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 heat and boil Get the scales, bowls and measuring jugs Weigh the corn in the small plastic bowl Place the corn into the saucepan Weigh the peas in the small plastic bowl Place the peas into the saucepan Weight the cauliflower in the small plastic bowl Place the cauliflower into the saucepan Weigh the beans in the small plastic bowl Place the beans into the saucepan Weigh the broccoli in the small plastic bowl Place the broccoli into the saucepan Leave to boil in the saucepan for 20 minutes Drain the vegetables in the colander in the sink Place the vegetables into a serving bowl
Brown Lentils with Silverbeet & Currants 250g Brown Lentils 2 Garlic Cloves 1 Bay Leaf 2L Water 1T Olive Oil ½ Onion 5 Silverbeet (leaves and stalks) 40g currants ½ Lemon Juice & Zest Measuring Scales and spoons Chopping Board Sharp Knife Zester Juicer Medium Saucepan Frying Pan Wooden Spoon Colander Serving Bowl Place the Lentils, whole garlic clove, bay leaf and water into a saucepan Bring to the boil for 5 minutes Remove from stove and drain in colander set aside to cool Heat the olive oil in a frying pan on medium heat Finely slice the onion Crush the garlic Finely chop the silverbeet stalks Add the onion, crushed garlic clove and silverbeet stalks to the frying pan Sautee for 2 minutes Remove from frying pan and add to serving bowl Finely chop the silverbeet leaves Add the Silverbeet leaves to the serving bowl Add the lentils to the serving bowl remove the garlic clove and bay leaf Add the currants to the serving bowl Gently mix all of the ingredients together in the serving bowl
Capsicum & Feta Dip 1 large capsicum (may need more if small) 1 Tub Cottage Cheese 100g Feta 1 T Olive oil Baking tray Baking paper chopping board sharp knife Food processor Scraper Scales Small plastic bowl Medium plastic bowl Preheat the oven to 180 degrees Line a baking tray with baking paper Cut the capsicum into quarters (4) remove the seeds Place the capsicum into a medium bowl and add the olive oil stir to coat Place on the oven tray skin side up and bake for 20 minutes Weigh the feta on the scales in the small plastic bowl Cut the feta into squares and add to the food processor After the capsicum has cooled for 5 minutes remove the skin and add to the food processor Add the tub of cottage cheese to the food processor Turn on the food processor and blend until smooth Scrap into a small serving bowl
Cheese and Vegemite Wheels 2 sheets thawed puff pastry 2 Tbsp Vegemite 2 C grated tasty cheese Baking Paper Oven Tray Sharp Knife Measuring Spoon Measuring Cup Tongs Knife Preheat the oven to 160 degrees Line an oven tray with baking paper Spread 1 sheet of puff pastry with 1 Tbsp of vegemite Spread 1 sheet of puff pastry with 1 Tbsp of vegemite Roll 1 sheet tightly into a scroll and then slice into 10 pieces Roll 1 sheet tightly into a scroll and then slice into 10 pieces Place the sliced scrolls onto the oven tray and bake for 20 minutes Using the tongs place the cooked scrolls onto a serving platter
Chickpea, beetroot & pumpkin salad 100g Beetroot 1T Olive Oil 1 Garlic clove 250g Pumpkin 200g Chickpeas ½ T Lemon Juice 2 Silverbeet leaves 25g Feta Measuring scales and spoons Chopping board Sharp knife Juicer Large baking dish Large bowl Wooden spoon Serving platter Preheat the oven to 200 C Chop the beetroot into 2cm cubes Crush the garlic Add the olive oil and garlic to the baking dish Add the beetroot to the baking dish and place in the oven for 10 minutes Chop the pumpkin into 2cm cubes Place in the same baking dish as the beetroot and bake for an additional 20 minutes *Beetroot needs to have been baking for 10 minutes before you add the pumpkin Place the chickpeas, olive oil and lemon juice into a large bowl Remove the beetroot and pumpkin from the oven when the timer goes off Place the beetroot and pumpkin into the large bowl Finely chop the silverbeet leaves and add to the large bowl Gently toss the mixture and then place onto the serving platter Sprinkle with the crumbed feta
