Bread. Learning objective: Understand how to work with fresh yeast to make bread

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1 Bread Learning objective: Understand how to work with fresh yeast to make bread Ingredients: 350g... plain flour ½ tsp salt ½ tsp sugar 15g fresh yeast 1... tablet 15g mls... water large mixing bowl, palette knife, jug, baking parchment, baking tray, cooling rack 1) Turn oven on to the... setting 2) Put baking parchment onto baking tray 3) Place flour, salt, sugar and crushed vitamin C tablet into a large mixing bowl 4) Crumble in the... and rub in the margarine 5) Make a well and add the warm water. Stir with a wooden spoon to mix all the ingredients together. The mixture should now be a soft dough. 6) Pour a little oil on to your work surface. Turn onto the table top and thoroughly for 5 minutes 7) Shape the dough into rolls or a loaf and put onto the baking tray 8) Allow these to rise in the oven until they have... in size 9) Turn Oven up to Gas Mark 8 / 220 and bake until they are golden brown and they sound hollow when tapped Use the following words to complete the recipe Doubles yeast lowest warm strong margarine vitamin C knead page 1

2 Swiss Roll Learning objective: Understand how eggs contribute to aeration and know to work safely with the oven and electric whisk to make a fatless sponge using the whisking method Ingredients: 100g... flour 100g... sugar tbsp sugar for rolling 3-4 tbsp... From home: Container to carry cake home From school: Mixing bowl, electric whisk, Swiss roll tin, table spoon, palette knife, table knife 1. Pre heat oven to 200C GM6. 2. Break the eggs into a large mixing bowl, add the sugar. 3. Using an... whisk, whisk until the mixture appears thick and creamy. 4. Sieve in the flour and FOLD using a... spoon. 5. Pour into the prepared tin and bake for 7-10 minutes until it is well risen, golden and Whilst the cake is cooking sprinkle a piece of greaseproof paper with the extra sugar, making sure it is lengthwise in front of you. 7. Turn the Swiss roll onto the greaseproof paper and... the edges. 8. Carefully spread the jam over the warm Swiss roll. Score a line across the cake approximately 1.5cm from the bottom of the Swiss roll. 9. Gently fold over the 1.5cms and... the cake using the greaseproof paper to help you. Use the following words to complete the recipe Self-raising roll eggs jam springy Metal trim caster electric page 2

3 Spanish Paella Learning objective: To know how to adapt a basic recipe and work safely with high risk foods. Ingredients 4 spring onions 200g petit pois 1 tbsp tomato puree 200g chopped tomatoes 200g Paella rice 1 stock cube (fish if using fish, or veg. or chicken) 1tsp turmeric (available from school) 1tsp smoked paprika (available from school) 1tbsp oil (available from school) Salt and pepper (available from school) 1 fresh chilli (from home) or a pinch of chilli flakes (available from school) You need to choose your main ingredient from the following list 300g mixed seafood (prawns mussels, squid) or 300g boneless chicken (breast or thigh) or 300g mix of chorizo and boneless chicken, prawns etc. From home: Container to carry paella home, make sure it is large enough and has a tight fitting lid From school: Wok, jug, sharp knife, chopping board, wooden spoon, pot stand. Method 1. Boil water in a kettle and make up 800ml of stock. 2. Heat the oil in a deep frying pan add the spring onions, chorizo and chicken (if using) and cook until onions are softened. 3. Add the turmeric, smoked paprika, chilli, tomato puree and chopped tomatoes, stir till mixed. 4. Add the rice and combine all ingredients. 5. Add the stock and bring to the boil, simmer for 15 minutes. 6. Add the mixed seafood and cook for 5 minutes. 7. Add the peas and stir through and cook for a couple more minutes, until rice is cooked. 8. Taste to check seasoning, add salt and pepper if needed. page 3

4 Chocolate Brownies Ingredients: 115g soft butter/margarine (stork) 170g caster sugar 2 eggs 100g chocolate (65% cocoa solids) 55g flour 55g cocoa powder 1 tsp baking powder (available from school) From home: Container to cake home From school: foil baking tray, large mixing bowl, wooden spoon, teaspoon. 1. Switch on oven GM5 200 C 2. Grease and line a baking tray. 3. Cream margarine and sugar together. 4. Beat in eggs one at a time. 5. Chop chocolate into small pieces and add to mixture, fold in gently. 6. Sift in flour, cocoa powder and baking powder and fold in gently. 7. Pour into baking tray. 8. Cook for 30 minutes. 9. Leave in tray to cool. page 4

