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3 recipes inspired by popular fast food dishes.

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J Shankari (4) 4E3 F&N Recipes Rustic Apple Mixed Berry Tart (Egg Tart from KFC) Skill/s: Rubbing in Method/s: Baking ORIGINAL MODIFIED Ingredients: Crust: 60g butter 1/4 tsp salt 1 tablespoon castor sugar 1 tablespoon milk powder 250g plain flour, sifted 50g shortening 1/2 Grade A egg, beaten lightly with a fork 1-2 tablespoons cold water Filling: 100ml cream 150ml fresh milk 40g castor sugar 2 Grade A eggs 1 Grade A egg yolk 1/4 teaspoon vanilla essence Ingredients: Crust: 200g of whole-wheat flour 1 teaspoon of honey 1 tablespoon of olive oil 250ml cold water Filling: 1 tablespoon of rice flour 60g fresh cranberries 60g fresh blueberries 60g grapes 50g strawberries 2 large Fuji apples 200ml pure apple juice 1/4 teaspoon vanilla essence 1/4 teaspoon ground cinnamon powder 2 teaspoons honey Method: 1. Preheat oven to 375 degrees F. 2. Combine cranberries, blueberries, grapes and strawberries and apple juice in a small microwave-safe bowl. Cook on high heat for about a minute and stir. Heat for 30 seconds at a time, stirring after each interval, until apple juice is very hot. ...read more.


sauce Ingredients: 2 red potatoes 2 tablespoons olive oil 1 teaspoon minced garlic 115g chickpeas (rinsed & drained) 1 tablespoon chopped fresh parsley 1/2 teaspoon sea salt 1/2 teaspoon grated lemon rind 1/2 teaspoon paprika 1/4 teaspoon fresh ground black pepper 2 large egg whites (lightly beaten) Healthy Burger Buns: 1 cup water 80ml milk 1 tablespoon margarine 1 egg 300g whole-wheat flour 1 teaspoon sugar 1 teaspoon salt 1 teaspoon instant yeast Method: 1) Place red potatoes potato in a saucepan; cover with water and bring to a boil for 20 minutes until tender and drain. 2) Cool slightly. Coarsely chop the potatoes and place them in a medium bowl. Add 1 tablespoon of olive oil and garlic to bowl and mash potato mixture with a potato masher until slightly chunky. 3) Add 2 tablespoons of chickpeas in a small bowl. Add remaining chickpeas to potato mixture; mash until well blended. 4) Stir in lemon rind, parsley, and remaining ingredients. 5) With moistened hands, divide mixture into 2 equal portions, shaping each into a patty. ...read more.


2 tomatoes (diced and blended to juice) Cauliflower (6 flowerets) Vegetable Broth: 1/2 large onion, chopped 1 carrot, chopped 1 stalk celery, chopped 1/2 potato, chopped into large chunks 1/4 cup mushrooms, chopped in half 2 cloves whole garlic 2 bay leaves 2 teaspoons soy sauce 350ml water Salt and pepper to taste Method: 1. Heat the oil in heavy large saucepan over medium-high heat. Add onions, celery, carrots, cauliflower and garlic and saut´┐Ż them for about 15 minutes until vegetables begin to brown. To make the vegetable broth, place all ingredients in a large pot and bring to a boil. Reduce heat and simmer for at least 30 minutes. Strain out the vegetables and remove the bay leaves. 2. Add 2 cups broth, lentils, and tomatoes with juice and bring to boil. Reduce heat to medium-low, cover and simmer until lentils are tender, about 35-40 minutes. 3. Transfer 1 cup of soup (mostly solids) to blender and puree until smooth. Return puree to soup in pan; thin soup with more broth by 1/4 cupfuls, if too thick. 4. Season with salt, pepper and a splash of vinegar, if desired and ladle soup into bowls and garnish with celery leaves. ...read more.

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4 star(s)

These modified recipes are good. They show a clear strength in the writer's ability to adapt and modify recipes for improvements. They also show clear changes to ensure a healthier option. Adding specific timings would make this a higher grade. To do this use a flow chart to present the method. ****

Marked by teacher Michelle Anne Turrell 01/05/2013

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