S1-S3 RECIPES
Home Economics Dept.
Preston Lodge High School
Contents Recipe Number
Recipe
Starters 1. 2. 3. 4.
Chicken Noodle Soup (Melba toast)(cooker) Chicken, Leek & Potato soup Lentil & Bacon Soup Forfar bridies (mini)
Main dishes 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19.
Burger Roll with salad (Reduce Salt Intake) Cheesy Pasta (Reduce Fat Intake) Chicken & Vegetable Kebabs with Pitta Bread Chilli Con Carne with Boiled Rice Chicken Chow Mein & Noodles Deep Pan Pizza (Weighing & Measuring) Grilled Bacon & Scrambled Egg With Toasted Bagel (Breakfast) Haggis lasagne Pasta in Tomato Sauce (Eat Well plate) Steamed chicken stuffed with mozzarella & Tomato sauce Sausage Pasta Bake Stovies Spicy Beef Nachos Tuna Pasta Salad (Oily fish) Tagliatelle Carbonara
Snacks 20. Baked Potato & Cheesy Coleslaw 21. Ham & Coleslaw Wrap (Kitchen Hygiene) 22. Meatball sub with tomato sauce 23. Tortilla Wraps (Wholemeal Bread & Cereals)
Desserts 24. Chocolate & Pear/Pineapple upside down cake 25. Crunchy Apple Crumble (Fruit & Veg) 26. Fresh Fruit Salad (Personal Hygiene) 27. Spiced Apple Crumble Baking 28. 29. 30. 31. 32. 33. 34. 35. 36. 37. 38. 39. 40. 41. 42.
Apple Muffins (Reduce Sugar Intake) Beetroot Cake Carrot Cake Carrot Muffins Chocolate & Orange Potato cake Chocolate Chip Cookies Christmas Pie (Christmas Cookery) Courgette cake Decorated Cupcakes Easter Nests (Easter Cookery) Flapjacks (Equipment & Safety) French Pastries Hot Cross Muffins Iced Sponge Cake (Weighing & Measuring) Madeira cake
43. Parsnip Cake 44. Scones(Irn Bru)/ Shortbread 45. Truffles (Christmas Cookery)
Miscellaneous 46. Vegetable Smoothie, Fruit Smoothie, Muesli Smoked mackerel pate, Garlic Mayonnaise 47. Tortilla Chips 48. Guacamole & Tomato salsa
1. Chicken Noodle Soup & Croutons ½ onion 50g spaghetti Small piece cooked chicken 1 chicken or vegetable stock cube 500mls. water salt & pepper 1 slice bread Method: 1. Collect all ingredients apart from salt and pepper. 2. Put water and stock cube in a large pan on hob. Cover with tilted lid and turn on to full heat. 3. Break spaghetti into small pieces in a clean tea towel. Add to soup. 4. Peel and chop onion finely and stir into soup. 5. Chop chicken into small pieces. Stir into soup. Add salt and pepper to taste. 6. Once soup is boiling turn down heat to medium. Keep covered with a tilted lid. Simmer for 15mins until spaghetti is tender. 7. Put grill on. Toast the bread on both sides. 8. Cut into small squares. Sprinkle onto soup just before serving.
2. Chicken, Leek and Potato Soup 1 slice streaky bacon ¼ onion ½ clove garlic ½ leek 20g margarine ½ potato 1 small piece cooked chicken 70g sweetcorn 250ml water ½ chicken stock cube 50ml cream salt & pepper chopped parsley
1. Wash and prepare the vegetables: Onion-chop. Garlic-chop. Leek-half lengthways then slice. Potato-Peel and dice. 2. Chop bacon into small pieces. Melt margarine in a large pot. 3. Add bacon, onion, garlic and leek to pot. Fry gently for about 10 minutes. 4. Add the potato, chicken, sweetcorn, water and stock cube and bring to the boil. 5. Cover with a tilted lid. Simmer for 30 minutes until the vegetables are tender. 6. Remove chicken. Allow to cool slightly then flake into soup. 7. Season to taste and stir in cream and parsley.
3. Lentil Soup with Croutons Ingredients 10ml Olive oil 1 small onion 1 rasher streaky bacon 1 carrot 1.25 ml chilli powder 75g red lentils (rinsed) 250 ml ham stock 1 slice white bread
Method 1. Dice the onion and the carrot 2. Finely chop the bacon 3. Heat the olive oil in a large saucepan. Add the onion, bacon and the carrot. Cook on a low to medium heat for 2 minutes until the onions are soft. 4. Add the washed lentils and the prepared stock. 5. Bring to a simmer and cook for 20 mins, stirring occasionally to ensure the lentils aren't sticking. 6. Pre heat the grill. Toast the bread until golden brown on both sides. Cut into cubes. 7. Serve the soup with the croutons on top.
4. Forfar Bridies
(makes 4 small)
Ingredients 100g shortcrust pastry Flour for rolling 100g lamb mince Ÿ onion 2.5ml Worcestershire sauce Salt and pepper 10ml beaten egg for glazing Method 1. Preheat oven to 180°C. 2. Chop the onion finely. Put into a small bowl. 3. Add the salt, pepper and Worcestershire sauce to the small bowl. 4. Heat a small pot and add mince. Fry until brown. 5. Pour the mince into the small bowl and mix thoroughly. 6. On a floured surface, roll out the pastry and cut out four small rounds. 7. Place half the mixture on one round and half on the other. 8. Fold the pastry over the filling and crimp the edges to seal. 9. Place in a tinfoil dish. Cut two slits in the top of each bridie and brush with the egg mixture. 10. Place on a baking tray and bake for 20-30 minutes until golden brown.
