Transcription
The High SchoolW E S T E R HAI LE S E D U CAT I O N C E N T R EHome EconomicsS1/2 Recipe Booklet
RecipePageChocolate Krispies2Vegetable Fajitas3Banana Buns4Chocolate Chip Cookies5Apple Crumble6Teriyaki Stir-fry7Minestrone Soup8Tacos9Mexican Wrap10Chinese Stir-fry11Vegetable Curry12Speedy Paella13Scones14Lentil Soup15Pizza16Sausage Rolls17Oat Biscuits18Cheesy Bacon Beanos19Burgers with BBQ Sauce20Cheese Scones21Mini Yeast Pizzas22Spicy Couscous23Scotch Broth24Apple and Cinnamon Muffins25Fruit Salad26Pasta Salad27Lentil Dahl28Christmas Biscuits29Bread and Butter Pudding30Shortbread31Risotto32Fast Pasta33Pot Noodle .ish34Vegetable Chilli35Potato Wedges with Tuna Dip36Macaroni Cheese37Spaghetti Bolognese38Italian Pasta393 Type Eggs40Fish Fingers41Snack Noodle42Cupcakes43French Bread Pizza44Flapjack45Wester Hailes Education Centre - Home Economics Department1
Chocolate KrispiesIngredients35g Rice Krispies60 g Cooking Chocolate15ml Spoon Sultanas (Optional)EquipmentLarge plastic bowlMedium plastic bowlChopping boardMeasuring SpoonsVegetable KnifeBun TinScales6 paper casesMethod1Set out equipment and collect ingredients.2Lay out paper cases on the bun tin.3On chopping board, cut chocolate into small pieces. Placein large plastic bowl.4Gently melt the chocolate in the microwave.6Using a tablespoon, stir in the Krispies and sultanas.7Divide the mixture out evenly in to the paper cases.8Leave to harden.Wester Hailes Education Centre - Home Economics Department2
Vegetable FajitasIngredients½ Onion1 Clove Garlic1 Piece of Pepper1 Piece of Courgette2 Baby Corn5ml OilPinch Fajita Seasoning (or Chilli Powder)1 TortillaEquipmentChopping BoardVegetable KnifePlateSmall BowlMetal SpoonWooden SpoonFrying PanMethod1Set out equipment and collect ingredients.2Prepare Vegetable: Peel and chop onion and garlic Wash and slice pepper, courgette and baby corn3Heat oil in the frying pan to a medium heat, add theonion, garlic, pepper and baby corn and stir fry forminutes or until the vegetable are soft.4Turn the heat down and add the courgette and fajtaseasoning. Stir together and cook for a further 2 minutes.5Place tortilla on a chopping board, spoon thevegetable mixture in to the centre of the tortilla and wrapup.Wester Hailes Education Centre - Home Economics Department3
Banana BunsIngredients75g Self Raising Flour50g Brown Sugar50g Margarine1 Egg½ Banana1 X 15mls MilkIcing Sugar (for dusting)EquipmentMeasuring ScalesMeasuring SpoonsMixing BowlWooden SpoonSmall Bowl/PlateBun Tray and Paper CasesSieveCooling RackMethod1Preheat oven to 200 C/Gas mark 62Place six paper cases in a bun tray.3Sieve flour and sugar into a large mixing bowl and stir.4Place margarine into a small bowl and microwave untilmelted (must not burn or sizzle).5Add melted margarine and the egg to the flour mixtureand beat with a wooden spoon until you have a smoothconsistency.6Peel the banana and mash it with a fork on a plate or in asmall bowl, stir it through the cake mixture with a metalspoon.7Divide the mixture evenly between the paper cases.8Bake for 10-15 minutes until golden brown and springy totouch.9Remove from the oven and dust with icing sugar.Wester Hailes Education Centre - Home Economics Department4
Chocolate Chip CookiesIngredients100g Self Raising Flour205ml Baking Powder50g Margarine25g Sugar2 X 15mls Chocolate Chips2 X 15mls MilkEquipmentBaking TraySieveLarge BowlMeasuring JugScone CutterCooling RackMethod1234567Preheat oven to 180 C/Gas mark 4Sieve flour and sugar into a large mixing bowl, add themargarine and rub in until the mixture looks like breadcrumbs.Stir through the chocolate chips.Add the milk in gradually and stir in with a knife to make astiff dough.Roll out the dough on a lightly floured surface approx. 3cmthickness.Cut into biscuit shapes with a cutter and place on a bakingtray (leaving ample space between each cookie).Bake until the cookies shake easily away from the bakingtray. Cool on a cooling rack.Wester Hailes Education Centre - Home Economics Department5
