Cottage Pie


Cottage Pie


Ingredients10 Serves25 Serves50 Serves
Meat filling
lean beef mince600g 1.5kg 3kg
frozen mixed veg (carrot, corn and peas)300g 750g1.5g
pasta sauce, reduced-salt (1 bottle)700ml1.8L3.6L
tomato paste, reduced-salt1 Tbsp3 Tbsp6 Tbsp
Mashed potato topping
potatoes, peeled and quartered51224
milk, reduced-fat½ cup1 cup2 cups
pepper to taste
To finish
shredded cheese, reduced-fat300g750g1.5kg
small square foil containers and lids102550

Method

Meat filling

1. Place meat in a microwave safe casserole dish. Cover and cook in the microwave oven on HIGH for 5 minutes.
2. Remove from oven, take off lid and drain off fat.
3. Using a fork, break up the mince until it resembles breadcrumbs.
4. Stir in frozen mixed vegetables.
5. Cover and continue to cook in the microwave on HIGH for a further 4–5 minutes, or until meat and vegetables are cooked.
6. Drain off any remaining fat.
7. Stir in the sauce and tomato paste and mix well.
8. Cover and set aside.

To finish

1. Spread the 10 foil containers onto a bench.
2. Place ½ cup of the meat filling into each container.
3. Spread 2 tablespoons of the mashed potato over the top of each.
4. Sprinkle the top of each cottage pie with 1 tablespoon of shredded cheese.
5. To finish, cook in a moderate oven for 10 minutes or until cheese has browned.
6. If wanting to freeze, do not finish off in oven but place a lid on each container. Seal, label and date each container, then place into freezer.

Mashed potato topping

1. Cook the potatoes in boiling water until tender. Drain well.
2. Add the milk and mash to a smooth consistency, adding more milk if necessary.
3. Season with pepper to taste.

Serves 10
Submitted by Helen Morris, Seaview Downs Primary School

Potato Slice


Potato Slice

Ingredients10 Serves25 Serves50 Serves
Pastry
plain flour¾ cup2 cups4 cups
SR flour¼ cup¾ cup1½ cups
margarine1½ Tbsp4 Tbsp8 Tbsp
milk, reduced-fat1½ Tbsp80mL160mL
egg, beaten124
cooking spray
Topping
potatoes, scrubbed41020
lean ham, chopped5 slices12 slices24 slices
spring onions, chopped3714
creamed corn420g can2 cans4 cans
margarine, melted1 Tbsp2 Tbsp4 Tbsp
milk, reduced-fat¼ cup¾ cup1½ cups
egg, beaten124
shredded cheese, reduced-fat¾ cup2 cups4 cups

Tips:

Fillings can be any combination e.g. mixed vegetables, spinach and onion, tomato and onion, bolognaise sauce (if thick). When making pastry, you may find it easier to make multiple small quantities, rather than a large quantity all at once.

Method

Pastry

1. Preheat oven to moderately hot.
2. Lightly spray lamington tin (30cm x 27cm).
3. Sift flours together into a bowl.
4. Melt margarine and stir in milk and egg.
5. Make a well in the centre of the flours and gradually stir in margarine mixture.
6. Use clean hands to bring pastry together.
7. Turn out onto a floured surface and roll out to fit tin.
8. Prick base and bake in the oven for 8–10 minutes.
9. Remove and set aside.

Topping

1. Cook potatoes in boiling water until tender. Drain well.
2. Cool, then slice carefully.
3. Place half the sliced potato on pastry.
4. Mix together the ham, spring onions and corn. Spread mixture over first layer of potatoes.
5. Top with remaining sliced potato.
6. In a bowl, combine margarine, milk and egg, then gently pour over potato slices.
7. Sprinkle with shredded cheese and bake in the oven for 30 minutes, or until cheese is golden brown.
8. Cut into 6cm x 6cm portions and serve with salad.

