Year 7 Recipe's. Cooking and Nutrition

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1 Year 7 Recipe's Cooking and Nutrition

2 Fruit Salad 1 lemon 1 red apple 1 banana 1 orange 50g grapes 50g strawberries 100g sugar 250 mls cold water Chopping board Mixing bowl Knife Saucepan Lemon squeezer Corer Colander Large plate Fork 1.Wash fruits 2.Prepare syrup 3. Core apple, cut and slice 4. Peel and slice banana. 5.Peel pith from orange. 6.Cut strawberries and add grapes 7. Arrange fruits. 8. Serve or place in refrigerator. Students to bring Lemon Apples Banana Orange Grapes Strawberries

3 Fruit Muffins 125g self-raising flour 70g caster sugar 2.5mls spoon baking soda 40ml sunflower oil 100mls semi-skimmed milk 1 egg 75g fruit 1.Put paper cases into muffin tin. 2. Wash 75g fruit, leave to drain. 3. Mix together dry ingredients 4. Place oil, milk and egg into jug. 5. Combine wet and dry ingredients 6. Gently fold in the fruit. 7. Spoon mixture into paper cases. 10. Bake for minutes Bun tin 8 paper cases Colander Large plate Weighing scales Mixing bowl Sieve Wooden spoon Measuring jug Fork Measuring spoon Wire rack Students to bring Fruit Self-raising flour Paper cases

4 Pizza Whirls 250g self- raising flour 50g butter or margarine 125mls semi-skimmed milk 100g chosen extra ingredients Grease a baking tray. Sieve the flour into the bowl. Add margarine. Rub margarine into flour. Add the extra ingredient. Make a well in flour and carefully pour in the milk. Mix to form a soft dough. Place the dough on a lightly floured work surface. Roll out the dough to about 3mm thick. 10.Spread extra ingredients over the top of dough. Roll dough into shape and cut in to circles. Bake for minutes, until golden brown. Weighing scales Sieve Mixing bowl Large plate Measuring spoon Measuring jug Flour dredger Rolling pin Spatula Pastry brush Baking tray Self-raising flour. Margarine or Butter. Extra.

5 Fruit Scones 250g self- raising flour 50g butter or margarine 125mls semi-skimmed milk 25g (1Tbsp) sugar 100g fruit Prepare a baking tray, e.g. greased. Sieve the flour into the bowl. Add margarine Rub margarine into flour. Add the extra ingredient. Make a well in flour and carefully pour in the milk. Mix to form a soft dough. Place the dough on a lightly floured work surface. Roll out the dough to about 1½cm thick. Shape the scones using a cutter. Place the scones on a baking tray and brush with a little milk. Bake for minutes, until golden brown. Weighing scales Sieve Mixing bowl Large plate Measuring spoon Measuring jug Flour dredger Rolling pin Spatula Pastry brush Baking tray Self-raising flour. Margarine or Butter. Fruit

6 Microwave Sponge pudding 125g margarine 125g caster sugar 175g self-raising flour 2 eggs 3 tbsps Milk 3 tbsps jam 100g raisins Weighing scales Mixing bowl Wooden spoon Measuring jug Measuring spoon Metal spoon Plastic/glass bowls 1.Place 125g margarine and 125g of sugar into a mixing bowl. 2. Cream them together with a wooden spoon. 3. Beat the eggs in a jug then add the milk into the egg mixture. Add into butter mix. 4. Fold 175g sieved flour into wet mixture with a spoon. 5. Add 3 tbsps of jam to one half of mixture and add dried fruits to other. 6. Add the sponge mixture to the basins making sure it is level. 7.Cover basin with cling film, pierce two holes in the top. 8. Cook on 4-6 minutes on full power. 9. Once cooked leave to stand for 5 minutes. 10.Turn pudding out onto a plate and serve

7 Year 8 Recipe's Cooking and Nutrition

8 Pasta Salad 100g pasta shapes 1 carrot/ sweetcorn 100g cooked sliced chicken 100g cheese 1 large tomato 1/2 cucumber 2Tbsp sweet sauce 1. Bring a small saucepan of water to the boil. 2.Add the pasta. 3. Simmer for about 8-10 minutes. 4. While the pasta is cooking; Wash vegetables and drain using colander. Prepare lettuce. Slice or cut tomato into wedges. Slice the cucumber into circles. Peel and grate the carrot. 5.Drain the pasta and rinse it under a cold tap for a few minutes. 6.Drain pasta well. 7.Place the pasta in mixing bowl, add chicken, corn/carrots and herbs. 8.Assemble the other vegetables onto plate. 9.Place pasta mixture on top of vegetables. 10.Lastly, drizzle over the sauce and serve. Weighing scales Saucepan Mixing bowl Chopping board Knife Vegetable peeler Grater Tablespoon Colander Serving dish Pasta shapes Carrot/sweetcorn Chicken Cheese Tomato Cucumber

