Banana Blueberry Frozen Yoghurt - Good...
Transcript of Banana Blueberry Frozen Yoghurt - Good...
Banana Blueberry Frozen Yoghurt
Equipment list
1. Chopping board
2. Mixing bowl
3. Fork/potato masher and
spoon
4. Patty cake cases or plastic
cups
5. Patty cake/ muffin tin (if us-
ing patty cake cases
6. Popsicle sticks
7. Freezer
8. Foil/ cling wrap for storage
(see reverse)
Ingredients
1. 2 medium bananas
2. 1 punnet blueberries or 1 cup of
frozen blueberries
3. 1kg low fat vanilla yoghurt
Method
1. Mash banana in mixing bowl using
the fork or potato masher.
2. Add the blueberries and yoghurt
and mix together.
3. Spoon mixture evenly into plastic
cups or patty cases (place inside
muffin tin first). If using plastic
cups only fill a third of the cup.
4. Put a popsicle stick in the middle of
the mixture.
5. Freeze for a few hours until frozen.
6. Serve in patty case, or if in a cup,
run under water to loosen before
removing from cup.
Serves: 16 Green
How to save $$
Use frozen blueberries (or other fruit) instead of fresh as these are gen-
erally cheaper. Sometimes fresh blueberries might be cheaper when they
are in season.
Flavour alternatives
1. Banana and mixed berry
2. Banana and peach
3. Banana and strawberry
4. Banana and mango
5. Try different flavours of low
fat yoghurt
Storage tip
After the yoghurt mix has frozen, you can wrap the patty cases or cups
individually in cling wrap or foil to keep fresh. Simply pierce the wrap
with the popsicle stick and then wrap.
Costing information per serve (Calculated March 2016)
Cost $0.42
Suggested
selling price $1.50
Profit $1.08
Apple and Cinnamon Toasted Delight
Equipment list
1. Chopping board
2. Mixing bowl
3. Spoon
4. Can opener
5. Sandwich press or jaffle
iron
Ingredients
1. 800g tin pie apple
2. 2 loaves raisin bread
3. Margarine or spray oil
4. Cinnamon
Method
1. Put the apple in a mixing bowl and
add 2-3 shakes of cinnamon. Mix.
2. Lightly spread the backs of two
slices of bread with margarine or
lightly spray the jaffle iron with
oil.
3. Add 1-2 spoons of the apple mix-
ture to 1 slice of bread. Put sec-
ond slice of bread on top and
place in jaffle iron.
4. Cook until lightly browned. Cook-
ing time will vary depending on
your jaffle iron.
5. Serve while hot.
Serves: 14*
*depending on size of raisin bread
Green
Preventing wastage
1. Leftover raisin bread can be frozen and re-used the following
weeks.
2. Freeze leftover pie apple in small containers and defrost as needed
each week.
Flavour alternatives
Replace the apple with slices of banana. Sprinkle with cinnamon.
Add sultanas to the apple mixture.
Try serving with custard or low fat vanilla yoghurt.
Costing information per serve (Calculated March 2016)
*Does not include margarine or cinna-
mon
Cost $0.56*
Suggested
selling price $2.00
Profit $1.44
Strawberry Kiwi Frozen Treats
Equipment list
1. Chopping board
2. Knife
3. Plastic cups
4. Paddle pop sticks
5. Jug
6. Spoon
7. Freezer
8. Foil
Ingredients
1. 1.5 cups 99% orange juice
2. 2 cups water
3. 2 kiwi fruit
4. 1 punnet strawberries or 1 cup frozen strawberries
Method
1. Pour juice and water into a jug and mix.
2. Cut strawberries and kiwi fruit into small slices (~2-3cm)
3. Pour the juice mixture evenly amongst the plastic cups (~1/2 full). Spoon in the strawberry and kiwi pieces evenly amongst the cups.
4. Cover with foil and pierce paddle pop stick through foil into cup.
5. Freeze until frozen.
6. Run cup under water to loosen and serve on stick.
Serves: 20 Green
Preventing waste
If you are serving fresh fruit or fruit kebabs at your canteen, you
can use the leftovers that didn't sell to make these frozen ice-
blocks. This way you prevent the fresh fruit from over ripening and
being discarded.
Costing information per serve (Calculated March 2016)
Cost $0.17
Suggested
selling price $1.00
Profit $0.83
Flavour tips
1. Try different flavours of 99% juice e.g. pineapple, pine-orange,
apple and mango.
2. Use different types of fruit such as pineapple, melon, grapes,
mango or berries.
3. Vary the water to juice ratio to find your preferred taste. The
more water added the healthier!
Banana Blueberry Muffins
Equipment list
1. Mixing bowl
2. Fork and spoon
3. Measuring cup
4. Sifter
5. Patty cases and muffin tin
6. Oven
7. Oven mitts
8. Skewer
9. Cooling rack
Ingredients
1. 1-2 ripe bananas
2. 1 punnet fresh blueberries or 1
cup frozen blueberries
3. 1 cup white self-raising flour
4. 1/2 cup wholemeal self-raising
flour
5. 1 egg
6. 2/3 cup low fat milk
7. 1/4 cup olive oil
8. 1/4 cup sugar
9. 1 tsp vanilla essence
Method
1. Pre-heat oven to 180oc.
2. Place patty cases into muffin tin.
3. Mash banana with fork in mixing
bowl.
