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1st year recipe booklet

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1st year recipe booklet
Breadalbane Academy
Recipe book
1st year
1
Fritatta
Skills : Cracking egg/ mixing /chopping/grilling/frying
• 1 Egg
• ¼ onion
• 50g cheese
•
•
•
•
•
•
•
•
Method
Crack egg into small bowl and mix
Chop onion into fine dice
Lighlty saute onion in frying pan
Add egg to frying pan and place under grill
Remove from grill once puffed up.
Place in container
Complete washing up and tidy.
2
Pasta bake
Ingredients:
25g margarine
25g flour
2560ml milk
75g cheese
75g pasta shapes
Method:
1.
2.
3.
4.
5.
6.
7.
8.
9.
Put a saucepan of water on to boil.
Add the pasta to the boiling water and cook for 12 minutes
or until it is ‘al dente’.
Drain the pasta and then add the milk, flour and margarine
to the empty saucepan.
Grate the cheese onto a plate and divide in two.
Whisk together the ingredients in the saucepan and then put
onto the hob and heat gently stirring all the time.
When the sauce is thickened add ½ of the grated cheese.
Add the pasta to the sauce and mix well.
Pour into a heatproof dish and sprinkle the remaining
cheese over the top.
Put under a preheated grill until the cheese has melted and
turned a golden brown.
3
Tomato and Bean Soup
Ingredients:
12.5g margarine
½ an onion
½ a carrot
100g butter beans
200ml tinned tomatoes
250ml vegetable stock
Method:
1.
2.
3.
4.
5.
6.
7.
Peel and chop the onion on a green chopping board.
Peel and grate the carrot.
Boil the kettle and make up the stock.
Melt the margarine in a large pan. Add the carrot and onion and
sweat (sauté) gently.
Remove the pan from the heat and add the butter beans and
tomatoes.
Bring the pan back up to the boil and then simmer for 30 minutes.
Season to taste and serve with some chopped parsley.
4
Pitta Pockets
Ingredients:
½ pitta bread
25g cheese
1 lettuce leaf
Coleslaw:
Small piece of white cabbage
½ carrot
¼ onion
15ml mayonnaise
15ml salad cream
Method
1. To prepare the coleslaw cut the cabbage (using a sharp knife)
into thin strips.
2. Peel and grate the carrot onto a green chopping board.
3. Put all the coleslaw ingredients into a bowl and mix together
with the mayonnaise and salad cream. Put aside for later.
4. Clean the grater and grate the cheese.
5. Wash the lettuce leaf and shake dry.
6. Warm the pitta bread in the microwave for 10seconds.
7. Cut open the pitta and fill with cheese, lettuce and coleslaw.
8. If you are taking it home and not eating it straight away, leave
the coleslaw out of the pitta pocket and keep it separate
5
Crunchy Oat Biscuits
Ingredients
50g soft marg
37.5g caster sugar
50g Self rasing flour
50g porridge oats
½ dessertspoon of syrup melted with 1.5 ml boiling water
Method
1.
2.
3.
4.
5.
6.
7.
Set the oven to 170c, gas mark 4
Measure sugar and marg into a large bowl and cream together with
a wooden spoon
Mix the syrup and boiling water together in a cup then add to the
creamed mixture.
Add the porridge oats and flour to the bowl and mix well.
Roll the mixture into a large sausage shape then cut into equal
pieces.
Shape each piece into a round ball , place onto a baking tray and
flatten with a fork.
Bake for 15 mins or until golden brown.
6
Spicy Potato Wedges
and Tuna Dip
Ingredients
½ tin of tuna
1 spring onion
1 baking potato
1 tomato
3 x 15ml low fat mayo
Parsley
5ml lemon juice
Salt and pepper
Mixed herbs and chilli pwd
15ml veg oil
Method
1.
2.
3.
4.
5.
6.
7.
8.
9.
