Year 8 Food Design Class Team member names Perkins, Elias

Cooking lesson date and day: 12thOctober Ingredients and amount: Period: 1

Fusion Pasta Planning document

Dish name: Norwegian and Thai fusion Equipment and preparation: 1. Spatula for the sauce 2. Cooking pan for sauce 3. Boiling pot for pasta 4. Knife for onions 5. Blender for tomatoes 6. Cutting board 7. Can opener

Ingredient garlic White pepper powder Salmon Eggs Tomato paste Olive oil Basil leaves Shrimp

Amount 6 cloves I bottle I fillet 1 1 box

School buy no no no no

We buy Elias Perkins perkins elias

12 3

no no no

perkins elias perkins

Serves: 1

add

This may help for students wanting to make pasta from scratch. 1. Create a mound of flour with the salt added into a bowl and then make a hole in the middle 1min 2. Add the whole egg to the middle of the flour hole 1 min 3. Draw in the flour mixing together slowly with a fork1min 4. When flour and egg starting to mix well, use fingers to combine further.3min 5. Knead dough using hands for around 510 minutes on a clean surface 6. ensuring elastic texture not too flaky or to sticky and soft 7. Wrap dough in plastic and leave for 30 min to settle 8. Make sure the spagethi is put it after the water is boiling

Picture example:

Method / Instructions with times: 1. Slice 1 onion 2. Get the water boiling and once it is boiling put pasta in 3. Blend I can of tomatoes 4. Heat some olive oil 5. Add the garlic and saut it for 2-3 minutes 6. Add tomatoes to pan let it cook for a while and saut 3 prawns for 2-3 minutes 7. Add some basil and season with salt and pepper. 8. Add the prawn on top of dish and season the prawn