4. Add sifted flours, sugar, blueber-
ries, egg, milk, vanilla essence
and oil. Mix until combined.
5. Spoon into patty cases.
6. Bake in oven for 20 minutes or
until golden. To test insert a skew-
er and if it comes out clean they
are cooked.
7. Cool on cooling rack.
Serves: 12 Amber
Flavour alternatives
1. Add lemon rind
2. Add any kind of frozen or fresh berries
3. Add a shake of cinnamon
4. Add a handful of chopped walnuts
Costing information per serve (Calculated March 2016)
* Does not include vanilla essence
Cost $0.32*
Suggested
selling price $1.50
Profit $1.18
Healthy tip
To add extra fibre, reverse the flour ratio. E.g. use 1 cup of whole-
meal self raising flour and 1/2 cup white self-raising flour.
Preventing waste
Left over muffins can be frozen. Wrap in gladwrap and defrost when
needed. To freshen, warm in the microwave prior to serving.
Spinach and Feta Toasted Wraps
Equipment list
1. Chopping board
2. Knife
3. Sandwich press
Ingredients
1. 12 wholemeal wraps
2. 200g low fat feta cheese
3. 300g low fat tasty cheese,
grated
4. 120g spinach
Method
1. Chop feta cheese into cubes
(~1cm)
2. Layout wraps. Add 5-6 spinach
leaves, small handful of feta
squares and a spoonful of grated
tasty cheese.
3. Wrap and place in sandwich press
until golden brown.
4. Cut in half and serve on napkin or
paper plate.
Note: The feta cheese will not melt,
just soften.
Serves: 12 Green
Preventing wastage
1. Leftover wraps can be frozen.
2. Buy cheese with a long use-by date so it can be stored in the
fridge for several weeks.
3. Spinach can be purchased loose at the supermarket. This way
you can buy the required amount instead of purchasing a
whole pack.
4. It is preferable to cook on demand. If you have leftover
cooked wraps, offer them as free samples or at discounted
prices to encourage new customers the following week.
Flavour tips
1. Add spring onions to give it an extra flavour kick.
2. Add lean chicken for a meat option.
3. Tomato can add an extra burst of flavour.
Costing information per serve (Calculated March 2016)
Cost $1.39
Suggested
selling price $3.00
Profit $1.61
Roll’d Eggs
Equipment list
1. Chopping board
2. Knife and spoon
3. Baking tray
4. Oven
Ingredients
1. 12 wholemeal rolls
2. 2 tomatoes, chopped
3. 50-100g spinach, chopped
4. 100g low fat tasty cheese,
grated
5. 12 eggs
6. 2 spring onions, sliced
7. Cracked pepper
Method
1. Pre-heat oven to 180oc.
2. Slice the top off each roll, set aside for
later.
3. Scoop out middle of roll to create a
bowl shape. Place rolls onto a baking
tray.
4. Chop tomatoes into small chunks (~1-
2cm), chop spinach roughly and slice
spring onions.
5. Place a portion of the tomato, spinach
and cheese in each roll.
6. Crack one egg into each roll and sprin-
kle with spring onions and cracked
pepper.
7. Bake in a 180oc oven for 10-15 mins
until eggs are cooked. Place the lid on
top for the last few minutes of cook-
ing.
Serves: 12 Green
Flavour tips
1. Add fresh herbs
2. Add capsicum
3. Add mushroom
Preventing wastage
1. Leftover rolls can be frozen.
2. Buy cheese with a long use-by date so it can be stored in the
fridge for several weeks.
3. Buy small amounts of vegetables the first few times you make
this recipe until you figure out how many you will sell.
4. Left-over chopped vegetables could be cooked into a meat
sauce to use for burritos, spaghetti, tacos, etc.
Costing information per serve (Calculated March 2016)
* Does not include cracked pepper
Cost $1.02*
Suggested
selling price $3.00
Profit $2.48
Tex-Mex mince
Equipment List
1. Chopping board
2. Knife
3. Measuring spoon
4. Grater
5. Strainer (to drain and wash
kidney beans)
6. Can opener (if cans don’t
have a ring pull)
7. Wooden spoon
8. Fry pan or saucepan
9. Stove top
Ingredients
1. 1 tsp olive oil
2. 1 onion
3. 3 cloves garlic
4. 500g beef mince
5. 1 zucchini, grated
6. 1 carrot, grated
7. 400g tin kidney beans
8. 400g tin crushed tomatoes
9. 3 tablespoons paprika
10. 1.5 tablespoon ground cumin
11. 1.5 tablespoon ground coriander
Method
1. Finely chop onion and crush
garlic.
