The unhealthy and the healthy food

Presentation by Maria 6a cl.

The unhealthy food

                

                 

                                 

 

                                 

 

                                 

                                 

 

                                 

 

Junk food

• Chips• French fries• Chocolate• Ice cream• Subway• KFC• Burger King• Mc Donald’s

• Hot dog• Fizzy drinks• Soda• Sugar desserts• Pizza Hut• Fasts food• Deep fried foods• New York’s hot dog

Fast food

Healthy food

• Vegetables• Fruit• Fresh• Salad• Milk• milk products• Fruit salad• Home made meals

• Eggs• Bread• Fish• Nuts• Tea• Slow food• Herbs • Corn

ROAST BEEF AND YORKSHIRE PUDDINGINGREDIENTS:

1.8KG JOINT OF BEEF1 TEASPOON SALt 300ml COLD MILK 150ml COLD WATER 3 EGGS(BEATEN) 60g BEEF DRIPPINGSALT OF PEPPERSPLASH OF RED WINE300ml REDUCED BEEF STOK FOR THE YORKSHIRE PUDDING:175g PLAIN FLOUR

• 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

• .

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.

MOUSSAKAIngredients:• - 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

• 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 non-

stick 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 BOLOGNESEIngredients:• 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• Ingredients

5 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:• 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• 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 flour¼ tsp salt½ tsp mixed spice½ tsp ground cinnamon200g/7oz butter200g/7oz dark brown sugar2 tbsp black treacle1 tbsp marmalade¼ tsp vanilla essence4 free-range eggs, lightly beaten800g/1¾lb mixed dried fruits100g/3½oz chopped mixed peel150g/5oz glacé cherries, halved100g/3½oz blanched almonds,

choppedbrandy

• To decorate:200g/7oz marzipan1-2 tbsp apricot jam,warmedroyal icing3 free-range egg whites600g/1lb 5oz icing sugar, sieved1½ tsp liquid glycerine - optional1 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:• 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• 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

• 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• Ingredients:• 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

• 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

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