Yr 8 Food Technology Cookbook by kingjojo

Yr 8 Food Science & Technology

RECIPES 2021 1

Contents Recipes

Page Number

Pizza Muffins

Omelette

Anzac biscuits

Apple Crumble

Apple Pikelets

Banana Bread

Cheese and Bacon Muffins

Choc Caramel Scrolls

Chocolate Truffles

Coconut Macaroons

Custard cookies

Damper

Fruit Smoothie

French Toast

Hot Cross Buffin

Mee Goreng

Nachos

Pizza Dough

Rocky Road

Sausage rolls

Spaghetti Carbonara

Stuffed Potato

Fruit Smoothie (per student) Skills: measuring, blending

Ingredients • 300 ml (1½ C) milk • 1/3 banana • 2 Tbs (40g) frozen fruit • 1Tbs (20g) malt flavour (optional) or 1tsp 5g) vanilla • 1tsp (5g) honey Need • 1 large cup • 1 straw

Method 1) Wash hands and put on apron. 2) Collect utensils and ingredients. 3) Measure milk into measuring jug. 4) Slice the banana. Add banana, malt, honey and berries to the milk. 5) Pour ingredients into a blender jug. 6) Use the hand blender and blend for 20 seconds until smooth. 7) Pour into measuring jug. Pour into glasses. 8) Serve.

French Toast

(per bench)

Skills: using the stove top

Ingredients • 1 Egg

• 1/2C (125ml) Milk • 3Tbs (60g) Butter • 3 Slices bread • Salt and pepper Or Cinnamon and sugar to taste

Method 1. Collect equipment and ingredients

2. Beat egg and milk together in a bowl using a fork. Add seasoning (salt and pepper if required for savoury)

3. Dip bread in mixture. Drain excess mixture off bread

4. Melt butter in frypan. Place toast on one side until lightly browned then using the egg slice to flip toast and brown the other side

6. Drain on kitchen paper (add cinnamon sugar here if using)

Pizza Muffins

(per bench)

Skills: dicing, using the oven, frying

Ingredients • • • • • • •

3 x ½ English muffins ½ ring pineapple (optional) 1/4 Red Capsicum 1/4 Onion 1 slice ham 1/3 C (80g) cheese 2Tbs (40g) pizza sauce

Method 1.

Preheat oven to 210 °C

Line a baking tray

Dice the onion and the capsicum. Fry the onion and capsicum until soft

Chop pineapple into small pieces

Finely dice ham

Grate the cheese

Spread pizza sauce on muffins evenly

Arrange toppings on pizza. Place on a lined oven tray

Place in oven until cheese is melted and golden brown

Omelette

(per bench)

Skills: frying, beating Omelettes are a great way to include eggs in your diet. Fantastic for breakfast, omelettes also make the perfect weeknight dinner.

Ingredients • • • • • •

3 eggs 2 rashers bacon 3 tsp (60g) butter ½ tomato, chopped 3 tsp (15g) grated parmesan Pinch salt & pepper

cheese

Method 1. Dice the bacon into small pieces. Dice the tomato.

2. Heat a frypan to medium heat and add the tomato and the bacon. Cook the bacon until brown and crispy. Transfer to a bowl.

3. Place each egg into a separate measuring jug. Whisk eggs, then add a bit of salt and pepper and a sprinkle of parsley into each jug.

4. Heat the frypan to medium heat, melt 1 teaspoon of butter in the frypan and pour in one measured mixture – this will make one omelette.

5. Don’t stir the egg- leave the egg for about a minute until the base has set, then sprinkle bacon, tomato and parmesan in a strip across the middle of the omelette.

6. Use a fish slice to carefully fold one side of the omelette over the filling.

7. Once cooked, gently slide on to a plate. Continue with second omelette.

Apple and Cinnamon Pikelets

(per bench)

Skills: grating, frying

Ingredients 1 apple, grated 1 egg – lightly beaten ¾ -1C (200ml) milk 1C (250g) SR flour ¼ tsp (1.5g) cinnamon 1tsp (5g) sugar 1 tsp (2g) vanilla

Method 1. Place flour, sugar and cinnamon in a mixing bowl 2. Mix the egg, vanilla and milk together in a measuring jug 3. Make a well in the flour and add egg mix in middle. Mix gently until ingredients are just combined. 4. Grate apple then place into a sieve and push out the liquid with the back of a spoon. Add this into the pikelet mixture – mix through gently 5. Lightly oil the frypan (keep on medium heat) and scoop 1 Tbs of mixture into each corner of the frypan 6. Flip Pikelets when bubbles appear 7. Once flipped cook for 30-60 seconds (or until brown and cooked in the middle)

