Apple and Passionfruit cake Equipment: Knife Chopping board

Apple and Passionfruit cake Equipment: Knife Chopping board
Green
Apple and Passionfruit cake
Equipment:
Knife
Chopping board
Mixing bowl
Large bowl
Zester
Measuring cup
Measuring tbsp.
2 x medium bowl
Electric beater
Large cake tin/
lamington tray
Whisk
Spatula
Baking paper
Spray oil
Scales
Ingredients:
CAKE:
1 cup sugar
6 eggs
Lemon
1 ½ cups self-raising
flour
400g apple
100g butter
2 tbsp. yoghurt
ICING:
1 tbsp. butter
6 tbsp. icing sugar
2 tbsp. passionfruit
Method:
1.
Preheat oven to 190°C.
2.
Grease and line tray.
3.
Measure, chop and soften butter.
4.
Place butter and HALF the sugar into mixing bowl. Cream.
5.
Separate eggs into medium bowls.
6.
Add the egg yolks and yoghurt to mixing bowl.
7.
Zest lemon and add to mixing bowl.
8.
Beat until light and fluffy.
9.
In other large bowl beat the egg whites.
10.
Add the rest of the sugar gradually while beating until soft peaks form.
11.
Add the flour to the egg and butter mixture.
12.
Gently fold into the egg whites.
13.
Fold in the apple.
14.
Spread evenly into tray and bake for 30-40 minutes.
15.
Allow to cool when cooked.
ICING:
16.
Combine icing sugar, butter and passionfruit.
17.
Whisk.
18.
Smooth over cake.
Green
Basil Polenta
Equipment:
Measuring cup
Sharp knife x 2
Wooden spoon
Serving bowls and
spoons
Chopping board x 2
Saucepan
Ingredients:
Polenta – 1 cup
Parmesan – 1 cup
Butter – 1 cup
Basil – large bunch
Salt and pepper
Method:
1. Place 4 cups of water into a saucepan. Bring to the boil.
2. Measure polenta, add when the water is boiling.
3. Stir until the mixture becomes thick (10-15 minutes).
4. Meanwhile, remove basil leaves and chop.
5. When polenta is thick add butter.
6. Add parmesan.
7. Stir gently for 2 minutes.
8. Fold in basil.
9. Season with salt and pepper.
10. Prepare in serving bowls.
REMEMBER!
tsp. is TEASPOON
tbsp. is TABLESPOON
Green
Beetroot couscous
Equipment:
Measuring jug
Chopping boards –
3
Measuring spoon –
tbsp.
Pot
Measuring cup
Clean tea towel
Sharp knives – 3
Frying pan
Wooden spoon
Serving dish
Ingredients:
250ml vegetable
stock
Balsamic vinegar –
2 tbsp
Couscous – 1 cup
Olive oil – 2 tbsp
Red onion
Lemon juice – 2 tbsp
Beetroot – 2
Parsley – ½ cup
Method:
1. Prepare vegetable stock – 1 tsp stock to 1 cup of warm water.
2. Pour stock into pot. Bring to the boil.
3. Place couscous into the pot. Take off heat. Cover with a clean tea towel.
4. Cut ends off onion, peel, and slice thinly.
5. Cut beetroot into cubes.
6. Finely chop parsley.
7. Heat the oil in a frypan over medium-low heat.
8. Cook onion for 10 minutes, stirring, until softened and just starting to caramelise.
9. Stir in vinegar.
10. Stir in juice.
11. Stir in beets.
12. Stir in parsley.
13. Season, then stir through couscous.
14. Transfer to serving dish.
15. Serve with extra parsley.
REMEMBER!
tsp. is TEASPOON
tbsp. is TABLESPOON
Beetroot Hummus
Equipment:
Food processor
Measuring cup or jug
Chopping boards
Measuring tsp: ½
Measuring tbsp.
Sharp knives x 3
Spatula
Small serving
bowls x 3
Lemon juicer
Sieve
Tin foil
Ingredients:
Tahini - ¼ cup
Lemon
Olive oil - 2 Tbsp.