Apple CrumbleIngredients100g Self Raising Flour50g Margarine25g Caster Sugar1 Apple25g Brown SugarEquipmentMeasuring ScalesSieveWooden SpoonChopping boardVegetable KnifeCorerPeelerMethod12345Collect ingredients and equipment.Preheat oven to 200 C/Gas mark 6Sieve flour into a bowl.Cut the margarine into small pieces.Add the margarine to the flour and rub in until the mixtureresembles fine breadcrumbs.6Add the caster sugar and stir to combine.7Wash, peel, core and quarter the apple.8Slice the apple thinly on the chopping board and place inthe foil dish.9Sprinkle with the brown sugar.10 Spread crumble mixture on top of the apples.11 Bake for 20 minutes until golden brownWester Hailes Education Centre - Home Economics Department6
Teriyaki Stir-FryIngredients1 x15ml soy sauce1x5ml hoisin sauce1x25ml crushed garlic1x25ml crushed gingerchicken/turkey1x5ml vegetable oilPiece courgette¼ small onion100g egg noodlesEquipmentMeasuring ScalesSmall BowlWooden SpoonVegetable Knife 1 slice cookedChopping BoardMedium PanSmall PanPiece PepperSieveMeasuring SpoonsMethod1Collect ingredients and equipment.2Mix soy sauce, hoisin sauce, garlic and ginger in a smallbowl.3Cut meat into strips and add to bowl, stir till coated – allowto stand for 5 minutes4Bring a pan of salt water to boil.5Prepare vegetables – Wash, trim and slice courgette diagonally Peel and cut onions into wedges Cut pepper into slices6Add noodles to boiling water – simmer for 4 minutes.7Heat oil in a deep-sided pan.8Add courgette, onion and pepper to pan – stir-fry for 2minutes.9Check if noodles are cooked – stir- fry over a high heat for6 minutes or until cooked through.10 Arrange noodles in a foil dish – top with chicken andvegetables.Wester Hailes Education Centre - Home Economics Department7
Minestrone SoupIngredients½ onionSmall carrotPiece celery¼ pepper15ml frozen peas or sweetcorn2 x 15mls tinned tomatoes5mls tomato puree400ml water½ stock cube125ml mixed herbs2 x 15ml pasta shapes/piecesMethod12345678Peel carrot onion, wash pepper and celery.Heat water with stock cube in pot (lid on)Grate carrot, slice celery and pepper, chop onion finely.Add all ingredients to pot except pasta.Stir once, put on lid and bring to boil.Turn down heat and simmer for 10mins then add pasta.Cook for a further 15mins till pasta is soft.Serve piping hot.Wester Hailes Education Centre - Home Economics Department8
Chilli TacosIngredients½ Onion¼ Pepper50g Minced Beef15ml Oil2 X 15ml Kidney Beans3 X 15ml Chopped Tomatoes2 X 15ml Tomato KetchupPinch Chilli Powder125ml Water½ Stock Cube1 Taco25g CheeseMethod12345Peel the onion, wash and remove seeds for the pepper.Finely chop the onion and pepper and grate the cheese.Heat the oil in a pot. Add the onion, pepper and mince andstir-fry on a medium heat until the mince is browned.Add the beans, chopped tomatoes, ketchup, chilli powder,water and stock cube. Bring to the boil and then reduceto a simmer for 10 minutes, add a little more water if thesauce begins to stick to the bottom before the 10 minutesis up.Remove from the heat when the sauce is thick and serve inthe taco. Sprinkle with the grated cheese.Wester Hailes Education Centre - Home Economics Department9
