Chocolate Chip Muffins
|
|
- Dorthy Edwards
- 5 years ago
- Views:
Transcription
1 Chocolate Chip Muffins 100g self raising flour 50g caster sugar 2 x 15ml oil 1 x 10ml cocoa 25g chocolate chips 2 x 15ml milk (if required) Scales Measuring spoons Knife Metal spoon Plate Bun tray Paper cases Cooling rack 1. Preheat oven to 180 C or Gas flour and cocoa into large bowl. 3. Cut the chocolate into small chunks. 4. Stir the sugar and chocolate chips into the flour mixture. 5. Beat egg in mug with a fork then add oil and mix thoroughly. 6. Add egg mixture to bowl and mix all ingredients together. 7. If mixture is too dry, add milk a little at a time to form a soft mixture. 8. Divide the mixture evenly between paper cases. 9. Bake for minutes or till golden brown 10. Place cakes onto cooling rack and leave to cool. Nutrition: Carbohydrates Sugar Starch Iron Fat
2 Fab Kebabs 1 Sausage Piece of courgette Piece of red pepper Piece of green pepper Piece of red onion 1 pitta bread Piece of lettuce Marinade Plate Chopping board Vegetable knife 2 skewers Between two Pastry brush 1. Peel onion and cut into even amount of chucky wedges. 2. Wash vegetables and cut into even amount of chunks. 3. Cut sausage into four. 4. Preheat grill. 5. Thread vegetables and sausage alternately onto skewer. 6. Place kebabs on grill pan and brush with marinade. 7. Grill, turning kebabs frequently to cook evenly. 8. Shred lettuce, place in sieve and wash then drain. 9. Once kebabs cooked, place in pitta bread with salad. Nutrition: Carbohydrates Vitamins Protein Low Fat
3 Sponge Surprise 50g soft margarine 50g caster sugar 50g self raising flour 100g tinned fruit 2 x 15ml mixed berries Plate Spoon Baking tray Foil dish 1. Preheat oven to 190 C or Gas Lightly grease foil dish round inside rim. 3. flour onto plate. 4. Crack egg into mug and beat with fork. 5. Cream margarine and sugar together until light and fluffy. 6. Slowly add the egg and half the flour and beat. 7. Fold in the rest of the flour and add a little milk if required. 8. Place fruit into foil dish and spread evenly. 9. Place sponge mixture over fruit spreading evenly to edges. 10. Bake in oven for minutes till well risen and golden brown. Nutrition: Carbohydrates Vitamins Protein Fat
4 Sponge Surprise 50g soft margarine 50g caster sugar 50g self raising flour 100g tinned fruit 2 x 15ml mixed berries Spoon Baking tray Foil dish 1. Preheat oven to 190 C or Gas Lightly grease foil dish round inside rim. 3. Crack egg into mug and beat with fork. 4. Cream margarine and sugar together until light and fluffy. 5. flour into bowl, add egg and beat. 6. Place fruit into foil dish and spread evenly. 7. Place sponge mixture over fruit spreading evenly to edges. 8. Bake in oven for minutes till well risen and golden brown. Nutrition: Carbohydrates Vitamins Protein Fat
5 Moroccan Couscous 50g couscous 100ml veg/chicken stock 1.25ml ginger 1.25ml cumin 1.25ml paprika 1 garlic clove ¼ onion ¼ green pepper ¼ red pepper 1 apricot 15ml oil Jug Chopping board Vegetable knife Garlic press Large pan Wooden spatula Metal spoon 1. Weigh couscous into small bowl and measure 100ml stock into jug. 2. Finely chop the onion and crush the garlic. 3. Heat oil in pan, add onion, garlic, ginger, cumin and paprika. 4. Fry over gentle heat for 5 minutes till onion is soft. 5. Pour stock into pan and bring up to boil. 6. Pour in the couscous in a steady stream and stir. 7. Cover pan with lid, remove from heat and leave to stand for 5 minutes. 8. Wash and finely dice the peppers. 9. Chop up apricot. 10. Fluff up couscous with fork, add peppers and apricot, mix and put into container. Nutrition: Carbohdrates Vitamins Nutrition: Carbohydrates Protein Vitamins Low Fat
6 15ml All bran 2 x 15ml milk 50g self raising flour 50g demerara sugar 15ml oil Bran Buns Scales Metal spoon Bun tray Paper cases Cooling rack 1. Preheat oven to 180 C or Gas Measure all bran and milk into small bowl, mix and soak. 3. flour into large bowl, add sugar and mix. 4. Beat egg in mug with a fork and add oil. 5. Add egg and oil to the bran and milk. 6. Pour wet ingredients into dry ingredients and mix together. 7. Divide the mixture evenly between paper cases. 8. Bake for minutes or till firm to touch and golden brown 9. Place cakes onto cooling rack, sprinkle on oat and demerara sugar mixture. 10. Leave to cool. Nutrition: Carbohydrates Calcium Iron Low Fat
