Agricultural Societies Council of Sa Rich Fruit

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AGRICULTURAL SOCIETIES COUNCIL OF SA RICH FRUIT CAKE & GENOA CAKE CHAMPIONSHIP SOUTHERN COUNTRY SHOWS ASSOCIATION SEMI-FINALS to be held at the Yankalilla Show on SATURDAY 5th October 2019 COOKERY STEWARD: Glenys White, phone 0418 988 852 FREE ENTRY: 1 ENTRY PER EXHIBITOR Entries close: 5:00pm, Wednesday, 2nd October, 2019 Entries to Indoor Convenor : Nicole Filsell, 6 Seaman Court, McLaren Vale 5171 Phone: 0448 868 143 Email: [email protected] Entry forms available in the Murray Bridge Show Book or from the Show's website – www.yankshow.com Fruit Cake and Genoa Cake exhibits will be accepted on Saturday up to 9.00am for judging and not to be removed until 4:00pm Saturday OPEN JUDGING TO BE HELD ON SATURDAY AT 11:00 AM RICH FRUIT CAKE CHAMPIONSHIP (Recipe to be used – Cake not to be iced) SUNBEAM PRODUCTS TO BE USED WHERE POSSIBLE Prize money: First-$60, Second-$25, Third-$10 INGREDIENTS METHOD 250 grams sultanas Mix together all fruits, 250 grams raisins and soak in the sherry 200 grams currants or brandy overnight. 100 grams dates Sift together flour, 60 grams chopped red glace cherries baking powder and 60 grams mixed peel spice. 200 ml sherry or brandy Cream together butter 375 grams plain flour and sugar. 1 teaspoon baking powder Add the eggs one at a 1 teaspoon mixed spice time, beating well after 250 grams Butter each addition, then 250 Grams Dark Brown Sugar alternatively add the 6 eggs fruit and flour and lastly 60 grams chopped almonds the chopped nuts. Mix thoroughly. Place mixture into a prepared square tin (APPROX. 19-22 cm IN SIZE). Bake in a slow oven for approx. 3 – 3 1/2 hours. Sponsored by SUNBEAM Winner eligible to compete in the State Final to be held at the 2020 ROYAL ADELAIDE SHOW. PRIZES: FIRST - $250, SECOND - $100, THIRD - $50 .

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Section P1—Open Cookery
SECTION P1—OPEN COOKERY Convenor: Vaughan Wilson [email protected] Stewards: Callie Wilson, Jaimee Button Carolyn Johnson No Entry Fee Please state date of birth for Junior classes on entry form Entries close: 5pm, FRIDAY 20TH MARCH 2020 ALL ENTRIES TO: The Secretary, PO Box 844, Mt. Barker, 5251 OR [email protected] LATE ENTRIES WILL NOT BE ACCEPTED AND WILL BE RETURNED Please consult rules and advice for exhibitors on page 8 Judging commences 9am SATURDAY 28th MARCH 2020 Prize money for Junior classes ONLY: 1st $2, 2nd $1, 3rd card. SECTION REGULATIONS: All exhibits to be staged by 9am Saturday and not removed before 4:30pm Saturday Note: as this section is now displayed in a marquee, no guarantee can be given to any exhibits delivered on Friday No cooking to be done on show day No packet cake mixes unless otherwise stated Cakes to be iced on top only, and only where specified Entries to be on a suitable covered board or paper/plastic plate Please provide a clear cellophane or oven bag to cover after judging Recipes must be used where supplied The Open Cookery section is for non-professional or non-income earning cooks. Any exhibit remaining at 6pm will be disposed of by the convenor unless other arrangements have been made The Violet Frost Annual Memorial Trophy for Aggregate Champion Open Cookery donated by her family Division 1 - Scones, Breads and Pastries P101 5 Scones – Sweet – using Laucke’s P106 1 Loaf Bread, using a bread machine CWA Scone Mix, see pg 51 P107 1 Loaf Bread, handmade, any variety P102 6 Plain Scones P108 1 Loaf Sourdough Bread P103 6 Fruit Scones P109 6 Sausage Rolls P104 6 Scones A.O.V.