2. Add oil to frypan, heat and
then fry the onion and garlic
until transparent (~3-4 mins)
3. Add mince and cook until
browned, mixing to break up
clumps.
4. Add remaining ingredients and
cook for 10-15 mins until most
of the moisture is absorbed,
stirring occasionally.
5. See back for serving sugges-
tions
Serves: 20*
*Depending on serving method
Green
SERVING SUGGESTIONS
Preventing waste
1. Leftover mince mixture can be frozen. Freeze in small portion sizes and
defrost as needed.
2. Leftover bread/wraps/ cooked pasta can be frozen.
Serving suggestions
The mince mixture can be used in the following:
1. Toasted sandwiches and wraps– add low fat grated cheese for extra
flavour.
2. Tacos*– spoon meat in a taco shell and top with shredded lettuce,
diced tomato, grated carrot and low fat grated cheese. (*amber)
3. Burritos– spoon meat on burrito wrap and top with lettuce, tomato,
mushrooms, corn and low fat grated cheese.
4. Baked potato– spoon meat on a baked potato and top with your fa-
vourite salads, low fat grated cheese and a dollop of low fat natural yo-
ghurt.
5. Pasta– place over cooked pasta and serve with a side salad. An extra
tin of tomatoes can be added to bulk up the mixture.
Costing information
Cost per serve is dependent on what the mince is used for. The total cost of
the mince ingredients was $9.75* as at March 2016.
* Does not include herbs, spices and oil
Lemon Pepper Corn
Equipment list
1. Chopping board
2. Knife
3. Foil
4. BBQ
5. BBQ tongs
6. Toothpicks
Ingredients
12 corn cobs
2-3 lemons
Cracked pepper
Method
1. Peel outer leaves from
corn cobs.
2. Cut corn cobs in half.
3. Place cobs on foil (3-4
halves per sheet of foil)
4. Grind black pepper and
squeeze lemon juice on
corn.
5. Wrap in foil and cook on
BBQ for 10-15 minutes, or
until desired level of
browning reached.
6. Serve with toothpicks.
Serves: 24 Green
Costing information per serve (Calculated March 2016)
* Does not include cracked pepper
Cost $0.47*
Suggested
selling price $1.00
Profit $0.53
Flavour tips
1. Lemon and parsley
2. Lemon, garlic and parsley
3. Lime, chilli and coriander
4. Paprika, chilli and lime
Popcorn
Equipment list
1. Microwave container with
lid or paper bag
2. Spoon
3. Paper cup or zip lock bag
to serve
Ingredients
1. 1/4 cup popcorn kernels
2. Spray oil (olive or
canola)
3. Pizza topping herbs
Method
1. Place popcorn kernels into
a microwave safe bowl
with a lid or in a paper
bag.
2. Microwave on high for 2-4
minutes or until popped.
Cooking time will vary de-
pending on your micro-
wave.
3. Spray with oil, sprinkle
with herbs and mix.
4. Serve in paper cup or zip
lock bag.
Serves: 6 Green
Costing information per serve (Calculated March 2016)
* Does not include oil and herbs
Cost $0.04*
Suggested
selling price $0.50
Profit $0.46
Herb and spice alternatives
1. Mixed herbs
2. Cracked pepper
3. Paprika
4. Coriander
Pumpkin Soup
Equipment list
1. Large saucepan
2. Wooden spoon
3. Stove top/hot plate
4. Knife
5. Chopping board
6. Blender/stick mixer
7. Soup ladle
Ingredients
1. 1 Tbs canola oil
2. 2 butternut pumpkins,
skin removed
3. 2 large onions
4. 1 sweet potato, peeled
5. 2 potatoes, peeled
6. 1 carrot
7. 1.5 L low salt vegetable
stock
8. 1 Tbs curry powder
9. 2 Tsp cumin
10. Water as required
(depending on desired
thickness)
Method
1. Roughly chop onions and other
vegetables, keeping onions
separate.
2. Add oil to frypan, heat and add
onions. Cook until transparent.
3. Add spices and mix well to
avoid sticking to pan.
4. Add stock and remaining vege-
tables.
5. Bring to the boil and cook for
around 30 mins or until vegeta-
bles are soft.
6. Allow to cool slightly and then
blend the soup in batches.
7. Serve in polystyrene or heat
proof cups with a slice of bread
or roll.
Serves: 20 Green
Costing information per serve (Calculated March 2016)
* Does not include oil, curry powder and cumin
Cost $1.11*
Suggested
selling price $3.00
Profit $1.89
Serving Suggestions
1. Serve with a crusty bread roll or slice of bread.
2. Garnish with fresh parsley or chives.
3. Add a dollop of low fat natural yoghurt.
Flavour alternatives
1. Use cinnamon and cloves instead of curry powder and cumin
2. Use chicken stock instead of vegetable stock (note: this would no longer
be suitable for vegetarians)
3. Vary the types and amounts of vegetables used. E.g. if you don’t have
sweet potato, add more carrots.
4. Add half a cup of red lentils