Nursery Nutrition

Rice and Pepper Salad - Serves 6 (with additional starchy portion, 3 as main starchy portion)

Wash and boil the rice until tender
Prepare and chop the vegetables
Prepare the dressing by finely chopping the garlic and blending with the oil and vinegar
Mix the rice and vegetables together
Stir in the dressing.

Method:

Peel and cube the potatoes
Coarsely chop the onions and lightly beat the eggs
Gently heat the olive oil in a medium sized frying pan
Add the potatoes and onions
Fry stirring occasionally for 10 - 15 minutes until golden brown
Drain off the excess oil and quickly stir in the eggs
Cook for 5 minutes shaking the pan occasionally to prevent sticking then place under a hot grill to brown the top

Serve cut into slices with vegetables or salad and some bread.

Shopping list for Spanish Omelette

Plum and Ginger Cake - Serves 12

Ingredients:

40g/2oz Whole wheat flour
100g/4oz plain flour
15g/3tsp baking powder
1 tsp ground ginger
90g/4oz soft brown sugar
30g/1oz raisins/sultanas
55g/2oz margarine
175ml/1/2pt whole milk
115g/5oz stoned plums

Method:

Grease and line the baking trays
Mix together the flour, baking powder, ginger, sugar and raisins
Melt the margarine
Add the melted margarine, eggs, milk and plums to the flour mixture
Beat the mixture
Turn the mixture into the prepared baking trays
Bake at 180ºC, 350ºF or Gas Mark 4 for 30 to 35 minutes until the cake has risen and is brown

Shopping list for Plum and Ginger Cake

Photograph of preparing Apple and Cinnamon Cake Photograph of the demonstration
Watching the Chef preparing the Plum and Ginger Cake

Back to Recipes and Presentations ~ Session 2 ~ Session 3 ~ Session 4 ~ Session 5



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Printer Friendly Page Business Community Information History Learning and Skills Leisure Links Living Visiting Croydon Search About the Site			Living Adult Services Advice Services Borough Map Children/Young People Elections Environment Conservation Giveaway Health Services Housing Religion Police Consultation Group Public Services Safer Croydon What's On Recipes - First Session Preparing for the demonstration Rice and Pepper Salad - Serves 6 (with additional starchy portion, 3 as main starchy portion) Ingredients: 70g/3oz white rice 50g/2oz red sweet pepper 50g 2oz green sweet pepper 1 spring onion 1tsp olive oil ½ tsp white wine vinegar Method: Wash and boil the rice until tender Prepare and chop the vegetables Prepare the dressing by finely chopping the garlic and blending with the oil and vinegar Mix the rice and vegetables together Stir in the dressing. Shopping list for Rice and Pepper Salad Spanish Omelette - Serves 6 Ingredients: 25ml/2tbsp olive oil 250g/10oz new potatoes 150g/6oz onions 4 medium sized eggs Method: Peel and cube the potatoes Coarsely chop the onions and lightly beat the eggs Gently heat the olive oil in a medium sized frying pan Add the potatoes and onions Fry stirring occasionally for 10 - 15 minutes until golden brown Drain off the excess oil and quickly stir in the eggs Cook for 5 minutes shaking the pan occasionally to prevent sticking then place under a hot grill to brown the top Serve cut into slices with vegetables or salad and some bread. Shopping list for Spanish Omelette Plum and Ginger Cake - Serves 12 Ingredients: 40g/2oz Whole wheat flour 100g/4oz plain flour 15g/3tsp baking powder 1 tsp ground ginger 90g/4oz soft brown sugar 30g/1oz raisins/sultanas 55g/2oz margarine 175ml/1/2pt whole milk 115g/5oz stoned plums Method: Grease and line the baking trays Mix together the flour, baking powder, ginger, sugar and raisins Melt the margarine Add the melted margarine, eggs, milk and plums to the flour mixture Beat the mixture Turn the mixture into the prepared baking trays Bake at 180ºC, 350ºF or Gas Mark 4 for 30 to 35 minutes until the cake has risen and is brown Shopping list for Plum and Ginger Cake Watching the Chef preparing the Plum and Ginger Cake Back to Recipes and Presentations ~ Session 2 ~ Session 3 ~ Session 4 ~ Session 5


			Tuesday, 6 January, 2009
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Recipes - First Session