Bread Based Pizza. Mixing Bowl Wooden Spoon Measuring Jug Dessertspoon Chopping Board Sharp Knife Pizza Tray

Transcription

1 Bread Based Pizza 150g/6oz Strong Plain Flour Extra flour for kneading ½ sachet instant yeast 1 dessertspoon oil Pinch salt Pinch sugar Tomato Pizza topping or tomato puree 100g/4oz Cheese Toppings of your choice eg. Onion, peppers, mushrooms, ham, pepperoni, salami, pineapple, olives, herbs etc Mixing Bowl Wooden Spoon Measuring Jug Dessertspoon Chopping Board Sharp Knife Pizza Tray 1. Switch oven onto 220 C/Gas mark Place flour, yeast, salt and sugar into a mixing bowl. 3. Measure water into a measuring jug and stir oil into water. 4. Add liquid to mixing bowl and mix with a wooden spoon until a soft dough is formed. 5. Knead dough for 5 minutes and then shape into pizza base. 6. Prepare toppings. 7. Spread tomatoes onto the pizza base and sprinkle cheese and other toppings on top. 8. Bake for about 15 minutes until golden brown. 9. Wash dishes and tidy up work area. 1

2 Cauliflower Cheese 1 small Cauliflower 250ml/½ pint Milk 25g/1oz Flour 25g/1oz Margarine 75g/3oz Cheese Salt and Pepper Ovenproof dish Large Saucepan Chopping board Sharp knife Colander Grater Small Saucepan Balloon Whisk 1. Half fill a large saucepan with water and bring to the boil. 2. Remove the outside leaves of the cauliflower and use a sharp knife to divide the cauliflower up into large florets. Wash cauliflower in a colander. 3. Place cauliflower florets in saucepan and boil for approximately 10 minutes until cooked but al dente. 4. Grate the cheese. 5. Place the milk, flour, margarine and a little salt and pepper in a saucepan. Bring to the boil slowly, whisking all the time. As the sauce boils it will thicken. 6. Add most of the grated cheese to the sauce, reserving a little for the top. 7. When cauliflower is cooked, drain in a colander and arrange the florets in an ovenproof dish. Pour the sauce over the top of the cauliflower and sprinkle the remaining cheese on top. 8. Brown the cauliflower cheese lightly under a grill. 9. Wash dishes and tidy up work area. 2

3 Cheesy Pasta 150g/6oz Pasta Shapes 500ml/1 pint milk 25g/1oz flour 25g/1oz margarine 100g/4oz Cheese Salt and Pepper Extra s you could add onion, carrot, peppers, bacon, ham, sweetcorn, tomato Large saucepan Medium saucepan Colander Grater Chopping board Balloon Whisk Ovenproof dish 1. Half fill a large saucepan with cold water and place on the hob. Turn the hob onto high heat and bring the water to the boil. When water is boiling add pasta and boil until nearly cooked (about 10 minutes). Drain in a colander. 2. Meanwhile, prepare and cook (if necessary) any extra ingredients being used. 3. Grate the cheese 4. In a medium saucepan, place the milk, flour and margarine. Using a balloon whisk, stir until it boils and thickens. Remember to stir all of the time otherwise the sauce will go lumpy. 5. Take the sauce off the heat and stir in half of the cheese. Add seasoning. 6. Stir the pasta and any extras used into the sauce. Place into the ovenproof dish. Sprinkle remaining cheese on top. 7. Place dish under the grill to brown. 8. Wash dishes and tidy work area. 3

4 Cheese and Onion Pasties 1 packet puff pastry 1 egg to glaze 100g/4oz cheese 1 onion Mixing bowl Chopping board Sharp knife Grater Measuring Jug Fork Rolling pin Saucer Pastry Brush Baking tray 1. Switch oven on to 200 C/Gas mark Prepare all filling ingredients grate cheese and chop onion finely. Mix together in a bowl. Crack egg into measuring jug and beat with a fork. 3. Roll out pastry. Use a saucer to cut out circle shapes with a sharp knife. 4. Place a dessertspoon of filling in the middle of each pastry circle. Dampen the edges with egg and then seal and flute pasties. 5. Place on a greased baking tray and glaze with the rest of the beaten egg. 6. Place in the oven and bake for about 20 minutes until golden brown. 7. Wash up and tidy work area. 4

