Food and Nutrition Year 8. Recipe Booklet

Transcription

1 Food and Nutrition Year 8 Recipe Booklet 1

2 Crunchy Biscuits Remember a named box to 100g soft margarine take your Crunchy 80g castor sugar Biscuits home in 100g self-raising flour 50g porridge oats Few drops of vanilla essence (provided in school) Blue tray, Large mixing bowl, wooden spoon, sieve, 15 ml spoon, fork, table knife, cooling rack, flour dredger, weighing scales, baking tray with greaseproof paper 1. Preheat the oven to 150 C or Gas Mark In a large mixing bowl, cream together the butter & caster sugar. 3. Sift in the flour into the mixture. 4. Then fold the flour & the oats into the mixture. 5. Next add the vanilla essence. 6. Knead the mixture slightly, the mixture should be quite firm, leaving the sides of the bowl. 7. Add some flour on to the work surface if the mixture is too sticky. 8. Then divide the mixture into 2 large balls, and then divide each ball into Flatten them slightly with a fork. 10. Arrange the small balls on to the baking tray. 11. Make sure they are fairly well separated as shown in picture. 12. Place into preheated oven. 13. Cook for minutes, they should look pale gold and slightly crisp round the edges, they will be soft. 14. Transfer to a wire rack to cool and harden. 15. Transfer to take home container Extension : Make a filling 180g soft cheese 50g icing sugar 1tsp vanilla extract : Small bowl, table knife hand whisk, scales, weighing paper Measure out the cream cheese, sugar and vanilla. Put in a small bowl and whisk together until smooth. Using a table knife spread the filling onto 4 biscuits (1/2) top with the remaining biscuits and chill. Skills measuring mixing Dividing mixture using oven 2

3 Fruit Smoothies 1. Basic Smoothie Recipe 2-3 different fruits (fresh) 250ml of fruit juice, milk or yoghurt A named flask or lidded bottle -take your smoothie home. Some ideas for the ingredients above:- Fruits: bananas, strawberries, raspberries, blueberries cherries, oranges, passion fruit, kiwi fruit, mango Liquids: milk, goat's milk, soya milk, oat milk, buffalo milk, water, Greek yoghurt, flavoured yoghurt, fruit juice Yummy extras: chocolate chips, honey, melted chocolate bar for all smoothies Blend all the ingredients in a food processor/ hand blender to make a delicious smoothie. White chopping board scrap bowl & newspaper, vegetable knife liquidiser. Strawberry smoothie 6-10 strawberries 1 small individual pot of natural yoghurt 1 banana 1 tsp runny honey Banana smoothie 2 bananas (you can use other fruit) 1 spoon of honey 1 spoon of yoghurt (you can use any flavour of yoghurt) 2 cups of milk 4. Banana and apple smoothie 1 ripe banana chopped up 1 apple chopped 1/4 cup of natural yoghurt 1/4r cup of milk 1 teaspoon of honey 5. Banana, orange & passion fruit smoothie 1 banana 2 oranges Greek honey yogurt 1 passion fruit. 6. Blackberry smoothie 2 handfuls of blackberries 250g natural yogurt 1 banana- Splash of apple juice 7. Dairy-free smoothie strawberries, bananas, a few (dairy free) chocolate chips and soya milk. Frozen smoothie In summer you can freeze half the fruit or use frozen fruit and add ice cubes to make a frozen smoothie, 3