Stuffed Potato

(per bench)

Skills – frying, baking, dicing

Ingredients • 3 large cooked potatoes • ¼C (50g) grated cheese • 1 medium rasher shortcut bacon • ¼ capsicum (red works best for the colour) • ¼ onion

Method 1. Preheat the oven to 220 °C. Line a baking tray with baking paper. 2. Cook the onion and capsicum lightly until soft. Cook the bacon until brown. 3. Cut the lid off the potato (about 1/3 of the height of the potato) 4. Scoop out the middle of the potato using a spoon leaving enough at the side so the skin doesn’t break – place the scooped out potato into a bowl 5. Place the cooked bacon, capsicum, onion and the grated cheese to the bowl with the potato 6. Place on a baking tray. Place in the oven for 7-10 mins (or until the cheese has melted through) (Option: instead of adding the cheese to the potato mix you can place it on top of your stuffed potato. Cook the potato until cheese has gone golden brown)

Cheese and Bacon Muffins (per bench) Skills: melting, grating, combining

Ingredients

makes 6 large

• 1 C (250g) SR flour • 1 tsp (5g) baking powder • 1 egg, lightly beaten • 4Tbs (80g) butter, melted • ¾ (190ml) cup milk • ¼C (60g) cheese (grated) • ½C (90g) bacon bits

A vegetarian option is to swap the bacon with ½ C tinned corn

• ½ spring onion • ¼ tsp (2g) paprika • Salt and pepper

Method 1.

Preheat the oven to 200oC. Place cases in the muffin tin.

Grate the cheese and slice the spring onion

3. 4.

Melt the butter in the microwave (microwave safe bowl) Place the egg, milk and butter into a bowl and mix gently.

In a separate bowl - Mix the flour and baking powder. Add the cheese, spring onion and corn and mix through. Make a well in the center.

Place the wet ingredients into the well and stir gently with a spatula until just combined. (DO NOT OVERMIX as this makes the muffins tough - the mixture should look lumpy).

Spoon the mixture evenly into the prepared tin and bake for 20-25 minutes. Loosen the muffins and transfer to a cooling rack. 9

Mee Goreng

(per bench)

Skills: knife skills, stir-frying,

Ingredients • • • • • • • • • • •

125 grams Egg noodles 1 ½ Tbs (30g) Sesame oil 2 Eggs, lightly beaten Salt & freshly ground pepper 1 tsp (5g) crushed garlic 1 tsp (5g) crushed ginger 1 Carrot, grated 75 grams Cabbage, shredded 1 Tbs (20g) Kecap manis 1 tsp (5g) sweet chilli sauce 1 Tbs fried shallots, to serve (optional)

Method 1. Place the noodles in a heatproof bowl. Cover with boiling water. Set aside for 5 minutes or until just soft. Drain. 2. Grate the carrot and shred the cabbage 3. Beat the eggs in a measuring jug. 4. Heat 1 Tablespoon of the oil in a wok over a medium-high heat 5. Add half the egg swirl around the hot wok to form a thin omelette. 6. Cook for 1 minute or until just set. Season with salt and pepper. 7. Transfer the omelette to a chopping board. Roll up and thinly slice. 8. Repeat with the remaining egg to make 2 omelettes 9. Heat the remaining oil in the wok over a medium high heat 10. Add the garlic, ginger, carrots, and cabbage 11. Stir-fry for 1-2 minutes or until just tender. Add the noodles, kecap manis and chilli sauce. Stir-fry for approximately 5 minutes. 12. Divide the mee goreng onto serving plates 13. Sprinkle with the fried shallots. 14. Serve topped with the omelette

Anzac Biscuits

(per bench)

Skills: baking, melting, consistency

Ingredients •

1 cup (90g) rolled oats

•

3/4 cup (150g) plain (all-purpose) flour

•

⅓ cup (150g) caster (superfine) sugar

•

⅓ cup (60g) desiccated coconut

•

2Tbs (40g) golden syrup

•

½C (125g) butter

•

½ tsp (5g) bicarbonate of baking soda

•

1 Tbs hot water

Method 1. Preheat oven to 160°C 2. Line 2 baking trays with non-stick baking paper 3. Mix the oats, flour, sugar and coconut in a bowl. 4. Place the golden syrup and butter in a saucepan over low heat and melt. 5. While the butter and syrup are melting - Mix the bicarbonate of soda with the water in a measuring jug. 6. When the butter and syrup are melted - add the bicarb soda to the butter mixture and stir briskly. (This should bubble up a lot) 7. Add to the dry ingredients and mix well. 8. Place tablespoons of the mixture, leaving space between each one for spreading, onto baking trays 9. Flatten to about 7cm in diameter. 10. Bake for 8–10 minutes or until a deep brown. 11. Cool on trays for 5 minutes

