Recipe Booklet AWS
Omelette To make a dish using a frying pan and refresh using a hob
Ingredients 2 eggs 2 tbsp. milk 10g margarine or butter 50g cheese and or 2 slices of ham Salt and pepper * provided by school
Recipe Booklet
Don’t forget a container to take your Omelette home in
Equipment Blue tray, grater, white chopping board, knife and fork, tablespoon, frying pan, fish slice, dinner plate, scrap bowl, small bowl,
Method 1. Grate the cheese on the white chopping board. Then cut the ham into small pieces. 2. Crack the eggs into a small bowl, add the milk and salt & pepper. Using a fork whisk them together. 3. Next place the frying pan on the hob on a medium heat, add the margarine /butter. 4. Once the butter has melted pour the egg mixture into the pan and gently swirl it over the base of the pan. 5. When the mixture begins to set, slowly and carefully draw in the mixture from the edges with a fish slice. 6. When the mixture is completely set, turn down the heat. 7. Then put the cheese and/or ham on top. 8. Fold omelette in half and leave the cheese to melt inside the omelette for 1 minute on a low heat. 9. Transfer to a plate.
Extension to try at home– Include an appropriate herb or additional vegetable to improve the nutrition of the dish. Try different meats such as pre-cooked chicken or beef instead.
Food and Nutrition Year 7 Rotation 2 REMEMBER TO BRING TO EVERY LESSON Name:________________________ Form:_________________________
Fajitas - To prepare a dish using raw chicken and refresh chopping skills Fajitas - Ingredients 1 small raw chicken breast Marinade ½ green pepper 1 x 10ml spoon oil ½ onion /1 small onion ½ lime 1 tomato 1 clove garlic 25g Cheddar cheese 1x15ml spoon fresh coriander or 1x5ml dried coriander ½ a small pot of sour cream ½green chili* (optional) 2 tortillas Equipment Blue tray, white & red chopping boards, vegetable knife, small bowl, grater, wok, wooden spoon, metal spoon, pot stand, scissors and scrap bowl & newspaper
Method 1. Prepare the marinade in the small bowl. Add the juice from the lime - squeeze the lime with your hand Peel and crush the garlic, then slice thinly Coriander if using fresh chop the coriander if using dried add 1 x 5ml (tsp.) De-seed and slice the chili - Using disposable gloves, then wash your hands thoroughly and don’t touch your face. Lastly stir everything together with the oil into a small bowl with a metal spoon. 2. Place the chicken on a red chopping board. Remove any skin from the chicken cut the chicken into strips. Put the chicken into the marinade to soak up the flavours. Wash your hands and remove any equipment that the raw meat has come into contact with and put on the side ready for washing up. 3. Prepare the remaining ingredients with a vegetable knife on the white chopping board Dice the onion and green pepper, Chop the tomato, Grate the cheese. 4. Next add the marinated chicken to the wok. Stir-fry for about 4 minutes. Check that the chicken is cooked. 5. Once the chicken is cooked add the onion and green pepper to the wok and continue to cook for a further 2 minutes. Take the wok off the heat and place on your table on the pot stand. 6. Spread some chicken mixture in the centre of the tortilla. Add some tomato, cheese & a little sour cream then roll up Fajitas - Extension other ideas to try at home For Quesadillas allow 1 tortilla per person. Sprinkle one half of each tortilla with 15 g (½ oz) grated Cheddar cheese and add a spoonful or two of the hot cooked chicken strips and green peppers and onions. Fold into a half-moon shape, pressing the edges together, and fry until lightly golden on each side. Tomato salsa 4 spring onions, thinly sliced, 125 g diced ripe tomatoes, 1 medium fresh green chilli, seeded and chopped, or to taste 2 tbsp tomato passata, 2 garlic cloves, chopped, ½ tsp ground cumin, lemon juice to taste, combine all the ingredients. Also make guacamole Mash and chop 2 avocados peeled remove stone, stir 1 small chopped red onion and 1 finely chopped garlic, 1 finely chopped tomato and juice of 1 lime add salt and freshly ground black pepper to taste
Sunset Pasta Salad To learn how to cook pasta safely, boiling on the hob and revisit knife skills
Ingredients
Remember a named container to take your Sunset Pasta salad 200g dried pasta home in Choose 3 Toppings from list below to add to your pasta: 1 red/white onion / spring onions, 1 avocado, 1/2 cucumber, or celery Pepper or carrot, tinned sweetcorn, raw mushrooms cherry tomatoes/2 large tomatoes/sundried tomatoes, a handful of green or black olives or raisins Sauce – * provided in school - 1 x 15ml tbsp tomato puree, 1 x 7.5ml olive oil,1 x 7.5ml white wine vinegar, Salt & Pepper
Equipment Blue tray, vegetable knife, white chopping board, scrap bowl, wooden spoon, large saucepan + lid, pot stand, colander.