Mexican WrapIngredientsEquipmentSmall piece of courgettePiece green and red pepper1 Mushroom¼ OnionClove garlic15ml Oil15ml Kidney beans15ml Sweetcorn45ml Tinned tomatoes¼ Teaspoon chilli powderPinch coriander1 Tortilla pancakeChopping boardVegetable knifeSmall frying panWooden spoonMethod12345678Set up unit with equipment and ingredients.Prepare vegetables – wash courgette, peppers andmushroom the peel the onion and garlic.Slice peppers and mushroom, dice courgette, chop onionand garlic.Heat oil in pan, add onion and garlic and stir- fry for 2minutes.Add the peppers and mushrooms and stir- fry for a further2 minutes.Add beans, sweetcorn, tomatoes and spices and stirthoroughly.Place tortilla on chopping board and carefully spoonvegetable mixture in centre.Fold up bottom of pancake then fold in each side to make awrap.Wester Hailes Education Centre - Home Economics Department10
Chinese Stir FryIngredients50g long grain rice¼ onionPiece of carrotPiece celery¼ pepper1 x 15ml frozen peas or sweetcorn1 x 15ml veg oil1 x 15ml soy sauceMethod12345678Bring a pot of salted water to the boil, add the rice andcook for 15mins.While rice is boiling prepare vegetables – Peel onion and carrot, wash celery and pepper Slice onion, cut carrot into thin rings Chop celery, slice pepperDrain rice through sieve over sink, leave aside.Heat oil in frying pan.Stir fry vegetables for 2- 3 minutes then add rice.Continue to stir fry ingredients for a further 3 minutes(Vegetables should be ‘crispy’ not soft).Add soy sauce and mix well. Taste, adjust if required.Serve piping hot.Wester Hailes Education Centre - Home Economics Department11
Vegetable CurryIngredientsEquipment½ onionchopping board1 clove garlicvegetable knife1 medium potatocolander½ medium carrotmedium shallow pan1/3 courgettemeasuring jug2 mushrooms5ml spoon curry powder2 x 15ml spoons tinned tomatoes1 x 15ml baked beans1 x 10ml spoons vegetable oil100 ml waterMethod1Wash, peel and cut potato into 1 cm cubes.2Wash, peel and slice carrots and mushrooms thinly.3Wash courgette and cut into chunks.4Peel and chop onion and garlic.5Heat the oil and fry the onion and garlic for 2-3 minutes.6Add the rest of the prepared vegetables to the pan and stirwell.7Measure the tomatoes, beans and curry powder into asmall bowl, stir well and add to the vegetables in the pan.8Add the water, bring to the boil and simmer for 20 minutesor until vegetables are cooked.Wester Hailes Education Centre - Home Economics Department12
Speedy PaellaIngredients½ Onion1 Clove garlic1 Tomato50g Green beans1 Sm carrot25g Frozen peas¼ Red pepper1 Slice Chicken75g Long grain rice½ Vegetable stock cube250ml WaterMethod1Peel and chop onion and carrot. Peel and crush or chopgarlic.2Wash and slice green beans, wash and chop tomato andpepper.3Heat oil in pan and add onion and garlic, stir fry till soft(3/4 minutes).4Add tomatoes, green beans and carrots and cook gently for2/3 minutes.5Add peas, pepper and rice, stir to coat with oil.6Pour in water and crumble in stock cube, stir well and bringto boil.7Turn down to a low heat, allow mixture to cook gently tillmost of the liquid has been absorbed and the rice is soft.8Taste before serving and add salt and pepper if necessary.Wester Hailes Education Centre - Home Economics Department13
SconesIngredients Equipment100g Self-Raising Flour25g Margarine10ml Spoon Caster Sugar45ml Spoons Milk15ml Sultanas (optional)Mixing bowlSieveSmall Plastic BowlMeasuring SpoonsBaking TrayTable KnifeMeasuring JugScalesMethod12345678Set oven – 200 C or gas mark 7Set out equipment and weigh ingredients.Sieve self-raising flour into mixing bowl.Rub margarine into flour until the mixture resemblesbreadcrumbs.Add sugar and sultanas.Make a well in the centre, pour in milk a little at a time,stirring with a knife until the dough starts to form.Flour surface and knead dough. Press out lightly with handand cut into 6 triangles.Place on lightly floured tray and bake for 7-8 minutes untilrisen and golden.Wester Hailes Education Centre - Home Economics Department14
