Year 7 Recipe Booklet. Name.

Year 7 Recipe Booklet Name.

Page 4 Page 5 Page 6 Page 8 Page 10 Page 12 Page 14 Page 16 Page 18 Page 20 Page 22 Page 24 Page 26 Page 28 Page 30 Page 32 CONTENTS Weight Conversions Oven Temperatures Rules for Practicals Before & After Practicals Fruit Smoothies Banana on Toast Croque-monsieur Fruit Flap Jack Fruit Salad Soups Vegetable, Potato & Tomato Rock Buns Fruit Crumble Fruity Muffins & Carrot Cake Shortbread Chocolate Crispies Cheese & Onion Triangles Cheesy Potatoes Skills Grid There will be blank pages for you to make notes on after completing each recipe. 2

Rules for Practicals SAFETY IN THE KITCHEN IS IMPORTANT BOTH PERSONAL SAFETY AND FOOD SAFETY IN ORDER TO ACHIEVE THIS THERE ARE A SET OF EXPECTATIONS ABOUT THE WAY EVERYONE BEHAVES IN PRACTICAL LESSONS. IF WE CAN ALL FOLLOW THEM, WE WILL HAVE PRODUCTIVE LESSONS THAT EVERYONE CAN ENJOY. Arrive at lessons with all the equipment you have been asked to bring. Look at the recipe/order of work the night before the lesson so that you are prepared for what you will have to do. Be on time for the lesson Listen carefully to any instructions you are given and follow them. If you don t understand ask to have it explained gain. Wash your hands before starting work and place bags and chairs under the tables. Keep your workplace clean & tidy. Don t shout or run around the kitchen. If you shout then others can t hear any instructions. If you run about you risk hurting yourselves or others. After each practical you are expected to complete a selfassessment, explaining what you have learnt and what you need to do to improve. 4

Before you start a Practical 1. Collect all cloths & put on your apron 2. Tie back long hair 3. Wash Hands in warm water 4. Switch on cooker 5. Get out equipment 6. Keep work area clean and tidy at all times When you finish a Practical 1. Switch off cooker, clean down top (hob) if used 2. Clean down all work surfaces 3. Wash all equipment in HOT water, dry and put on work top 4. When checked put equipment away in correct place 5. Put all cloths and aprons in laundry area to be washed 6. Make sure the floor in your area is clean 7. Empty bins if necessary 5

Fruit Smoothies Strawberry and Banana Smoothie Ingredients: 6 large strawberries 1 banana 1 cup or 200ml of whole milk 1. Wash and hull the strawberries. Pat dry with a clean tea towel or kitchen paper. 2. Peel the banana and just blend all ingredients till smoothie texture is formed and all fruits are well blended. Apple and Banana Smoothie Banana Smoothie Ingredients: 1 banana, peeled and sliced 250ml milk 1tsp honey Handful of ice 1. Place the banana, milk, ice & honey in a blender and blend until smooth. 2. Transfer to a serving glass and serve at once. Ingredients: 1/2 cup or 150ml of pure orange juice 1/4 cup or 75ml low fat milk 1 banana chopped into 4 pieces 1 whole apple, peeled and chopped into 4 pieces 1. Place all ingredients in the blender, blend for approximately 20 seconds. 2. Serve in a glass 6

Further adaptations: What I did well: What went wrong: How can I improve next time: 7

Banana on Toast Ingredients: 2 slices wholemeal bread 1 banana peeled and sliced 2tsp Demerara sugar 1. Toast 2 slices of bread on one side only, using the grill of the cooker. 2. Turn over and on the uncooked side lay out the slices of banana. 3. Sprinkle over the sugar. 4. Pop back under the grill to soften the banana and melt the sugar. There will be small bubbles when the sugar has melted. 8

Croquemonsieur Ingredients: Equipment: 30g hard cheese e.g. Cheddar, Edam, Gruyere 1 tomato 2 slices of bread, preferably wholegrain 1 slice of ham Chopping board, grater, knife, fish Slice 1. Preheat the grill. 2. Grate cheese on a chopping board divide into 3 amounts. 3. Slice the tomato. 4. Place the slices of bread on the chopping board. 5. Lay the ham over one slice of bread. 6. Arrange the tomato over the other slice of bread. 7. Sprinkle a portion of cheese over both slices of bread. 8. Place the sandwich under a hot grill. 9. When the cheese is bubbling hot remove from the grill. 10. Press the 2 slices of bread together and sprinkle the remaining cheese on top. 11. Place under the grill until the cheese has melted and is golden. 10