9 Macaroni Cheese 100g pasta shapes 1 carrot/ sweetcorn 100g cooked sliced chicken 100g cheese 1 large tomato 1/2 cucumber 2Tbsp sweet sauce Weighing scales Saucepan Mixing bowl Chopping board Knife Vegetable peeler Grater Tablespoon Colander Serving dish Students to bring Pasta shapes Carrot/sweetcorn Chicken Cheese Tomato Cucumber 1.Half fill a saucepan with water, add ¼ teaspoon of salt and allow it to boil. 2.Once the water is boiling add the 250g macaroni and leave it to cook for 12 minutes. 3.Grate the 150g cheese and place it into a plate, weigh out the 25g flour and 25g margarine and place them into the plate. 4.Drain the macaroni and place it into a bowl. 5.Place the 300ml milk, flour, margarine, pinch salt and pinch pepper into a pan. Bring the sauce to the boil, whisking it all the time. 6.Add 75g of the cheese into the sauce until melted and remove from heat. 7.Add the macaroni and stir all the ingredients together. 8.Place the macaroni cheese into an ovenproof dish. Sprinkle the remaining 25g of the cheese over the top. 9.Wash and slice your tomato and place it on top of your cheese. 10.Place the dish under the grill until the macaroni cheese is golden brown.

10 Pasta in Tomato Sauce 250g Pasta 100g Chicken or 80g Tuna 1 Small Onion 1 Large Tomato 4 Tbsps Tomato Puree 50g Added Ingredient 1 Tsp Mixed Herbs* 100 mls warm Water* 1/2 stock cube* 1 Tbsp of Oil* Half fill a saucepan with water, add ¼ tsp of salt to water and allow it to boil. Once the water is boiling add the 250g pasta shapes and leave it to cook for minutes or until the pasta is soft. Wash and dice the tomato into large chunks and place on a plate. Peel and dice the onion and place it onto a different plate. Prepare the added 50g ingredient, leave on the tomato plate. Drain the pasta and leave in colander. Add the 1tbsp oil, diced onion, 4tbsp puree, 1tsp herbs, 1 stock cube and 100ml warm water into the saucepan. Fry for 6-8 minutes. Add the tomato, added ingredient and 100g chicken or 80g tuna, simmer on a low heat for 3-4 minutes. Remove the pan from the heat and stir in the pasta. Place the pasta into your serving container. Garnish and serve. Weighing Scales Saucepan Chopping Board Large Plate Knife Wooden Spoon Measuring spoon Colander Measuring Jug Pasta Chicken/Tuna Onion Tomato Tomato puree Extra ingredient * School provides

11 Lasagne 12 lasagne sheets 500g mince 1 large onion 2 cloves garlic 1 can chopped tomatoes 1 jar of white or cheese sauce 100g grated cheese 1 Tbsp mixed herbs* 1 Tbsp oil* * School to provide 1. Preheat oven 180 degrees, gas mark Peel and dice 1 onion, peel and crush 2 cloves of garlic and place the onion and garlic in saucepan with 1tbsp oil and 500g mince. 3. Cook mince until browned. Drain off excess fat. 4. Add 1 can chopped tomatoes and 1 tbsp mixed herbs. Simmer for 5-10 mins. 5. Place layers of ingredients in ovenproof dish with the lasagne sheets. 6. Finish with layer of white sauce. 7. Sprinkle grated cheese over top of sauce. 8. Bake in the oven for 30 mins until the cheese on top is slightly brown. Weighing Scales Saucepan Colander Chopping Board Large Plate Knife Wooden Spoon Measuring Spoon Ovenproof dish or foil tray 12 lasagne sheets 500g mince 1 large onion 2 cloves garlic 1 can chopped tomatoes 1 jar of white or cheese sauce 100g grated cheese

12 Year 9 Recipe's Cooking and Nutrition

13 Bread Rolls 200g strong bread flour 25g margarine ¼ tsp salt 1 sachet yeast 1 tsp sugar 125mls warm water 1. Place 200g flour, 25g fat, ¼ tsp salt, 1 sachet yeast and 1 tsp sugar in a bowl. 2. Rub the margarine into the flour. 3. Add extra ingredients. 4. Add 150mls warm water and mix the dough with knife. 5. Turn out and knead dough on a floured surface for 4 5 minutes until smooth and elastic. 6. Divide the dough into 6-8 equal pieces and shape into rolls. 7. Place on a greased tray. Brush with egg white, cover and place to rise in a warm place for about 20 minutes. 8. Bake in a hot oven 200 C, gas mark 6, for 20 minutes until, light and crusty. Mixing Bowl Sieve Scale Knife Measuring Jug Baking Tray Pastry Brush Cooling Rack 200g strong bread flour 25g margarine

