Presentation on theme: "Healthy Eating Yr7 Recipes. Fruit Salad Ingredients 1 apple 1 orange ½ pineapple ring 100ml fruit juice Method 1.Pour the fruit juice into a small bowl."— Presentation transcript:
Fruit Salad Ingredients 1 apple 1 orange ½ pineapple ring 100ml fruit juice Method 1.Pour the fruit juice into a small bowl. 2.Was and core the apple. Chop into small pieces and place into the juice. 3.Rinse the orange. Slice off the top and the base. Carefully slice the peel off and then remove each section with a knife. 4.Chop the orange segments into small pieces and and add to your bowl along with any juices. 5.Chop the pineapple into small pieces and add to the salad. 6.Stir well.
Baked Apple Ingredients 1 large cooking apple 1 tbl dried fruit 1 teaspooon brown sugar 3 tbl spoon cold water Method 1.Core the apple and cut through the skin around the centre. 2.Place the apple into a foil container.. 3.Mix the fruit and brown sugar together and push into the hole in the centre of the apple using your teaspoon. 4.Standing the apple in the dish, pour in the water. 5.Bake for 30mins on Gas 5 / 190°C.
Apple Crumble Ingredients 50g SR flour 25g sugar 25g margarine 100g stewed apple Method 1.Place the stewed apple into an ovenproof container. 2.Put the margarine and flour into a mixing bowl. 3.Rub the margarine into the flour until it looks like breadcrumbs. 4.Add the sugar and stir well. 5.Pour the crumble mixture over the stewed apple. 6.Bake for 20-25mins on Gas 5 / 180°C until the crumble is golden brown.
Date & Apple Cake Ingredients 75g SR flour 25g margarine 40g sugar 25g chopped dates 1 small apple 1 egg Method 1.Place the flour into a bowl, rub in margarine and add sugar. 2.Chop dates into small pieces and add to bowl. 3.Peel and core the apple, chop into small pieces and place into bowl. 4.Beat the egg and add to mixture. 5.Stir well and pour into loaf tin. 6.Bake for 35mins on Gas 5 / 190°C until golden brown.
Coleslaw Ingredients 1 piece of white cabbage 1 piece of carrot 1 piece of onion 1 tbl spoon mayonnaise Method 1.Shred the cabbage finely and place into a bowl. 2.Grate the carrot using the large holes of the grater. 3.Finely chop the onion. 4.Mix all the vegetables together. 5.Add the mayonnaise and mix well.
Vegetable Soup Ingredients ½ small potato ½ carrot Piece of onion Piece of celery ½ vegetable stock cube Salt and pepper 250ml water Pinch of chopped parsley Method 1.Peel and chop the vegetables finely 2.Place in the pan with the water, stock cube, salt and pepper. 3.On a high heat bring to the boil. 4.Reduce the heat and simmer for 25mins until the vegetables are tender. 5.Stir in the parsley.
Bean & Sweetcorn Pasta Salad Ingredients 50g pasta 1 tbl spoon red kidney beans 1 tbl spoon sweetcorn ¼ onion Small piece of red or green pepper 1 tbl spoon mayonnaise Method 1.Place the pasta into a large saucepan and cover in cold water. 2.Bring to the boil and then simmer for 10mins until tender. 3.Drain carefully and place into a bowl. 4.Chop the onion and pepper finely. 5.Put the onion, pepper, sweetcorn and beans in the bowl with the pasta. 6.Add the mayonnaise and mix well.
Layered Pasta Salad Ingredients 50g pasta shapes ½ carrot 50g tuna ½ baby gem lettuce ½ tomato Small piece of cucumber 1 tbl spoon dressing Method 1.Place the pasta in a pan and cover with cold water. 2.Bring to the boil and simmer for 10mins until tender. 3.Drain pasta and rinse with cold water to cool. Place into a bowl. 4.Shred the lettuce, slice the tomato, chop the cucumber, peel and grate the carrot. 5.Spoon the dressing over the pasta and mix well. Place into your container. 6.Layer the remaining ingredients over the pasta and drizzle the last bit of dressing over it.