4 Quick Fishcakes 2 large /4 medium cooked baking potatoes 1 x small tin of fish e.g. salmon or tuna 1 egg 2 slices of bread 3 spring onions * butter * milk * salt & pepper seasoning * In school * 1 tsp lemon juice Remember a named container to take your fishcakes home in White chopping board, vegetable knife, colander, Large mixing bowl, small bowl, metal plate, baking tray, table knife, fork, table spoon (15ml), scrap bowl & newspaper, pot stand, vegetable peeler, cooling rack, fish slice. 1. Put newspaper into the scrap bowl 2. Turn on oven to temperature 200 o c or gas mark Cut cooked baking potatoes in half using a large tablespoon (15ml) scoop potato into large bowl. Make into mash using the milk, butter and a potato masher. 4. Open the tin of fish and drain the fish using the lid. Remove bones if necessary. Then add to mash. 5. Then finely slice the spring onions add to mash mixture as well as the lemon juice mix well with a spoon. Season to taste. 6. Next crack the egg. Separate the yolk from the egg white, over the small bowl. Put the yolk into the potato mixture and egg white into the small bowl. 7. Stir to combine the mixture in the large mixing bowl. 8. Form the mixture into 6 flattened rounds on the white chopping board 9. Put the breadcrumbs onto the metal plate. 10. Whisk the egg white in the small bowl, then place in another metal plate. 11. Coat the rounds with the beaten egg white, then coat with the breadcrumbs. 12. Place Fish cakes on oven tray and bake for 15 minutes. 13. Remove and place on cooling rack or top of hob once cooled remove from baking tray with a fish slice. Skills Cracking an egg Separating an egg Frying Peeling Re-heat in a hot oven for 10 minutes or until piping hot 4

5 Potato Wedges Serves 2 as a side dish 1 x large baking potato *1 x 15ml Cumin seeds /paprika/cayenne pepper *1 x 15ml olive oil * In school Remember a named container to take your Potato wedges home in. Baking Tray, baking parchment, white chopping board, vegetable knife, pot stand. 1. Preheat oven to 200 C or gas mark Wash the potato and pat dry with 1 paper towel. 3. Cut the unpeeled potato into 8-12 equal-sized wedges. 4. Arrange the wedges on the baking sheet so that they do not overlap. 5. Spray wedges with Low-cal oil. 6. Sprinkle the cumin / paprika / cayenne pepper over the potatoes and mix well. 7. Bake in the oven for 25 minutes (in middle if possible) Skills Chopping mixing baking Reheat in a hot oven for 10 minutes or until piping hot 5

6 White Sauce (Bechamel) 25g/1oz butter 25g/1oz plain flour 250ml/1/4 pint milk Remember a named container to take your sauce home in. salt and white pepper *(provided in school) Small saucepan, blue tray, wooden spoon, whisk, tablespoon (15ml), pot stand. Preparation method A All in one method Easy 1. Put the milk, margarine and flour in the small saucepan. 2. Put saucepan onto hob on a medium heat. 3. Whisk all the time until the mixture becomes thick and is the same consistency as custard. 4. Then take off the heat and add seasoning (salt & pepper). 5. Once cool place in your take home container Preparation method B Roux Sauce Harder 1. Melt the butter in a saucepan on a low heat. 2. Stir in the flour and cook for 1-2 minutes. This makes a roux. 3. Take the pan off the heat and gradually stir in some of the milk to get a smooth sauce. 4. Return to the heat and add the milk a little at a time, stirring all the time so no lumps form. If they do use a whisk. Bring to the boil stirring constantly so the mixture thickens and becomes glossy. 5. Simmer gently for 5 minutes and season with salt and white pepper. Optional You can leave plain or:- add mustard powder some herbs i.e. parsley grated nutmeg grated cheese - to make a cheese sauce (Mornay sauce), cheddar, blue cheese or gruyere cheese) off the heat. Take your sauce home and you can make the following:- or choose something different:- Leeks / Cauliflower in a cheese sauce Pasta Bake Fish Pie Lasagne Macaroni Cheese Moussaka Chicken pie 6