5. Burger Roll and Salad 1 wholemeal roll Low fat spread 50g mince 15ml breadcrumbs 10ml beaten egg Âź onion Salt and pepper 1.25 ml mixed herbs or chilli or curry powder 10ml flour lettuce leaf 2 slices tomato 2 cm cucumber
George Forman Grill
Method: 1. Half the roll with a sharp knife. Spread with low fat spread. 2. Wash and dry lettuce. Shred into small pieces with hands. Put into roll. 3. Slice tomato and cucumber. Put into roll. 4. Grate onion. Put into small bowl with mince, breadcrumbs, egg and seasonings. Mix together with a fork till it forms a ball in the bowl. 5. Sprinkle flour onto red board. Shape burger into round with hands. 6. Cook the burger for 2-3 mins. 7. Put burger on to roll. Serve while hot.
6. Cheesy Pasta 75g pasta twists 25g plain flour 25g margarine 200mls milk pinch salt pinch mustard a little ground black pepper 50g cheddar cheese Rectangular tin foil dish Method: 1. Fill a large pot 2/3 full with water. Put lid on and put pan on high heat on a back ring of the hob to boil. 2. Collect ingredients: Pasta in tinfoil dish. Cheese on plate. All other ingredients in small pot. 3. Once water is boiling put in pasta. Do not replace lid. Turn down to medium heat. Cook for 10 mins. 4. Grate cheese on to a plate. Divide into three. 5. Now make sauce. Using a wooden spoon, stir the small pot carefully over a low heat. When sauce starts to bubble and thicken remove from the heat. 6. Stir 2/3 of the cheese into sauce. Do not return pan to heat. 7. Drain pasta through a sieve. Pour pasta into the sauce and stir. Put pasta into tin foil dish. 8. Sprinkle rest of cheese on top of pasta. Put on lid (the cheese will melt).
7. Chicken and Vegetable Kebabs with Pitta Bread 1 chicken breast 1/6 green pepper 1/6 red pepper 1 large mushroom ½ onion 1 pitta bread 15ml barbeque or chilli sauce 2 wooden skewers ‘George Forman’ grill, oven grill or BBQ Oven temp: 200C/Gas mark 6 Time: 5 mins Method: 1. Put on grill to high heat. Put on oven to heat. 2. Cut chicken into bite-sized chunks on red chopping board. 3. Wash peppers and mushroom. 4. Cut all vegetables into similar-sized pieces on a green chopping board. 5. Thread the chicken and the different vegetables attractively on the skewers. Brush with the barbeque or chilli sauce. 6. Using a clean vegetable knife cut open the pitta bread ready for the filling. Place on a baking tray in the oven for 5 mins. 7. Place kebabs under the hot grill for 3-4 mins until the chicken juices are clear. 8. Fill the pitta bread with one of the kebabs. Wrap in tinfoil.
8. Chilli Con Carne with Rice ½ onion ¼ green pepper 75g mince 1.25ml chilli powder 75ml water 100ml chopped tomatoes 10ml vinegar 75g kidney beans 10ml oil 75g rice 5ml salt Method: 1. Half fill a large pan with water. Add 5ml salt. Cover and bring to the boil. 2. Collect ingredients: Rice in tinfoil dish. Onion, pepper & mince on plate. Water first, then tomatoes, vinegar, chilli and beans in measuring jug. 3. Peel and chop onion finely. Wash pepper. Remove seeds and pith. Cut into dice. 4. When water boils, remove lid and add rice. Turn down to medium heat. 5. Heat oil and 1 piece of onion in small pot. When it sizzles add onion, mince and pepper. Stir with a wooden spoon until mince turns brown. 6. Stir in contents of measuring jug. Make sure bottom of pan ‘feels clean’. 7. Bring to boil. Turn down heat. Cover with lid and simmer for 20 mins. 8. When rice is cooked, drain through sieve. Put into a tinfoil dish. Pour chilli on top.
9. Chicken Chow Mein & Noodles 1 small onion
1 small carrot
25g mushrooms
4 water chestnuts
1 spring onion
75g chicken breast
small piece green & red pepper
half a strip of noodles
1 x 15ml.sp. vegetable oil 2 x 15ml.sp. water 2 x 15ml.sp. bean sprouts 1 x 15ml.sp. soy sauce 1 x 1.25ml.sp. Chinese seasoning Method: 1. Prepare vegetables. Chop onion finely. Scrape and cut the carrot into matchsticks. Slice water chestnuts. Wipe and slice mushrooms. Dice peppers. 2. Cut chicken into “bite-sized” pieces. 3. Heat oil in wok and fry chicken for 5 minutes. Add onion and carrot and fry for a further 3 minutes. Add peppers, mushrooms and water chestnuts. Fry for 2 minutes. 4. Add water, soy sauce, beansprouts and seasoning. Fry for a further 5 minutes. 5. Meanwhile half-fill large pan with water and bring to the boil. Place noodles in boiling water and leave for 5 minutes. 6. Drain noodles and add to wok. Heat through for 3 – 5 minutes. 7. Serve immediately.
10 Deep Pan Pizza Scone dough: 75g SR flour 15g margarine 3 x 15ml. sp. Milk Basic topping: 3 x 15ml. sp. tomatoes 1 x 1.25ml. sp. Oregano 30g cheddar cheese Extras: Choose two: 1 x 15ml. sp. sweetcorn or 2 slices ham, chopped or ½ pineapple ring, cut into chunks Round tinfoil dish Oven temp: 210C/Gas mark 7 Time: 15-20 mins Method: 1. Put on oven to heat. 2. Collect dough ingredients. Make dough: Sieve flour into a large bowl. 3. Cut up margarine into small pieces. Rub into flour with fingertips until it looks like sand. 4. Pour milk into bowl. Using a knife, stir milk into mixture until it forms a soft dough. Put a little flour onto a board. Knead dough lightly. Turn it over. Shape into a round. Pat it out to a size that will fit the dish. Put into dish. 5. Make topping: Put tomatoes on top of dough. Sprinkle with oregano. Arrange extra ingredients on top. 6. Grate cheese onto plate. Sprinkle onto topping. 7. Place dish onto a baking tray. Bake in oven until well risen and dough is golden.