5 Sweet potato Soup Learning objective: To develop knife skills and understand how to cook safely using the hob whilst making a tasty dish rich in vegetables. Ingredients (serves 4): 500g of sweet potatoes 1 medium carrot 1 onion 1 tablespoon of vegetable oil 1 stock cube 500ml water 1 tsp ground coriander (available from school) 1 tsp ground cumin (available from school) From home: Container with lid to carry soup home From school: Chopping board, sharp knife, large saucepan, jug, vegetable peeler and kettle. 1. In a jug, make up 500ml of stock using the stock cube and boiling water. 2. Prepare the vegetables i. Peel and slice the carrot into 1 cm slices ii. Peel and slice the onion iii. Peel and chop the sweet potatoes into piece approximately 2cm square. 3. Heat the oil in the saucepan and add the onion and sauté until starting to colour. 4. Add the cumin and coriander and stir 5. Add the carrot and sweet potato and cook for a further minute Add the stock and bring to the boil, simmer for 15 to 20 minutes until the sweet potato is cooked. 6. Use a hand blender to blend your soup until it is smooth. 7. Serve with crusty bread. page 5

6 Sticky lemon chicken Learning objective: Understand how to work safely with raw meat to make a healthy stir fry Ingredients: (serves 4): 1 tbsp honey 1 lemon 1 chicken stock cube 1 tbsp soy sauce (available from school) 400g skinless and boneless chicken breasts or thighs 1 tbsp corn flour (available from school) 1 tsp vegetable oil (available from school) 2 carrots 1 red pepper 140g sugar snap peas or mange tout From home: Container with lid to carry chicken home From school: Chopping board, wok, jug, sharp knife, wooden spoon, mixing bowl 1. Cut the lemon in half and juice it. 2. In a jug, make up 250ml of stock using the stock cube. Then mix in the honey, lemon and soy sauce, and set aside. 3. Peel and finely slice the carrot and cut the pepper into chunks, set aside. 4. Place the corn flour in a mixing bowl. Cut the chicken in to bite size pieces and then place in the bowl, toss with the corn flour so it is completely coated. 5. Heat the oil in a wok, add the chicken and fry until it changes colour and starts to become crisp around the edges. 6. Add the carrots and red pepper, then fry for 1 minute. 7. Pour the stock into the pan, bring to a simmer, then add the sugar snap peas and bubble everything together for 5 minutes until the chicken is cooked and the vegetables are tender. 8. Serve with noodles. page 6

7 Banana chocolate muffins Learning objective: To know how to incorporate more fruit into baking Ingredients: 3 very ripe bananas 125 ml vegetable oil 2 large eggs 250g plain flour 100g caster sugar ½ tsp bicarbonate of soda (available from school) 1 tsp baking powder (available from school) 150 grams of chocolate chips From home: Container to carry cakes home From school: Mixing bowl (x2), wooden spoon, muffin tray, paper cases, fork, jug 1. Preheat the oven to 200 C GM6 and line a 12-bun muffin tin with muffin papers. 2. Mash the bananas and set aside. 3. Pour the oil into a jug and beat in the eggs. 4. Put the flour, sugar, bicarbonate of soda and baking powder into a large bowl and mix in the beaten-egg-and-oil mixture, followed by the mashed bananas. 5. Fold in the chocolate chips, then place equal quantities in the prepared muffin tin and bake in the oven for 20 minutes. page 7

8 Spicy Lentil Stew Learning objective: To develop knife skills and understand how to cook with pulses and spices. Ingredients 400g can green lentils 400g can chopped tomatoes 2 onions Thumb sized piece of fresh ginger 4 cloves of garlic 1 red chilli (optional) 2 tbsp oil 1 tbsp tomato puree Spices are all available from school 1stp cumin 1tsp coriander 1tsp turmeric 3tsp garam masala ½ tsp sugar 1tbsp white wine vinegar Method 1. Peel onions, cut in half and slice 2. Heat 1 tbsp oil in a wok and cook onions on a gently heat. 3. Peel the garlic and roughly chop 4. Peel ginger and roughly chop 5. Deseed chilli and roughly chop 6. Blitz garlic, chilli, ginger, tomato puree, oil and all spices with a hand blender. 7. When onions are transparent add paste to the wok, cook for 2 minutes. 8. Add lentils, tomatoes, sugar and vinegar to the wok, stir to combine, simmer for 15 minutes. Do not let the stew get too dry, you may need to add up to 400ml of water. 9. Taste and season with salt and pepper. page 8

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