Recipes for

Mathematics:
Food Festival
Members:
Kyle Christian Joshua Elgarico
Zechariah Kane Olasiman
Melrick James L. Celajes

7-Caldera
3rd floor, room 312
Teacher: Ms. Carliss Salangsang

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2016 Melrick James L. Celajes. All Rights Reserved.
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2016 Melrick James L. Celajes. All Rights Reserved.
Recipes for Mathematics
1 MAIN DISH:
MASHED POTATO (WITH BACON AND PARSLEY)
Ingredients

1. Salt

2. 2 pounds potatoes (about 6 large potatoes), preferably a combination of

russet (baking) potatoes and large Yukon Golds, or all Yukon Golds

3. 4 tablespoons butter, more for dotting

4. cup whole milk

Directions

1. In a large pot, bring a gallon of water and 2 tablespoons salt to a boil over high heat.
Peel and quarter potatoes and keep in cold water until ready to cook. (This can be done
up to 4 hours in advance.) Add potatoes to boiling water and boil about 15 to 20
minutes, until soft; a knife should go in with almost no resistance. (It is better to overcook
than to undercook.)

2. In a saucepan or a microwave oven, heat butter and milk together until butter melts and
mixture steams. Drain potatoes well and
return to pot. Using an extruding masher or a
ricer, mash hot potatoes until smooth. Lightly
mix in about half of hot butter mixture, just
until blended. Taste for salt and add more
butter mixture until seasoned to your liking.

3. Stop here for fluffy potatoes. For creamy

potatoes, keep stirring potato mixture, using a
sturdy spoon to press it against sides and
bottom of pot. Mix until dense and thick. For
whipped potatoes, use a stand mixer to mash hot potatoes just until smooth, about 30
seconds. Add all the butter mixture and salt to taste, pulsing machine in short bursts at
medium speed. When light and creamy, stop mixing immediately. (Potatoes can quickly
become sticky.)

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2016 Melrick James L. Celajes. All Rights Reserved.
 4. To keep hot until ready to serve, transfer to serving bowl, dot top with butter, cover tightly
and keep in a warm place, like the back of the stove. Potatoes will stay hot for at least 30
minutes. To keep longer, place covered bowl in a pan holding about an inch of gently
simmering water. Before serving, mix well.

1.1 GRAVY

Ingredients

1. 30g butter
2. 1 onion, finely chopped
3. 1 garlic clove, smashed
4. 4 sprigs thyme, chopped
5. 1 1/2 tablespoons plain flour
6. 1 1/2 cups chicken stock

Directions

1. Melt butter in a large saucepan over medium-high heat. Cook onion, garlic and
thyme, stirring, for 5 minutes or until browned (the colour will improve the taste
and colour of your gravy). Add flour and stir to coat. Cook for 30 seconds. Slowly
stir in stock until combined (be careful of the steam). Scrape brown bits from
base of pan. Bring to the boil over high heat. Reduce
heat.

2. Gently boil for 4 minutes or until sauce thickens. Strain

into a small jug and check seasoning.

1.2 BACON

Ingredients

1. 6 slices of Bacon

Directions

1. Take your bacon out of the fridge to warm up. When cold bacon hits a hot pan it
doesn't have time to naturally heat up, allowing the grease to leave the meat
and cook the bacon. Take your strips out of the fridge for 5-6 minutes before you
start cooking.

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2016 Melrick James L. Celajes. All Rights Reserved.
 2. Lay the bacon on a cool frying pan or griddle. Lay the bacon out on the pan so
it is flat and none of the edges overlap. Heavy bottom pans, like cast iron, are
best, but any pan will work.

Note: Don't try and cook only 1-2 pieces at a time. They will often lack enough grease
to coat the pan, leading you to burn the bacon. Fill the pan up with strips.

3. Turn the heat on medium and let the bacon and pan heat up together. Bacon
cooks best when started in a cold pan, so don't preheat anything. Turn the heat
on medium-low and let the bacon start to crackle slowly.
4. Turn the bacon when it starts to curl and wave. The familiar, wavy bacon shape is
a good sign your meat could use a flip. Turn it over and let it keep cooking,
undisturbed. This usually occurs after 7-8 minutes.

Note: If you are having trouble with splattering, place a mesh or wire pan covering
over the top. You need to let the steam and air escape, but this will trap a lot of
grease.

5. Flip the bacon every 7-8 minutes until cooked to

your desired crispiness. Bacon cooking is less of a
science as an art, so make the meat you want to
eat. As the meat heats up, it will brown and
harden. Do not, however, let it get past a dark,
bark-like brown, as the next step is usually burning.

Note: Bacon continues to cook in the hot oil after removing

it from the pan, so be careful handling it.

6. Lay the cooked bacon on a paper towel to drain. Remove any excess grease by
placing the bacon on a plate with paper towels, then gently pat the grease off
of the top with another paper towel.

Note: The hotter the bacon is, the thinner the grease will be and the easier it is to
remove, but you should still be careful. Cooking tongs are often the best way to
remove the bacon.

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2016 Melrick James L. Celajes. All Rights Reserved.
2 SIDE DISH:
MUSHROOM SOUP

Ingredients

1. 1 pound firm white mushrooms, cleaned

2. 1 medium lemon
3. 1 tablespoon unsalted butter
4. 2 tablespoons minced shallots
5. 1/4 teaspoon dried thyme
6. 1/2 bay leaf
7. 1 teaspoon salt
8. 1/2 teaspoon freshly ground pepper
9. 2 cups heavy cream
10. 1 1/2 cups chicken stock
11. 1 teaspoon cornstarch, dissolved in 1 tablespoon of water
12. 1 tablespoon minced parsley

Directions

1. Sprinkle the mushrooms with lemon juice. In a food processor, coarsely chop them.

2. Melt the butter in a heavy saucepan and lightly saute the shallots. Add the
mushrooms, thyme, and bay leaf and saute over
moderate heat for 10 minutes, or until the liquid
disappears. Add the salt, pepper, cream, and
chicken stock and bring to a boil. Reduce the heat
and simmer for 20 minutes.

3. Add the cornstarch to the soup and continue to

simmer 10 minutes longer, stirring constantly. Correct seasoning to taste.

4. Serve in warm bowls. Sprinkle with minced parsley.

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2016 Melrick James L. Celajes. All Rights Reserved.
3 BEVERAGE/DRINKS:
LEMONADE

Ingredients

1. 1 sachet of Lipton Iced Tea (Lemon Flavor)

2. 3 Blocks of Ice
3. 3 thin slices of lemon
4. Water

Directions

1. Pour sachet of Lipton Iced Tea (Lemon Flavor) in a glass/cup

2. Pour cold water in cup
3. Put cold ice
4. Get the slices of lemon and cut it half slice
5. Lemon will be used as design for the glass

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2016 Melrick James L. Celajes. All Rights Reserved.