11. Grilled Bacon and Scrambled Egg with Toasted Bagel Filled Bagel 1 rasher back bacon 1 egg 3 x 15ml. sp. milk 10g margarine Salt and pepper ½ bagel Microwave Method: 1. Heat grill. 2. Put bacon on grill pan. Grill for 2-3 mins until cooked. 3. Put egg, milk, margarine and seasoning in small bowl. Beat with a fork until well mixed. 4. Slice bagel in half. Toast if desired. 5. Microwave egg mixture on a high setting for 30 seconds. Beat with a fork. Continue to microwave for 10 seconds at a time, beating between, until egg is at desired consistency. 6. Serve egg on bagel with bacon.
12. HAGGIS LASAGNE 125g haggis 1 sheet fresh lasagne pasta Half large tomato Black pepper 15ml sp. Grated Parmesan cheese 2.5ml sp. Olive oil WHITE SAUCE 15g margarine 15g plain flour 200mls milk Salt and pepper. METHOD 1. Preheat oven 180ď‚°C. 2. Divide haggis into 3 equal portions. 3. Crumble one portion into the bottom of a tinfoil dish. 4. Cut the lasagne sheet into three equal rectangles (along the long edge). 5. Place one sheet of lasagne on top of haggis. 6. Crumble another portion of haggis on top of lasagne sheet. 7. Slice tomato and place on top of haggis then cover with another lasagne sheet. 8. MAKE SAUCE: - Place all the sauce ingredients into a small pot. 9. Over a medium heat stir the sauce continually until it thickens. 10. Take off the heat and pour a third over the lasagne sheet. 11. Crumble the last portion of haggis on top of the white sauce. 12. Place last sheet of lasagne on top of haggis and cover with the remaining white sauce and spread evenly. 13. Sprinkle grated Parmesan cheese on top of the white sauce and drizzle lightly with olive oil. 14. Bake for 20-25 minutes until golden brown.
13. Pasta in Tomato Sauce 75g. pasta twists ½ onion 1 x 10ml. sp. oil 75mls. water 1 x 10ml. sp. tomato puree 2 x 15ml. sp. chopped tomatoes 1 x 1.25ml. sp. oregano Salt and pepper 25g Cheese Method: 1. Fill a large pot 2/3 full with water. Put lid on and put pan on high heat on a back ring of the hob to boil. 2. Collect ingredients. Pasta in tinfoil dish. Oil in small pot. Onion and cheese on plate. Water in measuring jug then tomato puree, chopped tomatoes, oregano, salt and pepper. 3. Once water is boiling put in pasta. Do not replace lid. Turn down to medium heat. Cook for 10 mins. 4. Peel and chop onion finely. Grate cheese on to a plate. 5. Now make sauce. Put oil and one piece of onion in small pan. Heat over medium heat until onion sizzles. Add rest of onion. Using a wooden spoon stir fry for 3 mins. 6. Stir contents of measuring jug into onion in pan. Cook over a low heat for 5 mins. 7. Drain pasta through a sieve. Stir into sauce in pan. Put into container & sprinkle cheese on top
14. Steamed Chicken stuffed with mozzarella in Tomato sauce Ingredients 100g Chicken Breast 30g mozzarella cheese 15g parsley Salt and pepper Method 1. Lay the chicken between two pieces of cling film. Flatten with a rolling pin. 2. Cut the mozzarella into slices and chop the parsley. Place them onto top of the chicken. Season with salt and pepper. 3. Place the chicken on a fresh piece of cling film and roll up tightly. 4. Twist each end of the cling film (like a Christmas cracker). 5. Place in a steamer and steam for 20 minutes. Tomato Sauce Ingredients ½ onion
3x15ml chopped tomatoes
1x 10ml oil
1x10ml tomato puree
75ml water
Pinch mixed herbs
Seasoning Method 1. Peel and finely chop onion 2. Heat oil in medium pan and fry onion gently until soft 3. Add chopped tomatoes, tomato puree, herbs and seasoning 4. Simmer for 10 minutes with the lid on. 5. Serve with steamed chicken.
15. Sausage Pasta Bake Ingredients 75g pasta shapes
Salt and pepper to taste
1 x 5ml sp. Salt
15ml Parmesan cheese
1 small onion 1/8 of red and green pepper 1 clove garlic 2 link sausages 2 x 15ml sweet corn Quarter tin of condensed mushroom or chicken soup 60mls milk Method 1. Place a large pot half filled with water and 5mls of salt on to boil. 2. Preheat grill, pierce sausages with fork then grill. 3. Cook pasta in boiling water for the time needed according to the type of pasta used. 4. Peel and chop onion and garlic finely. 5. Wash and dice the peppers. 6. Slice the sausage thickly. 7. Place the onion, garlic and peppers in the pot when the pasta has five minutes cooking time remaining. 8. At the end of the cooking time put the sausage and sweetcorn in the pot to heat through. 9. Drain the pasta. 10. Put the condensed soup and milk into the pot and slowly bring to the boil. Return the pasta to pot and mix thoroughly with the soup. Season. 12. Place under a preheated grill to brown.
