HOMEWOOD SCHOOL'S HOME COOKING RECIPE BOOK - For Wellbeing and Family Fun - Tenterden ...
←
→
Page content transcription
If your browser does not render page correctly, please read the page content below
HOMEWOOD SCHOOL’S HOME COOKING RECIPE BOOK For Wellbeing and Family Fun
Recipes for Home Cooking
3. Hygiene Health and safety 14. Kedgeree
4. Eggy banana and berry sandwich 15. Sticky Lemon & Chilli
5. Potato Cakes Chicken
6. Scotch Pancakes 16. Quesadilla
7. Welsh rarebit muffins 17. Vegetable Tart
8. One pan English breakfast 18. Marmalade muffins
9. Squash soup with parmesan 19. Carrot muffin
croutons
20. Selection of fabulous recipes
10. Tomato Soup from great websites.
11. Potato and leek soup
12. Spaghetti Bolognese
13. Chilli Con Carne
Hygiene, Health and Safety Tips
• Always Ask permission before cooking
• Wear a clean apron.
• Wear closed-in shoes to protect your feet, in case of hot spills or breakages.
• Wash your hands before and after handling food.
• Keep food preparation surfaces clean.
• Tie back long hair.
• Store food appropriately.
• Wash vegetables and fruit under cold water before use.
• Do not run around the room where food is being prepared.
• Wipe up food spills immediately.
• Handle knives and other sharp equipment with care.
• When using a knife, always cut away from yourself or downwards on a chopping board to
avoid cutting yourself.
• Turn handles of saucepans away from the front of the stove when cooking.
• Use oven mitts when taking hot dishes from the oven or microwave.
• Wash kitchen and eating utensils after use in hot soapy water. Wash the cleanest dishes
first, and then the messiest dishes last, so you don’t have to change the dishwater as
often.
Eggy banana and berry sandwich
1 small banana
a handful of blueberries or strawberries, or raspberries
1 large egg, preferably free-range or organic
1 tablespoon golden caster sugar
2 slices of medium-cut white bread
10g butter, at room temperature
low-fat Greek yoghurt, to serve
1. Peel the banana and mash in a bowl add the berries and lightly crush
2. Crack the eggs into a separate shallow bowl, add the sugar and beat with a fork
3. Put the slices of bread in the sweet egg mixture, and turn after a minute or so so
they soak up the egg mixture on both sides
4. Pick up the bread and let the excess egg drip off, then pop on a plate
5. Smear most of your fruit mixture onto one slice, leaving a little gap around the edges
6. Put the other slice on top and press down with a fish slice to help them stick together
7. Put a frying pan on a medium heat and add a knob of butter
8. Once melted, add the eggy sandwich and press down with the fish slice to make sure
it’s in even contact with the pan
9. Fry for 2 to 3 minutes, then lift up with a fish slice to check it’s golden brown on the
bottom
10. When it’s looking good, flip over and cook for another 2 to 3 minutes until golden and
crisp
11. Transfer to a plate and serve with a dollop of yoghurt or crème fraîche, and the
remaining fruit mixture spooned over the top
Potato Cakes 500g floury potatoes, such as Maris Piper, skins on sea salt and ground pepper 100g plain flour a small bunch of fresh chives 2 knobs of butter ½ a level teaspoon baking powder olive oil Method 1. Cut the potatoes into 2.5cm chunks and cook them in boiling salted water for around 7 minutes, or until tender. 2. Drain them, allow them to cool, then return them to the empty pan and add the flour. Lightly mash everything together but try to avoid stirring it up too much. 3. Finely slice the chives and add them to the potatoes with a knob of butter and the baking powder, then mash a few more times 4. Season, then use your clean hands to bring the mixture together. 5. Pinch off a little, taste and adjust the seasoning, then divide into 4 balls and dust with flour. 6. Put a large frying pan (roughly 32cm) on a medium heat and add a drizzle of olive oil. 7. Add the potato balls (you may need to cook them in batches) and pat them down so they’re almost flat – 2cm thick is about right. 8. Cook for around 10 minutes, turning them every few minutes until golden on both sides.
Scotch Pancakes 175g self raising flour 1 tsp baking powder 40g caster sugar 1 large egg 200ml milk (approx.) Vegetable oil Method 1. Put the flour, sugar and baking powder into a mixing bowl. 2. Add the egg and milk then, whisk gently until the batter is nice and thick. 3. Heat a non-stick frying pan with half a tsp of oil. 4. Drop spoonfuls of the mixture into the pan. 5. When bubbles appear, flip the pancake over to cook for 30 - 60 more seconds. 6. Serve with syrup, fruit jam butter.
