Transcript Diapositiva 1

Progetto alimentazione
Scuola media G. Pascoli
Aversa
LETTERA GAETANO II° H
1 Nutty carrot cake
2 Chocolate cake
3 Scones
4 Easter biscuits
5 Schema
6 Conclusion
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Ingredients (8 – 10 slices)
225g/8 oz/1 cup butter
4 eggs, separated
15ml/1 tbsp lemon juice
175g/6oz/11/2 cups self-raising flour
50g/2oz ground almonds
1 Preheat the oven to 180°C/350°F/gas 4. Grease and line a 20 cm/ round cake tin
with grease proof paper. Beat together the butter and sugar until light and
fluffy, then beat in the egg jolks one a time, beating well after each addition.
2 Stir the orange rind and lemon judice into the butter mixture, followed by the
flour, baking powder, ground almonds, carrot and walnuts.
3 Whisk the egg whites until stiff but not dry, then lightly fold into the carrot
mixture. Transfer to the tin, make a slight hollow in the centre, then bake for
about 1 hour,until risen and golden;cover the top if it becomes too brown.
4 Leave the cake in the tin to cool slightly,then turn out on to a wire
rack.Remove the lining paper and leave to cool completely.
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Ingredients (Makes about 10 slices)
150g/5oz plain (semi- sweet) chocolate,chopped
115g/4oz butter, chopped
115g/4oz ground lightly toasted hazelnuts
50g/oz fresh grated rind of 2 oranges
60ml/4 tbsp chopped hazelnuts,to decorate
For the icing
150g/5oz plain chocolate, chopped
Preheat the oven to 180°C/350°F/Gas 4. Butter a 23cm round cake tin and line
the base with greaseproof paper.
Put the chocolate into a small bowl placed over a saucepan of hot water,
leave until beginning to melt, then stir until smooth. Remove the bowl from the
heat.
Beat the butter and sugar together until light and fluffly, then gradually beat in
the egg yolks, beating well after each addition. Beat in the chocolate, then fold
in the hazelnuts and orange rind. Whisk the egg whites until but not dry, then
fold into the chocolate mixture. Transfer to the cake pan and bake for 40 – 45
minutes, until just set in the cantre.
Remove from the over, then transfer to a wike rack until cold.
To make the icing, place the chocolate and butter in a bowl over a pan of hot
warer and stir until smooth. Leaveuntil cool and thick. Spread the cake with
marmalade, then spread over the icing. Scatter over the nuts, then leave to set.
Ingredients Makes 10-12
• 225g\8oz flour
• 50g\2oz butter,diced
• 75ml milk
• 15ml baking powder
• 1 egg beaten
• Beaten egg,to glaze
1 Preheat the oven to 220°C\425°F\Gas 7.Butter a baking (cookie) sheet.Sift the flour
and baking powder toghether,then rub in the butter.
2 Make a well in the centre of the flour mixture,add the egg and milk and mix to a so
dough.
3 Turn out the scone dough on to a floured surface,knead very lightly until smooth.
4 Roll out the dough to about a 2cm thick and cut into 10 or 12 rounds.
5 Transfer to the baking sheet,brush with egg,than bake for about 8 minutes,until
risen and golden.Cool slightly on a wire rackthen serve with butter,jam and cream
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Ingredients: Makes 16 – 18
115g/4oz butter or margarine
1 egg, separated
2.5ml/1/2tsp ground mixed spice
50g/2oz currants
15 – 30ml/1 – 2 tbsp milk
75g/3 oz/6tbsp sugar, plus extra for sprinkling
200g/7oz flour
2.5ml/1/2tspground cinnamon
15 ml/1tbsp chopped mixed candided peel
Method:
Preheat the oven to 200°C/400°F/Gas 6. Lightly grease two baking sheets.
Beat together the butter or margarine and sugar until light and fuffly, then beat in the egg yolk.
Sift the flour and spices over the egg mixture, then fold in with the currants And peel, adding sufficient
milk to mix to a fairly soft dough.
Turn the dough onto a floured surface, knead lightly until just smooth, then rool out using a floured
rolling pin, to about 5mm/1/4 in thick. Cut the dugh into rounds using 5cm/2in fluted biscuit (cookie)
cutter. Transfer the rounds to the boking sheets and bake for 10 minutes
Beat the egg white, then brush over the biscuits: Sprinkle with sugar and return to the over for a
further 10 minutes, until golden. Transfer to a wire rack to cool.
Make several weeks ahead – Preparation time 45 minutes – Cooking time 8 hours
4ozs (28 gr.) breadcrumbs;
2 ozs almonds blanched and chopped;
4ozs flour;
rind of ½ lemon grated;
1/2 lb suet;
pinch of salt;
1/2 lb currants;
pinch of mixed spice;
1/2 lb sultanas;
1 grated apple;
1/2 lb raisins;
3 large eggs;
3 ozs candied peel;
3/8 pint (15/16 cups) stout;
4 ozs demerara sugar;
Method:Mix all the ingredients together except the eggs and stout. Beat the eggs in a
bowland add the stout. Pour the egg mixture on to the other ingredients and stir them
together. Put the mixture into a 2 pind pudding basin and cover with tinfoil steam for
about 6 hours taking care that the saucepan does not boil dry. Remove the pudding
from the steamer and keep in a dry, cool atmosphere until required. On the day it is to
be eaten return it to the steamer and cook for a further 2 hours
ITALY
At about 07:30 at home:
Milk, biscuits, coffee, chocolate,
orange juice, apple juice.
G. BRITAIN
At about 07:30 at home:
Traditional
Fruit juice, white or black tea,
istant coffee, sugar, honey, brown
bread, eggs and bacon or ham,
toast with kippers, butter,
marmalade, jam, cereals.
Modern
Cornflakes, rice krispies, milk,
toast with butter.
ITALY
At about 10:30 at school:
A packet of cereals, sandwich,
brioches, orange or apple juice,
pastries.
G. BRITAIN
ITALY
At about 13:45 at home:
Pasta and tomatoes, hamburgers,
chips, vegetables, fish or meat
and fruit.
G. BRITAIN
At about 14:00 at school:
Hamburgers, chickhen, steak,
boiled eggs, chips, salad, orange
juice, ham or cheese sandwich,
mineral water, coffee, yogurt,
crisps, beer.
ITALY
G. BRITAIN
At about 16 :30 at home:
At about 17:00 at home or tea
Cereals, brioches, pastries, orange rooms:
or apple juice.
Tea with milk, sugar or lemon,
pastries, scones.
ITALY
At about 21:00 at home:
Pizza, chicken, chips, wrustel,
vegetables, fish or meat and fruit.
G. BRITAIN
At about 20:00 at home:
Soup, roast beef, steak, chicken,
fish, cheese, pasta or pizza,
vegetables, salad, fruit and
dessert.
Thanks to the project of Health Education, we have learned to
recognize the values of different foods and pay attention to
our eating habits.
From a survey in our class about our eating habits, we have
found that:
Most of children have breakfast with milk, coffee, cereal,
biscuits and cornflakes in school mornings. A few children
have no breakfast in the morning. A students have a snak
at school. It is usually a sandwich or a packet of crackers
or crisps.
All students have lunch at home, they usually eat pasta,
meat, eggs, chips.Only some children like vegetables and
fruit. Lunch is a complete meal. All students have a snak at
home in the afternoon. It usually consists of a sandwich or
a croissant and fruit juice…
Most students have dinner at home at 8.30 p.m., they usually
eat fish, meat, hamburger, eggs, chips. A few children eat
pasta or soup. Dinner is a light meal. All children usually
have pizza and coke at weekends.