Breadalbane Academy

1. Breadalbane Academy Recipe book 1st year

2. FritattaSkills : 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 • Lighltysaute 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.

3. Pasta bake Ingredients: 25g margarine 25g flour 2560ml milk 75g cheese 75g pasta shapes Method: • 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.

4. Tomato and Bean Soup Ingredients: 12.5g margarine ½ an onion ½ a carrot 100g butter beans 200ml tinned tomatoes 250ml vegetable stock Method: • 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.

5. 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 • To prepare the coleslaw cut the cabbage (using a sharp knife) into thin strips. • Peel and grate the carrot onto a green chopping board. • Put all the coleslaw ingredients into a bowl and mix together with the mayonnaise and salad cream. Put aside for later. • Clean the grater and grate the cheese. • Wash the lettuce leaf and shake dry. • Warm the pitta bread in the microwave for 10seconds. • Cut open the pitta and fill with cheese, lettuce and coleslaw. • If you are taking it home and not eating it straight away, leave the coleslaw out of the pitta pocket and keep it separate

6. 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 • 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.

7. Spicy Potato Wedgesand 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 • 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.

8. 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 • 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.

9. 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 • 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.

10. 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 • 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.

11. 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 • 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.

12. 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 • 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.

13. Easter Cakes Ingredients 50g marg 50g sugar 1 egg 50g self raising flour 10ml cocoa (optional) Butter Icing 50g butter 100g icing sugar Method • 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

14. 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 • 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.

15. Italian Mince Ingredients 100g mince 2x 15ml tomato puree ½ onion 1x 5ml mixed herbs 200ml beef stock 50g pasta shells Method • 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.

17. 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.