Method - Cooking Pasta 1. Firstly ½ fill a large saucepan with water. Choose an appropriate size burner, turn up to the highest heat to boil, put the saucepan onto the hob and put the lid on. 2. When the water is rapidly boiling in the large saucepan put the pasta into a colander, then tip the colander gently into the pan with bottom of the colander facing you. Stir once. 3. Leave the lid off. Cook for about 10 minutes (check packet) until al dente (describes cooked pasta that is firm to the bite.). 4. Drain the pasta. Firstly place the colander in the sink. 5. Making sure the area is clear. Using oven gloves if needed tip the saucepan slowly so that the pasta and water falls into the colander. 6. Put the pan onto the draining board and shake the colander to remove any excess water. Then put the pasta back in the saucepan and place on a pot stand on your table
Method - Preparing toppings and adding sauce 1. Prepare your choice of toppings into bite sized pieces. Then put them in to the pasta in the large saucepan. Combine the pasta and toppings together. 2. Using a teaspoon mix together the puree, olive oil and white wine vinegar in the cup. 3. Then add to the pasta 4. Transfer to your take home container Extension – An alternative dressing, 50 gm mayonnaise, some black pepper and chopped fresh (or dried) herbs Extension at home for an alternative to pasta salad, substitute the pasta with brown rice, bulgar wheat, quinoa or cous cous. All wholewheat varieties would introduce more fibre to this dish. You could add tuna, cheese, chickpeas, ham, bacon bits, boiled egg, sausages, frankfurters, salami, or Quorn pieces
Bolognaise Sauce - To prepare a dish using mince or equivalent on the hob
Easy Pizza
Ingredients
To learn to use the grill
250gm fresh beef mince 1 large white or red onion 1 garlic clove 400gms canned chopped tomatoes 1 beef stock cube 2 x 15ml (tbsp.) spoon tomato puree Remember a take 1 carrot or a handful of mushrooms home container to *1 x 5ml (tsp) spoon mixed herbs in school (provided in school) put your * 150mls water (provided in school) bolognaise in *black pepper in school (provided in school) Equipment - Blue tray, white chopping board, vegetable knife, wok, wooden spoon, can opener, measuring jug, scrap bowl and newspaper, grater.
Method 1. Wash and grate the carrot on the white chopping board. If using mushrooms finely slice them. 2. Next finely chop the onion, garlic. Open the tinned tomatoes. 3. Put 150ml of water into a jug. 4. Put the onion, garlic and mince into the wok. 5. Turn the heat to medium. Stir frequently with the wooden spoon for about 5 minutes or until the mince is brown and the onion & garlic is softened and golden. 6. Add the tomatoes into the wok and stir. 7. Next pour all the water into the wok and also crumble the stock cube into the wok. 8. Turn up the heat to high and bring up to boil. (Continue to stir frequently. 9. As soon as the sauce is boiling reduce to a low heat and simmer, stirring frequently for about 15 minutes or until the sauce has thickened. 10. To finish your bolognaise add the tomato puree, mixed herbs and grated carrot or mushrooms to the mince in the wok. Cook for 3 minutes. 11. Then transfer your bolognaise to your container to take home. 12. Label & place on trolley at front of the food room to cool before being put in fridge. At home serve with pasta or spaghetti or a jacket potato or a tortilla wrap or in tacos. Add grated cheese or parmesan and serve with a leafy salad and dressing. Extension – Include an appropriate herb or additional vegetable to improve the nutrition of the dish. Use the cheese sauce recipe from the macaroni and the bolognaise to make a lasagne
Essentials Tomato puree 100g cheese (cheddar/Mozzarella/ goats/Low fat)
2 from this list 2 slices Ham 2 Mushrooms 1 Tomato 1 Pepper 1 small tin pineapple 5 slices Pepperoni 1 small tin sweet corn 1 slice cooked chicken
1 from this list ½ French stick/baguette (NO PART BAKED) 2 crumpets 1 bagel 1 wrap Crust of a loaf of bread.
