Double Chocolate chip muffins. Chicken Goujons with potato wedges
|
|
- Bertha Carson
- 5 years ago
- Views:
Transcription
1
2 Chicken Goujons with potato wedges Double Chocolate chip muffins 1 chicken breast 1 egg 2 slices of bread 1 medium sized potato Named container with a lid 1 tsp mixed herbs, 140g self raising flour 1 medium size eggs 125ml milk 75ml oil 90g caster sugar 15g cocoa 50g chocolate chips 1tsp baking powder 6 x muffin cases 1.Preheat the oven gas 6, 200 C. 2.Beat egg in a small bowl and prepare breadcrumbs in the food processor. 3.Place breadcrumbs in a small glass bowl. Add seasoning. 4.Cut chicken into strips, dip into beaten egg and coat with breadcrumbs. Place on the baking tray. 5.Wash potato and slice into wedges. Lightly spray with oil. 6.Place on baking tray with the chicken. 7. Place on the baking tray and cook for 20 minutes until golden brown and the core of the chicken reaches 75 C. 1. Oven 200 C / gas 6, place 6 muffin cases in muffin tin. 2. Place the flour, baking powder, sugar and cocoa powder together in the bowl. 3. In a measuring jug mix together the milk, oil and eggs. 4. Add the liquid mixture to the flour and mix gently to a lumpy batter. 5. Add the chocolate chips and gently fold. 6. Add the mixture to the measuring jug. 7. Pour the mixture between the muffin cases and bake for minutes until well risen and firm.
3 Bolognaise Sauce g minced beef 1 large can tomatoes 1 tablespoon tomato puree 1 onion 100g mushrooms (optional) 1 pepper (optional) 1 tsp mixed herbs, garlic Equipment: Chopping board, saucepan, wooden spoon, plate, tablespoon. 1. Peel and chop the onion. 2. Cook with mince in the saucepan and stir over a low heat until the meat has browned. 3. Stir in the garlic. 4. Wipe and slice mushrooms and add to the pan. 5. Remove the seeds from the pepper, chop and add to the pan 6. Remove saucepan from the heat, add tomatoes, puree, mixed herbs, salt and pepper. 7. Bring to the boil and simmer for 15 minutes or as long as possible. Leave to cool and add to the container. Stuffed Peppers 2-3 even sized peppers 3 rashers bacon 1 onion 100g bread 1 egg Variation: Substitute bacon with 100g cheese, sweetcorn, courgette, medium cooking apple etc. teaspoon mixed herbs Equipment: Chopping board, large bowl, small bowl, plate, wooden spoon, fork. 1. Cut tops off each pepper. Remove core & seeds. 2. Use the food processor to make breadcrumbs. 3. Chop bacon & onion. Fry lightly to soften. Remove from heat and add to mixing bowl. 4. Prepare other ingredient e.g. grate cheese, chop apple. 5. Chop the courgette. 6. Add bread, apple, additional ingredients, herbs and salt and pepper to the bowl stir well. 7. Beat egg in small bowl and add enough to bind the stuffing. 8. Fill the peppers with stuffing and replace tops. 9. Bake for 15 minutes.