Chocolate Truffles

(per bench)

Skills: consistency, food processing

Ingredients •

½ cup (60g) biscuits, crushed

•

¼ cup (30g) desiccated coconut

•

2 tsp (10g) cocoa

•

¼ cup (80ml) sweetened condensed milk

•

Extra: 1 Tbs (10g) desiccated coconut, for rolling

Method 1. Crush biscuits 2. Place dry ingredients in mixing bowl. 3. Place extra coconut on a plate. 4. Stir in condensed milk and mix well. 5. With wet hands, roll mix into small balls. 6. Coat with extra coconut. 7. Chill until firm.

Hot Cross Buffins

(per bench)

Skills: consistency, whisking, sifting, baking Ingredients • 1Tbs (15g) sultanas • 1Tbs (15g) choc chips • 1¼ C (155g) self-raising flour • ¼ tsp bicarbonate of soda • 1 tsp ground cinnamon • ¼ tsp (1.5g) ground nutmeg • 1/3 C (65ml) sunflower oil • ½ C (125ml) buttermilk • 1 egg • 1/3 C (100g) caster sugar, plus extra 2 Tbs (40g) • 2 Tbs (40g) icing sugar • ½ tsp (2.5ml) lemon juice

Method 1. Preheat oven to 200°C 2. Line a 6-hole muffin tray with paper cases. 3. Soak sultanas in boiling water for 10 minutes 4. Drain well, then pat dry with paper towel. 5. Sift the flour, soda and spices into a large bowl 6. In a separate bowl, whisk together the oil, buttermilk, eggs and sugar until combined 7. Add to the dry ingredients and stir to combine 8. Gently stir in the fruit 9. Divide the mixture among muffin cases 10. Bake for 20-25 minutes until lightly browned and a skewer inserted into the centre comes out clean. 11. Cool completely on a wire rack. 12. Meanwhile, place the extra 2 T sugar in a pan with 2 T water 13. Simmer over low heat, stirring, until sugar dissolves 14. Brush the glaze over the muffins. 15. Sift icing sugar into a bowl 16. Add lemon juice and just enough hot water to make a thick, pipable icing 17. Use a piping bag to draw a cross on each muffin, then serve. 13

Aussie Damper

(per bench)

Skills: kneading, baking Ingredients • 2 C (250g) self-raising flour •

½ tsp (2.5g) salt

•

1¼ Tbs (25g) unsalted butter – cubed

•

¼ C (30g) cheese – grated

•

½- ¾ C (125-175ml) milk

•

2 Tbs (40ml) extra milk for brushing

•

3 Tbs (60g) butter for taste

Method 1. Mix the flour and the salt in a large bowl. Add the butter and rub it into the flour with the tips of your fingers, until it resembles fine crumbs. (Add the variations below if required). 2. Stir in the milk (half at a time) with a round blade knife (butter knife) to make a soft, but not sticky dough. 3. Turn onto a lightly floured work surface and shape into a soft smooth ball 4. Set the ball of dough onto a tray or baking sheet and flatten gently to make a round about 17cm across. Cut a deep cross in the dough and brush lightly with milk. 5. Place onto a baking tray and bake at 190oC for 30 minutes until golden brown. Damper should sound hollow when tapped on the outside 6. Serve warm or at room temperature with the extra butter

Damper can be frozen for up to 1month Variations Cheese: Add 100g cheese before adding the milk and sprinkle the top with a bit of cheese before baking Herbs: Add 2 Tbs chives or parsley before adding the milk Sweet: Add 2 Tbs of golden syrup and 2 Tbs caster sugar to the mixture with the milk Damper is a traditional Australian bread made without yeast. It was originally cooked over hot coals and often wrapped around a stick before being eaten with honey and 14

Chocolate Caramel Scrolls

(per bench)