Equipment – Blue Tray, white chopping board, vegetable knife, grater, scrap bowl table knife.
Method 1. 2. 3. 4. 5. 6.
Pre-heat grill, On the white chopping board prepare toppings for your pizza Spread tomato puree on each piece of bread. Arrange toppings on top, grated cheese goes on last. Grill pizzas for about 3-5 minutes until cheese has melted and is bubbling. Carefully remove from grill pan.
Macaroni Cheese continued To learn how to make a Cheese Sauce (Mornay) using an all in one method or a roux
Method Cheese Sauce (Mornay) Method Cheese Sauce (Mornay) A – All in one method Easy Put the milk, margarine and flour in the small saucepan. Put saucepan onto the hob on a medium heat. Whisk all the time until the mixture becomes thick and is the same consistency as custard. Then take off the heat add cheese & seasoning (salt & pepper) and any additional ingredients. Continue to whisk / stir until all the ingredients are combined and the cheese has melted.
B – Roux Sauce Harder Melt the butter in a small saucepan on a low heat. Take off the heat and stir in the flour. On a low heat cook for 1 minutes. This makes a roux. Gradually stir / whisk in some of the milk to get a smooth sauce. Return to the heat add the milk a little at a time, stirring all the time so no lumps form. If they do use a whisk. Bring to the boil stirring constantly so the mixture thickens and becomes glossy. Then take off the heat and add cheese and seasoning (salt & pepper) and any additional ingredients, continue to whisk / stir until all the ingredients are combined and the cheese has melted.
To finish To take home place the pasta into your container, then pour the cheese sauce over the top. Use the sauce to make different dishes at home:Leeks / Cauliflower in a cheese sauce / Pasta Bake. Moussaka / Lasagne / Chicken pie / Fish pie. Use a different cheese – blue cheese or gruyere cheese. Add a vegetable e.g Broccoli, peas or cauliflower
Classic Tomato Spaghetti - To learn how boil & simmer on the hob Ingredients
Remember a
1 onion named container 1 clove garlic to take your 1 x 400g canned chopped tomatoes spaghetti 100g Spaghetti (Please note how long your pasta takes to cook) home in. You can *1x10ml spoon oil, provided in school *1 x 5ml teaspoon dried basil, provided in school bring 2 if you *black pepper (to taste) provided in school would rather Equipment - Blue tray, vegetable knife, white chopping board, keep the pasta scrap bowl, wok, wooden spoon, large saucepan + lid, pot stand, colander.
