Carrot Cupcakes. Year 7. Ingredients. Method

Transcription

1 Carrot Cupcakes Year 7 85g caster sugar 50g wholemeal self-raising flour 50g self-raising flour ½ tsp bicarbonate of soda (from school) 1 tsp mixed spice Zest of half an orange 1 egg 75ml sunflower oil (please bring from home) 100g carrots (grated at home) 6-8 muffin cases (please bring from home) 1. Heat the oven to 175c, line muffin tin with cases (approx. 6) 2. In a large mixing bowl, mix the sugar, flours, bicarbonate of soda, mixed spice, orange zest and grated carrot. 3. Whisk together the eggs and oil. Stir into dried ingredients. 4. Fill the muffin cases and bake for minutes. CONTAINER TO TAKE HOME (labelled with your name)

2 Year 7 Fruit Crumble 500g fresh fruit eg. Apple, plum, blackberries, rhubarb,pear,strawberries) g sugar Or Frozen or tinned fruit. Crumble: 150g plain flour 75g butter or margarine 75g sugar 1. Quarter, peel and core fruit/prepare fruit. Slice roughly and put in a saucepan with 5 tablespoons of water. Simmer gently until fruit is cooked. 2. Place the flour and butter into a bowl, rub the butter into the flour until it resembles bread crumbs and then add the sugar. 3. Place the fruit in the bottom of an ovenproof dish and sprinkle the bread crumb mix over the fruit. Do not squash or push it down. REMEMBER AN OVENPROOF DISH (A foil dish can be used) CONTAINER TO TAKE OVENPROOF DISH HOME IN ( Labelled with your name)

3 1. Heat the oven to 220c. 2. Sieve the flour and salt into a bowl. Rub in the margarine. 3. Pour the milk in and mix to a fairly soft, but not sticky, dough. 4. Knead lightly then roll out to about 2cm thick. Cut into rounds using a medium cutter and place on the baking tray. 5. Brush with a little milk, then bake for minutes until golden brown. Year 7 Scones 250g self-raising flour 40g margarine/butter 125ml milk Pinch of salt Currant scones make and bake in exactly the same way, but add 25g sugar and 75g currants to the mixture after you have rubbed in the margarine. Cheese scones make and bake in exactly the same way, but add 75g grated cheese and ½ teaspoon mustard after you have rubbed in the margarine.

4 1. Peel the carrot, top and tail it. Peel the onion leaving the ends in place. Year 7 Coleslaw ¼ white or red cabbage (this should be cut into a ¼ at home) 1 medium carrot ½ medium onion 1 small jar of mayonnaise (or salad cream if you prefer) Optional- small handful of sultanas or nuts 2. Remove the hard centre and any outer leaves of the cabbage. 3. Thinly slice the cabbage and place in a mixing bowl, thinly slice the onion and add to the cabbage, throwing away the ends. 4. Grate the carrot and add to the mixing bowl. 5. Add tablespoons of mayonnaise until the correct consistency is reached. 6. Place in your named container and put in the fridge.

5 Yule Log 1 small Swiss roll plain or chocolate 75g butter or margarine (do not put in the fridge) 50g icing sugar 25g cocoa powder Decorations and a covered board to place the Yule log on. Year 7 (this could be cardboard covered with foil) Container to take home (Labelled with your name)

6 1. Heat the oven to 160c 2. Place the butter or margarine into a bowl and soften with a wooden spoon, until light and fluffy Biscuits 3. Add the vanilla and sugar, mix well 4. Add the flour and mix well Year 7 100g butter or margarine 50g sugar 175g plain flour Few drops of vanilla essence 5. Add any other ingredients and stir. Bring the mixture together with your hands. 6. Roll out to about 5mm thick and cut into shapes. Place on a baking tray and bake for approx. 20 minutes

7 1. Heat oven to 220c 2. Put the flour, yeast and salt into a bowl. 3. Gradually add the warm water, mixing with a knife to form a soft Bread Rolls dough. 4. Knead for 5-10 minutes Year 7 250g strong bread flour ( white, wholemeal or granary) ½ level teaspoon salt ½ sachet of dried yeast 150ml very warm water 5. Shape into rolls and put onto the baking tray. 6. Glaze with egg or milk and add seeds if required. 7. Place in the oven and bake for about 20 minutes.

8 Chelsea Buns 1. Heat oven to 220c 2. Put flour, yeast and salt into a mixing bowl and rub in the small amount of butter/marg 3. Add enough warm milk to form a soft dough, knead for 5 minutes Year 7 250g Strong bread flour 15g butter or margarine ½ sachet of dried yeast ½ teaspoon salt 150ml milk (warmed in school) Filling: 25g butter or margarine 25g sugar Choice of: 75g currants, raisins, chopped dried fruit, nuts, chocolate chips. 4. Roll out into a square approx. 25cx25c 5. Melt the butter and brush it over the dough, and then sprinkle the sugar and the other filling over the dough 6. Roll it up like a swiss roll, sealing the edge. Cut this into approx. 6 slices placing them on the baking tray so that you can see the roll side up. 7. Bake for about minutes.

