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Ingredients 50g caster sugar 125ml water juice of 1/2 lemon 1 orange 1 red apple 1 pear

FRESH FRUIT SALAD. Ingredients 50g caster sugar 125ml water juice of 1/2 lemon 1 orange 1 red apple 1 pear 1 kiwi fruit 8 black grapes Method Boil the sugar and water to make a syrup, pour into a bowl and add the lemon juice when cool Peel and segment the orange

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Ingredients 50g caster sugar 125ml water juice of 1/2 lemon 1 orange 1 red apple 1 pear

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  1. FRESH FRUIT SALAD • Ingredients • 50g caster sugar • 125ml water • juice of 1/2 lemon • 1 orange • 1 red apple • 1 pear • 1 kiwi fruit • 8 black grapes • Method • Boil the sugar and water to make a syrup, pour into a bowl and add the lemon juice when cool • Peel and segment the orange • Quarter the apple and pear; remove the core; cut each quarter into 2 or 3 slices; place in a bowl and mix with the orange • Peel and slice the kiwi • Cut the grapes in half lengthways and remove the pips • Carefully mix all the fruit with the syrup and chill until required • SKILLS YOU WILL LEARN – CHOPPING, SEGMENTING AND PEELING

  2. DIY SOUP Ingredients 50g lentils or split peas 500ml boiling water 1 stock cube [ beef, chicken, ham or vegetable] 1 small onion, chopped 1 small carrot, diced 25g frozen turnip 1 small potato, peeled and diced salt & pepper Garnish chopped parsley Method Put lentils or split peas into a sieve and wash under cold running water Measure boiling water and put into large pan with lentils or split peas and chosen stock cube Bring to boil, with lid on, and then simmer for 15 - 20 minutes Prepare all vegetables and add to pan Stir well then cook gently for a further 20 minutes Taste and add seasoning as liked 6 Serve soup garnished with chopped parsley NOTE This soup may be liquidised for a smooth finish SKILLS YOU WILL LEARN –CHOPPING, PEELING AND HEAT CONTROL

  3. BANANA OATY MUFFINS Ingredients 125g Plain Flour 25g Porridge Oats 2.5 ml baking powder 2.5 ml bicarbonate of soda 1 banana, peeled and mashed 50g caster sugar 1 egg 3 x 15 ml oil 15 ml water, if needed Oven 190 C / Gas 7 Method Set oven. Prepare bun tray In a large bowl, sift flour, baking powder and bicarbonate of soda together Add in the porridge oats In a small bowl, mash banana thoroughly with a fork, then stir in sugar, egg and oil Pour all of the wet ingredients into the dry. Stir until just combined NOTE Batter may be lumpy, but no dry flour should be visible. DO NOT over stir. If too dry add water and mix gently Spoon into prepared tins / cases and bake near top of oven for 20 – 25 minutes, until the tops are lightly browned and spring back when pressed gently Best eaten when freshly baked SKILLS YOU WILL LEARN – MASHING, COMBINING, DIVING AND BAKING

  4. PASTA WITH TOMATO SAUCE Ingredients 50g pasta 10ml oil 1 clove garlic, crushed 1/2 onion, finely chopped 200g canned tomatoes pinch sugar 5 ml mixed herbs salt and pepper, to taste Topping 25g cheddar, grated Method Sauce Heat oil in a small pan. Fry garlic and onion for 2-3 minutes until golden brown Add tomatoes, sugar, salt and pepper. Cook for 20 -25 minutes until soft and pulpy Half fill a large pan with cold water and bring to the boil Cook for 15 minutes or until it rises to top of water Drain pasta and serve hot topped with the tomato sauce and grated cheese SKILLS YOU WILL LEARN – CRUSHING, CHOPPING, DRAINING, FRYING AND SIMMERING

  5. TUNA PASTA Ingredients 75g wholewheat macaroni Sauce 25g margarine 25mlflour 250ml semi skimmed/skimmed milk seasoning 75g tinned tuna 15ml chopped mixed peppers 15ml sweetcorn 15ml sliced mushrooms Topping 25g Edam cheese 25g wholewheat breadcrumbs Oven 180°C/350°F/Gas 4 Method Set oven Cook macaroni in boiling water for 10-12 minutes or until soft Drain and cool Sauce Melt margarine in small pan then gently cook the peppers and mushrooms for 5 minutes Add the flour and beat well Remove from heat then slowly add the milk, beating to remove any lumps When all the milk has been added return to a medium heat and cook until sauce is thick 7 Flake tuna carefully and add to sauce with sweet corn and macaroni. Season to taste and place in small dish Topping Grate edam cheese and mix with breadcrumbs Sprinkle over pasta mixture and bake for 20-25 minutes or until golden brown. SKILLS YOU WILL LEARN –HEAT CONTROL, MIXING, FLAKING, GRATING AND DRAINING