Serves 10
Submitted by Judy Havron, Epping Boys High School

Chicken Salad


Chicken Salad


Ingredients10 Serves25 Serves50 Serves
canola oil1 Tbsp2 Tbsp3 Tbsp
lean lamb, cubed300g750g1.5kg
onion, finely chopped248
carrots, chopped248
celery, chopped3 stalks6 stalks12 stalks
crushed tomatoes, reduced-salt425g can3 cans6 cans
beef stock, reduced-salt1.5L4L8L
pepper to taste
small macaroni1 cup3 cups6 cups
chopped parsley for serving

Method

1. In a large stockpot, heat the oil and brown the lamb. Drain on greaseproof paper.

2. Add onion to the stockpot and sauté for 2 minutes.
3. Stir in carrots, celery and tomatoes.
4. Return lamb to the pot and add stock. Season to taste.
5. Cover, bring to the boil, then reduce heat and simmer for 15 minutes.
6. Add macaroni to the pot, stir and simmer uncovered for a further 15 minutes, or until pasta is cooked.
7. Serve in heatproof cups, sprinkle with parsley if desired. Remember to include a spoon.
8. Serve with a small wholemeal bread roll.

Serves 10
Submitted by Alison Le Bis, Rosetta Primary School


Pizza Dough


Pizza Dough

Ingredients10 Serves25 Serves50 Serves
Bases
SR flour500g1.25kg2.5kg
ricotta cheese, reduced-fat250g625g1.25kg
milk, reduced-fat250mL625mL1.25L
greaseproof paper
cooking spray
Toppings
Ham & Pineapple
shredded ham, reduced-fat200g500g1kg
tomato paste, reduced-salt3 Tbsp7 Tbsp14 Tbsp
fresh tomatoes, diced2510
crushed pineapple in
natural syrup, well drained
220g can2 cans4 cans
shredded cheese, reduced-fat2 cups5 cups10 cups
Chicken & Mushroom
cooked chicken, diced200g500g1kg
BBQ sauce3 Tbsp7 Tbsp14 Tbsp
button mushrooms, sliced2 cups5 cups10 cups
green capsicum, chopped136

Method

Bases

1. Sift the flour into a bowl.

2. Rub in the ricotta cheese until the mixture resembles breadcrumbs.
3. Slowly stir in the milk until a soft dough is formed.
4. Turn out dough onto a floured board and knead for 5 minutes until it is smooth and elastic.
5. Wrap in greaseproof paper and allow to stand for 1 hour.
6. Using a lightly floured rolling pin, roll out to fit a 45cm x 33cm oven tray.
7. Place dough onto a lightly greased tray.
8. With a sharp knife, cut dough into 10 rectangle mini pizza bases.
9. If wanting to freeze at this point, cover pizza bases well with cling wrap, and place into the freezer for at least 1 hour, or preferably overnight.
10. Remove each pizza base and wrap in greaseproof paper.
11. Store frozen bases in a container in the freezer until ready to use.

To finish

1. Top each pizza base with plenty of vegetables and lean meat. Use cheese sparingly.

2. Bake in moderately hot oven for 20 – 30 minutes or until bases are cooked and cheese has melted.

Serves 10
Submitted by Helen Morris, Seaview Downs Primary School

Hot Chocolate


Hot Chocolate


Ingredients10 Serves25 Serves 50 Serves
milk, reduced-fat1.5L4L8L
chocolate powder¾ cup4 cups8 cups

Method

1. Preheat an air pot by filling it with hot water and leave to stand.

2. Place milk and powder in a large saucepan.
3. Warm the mixture on a slow heat, stirring until the powder has dissolved and the milk has heated sufficiently. Use a thermometer to check the temperature is between 45oC – 50oC degrees.
4. Tip the water out of the air pot.
5. Using a jug, transfer the mixture into the air pot.
6. Use foam cups and fill them to ¾ full as students order them.

Tips:

For student’s safety, do not boil the milk or make it too hot.


