manorhousehomeeconomics

home economics notes

Culinary Skills Trip to Italy

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I had the great pleasure of supervising a wonderful group of 2nd and 3rd years on their Culinary Skills Tour to Sorrento, Italy. The trip was amazing as you can see from the photos. We did so much in four days, including visiting Rome, Pompeii and numerous food producers ( my favourite was probably the Mozzarella farm, the girls’ favourite was definitely making ice cream). The highlight for me was the cookery school, which we attended every night, where we made and ate authentic Italian food with the beautiful Lucia and her family. A huge thank you to Ms. Crowley, for all her hard work organising the tour and also to Stephen from Saffron travel who made everything happen so seamlessly (more photos and links to follow). 20131103-172626.jpg

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Cross Stitch Alphabet

Here is the alphabet we have been using in class for our craft projects

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Baking Academy

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Vitamin D- Revision picture

Vitamin D

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Vitamin A – Revision Picture

Vitamin A

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Vitamin E- revision Picture

Vitamin E in yellow

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Friendship Bracelet Instructions

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Sugar Free Oat Cookies

 

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First year home economics students are currently studying carbohydrates.  Healthy eating guidelines recommend that we eat more fibre and less sugar; because of these guidelines and inspired by the Sugar Crash programme on RTE last week we made sugar free oat cookies. They also contain no butter or oil, so are a very healthy choice.  These would be excellent for those who don’t like breakfast or for lunch boxes.  They would be a healthy alternative to cereal bars, which are usually full of sugar and various additives and are mostly low in fibre.

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Sugar Free Oat Cookies

2 large ripe bananas

300g oats

125g natural yoghurt

½ tsp. salt

3 tablespoons of dried fruit or nuts e.g raisins or cranberries or nuts

2 tablespoons of dessicated coconut

1tsp. ground nutmeg or cinnamon (optional)

1tsb. Mixed seeds (optional)

  1. Mash the bananas in a large bowl; add the yoghurt and dried fruit and mix.
  2. Add the oats and stir; you may need more or less oats depending on the size and ripeness of your bananas. The mixture should stick together and form a loose dough.
  3. Take a dessertspoonful of mixture, form into a circular shape and place on a greased baking tray.
  4. Bake in an oven that has been pre-heated to 180C for 12 minutes until firm and starting to turn golden.
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Health Week- Day 4- Simple Thai Chicken Noodle Soup

Thai Chicken Noodle Soup

Serves 4

  • 900ml chicken or vegetable stock
  • 2 boneless, skinless chicken breasts
  • 1 tsp chopped fresh root ginger
  • 1 garlic clove , finely chopped
  • 50g rice or wheat noodles
  • 2 tbsp sweetcorn , canned or frozen
  • 2-3 mushrooms , thinly sliced
  • 2 spring onions , shredded
  • 2 tsp soy sauce , plus extra for serving
  • pepper
  • 2 tbsp chopped, salted cashew nuts
  • corriander leaves & a little shredded chilli (optional), to serve

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  1. Pour the stock into a pan and add the chicken, ginger, mushrooms and garlic. Bring to the boil, then reduce the heat, partly cover and simmer for 10 mins, until the chicken is tender. Remove the chicken to a board and shred into bite-size pieces using a couple of forks.
  1. Return the chicken to the stock with the noodles, corn, half the spring onions and the soy sauce. Simmer for 3-4 mins until the noodles are tender. Ladle into two bowls and scatter over the remaining spring onions, herbs and chilli shreds and cashew nuts. Serve with extra soy sauce for sprinkling.

 

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Health Week- Day 3- Breakfast Smoothie

 

4th years designed and made their own smoothies in Home Economics and voted on their favourite flavours.  Smoothies are full of Vitamins , but can sometimes be very high in calories and sugar and can be low in fibre.  The girls had to design smoothies that had a lower calorie and sugar content; they did this by using natural yoghurt or milk and instead of just fruit juice, this also ads calcium and protein.  To increase the fibre content they added oats or vegetables such as carrots or celery.

Popular flavours included pineapple, orange juice, carrot and celery.

berry smoothie

 

The winning smoothie, created by Ciara Lynch and Jennifer Murphy. The ingredients are as follows;

Oaty Berry Smoothie

1/2 cup of frozen raspberries

1/2 cup of frozen strawberries

1/2 cup of oats

1/2 cup of water

1/2 cup of low fat raspberry yoghurt

Blend all ingredients together until smooth

 

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