Skills: rubbing in, rolling Ingredients Dough •

4 Tbs (90g) butter

•

2 Cups (300g) self-raising flour

•

2/3 Cup (160ml) milk

Filling •

1/3 C (60g) Brown sugar

•

3 Tbs (60g) butter - softened

•

¼ cup (60g) choc chips

Method 1. Preheat oven to 220°C. Line a tray with baking paper 2. Add flour and margarine to a large bowl 3. Rub the butter and flour together with fingertips until mixture is like breadcrumbs 4. Stirring with a knife slowly add milk (You might not need all the milk). 5. Mix well until dough forms 6. Sprinkle flour onto bench 7. Roll out dough, making a rectangle: approximately 20cm x 28cm 8. Spread the softened butter across the dough (leave 2cms at the edge). Sprinkle the sugar across the top. 9. Spread the dough base with sugar paste. Sprinkle over a layer of choc chips. 10. Roll dough along longest edge into a cylinder 11. Use a serrated knife to cut dough into slices about 2cm wide 12. Arrange closely on tray lined with baking paper. 13. Bake for 12-15 minutes at 220°C, or until dough is cooked through. 14. Let cool before serving.

Apple Crumble

(per bench)

Skills: dicing, stewing, melting, baking

Ingredients • ½ C (125g) butter • ½ C (60g) oats • ½ C (45g) coconut • ½ C (90g) brown sugar • ¾ C (90g) plain flour • 2 large apples

Method 1. Dice finely the apples. Stew in a saucepan for 5 mins with 1 Tbs water and ½ Tbs sugar (cook until soft) 2. Place pie apple in three alfoil dishes. 3. Combine all dry ingredients and add melted butter. Mix well. 4. Divide mixture evenly into baking dish. 5. Bake at 200ºC for 10-15 minutes until crumble is cooked and golden.

Pizza Dough Dough Ingredients

• • • •

1½ C (185g) self-raising flour 4 Tbs (80g) butter 4 Tbs (80ml) milk Plus toppings of choice

Method 1. Preheat oven to 200° C. Line baking tray 2.

Sift flour into a mixing bowl

Rub in the margarine using your fingertips

Pour in the milk

Bring together with a knife – BE CAREFUL NOT TO OVER MIX

Tip dough onto lightly floured bench

Roll with a rolling pin to make a circle

Place dough on lightly floured pizza tray.

Spread the tomato pizza sauce over base using the back of a spoon

10. Add toppings of your choice 11. Place in the oven for between 10 to 15 minutes or until cooked 17

Sausage Rolls

(per bench)

Skills: combining, grating, measuring, baking

Ingredients • 1 Sheet puff pastry • 200g Sausage Meat • ¼ Onion • ¼ Stick Celery • ¼ Carrot • 1/3 C (60g) breadcrumbs • Salt and pepper • 1Tbs (20g) Plain flour – if needed • 1 egg – for egg wash

Method 1. Preheat the oven to 220 °C 2. Grate onion and celery and carrot. 3. Place vegetables, sausage meat, breadcrumbs, salt and pepper into a bowl and mix well. 4. Cut pastry sheet in half down the centre (do this on the chopping board) 6. Divide the mixture into two. 7. Roll the sausage mixture (using the flour) to the required length. 8. Place sausage mixture on the long edge and roll up. 9. Secure the edge, ensuring the join is on the bottom. 10. Cut into even pieces and glaze with egg wash 11. Place on tray and into the oven. Cook for 15-20 minutes until golden brown.

Banana Cake (per bench) Skills: whisking, mashing, baking

Ingredients •

1 C (125g) plain flour

•

½ C (65g) self-raising flour

•

1 C (155g) brown sugar

•

1 tsp (5g) ground cinnamon

•

½ C (125g) butter, melted and cooled

•

2 eggs, whisked

•

1 tsp (5ml) vanilla

•

3 ripe bananas, mashed

Method 1. Preheat the oven to 180oC. Grease and line the base and side of a loaf pan 2. Combine the flours, sugar and cinnamon in a large bowl 3. Whisk the butter and eggs together then add to the flour mixture 4. Stir in the mashed banana 5. Spoon into the prepared tin and smooth the surface 6. Bake for 45 minutes or until a skewer comes out clean 7. Set aside in the pan for 10minutes before turning onto a wire rack

Spaghetti Carbonara

(per bench)