5 Cheese and Onion Puffs 1 packet filo or puff pastry 200g cream cheese 1 onion or leek, chopped and cooked 1 beaten egg Salt and Pepper Nutmeg Baking tray Mixing bowl Wooden spoon Rolling pin Sharp knife Measuring jug Pastry brush Teaspoon 1. Half fill a large saucepan with cold water and place on the hob. Turn the hob onto high heat and bring the water to the boil. When water is boiling add pasta and boil until nearly cooked (about 10 minutes). Drain in a colander. 2. Meanwhile, prepare and cook (if necessary) any extra ingredients being used. 3. Grate the cheese 4. In a medium saucepan, place the milk, flour and margarine. Using a balloon whisk, stir until it boils and thickens. Remember to stir all of the time otherwise the sauce will go lumpy. 5. Take the sauce off the heat and stir in half of the cheese. Add seasoning. 6. Stir the pasta and any extras used into the sauce. Place into the ovenproof dish. Sprinkle remaining cheese on top. 7. Place dish under the grill to brown. 8. Wash dishes and tidy work area. 5

6 Cheesecake 150g/6oz Digestive Biscuits 75g/3oz Butter or Margarine 125ml/small pot double cream 200g/8oz soft cheese 50g/2oz caster sugar 1 lemon, juice and rind (or an orange or lime) Decoration (optional) 18cm/7 flan case Food processor Mixing bowl Wooden spoon Balloon Whisk Grater Chopping board Sharp knife Lemon squeezer 1. Use a food processor or food chopper to crush biscuits. 2. Place margarine in microwaveable mixing bowl and melt margarine (should only take about 20 seconds). 3. Mix crushed biscuits with the melted margarine with a wooden spoon and use to line the base of a flan case. Chill in refrigerator. 4. Wash and dry the mixing bowl and wooden spoon. Whip the cream in the mixing bowl with a balloon whisk until it holds its shape. 5. Carefully grate the lemon rind. Cut the lemon in half and then cut one slice from each half to use for decoration. Use a lemon squeezer to squeeze out the juice from the remaining lemon. 6. Mix the soft cheese, sugar, lemon juice and rind into the whipped cream using the wooden spoon. 7. Spread the cheese mixture onto the biscuit base. Decorate the top with slices of lemon. Chill in refrigerator. 8. Wash dishes and tidy up work area. 6

7 Curried Rice / Pasta Salad 100g/4oz Rice or Pasta Shapes 1 onion 1 tspn curry powder 4 tbspns mayonnaise Choose a few of the following 1 onion, 1 apple, Celery, 25g/1oz Raisins, 1 Tomato, Sweetcorn, Peas, Kidney Beans etc Large saucepan Mixing bowl Tablespoon Teaspoon Chopping board Sharp knife Vegetable Peeler Colander 1. ½ fill a large saucepan with water and bring to the boil. When boiling, add the rice or pasta. Boil for about 10 minutes until cooked. 2. Meanwhile, mix the mayonnaise with the curry powder in a mixing bowl. 3. Prepare the other ingredients, eg. Wash, peel, chop. Add to mixing bowl and stir in. 4. Once rice or pasta is cooked, drain in a colander and rinse in cold water. 5. Mix rice or pasta into mixing bowl to thoroughly stir in. 6. Wash dishes and tidy up work area. 7

8 French Bread Pizza ½ Baguette or 2 slices bread or 1 large bread roll 2-3 tablespoons tomato purée 50g/2oz cheese 1 or 2 toppings eg. Onion, peppers, sweetcorn, mushrooms, ham, tuna etc Chopping board Sharp knife Knife Grater 1. Cut bread. 2. Spread tomato purée on bread. 3. Grate cheese. Sprinkle cheese on pizza. 4. Wash and chop vegetables. Arrange toppings on pizza. 5. Grill pizza until cheese melts. 6. Wash dishes and tidy work area. 8

9 Homemade Custard 1 large pot double cream or ½ pint milk 3 large egg yolks 1 2 teaspoons cornflour 50g/2oz sugar 1 teaspoon vanilla extract Large saucepan Mixing bowl Teaspoon Balloon Whisk 1. Place cream or milk in a large saucepan and heat gently. 2. Separate eggs and place yolks in a mixing bowl with the cornflour, sugar and vanilla extract. Whisk using a balloon whisk. 3. When cream or milk is hot (but not boiling), pour into mixing bowl, whisking all of the time. 4. Return mixture to the saucepan and gently heat, stirring all the time until the custard thickens. 5. Wash dishes and tidy work area. 9

