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Safety is important when you’re cooking in the kitchen. You should always tell an adult what you are up to in the kitchen so they can be around to help you. There are lots of hazzards if you’re not careful. Make sure you always wear oven gloves when using the oven and want to touch hot, steaming pans. Always ask an adult to help you. It’s really important to watch your fingers when you slice and never walk around carrying a knife.
SAFETY FIRST Safety when using equipment is important but it is also important to keep everything in the kitchen clean as bacteria can be dangerous. It’s important to make sure you’ve got a clean kitchen as some bacteria in food produce poisons which make us ill. That’s why it’s important to keep everything in the kitchen clean. Always wash raw fruit and vegetables before you eat them and make sure that you store uncooked and cooked food seperately. Lastly, make sure you always wash your hands before cooking.
BREAKFAST THE MOST IMPORTANT MEAL OF THE DAY Even if you don’t feel it when you wake up in the morning your body is hungry and needs to recharge because you use some energy even when you are asleep. Scientists have prooved that you do better at school if you eat breakfast. Breakfasts that contain wholegrains ( cereals like Weetabix or muelsi) , calcium (found in milk and yogurts) , protein (eggs are especially good!) and fibre (this is in brown bread and many breakfast cereals) boost your concentration and memory and help you to learn. If you don’t have breakfast you’ll be more likely to snack on unhealthy food for an energey boost.
TASTY PANCAKES
100g(4oz) plain flour A pinch of salt 1 egg Sunflower oil 300ml (1/2 pint) milk 1. Put a sieve over a large mixing bowl. Pour in the flour and the salt. Shake the sieve until all the flour has fallen through. 2. Press a whisk into the middle of the flour to make a deep hollow. Break an egg into a cup, then pour it into the hollow. Add a tablespoon of oil and 2 tablespoons of milk. Beat the egg, oil and milk with some of the flour from around the hollow. 4. Add some more milk and beat it again. Continue to add some milk and beat it, until all the milk is mixed in and the batter is smooth. 5. Heat a small frying pan over medium heat for about 1 minute, then put 2 tablespoons of oil into a cup. 7. Quickly add 3 tablespoons of batter. Swirl it all over the bottom by tipping the pan. The batter should sizzle. Put the pan on the heat and cook the batter until it turns pale and is lightly cooked. 9. Loosen the edge of the pancake and slide a spatula under it. Flip the pancake over and cook it for half a minute more. Make more pancakes, following steps 6 to 9.
Draw what you would like to eat on your pancakes.
Draw what you would like to eat on your pancakes.
SIMPLE PORRIDGE 1 cupful porridge oats 1 cupful milk 1 cupful water 1 dessert spoon sugar A pinch of salt 1. Add 1 cup of porridge oats to a pan 2. Add 1 cup of milk 3. Add 1 cup of water 4. Add 1 dessert spoon of sugar 5. Stir gently over a low heat for a few minutes 6. Pour into bowls and serve with your choice of topping
Boiling an egg Heat a pan of water until the water is boiling. then, put an egg into the pan, using a spoon. boil the egg for four minutes. Hard boiling an egg. For a hard-boiled egg, boil the egg for 10 minutes, then lift it out and place it in a bowl of cold water to cool. Frying 1. Pour a tablespoon of vegetable oil into a frying pan. Heat the pan over a medium heat for a minute, then take it off the heat. 2. Crack an egg, then hold it above the pan and open the shell. Tip the egg into the oil, then put the pan on the heat. 3. When the egg white starts to turn solid spoon hot oil over thw yolk. Fry the egg for 3-4 minutes until it is cooked. Spooning the hot oil over the yolk helps it to cook.
LUNCH MUNCH, CRUNCH. WHAT ARE YOU HAVING FOR LUNCH?
