Bellahouston Academy

Home Economics Department

S3 Recipes

1

Herby Chicken Pasta

Ingredients:

75g pasta Large pot 30ml frozen peas Small bowl 10ml oil Measuring spoons ¼ red pepper Red board ½ onion Brown board ½ chicken breast Vegetable knife 1 clove garlic Garlic press 50ml chicken stock Frying pan 5ml Mixed herbs 60ml crème Fraiche/cream

Method:

1. Wash, peel and prepare vegetables Finely dice the onion De-seed the pepper and cut into slices Crush the garlic

2. Boil water for pasta. Boil the pasta for 10 minutes. Drain.3. Cut the chicken into bite size pieces.4. Heat the oil in a frying pan, add the chicken and cook thoroughly. 5. Add the onion, pepper and garlic and fry for 1-2 minutes.6. Add the stock, crème Fraiche and frozen peas and simmer for 2-3

minutes.7. Add the drained pasta and mix well. Cook until heated thoroughly

White Chocolate and Lime Cheesecake

2

Ingredients:

100g Digestive biscuits- Bag (5 biscuits) 50g Margarine 150 ml Cream ¼ pkt Cream cheese 50g white chocolate ½ lime

Method:

1. Crush digestive biscuits in a plastic bag using the rolling pin.2. Melt the margarine gently in a pot, add the crushed biscuits and mix

until well coated.3. Spoon the biscuit mixture into your foil dish. Press the mixture down

firmly with the back of a metal spoon. Leave to cool.4. Wash and grate the rind of the lime and squeeze out the juice. Reserve

until required.5. Whisk the cream in the glass bowl until thick. 6. Beat the sugar and the cream cheese together. Add half the whisked

cream and gently fold into mixture(reserve the rest for piping)7. Melt the chocolate and mix with the cream cheese mixture. Then add

the juice of the lime and mix well.8. Spoon the cream cheese mix onto the cooled biscuit base and chill until

firm9. Pipe small rosettes of cream onto the cheesecake. Decorate with the

lime rind. Chill in the fridge.

Chilli con Carne

3

Ingredients:

10ml vegetable oil 100g minced beef/100g Quorn mince ½ tin tomatoes 100ml beef stock 1.25ml chilli powder ½ onion 40g kidney beans Seasoning 15ml tomato puree ½ pepper Clove of garlic Tortilla chips to serve

Method:

1. Peel and finely chop onion

2. Heat oil and gently sauté the vegetables

3. Add minced beef to pot and brown

4. Add tomatoes, stock, chilli powder & seasoning to the pot. Simmer for 15 minutes.

5. Add kidney beans and simmer for a further 5 minutes.

6. Serve Mexican mince with tortilla chips.

Spicy Potato Wedges & Herby Crème Fraiche Dip

Between 2

4

Ingredients:

Wedges

1 Baking potato 10ml sunflower oil 2.5ml paprika/mild chilli powder

Dip

2.5ml Lemon Juice 4 Chives 1x 5ml Chopped Parsley 3 x 15ml Crème Fraiche Seasoning

Oven temperature: 220°C/210° (fan assisted) or Gas mark 7

Cooking time: 15 - 20 minutes

Method:

1. Set the oven and collect your ingredients.2. Wash the potato. Cut into wedges as demonstrated by your teacher.

Place in a large bowl. Pour oil over the wedges and mix to make sure all wedges are coated in oil.

3. Place wedges in single layer on a baking tray. Sprinkle with paprika or chilli powder if desired. Bake until soft, for approximately 15 – 20 minutes.

4. Mix together all of the ingredients for the dip and season to taste. Place in small serving dish.

5. Serve the cooked potato wedges with the dip and enjoy.

Chocolate Swiss Roll

Ingredients:

5

3 eggs 75g caster sugar 75g self raising flour *10ml cocoa powder

Oven Temperature: 220°C/Gas mark 7

Cooking time: 8-10 minutes

Method:

1. Collect all equipment and ingredients. Pre-heat oven.2. Grease and line a Swiss roll tin with greaseproof paper. Collect eggs and

sugar in a large clean, dry glass bowl.3. Use the electric mixer to whisk the eggs and sugar until thick and creamy

and the mixture holds a trail on the surface.4. *Sieve the flour onto a plate. Remove 10ml of flour and replace with

10ml cocoa. Gently fold into the mixture using a metal spoon until no flour is left.