Lentil SoupIngredientsEquipment500ml Water½ ham Stock Cube50g Lentils½ Carrot½ OnionSmall Piece TurnipSeasoningLarge PanChopping BoardMeasuring JugSmall BowlGraterVegetable KnifeWooden SpoonScalesMethod12345678Set out equipment.Measure water into the pan, add the stock cube and lentilsand bring to boil.Wash and peel the other vegetables.Dice the turnip, chop the onion, grate the carrot and add tothe pan.Add a pinch of pepper.Simmer until the vegetables are soft.Mash or liquidise the soup (optional).Taste and adjust seasoning.Wester Hailes Education Centre - Home Economics Department15
PizzaIngredientsEquipmentBase100g Self-Raising Flour25g Margarine3-4 x 15ml Spoons MilkMixing BowlScalesMedium BowlGraterBaking TrayRolling PinTopping2 x 15ml Spoons Chopped Tomatoes25g Cheese – gratedpinch mixed herbs (optional)Method12345Set oven – 210 C or gas mark 8Set out equipment and weigh ingredients.Sieve the flour into the mixing bowl.Rub in the margarine until it resembles fine breadcrumbs.Make a well in centre, add the milk gradually and mix to anelastic dough with a table knife.6Flour the work surface and the knead dough.7Roll out to the size of small pan lid.8Pinch edges to make a thicker rim.9Spoon on tomatoes, grated cheese and herbs.10 Bake for 10-15 minutes.Wester Hailes Education Centre - Home Economics Department16
Sausage RollsIngredients2 Sausages100g Puff pastryBeaten eggPersonalise your sausagePinch chilli flakesPinch mixed herbs5mls tomato pureeOnion powderGarlic powderSalt and pepperMethod12345678Pre heat the oven to 200ºC or gas mark 6Remove the skin from the sausages and soften with a fork.Add in you personalised ingredients and mix well.Roll out the puff pastry into a rectangle and then cut intotwo long rectangles.Place a layer of sausage meat down the middle of eachrectangle.Brush down one side of the pastry with the beaten egg,fold over and crimp using a fork.Cut into 6 rolls.Place on a baking tray and bake for 15-20mins or untilcrispy and golden brown.Wester Hailes Education Centre - Home Economics Department17
Oat BiscuitsIngredientsEquipment75 g Plain flour40 g porridge oats50 g margarine1x 25 spoon mixed spice/cinnamon30 g soft brown sugar2 x 15ml spoon milkmixing bowllarge plastic bowlsmall plastic bowlforkbaking trayMethod1Set oven – 190 C or gas mark 52Set up table and collect ingredients.3Rub margarine into flour.4Add sugar, oats and spice. Mix.5Using a fork, mix in milk.6Place on a baking tray in small heaps. Mark the top with afork.7Bake till golden brown, 15-20 minutes.Wester Hailes Education Centre - Home Economics Department18
Chessy Bacon BeanoIngredients1 slice bread2 tablespoons beans2 rashers bacon25g cheeseEquipmentbaking traytablespoonsaucepanwooden spoongratertongsMethod123456Grate cheese.Toast bread until it is golden brown.Grill bacon.Heat baked beans in saucepan.Place toast onto baking tray, put bacon and baked beans ontop of toast. Sprinkle cheese over top.Place baking tray into oven and heat until cheese hasmelted.Wester Hailes Education Centre - Home Economics Department19
Beef Burger and BBQ sauceIngredients75g Mince15ml Breadcrumbs½ OnionA little beaten egg to bindSalt & PepperBBQ sauce½ Onion10ml Oil30ml Tomato Ketchup15ml Vinegar5ml Worcester Sauce60ml WaterSalt & PepperMethod1234567Peel and finely chop the onion.With a fork mix together the mince, half the onion,breadcrumbs, salt and pepper with a little egg to bind themtogether.Turn the mixture onto a lightly dampened chopping board.Shape into a burger.Preheat grill on HIGH.Make sauce – heat oil in pan and gently fry the remainingonion, do not brown, add remaining sauce ingredients, stirwith wooden spoon, put on lid and simmer very gently forabout 10 minutes.Grill burger for 4 – 5 minutes on each side till well cooked.Serve burger with BBQ sauce poured over top.Wester Hailes Education Centre - Home Economics Department20