Serves 10
Submitted by Helen Morris, Seaview Downs Primary School

Vegetable Hot Pot


Vegetable Hot Pot


Ingredients10 Serves25 Serves50 Serves
canola oil1 Tbsp2 Tbsp3 Tbsp
garlic cloves, crushed246
onions, chopped374
carrots, sliced3714
celery stalks, sliced41020
large red capsicum, sliced136
Water500mL1L2L
ground coriander1 tsp2 tsp3 tsp
ground tumeric1 tsp2 tsp3 tsp
ground cumin1 tsp2 tsp3 tsp
vegetable stock power, reduced-salt2 tsp4 tsp6 tsp
4 bean mix, drained and rinsed420g can2 cans4 cans
corn kernels, drained270 can2 cans4 cans

Method

1. In a large saucepan, heat oil and sauté garlic, onion, carrots, celery and capsicum for 4–5 minutes.
2. Add water, then stir in coriander, tumeric, cumin and stock powder.
3. Bring to the boil, then reduce heat and stir in beans and corn.
4. Simmer for 10–12 minutes, or until vegetables are tender.

Serves 10
Submitted by Helen James, Brisbane State High School

Apple Cinnamon Muffins


Apple Cinnamon Muffins

Ingredients12 Serves24 Serves
wholemeal plain flour¾ cup1¼ cups
SR flour¾ cup1¼ cups
baking powder¼ tsp½ tsp
ground cinnamon1 tsp2 tsp
brown sugar¼ cup⅓ cup
egg12
milk, reduced-fat¾ cup1 ⅓ cups
vanilla essence½ tsp1 tsp
canola oil⅓ cup⅔ cup
pie apples, tinned (roughly chopped)220g can2 cans
cooking spray
paper patty pans

Method

1.Preheat oven to moderately hot.
2. Place a paper patty pan in each muffin case and lightly spray.
3. Sift flours and baking power together into a bowl.
4. Mix through cinnamon and sugar.
5. In a jug, whisk together egg, milk, vanilla essence and oil.
6. Make a well in the centre of the flour mixture and pour in egg mixture. Stir gently, then fold in apples.
7. Place mixture into patty pans.
8. Bake in oven for 20 – 25 minutes.

Makes 12 muffins
Submitted by Alison Le Bis, Rosetta Primary School

Pikelets


Pikelets

Ingredients10 Serves25 Serves50 Serves
SR flour¾ cup2 cups4 cups
castor sugar1 Tbsp2 Tbsp4 Tbsp
egg, beaten124
milk, reduced-fat125mL310mL620mL
margarine, melted1 Tbsp3 Tbsp6 Tbsp
canola oil1 Tbsp2 Tbsp4 Tbsp
100% fruit spread3 Tbsp7 Tbsp14 Tbsp


Tips:

You can substitute half the SR flour with wholemeal SR flour, but you may need to add a little more milk. Sultanas can be added for variety.

Method

1. Sift flour into a bowl and stir in sugar.
2. Combine eggs, milk and margarine.
3. Add to flour and mix to a smooth batter.
4. In a frypan, heat the oil and drop dessert spoons of the mixture onto the pan.
5. Cook until bubbles rise on the surface, then turn over and cook for 2 minutes on the other side.
6. Serve with fruit spread, or a thin scrape of margarine.

Serves 10
Submitted by Helen James, Brisbane State High School

Scones


Scones


Ingredients10 Serves25 Serves50 Serves
cooking spray
SR flour2 cups5 cups10 cups
margarine1½ Tbsp3 Tbsp6 Tbsp
milk, reduced-fat¾ cup1¾ cups3¾ cups
for brushing
extra milk
egg, beaten

Method

1. Preheat oven to hot.

2. Lightly spray oven tray with cooking spray.
3. Sift flour into a bowl and rub in margarine until mixture resembles breadcrumbs.
4. Add milk and mix to a soft dough.
5. Turn out onto a lightly floured board and roll out to 2cm thickness.
6. Cut into rounds using a floured scone cutter or small glass.
7. Place nearly touching on oven tray.
8. Mix together the extra milk and beaten egg, and brush over tops of scones.
9. Bake for 10 –12 minutes or until golden on top.
10. Serve with 100% fruit spread, reduced-fat cream cheese, or thin scrape of margarine.

Tips:

You can substitute half the SR flour with wholemeal SR flour, but you may need to add a little more milk. Sultanas can be added for variety.


Makes 10
Canteen Cuisine, WASCA
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