9 Pizza Year 7 250g Strong bread flour 1 Tablespoon oil (from school) ½ sachet of dried yeast 1 teaspoon salt 150ml warm water Topping: Tomato puree g cheese, 2 items from mushrooms,onions,peppers,ham, tuna,sweetcorn etc. making sure that meat or veg is precooked at home where necessary. 1. Preheat oven to 220c 2. Sift flour into a bowl, add the salt and the yeast 3. Add the oil and warm water to form a dough, knead for 5-10 minutes 4. Roll out and place onto a baking tray. Arrange toppings, starting with the tomato puree (slice and chop where necessary 5. Bake for minutes

10 1. Heat the oven to 200c 2. Slice the French stick diagonally, making sure not to cut all the way through Year 7 Garlic Bread 1 small French stick 150g butter or margarine 2-3 cloves of garlic (to own taste) 2 tablespoons fresh parsley or mixed herbs Tinfoil 3. Soften the butter by beating in a bowl 4. Crush the garlic and chop the herbs, then add to the soften butter. 5. Spread the mixture on all cut sides of the bread. 6. Wrap carefully in tinfoil and place on the baking tray 7. Bake for 15 minutes

11 Pitta Bread 1. Heat the oven to 250c 2. Sift the flour and baking powder into a bowl, stir in the yeast. Year 7 200g Strong bread flour 1teaspoon of baking powder ½ sachet of dried yeast 4 Tablespoons plain yogurt 1 tablespoon oil (from school) 50ml milk 3. Add the yogurt, oil and warm milk and mix into a soft dough, knead for 10 minutes 4. Divide into 4, and roll each piece into a teardrop shape (oval) 5. Place on a baking tray and cook for 3-4 minutes, until puffed up and brown

12 Muffins 1. Heat the oven to 180c, and line the muffin tin with muffin cases 2. In a mixing bowl, mix all the dry ingredients together, then make a well in the centre Year 8 125g Self raising flour ½ teaspoon baking powder (from school) 50g granulated sugar 1 egg 50mls milk 40mls vegetable oil (from home) 25g Fruit of your choice eg. Fairtrade banana, blueberries, raspberries, raisins etc. Muffin cases (12) 3. Pour in the milk, oil and egg and stir quickly and sparingly with a wooden spoon. The mix will look lumpy, but don t over mix. 4. Add the fruit, only stir a couple of times. 5. Divide the mixture into the muffin cases, making sure that they are ¾ full 6. Bake in the oven for minutes, until risen and golden.

13 Chocolate Year 8 Slab Cake 100g sugar 100g soft margarine 100g self raising flour 2 eggs 25g chocolate chips 1 tablespoon cocoa powder 1 teaspoon baking powder (from school) 1. Heat the oven to 170c 2. Place the cocoa powder in a measuring jug, add a tablespoon of hot water and stir into a paste. 3. Put all of the ingredients into a mixing bowl, beat well with a wooden spoon 4. Pour into the baking tray, cook for minutes

14 1. Heat the oven to 180c 2. Sift the flour into a mixing bowl and rub in the butter, so that it resembles fine bread crumbs 3.Stir in the sugar Raspberry Buns 4. Beat the egg in a measuring jug, add gradually to the other ingredients Year 8 100g self raising flour 50g butter or margarine 50g sugar (preferably caster) 1 egg Raspberry jam Extra sugar for decoration 5. Divide into approx. 6-8 pieces and roll into a rough ball shape 6. Place on a baking tray and flatten very slightly, make a small dent in the top of the bun and add ½ teaspoon of jam 7. Bake for about 15 minutes until firm and golden 8. Sprinkle with a little extra sugar if required

15 Tropical Fruit Salad Choose 5 pieces of fruit to bring in Year 8 Try to think of one or two that would be classed as tropical, for example: Pineapple, mango, kiwi etc. You could add dried or tinned fruit if you wish. A small carton of fruit juice

16 1. Heat the oven to 180c 2. Cream together the sugar and the butter until pale and fluffy, Cupcakes with a wooden spoon 3. Beat the eggs in a jug, then gradually add to the butter and sugar, beating well each time 4. Sieve the flour into the mix stirring with a metal spoon Year 8 125g butter or margarine, softened 125g caster sugar 2 medium eggs 125g self raising flour Cupcake cases (8) 5. Put the mixture into the cupcake cases, filling them ¾ of the way to the top of the case 6. Bake for about 20 minutes until risen and golden

