Breakfast Menu 1

Van Dyked Orange, Boiled Egg and Toast

Ingredients: (between 2)

1 Orange

2 Eggs

1 t Vinegar per
     saucepan

4 Pieces bread

2 t Margarine

2 t Vegemite or
      Peanut Butter

2 Tea bags or 2 t Milo,

    Milk, sugar.

Utensils:

Chopping Board

Small Sharp Knife

Small Saucepan

Levelling Knife

Toaster

Egg Cups

Serving plates

Mug or Glass

Cutlery

Method:

1.            Collect ingredients (you need a tray, measuring cup, 2 measuring jugs, levelling knife, measuring spoons, metal plate), line scrap bowl, and get out utensils.

2.            Van Dyke the orange using a sharp knife and a chopping board.

3.            Place the eggs in a saucepan and cover with cold water. Add 1t Vinegar. Turn the hotplate on to high and bring to boil. Then turn down to simmer and time.
(3 minutes really soft egg, 4–5 minutes medium egg, 10 minutes really hard egg)

4.            Cook toast.

5.            For Milo: Place your milk and Milo into a mug and microwave
on high for 1 min per mug.

   For Tea: Place your teabag into a mug and add boiling water form kettle.
Drain and remove tea bag, add milk and sugar if desired.

6.            Serve your breakfast.

Breakfast Menu 2

Scrambled Eggs, Bacon & Cheese Muffin & Milo

Ingredients: (between 2)

2 Muffins

1 Slice of Cheese

2 Eggs

1 Rasher of Bacon

2 t Milk

2 t Margarine

400 ml Milk

2 T Milo

Method:

1.      Collect ingredients and equipment.

2.      Remove the rind and fat from the bacon. Place on a dinner plate with paper towel under and over it. Microwave on high for 1 minute per slice.
DO NOT PLACE METAL OBJECTS
IN THE MICROWAVE.

3.      Preheat grill. Split muffin and grill until brown. Place cheese on 1 half and grill until melted. Remove and place onto a dinner plate.

4.      Grease a small glass bowl. Put the egg and milk in a bowl. Mix with a fork and microwave on high for 1 minute and 10 seconds. Remember to stop and stir the egg.

5.      Place the cooked bacon and egg on top of the cheese-covered muffin. Place other half of the muffin on top.

6.      For hot Milo, place your milk and Milo into a mug and microwave on high for 1 min per mug. Serve.

Lunch Menu 1

Salad Roll and ANZAC Biscuits

Ingredients: (Between 2)

ANZAC Biscuits

1 C Oats

¾ C Sugar

1 T Golden Syrup

2 T Boiling Water

1 C Flour

¾ C Coconut

½ C Margarine

1 ½ t Bicarbonate Soda  
        (BiCarb)

Salad Roll

2 Bread rolls (long)

A selection of toppings:

Boiled egg,

Tomato,

Lettuce,

Cheese,

Devon,

Ham,

Cheese,

Mayonnaise,

Tomato sauce.

ANZAC Biscuits Method:

1.      Preheat Oven to 160ºC

2.      Mix oats, sifted flour, sugar and coconut in a large bowl.

3.      Place margarine, water and golden syrup in a saucepan. Place on a low heat until margarine
is melted, stirring constantly.

4.      Add the Bicarbonate Soda to the margarine mixture.

5.      Add the margarine mixture to the dry ingredients and mix well.

6.      Place spoonfuls of mixture onto a greased oven tray.

7.      Bake in the oven for 18 mins of until
golden brown.

8.      Cool on an oven tray until set.

Salad Roll Method:

1.       Slice the bread roll open lengthwise.

2.       Using the ingredients provided layer the ingredients onto the bread roll.

Lunch Menu 2

Hamburgers and Milkshakes

Ingredients: (between 2)

Hamburger

160 g Minced Steak

1 T Breadcrumbs

1 T Flour

1 Lettuce Leaf

1 Slice Cheese

2 t Margarine

½ Small Onion

1 T Beaten Egg

1 T Oil

½ Tomato

2 Round Bread Rolls

1 Slice Pineapple

Milkshake

2 C Milk

1 Scoop Vanilla
   ice cream

1 T topping

Method:

Place all ingredients into a blender and blend well. Serve.

 Hamburger Method:

1.       Chop the onion finely.

2.       In a bowl combine the meat, breadcrumbs,
onion and beaten egg. Mix well.

3.       Divide the meat mixture in two, and shape into patties.

4.       Place the flour onto a metal plate. Coat the outside of the meat patties with flour.

5.       Pour the oil into a frypan. Heat the frypan on a medium temperature.

6.       Fry the patties until brown on both sides and allow them another 5 minutes to cook through.

7.       Remove form the pan, and drain on
kitchen paper.

8.       While the meat patty is cooking, cut the roll
in half and butter it. Shred the lettuce finely; slice tomato, cut cheese and pineapple in half.

