Transcript The unhealthy and the healthy food

The unhealthy and
the healthy food
Presentation by Maria
6a cl.
The unhealthy food
Junk food
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Chips
French fries
Chocolate
Ice cream
Subway
KFC
Burger King
Mc Donald’s
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Hot dog
Fizzy drinks
Soda
Sugar desserts
Pizza Hut
Fasts food
Deep fried foods
New York’s hot dog
Fast food
Healthy food
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Vegetables
Fruit
Fresh
Salad
Milk
milk products
Fruit salad
Home made meals
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Eggs
Bread
Fish
Nuts
Tea
Slow food
Herbs
Corn
ROAST BEEF AND YORKSHIRE PUDDING
INGREDIENTS:
1.8KG JOINT OF BEEF1 TEASPOON SALt
300ml COLD MILK
150ml COLD WATER
3 EGGS(BEATEN)
60g BEEF DRIPPING
SALT OF PEPPER
SPLASH OF RED WINE
300ml REDUCED BEEF STOK
FOR THE YORKSHIRE PUDDING:
175g PLAIN FLOUR
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To make the Yorkshire puddings,
place the flour and salt in a
bowl. Whisk together the egg
and milk in a jug. Add to the
flour mixture and whisk until
smooth. Cover and set aside for
30 minutes to rest. Divide the oil
among eight 80ml (1/3-cup)
capacity non-stick muffin pans.
1 TEASPOON SALt
300ml COLD MILK
150ml COLD WATER
3 EGGS(BEATEN)
60g BEEF DRIPPING
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ROAST BEEF AND YORKSHIRE PUDDING
• Preheat oven to 220°C. Season beef with salt
and pepper. Heat half the oil in a roasting pan
over high heat. Add the beef and cook for 2-3
minutes each side or until browned all over.
Remove from heat. Place the potato and
pumpkin in a large bowl. Drizzle with the
remaining oil and season with salt and pepper.
Gently toss until combined. Arrange the
potato and pumpkin around the beef in the pan.
Roast in oven for 40 minutes for medium or until
cooked to your liking. Remove from oven.
Increase temperature to 240°C. Transfer beef
and vegetables to a platter and cover with
foil to keep warm.
Place the prepared muffin pan in the oven for 5
minutes or until the oil is just smoking. Working
quickly, pour the pudding batter evenly among
the muffin pans. Cook in oven for 15 minutes or
until puddings are puffed and golden.
ROAST BEEF AND YORKSHIRE PUDDING
• Meanwhile, place the roasting pan used to
roast the beef over medium heat. Add the flour
and cook, stirring, for 2 minutes or until
mixture bubbles. Add the wine and stock and
cook, scraping pan with a flat-edged wooden
spoon to dislodge any bits that have cooked
onto the base, for 5-6 minutes or until mixture
boils. Season with salt and pepper. Strain into
a heatproof jug.
• To make the horseradish cream, combine the
sour cream, horseradish and mustard in a
small bowl.
• Thickly carve the beef across the grain. Serve
with the potato, pumpkin, Yorkshire puddings,
gravy, horseradish cream and steamed peas, if
desired.
MOUSSAKA
Ingredients:
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- 75ml/6fl oz olive oil
- 1 large onion, finely chopped
-675g/1½lb lamb mince
- 3 cloves garlic, chopped
- 1.25ml/¼tsp cinnamon
- 1.25ml/¼tsp allspice
2 x 400g/14oz tin of chopped
tomatoes
1 tbsp fresh oregano, chopped
2 bay leaves
1 tsp fresh, soft thyme
leaves
175ml/6fl oz white wine
4 medium aubergines, cut into
1cm/½in slices
Salt and freshly ground black
pepper
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For the topping
85g/3oz unsalted butter
85g/3oz plain flour
900ml/1½pt milk
85g/3oz parmesan,
grated
• 115g/4oz gruyère,
grated
• 2 free-range egg yolks
• 1 free-range egg
MOUSSAKA
• Heat 2 tbsp olive oil in a large casserole dish. Add the
onion and cook gently for 10 minutes or until the onion is
soft, but not coloured. Brown half the lamb in a frying
pan and add to the onion. Add the garlic and break up
the meat with a wooden fork until it has a loose
texture. Brown the remaining lamb.
