Recipe Costing Template

Recipe Costing Template
Recipe: Garlic tomato bruschetta

Menu:
Author: Date:
Number of Portions: 4 Cost Menu Price with GST: $7.34
Serving Size: 350 Cost per Portion: $3.34 Food Cost % Budget: 28.0%
Unit of Measure Per Person: g Cost per Recipe: $13.34 Food Cost % Actual: 50.0%
Margin per Portion: $3.34 Ideal Selling Price: $11.91
Actual GST: $0.67 10% GST: $1.19
Menu Price without GST: $6.67 Including GST: $13.10
EP = Edible Portion after Trim AP$ = As Purchased cost (out of the box) EP$ = Edible Portion Cost
Common Yield tools: Produce Yields Fruit Yields Fish Yields Spice Yields
Recipe Quantity (EP) Yield Costing Recipe
Ingredients Quantity Unit AP$ / Unit Unit Yield % EP$ / Unit Cost
olive oil 0.20 kg $6.50 kg 100% $6.50 $1.30

fresh basil 0.20 kg $4.50 kg 90% $5.00 $1.00
garlic cloves 0.10 kg $5.50 kg 90% $6.11 $0.61
salt 0.10 kg $3.10 100% $3.10 $0.31
pepper 0.10 kg $5.50 100% $5.50 $0.55
tomatoes 0.200 kg $4.50 90% $5.00 $1.00
Parmesan cheese 0.20 kg $5.50 100% $5.50 $1.10
French bread 4.00 kg $0.20 100% $0.20 $0.80
$6.67
Procedure:
In a large bowl, combine oil, basil, garlic, salt and pepper. Add tomatoes and toss gently. Sprinkle with
cheese. Refrigerate at least 1 hour.
Bring to room temperature before serving. Cut bread into slices; toast under broiler until lightly browned.
Top with tomato mixture. Serve immediately.
Recipe: Chicken Nuggets
Menu:
Author: Date:
Actual GST: $0.63 10% GST: $0.45
boneless skinless chicken 0.300 kg $8.75 kg $9.72 $2.92

tenders 90%
ranch dressing 0.30 kg $5.70 kg 100% $5.70 $1.71
goldfish crackers 0.30 kg $5.60 kg 100% $5.60 $1.68
$6.31
Procedure:
Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
In a large bowl, toss the chicken in the ranch dressing. Let set for 5 minutes.
Meanwhile, crush the goldfish in a large resealable baggie. Shake excess dressing off each piece of chicken and place
into the bag of crushed goldfish. Seal and toss chicken in the crushed goldfish until each piece is completely coated.
Place nuggets evenly across the prepared baking sheet. Bake for 15-20 minutes or until chicken is cooked through
and goldfish crumbs start to toast. Serve with more ranch dressing for dipping, if desired.
Recipe: Bacon and Tomato Cups
Menu:
Author: Date:
Actual GST: $0.96 10% GST: $0.69
bacon 0.250 kg $7.50 kg 90% $8.33 $2.08

tomato 0.150 kg $3.50 kg 90% $3.89 $0.58
onion 0.150 kg $4.30 kg 90% $4.78 $0.72
swiss cheese 0.25 kg $8.40 kg 100% $8.40 $2.10
mayonnaise 0.25 kg $6.30 kg 100% $6.30 $1.58
dried basil 0.15 kg $7.10 kg 100% $7.10 $1.07
buttermilk biscuit dough 0.25 kg $6.10 kg 100% $6.10 $1.53
$9.65
Procedure:
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a mini muffin pan.
In a skillet over medium heat, cook bacon until evenly brown. Drain on paper towels. Crumble bacon into a medium
mixing bowl; add chopped tomato, onion, Swiss cheese, mayonnaise, and basil.
Separate biscuits into halves horizontally. Place each half into prepared mini muffin pan. Fill each biscuit half with
the bacon mixture.
Bake in preheated oven until golden brown, 10 to 12 minutes.
Recipe: Chicken Puffs
Menu:
Author: Date:
Actual GST: $0.57 10% GST: $0.40
sliced bacon 0.300 kg $8.00 kg 90% $8.89 $2.67

