At school we made Mushroom Risotto sadly I don't have pictures of the process of making it but I do have the finished pictures to show you.
But anyway here's the ingredients:
150g risotto rice
1 stock cube
1 pint hot water
1-2 cloves of garlic
5 small/3 large/8 button mushrooms
1 bell pepper (optional)
100g frozen peas
1 tbsp oil
Here's the method:
1. Dice the pepper and slice the mushrooms to an acceptable size. Transfer to a bowl or box.
2. Peel the garlic and crush onto the corner of your chopping board.
3.Collect a pint of hot water in your jug, and make up the stock, stirring well.
4. Peel and chop the onion- remembering to leave the root on until the last minute.
5. Heat the oil (gently on setting 3-4) and add the garlic and onion.
6. Add the risotto rice (dry) and fry on 5-6 for 5 minutes.
7. Add the pepper and mushrooms, and gently fry for 5-10 minutes.
8. Add peas, stock either gradually or all at once, stir well.
9. Simmer for 20 minutes, stirring constantly to prevent sticking and burning. If necessary add more liquid. In the mean time begin preparing to clear up and wiping down surfaces and wash up.
10. Season with black pepper. When rice is cooked remove from heat and serve.
My Mum went out last night and left me to make some Fairy Cakes! I've never been left in charge of making anything before - my Mum has always been there to check as I go along and to ask when I get stuck!
I put the sugar into a bowl, cut up the butter and put it in with the sugar - then I mixed and mixed and mixed them together. Then I put the eggs into a jug and whisked them together and started to add the eggs to the butter and sugar mixture, when that was all mixed together I added the sifted flour, then the vanilla extract.
The oven had already been set at 190C and I had already put some paper cases in a bun tray.
I put the mixture as evenly as I could into the paper cases and cooked them for 15 minutes.
When they came out of the oven I left them to cool down and went to have a shower! Once I was ready for bed I came back downstairs and made the icing - it really was a bit too runny but I was tired and running out of time, so I used what I had made and then decorated the cakes.
My first two lessons today were technology and we made Italian Vegetable Pasta.
Here's how we made it:
150g fusilli or penne pasta
1 x 400g tin of chopped tomatoes
2 cloves of garlic
1 celery stick
1 bell pepper - any colour
We started by filling the saucepan half way with water and put it on high heat to boil and put the pasta in straight away!
We then peeled and cut the onion finely, washed the courgette, bell pepper and celery stick, chopped them into small slices and set aside, next we crushed the garlic and added it to the onion. Once the pasta had boiled we took it off the hob and drained it and left it to one side. Then we got another saucepan and put a tablespoon of oil into it and added the onions and garlic and fried them until they went translucent, once it sizzled we added the courgette, celery and peppers to the pan and cooked for about five minutes then added chopped basil, then we put the chopped tomatoes in and we added a teaspoon of tomato puree and mixed it together. While we left it to cook for another five minutes we put our pasta into our containers to cool down, once five minutes had passed we added the vegetables to our pasta and also a little parmesan to our dish - mixed it all together gently.