Welsh rarebit muffins
275g self-raising flour
½ tsp baking powder
½ level tsp mustard powder
100g strong cheese, half grated, half cubed
6 tbsp vegetable oil
150g Greek yogurt
125ml milk
1 egg
1 tbsp Worcestershire sauce
1. Heat oven to 200C/fan 180C/gas 6. Line a muffin tin with 12 cases
2. Weigh and measure out all the ingredients
3. Mix the self-raising , baking powder and mustard powder together in a bowl.
4. Grate half the cheese and cut the other half into cubes and mix the cheese, oil, yogurt, milk, egg
and Worcestershire sauce in a measuring jug.
5. Combine all the ingredients in the bowl and divide between the muffin cases in the muffin tin.
6. Place in the oven for 20-25 mins until golden. Remove and cool slightly on a rack.
ONE PAN ENGLISH BREAKFAST 4 good-quality pork chipolatas 4 rashers smoked back bacon 140g button mushrooms 6 eggs, beaten 8 cherry tomatoes, halved handful grated cheese (optional) 1 tbsp snipped chives 1.Slice mushrooms or quarter depending on size 2.Cut the cheese into small cubes 3.Break the eggs into a jug and whisk until combined 4.Heat the grill to high. 5.Heat a medium non-stick frying pan on the hob, add the chipolatas and fry for 3 mins. Temperature control. 6.Add the bacon, turning occasionally, until it starts to crisp, about 5 mins more. Temperature control 7.Tip in the mushrooms and continue to cook for a further 3-5 mins. Temperature control 8.Drain any excess fat and move the ingredients so they are evenly spread out. 9.Season the eggs, then add to the pan, swirling to fill the spaces. 10.Gently move with a wooden spoon for 2 mins over a low-medium heat until beginning to set. 11.Scatter over the tomatoes, cheese, if using, and chives, then grill for 2 mins until set. 12.Tip out onto a plate then cut into wedges and serve with your favourite sauces.
Squash soup with parmesan croutons 1 onion 1 carrot 2 cloves garlic 1 celery stick 1 sprig rosemary ½ chilli ½ a butternut squash 1 veg stock cube 700ml water 1. Peel and chop the onion, garlic, carrot and celery. 2. Pick the rosemary leaves off the stalk, deseed and chop the chilli finely 3. Scoop out the seeds from the butternut squash and chop into chunks. 4. Add some oil to a large pan, add the vegetables except the squash to the pan and cook for approx 5minutes 5. Add the squash, vegetable stock cube and water, bring to the boil and simmer for 20-30 minutes until the veg is soft. 6. Blend the soup to a smooth soup once cooked.