7 Carrot & Coriander Soup 1 carrot ½ onion 1.25ml coriander 1.25ml ground ginger 500ml water 2.5ml veg stock cube Seasoning Large pan with lid Chopping board Vegetable knife Vegetable peeler Grater Jug Wooden spatula 1. Wash hands and put on apron. 2. Collect equipment and ingredients. Blender Ladle 3. Add water, stock cube, spices to pan and bring to the boil. 4. Peel and chop onion finely, add to water. 5. Wash, peel, wash carrot and grate, add to water. 6. Adjust heat, cover and simmer for 20 minutes until the vegetables are tender. Taste and season. 7. Switch off hob. Place pan on pot stand and blend. 8. With a ladle carefully transfer soup into container. Baked Nutrition: Vitamin A Low Fat
8 Pineapple Upside Down 50g soft margarine 50g caster sugar 50g self raising flour 15ml syrup 1 pineapple ring 1 glace cherry Scales Spoon Knife Spatula Baking tray Cake tin Plate 1. Preheat oven to 180 C or Gas Oil and line tin. 3. Spread syrup over the base of tin. 4. Cut and arrange pineapple and cherry on syrup to form a design. 5. Crack egg into mug and beat with fork. 6. flour into bowl, add margarine, sugar and egg. 7. Beat with wooden spoon till smooth and creamy. 8. Spread the sponge mix carefully over the fruit in tin using spatula. 9. Bake in oven for minutes till well risen and golden brown. 10. Turn out onto plate.
FRUIT FUSION GRANOLA BARS. Ingredients Fruits Pupils must have a selection from the following: Apple or Pear Grapes Clementine/Orange Kiwi Banana
FRUIT FUSION GRANOLA BARS Fruits Pupils must have a selection from the following: Apple or Pear Grapes Clementine/Orange Kiwi Banana 200ml Fruit Juice (small carton) Apple/Orange/Exotic etc *Container
More informationOven baked risotto. Scones
Oven baked risotto 100g risotto rice 75g frozen peas 1 pepper 1 onion 1 stock cube (chicken or vegetable) 400g can chopped tomatoes Handful of parsley 200ml boiling water Oil Salt & Pepper Garnish Equipment:
More informationFruit Fusion. Dippy Dippers. Method
Dippy Dippers ½ carrot ¼ red or yellow pepper ¼ cucumber 1 x 15ml tablespoon hummus 1 x 15ml tablespoon plain yogurt 3 fresh chives Chopping board, vegetable peeler, teaspoon, plastic plate School will
More informationChicken Tortilla Pouches. Ingredients (Serves2) Equipment 2 tablespoons oil Frying pan
Chicken Tortilla Pouches (Serves2) 2 tablespoons oil Frying pan ½ pepper large plate ½ red onion vegetable knife 1 chicken breast Chopping board ½ teaspoon chilli sauce teaspoon 2 soft tortillas wooden
More informationLeek & Potato Soup. Ingredients 1 piece of leek ½ onion 1 potato 1 stock cube 350ml water Seasoning
Leek & Potato Soup 1 piece of leek ½ onion 1 potato 1 stock cube 350ml water Seasoning 1 peeler 1 chopping knife 1 chopping board 1 grater 1 large pan 1 measuring jug 1 Collect ingredients. 2 Wash potato
More informationKey Stage 3 Design & Technology Food Technology. Recipe Booklet NAME:... TUTOR GROUP:...
Key Stage 3 Design & Technology Food Technology Recipe Booklet NAME:... TUTOR GROUP:... Vegetable Couscous Salad Claw Hold Bridge Hold 200 ml water, boiling 1 vegetable stock cube 100g couscous 1 medium
More informationRecipe Booklet. Food and Nutrition Year 7 REMEMBER TO BRING TO EVERY LESSON. Name: Form:
Omelette 2 eggs 2 tbsp. milk 10g margarine or butter 50g cheese and or 2 slices of ham Salt and pepper * provided by school Don t forget a container to take your Omelette home in Recipe Booklet Blue tray,
More informationFruit Smoothie. Ingredients. Variations. Method. 1 Banana 200g Strawberries (approx 12) 120ml (¼ pint ) Orange Juice.
Fruit Smoothie 1 Banana 200g Strawberries (approx 12) 120ml (¼ pint ) Orange Juice. Variations 1 - Use raspberries, Apples, Mango, Orange, Passion Fruit, Peach. 2 - Use Apple juice, Cranberry Juice Bring
More informationDouble Chocolate chip muffins. Chicken Goujons with potato wedges
Chicken Goujons with potato wedges Double Chocolate chip muffins 1 chicken breast 1 egg 2 slices of bread 1 medium sized potato Named container with a lid 1 tsp mixed herbs, 140g self raising flour 1 medium
More informationNairn Academy S1-S2 BGE Recipes
Nairn Academy S1-S2 BGE Recipes Index 1. Stewed Apple and Custard 2. Cheese and Onion Toastie 3. Flapjacks 4. Ginger Biscuits 5. Shortbread 6. Pasta Salad 7. Pasta in Tomato Sauce 8. Cinnamon Toast 9.
