My Food Bag Semester - Home Economics

My Food Bag

Who was our profile target?

Men from the age of 35 to 45 but it can also be a family meal. It's a great dinner to whip up any time of the week because it doesn't take very long to make.

What was your recipe decision based on?

Whether it would be a filling meal for men who have a job occupation needing a lot of energy (eg. builder/wrestler). Or just a filling meal for family dinner. 

Recipe:

• 1 tbsp olive oil
• 200g lean steak mince
• 1 onion, finely chopped
• 1 carrot, grated
• 1 400g tin tomatoes, chopped
• 2 tbsp tomato purée
• 1 tsp freshly ground black pepper
• 300g whole wheat spaghetti
• 2 tbsp chopped fresh parsley

(added ingredients- broccoli, garlic, more pasta sauce, chilli beans, extra tomato paste, salt, more pasta if necessary)

Why was this recipe chosen to do? Because it was the best choice in the group to make, and it was the most realistic (we could get the ingredients easily).

How does it fit into the traditional dinner model plate? The meat fits into the protein section, the pasta fits into the carbohydrates section, and the vegetables fit into the vegetable section.

What changes did you make during the two practical sessions and why?
We added the extra ingredients; broccoli, garlic, extra pasta sauce, chilli beans, extra tomato paste, salt, and more pasta if necessary. We found that the original recipe didn't have enough kick/bulk to it as we wanted and added what we thought would improve it. The garlic really helped.
What were the positives about the final practical?
We had given it the kick it needed and thankfully- it tasted really good. It was filling too.
Two things I've learned this semester;
I learned how to know when pasta is ready. And what ingredients spice up the meal.