Method Cooking Pasta
and sauce
separate. 1. Firstly ½ fill a large saucepan with water. Choose an appropriate size burner, turn up to the highest heat to boil, put the saucepan onto the hob and put the lid on. 2. When the water is rapidly boiling in the large saucepan put the pasta into a colander, then tip the colander gently into the pan with bottom of the colander facing you. Stir once. Leave the lid off. 3. Cook for about 10 minutes (check packet) until al dente (describes cooked pasta that is firm to the bite.). 4. Drain the pasta. Firstly place the colander in the sink. 5. Making sure the area is clear. Using oven gloves if needed tip the saucepan slowly so that the pasta and water falls into the colander. 6. Put the pan onto the draining board and shake the colander to remove any excess water. 7. Then put the pasta back in the saucepan. Place the saucepan on a pot stand on your table Method Tomato Sauce – start preparing whilst waiting for the water to boil and whilst pasta is cooking 1. Peel and chop the onion on the white chopping board, then peel, crush and slice very thinly the garlic on the white chopping board. Open your tin of tomato. 2. Fry the onion & garlic in the oil in a wok for 5 minutes on a medium heat until soft & golden brown. 3. Add the tomatoes, basil and black pepper (to taste) to the onion and garlic in the wok. 4. Turn down the heat and simmer gently, CONTINUING TO STIR for UP TO 10 minutes until most of the liquid has evaporated and the sauce has thickened. 5. Finally transfer the pasta to your take home container, then add the tomato sauce and then mix them together (or leave separate if preferred). Extension to try at home: Once you’ve made this a few times you can add other simple ingredients, such as baby spinach, chopped rocket leaves, or fresh or frozen peas, to your tomato sauce to completely transform it.
Macaroni Cheese 1
Little Carrot and Orange Cakes
To learn how to make a Cheese Sauce (Mornay) using an all in one method or a roux
To learn how to make cakes using the creaming method. Also how to fold in flour, crack eggs, grate carrot and zest oranges
Ingredients 25g margarine /butter 25g flour 200g pasta/macaroni
100g cheddar cheese 250mls milk salt and pepper (provided in school)
Optional ingredients – pinch dry mustard or some herbs i.e. parsley or grated nutmeg
Equipment Blue tray, large saucepan and lid, small saucepan, white chopping board, wooden spoon, tablespoon, grater, measuring jug, whisk, pot stand, and colander
Method - Cooking Pasta ½ fill a large saucepan with water. Choose an appropriate size burner, turn up to the highest heat to boil, put the saucepan onto the hob and put the lid on. Whilst waiting for the water to boil grate the cheese on white chopping board. When the water is rapidly boiling in the large saucepan put the pasta into a colander, then tip the colander gently into the pan with bottom of the colander facing you. Stir once. Leave the lid off. Cook for around 10 minutes (check packet) until al dente. MEANWHILE make your choice of sauce below. Drain the pasta. Firstly place the colander in the sink. Making sure the area is clear. Using oven gloves if needed tip the saucepan slowly so that the pasta and water falls into the colander. Put the pan onto the draining board and shake the colander to remove any excess water. Then put the pasta back in the saucepan. Place the saucepan on a pot stand on your table.
Remember a leak-proof container to take your macaroni cheese home in
Ingredients 1 small carrot or ½ a large carrot 50g butter/margarine 50g castor sugar 1 egg 50g self-raising flour 1 small orange - grated zest
Remember a named container to take your cakes home in
Equipment Blue tray, weighing scales, white chopping board, grater, zester, wooden spoon, small bowl, fork, sieve, large tablespoon, teaspoon, table knife, mixing bowl, scrap bowl, cake tin, cake cases, cooling rack.
Method 1. Pre-heat oven 1800c Gas 5 2. Wash and grate the carrot on white chopping board. 3. Then wash the orange and grate – zest on white chopping board. 4. In the large bowl cream together the butter and sugar using the wooden spoon. 5. Crack egg into the small bowl, whisk with a fork. 6. Add the egg, a tablespoon at a time to the creamed mixture and beat well with the wooden spoon. 7. Sieve the flour and fold in gently with the metal spoon. 8. Add the grated carrot and grated orange zest. Stir well. 9. Using a tablespoon and a teaspoon spoon the mixture into the paper cases so the each case has an even amount of mixture. 10. Bake for 15 minutes until well risen and golden brown. 11. Put onto hob and after a few minutes transfer the cakes to a cooling rack to cool
Extension to try at home: Cream cheese frosting, beat together the 150 gm soft cheese 25gms and icing sugar until smooth. Spread liberally over the cooled cakes and top with orange zest.. For added texture and flavour, try adding chopped nuts or pecans to the mixture.