Preheat the oven to gas mark 4 or 190c
Wash and pierce the potato and microwave for approx 8 mins
Chop and deseed the tomato, chop spring onion
Mix tuna, lemon juice, mayo, tomato spring onion and salt and
pepper.
Taste dip for seasoning , serve and sprinkle with chopped parsley
When potato is cooked , slice lengthways into big wedges
Place wedges on baking tray, drizzle oil over each wedge and coat
in herbs or chilli, slat and pepper.
Bake in oven for 10mins until crispy.
Serve with tuna dip.
7
Christmas truffles
Learning intention:
•
To weigh and measure accurately
•
To portion correctly
Ingredients
25g margarine
25g coconut
1 x 15ml spoon drinking chocolate
100g digestive biscuits
3 tbsp condensed milk
25g coconut for coating
Decorations for the top
Method
1.
2.
3.
4.
5.
6.
7.
Place margarine in a bowl and add the drinking chocolate and mix well.
Crush the biscuits in a bowl with a rolling pin
Add the coconut to the crushed biscuits and add to the creamed mixture.
Mix in the condensed milk and stir.
Measure coconut for coating onto a plate
Take a spoonful of mixture at a time , roll into a ball and dip in the coconut .
Place in a small petit four case
Success Criteria:
If you have been successful today , your truffles will:
•
not been too dry or too sticky
•
the same size and shape.
8
Rock Buns
Ingredients
75g self raising flour
40g margarine
25g caster sugar
1 tbsp porridge oats
1 tbsp coconut
1 tbsp sultanas
1.25ml spoon mixed spice
1egg (beaten)
Method
1.
2.
3.
4.
5.
6.
Set oven to gas mark 6 or 200c, grease baking tray.
Sieve flour into large bowl, beat an egg in a cup
Rub in margarine into flour until mixture looks like fine breadcrumbs
Measure caster sugar, porridge oats, coconut, sultanas and mixed
spice onto a plate. Add to bowl with flour.
Make a well in the centre of bowl add the egg to make a very stiff
mixture. Add some milk if necessary.
Place small teaspoonfuls of the mixture on to the baking tray. Bake
for 10 to 15 minutes until golden brown.
9
Apple Scones
Ingredients
100g self raising flour
100g wholemeal flour
Pinch salt
1 tsp baking powder
1 tbsp sugar
50g margarine
6 x 15ml spoon of milk
½ cooking apple
Method
1.
2.
3.
4.
5.
6.
7.
8.
9.
Set oven to gas mark 7 – 220c
Grease a baking tray.
Sieve flour baking powder and salt into a bowl. Mix in the sugar.
Rub in the margarine until it resembles fine breadcrumbs
Peel core and grate the apple
Add the apple and the milk to the breadcrumbs to form a stiff
dough.
Knead lightly on a floured table and shape into a round mark into 6
or 8 and use your fish slice to lift onto the greased baking tray.
Brush the tops of the scones with milk and bake for 10 to 12 mins till
firm and golden brown
Cool on a cooling tray.
10
Peach and Apricot
Crumble
Ingredients
50g plain flour
50g wholemeal flour
50g marg
50g soft brown sugar
25g porridge oats
1 lge cooking apple
25g granulated sugar
Method
1.
2.
3.
4.
5.
6.
7.
8.
9.
Preheat oven to gas 5 or 190c
To make crumble
Sieve the flour into the bowl. Cut margarine into
small pieces and add to flour.
Rub in margarine with your fingertips until it
resembles fine breadcrumbs.
Mix in soft brown sugar and porridge oats.
To make the filling
Cut the peaches and pears into slices. Put into
the foil dish
Cover with crumble topping.
Bake for 20minutes or until golden brown.