5. Gently pour the mixture in to the tin and ease the mixture in to the edges by tilting the tin.

6. Bake in a hot oven for approximately 8-10 minutes, until well risen, golden brown and springy to the touch.

7. Prepare the greaseproof paper by sprinkling with sugar.8. When ready turn the Swiss roll out onto the greaseproof paper. Trim the

edges of all four sides.9. Lay another piece of greasproof paper on top of the sponge.10.Roll up the swiss roll tightly using the paper to help you. Place in a plastic

bag and freeze, ready to fill at a later date.

Shortcrust pastry

Ingredients:

6

100g plain flour

50g margarine

40-45ml water

Method:

1. Rub margarine into flour until the mixture resembles fine breadcrumbs.

2. Add water ONE SPOON AT A TIME to form a stiff dough.

3. Lightly flour the table and knead the pastry. Roll out and line a 15cm flan ring. Leave to rest for 5 minutes then trim- if time allows chill pastry in the fridge for 15 minutes

Spicy Red Pepper and Sweet Potato Soup

7

Ingredients:

½ small sweet potato ½ onion ¼ red pepper 1.25ml chilli flakes 450ml chicken or vegetable stock 10ml oil

Method:

1. Collect ingredients and equipment2. Prepare the vegetables

Peel and dice the onion finely Wash ,peel and rewash the sweet potato, Cut into even cubes Wash and deseed the pepper. Chop

3. Gently heat the oil. Add the onion and chilli flakes and sweat until soft (lid on!)

4. Add the sweet potato and pepper. Cook for 2 minutes5. Pour in the stock and bring to the boil. Reduce and simmer for approx

10-15minutes or until the potato is soft6. Remove from the heat and allow to cool slightly. Blend using a hand

blender7. Taste and season8. Garnish with parsley or a swirl of crème fraiche.

Spicy Stuffed Pepper

Ingredients:

8

1 large red pepper 50g couscous 100ml chicken stock

¼ red onion 2.5ml smoked paprika 1.25ml garlic powder

Method:

1. Heat oven to 200C/gas mark 6.2. Wash the pepper and cut the top off. Carefully deseed the pepper but keep

whole.3. Place on a baking tray, cut-side up and bake for 10minutes4. Peel and wash the onion. Dice finely5. Meanwhile, place the couscous in a bowl and cover with 100ml hot chicken

stock and the paprika, chilli and garlic powder6. Stir, cover the bowl and leave to stand for 10 minutes. 7. Spoon the couscous stuffing into the *pepper and bake for 15 minutes

*If the pepper will not stand cut in half and fill

Cottage Pie

Ingredients:

9

15ml oil- In pot ½ onion ½ carrot

100g minced beef 150ml hot beef stock Seasoning

2 potatoes 2 x 15ml milk

GarnishSprig of parsley / finely chopped parsley.

Oven temperature: 200C, Gas No 7

Method:

1. Chop the potatoes into even pieces and boil for 10 minutes or until soft.2. Preparation

Onion – Dice finely. Carrot a– Dice finely

3. Heat the oil in a pot. Add the onion and carrot, cook gently until the onion is soft, stirring occasionally.

4. Add the minced beef and stir continuously until the beef is browned.5. Gradually add the stock, stirring continuously. Simmer for 10 minutes.6. Drain the potatoes when soft. Mash well with milk to make a soft

creamy texture.7. Pour the mince mixture into an ovenproof dish. Spoon the creamed

potato on top. Bake in the oven for 20 minutes or until the potato is beginning to brown.

8. Garnish with parsley.

Pasta Salad

Ingredients:

10

50g penne pasta 1 spring onion

¼ red pepper Small piece cucumber 25g cheese 15ml mayonnaise 15ml sweetcorn

Method:

1. Fill pot ½ full with water and bring to the boil.2. Add a pinch of salt. Boil pasta for 10 minutes.3. Wash and thinly slice the spring onion.4. Wash and de-seed the pepper, cut into small dice.5. Wash, slice or dice the cucumber.6. Grate the cheese.7. Drain the pasta and rinse with cold water until cooled.8. Add the onion, pepper, cucumber, sweet corn, cheese and mayonnaise.9. Mix well until evenly coated with mayonnaise.10. Serve.

