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2 Notes for parents / carers During year 7, we aim to complete most of the recipes in this booklet, but not necessarily in the order they appear. Because of time constraints in the lessons, some recipes may require a small amount of preparation to be done at home, prior to the lesson. This would be counted as homework for the students. Another homework task we would expect students to carry out is the organisation and weighing of ingredients. It is also useful to read the recipe through at home to familiarise themselves with the method. On one or two occasions it may be necessary for students to bring completed dishes home to cook, eg in the case of the savoury plait. The recipes can be adapted and alternative ingredients incorporated if students are confident to do this. We actively encourage individual interpretation of basic recipes. Note - light / reduced fat margarines are not suitable for recipes in this booklet unless otherwise stated students will need; A Victoria sandwich tin, approx 20cm in diameter A flat baking try/swiss roll tin. An oven proof dish suitable for making a crumble in. An unbreakable metal or enamel roaster is a good idea A large plastic box for carrying finished items home. All items should be named with a marker pen We would ask you to sign below to acknowledge that you have seen this booklet. It is part of your child s homework task to share this information with you. Thank you for your support. I have read the above information and discussed it with my son/daughter. Signed..Date

3 Contents Page 1 Apple crumble Page 2 Cheese, onion and herb scones Page 3 Vegetarian chilli Page 4 Bonfire buns Page 5 Chilli con carne Page 6 Chocolate biscuit cake Page 7 Summer cheesecake Page 8 Fruit salad Page 9 Mincemeat slices Page 10 Muesli bars Page 11 Nutty flapjack Page 12 Pasta salad Page 13 Quick Pizza Page 14 Cheese straws Page 15 Salad recipes Page 16 Savoury plait Page 17 Scone round Page 18 Vegetable couscous salad Page 19 Somerset apple cake Page 20 Herby vegetable crumble Page 21 Butter bean, chorizo + paprika stew Page 22 Cheese tart Page 23 Yogurt fruit fool To follow the link for Practical Power Points/ Extension work / Differentiated Materials Go to ;My Computer_ Shared Area_ Food Tech Folder_ Practical Power Points

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5 Apple Crumble 500g cooking apples /plums 50g sugar Topping 75g margarine 50g sugar 150g flour OVENPROOF DISH Switch on oven - Gas 6 / 200 C. Put flour in mixing bowl, add margarine and chop into small pieces. Rub-in using fingertips until the mixture looks like breadcrumbs. Stir in 50g sugar Peel and core the apples. Slice thinly and layer in the casserole dish with the other 50g of sugar Cover the apples with the crumble mixture - don't smooth the top over, leave the crumbly appearance. Bake for minutes until the apples are cooked and the crumble is golden brown. Don't worry if some of the juice bubbles up through the topping - this is quite normal. 1

6 Cheese, Onion and Herb Scones 250g SR Flour 50g margarine 125ml milk 75g cheese (grated at home) ½ a bunch of spring onions 1 teaspoon mixed herbs BAKING TRAY A few chopped sun dried tomatoes, 2 TSP pesto sauce 50g chopped nuts or seeds Switch on cooker Gas 7 / 210 C Grease baking tray Put flour in mixing bowl with margarine. Rub-in with fingertips until the mixture looks like breadcrumbs. Trim the spring onions if necessary and chop into small pieces using a sharp vegetable knife. Use a chopping board. Add the chopped onion, grated cheese and herbs to the rubbed-in mixture. Mix well. Add most of the milk and mix with a knife until the mixture forms a firm dough. Add more milk if necessary. Sprinkle flour on to the table and your hands. Shape the dough into a flat cake about 2cm thick. Cut the mixture into triangles or use a cutter to make other shapes. Arrange on a baking tray. Brush the tops with milk. Bake for minutes until well risen and golden brown. 2