Cheese SconesIngredientsEquipment100g Self-Raising Flour25g Margarine50ml Milk12g Cheese (grated)Round Bladed KnifeMixing bowlSieveSmall BowlScalesMethod1234567Set oven – 210 C or gas mark 7Collect equipment and ingredients.Sieve flour into a bowl.Rub in the margarine to the flour by crumbling it into smallpieces between the fingertips. The mixture should resemblefine crumbs.Add cheese to the mixture and gradually add the milk.Bring together with a round bladed knife.Lightly flour the table and roll out to 2 cm thick round, cutinto 4 or 6 and place the scones on to a baking tray.Bake for 15-20 minutes until golden brown.Wester Hailes Education Centre - Home Economics Department21
Mini Yeast PizzaIngredients100g Strong plain flourPinch of salt25g Yeast25g Cheese5ml Tomato puree15ml Chopped tomatoes75ml Olive oil60ml Tepid waterMethod12345678Preheat oven to 220ºC or gas mark 7Add the salt to the tepid water, then add the yeast and mixwell and leave for 10mins.Sieve the flour into a glass bowl.Add the olive oil to the yeast mix.Stir in the yeast mixture to the flour, bring together andknead for 10mins.Roll out the dough into a shape of your choice.Cover with the chopped tomatoes, tomato puree and gratedcheese.Bake for 10-15 minutes until the base is golden brown.Wester Hailes Education Centre - Home Economics Department22
Spicy CouscousIngredients50g couscous100ml boiling water¼ onion1 x 15ml spoon chopped tomato1/6 green pepper1 x 15ml spoon frozen sweetcornpinch ground corianderpinch ground chilli25ml lemon juiceMethod1234567Place couscous and boiling water in large bowl, cover withcling wrap and leave to stand.Cook sweetcorn in small amount of boiling water for 1minute. Drain.Peel onion and chop finely.Chop pepper finely.Mix vegetables, spices and lemon juice together in mediumbowl with a fork.Fork couscous around to break up.Add vegetable mixture to couscous and mix well.Wester Hailes Education Centre - Home Economics Department23
Scotch BrothIngredients1 small carrot50 g turnip½ leek1 small onion1 small potato15 g barley500 ml water½ ham stock cubesalt and pepperMethod12345678910Weigh/measure ingredients.Make up stock, place in pan, add barley and bring to boil.Finely chop onion.Wash and peel vegetables, cut into 5 mm dice.Add vegetables, flavouring and bring to boil.Reduce to simmer.Simmer until vegetables are tender and barley is cooked.Remove bay leaf.Finely chop parsley.Serve with parsley garnish.Wester Hailes Education Centre - Home Economics Department24
Apple and Cinnamon MuffinsIngredientsEquipment80g self raising flour15ml spoon porridge oats50g caster sugar25g margarine½ egg75ml milk1x25ml spoon cinnamon15g dried fruit1 x 15ml tinned appleLarge mixing bowlset of three bowlsmeasuring jugwooden spoonmeasuring spoonsMethod12345678910Switch oven on to 180C or Gas 6Place six cake cases onto bun tray.Weigh out ingredients.Sieve flour into large mixing bowl.Rub in margarine until it resembles breadcrumbs.Stir in the sugar, oats, cinnamon and fruit.Mix egg and milk together and stir into mixing bowl.Mix together, mixture should look lumpy do not over mix.Divide evenly into 6 paper cases.Bake for 15-20 minutes until golden brown and springy totouch.Wester Hailes Education Centre - Home Economics Department25
Fresh Fruit SaladIngredientsEquipment½ red eating applechopping board½ bananavegetable knife½ pearmeasuring jug6 grapes (seedless)serving dish1 x 15ml spoon canned mandarins100 ml fresh orange juiceMethod1234567Collect ingredients and wash fruit.Measure orange juice and pour into serving bowl.Cut ½ apple into quarters and core. DO NOT PEEL. Sliceapple thinly and cut into bite size pieces. Add to orangejuice.Repeat stage 3 using ½ pear.Peel and slice banana and add to juice.Halve grapes and add to juice.Add mandarins and arrange a few neatly on top of fruitsalad. Chill and serve.Wester Hailes Education Centre - Home Economics Department26
