09:30

09:35
09:45
09:50

Separate 3 eggs large glass bowl white in bowl

whisk the whites until stiff peaks
Add the sugar slowly
pipe on to baking tray
Bake for an hour until 10:55

10:00

make pastry and put in fridge to rest

10:10
10:15
10:17
10:20

whisk together eggs and sugar until you can see a complete 8
sieve in the flour and coco
fold in the dry ingredients - touching it a little as possible
divide between the 2 tins
bake until springs back about 10- 15 mins until 10:35

10:25
10:27
10:30
10:31

Sift together the flour, salt, pepper and baking powder.

cut and rub in butter
add cheese
Make well in centre and pour in enough milk to give a fairly soft but firm
dough.
Take sponges out of oven
roll out the dough to approximately 2cm thick.
Cut out and place on the hot oven tray.
Glaze with milk and sprinkle cheese
Bake for 10-15 minute until 10:55

10:35
10:35
10:37
10:40

10:45
10:46
10:50
10:55
10:55
11:00

turn oven on to 170C

Cook the onion and bacon Allow to cool a little.
Mix together with the eggs, cream, cheese, parsley and salt and pepper.
role and cut out pastry
Place about 2 teaspoons of the egg and bacon mix in each pastry base.
Take Quiches out
Bake for about 12 minutes until 11:12

10:55
11:00
11:00
11:05
11:10
11:15
11:20
11:25

Open the oven door slightly and leave the meringues to cool in the oven.
melt chocolate
whisk cream until soft peaks
fill centre of cake with some cream and cherry filling
cover sides with cream + roll in the chocolate
decorate top - pipe the edges
assemble meringues
plate up everything eg add parsley

Mis en place 9:00 - 9:30

Oven 1 = Preheat the oven to 140C
0ven 2 = put on oven 200C backing tray in for scones

Line two baking sheets with baking parchment ready cut

Grease jam tart tins
Grease and line 2 sandwich tins

Grate cheese
Cut the onion ,bacon and parsley
Cut butter into small cubes
Grate chocolate
Open pie filling and take 6 of them out

shopping list
9 eggs
fresh parsley
3 slices bacon, diced
1 tin cherry pie filling
200g dark chocolate
225g caster sugar
1, 1/2 pint double cream
110g butter
1 tsp baking powder
250g grated cheese
1/2 onion finely diced
salt and pepper
125g plain flour
275g self raising flour
25g coco powder
80-90 ml milk + extra for glazing
3-4 table spoons cold water

Equipment from home

table cloth
plates
cake stand
vase
flowers
menu card