9.       When the patty is drained, assemble hamburger and serve.

Lunch Menu 3

Stuffed Potato

Ingredients: (between 2)

2 Potatoes

½ Carrot

½ Small Zucchini

2 T Frozen Peas

1 t Margarine

1 T Grated Cheese

1 T Sour Cream (if desired)

Method:

1.       Wash and weigh both potatoes to calculate cooking time. 100g potato bakes in 3 minutes on high; 200g allow 6 mins; 300g allow 8 mins; 400g allow 10 mins.

2.       Pierce the potatoes with a skewer to allow steam to escape (6 times)

3.       Wrap in paper towel and microwave the
required time. Turn the potatoes halfway through the cooking time.

4.       At the end of the cooking time, they should feel soft. They continue to cook 1–2 mins after leaving the microwave oven. This is called standing time.

5.       After the standing time, cut across the top of the potato and open out to allow the other vegetable to be placed inside. Put to one side.

6.       Grate the carrot and zucchini. Place into a microwave proof dish with margarine
and peas.

7.       Cover and microwave on high for 2 mins. Stir and let stand for 1 min.

8.       Spoon onto the top of the potato. Top with cheese and sour cream. Serve.

Dinner Menu 1

Spaghetti Bolognaise
and Pear Mouse

Ingredients: (between 2)

Spaghetti Bolognaise

160 g Mince

100 g Spaghetti

2 t Oil

½ Medium Onion

1 t Worcestershire
     Sauce

1 Clove Garlic

½ Beef Stock Cube

1 T Tomato Paste

½ C Water

1 T Parmesan Cheese

Pear Mouse

2 Pear Halves

4 Almond Slivers

4 Currants

2 Pieces of Licorice
   (thin strips)

Spaghetti Bolognaise Method:

1.       Fill saucepan ¾ full with water, bring to boil.

2.       Add spaghetti, and stir gently so that the spaghetti moves freely in the water. Let spaghetti boil for 15 mins, then drain.

3.       Dice the onion and crush the garlic. Heat the oil in a saucepan and sauté the onion and garlic until semi-transparent.

4.       Add the meat and cook till browned.
Stir occasionally.

5.       Add Worcestershire Sauce, tomato paste, beef stock and water to the meat. Stir well and simmer for 15 mins, stirring occasionally.

6.       Serve hot spaghetti on two plates. Top with meat sauce and sprinkle with cheese.

Pear Mouse Method:
Assemble mouse. Place the currants for the eyes
at the top of the thin end of the pear. Place the almonds into the pear to stick out for its ears.
The licorice becomes its tail at the broad end of the pear half.

Dinner Menu 2

Fried Rice

Ingredients: (between 2)

8 C Water

1 C Rice

1 T Oil

2 Spring Onions

½ C Mushrooms

1 Egg

¼ Capsicum

1 Rasher Bacon

1 T Soy Sauce

Method:

1.       Bring a large saucepan of water to the boil.
Add rice and boil for 12 mins, or until tender,

2.       Drain in a colander.

3.       Spread out on a tray to cool and place into the oven on a low heat to dry out.

4.       Wash and chop all vegetables and bacon finely (don’t forget to remove the rind). Beat the egg with a fork.

5.       Heat the oil in a wok. Add the egg. When set turn over. When egg is cooked, remove from the pan and slice finely.

6.       Add the bacon and vegetables and stir-fry for 3–4 mins.

7.       Add the egg and rice and stir-fry until warmed through. Add the soy sauce
and stir through.

8.       Spoon into the large Chinese bowl provided and serve.

Dinner Menu 3

Pizza

Ingredients: (between 2)

½ C Plain Flour

½ C Self Raising (SR) Flour

1 T Margarine

½ C Milk

1 T Tomato Paste

1 Small Onion

½ C Grated Cheese

¼ t Oregano, Thyme, and Marjoram

1 Slice Ham

¼ C Crushed Pineapple

¼ Capsicum

Method:

1.             Set Oven to 220ºC.

2.             Collect all ingredients.

3.             Grease a medium pizza tray.

4.             Sift flours into a medium sized glass bowl.

5.             Rub in margarine. (Using your fingertips only).

6.             Gradually add the milk and mix to a dough using a levelling knife. The dough should clean the bowl.

7.             Knead the dough on a lightly floured board.

8.             Roll into a ball, and place onto the pizza tray. Starting at the centre, push the dough out to the edges to the tray using your fingertips.

9.             Spread with tomato paste, going right to the edges of the pizza dough. Top with chopped onion, ham and herbs. Add remaining toppings, and finally top with cheese.

10.        Put the Pizza tray on a baking tray.
Bake for 20–30 minutes or until cheese is melted and golden brown.