• Stir the cinnamon, allspice, chopped tomatoes, oregano,
bay leaves and thyme into the casserole. Add the rest
of the browned lamb and de-glaze the pan with white
wine. Pour straight into the casserole dish, reduce the
heat and simmer for approximately 1 hour.
• Technique: De-glazing pan gravy
• Watch technique1:18 mins
• Place the aubergines in a colander, sprinkle with salt
and leave for 30 minutes. This draws out any bitter
juices.
MOUSSAKA
• Meanwhile make the béchamel sauce. Melt the butter in a nonstick pan and stir in the flour. Take off the heat and
gradually stir in the milk. Return the pan to the heat and stir
continuously until the sauce thickens. Simmer over a gentle
heat for 5-8 minutes. Remove from the heat, stir in 55g/2oz of
the parmesan and 55g/2oz of the gruyère cheese and season
with salt and pepper.
• Rinse the aubergines and pat dry. Dust the aubergines with
flour and fry in batches in the remaining olive oil until golden
on both sides, about 8 - 10 minutes. Drain on kitchen paper. Set
aside until ready to construct the moussaka.
• The white sauce should now have cooled enough to whisk in the
egg and egg yolks.
• Cover the base of an ovenproof dish (30 x 20cm/12 x 8in) with a
third of the mince then cover with half the aubergine slices.
Repeat the layers, ending in the last of the mince, then pour
over the cheese sauce. Sprinkle over the remaining parmesan
and gruyère. Bake in a preheated oven at 180C/350F/Gas4 for
50-60 minutes, until bubbling and golden. Allow the moussaka
to settle for 5 minutes before cutting into squares and
serving.
• Serve the moussaka with a chunky tomato, cucumber, parsley
and mint salad and crusty bread.
SPAGHETTI BOLOGNESE
Ingredients:
• 2 tbsp olive oil or sun-dried tomato oil from the jar
• 6 rashers of smoked streaky bacon, chopped
• 2 large onions, chopped
• 3 garlic cloves, crushed
• 1kg/2¼lb lean minced beef
• 2 large glasses of red wine
• 2x400g cans chopped tomatoes
• 1x290g jar antipasti marinated mushrooms, drained
• 2 fresh or dried bay leaves
• 1 tsp dried oregano or a small handful of fresh leaves, chopped
• 1 tsp dried thyme or a small handful of fresh leaves, chopped
• Drizzle balsamic vinegar
• 12-14 sun-dried tomato halves, in oil
• Salt and freshly ground black pepper
• A good handful of fresh basil leaves, torn into small pieces
• 800g-1kg/1¾-2¼lb dried spaghetti
• Lots of freshly grated parmesan, to serve
SPAGHETTI BOLOGNESE
• Heat the oil in a large, heavy-based saucepan and
fry the bacon until golden over a medium heat. Add
the onions and garlic, frying until softened.
Increase the heat and add the minced beef. Fry it
until it has browned, breaking down any chunks of
meat with a wooden spoon. Pour in the wine and boil
until it has reduced in volume by about a third.
Reduce the temperature and stir in the tomatoes,
drained mushrooms, bay leaves, oregano, thyme
and balsamic vinegar.
• Either blitz the sun-dried tomatoes in a small
blender with a little of the oil to loosen, or just
finely chop before adding to the pan. Season well
with salt and pepper. Cover with a lid and simmer
the Bolognese sauce over a gentle heat for 1-1½
hours until it's rich and thickened, stirring
occasionally. At the end of the cooking time, stir in
the basil and add any extra seasoning if
necessary.
SPAGHETTI BOLOGNESE
• Remove from the heat to 'settle'
while you cook the spaghetti in
plenty of boiling salted water
(for the time stated on the
packet). Drain and divide between
warmed plates. Scatter a little
parmesan over the spaghetti
before adding a good ladleful of
the Bolognese sauce, finishing with
a scattering of more cheese and a
twist of black pepper.