Fruit Flapjacks Ingredients: Equipment: 75g dried apricots 150g rolled oats 50g sugar 50g margarine or butter 2 x 15ml spoons golden syrup Chopping board, knife, weighing scales, measuring spoons, saucepan, wooden spoon, spatula, non-stick baking tin, palette knife 1. Preheat the oven to 180 0 C or gas mark 4 2. Chop the apricots into small pieces 3. Place the butter or margarine, sugar & syrup into a saucepan and gently heat until the butter or margarine has melted. 4. Stir in the apricots and oats. 5. Pour the mixture into a non-stick (or lined) baking tin. 6. Pat down the mixture into the baking tin. 7. Bake for 15-20 minutes, until lightly browned. 8. Remove from the oven and cut into bars in the baking tin while still hot. Top Tips Vary the type of dried fruit used, e.g. sultanas, figs or mixed fruit. Add 1 x 5ml spoon cinnamon, ginger or mixed spice to the oat mixture. Go for grated fresh apple or carrot. The baking tin gets hot so remember to use oven gloves. 12

Fresh Fruit Salad Ingredients: 1/2pt or 250ml water 2oz/50g sugar 1 lemon 1 red apple 1 pear 1 banana 1 orange 1 green apple 2oz/50g grapes OPTIONAL 1 peach 1 kiwi fruit 2 plums 1. Put sugar and water in a pan 2. Heat Slowly until sugar is dissolved. 3. Boil for 1 minute, pour into a large bowl to cool this makes the syrup. 4. Cut the lemon in half crossways, squeeze and add the juice to the syrup. 5. Wash, quarter and core the apples and pear. Chop and add to the syrup. 6. Peel and slice the banana and orange, add to the syrup. 7. Wash the grapes, cut in half, remove any pips. Add to the syrup. 8. Prepare and add any of the optional fruit. 14

Soups Golden Vegetable Soup Ingredients: 1 potato 1 carrot 1 onion 2 sticks celery or 1 leek 1 1/2 pt or 750ml water 1 stock cube 1tbsp oil salt & pepper ` 1tbsp plain flour or cornflour 1. Boil the kettle. Dissolve the stock cube in 1/2pt or 250ml of water and leave to one side. 2. Peel and finely chop the onion, clean and chop the celery or leek. 3. Peel and grate the carrot, peel and finely chop the potato 4. Heat the oil in a saucepan, fry the vegetables for approx 10 minutes, stirring gently all the time. 5. Add the liquid from the measuring jug and the remaining 1pt/500ml water. 6. Bring to the boil then simmer for approx. 25 minutes until vegetables are tender, stirring occasionally. 7. Blend the flour or cornflour with 3tbsps water in a small plastic bowl. 8. Pour into the soup stirring all the time and simmer for 5mins. 9. Check the taste using a tsp add salt and pepper if needed. Potato Soup Ingredients: 4 medium-sized potatoes chopped Milk 1 small onion chopped Salt and pepper 1. Cover the potatoes and onion with water, add a pinch of salt. 2. Bring to the boil and simmer until soft. (15 20 mins) 3. Liquidise and season well. 4. Thin the soup to the required consistency with the milk. 5. Reheat to serve. 16

Soups Tomato Soup Ingredients: 1 onion 1 carrot Equipment: 1 potato 1 x can chopped tomatoes (400g) 500ml water 1 stock cube 1/2 x 5ml spoon dried chilli flakes 1 x 15ml spoon tomato puree Chopping board, knife, vegetable peeler, saucepan, can opener, measuring spoons, wooden spoon, liquidiser/ blender, ladle. 1. Prepare the vegetables: peel and slice the onion; top and tail, peel and slice the carrot and peel and cut the potato into 8. 2. 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. 17

Rock Buns Ingredients: 100g/4oz SR Flour Pinch of Salt 50g/2oz marg 50g/2oz sugar 25g/1oz currants 1 egg 1. Put on oven 200 0 C, gas mark 6. 2. Grease baking tray. 3. Beat egg in a small plastic bowl. 4. Put sugar and fruit on a plate. 5. Sieve flour into mixing bowl with a pinch of salt. 6. Rub in marg until mixture is like breadcrumbs. 7. Stir in sugar and fruit. 8. Add egg a little at a time until mixture is bound together. 9. Bake in the oven for 15-20 minutes. 18

Fruit Crumble Ingredients: 300g Fruit (Cooking Apples, Rhubarb, Plums and sugar to sweeten) Crumble: 50g block margarine 100g SR flour 50g sugar OVENPROOF DISH 1. Put oven on 190 0 C, Gas Mark 5. 2. Rub margarine into flour using fingertips. 3. Stir in the sugar, leave bowl to one side. 4. Wash and peel fruit, removing stones & pips 5. Place in ovenproof dish, add sugar to sweeten. 6. Spread the crumble mix over the fruit. 7. Put in oven for approx. 30 mins, until fruit cooked and crumble is golden brown. Variations: Add a pinch of cinnamon or nutmeg to the apple Add dried fruit and reduce the amount of sugar. Dried fruit is much sweeter naturally! Add chopped nuts to the crumble Replace 25g flour with 25g rolled oats Replace 25g SR flour for SR brown/wholemeal flour 20