1 carrots 1 vegetable stock cube,
1x 400g tins of plum tomatoes
1 medium onion 2 large ripe tomatoes
1 clove of garlic a small bunch of fresh basil
olive oil sea salt and freshly ground black pepper
To make your soup
1. Peel and roughly slice the carrots
2. Slice the celery
3. Peel and roughly chop the onions
4. Roughly chop the tomatoes, open the tin of tomatoes
5. Peel and slice the garlic
6. Put a large pan on a medium heat and add 2 tablespoons of olive oil
7. Add all your chopped and sliced ingredients and mix together with a wooden spoon
8. Cook for around 5 minutes, until the carrots have started to softened but are still
holding their shape, and the onion is lightly golden
9. Pour in 500ml of boiling water crumble in the stock cube
10. Stir until the stock cube is dissolved, then add tinned and fresh whole tomatoes.
11. Give it a good stir and bring to the boil
12. Reduce the heat and simmer for 20 minutes.• 1 carrot
•• 1 medium onion
• 200g leeks
• 1 clove of garlic
• olive oil
• 200g potatoes
• 1 vegetable stock cube
• sea salt and freshly ground black pepper
• optional: extra virgin olive oil, to serve
To make your soup
1. Peel and roughly slice the carrot
2. Slice the celery
3. Peel and roughly chop the onions
4. Cut the ends off the leeks, quarter them lengthways, wash them under running water and cut
them into 1cm slices
5. Peel and slice the garlic
6. Peel the potatoes and cut them into 1cm dice
7. Place a large pan on a high heat and add 1 tablespoons of olive oil
8. Add all your chopped and sliced ingredients and mix together with a wooden spoon
9. Cook for around 5 minutes, until the carrots have softened, but are still holding their shape, and
the onion and leeks are lightly golden
10. Put the stock cube into the pan and pour in 500ml of water
11. Stir until the stock cubes are dissolved.
12. Add your potatoes
13. Give the soup a good stir and bring to the boil • Reduce the heat and simmer for 15-20 minutesSpaghetti Bolognese
1 rasher of smoked streaky bacon,
125g good-quality minced beef
1 medium onion
1/2 x 400g tins of chopped tomatoes
1 clove of garlic • sea salt and freshly ground black pepper
1 carrots
1 stick of celery
olive oil
100g dried spaghetti
1 teaspoon dried oregano
To make the sauce
1. Finely slice the bacon
2. Peel and finely chop the onions, garlic, carrots and celery
3. Place a large saucepan on a medium to high heat
4. Add a squirt of olive oil,
5. Add your sliced bacon, the mince onion, garlic and the oregano and cook and stir until the bacon is
browned
6. Add the rest of the veg to the pan and stir until softened and lightly coloured
7. Add the tinned tomatoes and 200ml water to the pan
8. Stir in a good pinch of salt and pepper
9. Turn the heat down and simmer for 20 min
10. Put another pan on ½ full of water on the stove and bring to the boil, add the pasta cook for 10
minutes.
11. When the pasta is cooked drain in a colander add to the pan of bolognese stir in place into your
container.Chilli Con Carne
1 medium onion
1 clove of garlic
1 teaspoon tomato paste
½ x 400g tin of red kidney beans
1 medium carrot
½ x 400g tins of chopped tomatoes
½ stick of celery
125g good-quality minced beef
½ red pepper
olive oil
½ heaped teaspoon chilli powder
salt and freshly ground black pepper
1. Peel and finely chop the onions, garlic, carrots and celery
2. Slice the red pepper
3. Place your largest pan on a medium high heat
4. Add the olive oil and all your chopped vegetables and minced beef
5. Add the chilli powder, a good pinch of salt and pepper Stir until minced is browned
6. Add the kidney beans, along with the tinned tomatoes .
7. Fill ½ the tin of tomatoes with water and pour this into the pan
8. Bring to the boil and turn the heat down to a simmer for 25 minutes, stirring
occasionally.KEDGEREE
150g undyed smoked haddock fillet, skin on For the rice
1 bay leaves 1 tbsp vegetable oil
150ml milk 1 small onion, finely chopped
2 eggs ½ tsp ground coriander
½ tsp ground turmeric
1 tsp curry powder
150g easy-cook long grain rice,
1.Place the eggs in a pan, cover with water, bring to the boil, then reduce to a simmer.
2.Leave for 4½-5 mins, plunge into cold water.
3.Peel and chop the onion, mix the spices
4.For the rice, heat the oil in a large, add the onion, then gently fry for 5 mins until softened but not
coloured.
5.Add the spices, season with salt, then continue to fry until the mix start to go brown and fragrant; about 3
mins.
6.Add the rice and stir in well. Add 600ml water, stir, then bring to the boil.
7.Reduce to a simmer, for 10 mins.
8.Put the haddock and bay leaves in a frying pan, cover with the milk, then poach for 10 mins until the flesh
flakes.
9.Remove from the milk, peel away the skin, then flake the flesh into thumbsize pieces.
10.Take off the heat and leave to stand, covered, for 10-15 mins more. The rice will be perfectly cooked if
you do not lift the lid before the end of the cooking.
11. Peel and cut the eggs into quarters.
12.Gently mix the fish, eggs and rice together in the pan. Serve hot, sprinkled with a few extra herbs.Sticky Lemon & Chilli Chicken
50g thread egg noodles 25g mange tout
1 skinless chicken breast 2 spring onions
½ tsp cornflour ½ red pepper
oil 1 tbsp soy sauce
juice ½ lemon ½ tbsp honey
1 tbsp chilli sauce
1. Put a pan of water onto boil add the noodles for 5-8 minutes.
2. Slice the spring onions, pepper and mange tout
3. Mix the chilli sauce, honey and lemon juice
4. Slice the chicken into strips and toss the chicken with the cornflour and
some seasoning.
5. Heat 1 tbsp oil in a non-stick wok or large frying pan and stir-fry the chicken
until golden.
6. Scoop the chicken out, then add the veg to the pan, keeping back some spring
onion, and toss for a couple of minutes.