10 Mincemeat Cakes 150g/6oz Self Raising Flour 100g/4oz Brown Sugar 1 tspn Mixed Spice 150g/6oz Margarine 3 Eggs ½ jar Mincemeat Icing Sugar Bun tin 15 Cake Cases Mixing bowl Electric Hand Mixer 2 Teaspoons Cooling rack Sieve 1. Switch the oven onto 190 C or Gas Mark Fill bun tin with cake cases. 3. Place flour, sugar, spice, margarine and eggs in a mixing bowl and beat with an electric hand mixer. 4. Place 1 tspn mixture into each cake case. Add 1 tspn mincemeat and then top with 1 tspn cake mixture. 5. Bake mincemeat cakes for about 15 minutes until golden brown and springy to touch. 6. Remove cakes from bun tin and place on a cooling rack. 7. Dust the top of the cakes with sieved icing sugar. 8. Wash dishes and tidy work area. 10

11 Mini Quiches 200g/8oz Plain Flour 100g/4oz Fat (margarine and white fat/lard) 5 6 tablespoons water 2 eggs 125ml/ ¼ pint milk 1 onion 50g/2oz grated cheese Chopping board Sharp knife Grater Measuring Jug Fork Mixing bowl Knife Tablespoon Bun tin Rolling pin Pastry cutter 1. Switch oven onto 200 C/Gas Mark Prepare the filling peel and chop onion and any other ingredients. Cook if necessary, eg. Bacon. Grate the cheese. Mix the egg and milk together in a measuring jug with a fork. 3. Prepare the shortcrust pastry rub fat into flour until it resembles breadcrumbs. Add enough water (a little at a time) to make a dough. 4. Sprinkle some flour on the work surface and roll out the pastry. Cut out circles using a cutter. Place circles of pastry into a greased bun tin. 5. Place a small amount of filling into each pastry case, sprinkle cheese over and season. Pour a little egg and milk mixture into each quiche. 6. Place in the oven to bake for about 20 minutes until pastry is golden brown. 7. Wash dishes and tidy work area. 11

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13 Pie 200g/8oz Plain Flour 100g Fat (margarine and white fat/lard) 5 6 tablespoons water 750g/1 ½ lbs filling (stewed fruit or cooked Vegetables or cooked meat and potato 1 egg (or some milk) to glaze Mixing Bowl Knife Tablespoon Rolling pin Measuring Jug Fork Sharp Knife Pastry Brush Pie plate/dish 1. Switch oven on to 200 C/Gas mark Prepare the shortcrust pastry rub fat into flour until it resembles breadcrumbs. Add enough water (a little at a time) to make a dough. 3. Divide the pastry in half. Sprinkle some flour on the work surface and roll out half of the pastry. Use this to line the pie dish. 4. Roll out the second half of the pastry. 5. Place the filling in the pie dish. 6. In a measuring jug, beat the egg with a fork. 7. Dampen the edges of the pie and place the lid on the top. Remove excess pastry and then flute the edges. 8. Use any leftover pastry to make some decoration for the top of the pie, eg. Leaves. Dampen the top of the pie and place the decoration on the top. 9. Glaze the pie and make a hole in the top with a sharp knife so that the steam can escape. 10. Bake in the oven for about minutes until golden brown. 11. Wash dishes and tidy up work area.. 13

14 Pineapple Upside Down Pudding 2 eggs 100g/4oz Self Raising Flour 100g/4oz Castor Sugar 100g/4oz Margarine 1 tablespoon golden syrup or 2 tablespoons brown sugar 3 glace cherries 1 small can pineapple rings Victoria Sandwich tin Tablespoon Mixing bowl Electric hand mixer Plastic spatula 1. Switch the oven on to 190 C/Gas mark Grease and line the base of a sandwich tin. 3. Place the golden syrup or brown sugar on the bottom of the dish and arrange the pineapple slices with the glace cherries on top. 4. Place the flour, sugar, margarine and eggs in a mixing bowl and whisk with an electric hand mixer until light and fluffy. 5. Carefully spread the sponge mixture on top of the pineapple. 6. Place in the oven for about 20 minutes until the cake is golden brown and springy to the touch. 7. Wash dishes and tidy up work area. 14