beef cocktail wieners 0.30 kg $6.50 kg 100% $6.50 $1.95
brown sugar 0.30 kg $3.50 kg 100% $3.50 $1.05
$5.67
Procedure:
In a medium saucepan over medium heat, slowly cook and stir skinless, boneless chicken breast halves, onion and
garlic. Cook until onions are tender and chicken is lightly browned.
In a medium bowl, blend chicken mixture, cream cheese and butter until creamy.
Preheat oven to 325 degrees F (165 degrees C).
Unroll croissants and divide in half to create 12 rectangles. Place approximately one tablespoon of the chicken
mixture on each rectangle. Fold into balls.
Arrange balls on a large baking sheet. Bake in the preheated oven 12 minutes, or until golden brown.
Recipe: Lemon Pepper Chicken Wings
Menu:
Author: Date:
Actual GST: $0.69 10% GST: $0.49
olive oil 0.20 kg $7.50 kg 100% $7.50 $1.50

grated lemon zest 0.20 kg $5.40 kg 100% $5.40 $1.08
coarse sea salt 0.15 kg $3.40 kg 100% $3.40 $0.51
ground balck pepper 0.15 kg $8.60 kg 100% $8.60 $1.29
chicken wings 0.300 kg $7.60 kg 90% $8.44 $2.53
$6.91
Procedure:
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
Whisk olive oil, lemon zest, salt, and black pepper together in a bowl; add wings and toss to coat. Spread coated
wings in a single layer onto the prepared baking sheet.
Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 35 minutes. An instant-
read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Bake longer for a crispier skin.
Recipe: Tangy baked salmon
Menu:
Author: Date:
Actual GST: $1.47 10% GST: $1.05
salmon 1 kg $8.80 kg 90% $9.78 $9.78

salt 0.10 kg $3.20 kg 100% $3.20 $0.32
granulated sugar 0.10 kg $3.40 kg 100% $3.40 $0.34
ground black pepper 0.10 kg $8.60 kg 100% $8.60 $0.86
garlic powder 0.10 kg $6.70 kg 100% $6.70 $0.67
paprika 0.10 kg $7.40 kg 100% $7.40 $0.74
mayonnaise 0.20 kg $5.40 kg 100% $5.40 $1.08
lemon 0.20 kg $4.80 kg 100% $4.80 $0.96
$14.75
Procedure:
1. Preheat the Oven to 350˚F for 20 min. Line a large rimmed baking sheet with parchment paper for easy cleanup.
2. In a small ramekin, combine 1/2 tsp salt, 1/8 tsp sugar, 1/8 tsp black pepper, 1/8 tsp garlic powder, 1/8 tsp
paprika and mix. Sprinkle the top of your salmon evenly with your seasoning mix.
3. Spread with a thin layer of mayo. It really just needs a little. Don't slather it on. A little goes a long way with Mayo.
Top with slices of lemon. Cover with foil and bake at 350˚F for 20 min. Remove foil and broil a 3 minutes or so to get
a nice golden crust on the top.
Recipe: Chicken Caesar salad
Menu:
Author: Date:
Actual GST: $1.14 10% GST: $0.82
chicken breast 2.000 kg $1.10 kg 90% $1.22 $2.44

sunflower oil 0.100 kg $7.50 kg 100% $7.50 $0.75
romanian lettuce 2.000 kg $0.20 kg 90% $0.22 $0.44
cherry tomatoes 10.000 kg $0.12 kg 90% $0.13 $1.33
cibatta bread 2.000 kg $0.15 kg 95% $0.16 $0.32
sea salt 0.100 kg $3.10 kg 100% $3.10 $0.31
black peper 0.050 kg $6.70 kg 100% $6.70 $0.34
anchovy fillets 0.200 kg $5.60 kg 90% $6.22 $1.24
garlic clove 0.200 kg $6.50 kg 95% $6.84 $1.37
mayonnaise 0.050 kg $4.50 kg 100% $4.50 $0.23
lemon juice 0.100 kg $6.50 kg 100% $6.50 $0.65
parmesan cheese 0.300 kg $6.70 kg 100% $6.70 $2.01
$11.43
Procedure:
To make the dressing, put the anchovy ﬁllets in a pestle and mortar, add the chopped garlic clove and
pound into a paste. Add the mayonnaise, lemon juice, Parmesan and water and stir well to make a
pourable dressing
Place a chicken breast between 2 sheets of cling ﬁlm and bash it with a rolling pin until the chicken is
about 1cm thick. Bash the other chicken breast in the same way, then season the breasts on both sides
with a little salt and plenty of black pepper.
Dip a pastry brush in the oil and brush over the base of a large nonstick frying pan. Place the pan over a
medium heat, add the chicken and cook for 2 minutes. Turn the breasts over and cook for 2–3 minutes on
the other side until nicely browned and cooked through. Remove from the heat and leave the chicken in
the warm pan to rest.
While the chicken is cooking, make the salad. Separate the lettuce leaves and wash and drain them well.
Tear any large leaves into smaller pieces. Arrange the lettuce in a large serving dish and scatter over the
tomatoes. Toast the slices of ciabatta and tear them into bite-sized pieces.
Put the cooked chicken breasts on a board and cut them into thick strips. Scatter these over the lettuce
and tomatoes and toss everything together lightly. Spoon over half the dressing and serve while the
chicken is warm.
Recipe: Cream of potato and onion soup
Menu:
Author: Date:
Actual GST: $0.77 10% GST: $0.55
potatoes 0.200 kg $7.50 kg 90% $8.33 $1.67