7 Vegetarian Chilli Con Carne 300g packet of minced Quorn 2 TBS vegetable oil 1 onion 1 clove garlic 1 red pepper (chop at home) 1 can chopped tomatoes 1 can red kidney beans in water 1 TBS tomato puree 2 teaspoons chilli powder (use more or less depending on your taste) 1 vegetable stock cube Container with lid to take the chilli home in Peel and chop the onion. Gently fry the onion and red pepper for 3 or 4 minutes Add the garlic, chopped tomatoes, chilli powder tomato puree, kidney beans and water Add the Quorn and bring to the boil, and turn down to simmer. You may need some more water if it looks too dry. Cook for 20 mins Transfer to your box 3

8 Bonfire Buns Ingredients 175g plain flour 1 tsp baking powder (mix in with flour at home) 75g butter/block margarine 75g sugar ½ tsp vanilla essence 1 egg 2 TBS jam or 4 plums halved and stoned Note we have baking powder and vanilla essence in school if needed Flat baking tray Oven Gas 6 or 200c 1. Rub fat into flour and baking powder, until mixture looks like breadcrumbs 2. Stir in sugar 3. Beat egg + vanilla essence in a jug 4. Mix egg into breadcrumbs until you have a soft dough 5. Divide into 8 pieces, roll lightly into a ball and place on a greased baking tray 6. Make a small hollow in each piece of dough 7. Put a TSP of jam or half a plum into each hollow 8. Bake for mins until lightly golden and spongy to the touch Beware the jam / fruit will be very hot 4

9 Chilli Con Carne 500g lean minced beef 1 onion 1 clove garlic 1 red pepper (chop at home) 1 can chopped tomatoes 1 can red kidney beans in water 1 tbsp tomato puree 2 teaspoons chilli powder (use more or less depending on your taste) 1 beef stock cube Container with lid to take the chilli home in Peel and chop onion. Gently dry fry the minced beef and stir until it begins to brown. Add the onion, red pepper and garlic, stir gently for 3 or 4 minutes. Add the chopped tomatoes, chilli powder, tomato puree, crumbled stock cube, kidney beans and water to the pan and turn down the heat so it is just simmering gently. You may need to add a splash of water if it looks too dry. Cook for minutes Transfer to your box This may need simmering for another 20 mins or so before serving at home to make sure meat is tender 5

10 Chocolate Biscuit Cake 115g chocolate 115g butter or margarine 2 tablespoons milk 225g digestive biscuits, crushed into chunks but not as small as crumbs 50g nuts (chopped walnuts, flaked almonds, hazelnuts etc) 50g raisins 50g glace cherries (chopped) VICTORIA SANDWICH TIN A large pieces of tinfoil to line the tine and cover the top Line the cake tin with the foil, leaving enough to fold over the top later Break the chocolate into pieces and put in a saucepan with the butter and milk. Stir over a low heat until the chocolate has melted. Take the saucepan back to the table. Add the broken biscuits, cherries, nuts and raisins to the melted mixture and stir well. Tip the mixture into the lined tin and press down firmly with the back of a spoon. Cover with the extra tinfoil and leave in the fridge until cold and firm. 6

11 Summer Cheesecake 150g crushed digestive biscuits 75g margarine 225g cream cheese (not the low fat cheese, it doesn't work in this recipe) 125ml double cream 50g caster sugar 1 lemon, orange or lime FLAN DISH or VICTORIA SANDWICH TIN Melt the margarine in a saucepan. Don't let it bubble. Remove from the heat and stir in the crushed biscuits. Press the crumbs firmly into the base of the dish. Leave to set. Wash saucepan Half the lemon and remove 1 slice for decoration In a mixing bowl combine the cream, cream cheese, sugar and lemon juice until thick Carefully spoon the filling onto the base, taking care not to disturb the biscuit crumbs The top can be decorated with fruit if you wish. 7

12 Fruit Salad A small carton of fruit juice any flavour you like. 250ml is the most you should bring 5 different fruits to cut and shape for your salad, for example, 1 apple, 1 banana, 1 kiwi, a handful of black seedless grapes, 1 pear. Try to include at least one which you haven't tried before. Your teacher will have discussed this with you so you know what to do. You will need to bring a CONTAINER WITH A WELL FITTING LID Pour the juice into your container Prepare the fruit - don't peel apples or pears, but make sure they are washed. Ask your teacher to show you how to prepare any fruit you are not sure about. Remember - apples and bananas will go brown very quickly, so make sure they are added to the juice as soon as possible. Cut the fruit into BITE SIZED pieces and add to the juice in your container 8

