREDIENTS

golden syrup/ 1 cup of sugar/ 250g of butter/ 1/2 a teaspoon of bicarbonate soda

METHOD

- Put sugar, syrup, butter and bicarbonate soda into a saucepan, boil until foamy

- Add butter mix to dry ingredients
- Grease a rectangular tin and smooth mixture into tin

- Bake at 100 degrees for 25-30 minutes

song recommendation

CHANGES

TUPAC

Tip 1:
Don’t put in too
much oats or will

become dry

“ Tip 2:
Pure maple syrup
Tip 3: is not as sweet as
Make sure not flavoured maple

to leave in syrup
oven for too
”
long
Good food is the
There is no love sincerer

foundation of

tha–gnGeetnohuregineelBoevhraenapropdfiSnhefaswosod.

because I got the opportunity to cook with my grandma and my mother which is not some-
thing that I normally do. Whilst cooking, we had lots of laughter as I kept on making mistakes
and messing the kitchen up. I learnt from this experience to let my mother and grandmother
cook by themselves and for me to be the taste tester.

GRANNY’S CUSTARD BISCUITS

Jenna Rossi-Zalmons

The recipe I have chosen is Granny’s Custard Biscuits. It was given to me by my mother, who
received it from her mother. I have chosen this recipe because sadly, my grandmother is not
alive. She used to bake it with my mother and they would have the best time making it. I
want to keep her memory alive. By making these biscuits, I feel like a part of her is still with
me.This recipe is very important to my family because it is always good to pass down a tradi-
tion. In our family, tradition is important to us. By making this recipe, I hope to not only make
it delicious,I also hope to make my granny proud. I know she will be watching me bake her
recipe, step by step.

INGREDIENTS

250 grams softened butter/ ½ cup icing sugar/ 1 teaspoon vanilla extract/

METHOD

- Preheat the oven to 180˚C. Line 2 baking trays with baking paper
- Place butter, sugar and vanilla into a food processor
- Process for 2 minutes or until well combined

- Roll heaped teaspoonfuls of mixture into small balls. Place onto prepared
cotton reel to make a print

- Bake for 12 minutes or until light golden.
Allow to stand on trays for 2 minutes before transferring to a wire rack to cool.

- Repeat with the remaining biscuit mixture

song recommendation

NEW YORK

ALICIA KEYS

Tip 1:
Add flour to
mixture and mix

just before
putitng in oven

“ Tip 2:
Flatten dough
Tip 3:
If over baked with a fork

can become ”
hard
TherGeooisdnfo olodveesnidncserer
than tinhegoloovdetoaflkfood.

– George Bernard Shaw

Cooking with my mom was so incredibly fun. After many hours at school and work, it was the
perfect time to rewind.This time was very important to me. It not only brought back my
memories with my grandma, but my mom’s too. It was funny when mom forgot how to make
the cookies, and they didn’t look how they should have. Then suddenly, she remembered

LEKACH

Raphael Shein

The recipe I have chosen is Lekach because it is an old Polish recipe that my family has
passed down all the way to me. We eat this sweet dish on Friday nights because it reminds
my family of my great-grandpa. My great-grandmother used to make Lekach for my
great-grandpa who used to love it. It reminded him of Poland where he used to live before he
went to South Africa and before the War started.This recipe was given to me by my mom
who learned it from her mom and her mom learned it from her mom. I think this is a very
special recipe and it is all about remembering the good times.

INGREDIENTS

125g of butter/ 2 eggs/ 1 teaspoon of bicarbonate of soda/ 1 teaspoon of mixed spice/

METHOD

- Slowly cream butter with sugar using a mixmaster to make a smooth paste
- After that add two eggs one by one, saving some of the white to brush it onto

- Once everything is mixed together to make a dough
- Divide the dough into three equal portions and form into rolls 10 to 12 inches

- Put rolls onto a baking sheet.
- Then brush the left-over egg white onto the rolls
- Bake at 180 degrees for about 25 minutes -Once baked cut the rolls

into diagonal slices about 1 inch thick

song recommendation

BLINDING LIGHTS
THE WEEKEND

Tip 1:
Batter needs to

be mixed very
well

“ Tip 2:
Cream the biutter
Tip 3:
Put the spices and sugar with
in last otherwise a hand held
mixer
it will dilute
when mixing ”

I realized very early
the power of food to

eTvohkeermeeims onroy,ltoovebrsinigncpeeroeplre
ttohgaenthtehr,etolotvreanospforftoyoodu .