Pudsey Cakes Ingredients 100g SR flour 100g soft margarine 100g sugar 2 eggs Method 1.Break the eggs into a jug and beat well with a fork.. 2.Place all of the ingredients into a mixing bowl. 3.Beat well with a wooden spoon until the mixture is smooth. 4.Test for a soft dropping consistency. 5.Place 12 Pudsey cake cases into a bun tray and divide the mixture evenly into the cake cases. 6.Bake until golden brown on Gas 5 / 180°C for 15-20mins.
Stottie Pizza Ingredients ½ stottie 2 tbl spoons tomato puree Pinch of mixed herbs 25g grated cheese Topping of your choice Method 1.Heat the grill on its highest setting. 2.Spread the puree over the stottie and sprinkle with herbs. 3.Add your choice of toppings, ending with the cheese. 4.Place on to the grill and place under the grill for 10-15mins until the cheese is bubbling.. 5.Serve with salad.
Vegetable Enchiladas Ingredients 1 dst spoon oil 2 tbl spoons sweetcorn 1 tbl spoon peas Piece of red pepper ½ carrot ¼ onion Pinch of mixed herbs ½ clove garlic 100g tinned tomatoes 2 tortillas 25g grated cheese Method 1.Peel and chop the vegetables into small pieces. 2.Heat the oil in a saucepan and fray all the vegetables for 2- 3mins. 3.Stir in the herbs. 4.Divide the filling between the two tortillas, roll up and place into a foil container with the seam side down. 5.Pour over the tomatoes and sprinkle with cheese. 6.Bake for 20mins on Gas 4 / 180°C until golden brown.
Courgette & Cheese Muffins Ingredients 100g SR flour (4 tbl spoons) 25ml oil 80ml milk ½ egg 50g grated cheese Pinch of black pepper Method 1.Grate the courgette and place in a bowl with the cheese. 2.Add the remaining ingredients into the bowl and mix well with a wooden spoon to form a smooth batter. 3.Place 6 muffin cases into a muffin tray. 4.Divide the mixture evenly into the muffin cases using two spoons. 5.Bake for 20mins on Gas 6 / 200°C until golden brown.
Healthy Snack Bar Ingredients 25g margarine 1 tbl spoon honey 50g sugar 75g jumbo oats 1 teaspoon cinnamon 20g pumpkin seeds 20g desiccated coconut 1 tbl spoon dried fruit Method 1.Place margarine, honey and sugar in a saucepan and heat gently until the margarine has melted. Do not let the mixture boil. 2.Remove the pan from the heat and stir in the remaining ingredients. 3.Pat the mixture down into a foil container. 4.Bake for 20mins on Gas 4 / 180°C until golden brown. 5.Once cooked, cut into slices.
Cheese Pin Wheels Ingredients 100g S.R. flour (4 tbl spoons) 25g margarine Pinch of salt Pinch of mustard powder 1 teaspoon milk powder 60ml water 25g grated cheese 1 dst spoon tomato puree Method 1.Place flour, salt, milk powder and mustard powder into a bowl. Rub margarine into the flour. 2.Mix to a soft dough with water. 3.Roll into a rectangle, spread with puree and sprinkle with cheese. 4.Roll up like a Swiss roll and seal the edge. 5.Cut into portions and place cut end up onto a greased baking tray.. 6.Bake for 15mins on Gas 6 / 200°C until golden brown.
Toffee Crispies Ingredients 50g toffee (6 pieces) 50g marshmallows (10 pieces) 50g margarine 50g rice crispies (400ml) Method 1.Place the toffee, marshmallows and margarine into a saucepan.. 2.Heat gently until the mixture melts. 3.Remove from the heat and add the crispies, stir well. 4.Pour into foil tin and leave to set. 5.Cut into equal portions.