Banoffee Pie

Ingredients:

Base

11

100g Digestive biscuits 50g margarine

Filling

2 x 15ml syrup 100ml double cream ½ tin condensed milk ½ banana 75 g margarine 25g chocolate 50 g sugar

Method:

1. Crush the biscuits finely with a rolling pin. Melt the margarine in a bowl in the microwave (approx. 1 minute). Mix with

the biscuits, press into foil plate.

2. Topping -Place the condensed milk, sugar, syrup and margarine in a pot. Stirring all the time, bring slowly to boiling point; boil for 5 minutes.

Beat for 1 minute until topping is golden brown and has thickened.

3. Pour the caramel over the biscuit base. Leave to cool.4. Whip the cream until thick a spoon into a piping bag.5. Slice the banana finely.6. Place the sliced banana over the caramel.

Pipe the cream around the edges and sprinkle grated chocolate over the surface.

Fat Free Victoria Sandwich

Ingredients:

Sponge:

12

3 eggs 75g castor sugar 75g self-raising flour

Filling:

2 tablespoons jam 100ml double / Whipping cream (optional)

Method:

1. Preheat oven

2. Prepare cake tins.

3. Whisk eggs and sugar until thick and creamy.

4. Sieve flour onto a plate and fold in.

5. Deposit into tins.

6. Bake until well risen, firm to touch and golden brown

7. Turn cakes out on to cooling tray

8. Whip cream up

9. When cakes are cool jam and cream together

10. Dust with icing sugar.

Wholemeal Chicken Fajitas

Ingredients:

¼ Red pepper ¼ Green Pepper ½ Onion 100g Chicken

13

1 teaspoon smoked paprika 1 pinch of ground cumin Splash of lime juice Olive oil Seasoning 2 x Wholemeal Flour tortilla

Method:

1. Wash and pat dry the pepper, cut into thin strips.

2. Wash peel and rewash onion and finely slice.

3. Slice your chicken lengthways into long strips roughly the same size as your pepper strips.

4. Put the peppers, onion, and chicken into a bowl with the paprika and cumin. Add in the lime juice. Drizzle over a lug of olive oil, season with a good pinch of pepper and mix well. Put to one side to marinate for 5 minutes.

5. Turn on the hob to a medium heat to warm up the pan, carefully add all the pieces of pepper, onion, and chicken and cook for 6 to 8 minutes until the chicken is golden and cooked through.

6. As the pan will be very hot, keep turning the pieces of chicken and vegetables over so they don't burn.

7. Once ready serve in a warm tortilla and enjoy!!!

Lentil Soup

Ingredients:

50 g lentils 500 ml Water

14

5ml vegetable / ham stock ½ potato ½ onion ½ carrot Small piece of turnip

Method:

1. Prepare self, wipe work surface and wash hands.2. Measure 500ml water into pan, add stock and bring to boil with lid on.3. Measure lentils and place in metal sieve. Rinse with running cold water.

Add to pan. Bring to the boil without lid.4. Collect green chopping board, vegetable knife / cook’s knife, vegetable

peeler and paper towel.5. Collect turnip, potato, carrot and onion on a plate the wash and peel all

vegetables.6. Chop onion. Add to pan.7. Dice turnip. Add to pan.8. Dice carrot. Add to pan.9. Bring to boil then reduce heat and simmer with lid on for 20 minutes

until vegetables are soft.10.Taste and season. Soup may be liquidised.11.Serve

Sweet and Savoury Pasties

Ingredients:

Pastry 100g Plain Flour 50g Margarine

15

15ml Water

Savoury Filling

25g Cheese, Grated ¼ Onion, Finley chopped Seasoning 15ml Egg to bind

Sweet Filling

50g Apples, peeled and roughly chopped. 15ml Sugar

Method:

1. Put oven on 200c/ Gas mark6.2. Make Pastry (rubbing in method) and put aside to rest. 3. Make Fillings

Savoury- Grate cheese and finely chop your onion. Mix together with the egg in a bowl. Season with some salt and pepper.Sweet- Peel and roughly chop your apple, add into a pot with the sugar and a little water. Bring the mixture to the boil and simmer until apples are softened.

4. Divide pastry in half, Roll out each piece to the side of a saucer and cut round the shape.

5. Place the filing in the middle of each circle, wet the edge of half of the circle and fold over the filling until the edges meet.