– GteooorgteheBrerpnlaarcdeSsh, aw

and I wanted to be
a part of that

- José Andrés Puerta

opposed to baking because he doesn’t like following a recipe unlike cooking where you can

biscuits.The most I gained from this project was passing down my family's recipe and
spending quality time with my dad.

OUTSTANDING RED VELVET CAKE

Yakira Sherman

The recipe I have chosen is a red velvet cake, and it was given to my family by my grandmother.The
reason I have chosen this recipe is because I have always loved to make this particular red velvet
cake. It is so delicious and extremely fun to decorate and make!This recipe is important to my family
because it has been passed down to my mum and all the way to me and my sisters. We need to keep
the tradition alive, that’s why we need to keep on making this red velvet cake. By making this recipe,
I want to see if there are any tips and tricks I can learn while making this cake.The last thing I would
like to see is if making and decorating this red velvet cake multiple times, will help me to become
better at baking and decorating.

INGREDIENTS

1 teaspoon salt/ 1 ½ cups sugar/ 1 ½ cups vegetable oil/ 2 large eggs/ 2 tablespoons red
food colouring/ 1 teaspoon vanilla extract/ 1 cup buttermilk/ 1 ½ teaspoon baking soda/

2 teaspoons white vinegar

METHOD

- Preheat the oven to 180 degrees celsius
- Line two 28 inch springform tins with baking paper

- With a standard mixer on medium-high speed,whisk together sugar and oil until
combined. Add eggs, one at a time, beating until each egg is incorporated,
scraping down the sides of the bowl as needed.
Mix in the food colouring and vanilla

two additions of the buttermilk, and whisking well after each addition, scraping
down the sides as needed. Stir together the baking soda and vinegar in a small

bowl, add the baking soda mixture to the batter,
and mix on medium speed for 10 seconds

- Divide batter evenly among the cake tins. Bake, rotating tins halfway through,
until a cake tester inserted in the centre comes out clean, about 20 mins.
Transfer tins to wire racks to cool completely before removing the cakes.

song recommendation

LEVITATING

DUA LIPA

Tip 1:
You can make

1 big cake,
2 medium cakes
or 3 small cakes

“ Tip 2:
You can use milk and
Tip 3:
Flour needs vinegar instead of
to be sifted buttermilk

well ”

The only thing I like
Thbeerteteisr ntohalonvtealskinincgerer

thaabnoutthefoloodveisoefatfinogod.

– Ge-oJroghenBWeranlatredrsShaw

What I learnt about making the cake is that it takes a lot of practice. If you want it to look
perfect or taste good, you’re going to have to make it a couple of times. When I cooked with
my grandma, I learnt that she likes to be the boss, and so do I!The bad thing about that is
that there is only room for 1 chef in the kitchen. So next time, I will be making the cake for my
grandma!

FAMOUS FOUR GENERATION
Erin Shuan CHEESECAKE

The recipe I have chosen is a cheesecake recipe that was given to me by my mum but the
recipe has been passed down from my great grandmother.The reason I chose this recipe is
cheesecake. My mum, my granny and I have the best time making cheesecake together and
it tastes delicious.This recipe is important to my family because my great granny started the
tradition and she is no longer with us. We want to continue the tradition and share it with
future relatives.The recipe is also important to my family because when we want cheesecake
we don't want to eat an average cheesecake, we want to eat the best and most tasty cheese-
cake.By making this recipe I hope to give other people the joy and happiness it gives me.

INGREDIENTS

3/4 of a cup of sugar/ 250ml of cream/ 500 grams of cream cheese/ 4 eggs/
1 rounded dessert spoon of custard powder/ 1 teaspoon of lemon juice/
125 grams of butter/ 1 packet of marie biscuits

METHOD

- Start by beating the cream slightly in a big, round bowl. Add cream cheese and
beat. Add sugar and beat well. Add the eggs one at a time
(Beat well after each egg
- Add custard and beat. Add lemon and beat
- Turn on the oven to 180 degrees
- Then turn down to 150 degrees and bake for 18 minutes
- Next turn down to 120 degrees and bake for 18 minutes

- Then turn the oven off and leave the cheesecake in the oven
for another 18 minutes

Tip 1: song recommendation
Make sure biscuit
mixture is mixed HOLY
well, so there are
JUSTIN BIEBER
no clumps

Tip 2:

Make sure to

move butter

around in pan

“ ” so it wont
burn

Tip 3:
The cake is
better the

next day

TheFreooisdnios sloyvmebsoinliccerer

thoafnlotvhee wlohveenowfofrdoosd.

