Chocolate Chip Muffins

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.