Ingredients 2 eggs 2 tbsp. milk 10g margarine or butter 50g cheese and or 2 slices of ham Salt and pepper * provided by school
Recipe Booklet
Don’t forget a container to take your Omelette home in
Equipment Blue tray, grater, white chopping board, knife and fork, tablespoon, frying pan, fish slice, dinner plate, scrap bowl, small bowl,
Method 1. Grate the cheese on the white chopping board. Then cut the ham into small pieces. 2. Crack the eggs into a small bowl, add the milk and salt & pepper. Using a fork whisk them together. 3. Next place the frying pan on the hob on a medium heat, add the margarine /butter. 4. Once the butter has melted pour the egg mixture into the pan and gently swirl it over the base of the pan. 5. When the mixture begins to set, slowly and carefully draw in the mixture from the edges with a fish slice. 6. When the mixture is completely set, turn down the heat. 7. Then put the cheese and/or ham on top. 8. Fold omelette in half and leave the cheese to melt inside the omelette for 1 minute on a low heat. 9. Transfer to a plate.
Extension to try at home– Include an appropriate herb or additional vegetable to improve the nutrition of the dish. Try different meats such as pre-cooked chicken or beef instead.
Food and Nutrition Year 7 Rotation 2 REMEMBER TO BRING TO EVERY LESSON Name:________________________ Form:_________________________
Fajitas - To prepare a dish using raw chicken and refresh chopping skills Fajitas - Ingredients 1 small raw chicken breast Marinade ½ green pepper 1 x 10ml spoon oil ½ onion /1 small onion ½ lime 1 tomato 1 clove garlic 25g Cheddar cheese 1x15ml spoon fresh coriander or 1x5ml dried coriander ½ a small pot of sour cream ½green chili* (optional) 2 tortillas Equipment Blue tray, white & red chopping boards, vegetable knife, small bowl, grater, wok, wooden spoon, metal spoon, pot stand, scissors and scrap bowl & newspaper
Method 1. Prepare the marinade in the small bowl. Add the juice from the lime - squeeze the lime with your hand Peel and crush the garlic, then slice thinly Coriander if using fresh chop the coriander if using dried add 1 x 5ml (tsp.) De-seed and slice the chili - Using disposable gloves, then wash your hands thoroughly and don’t touch your face. Lastly stir everything together with the oil into a small bowl with a metal spoon. 2. Place the chicken on a red chopping board. Remove any skin from the chicken cut the chicken into strips. Put the chicken into the marinade to soak up the flavours. Wash your hands and remove any equipment that the raw meat has come into contact with and put on the side ready for washing up. 3. Prepare the remaining ingredients with a vegetable knife on the white chopping board Dice the onion and green pepper, Chop the tomato, Grate the cheese. 4. Next add the marinated chicken to the wok. Stir-fry for about 4 minutes. Check that the chicken is cooked. 5. Once the chicken is cooked add the onion and green pepper to the wok and continue to cook for a further 2 minutes. Take the wok off the heat and place on your table on the pot stand. 6. Spread some chicken mixture in the centre of the tortilla. Add some tomato, cheese & a little sour cream then roll up Fajitas - Extension other ideas to try at home For Quesadillas allow 1 tortilla per person. Sprinkle one half of each tortilla with 15 g (½ oz) grated Cheddar cheese and add a spoonful or two of the hot cooked chicken strips and green peppers and onions. Fold into a half-moon shape, pressing the edges together, and fry until lightly golden on each side. Tomato salsa 4 spring onions, thinly sliced, 125 g diced ripe tomatoes, 1 medium fresh green chilli, seeded and chopped, or to taste 2 tbsp tomato passata, 2 garlic cloves, chopped, ½ tsp ground cumin, lemon juice to taste, combine all the ingredients. Also make guacamole Mash and chop 2 avocados peeled remove stone, stir 1 small chopped red onion and 1 finely chopped garlic, 1 finely chopped tomato and juice of 1 lime add salt and freshly ground black pepper to taste
Sunset Pasta Salad To learn how to cook pasta safely, boiling on the hob and revisit knife skills
Ingredients
Remember a named container to take your Sunset Pasta salad 200g dried pasta home in Choose 3 Toppings from list below to add to your pasta: 1 red/white onion / spring onions, 1 avocado, 1/2 cucumber, or celery Pepper or carrot, tinned sweetcorn, raw mushrooms cherry tomatoes/2 large tomatoes/sundried tomatoes, a handful of green or black olives or raisins Sauce – * provided in school - 1 x 15ml tbsp tomato puree, 1 x 7.5ml olive oil,1 x 7.5ml white wine vinegar, Salt & Pepper
Equipment Blue tray, vegetable knife, white chopping board, scrap bowl, wooden spoon, large saucepan + lid, pot stand, colander.
