Monday, May 28, 2012

Self Saucing Chocolate Pudding

This pudding is dangerous!
It comes with a warning about eating too much cocoa, sugar and fat.
But the end product is delicious.
This dessert really needs to eaten in small amounts and with fresh fruit to cut through the richness.
This recipe makes enough for 3-4 people.
Also be aware that the dessert will bubble in the oven and may overflow your oven dish and will then burn on the bottom of the oven.


Self Saucing Chocolate Pudding.

Equipment:
Oven dish
Large bowl
Sieve
Wooden spoon
Spatula
Measuring cups/spoons

Ingredients: (per pair)
3/4 cup self raising flour (or 3/4 cup plain flour and 3/4 tsp baking powder)
2 Tbsp cocoa
1/4 cup sugar
1/2 cup milk
75g butter (melted)
1/4 tsp vanilla essence

Sauce:
3/4 cup boiling water
1/4 cup sugar
2 tsp cocoa

METHOD:
1.   Preheat the oven to 180ºC and lightly grease a 3 cup capacity oven proof dish.
2.   In a mixing bowl, sift flour and cocoa and stir in the sugar.
3.   Make a well in the dry ingredients. 
4.   Pour in the milk, vanilla and butter and mix quickly to form a stiff mixture.
5.   Spread the batter into the prepared oven dish.
6.   Mix the boiling water, sugar and cocoa together and pour over the back of a spoon, evenly over the batter.
7.   Bake in the oven for 25 minutes or until the sponge is cooked. Place a tray under the oven dish to stop spillages.
8.   Remove from oven and let cool down for 5 minutes.
9.   Cut and serve on a plate with fresh fruit. 

Thursday, May 24, 2012

Homework for Yr 7

The paperwork below is to be done by end of week 8. You can either bring me a hard copy or email the whole document to me (evan.skipworth@tawaint.school.nz)
Practice making a dish (can be any dish of your choice, maybe a family favourite) at home and have your parents/siblings evaluate it. Take a photo of it. Find the recipe and work out what ingredients you need to bring to school to be able to make it.
You will make this dish at school (in week 9) to be assessed. Bring enough ingredients for only 2 people. Mr Skipworth will supply most of the basic ingredients. Your cooking partner will assist you.

Tawa Intermediate 2012

Yr 7 Food Technology

“Citizenship”

Objective:  Plan, prepare and serve a cultural dish at home and then at school for 2 people.

1. Students name____________________________________

2. Name of Dish_______________________________________

3. Recipe (either written in, glued in or printed off)























4. Ingredients purchased:






5. Equipment used:


6. Methods of cookery (e.g baking, frying, roasting etc):

7. photo of dish (produced at home):
















8. Evaluation (done by the parents at home):

·      Taste (flavours):


·      Smell (aroma's):


·      Texture (what it feels like in your mouth):


·      Appearance (describe what it looks like in terms of colour, size and shape):


·      Healthy meal? (is it a well balanced meal?):



Signature of evaluator:_______________________________________


Teacher Assessment (at school)
(A- Above expectation, B- At expectation, C- Below expectation)

Correct Equipment & Food Safety:

Cooking Techniques (follow the recipe):

Presentation:




Quiche Lorraine

The recipe has a fancy french name but it is just a modified ham and egg pie. You could add all sorts of stuff to the filling (spinach, mixed vege, cheese, different meats etc). The trick with this recipe is to dock (poke holes in the pastry to stop rising) and blind bake (cook pastry with a weight on it) before the filling is added. The egg mix does not need long in the oven to set, just as long there is not too much other liquid present. Too much cheese will also stop the egg from setting.
Beware: this recipe is not a low fat option but you could make it healthier by reducing the cheese, making it vegetarian, using low fat pastry, use low fat milk instead of using cream


Quiche Lorraine

Equipment
Flan ring
Chopping board
Sharp knife
Baking paper
Large bowl
Whisk
Small fry pan
Wooden spoon
Measuring cup/spoons

Ingredients
Short pastry, 1 sheet
Ham (and/or spinach/mixed vege), chopped, 1 slice
Onion, finely diced and fried, 1
Oil for frying
Cheese, mild, 1 ramekin
Egg, 2, whisked up
Cream, ¼ cup
Salt, small pinch
Cayenne pepper, pinch
Parsley, chopped, 1 tsp

Method
Ovens on to 1900C.
1.    Cut the pastry out to fit the flan ring. Mould the pastry in the base and around the sides.
2.    Dock with a fork and bake blind (baking paper with rice in it) until lightly set (15 minutes in the oven).
3.    Fry the onion in a little oil until soft.
4.    Whisk the eggs then add the cream, salt and cayenne pepper.
5.    When the pastry is ready, add the ham, spinach/ mixed vege, onions, cheese and parsley.
6.    Carefully pour the egg mix over the top.
7.    Bake until golden and set (about 15 minutes).
8.    Remove from the oven, let cool down, cut into slices and serve.

Sunday, May 20, 2012

ANZAC Biscuits.

These biscuits were originally known as Oat Biscuits. But they were given the name "ANZAC" biscuits after the soldiers in WW1 loved them so much when they got a parcel of them sent all the way from NZ. It took about 3 months for the parcel to reach the soldiers at the front. The recipe had no milk or eggs so did not rot on the long trip to the front line.
Sitting in the trenches, cold, wet, exhausted and traumatized by what they had seen, done and were about to do, the soldiers never forgot how good those biscuits were and how much they wanted to be back home.

"They shall grow not old, as we that are left grow old:
Age shall not weary them, nor the years condemn.
At the going down of the sun and in the morning
We will remember them."



Anzac Biscuits

EQUIPMENT:
Measuring cup/spoons
Baking tray
Baking paper
small pot
Wooden spoon
Large bowl

INGREDIENTS: per pair
1/2 cup plain flour
1/4 cup sugar
1/2 cup rolled oats
1/4 cup desiccated coconut
50g butter
3 Tbs boiling water
2 tsp golden syrup
1/2 tsp baking soda 

METHOD:

1.   Preheat oven to 180ºC and line baking tray with paper.
2.   In a large bowl, combine all the dry ingredients.
3.   In a small saucepan over a medium heat, combine the butter and golden syrup until the butter has melted.
4.   In a small jug, combine the boiling water and bicarbonate of soda.
5.   Add the baking soda and water mixture with the melted butter and golden syrup.
6.   Combine all ingredients in a large bowl and mix thoroughly.
7.   Dollop spoonfuls of the biscuit mixture onto the greased baking tray, leaving room for them to spread.
8.   Bake for 12 minutes, or until golden brown.
9.   Remove from oven and allow to cool and harden.