YEAR 7

Recipes

FRESH FRUIT MARSHMALLOW KEBAB

Fresh fruit chopped into bite size chunks.
Marshmallows cut in half (1 per kebab)
One kebab stick each.
1. Cut fruit into bite sized pieces. Drizzle orange juice over white
fleshed fruit to stop browning.
2. Cut the marshmallows in half.
3. Make your kebab using a variety of different coloured fruit.
Place orange, red and green fruit beside each other as a
contrast.
4. Cover with glad wrap and store in fridge.

SMOOTHIES
200mls milk
3 T yoghurt
1 small banana
c mixed berries.
1.
2.
3.
4.

Measure the milk. Put into blender.

Chop banana and measure yoghurt .Add to milk.
Add berries and blend for 1-2 minutes.
Pour into 2 glasses.

PIZZA BUN

SCONES

1 hamburger bun
4 T Spaghetti
small amount of diced ham / luncheon.
2-4 T grated cheese
Other suitable toppings include: mushrooms, tomatoes, salami,
capsicum,
pineapple, onion

1 c flour
2 t baking powder
1 T butter
c milk
t salt

1. Turn oven on to 200 oC on Fan Bake

2. Place half burger bun, cut side up, onto baking paper on an
oven tray.
3. Spread each half with 2T spaghetti, then add meat, other
chosen toppings and lastly the grated cheese.
4. Slide baking tray into the centre of the oven.
5. Fan Bake for 10-12 minutes. Remove tray carefully from oven
and place onto heat proof mat.

1. Sift dry ingredients into a bowl.

2. Rub butter into dry ingredients until mixture resembles fresh
breadcrumbs.
3. Make a well in the centre.
4. Add milk and mix quickly to a soft dough.
5. Turn dough out of the bowl onto a lightly floured surface.
6. Knead lightly 3-4 times.
7. Pat out into a square or circle 2 cm thick. Cut into 4 scones.
8. Place onto baking paper on oven tray.
9. Bake at 220 oC for 8-10 minutes.
Cinnamon Pinwheel Scones
Pat scone mixture into a rectangle shape about 1cm thick.
Spread with melted butter.
Sprinkle over 1T Brown sugar, 1/2t cinnamon roll up and slice.
Place cut edge down onto baking paper on tray.

MUFFINS
2 c flour
4 t baking powder
1 t cinnamon
t salt
c caster sugar
1 c blueberries
100g butter
1 egg
1 c milk
1. Melt the butter in microwave for 1 minute covered with a
paper towel.
2. Crack the egg onto the saucer.
3. Add the sugar.
4. Sift in dry ingredients.
5. Add dry ingredients to wet ingredients, then add the
blueberries.
6. Stir until lumpy .Dont over mix.
7. Divide mixture into lined muffin tins.
8. Bake 180 C for 12-15 minutes. Leave for 5 minutes then cool
on cake rack.

3. Heat a non-stick fry pan on medium heat. Once hot pour egg
into pan.
4. Add toppings to omelette.
5. 5 .Once egg is almost cooked remove pan from heat. Fold
omelette in half in pan using a non-stick spatula.
6. Turn on to serving plate. Try to keep omelette in shape.
MICROWAVE CHOCOLATE FUDGE PUDDING
c flour
1 T cocoa
1 t baking powder
2 T castor Sugar
25g butter
c milk

Topping
1 t cocoa
c brown sugar
c hot boiling water

1. Sift flour, baking powder, 1T cocoa and castor sugar

together.
2. Cube the butter, place it in the measuring cup with the milk
and warm it for about 30 seconds to melt it. Add to the flour
mix stir to combine.
3. Turn into a greased microwave proof container.
4. Mix the 1 t cocoa and brown sugar together and sprinkle
evenly over the cake mixture.
5. Pour boiling water over the back of a spoon onto topping
6. Cover the dish with a paper towel and microwave for 3-4
minutes. Stand 2 minutes before serving.

FRENCH OMELETTE
1 egg
1 T water or milk
MUESLI
Toppings
Choose a variety of topping combinations to add flavour to your
1 c rolled oats
omelette.
c of variety of seeds pumpkin, sesame, sunflower, linseeds
Eg. Onion, mushrooms, ham, tomato, corn, capsicum, spinach, cheese 3 T oil
3 T honey
1. Break egg into a small bowl. Add 1 T water or milk and whisk
Optional: c Rice Bubbles or Cornflakes
c dried fruit (apples, apricots, sultanas etc)
together.
c nuts (walnuts, pecans, hazelnuts etc)
2. Prepare toppings.- Onion, mushrooms, spinach, corn and
bacon/ham need to be pre-cooked.
1. Mix the first five ingredients together into glass pyrex bowl.