–aGreeorgineaBderenqarudaSthaew
– George Bernard Shaw

When I made the Cheesecake with my mum I really loved the family bonding time. I have really busy week-
ends so to be able to come together and bake with my mum was very special for the both of us. When making

that's what makes our recipe so special and unique”. When my mum and I baked we talked about how each
family member made the cake. We decided that my granny didn't mix the custard powder in so there were
red dots in her cheesecake. My great granny made hers with extra marie biscuits and me and mum decided
our special trademark would be that we draw a love heart in the base of marie biscuits. The extra love and
dedication my mum and I put into this cake had an impact on us and the family and my grandparents, aunts
and uncles when they got to try some of the cake. It spread love and happiness into their hearts.

BAKED CHEESECAKE

Jaimie Silverstone

The recipe I have chosen is a baked cheesecake and was given to me by my grandmother.The reason I have
chosen this recipe is because this cheesecake was one made by my great grandmother on a weekly basis as
she loved to cook and bake. My granny and mum grew up eating and enjoying this cake at every family
gathering and soon become a family tradition to always have cheesecake.The smell of the cake cooking is a
fond memory my granny and mum have, and one I now enjoy too.This recipe is important to my family
because it was my great granny’s favourite and it has been a recipe in the family for many years and always
reminds my family of my great grandmother and her love for baking. By making this recipe I hope to continue
the family tradition and bake for my own family one day.

INGREDIENTS

1 packet marie biscuits/ 115g butte/ 250ml cream/ 500g cream cheese/ ¾ cup sugar/
4 eggs/ 1TBS custard powder/ 1tsp lemon juice

METHOD

- Mix crushed marie biscuits with butter and press into dish
- Add the rest of the ingredients in a separate bowl and mix until combined
- Bake at 160 degrees for about 60 minutes (preferably not a fan forced oven)

- Switch oven off and leave oven door open while cake cools

song recommendation

WAKE ME UP

AVICII

Tip 1:
Make sure the cake

cools down
completely

“ Tip 2:
Cream cheese is
Tip 3:
Ensure the crumb best for this
recipe
mixture is fine
and not chunky ”

There is no love sincerer
than the love of food.

-–JGGeeoorrggee BBeerrnnaarrdd SShhaaww

The recipe that I chose to bake was a delightful cheesecake baked with my granny. Baking
this cheesecake involved a lot of time,patience and commitment.The process of making the
cheesecake was very enjoyable, I got to spend quality time with my granny, bake a recipe
that has been passed down many generations. We had to take a risk, by using a microwave

delicious. Overall baking the cheesecake took a lot of time as well as a few risks, but the
experience was positive.

YEAST CHOCOLATE CAKE

Mia Sternberg

The reason I chose yeast chocolate cake is because my great great grandmother used to make this cake back
in Hungary. She would make the cake for Shabbat dinner every week with her daughters. Sadly she perished
in the Holocaust. When my great grandmother was liberated from Auschwitz, she immigrated to Israel and
she would make the cake in memory of her Hungarian background and family back in Hungary.This is my
grandfather’s favourite cake. He loves it so much that when he moved to America to study, my great grand-
mother would go visit him and my grandmother and she would bring several of these cakes with her so my
grandmother could freeze them. When my grandparents immigrated to Australia it was too far for my great
grandmother to travel from Israel at that time and so she passed the recipe on to my grandmother so that
she could continue to make the cake for my grandfather. Now I have the recipe to share with my family.

INGREDIENTS

Dough:
1 egg + 2 yolks/ ¾ cup water/ 1 tablespoon vanilla extract

Filling: 300g dark chocolate/ 150g butter/ 1 egg white (use egg white from the dough)
Syrup: 125mL water (1/2 cup)/ ½ cup sugar/ lemon juice

METHOD

- Preheat the oven to 170 degrees celsius
- Put all the dough ingredients into an electric mixer and let it mix for 10 mins until

all the dough has come together

- Put all the dough into a ball and let it sit for approximately 1hr in a warm place

- Take the chocolate and butter and put it in the microwave on 50% power and
let it melt together for 4 mins, mix together and put aside. Let it sit for 1hr

- Divide the dough into 3 bowls, take each ball and roll with a
rolling pin until it's ¼ cm thick

- Brush the rolled out dough with oil, then spread 1/3 of chocolate mix
and roll into a log

- Repeat with the 2 other balls then brush all 3 with egg white, let it sit for 15 mins
to rise again in a baking tray

- Bake until it's golden and wait around 30 mins

- Take the syrup and pour all over the hot cake

song recommendation

CAN’T STOP THE FEELING
JUSTIN TIMBERLAKE

Tip 1:
Melt chocolate
before putting in the

cake, so it is
gooey

“ Tip 2:
Make sure to
Tip 3: beat eggs and
You can never flour thoroughly
have too much
”
chocolate
LTauhgehreteisr nisotlhoveebrsingchetreesrt
thwahnetrheefloovde iosfbefsotod.