16. Stovies Ingredients 1 large potato ½ onion 1 slice Lorne sausage Ÿ beef stock cube 150ml water
Method 1. Preheat oven to 200°C. Put sausage into a tinfoil dish and place on a baking tray and put into the oven. 2. Put the water and stock cube into a pot. Cover with a lid and put onto boil. 3. Peel the potato and chop into small dice. Add to the pot. 4. Chop the onion and add to the pot. 5. Check the temperature; the mixture should be simmering gently. Add a little more water if it becomes dry. 6. Remove the sausage from the oven and chop into pieces. Add to the pot. 7. The stovies are ready when the potato is soft. 8. Serve with brown sauce. Yum!
17. Spicy Beef Nachos
Ingredients 50g Minced Beef 1 Small onion 2.5ml chilli powder 5 ml vegetable oil 4 x 15ml chopped tomatoes 50g nachos 50ml soured cream 20g Cheddar cheese Salt and pepper Method 1. Chop the onion finely and grate the cheese. 2. Heat the vegetable oil in a saucepan. 3. Fry the minced beef until brown. 4. Add the onions and the chilli powder and cook for 2 minutes. 5. Add chopped tomatoes and season with salt and pepper. Simmer for 5 minutes. 6. Preheat the grill. 7. Arrange the nachos in an ovenproof dish. 8. Spoon the minced beef mixture on top of the nachos. Top with dollops of soured cream and sprinkle with the cheese 9. Grill under a hot grill for 2 – 3 minutes or until the cheese is bubbling. 10. Serve immediately
18. Tuna Pasta Salad 100g tuna – drained 100g macaroni 1 onion 1 tomato Ÿ green pepper 30ml sweetcorn 50ml mayonnaise Method: 1. Half fill large pan with water and bring to boil. 2. Boil macaroni, drain and allow to cool 3. Flake tuna in small bowl with fork. 4. Finely dice onions, pepper and tomato. 5. Mix all ingredients together in large bowl and add mayonnaise.
19. Tagliatelle Carbonara 1 egg 40mls. Crème fraiche 10g butter 50g streaky bacon 75g tagliatelle 25g grated cheese Salt & freshly ground pepper Chopped parsley to garnish
Method: 1. Half-fill large pan with water and bring to boil. 2. In a bowl, beat together egg and crème fraiche. 3. Melt butter in a frying pan and fry bacon until crisp. 4. Cook tagliatelle until just tender but not soft. 5. Drain and add it to the bacon in the frying pan. 6. Cook for 1 minute, stirring all the time. Remove from heat and add egg mixture. Mix well. 7. Stir in half the cheese and season. Place mixture in serving dish and serve immediately, sprinkled with cheese and parsley.
20. Baked Potato and Cheesy Coleslaw 1 large potato Coleslaw: 1/8 white cabbage ½ medium carrot ½ small onion 25g cheddar cheese 2 x 15ml mayonnaise Method: 1. Heat oven to 220C. Wash potato and dry with paper towel. Make holes through surface of potato with a fork. 2. Put all your table’s potatoes onto a paper towel and into microwave at once. Microwave on high for about 14 minutes. 3. Put your potato into a tinfoil dish. Put on a baking tray and put into the oven. 4. Using a cook’s knife shred the cabbage into fine strips. Cut each strip once. Put cabbage into a sieve and rinse under cold water to wash. Put into a large bowl. 5. Using a potato peeler peel the carrot. Grate carrot and add to bowl. 6. Peel the onion. Using a vegetable knife chop finely. Add to bowl. 7. Grate the cheese. Add to bowl. 8. Measure mayonnaise into large bowl. Mix all ingredients together. 9. Remove the potato from the oven. Split it open and arrange coleslaw attractively.
21. Ham and Coleslaw Wrap 1 piece white cabbage ½ medium carrot ½ small onion 2 x 15ml. sp. mayonnaise 2 slices ham 1 Tortilla wrap Method: 1. Collect all ingredients. 2. Using a vegetable knife shred the cabbage into fine strips. 3. Put cabbage into a sieve and rinse under cold water. Put into a large bowl. 4. Using a vegetable peeler, peel carrot. Using large holes of the grater, grate carrot. Add to bowl. 5. Peel onion. Using a vegetable knife chop finely. Add to bowl. 6. Chop ham into small pieces. Add to bowl. 7. Using a measuring spoon measure mayonnaise into bowl. Mix all ingredients together with a metal spoon. 8. Arrange coleslaw in tortilla and wrap. Put any remaining coleslaw into a serving dish or container.
22.Meatball Sub with Tomato Sauce INGREDIENTS 100G MINCED BEEF 15ML BREADCRUMBS 1.25ML MIXED HERBS ½ A BEATEN EGG METHOD 1.
Preheat oven to 170 C
2. Place all the above ingredients into a large bowl and mix together. 3. Take small amounts of the mix and roll them into small balls. 4. Place the balls onto a baking tray and bake for 25—30 minutes Ingredients—Tomato sauce 100 ml Tinned chopped tomatoes ½ Onion ½ Stick celery 1/8 piece red and green pepper 1 Clove garlic 10 ml Tomato puree 10 ml oil Method 1. Chop onion finely and wash and dice peppers and celery. 2. Add oil to a pot and heat with one piece of onion. 3. When hot add all the vegetables and cook for 3 minutes until soft. 4. Add the tomatoes, tomato puree and garlic and simmer for 5 minutes. 5. Remove from the heat until ready to use. 6. Remove the meatballs from the oven and place on top of the sub roll in a deep foil dish. Pour over the tomato sauce. TO SERVE: CUT OPEN ROLL ADD MEATBALLS AND SAUCE
23 Tortilla Wraps ½ onion 1 x 5ml oil 50mls water 100mls. Chopped tomatoes 1cm garlic puree 1 x 5ml tomato puree 1 x 1.25ml chilli powder
1 x 1.25ml cumin 1 x 1.25ml mixed herbs 50ml sp. cannelloni beans (drained) 2 flour tortillas 50g cheddar cheese
Tin foil dish Oven temp: - 180c, Gas mark 4 Time – 5 mins. Method 1. Put oven on to heat. 2. Measure water then add chopped tomatoes into jug. Add garlic, tomato puree, chilli, cumin, mixed herbs & beans. Stir with a wooden spoon. 3. Chop onion finely. Put oil & one piece of onion in a small pan. Heat over medium heat until onion bubbles. Add rest of onion. Using a wooden spoon stir fry for 3mins. until onion is soft. 4. Stir contents of measuring jug into onion in pan. Cook uncovered over a low heat for 10 mins until the mixture thickens. 5. While the sauce bubbles, grate cheese on to a plate. 6. Place half the sauce into each tortilla. Roll up & put into tinfoil dish. Sprinkle with cheese. Bake for 5 mins in oven.
