Food and Drink

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Food and Drink

Easy to cook healthy recipes for all....

Healthy eating is all about making sure you get the recommended amounts of vitamins, minerals, protein and carbohydrates, as well as the right types of fats and sugars.

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Eat your 5 Fruit and Veg a day...... Read more at http://www.5aday.nhs.uk/

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Pancake Recipe... 'what's the batter?'

Did you know that you can make Yorkshire puddings, toad in the hole and pancakes all from the same ingredients?

Shrove Tuesday is just around the corner it is a great time to make pancakes....

Ingredients (This is how much flour and milk you need for 1 egg and it will give you about 8 pancakes.)

• 100g (4 oz) plain flour (preferably not bread flour but if that is all there is add a little extra liquid)

• 1 egg

• 300 ml (1/2 pint) milk

• Pinch of salt

• Butter or oil to fry

Filling or topping:

Traditionally sugar and lemon juice are used but you might like: Chocolate spread; maple or golden syrup; fruit spread; jam; whipped cream

Utensils

Frying pan and wide utensil for turning the pancake and getting it out of the pan if you can't flip the pancake over.

What you do...

• Put the flour and salt in a bowl and make a hollow in the centre
• Drop in the egg and stir in gradually the liquid until all the flour is worked in.
• Make a batter by beating well and add all the rest of the liquid, there should be no lumps and it should be smooth and pour easily
• Put this aside in the fridge for at least an hour.

When you are ready to do make the pancakes make sure that the batter is at room temperature, this usually takes about 1 hour from taking out of the fridge.

• Have the frying pan with the hot fat ready and pour small drips of batter into the pan and swirl around to cover the bottom.
• The pancake should be very thin so just enough to cover the bottom is best.
• The pancake should cook quickly so don't have the heat too low and watch it.
• You will know that it is beginning to cook when the liquid has gone.
• It should now be ready to flip over.
• Start by trying to gently loosen the pancake by shaking the pan, when it is cooked it should easily turn, if you cannot do this, don't worry just use a wide heat proof spatula or knife.
• Cook on other side of the pancake it will only need a very little cooking.
• Quickly slide the pancake on to a warm plate and finish as you like, some people like to sprinkle with sugar and a squeeze of lemon juice and roll up.

The secret is to eat them when they are still hot and just cooked.

St. Luke's Family Cookbook 2008

St Luke's School have developed a cookbook as part of a Family Learning project. There are about 90 different recipes to try from all parts of the globe.Copies are available at a very reasonable cost of £3.(Contact for more information........e-mail: zena.chittenden@rbwm.gov.uk)

Here are just some of the recipes on offer from the Cookbook...........

Chocolate Biscuits

Ingredients

4oz butter, 2oz caster sugar, a teacup self raising flour, a small teacup desiccated coconut, a teaspoon of cocoa and 6oz cooking chocolate.

Method

1. Cream the butter and sugar, then work in the other ingredients (not the chocolate)
2. Spread the mixture on to a well-greased swiss roll tin and cook for about 25 minutes at 375F, 190C, gasmark 5 until light brown
3. Remove from oven, and while still warm spread 6oz melted chocolate over the top
4. Mark into slices with a sharp knife, Remove from tin when cold.

Omelette

Ingredients

3 eggs, 50ml milk, 1 spoonful of flour, salt.

Method

1. Mix eggs, milk, flour and salt together.
2. Put it on a hot frying pan and wait about 10 minutes (keep watching so it doesnt burn)
3. If you want the omelette with cheese and ham, put small pieces on top of the omelette and put under grill for 3-4 minutes
4.Then its ready to eat.

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Our Easy to Cook Recipe suggestions...

Spaghetti Bolognese

Ingredients -

1 tbsp olive oil, 200g/7oz lean steak mince, 1 onion finely chopped, 4 large mushrooms sliced, 1 carrot grated, 1 400g/14oz tin tomatoes chopped, 230ml/8fl oz vegetable stock, 2 tbsp tomato purée, ½ tsp Worcestershire sauce, 1 tsp freshly ground black pepper, 300g/10½oz wholemeal spaghetti, 2 tbsp chopped fresh parsley.