  6. BERE BANNOCK PIZZA Ingredients Base 50g beremeal 25g SR flour 2.5ml Bicarbonate of Soda 2.5ml Cream of Tartar 10ml oil 10ml dried milk powder cold water to mix Topping 45ml prepared pizza sauce Dried Herbs, as liked 50g Orkney Cheddar, grated Method Base Sift all dry ingredients into a large bowl Add oil Mix with just enough cold water to form a soft but not sticky dough Turn out on to a surface sprinkled with extra beremeal Gently coat mixture with beremeal and form into a 15cm circle Put 15ml oil into omelette pan and heat gently Transfer base to heated omelette pan and cook on both sides Topping Spread pizza sauce evenly over base 9 Sprinkle with herbs and top with cheese Brown under heated grill NOTE Extra toppings can be added as liked SKILLS YOU WILL LEARN – RUBBING IN AND GRATING

  7. ALL-IN-ONE QUICK MIX BUNS/SPONGE Ingredients 50g soft margarine 50g caster sugar 75g self raising flour 2.5ml baking powder 1 egg Variations: Chocolate - blend 15ml cocoa with 15ml hot water Chocolate chip - add 15g chopped chocolate Coffee - dissolve 5ml coffee in 15ml hot water Add flavouring essence + food colouring as liked Oven 180°C/Gas 4 Method Set oven Prepare bun trays/line base of 15cm tin with greaseproof paper Arrange oven shelf in position - top for buns middle for sponge Put all chosen ingredients into bowl and beat well Divide equally into six paper cases or put into sponge tin 4 Bake for 15 - 20 minutes for buns / 25 - 30 minutes for sponge.

  8. YOGHURT CHEESECAKE Ingredients Base 25g Digestive biscuits 15g polyunsaturated margarine Filling 5ml sugar free jelly crystals 30ml hot water 50g cream cheese 45ml natural yoghurt Method Base Crush digestives. Mix with melted margarine Press firmly into greased 8cm pastry cutter Filling Sprinkle jelly crystals into hot water Dissolve in microwave for 30 seconds Mix jelly with cream cheese and yoghurt Beat well until smooth Pour over biscuit base and chill until set Carefully remove pastry cutter 7 Decorate with fresh or canned fruit, as liked

  9. PANCAKES WITH TOFFEE SAUCE Ingredients Pancakes 50g flour Pinch salt 1 egg 150ml milk Oil for frying Sauce 50g margarine 75g soft brown sugar 30ml milk Method Pancakes Beat flour, salt, egg, milk together 2 Heat a little oil in small, flat-bottomed pan and once hot make pancakes Stack pancakes on paper towel until needed Sauce Mix all ingredients together in small pan and boil for 2 minutes 5 Roll or fold up each pancake and pour a little of the sauce over each one

  10. RAISIN BARS Ingredients 50g soft margarine 50g soft brown sugar 50g SR wholemeal flour 1 egg 15g All Bran 50g raisins Oven 180°C / Gas 4 Method Set oven. Line base of tin and lightly grease paper Mix margarine, sugar, flour and egg Fold in All Bran and raisins Transfer mixture to prepared tin Flatten into tin Bake for 20 minutes until golden brown Cool in tin for a few minutes before cutting into 6 bars SKILL YOU WILL LEARN - WEIGHING AND MEASURING, FOLDING IN AND BAKING

  11. FRUIT SMOOTHIES Ingredients Strawberry and Banana 1 banana 100g strawberries 10ml oatmeal 250ml greek yoghurt Banana and Mango 100g mango 1 banana 100ml apple juice 30ml orange juice Muesli and Raspberry 50g muesli 75g raspberries 15ml clear honey 100ml apple juice Method Place the ingredients into a blender and process for 1 minute Pour the contents into a glass and serve. SKILL YOU WILL LEARN - BLENDING 7

  12. Lemon Drizzle Cake Ingredients 110g soft margarine 110g caster sugar 2 eggs Zest of ½ lemon 110g Self raising flour Drizzle 1 Juice from ½ lemon 40g caster sugar Drizzle 2 Juice from ½ lemon Icing sugar Set oven to 160˚c Method 1 Cream margarine and sugar together until and creamy 2 Add the beaten eggs and carefully mix through 3 Sift in the flour and add in the lemon zest. Fold through mixture until combined 4 Transfer mixture into a greased large foil dish 5 Bake for 45-50 minutes until golden brown and firm to the touch 6 Cool cake in tin and prepare either of the drizzles 7 Using a fork pierce the top of the cake several times pour drizzle over the top and allow to soak in 8 Cool completely and serve with crème fraiche and some summer fruit berries Note: 30ml of lemon juice can be used instead of fresh lemons

  13. TRADITIONAL PIZZA Ingredients 50g strong white flour 40g Wholemeal flour Pinch of salt 2.5ml easy blend yeast 45-60ml hand-hot water 10ml olive oil Topping 45ml prepared pizza sauce Dried Herbs, as liked 50g Orkney Cheddar, grated Method 1 Base Put flour and salt in a large bowl and stir 2 Mix in the yeast 3 Add oil and sufficient warm water to make a soft dough. Knead on floured surface for 10 minutes 4 Roll out dough to a large circle and transfer to a lined baking sheet 5 Topping Spread pizza sauce evenly over base 6 Sprinkle with herbs and top with cheese 7 Bake in the oven for 10 to 15 minutes NOTE: Extra toppings can be added as liked

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