FLORENTINES
• Ingredients5 oz (150 g) dark chocolate (70-75
per cent cocoa solids), 1 oz (25 g) butter, plus
a little melted butter for greasing, 3 oz (75 g)
caster sugar, 1/2 oz (10 g) plain flour, plus
extra for dusting2½ fl oz (65 ml) double
cream, 2 oz (50 g) whole almonds, blanched and
cut into thin slivers, 2 oz (50 g) ready-flaked
almonds, 2 oz (50 g) whole candied peel,
chopped, 1 oz (25 g) glacé cherries, chopped, 1
oz (25 g) angelica, finely chopped (if you can't
find angelica, use green glace cherries
instead), Pre-heat the oven to gas mark 5,
375°F (190°C).
CHOCOLATE CHIP COOKIES
Ingredients:
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350g/12¼oz unsifted flour
1 tsp bicarbonate of soda
1 tsp salt
225g/8oz butter
175g/6¼oz caster sugar
175g/6¼oz soft brown sugar
1 tsp vanilla extract
2 eggs
350g/12¼oz dark chocolate, crumbled
CHOCOLATE CHIP COOKIES
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Preheat the oven to 190C/375F/Gas 5.
In a bowl, combine the flour, baking soda and
salt.
In another bowl, combine the butter, sugar,
brown sugar and vanilla extract until
creamy. Beat in the eggs. Gradually beat in
the flour mixture. Stir in the chocolate.
Split the pliable dough into two halves,
rolling each out into sausage shapes,
approximately 5cm/2in in diameter. Wrap
them in cling film and transfer to the
refrigerator until ready to use.
When you are ready to bake the cookies,
simply cut the log into slices 2cm/¾in thick
and lay on a baking tray, widely spaced
apart. Bake for 9-11 minutes.
Serve.
CHRISTMAS CAKE
• Ingredients:
225g/8oz plain flour
¼ tsp salt
½ tsp mixed spice
½ tsp ground cinnamon
200g/7oz butter
200g/7oz dark brown sugar
2 tbsp black treacle
1 tbsp marmalade
¼ tsp vanilla essence
4 free-range eggs, lightly beaten
800g/1¾lb mixed dried fruits
100g/3½oz chopped mixed peel
150g/5oz glacé cherries, halved
100g/3½oz blanched almonds,
chopped
brandy
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To decorate:
200g/7oz marzipan
1-2 tbsp apricot jam,warmed
royal icing
3 free-range egg whites
600g/1lb 5oz icing sugar, sieved
1½ tsp liquid glycerine - optional
1 tbsp lemon juice
CHRISTMAS CAKE
• Preparation method
• Heat the oven to 150C/300F/Gas2. Grease a 20cm/8inch round or
an 18cm/7inch square cake tin and line the bottom and sides
with baking parchment.
• Sieve the flour, salt, mixed spice and cinnamon into a bowl.
• Cream the butter and the sugar in a large mixing bowl and
then mix in the sugar, treacle, marmalade and vanilla essence
until light and fluffy.
• Technique: Creaming butter by hand
• Watch technique0:50 mins
• Mix the eggs a little at a time into the mixture adding a
tablespoon of flour mixture with the last amount.
• Fold in the remaining flour mixture until well mixed and then
mix in the dried fruit, mixed peel, glace cherries and the
almonds.
• Turn the mixture into the prepared tin and make a slight
hollow in the centre.
• Bake in the oven for 3 hours and then test with a skewer. If not
ready bake for up to another hour testing every 20 minutes
until the skewer comes out clean.
CHRISTMAS CAKE
• Remove from the oven and leave to cool in the
tin for 15 minutes.
• Turn out on to a wire rack and leave to cool.
• Once cool, make a few holes in the cake with a
skewer and pour over 3-4 tbspof brandy. Let
the brandy soak into the cake.
• Store the cake wrapped in foil and in an
airtight tin or plastic container, holes side up.
• OPTIONAL: For a rich and moist cake, spoon over
a few tablespoons of brandy every week until
you are ready to ice and decorate your cake.
• To decorate the cake, place the cake on a foil
board or cake plate.
• Dust your hands and the work surface with a
little icing sugar and knead the marzipan
until soft.
CHRISTMAS CAKE
• Watch technique2:35 mins
• Roll out half the marzipan to fit the top of the cake
and roll out the rest in strips to fit around the sides of
the cake.
• Brush the cake all over with the warmed apricot jam
and then place the marzipan on top and around the
cake.
• Cover the cake with a clean tea towel and then leave in
a cool place for at least one day.