Pasta SaladIngredientsEquipment50 g dried pasta twists50 g frozen peas (2 x 15ml spoons)¼ medium carrot¼ onion (finely chopped)1 x 15ml mayonnaisesalt and pepperlarge panmeasuring jugmeasuring spoonschopping boardpeeler and gratervegetable knifesievemixing bowlMethod12345Set up equipment and collect ingredients.Half fill pan with water and bring to boil. Add a shake ortwo of salt. Add pasta and cook for about 10 minutes. Addpeas for the last four minutes of cooking time.Meanwhile wash, scrape and grate carrot, and skin andchop onion finely.Drain pasta and peas in a sieve and rinse under coldrunning water. Drain well on paper towel (in sieve).Transfer to a mixing bowl and stir in onion, carrot,mayonnaise and seasoning. Mix well, then pack into plasticcontainer to use as packed lunch.Wester Hailes Education Centre - Home Economics Department27
Lentil DahlIngredientsEquipment50 g lentils1 x 15ml spoons chopped tomatoes½ onion1 x125 spoon chilli powder1 x 125 spoon ground cumin300 ml waterSeasoning2 small bowlsmeasuring jugchopping boardpot standcutlery traysmall pan½ Pitta breadMethod1Place water in small pan, add lentils and bring to boil.2Chop onion finely, add to lentils.3Add tomatoes, ground cumin and chilli powder. Simmergently for 20 minutes, stirring frequently. Add extra water ifrequired.4Check lentils are soft, season and serve hot with pitta breador naan bread.Wester Hailes Education Centre - Home Economics Department28
Christmas BiscuitsIngredients110g plain flour1 x 25ml spoons baking powder1 x 5ml spoon mixed spice50g caster sugar60g Margarine1 x 15ml spoon golden syrup¼ egg (beaten)Method123456789Preheat oven to 180 C or gas mark 4Weigh out ingredientsSift the flour, baking powder and mixed spice into a mixingbowl. Add the sugar and butter and rub in with your fingersuntil the butter is absorbed and the mixture resembles finebreadcrumbs.Mix the golden syrup and egg together and then stir intothe mixture with a wooden spoon.Bring together with your hands and knead very gently toform a smooth, stiff dough.Shape into ball and refrigerate for about 30 minutes.Roll out the dough to a thickness of about 3mm and cutinto festive shapes.Place biscuits onto baking tray and bake for 12-14 minutesuntil golden brown.Transfer to cooling rack. Decorate once cooled.Wester Hailes Education Centre - Home Economics Department29
Bread and Butter PuddingIngredientsEquipment1½ slices wholemeal bread125 g low fat sunflower spread1 x 15ml spoon sultanas1 egg200 ml low fat milk1 x 15ml spoon caster sugar1111211chopping boardtable knifeforkmeasuring jugplastic bowlstablespoonovenproof dishMethod1Set up equipment, collect ingredients and set oven –190 C or gas mark 5 Prepare dish by wiping lightly with amargarine paper to prevent pudding sticking to dish at theedges.2Add egg to measured milk and mix together with a fork.3Spread bread with low fat spread and cut slice into eightpieces.4Place bread in prepared dish with sultanas.5Add sugar to milk and egg mix and pour over the bread.6Bake for 20-30 minutes - till bread is golden and puffylooking. Serve.Wester Hailes Education Centre - Home Economics Department30
ShortbreadIngredientsEquipment75 g plain flour50 g margarine25 g caster sugar1 x 15ml spoon demerara sugarmixing bowlsievemeasuring spoonsbaking trayMethod1Set up equipment and set oven – 180 C or gas mark 4Collect and measure ingredients.2Sieve flour and sugar into bowl.3Add margarine and mix all ingredients together using yourhand. The mixture will eventually bind together.4Roll dough into a sausage shape and coat in demerarasugar. Cut into 8 pieces.5Place slices (cut side uppermost) on a baking tray and bakefor 15-20 minutes.6Leave to cool for a few minutes on tray then remove to awire rack to cool, using a palette knife.Wester Hailes Education Centre - Home Economics Department31
