Desserts

== == =Easy and Yummy Chocolate Mousse= by Sharon Branicki

Ingredients
4 eggs 4 Tblsp butter 120g dark chocolate

Instructions
Melt chocolate. Add melted butter. Add egg yolks, stirring in one at a time. While cooling, whip egg white to hard peaks and fold in. Pour into serving bowl. Let set in fridge for a few hours.

Homemade Lemonade by Carol Webb

Makes
1.25 litres

Ingredients

 * 1 cup (220g) caster sugar
 * 1 cup (250ml) lemon juice
 * 3 cups (750ml) soda water, chilled

Method
//__﻿__// __**CHURROS** //**- Spanish doughnuts**//__ //Ella Wilhelm//
 * 1) Place the caster sugar in a saucepan with 1 cup (250ml) water and stir over low heat until the sugar dissolves.
 * 2) Allow to cool. Stir in the lemon juice.
 * 3) To serve, top with chilled soda water

- 1 cup plain flour - ¼ tsp baking powder - Pinch of salt - 1 tsp castor sugar - 1 cup water - 1 tbsp olive oil - 500 ml rice bran oil for shallow frying - ¾ cup castor sugar - 1 tsp cinnamon powder

Sift the flour, baking powder, salt and castor sugar into a bowl. Bring a cup of water to the boil and add the olive oil. Pour the liquid over the dry ingredients and mix with a wooden spoon until smooth. Pour the oil into a shallow frying pan and heat to 170c. Spoon the mixture into a piping bag with a large star nozzle. Pipe lengths of dough into the hot oil. Using a sharp knife or kitchen scissors, cut off each length as you go. Fry in batches for three or four minutes turning halfway until golden brown. Drain on paper towl. Mix castor sugar and cinnamon together in a shallow bowl. Roll the churros in the cinnamon sugar and serve with hot chocolate. Makes 12-14.

Double chocolate chip Cookies Gillian Mondel

Ingredients: 125 g margarine 1/2 cup white sugar 3/4 cup brown sugar 2 eggs 1 3/4 cup Self raising flour 1 cup dark chocolate chips 1 cup white chocolate chips 1 teaspoon vanilla

Method: 1. Preheat oven to 190 degrees. 2. Cream margarine and sugars. 3. Add eggs,chocolate chips and vanilla. Stir to combine. 4. Add flour and mix gently. 5. Place walnut sized spoonfuls of mixture on baking tray, lined with baking paper. Bake for 12-15 mins, until lightly golden. 6. Cool on rack.

**__ APPLE/RHUBARB CRUMBLE __** Sharon Sharpe

**__ Ingredients __** 3 Green Apples, peeled & thinly sliced 1 bunch rhubarb washed and chopped 1tbs white sugar 2tbs water ¼  cup margarine ½  cup self-raising flour ½  cup packed brown sugar ½  cup rolled oats 1tbs coconut

**__ METHOD __**

1) Preheat oven to 180° 2) Peel and cut apples into thin slices 3) Place apple slices and chopped rhubarb, white sugar and water into a small saucepan and cook over low flame until the fruit is soft and cooked through. Apples should be soft enough for a fork prick. <span style="font-family: 'Alps Extended',sans-serif; margin: 0in 0in 0pt 39pt; text-indent: -21pt;">4) Spoon mixture into base of foil container. <span style="font-family: 'Alps Extended',sans-serif; margin: 0in 0in 0pt 39pt; text-indent: -21pt;">5) Sift flour into a bowl and with your fingertips, rub the margarine into the flour so it resembles breadcrumbs. <span style="font-family: 'Alps Extended',sans-serif; margin: 0in 0in 0pt 39pt; text-indent: -21pt;">6) Using a wooden spoon mix in brown sugar, coconut and rolled oats. <span style="font-family: 'Alps Extended',sans-serif; margin: 0in 0in 0pt 39pt; text-indent: -21pt;">7) Gently spoon crumble mixture over apples and rhubarb mixture press down firmly and place in oven for 15-20 minutes or until the topping is brown.