17 1. Mix the oil and egg in a jug 2. Place the flour and salt in a mixing bowl, mix in the egg with a round bladed knife Homemade Pasta 3. Knead together using your fingers. Tip it out onto the work surface and knead for about 5 minutes Year 8 100g strong plain bread flour 1 egg Pinch of salt (from school) Tablespoon oil (from home please) 4. For m a rectangular shape with the dough, put it through the pasta machine using the different settings, starting with Using the different pasta machine settings, make different shape pasta eg. Spaghetti, tagliatelle

18 White Sauce Year 8 375ml milk 25g plain flour 25g butter or margarine Pinch of salt and pepper Teaspoon of mustard (optional) Place all of the ingredients into a saucepan, bring to the boil gently, whisking all the time. Turn the heat down, still whisking, until the sauce thickens.

19 Spicy Wedges & Salsa SPICY WEDGES: 3 Large potatoes 3 Tablespoons oil (from home please) Chilli fakes Black pepper SPICY WEDGES: 1. Preheat the oven to 200c 2. Cut the potatoes into wedges and place into a bowl Year 8 SALSA: 1 Clove garlic, very finely chopped 1 medium onion, very finely chopped 3 large tomatoes, very finely chopped 1 lime, juiced 1 tablespoon chopped fresh coriander ½ teaspoon chilli powder (from school) ½ teaspoon cumin (from school) 3 pinches salt & pepper. 3. Add the oil and seasoning and mix well until all of the wedges are covered 4. Place on a baking tray and cook for minutes SALSA: 1. Mix all together, leave for 30 minutes to marinate.

20 1. Boil the kettle and make up 1 litre of stock, by stirring in the stock cube Mushroom or 2. Chop the onion, mushrooms (large pieces) or the chicken into strips Year 8 Chicken Risotto 250g mushroom or 250g chicken strips 4 tablespoons oil (from home please) 1 medium onion 2 cloves garlic Chicken or vegetable stock cube 175g risotto (or other) rice 50g cheese (grated at home please) Salt and pepper to taste 3. Place the rice in a sieve and rinse with cold water. Leave to drain 4. Gently heat the oil in a wok or large saucepan. Add the chicken or mushrooms and fry for a few minutes 5. Add the onion and fry gently until soft. Add the crushed garlic 6. Add the rice to the pan and stir well 7. Carefully add the stock, and stir. Bring to the boil, turn down the heat and simmer until the rice is cooked (white rice approx minutes, brown rice approx minutes) 8. Stir in the cheese, add a pinch of salt and pepper to taste

21 Chocolate Brownies 140g Butter or margarine 250g Caster sugar 1. Heat the oven to 180c 2. Melt the margarine and put into a mixing bowl, add the sugar and vanilla essence and beat well Year 9 ¼ teaspoon vanilla essence (optional) 2 Eggs 85g Plain flour ½ teaspoon baking powder 50g Cocoa powder 100g chopped nuts or chocolate chunks 3. Break the eggs into a jug and beat them. Add them to the mixture a little at a time, beating them well into the mixture 4. Add the nuts or chocolate chunks to the mixture 5. Pour into the baking tray and bake for about 30 minutes

22 1. Heat the oven to 200c 2. Whisk the eggs and sugar until thick and creamy, it is ready when you can leave a trail for 10 seconds 3. Sieve the flour and fold in using a metal spoon. Pour into the Swiss Roll prepared tin 4. Bake for 8 minutes 5. While the cake is baking, spread the extra sugar over a sheet of greaseproof paper. Soften the jam so that it is reading to spread Year 9 3 Eggs 75g Caster sugar 75g Self-raising flour 3-4 tablespoons jam Extra sugar for rolling up 6. When the cake is cooked, tip it on to the sugared paper, peelm off the lining paper 7. Spread the jam, the roll it up, using the paper to help you

23 Year 9 Lemon Cheesecake A flan case, cake tin, or ramekin dishes to make the cheesecake in 150g Digestive biscuits 75g butter or margarine 225g cream cheese (Phileadelphia or own brand) 125ml double or whipping cream 50g caster sugar 1 lemon Grated chocolate (or flake), or slice of lemon for decoration 1. Crush the biscuits 2. Melt the butter gently in a microwave or saucepan. Stir in the biscuit crumbs. Use to line the flan dish, place into the refrigerator 3. Grate the lemon skin (zest) and squeeze out the juice 4. Whip the cream until thick do not over whip 5. Beat the cream cheese and add to the whipped cream. Fold in the zest of lemon, lemon juice and sugar 6. Spread the mixture over the biscuit base and decorate. Chill. CONTAINER TO FIT FLAN DISH (labelled with your name!)

