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Recipes eBook - 12º PCR (2021)

by 12º PCR & Teacher Tânia Correia

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Recipes eBook - 12º PCR (2020/2021)
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Curso Profissional de Cozinha e Pastelaria
Curso Profissional de Restaurante / Bar
This eBook has been written by the students of the 3rd year of the professional courses Kitchen / Pastries & Restaurant / Bar who attend the Agrupamento de Escolas de Santiago do Cacém.

The content of this eBook is made of diverse recipes, chosen by the students, to practise the contents of the English for Specific Purposes subject about the unit topic: recipes; ingredients and methods of cooking.

This eBook will be published and shared with the students themselves and their teachers of both courses.

We hope this eBook becomes a delicious project act of reading and putting into action for everybody who owns it.

Class 12º PCR
Bubba Gump Shrimp Macaroni and Cheese
by: Jorge Carraça
Bubba Gump Shrimp Mac and Cheese

Preparation time: 15 minutes
Cooking time: 50 minutes
Servings: 4 people

Ingredients:
250g macaroni pasta
4 tablespoons of butter
250g shimp cut into three
½ teaspoon of cajun seasoning
½ tablespoon of grated onion
1 and ½ tablespoons of flour
1 and ½ cups of milk
½ cup of grated parmesan cheese
1 cup of grated cheddar cheese
1 cup of grated Monterey Jack cheese (or other mild semi-hard cow´s milk cheese)
Salt and pepper
2 tablespoons of breadcrumbs
1 teaspoon of parsley 
Preparation method:

Preheat the oven to 350 degrees.
Meanwhile Cook the pasta 'al dente' according to instructions.
Melt the butter in a medium sauce pan. Add the shrimp, with ¼ teaspoon Cajun seasoning. Cook for 3-4 minutes and remove from the heat.
In the same pan melt 1 tablespoon butter, add the onion and sauté for 1 minute. Whisk in the flour and cook for 1 minute. Then stir in the milk and heat for approximately 4 minutes. Add the Cheddar and Monterey Jack cheese, stir until smooth. Then add ¼ teaspoons Cajun seasoning, salt, and pepper. Whisk in cooked shrimp and pasta and pour into buttered casserole dish.
Top with Parmesan cheese, breadcrumbs, 1 and ½ tablespoons of melted butter and parsley.
Bake for 45 minutes or until browned and bubbling.
Carrot, Orange and Moscatel Cake
by: Soraia Rosa
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