RECIPE GAME

Choose the ingredients for each food the list below the table and write them into the corresponding square, then write in all the steps one should follow to make each food.

Ingredients

INGREDIENTS: 100 g softened butter, 125 g icing sugar,2 eggs, 150 g sifted flower, 75 g currants

INGREDIENTS:125 g castor sugar, 4 eggs, 1 vanilla pod, 15 g melted butter (optional), 50 g flour, 50 g cornflour, 50 g flaked almonds

INGREDIENTS:1/2 litre milk,5 egg yolks,80 g sugar, 50 g cocoa,100 g fresh cream

INGREDIENTS: 2 carrots, 2 turnips, 1 small marrow,1 leek (or onion), 1 potato,1 stick celery, 1 clove garlic, 20 g butter, salt pepper, 1 litre water, 2 sprigs parsley

INGREDIENTS: 1 chicken weighing 1 kg 400 with liver,200 g button mushrooms, 3 stalks parsley,60 g butter, 20 g bread, 700 g potatoes, salt, pepper

Steps

1. Heat up the milk. Beat the egg yolks and sugar in a bowl.

1. Mix the butter and sugar in a bowl until smooth.

1. Preheat the oven at 180°C. Grease the tin and dust with flour. Cover the base with flaked almonds.

1. Clean and wash the mushrooms. Wash and dry parsley and remove leaves. Mince the chicken liver, parsley, chopped mushrooms and bread.

1. Peel and wash all the vegetables, slice them.

2. Pour in a little boiling-hot milk, beating all the time, then pour in the rest of the milk and blend.

2. Whip the egg yolks in a bowl.

2. Add the eggs, then the flour. Blend until the mixture has an even consistency.

2. Melt the butter in a saucepan and add the vegetables.

2. Preheat the oven at 220°C. Melt 15 g of butter in a frying pan and fry the stuffing for 2 minutes on a moderate heat.

3. Add 110 g sugar and the inside of the vanilla pod. Mix in the butter, the flour and cornflour, then beat to obtain an even mixture. Put the bowl aside.

3. Return the mixture to the saucepan and leave to thicken, stirring continuously.

3. Preheat the oven at 200°C.  Grease a baking sheet and use a piping bag or 2 teaspoons to space out small drops of the mixture.

3. Cook for 4 to 5 minutes on a low heat, stirring continuously.

3. Add salt and pepper and leave to cool.

4. Do not allow the cream to boil.

4. Top each drop with 4 to 5 currants.

4. Beat the egg whites with a pinch of salt until stiff, adding 15 g of sugar when halfway through beating.

4. Once the stuffing has cooled, stuff the chicken and sew it up (or plug with a ball of greaseproof paper).

4. Add salt and pepper and pour in 1 litre of very hot water. Bring to the boil and simmer for 25 minutes.

5. Put the sheet in the oven and bake for about 10 minutes. The biscuits should be golden around the edges but still light in the middle.

5. Put the chicken in an oven dish, coat it with 15 g of butter and put in the oven. Cook for 15 minutes.

5. Fold the eggs whites lightly into the mixture.

5. Chop the parsley in the mill and sprinkle over soup just before serving.

5. Once it coats the back of the spoon it is cooked. Leave to cool for a while. Add the cocoa and whip the mixture.

6. Put the mixture straight into the tin and bake for 30 minutes.

6. Add the fresh cream and whip again.

6. Remove the biscuits using a metal spatula and leave to cool on a rack in several lots.

6. Add a spoon of fresh cream.

6. Peel and quarter the potatoes. When the chicken has cooked for 15 minutes, arrange the potatoes around it, adding knobs of butter, and leave to cook for a further 35 minutes.

7. Leave to cool a while before turning out.

7. Leave the cream to cool before pouring into the ice-cream churn for freezing.