Mini Cheese and Veg Frittatascheese frittatas

Ingredients

  • 2 spring onions
  • 50g cheese, e.g. Cheddar, Cheshire
  • Fresh coriander or chives
  • 3 eggs
  • 40ml milk
  • 80g sweetcorn (canned or frozen)
  • Black pepper

Equipment

Chopping board, vegetable knife, grater, plate, bowl, silicone or non stick-muffin tin, spoon.

Method

  1. Pre-heat your oven to 200oC or gas mark 6.
  2. Slice the spring onions.
  3. Grate the cheese.
  4. Chop the fresh herbs.
  5. Beat the eggs in the mixing bowl, then add the milk.
  6. Stir in the cheese, fresh herbs and black pepper.
  7. Pour the mixture into 6 silicone muffin cases or a non-stick muffin tin (you may need to grease each muffin ‘well’).
  8. Divide the vegetables equally between the 6 cases.
  9. Bake in the oven for 15-20 minutes, until the egg is cooked.

Pin Wheel Pizzapinpizza

Ingredients

  • 150g strong bread flour
  • ½ x 5ml spoon instant yeast (from a sachet or a tub)
  • ½ x 5ml spoon salt
  • ½ x 15ml olive oil
  • 25g tomato purée
  • 50g low fat cheese, grated
  • 1 tomato sliced
  • 3 mushrooms sliced
  • 1 onion sliced
  • 1 x 5ml spoon dried herbs

Equipment

Baking tray, baking parchment, mixing bowl, mixing spoon, chopping board, vegetable knife, rolling pin, palette knife,

Method

  1. Preheat oven to 200oC, gas mark 6 and grease a baking tray.
  2. Put the flour into a large bowl, then stir in the yeast and salt.
  3. Make a well and pour in 200ml of warm water and the olive oil.
  4. Bring mixture together with a wooden spoon. It should form a soft and fairly wet dough.
  5. Turn the dough onto a lightly floured surface and knead for 5 minutes until smooth.
  6. Cover the dough with a tea towel and set aside.
  7. Slice the tomatoes, mushroom and onions and put to one side.
  8. Grate the low fat cheese.
  9. Roll out the dough into a rectangle.
  10. Spread the tomato puree, tomato, mushrooms and onion over the base.
  11. Sprinkle the cheese and the herbs on top.
  12. Roll up the dough and cut into 4cm slices.
  13. Place on the lined baking tray cover lightly and leave to prove.
  14. Bake for 15-20 minutes, until golden.
  15. After baking, place on a cooling rack.

Tips:

  • Try using half wholemeal and half white flour for extra fibre and flavour.
  • Add dried herbs to the dough.
  • Try using snipped spring onions or chives instead of an onion.

Kaleidoscope Cous Couscouscous

Ingredients

  • 100g cous cous
  • 5ml ( ½ level dessertspoon) bouillon powder
  • 125ml boiling water
  • Black pepper to taste
  • ¼ red pepper – deseeded and chopped
  • ¼ green pepper – deseeded and chopped
  • ¼ yellow pepper – deseeded and chopped
  • 2 spring onions – finely sliced
  • 30ml (2 tablespoons) canned sweetcorn niblets
  • 2 cherry tomatoes – cut into quarters
  • ( ½ tablespoon) mint – finely chopped

Method

  1. Place the cous cous in a mixing bowl with the bouillon powder.
  2. Bring some water to the boil in a kettle.
  3. Measure and pour the whole amount of water onto the cous cous and quickly stir with a fork. Season with black pepper.
  4. Cover the bowl with a plate and set it aside for 10-15 minutes.
  5. Remove the plate. Using the fork separate the grains and allow to cool.
  6. When the cous cous is cold stir in the prepared vegetables and the mint. Spoon the kaleidoscope cous cous into a serving bowl.
  7. Serve with salad or as part of a packed meal.

RatatouilleRAT 01

Ingredients

  • 1 onion
  • 1 clove garlic
  • 1 small aubergine
  • 1 green pepper
  • 1 courgette
  • 2 cans chopped tomatoes (800g)
  • 1 x 10ml spoon oil
  • 1 handful fresh basil

Equipment

Chopping board, knife, garlic press, measuring spoons, saucepan, wooden spoon, can opener.

