My cooking book

By:Natchalee D. 8B

Contents Introduction Breakfast Menu Lunch menu Dinner menu Snack(fruit salad) Snack(cookie)

Introduction
Food is any substance[1] consumed to provide nutritional support for the body. It is usually of plant or animal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism and assimilated by the organism's cells in an effort to produce energy, maintain life, or stimulate growth. Historically, people secured food through two methods: hunting and gathering, and agriculture. Today, most of the food energy consumed by the world population is supplied by the food industry.

Breakfast menu

mushroom ham cheese omelette

Ingredients

2 eggs, beaten 1 tablespoon of water 2 teaspoons of butter 1 tablespoon of fresh chives, finely chopped 1 tablespoon of fresh basil leaves, chopped ham, diced in cubes cheese, grated

Cooking Instructions 1. Combine the eggs and water into a medium mixing bowl. Use a fork to whisk the ingredients until the egg yolks and whites are mixed thoroughly. 2. Heat a medium size frying pan over high heat for a short while. Add the butter to the pan. It should sizzle and foam if the pan is hot enough. Swirl the pan so the butter evenly coats the base. Do not allow the butter to burn and get brown. 3. Pour egg mixture into hot pan. The egg will begin to solidify around the edges of the pan almost straight away. Use a wooden spoon to pull the edges of omelette so the uncooked egg can run to the sides and cook properly. You will know when the omelette is cooked when the egg no longer runs freely. The omelette will be lightly browned underneath. 4. Spoon the filling (ham and cheese) over one side of the omelet. Use egg slide to fold the other side of the omelet covering filling, and slide onto serving plate. 5. Serve the french omelette immediately with some herbs as garnish.

Lunch menu

salmon orzo pasta recipe

ingredient

6 cups water

1 pound asparagus, trimmed and cut into 3-inch pieces 1 cup uncooked orzo (rice-shaped pasta) 1 (1 1/4-pound) skinless salmon fillet 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper Cooking spray 1/4 cup thinly sliced red onion Lemon-Dill Vinaigrette (see recipe below) Lemons for garnish (optional)

Step 1. Preheat broiler. 2. Bring 6 cups water to a boil in a large saucepan. Add asparagus; cook 3 minutes or until crisp-tender. Remove asparagus from water with tongs or a slotted spoon, reserving water in pan. Plunge asparagus into ice water; drain and set aside. 3. Return reserved water to a boil. Add orzo, and cook according to package directions, omitting salt and fat. 4. While orzo cooks, sprinkle fillet evenly with salt and pepper. Place fish on a foil-lined broiler pan coated with cooking spray. Broil 5 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Using 2 forks, break fish into large chunks. Combine fish, orzo, asparagus, onion, and Lemon-Dill Vinaigrette in a large bowl; toss gently to coat.

Dinner menu

be ef steak and salad

ingredient 1 beef sirloin steak (3/4 lb.), 1/2 inch thick 1 tsp. cracked black pepper 10 cups torn romaine lettuce 1 beefsteak or other large tomato, cut into wedges 1 small zucchini, sliced cup slivered red onion cup KRAFT Lite Thousand Island Dressing Step 1. Heat grill to medium-high heat. 2. Sprinkle steak with pepper. 3. Grill steak 5 to 7 min. on each side or until medium doneness (160F). Cut steak across the grain into thin slices. 4. Toss steak slices with all remaining ingredients except the dressing in large salad bowl. Add dressing; mix lightly.

Dessert

mocha cheese cake

mocha cream cheese cake

Ingredients:

1 cookie or graham cracker crumb crust for 8" springform pan, your favorite 6 ounces semisweet chocolate, (6 squares) 24 ounces cream cheese 1/2 cup granulated sugar 2 large eggs 1 cup heavy cream 1/3 cup very strong brewed black coffee 1 teaspoon vanilla extract

Preparation: Preheat oven to 350. Melt the chocolate in the top part of a double boiler; set aside. In a large mixing bowl, beat together the cream cheese and the sugar until light. Add the eggs, one at a time, beating well after each addition. Beat in the heavy cream. Pour the melted chocolate slowly into the cheese mixture, then add the coffee and vanilla. Stir well to blend ingredients. Pour the batter into a prepared crust and bake for about 45 minutes, or until edges of the cake are puffed up slightly. Cool in the oven with the door cracked open, then cool to room temperature. Chill thoroughly before serving; store in refrigerator.

Snack

raspberry cream cheese

Ingredients:

5. 1 package of Athen's Mini Fillo Shells. These can be found in the frozen food section near the pie shells; there are 15 per package. 6. 8 oz of cream cheese, softened 7. 1/4 cup powdered sugar 8. 1/4 cup of raspberry jam, heated 9. 1 oz of chocolate melted, for dipping

Step 1. Heat the white chocolate in a ramekin for about 30 seconds in the microwave. Stir until smooth. Dip the bottoms of the Fillo shells into the chocolate and set on wax paper. When all shells are dipped, place in the freezer to harden while you make the filling. 2. In a large bowl, mix the cream cheese and powdered sugar together with an electric mixer. Slowly add the melted raspberry jam into the mixture, according to your taste. 3. Spoon the mixture into the fillo cups 4. Top with stuffed raspberries. 5. Keep refrigerated until you are ready to serve.