By Sophie Gosnell Year 9 2010 Design BriefEmpires have fallen, Gods have tumbled, temples have been desecrated, battles won and lost, and families divided , but still the recipes of the world have survived. Each generation has influences on these recipes but some recipes are never changed they link us to the generations past.Each country is identified with the food they, the ingredients they use, the cooking methods and presentation of their food.
This year the theme of the Luncheon competition will be Foods From Around The World . Each pupil will design and make a three course meal using a specific country as their inspiration
Italian Cusine
Although what it is distinguished as typical Italian food are pasta, pizza and sausages, its cuisine is a world to explore. From the south of the peninsula, with its simple and perfumed flavours with abundant olive oil, to the mountainous north with its spicy hot meals, Italy offers to the visitor its colourful cuisine. In Italy is usual to eat a first plate, or antipasto, and a main plate. Reasons for choiceI chose Italian cuisine for my luncheon competition because i love the taste and interesting recipes. Most of the meals are fancy and look good, so it is a great choice of cuisine. Italians make very interesting food, alot of their combinations of ingridients are simple. The ingridients they use are unique and flavorful. The menu that I have chosen is traditional & unique, as the flavours are soft and beautiful.
MENU
Entree - Minestrone Soup
Main - Creamy bacon & mushroom fettucine
Dessert - Baked Rhubarb & Mascarpone
RecipesEntree Course
INGREDIENTS 1 tablespoon olive oil
100g bacon, sliced
1 leek, finely sliced
2 carrots, finely chopped
1 celery stalk, sliced
2 cloves garlic, crushed
2 zucchini, sliced
1 litre chicken or vegetable stock
1 (425g) tin of crushed tomatoes
1 cup small pasta (small shells, risoni or broken up spaghetti)
1 (400g) tin cannellini beans, drained
2 tablespoons chopped parsley
olive oil, to drizzle
2 tablespoons of grated parmesanslices of ciabbata (Italian bread), to serve
Method:
1. Heat oil in a large saucepan. Add bacon and cook until golden. Add the vegetables and garlic, and sweat for a couple of minutes, until slightly softened.
2. Add stock, tomatoes, pasta and 3 cups water. Simmer, covered for 8 minutes.
3 Stir in the beans and cook for a further 2 minutes. Stir through parsley and serve in bowls, drizzled with olive oil and sprinkled with parmesan cheese. Serve with bread.
Main Course
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Creamy Bacon & Mushroom Fettuccine
Ingredients:
185g Fettuccine Pasta
4 Broccoli cloves
1 piece of Weight Watchers bacon
3 Button Mushrooms
20g of flour 280g skim milk
30ml extra light thickened cream
15g of low fat grated cheddar cheese
1 tbs Parmesan cheese
5g reduced fat dairy spread Method:1. Cook pasta in a saucepan of boiling water until al dente. Add broccoli in the last 2 minutes of cooking. Drain. 2. Meanwhile, heat a non-stick frying pan over medium-high heat. Add bacon and mushroom for 5 minutes, transfer to a plate. 3. Melt the spread in a saucepan over medium heat. Add the flour and cook, stirring for 30 seconds. Remove from heat. Gradually mix in milk and cream until combined. Place over medium heat and cook, stirring for 3-5 minutes or until mixture boils and thickens. Add cheddar and parmesan until melted. 4. Add the pasta mixture and bacon mixture to the pan and stir until combined. Divide among bowls & add salt, pepper & shaved parmesan cheese.
DessertBaked Rhubarb with mascarpone custard & cinnamon sugar
IMG_2873
IMG_2873
Ingredients:
300g Rhubarb, trimmed & cut into 4-5cm pieces
Tbsp Lemon Juice
1 strip of lemon rind
1 strip of orange rind
1/2 cup of caster sugar
1/2 cinnamon stick
1/2 cup of milk
1 tsp flour
1 egg
1/2 mascarpone
1 tsp vanilla extract
1 tsp of cinnamon sugar
Method:1. Preheat oven to 200c
2. Combine rhubarb, lemon juice, rinds, half a cup of sugar and cinnamon stick in a baking dish.
3. Cover with foil and bake for 15 minutes, stir, bake for a further six to eight minutes (depending on stem thickness) or until tender.
4. Add more sugar to taste. Cool.
5. For custard, bring milk to a simmer then remove from heat. Mix half a cup of sugar and flour in a bowl and stir in egg.
6. Gradually whisk in hot milk and when smooth, return to saucepan and cook, on medium, for about one minute until thick and smooth.