More informationCalderside Academy S1-S2 Third Level. Recipe Pack
Calderside Academy S1-S2 Third Level Recipe Pack 0 P a g e Desserts/bakery Page 21 Boston Chocolate Brownies Page 22 Banana cakes Page 23 Sponge cakes Page 24 Apple Crumble Page 25 Flapjacks Page 26-27
More informationYear 8 Food Technology. Go Crazy With Cakes. Recipe Booklet
Year 8 Food Technology Go Crazy With Cakes Name: Recipe Booklet Please keep this booklet in a safe place and bring it to every lesson When cooking, keep it in a protective plastic wallet These recipes
More informationBread rolls. Milk for glazing Additional ingredients optional; E.g. cheese, cooked bacon, ham, sesame seeds, poppy seeds.
Ingredients 300g strong white flour ½ x 5ml spoon salt 15g margarine 1 sachet of quick acting yeast (7g) 200ml warm water Bread rolls Milk for glazing Additional ingredients optional; E.g. cheese, cooked
More informationSPALDING HIGH SCHOOL FOOD AND NUTRITION Year 8
SPALDING HIGH SCHOOL FOOD AND NUTRITION Year 8 Recipe Booklet During year 8 in food and nutrition you will be cooking the following recipes. Keep this recipe booklet at home so that you always know the
More informationYear 8 Recipe Booklet 2017/18 Miss Shannon
Year 8 Recipe Booklet 2017/18 Miss Shannon 1. Shortbread 2. Carrot cupcakes 3. Victoria sponge 4. Brownies 5. Swiss roll 6. Courgette cupcakes 7. Bread rolls 8. Pizza 9. Chicken goujons 10. Fish fingers
More informationYear 7 Food + Nutrition: Food Technical Skills Book
Year 7 Food + Nutrition: Food Technical Skills Book Name:... Teacher:... Technical Skills: 1. General practical skills 2. Knife skills 3. Preparing fruit and vegetables 4. Use of the cooker 5. Use of equipment
More informationHome Economics Department. S2 Recipe Book
Home Economics Department S2 Recipe Book Potato and Leek Soup 200g potatoes 1 leek 12.5g margarine 1 chicken stock cube 500 mls water pinch of mixed herbs salt and pepper 1. Wash potatoes. Wash leeks 2.
More information1 onion 500ml water 1 carrot 1 stock cube 1 potato ½ x 5ml spoon dried chilli flakes 1 x can chopped tomatoes (400g) 1 x 15ml spoon tomato puree
Spicy Tomato Soup Bring an airtight container to take your soup home in (or flask) Add different herbs or spices or leeks or mushrooms to change the flavour 1 onion 500ml water 1 carrot 1 stock cube 1
More informationSPALDING HIGH SCHOOL FOOD AND NUTRITION
SPALDING HIGH SCHOOL FOOD AND NUTRITION YEAR 9 Food in the wider world Recipe Booklet During the first half of your year 9 food and nutrition module you will be cooking the following recipes. Keep this
More informationYear 8 Food Technology: Recipe Book
Year 8 Food Technology: Recipe Book Always remember your named container to take your product home in. Please adapt the recipes to suit your families tastes and needs. Lost book? Check the school website
More informationPractical work in Home Economics. The following guidelines are intended to help pupils organise themselves and prepare for practical lessons:
RECIPE SECTION Practical work in Home Economics Practical cookery is a popular and enjoyable part of Home Economics. The activities are part of the school curriculum. Everyone is expected to participate
More informationVegetable soup. Recipe: 1 potato 1 carrot 1 onion 1 stick of celery 1 vegetable or chicken stock cube
Vegetable soup 1 potato 1 carrot 1 onion 1 stick of celery 1 vegetable or chicken stock cube Prepare the vegetables using the claw and bridge action. Chop the carrots into a small dice (Brunoise) Chop
More informationFOOD TECHNOLOGY YR8 RECIPE BOOK
FOOD TECHNOLOGY YR8 RECIPE BOOK Spaghetti Bolognaise Melting Moments Oaty cookies Meatloaf Beef Burgers Cake Scone Based Pizza Remember to 1. Weigh your ingredients at home. 2. Bring your own tea towel
More informationNotes to parents/carers:
Notes to parents/carers: Please name label ingredients and containers clearly. Ingredients with a * will be provided by school. Chilled food must be refrigerated in the food room before am tutor. Cooking
More informationIntermediate 1. Hospitality: Practical Cookery. Past Exam Recipes
Intermediate 1 Hospitality: Practical Cookery Past Exam Recipes 2009 Tagliatelle Bolognese (4 portions) Celery Carrot Onion Fresh garlic (peeled) Minced beef Tomato puree Tinned chopped tomatoes Dried
More informationNCFE Food and Cookery. 1. Briefs 2. Preparation 3. Recipes
NCFE Food and Cookery 1. Briefs 2. Preparation 3. Recipes The Brief Cultural Fusion Foods From Around the World Recipe 1 Starter: Vegetable Soup with Bread Rolls Main: Koftas with Salsa Sauce Recipe 2
More informationCloughside College. Recipe Book
Cloughside College Recipe Book Table of Contents Cupcakes... 2 Victoria Sandwich Cake... 3 Banana Cake... 4 Muffins... 5 Chocolate Chip Cookies... 6 Almond Biscuits... 7 Shortbread... 8 Jam Buns... 9 Scones...
