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Year 7 Recipes

Sushi   Fruity Muffins    Koftas & Couscous   Potato Wedges   Green Salad   Pizza 1    Pizza 2   Fried Rice   

Sushi (serves two)
2/3 c sushi rice (soaked for 30 mins)

In a small bowl
1T sushi vinegar (rice vinegar mixed with powder sushi flavouring)
¼ t salt
1 t sugar
2 sheets nori (seaweed)

Carrot (cut into small sticks)
Egg (make into omelette)
1 t  tuna
pickled ginger

Soya sauce to dip

  1. Cook rice:
  • Wash rice until water runs clear using a sieve.
  • Add 1 1/3 c water. Cook on high with the lid on, until the pot boils. 
  • Reduce heat to low and take off the lid. Boil the rice until it is dry. Watch carefully. 
  • It is best not to stir it. 
  • Test the rice by squishing a grain against the back of a spoon. If there is no hard bit in the middle, it is cooked.

2.     Add the vinegar mixture to the rice and leave to cool.

3.     Spread rice on the dull side of the nori (shiny side against the bench), leaving a 25mm strip of the sheet uncovered. Add toppings along the front edge in a strip.

     4.   Roll up and cut carefully with a wet knife.

Fruity Muffins (makes 12) 
 2 c flour 
 4 t baking powder 
 ½ t salt 
 ½ c sugar 
 100 g butter 
 1 c milk 
 1 egg 
 1 apple grated

 Topping for muffins 
 *1T sugar 
 *½ t cinnamon 

1. Turn oven on to 220 degrees C 
2. Sieve flour, baking powder and salt into a bowl. Stir in the sugar. 
 3. Melt butter in microwave (in plastic jug) for 35 seconds. 
 4. Add the milk and egg to the butter. Beat to combine. 
 5. Prepare the fruit. 
 6. Measure the *sugar and *cinnamon into a cup and mix together. 
 7. Add the liquid ingredients and fruit to the dry ingredients. Mix with a spoon until just combined. Be careful not to over mix. 
 8. Oil muffin pans. 
 9. Place spoonfuls of mixture into pans, filling each about 3/4 full. 
 10. Sprinkle the sugar and cinnamon mixture over the muffins. 
 11. Place in oven and bake for 12 to 15 minutes or until muffins spring back when pressed in the centre. 
 12. Remove from the oven, stand for 2-3 minutes, then twist carefully to loosen before lifting from the pan and putting on a cooling rack. 

Koftas with Chilli Tomato Sauce (serves two) 
 ½ slice fresh bread, crusts removed 
¼ egg, beaten 
150g minced beef or lamb 
¼ onion, grated. 
1 clove garlic crushed. 
¼ t each: ground cumin, coriander 
1 D chopped parsley 
Two kebab sticks ( koftas can be grilled with out kebab sticks if you prefer) 

 Chilli Tomato Sauce
 Combine together in a small bowl:
 2 T tomato sauce 2 T chilli sauce 

 1. Soak bamboo kebab sticks in water. 
2. Soak the bread in the beaten egg. 
3. Place all the ingredients in a food processor and blend well or mix thoroughly in a bowl with clean hands. 
4. Shape mixture into eight balls. 
 5. Mould each ball around a kebab stick to make a sausage shape. 
6. Preheat the grill. 
7. Cook koftas on an oiled grill plate, turning occasionally until browned all over and cooked through.
 8. Serve with Chilli Tomato Sauce, Couscous (recipe below) and a fresh green salad or if not cooked on kebab sticks serve in lettuce lined pita pockets with sauce and hummus. 

Couscous is made from semolina and wheat that has been rubbed together. It has a mild, earthy taste and is an ideal base for salads, side dishes and in spicy Middle Eastern dishes. 
 1/3 c couscous 
1/3 c boiling water 
¼ t olive oil 1 clove garlic chopped 
½ t grated lemon rind 
½ t lemon juice 
1 T freshly chopped parsley, coriander or mint. 
Salt and pepper to taste 

 1. Combine couscous, boiling water and oil in a heatproof bowl. 
2. Leave to stand for 5 minutes or until the water is absorbed. 
3. Fluff with a fork. 
4. Add the remaining ingredients and toss with a fork to combine.

Potato Wedges with Red Pepper and Cheddar (serves two)

2 medium baking potatoes cut into thick wedges.
½ red pepper (capsicum)
1 spring onion
salt and pepper to taste
¼ t paprika
¼ c light cream cheese
2 T low fat milk
¼ c grated tasty cheddar cheese

1.     Steam or microwave the potato wedges until just tender.
2.    Meanwhile, seed and thinly slice the red pepper and chop the spring onions.
3.    Combine the cooked potato wedges with the red pepper and spring onions in a heatproof dish. Season with salt and pepper and sprinkle with paprika.
4.    Preheat the grill to high.
5.    Whisk together the cream cheese and milk, then pour over the potato mixture. Sprinkle with the cheese.
6.    Grill for 5-10 minutes until the vegetable are hot and the cheese is melted.
7.    Excellent served with a green salad and/or grilled tomatoes.