Skills: boiling, combining, frying

Ingredients •

170g spaghetti

•

2 eggs

•

3 Tbs (60g) parmesan cheese

•

2 Tbs (40ml) cream

•

2 slices (80g) bacon, diced

•

Salt and pepper to taste

•

1 Tbs (20ml) vegetable oil

Method 1. In a medium saucepan, heat water to boiling with the lid on 2. Remove lid 3. Add pasta gently and safely 4. Cook stirring occasionally until al dente (just cooked) about 12minutes 5. Drain well 6. Return to the saucepan 7. While the pasta is cooking heat frypan 8. Add oil 9. Add bacon and fry until cooked 10. In a small bowl add eggs ½ parmesan cheese, cream, salt and pepper 11. Beat well to combine 12. While the pasta is still hot, add bacon and egg mix to saucepan 13. Stir well 14. Then place back on a low heat for 2 to 3 minutes 15. Serve, sprinkled with remaining parmesan cheese 20

Nachos (per bench) Skills: frying, grilling, dicing

Ingredients • • • • • • • • • • • • • •

100g corn chips 100 g Beef mince 1t oil ½ Carrot, grated 1 Onion, chopped ¼ C (60g) Red kidney beans ½ C (50g) Diced tomatoes 1 Tbs (20g) Crushed garlic 1 Tbs (20ml) Sweet chilli sauce ½ tsp Coriander, ground ½ tsp Cumin, ground ½ tsp Smoked Paprika ¼ C (30g) cheddar cheese- grated 3 Tbs (60ml) Sour Cream

Method 1. Preheat oven to 180° C, fan bake. 2. Dice onion, grate carrot, drain kidney beans and set aside. 3. Place sweet chilli sauce and all spices in a small bowl. 4. Heat oil in a fry pan on medium heat and add garlic, onion, carrot and beef mince. Cook stirring for 5 minutes or until mince has browned. 5. Add spices and kidney beans and stir for 1 minute or until combined, 6. Add tomatoes and continue to cook for 2-3 minutes or until combined. 7. Place corn chips in an alfoil tin or on a lined baking tray. Top with prepare meat mixture. Sprinkle cheese on top 8. Heat in the oven until cheese is melted. Serve with sour cream 21

Chocolate Custard Cookies

Makes 12

Skills: creaming, sifting, consistency

Ingredients • ¼ C (65g) Butter -chopped into small pieces • 1/3 C (90g) caster sugar • ½ Egg (beat 1 egg and use half) •

¼ C (30g) Plain Flour (sifted)

•

¼ C (30g) SR Flour (sifted)

• 6tsp (15g) Custard powder (sifted) • 2 Tbs (40g) white choc bits Method 1.

Preheat the oven to 180 °C – Line 1 tray with baking paper

Cream the butter and sugar in a glass bowl with an electric beater until light in colour and fluffy – approximately 5 minutes

Add the egg and beat until combined – approx. 1 minute. Remove and clean electric beaters

Stir in sifted flour and custard powder using a spatula

Roll a tablespoon of mixture into small balls

Place 4 cm apart on a lined oven tray and press down biscuits gently using the back of a fork. 7. Cook in a moderate oven for 15 minutes or until lightly brown.

Stand biscuits on tray for 5 minutes transfer to a wire rack to cool. 22

Coconut Macaroons

Makes 12

Skills: aerating, whisking, baking Ingredients • 2 egg whites • ¾ C (185g) sugar • 1½ C (135g) coconut • 1 tsp (5ml) vanilla essence

Method

Preheat oven to 160C and line 2 baking trays with baking paper.

Place the egg whites into a clean, dry mixing bowl. Beat the egg whites with electric beaters until stiff peaks form.

Add the sugar gradually, beating constantly until the mixture is thick and glossy and all the sugar has dissolved.

Fold in the coconut and vanilla with a metal spoon.

Drop tablespoons of the mixture onto the lined baking trays about 5cm apart.

Bake for 15-20 minutes, or until the macaroons are lightly golden.

Allow the macaroons to cool on the tray before serving.

Rocky Road Skills: melting, using the microwave

Ingredients • 2 C (300g) milk chocolate melts • 5 lolly snakes • 5 marshmallows • 10 raspberries (jubes) • 100’s and 1000’s • (you can use any lollies you choose at home)

Method 1. Line a brownie sized tin 2. Cut up the marshmallows into quarters 3. Cut the snakes and raspberries into smaller pieces 4. Place the chocolate into a microwavable bowl and melt on med-high for 20 seconds at a time – stirring each time until the chocolate has melted. Place the marshmallows and lollies into the chocolate and stir until coated. 5. Spread the chocolate and lolly mix into the tin and sprinkle with 100’s and 1000’s

❖ You can also make this with white chocolate but be careful when melting as it tends to melt more quickly •