Healthy Recipes

 "Achieving our best together"

Recipes used in school   Sandwich wraps   Ingredients:   25g cheese ½ carrot 1 tomato A handful of lettuce 1 large tortilla   Guacamole or houmous Equipment:   Sharp knife, chopping board, grater, peeler, spreading knife and plate.   Method:   1.  Grate the cheese.  2. Grate the carrot.  3. Slice the tomato.  4. Shred the lettuce.  5. Place the lettuce in the middle of the tortilla.  6. Lay the slices of tomato on top.  7. Sprinkle the carrot over the tomatoes.  8. Sprinkle over the cheese.  9. Fold the bottom of the tortilla up, over the fillings.  10. Fold over one side.  11. Fold over the other side.  12. Serve.    Handy Hints: Remember to wash and dry all vegetables before preparing them. It is easier to cut foods that have a flat side. You may wish to choose a variety of fillings - be creative. For example, 4 slices of cucumber, 1 slice of meat such as ham, turkey or chicken, 2 x 15ml spoons sandwich spreads/ relishes and 2 x 15ml spoons hummous.    CONCHIGLIONI AL FORNO CON RICOTTA (ITALIAN) (serves  3-4) FILLED BAKED PASTA. 1  jar of ragu sauce ½  box of conchiglioni (giant pasta shells) or lumaconi pasta (looks like a snails shell!) A big handful of grated Mozzerella and/or cheddar cheese 1 small tub of ricotta cheese 2 egg yolks A sprinkle of parmesan cheese Salt and black pepper Choose from: chopped ham, small diced bacon, finely chopped red onion, grated garlic, fresh torn basil, de-frosted sweet corn, peas or cooked fresh chopped spinach (with all the liquid drained). Pre heat oven to 180oC or gas mark 4 1 With the help of an adult bring a large saucepan of water to the boil add the pasta and two pinches of salt, Stir and cook until half cooked 2 Drain the pasta in a colander in the sink. Rinse under cold running water until it is completely cold 3 Put the ricotta and egg yolks in a bowl with some seasoning 4 Add your choice of fillings and stir together 5 Pour some of the ragu sauce into a baking tray 6 Using a teaspoon put the ricotta cheese mixture into the pasta shells 7 Place gently on top of the sauce, Spoon over a little extra sauce 8 Sprinkle with grated mozzarella and/or cheddar. Bake in the oven for about 30 minutes. Eat straight away with garlic bread and salad.   Spanakopita (Greece) (feta cheese and spinach filo triangles) Makes approximately 18 triangles) Ingredients: 500g Fresh Spinach 1 pack Feta cheese 2 cloves Garlic, pureed in small blender 2 Eggs, beaten 1 bunch Spring onions, sliced 1 tsp Pink peppercorns, ground in a pestle and mortar (optional) 1/4 tsp Nutmeg 1 pack Filo pastry cut into strips and covered with cling film or a damp cloth to  stop it from drying out. 100ml olive oil (or melted butter) A handful of fresh mint, finely chopped Zest and juice of one lemon Method: 1. Wilt the spinach over a low heat, or covered in the microwave. Put in a sieve, run under cold water and squeeze until all the liquid has gone. Puree the spinach with the lemon and nutmeg in a food processor. 2. Add half of the feta and blend 3. Gently fry the spring onions and garlic in a little olive oil 4. Put the spinach mix in a bowl and crumble in the rest of the feta 5. Stir in the mint and onion mix, add the ground peppercorns to taste (optional) 6. Stir in the egg 7. Cut a sheet of filo into 3 lengthways and put it on a clean chopping board. 8. Make the filo triangles by putting a spoonful of filling on a strip of filo and brushing the pastry with olive oil or melted butter. Fold along the diagonal to make a triangle and continue along the length of the pastry. 9. Bake on a baking tray for 10-15 minutes (or until golden brown). Cucumber Tzatsiki Ingredients: 1 cucumber 1 medium tub Greek natural yoghurt 1 clove garlic, finely chopped Pinch of paprika Juice and zest of one lemon A handful of chopped mint Salt and ground black pepper Method: 1. Grate the cucumber on the coarse side of a grater 2. Stir in the garlic and paprika 3. Add to the cucumber 4. Stir in the yoghurt and mint 5. Add the lemon juice and zest