7 Easy Chicken Pie 2 cooked chicken breasts or 200g of left-over cooked chicken 1 /550g packet of readymade puff pastry 2 handfuls of frozen peas/carrots or mixture Chicken or vegetable stock cube & water or chicken stock 250ml *Egg or milk to glaze (Provided in school) *Salt & pepper to taste. (Provided in school) 100ml hot boiling water 1 tsp Mustard powder (optional) Handful fresh thyme or 1 tsp finely chopped (optional) Remember a small casserole dish to cook and take your Chicken Pie home in -Blue tray, white chopping board, rolling pin, flour dredger, table knife & fork, teaspoon(5ml), pastry guides, tablespoon (15ml), wooden spoon, cutters, sharp knife 1. Turn oven onto 210 C /Gas Put stock cube into 100ml of water in cup on table, stir well with a small teaspoon. 3. Cut chicken into small bite size pieces. 4. Put the chicken and uncooked vegetables in a small casserole dish with gravy, add thyme and mustard powder if using. 5. Stir with a wooden spoon and place into the bottom of your pie dish. Spread evenly 6. Next clear your area. 7. Using the flour dredger lightly dust your work surface and rolling pin with flour so the pastry doesn t stick. 8. Roll the pastry for the base to approximate size of your dish, using pastry guides. 9. Lift pastry using rolling pin onto dish. Gently ease the pastry onto the top of your filling. 10. Cut the pastry to size using a table knife. Using a table fork decorate the edges of the pastry. 11. If you have any leftover pastry and time decorate the lid of your pie using the cutters. 12. Glaze with egg or milk 13. Cook in oven for 20 minutes or until golden brown. Optional Add onions & celery, mushrooms, fry and add to chicken mixture to add a different taste Skills Sauce making Using and rolling pastry combining Using oven Re-heat in a hot oven for 10minutes or until piping hot 7

8 Hot Cross Bread & Butter Pudding 6 hot cross buns 25g butter 75g dark chocolate chips 2 large egg 250ml milk 1tbsp caster sugar Remember an oven proof dish to cook your pudding in Blue tray, measuring jug, fork, table knife, white chopping board, 1. Heat the oven to 150/170 C, Gas Mark On a white chopping board and using a table knife, cut the hot cross buns in half. Then butter both of the cut sides. Divide the chocolate chips in half and sprinkle with half of the chocolate chips the sandwich the hot cross buns together again and place in a baking dish. 3. Crack the egg into a measuring jug, then add the milk and sugar. 4. Using a fork beat the mixture really well and pour over the hot cross buns. 5. Press the hot cross buns down with a fork so that the mixture soaks into the buns 6. Scatter with the remaining chocolate chips. 7. Bake for minutes until just set. Alternative to chocolate chips - Butter the tops of buns and spread bottoms with marmalade, arrange in a dish then mixture 8

9 No-bake Chocolate Cake 225g plain chocolate 225g unsalted butter 1 teaspoon instant coffee powder (to make up to 3 tbsp black coffee) 35g light brown sugar Few drops vanilla essence 225g digestive biscuits 85g raisins 85g walnuts /cherries Few drops vanilla essence *provided in school Butter for greasing tray *provided in school Greaseproof paper to line tin *provided in school Blue Tray Loaf tin, small saucepan, wooden spoon, rolling pin, plastic bag. Deep baking tray, greaseproof paper, tablespoon, mixing bowl, blue tray, electric whisk. Spatula. Table knife. Baking parchment, weighing paper, fork. 1. Grease and line your loaf tin. 2. Melt the chocolate, butter, coffee, sugar and vaniila essence in a small saucepan over a low heat. Stir continuously with a wooden spoon. 3. Place the biscuits in a plastic bag, using a rolling pin crush the biscuits 4. Stir in the crushed biscuits, raisins and walnuts or cherries, stir well. 5. Spoon the mixture into the prepared loaf tin. 6. Cover and leave to set for 1-2 hours in the fridge. 7. Then turn out and cut into thin slices to serve Extension Add some orange zest to add a different taste Remember a loaf tin and a take home container for your cake. Serve with some mixed berries or compote to make a tasty desert Skills Whisking method Using oven Combining decorating 9