13 Mincemeat Slices Ingredients 150g margarine 75g soft brown sugar 200g wholemeal or plain flour 100g porridge oats 225g mincemeat (about ½ a jar) Victoria Sandwich tin Oven 200 C / Gas 6 Melt margarine and sugar in saucepan - do not let it bubble Take pan off the heat and stir in the oats and flour Press half the mixture into the tin Spread the mincemeat over Press the rest of the mixture over the mincemeat Bake for 20 minutes until golden brown Cool for a few minutes then cut into 12 pieces. Leave in the tin to cool completely before removing. 9

14 Muesli Bars 125g margarine 75g sugar 100g SR flour 100g muesli (or you can make your own by mixing together 50g rolled oats 25g dried fruit, 25g nuts or seeds) VICTORA SANDWICH TIN or 18cm square tin Switch on oven gas mark 6 / 200 C Grease tin Put the margarine and sugar in a saucepan. Stir over a gentle heat with a wooden spoon until they are melted. Turn off the heat and take pan back to the table. Add the flour and muesli to the pan and stir well until thoroughly combined. Tip the mixture into the greased tin and press down firmly with a fork. Bake for 20 minutes until golden brown. Mark out the pieces whilst still warm. Leave in the tin until cold and firm before cutting. 10

15 Nutty Flapjack 100g margarine 1 tablespoon Golden Syrup 100g sugar 50g porridge oats 100g SR flour 75g crushed cornflakes SMALL BAKING TRAY or VICTORIA SANDWICH TIN Switch on oven, Gas mark 5 / 190 C Grease the baking tray Put the margarine, syrup and sugar in a saucepan and melt gently over a medium heat. DO NOT BOIL. Take the pan back to your table. Add all the dry ingredients to the pan ie the flour, oats and cornflakes. Mix well. Tip the mixture into the tin and press down firmly. Bake for about 20 minutes until golden brown. Mark into pieces whilst still warm. Remember, the flapjack will not go firm and crisp until it is cold. 11

16 Pasta Salad 150g pasta shapes 200g tuna or cooked chicken or sausage 100g peas 1 stick celery 100g sweetcorn 2 spring onions or a small red onion 1 pepper (red, orange or yellow) 100g button mushrooms 8 cherry tomatoes Some small cubes or cheese Fresh herbs to garnish Dressing 5 7 TBS French dressing Or 5 TBS mayonnaise Or 3 TBS of mayonnaise mixed with 2 TBS of natural yogurt A plastic box with a well fitting lid Put ½ a saucepan of water onto the hob to boil. Stir in pasta and bring back to boil. Simmer for 10 mins or until just tender Rinse under cold water and drain well Prepare, slice and dice the salad vegetables and place in a mixing bowl. Prepare the tuna or cooked meat. Add to the bowl. Add the cooked pasta to the bowl and mix all ingredients together. Add dressing to taste, put in container to take home, garnish and place salad in fridge. 12

17 Pizza 1 large or two small pizza bases (ready made) OR You could use pitta bread or naan bread Tomato topping 1 tablespoon vegetable oil 1 small tin chopped tomatoes 1 small onion (chopped) Pinch of mixed herbs Pinch of sugar 1 tablespoon tomato puree Few mushrooms ½ red or green pepper (chopped) Optional Topping 100g grated cheese Pepperami / ham / bacon One other topping ingredient of your choice BAKING TRAY Switch on oven Gas 6 / 200 C Prepare onion, pepper, mushrooms and fry gently in the oil in a large saucepan. Stir over a medium heat with a wooden spoon. Add the sugar, herbs, tomato puree and chopped tomatoes. Bring to the bol and then reduce the heat so that the mixture is simmering gently. Cook for 8 10 minutes to reduce the liquid and develop the flavour. Prepare the topping ingredients. Put pizza base on the baking tray. Spread the tomato mixture over the base then add the topping ingredients. Bake for minutes until the topping is golden brown. This could be done at home for a freshly cooked flavour 13

