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Contents Soups Leek and Potato – p4 Lentil – p5 Minestrone – p6 Savoury Chicken and Pineapple Stir Fry – p7 Chicken Curry – p8 Chilli – p9 Fajitas – p10 Fried Rice – p11 Grilled Bacon, Sausage and Scrambled Egg – p12 Kebabs – p13 Lasagne – p14 Macaroni Cheese – p15 Macaroni Cheese with Bacon and Onion – p16 Normandy Chicken – p17 Paella – p18 Pasta Bolognaise – p19 Pizza – p20 Potato Wedges – p21 Quiche – p22 Shepherds Pie – p23 Spaghetti Bolognaise – p24 Spicy Chicken Pasta – p25 Tomato and Bacon Pasta – p26 Turkey Stroganoff – p27 1 Sweet Apple Crumble – p28 Apple Pie – p29 Apple Scone – p30 Banoffee Pie – p31 Bread Rolls – p32 Butterfly Buns – p33 Caramel Shortbread – p34 Cheese Cake – p35 Chocolate Brownies – p36 Chocolate Chip Cookies – p37 Chocolate Gateau – p38 Chocolate Muffins – p39 Chocolate Truffles – p40 Chocolate Yule Log – p41 Christmas Biscuits – p42 Coconut Tarts – p43 Demerara Shortbread Biscuits – p44 Dutch Apple Cake – p45 Easter Cake – p46 Empire Biscuits – p47 Florence Cake – p48 Mars Bar Cake – p49 Marshmallow Truffles – p50 Pancakes – p51 Peach Gateau – p52 Pineapple Upside Down Pudding – p53 Santa Gateau – p54 Scone Christmas Tree – p55 Scones – p56 Small Cakes – p57 Spiced Biscuits – p58 Swiss roll – p59 2 Glossary Cutlery Tray – the following equipment would be found in the cutlery tray – wooden spoon, metal spoon, fork, round bladed knife, plastic bowl scraper (spatula), set of measuring spoons. Sandwich Tin – the recipes are designed to be used with a 15cm / 6 inch round sandwich tin. Line – 1. To line a sandwich tin before making a cake - cut out a circle of greaseproof paper the same size as the tin, grease the base of the tin with oil or margarine, place the greaseproof circle on top of the greased base then grease the top of the circle with oil or margarine. 2. To line a baking tray - cut out a rectangle of greaseproof paper big enough to cover the base and sides of the tray, at each corner make a diagonal cut about 5cms long from the corner, grease the base and sides of the baking tray with oil, line the baking tray with the greaseproof paper, grease the top of the greaseproof paper lightly with oil. 3. To line a sandwich tin with pastry for Baking Blind - roll the pastry big enough to cover the base and sides of the sandwich tin. Line the tin with the pastry and trim off any excess – it is important not to stretch the pastry at this stage or it will shrink when cooked.. Pierce the base of the pastry several times with a fork. Line on top of the pastry with tin foil. This prevents the sides of the pastry case collapsing during baking blind. Cream – beat margarine and sugar together with a wooden spoon until soft and creamy. This may also be done with an electric whisk. 3 Leek and Potato Soup Ingredients Equipment 1 onion cutlery tray 1 large potato plate ½ small leek measuring jug 500ml water chopping board 1 chicken stock cube cooks knife salt and pepper vegetable knife 15ml vegetable oil vegetable peeler 50ml milk large pot hand blender pot stand Method 1. Wash potato and leek. 2. Peel potato and onion. 3. Finely dice potato, chop onion and shred leek. 4. Fry vegetables gently for 3-4mins. 5. Add the water, stock cube, salt and pepper. 6. Bring to the boil and then simmer for 30mins. 7. Just before serving add the milk. 8. Blend the soup if wished. 4 Lentil Soup. Ingredients Equipment 50g red lentils scales 1 medium onion cutlery tray 1 medium carrot plate 1 medium potato sieve 500ml water measuring jug 1 ham stock cube large pot Salt and pepper pot stand chopping board cooks knife vegetable knife vegetable peeler grater hand blender Method 1. Place lentils into the sieve. Wash under cold running water. 2. Place lentils, water, ham stock cube, salt and pepper into the large pot. Bring to the boil then reduce the heat to simmer. 3. Wash potato and carrot. Peel potato, carrot and onion. 4. Chop onion finely. 5. Grate potato and carrot. 6. Add prepared vegetables to the large pot. Bring back to the boil then reduce heat to simmer. Simmer until the vegetables are soft. 7. Blend the soup. 8. Serve. 5 Minestrone Soup Ingredients Equipment 1 rasher bacon scales ¼ green pepper cutlery tray 1 onion plate 1 clove garlic chopping board 1 stalk celery cooks knife 1 carrot vegetable knife 200ml chopped tomatoes vegetable peeler 1 x 5ml tomato puree measuring jug 1 x 2.5ml sugar large pot 1 x 2.5ml Oregano or Basil pot stand 50g pasta 500ml water 1 chicken stock cube 1 x 15ml Oil Method 1. Finely chop bacon. 