Fruit Salad 1C apples 1C oranges 1C bananas 1C grapes 1C melon 1/2C kiwifruit 1/2C berries 2T mint 1/4C passionfruit pulp Chopping Boards Sharp Knives Measuring Cups Measuring Spoons Serving Bowl Large Plastic Bowl Peeler Peel the skin off the apple Cut the apple into 4 and remove the core and seeds Cut apples into 2cm cubes Place into the large plastic bowl Cut the skin off the orange (you will need to use a sharp knife) Cut the orange into 4 and remove the core and seeds Cut orange into 2cm cubes Place into the large plastic bowl Peel the skin off the banans Cut the bananas into 2cm wide pieces Place into the large plastic bowl Remove the grapes from the stalks Cut the grapes in half Place the grapes into the large plastic bowl Cut the skin off the melon (you will need to use a sharp knife) Slice the melon and then cut into 2cm cubes Place the melon into the large plastic bowl Cut the skin off the kiwifruit (you will need to use a sharp knife) Slice the kiwifruit into 1cm pieces Place the kiwifruit into the large plastic bowl Measure out the berries and place into the large plastic bowl Chop the mint and place into the large plastic bowl Pour the passionfruit pulp over all the fruit and mix gently with a wooden spoon ************************************DO NOT OVERMIX************************************** Gently pour the fruit salad into a large serving bowl
Lemon Coconut Cake 250g Butter 1 C caster sugar 1 lemon 2 eggs ¾ C coconut 1 ½ C self raising flour ¼ C icing sugar Olive oil spray Sieve Measuring cups 1 ¾ ½ ¼ Juicer Microplane Chopping board Sharp Knife Loaf pan Electric mixer scraper small plastic bowl Preheat the oven to 170 degrees Spray the loaf pan with the olive oil spray Microplane the rind of the lemon and keep for later Juice the lemon and keep for later Add the butter into the bowl of the mixer Measure and add the sugar into the bowl of the mixer Add the lemon rind into the bowl of the mixer Turn the mixer on and beat until all ingredients are pale and fluffy Add the eggs into the bowl of the mixer Beat for 1 minute Measure and add the coconut into the bowl of the mixer Beat for 30 seconds Remove the bowl from the mixer Measure and add the self raising flour to the bowl Add the lemon juice into the bowl Using the scraper very GENTLY mix together for approximately 30 seconds Pour the mixture into the loaf pan and place in the oven Bake for 1 hour Using the sieve add the icing sugar evenly over the top of the cooled cake
Lemon & Herb Couscous 2 C Chicken Stock 1 ½ C Couscous 2 T Olive Oil 2 T Lemon Juice 1 T Lemon Zest ¼ C Chives Measuring Cups Measuring Spoon Saucepan Chopping Board Sharp Knive Fork Wooden Spoon Juicer Pour the chicken stock into a large saucepan with the lid on and bring to the boil Turn off the heat once the stock has boiled Add the couscous to the saucepan and stir with a wooden spoon to combine Place the lid back on the saucepan and leave for 5 minutes or until the chicken stock has been absorbed Juice 2 lemons and then add to the saucepan over the couscous Pour the olive oil into the saucepan over the couscous Fluff the couscous with a fork until all the grains have separated Zest the skin off 2 lemons Add the lemon zest to the saucepan with the couscous Finely chop the chives and add to the saucepan with the couscous Gently stir all the ingredients together and place into a serving bowl
