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 sugar 2.5ml vanilla essence 100ml milk (allergen) 1. Set oven to 200c or gas mark 6. 2. Place paper cases into bun tin. 3. Sieve flour, baking powder and salt into a small bowl. 4. Crack egg into large baking bowl and whisk with fork. 5. Add sugar, milk and vanilla essence to egg in baking bowl. 6. Melt margarine in cup for 20 seconds on HIGH in microwave. Add to egg mixture in baking bowl. 7. Add flour to egg mixture and stir well with wooden spoon. 8. Spoon into muffin cases with teaspoon and bake for 20 minutes or until well-risen and golden brown.
CARROT AND LENTIL SOUP 50G lentils (allergen) ½ onion 1 carrot 1 ham stock cube (allergen) 500ml water 1tbsp chopped tomatoes 1. Fill and boil kettle. 2. Measure and wash lentils and put into pot. 3. Peel and chop onion and carrot into small pieces. Add to pot. 4. Make stock with boiling water in jug and add to pot. 5. Bring soup to the boil ten add chopped tomatoes. 6. Simmer for 20minutes. Check the carrot is soft. 7. Place on pot stand and blend until smooth.
BANANA CAKES 25g wholemeal SR flour (allergen) 25g SR flour (allergen) 50g caster sugar 50g low fat margarine (allergen) 1 egg (allergen) ½ banana 1 x 15ml spoon soft brown sugar 1. Set oven to 180 C / Gas 5. Put paper cases into bun tins. 2. Sieve flour into large bowl. Add sugar. 3. Add the margarine and egg. 4. Beat the mixture with electric mixer until it is very soft and creamy. 5. Chop the banana into small pieces. Stir into cake mixture. 6. Divide mixture between 6 paper cases. 7. Sprinkle the soft brown sugar over the top of the cakes. 8. Bake for 15 20 minutes until well-risen and golden brown.
WHOLEMEAL SCONES 100gms. S.R. flour (allergen) Pinch salt 25gms margarine (allergen) 25gms castor sugar 3-4 tablespoons milk (allergen) 1. Set the oven, Elec. 210C or gas No 7. Measure the flour and the salt in to the baking bowl. 3. Add the margarine to the baking bowl, rub the fat in to the flour until the mixture looks like breadcrumbs. 4. Add 3-4 tablespoons of milk and using a knife, mix to a soft elastic dough. 5. Using the flour dredger, sprinkle a little flour onto the work surface, knead gently. 6. Pat the mixture into a round shape. Cut into wedges. 7. Separate each wedge onto a lightly floured baking tray. 10. Bake in the oven for 8-10 minutes until golden.
CHINESE STYLE STIRFRY VEGETABLES 1 mushroom ½ carrot ½ stick of celery (allergen) ¼ pepper 25g beansprouts (allergen) 2.5ml spoon lazy ginger 15ml spoon sunflower oil 20ml soy sauce (allergen) ½ block of noodles (allergen) 1. Boil kettle. Put noodles into a small bowl then cover with boiled water. 2. Leave to soak for 10 minutes. 3. Wash and peel vegetables. 4. Cut mushrooms into thin slices. 5. Cut celery into thin pieces. 6. Cut carrot and pepper into matchsticks. 7. Heat oil in wok. 8. Add all vegetables and stir fry for 3 minutes. 9. Add ginger. Cook for further minute. 10. Drain noodles then add to vegetables. Add soy sauce & stir through.
FRUITY BREAD PUDDING 50g canned fruit in juice (allergen) 2 x 15mls spoons dried fruit 2 slices bread (allergen) 10g margarine (allergen) 2 x 15ml spoons soft brown sugar ½ egg (allergen) 50ml semi skimmed milk (allergen) 1. Set oven to 190o C / Gas 5. 2. Mix fruits and juice together and put ½ in an ovenproof dish. 3. Spread bread with margarine. Cut into small squares. 4. Arrange ½ of the bread over the fruit. Sprinkle with 1 x15ml sugar. 5. Repeat the layers of fruit, bread and sugar again. 6. Measure the milk. Put it into small bowl and warm in the microwave for 20 seconds. 7. Add the egg to the milk and beat well with a fork. 8. Pour the mixture over the bread and fruit. 9. Bake for 5 minute until crisp on top.
SPAGHETTI BOLOGNESE ½ Onion 2 mushrooms 50g mince ½ beef stock cube (allergen) 100ml boiling water 3 tbsp chopped tomatoes 5ml tomato puree 1.25ml mixed herbs (allergen) 50g spaghetti (allergen) 1. Fill and boil kettle. 2. Peel and chop onion and mushroom on white board. 3. Half fill small pot with boiling water from kettle and add pinch of salt. 4. Place spaghetti in pot. Gently press down on spaghetti as it softens so that it is all submerged. Boil for 12 minutes until soft. Drain with a colander. Put into foil container. 5. Gently brown mince and onion in stew pan breaking mince up with wooden spoon. 6. Make stock in jug with boiling water & stock cube. 7. Add stock, tomatoes, tomato puree, mushrooms and mixed herbs to pan. Bring to the boil. 8. Simmer meat sauce for 15 mins (lid on and low heat). Add to spaghetti.
PASTA WITH TUNA 50g pasta shapes (allergen) Pinch of salt 1 mushroom 1/8 pepper 2.5cm cucumber 25g sweetcorn 50g tuna 1 x 15ml mayonnaise (allergen) 1x 15ml natural yoghurt (allergen) 1 x 5ml curry powder (allergen) 1. Boil kettle. 2. Put pasta in pot with salt. Add boiling water until the pot is half full. Cook for about 12 minutes until the pasta is tender. 3. Wash vegetables. 4. Slice mushroom. Dice pepper and cucumber. Put into bowl. Add sweetcorn. 5. Flake drained tuna. Add it to the bowl. 6. Drain the cooked pasta through the sieve. Run it under cold water until it is cold. Drain and add to the bowl. 7. Measure the mayonnaise, yoghurt and curry powder into a cup. Stir well. Add to bowl. 8. Gently stir all the ingredients together. Serve.