Cookery

Since christmas, we have been doing cookery in our double Home ec class on tuesdays. we are doing this so that we can get a feel for all aspects of the subject and we might then think of taking Home ec for the leaving cert. I have decided to put up the recipes of all that we have cooked so far.

Scones

Ingredients:

• 450g self-raising flour                          
• pinch of salt
• pinch of baking powder
• 100g margarine or butter
• 50g caster sugar
• 1 egg
• 50ml cream(optional)
• 200ml milk

Method:

1. Grease tin and pre heat oven 180'c / gas mark 4
2. sieve the flour, salt, and baking powder into a bowl
3. add sugar
4. rub margarine into flour with fingertips
5. add fruit if using
6. add egg, cream enough milk to moisten
7. gather mix into a dough
8. flatten, cut out scones, glaze
9. bake 15-20 mins

 

Apple Crumble

Ingredients:

Topping:

• 50g white flour
• 25g wholemeal flour
• 75g brown sugar
• 50g ground almonds   
• 50g butter
• 50g oatflakes

Filling:

• 2 large cooking apples
• 50g butter or margarine
• 25g caster sugar

Method:

1. pre heat the oven to 190'c/ gas 5
2. peel, core and chop the apples into chunks
3. melt the butter in a saucepan, add the apples and the sugar, cook on a high heat for 3-5mins
4. place in an oven proof dish
5. crumble: place the flours into a bowl
6. add the sugar, ground almonds, oatflakes
7. rub in the butter using your  fingertips
8. bring topping together using your fists
9. sprinkle over the apples
10. bake in the oven for 25 mins

Lemon Cheesecake

Ingredients:

Base:

• 100g digestive biscuits
• 50g butter or margarine

Filling:

• 200g cream cheese
• 125g natural yoghurt
• 1/2 packet lemon jelly                          
• 2 tablespoons water
• 50g caster sugar
• 1 lemon

Method:

1. crush biscuits using food processor
2. melt butter in saucepan, add crushed biscuits
3. mix well and pour in round tin
4. Dissolve jelly in 2 tablespoons of boiling water
5. add 50g sugar, stir well and let cool slightly
6. Zest lemon, half and juice both halves
7. whisk 200g cheese and 125g yoghurt in bowl
8. Add lemon juice, zest, liquid jelly
9. whisk until smooth
10. pour on broken biscuits
11. chill until set

 

Risotto

Ingredients:

• 2 streaky rashers
• 1 large chicken fillet
• 1 medium onion
• 1 clove garlic
• 1 green pepper
• 1 red pepper
• 3 tablespoons olive oil
• 200g long grain or arborio rice                      
• 500ml stock
• 100g mushrooms
• 1 teaspoon salt
• black pepper
• Garnish: 50g cheese

Method:

1. peel, slice and dice onion finely. peel and crush garlic
2. Cut pepper, desee, wash, dry and dice finely. wash and slice mushrooms
3. wash, dry and chicken fillet into pieces
4. derind the rashers and cut into small pieces. make stock.
5. Heat oil in saucepan and fry rashers until beginning to brown.
6. Add onions, soften for 1 minute. Add chicken, fry for 3 minutes.
7. Add peppers, mushrooms, garlic, rice and stir over the heat until the rice is covered in oil. Add stock and bring to the boil, stirring all the time.
8. Reduce, cover tightly and simmer gently for 25 minutes until the rice is soft and the stock has been absorbed. stir the bottom of pot often to prevent sticking. Add hot water of necessary, 50ml at a time.
9. Wash, dry and chop parsley to garnish. Grate the cheese or use parmesan shavings.