Chickpeas – 1 can
Garlic - 1 clove
Salt – to taste
Beetroot – 1
roasted and 1 raw
Method:
1. Preheat oven to 200 degrees.
2. Peel skin off pre-roasted beetroot and chop into chunks.
3. Add to food processor and blend.
4. Cut lemon in half and juice. Set aside.
5. Remove skin from garlic. Roughly chop.
6. Drain and rinse chickpeas. Set aside.
7. Measure and add tahini to the food processor.
8. Add lemon juice to food processor. Process for about 1 minute till smooth and creamy.
9. Measure and add olive oil to food processor.
10. Add herbs to food processor.
11. Add garlic and salt to food processor.
12. Process for ABOUT 1 minute. Scrape down the sides of the bowl.
13. Add half of the chickpeas to food processor, process for about 1 minute. Scrape down the
sides of the bowl.
14. Add the other half and process again until the dip is smooth.
15. Scrape hummus into serving bowls.
16. Wrap a beetroot in tinfoil and roast for 1 hour.
REMEMBER!
½ is half
¼ is quarter
Green
Celery and apple slaw
Equipment:
Chopping boards x
4
Sharp knives x 4
Large serving bowl
Tongs
Jug
Juicer
Scales
Whisk
Ingredients:
Celery sticks x 5
Apple x 2
Lemon
Caster sugar
Goats chees – 100g
Chives – small
handful
Method:
1. Cut celery sticks into match sticks. Place in large bowl.
2. Core apple. Cut into match sticks. Place in bowl.
3. Measure goat’s cheese, add to jug.
4. Finely chop chives, add to jug.
5. Cut and juice lemon, add to jug.
6. Add a pinch of caster sugar to jug.
7. Whisk ingredients in jug.
8. Pour dressing over salad.
9. Combine with tongs.
REMEMBER!
tsp. is TEASPOON
tbsp. is TABLESPOON
Creamed Celery
Ingredients:
Butter – 2 TBS
Onion – 1
Garlic Cloves – 2
Oregano – 2 stalks
Parsley – 2 stalks
Cream – 200ml
Celery – 10 stalks
Salt and pepper
Equipment needed:
Chopping boards
Sharp knives
TBS
Serving platter
Garlic crusher
Large saucepan
Method:
1. Cut the ends off the onion. Take the brown skin off. Slice in half and finely chop.
2. Wash the celery. Cut the leaves off. Discard the leaves. Slice thinly.
3. Remove parsley from stalks. Chop leaves finely.
4. Remove oregano from stalks. Chop leaves finely.
5. Crush garlic cloves. Remove skin. Crush in garlic crusher.
6. In a large saucepan heat the butter over a medium heat.
7. When butter is melted and starting to bubble stir in the onion and garlic. Cook until
soft.
8. Stir in herbs for 1 minute.
9. Add the celery, stirring to coat in butter and herbs.
10. Cook, stirring for 15 minutes. Until celery is softened.
11. Turn down the heat and add the cream.
12. Cover and cook for 10 minutes.
13. Uncover and add a sprinkle of salt and pepper. Stir through.
Green
Curried eggs
Equipment:
Small pot
Medium mixing bowl
Measuring tbsp.
Measuring tsp
Chopping board
Sharp knife
Masher
Spatula
Ingredients:
Eggs – 4
Mayonnaise – 2 tbsp.
Curry powder – ½ tsp
Parsley – 2 stalks
Method:
1. Using pre boiled eggs. Crack shells and peel off.
2. Place eggs into mixing bowl.
3. Measure and add 2 tbsp. mayonnaise
4. Measure and add ½ tsp curry powder.
5. Finely chop and add parsley.
6. Mash.
7. Prepare eggs for next group. Place in small pot and cover with water. Bring to the boil.
8. When boiling, boil for 7 minutes. Turn off heat.
Fried Rice – without egg
Equipment:
Measuring cup
Sharp knife
Serving platters - 3
Rice cooker
Electric frying pan
Chopping board
Garlic crusher
Measuring spoon
Tbsp.
Ingredients:
White rice – 3 cups
Olive oil – 3 Tbsp.
cooked
Garlic cloves – 2
Egg spatula
Soy sauce – ¼ cup
Frozen peas and
carrots – 1 cup
Spring onions - 2
Onion – 1 small
Method:
1. Cut ends off onion, peel brown skin of, chop finely.
2. Remove skin off garlic, crush in garlic crusher.
3. Measure ¼ cup soy sauce.
4. Heat electric frying pan to a medium heat, add 3 Tbsp. olive oil.
5. Add the peas/carrots, onion and garlic. Stir fry until tender.
6. Add the rice and soy sauce and blend all together well. Stir fry until
thoroughly heated.
