PAN-SEARED SALMON WITH SALAD

INGREDIENTS QUANTITY
1 Salmon Fillets 4 pcs (200gram)
2 Salt a pinch
3 Pepper a pinch
4 Olive Oil 30 ml
5 Spinach 100 gram
6 Kale 100 gram
7 Cherry Tomato 150 gram
8 Cucumber 1 nos
9 Red Onion 0,5 nos
10 Balsamic Vinaigrette

EQUIPMENT
1 Skillet SERVING 4 PORTION
2 Tongs DIETARY RESTRICTION
3 Mixing Bowl
4 Serving Platter
5 Frying pan

METHODS
1 Heat
Season theoil
olive salmon filletsover
in a skillet withmedium-high
salt and pepper onPlace
heat. both the
sides.
salmon fillets in the skillet, skin side do
2 minutes
until the skin is crispy and golden brown.
3 Carefully flip the salmon fillets and cook for an additional 3-4 minutes, or until cooked through.
4 In a mixing bowl, combine the mixed greens, cherry tomatoes, cucumber, and red onion.
5 Arrange
Drizzle with
the balsamic
salad on avinaigrette dressing
serving platter andand
top toss
withto coat.
the pan-seared salmon fillets.
6 Serve immediately.

Considerations:
Salmon is rich in omega-3 fatty acids, which are essential for brain development in infants and be
Salmon can be easily customized with different herbs and spices to accommodate various taste p
Pan-searing salmon is a simple and quick cooking method, making it suitable for a group setting.
Pairing the salmon with a fresh salad adds more nutrients and fiber to the meal, promoting overa

PAN-SEARED SALMON WITH SALAD

No. INGREDIENTS WEIGHT COST/ KG / ACTUAL COST
1 Salmon fillet 200 gram Rp200,000 Rp50,000
2 Salt and pepper a pinch Rp8,000 Rp2,000
3 Olive oil 30 ml Rp58,000 Rp5,000

GRAM
 5 Spinach 50 gram Rp25,000 Rp5,000
6 Arugula 50 gram GRAM Rp20,000 Rp50,000
7 Kale 50 gram Rp10,000 Rp5,000
8 Cherry tomatoes 37,5 gram Rp15,000 Rp5,000
9 Cucumber 25 gram Rp5,000 Rp3,000
10 Balsamic vinaigrette dr30 ml Rp34,000 Rp5,000
11 Red onion 12,5 gram Rp5,000 Rp3,000
TOTAL COST Rp133,000
NUMBER OF SERVING 4 COST / PORTI Rp187,500
 4 PORTION

in the skillet, skin side down, and cook for 3-4

r until cooked through.

r, and red onion.
on fillets.

opment in infants and beneficial for both expectant and nursing mothers. It's also a good source of protein and various vita
mmodate various taste preferences.
able for a group setting.
he meal, promoting overall health for mothers and their babies.

TUAL COST
of protein and various vitamins and minerals.
 QUINOA STUFFED BELL PEPPERS

INGREDIENTS QUANTITY
1 Bell Pepper 4 nos
2 Quinoa 120 gram
3 vegetable broth 480 ml
4 Onion 1 nos
5 Garlic 2 nos
6 Tomato 240 gram
7 Black Beans 200 gram
8 Cumin 5 gram
9 Paprika 5 gram
10 Salt a pinch
11 Pepper a pinch
12 Cheese Grated optional
13 Cilantro garnish

EQUIPMENT
1 Large Pot SERVING 4 PORTION
2 Baking Dish
3 Skillet DIETARY RESTRICTION
4 Mixng spoon

METHODS
1 Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and mem
Place them in a baking dish and set aside.
2 In a large pot, combine the quinoa and vegetable broth (or water) and bring to a boil
3 Reduce heat, cover, and simmer for 15-20 minutes, or until the quinoa is cooked and the liquid is ab
4 In a skillet, heat some olive oil over medium heat. Add the diced onion and minced garlic, and sauté u
5 Add the diced tomatoes, cooked black beans, cumin, paprika, salt, and pepper to the skillet. Cook for
6 Stir the cooked quinoa into the skillet mixture until well combined
7 Spoon the quinoa mixture into the prepared bell peppers, packing it tightly. Top with grated cheese i
8 Bake in the preheated oven for 25-30 minutes, or until the peppers are tender and the filling is heate

Considerations:
Quinoa is a complete protein and rich in fiber, making it a nutritious option for mothers. Bell peppers
Stuffed bell peppers can be filled with a variety of ingredients to suit different tastes and dietary pref
This dish can be prepared in advance and baked just before serving, making it convenient for gatherin
The fiber in quinoa and bell peppers can help alleviate common digestive issues experienced during p
 QUINOA STUFFED BELL PEPPERS
No. INGREDIENTS WEIGHT COST/ KG / G ACTUAL COST
1 Bell peppers 4 nos Rp80,000 Rp30,000
2 Quinoa 120 gram Rp27,000 Rp8,000
3 Vegetable broth 480 ml Rp34,000 Rp12,000
5 Onion 1 nos Rp25,000 Rp2,000
6 Tomato 2 nos GRAM Rp20,000 Rp2,000
7 Garlic 240 gram Rp10,000 Rp2,000
8 Black Beans 200 gram Rp15,000 Rp300
9 seasoning a pinch Rp5,000 Rp3,000
10 Cheese Grated 5 gram Rp34,000 Rp200
11 Cilantro 5 gram Rp5,000 Rp200
TOTAL COST Rp59,700
NUMBER OF SERVING 4 COST / PORTI Rp79,500
move the seeds and membranes.

to a boil
oked and the liquid is absorbed.
minced garlic, and sauté until softened.
er to the skillet. Cook for another 5 minutes.

