Breadalbane Academy

Recipe book

2nd year

Pasta alla Napoletanaskills : boiling chopping , frying ,simmering , draining Ingredients • 15ml olive oil• ½ onion• 2 mushrooms• 100g tinned tom• 5ml tomato puree• 1 clove of garlic • Pinch of mixed herbs and oregano• Salt and pepper• 50g pasta • Fresh basilMethod

1. ¼ fill pan with water. Put on high heat to boil.2. Cook pasta for 10mins3. Finely chop onion and slice mushroom4. Crush and chop garlic and collect tomatoes.5. Gently fry the onions, mushrooms and garlic for

2mins.puree6. Add toms, tom puree,,herbs and seasoning7. Gently simmer for 10mins .8. Drain pasta and mix with sauce. Serve.

Breadalbane Bites

To make up a batch of muesli:75g rolled oats25g dried fruit25g chopped nuts25g coconutTo make the biscuits125g soft margarine25g caster sugar50g soft brown sugar100g self raising flour

Method:1. Set the oven to 180c2. Cream together the margarine and both sugars3. Add the flour and muesli and mix together4. Divide the dough into about 10 balls and flatten on the tray

with a fork5. Cook in the oven for about 10-15 minutes or until golden

brown6. Take out of the oven and leave to cool.7. Lift off the biscuits and put on a cooling wire.

Muffins

Ingredients:250g Self Raising flour1 egg90mls oil85g caster sugar1.25ml baking powder240mls milk5ml vanilla essenceMethod:• Preheat the oven to 180c• Place 9 paper cases into a bun tin• Sieve the flour into a large bowl and add the sugar• Make a well in the centre• Measure oil and eggs into a jug and lightly beat the

eggs with a fork• Add contents from both the jug and cup into a bowl• Mix all the ingredients together until just combined• Divide the mixture evenly between the cases• Bake in the oven for 20 minutes or until golden brown• Dust muffins with icing sugar before serving.

Chilli Beef in Pitta PocketsSkills: Weighing, measuring, chopping, browning, simmering

Ingredients75g minced beef

¼ onion

Small piece of grreen pepper

10ml oil

100ml tinned tomatoes

¼ tsp chilli powder

10ml tomato puree

25g kidney beans

1 pitta pocket

50g grated cheese

Method1. Collect all ingredients

2. Peel and chop the onion, chop green pepper

3. Brown the mince using a wooden spoon

4. Add the chopped veg , cook for 3 to 4 mins

5. Add tinned tomatoes, tomato puree and chilli pwd

6. Simmer gently for 20mins, watch it does not boil dry

7. Add kidney beans, warm pitta in microwave

8. Cut open pitta pocket and fill with chilli beef, top with grated cheese.

Mini Carrot Cakes

Skills – Peeling ,grating ,sifting, mixing, greasing ,spreading

Ingredients85g Wholemeal OR self raising flour1 X 5ml of cinnamon60mls of sunflower oil 75g soft brown sugar 75g grated carrots1egg

Method1. Set the oven to gas mark 5 or 180c2. Mix the sugar and oil in mixing bowl3. Add the egg and beat well.4. Grate the carrot and mix into the bowl.5. Add the sifted flour and cinnamon. Mix

well with a wooden spoon.6. Spoon in to cake cases and bake for 15-

20 minutes. Cool

Spicy Veg &Chicken Fajitas

Skills : Slicing , peeling, chopping, frying, grating, microwave cooking, grilling

Ingredients½ chicken fillet

¼ red pepper

¼ green pepper

½ onion

½ carrot

1x 5ml cajun seasoning

1x 1.25ml coriander

1x1.25ml garlic puree

2 flour tortillas

25g cheese

Method1. Slice the chicken into thin strips

2. Wash and slice the peppers

3. Peel and chop onion and carrot into thin strips

4. Gently heat oil in the frying pan

5. Fry the veg until they begin to soften

6. Add the chicken and cook for 2 mins

7. Add the garlic puree, cajun seasoning and coriander. Cook for 3-4 mins stirring all the time. Remove for heat.

8. Grate cheese

9. Place tortillas in the microwave and cook on full power for 30secs

10. Spoon the chicken and vegetables mix into the tortillas and cover with cheese.

Australian Xmas SliceSkills: Greasing, creaming, baking, measuring, folding, dusting.