7. Serve onto 3 platters.
8. Finely chop spring onion and sprinkle over dishes.
Green
Lemon coconut cake
Equipment:
Sieve
Measuring cup
Measuring tsp
Juicer
Microplane
Chopping board
Sharp knife
Loaf pan
Baking pan
Kitchen aid (or food
processor, electric mixer)
Spatula
Small bowl
Ingredients:
Butter – 250g
Caster sugar – 1 cup
Lemon
Coconut – ¾ cup
Self-raising flour – 1 ½
cups
Icing sugar
Eggs – 2
Method:
1. Preheat oven to 170ºC.
2. Dice the butter.
3. Spray loaf pan and line with baking paper.
4. Micro-plane the rind of the lemon (only the yellow skin!) Keep rind for later.
5. Juice the lemon. Keep juice for later.
6. Add the butter to the bowl of the mixer.
7. Measure and add sugar.
8. Add lemon rind. Beat ingredients until pale and fluffy.
9. Add the eggs. Beat.
10. Measure and add the coconut. Combine.
11. Remove bowl.
12. Fold in the flour and lemon juice with a spatula.
13. Spoon mixture into loaf pan.
14. Bake for 1 hour.
15. Sieve 1 tsp of icing sugar onto COOLED cake.
REMEMBER!
tsp. is TEASPOON
tbsp. is TABLESPOON
Green
Mint raita
Equipment:
Measuring cup
Measuring tsp
Food processor
Chopping board
Sharp knife
Mixing bowl
Spatula
Whisk
Ingredients:
Plain yoghurt – 1 ½
cups
Cumin powder – ½ tsp
Pepper
Spring onions - 2
Salt – to taste
Mint – handful of
leaves
Method:
1. Place leaves of mint into food processor. Process it into a smooth paste. Add a little
water or yoghurt if it is needed.
2. Measure and place yoghurt into mixing bowl.
3. Add the mint paste.
4. Add the cumin powder.
5. Season with salt.
6. Whisk with spatula.
7. FINELY chop spring onions.
8. Add spring onions, fold in with spatula.
9. Serve into serving bowls. Present with teaspoon for serving.
LEADERS:
Keep checking with recipe and pay attention where you are up to!
Pizza Dough
Equipment needed:
Bowls – 2 small, 1 large
Fork, spoon
Kitchen scales
Measuring spoon – ½ tsp,
Wooden spoon
1 tsp
Measuring cups – ½, ¼
or jug
Metal or glass bowl
ingredients:
Flour – 200g
Yeast – 2 tsp
Sugar – 1/2 tsp
Warm water – ½ cup
Olive oil – 2 tsp for dough
Method:
1. Measure 2 tsp yeast into measuring jug.
2. Measure ½ tsp sugar into measuring jug.
3. Measure ½ cup warm water into measuring jug.
4. Mix with fork. Leave for 5 minutes.
5. Weigh 200g of flour, put into large plastic bowl.
6. Add 1 tsp salt.
7. Add 2 tsp of olive oil to the wet mix. Stir.
8. Then add wet mix to dry mix.
9. Combine with wooden spoon.
10. Knead dough on bench for 1 minute.
11. Grease glass bowl with olive oil. Put dough in and cover with tea towel – Leave for next class.
Pizza of the imagination
1. Preheat oven to 230°C.
2. Roll pizza dough out into floured bench with rolling pin. To fit
rectangle oven tray.
3. Prepare vegetables and herbs.
4. Spread the pizza base with tomato paste.
5. Scatter cheese over base.
6. Scatter herbs and vegetables.
7. Bake for 10 minutes.
Pumpkin Soup
Equipment:
Measuring spoons –
Tbsp., tsp
Medium sized sauce
pan
Chopping boards – 2 or
Measuring jug
Sharp knives
3
Food processor or stick
Wooden spoon
blender
Olive oil – 2 Tbsp.
Onion
Chicken stock –
750ml
1.
2.
3.
4.
5.
6.
Ingredients:
Garlic – 2 cloves
Butter – 1 tbsp
Method:
Salt – 1 tsp.
Prepare chicken stock in the jug.
Peel onion and chop finely.
Cut pumpkin into small cubes.
Peel and crush garlic.