Method - Cooking Pasta 1. Firstly ½ fill a large saucepan with water. Choose an appropriate size burner, turn up to the highest heat to boil, put the saucepan onto the hob and put the lid on. 2. When the water is rapidly boiling in the large saucepan put the pasta into a colander, then tip the colander gently into the pan with bottom of the colander facing you. Stir once. 3. Leave the lid off. Cook for about 10 minutes (check packet) until al dente (describes cooked pasta that is firm to the bite.). 4. Drain the pasta. Firstly place the colander in the sink. 5. Making sure the area is clear. Using oven gloves if needed tip the saucepan slowly so that the pasta and water falls into the colander. 6. Put the pan onto the draining board and shake the colander to remove any excess water. Then put the pasta back in the saucepan and place on a pot stand on your table
Method - Preparing toppings and adding sauce 1. Prepare your choice of toppings into bite sized pieces. Then put them in to the pasta in the large saucepan. Combine the pasta and toppings together. 2. Using a teaspoon mix together the puree, olive oil and white wine vinegar in the cup. 3. Then add to the pasta 4. Transfer to your take home container Extension – An alternative dressing, 50 gm mayonnaise, some black pepper and chopped fresh (or dried) herbs Extension at home for an alternative to pasta salad, substitute the pasta with brown rice, bulgar wheat, quinoa or cous cous. All wholewheat varieties would introduce more fibre to this dish. You could add tuna, cheese, chickpeas, ham, bacon bits, boiled egg, sausages, frankfurters, salami, or Quorn pieces
Bolognaise Sauce - To prepare a dish using mince or equivalent on the hob
Easy Pizza
Ingredients
To learn to use the grill
250gm fresh beef mince 1 large white or red onion 1 garlic clove 400gms canned chopped tomatoes 1 beef stock cube 2 x 15ml (tbsp.) spoon tomato puree Remember a take 1 carrot or a handful of mushrooms home container to *1 x 5ml (tsp) spoon mixed herbs in school (provided in school) put your * 150mls water (provided in school) bolognaise in *black pepper in school (provided in school) Equipment - Blue tray, white chopping board, vegetable knife, wok, wooden spoon, can opener, measuring jug, scrap bowl and newspaper, grater.
Method 1. Wash and grate the carrot on the white chopping board. If using mushrooms finely slice them. 2. Next finely chop the onion, garlic. Open the tinned tomatoes. 3. Put 150ml of water into a jug. 4. Put the onion, garlic and mince into the wok. 5. Turn the heat to medium. Stir frequently with the wooden spoon for about 5 minutes or until the mince is brown and the onion & garlic is softened and golden. 6. Add the tomatoes into the wok and stir. 7. Next pour all the water into the wok and also crumble the stock cube into the wok. 8. Turn up the heat to high and bring up to boil. (Continue to stir frequently. 9. As soon as the sauce is boiling reduce to a low heat and simmer, stirring frequently for about 15 minutes or until the sauce has thickened. 10. To finish your bolognaise add the tomato puree, mixed herbs and grated carrot or mushrooms to the mince in the wok. Cook for 3 minutes. 11. Then transfer your bolognaise to your container to take home. 12. Label & place on trolley at front of the food room to cool before being put in fridge. At home serve with pasta or spaghetti or a jacket potato or a tortilla wrap or in tacos. Add grated cheese or parmesan and serve with a leafy salad and dressing. Extension – Include an appropriate herb or additional vegetable to improve the nutrition of the dish. Use the cheese sauce recipe from the macaroni and the bolognaise to make a lasagne
Essentials Tomato puree 100g cheese (cheddar/Mozzarella/ goats/Low fat)
2 from this list 2 slices Ham 2 Mushrooms 1 Tomato 1 Pepper 1 small tin pineapple 5 slices Pepperoni 1 small tin sweet corn 1 slice cooked chicken
1 from this list ½ French stick/baguette (NO PART BAKED) 2 crumpets 1 bagel 1 wrap Crust of a loaf of bread.