18 Cheese Straws 75g plain white flour 25g plain wholemeal flour (option-use all white flour) ½ x 5ml spoon of mustard powder or mixed herbs (mix with flour at home) 50g butter or margarine 50g grated mature cheddar cheese 2 x 15ml (TBS) spoons cold water A large flat baking tray 1. Preheat the oven to 200ºC or gas mark Grease or line the baking tray. 3. Sift the flour and mustard powder into the mixing bowl 4. Using your fingertips, rub the butter or margarine into the flour until it resembles fine breadcrumbs. 5. Grate cheese 6. Stir the cheese into the flour mixture 7. Using a round bladed knife, mix to form a smooth dough, adding a little cold water to help bind the mixture together. 8. Roll out, on a lightly floured surface, to form a rectangle about 0.5cm thick. 9. Cut into thin strips, about 1.5cm x 7cm, using a sharp knife. 10. Place the straws on the baking tray. 11. Bake for 10 minutes, until golden brown Equipment Baking tray, tablespoon, mixing bowl, grater, round bladed + vegetable knife, flour dredger, rolling pin 14

19 Salad recipes Rice or Pasta Salad 75g long grain rice or 75g pasta shapes (rice or pasta needs to be cooked at home) 1 large tomato 25g frozen peas 25g sweetcorn 50g button mushrooms ¼ cucumber Salt and pepper French dressing Green salad Use a variety of green salad vegetables eg Lettuce (try to combine different varieties such as cos, rocket, iceberg etc.) Watercress Green pepper Celery Cress Cucumber French dressing Mexican salad 1 red or green pepper 100g small button mushrooms 2 tomatoes Half a cucumber French dressing Tomato salad 4 tomatoes Half a small onion or 2 spring onions Chopped parsley French dressing Kidney bean salad 1 tin red kidney beans Half a small onion or 3 or 4 spring onions French dressing Chopped parsley Basic French dressing ½ tsp mustard 1 tsp caster sugar 1 tsp salt and pepper mixed 1 tablespoon vinegar or lemon juice 3-4 tablespoons olive oil or corn oil Put all ingredients in jar with lid. Shake well. You can experiment by adding other ingredients such as garlic or ginger Brown rice salad 75g long grain brown rice (cooked at home) 1 large tomato 25g sweetcorn 2 stick celery ¼ cucumber ½ red pepper 2 stick celery Few radishes Dressing or mayonnaise Waldorf salad 3 or 4 sticks of celery 2 red eating apples 50g walnuts Mayonnaise or dressing Healthy coleslaw 6 tbsp plain yoghurt ½ tsp French mustard 2 tbsp mayonnaise ½ small white cabbage 2 carrots ½ onion Handful of raisins or sultanas 15

20 Savoury Plait 1 small packet frozen puff pastry (thaw out overnight in the fridge at home) 2 tins tuna fish (drained) 1 stick celery finely chopped ½ a red, or yellow pepper finely chopped 1 tablespoon mayonnaise Salt and pepper These ingredients need to be chopped and mixed at home. Bring them in a plastic box. BAKING TRAY Because of time constraints, this will need to be cooked at home. Gas 7 Elec 210 C for about 30 minutes. Flour the table and rolling pin Roll out the pastry into a large oblong - about 35cm x 25cm Spread the filling down the centre ⅓ of the pastry. Cut strips in the pastry on either side of the filling. They need to be about 2cm wide. Wet the edges of the strips. Fold the top and bottom edge over the filling and then fold the strips over alternatively - one from the left, then one from the right. Lift carefully onto a baking tray. When you get home, brush with beaten egg and add a few sesame seeds or poppy seeds if you wish. Bake for about 30 minutes in a hot oven - Gas mark 7 / 210 C Other filling suggestions; 500g good quality sausage meat 500g mixture of cheese, ham and tomatoes 500g cold cooked chicken and some korma sauce 16