7. Pour mixture into a bowl, cool slightly then add mascarpone and vanilla and stir until smooth. Cool.
8. Serve rhubarb and custard sprinkled with cinnamon sugar.
Fresh Food
Butcher
Dairy
Little Things
Lemons - 60c
Orange - 60c
Cinnamon Stick + sugar - $1.20
Broccoli - $2.98
Mushrooms - $14.90
Weight Watchers bacon - $22.80
Caster Sugar - $0.28 per 100g
Milk - $2.89 per L
Flour - $3.59 per 1kg
Extra light cream - $0.77 per 300mL
Foods From Around The WorldITALIAN CUISINE
Design BriefEmpires have fallen, Gods have tumbled, temples have been desecrated, battles won and lost, and families divided , but still the recipes of the world have survived. Each generation has influences on these recipes but some recipes are never changed they link us to the generations past.Each country is identified with the food they, the ingredients they use, the cooking methods and presentation of their food.
This year the theme of the Luncheon competition will be Foods From Around The World . Each pupil will design and make a three course meal using a specific country as their inspiration
Italian Cusine
Although what it is distinguished as typical Italian food are pasta, pizza and sausages, its cuisine is a world to explore. From the south of the peninsula, with its simple and perfumed flavours with abundant olive oil, to the mountainous north with its spicy hot meals, Italy offers to the visitor its colourful cuisine. In Italy is usual to eat a first plate, or antipasto, and a main plate.
Reasons for choiceI chose Italian cuisine for my luncheon competition because i love the taste and interesting recipes. Most of the meals are fancy and look good, so it is a great choice of cuisine. Italians make very interesting food, alot of their combinations of ingridients are simple. The ingridients they use are unique and flavorful. The menu that I have chosen is traditional & unique, as the flavours are soft and beautiful.
MENU
Entree - Minestrone Soup
Main - Creamy bacon & mushroom fettucine
Dessert - Baked Rhubarb & Mascarpone
RecipesEntree Course
INGREDIENTS
1 tablespoon olive oil
100g bacon, sliced
1 leek, finely sliced
2 carrots, finely chopped
1 celery stalk, sliced
2 cloves garlic, crushed
2 zucchini, sliced
1 litre chicken or vegetable stock
1 (425g) tin of crushed tomatoes
1 cup small pasta (small shells, risoni or broken up spaghetti)
1 (400g) tin cannellini beans, drained
2 tablespoons chopped parsley
olive oil, to drizzle
2 tablespoons of grated parmesan slices of ciabbata (Italian bread), to serve
Method:
1. Heat oil in a large saucepan. Add bacon and cook until golden. Add the vegetables and garlic, and sweat for a couple of minutes, until slightly softened.
2. Add stock, tomatoes, pasta and 3 cups water. Simmer, covered for 8 minutes.
3 Stir in the beans and cook for a further 2 minutes. Stir through parsley and serve in bowls, drizzled with olive oil and sprinkled with parmesan cheese. Serve with bread.
Main Course
Ingredients:
185g Fettuccine Pasta
4 Broccoli cloves
1 piece of Weight Watchers bacon
3 Button Mushrooms
20g of flour 280g skim milk
30ml extra light thickened cream
15g of low fat grated cheddar cheese
1 tbs Parmesan cheese
5g reduced fat dairy spread
Method:1. Cook pasta in a saucepan of boiling water until al dente. Add broccoli in the last 2 minutes of cooking. Drain. 2. Meanwhile, heat a non-stick frying pan over medium-high heat. Add bacon and mushroom for 5 minutes, transfer to a plate. 3. Melt the spread in a saucepan over medium heat. Add the flour and cook, stirring for 30 seconds. Remove from heat. Gradually mix in milk and cream until combined. Place over medium heat and cook, stirring for 3-5 minutes or until mixture boils and thickens. Add cheddar and parmesan until melted. 4. Add the pasta mixture and bacon mixture to the pan and stir until combined. Divide among bowls & add salt, pepper & shaved parmesan cheese.
DessertBaked Rhubarb with mascarpone custard & cinnamon sugar
300g Rhubarb, trimmed & cut into 4-5cm pieces
Tbsp Lemon Juice
1 strip of lemon rind
1 strip of orange rind
1/2 cup of caster sugar
1/2 cinnamon stick
1/2 cup of milk
1 tsp flour
1 egg
1/2 mascarpone
1 tsp vanilla extract
1 tsp of cinnamon sugar
Method:1. Preheat oven to 200c
2. Combine rhubarb, lemon juice, rinds, half a cup of sugar and cinnamon stick in a baking dish.
3. Cover with foil and bake for 15 minutes, stir, bake for a further six to eight minutes (depending on stem thickness) or until tender.
4. Add more sugar to taste. Cool.
5. For custard, bring milk to a simmer then remove from heat. Mix half a cup of sugar and flour in a bowl and stir in egg.
6. Gradually whisk in hot milk and when smooth, return to saucepan and cook, on medium, for about one minute until thick and smooth.
7. Pour mixture into a bowl, cool slightly then add mascarpone and vanilla and stir until smooth. Cool.
8. Serve rhubarb and custard sprinkled with cinnamon sugar.
Orange - 60c
Cinnamon Stick + sugar - $1.20
Broccoli - $2.98
Mushrooms - $14.90
Milk - $2.89 per L
Flour - $3.59 per 1kg
Extra light cream - $0.77 per 300mL
Total Cost = Approx. $60