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Ornamental Confectionery and Practical Assistant to the Art of Baking
THE HISPANIC FOUNDATION Class, Book FROM THE ARCHER M. HUNTINGTON PURCHASING FUND _JyU.el?iicin &l£u€ci >7^<^^^*>>>>>>>>>>>>>>>>>>>>>>T*>T*T>>T-J?C»?g>T*Xv & g^aft e 9 §1 Ifilllillllll! AND Practical Assistant TO Ibe jlrt of Baking IN AM, ITS BRANCHES, WITH NUMEROUS ILLUSTRATIONS. BY Herman Hueg, Practical Cake Baker and Confectioner. \£ f SEP : PRINTED IN ENGLISH AND GERMAN. PRICE, ^2.00. 1892. i^ ^t\A Entered according to Act of Congi-ess in the year 1892, by Herman Hueg, in the Office of the Librarian of Congress, at Washington. : / nag) INTRODUCTION, ^^^^^^^^^^...^^^^^^^£*. In offering thisbcok to the public and trade in general, I take the opportunity of expressing my grateful thanks to my numerous customers for their very liberal patronage and their testimonial of approbation and encouragement extended to me during the short period of my business relation with them. My first attempt at writing a book, which you probably bought, was but a beginning, and I hope that all purchasers of it have received the worth of their money; and I am thank- ful for the many kind letters of gratitude received from them. From the many inquiries which I have had about recipes I can now say that I have a book which will satisfy the pur- chaser and exceed all his expectations. The recipes that follow are not copied from other books, or written down from memory, but each one of them have been repeatedly tested and found correct in the course of many years of practice. They comprise the most saleable and popular forms of Cake and Confectionery, such as is generally found in first class establishments.
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Recipe Except Substitute 1/4 Cup Cocoa for 1/4 Cup of the Flour (Stir to Blend with Flour and Sugar) and Omit Almond Flavoring
Almond Filling Grouping: Pastries, basic mixes Yield: 10 pound Serving: 30 Ingredient 1 #10 can Almond Paste 1/2 #10 can Sugar 1/2 #10 can Raw Sliced Almonds 16 each Eggs, possibly 18 1 cup Brandy / Amaretto 10 cup Cake Crumbs Preparation 1. Cream almond paste and sugar with a paddle until smooth. 2. Add the raw almonds, eggs, and liquor, mixing until just blended. 3. Add the cake crumbs, adjusting by eye to consistency. Almond Dough Grouping: Pastries, amenities, Yield: 0.5 sheet pan Serving: OR 9 pounds 6 ounces Ingredient 1 pound 8 ounce Sugar 2 pound 4 ounce Butter 12 ounce Egg 3 pound 12 ounce Pastry flour Sifted 1 pound 2 ounce Almond flour Sifted Preparation 1. Cream together butter and sugar. Slowly incorporate eggs. 2. Add flours all at once and mix only until incorporated. New England Culinary Institute, 2006 1 Almond Macaroon (Amaretti) Grouping: Pastries, amenities, Yield: 100 Cookies Serving: Ingredient 3 1/2 pound Almond paste 2 1/2 pound Sugar 2 ounce Glucose 1/2 quart Egg whites Couverture Preparation 1. Soften almond paste with a little egg white. Add sugar and glucose then incorporate the rest of the whites. Pipe round shapes, moisten, and dust with powdered sugar before baking. For Amaretti, allow to dry overnight, THEN dust with powdered sugar and press into star before 2. For walnut macaroons, replace 1 1/2 lbs. Almond paste with very finely ground walnuts, and increase glucose to 3 oz. Let stand overnight before piping oval shapes. Top with half a walnut.
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Entrées Poissons
ENTRÉES Le gaspacho de tomato de Toya-ko,thon grillé ,guacamole d’avocat aux agrumes, gelée de colatura,espuma de crème d’aigre au raifort Gaspacho made with tomatoes from the Lake Toya area, grilled tuna, avocado and citrus guacamole, colatura jelly and sour cream foam with horseradish 北海道洞爺湖産オロフレトマトのガスパッチョ鮪のグリエとアヴォカドのワカモレ￥２￥２￥２,￥２ ,,,８８８８００００００００ Les quelques légumes de mai nature, foie gras poêlé, jaune d’œuf confit, champignons shiitake à la crème, écume de truffe May vegetables with confit egg yolk, pan-fried foie gras,shiitake mushrooms in cream and truffle foam たっぷり初夏野菜フォワグラのポワレと卵黄のコンフィサマートリュフの香りと共に￥３￥３￥３,￥３ ,,,４４４４００００００００ L’ escalope de foie gras de canard poêlées, déclinaison de pain d’ épices aux citrons confit, sirop de banyuls The saute of duck