Method -

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Tuna Pasta

Ingredients -
150g/5oz wholegrain pasta, cooked according to packet instructions and drained,150g/5oz olives chopped, 150g/5oz canned tuna drained, 75g/2½oz parmesan grated, 2 tbsp olive oil, 3 tbsp chopped fresh flatleaf parsley, For the salad...3 carrots, grated, 1 cucumber, seeds removed and grated, 2 tomatoes chopped.

Method

1. Place the cooked penne into a large bowl with all the other ingredients (the residual heat from the pasta will heat the other ingredients to give you a warm pasta dish).
2. Place the grated carrot, cucumber and chopped tomatoes into a separate bowl and mix together.
3. Serve both bowls of salad together at the table.

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Wild Mushroom Risotto

Ingredients
200g/7oz basmati rice, drizzle of olive oil, ¼ red onion peeled and diced, 55g/2oz shiitake mushrooms chopped, 2 cloves garlic peeled and chopped, knob of butter, splash of cream, salt and freshly ground black pepper,2 tbsp chives chopped.

Method

1. Bring a pan of water to the boil and cook the rice for 10-12 minutes, or until tender. Drain.
2. Heat the oil in a large frying pan and sauté the onion for 2-3 minutes, to soften.
3. Add the mushrooms and garlic to the pan, stir together and heat for four minutes.
4. Add the cooked rice with the butter and cook for a further minute.
5. Stir in the cream, seasoning and chives.
6. Remove from the heat and transfer to a serving plate to serve.

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Vegetable Pullao

Ingredients
basmati rice measured to the 450ml/ ¾ pint level in a measuring jug, 3 tbsp olive, ½ tsp brown mustard seeds,1 hot green chilli finely chopped,100g/4oz potato peeled and cut into 5mm/¼in dice, ½ carrot peeled and cut into 5mm/¼in dice, 40g/1½oz green beans cut into 5mm/¼in segments, 3g/½ tsp ground turmeric,
1 tsp garam masala,1 tsp very finely grated fresh root ginger, 6g/1¼ tsp salt and 570ml/1 pint water

Method

1. Wash the rice in several changes of water then drain. Put it in a bowl, cover with water and leave to soak for 30 minutes, then drain again. Put the oil in a heavy-based pan (with a tight-fitting lid) and set it over a medium high heat. When it is hot, put in the mustard seeds. As soon as they begin to pop - a matter of seconds - put in the chilli, potato, carrot, green beans, turmeric, garam masala and ginger. sauté, stirring for 1 minute.
2. Reduce the heat to medium-low and add the drained rice and the salt. Cook the rice gently, stirring for 2 minutes.
3. Add the water and bring to the boil. Cover the pan tightly with a close-fitting lid or with foil and a lid, then turn the heat to very low and cook for 25 minutes.

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Chicken Biryani

Ingredients
300g basmati rice, 25g butter, 1 large onion , finely sliced1 bay leaf, 3 cardamom pods, small cinnamon stick,1 tsp tumeric,4 skinless chicken breasts cut into large chunks, 4 tbsp curry paste, 85g raisins, 850ml chicken stock, chopped coriander and toasted flaked almonds to serve.

Method

1. Soak the rice in warm water, then wash in cold until the water runs clear. Heat butter in a saucepan and cook the onions with the bay leaf and other whole spices for 10 mins. Sprinkle in the turmeric, then add chicken and curry paste and cook until aromatic.
2. Stir the rice into the pan with the raisins, then pour over the stock. Place a tight-fitting lid on the pan and bring to a hard boil, then lower the heat to a minimum and cook the rice for another 5 mins. Turn off the heat and leave for 10 mins. Stir well, mixing through half the coriander. To serve, scatter over the rest of the coriander and the almonds.

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