21 Scone Round 200g SR Flour 50g margarine 100g grated cheese or 100g dried fruit & 50g sugar 1 egg VICTORIA SANDWICH TIN Switch on oven Gas 6 / 200 C. Grease the tin. Sieve the flour and salt into a mixing bowl. Add the margarine and chop into small pieces with a knife. Rub-in the fat and flour using fingertips until the mixture looks like breadcrumbs. Stir in most of the grated cheese (save some to sprinkle on the top later) or add the fruit and sugar. Crack the egg into a jug and beat with a fork. Add the egg to the breadcrumb mixture and stir with the fork until all the egg is mixed in. Add enough water to bind the mixture together. Put in the tin. Sprinkle the rest of the cheese on top before it goes in the oven. If you have made a fruit scone you can sprinkle a little extra sugar on the top. Bake for minutes until firm and golden brown. 17

22 Vegetable Couscous Salad Ingredients Ingredient suggestions: 175ml boiling water feta cheese cubed 1 vegetable stock cube Some nuts or seeds 100g couscous 1 medium tomato 1 spring onion ½ cucumber 1 yellow pepper 4 dried apricots or sultanas 1 small bunch of parsley, or other fresh herbs 2 TBS of French dressing 1 container with a well-fitting lid to take salad home in Dissolve stock cube in boiling water Stir in couscous with a fork Cover and leave to stand for 5 mins Chop any vegetables and apricots into small chunks, put into a large mixing bowl as you go Chop parsley finely Snip spring onions into mixing bowl Stir couscous with a fork and add to bowl Add dressing and mix well Transfer to container to go home in and garnish with chopped herbs Put in fridge until end of the day 18

23 Somerset Apple Cake 150g SR flour 50g margarine 75g sugar 1 medium cooking apple 1 egg 1 tablespoon brown sugar VICTORIA SANDWICH TIN OR SQUARE 20cm TIN Switch on oven - Gas 6 / 200 C Grease the tin Sieve the flour into a mixing bowl. Add the margarine, chop into small pieces and rub-in with fingertips until the mixture looks like breadcrumbs. Stir in the sugar. Peel and core the apple and chop into small pieces. Add to the rubbed-in mixture Beat the egg. Add to the mixture and stir with a fork. Add water to form a soft dough. Put in tin and sprinkle a tablespoon of brown sugar on the top. Bake for minutes until firm and golden brown. As an alternative, add two mashed bananas and a handful of walnuts instead of the apple. This can be eaten as a pudding or a cake. 19

24 Vegetable Crumble 400g assorted vegetables, Suggestions frozen peas, celery, courgettes, peppers, mushrooms, small leek, parsnip, sweetcorn 1 400g tin of chopped tomatoes 1 x 5ml. TSP mixed herbs or mild curry powder Topping 150g flour 40g butter or margarine 50g oats 50g mature cheddar cheese grated 1 x 5ml TSP mixed herbs or mild curry powder Bring 1 oven proof dish Preheat the oven to 200 C or gas mark chopped or sliced all vegetables into 1cm cubes / slices, place in the bottom of an oven proof dish 2. Pour over the tomatoes 3. Sprinkle over the herbs or curry powder 4. Rub in the butter or margarine into the flour until it resembles breadcrumbs. 5. Stir in the grated cheese, oats and 1 x 5 ml TSP mixed herbs or curry powder 6. Pour the crumble mixture over the vegetable mixture 7. Bake in the oven for minutes, until golden brown and vegetables are tender 20

25 Yoghurt Fruit Fool 500ml Greek yoghurt 25g sugar Fruit - can be any of the following 2 bananas OR 200g strawberries OR 2 kiwi fruit and a few strawberries OR 200g raspberries OR Any combination of fruit which you can mash Decoration Fruit Wafer biscuits or ratafia biscuits (these are small almond flavoured biscuits) Dishes - 4 washed yoghurt cartons or 4 ramekin dishes Container with lid to carry them home securely Prepare the fruit and place in a large jug. Use a hand blender to 'zazz' the fruit into small pieces. Don't forget to save some for decoration. Add the yoghurt and sugar to the jug and fold in gently, using a metal spoon. Divide the mixture evenly between the four dishes. Decorate the top with fruit and wafers. Chill before serving. 21