onions 0.150 kg $5.30 kg 90% $5.89 $0.88
plain flour 0.20 kg $6.50 kg 100% $6.50 $1.30
butter 0.20 kg $4.50 kg 100% $4.50 $0.90
milk 0.50 L $3.10 L 100% $3.10 $1.55
parsley 0.10 kg $5.50 kg 100% $5.50 $0.55
salt 0.10 kg $3.10 kg 100% $3.10 $0.31
pepper 0.10 kg $5.50 kg 100% $5.50 $0.55
$7.71
Procedure:
In a large pot over high heat, combine the potatoes, onions and water to cover and boil for 30 to 45
minutes or until tender. Drain the mixture, reserving 750ml of the water. Transfer this in small batches to
a liquidiser and puree until smooth.
In the same pot over medium heat, combine the flour and the butter, stirring together well, to form a
roux. Slowly add the milk, stirring constantly, until well blended. Reduce heat to low and add the pureed
potato mixture. Let simmer, stirring occasionally for 5 to 10 minutes. Add the parsley and season with salt
and pepper to taste.
Recipe: Moong dhal makhani
Menu:
Author: Date:
Actual GST: $0.90 10% GST: $0.64
whole moong beans 0.250 kg $4.00 kg 100% $4.00 $1.00

milk 0.30 L $3.50 L 100% $3.50 $1.05
sunflower oil 0.50 kg $6.50 kg 100% $6.50 $3.25
unsalted butter 0.20 kg $5.30 kg 100% $5.30 $1.06
tomato puree 0.200 kg $4.60 kg 90% $5.11 $1.02
deggi mirch 0.10 kg $7.60 kg 100% $7.60 $0.76
coriander 0.10 kg $8.40 kg 100% $8.40 $0.84
$8.98
Procedure:
Wash the mung beans thoroughly under cold water, and repeat two-three times until the water runs clear
when drained. Put the beans in a small saucepan with 200ml water and 200ml milk and bring to the boil.
Let it boil vigorously for 5 mins before reducing to a low heat. Simmer for 30-45 mins half-covered with a
lid. Check the mung beans after 30 mins. When they are cooked, they should be soft enough to smash
with the back of a spoon.
In a separate frying pan, heat the sunflower oil and butter. Once warmed through and the butter has
melted, add the tomato purée and chilli powder (depending on how hot you like it). Cook for 5 mins on a
low heat before adding this paste to the bean pan.
Increase the heat of the saucepan to medium, add salt to taste, and reduce, uncovered, if you need to.
The consistency should be slightly thinner than a custard. At this point, add the remaining 50ml milk, and
stir well. Cover with a lid, and cook on a low heat for 30 mins, adding a splash of water during cooking if it
gets too thick. Check for seasoning, before serving topped with the coriander.
Recipe: Zucchini Noodles with Creamy Roasted Tomato Basil Sauce
Menu:
Author: Date:
Actual GST: $0.73 10% GST: $0.52
grape tomatoes 0.150 kg $3.20 kg 90% $3.56 $0.53

olive oil 0.20 kg $7.00 kg 100% $7.00 $1.40
salt 0.10 kg $3.20 kg 100% $3.20 $0.32
pepper 0.10 kg $9.20 kg 100% $9.20 $0.92
cream cheese 0.20 kg $6.40 kg 100% $6.40 $1.28
basil leaves 0.10 kg $7.30 kg 100% $7.30 $0.73
red pepper flakes 0.10 kg $3.20 kg 100% $3.20 $0.32
zucchini 0.150 kg $4.20 kg 100% $4.20 $0.63
noodles (half packet) 0.50 kg $2.30 kg 100% $2.30 $1.15
$7.28
Procedure:
Preheat oven to 400 degrees.