– Ge-oIrrgisehBPerronvaerrdbShaw

Being with my grandma and cooking this recipe was so special because it made me feel
connected to her history. My great grandma would make this every Shabbat until she per-
ished in the Holocaust. When my Safta and I were cooking together I thought of my great
grandma so much. My Safta looks exactly like her. She told me about all the history of this
recipe and I will keep it forever and pass it to my next generation.

RUSSIAN PIROSHKI

Jasmine Suslik

I have chosen to do this recipe because this has been the one meal that's been past on for
many generations.This dish means alot to me. When I went to preschool, my grandma used
to pick me up, take me home and feed me piroshki. Not only did my grandma pick me up
from school but her grandma and my mums grandmother did the same thing. We would
usually eat this dish on birthdays and most commonly new years.
By making this recipe with my grandma, I hope that she can tell me stories about her and
her childhood eating piroshki.

INGREDIENTS

Dough: 250g of butter, 3 eggs, 500g of milk, 1 tablespoon of salt, 100g of sugar, 4 table-
spoons of sour cream, 50g of yeast

Filling: 700g of beef, 2 onions, quarter of a tablespoon of salt, olive oil

METHOD

- Take a dish. Add your yeast and 2 tablespoons of working place. Grab a small piece of the dough
sugar. Then take warm water, up to about 36-40
it's not too thin. Stuff it with meat and then role it
Then mix until yogurt like consistency. Then dust a to a ball shape. Make sure all the meat is inside.

When it does, get a bigger bowl - Grab a tray and apply baking paper on it.
- In a separate plastic bowl, add your milk and Make sure to pre- heat the oven to 180*c (FAN).
butter and microwave for a minute. Then add sour While the oven is heating up, in a small bowl, mix
cream, eggs, sugar and salt. Mix well until no lumps an egg and milk together. Then lastly, paint the
- When yeast has risen make a hole in the center paisteries. Place them into the oven. Only take
and pour the liquids in. Mix or need gently them out when they are golden brown.

soft and a little sticky when ready. Then again, sift Let them cool down and enjoy

towel and place it on top. Make sure to leave it in a
space that's not windy for 2-3 hours. Make sure to
check on it frequently. While checking, if it is over-

these steps quite a few times.

song recommendation

HERE COMES THE SUN
THE BEATLES

Tip 1:
To make your piroshki

delicious, you just
have to add love

“ Tip 2:
Knead the dough
Tip 3:
Make sure well until
that the meat fluffy and
inside is crumbled lightly stiff
when put inside
”
the dough
ThLeifre cisonmoeslotvhersoiungcehrer
than thtehelofvoeoodf food.

– G-eTourgrkeisBhePrnroavrderSbhaw

I chose to make this recipe with my grandma. No one makes these piroshki as well as her. It
was truly a fun experience. She told me lots of stories about her childhood with these
piroshki. Cooking with her had a great impact on me. I realised that I should never take these
small opportunities like seeing my grandma every weekend and spending time with her for
granted. Like she says “Nothings here forever”.

CHONGQING NOODLES

Candy Tang

The recipe I have chosen is Chongqing noodles and it was given to me by my great grand-
mother.The reason I have chosen this recipe is because my family lived in Chongqing for
hundreds of years and people living in Chongqing were known as the ‘masters of Chongqing
noodles’. This recipe is important to my family because it reminds us of the memories of our
ancestors as it was made back in the 18th century. By making this recipe I hope to keep the
memories of our ancestors alive and teach future generations about them.