Equipment – Blue Tray, white chopping board, vegetable knife, grater, scrap bowl table knife.
Method 1. 2. 3. 4. 5. 6.
Pre-heat grill, On the white chopping board prepare toppings for your pizza Spread tomato puree on each piece of bread. Arrange toppings on top, grated cheese goes on last. Grill pizzas for about 3-5 minutes until cheese has melted and is bubbling. Carefully remove from grill pan.
Macaroni Cheese continued To learn how to make a Cheese Sauce (Mornay) using an all in one method or a roux
Method Cheese Sauce (Mornay) Method Cheese Sauce (Mornay) A – All in one method Easy Put the milk, margarine and flour in the small saucepan. Put saucepan onto the hob on a medium heat. Whisk all the time until the mixture becomes thick and is the same consistency as custard. Then take off the heat add cheese & seasoning (salt & pepper) and any additional ingredients. Continue to whisk / stir until all the ingredients are combined and the cheese has melted.
B – Roux Sauce Harder Melt the butter in a small saucepan on a low heat. Take off the heat and stir in the flour. On a low heat cook for 1 minutes. This makes a roux. Gradually stir / whisk in some of the milk to get a smooth sauce. Return to the heat add the milk a little at a time, stirring all the time so no lumps form. If they do use a whisk. Bring to the boil stirring constantly so the mixture thickens and becomes glossy. Then take off the heat and add cheese and seasoning (salt & pepper) and any additional ingredients, continue to whisk / stir until all the ingredients are combined and the cheese has melted.
To finish To take home place the pasta into your container, then pour the cheese sauce over the top. Use the sauce to make different dishes at home:Leeks / Cauliflower in a cheese sauce / Pasta Bake. Moussaka / Lasagne / Chicken pie / Fish pie. Use a different cheese – blue cheese or gruyere cheese. Add a vegetable e.g Broccoli, peas or cauliflower
Classic Tomato Spaghetti - To learn how boil & simmer on the hob Ingredients
Remember a
1 onion named container 1 clove garlic to take your 1 x 400g canned chopped tomatoes spaghetti 100g Spaghetti (Please note how long your pasta takes to cook) home in. You can *1x10ml spoon oil, provided in school *1 x 5ml teaspoon dried basil, provided in school bring 2 if you *black pepper (to taste) provided in school would rather Equipment - Blue tray, vegetable knife, white chopping board, keep the pasta scrap bowl, wok, wooden spoon, large saucepan + lid, pot stand, colander.