6. Press firmly together, decorate the edge and place on a baking tray.7. Use a knife and make a small slit in the top of the pastry to let the steam out. 8. Brush the top with egg or milk and bake for 15- 20 minutes. 9. Serve.

*For the apple turnover dredge the pastry with caster sugar before serving.

Apple Muffins (Between 2)

Ingredients

Measure into a large bowl

1 Egg

16

150g Sugar

Measure into a small bowl

115g Margarine

Sieve onto a plate

225g Plain Flour

5ml Cinnamon

5ml Mixed Spice

5ml Nutmeg

Measure into a cup

5ml Baking Soda

10ml Water

1 Cup of Stewed Apples

1 Cup of Raisins or Sultanas

Method

1. Set oven to 230c/ Gas Mark 9.2. Put muffin cases into muffin tray and set aside.3. Beat the eggs and sugar.4. Melt the margarine in the microwave and add into the large bowl. 5. Mix in half of the flour, and then add in the rest. 6. Mix in the apples and raisins. 7. Stir the baking powder and water and mix well, pour into mixture.8. Stir well and the divide the mixture evenly between the paper cases. 9. Bake for 15-20 minutes until well risen and golden brown. 10.Cool then dust with icing sugar.

Chocolate Sauce

Ingredients

17

50g Chocolate 5g Margarine 15ml Golden Syrup 15ml Warm Water Few drops of vanilla

Method

1. Place chocolate and margarine in a small bowl and melt in the microwave for 30 seconds on high.

2. Add Syrup, warm water and vanilla essence. Mix well leave for a few minutes to thicken then serve.

Poached pears

Ingredients

2 Eating Pears (Fairly Hard) 100g Frozen Raspberries

18

25g Caster Sugar 50ml Water

Garnish

4 x Raspberries 4 x Mint leafs

Method

1. Half fill a small pan with water – place onto boil.2. Wash and dry the pears on a paper towel.3. Peel and core the pears from the base upwards. Keep the stems on the

pears.4. Place the pears carefully into the boiling water; turn down the heat and

poach the pears for about 10 minutes until soft and tender. Test with a skewer.

5. Drain the pears, allow to cool.6. Reserve 4 raspberries for decoration and place the remaining

raspberries in the 50ml of water and stew for 10minutes.7. Strain or Puree the raspberries. 8. Place the pears on serving dishes and put the raspberry coulis over

them. 9. Decorate with the left over raspberries and mint leafs.

Melba toast

Ingredients

19

1 Slice White Bread

Method

1. Preheat the Grill.

2. Toast the bread until pale golden brown on both sides.

3. Remove the crusts

4. Holding the toast flat on a chopping board, slide the knife between the

toasted sides to give 2 thinner slices.

5. Rub off any loose crumbs from the untoasted sides.

6. Cut each thin into two triangles.

7. Toast the uncooked side until pale golden brown.

8. Leave to cool and serve on a plate at room temperature.

Savoury Flan**

Ingredients

75g Shortcrust pastry 1 Egg 50g Cheddar Cheese

20

1 Small onion 100ml Milk Seasoning

Optional

2 Mushrooms 1 Rasher of Bacon 10ml Oil

Oven: 190C/ Gas Mark 5Time: 25 minutes

Method

1. Make Pastry.2. Roll the Pastry out into a circle on a lightly floured surface ad line a

round tinfoil dish. 3. Peel and finely chop the onion. Wipe and slice the mushrooms.4. Cut the streaky bacon into small pieces.5. Heat the oil and fry the onions, mushrooms and bacon until soft. 6. Grate the cheese.7. Mix all of the filling ingredients together and pour into the pastry case. 8. Bake for 25 minutes until golden brown.9. Garnish with parsley.

Beef Stir Fry

Ingredients

50g Quick Fry Beef 2.5ml Garlic Paste 50g Onion 25g Green Pepper

21

5ml Cornflour 50g Noodles 15ml Soya Sauce 1.25ml Ground Ginger 25g Mushrooms 50g Carrot 50ml Beef Stock

Garnish – Spring onion flower.