Method

  1. Peel and chop the onion
  2. Peel and crush the garlic
  3. Dice the aubergine
  4. De-seed and chop the green pepper
  5. Slice the courgette
  6. Fry the onion and garlic in the oil for 5 minutes.
  7. Add the aubergine and fry for a further 5 minutes.
  8. Add the pepper, courgette and tomatoes.
  9. Stir in the torn basil leaves.
  10. Bring to the boil and then simmer gently, with the lid on the saucepan, for 20 – 30 minutes.

RAT 02RAT 03RAT 04RAT 05RAT 06

RAT 07RAT 08RAT 09RAT 10RAT 11

 

Mixed Fruit Breakfast Muffinsfruitmuffins

Ingredients

  • 125g Wholemeal Flour
  • 100g Plain Flour
  • 20g Margarine
  • 200ml Milk
  • 1 tsp Baking Powder
  • 25g Porridge Oats
  • 40g Caster Sugar
  • 33g Apricots
  • 33g Raisins
  • 25g Cherries
  • 1 Egg
  • ½ tsp Vanilla Essence

Method

  1. Preheat the oven to 200*C or Gas Mark 6.
  2. Mix together the melted margarine, caster sugar, beaten egg and vanilla essence.
  3. Place the plain flour, baking powder into the butter mixture.
  4. Stir in the wholemeal flour and porridge oats.
  5. Add the chopped apricots and cherries with the raisins and lightly mix. The mixture may look slightly uneven.
  6. Place 6 muffin cases into the muffin tray and spoon the mixture between them.
  7. Bake for 25-30 minutes or until well risen and golden brown.

Egg Fried Riceeggfriedrice

Ingredients (for 1 serving)

  • 1 Spring Onion
  • 1 Clove of Garlic
  • 1 small piece of Ginger
  • 1 heaped tablespoon of Rice
  • 1 egg
  • A drizzle of cooking oil.

Method

  1. Place a saucepan half filled with water on to boil.
  2. When water is boiling place the tablespoon of rice in saucepan and simmer until tender for about 15mins.
  3. In the meantime finely chop the spring onion and skin and finely chop the garlic and ginger.
  4. Lightly stir fry the onion, garlic and ginger with a small amount of oil for a few minutes.
  5. Add a beaten egg to the mixture and continue to stir fry until a scrambled egg mixture is achieved.
  6. Once the rice is cooked and drained place with the stir fry mixture and stir fry for another couple of minutes. Soy sauce may be added at this stage if wished.

Mini Cheese and Onion Quichesmini-quiche

Ingredients

Shortcrust pastry

  • 100g plain flour
  • 50g block margarine
  • 2 tablespoons of water

Filling

  • 1 egg
  • 65ml of milk
  • 25g grated cheese
  • ¼ of an onion very finely chopped.

Method

  1. Light the oven gas 5 190c. Grease 9 moulds in a bun tin.
  2. Make the shortcrust pastry and use a biscuit cutter to cut 9 rounds out of it, making sure that you use a cutter big enough to fully line the bun tin.
  3. Sprinkle the cheese and onion equally into the pastry cases.
  4. Beat the egg and milk together with a fork.
  5. Pour the egg and milk mixture into the pastry cases so that it just covers the cheese and onion. DO NOT OVER FILL.
  6. Bake for about 15 mins until golden brown.

Should make about 9.

Fruit / Cheese Sconesscones

Ingredients

  • 250g self raising flour
  • 40g margarine
  • 125ml milk
  • 50g caster sugar

Additions

For fruit scones add 75g dried fruit.
For cheese scones take out the sugar and add 75g cheese.

Method

  1. Pre-heat oven at 180c
  2. Sieve flour into a mixing bowl and rub margarine into flour with fingertips.
  3. Add sugar or any other additions at this stage and mix in.
  4. Add most of the milk and mix together with a palette knife.
  5. Add the rest of the milk if needed.
  6. Turn the dough out onto a lightly floured surface and press down with hands until it is about 1cm thick NO THINNER.
  7. Cut out the scones with a pastry cutter.
  8. Place on a lightly greased baking tin.
  9. Bake until golden brown for about 15-20mins.
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