More informationSt. Genevieve s High School. Year 9 Recipe Booklet
St. Genevieve s High School Year 9 Recipe Booklet Baked Potato Ingredients: 1 large baking potato Choice of fillings: Cheddar cheese, baked beans, ham, tuna, onion Remember to use oven gloves for hot trays
More informationYear 10 Recipe Book NAME: For practical lessons you must:-
Year 10 Recipe Book For practical lessons you must:- Bring your recipe booklet Bring a suitable container Bring your valuables, pencil case, HE file and homework diary to the classroom Come to class prepared
More informationCalderside Academy National 4 & 5 Hospitality. Recipe Pack
Calderside Academy National 4 & 5 Hospitality Recipe Pack 1 Desserts 1. Apple Crumble (page 43) 2. Apple Tart (44) 3. Banoffee (page 45) 4. Chocolate Gateau (page 46) 5. Custard (page 47) 6. Eve s Pudding
More informationSPALDING HIGH SCHOOL FOOD AND NUTRITION
SPALDING HIGH SCHOOL FOOD AND NUTRITION YEAR 7 Recipe Booklet During year 7 food technology you will be making the following recipes. Keep this recipe booklet at HOME so that you always know the basic
More informationY7 RECIPES. Academic Year:
Y7 RECIPES Academic Year: 2018-2019 Sweet Scones Ingredients List: 400g S.R. Flour 100g butter or margarine 100g caster sugar (do not add if making cheese scones.) 200ml milk 100g sultanas or chopped cherries
More informationSpicy Chickpea Couscous
YEAR 9 RECIPES Spicy Chickpea Couscous 225g couscous 2 garlic cloves 1 small onion 2 tblsp unsaturated oil 3 ripe tomatoes ¼ cucumber 4 spring onions 410g can chickpeas ½tsp ground cinnamon ½ tsp ground
More informationYear 8 Food + Nutrition: Food Technical Skills Book. Name:... Teacher:...
Year 8 Food + Nutrition: Food Technical Skills Book Name:... Teacher:... Technical Skills: 1. General practical skills 2. Knife skills 3. Preparing fruit and vegetables 4. Use of the cooker 5. Use of equipment
More informationCalderside Academy S1-S2 Third Level. Recipe Pack
Calderside Academy S1-S2 Third Level Recipe Pack 0 P a g e Main Courses Contents Page 7 Spicy noodles Page 8 Pizza Page 9 Pizza pinwheels Page 10 Vegetable stir-fry Page 11 Bombay potato Page 12 Chicken
More informationSweet Potato Pasta. 1 stick of celery plate 2 sundried tomatoes small pot with lid 2 tinned tomatoes 2 fresh basil leaves large pot between 2
Sweet Potato Pasta 50g fusilli pasta sieve ½ sweet potato 2 small bowls ½ onion 1 stick of celery plate 2 sundried tomatoes small pot with lid 2 tinned tomatoes 2 fresh basil leaves large pot between 2
More informationPractical work in Home Economics. The following guidelines are intended to help pupils organise themselves and prepare for practical lessons:
RECIPE SECTION 1 Practical work in Home Economics Practical cookery is a popular and enjoyable part of Home Economics. The activities are part of the school curriculum. Everyone is expected to participate
More informationFood and Nutrition Year 8. Recipe Booklet
Food and Nutrition Year 8 Recipe Booklet 1 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
More informationThai Green Curry. Method:
Mr Gardner Thai Green Curry Ingredients to serve 4: 1 or 2 x tablespoons of oil 3 or 4 x cloves of garlic 1 x onion 1 x red pepper 1/2 x packet of baby corns 1/2 x packet of mushrooms 1/2 x jar of green
More informationStracciatella Soup with Baby Spinach Serves 4 $1.85 per serve Preparation time: 10 minutes, cooking time: 5 minutes
Stracciatella Soup with Baby Spinach $1.85 per serve Preparation time: 10 minutes, cooking time: 5 minutes 2 eggs 4 cups chicken stock, salt reduced 2 tbsp parmesan cheese, finely grated 2 cups baby spinach
More informationApple and rhubarb crumble
Apple and rhubarb crumble Preparation time: 15 minutes Cooking time: 35 minutes Apples (cooking or solid apple pack) 200g 400g Canned rhubarb, drained 200g 400g Caster sugar 20g (1 tablespoon) 40g (2 tablespoons)
More informationFish en Papillotte. American Muffins Ingredients 100g caster sugar 75g margarine 1 egg 200g self-raising flour 150ml milk