RisottoIngredients75 g long grain rice1/2 chicken stock cube250 ml water1/2 onion1 slice bacon1 x 10 ml oilsplash of Worcestershire sauce (optional)Method1Chop onion finely.2Chop onion into small pieces.3In frying pan, add oil and fry onions and bacon until theonions are soft and the bacon is cooked through.4Stir in the rice and coat, add stock cube and water.5Bring to boil, turn down to a simmer for 15-20 minutes untilrice is cooked.6Season if necessary.7Serve hot.Wester Hailes Education Centre - Home Economics Department33
Fast PastaIngredients1 x 10 ml oil¼ onion½ clove garlic1 slice smoked ham2 x 15 ml chopped tomato1 x 25 ml tomato purée125 ml oregano/mixed herbs125 ml brown sugar50 g pastablack peppersmall sprig parsleyMethod1234Fill stew pan 1/3 with water and bring to the boil.Peel and chop onion and garlic.Slice and chop ham into 1 cm cubes.Heat oil in a small pan and gently fry onion for 3-4 minutes,keep stirring.5Add garlic and fry for 1 minute.6Add chopped tomatoes, tomato purée, herbs and sugar.Stir.7Bring to boil, take off heat and put on pot stand.8Put pasta into boiling water. Bring up to boiling then turndown to simmer for 10 minutes.9Drain pasta when ready. Stir pasta and ham into tomatomixture.10 Serve at once garnished with parsley.Wester Hailes Education Centre - Home Economics Department34
Pot Noodle . ishIngredients50 g noodles1 x 10 ml vegetable oil¼ onion½ clove garlic1/8 red pepper1 mushroom1 x 15 ml frozen peaspinch chilli powder125 ml ginger powder1 x 5 ml soy sauce200 ml hot waterMethod1Prepare vegetables:Peel and chop onion.Peel and chop garlic.Wash, de-seed and chop pepper.Wipe and chop mushroom.2Put oil and onion in a medium pan. Stir-fry on a mediumheat for 3-4 minutes.3Add garlic, mushroom and pepper. Stir-fry for 3-4 minutes.4Add chilli powder, ginger, soy sauce, hot water, peas andnoodles. Bring to boil then turn down to a simmer.5Put a lid on the pan and simmer for 8 minutes. Stir a coupleof times. If there is no liquid left in the pan add 50 ml ofwater.6Serve immediately.10 Serve at once garnished with parsley.Wester Hailes Education Centre - Home Economics Department35
Vegetable ChilliIngredientsEquipment2 x 15ml rounded spoonsMeasuring scales0f chopped onionMeasuring spoons5ml garlic pureeMeasuring jugPiece of pepperPlate1 mushroomVegetable knife75gfrozen mixed vegetablesChopping board5ml oilMedium pan & lidPinch chilli powder50g kidney beansWooden spoon3 x 15mls tinned tomato75ml vegetable stock1 Wholemeal pitta bread (or tortilla pancake)Method1Collect ingredients and equipment – All vegetables on plate Oil in pan Spice mix, kidney beans, tomato mix and vegetablestock in jug2Prepare Vegetables – Wash & dice peppers Wipe and slice mushrooms3Heat oil. Add onions and garlic – cook gently (low heat) for2-3mins.4Add remaining vegetables and ingredients in jug.5Bring to the boil then turn down heat and cook 10 minutesapprox.6Taste and adjust seasoning (salt & pepper).7Cut pitta in half and stuff with chilli mixture or use ‘pancake’to wrap.Wester Hailes Education Centre - Home Economics Department36