In the saucepan measure 2 Tbsp. of olive oil and butter. Bring to a
medium heat.
Add onion and garlic and stir until soft.
7.
Put in the pumpkin. Stir.
9.
Put in 1 tsp. of salt. Bring up to the boil.
8.
Pumpkin
Put in the stock. Stir.
10. When boiling turn down heat and simmer until the pumpkin is
tender.
11. Remove from heat and cool a little.
12. Puree the mixture in the food processor or with a stick blender.
Green
Radish and Rocket Salad
Equipment:
Chopping boards –
3
Salad spinner
Sharp knives – 3
Peelers – 2
Large bowl
Measuring jug
Measuring spoons:
tbsp., tsp
Fork
Tongs
Serving bowls - 3
Ingredients:
Oil – 2 tbsp
Radishes – 5
Apple cider vinegar
– 2 tbsp
Rocket – to fill a large
bowl
Wholegrain mustard –
1 tsp
Caster sugar – 1 tsp
Apples – 2
Method:
1.
Trim radishes and cut into matchsticks. Place into large bowl.
2.
Wash, spin and loosely tear rocket, place into large bowl.
4.
Into a measuring jug place: 2 tbsp oil
3.
5.
6.
7.
8.
9.
Peel, core and thinly slice apples. Place into large bowl.
1 tsp wholegrain mustard
2 tbsp apple cider vinegar
1 tsp caster sugar.
Whisk dressing with a fork.
Pour dressing over salad.
10. Toss to combine.
11. Serve into serving bowls.
REMEMBER!
tsp. is TEASPOON
tbsp. is TABLESPOON
Rosemary Flatbread
Ingredients:
1 tsp sea salt
500g plain flour
3 tbsp extra-virgin olive oil
1 cups lukewarm water
Rosemary – small
bunch
Equipment needed:
metric measuring
spoons
spatula or egg flipper
Electric frying pan
rolling pin
Chopping board
Sharp knife
scales
Large
tongs
Measuring jug
Wooden spoon
Method:
1.
In the measuring jug, dissolve the salt in the water.
2.
Add the oil.
3.
Remove rosemary leaves, add to the wet mixture.
4.
Place the flour in the large bowl.
5.
While mixing the flour trickle in the oil, salt and water mixture. Mix until the dough looks smooth.
6.
Break off pieces the size of a small egg. Roll into a ball. Do not play with or knead the dough – if you
do your bread will be tough to eat!
7.
Dust the workbench with some flour.
8.
Flatten a piece of dough (using the heel of your hand) into a round shape and use the rolling pin to
roll it out thinly, to about 10 cm in diameter.
9.
While the dough is being shaped, heat frying pan until hot.
10.
Place a disk of rolled-out dough into a hot, dry pan and cook for 3 minutes. Flip it over with your
spatula and cook for a further 3 minutes. You should be able to cook a few at a time.
11.
As the flatbreads cook they will develop a few bubbles and brown splotches. This shows they are
done.
Green
Chapatis/ roti
Equipment:
Scales
Measuring tbsp.
Measuring jug
Mixing bowl
Rolling pin
Frying pan
Small plastic bowl
Clean tea towel
Tongs
Egg flipper
Ingredients:
Oil – 2 tbsp
Water – 150ml
Flour – 200g
Method:
Plain flour – a
pinch to dust
1. Weigh flour in plastic bowl on scales. (Make sure you have pressed tare before adding
flour).
2. Place flour in mixing bowl.
3. Add oil.
4. Mix with hands.
5. While kneading add the water slowly.
6. Knead the dough for about 2 – 4 minutes. The dough should be smooth.
7. Cover the dough for a few minutes. Tidy bench, prepare rolling pins and frying pan.
8. Preheat grill. *GET an adult!
9. Put a teaspoon of oil onto your hands and knead for a little bit. Divide dough into small
golf ball sized balls. (It should make about 15 balls)
10. Dust each ball with a pinch of plain flour and roll with rolling pin to approximately a
15cm thin circle.
11. Heat frying pan.
12. Cook each roti for approximately 30 seconds on each side.
13. Place under grill to bloat.
LEADERS:
Keep checking with recipe and pay attention where you are up to!
Sautéed Asian greens
Equipment:
Chopping boards x 3
Sharp knives x 3
Garlic crusher
Egg flipper
Serving platter
Tongs
Large Frying pan
Ingredients:
2 Tbsp. olive oil
1 onion
Salt and pepper
Chilli flakes
Asian greens – 30
leaves
2 tbsp. butter
Method:
1.