Pikelets 2 C Self-Raising Flour 1/3 C Caster Sugar 1 Egg 1 C Milk Canola oil spray Measuring Spoon 1 Tbsp Measuring Cups 1 Cup 1/3 Cup Mixing Bowls Frying Pan Whisk Spatula Serving Platter Wooden Spoon Heat a frying pan on medium heat Add some canola oil spray Measure and place self-raising flour into a mixing bowl Measure caster sugar and add into the mixing bowl Add the egg into the mixing bowl Stir all the ingredients together with a wooden spoon Measure and add the milk into the mixing bowl Stir with a whisk until smooth Using a TABLESPOON measure and place 3 pikelets into the frying pan YOU MAY NEED TO ADD SOME MORE SPRAY OIL IN BETWEEN BATCHES Watch the pikelets and when they begin to bubble turn them over and allow to slightly brown on the other side Once cooked remove and place on the serving platter ALL GROUP MEMBERS Alphabetical order of first name
Pizza Assembly : Capsicum: Red, Yellow & Green ½ Red onion Mushrooms Olives Pineapple Cheese : Sharp knife Chopping boards Oven tray : 1. Pre heat 2 ovens to 180.C Place the Red Capsicum onto the pizza 2. Place the Green Capsicum onto the pizza Place the Yellow Capsicum onto the pizza 3. Place the onion onto the pizza Place the mushrooms onto the pizza 4. Place the olives onto the pizza Place the pineapple onto the pizza 5. Sprinkle 1 Cup of cheese over the pizza Place the pizzas in the ovens to cook for 10 minutes Remove the pizzas from the ovens and allow to cool for a few minutes
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Pizza Vegetables : Capsicum: Red, Yellow & Green ½ Red onion Mushrooms Olives Pineapple Tomatoes Cheese : Sharp knives Chopping boards : 1. Slice the Red Capsicum 2. Slice the Green Capsicum 3. Slice the Yellow Capsicum 4. Thinly slice the onion 5. Slice the mushrooms 6. Slice the olives 7. Get the pineapple 8. Cut the tomatoes When all the vegetables have been cut up give them to the group that is assembling the pizza
Pumpkin and Chive Muffins 3C self-raising flour ½ t salt ¾ C low fat yoghurt 2 eggs ¾ C sunflower oil Measuring scales, jugs and spoons ½ C grated tasty cheese Chopping board 200g pumpkin Sharp knife 1T chives 1 large plastic bowl 1 small plastic bowl Fork Wooden spoon 2 muffin trays Baking paper Baking tray Preheat the oven to 180C Serving platter Cut the pumpkin into small cubes and bake for 15 minutes Set aside to cool and leave for the next class Finely chop the chives and set aside Place the flour and salt into a large plastic bowl and create a well in the centre In a small plastic bowl place the yoghurt, eggs and oil Stir with a fork Pour the yoghurt mixture into the large bowl with the flour Add the grated cheese, pre-cooked pumpkin and chives Mix gently until combined Place muffin cases into the muffin trays Spoon the mixture into the muffin cases just under full Place the muffin trays into the oven make sure the pumpkin has finished cooking Bake for 20 minutes Remove from the oven and set aside to cool for 5 minutes Cut the muffins in half (evenly) and place onto a serving platter
Roast Vegetables 110g sweet potato 120g pumpkin 100g carrot 120g potato 100g beetroot 90g zucchini 100g parsnip 1T olive oil Chopping Boards Sharp Knives Baking Tray Baking Paper Serving Platter Vegetable Peelers Scales x 3 Preheat the oven to 180C Organise a baking tray with baking paper Chop the zucchini into 2cm wide pieces and place on the baking tray Peel the skin off the sweet potato Chop the sweet potato into 2cm cubes and place on the baking tray Peel the skin off the pumpkin Chop the pumpkin into 2cm cubes and place on the baking tray Peel the skin off the carrot Chop the carrot into 2cm wide pieces and place on the baking tray Peel the skin off the potato Chop the potato into 2cm cubes and place on the baking tray Peel the skin off the beetroot Chop the beetroot into 2cm cubes and place on the baking tray Peel the skin off the parsnip Chop the parsnip into 2cm cubes and place on the baking tray Drizzle the olive oil over the vegetables and bake for 20 minutes Remove Vegetables from the oven and allow to cool for 5 minutes Transfer to a serving platter