1. Breadalbane Academy Recipe book 2 nd year

2. Pasta alla Napoletana skills : 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 basil Method 1. ¼ fill pan with water. Put on high heat to boil. 2. Cook pasta for 10mins 3. Finely chop onion and slice mushroom 4. Crush and chop garlic and collect tomatoes. 5. Gently fry the onions, mushrooms and garlic for 2mins.puree 6. Add toms, tom puree,,herbs and seasoning 7. Gently simmer for 10mins. 8. Drain pasta and mix with sauce. Serve.

3. Breadalbane Bites To make up a batch of muesli: 75g rolled oats 25g dried fruit 25g chopped nuts 25g coconut To make the biscuits 125g soft margarine 25g caster sugar 50g soft brown sugar 100g self raising flour Method: 1.Set the oven to 180c 2.Cream together the margarine and both sugars 3.Add the flour and muesli and mix together 4.Divide the dough into about 10 balls and flatten on the tray with a fork 5.Cook in the oven for about 10-15 minutes or until golden brown 6.Take out of the oven and leave to cool. 7.Lift off the biscuits and put on a cooling wire.

4. Muffins Ingredients: 250g Self Raising flour 1 egg 90mls oil 85g caster sugar 1.25ml baking powder 240mls milk 5ml vanilla essence Method: 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.

5. Chilli Beef in Pitta Pockets Skills: Weighing, measuring, chopping, browning, simmering Ingredients 75g 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 Method 1.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.

6. Mini Carrot Cakes Skills – Peeling,grating,sifting, mixing, greasing,spreading Ingredients 85g Wholemeal OR self raising flour 1 X 5ml of cinnamon 60mls of sunflower oil 75g soft brown sugar 75g grated carrots 1egg Method 1.Set the oven to gas mark 5 or 180c 2.Mix the sugar and oil in mixing bowl 3.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

7. Spicy Veg &Chicken Fajitas Skills : Slicing, peeling, chopping, frying, grating, microwave cooking, grilling Ingredients ½ 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 Method 1.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.

8. Australian Xmas Slice Skills: Greasing, creaming, baking, measuring, folding, dusting. Ingredients Base 25g soft brown sugar 50g marg 75g plain flour Topping 1 egg 1 tbsp soft brown sugar 2.5mls vanilla essence 1dsp plain flour 1.25ml baking powder 3tbsp coconut 2 tbsp mincemeat Method 1.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 sugar 4.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 brown 6.Place egg sugar and vanilla essence into large bowl 7.Measure plain flour, coconut and baking powder onto a plate 8.Place mincemeat into a small plastic bowl 9.Whisk egg mixture using an electric whisk until light and fluffy 10.Carefully fold in the rest of the ingredients 11.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

9. Marshmallow Roll Ingredients: 7 marshmallows 7 digestive biscuits 2 tablespoons condensed milk 3 glace cherries 1 dessertspoon coconut Coconut (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.

10. Tiffin Ingredients 50g soft margarine 10ml spoon sugar 10ml spoon syrup 100g digestive biscuits 10ml cocoa powder 25 g sultanas 100g 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.

11. Pizza Ingredients 100g Pizza Base Mix 75mls of warm water 50g cheese Pinch of mixed herbs 2tbsp pizza topping Method 1.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.

12. Tomato Penne with Lemon Ingredients: 75g penne pasta 10ml olive oil 1 rasher of lean back bacon Juice of a ¼ lemon ¼ onion 25g sun dried tomatoes 1 teaspoon fresh thyme Method: 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.

13. 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.

14. Go Greek Pittas Ingredients 50 g lean minced lamb ¼ onion ¼ teaspoon mixed dried herbs ½ tablespoon fresh mint ¼ teaspoon thyme leaves ¼ garlic clove 1 wholemeal pitta bread 1 lettuce leaf Small piece red onion ½ tomato Small piece cucumber 10 ml natural yoghurt Method: 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

15. Stuffed Peppers Ingredients: ¼ onion 1 tablespoon oil Small amount crushed garlic ½ tomato 40g long grain brown rice Small amount dried oregano ½ red pepper 40g cheddar cheese ½ teaspoon chopped parsley Method: 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

16. Spicy Cinnamon Whirls Ingredients: 100g Self raising flour 25g margarine 50mls milk ½ cup of apples 1.25mls cinnamon 1 tablespoon sultanas 1 dessertspoon soft brown sugar 1 dessertspoon caster sugar 1 tablespoon icing sugar ½ teaspoon water Method: 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.

17. Vegetable Spring Rolls Ingredients: 1 teaspoon vegetable oil 1 Chinese dried mushroom ¼ clove crushed garlic Small piece of root ginger (1/2 cm) ¼ small carrot 15g mangetout ½ spring onion 15g beans sprouts ½ teaspoon soy sauce 2 – 3 sheets of filo pastry Method: 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.