2. Wash, deseed and dice pepper. 3. Peel and finely chop onion. 4. Crush garlic. 5. Wash and chop celery. 6. Wash, peel and dice carrot. 7. Heat oil in large pot, fry bacon, pepper, onion and garlic for 5mins. 8. Add remaining ingredients to the pot. Bring to the boil, simmer for 30mins. 9. Test for seasoning. Serve. 6 Chicken and Pineapple Stir Fry. Ingredients Equipment 1 chicken breast cutlery tray 2 mushrooms plate ½ carrot sieve ½ onion small bowl 1 pineapple ring chopping board 75ml pineapple juice cooks knife 2 x 15ml tomato ketchup vegetable knife 1 x 15ml vegetable oil vegetable peeler ½ packet noodles wok/frying pan large pot pot stand Method 1. Wash vegetables. Peel onion and carrot. 2. Half fill the large pot with water. Bring to the boil. 3. Slice onion and mushroom thinly. 4. Cut carrot into julienne strips. 5. Cut chicken into thin strips. 6. Cut pineapple ring into 8 pieces. 7. Mix pineapple juice, tomato ketchup and pineapple pieces together in the small bowl. 8. Heat the oil in the wok/frying pan. 9. While oil is heating add the noodles to the boiling water. Turn water down to simmer and simmer noodles until soft. 10.Add the chicken to the heated oil and stir fry for 3-4 mins. 11.Add the vegetables and stir fry for a further 3-4 mins. 12.Add pineapple pieces, pineapple juice and tomato ketchup. Bring to the boil and simmer for 2 mins. 13.Drain noodles. 14.Serve. 7 Chicken Curry Ingredients Equipment ½ onion scales 1 x 15ml oil cutlery tray 1 x 2.5ml curry powder plate 1 x 2.5ml ground ginger measuring jug 1 x 15ml cornflour sieve 150ml chicken stock small bowl 1 chicken breast chopping board 1 x 15ml natural yoghurt cooks knife 50g long grain rice vegetable knife small pot large pot pot stand Method 1. Peel and finely chop onion. 2. Cut chicken breast into bit size pieces. 3. Gently fry the onion and chicken for 4 mins. 4. Remove the chicken pieces and onion and place in the small bowl. 5. Mix chicken stock, curry powder, ground ginger and cornflour in a measuring jug. 6. Pour the ingredients from the jug into the small pot. Bring to the boil stirring all the time. 7. Return chicken and onion to the pot. Simmer gently for 15-20mins. 8. Wash rice. 9. Cook rice in boiling salted water for 12mins until soft. 10. Add natural yoghurt to curry sauce. Stir to heat through. 11. Drain rice. 12. Serve. 8 Chilli. Ingredients Equipment 100g mince scales ½ onion cutlery tray 200ml chopped tomatoes plate 1 x 15ml tomato puree measuring jug 2 x 15ml beef stock sieve 2.5ml chilli powder chopping board 2 x 15ml kidney beans cooks knife 75g long grain rice vegetable knife seasoning small bowl large pot small pot pot stand Method 1. Peel and chop onion finely. 2. Brown mince in the small pot using a fork to separate the grains of mince. 3. Add chopped onion, chopped tomatoes, tomato puree, beef stock, chilli powder and seasoning to browned mince. 4. Bring mince mixture to the boil, turn down to simmer then simmer for 25-30mins. 5. Half fill the large pot with water. Bring to the boil. 6. Wash rice. 7. Add rice and salt to boiling water. Boil rice for 12mins. or until soft. 8. Rinse kidney beans. 9. Add kidney beans to mince mixture 10mins. before mince will be ready. 10. Drain rice when ready. 11. Serve. 9 Fajitas Ingredients Equipment 1 chicken breast cutlery tray ¼ green pepper 2 plates ½ onion cup 3 x 15ml chopped tomatoes chopping board 1 x 2.5ml Cajun spices or cooks knife chilli powder vegetable knife 2 x 15ml sour cream frying pan 1 x 15ml vegetable oil pot stand 2 tortilla wraps Method 1. Cut chicken into thin strips. 2. Wash, deseed and slice pepper thinly. 3. Peel and finely slice onion. 4. Heat oil in frying pan, stir fry chicken 4-5 mins. until cooked. 5. Add pepper and onion to frying pan, stir fry for 3-4 mins. 6. Add chopped tomatoes, Cajun spices or chilli powder, heat through. 7. Warm wraps in microwave for 8 seconds each. 8. Divide mixture between the two wraps, top with sour cream, fold up. 10 Fried Rice Ingredients Equipment 75g long grain rice scales 1 rasher bacon cutlery tray ½ onion plate 1 egg cup 1 x 15ml soy sauce chopping board 1 x 15ml vegetable oil cooks knife vegetable knife sieve frying pan large pot pot stand Method 1. Half fill large pot with water, add salt and bring to the boil. 2. Wash rice. Add to boiling water and boil for 12mins until soft. 3. Peel and finely chop onion. 4. Dice bacon. 5. Break egg into a cup and beat well with a fork. 6. Heat oil in the frying pan.