Fish en Papillotte 2 fish fillets, (any fresh or frozen fish will work) 1 2 onion, finely sliced 1 medium tomato, sliced 1 4 fennel bulb, finely sliced (optional) 2 tbsp olive oil squeeze lemon juice (or
More informationBanana & Vanilla Smoothie
Banana & Vanilla Smoothie Ingredients (between 2) 2 glasses 250ml semi skimmed milk measuring jug 1 banana small bowl 1 scoop vanilla ice-cream spoon Vanilla essence Make sure that the dispensing tap lever
More informationCookery Club Recipes 3
Cookery Club Recipes 3 Date: Wednesday 6 th February Wednesday 13 th February Wednesday 27 th February Wednesday 6 th March Wednesday 13 th March Wednesday 20 th March Wednesday 27 th March Wednesday 3
More informationYEAR 9 HOME ECONOMICS
YEAR 9 HOME ECONOMICS Recipe Section NAME: TUTOR GROUP:.. TEACHER: Students should leave all ingredients CLEARLY LABELLED in the H.E department at the beginning of the day. All dairy, meat, fish and chicken
More informationYear 8 RECIPE SECTION
Year 8 RECIPE SECTION 1 Practical work in Home Economics Practical cookery is a popular and enjoyable part of Home Economics. The activities are part of the school curriculum. Everyone is expected to participate
More informationPractical work in Home Economics. 1. Ingredients for practical cookery lessons are provided by the pupil.
Practical work in Home Economics 1. for practical cookery lessons are provided by the pupil. 2. Preparing for practical lessons is the responsibility of the pupil. It is part of their learning and is a
More informationRecipe Booklet. Food and Nutrition Year 8 REMEMBER TO BRING TO EVERY LESSON. Name: Form:
Pasta Bake 225g dried pasta shapes 200ml milk 295gm approx. can condensed Soup (any variety) 1 slice of bread (for breadcrumbs) 125g cheese Remember an 50gm frozen peas and or 50gms sweetcorn oven proof
More informationPerth Academy. Home Economics Department. Eating for Health. S2 Recipes
Perth Academy Home Economics Department Eating for Health S2 Recipes MUFFINS 150g plain flour (allergen) 2.5ml baking powder (allergen) 50g raisins 50g margarine (allergen) 1 egg (allergen) 40g caster
More informationYear 9 Recipe Book NAME: For practical lessons you must:-
Year 9 Recipe Book For practical lessons you must:- Bring your recipe booklet Bring a suitable container Bring your valuables, pencil case, HE file and homework diary to the classroom Come to class prepared
More informationTania s Cooking Recipes: Part 2
Tania s Cooking Recipes: Part 2 1. Smoked Mackerel Dip (Serves 4) - 1 smoked mackerel fillet - 2 tbsp of natural yoghurt or fromage frais - 1 tsp of creamed horseradish - 1 tbsp of fresh chopped chives
More informationBEEF & NOODLE STIR-FRY
13 BEEF & NOODLE STIR-FRY SERVES 4 INGREDIENTS 2 Red Onions 1 Green Capsicum 1 Carrot 1 bunch baby Pak Choy 200g Snow Peas 1 tablespoon Canola Oil 2 tablespoons Ketjap Manis Packet Rice Noodles 500g Beef
More informationY8 RECIPES. Academic Year:
Y8 RECIPES Academic Year: 2018-2019 SAM S SMARTIE COOKIES Ingredients List 150g butter 150g light muscovado sugar 1 ½ tbsp golden syrup 225g self-raising flour 1 tube Smarties 1. Preheat oven to gas mark
More informationAutumn Term Recipes. for. Healthy Snack Foods
Autumn Term 2015 Recipes for Healthy Snack Foods Vegetables and Pesto Dip 1. Get out - chopping board, knife, bowl, spoon 2. Get ingredients - 2 tablespoons of pesto, 100g Greek yoghurt, half a red, green
More informationBerry and Yoghurt Breakfast Cups
NAME: CLASS NAME: Lesson 1 Production: Berry and Yoghurt Breakfast Cups Working Solo 5 tablespoons frozen mixed berries Tray to collect ingredients ½ cup Greek vanilla yoghurt Metal spoons 2 large strawberries
More informationYear 7 Recipe booklet 2017/2018 Miss Shannon
Year 7 Recipe booklet 2017/2018 Miss Shannon 1. Fruit salad 2. Couscous salad 3. Pizza Toast 4. Apple crumble 5. Cheesy Scones/Fruit Scones 6. Muffins 7. Tomato Ragu 8. Savoury Rice 9. Stir fry Always
More informationYear 10. Updated sept
Year 10 Updated sept 2013 1 One Pot Chicken Pilaff 1 tsp vegetable oil 2 chicken fillets (or chicken thighs can be used) 1 medium onion 1 tblsp curry paste (your favourite) 150g Basmati rice 500 ml Chicken