Top with grated cheese if desired.

er and the filling is heated through. Garnish with fres

or mothers. Bell peppers are packed with vitamins and antioxidants, promoting overall health.
nt tastes and dietary preferences.
it convenient for gatherings.
ues experienced during pregnancy and postpartum.
TUAL COST
 ALMOND PANCAKES

INGREDIENTS QUANTITY
1 Almond Flour 120 gram
2 Eggs 2 nos
3 Almond Milk 60 ml
4 Honey 15 ml
5 Baking Powder 2,5 ml
6 Vanilla Essence 2,5 ml
7 Salt a pinch
8 Butter 10 gram

EQUIPMENT
1 Mixing Bowl
2 Whisk
3 Griddle
4 Spatula

METHODS
1 In a mixing bowl, whisk together the almond flour, eggs, almond milk, honey or maple syrup,
baking powder, vanilla extract, and salt until smooth.
2 Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
3 Pour 60 ml of the pancake batter onto the skillet for each pancake.
4 Cook for 2-3 minutes, or until bubbles form on the surface of the pancake.
5 Flip the pancake and cook for an additional 1-2 minutes, or until golden brown and cooked through.
6 Serve the almond pancakes warm with your choice of toppings such as fresh berries, sliced bananas,

Considerations:
Nutritional Benefits: Almonds are a good source of healthy fats, protein, and fiber, providing sustaine
Allergen-Friendly: Almond pancakes are a great option for those with dairy or gluten sensitivities, ma
Comfort Food: Pancakes are a familiar and comforting dessert option that appeals to a wide range of

CHIA SEED PUDDING WITH MIXED BERRIES

No. INGREDIENTS WEIGHT COST/ KG / GRAM
1 Almond Flour 120 gram Rp20,000
2 Eggs 2 nos Rp5,000
3 Almond Milk 60 ml Rp3,000
4 Honey 15 ml Rp3,000
GRAM
5 Baking Powder 2,5 ml Rp10,000
6 Vanilla Essence 2,5 ml Rp5,000
7 Salt a pinc Rp3,000
8 Butter 10 gram Rp2,000
total cost
number of serving 4 cost per serving
KES

SERVING 4 PORTION

DIETARY RESTRICTION

DS
ney or maple syrup,

h butter or oil.

.
rown and cooked through.
sh berries, sliced bananas, or a drizzle of honey.

nd fiber, providing sustained energy for mothers. Incorporating almonds into pancakes adds nutritional value while still offerin
y or gluten sensitivities, making them suitable for a diverse group of mothers.
appeals to a wide range of tastes.

ACTUAL COST
Rp10,000
Rp2,000
Rp1,000
Rp1,000
Rp1,000
Rp500
Rp1,000
Rp1,000
Rp51,000
Rp17,500
nutritional value while still offering a delicious treat.
 CHIA SEED PUDDING WITH MIXED BERRIES

INGREDIENTS QUANTITY
1 Chia Seed 60 gram
2 Almond Milk 240 ml
3 Honey 15 ml
4 Vanilla Essence 2,5 ml
5 Mixed Berries 20 gram
6 Almond Slice optional

WQUIPMENT
1 mixing Bwol
2 Whisk
3 Mason Jars / Serving Glasses

METHODS
1 In a mixing bowl, whisk together the chia seeds, almond milk, honey or maple syrup (if using), and va
2 Let the mixture sit for 5 minutes, then whisk again to break up any clumps of chia seeds.
3 Cover the bowl and refrigerate for at least 2 hours or overnight, until the mixture thickens and beco
4 Top
To serve, divide berries
with mixed the chiaand
seed pudding
sliced into individual
almonds, if desired.mason jars or serving glasses.
5 Serve chilled.

CHIA SEED PUDDING WITH MIXED BERRIES

No. INGREDIENTS WEIGHT COST/ KG / GRAM
1 Chia Seed 60 gram Rp10,000
2 Almond Milk 240 ml Rp5,000
3 Honey 15 ml GRAM Rp3,000
5 Mixed Berries 20 gram Rp10,000
6 Almond Slice optional Rp3,000
TOTAL COST
NUMBER OF SERVING 4 COST / PORTION

Why I chose to do point b)? because :

point b challenged me to make cookies that fit vegetarian, allergic and medical diets. This means tha
point b gives me the opportunity to be creative and look for new recipes that I may not have tried be
point b makes it easy for me to determine the material and enter the data into excel. I can list the in
That's why I chose B.
ITH MIXED BERRIES

SERVING 4 PORTION

DIETARY RESTRICTION

syrup (if using), and vanilla extract until well combined.

chia seeds.
ure thickens and becomes pudding-like in consistency.
asses.

ACTUAL COST
Rp5,000
Rp2,000
Rp1,000
Rp5,000
Rp3,000
Rp31,000
Rp14,000

al diets. This means that I have to pay attention to ingredients that can cause allergic reactions, such as milk, eggs, nuts, wheat
I may not have tried before. I can seek inspiration from various sources, such as the internet, cookbooks, or personal experienc
o excel. I can list the ingredients I need for each cookie, along with the quantity, unit, and price. I can also list nutritional inform
s, such as milk, eggs, nuts, wheat and soy. I also have to consider the nutritional value, taste, and texture of the pastries I make
cookbooks, or personal experience. I can adapt existing recipes or create my own using safe and healthy alternative ingredient
ce. I can also list nutritional information, such as calories, protein, fat, carbohydrates, and sugar per serving. I can use excel to c
texture of the pastries I make.
healthy alternative ingredients.
er serving. I can use excel to calculate the total cost, total nutrients, and average nutrients of the pastries I make. I can use exce
pastries I make. I can use excel features, such as formulas, graphs, tables, and filters to simplify the process of data analysis an
the process of data analysis and presentation.