4 Stuffed Peppers 3 even sized peppers 3 rashers bacon 1 onion 100g bread 1 egg Variation: Substitute bacon with 100g cheese, sweetcorn, courgette, medium cooking apple etc. teaspoon mixed herbs Equipment: Chopping board, large bowl, small bowl, plate, wooden spoon, fork. 1. Cut tops off each pepper. Remove core & seeds. 2. Remove crusts from bread, process to crumbs. 3. Chop bacon & onion. Fry lightly to soften. Remove from heat and add to mixing bowl. 4. Prepare other ingredient e.g. peel & chop the apple etc. 5. Chop the courgette. 6. Add bread, apple, additional ingredients, herbs and salt and pepper to the bowl stir well. 7. Beat egg in small bowl and add enough to bind the stuffing. 8. Fill the peppers with stuffing and replace tops. 9. Bake for 15 minutes Stuffed Mushrooms 4 large mushrooms 2 rashers bacon/ham 1 small onion/4 spring onions 1 slice bread (25g) 50g grated cheese 2 teaspoon chopped parsley Optional 1 clove of garlic 25g sweetcorn 25g peas 25g celery 1 teaspoon mixed herbs Equipment: Chopping board, saucepan, large bowl, plate, wooden spoon. 1. Wipe mushrooms. Remove stalks & chop finely. 2. Chop bacon and onion. 3. Fry bacon, onion, garlic and mushroom stalks lightly to soften. Remove from heat add to the mixing bowl. 4. Grate cheese. 5. Remove crusts from bread, process to make crumbs. 6. Add breadcrumbs, cheese, parsley and seasoning to the bowl. 7. Add optional ingredients to the bowl 8. Put stuffed mushrooms in a greased dish, add the filling. 9. Bake for 15 minutes
5 Sausage Rolls 1 block of puff pastry 1 packet of thick sausages (Vegetarian sausages can be used) Equipment: Rolling pin, plate, small bowl, fork, pastry brush, sharp knife. School will provide Egg wash 1. Preheat the oven, Gas 7, 210ºC. 2. Remove the skins from the sausages. Wash hands. 3. Roll the pastry. Cut into a rectangle about 30cm x 25cm. 3. Cut in two, lengthwise. 4. Place sausages on the pastry as shown 5. Brush the edges with egg and seal them. 6. Knock up the edges with a knife and flute the edge using your fingers. 7. Brush with the beaten egg and/or milk. 8. Cut into 5cm lengths, mark the tops with a knife. 9. Place on the baking tray and cook for about 20 minutes until golden brown and the core of the sausage roll reaches 75 C. 10. Sanitise the probe and clean the work surface thoroughly. Sausage meat Spicy Bean Tagine 1 large onion 2 celery sticks 50g bacon, chopped/chorizo (optional) 1 x 400g can chopped tomatoes 2 garlic cloves, crushed 100g mushrooms Chicken stock cube 1 can chick peas School will provide Spices 1 can black eyed beans (other beans can be used) Casserole dish with a lid Equipment: Saucepan, chopping board, wooden spoon, teaspoon. 1. Preheat oven 190ºC or Gas Mark Chop the onion. 3. Wash and slice celery and mushrooms. 4. Chop the bacon and garlic 5. Make the stock, add 150mls boiling water to a measuring jug and add the stock cube. 6. Heat the oil in the saucepan and add onions, celery, bacon and garlic. Fry over a low heat until soft but not discoloured. 7. Stir in all the spices. Cook for a further minute or two. Add the tomatoes, stock and salt & pepper. Stir well. 8. Rinse the beans and add to the pan. 9. Stir and bring to the boil. Stir in the mushrooms. 10. Cover and simmer for 20 minutes.
6 Lemon Tray Bake 100g Soft Spread 100g Caster Sugar 100g Self Raising Flour 2 Eggs A foil tray 1 Lemon (Zest/Juice) 50g Lemon Curd (Optional) For the icing: 50g Caster Sugar Equipment: Large bowl, measuring jug, wooden spoon, spatula,. 1. Preheat oven, 180ºC or Gas Mark Place the soft spread and 100g caster sugar into a large bowl. Cream together with a wooden spoon until light and fluffy. 3. Beat in one egg at a time. 4. Sieve the flour into the bowl and fold in. 5. Zest and juice the lemon. 6. Add the zest to the cake mixture. Do not add the lemon juice. 7. Place the mixture into the foil tray and swirl the lemon curd into the mixture using a spoon. 8. Bake for minutes until golden brown and firm to the touch. 9. Whilst the cake is baking pour the lemon juice into a measuring jug and add the 50g of caster sugar and stir together. 10. Pour the lemon juice mix over the warm cake and leave to cool. Pasta bake 100g-150g pasta 100g grated cheese 375ml milk 25g plain flour 25g margarine/butter 1 tomato Additions: 1 can tuna 1 can sweetcorn 3-4 slices ham 1 tsp mixed herbs, Equipment: Saucepan, chopping board, plate, wooden spoon, small bowl 1. Half fill a large pan with water add the pasta and boil. Cook until soft (10 minutes). 2. Grate the cheese. 3. Slice the tomato. 4. Drain the pasta add to ovenproof dish. 5. Cheese sauce: Put the milk, flour, margarine, salt, pepper in a pan. Bring to the boil stirring all the time. 6. Remove from the heat and stir in half of the cheese. 7. Add the pasta to the cheese sauce and add any extra ingredients and stir well. 8. Sprinkle the remaining cheese on the top. 9. Place in an ovenproof dish. 10.Garnish with sliced tomatoes.