2. Heat oil and honey in microwave for 30 seconds in a

measuring cup
3. Pour this mix over dry ingredients and mix well then place in
microwave oven cook on high for 2mins stir well then cook
2min. stirring to prevent burning.
4. When cool, add optional ingredients.
5. Store in an airtight jar or or zip lock plastic bag.

BAKED POTATOES
1.
2.
3.
4.
5.
6.
7.
8.

Scrub 1 medium sized potatoes well.

Pierce skin with a fork.
Wrap in a paper towel.
Arrange evenly around turntable.
Cook on high for 2 -3 minutes.
Turnover. Continue to cook on high for 2 - 3 minutes.
Cook until just soft.
Leave to stand for 5 minutes.

BAKED STUFFED POTATOES

1 baked potatoes
c grated cheese
Finely chopped onion
1 slice shaved ham or rasher of bacon
shake of salt and pepper
paprika (optional)
1. Cook potatoes as in Baked Potatoes allow to cool
2. Cut in half
3. Carefully scoop out centre into a bowl. (Take care not to
break the skin)
4. Microwave bacon and onion for 1 minute
5. Mash potato, add cheese, ham or cooked bacon, onion, salt
and pepper.
6. Pile back into shells. Garnish with paprika and extra grated
cheese.
7. Grill until golden
8. Re-heat on high 1 min for 2 potatoes.

FRITTATA
1 small onion chopped finely
c chopped spinach or broccoli
1 small potato
of a piece of kumara
small wedge pumpkin
1 slice bacon or ham (optional)
c spinach

salt and pepper

2 eggs
2 T milk
c grated cheese

1. Put first five ingredients in a microwave dish and cook 3

minutes on high.
2. Add salt and pepper to eggs and whisk together with milk.
Stir into vegetables.
3. Pour into an oven proof dish, top with cheese and bake at
180 oC for about 15-20 minutes until golden brown.
4. Serve with crusty bread and salad.

POTATO SAVOURIES
6 slices of bread
Butter or margarine for spreading
1 c mashed potatoes
1 c grated cheese
1 egg
1-2 T chopped onion
1 slice of ham
1. Spread each bread slice with butter or marg.
2. Cut off crusts and press each slice buttered side down into
muffin tins.
3. Mix potato, cheese and egg.
4. Add onion and ham.
5. Put mixture into bread cases and bake 20-25 minutes at 190
o
C

6. You can replace ham with cooked bacon, small can of tuna or
salmon, creamed corn or beans.

PASTA
MELTING MOMENTS
c dried pasta
t oil3 c hot water
1. Put oil and water into a large pot.
2. Bring to boil.
3. When water is boiling, add pasta. Stir until water comes back
to the boil
4. Cook until al dente. About 7-10mins
5. Drain in a sieve.

PERFECT PASTA
1 small onion, finely chopped
1 clove garlic ( t crushed garlic5
1 t Oil
400g mince
t salt
shake of pepper
2 tomatoes peeled and chopped or canned tomatoes
c tomato puree
1 T pizza sauce
50g spaghetti pasta
2 T cheese

175 g butter
c icing sugar
1 t vanilla essence
1 c plain flour
c cornflour
1. Cut butter into cubes , place it in a glass bowl in the
microwave for 10 seconds to soften. Beat softened (not
melted butter), add vanilla essence and icing sugar and beat
till light and fluffy and a pale cream colour.
2. Stir in flour and corn flour.
3. Roll into small balls. Wet hands make it easier to roll and
shape.
4. Place on baking paper and flatten with a fork (dip fork in hot
water to prevent dough sticking).
5. Cook at 180C for 8-10 minutes.
6. Once cold fill with icing.
Lemon icing Soften 60g butter, add 1c icing sugar, 2T
lemon rind and 2 T lemon juice. Mix until smooth. (Orange
can replace the lemon)

ANZAC BISCUITS
1. Saut onion and garlic for 1 minute in oil.
2. Break up mince into 4 portions and add gradually. Stir until
browned.
3. Add seasonings, tomato and tomato puree. Stir well.
4. Simmer gently with lid on for 8-10 minutes. Stir occasionally.
5. Cook pasta and place onto a heated dish. Pour meat sauce
over. Top with cheese

125g butter
2 T golden syrup
1 t baking soda
1 T hot water

c
c
1c
c

coconut
sugar
rolled oats
flour

1. Melt butter in microwave covered with a paper towel for

30seconds.
2. Cool slightly.
3. Add dissolved baking soda and water.
4. Add dry ingredients to liquid ingredients and mix to combine.

5. Place teaspoonful sized balls of mixture onto a lined baking

tray.

6. Bake 180 oC for 12 minutes or 160 oC fan bake for 12

minutes or until golden.
7. Cool on a wire rack. Store biscuits in an air tight container.