Toss tomatoes with olive oil, salt and pepper on a baking sheet.
Roast in the oven for 20-30 minutes until the tomatoes start to brown and blister.
Remove the tomatoes from the oven and transfer to a food processor.
Add the cream cheese, basil, red pepper flakes, salt and pepper to taste and process until smooth.
Place zucchini noodles in a large bowl. Add the tomato sauce to the bowl and toss until all the noodles are
coated.
Serve with freshly grated parmesan cheese.
Recipe: Broccoli Quinoa Quesadillas
Menu:
Author: Date:
Actual GST: $0.64 10% GST: $0.45
quinoa cooked vegetable broth 0.150 kg $4.20 kg 100% $4.20 $0.63

broccoli 0.100 kg $6.50 kg 90% $7.22 $0.72
cheddar cheese 0.20 kg $8.50 kg 100% $8.50 $1.70
whole wheat tortillas 6.00 kg $0.25 kg 100% $0.25 $1.50
salt 0.15 kg $3.20 kg 100% $3.20 $0.48
pepper 0.15 kg $8.90 kg 100% $8.90 $1.34
$6.37
Procedure:
Combine quinoa, broccoli, and cheese in a medium bowl. Season with salt and pepper to taste. Divide
mixture evenly onto one half of each tortilla; fold top of tortilla onto filling.
Heat one teaspoon of oil in a medium cast iron skillet over medium heat; swirl to coat. Place 2 quesadillas
in skillet and cook until browned, about 3 minutes on each side. Add another teaspoon of oil to skillet and
repeat with remaining quesadillas. Cut into wedges and serve.
Recipe: Korean Style Pork Chops
Menu:
Author: Date:
Actual GST: $0.94 10% GST: $0.67
honey 0.20 kg $5.40 kg 100% $5.40 $1.08

light soy sauce 0.30 kg $5.50 kg 100% $5.50 $1.65
garlic cloves 0.20 kg $6.50 kg 9500% $0.07 $0.01
sesame oil 0.20 kg $5.30 kg 100% $5.30 $1.06
pork cutlets 0.250 kg $8.60 kg 100% $8.60 $2.15
Fresh coriander sprigs 0.10 kg $7.30 kg 90% $8.11 $0.81
Lemon wedges 0.10 kg $6.50 kg 95% $6.84 $0.68
Steamed jasmine rice 0.30 kg $6.40 kg 100% $6.40 $1.92
$9.37
Procedure:
Combine honey, soy sauce, garlic and 2 tablespoons water in a medium jug. Set aside.
Heat oil in a large frying pan over medium-high heat. Add pork. Cook for 2 to 3 minutes each side or until
browned. Add honey mixture. Cook for a further 3 minutes, turning pork halfway, or until glaze thickens
and pork is cooked to your liking.
Top pork with coriander. Serve with lemon and steamed rice.
Recipe: Chicken Cordon Bleu
Menu:
Author: Date:
Actual GST: $0.74 10% GST: $0.53
boneless chicken breast 0.250 kg $6.50 kg 90% $7.22 $1.81

salt 0.15 kg $3.20 kg 100% $3.20 $0.48
ground black pepper 0.15 kg $8.70 kg 100% $8.70 $1.31
swiss cheese 0.20 kg $7.40 kg 100% $7.40 $1.48
cooked ham 0.150 kg $8.40 kg 100% $8.40 $1.26
bread crumbs 0.25 kg $4.10 kg 100% $4.10 $1.03
$7.36
Procedure:
Preheat oven to 350 degrees F (175 degrees C). Coat a 7x11 inch baking dish with nonstick cooking spray.
Pound chicken breasts to 1/4 inch thickness.
Sprinkle each piece of chicken on both sides with salt and pepper. Place 1 cheese slice and 1 ham slice on
top of each breast. Roll up each breast, and secure with a toothpick. Place in baking dish, and sprinkle
chicken evenly with bread crumbs.
Bake for 30 to 35 minutes, or until chicken is no longer pink. Remove from oven, and place 1/2 cheese
slice on top of each breast. Return to oven for 3 to 5 minutes, or until cheese has melted. Remove
toothpicks, and serve immediately.
Recipe: Spicy Garlic Lime Chicken
Menu:
Author: Date:
Actual GST: $0.98 10% GST: $0.70
salt 0.15 kg $3.20 kg 100% $3.20 $0.48