INGREDIENTS

Ginger/ Garlic/ Shallot/ Soy sauce/ Chilli/ Tahini/ Vinegar/
Lard/ Sesame/ Mustard/ Yibin sprouts/ MSG/ Alkaline noodles/ Vegetables

METHOD

- Put 1/3 of teaspoon ginger, 1/3 of teaspoon garlic, 2 teaspoon of soy sauce,
2/3 teaspoon of chili, ½ teaspoon of tahini, ¼ teaspoon of vinegar,

½ teaspoon of lard 1/3 teaspoon of Yibin sprouts, ½ teaspoon of sesame oil,
1/3 teaspoon of szechuan pepper, ¼ teaspoon of MSG in a large bowl

- Boil hot water in a pot, when the water is boiled, add 100g of alkaline noodles

After 3 minutes put vegetables (any) in the pot

Put 3 teaspoons of water into a large bowl

2 minutes later, put the noodles and the vegetables into the large bowl

Cut shallot into pieces then put them into the bowl of noodles

Stir everything together.

song recommendation

HANDCLAP

FITZ AND THE TANTRUMS

Tip 1:
Fresh pepper is

best for the
noodles

Tip 2:
If you like your
noodles spicy, you

“ ” can add more of
the ingredients

Tip 3:
Make sure not

to over boil
the noodles

Food brings people

Therteogiestnhoerloonvemasninycerer

thanditfhfeerleonvteleovfelsf. ood.

–ItG’senoorgueriBshemrneanrdt Sohfaw

the soul and body;

it’s truly love

- Giada De Laurentiis

Cooking the recipe had a huge impact on me. I learned about the history of Chongqing
Noodles and to be honest, I’m just glad to spend time with my parents. Every week my
parents cook them but I didn’t realise how important it is to my family as it was passed by my
great great grandparents. While I cooked the noodles, my parents told me the history and

more about my family and my ancestors. I hope to keep the memories of my ancestors alive.

MOOFLETOT

Yam Tchelet

my family for three generations! It was given to me by my mum, who got it from her father.The
reason I have chosen this recipe is because it is a delicious food that my family always eats to break
the no- chametz rule of Pesach when it ends.This recipe is important to my family because it brings
my whole family together for a food we all like and keeps us happy.When we are in Israel,that
includes my cousins and uncles and aunties, we love to share this food together.This recipe has
brought my family together for many years and will hopefully continue to do so for generations to
come. By making this recipe, I hope to be part of the group that carries this recipe through the years.

INGREDIENTS

METHOD

- Gradually mix in water then rest for 2 minutes
- Form the dough into egg sized balls, dip into oil and place on a tray, pour the

rest of the oil on top then rest it at room temperature for 30 minutes
- Heat a frying pan over medium heat

- Open each ball on a generously oiled surface and stretch until it takes the
shaped of an extremely thin circle

- Place a circle on the frying pan (no oil needed) and fry until golden

already fried one. Fry for thirty seconds
Flip the pile again placing another circle on top fry for 30 seconds and repeat 12

- Place honey butter or jam on the circles and fold

song recommendation

FIDGET SPNNER
MISHA

Tip 1:
To make the dough

smooth not lumpy

“ Tip 2:
If the pancake is
Tip 3: too thick it wont
Best served
with a sweet topping cook properly
but can be eaten in the middle
with savoury too
”

TThheerebeisstnomleomveorsieinscearreer
mthaadne tahreoulonvdetohfe ftaobodle.

– Geo-rAgneoBneyrmnaorudsShaw

an act that when spent with my mum was about quality time and bonding.The skills involved
in baking take patience and precision in folloowing the recipe. Something I can work on.
Apparently, cooking isn’t as simple as it looks. In the end I appreciated the process but also
what the recipe means to my family.

LADY ALICE (NANA’S) BISCUITS

Samara Toynton

I have chosen my Nana's snake biscuits that have been passed down for four generations
from my Nana's mum, to her, then to my dad and then to me. Every holidays my sisters and
my cousins all go to my Nanas and spend time cooking together learning the recipe, mixing,
pouring and just having a great time eating and making a mess.These snake biscuits are my
favourite treat. When my dad was little, he and his brother both loved making snake biscuits
and so do I. We eat these biscuits to celebrate being together with family.

INGREDIENTS

90 grams butter/ 90 grams margarine/ Vanilla essence

METHOD

- Mix in shortening (butter and margarine) then work all together with hand until
the consistency of short pastry
- Add essence

- Put through a forcer onto a greased oven tray and bake in a moderate oven for
about 15 minutes. Keep checking whilst cooking.

song recommendation

HANDCLAP

FITZ AND THE TANTRUMS

Tip 1:
Use fingertips to
mix ingredients

for a thick
consistency

“ Tip 2:
create a sausage
Tip 3: with dough to feed
Try leave enough
space around each through the
forcer
piece of dough
on the tray ”

TheTreheis bnoelloyverusleinscerer
than thtehelomveniodf food.

