World Home Economics Day 2021
Finn Valley College
Finn Valley College
From little acorns, grow mighty oaks
Welcome,
We have created this book to showcase our wonderful Home Economics students creativity and their talents. Our classes have enjoyed baking and cooking healthy meals for themselves and their families. They are learning to be sustainable in relation to daily life. We have included some recipes and photos of their work. Our students study many key areas of learning. But most importantly, we hope that Home Economics teaches our students the skills to be healthy and happy.
Ms Butler, Ms Mc Granaghan
We have created this book to showcase our wonderful Home Economics students creativity and their talents. Our classes have enjoyed baking and cooking healthy meals for themselves and their families. They are learning to be sustainable in relation to daily life. We have included some recipes and photos of their work. Our students study many key areas of learning. But most importantly, we hope that Home Economics teaches our students the skills to be healthy and happy.
Ms Butler, Ms Mc Granaghan
Check out the great work
that our students have completed in Home Economics.
that our students have completed in Home Economics.
CBA 1 projects and craft projects....what a creative bunch
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Eat foods that are healthy and nutritious.Be sustainable, buy local and in season foods.
Cut down on salt, fat and sugar. Exercise daily.
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Drink Water to hydrate the body
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Eat lots of calcium rich foods such as milk, cheese, yoghurts to prevent osteoporosis
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Eat lots of fruit and vegetables for vitamins and fibre
Well done to our junior students who did great work on meal planning
¼ tsp ground cinnamon
50g porridge oats
2 tbsp natural yogurt
50g mixed berries
drizzle of honey
Mix everything together, pop in a jar and leave in the fridge overnight
50g porridge oats
2 tbsp natural yogurt
50g mixed berries
drizzle of honey
Mix everything together, pop in a jar and leave in the fridge overnight
110g butter
190g caster sugar
2 large eggs
240g self raising flour
1 tsp baking soda
1/2 tsp of vanilla extract
3 large bananas
Optional: 140g chocolate chips or chopped nuts
Banana Bread made by Stephen Slevin LCA 2
METHOD
1. Preheat the oven to 180°C/350°F/Gas Mark 4. Grease a loaf tin.
2. Cream the sugar and the butter in a bowl with a hand held mixer until light and pale.
3.Add in one egg and a little flour and mix through, repeat with the other egg and the rest of flour and baking soda, until everything is mixed through.
4.Peel the bananas and mash them with the back of a fork. Add them to the bowl with the vanilla extract and mix through. Optional: Add chocolate chips or chopped nuts.
5.Pour the mix into the loaf tin. Place in an oven for approximately 50 minutes. You can cover it with tinfoil after 25 minutes to stop it browning too much on top.
6.Insert a metal skewer into the centre of the loaf and if it comes out clean the banana bread is ready. Place on a wire rack to cool.
1. Preheat the oven to 180°C/350°F/Gas Mark 4. Grease a loaf tin.
2. Cream the sugar and the butter in a bowl with a hand held mixer until light and pale.
3.Add in one egg and a little flour and mix through, repeat with the other egg and the rest of flour and baking soda, until everything is mixed through.
4.Peel the bananas and mash them with the back of a fork. Add them to the bowl with the vanilla extract and mix through. Optional: Add chocolate chips or chopped nuts.
5.Pour the mix into the loaf tin. Place in an oven for approximately 50 minutes. You can cover it with tinfoil after 25 minutes to stop it browning too much on top.
6.Insert a metal skewer into the centre of the loaf and if it comes out clean the banana bread is ready. Place on a wire rack to cool.
Ingredients
2 chicken breasts
1 can of coconut milk
1 green pepper
1 onion
200ml of chicken stock
1 bag of boil in the bag rice
1 tsp garlic puree
1 tsp chilli sauce
1 tsp ginger puree
3 tbsp Thai green curry paste
1 tbsp lime juice
2 tbsp olive oil
2 chicken breasts
1 can of coconut milk
1 green pepper
1 onion
200ml of chicken stock
1 bag of boil in the bag rice
1 tsp garlic puree
1 tsp chilli sauce
1 tsp ginger puree
3 tbsp Thai green curry paste
1 tbsp lime juice
2 tbsp olive oil
Thai Green Chicken Curry
Preparation
1. Chop onions and peppers into cubes and add to pan and cook until soft and translucent.
2. Cut chicken up into strips.
3. Once cooked remove veg and add chicken.
4. Add veg back in and add in garlic, ginger, chilli and curry paste and cook for 5 minutes to release the flavours. Boil rice.
6.Add in lime juice & coconut milk and cook for 5 mins.
7. Add chicken stock, leave to simmer for 5 mins
8. Put rice into bowl and hollow out in the middle then ladle in your curry.
Tips- You can easily make this a red curry if preferred by swapping the green curry paste for red and swapping the green pepper for a red one.
1. Chop onions and peppers into cubes and add to pan and cook until soft and translucent.
2. Cut chicken up into strips.
3. Once cooked remove veg and add chicken.
4. Add veg back in and add in garlic, ginger, chilli and curry paste and cook for 5 minutes to release the flavours. Boil rice.
6.Add in lime juice & coconut milk and cook for 5 mins.
7. Add chicken stock, leave to simmer for 5 mins
8. Put rice into bowl and hollow out in the middle then ladle in your curry.
Tips- You can easily make this a red curry if preferred by swapping the green curry paste for red and swapping the green pepper for a red one.
Completed by our 1st Years in Ms Callaghans class