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!
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