THIS BOOK BELONGS TO ---------------------------------------
It’s great to eat food you have cooked yourself. This book contains all sorts of delicious recipes with easy to follow instructions to help you create tasty meals and treats.
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
Makes about 12 pancakes - 100g(4oz) plain flour - A pinch of salt - 1 egg - Sunflower oil - 300ml (1/2 pint) milk You can leave the pancake mixture until you are ready to use it, but stir it before making your pancakes. Eat them straight away. 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. 3. 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, Don’t put anything into the pan at this point. 6. Put 2 tablespoons of oil into a cup. Roll up a paper towel and dip one end into it. Wipe oil quickly over the bottom of pan. 7. Quickly add 3 tablespoons of batter. Swirl it all over the bottom by tipping the pan. The batter should sizzle. 8. Put the pan on the heat and cook the batter until it turns pale and is lightly cooked. Small holes will also appear on the top. 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. 10. Slide the pancake onto a plate, then cover it with a clean tea towel. Make more pancakes, following steps 6 to 9.
Draw what you would like to eat on your pancakes.
Picture of porridge
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.
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 with 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.
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. Sprinkle each bowl of soup with some chopped parsley and serve it with warm bread rolls.
HEALTHY SALAD
Salad serves 4 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. Serve the salad in a big bowl or as individual portions on plates.
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 (or you could make your own!) 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
Chef’s Tip You can add all kinds of toppings to a pizza – try combining tuna and onion or ham and pineapple, or top a pizza with stir-fried vegetables. How to make it 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.
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 tablespoon olive oil 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 Pinch sugar 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.
CHICKEN STIRFRY Stir-fries are quick and easy to cook. In this recipe the chicken is soaked in a marinade, which is a sauce that helps to make meat tender and tasty. Ingredients Serves 4 2cm piece of fresh root ginger 1 tablespoon clear honey 3 tablespoons dark soy sauce 1 tablespoon fresh lemon juice 3 skinless, boneless chicken breasts 2 carrots 1 yellow or red pepper 8 spring onions 100g mangetout 2 tablespoons olive oil Half a teaspoon of cornflour Vegetable stock cube
Chef’s Tip When you cook a stir-fry you add lots of different ingredients and cook them quickly, so you prepare all the ingredients before you start cooking. 1. Cut the brown skin off the ginger and throw it away. Cut the ginger into thin slices and cut the slices into thin sticks. Then, cut the sticks into tiny pieces. 2. For the marinade, put the ginger in a bowl. Add the honey, soy sauce and lemon juice. Then, cut any bits of white fat off the chicken breasts and throw them away. 3. Cut the chicken into strips. Stir the strips into the marinade, then wash your hands. Then peel the carrots with a potato peeler. 4. Cut the ends off the pepper, remove the seeds and cut it into strips. Then, cut the ends off the carrots. Cut them in half, then in half again, then into thin sticks. You don’t need the ends or the seeds 5. Cut the ends and outer layer off the spring onions. Cut the stalks off the mangetout. Then cut the onions into diagonal slices and cut the mangetout in half. 6. Put the stock cube into a heatproof jug. Pour in 300ml of boiling water and stir it until the cube dissolves. Then, put the jug to one side. 7. Heat one tablespoon of oil in a large frying pan, for 1 minute over a medium heat. Carefully add the chicken to the pan, but don’t add the marinade yet. Use a spoon to add the chicken 8. Cook the chicken for 5 minutes, stirring it all the time. Then take it out of the pan with a slotted spoon and put it on a plate. Put the chicken to one side. 9. Add the other tablespoon of oil to the pan and heat it for about 20 seconds. Then add the pieces of carrot and mangetout and cook them for 2 minutes. Stir the vegetables all the time 10. Add the spring onions and strips of pepper and cook them for 1 minute. Mix the cornflour into the marinade, then mix the marinade into the stock. Stir the stock with a fork as you add the marinade 11. Pour the stock into the pan and stir everything well. Then stir in the chicken. Heat the stir-fry until the stock boils, then gently cook everything for 3 minutes.
DESSERTS Because everyone needs a little bit of sweetness!
picture of a trifle
APPLE CRUMBLE Serves 6
- 500g eating apples - 6 tablespoons water - Ground cinnamon - 1 tablespoon caster sugar For the topping; - 100g plain flour - 100g wholemeal flour - 100g butter - 75g light soft brown sugar - Heat your oven to 180C, 350F, gas mark 4 This is best served hot and straight away.
1. Cut the apples into quarters. Peel them then cut out the cores. Cut the pieces into chunks. Put them in a pie dish. 2. Add the water. Sprinkle the apples with a large pinch of cinnamon and a tablespoon of caster sugar. 3. Stir both types of flour together in a mixing bowl. Then cut the butter into small pieces and put it in the bowl with the flour. 4. Mix the flour and butter with a blunt knife. Stir and cut the flour again and again until each piece of butter is coated with flour. 5. Wash your hands and dry them really well. Rub the butter into the flour. Lift the mixture and let it fall as you rub. 6. When the mixture looks like coarse breadcrumbs, mix in the soft brown sugar. Mix it in with your fingers too. 7. Sprinkle the topping over the apple. Spread it out evenly with a fork and smooth the top. Put the dish onto a baking sheet. 8. Bake the crumble for 45 minutes until the top is golden. Turn the crumble around halfway through so that it browns evenly. 9. To check that it is cooked, push a knife into a piece of apple. If it’s not soft, cook the crumble for 5 more minutes. 10. Leave the crumble to cool for at least 5 minutes before you serve it with cream or ice-cream.
ENGLISH TRIFLE
Serves 4 500g fresh strawberries 6 trifle sponges 2 tablespoons strawberry jam 4 tablespoons apple juice 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. Trickle the apple juice over them. 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. Put the trifle in a fridge until you are ready to serve it. Storage; The trifle is best eaten on the day you make it, but any leftovers can be covered with cling film and stored in a fridge for up to 2 days.
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