More informationY8 RECIPES. Academic Year:
Y8 RECIPES Academic Year: 2018-2019 Ingredients List 150g butter 150g light muscovado sugar 1 ½ tbsp. golden syrup 225g self-raising flour 1 tube Smarties SAM S SMARTIE COOKIES 1. Preheat oven to gas mark
More informationKS3 Food Preparation and Nutrition. Recipe Book. Year 8
KS3 Food Preparation and Nutrition Recipe Book Year 8 1 Food Safety Food hygiene standards in the food room are taken very seriously: Personal hygiene routines for students are monitored by the teacher
More informationNorth Ridge Recipe Book July 2018
North Ridge Recipe Book July 2018 Healthy and affordable recipes for the family! Healthy Recipes at North Ridge This year, North Ridge has been participating in the Healthy Schools project. We have been
More informationContents in this Section: Low Fat Blueberry Muffins Banana Muffins Lemon Muffins Apple Muffins. Low fat blueberry muffins
Low fat blueberry muffins Ingredients 1-3/4 cups cake flour 1/3 cup sugar 2-1/2 tsp baking powder ½ tsp salt 1 cup fresh blueberries rinsed and drained ¾ cup skim milk ¼ cup egg substitute 1/3 cup applesauce
More informationVegetables and Side Dishes
Vegetables and Side Dishes Grilled Mozzarella, Eggplant and Sun Dried Tomato Serves 2 (Snack) 4 oz hard cheese (low fat), grated 1 ½ C eggplant, cut into round slices 1 tsp garlic, minced ⅓ C sun dried
More informationHomemade Muesli Bar. Type: Lunch/Snack Serves: 24 Tastes Recipe source: Taste
Homemade Muesli Bar Type: Lunch/Snack Serves: 24 Tastes Recipe source: Taste Large bowl Measuring cups Measuring spoons Tongs Knife Chopping Board Saucepan Baking pan Frying pan Spoon Bowl 1 cup rolled
More informationFruity Flapjack Tuna pasta bake Equipment: Baking dish for pasta bake
Fruity Flapjack 80g soft brown sugar 100g butter or margarine 250g cheap porridge oats 1 banana or 1 apple or handful of dried apricots /cranberries or fruit of your choice 2 tablespoons of syrup or honey
More informationCrostata. Equipment: Baking sheet Pastry and vegetable board Sharp knife Wire rack. Method:
Miss Jones Crostata Ingredients to serve 6: 1 roll of ready-to-bake puff pastry 250g cream cheese Small jar of pesto Half a red pepper Few cherry tomatoes Optional extras like pitted olives and herbs Baking
More informationYear 8 Recipes
Practical work in Home Economics 1. for practical cookery lessons are provided by the pupil. 2. Preparing for practical lessons is the responsibility of the pupil. It is part of their learning and is a
More informationMinestrone Soup. Method: Recipe: 1. In a large saucepan heat the oil and saute the onion, carrot, celery until they begin to colour.
Minestrone Soup ½ can chopped tomatoes ½ onion ½ carrot ½ stick of celery ½ potato 25g French beans 250 ml stock Salt & pepper 1T pasta 1. In a large saucepan heat the oil and saute the onion, carrot,
More informationY9 RECIPES. Academic Year:
Y9 RECIPES Academic Year: 2017-2018 CHEESECAKE 150g digestive biscuits 75g soft spread/butter 200g cream cheese 125ml whipping cream 50g caster sugar 1 lemon 15-18cm flan dish Decorate the top of your
More informationWEEKEND KITCHEN RECIPE SHEET 6th June 2015
WEEKEND KITCHEN RECIPE SHEET 6th June 2015 Joe Davis Pulled chicken chilli An ultra healthy, full of flavour alternative to chilli con carne and can also be used in place of pulled pork or in dishes such
More information1 boiled egg and 1 Ryvita spread with yeast extract, plus a glass of orange juice.
Sausage and Mushroom Grill Up 200 calories / 17.9g protein / 6.2g carbohydrate / 11.2g fat / 3.7g saturates 200 BREAKFAST Grill one half fat sausage and one large flat mushroom on the George Foreman Grill
More informationName of dish : Beef burger with apple and blue cheese.
Beef burger with apple and blue cheese. Preparation (25min) Chill (10min) Cook (12 min each burger/bun) 1. Break the slices of bread into smaller pieces. Put in a food processer and blitz until breadcrumbs.