Method

1. Cut beef into strips and marinate with soya sauce, garlic and ginger.2. Wash vegetables.3. Chop onion and slice mushrooms.4. Cut carrot and pepper into strips.5. Blend the cornflour with a little of the beef stock then add the rest. 6. Half fill one pot with water and put onto boil. Heat the oil in the second

pot.7. Stir fry beef for 2-3 minutes.8. Add onion and carrot stir fry for 2-3 minutes.9. Add mushroom and peppers and stir fry for a further 3 minutes.10.Add noodles to boiling water, cook for 4 minutes.11.Stir stock and cornflour into the pan and bring to the boil for 3 minutes.12.Drain noodles, place beef mixture on top and garnish with the spring

onion flower.

Chicken & Winter Vegetable Rice

Ingredients

100g Basmati rice 40g Carrot 25g Leek 75g Onion 1 Clove Garlic 100g Chicken Breast

22

10ml Sunflower oil 1.25ml Whole cumin seeds 5ml Medium curry powder 200ml Hot Chicken Stock Seasoning

Garnish: 10ml Finley chopped Coriander.

Method

1. Wash the rice and add to 250ml of water and leave to soak for 10 minutes.2. Drain and leave in a sieve until required.3. Wash the vegetables.4. Dice the onion, carrot and leek. 5. Crush the garlic.6. Dice the chicken into bite size pieces. 7. Heat 5ml Oil in a pan over a medium heat and sizzle the cumin seeds for 5-6 seconds. 8. Add the garlic and onion and lightly fry until soft.9. Add the vegetables and continue to fry for a further 2 minutes.10. Remove the vegetables from the pan and reserve.11. Heat the remaining oil in the pan, add the chicken and seal.12. Add the curry powder, fry for 30 seconds. Reduce the heat and add in the drained

rice and the reserved vegetables. Stir to coat the rice and vegetables with the spices.13. Add chicken stock and bring to the boil.14. Cover the pot very tightly, reduce the heat and simmer for 10 minutes. 15. Test the rice for readiness.16. Turn off the heat and let the pan sit, covered and undisturbed for another 5 minutes. 17. Stir in the chopped coriander. Taste and season if required.18. Serve hot in a clean, warm dish.

Balsamic Vegetable Kebabs and Rice

Ingredients

½ Green pepper ½ Yellow pepper ½ Red onion 4 Cherry tomatoes ¼ Courgette 2 Mushrooms

23

50g Long Grain Rice

Balsamic Dressing 3tbs Balsamic Vinegar 2tbs Olive oil 1tbs Lemon Juice 1tsp Garlic paste 1/2tsp Thyme 1tsp Dijon Mustard Seasoning

Method

1. Preheat the Grill.2. Fill pan with water and put onto boil. Wash rice then add to boiling

water. Cook for 20-25 minutes3. Wash and dry vegetables. Cut the peppers into 4 squares, cut the

mushrooms in half. Cut the courgette in half, length ways and each half cut into 3 semi-circles.

4. Thread all vegetables alternatively on to the skewers, starting and finishing with pepper.

5. In a bowl whisk up all of the ingredients for the Balsamic dressing, brush the dressing over the vegetables.

6. Grill the kebabs, turning occasionally for 10- 15 minutes until the vegetables are cooked.

7. Drain the rice and arrange on a heated serving plate. 8. Slide off the vegetables from the skewers and arrange onto of the rice.

Spaghetti Bolognese

Ingredients

75g Minced Beef 1 Small onion 2 Mushrooms 25g Red or Green pepper 1 Garlic Clove

24

10ml Oil 1.25ml Oregano 50ml Chopped tomatoes 10ml Tomato Puree ½ Stock Cube 125ml Water Seasoning 100g Spaghetti

Method

1. Put a large pan of salted water on to boil.2. Peel and finely chop the onion.3. Heat the oil in a small pan; fry the onions and the garlic until soft.4. Brown the mince.5. Wipe and slice the mushrooms, wash and finely dice the pepper.6. Add the vegetables, chopped tomatoes, tomato puree, seasoning and

herbs into the pan. Add the stock and bring to the boil. Simmer for 20-25 minutes.

7. Taste and season the Bolognese.8. Drain the pasta and arrange on a warm serving dish, arrange the

Bolognese on top. 9. Serve.