– G-eSopragneisBherPnraorvdeSrbhaw

The experience of when my Nana and I cooked these amazing biscuits, was very special to me

with all of my cousins . It was so nice to talk to her about what is happening in my life as she
is a great listener. I learned a lot about baking from her. I have never had the opportunity for
us to spend one on one time together. I will cherish this memory.

VANILLE KIPFERL

Maya Vilensky

The recipe I have chosen is Vanille Kipferl.This recipe has been handed down through our
family through my great grandmother. Her mother used to make it when she was a child and
continued making it after arriving in Australia in the 1940’s. My grandma made it with her
mum (my great grandmother) and I have spent time making it with my grandma. It is import-
ant to our family because it reminds us of where we came from and our European heritage.
Although my great grandma is no longer alive, we remember her every time we make Vanille
Kipferl. We always talk about her and laugh about how funny she was. By making this recipe
I hope to share it with my family so we can all remember the great memories we shared with
my great grandmother!

INGREDIENTS

100 grams sugar/ 100 grams ground almonds/ vanilla icing sugar
(icing sugar with a vanilla bean in it)

METHOD

- Place all the ingredients in a large bowl and knead until combined.

- Shape the dough into a log, wrap with Glad Wrap and chill
in the fridge for at least an hour

- Preheat the oven to 190 degrees C
- Line a baking tray with baking paper
- Cut off small pieces of dough and shape into small crescents
- Bake in the middle rack of the oven for about 12 -15 minutes (depending on the
size of the crescents) or until the edges start to turn golden
- Let the biscuits sit for one minute and dust them with the
vanilla icing sugar while they are still hot
- Let the biscuits cool completely and dust them a second time

with the icing sugar

Tip 1: song recommendation
Use the palm of
DO RE MI
your hand
and thumb to THE SOUND OF
make it easier MUSIC
to shape the

crescents

“ Tip 2:
dough should
Tip 3: always stay cold
Do not overbake when shaping
cookies, they should
be light in colour the cookies

”

One cannot
There is no love sincerer
think well, love well, sleep well,
than the love of food.

– iGfeoorgneeBheransardnoSthaw

dined well

– Virginia Woolf

discussions. One of our discussions was all about how many great memories we had with my great

my great grandma. I admit it tasted better when it was made by the expert, but soon I will be the
expert!

GREAT GESCHMIRTE MATZAH

Amaya Wainer

The recipe I have chosen is called geschmirte matzah.The reason I chose the recipe is because
it goes back to my great great grandmother named Rachel. Rachel was born in the 1800's.

down the custom and recipe of making geschmirte matzah on Pesach to my great grand-
mother granny Zena who then passed it on to my granny Marcie. The recipe is important to
my family because it takes my granny right back to memories when her mother made ges-
chmirte matzah for her.To me it feels like there is some much history, so many memories, so
much culture in this one little recipe.

INGREDIENTS

small square matzah/ 3-4 sheets of matzah/ little milk
Cheese Mixture: 250 grams cream cheese/ 60 grams melted butter/ 1 egg/

two tablespoons of sugar mixed with ½ teaspoon of cinnamon

METHOD

- Preheat the oven to 180 degrees celsius, line a shallow baking dish with foil
- Make cheese mixture, mix ingredients together and beat till smooth
- Dip your matzahs carefully in milk to moisten but not to soften
- Spread thickly with cheese mixture
- Sprinkle over with cinnamon and sugar

- Bake for 15-20 minutes until mixture is slightly golden and matzah is crisp
- Cut into squares and eat within an hour to preserve crispiness

song recommendation

RISE UP

ANDRA DAY

Tip 1:
The more
cinnamon and

sugar,
the better

“ Tip 2:
The thicker the
Tip 3:
Keep mixture,
refrigerated the better for
to maintain
crispness baking

”

When our souls
There is no love sincerer

are happy, they talk
than the love of food.

– Geao–brCgoheauBrtleersfnSaoirmoddiSchaw

this didn’t feel like a school task. It felt like something I would want to do in my own time. What impact did
this have on me? I felt very proud and it made me feel that I just learnt a family tradition that I am going to
be able to pass down for generations to come. I think it had an impact on my granny too. She has been stuck
in lockdown for a long time and when I called her and said I wanted to bake that with her, I could hear in her
tone of voice that she was so happy and excited. When we got together and made the recipe, I had a ball and
so did she. I felt like this was such a special experience and I got to bond with a person that I love dearly.
Lastly, I think my family got lots out of it too.