24. Chocolate and Pear upside down Sponge: 50g SR Flour 1x15ml cocoa 50g caster sugar 50g margarine 1 Egg 2 Pear slices Pineapple Upside Down Sponge: 75g SR flour 50g caster sugar 50g margarine 1 Egg 2 small pineapple rings and 1 glace cherry To Line tin: 25g soft margarine 25g soft brown sugar Oven Temperature – 180◦C
Time – 25 – 30 minutes
Method 1.
Grease tin with 25g soft margarine and sprinkle in 25g soft brown sugar
2. Drain fruit and arrange over base of tin. (Place cherries or pears cut side up) 3. Place all the sponge ingredients together into a mixing bowl and beat with a wooden spoon until the mixture is smooth and lighter in colour. 4. Spread the mixture over the fruit 5. Bake until well risen and light brown 6. Turn cake out onto a plate
25 Crunchy Apple Crumble Apple mixture 1 large cooking apple 25g granulated sugar 4 x 15ml sp. water Rectangular Oven Temp: 200c/Gas mark 6 Time: 15mins
Topping 50g wholemeal breadcrumbs 25g oats 25g Demerara 25g margarine
Method 1. Put on oven to heat. Collect ingredients: Apple and margarine on plate Granulated sugar and water in small pot Rest of topping ingredients in large bowl. 2. Peel apple. Cut into 4 and remove the core from each quarter. Slice then chop into small pieces. 3. Add apple to sugar and water in small pan. Cover with lid. Put on a low heat. 4. Stew apples for 5 mins. until soft. Put in the bottom of dish. 5. Put margarine in small pan (the same pan as was used for the apples). Melt slowly over a low heat. 6. Pour margarine into large bowl of topping ingredients. Using a wooden spoon mix ingredients together. 7. Using a metal spoon spread evenly on top of apples 8. Put dish on a baking tray. Place in the middle of the oven. Bake until golden.
26. Fresh Fruit Salad 150mls. fresh orange juice ½ red skinned apple ½ pear ½ banana ½ orange 6 grapes 1 slice kiwi Method: 1. Measure juice in a measuring jug. 2. Pour juice into a large baking bowl. 3. Wash the apple, pear and grapes. Dry with paper towel. Using a vegetable knife and green chopping board: 4. Apple and pear - Cut in half. Core each half. Cut into chunks. Add to bowl. 5. Banana – Remove skin. Cut into rings. Add to bowl. 6. Orange - Peel. Cut into segments. Cut each one into 3 pieces. Add to bowl. 7. Grapes - Cut in half. Remove any pips. Add to bowl. 8. Kiwi - Cut into 6 triangles. Add to bowl. 9. Mix fruit salad with metal spoon. Put into serving dish or container.
27. Spiced Apple Crumble 1 large cooking apple 15ml. sp. soft brown sugar 2.5ml. sp. ground cinnamon 40g raisins 60mls. water
Crumble Mixture: 50g wholemeal flour 50g porridge oats 75g soft brown sugar 35g margarine 2.5ml. sp. baking powder
Oven Temperature: 180ยบC Time: 30 minutes Method: 1. Peel and slice apple. 2. Place the sliced apples, raisins, sugar and cinnamon in a pan, sprinkle with water, then cook gently until the apples are soft. 3. Spoon the mixture into tinfoil dish. 4. Place the flour, oats and baking powder into a bowl. 5. Add margarine and rub into flour until it resembles breadcrumbs. 6. Add the sugar and stir in until well mixed. 7. Sprinkle the crumble mixture over the fruit in the dish. 8. Place the crumble on a baking tray and bake in oven until the top is golden brown and crisp.
28. Apple Muffins (Recipe between 2)
250g S. R. Flour 5ml baking powder 7.5ml mixed spice 100g granulated sugar 1 egg
150mls milk 1 eating apple 100mls oil 75g raisins
12 paper muffin cases Muffin baking tray Oven temp:- 200c / Gas Mark 6 Time: 20-25mins Method: 1. Put on oven to heat 2. PERSON 1:- Sieve flour, spice & baking powder into large bowl. Stir in sugar & raisins, mix well PERSON 2:- Put paper cases in muffin tray. Measure milk into measuring jug. Add oil & egg. Beat with fork until well mixed. 3. Whoever finishes first prepares the apple: Peel apple & cut into quarters. Core each quarter. Slice then chop into small pieces. Add apple to flour & stir with a metal spoon. 4. Pour liquid into the large bowl. Stir gently with metal spoon until mixed together. Do not beat. 5. Using a spoon put equal quantities of mixture into paper cases. Wipe any spilled mixture from the tin. 6. Place in the middle of the oven. Bake until well risen & golden.