7 Mushroom Soup Tomato Soup 25g butter or block fat 1 onion, peeled and chopped 200g button mushrooms 25g plain flour 1 stock cube 500ml water 125ml milk Flask or large airtight container 1 tsp mixed herbs, 2 x 400g tins chopped tomatoes 1 medium onion: chopped 1 medium potato: peeled and grated 1 clove of garlic - crushed 1 chicken stock cube 400ml water Flask or large airtight container 1 tsp basil 1 tablespoon cooking oil 1. Peel and chop the onion. Fry onion in the butter until soft. 2. Slice the mushrooms and add to saucepan. Fry gently for five minutes. 3. Stir in flour, cook for 1 minute. 4. Boil the water and dissolve the stock cubes. 5. Add stock gradually to the sauce pan and stir until thickened. Pour in the milk. 6. Add seasoning bring to the boil, stirring constantly. Simmer for 20 minutes. Liquidise when cool. 1. Peel and chop the onion 2. Peel and grate the potato 3. Gently fry onion in oil, until soft. 2. Add tomatoes, potato, basil and garlic. 3. Dissolve stock cube in boiling water. 4. Add the stock and seasoning. 5. Cover and simmer gently for 15 minutes. 6. Liquidise when cool.
8 Cheesecake 150g digestive biscuits 75g soft spread/butter 200g cream cheese 125ml whipping cream 50g caster sugar 1 lemon 15-18cm flan dish Optional: Fruit to decorate: strawberries, kiwi fruit, can mandarin oranges. Equipment: Rolling pin, saucepan, large bowl, small bowl, fork, plate, wooden spoon, spatula. 1. Crush the biscuits in plastic bag, use a rolling pin. 2. Melt soft spread/butter, then remove from the heat, add the biscuit crumbs and stir well. 3. Press mixture into the dish. 4. Zest the lemon. Squeeze juice. 5. In a small bowl combine the cream cheese and sugar until soft. Add the lemon zest and juice and lightly mix with a fork. 6. In a large bowl whip the cream to soft peaks. 7. Add the cheese mixture to the cream and whisk until smooth. 8. Gently place the mixture over the biscuit base using a spatula. 9. Decorate with the fruit if time allows.
Oven baked risotto. Scones
Oven baked risotto 100g risotto rice 75g frozen peas 1 pepper 1 onion 1 stock cube (chicken or vegetable) 400g can chopped tomatoes Handful of parsley 200ml boiling water Oil Salt & Pepper Garnish Equipment:
More informationChicken Tortilla Pouches. Ingredients (Serves2) Equipment 2 tablespoons oil Frying pan
Chicken Tortilla Pouches (Serves2) 2 tablespoons oil Frying pan ½ pepper large plate ½ red onion vegetable knife 1 chicken breast Chopping board ½ teaspoon chilli sauce teaspoon 2 soft tortillas wooden
More informationCloughside College. Recipe Book
Cloughside College Recipe Book Table of Contents Cupcakes... 2 Victoria Sandwich Cake... 3 Banana Cake... 4 Muffins... 5 Chocolate Chip Cookies... 6 Almond Biscuits... 7 Shortbread... 8 Jam Buns... 9 Scones...
More informationFruit Smoothie. Ingredients. Variations. Method. 1 Banana 200g Strawberries (approx 12) 120ml (¼ pint ) Orange Juice.