black pepper 0.15 kg $7.50 kg 100% $7.50 $1.13
cayenne pepper 0.10 kg $5.60 kg 100% $5.60 $0.56
paprika 0.10 kg $8.30 kg 100% $8.30 $0.83
garlic powder 0.10 kg $7.30 kg 100% $7.30 $0.73
dried thyme 0.10 kg $6.40 kg 100% $6.40 $0.64
dried parsley 0.10 kg $5.10 kg 100% $5.10 $0.51
olive oil 0.20 kg $7.50 kg 100% $7.50 $1.50
lime juice 0.20 kg $6.50 kg 100% $6.50 $1.30
$9.84
Procedure:
In a small bowl, mix together salt, black pepper, cayenne, paprika, 1/4 teaspoon garlic powder, onion
powder, thyme and parsley. Sprinkle spice mixture generously on both sides of chicken breasts.
Heat butter and olive oil in a large heavy skillet over medium heat. Saute chicken until golden brown,
about 6 minutes on each side. Sprinkle with 2 teaspoons garlic powder and lime juice. Cook 5 minutes
more, stirring frequently to coat evenly with sauce.
Recipe: Chicken and Mushrooms
Menu:
Author: Date:
Actual GST: $0.64 10% GST: $0.46

salt 0.15 kg $3.20 kg 100% $3.20 $0.48
pepper 0.15 kg $7.50 kg 100% $7.50 $1.13
olive oil 0.15 kg $7.50 kg 100% $7.50 $1.13
butter 0.20 kg $6.50 kg 100% $6.50 $1.30
fresh mushroom 0.100 kg $5.30 kg 90% $5.89 $0.59
$6.42
Procedure:
Season chicken on all sides with salt and ground black pepper.
Heat olive oil over medium-high heat in an ovenproof skillet. Place chicken skin-side down in skillet and
cook until browned, about 5 minutes.
Turn chicken over; stir mushrooms with a pinch of salt into skillet. Increase heat to high; cook, stirring
mushrooms occasionally, until mushrooms shrink slightly, about 5 minutes.
Transfer skillet to the preheated oven and cook until chicken is no longer pink in the center and the juices
run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read 165
degrees F (74 degrees C). Transfer chicken breasts to a plate and loosely tent with foil; set aside.
Set skillet on the stovetop over medium-high heat; cook and stir mushrooms until brown bits start to form
on the bottom of the pan, about 5 minutes. Pour water into the skillet, and bring to a boil while scraping
the browned bits off of the bottom of the pan. Cook until water is reduced by half, about 2 minutes.
Remove from heat.
Stir in any accumulated juices from the chicken into the skillet. Stir butter into mushroom mixture, stirring
constantly until butter is completely melted and incorporated.
Season with salt and pepper. Spoon mushroom sauce over chicken and serve.
Recipe: Tomato Basil Salmon
Menu:
Author: Date:
Actual GST: $0.77 10% GST: $0.55
salmon fillets 0.250 kg $11.50 kg 90% $12.78 $3.19

dried basil 0.10 kg $8.60 kg 100% $8.60 $0.86
tomato 0.100 kg $4.60 kg 90% $5.11 $0.51
olive oil 0.20 kg $7.50 kg 100% $7.50 $1.50
grated parmesan cheese 0.20 kg $8.40 kg 100% $8.40 $1.68
$7.75
Procedure:
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with a piece of aluminum foil, and
spray with nonstick cooking spray. Place the salmon fillets onto the foil, sprinkle with basil, top with
tomato slices, drizzle with olive oil, and sprinkle with the Parmesan cheese.
Bake in the preheated oven until the salmon is opaque in the center, and the Parmesan cheese is lightly
browned on top, about 20 minutes.
Recipe: Banana Tartes Tatin
Menu:
Author: Date:
Actual GST: $0.68 10% GST: $0.49
butter 0.30 kg $4.30 kg 100% $4.30 $1.29