29. Beetroot Cake 250g SR Flour 5ml Baking Powder 2.5ml Mixed Spice 250g Beetroot, cooked and grated 170ml Sunflower Oil 250g Caster Sugar 4 Eggs, beaten 75g Sultanas Oven 180ď‚°C 2x 1lb Loaf tins 1. Sieve flour, baking powder, mixed spice and sugar together. Stir in grated beetroot. 2. Mix oil and eggs in a measuring jug. 3. Add to flour mixture and fold in well until no flour can be seen. 4. Pour into 2 loaf tins and bake for approximately 45 minutes.
30. Carrot Cake Ingredients 200g SR Flour 1 x 10ml sp. mixed spice 150g dark soft brown sugar 2 medium carrots (approx. 100g) 90ml vegetable oil 2 x 15ml sp. warm syrup 2 eggs 1 x 10 ml sp. icing sugar Oven temp 200 C Time – 20minutes Method 1. Preheat oven 2. Sieve flour & mixed spice into large bowl 3. Peel carrot, grate carrot, Add carrot to large bowl 4. Stir sugar into bowl 5. Beat eggs in small bowl 6. Add syrup & oil to egg. Mix well 7. Pour egg mixture into large bowl & mix thoroughly 8. Pour mix into prepared tin, approx. 20cm x 20cm square 9. Bake till well risen & firm to touch 10. Leave to cool on cooling tray 11. Sprinkle top with icing sugar
31. Carrot Muffins 150g SR flour 1 x 5ml sp baking powder 1 x 5ml sp cinnamon ½ beaten egg 50ml milk 1 x 15ml honey 60g soft brown sugar 1 carrot (160g approx.) 50ml oil 6 paper muffin cases muffin tray Oven Temp: 200 C/Gas mark 6 Time: 20 mins Method: 1. Put on oven to heat. 2. Put cases into muffin tray. 3. In a large bowl, sieve in flour, baking powder and cinnamon. 4. Peel carrot. Using the large holes of a grater, grate on to a plate. Stir carrot into large bowl. 5. To split egg: Put egg into a small bowl. Use a fork to beat. Pour half into partner’s small bowl. 6. Add oil, milk, honey, sugar and vanilla to egg mixture. Beat with fork. 7. Pour liquid into large bowl. Using a metal spoon, stir the mixture gently until well mixed. 8. Pour into the muffin cases making sure they are all the same size. Wipe any spillages from tin. 9. Bake until they are well risen and golden brown.
32. Chocolate & Orange Potato cake
Ingredients 120g/4oz potatoes, boiled, peeled and mashed 175g/6oz butter 225g/8oz demerara sugar 3 eggs, beaten 110g/4oz plain chocolate, melted 1 orange, rind and juice 225g/8oz self-raising flour 30g/1oz cocoa, sieved Method 1. Preheat oven to 180C/350F/Gas 4. 2. Grease and line a 24cm/9½in cake tin. 3. Cream the butter, potato and sugar until light and fluffy. 4. Beat in the eggs. 5. Stir in the chocolate and orange rind and juice. 6. Fold in the flour and cocoa and turn the mixture into the cake tin. 7. Cook for 30-40 minutes. 8. Cool and dust with icing sugar or serve warm with cream.
33. Chocolate Chip Cookies 75g soft margarine 75g soft brown sugar 1 egg Few drops vanilla essence 150g S.R. flour Pinch salt 75g chocolate chips Oven temperature: 180ºC Time: 10 – 15 minutes Method: 1. Cream margarine and sugar together until light and creamy. 2. Beat egg and vanilla essence together in small bowl. 3. Add egg mixture in small amounts to the creamed mixture. Beat well after each addition of egg. 4. Stir in flour, salt and chocolate chips. 5. Place small spoonful’s on a lightly greased baking tray. 6. Bake until golden brown. Leave on tray to cool down and firm up.
34. Christmas Pie 100g puff pastry 3 x 15ml mincemeat 1 x 15ml milk for glazing Icing sugar Round foil dish Small Christmas cutters Oven temp: 200ď‚°C/Gas mark 6 Time: 15 mins Method: 1. Put on oven to heat. 2. Put a little flour on table. Using rolling pin, roll pastry to a round shape 1cm bigger than the tin foil dish. Do not squeeze! 3. Gently ease the pastry into the dish. Press it into the sides and trim. 4. Put the mincemeat on top of the pastry. Spread gently with a knife. 5. Pile the scraps on top of each other. Roll them out. Cut our shapes with the cutters. 6. Arrange attractively on top. Using a pastry brush, glaze the shapes with milk. 7. Put dish on a baking tray. 8. Bake for 10 mins approx. till pastry is well risen and golden. Dust with icing sugar.
35. Courgette Cake
Cake 60g Raisins 2 Eggs 150g Caster Sugar 2.5ml Baking Powder 250g Courgettes 125ml Veg Oil 225g SR Flour
Icing 200g full fat soft cheese 75g unsalted butter 400g icing sugar 5ml vanilla essence
Method 1. Preheat oven to 170ď‚°C. Line a square tin with baking parchment. 2. Wash and dry courgettes. Grate. 3. Put raisins, baking powder, the grated courgettes and flour into a large bowl. Stir. 4. Measure oil in a measuring jug. Add eggs and sugar to the oil. Beat with a fork. 5. Stir wet ingredients into dry until well mixed. 6. Transfer to a tin and bake for about 30 minutes until golden brown. To make icing: Beat ingredients together until light and fluffy. Spread over sponge when cool
36. Decorated Cupcakes Cupcakes: 100g caster sugar 100g soft margarine 125g S.R. flour 2 eggs 1 x 1.25 ml.sp. baking powder Oven temp: 180˚C Time: 15 – 20 minutes Butter Icing: 25g soft margarine 50g icing sugar Method: 1. Preheat oven and place 8 large muffin cases in muffin tin. 2. Place all sponge ingredients in large bowl and whisk with electric mixer for approx. 2 minutes – until light in colour and of a dropping consistency. 3. Divide mixture equally between the 8 muffin cases and bake in oven until well risen and firm to touch. 4. Allow to cool completely on a cooling tray. Decorating Cupcakes: 1. Mix soft margarine and icing sugar together in a bowl with wooden spoon until soft and creamy. 2. Add a few drops of food colouring if required. 3. Place icing in piping bag and use to decorate cupcakes.