Potato Wedges with Tuna DipIngredients1 baking potato10ml veg oilPinch saltPinch pepperPinch paprika or mixed herbs3 x 15ml tunaSm piece onionSm piece pepper15ml low fat mayonnaise5ml lemon juiceEquipmentBaking trayLarge bowlChopping boardVegetable knifeMetal spoonSmall bowlPlateMethod1Heat oven to gas mark 7 or 2202Collect equipment and oil, salt, pepper, paprika/herbs inlarge bowl.3Wash potato and cut into 6 or 8 wedges – place in largebowl and stir.4Transfer wedges to baking tray, pour over excess oil andput in oven to bake for 20 minutes.5Collect other ingredients – Onion and pepper on plate Tuna, lemon juice, mayonnaise, salt and pepper insmall bowl6Peel onion and finely dice the onion and pepper – mix intosmall bowl.7Place dip in side of foil dish.8Check if wedges are ready – they should be golden brownand crispy.9Drain potato on a paper towel and place in foil container.Wester Hailes Education Centre - Home Economics Department37
Macaroni CheeseIngredients100g Macaroni25g Flour25g Margarine250mls MilkSalt and pepperPinch mustard50g Grated cheeseEquipmentSmall saucepanMedium panSieveWooden spoonGraterMeasuring jugMethod1Half fill a stew pan with water, add salt and bring to theboil.2Add macaroni and cook for 10 – 15 minutes until soft.3All-one-sauce: - place margarine, flour, milk and seasoningsin a small pan and whisk the mixture until it comes to theboil and becomes thick.4Add 2/3 of the grated cheese and mix well. Taste.5Drain the macaroni using a sieve and rinse it with hotwater.6Add the drained macaroni to the cheese sauce and pour itinto a dish.7Sprinkle on the remaining cheese and brown under preheated grill.Wester Hailes Education Centre - Home Economics Department38
Spaghetti BologneseIngredients100g Mince½ Onion100ml Tinned tomatoes1 Clove garlic – crushed10ml Tomato pureeSmall piece pepperPinch of mixed herbsEquipmentChopping boardVegetable knifeStew panWooden spoonSmall saucepanSieveAccompaniment75g SpaghettiMethod1Set up unit with equipment and ingredients.2Chop onion and pepper finely. Crush garlic.3Brown mince then add garlic, onion and pepper. Stir well.4Add tomatoes, tomato puree and herbs. Bring to the boilthen reduce the heat for 20 mins.5Half fill small pan with water and a little a salt and bring tothe boil. Once boiling add spaghetti and cook for approx. 10minutes.6Drain spaghetti and place in serving dish. Place Bolognesesauce on top.Wester Hailes Education Centre - Home Economics Department39
Italian PastaIngredients½ Onion1 MushroomSmall piece of pepper2 Slices thin ham10ml Oil2 x 15mls Tinned tomatoes1 x 5 ml Tomato pureePinch mixed herbs100mls Water75g SpaghettiMethod1Peel onion, wipe mushroom, remove seed and wash pepper.2Chop onion, slice mushroom and peppers.3Cut ham into small bits. Heat pot of water to cook thespaghetti.4In another pot heat oil and gently stir fry the onions5Add mushroom, pepper, tomatoes, puree, water and mixedherbs.6Stew gently with lid on for 10mins approx.7Cook spaghetti when pot of water is boiling (15- 20mins) till‘al dente’.8Drain the spaghetti when cooked through a sieve orcolander.9Add spaghetti to tomato mixture, stir in chopped ham thenserve.Wester Hailes Education Centre - Home Economics Department40
3 Type EggIngredients1 Egg1 Piece of BreadMethod1Fried Egg Heat 10mls of oil in a frying pan on a medium heat Crack the egg into a small bowl and gently slide in into the frying pan Allow the white of the egg to firm before gently flipping it over with a fishslice It depends how you like your eggs how long you cook them. Your teacherwill help with this2Poached Egg Half fill a pot with water and bring to a simmer (medium bubbles), add alittle salt Crack the egg into a small bowl and gently slide it into the simmering water It depends how you like your eggs how long you cook them. Yo
Wester Hailes Education Centre - Home Economics Department 13 Speedy Paella Ingredients ½ Onion 1 Clove garlic 1 Tomato 50g Green beans 1 Sm carrot 25g Frozen peas ¼ Red pepper 1 Slice Chicken 75g Long grain rice ½ Vegetable stock cube 250ml Water Method 1 Peel and chop onion and carrot. Peel and crush or chop