brown sugar 0.20 kg $3.20 kg 100% $3.20 $0.64
ripe banans 0.200 kg $4.50 kg 100% $4.50 $0.90
puff pastry 0.40 kg $5.30 kg 100% $5.30 $2.12
semisweet chocolate 0.200 kg $4.10 kg 100% $4.10 $0.82
vanilla icecream 0.30 kg $3.50 kg 100% $3.50 $1.05
$6.82
Procedure:
Preheat oven to 400°. In a large cast-iron or other heavy skillet, melt butter over medium heat. Stir in
brown sugar until blended. Add bananas; stir to coat. Remove from heat; set aside.
Unfold puff pastry. Cut into four rectangles. Place a halved banana in center of each square. Overlap two
opposite corners of pastry over banana; pinch tightly to seal. Place on parchment paper-lined baking
sheets.
Bake until golden brown, 20-25 minutes. Drizzle with chocolate. If desired, serve warm with ice cream.
Recipe: Chocolate Marshmallow Pie
Menu:
Author: Date:
Actual GST: $0.71 10% GST: $0.51
miniature marshmallows 0.200 kg $5.60 kg 100% $5.60 $1.12

bar milk chocolate candy 0.150 kg $3.60 kg 100% $3.60 $0.54
milk 0.50 kg $3.20 kg 100% $3.20 $1.60
whipping cream 0.30 kg $7.50 kg 100% $7.50 $2.25
pie shell 0.30 kg $5.30 kg 100% $5.30 $1.59
$7.10
Procedure:
Heat marshmallows, chocolate candy, and milk in a saucepan over low heat until marshmallows and
chocolate are melted, stirring constantly. Allow mixture to cool completely.
Beat heavy cream in a large bowl until until stiff peaks form. Lift your beater or whisk straight up: the
whipped cream will form sharp peaks. Gently fold cooled chocolate mixture in whipped cream until well
mixed; pour into baked pie shell. Refrigerate until set, about 3 hours.
Recipe: Double-Crust Jumble Berry Pie
Menu:
Author: Date:
Actual GST: $0.71 10% GST: $0.51
sugar 0.30 kg $3.50 kg 100% $3.50 $1.05

tapioca 0.20 kg $6.50 kg 100% $6.50 $1.30
salt 0.05 kg $3.20 kg 100% $3.20 $0.16
blackberries 0.200 kg $8.40 kg 100% $8.40 $1.68
pastry for double crust pie 4.00 kg $0.45 kg 100% $0.45 $1.80
butter 0.20 kg $5.60 kg 100% $5.60 $1.12
$7.11
Procedure:
In a large saucepan, combine the sugar, tapioca and salt. Add 1 cup blackberries; toss to coat. Let stand
for 15 minutes. Cook and stir over medium heat until berries burst and mixture comes to a gentle boil.
Remove from the heat; gently stir in remaining berries.
Line a 9-in. pie plate with bottom pastry; trim pastry even with edge of plate. Add filling; dot with butter.
Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top.
Bake at 400° for 35-40 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.
Recipe: Cream Napoleons
Menu:
Author: Date:
Actual GST: $0.61 10% GST: $0.43
frozen puff pastry 4 kg $0.45 kg 100% $0.45 $1.80

instant choclate pudding mix 0.100 kg $6.20 kg 100% $6.20 $0.62
low fat milk 0.30 kg $3.20 kg 100% $3.20 $0.96
frozen whipped topping 0.150 kg $7.60 kg 100% $7.60 $1.14
confectioners sugar 0.30 kg $5.20 kg 100% $5.20 $1.56
$6.08
Procedure:
Unfold both sheets of puff pastry and lay onto a lightly floured work surface. Cut each sheet into 3 strips
along the fold marks, then cut each strip into 4 squares to make 12 pastry squares per sheet. Place
squares onto a baking sheet.
Bake in the preheated oven until the puff pastry is golden brown, about 15 minutes. Let squares cool
completely.
Whisk pudding mix and milk in a bowl until thick and smooth, about 1 minute; let stand about 3 minutes
to finish thickening. Gently fold whipped topping into pudding. Transfer chocolate mousse mixture into a
pastry bag fitted with a medium tip.
Use a finger or a butter knife to gently open a corner of a pastry square. Make a small pocket in the pastry
with the knife. Pipe about 1 tablespoon of chocolate mousse into the opening; a small amount of mousse
will appear at the opening site when the pastry pocket is full. Repeat with remaining pastry squares and
mousse mixture. Dust pastries lightly with confectioners' sugar.
Recipe: Matcha Green Tea Ice Cream
Menu:
Author: Date:
Actual GST: $0.48 10% GST: $0.34
matcha green tea sachet 2.000 sachet $0.20 sachet 100% $0.20 $0.40
whole milk 0.30 kg $3.40 kg 100% $3.40 $1.02
whipping cream 0.30 kg $6.50 kg 100% $6.50 $1.95
white sugar 0.30 kg $3.50 kg 100% $3.50 $1.05
eggs 2 kg $0.20 kg 100% $0.20 $0.40
$4.82
Procedure:
Whisk matcha powder in a bowl to remove any lumps; add a splash of milk and whisk until matcha
powder is completely dissolved. Gradually whisk remaining milk into matcha mixture.
Combine cream and matcha mixture in a pot over medium-low heat; cook, stirring occasionally, until
heated through, about 5 minutes.
Whisk sugar and eggs together in a bowl. Pour 1/2 cup hot matcha mixture into egg mixture; mix
thoroughly. Repeat with remaining matcha mixture. Pour mixture back into the pot.
Cook and stir matcha mixture over medium-low heat until heated through, about 3 minutes. Remove
from heat and cool to room temperature. Refrigerate until chilled, at least 4 hours.
Pour cooled matcha mixture into an ice cream maker and freeze according to the manufacturer's
instructions.
Recipe: Sticky wings with spinach and apple salad
Menu:
Author: Date:
Actual GST: $0.62 10% GST: $0.44
chicken wings with honey and 0.200 kg $6.50 kg $7.22 $1.44