GRANNY EDA’S CRUNCHIES

Jada Winderbaum

The recipe I have chosen is my great granny Eda’s ‘Crunchies’. It was created by her and has
been passed down to my granny, mom and now me.The reason I have chosen this recipe is
because it has been in my family for four generations, and is very special to my family.
The reason it is special is because earlier this year, granny Eda passed away. By baking these
‘Crunchies’is my family's way of keeping her memory alive.

INGREDIENTS

1 tablespoon golden syrup/ ½ tsp bi-carb soda

METHOD

- Mix all the dry ingredients together
- Melt butter and golden syrup

- Add bi-carb. When the mixture froths, remove from stove
and add to dry ingredients
- Mix well

- Bake at 150 degrees celcius for 20-30 minutes until golden brown

song recommendation

CANDY

ROBBIE WILLIAMS

Tip 1:
TO add a more

nutty taste,
add almond flour

“ Tip 2:
Maple syrup
Tip 3:
Keep in fridge is also
great instead
in container
for extra of sugar

crunch ”

I watch cooking
There is no love sincerer

change the cook,
than the love of food.

ju–sGteoargseiBtetrnraardnSshfaowrms

the food

– Laura Esquivel

such a great experience for both of us because it gave me time to bond with her. It was funny when my mom
took a gazillion photos to show the teachers. She is REALLY bad at photography. I enjoyed my baking
experience and hope I can do it again soon.

DELICIOUS BEEF SOUP

Leo Wu

The reason I chose this family dish is because my mum always makes this dish on a cold
winter’s day.This soup is rich in calcium, vitamins and brings you good health. My mum
always cooks this dish with love. When I eat this soup, I feel loved

INGREDIENTS

beef/ shallots/ Chinese cooking wine/ garlic/ onions/ tomatoes

METHOD

tablespoon of Chinese cooking wine
- When boiled for 5-6 minute, pour into a clean pot with boiling water already
inside, then add tomatoes chopped to cubes, chopped shallots, garlic, beef. Now

turn the heat down and simmer for 5-6 hours
some salt and pepper

Tip 1: song recommendation
Add any
vegetables VI ALLEGRO
to create a MODERATO
healrhy meal
BEETHOVEN

Tip 2:
Add rice noodles

to the soup

“”

Tip 3:
Add more spice

for a real
kick

To me, food is as

Tmhuecrheaibsonuot ltohveemsoinmceenrte, r

tthheaonctchaesiolno,vteheoflocfaotoiodn.

–aGnedortgheeBecronmarpdaSnhyaw

as it is about the taste

– Heston Blumenthal

I chose to do beef soup since my mum would always cook them in winter which lit up my day. In
learning how to make beef soup, I learned and perfected my cutting skills. I learned how to correctly

cooking beef soup, I have learned lots of skills.

STEAMED BUNS

Yaomu Huang

The recipe I have chosen is Steamed Buns and it was given to me by my mum.The reason I
have chosen this recipe is because it is delicious and Chinese people have been eating them
throughout history.The recipe is important to my family and we eat them every week. Mostly
we eat them for breakfast. My favourite is the meat and vegetable steamed buns. By making
this recipe I hope that next time I will know how to make it by myself so that I can pass it
down to the next generation and keep my Chinese traditions alive whilst living in Australia.

INGREDIENTS

150g shallot/ 5g ginger/ 2 tsp of soy sauce/ 1 tsp of light soy sauce/ sweet noodle sauce/

METHOD

- First, we are going to make the skin of the bun. We are - Cook up mince mixture in batches

grams of baking powder and 5 grams of sugar in a bowl - Place 1 Tbspn of meat mixture into centre of dough
and gather dough upwards to make a ball
dough
- Knead the dough until smooth - Add enough water to the steamer, put a greaseproof
- After kneading, cover the dough and let it rise for 2 paper on the steamer, and put the wrapped buns in the
hours. Dough should double in size. Then knead again
- Divide the dough into 25 gram balls. This time the and let the buns stand for another 15 minutes
dough is divided into approximately 32 servings. Flatten
- After the buns are proofed, bring to a boil over high
heat and steam for 13 minutes on medium heat. Turn off

turning off the heat, wait 3 minutes before opening the
lid

150 grams of shallots and 5 grams of ginger. Then set
aside

- Heat the pot, low heat, and add all liquid ingredients
including spice poweder and pepper

song recommendation

DA COCONUT SONG

SMOKEY MOUNTAIN

Tip 1:
Add these to
soup, they taste

delicious

“ Tip 2:
You can put any
Tip 3:
Soy sauce filling into the
for dipping buns
to add salt
”

You don’t need a
Thseirlveeirs fnoorlkovteoseinacterer
than tghoeodlovfeooodf food.