Fruity Muffins Ingredients: 250g SR flour 100g caster sugar 1 egg 60ml oil 230ml semi skimmed milk 150g canned fruit, drained 2 x 5ml spoons of baking powder Equipment: 12 muffin cases, muffin tin, weighing scales, measuring spoons, measuring jug, mixing bowl, wooden spoons, can opener, 2 spoons, cooling rack 1. Preheat oven to 180oC or gas mark 4. 2. Place the muffin cases into the muffin tin. 3. Mix all the ingredients together to form a smooth batter. 4. Stir in the fruit. 5. Divide the mixture equally between the muffin cases using 2 spoons. 6. Bake for 20-25 minutes, until golden. 7. Allow to cool on a cooling rack. Top Tips Vary the type of fruit you use. Try bananas, cherries or blueberries. Go for fresh, frozen, canned or dried fruits. Experiment with different spices, such as cinnamon, ginger or mixed spice. 22

Mini Carrot Cakes Ingredients: 150g margarine 250g carrots 200g sugar 200g flour 2 x 5ml cinnamon 2 x 5ml baking powder 2 large eggs 125g sultanas 50g nuts Equipment: Mixing bowl, chopping board, knife, peeler, grater, weighing scales, wooden spoon, sieve, small bowl, fork, muffin cases, muffin tin, 2 spoons. 1. Preheat the oven to 200 o C or gas mark 6. 2. Melt the margarine in the microwave. 3. Top and tail, and then peel and grate the carrots. 4. Combine the carrots, sugar and margarine in the mixing bowl. 5. Sift in the flour, cinnamon and baking powder. 6. Beat the eggs in a small bowl, and then add to the mixture. 7. Mix in the sultanas and nuts. 8. Divide the mixture equally between the muffin cases, using the two metal spoons. 9. Bake for 20 minutes. Top Tips When the mini-carrot cakes are cool, you may wish to make a cream cheese topping. Combine 50g cream cheese and 25g icing sugar together. 23

Shortbread Ingredients: 100g Flour 75g Margarine 50g Cornflour 50g Icing Sugar Extra caster sugar to sprinkle 1. Turn oven onto Gas mark 5/190 0 C 2. Mix together 3. Roll out 0.5 cm and cut into fingers or use cutter. 4. Prick with a fork. 5. Sprinkle with sugar. 6. Bake for 10 15 mins until pale golden brown 24

Chocolate Crispies (Easter Nests) Ingredients: 1 bar of chocolate Sufficient crispies to coat in chocolate Pkt of mini Easter Eggs. 1. Place paper cake cases into the holes of a bun tin. 2. Boil a kettle. Half fill a saucepan with boiling water. You may wish to bring the water back up to boiling point on the hob, then turn off. 3. Breakup chocolate and place in a large mixing bowl. 4. Place mixing bowl on top of saucepan, making sure that it is not touching the water. 5. Once chocolate has melted. Add tablespoons of crispies at a time and stir to coat with chocolate. 6. Once there is no pool of chocolate in the bowl, use a teaspoon to spoon out the chocolate coated crispies into the paper cake cases. Place in a mini egg if required. Leave to set. 26

Cheese & Onion Triangles Ingredients: 50g Cheddar cheese ½ small onion 100g plain flour 50g butter or margarine 2-3x15ml spoons cold water 1 egg Equipment: Weighing scales, chopping board, grater, knife, mixing bowl, sieve, measuring spoons, palette knife, flour dredger, rolling pin, spoon, fork, 2 small bowls, pastry brush, fish slice, baking tray. 1. Preheat the oven to 180oC or gas mark 4. 2. Prepare the cheese and onion filling. Grate the cheese. Slice the onion. Mix the cheese and onion together in a small mixing bowl. 3. Make up the shortcrust pastry: Sift the flour into the bowl. Rub the butter or margarine into the flour, using your fingertips, until it resembles breadcrumbs. Add the cold water and start to mix together. Mix to form a firm, smooth dough. 4. Roll out the pastry into a square, on a floured surface. 5. Cut the square into quarters using the palette knife. 6. Spoon some cheese filling in the middle of the square. 7. Next, break the egg into a small bowl and beat with a fork, brush the edges of the pastry with beaten egg. 8. Fold over each pasty and pinch them together all the way along. 9. Brush each pasty with beaten egg. 10. Transfer them onto the baking tray. 11. Bake for 20 minutes, until golden brown. 28

Top tips Use spices and herbs for different flavour sensations! Try adding slices of chicken or beef, perhaps with mushrooms and sweetcorn. Make up the pastry using wholemeal flour remember to use a little more water. Try using different types of cheese. 29

Cheesy Potatoes Ingredients: 1 kg potatoes 25g margarine 2 tbsp milk 100g Cheddar cheese Salt and pepper Equipment: 1 large ovenproof dish 1. Boil the kettle. 2. Peel potatoes, cut into even sized pieces. 3. Put potatoes into a saucepan, cover with water from the kettle. Bring to the boil, cook for 20 mins. 4. Grate the cheese onto a plate. 5. Drain potatoes using a colander, return to pan and mash, add the milk, margarine and most of the cheese. 6. Put mixture into ovenproof dish, sprinkle on the remaining cheese, grill until cheese is brown. 30