Method Cooking Pasta
and sauce
separate. 1. Firstly ½ fill a large saucepan with water. Choose an appropriate size burner, turn up to the highest heat to boil, put the saucepan onto the hob and put the lid on. 2. When the water is rapidly boiling in the large saucepan put the pasta into a colander, then tip the colander gently into the pan with bottom of the colander facing you. Stir once. Leave the lid off. 3. Cook for about 10 minutes (check packet) until al dente (describes cooked pasta that is firm to the bite.). 4. Drain the pasta. Firstly place the colander in the sink. 5. Making sure the area is clear. Using oven gloves if needed tip the saucepan slowly so that the pasta and water falls into the colander. 6. Put the pan onto the draining board and shake the colander to remove any excess water. 7. Then put the pasta back in the saucepan. Place the saucepan on a pot stand on your table Method Tomato Sauce – start preparing whilst waiting for the water to boil and whilst pasta is cooking 1. Peel and chop the onion on the white chopping board, then peel, crush and slice very thinly the garlic on the white chopping board. Open your tin of tomato. 2. Fry the onion & garlic in the oil in a wok for 5 minutes on a medium heat until soft & golden brown. 3. Add the tomatoes, basil and black pepper (to taste) to the onion and garlic in the wok. 4. Turn down the heat and simmer gently, CONTINUING TO STIR for UP TO 10 minutes until most of the liquid has evaporated and the sauce has thickened. 5. Finally transfer the pasta to your take home container, then add the tomato sauce and then mix them together (or leave separate if preferred). Extension to try at home: Once you’ve made this a few times you can add other simple ingredients, such as baby spinach, chopped rocket leaves, or fresh or frozen peas, to your tomato sauce to completely transform it.
Macaroni Cheese 1
Little Carrot and Orange Cakes
To learn how to make a Cheese Sauce (Mornay) using an all in one method or a roux
To learn how to make cakes using the creaming method. Also how to fold in flour, crack eggs, grate carrot and zest oranges
Ingredients 25g margarine /butter 25g flour 200g pasta/macaroni
100g cheddar cheese 250mls milk salt and pepper (provided in school)
Optional ingredients – pinch dry mustard or some herbs i.e. parsley or grated nutmeg
Equipment Blue tray, large saucepan and lid, small saucepan, white chopping board, wooden spoon, tablespoon, grater, measuring jug, whisk, pot stand, and colander
Method - Cooking Pasta ½ fill a large saucepan with water. Choose an appropriate size burner, turn up to the highest heat to boil, put the saucepan onto the hob and put the lid on. Whilst waiting for the water to boil grate the cheese on white chopping board. When the water is rapidly boiling in the large saucepan put the pasta into a colander, then tip the colander gently into the pan with bottom of the colander facing you. Stir once. Leave the lid off. Cook for around 10 minutes (check packet) until al dente. MEANWHILE make your choice of sauce below. Drain the pasta. Firstly place the colander in the sink. Making sure the area is clear. Using oven gloves if needed tip the saucepan slowly so that the pasta and water falls into the colander. Put the pan onto the draining board and shake the colander to remove any excess water. Then put the pasta back in the saucepan. Place the saucepan on a pot stand on your table.
Remember a leak-proof container to take your macaroni cheese home in
Ingredients 1 small carrot or ½ a large carrot 50g butter/margarine 50g castor sugar 1 egg 50g self-raising flour 1 small orange - grated zest
Remember a named container to take your cakes home in
Equipment Blue tray, weighing scales, white chopping board, grater, zester, wooden spoon, small bowl, fork, sieve, large tablespoon, teaspoon, table knife, mixing bowl, scrap bowl, cake tin, cake cases, cooling rack.
Method 1. Pre-heat oven 1800c Gas 5 2. Wash and grate the carrot on white chopping board. 3. Then wash the orange and grate – zest on white chopping board. 4. In the large bowl cream together the butter and sugar using the wooden spoon. 5. Crack egg into the small bowl, whisk with a fork. 6. Add the egg, a tablespoon at a time to the creamed mixture and beat well with the wooden spoon. 7. Sieve the flour and fold in gently with the metal spoon. 8. Add the grated carrot and grated orange zest. Stir well. 9. Using a tablespoon and a teaspoon spoon the mixture into the paper cases so the each case has an even amount of mixture. 10. Bake for 15 minutes until well risen and golden brown. 11. Put onto hob and after a few minutes transfer the cakes to a cooling rack to cool
Extension to try at home: Cream cheese frosting, beat together the 150 gm soft cheese 25gms and icing sugar until smooth. Spread liberally over the cooled cakes and top with orange zest.. For added texture and flavour, try adding chopped nuts or pecans to the mixture.
