Wednesday, August 30, 2017

Homemade Pizza.

Homemade Pizza
Learning intentions

High grade versus standard flour, Using yeast (activating and growing), Dough making and kneading, Rising the dough, Topping prep, Setting up the pizza, Baking and slicing, Students can compare a slice of their pizza combo with the others in the class.

Equipment
Small bowl
Large bowl
Measuring cup/spoons
Rolling pin
Oven tray, oiled
Sharp knife and chopping board

Base Ingredients (per pair)
Dried yeast, 2 tsp
Lukewarm water, ½ cup
High grade flour, 1 ½ cups
Sugar, 1 tsp
Olive oil, 1 tsp
Salt, 1/2 tsp

Toppings
Tomato paste, 1 Tbsp
Onions, ½, sliced fine
Garlic, 1 clove, crushed and chopped
Cheese, Mozzarella, half cup grated
Plus toppings of your own choice (meats, sauces, vegetables)
Method
Oven on to 2000C.
1.    Mix yeast with warm water and sugar in a small bowl. Leave for 5-10 minutes to activate on warm stove top.
2.    Sieve the dry ingredients (flour and salt) in a large bowl and make a well in the middle.
3.    Pour activated yeast and oil into the dry ingredients and mix to form a dough.
4.    Knead the dough on a clean, floured bench until smooth and elastic (10 minutes solid).
5.    Place back in an oiled bowl and let rise on stove top for 20 minutes.
6.    Prepare the toppings while you wait.
7.    After 20 minutes, remove the dough from the bowl and knock back.
8.    Using a floured rolling pin, roll out the dough to a circular shape.
9.    Place the pizza dough on the oiled oven tray.
10.  Smear the tomato paste on the base.
11. Arrange the toppings and cheese.
12. Bake for 15-20 minutes, until the base is brown and crispy.
13. Slide off the oven tray onto a chopping board and slice up.


Sunday, August 27, 2017

Chocolate Weetbix (Energy) slice.

Energy (Chocolate Weetbix) Slice
Learning intentions
No demo: students read the recipe and do it themselves. Judging the best presented.
Making a slice, Icing the slice, Cutting the slice. Cooking Assessment check.
Equipment
Small pot
Wooden spoon
Measuring cups/spoons
Loaf tin and cooling rack
Baking paper
Sieve
Large Bowl
Ingredients (per pair)
Butter, 100g
Sugar, ¼ cup
Flour, 3/4 cup
Weetbix, 2, crushed
Baking powder, 1/2 tsp
Cocoa, 2 tsp
Coconut, 1/4 cup
Hot water, 3 Tbsp
Icing
Icing sugar, ½ cup
Cocoa, 1 tsp
2 knobs of butter, melted
Hot water, 3 tsp
Method
Oven on to 1800C.
1.    Melt the butter and sugar in a small pot. Don’t burn the butter!
2.    Sieve the dry ingredients (flour, cocoa, baking powder) into a large bowl.
3.    Add the crushed weetbix and coconut.
4.    Pour over the melted butter and sugar and mix together well. Add the water too.
5.    Lay the baking paper in the bottom of the loaf tin.
6.    Scrape the slice mix into the tin and press down to compact it.
7.    Bake for 15-20 minutes.
8.    Make the chocolate icing.
9.    Remove the slice from the oven and let cool down in the tin for a bit before removing.
10.  Place on a plate and ice with chocolate icing.

Wednesday, August 23, 2017

Quiche Lorraine.

Quiche Lorraine
Learning intentions
Blind baking of pastry (docking the pastry and weighing it down), Coagulation of eggs, Shaking the quiche to check if set, and careful removal from the tin.
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, ½, finely diced and fried
Oil for frying
Cheese, mild, 1 Tbsp
Egg, 3-4, whisked up
Cream, 3 Tbsp
Salt, 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). Remove from 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 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 and sprinkle the cheese over the top. Let cool down, then cut into slices and serve.

Sunday, August 20, 2017

Vanilla Cupcakes.

Vanilla Cupcakes
Learning intentions
Creaming the mix, Folding the dry into the wet, Spooning mix out even into cases, Baking and testing if done, Making the icing and practicing the decorating, Students can be creative with the icing and the class can look at the variety of products, Warning about excessive sugar intake.
Equipment
Mixing Bowl
Wooden spoon
Whisk
Sieve
Measuring cup/spoons
Cupcake cases (12 small or 6 large)
Small or large muffin tray
Cooling rack

Ingredients (per pair- makes 6 large)
Butter, soft, 50g
Sugar, ¼ cup
Flour, 3/4 cup
Baking powder, 1 tsp
Egg, 1
Vanilla essence, ½ tsp
Milk, 4 Tbsp

Icing
Icing sugar, 1/2 cup
Melted butter, ½ tsp
Hot water, 2 tsp
Food colouring, 2 drops
Method
Oven on to 1900C.
1.    Cream butter, vanilla and sugar until light and fluffy.
2.    Add the egg, beating well.
3.    Sift the flour and baking powder together.
4.    Fold into the creamed mixture.
5.    Stir in the milk.
6.    Place the cases into the tins.
7.    Spoon the mixture evenly into the paper cases.
8.    Bake for 15 minutes or until the cake springs back when lightly touched.
9.    Remove from oven and place cupcakes on the cooling rack.
10. Make up the icing with the required colour.
11. Use a spoon and ice the cupcakes when they are cool.
12. Share the icing around the class so everybody gets different colours.

Thursday, August 17, 2017

Macaroni Cheese.

Macaroni (Maccheroni) Cheese

Learning Intentions
How to cook pasta without being killed by the mafia,  Making a roux (white sauce) successfully, Discussing the energy found in pasta (carbohydrates).

Equipment
Pot
Small fry pan
Wooden spoon
Wooden board
Sharp knife
Measuring cup/spoons
Sieve
Large bowl
Ingredients (per pair)
Maccheroni pasta, 1 cup
Salt, pinch
Butter, 25g
Onion,1/2, finely diced
Flour, 2 Tbsp
Bacon, 3 rashers or 1 ramekin bacon pieces, diced
Mustard powder, 1/4 tsp
Milk, 1 cup
Cheese, tasty, 1/4 cup
Salt & Pepper for seasoning
Parsley, 1 tsp, finely chopped
Method
1.    Fill the pot ¾ full of hot water and bring to the boil (high heat)
2.    Add a pinch of salt.
3.    Add the pasta when the water is rapidly boiling. Stir to stop the pasta sticking.
4.    Boil until the pasta is “al dente” (soft but firm). Taste to check.
5.    Drain through sieve and place in large bowl
6.    Heat up the fry pan (moderate heat).
7.    Add the butter and melt.
8.    Add the diced onion and bacon and cook until onion goes clear and soft.
9.    Add the flour and stir in until it goes frothy (making a roux)
10. Add mustard powder.
11. Take the pan off the heat and add the milk gradually, a bit at a time. Stir constantly.
12. Place back on the heat and bring to the boil, stirring all the time. The sauce should thicken up.
13.  Add the cheese and stir through.
14. Take of the heat and season with salt and pepper. Add chopped parsley.
15. Pour the sauce into the bowl with the pasta and mix through.
16. Serve and eat.