2.
3.
4.
5.
6.
7.
Cut ends off onion, peel and chop.
Crush garlic skin, peel and crush in garlic crusher.
Wash Asian greens, cut into 1cm thick slices.
Heat olive oil in frying pan, over a medium heat.
Add the onion and cook until soft, about 3-4 minutes.
Add the garlic and stir, cooking for about 30 seconds.
Turn up heat to medium high, add 1/3 of the Asian
greens, and stir to mix it then leave it alone to start to
brown.
8. Turn Asian greens over and let the other side brown
slightly. Season lightly with a dash of salt.
9. Add another 1/3 of the Asian greens and 1 Tbsp. butter.
Flip Asian greens again after a couple of minutes.
10. Finish with remaining Asian greens and last Tbsp.
butter. Once Asian greens is browned add a little more
salt and pepper.
11. Remove from heat and place on serving platter. Sprinkle
with chilli flakes.
Simple stirfry
Ingredients:
Olive oil – 1 tbs
Asian greens – 1 bunch
Soy sauce – 2 tbsp
Garlic Cloves – 2
Snow peas (frozen) – 1
cup
Vinegar – 2 tbsp
Red chili – 1
Ginger – 2 cm piece
Broccoli - 1
Celery – 4 stalks
Flour – ¾ tbsp
Brown sugar – 2 tbsp
Equipment needed:
Sharp knife
Chopping board
Measuring cup
Peeler
Grater
Wok
Measuring spoon - tbs
Wooden spoon
Serving platter
Measuring jug
Fork
3 platters or large
bowls
Method:
1.
Wash Asian greens. Cut leaves from stems. Keep both, set aside.
2.
Measure snow peas, trim ends. Set aside.
3.
Wash broccoli, slice thinly. Set aside.
4.
Wash celery, slice thinly. Set aside.
5.
Peel and finely chop 2 cloves of garlic.
6.
Wearing gloves de-seed and finely chop red chilli. Wash hands after with
soap.
7.
Measure brown sugar, place in jug.
8.
Measure soy sauce and vinegar, place in jug.
9.
Measure flour, place in jug. Whisk with a fork.
10.
Heat a wok over high heat.
11.
Add oil. Swirl to coat.
12.
Add garlic, ginger and chilli.
13.
Stir-fry for 1 minute or until fragrant.
14.
Add vegetables.
15.
Stir-fry for 4-5 minutes or until just tender.
16.
Add sauce.
17.
Stir-fry and coat all vegetables.
18.
Turn off heat. Take off heat. – Try not to overcook!
19.
Serve into 3 platters or large bowls.
Spinach Curry
Ingredients:
Spinach – 2 bunches
Onion – 1
Curry powder – 2 tsp
Salt – 1 tsp
Milk – 1/3 cup
Can tomatoes
Ginger paste – 1 tbsp
Garlic – 2 cloves
Sharp knife - 3
Chopping board - 3
Measuring cup – 1/3
Frying pan
Stick blender
Measuring spoons –
tbsp., tsp
Saucepan (pot)
Olive oil – 2 tbsp
Equipment needed:
Sieve
Plastic bowl
Method:
1.
2.
3.
4.
5.
6.
Crush, peel and finely chop the garlic.
Wash spinach, cut into 4. Put into the pot.
Cover spinach with water. Bring to the boil. Boil for 2 minutes.
Drain the water through the sieve.
Measure out the milk.
Put the spinach into the plastic bowl. Use the stick blender to
puree the spinach, adding the milk slowly. Leave aside for later.
7. Cut off the ends of the onion. Peel the brown skin off. Put in the
compost. Finely chop the white part.
8. Heat the oil in the frying pan on a medium heat. Sauté the onions
until golden.
9. Add ginger paste and garlic and fry for a minute.
10. Add the chopped tomatoes.
11. Add the curry powder and salt. Fry and mix for a minute.
12. Add the spinach puree and cook for 2 minutes.
LEADERS:
Keep checking with recipe and pay attention where you are up to!
Was this manual useful for you? yes no
Thank you for your participation!

* Your assessment is very important for improving the work of artificial intelligence, which forms the content of this project

Download PDF

advertising