7. Add back the chicken and the lemon, honey and chilli sauce, plus a splash of
water, and bubble for a few minutes until you have a sauce.
8. Toss with the noodles and sprinkle over the remaining spring onion to serve.Quesadillas
• Preheat oven to 180 C / Gas mark 4.
2 chicken breast fillets, cut into • Season chicken with salt and pepper.
cubes • Heat oil in large frying pan, sauté green pepper and
Salt and Pepper spring onion for 3 minutes. Add chicken and cook
until chicken is at 750C. Use a temperature probe.
1/2 teaspoon olive oil
100g spreadable cream cheese • In a medium sized bowl, mix cream cheese and
salsa until well blended.
150g jar of salsa
large flour tortillas • Spread cream cheese/salsa mix on 2 of the tortillas.
green pepper, thinly sliced • Slice the chicken when cool enough to handle.
spring onions, thinly sliced • Place cooked chicken, green peppers and spring
125g grated Cheddar cheese onions on top of mixture, and cover with grated
Cheddar cheese.
• Place remaining 2 tortillas on top and cook on a
non-stick baking tray until cheese is melted and the
top is golden brown.
• Slice into quarters, serve and enjoy!!!Vegetable tart
• 1 packet puff/flaky pastry, Method
ready made Roll out the pastry to fit the baking
• 50g cherry tomatoes tray you are using.
• 2 tbsp olive oil Spread with the curry sauce, leaving
approximately 2cm border.
• 100g paneer ( an Indian Cheese) Chop the onion, pepper/chilli,
or you can use feta cheese mushrooms and courgette into strips
• 1 medium onion Scatter the vegetables over the curry
• 4tblsp of curry sauce sauce, add the cherry tomatoes.
Grate the cheese or chop into chunks
• 1 pepper or a chilli
and scatter over the vegetables.
• 2 medium mushrooms Place in the oven 2000C gas 6 for 20
• 1 small courgette or okra minutes until the pastry is cooked.
Clear up.MARMALADE MUFFINS •175g plain flour •25g porridge oats, plus extra for sprinkling •175g light soft brown sugar •1 tsp baking powder •½ tsp bicarbonate of soda •zest and juice 1 orange •1 tbsp sunflower oil •150g pot plain yogurt •1 large egg •9 tsp chunky marmalade 1.Heat oven to 200C/ gas 6 and line a muffin tin with 9 paper cases. 2.Zest and juice the orange into a jug 3.Combine the flour, oats, sugar, baking powder and bicarb in a bowl. 4.Whisk the orange zest and juice, oil, yogurt and egg together with a fork, in the jug then lightly stir the 2 mixtures together in the bowl until just combined. 5.Spoon 1 tbsp of the mixture into each muffin case, top with 1 tsp of marmalade, then cover with the remaining muffin mix and a sprinkling of oats. 6.Bake for 15-20 mins until cooked through and golden, then leave to cool slightly.
75g of Margarine
125g of carrots (1)
100g of sugar
100g of plain flour
1 x egg
65g of sultanas
1 x 5ml of baking powder
1 x 5ml of cinnamon
1. Preheat the oven to 200oC or gas mark 6.
2. Melt the margarine in a pan.
3. Top and tail, and then peel and grate the carrots.
4. Combine the carrots, sugar and margarine in the mixing bowl.
5. Sift in the flour, cinnamon and baking powder.
6. Beat the eggs in a small bowl, and then add to the mixture.
7. Mix in the sultanas.
8. Divide the mixture equally between the muffin cases, using the
two metal spoons.
9. Bake for 20 minutes.Other recipes to try
Five ingredients or less
• https://www.bbcgoodfood.com/recipes/collection/five-ingredients-or-less
• Chicken
• Chicken burgers with sweet onions
https://www.deliciousmagazine.co.uk/recipes/chickenburgers-with-sweet-onions/
• Quick sticky chicken salad https://www.deliciousmagazine.co.uk/recipes/quick-
stickychicken-salad/
• Vegetarian
• Chilli https://www.bbcgoodfood.com/recipes/collection/vegetarian-chilli
• Burger https://www.bbcgoodfood.com/recipes/collection/vegetarian-burger
• Baking
• Chocolate brownies https://www.olivemagazine.com/recipes/baking-and-
desserts/classicchocolate-brownies/
• Chocolate chip cookies https://www.nigella.com/recipes/chocolate-chip-cookiesYou can also read