More informationFlavoured milk drink (200ml)* Water. Flavoured milk. Water. Water
Low cost packed lunch menu for parents and carers of primary aged children Three week menu cycle compliant with the final food-based and nutrient-based standards Week 1 Main course Dessert Drink Price
More informationWk Practical Homework Cooked. 3 Enchiladas Bring ingredients for Cheesy Potato Cakes & a container to take them home in
PART 1 - RECIPE BOOK Wk Practical Homework Cooked 1 Introduction to Year 8 Food and Nutrition Bring ingredients for flapjack. 1 small tin or 30p for an aluminium tin. 2 Flapjack Bring ingredients for Enchiladas
More information(U1L13R2) Cooking at home with AIS recipes
Asian pork salad in lettuce cups 1/2 cup rice 500g lean pork mince 1/2 cup Chicken Stock 230g can water chestnuts, drained and chopped 3 green shallots, chopped 2 tbs chopped fresh coriander 2 tbs chopped
More informationYEAR 7 - RECIPES FOOD SKILLS FOR LIFE
YEAR 7 - RECIPES FOOD SKILLS FOR LIFE This book will help you learn basic cooking and food preparation skills. Lots of the recipes are focused on healthy eating and can be adapted to suit individual taste
More informationVegetables. Ingredients. 90g corn 80g peas 100g cauliflower 90g beans. Equipment needed. Saucepan Small Plastic Bowls Measuring Jugs Scales x 3
Vegetables 90g corn 80g peas 100g cauliflower 90g beans 100g broccoli 2C water Saucepan Small Plastic Bowls Measuring Jugs Scales x 3 Colander Place the saucepan with water onto the stovetop on medium
More informationYear 7 Food Technology Recipe and ingredients list for your Food Technology lessons
May 2015 Dear Parents/Carers, Year 7 Food Technology Recipe and ingredients list for your Food Technology lessons We hope you find the list of recipes and ingredients required for your son/daughter useful.
More informationXMAS PARTY FOOD RECIPE BOOK
XMAS PARTY FOOD RECIPE BOOK Quick healthy tasty ideas for Party Food 2 Contents Christmas Party Platter Light bites: Prawn cocktail boats Mini sandwich stars Festive flatbreads Mains: Christmas pizza Chicken
More information1. In a saucepan with extra virgin olive oil saute onion and garlic for 2 minutes. 3. Add all other ingredients except milk and bring to the boil.
Meditteranean Sauce Type: main Serves: 30 Tastes Fresh from the garden: basil, tomatoes, onion, garlic Measuring cup Saucepan Chopping board 2 Bowls 1 x 415g diced tomatoes ¼ cup Spanish olives 1/3 cup
More informationIf you have any queries regarding the recipes or problems getting the ingredients, please do not hesitate to contact the subject teacher.
The recipes used in Y7 have been carefully chosen to provide a range of opportunities for students to develop their confidence in using practical skills. Students will be able to apply their creative thinking
More informationHEALTHY RECIPES COOKBOOK From our Members 2018
HEALTHY RECIPES COOKBOOK From our Members 2018 1 Super Breakfast Smoothie Nick Clewer 1 Banana (an excellent source of potassium, vitamin B6, fibre and carbohydrate, and some vitamin C) Handful of Blueberries
More information2018 AUTUMN SHOW RECIPES. Version 1 (May). 1 version1
2018 AUTUMN SHOW RECIPES Version 1 (May). 1 version1 NOTE YOU ARE REQUIRED TO USE THE STATED BAKING TIN SIZE FOR JUDGING. BAKEWELL TART Class 246 : Sugar Pastry: Filling: Frangipane: Plain flour 200g.
More informationFood Preparation & Nutrition Recipe Booklet Year 8 REMEMBER CONTAINERS TO TAKE PRODUCT HOME IN!!
Food Preparation & Nutrition Recipe Booklet 2017-18 Year 8 REMEMBER CONTAINERS TO TAKE PRODUCT HOME IN!! Name of practical Savoury Mince Apple Crumble Savoury pinwheels Turnovers Scone based pizza Celebration
More informationKS3 Food Preparation and Nutrition. Recipe Book. Year 7
KS3 Food Preparation and Nutrition Recipe Book Year 7 1 Food Safety Food hygiene standards in the food room are taken very seriously: Personal hygiene routines for students are monitored by the teacher
More informationMEAL Beef burger with green salad, and orange juice MEAL. Beef burger with green salad, and orange juice year olds.