• To make the icing, lightly whisk the egg whites adding
the sugar at intervals. Beat well until the icing
reaches soft peaks. Add the glycerine if using and the
lemon juice.
• Spread icing all over cake either flat iced using a clean
ruler or by forming soft peaks. Decorate with Christmas
ornaments.
TIRAMISU
• Ingredients:
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6 large free-range eggs, separated
200g/7oz caster sugar
250g/9oz mascarpone
250ml/9fl oz double cream
250ml/9fl oz espresso coffee
170ml/6fl oz Marsala wine
30-40 Savoyard biscuits (or sponge finger
biscuits)
• cocoa powder, for dusting
TIRAMISU
• Preparation method:
• In a large bowl, whisk the egg yolks and sugar together with
an electric whisk until pale and creamy. Mix the mascarpone
into the egg mixture until well combined.
• In a separate bowl, whip the double cream until soft peaks
form when the whisk is removed. With a metal spoon, fold the
whipped cream into the mascarpone, egg and sugar mixture.
• In another very clean bowl, whip the egg whites until soft
peaks form when the whisk is removed. Fold lightly into the
mascarpone, cream and egg mixture.
• Spoon a third of the mascarpone, egg and cream mixture into a
large dish of about 23cm x 33cm (9in x 13in).
• Mix the espresso and Marsala together in a shallow bowl. Dip
half of the biscuits into the espresso and Marsala mixture,
then lay them on top of the mascarpone and cream mixture in
the dish. (Repeat the soaking and layering individually as you
go or the biscuits will become too soggy to handle.)
• Spoon over the next third of the mascarpone and cream
mixture, followed by another layer of biscuits. Spoon over the
final layer of mascarpone and cream. Cover and chill in the
fridge for 24 hours.
• Dust with cocoa powder before serving.
CHOCOLATE MUFFINS
• Ingredients
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In a Bowl
125g Plain Flour
25g Coco powder
1tsp baking powder
In a Jug
1 egg
60g sugar
2tbsp oil
100ml milk
For the icing:
500g icing sugar
1/2-1 tbsp warm
water
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Preparation method:
preheat the oven to 160C seive the
bowl ingredients into the bowl
mix the egg,milk, oil and sugar
together in the jug
pour the egg mixture into the bowl
(add chocolate chips now to make
double chocolate muffins) and mix
until combined but still lumpy
spoon mixture into cake cases and put
the tray in the oven at 160C for 20
until set and cracked at the top if not
quite set put back in for a further 10
mins
whilst cooking make up some icing by
adding the water to the the icing
sugar slowly and bit by bit until the
consitency of golden syrup add more
icing sugar or water if needed
once muffins are done leave them to
stand for 5 mins then cover in icing and
eat
CHRISTMAS PUDDING
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Ingredients:
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225g/8oz golden caster sugar
225g/8oz vegetarian suet
340g/12oz sultanas
340g/12oz raisins
225g/8oz currants
110g/4oz candied peel,
chopped
110g/4oz plain flour
110g/4oz fresh white
breadcrumbs
55g/2oz flaked almonds
1 lemon, zest only
5 eggs, beaten
1 level tsp ground cinnamon
1 level tsp mixed spice
5g/1 level tsp freshly grated
nutmeg
pinch of salt
150ml/5fl oz brandy or rum
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Preparation method:
Lightly grease 4x600ml/1 pint or 2x1.2 litre/2 pint
pudding basins.
Mix together all the dry ingredients.
Stir in the eggs and brandy and mix well.
Spoon the mix into basins. Put a circle of baking
parchment and foil over the top of each basin and
tie securely with string. Make a string handle
from one side of the basin to the other so it is
easier to pick the basin out of the pan after
cooking.
Put the basins in a large steamer of boiling water
and cover with a lid. Boil for 5-6 hours, topping the
boiling water up from time to time, if necessary. If
you do not have a steamer, put the basins in a
large pan on inverted saucers on the base. Pour in
boiling water to come a third of the way up the
sides of the pudding bowls. Cover and steam as
before.
Cool. Change the baking parchment and foil
covers for fresh ones and tie up as before. Store
in a cool cupboard until Christmas Day.
To serve, steam for 2 hours and serve with brandy
butter, rum sauce, cream or homemade custard.
THE END
THANK YOU VERY
MUCH