IngredientsBase25g soft brown sugar50g marg75g plain flour

Topping 1 egg 1 tbsp soft brown sugar2.5mls vanilla essence1dsp plain flour1.25ml baking powder3tbsp coconut2 tbsp mincemeat

Method1. Preheat oven to gas mark 4 – 180c, Lightly grease tin.2. Place marg and sugar in a lge bowl and cream together.3. Sieve flour into marg and sugar4. When all the flour is mixed in, press into baking tin and flatten with

the back of a metal spoon.5. Bake for approx 10mins until golden brown6. Place egg sugar and vanilla essence into large bowl7. Measure plain flour, coconut and baking powder onto a plate8. Place mincemeat into a small plastic bowl9. Whisk egg mixture using an electric whisk until light and fluffy10. Carefully fold in the rest of the ingredients11. Spoon the mixture over the base and bake for a further 20- 25 mins

or until golden brown.12. Remove from oven , cool slightly then dust with icing sugar

Marshmallow Roll

Ingredients:7 marshmallows7 digestive biscuits2 tablespoons condensed milk3 glace cherries1 dessertspoon coconutCoconut (for coating).Method.• Cut marshmallows into small pieces using scissors dipped in

cold water.• Wash, dry and cut up cherries, crush biscuits in a bowl.• Place cherries, marshmallows and biscuits into a large bowl.• Add condensed milk and bind mixture together with a fork.• Place a piece of greaseproof paper on the tabletop and

sprinkle with a tablespoon of coconut.• Place marshmallow mixture on to the greaseproof paper and

roll into a long sausage shape, coating with coconut.• Roll up in the paper and leave aside until it is suitable for

cutting.• Wash dishes.• Cut marshmallow roll into even slices and serve.

Tiffin

Ingredients50g soft margarine10ml spoon sugar10ml spoon syrup100g digestive biscuits10ml cocoa powder25 g sultanas100g cooking chocolate (optional topping).Method• Crush the digestive biscuits in a mixing bowl using the

end of the rolling pin until there are no large lumps of biscuit left and it looks like fine breadcrumbs.

• Add the cocoa powder and sultanas to the biscuit crumbs.

• Put the margarine, syrup and sugar into a bowl and gently melt the ingredients in the microwave. Do not over heat.

• Pour the biscuits into the liquid ingredients and stir until thoroughly mixed together.

• Put the biscuit mixture into a baking tray and press down firmly and chill.

• Melt cooking chocolate to cover the top as an optional extra and decorate with ‘smarties’ etc.

Pizza

Ingredients100g Pizza Base Mix

75mls of warm water

50g cheese

Pinch of mixed herbs

2tbsp pizza topping

Method1. Light oven gas mark 5 / 190c

2. Grease and flour the base of the baking tray

3. Mix in enough water to pizza base mix to make a soft dough

4. Grate cheese onto a large plate

5. Add herbs

6. Turn out onto a floured table and knead lightly.

7. Shape into a round with your hands and then place onto a floured tray

8. Spread pizza topping over the base and cover with grated cheese

9. Bake for 15 to 20 mins till base is golden brown and cheese is melted.

Tomato Penne with Lemon

Ingredients:75g penne pasta10ml olive oil1 rasher of lean back baconJuice of a ¼ lemon ¼ onion25g sun dried tomatoes1 teaspoon fresh thymeMethod:• Put a pan of water onto boil• Put the penne in the pan of boiling water• Cook the penne until al dente (firm but cooked

throughout). Drain the pasta in a colander and set aside.

• While the pasta is cooking, finely dice the onions, heat the olive oil in another pan and cook the onions for 3-4 minutes until soft and light brown.

• Cut the bacon into small pieces and add to the onion and cook for 3 minutes.

• Cut the sun dried tomatoes into small pieces.• Add the pasta to the pan with the lemon juice and

chopped sun dried tomatoes.• Sprinkle the thyme leaves over the top and stir.• Cook over a low heat until thoroughly warmed.•

Crispy Prawn Toasts.Ingredients:

40g prawns

1 teaspoon egg white

¼ teaspoon cornflour

¼ teaspoon lemon juice

¼ teaspoon soy sauce

¼ garlic clove

1 slice bread

1 dessertspoon sesame seeds

Method:• Heat the oven to 220c• Press the prawns between layers of kitchen paper to remove

as much of their moisture as possible• Put all the ingredients except the bread and sesame seeds

into a mixing bowl. Pound the ingredients to a smooth paste with a wooden spoon. (It might be better to work in pairs for this part).