15 Potato Wedges and Salad 3 clean old potatoes approx 10cm long 2 tablespoons oil Seasoning and herbs Salad of your choice eg. Lettuce, tomato, cucumber 1 tablespoon oil 1 tablespoon vinegar 1 clove garlic Extra s of your choice eg. 1 teaspoon mustard, fresh herbs etc Chopping board Sharp knife Mixing bowl Tablespoon Baking tray Jar 1. Switch oven onto 220 C or Gas Mark Wash potatoes. 3. Cut potatoes in half lengthways. Cut each half into 4 wedges. Dry potatoes with a clean tea towel. Place wedges in mixing bowl. 4. Add 2 tablespoons oil and toss wedges until coated all over. 5. Sprinkle with seasoning and herbs. Spread on baking tray and roast for 30 minutes. 6. Chop garlic and prepare extra s. 7. Place oil, vinegar, garlic, salt and pepper and extra s in a jar. Shake to mix well. 8. Prepare salad. Add dressing to salad. 9. Wash dishes and tidy up work area. 15

16 Quick Chicken Curry 250g/10oz raw chicken (eg. 2 chicken breasts) 2 tablespoons vegetable oil 1 onion 1 garlic clove 1 tablespoon curry powder or curry paste 1 can chopped tomatoes Chopping board Sharp knife Garlic crusher Saucepan Wooden spoon Can opener Tablespoon 1. Peel and chop the onion. Peel and crush the garlic. Open the can of tomatoes. 2. Cut the chicken into cubes (make sure you wash your hands thoroughly immediately after handling raw meat). 3. Heat the oil in a medium saucepan and add the onion and garlic. Cook for 3 4 minutes until soft. 4. Add the chicken and continue to cook for about a further 5 minutes until all the meat turns white. 5. Add the curry powder or curry paste and stir in thoroughly. 6. Add the tomatoes and any other extras and cook for a further 20 minutes or until the chicken is cooked. 7. Wash dishes and tidy work area.1 16

17 Sausage Rolls 1 packet puff pastry 450g / 1lb sausagemeat 1 egg 2 tablespoons flour Rolling pin Sharp knife Measuring Jug Fork Pastry Brush Baking tray 1. Switch oven on to 200 C / Gas mark Sprinkle half the flour on the work surface. Roll out pastry to a rectangle approximately 20 x 30 cm. Cut in ½ i.e. 2 pieces of 10 x 30 cm. 3. Sprinkle the rest of the flour onto the work surface and make sausage meat into two long strips by rolling it in the flour (to prevent it becoming too sticky) 4. Place sausages onto pastry. 5. Beat the egg in a measuring jug with a fork. 6. Dampen the edges of the pastry with beaten egg and then roll up. 7. Make sure the join is underneath. Cut into equal sized sausage rolls. 8. Place on a greased baking tray, glaze with the rest of the beaten egg and decorate by cutting two slits in the top of each sausage roll. 9. Bake in the oven for about minutes until golden brown. 10. Wash dishes and tidy work area. N.B To increase the difficulty of this recipe you could make your own shortcrust pastry instead of using ready prepared puff pastry. Use 200g plain flour and 100g fat. 17

18 Scotch Eggs 4 Hard Boiled Eggs 450g / 1 lb Sausage Meat 1 Egg 4 slices bread 25g / 1oz Flour Food Processor Plate Knife Measuring Jug Knife Baking tray 1. Switch oven onto 180 C or Gas Mark Tear up the slices of bread and place in a food processor. Pulse the food processor until the bread forms breadcrumbs. Tip breadcrumbs onto a plate. 3. Divide the sausage meat into 4 pieces. 4. Shell the hard boiled eggs. 5. Crack the extra egg into a measuring jug and beat lightly with a fork. 6. Dust the eggs with a little flour. Wrap the sausage meat around each egg, making sure there are no cracks. 7. Coat each egg with beaten egg then roll in breadcrumbs. 8. Place eggs on a baking tray and bake for minutes until crisp. 9. Wash dishes and tidy up work area. 18