foie gras.together to lemon pickled in syrup, and pound cake of spices and honey flavor. syrup of banyuls. フランス産鴨フォワグラのポワレ＜スタイルジャルダン・デ・サンス＞￥４￥４￥４,￥４ ,,,００００００ POISSONS Le filet de poisson grillé, compotée d’aubergine au basilic, bouillon de fenouil, tartine de calamar à la sétoise Grilled fillet of fish, aubergine compote with basil,fennel bouillon and tartine of squid à la Sétoise 北海道羅臼漁港直送特選鮮魚のグリエ有機茄子とバジルのコンポテセート風ヤリイカのタルティーヌウイキョウと釜揚げシラスのブイヨン・カプチーノ仕立て￥￥￥３￥３３３,,,,００００００ Le croustillant de sardines au miel, lard de Cinta Senese, salade de figues et de tomates Honey-marinated sardine croustillant with Cinta Senese lard and fig and tomato salad 丸の内はちみつでマリネした秋刀魚のクルスティヤン無花果とトマトのサラダ仕立てキャラメルバルサミコとラルドチンタセネーゼのアクセント￥￥￥３￥３３３,,,,３３３３００００００００ La queue de homard rôtie,calamar far ҫi
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Pastries, Cakes
332. Unbaked slices, 3 each of 3 distinct varieties 333. Chickpea Brownie Slice, 6 squares – recipe provided 335. Six shortbread fingers, plain PASTRIES, 336. Six Cockles, jam filled, iced with coconut on top. 337. Six Anzac biscuits CAKES 338. Six savory muffins 339. Six fruit muffins 340. Six Scones CONVENERS: Neata Lawrie, 341. Six Meringues Maureen Growden - 8664 1699. 342. Six sausage rolls STEWARDS: Chris Crawford, Val Campbell, 343. Afternoon tea tray Anne Messenger 345. One loaf White bread, using Bread Maker Entries close Monday 30th September, 2019. 346. One loaf Grain bread, using Bread Maker Entry fee 50¢ per entry. 347. One loaf White bread, oven baked not using Prize money: First $3, Second $2, Third $1. Bread Maker Points: First 5, Second 3, Third 1. 348. One loaf Grain bread, oven baked not using PLEASE READ STACEY PAVILION GUIDELINES Bread Maker DIABETIC COOKING ADDITIONAL GUIDELINES 350. Six Rock Buns, recipe provided • Cooking exhibits not collected by 4.30pm will be 351. Pineapple Fruit Cake, recipe provided discarded by the society. Cookery items should 352. Sultana Loaf, recipe provided not be consumed as they are not exhibited in a 353. Six Oat and Sultana Biscuits, recipe provided food safe environment SPECIAL BAKING CLASSES • Items may be taken home at the owner’s risk 355. MENS ONLY Chocolate Cake , iced top, no log • Cakes must be presented on a firm base with or loaf entry ticket firmly attached. Please supply an 356. Decorated Celebration Cake, dummy cake may oven bag big enough for display, PLEASE DO be used NOT COVER ENTRY WITH OVEN BAG.
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Madeira Cake Base Brochure
Ready to Create Our delicious madeira cake base For a real taste and that homemade feel ✔ Moist crumb texture ✔ Rich buttery taste ✔ Stable and easy to cut ✔ Suspends inclusions www.dawnfoods.co.uk Dawn® Madeira Cake Base Cake is the treat of choice for every occasion - birthdays, holidays, a hard day at work.... Tradition is valued and cake is still often a purchase shared. We know that consumers today demand the real thing and that you as bakers need easy to handle no nonsense mixes, good shelf life and a consistent product. Our product Our Madeira Cake Base meets all of this criteria. It only requires the addition of oil and water, so is simple to make up, giving you perfect, buttery tasting, fine textured traditional cakes every time. DAWN® Madeira Cake Base can be used not just for traditional Madeira cakes but to make genoa, slab cakes, fairy cakes, slices and fondant fancies. It cuts well and can be decorated with butter icing, frosting or fondant. Specially formulated to give more cake for less batter, DAWN® Madeira Cake Base rises well and suspends fruit and other particulates superbly. A great mouthfeel and moisture level is retained throughout its shelf life. Features Benefits • Moist crumb structure - Makes a variety of products, small and large • Rich buttery taste - Ideal for splitting, filling and icing • Suspends fruit and other inclusions well - Minimum skills required • Stable, close crumb texture - Attractive ‘home-made’ finish • Great volume and consistent result - More cake for less batter • Easy to make - just add water and oil Madeira Cake RECIPE METHOD 1000g DAWN® BAKER’S SELECT To 1000g DAWN® BAKER’S SELECT Madeira Cake Base add 350g Madeira Cake Base water and 100g oil.