– G–ePoaruglePBruedrnhaormdmSheaw

Cooking with my parents will help me to improve my cooking skills. By cooking this recipe I
learnt that listening for the popping sound in the dough is important and I also learnt that my
mum knows a lot about cooking. I do not like cooking but I do know how to cook this recipe
and I will cook this recipe in the future to give my mother a break.

PEANUT BUTTER NOODLES

Guangzhao Zhu

The recipe I have chosen is peanut butter noodles and was given to me by my father.
The reason I have chosen this recipe is because it was simple and truly delicious and my
grandfather came up with this recipe.This recipe is important to my family because my family
believes that it symbolizes a long life.The peanut butter mixture is a golden colour and sym-
bolizes happiness. We buy noodles that are longer than the usual ones so that it
symbolizes a long life. Whenever anyone has a birthday, we serve them this dish to bless
them for a long and happy life. By making this recipe I hope to show you how special this
recipe is to me and my family, especially my grandfather.

INGREDIENTS

250g noodles/ 3 teaspoons of peanut butter/ 1 tablespoon of soy sauce/ 1 teaspoon of
vinegar/ ¼ teaspoon of chicken powder/ 3 cups and 3 tablespoons of boiling water/
¼ cup of cold water

METHOD

- Put 3 cups of boiling water in a small pot
- Wait for 30 seconds and put the noodles in
- Wait for 1 minute and put the cold water in
- Wait for another 1-2 minutes and turn the stove to low
- Wait for another 2 minutes and put the noodles in a bowl
- Prepare another clean bowl and put the peanut butter

in with 3 tablespoons of boiling water
- Mix until the peanut butter is smooth and thin
- Add the chicken powder, soy sauce and vinegar to the peanut butter
- Add the noodles to the peanut butter mixture and mix until

all the noodles are covered

song recommendation

DA KOKONUT SONG

SMOKEY MOUNTAIN

Tip 1:
You can never use

too much
peanutbutter

“ Tip 2:
Use some of the
Tip 3:
You can add any noodle water
other vegetables to keep them

or meat to ” soft
the dish
ThFeoroedisisnnootlorvaetisoinnacel. rer
Food is culture,

than the love of food.

habit–,GceroargveinBgerannardd Sidheawntity
- Jonathan Safran Foer

delicious. When we cooked and took the photos, it was on my mum’s birthday, she said ‘It’s
the best birthday present she ever had’. My dad said that my ‘cooking was the best and

right. My mother also said that I need to cook more often. It was a great experience to cook
with my family on my mum’s birthday.

YANGCHUN NOODLE DISH

Rocky Zhu

The recipe I have chosen is spicy noodles, and it was given to me by my grandpa.
The reason I have chosen this recipe is because it is delicious, and it is my favorite food.
This recipe is important to my family because it is one of many dishes that my family can
cook. By making this recipe I hope to share the recipe with my friends and teacher.

INGREDIENTS

Yangchun noodles/ one cup of mala(spicy) sauce/ cup green beans/
one chopped green onion/ 2 chopped ginger/ one chopped clove of garlic/

1L boiled water/ 5 tablespoon soy sauce/ 3 spoon of oil

METHOD

- Boil the Yangchun noodles with 1L boiled water
- When yangchun noodles are soft, the 1L boiled water would be noodle water
- Then use another pot to use 3 spoons of oil to cook the beans, green onion,

ginger and the garlic
- Then add the beans, green onion, ginger and garlic into the noodle water

- Add the mala sauces and soy sauce into the noodle water then stir
- Put the yangchun noodles into the sauce noodle water
Then eat the noodles!

Tip 1: song recommendation
Don’t over boil
DA KOKONUT
the noodles
or they will SMOKEY
be too softl MOUNTAIN

“ Tip 2:
You could add
Tip 3: vegetables and
You don’t want it
meat
too spicy so
follow ”

measurements TLhaeurgehitsenroislobvreigshintceesrter
thainntthheeplloavcee owfhefroeod.

– Getohrgee BfeornoadrdiSshaw
– Irish Proverb

I made the recipe with my mum. We made spicy noodles. When my mum and I work together,
we work as a team. My mum takes pictures and prepares the food that we can add into our
spicy noodles. I boiled the noodles then put everything together.This is actually fun and we

they were delicious.

A project by
Year 6, 2020