11
Pizza
Ingredients
Base
50g self raising flour
25g wholemeal flour
15g marg
25g cheese
1.25mls salt
50mls milk
Pinch of herbs
Topping
2 tbsp pizza topping
50g cheese
Method
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
Light the oven gas mark 5 190c
Grease and flour the base of the baking tray
Sieve all flours and salt into large bowl
Grate all cheese (75g ) onto a large plate
Rub in margarine to flour. Add herbs
Add 25g grated cheese and stir into mixture
Add enough milk to make a soft dough
Turn out onto a floured table and knead lightly. Shape into a round
with your hands and then place into a floured sandwich tin.
Spread pizza topping over the base and cover with grated cheese.
Bake for 15- 20mins till base is golden brown and cheese is melted.
12
Easter Cakes
Ingredients
50g marg
50g sugar
1 egg
50g self raising flour
10ml cocoa (optional)
Butter Icing
50g butter
100g icing sugar
Method
1.
2.
3.
4.
5.
6.
7.
8.
9.
Preheat oven to gas 4 or 175c
Place 8 paper cases in your bun tin.
Sieve flour into large bowl and add all the other ingredients.
Using electric hand whisk mix all ingredients together until light and
fluffy.
Divide up the mixture evenly between 6-8 paper cases.
Bake for 15-20 minutes until golden brown
And springy to the touch
Place cooked buns on a cooling tray.
If time allows decorate with butter icing, and Easter decoration
13
Vegetable
Stir Fry with Noodles
Ingredients
½ onion
½ carrot
¼ red pepper
1/3 courgette
2 mushrooms
1 tbsp sweetcorn
1 clove of garlic
2x 15mls soy sauce
1x 15mls cooking oil
50g noodles
Method
1.
2.
3.
4.
5.
6.
Prepare veg, peel and cut carrots and peppers into thin strips, peel
and chop the onion, slice the mushrooms, cut the courgette into half
slices and peel and crush the garlic.
In a pan boil 500mls of water
Remove pan from heat and add noodles to the water. Leave to
stand in hot water for 5minutes then drain into a sieve.
Place oil into a pan and heat. Add all veg and stir fry lightly for 3
minutes.
Remove from heat and stir in soy sauce and noodles.
Check for seasoning then transfer to dish.
14
Italian Mince
Ingredients
100g mince
2x 15ml tomato puree
½ onion
1x 5ml mixed herbs
200ml beef stock
50g pasta shells
Method
1.
2.
3.
4.
5.
6.
7.
8.
Peel and chop the onion
Place the onion and mince in a pan and cook stirring all the time
until the mince is brown in colour.
Stir in tomato puree herbs and garlic and stock.
Season the mixture with salt and pepper and bring it to the boil
stirring all the time.
Add the pasta shells and turn down heat until the mixture is
simmering.
Put the lid on the pan and leave to simmer for 20 – 25 mins
Stir occasionally to prevent sticking
Pour mixture into container.
15
Date Slice
Ingredients
100g Rolled Oats
25g Wholemeal flour
25g caster sugar
25g soft brown sugar
50g butter
100g stoned dates
50ml
water
Method
1.
Heat oven to 200c
2.
Place the dates in a pan of with the 50mls water and cook until soft
.Allow to cool.
3.
Place the oats,flour,sugar in a bowl and rub in the butter to form
clumps.
4.
Transfer half of the the rubbed in mix into the tray and press down
5.
with back of spoon.
16
Spring Onion and
cheese Fritatta
Ingredients:
2 eggs
2 spring onions
25g Cheddar Cheese
15ml vegetable oil
Method:
• Heat the Grill
• Using a green chopping board cut the spring onion
finely
• Grate the cheese onto a plate
• In a bowl, whisk together the eggs and add the spring
onions and any seasoning (salt and pepper).
• In a small frying pan heat the oil and tip the eggs into
the frying pan.
• Mix quickly with a wooden spatula and lower the heat.
• Sprinkle the cheese onto the egg.
• After about 8 minutes, once the top side has almost set,
pop the frying pan under the grill for 2-3 minutes or until
firm and golden.
17
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