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Central District Shows Association Semi-Final Conducted at Mt Barker Show 21St March
SECTION P4 - AGRICULTURAL SOCIETIES COUNCIL OF SA RICH FRUIT CAKE CHAMPIONSHIP Sponsored by SUNBEAM FOODS and ANGOVE FAMILY WINEMAKERS ALL ENTRIES TO: The Secretary Mount Barker District Show PO Box 844, Mt. Barker, 5251 OR [email protected] CLOSING DATE: : 5 pm Friday 19th March 2021 JUDGING DATE: Sunday 21st March 2021 at Mt Barker Show Office Judging will be filmed and available on Youtube or the Show website: www.mountbarkerdistrictshow.org.au PHONE ENTRIES ACCEPTED LATE ENTRIES WILL NOT BE ACCEPTED AND WILL BE RETURNED Central District Shows Association Semi-Final Conducted at Mt Barker Show 21st March Winner eligible to compete in the State Final held at the Royal Adelaide Show 2021 st nd rd Prizes: 1 $ 250.00 2 $100.00 3 $50.00 SUNBEAM PRODUCTS TO BE USED WHERE POSSIBLE Class P401 Rich Fruit Cake - FREE ENTRY: ONE ENTRY PER EXHIBITOR (Only the recipe below to be used – Cake not to be iced) INGREDIENTS: METHOD: 250 g butter Chop fruits, mix together and soak in the sherry or brandy overnight. Sift together flour, baking 250 g dark brown sugar powder and spice. Cream together butter 6 eggs and sugar. Add the eggs one at a time, beat- ing well after each addition, then alternately 250 g sultanas add the fruit and flour and lastly the chopped 250 g raisins nuts. Mix thoroughly. Place mixture in pre- pared square tin (approx. 19-22 cm in size). 200 g currants Bake in a slow over for approximately 3-3½ 100 g dates hours. 60 g chopped red glace cherries Note: fruit should be cut to the size of currants.
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Show Book 2019
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Italian Familiarization and Short Term Training
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Cookery & Preserves
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Menu 'Business'
Menu ‘Business’ served in a private room for lunch or dinner 130 € vat incl / person Menu created by our Chef Same menu must be chosen for all the guests From 10 guests _______________________________________________________________ Apéritif (30 minutes) Champagne Laurent blanc de blancs 2011 (1 bottle 75 cl for 3 people) Muscat, Sauternes, Lillet (1 bottle 75 cl for 3), Whiskies (1 bottle 70 for 15) fruits and tomato juices Starters Cold garden peas soup, lemoned mousseline and radish or Sardine fillet like pickles, semolina, peas and aromatics or Eggplant caviar "consommé" in jelly, fried "cecina" beef ~~ Main Eagle bass and vegetables cooked in "papilotte", tomato sauce and olive oil or Cod fish roasted with almonds, zucchini tartlet and grilled fennel or Farmer breast chicken with curry and lime lemon, pasta ~~ Desserts ‘Rum baba’, whipped cream, vanilla ice cream or Tiramisu and cocoa sorbet or Pineapple soaked in passion fruit juice, crispy thin cookie, coriander sorbet ~~ Coffee or tea and « petits fours » Our Head Sommellier’s section 1 Bottle 75 cl for 3 people AOP Touraine Sauvignon blanc 2017, Domaine de la Charmoise AOP Pépin d’Escurac 2015, Médoc Mineral waters 1 Bottle 75 cl for 2 people Spring 2019 Lunch served from 12.30 to 2.00 p.m. - Dinner served from 7.30 to 10.30 p.m. VAT 10% and 20% on alcoholic beverages - Net price - 15% service on VAT prices included. The list of allergens is available on request Excessive drinking is dangerous for the health Menu ‘Gourmand’ served in a private room for lunch or dinner 150 € vat
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Lenotre-Recettes Fruitees.Pdf
les Recettes fruitées GRAND PRIX DE LITTÉRATURE CULINAIRE 1998 DE L'ACADEMIE NATIONALE DE CUISINE les Recettes fruitées DE l'ECOLE LENOTRE Autour du président Jean-Marc Simon et du directeur Marcel Derrien, les professeurs : François Legras, Jean-Louis Clément, Eric Leautey, Gérard Taurin, Pascal Grasland et Philippe Gobet (de gauche à droite) EDITIONS JEROME VILLETTE Les Décors fins de l'ECOLE LENÔTRE Les Recettes glacées de l'ECOLE LENÔTRE Les Pains et Viennoiseries de l'ECOLE LENÔTRE Les Buffets sucrés de l'ECOLE LENÔTRE Les Buffets salés de l'ECOLE LENÔTRE © Éditions Jérôme Villette, 1997 9-11, rue du Tapis Vert F-93260 Les Lilas, France Tous droits de traduction, de reproduction et d'adaptation réservés pour tous pays ISBN 2-86547-042-3 Recettes fruitées viennent clore book of fruit-based recipes is the last in une première série d'ouvrages consacrés an initial series devoted to recipes from the aux recettes de l'ECOLE LENÔTRE. ECOLE LENÔTRE. Première nourriture de l'homme, le fruit porte As man's first source of food, fruits are en lui la tentation, l'excès possible de gourmandise, symbolic of temptation, of a potential excess mais aussi la sagesse comme en témoignent les dictons of gourmandise, but also of wisdom — the proof can be rappelés dès les premières pages de ce livre. found in the traditional sayings featuring in the first few De même, les illustrations témoignent de la magie des fruits pages of this book. Likewise, the illustrations bear witness qui émane de leurs formes, parfums, couleurs et des to the magic of fruits, emanating from their shapes, scents, compositions multiples qu'ils permettent.
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