Enchiladas

Ingredients

1 Tortilla wrap 50g mince beef ¼ red pepper 1 clove garlic ¼ onion 50ml chopped tomatoes

25

15ml kidney beans 2.5ml smoked paprika or chilli powder (optional) 25g cheese

Method

1. Chop the pepper and onion. Crush the garlic.

2. Gently brown the mince making sure that it does not stick to the pot.

3. Add the pepper, onion and garlic and fry for 5 minutes.

4. Add the chopped tomatoes, kidney beans and chilli powder or

paprika and cook for 5 minutes until piping hot.

5. Remove from heat and place on a pot stand.

6. Grate the cheese on to a paper towel or plate.

7. Lay the tortilla wrap on a plate or chopping board and spread the

mixture down the middle. Wrap the tortilla wrap round it. Lay in

tinfoil dish and sprinkle cheese over the top.

8. Bake it for 10 minutes or until the cheese is golden brown and tortilla

is crispy.

New York Bagels

Between 2

Ingredients

3g Dried Yeast 150ml Warm water 2 x 15ml Caster Sugar 5ml Salt

26

225g Strong bread flour or Self Raising Flour 15ml Sesame seeds

Method

1. Place the yeast and ONE 15ML SPOON of caster sugar in to a large bowl and mix with 50ML of warm water. Leave to become frothy.

2. Pour the rest of the water into the large bowl and add the salt. Add in half of the flour and mix with, keep add in the flour until you have a soft, but not sticky, dough.

3. Split the dough between you and your partner and knead for 10 minutes.

4. Place the dough into a ball and leave in an oiled, covered container to prove.

5. Heat the oven to 200ºC / Gas 7. Half the dough so that you will make 2 bagels and shape appropriately.

6. Half fill a pot with water and add the remaining sugar, bring this to the boil. Once the water is boiling carefully place each bagel, one at a time in the boiling water for 1-2 minutes until it puffs up.

7. Using a slotted spoon remove the bagels from the pot and place on a floured baking tray. Sprinkle with sesame seeds if you are using them.

8. Bake for around 20 minutes or until golden and the sound hollow when tapped on the base.

Pasta al Pomodoro

Ingredients

75g Pasta ½ Onion 2 Mushrooms (optional) 5ml Oil 200ml chopped tomatoes 5 ml Tomato Puree

27

100ml Vegetable Stock Seasoning 25g Cheese Fresh Basil

Method

1. Put a large pan of salted water on to boil.

2. Peel and finely chop the onion. Wipe and slice the mushrooms.

3. Heat the oil in a pan and gently cook the onions until soft. Add the

mushrooms and cook for another 3 minutes.

4. Add the chopped tomatoes, tomato puree and stock into the pan

and bring to the boil, reduce the heat and simmer for 5-10

minutes.

5. Grate the cheese.

6. Season and taste the sauce. Drain the pasta and add into the

sauce. Mix to coat the pasta. Serve on a warm plate with grated

cheese sprinkled on top and garnished with fresh basil.

Vegetable Biryani

Ingredients

100g Long Grain Rice 3 mushrooms ½ Onion ½ Red pepper Green beans 30ml Oil 1 Garlic Clove

28

2.5ml Ground Ginger 2.5ml Turmeric 2.5ml Garam Masala 2 Cloves 5ml Whole Coriander seeds 1 Black Cardamom Pod (crushed) 350ml Vegetable Stock 15ml Yoghurt

Method

1. Wash and drain rice.2. Wipe and slice mushrooms, finely chop onion, finely chop red pepper

and green beans.3. Heat 15ml of oil in a pan, and gently fry the mushrooms, peppers and

green beans till soft. Remove from pan and reserve for later. 4. Add the rest of the oil to the pan and cook the onion, garlic and

ginger, cook until the onion is soft and golden. 5. Add in the cloves, turmeric, coriander seeds and cardamom pods.

Continue to cook over a gentle heat for 4 minutes. Stir constantly.6. Mix in the yogurt, then add the rice and fry for 3 to 4 minutes, stirring

well. Remove the pan from the heat, and pour in the stock.7. Stir well to make sure neither the rice nor the spices stick to the

bottom of the pan. Cover and simmer for 10 minutes. Add the vegetables back into the pan. Cover and simmer until all of the liquid is absorbed.

8. Sprinkle the garam masala over, stir through with a fork. Place into a oven proof dish and place in a warm oven for 10 minutes before serving.

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