Beef burger with green salad, and orange juice Beef burger with green salad, and orange juice Beef burger Burger bun Salad 90g 70g Beef burgers This recipe makes 4 portions of about 90g. 1 tablespoon olive
More informationFish Recipes. Baked Haddock, Spinach and Egg Pots. Faux Kedgeree All Stages, Serves 2
Fish Recipes Baked Haddock, Spinach and Egg Pots 200g spinach leaves 2 tbsp cold water 300g skinned haddock or firm white fish 125g of low fat crème fraiche (replaces the single cream allowance) 4 spring
More informationYear 7 Recipes. The following recipes are from the Year 7 Food Rotation
Year 7 Recipes The following recipes are from the Year 7 Food Rotation The students will hopefully complete one practical per week in the order of the slides where possible Practical 1: Ragu Ingredients
More informationCelebration Recipe Book
1867 1867 2017 Celebration Recipe Book Coffee & Walnut Gateau CAKE Wright s Madeira Cake Mix 500g Instant Coffee (4 heaped teaspoons) 10g Water 200ml Vegetable Oil 60ml BUTTERCREAM Instant Coffee (2 heaped
More informationType: Starter/Snack/Main Serves: Tastes 30 Recipe source: Taste.com.au INGREDIENTS:
Sausage Rolls Type: Starter/Snack/Main Serves: Tastes 30 Recipe source: Taste.com.au Mixing bowl Cooks Knife Wooden spoon Grater Baking tray Whisk TO SERVE: Large platter 1 1/2 sheets frozen ready-rolled
More informationBroths. Cream of Cucumber Soup serve 4-6. Start with an exceptional stock
Broths Start with an exceptional stock Chicken bones / meat bones 1tbsp olive oil Selection of vegetables rough chop- onions/celery/carrots/courgette/garlic/ 2 litres vegetable stock Thyme sprigs Oregano
More informationOne of the best things about summer are barbecues. Barbecues are a. summer tradition, and it s easy to see why friends, family and food But it is
Healthy BBQ Guide One of the best things about summer are barbecues. Barbecues are a summer tradition, and it s easy to see why friends, family and food But it is so easy to overindulge esepecially when
More informationZucchini & Corn Muffins
Zucchini & Corn Muffins Zucchini & Corn Muffins Makes: 18 Ingredients: 2 large zucchini, grated 1 cup frozen or fresh corn kernels 150g lean bacon pieces 140g grated cheese 1 teaspoon celery salt 2 garlic
More informationQUICK & EASY PALEO RECIPES FOR EVERY OCCASION
QUICK & EASY PALEO RECIPES FOR EVERY OCCASION Breakfast Chipotle Scrambled Eggs 4 eggs 4 tomatoes, chopped 2 cloves of minced garlic 1 chopped small white onion 1 pitted and chopped green bell pepper 2
More informationCHOCOLATE MOUSSE THIS WEEK S TASTY RECIPE SERVES 8
CHOCOLATE MOUSSE SERVES 8 300g good quality dark chocolate (70% cocoa solids), broken into small pieces sea salt 8 large free-range eggs 100g caster sugar 300ml double cream 75ml Amaretto MAKE IT FRESH
More informationMethod 1. Bring a large pan of water to the boil, add the pasta and cook for minutes
Year 9 Recipes Penne Fiorentina 1 red pepper 1 onion 1 clove garlic 200g penne pasta 1 x 15ml spoon oil 1 x 400g cans chopped tomatoes Fresh basil leaves or 1 x 5ml spoon dried basil 100g baby spinach
More informationHOME BAKING SECTION RECIPES
HOME BAKING SECTION RECIPES FOR THE GORE A & P SHOW - FEBRUARY 2018 All Recipes Supplied from: Heather Fowler - Convenor / Marshal - Phone 202 5452 Email: bridalaccessories@yrless.nz OPEN - PLAIN SECTION
More informationTable of Contents Breakfast... 3 Sweet Potato Muffins... 4 Sweet Potato Pancakes... 6 Sweet Potato Pie Smoothie... 8 Sweet Potato Waffles...
Table of Contents Breakfast... 3 Sweet Potato Muffins... 4 Sweet Potato Pancakes... 6 Sweet Potato Pie Smoothie... 8 Sweet Potato Waffles... 10 Lunch... 12 Roasted Sweet Potato Salad with Mixed Greens...
More informationLiving Well West Midlands Recipes Showcase
Living Well West Midlands Recipes Showcase Good food doesn t have to be boring Aldo Zilli Spicy Lentil Soup Ingredients 5ml / 1 teaspoon oil 1 small onion 1 medium carrot 1/2 teaspoon ground coriander
More informationKETO MEAL PLAN. Lunch Dinner Notes Net Carbs Deviled Egg Simple Beef and Salad Eggplant Stir-Fry with Cauliflower
WEEK 6 KETO MEAL PLAN KETO MEAL PLAN Day 1 Day 2 Lunch Dinner Notes Net Carbs Deviled Egg Simple Beef and Salad Eggplant Stir-Fry with Cauliflower Easy Meatball Soup Day 3 Bacon Avocado Egg Salad Day 4
More informationRisotto Method Curry Method
Risotto 75g (3oz) Rice 1 Onion 200g (8oz) minced beef/chicken/ pork or quorn 200ml beef stock use other flavours as appropriate ¼tsp herbs Salt & Pepper 100g (4oz) Mushrooms 2-4 Tomatoes Parsley Cook rice
More information