19 Small Cakes 100g / 4oz Self Raising Flour 100g / 4oz Margarine 100g / 4oz Sugar 2 Eggs 12 paper cases Bun tin Mixing bowl Electric hand mixer Teaspoon Cooling rack Extra s you could add 25g / 1oz of dried fruit, chocolate chips, glace cherries, coconut or 1 tablespoon cocoa powder 1. Switch oven on to 180 C or Gas Mark Put the cake cases into the bun tin. 3. Put all ingredients into a mixing bowl. 4. Beat mixture with an electric hand mixer until the mixture is soft and creamy and is of a dropping consistency (i.e. drops easily from the beater). 5. Stir in any extra ingredients. 6. ½ to ¾ fill each paper case with mixture using a teaspoon. 7. Bake in the oven for approximately 15 minutes until cakes are golden brown and springy to the touch. 8. Place cakes on a cooling rack and leave to cool. 9. Wash dishes and tidy up work area. 19

20 Spaghetti Bolognaise 1 onion 1 clove garlic 500g / 1lb Minced Beef or 500g soya mince 2 cans tomatoes 1 tablespoon tomato purée 2 teaspoons mixed herbs Chopping board Sharp knife Large Saucepan Can opener Garlic Crusher Wooden spoon Extra s you can add 100g / 4oz mushrooms, green pepper, carrot 1. Peel and chop onion and any other vegetables. Peel and crush garlic. 2. Open cans of tomatoes. 3. Place minced beef, onion and garlic in a saucepan and cook on a medium heat until mince is browned all over, stirring with a wooden spoon. 4. Add any other vegetables and stir in. 5. Stir in tomatoes, tomato purée, mixed herbs and seasoning. Bring to the boil and simmer for 20 minutes. 6. Wash dishes and tidy up work area. 20

21 Jam Tart 200g / 8oz Plain Flour 100g Fat (margarine and white fat/lard) 5 6 tablespoons water 1 jar of jam or lemon curd Ovenproof plate Mixing bowl Knife Measuring jug Tablespoon 1. Switch oven on to 200 C / Gas Mark Prepare the shortcrust pastry rub fat into flour until it resembles breadcrumbs. Add enough water (a little at a time) to make a dough. 3. Sprinkle some flour on the work surface and roll out the pastry. 4. Use a round cutter to cut 12 cirles. Place in baking bun tin 5. Place 1tsp of jam in each circle 6. Place in the oven to bake for about minutes until golden brown. 21

22 Swiss Roll 3 Eggs 75g / 3oz Castor Sugar 75g / 3oz Self Raising Flour 2 tablespoons jam 1 tablespoon extra castor sugar 2 A4 size sheets greaseproof paper Mixing bowl Electric hand mixer Tablespoon Small bowl Sharp knife Palette knife Cooling rack 1. Switch oven on to 200 C / Gas Mark Grease and line a swiss roll tin using 1 sheet of greaseproof paper. 3. Crack eggs into a mixing bowl and add the sugar. Whisk with an electric hand mixer until the mixture is so thick that you can draw your initials on the top of the mixture using a beater. You should be able to see your intials for a few seconds before they sink back into the mixture. 4. Fold the flour into the mixture carefully using a metal spoon. 5. Pour the mixture into the swiss roll tin, easing it gently into each corner of the tin so it is evenly spread. 6. Bake in the oven for approximately 9 10 minutes. The swiss roll will be ready when it is golden brown and springy to touch. 7. Meanwhile, place the other sheet of greaseproof paper on the work surface and sprinkle with the extra sugar. 8. Place the jam in a small bowl and microwave on full power for seconds until it is soft. 9. Once swiss roll is cooked, turn it out onto the greaseproof paper. 10. Carefully cut off the edges using a sharp knife and then spread the jam over. 11. Using the paper to help, roll up the swiss roll and place on a cooling rack. 12. Wash up and tidy work area. 22

23 Vegetable Stir Fry 1 tablespoon oil 1 onion A selection of vegetables eg. Carrot, pepper, mushroom, sweetcorn, mange tout, sugar snap peas, beansprouts etc. 1 tablespoon soy sauce 2 tablespoons water 1 teaspoon cornflour Salt and Pepper Chopping board Vegetable Peeler Sharp Knife Frying pan or Wok Wooden Spatula Small Bowl Teaspoon 1. Wash, peel and chop all the vegetables into equal sized strips. 2. Place the cornflour and water in a small bowl and mix together 3. Heat the oil in a large frying pan or a wok and stir fry for 5 minutes. 4. Add the soy sauce and mix in well. 5. Add the cornflour paste and stir until the sauce boils and thickens. 6. Wash dishes and tidy up work area. 23

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