Wild Green Salad (serves two)

2T olive oil
1 ½ T lemon juice
1 clove garlic, crushed
salt and pepper to taste
1-2 cups loosely packed salad greens: lettuce, rocket, watercress, sorrel, nasturtium leaves, beetroot tops, spinach.
¼ small telegraph cucumber sliced
1 spring onion, diagonally sliced.
2 T fresh herbs: parsley, coriander, basil, dill.

1.     Put the dressing ingredients into a small screw top jar and shake together until well combined.
2.    Combine the greens in a large bowl. Pour the dressing over and toss gently to coat just before you are about to serve.

Pizza with yeast base (serves six)

To make bread pizza base:  (makes 1 very large or 2 medium pizzas)

2t active dried yeast
1c plus 2T warm water
2t sugar
1t salt
2T olive oil
3c high grade flour

  1. Measure the first five ingredients into a large bowl with 1 cup of the measured flour and mix thoroughly.
  2. Cover and leave for 15 minutes, or longer in a warm place.
  3. Stir in the remaining flour adding extra if necessary, to make a dough just firm enough to knead. Knead by hand on a lightly floured surface for 10 minutes adding extra flour if necessary, until the dough forms a soft ball and springs back when lightly touched.
  4. Turn dough in 2-3 of oil in the cleaned dry bowl, cover with cling film and leave in a warm draught free place for about 30 minutes. Knead the risen dough lightly then shape.
  5. Roll dough into thin circles, according to the number of pizzas you require. Place on a well oiled baking tray.
  6. Add your favourite toppings and bake at 225 degrees C until the underside is brown.

Pizza topping suggestions:
·      Tomato paste, sundried tomato, dried tomato pesto, sliced tomatoes, drained canned seasoned tomatoes.
·      Red, yellow and green peepers, roasted red and orange pepper strips, eggplant, spinach, courgette
·      Onion slices, caramelised onions, chopped spring onions, roasted garlic.
·      Sliced mushrooms, sliced/whole olives, fresh and dried herbs (basil, oregano, thyme, rosemary).
·      Anchovy fillets, salmon, salami, ham, bacon, turkey and chicken.
·      Mozzarella, grated tasty cheese, Camembert and Brie, Parmesan, Feta.

Pizza with baking powder base (serves 2)
1/2 c milk
1 T oil
1 c flour
1 t baking powder

In a measuring cup combine:
1 T tomato paste
1 T water
1/4 t dried oregano

1/2 onion finely chopped
2 slices ham chopped
1/4 c crushed pineapple
1/2 tomato sliced
1 c grated cheese

1. Put the oven rack just below the middle. Turn oven onto bake and 220 C
2. Put the milk and oil in a medium sized bowl and mix well
3. Sieve in the flour and baking powder and mix with the fork, then your hand, into a ball.
4. Spray the oven tray with oil spray or rub with butter
5. Roll out the dough on to tray until it is 30 cm round. Fold in edges all around.
6. Mix tomato paset with water and oreganum and spread evenly on your pizza base.
7. Cover with onion, ham, pineapple and tomato, then sprinkle grated cheese over the top.
8. Bake for 12 minutes or until it looks golden brown underneath.

Fried Rice (serves two)

Fried Rice is best made with cold rice that has been cooked the day before you intend to prepare this recipe or cooked rice that has been frozen and thawed. The individual grains remain separate from one another and won’t get mushy when they are reheated in the pan or wok.

To pre cook rice:

¾ c basmati or long grain rice. This will give you about 2 cups of cooked rice.

1 ½ c water

  1. Rinse rice under cold water to remove excess starch.
  2. Place rice in a saucepan and add water. Bring to boil
  3. Lower the heat and simmer very gently with the lid on for 15minutes.
  4. Remove from the heat and allow to stand for 5 minutes before removing the lid.
  5. Spread rice on a tray and allow to cool. Cover and refrigerate over night. Use the next day or freeze in a container.

To prepare fried rice:
Cooking oil
1 egg lightly beaten

2 c cooked rice (see note at top of recipe)

1 clove garlic, crushed
¾ c frozen mixed vegetables that have been thawed.
1 spring onion, sliced diagonally.
1T soy sauce

  1. Heat 2t oil in a frying pan on low.
  2. Add the beaten eggs. Swirl the eggs in the pan and cook until set. Transfer to a board, roll up and cut into thin rounds.
  3. Heat another 2t oil in the frying pan and add the rice and garlic. Stir-fry for 2 minutes until all the grains are separated.
  4. Add the cooked egg, mixed vegetables, and spring onion and stir-fry for just long enough to heat through.
  5. Add soy sauce, stir through and then serve.