The Market Bosworth School. Year 7 Recipes

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1 Year 7 Recipes Pizza toast 1 small part baked baguette 30ml tomato passata ½ pepper 1 spring onion 1 mushroom 30g hard cheese, e.g. Cheddar, Edam, Gruyere 2.5g mixed herbs 1. Preheat the grill. 2. Slice the pepper, spring onion and mushroom. 3. Grate the cheese. 4. Place the bread under the grill and toast one side. 5. Remove the bread from the grill and place on the chopping board uncooked side-up. 6. Spread the tomato sauce over the bread. 7. Arrange the pepper, mushroom and onion over the slices. 8. Sprinkle the cheese and mixed herbs over the bread. 9. Place under the grill until the cheese bubbles. Pancakes 70g Plain Flour 1 eggs 125ml Milk 1tsp vegetable oil Lemon 20g Sugar 1. Place all the ingredients into a bowl and whisk to make a smooth batter 2. Pour into you jug 3. Place the oil into the frying pan 4. Add a little of the mixture to the frying pan 5. Once the batter has cooked on one side, use a fish slice to turn the pancake. 6. Place onto a plate and make another.

2 Spicy tomato soup 1 carrot 1 potato 1 x can chopped tomatoes (400g) 500ml water 1 stock cube 2.5g spoon dried chilli flakes 15ml tomato puree 1. Prepare the vegetables: peel and slice the onion; top and tail, peel and slice the carrot; peel and cut the potato into Put all the ingredients into a saucepan. 3. Stir everything together, bring to the boil and then simmer for 20 minutes. 4. Ladle the mixture into the liquidiser and blend until smooth. 5. Serve. Cheese straws 100g Plain flour 50g butter 50g cheese 1 x 15ml water 1. Pre heat the oven to 200oC 2. Sieve the flour into a bowl 3. Add the butter and rub in to form bread crumbs 4. Add the grated cheese 5. Add the water and form dough 6. Roll on a lightly floured surface to 2/1 cm thick 7. Use a pallet knife to shape into thin strips 8. Place on a baking tray and bake until golden brown

3 Courgette and cheese muffins 225g self raising flour 50ml oil 175 ml semi-skimmed milk 1 egg 100g Cheddar cheese 1 courgette Black pepper 12 muffin cases 1. Preheat oven to 200 o C or gas mark Place the muffin cases in the muffin tin. 3. Cut the ends off the courgette. 4. Grate the courgette and cheese. 5. Mix all the ingredients together to form a smooth batter. 6. Divide the mixture equally between the muffin cases using 2 spoons. 7. Bake for 20 minutes, until golden. 8. Allow to cool on a cooling rack. Ragu and pasta 200g chopped tomatoes 5g mixed herbs 1 clove of garlic 100g dried pasta 5ml oil 1. Slice and dice the onion 2. Crush and dice the garlic 3. Add the garlic, onion and oil into a sauce pan and soften the onion 4. Add the chopped tomatoes and herbs, turn down to a low heat and leave to simmer 5. Place a pan of water onto boil 6. Add the pasta cook until al dente (the pasta has a little bite to it not hard or soggy) 7. Serve the pasta with the sauce poured over the top.

4 Shortbread 85g butter 40g sugar 85g plain flour 40g semolina (if you can t get this use an extra 40g plain flour) 1. Pre heat the oven 150oC 2. Cream the sugar and butter together 3. Add the semolina and plain flour 4. Form a dough 5. Roll on a floured surface to 1cm thick 6. Cut using a pallet knife into fingers 7. Prick with a fork 8. Bake on a baking tray for minutes or golden brown 9. Cool on a cooling rack. Veggie stir fry 2 cloves of garlic 5 cm ginger (fresh) 100g beansprouts 1 pepper 200g noodles 10ml soya sauce 10g 5 spice Additional ingredients Pineapple, courgette, water chestnuts, bamboo shoots, spring onion, sweet chilli sauce, chilli, mangetout, sweetcorn : 1. Hair up, hands, apron, equipment, ingredients 2. Fill the saucepan a third full of water and put onto boil 3. Peel and slice the onion 4. Slice and remove the seeds from the pepper 5. Crush the garlic 6. Peel and dice the ginger 7. Prepare additional vegetables place in order you think that they will cook in 8. Add the noodles to the boiling water for 5 minutes then drain 9. Place the oil, garlic ginger and onion into the frying pan or wok and heat 10. Add the other vegetables in order of how quick they will cook 11. Drain the noodles 12. Add the beansprouts, noodles, soy sauce and 5 spice and fry

5 Fifteens 30 digestives 1 can condensed milk 200g desiccated coconut 100g cherries 100g marshmallows : 1. Dice the cherries 2. If large chop up the marshmallows 3. Crush the digestives 4. Add the cherries and marshmallows and stir 5. Stir in the condensed milk 6. Add a sprinkle of coconut 7. On greased proof paper sprinkle the rest of the coconut onto the greased proof paper 8. Form the mixture into a sausage shape 9. Roll in the coconut 10. Wrap in greased proof paper and place in the fridge

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