37. Easter Nests (Easter Cookery) 50g Cornflakes or Rice Krispies 50g margarine 50g caster sugar 1 x 10ml. sp. cocoa 2 x 10ml. sp. syrup 8 mini chocolate eggs 8 paper cake cases Bun tray
Method: 1. Put 8 paper cases into bun tray. 2. Weigh out Cornflakes or Rice Krispies into a large bowl. 3. Put margarine, sugar, cocoa and syrup in large pot. Stir with a wooden spoon over a low heat until margarine melts. Do not boil. 4. Take pan off heat. Stir cereal into pot until they are well coated. 5. Using a metal spoon put equal amounts of mixture into each case. 6. Decorate each nest with a mini egg. 7. Leave to set for a few minutes before storing in a container.
38. Design a Flapjack 50g Margarine 50g Soft Brown Sugar 100g rolled oats 2 x 10mlsp syrup Choose one: 2 x 15ml sultanas 5 glace cherries (cut into 4) 2 x 15ml coconut 4 dried apricots (cut into 4) 2 x 15ml dried cranberries 3 slices dried apple (chopped) Oven Temp – 180C Time – 15-20 mins Method 1. 2. 3. 4. 5. 6. 7. 8.
Preheat oven. Collect margarine, sugar and syrup in a small pot. Collect oats and choice of fruit in a large bowl. Melt the margarine over a low heat, stirring all the time. Pour the melted mixture into the large bowl. Mix thoroughly Turn into a small tinfoil dish and smooth with the back of a metal spoon. Bake until golden brown. Allow to cool for 5 mins then cut into pieces while still slightly warm. Remove from tin when completely cold.
39. Chocolat Moulinet
(Chocolate pinwheel)
60g Puff Pastry 15ml heaped spoon Chocolate spread ½ Banana 5ml Demerara sugar Splash of milk for glazing 15ml flour for rolling. Oven 200ºC 1. Sprinkle your surface with flour and roll the pastry into a long rectangle 2. Spread the chocolate spread over the pastry leaving a 1cm border. 3. Mash the banana with a fork and spread over the chocolate spread. 4. Roll up the pastry. 5. Slice using a sharp knife to make 4 pinwheels. 6. Arrange flat on a baking tray and brush with the milk and sprinkle over the Demerara sugar. 7. Bake for 20 minutes until golden brown.
Pomme Tarlets 60g Puff pastry ¼ red skinned apple 2 x 15ml ready-made custard 10ml Demerara sugar Splash of milk for glazing Oven 200ºC 1. Sprinkle your surface with flour and roll out pastry to make a square. 2. Wash then remove the core from the apple and slice very thinly. 3. Spread the custard onto the pastry leaving a 2cm border. 4. Arrange the apple slices attractively on top. 5. Sprinkle half of the sugar over the apple. 6. Pinch the corners of the pastry so that the sides fold in slightly. 7. Brush with the milk and sprinkle with the remaining sugar. 8. Bake for 15 minutes until golden brown.
40. Hot Cross Muffins Oven Temperature: 170째C or Gas mark 4 Time: 20minutes Ingredients 125g self-raising flour 5ml spoon mixed spice Pinch salt 50g caster sugar 1/2 apple (peeled and finely chopped) 50g raisins 50mls sunflower oil
Icing:
1/2 egg
100g Icing sugar
75ml spoon milk
5ml water
Method 1. Preheat oven. 2. In a large bowl mix flour, mixed spice, salt and raisins together. 3. In a jug beat milk and egg with a fork. Add sugar, oil and chopped apple until combined 4. Use a metal spoon to FOLD the two mixtures together. The mixture may still be lumpy. This is alright as mixing too long makes the muffins tough. 5. Place 6 paper muffin cases on a muffin tray. Carefully fill each to the top. 6. Bake for 25 minutes or until well risen and cooked through. 7. While the muffins are cooking, mix together icing sugar and water in a small bowl 8. Spoon the icing over the top of the muffins.
41. Iced Sponge Cake Sponge: 50g SR flour 50g caster sugar 50g soft margarine 1 egg Topping: 1 x 15ml. sp. lemon juice or water 50g icing sugar Few drops of food colouring 10ml sprinkles Oven temp: 180ď‚°C Time: 20 mins Method: 1. Put on oven to heat. 2. Put flour, sugar, margarine and egg into a large bowl. 3. Using a wooden spoon, mix ingredients together. Beat for 5 minutes until light and creamy in texture. 4. Using a spatula put sponge into tinfoil dish. Spread evenly. 5. Put dish on baking tray. Place in middle of oven. Bake until well risen and golden. 6. Leave cake to cool. 7. Make up icing. Mix icing sugar and lemon juice or water with colouring in a small bowl with a metal spoon. 8. Gently spread the icing on top of sponge using back of metal spoon. Sprinkle on your choice of sprinkles.