soy marinade 90%
spring onion 0.100 kg $4.30 kg 90% $4.78 $0.48
baby spinach 0.30 kg $8.50 kg 90% $9.44 $2.83
apple 0.30 kg $4.30 kg 90% $4.78 $1.43
$6.19
Procedure:
Preheat oven to 180C. Line a baking tray with baking paper. Arrange the chicken on the lined tray and
bake for 30-35 mins or until cooked through.
Meanwhile, place the spring onion in a bowl. Cover with iced water. Set aside for 10 mins or until curled.
Drain. Combine spinach, apple and half the spring onion curls in a bowl. Juice 1 lime and drizzle over salad.
Toss to combine. Cut remaining lime into wedges.
Top chicken with the remaining spring onion curls. Serve with the salad and lime wedges.
Recipe: Creamy Potato Salad
Menu:
Author: Date:
Actual GST: $0.80 10% GST: $0.57
potatoes 0.200 kg $4.50 kg 90% $5.00 $1.00

mayonnaise 0.30 kg $5.30 kg 100% $5.30 $1.59
mustard 0.10 kg $6.20 kg 100% $6.20 $0.62
cider vinegar 0.20 kg $5.10 kg 100% $5.10 $1.02
honey 0.20 kg $4.20 kg 100% $4.20 $0.84
hard boiled eggs 4.00 kg $0.30 kg 100% $0.30 $1.20
spring onions 0.20 kg $8.40 kg 100% $8.40 $1.68
$7.95
Procedure:
Put the potatoes in a pan of salted water, bring to the boil, then cover and simmer for 8-10 mins or until
cooked through – a cutlery knife should easily pierce them. Drain and leave to cool in a colander.
Combine the mayo, mustard, vinegar, honey and eggs, then season well. Stir through the potatoes and
half the spring onions, transfer to a serving dish and scatter over the remaining onions. Chill until you’re
ready to serve. Can be made 1 day ahead.
Recipe: Muddled potato & mozzarella tortilla
Menu:
Author: Date:
Actual GST: $0.53 10% GST: $0.38
olive oil 0.20 kg $7.50 kg 100% $7.50 $1.50

roasted potatoes 0.250 kg $3.50 kg 90% $3.89 $0.97
eggs 2 kg $0.20 kg 100% $0.20 $0.40
ripened tomatoes 0.100 kg $6.50 kg 100% $6.50 $0.65
mozzarela 0.20 kg $9.10 kg 100% $9.10 $1.82
$5.34
Procedure:
Start by frying: Heat the oil in a large frying pan. Empty the potatoes into the pan, spread them out to
cover the base, then fry for 5 minutes. Pour in the beaten eggs so they completely cover the potatoes,
season well and leave the tortilla to cook on a medium heat for about 15-20 minutes, or until the base
and edges have set.
Grill to finish: Take the tortilla off the hob and place under a hot grill until the top is firm, then remove
from the grill and scatter over the tomatoes and mozzarella. Put the tortilla back under the grill for a
further 3-5 minutes, or until the tomatoes are soft and the cheese has melted. To serve, cut into thick
wedges.
Recipe: Bacon Wrapped Smokies
Menu:
Author: Date:
Actual GST: $0.57 10% GST: $0.40

