I have compiled some of the recipes I have utilised in my teaching profession and others in my Chef career - modified for the kitchen environment.

I hope that you can find some use of them to you either in the classroom or at home.

The Home Economics Institute of Australia is on track to produce its cookery book for schools to accompany Nutrition - The inside Story Cooking - The inside story (working title).

Apple Crumble : for that simple individual sweet using Microwave technology.
Apricot Shortcake : The possible catering exercise.

Baked Chicken Breast Stuffed with Parsley : Something tasty for a single dish.

Baked Potatoes with Coleslaw : Show how to incorporate more vegetables healthily.

Basic Biscuit Recipes : A basic biscuit recipe with alternatives added to cover all favourites.

Beef Bourgignon with Vegetables and New Orleans Bananas : Something to impress with ease.

Beef in Black Bean Sauce : For that cultural influence lesson.
Bolognaise Pinwheels: For that cultural influence lesson.

Butterscotch Cheesecake: For 'sweet tooth' lesson.

Calzone : Simple and easy with raising agents lesson.

Chicken and Corn Soup :For that cultural influence lesson.

Chicken and Vegetable Spring Rolls :For that cultural influence lesson.

Chicken Burgers : An alternative to red meat.

Chocolate Cupcakes and Ganache: A chocoholic treat.

Chocolate Fondant Puddings: A rich chocolate surprise treat.

Chocolate Palmier : A sweet treat.

Cream Puffs / Profiteroles : Made easy and simple.

Crispy Fish with Sweet & Sour Sauce : For that cultural influence lesson.

Cunning Stunning Carrot Cake : Incorporating Vegies in cakes.

Fettuccine Carbonara : For that cultural influence lesson.

Finikia : For that cultural influence lesson.

Flaky Pastry / Sausage Rolls : Simple and easy with raising agents lesson.

Fried Rice : For that simple lesson on cooking methods - Frying.

Gingerbread Santas : A lead up lesson to the Festive Gingerbread House.

Individual Sticky Date Puddings : An extremely popular dessert that is very more-ish.

Jelly Cakes : An uncomplicated morning tea.

Mango Cheesecake : A tropical Sweet - unbaked

Mexican Burgers : for a vegetarian healthy snack or lunch.

Mountain Bread Wraps : for a healthy snack or lunch.

Pork & Singapore Noodles Stirfry : For that cultural influence lesson.

Pumpkin Soup with Cheese Damper : A lesson on winter warmers.

Roast Vegetable Pizza : A vegetarian alternative .

Special Spring Rolls : A vegetarian alternative .

Spiced Honey Chicken Wings : Finger food ideas.

Stir-Fry Mixed Vegetables :For that cultural influence lesson / or vegetarian lesson.

Torte Caprice : Delicious to say the least (can be gluten free).

Wattle Ice-Cream : For that Australian Culture Lesson.

Wattle Mousse :For that Australian Culture Lesson.

ROTM
sent in by .....

Savoury Muffins
If you wish to send in your favourite recipe, please send to HEIA (SA) ...

Safe Food Handling Tips

Rub-a-Dub-Dub
Always wash your hands with hot soapy water for at least 20 seconds before and after handling food.

2-Hour Rule
Refrigerate or freeze perishables, prepared food and leftovers within 2 hours. Do not leave them sitting out at room temperature.

Thaw Law
Always thaw food in the refrigerator. Never defrost food at room temperature on the countertop.

Temperature's Rising
Cook food to the proper internal temperature and check for doneness with a thermometer.

Cutting Edge Clean
Wash cutting boards and knives with hot soapy water after food preparation, especially after cutting raw meat, poultry or seafood. Sanitize cutting boards and counters with a dilute bleach solution - Add 2/3 cup bleach to a gallon of water; put in a spray bottle for easy use.

Raw Deal
Never place food on the same plate or cutting board that previously held raw meat, poultry or seafood unless the cutting board has been thoroughly washed.

The Eyes Have It
Use visual signs of doneness when a thermometer is not used:

·Steam rises from food

·Clear juices run from meat and poultry, not pink

·Pork, veal and poultry are white inside, not pink or red

·Shellfish is opaque and fish flakes easily with a fork

·Egg yolks are firm, not runny, and egg whites are opaque.

Bottom Line
Store raw meat, poultry and seafood tightly wrapped on the bottom shelf of the refrigerator. This prevents the raw juices from dripping on other food.

Mindful Marinating
Always marinate food in the refrigerator, not on the countertop. Discard leftover marinades that have been used with raw meat, poultry or seafood.

Towel Turnover
Replace and wash dish towels and sponges often to prevent the spread of harmful bacteria throughout the kitchen. Use paper towels to dry washed hands after handling raw foods.