42. Madeira Cake (Mixture between two) Oven temperature: 180 ° C
Ingredients 125g Butter or margarine 125g Caster sugar 3 Eggs 200g Self Raising flour 1.25 ml Vanilla essence
Method 1. Cream the margarine/butter and sugar until light and creamy 2. Beat eggs in a small bowl with a fork and add gradually into mixture. Add a little flour if mixture curdles. 3. Add vanilla essence and fold in the rest of the flour. 4. Divide the mixture into 2 greased 4� tins 5. Bake for about 45 minutes until well risen and golden brown
43. Parsnip Cake Ingredients 175g peeled parsnip 175g soft margarine 175g caster sugar 3 eggs, beaten 175g SR Flour Icing125g soft butter 250g icing sugar Juice of half a lemon 5ml soft brown sugar Oven temp:- 190C Swiss roll size tin, lightly greased Method 1. Grate the parsnip into a bowl 2. Cream the margarine & sugar till light & fluffy, gradually beat in the eggs 3. Add the grated parsnip & flour and FOLD in gently till evenly mixed 4. Spread evenly into prepared tin, bake for approx. 20 mins 5. Icing- beat butter & icing sugar till light & fluffy, add lemon juice. 6. Remove cake from oven & cool for 10-15mins then turn out onto cooling tray 7. When cold spread icing on top and sprinkle with brown sugar 8. Cut into small pieces approx. 3cm x 3cm squares to serve.
44. Irn Bru Scones
(Recipe between 2)
Ingredients 350g SR Flour 150ml whipping cream 165ml (½ can) Irn Bru Oven temp – 200˚C Method 1. Sieve flour into a large bowl 2. Mix cream & Irn Bru in measuring jug, then pour into flour 3. Knead lightly, shape on floured surface 4. Pat out flat with your hand, cut into 6 triangles. 5. Bake in oven for approx. 12 minutes, until golden brown.
Shortbread
(Recipe per person)
Ingredients 75g plain flour 50g hard margarine 25g caster sugar
Oven temp – 170ºC
Method 1. Cream margarine and sugar together until light and creamy 2. Add flour in small amounts to form a stiff dough 3. Press into a round tinfoil dish and mark with a fork 4. Place on baking tray and bake until light golden brown approx. 20 minutes. 5. Sprinkle with caster sugar and cut into 6 triangles while still warm.
45. Truffles (Recipe between 2) 50g margarine ½ large tin condensed milk 50g drinking chocolate 50g coconut 8 digestive biscuits
Coating: chocolate vermicelli drinking chocolate coconut
rectangular dish Method: 1. PERSON 1: Using a rolling pin, crush biscuits finely in a large bowl. Measure drinking chocolate and coconut and put into the large bowl. Using a wooden spoon, mix ingredients together. PERSON 2: Put margarine and condensed milk into a small pan. Melt slowly over a low heat stirring all the time. Do not boil. 2. Pour liquid from pan into the large bowl. Mix well. Leave to cool slightly. Divide into two. 3. Measure coatings: drinking chocolate and vermicelli into two separate small bowls, coconut onto plate. 4. Roll mixture into small balls. Toss in coating. Put into container. Leave to harden slightly.
46. Carrot, Orange and Ginger Vitaliser Ingredients 2 Carrots 1 cm piece fresh ginger 150ml orange juice
Method 1. Peel and grate the carrots 2. Peel and chop ginger 3. Use a Smoothie maker to blend all the vegetables with orange juice
Peach and Banana Smoothie Ingredients 1 x 400g tin sliced peaches 1 Ripe banana 200ml orange juice 3 x 15ml natural yogurt
Method Combine all ingredients in a Smoothie maker and blend well Serve chilled
Muesli Ingredients 100g rolled oats 50g dried apricots 50g sultanas 20g pumpkin seeds 20g almonds 2 x 15ml sunflower oil 2 x 15ml honey Method 1. Heat the oven to 180 C 2. In a pan heat together the oil and honey, add the oats and mix well. 3. Tip mixture onto a baking tray bake for 20 minutes until golden brown 4. Chop the apricots in bite sized pieces 5. Remove the oats from the oven and add the apricots, sultanas, pumpkin seeds and almonds. 6. Leave to cool and serve with milk or yogurt
Smoked Mackerel Pate
Ingredients 100g Smoked mackerel fillets 50g Fromage frais 5ml Creamed horseradish 2.5ml dried dill or parsley
Method
1. Skin the mackerel fillets 2. Place in a bowl and roughly flake the fish 3. Beat in the remaining ingredients until well blended 4. Serve with breadsticks and chopped raw vegetables or spread onto biscuits Garlic Mayonnaise Ingredients 4 x 15ml mayonnaise 2 cloves garlic 5ml finely chopped parsley Method 1. Peel and crush the garlic 2. Mix all ingredients together 3. Serve as above
47. Tortilla chips 2 mini tortilla wraps 5ml vegetable oil 2.5ml Cajun seasoning 1. Preheat oven to 180째C 2. Mix the oil with the Cajun seasoning in a small bowl. 3. Brush the tortilla wraps all over on one side with the oil mixture. 4. Cut each wrap into 6 slices using a sharp knife (like a pizza). 5. Arrange on a baking tray and put into oven. 6. Bake for about 10 minutes until crisp. 7. Serve with guacamole and salsa.
48. Guacamole 2 ripe avocados 1 lemon 8 drops tabasco sauce 1 red chilli Bunch coriander 1 small red onion Salt to taste 1. Chop the chilli very finely and put into a bowl. 2. Chop the onion finely and add to bowl. 3. Squeeze the lemon and add juice to the bowl along with the tabasco sauce. 4. Scoop out the flesh of the avocado and mash roughly with a fork. Add to bowl. 5. Roughly chop the coriander and add to bowl. 6. Mix thoroughly and add salt to taste.
Tomato salsa 250g fresh tomatoes 1 small onion 3 green chillies Bunch coriander ½ lime Salt and sugar to taste 1. Chop the tomatoes in half. Scoop out and discard the seeds and chop finely. Put into a bowl. 2. Chop the onion finely and add to bowl. 3. Chop the chilli very finely and add to bowl. 4. Chop the coriander roughly and add to bowl. 5. Squeeze the lime and add to bowl. Mix thoroughly. 6. Add sugar and salt to taste.