• Spread the paste evenly on the bread. Pour the sesame seeds onto a sheet of greaseproof paper and press each brad slice – paste side down- onto the seeds

• Cut the crusts off the bread and cut into triangles. Place on a baking tray and cook for 10 – 15 minutes until golden

• Serve garnished with spring onion.

Go Greek PittasIngredients50 g lean minced lamb¼ onion¼ teaspoon mixed dried herbs½ tablespoon fresh mint¼ teaspoon thyme leaves¼ garlic clove1 wholemeal pitta bread1 lettuce leafSmall piece red onion½ tomatoSmall piece cucumber10 ml natural yoghurtMethod:• Heat the oven to 220c• Finely chop the onion, crush the garlic, herbs and black

pepper and add to the minced lamb, • Mix and mash the ingredients very thoroughly with a fork until

the mixture resembles raw sausage meat. Shape into a large oblong

• Cut the meat into 4 even sized pieces. Roll each piece into a round shape and place each ball on the baking tray

• Bake the meat balls for 8 – 10 minutes until cooked thoroughly• Place the pitta bread in the microwave and cook on full power

for 10 seconds• Cut in half and open each side into a pocket. Place the lettuce,

onion and tomato into each pitta pocket• Mix the yoghurt and chopped cucumber together in a small

bowl• Insert two meatballs into each pocket and drizzle the yoghurt

mixture over the top.• Serve immediately

Stuffed PeppersIngredients:¼ onion1 tablespoon oilSmall amount crushed garlic½ tomato40g long grain brown riceSmall amount dried oregano½ red pepper40g cheddar cheese½ teaspoon chopped parsleyMethod:• Heat the oven to 180c• Put a pan of water onto boil • Add the rice to the boiling water and cook until al dente (firm

but cooked thoroughly)• Crush the garlic and finely dice the onions.• Cook slowly, without browning, in the vegetable oil, for about 2

– 3 minutes• Boil the kettle and pour water into a jug and add the tomato• Skin the tomato and add to the onion • Grate the cheese• Pour more boiling water into a pan and simmer the pepper in

the water for 4 – 5 minutes• Drain the pepper and place the pepper into an oven proof dish.• Drain the rice and add to the pan with the tomato and onion

and sprinkle on the oregano.• Spoon the filling evenly into the pepper and put the grated

cheeses on top.• Place the dish in the oven and cook for 25 minutes or until the

peppers are soft when pierced with a sharp knife.• Sprinkle chopped parsley on top of the cooked pepper

Spicy Cinnamon WhirlsIngredients:100g Self raising flour25g margarine50mls milk½ cup of apples1.25mls cinnamon1 tablespoon sultanas1 dessertspoon soft brown sugar1 dessertspoon caster sugar1 tablespoon icing sugar½ teaspoon waterMethod:• Heat the oven to 200c• Sieve the flour into a bowl and rub in the margarine until it

resembles fine breadcrumbs, add the caster sugar.• Mix to a soft dough with the milk.• Turn out onto a floured board and knead lightly until smooth.• Roll out into a rectangular shape.• Cut up the apple into small pieces.• Mix the soft brown sugar, cinnamon and sultanas in a bowl,

add the apples and stir to mix.• Spread this mixture over the scone dough.• Roll up the dough, like a swiss roll, starting from the short

edge.• Cut into eight equal size slices.• Place the whirls, cut side down on a baking tray and bake for

15 minutes or until golden brown.• Place icing sugar in a bowl and mix with ½ teaspoon cold

water.• Drizzle over the buns.

Vegetable Spring RollsIngredients:1 teaspoon vegetable oil1 Chinese dried mushroom¼ clove crushed garlicSmall piece of root ginger (1/2 cm)¼ small carrot15g mangetout½ spring onion15g beans sprouts½ teaspoon soy sauce2 – 3 sheets of filo pastryMethod:• Heat the oven to 200c• Drain the mushrooms and slice them finely, discarding the

tough stalks• Prepare all the other vegetables by cutting and slicing them

thinly for quick cooking• Heat the oil in a pan and add all the vegetables except the

bean sprouts and stir fry them for about 6 -8 minutes, ensuring that they do not brown

• Add the bean sprouts and soy sauce• Place the sheets of filo pastry on the work surface, short side

towards you, brush the pastry lightly with oil• Place the vegetable mixture 2 cm from the pastry edge

nearest you. Fold the long sides in to cover the centre of the filling and overlap them, then roll up the pastry, encasing the filling completely

• Brush each spring roll with oil. Bake for 10 – 15 minutes until golden and crispy.