14 Pizza Dough Base 250g wholemeal or strong white flour 1/4 level teaspoon salt 15g margarine ½ packet quick action yeast 125mls warm water Toppings 200g cheese (300g for stuffed crust) Tomato puree Up to 3 toppings of your choice 1.Prepare pizza tray and turn on oven. 2. Place 250g flour, ½ tsp yeast and 1/4 tsp salt into a bowl and rub in 15g margarine. 3. Add 125ml warm water to the mixture, mix it into soft dough. 4. Knead the dough for 5 minutes. 5. Roll out the dough into a large circle to fill baking tray. 6. Place the base on the baking tray and leave it in a warm place to rise (for 10 minutes) while you prepare the toppings. 7. Peel, chop, and slice any toppings, and grate the cheese. 8. Spread the tomato puree onto the base, then add your toppings leaving the cheese till last. Don t overload your pizza with too much toppings as it wont cook! 9. Sprinkle the seasoning onto the finished pizza. 10. Bake for 30 minutes, until the base is cooked. Weighing Scale Chopping board Mixing Bowl Sieve Vegetable Knife Measuring Jug Spatula Pizza Tray Rolling Pin 200g strong bread flour 25g margarine

15 Pasta in Tomato Sauce 250g Pasta 100g Chicken or 80g Tuna 1 Small Onion 1 Large Tomato 4 Tbsps Tomato Puree 50g Added Ingredient 1 Tsp Mixed Herbs* 100 mls warm Water* 1/2 stock cube* 1 Tbsp of Oil* Half fill a saucepan with water, add ¼ tsp of salt to water and allow it to boil. Once the water is boiling add the 250g pasta shapes and leave it to cook for minutes or until the pasta is soft. Wash and dice the tomato into large chunks and place on a plate. Peel and dice the onion and place it onto a different plate. Prepare the added 50g ingredient, leave on the tomato plate. Drain the pasta and leave in colander. Add the 1tbsp oil, diced onion, 4tbsp puree, 1tsp herbs, 1 stock cube and 100ml warm water into the saucepan. Fry for 6-8 minutes. Add the tomato, added ingredient and 100g chicken or 80g tuna, simmer on a low heat for 3-4 minutes. Remove the pan from the heat and stir in the pasta. Place the pasta into your serving container. Garnish and serve. Weighing Scales Saucepan Chopping Board Large Plate Knife Wooden Spoon Measuring spoon Colander Measuring Jug Pasta Chicken/Tuna Onion Tomato Tomato puree Extra ingredient * School provides

16 Pastry Turnover 200g plain flour 100g margarine 100g Cultural Ingredient(s) 1 egg white 2-3tbsp Icy cold water 1.Preheat oven to 200ºC/Gas 6 and grease a baking tray. 2. Sieve 200g plain flour into bowl and rub in 100g margarine. Add 2-3tbsp cold water to combine the mixture. 3.Roll out pastry to 3mm thick. Cut into 4 squares. 4.Put a tablespoon of filling into centre of pastry squares. 5.Brush the edges of pastry with cold water. 6.Fold pastry over the filling and press edges together using a fork. 7.Brush turnovers with beaten egg white. 8.Use fork to press air holes into top of pastry. 9.Place turnovers on baking tray. 10.Bake for 20 minutes until slightly brown. Mixing bowl Measuring jug Sieve Rolling pin Spatula Tablespoon Fork Baking Tray Pastry Brush 200g plain flour 100g margarine 100g cultural ingredients

17 Cultural Cake 100g margarine 100g caster sugar 1 medium egg 3 Tbsps milk 100g self raising flour Preheat oven 180 C gas mark 5. Grease and line baking tin with baking paper. Place the 100g margarine, 100g caster sugar, 150g self raising flour, 5tbsp milk and egg into a bowl. Whisk everything together until well combined. Be careful not to over-mix as soon as everything is combined you should stop. Gently stir in your cultural ingredients. Pour the mixture into the baking tin. Bake for about mins until done.. Cool on a wire rack. Weighing Scales Mixing Bowl Sieve Wooden spoon Pastry brush Spatula Large plate Electric Mixer Knife Sandwich Tin 100g margarine 100g caster sugar 1 medium egg 100g self raising flour

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