The Brekky Queens

It’s our piece of Greece, glance of France, and wittily from Italy

Emma H., Karolina R., Norah C. All 5th grade.

We go to Suntree Elementary School. This is our first year doing this solar cook off and we are so exited. Our highest temperature we got to with our cooker is about 200 degreases. It was very sunny and about 3:00 pm. We are all in the gifted students program. We chose our theme: Around the World, because our recipes are from all different countries.

Help Received:

• Ms. Carr-Horizons teacher, helped with box design, supplies, and video taping
• Parents-helped with a Google meet, thermometer, and bought supplies for cooking

We chose this cooker because we knew that the style of the cooker was designed to trap heat, and make cooking more efficient. We put our flags on each side of the box because we wanted to symbolize all the places where our food originated from.

Materials:

Cardboard box

Aluminum Foil

Black paint

Plexi Glass

Sharpie

Colored paints

In the picture below our thermometer reached 200 degrees. The thermometer began to black out and show error so we could no longer use that thermometer. We have a new thermometer and so we are confident we will reach 350 degrees to cook our pancakes or pavlovas.

Recipes:

Pancakes with raspberry coulis and marshmallow whipped cream topped with Florida grown lemon balm.

We have chosen Pavlova for a second dish for inclement weather; it only needs 200 degrees to cook

Marshmallow Whipped Cream!!!

• 1.75 oz jar f Marshmallow fluff
•  Vanilla extract 1 tsp
• Heavy cream ½ cup

Instructions

1- Combine all of the ingredients in an electric mixer with a whisk attachment.

2- mix on high for 1 to 2 minutes until fluffy

Add 1tbls of Niko’s Bees Florida honey

Zest of 1 Florida orange

3- Enjoy!

Raspberry coulis

1 small carton of raspberries

1/2 cup of sugar

1/2 cup of water

Instructions

1.Put raspberries, water, and sugar in a pot on stove at medium high

2.Let simmer for 10 minutes while mashing raspberries

3.Strain out seeds and enjoy!

Pancakes

1 tablespoon baking powder

1 tablespoon sugar

1/2 teaspoon fine salt

2 teaspoons unsalted butter, melted

1/2 teaspoon vanilla extract

1 1/4 cups milk

1 large egg

Cooking spray

Instructions

1.Mix together the dry ingredients

2.Melt butter in microwave

3.Pour butter, milk, vanilla, and eggs to dry ingredients

4.Mix all ingredients together with electric mixer

5.Spray pan with cooking spray and put stove on medium high

6.Fill bottle with batter and pour onto pan

7.Cook for 30-45 seconds then flip and repeat

8.Enjoy!

Pavlova

1. Preheat the oven to 350°F if able. Line a pan with parchment paper.
2. With a handheld whisk, beat the egg whites until soft peaks form, about 5 minutes. Add the sugar in 2 additions, beating for 30 seconds between. Once all of the sugar has been added, turn the mixing up to high speed and continue beating until glossy stiff peaks form, about 2 minutes. The peaks should be stiff enough that you can hold the whisk upright and the peaks won’t move. Add the vanilla extract and beat for 1 more minute. The peaks should still be very stiff. If not, keep on mixing on high speed. Using a rubber spatula, fold in the cream of tartar and cornstarch.
3. Spread the pavlova mixture into an 8-9-inch circle. You can make decorative peaks with the back of a large spoon if desired. Make sure the edges are relatively tall and there is a nice dip in the center.
4. Place pavlova in the solar oven. As soon as you close the oven door, reduce heat to 200°F (93°C). The pavlova will stay in the oven as it cools down to 200°F (93°C). Bake until the pavlova is firm and dry, about 90 minutes total. Rotate the baking sheet if you notice some spots browning. Try to limit how many times you open the oven as the cool air will interrupt the baking.
5. Turn the oven off and let the pavlova cool inside the oven. Once the pavlova is cool, you can store it covered at room temperature for up to 2 days. Or serve right away

• 4 large egg whites 
• 1 cup (200g) superfine sugar*
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon cream of tartar*
• 1 teaspoon cornstarch