BAKED POTATOES Baked Potatoes Baked potatoes go well with lots of dishes like casseroles and grilled meat, but if you add various fillings, hot or cold, they become a meal on their own! Large potatoes – 1 for each person Butter Salt and pepper Fillings Cooked chicken and sweetcorn Tuna, mayonnaise and spring onion Grated cheese 1. Wash and dry the potatoes. Prick them all over with a fork. Turn on the oven to 220 C/425 F/Gas mark 7. Put in the potatoes and cook for about 1 hour. 2. Put on oven gloves and test the potatoes by squeezing them gently. When they feel a bit soft take them out of the oven and cut a cross in the top of each one. Squeeze the sides gently to open up the cuts. 3. Carefully spoon out the soft potato and put it into a shallow dish. Try not to tear the potato skin. 4. Mash the potato awith a fork and add butter, salt and pepper to taste. Add grated cheese and spoon the mixture back into the potato. 5. To make the chicken and sweetcorn potato, cut the cooked potato in half lengthways. Scoop out the potato and mix with cooked chicken and sweetcorn. Spoon the mixture back into the potato skins and return to the oven for 10 minutes. 6. If you prefer a cold filling, mix tuna, mayonnaise and chopped onion together. Cut a cross in the top of the potato and pile the filling on top.
Draw what you would like to eat on your pancakes.
Draw what you would like to eat on your pancakes.
SUPER SOUP 250g (9oz) potatoes 2 medium leeks 25g(1oz) butter 1 tablespoon of oil 1 stock cube Dried mixed herbs 300ml (1/2 pint) milk Salt and ground black pepper
1. Use a vegetable peeler to peel the potatoes. Cut the peeled pieces into small chunks. Put them into a large pan. 2. Cut the roots and the dark green tops off the leeks. Slice through the outside layer of each leek, then peel it off. 3. Wash the leeks under cold water. Make sure that there is no dirt left between the layers. 4. Slice the leeks into 1cm pieces. Put the leeks, butter and oil into the pan with the potatoes and stir everything well. 5. Turn on the heat and slowly melt the butter. When it starts tom sizzle, put a lid on the pan and turn the heat down low. 6. Let the vegetables cook gently for 10 minutes. Shake the pan occasionally to stop it from sticking, but don’t lift the lid. 7. Meanwhile, boil some water. Put the stock cube into a measuring jug. Pour in 900ml of boiling water and stir it. 8. When the vegetables are cooked, carefully pour in the stock. Add a pinch of mixed herbs, the milk and a little salt and pepper. 9. Turn up the heat and bring the soup to the boil. Then, turn the heat down so that the soup is bubbling gently. 10. Let the soup cook for about 15 minutes more. Then, use a ladle to serve the soup straight away into bowls.
HEALTHY SALAD For the lemon and honey dressing 5 tablespoons of sunflower oil 1 ½ tablespoons of lemon juice 1 teaspoon clear honey Salt and pepper For the salad 2 little, or baby gem lettuces Half a cucumber 225g baby plum or cherry tomatoes 2 medium carrots 1 spring onion 1 red pepper & 1 yellow pepper 1.Pull the leaves off the lettuces. Rinse them well, shake them dry, then tear them into pieces. 2.Put the lettuce leaves in a large bowl. Slice the cucumber and spring onion finely. Use a knife to cut the tomatoes in half. Cut the peppers into small chunks remembering to take the stalkand seeds out. 3.Peel the carrots and cut them in half. Then, cut them into very thin strips. Add the tomatoes, carrots and cucumber to the bowl. 4.Shake the dressing and pour it over the salad. Gently mix everything together.
DINNER ONCE YOU’VE FINISHED YOUR DAY, WITH LOTS OF WORK AND PLAY, IT’S TIME TO SIT IN YOUR SEAT, AND HAVE TASTY FOOD TO EAT!
