Leaha's Focaccia Bread

Year 11 Food and Nutrition
Macarons

Year 7 Pillow-Covers

Recipe Annie (lasfoodtech.year9@blogger.com)

      Pumpkin And Bacon Pasta Dish   

Ingredients:

½ of onion, diced

4 slices of bacon, cut in strips

¼ of a kumara, peeled and chopped

¾ cup of pasta

Pinch of salt

2 garlic cloves, crushed

Pinch of nutmeg

½ cup of pumpkin soup

1 cup peas

½ cup cream

Parmesan cheese

2 thyme sprigs

Salt and pepper

Parsley and parmesan to garnish

Method:

1. Prepare the onion, bacon, kumara.

2. Place the those ingredients into a fry pan with

1T of oil and saute.

3. Fill a pot with water and boil then add a pinch of salt.

4. Add pasta to boiling water and boil for 9 minutes.

5. Add the crushed garlic and a pinch of nutmeg  into the fry pan and stir.

6. Then add the pumpkin soup and peas to the mixture and again leave to simmer.

7. Drain your pasta then mix together with the pumpkin sauce.

8. Add cream, parmesan cheese, thyme sprigs, salt and pepper.

9. Mix well and serve on a plate with a sprinkle of parsley and cheese on top.

Cooking Time: 20 minutes

Serves: 3-4

Attached: Recipe Annie

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Recipe Lily (lasfoodtech.year9@blogger.com)

A Hearty Pumpkin Soup

Serves: 2

Time To make: 20 Minutes

• 250g pumpkin
• 1 potato
• 1 carrot
• 1 small Onion

• 1 T butter

• 1 T oil
• 1 garlic clove, crushed

• ¼ t ginger
• ¼ t cinnamon
• 500ml Vegetable stock
• 125ml milk
• 1 t honey
• ½ t paprika
• ½ t salt

Method:

1.  Peel pumpkin, potato and carrot and cut into medium size pieces . Chop Onion.
2. Place Vegetables in a large sauce pan with butter, oil and garlic - Saute՛ for 5 minutes.
3. Add remaining ingredients and bring to boil.
4. Simmer until vegetables are soft.
5. Puree vegetables.
6. Reheat and serve hot.

Tips: Could also be served with Garlic bread,Toast or Croutons.

Croutons

• 4-6 Slices of bread
• 1 T Oil
• 2-4 T Parmesan Cheese

Method:

1. Cut the crust off the bread and cut into bite size squares.
2. Place in a oven tray lined with Baking Paper, drizzle over oil.
3. Evenly Sprinkle 2-4 Tablespoons of parmesan cheese over the bread.
4. Put in oven at 150° bake until Golden Brown.

Attached: Recipe Lily

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Year 9 Food and Nutrition

Year 9 Food and Nutrition.

Last Wednesday the Year 9 class were privileged to have Daniel Ferguson, who lives in Lawrence and is a trained chef, come and work with them for the afternoon.
The focus for the lesson was to create nutritious and tasty dishes from leftover pumpkin soup. 

Each student was given a different recipe to adapt and change to incorporate the leftover soup.

The students were focused and worked hard to produce the following dishes.

• Pinwheel scones.
• Chicken curry.
• Bacon Pasta.
• Muffins.
• Tasty accompaniments to have with soup.

Thank-you Daniel for giving up your afternoon to come and teach us how to: use leftovers in creative ways, make use of in-season produce, and use common pantry ingredients to create tasty dishes.
Recipes will be up on the blog shortly.

Easter Treats

Year 11 made yummy Easter Bunny Cupcakes and then wrapped them to give away as gifts to family and friends.

Easter Bunny Cupcakes

75g butter, softened
3/4 cups  sugar
1 egg
1 tsp vanilla essence
1 1/4 cups self-raising flour
 1/2 cup milk

Icing:
50g butter, softened
3/4 cup  Icing Sugar
2 drops vanilla essence
1 Tbsp milk

Method

Cupcake:
Preheat oven to 190°C.

Beat butter with an electric mixer until smooth, add sugar and beat until light and fluffy.

Add eggs and mix well.

Add the sifted flour, milk and vanilla, beat until smooth.
Place paper baking cups in a cupcake tin, pour in mixture until they are about 2/3 full (don't overfill or they will form peaks). Note: this recipe makes 12 cupcakes.
Bake for 20 minutes until golden or until they spring back when lightly pressed.

Turn out onto a wire rack to cool while you prepare the icing.

Butter Icing:
Beat the butter until it is pale and fluffy.

Sift in the icing sugar, add the vanilla essence and milk until you have a light, fluffy mixture.

Add extra milk if you need a softer consistency. Spread icing over cupcakes.

Decorations

To make the ears; cut the marshmallows in half. Take the marshmallow halves and place them on a clean surface, cut side down. Spread a little bit of icing over the top of each. Then sprinkle with the pink decorating sugar.

Take the prepared marshmallow halves and carefully place two on each cake to make the ears. Finally, make the face by putting a smartie in the middle for a nose, and then drawing eyes and whiskers with the black writing icing

To make your own coloured sugar

Take a few tablespoons of white sugar and a couple of drops of red food colouring and rub them together well in plastic bag until all the icing is coloured.