brown sugar 0.30 kg $3.50 kg 100% $3.50 $1.05
$5.67
Procedure:
Preheat the oven to 400F.
Heat 1 tablespoon butter in a large skillet over medium heat. Add the onions and cook for 4 minutes, until
translucent. Add the celery, carrots, and thyme and cook an additional 3 minutes, until the veggies are
soft.
add the remaining 3 tablespoons butter to the veggies, sprinkle with the flour and stir to make a roux,
cook for 1-2 minutes.
Add the milk, vegetable broth, potatoes, peas, corn, and salt and stir to combine.
Reduce the heat to low and simmer 10 minutes, until the sauce is thick and creamy and the potatoes are
soft.
Divide the filling between ramekins and top with pie crust, gently pressing the dough onto the edges of
the ramekins. Use a knife to make 3 slits in the top of the dough for ventilation.
Place the ramekins on a baking sheet in the oven and bake for 20-30 minutes, until the crust is golden
brown
Recipe: Bacon Wrapped Smokies
Menu:
Author: Date:
Actual GST: $0.57 10% GST: $0.40

brown sugar 0.30 kg $3.50 kg 100% $3.50 $1.05
$5.67
Procedure:
Preheat the oven to 400F.
Heat 1 tablespoon butter in a large skillet over medium heat. Add the onions and cook for 4 minutes, until
translucent. Add the celery, carrots, and thyme and cook an additional 3 minutes, until the veggies are
soft.
add the remaining 3 tablespoons butter to the veggies, sprinkle with the flour and stir to make a roux,
cook for 1-2 minutes.
Add the milk, vegetable broth, potatoes, peas, corn, and salt and stir to combine.
Reduce the heat to low and simmer 10 minutes, until the sauce is thick and creamy and the potatoes are
soft.
Divide the filling between ramekins and top with pie crust, gently pressing the dough onto the edges of
the ramekins. Use a knife to make 3 slits in the top of the dough for ventilation.
Place the ramekins on a baking sheet in the oven and bake for 20-30 minutes, until the crust is golden
brown

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Recipe: Garlic tomato bruschetta

olive oil 0.20 kg $6.50 kg 100% $6.50 $1.30

boneless skinless chicken 0.300 kg $8.75 kg $9.72 $2.92

bacon 0.250 kg $7.50 kg 90% $8.33 $2.08

sliced bacon 0.300 kg $8.00 kg 90% $8.89 $2.67

olive oil 0.20 kg $7.50 kg 100% $7.50 $1.50

salmon 1 kg $8.80 kg 90% $9.78 $9.78

chicken breast 2.000 kg $1.10 kg 90% $1.22 $2.44

potatoes 0.200 kg $7.50 kg 90% $8.33 $1.67

whole moong beans 0.250 kg $4.00 kg 100% $4.00 $1.00

grape tomatoes 0.150 kg $3.20 kg 90% $3.56 $0.53

Preheat oven to 400 degrees.

quinoa cooked vegetable broth 0.150 kg $4.20 kg 100% $4.20 $0.63

honey 0.20 kg $5.40 kg 100% $5.40 $1.08

boneless chicken breast 0.250 kg $6.50 kg 90% $7.22 $1.81

Pound chicken breasts to 1/4 inch thickness.

salt 0.15 kg $3.20 kg 100% $3.20 $0.48

chicken breast 0.25 kg $6.50 kg 90% $7.22 $1.81

salmon fillets 0.250 kg $11.50 kg 90% $12.78 $3.19

butter 0.30 kg $4.30 kg 100% $4.30 $1.29

miniature marshmallows 0.200 kg $5.60 kg 100% $5.60 $1.12

sugar 0.30 kg $3.50 kg 100% $3.50 $1.05

frozen puff pastry 4 kg $0.45 kg 100% $0.45 $1.80

chicken wings with honey and 0.200 kg $6.50 kg $7.22 $1.44

potatoes 0.200 kg $4.50 kg 90% $5.00 $1.00

olive oil 0.20 kg $7.50 kg 100% $7.50 $1.50

sliced bacon 0.300 kg $8.00 kg 90% $8.89 $2.67

sliced bacon 0.300 kg $8.00 kg 90% $8.89 $2.67

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