EASY PIZZA Ready-made pizza base 2 cloves garlic 1 tablespoon olive oil 400g can chopped tomatoes Half teaspoon dried oregano or mixed dried herbs Salt and ground pepper For the topping; 150g ready-grated mozzarella or ‘pizza’ cheese 50g pepperoni or ham 12 stoned black olives 4 slices mushrooms
1. Heat the oven to 200C 400F, gas mark 6..Peel and crush the garlic and put it into a saucepan with the olive oil. Then, add the chopped tomatoes, herbs and a pinch each of salt and pepper. 2. Heat the sauce over a medium heat, stirring it often, for about 15 minutes or until it is really thick. Then take the pan off the heat and leave the sauce to cool. 3. Put the pizza base onto a baking sheet. Spread the tomato sauce onto it, leaving a border around the edge. 4. Sprinkle about two-thirds of the cheese over the tomato sauce. Arrange the pepperoni, mushrooms and olives on the cheese, then sprinkle the rest of the cheese over them. 5. Bake the pizza in the oven for about 20 minutes until the base is crisp and the cheese is golden brown and bubbling. 6. cut it into slices with a sharp knife.
Draw what you would like to eat on your pancakes.
Draw what you would like to eat on your pancakes.
PERFECT PASTA Learn to cook pasta perfectly every time. The secrets are; don’t overcook it, use lots of boiling water, add a few drops of olive oil to stop it sticking together and rinse it well when cooked. To go with the pasta, make a delicious tomato and herb sauce.
100g of pasta per person(shells, bows, spaghetti) 1 teaspoon salt Grated parmesan cheese – to sprinkle on top 2 tablespoons olive oil 1 onion 1 teaspoon garlic puree 435g tin of chopped tomatoes 1 tablespoon chopped fresh basil Salt and pepper 1. To make the sauce, chop the onion into small pieces and fry in the oil with the garlic and salt and pepper. 2. Add the tomatoes and sugar and cook briskly for a few minutes to reduce the juice. Add the chopped basil to the tomato sauce and turn off the heat. 3. Boil some water in a large saucepan and add the salt and oil. Put in the pasta and stir until the water starts to bubble. Cook the pasta for the time suggested on the packet but test it a short time before. Take out a piece of pasta and taste it. It should be just tender when it’s cooked. 4. Drain the pasta in a colander and rinse with hot water. Pour on a little oil and toss round. Serve hot with the tomato sauce.
ENGLISH TRIFLE 500g fresh strawberries 6 trifle sponges 2 tablespoons strawberry jam a handful of raspberries 1 small lemon 300ml double cream 2 tablespoons milk Half a teaspoon of vanilla essence or extract 2 tablespoons caster sugar 1. Pull the stalks out of the strawberries. Try to pull them out with the core still attached. Use a small knife if you need to. 2. Cut most of the strawberries in half, or in quarters if they are very big. Put the pieces into a medium-sized bowl. 3. Cut the sponges in half. Spread each half with jam then press them back together again. Cut the sponges into quarters. 4. Put the pieces of sponge on top of the strawberries and mix them gently. 5. Cover the bowl with cling film and put it into a fridge for about 3 hours. The sponges will go soft. 6. Grate the yellow rind, or zest, from the lemon, using the medium holes on a grater. Then use a knife to scrape off the zest. 7. When the sponge mixture is nearly chilled put the cream into a large bowl. Add the milk, lemon zest, vanilla and sugar. 8. Beat the mixture with a whisk until it becomes slightly stiff. Don’t beat it too hard as it will become too solid to spread. 9. Spread the creamy mixture over the sponges and strawberries. Sprinkle the top with the raspberries. Put the trifle in a fridge until you are ready to serve it.
5 A DAY FRUIT SALAD 2 bananas 2 apples 2 kiwis 8 Strawberries 2 handfuls of Raspberries 1 handful of grapes 1 orange 1melon half a lemon 1. Wash the apples, strawberries, raspberries and grapes. 2. Peel the bana and cut into smll slices, do the same with the kiwis. 3. Remove the skin from the apples and melon, and oranges then cut into small chunks, you may have to get help from an adult. 4. Cut the tops off the dtrawberries and half the grapes. 5. Put all the fruit in a bowl and squeeze over the juice of half a lemon.