10 Sunset Pasta Salad g dried pasta 2. Dressing Olive Oil 2 x 15ml tbsp A Vinegar 1 x 15ml tbsp Balsamic vinegar or red wine or white wine or apple cider or rice wine 1 x 15ml tbsp Fresh or dried herbs: Mixed herbs, Basil, thyme, mint, oregano, parsley. Remember a take For a creamier dressing 1 x 15ml tbsp home container to Mayonnaise or Sour cream or natural Yogurt. take your pasta Seasoning salt & pepper * provided in school Optional home in. 1 x tsp (5ml) Dijon mustard, 1 cloves of garlic. ½ juice of a fresh lemon, lime or orange. 1 x tsp (5ml, and sesame seeds. 3. Choose 3 Toppings from list below to add to your pasta: 1 red/white onion or 3/4 spring onions or 1 shallot, 1 avocado or 1/2 cucumber, or celery 1 Pepper or carrot or tin of sweetcorn or a handful of raw mushrooms handful of cherry tomatoes or sundried tomatoes or 2 large tomatoes a handful of green or black olives or raisins Blue tray, measuring jug, fork, vegetable knife, white chopping board, scrap bowl, wooden spoon, large saucepan + lid, pot stand, colander. 1. ½ fill a large saucepan with water. Choose an appropriate size burner, turn up to the highest heat to boil, put the saucepan onto the hob and put the lid on. 2. When the water is rapidly boiling, in the large saucepan you can add the pasta. To do this safely put the pasta into the colander and tip gently into the boiling water. 3. Leave the lid off and cook for around 10 minutes (check packet for timings) until al dente. 4. Drain the pasta by using the colander in the sink shake then put the pasta back in the saucepan, place on a pot stand. 5. Prepare your choice of toppings into bite sized pieces, and then put them in to the pasta in the large saucepan 6. Once you have your oil, vinegar and seasonings, mix them together and pour your homemade dressing over your pasta salad. 7. Transfer to your take home container Why not try For a healthier alternative to pasta salad, substitute the pasta with brown rice, bulgar wheat, quinoa or cous cous. Add, tuna, cheese, chickpeas, ham, bacon bits, boiled egg, sausages, frankfurters, salami, or Quorn pieces 10

11 Bolognese Sauce 250gm fresh beef mince 1 large white or red onion 1 garlic clove 400gms canned chopped tomatoes 1 beef stock cube 2 x 15ml (tbsp.) spoon tomato puree 1 carrot or a handful of mushrooms *1 x 5ml (tsp) spoon mixed herbs in school (provided in school) * 150mls water (provided in school) *black pepper in school (provided in school) Remember a take home container to put your bolognaise in Blue tray, white chopping board, vegetable knife, wok, wooden spoon, can opener, measuring jug, scrap bowl and newspaper, grater. 1. Wash, then grate the carrot on the white chopping board, or if using mushrooms finely slice them. 2. Next finely chop the onion, garlic, and open tomatoes. 3. Put 150ml of water into a jug. 4. Put the onion, garlic and mince into the wok turn the heat to medium and cook while stirring frequently for 5 minutes until the onion and mince are brown. 5. Then stir the tomatoes into the wok. 6. Pour in the water and crumble the stock cube in. 7. Turn up the heat to bring to the boil, stir frequently. 8. Once boiling reduce the heat and simmer, stirring frequently for about minutes. 9. To finish your bolognaise add the tomato puree, mixed herbs and grated carrot or mushrooms to the mince in the wok. Cook for 3 minutes. 10. Then transfer your bolognaise to your container to take home. 11. Label & place on trolley at front of the food room to cool before being put in fridge. Add grated cheese or parmesan at home and serve with a leafy salad and dressing to finish your dish. Extension - Include an appropriate herb or additional vegetable to improve the nutrition of the dish. 11