24 1. Heat the oven to 180c 2. Cream the sugar and margarine together until light and fluffy. 3. Beat the eggs and add a little at a time to the creamed sugar and margarine. Marble Tray Bake 4. Sieve the flour and baking powder, and fold into the mixture a spoonful at a time. 5. Spoon half of the mixture into a tin. Year 9 100g Caster Sugar 100g Margarine 2 Eggs 100g Self-raising Flour 20g Cocoa powder 1 teaspoon baking powder 6. Stir in the cocoa powder to the remaining mixture and spoon this into the tin, then swirl the two mixtures together to create a marble effect. 7. Place in the oven and bake for 20 minutes.

25 1. Heat the oven to 200c Chicken Nuggets 2. Mix the breadcrumbs, herbs and cheese together in a bowl 3. Pour the flour onto a plate Year 9 50g breadcrumbs 1 teaspoon mixed herbs 2 tablespoons parmesan cheese (optional) 2 chicken breasts or 200g thighs (or Quorn pieces) 1 Egg 2 tablespoons flour 4. Beat the egg in a small bowl 5. Cut the chicken into nuggets (approx. 4cm x3cm) 6. Dust the chicken in the flour, dip in the egg and roll into the bread crumbs and place on a baking tray 7. Bake in the oven for 20 minutes, until golden brown

26 Fish Fingers 1. Heat the oven to 200c 2. Zest the lemon Year 9 1 Fillet of fish (salmon, cod or haddock) 3 tablespoons plain flour Black pepper ½ lemon, zested 75g breadcrumbs 3-4 tablespoons plain yoghurt 3. Mix the breadcrumbs with the lemon zest and black pepper 4. Cut the fillet of fish into fingers 5. Dust the fingers in the flour, dip into the yogurt, roll in the bread crumbs and place onto the baking tray 6. Bake for minutes

27 Year 9 Chicken Curry 250g chicken, cut into cubes or strips 1 tablespoon oil (from home please) 1 medium onion 1 piece celery, 1 pepper (optional) 2 teaspoons plain flour 1 level teaspoon curry powder 1 level teaspoon ground ginger 1 level teaspoon turmeric (optional) 1 clove garlic Chicken stock cube 1. Boil the kettle and make up ½ pint stock by stirring in the stock cube 2. Chop the onion, pepper and celery 3. Heat the oil and gently soften the onion, pepper and celery 4. Add the chicken and brown 5. Stir in the flour, curry powder, spices and crushed garlic 6. Gradually add the stock, a little at a time- stirring well 7. Simmer for 20 minutes

28 Chicken Supreme 1. Boil the kettle and make up 100ml of stock, by stirring in the stock cube Year 9 2 Chicken breasts (cut into cubes or strips) 3 rashers of bacon, chopped 1 tablespoon oil (from home please) 1 medium onion 1 green or red pepper (optional) 2 cloves garlic Chicken stock cube ml double cream 2. Chop the onion and the pepper. Peel garlic and chop 3. Heat the oil and gently soften the onion, pepper and garlic. Remove from the pan 4. In the same pan fry the bacon until golden. Remove from the pan 5. Fry the chicken until cooked, add the bacon, onion, pepper and garlic back into the pan with the chicken. Mix together 6. Add the stock liquid, stir in the cream, heat gently.

29 Year 9 Chilli Con Carne 250g minced beef (preferably lean) 1 Tablespoon oil (from home please) 1 medium onion 1 tin red kidney beans 1 green pepper (optional) 1 tin chopped tomatoes 1 heaped teaspoon tomato puree 1 tablespoon flour 1-2 level teaspoon chilli powder 1 beef stock cube 1 Chop the onion and the pepper 2 Open the tins, drain the kidney beans 3 Heat the oil and gently soften the onion and pepper, add the minced beef and cook until browned 4 Stir in the flour, then add the tin of chopped tomatoes 5 Add the tomato puree, chilli powder and the drained kidney beans 6 Stir well and simmer for about 20 minutes

30 Sweet & Sour Chicken 1. Drain the juice from the pineapple into a measuring jug, add enough water to make it up to 250ml. Add the sugar,vinegar, soy sauce, tomato puree and cornflour stirring well, until smooth and place to one side Year 9 2 tablespoons oil (from home please) 2 onions 250g chicken breast (or turkey) 1 small can pineapple pieces/chunks 2 level tablespoons sugar 2 tablespoons vinegar (from school) 1 tablespoon soy sauce (from school) 1 level tablespoon tomato puree or ketchup 1 level tablespoon cornflour (from school) Salt and pepper 2. Prepare the onion, chopping into large pieces 3. Cut the chicken into small pieces 4. Heat the oil in a large pan or wok, fry the onions. Add the chicken and fry for about 5 minutes, stirring occasionally 5. Add the pineapple to the chicken and onion 6. Pour the mixture from the jug into the pan and bring to the boil, stirring until the sauce thickens 7. Simmer for 10 minutes, stirring occasionally