Fruit Smoothie 1 Banana 200g Strawberries (approx 12) 120ml (¼ pint ) Orange Juice. Variations 1 - Use raspberries, Apples, Mango, Orange, Passion Fruit, Peach. 2 - Use Apple juice, Cranberry Juice Bring
More informationCookery Club Recipes 3
Cookery Club Recipes 3 Date: Wednesday 6 th February Wednesday 13 th February Wednesday 27 th February Wednesday 6 th March Wednesday 13 th March Wednesday 20 th March Wednesday 27 th March Wednesday 3
More informationY9 RECIPES. Academic Year:
Y9 RECIPES Academic Year: 2017-2018 CHEESECAKE 150g digestive biscuits 75g soft spread/butter 200g cream cheese 125ml whipping cream 50g caster sugar 1 lemon 15-18cm flan dish Decorate the top of your
More informationYear 10 Recipe Book NAME: For practical lessons you must:-
Year 10 Recipe Book For practical lessons you must:- Bring your recipe booklet Bring a suitable container Bring your valuables, pencil case, HE file and homework diary to the classroom Come to class prepared
More informationFruit Fusion. Dippy Dippers. Method
Dippy Dippers ½ carrot ¼ red or yellow pepper ¼ cucumber 1 x 15ml tablespoon hummus 1 x 15ml tablespoon plain yogurt 3 fresh chives Chopping board, vegetable peeler, teaspoon, plastic plate School will
More informationBread rolls. Milk for glazing Additional ingredients optional; E.g. cheese, cooked bacon, ham, sesame seeds, poppy seeds.
Ingredients 300g strong white flour ½ x 5ml spoon salt 15g margarine 1 sachet of quick acting yeast (7g) 200ml warm water Bread rolls Milk for glazing Additional ingredients optional; E.g. cheese, cooked
More informationVegetable soup. Recipe: 1 potato 1 carrot 1 onion 1 stick of celery 1 vegetable or chicken stock cube
Vegetable soup 1 potato 1 carrot 1 onion 1 stick of celery 1 vegetable or chicken stock cube Prepare the vegetables using the claw and bridge action. Chop the carrots into a small dice (Brunoise) Chop
More informationMinestrone Soup. Method: Recipe: 1. In a large saucepan heat the oil and saute the onion, carrot, celery until they begin to colour.
Minestrone Soup ½ can chopped tomatoes ½ onion ½ carrot ½ stick of celery ½ potato 25g French beans 250 ml stock Salt & pepper 1T pasta 1. In a large saucepan heat the oil and saute the onion, carrot,
More information1 onion 500ml water 1 carrot 1 stock cube 1 potato ½ x 5ml spoon dried chilli flakes 1 x can chopped tomatoes (400g) 1 x 15ml spoon tomato puree
Spicy Tomato Soup Bring an airtight container to take your soup home in (or flask) Add different herbs or spices or leeks or mushrooms to change the flavour 1 onion 500ml water 1 carrot 1 stock cube 1
More informationY7 RECIPES. Academic Year:
Y7 RECIPES Academic Year: 2018-2019 Sweet Scones Ingredients List: 400g S.R. Flour 100g butter or margarine 100g caster sugar (do not add if making cheese scones.) 200ml milk 100g sultanas or chopped cherries
More informationYear 9 Recipe Book NAME: For practical lessons you must:-
Year 9 Recipe Book For practical lessons you must:- Bring your recipe booklet Bring a suitable container Bring your valuables, pencil case, HE file and homework diary to the classroom Come to class prepared
More informationYear 8 Food Technology: Recipe Book
Year 8 Food Technology: Recipe Book Always remember your named container to take your product home in. Please adapt the recipes to suit your families tastes and needs. Lost book? Check the school website
More informationSPALDING HIGH SCHOOL FOOD AND NUTRITION
SPALDING HIGH SCHOOL FOOD AND NUTRITION YEAR 9 Food in the wider world Recipe Booklet During the first half of your year 9 food and nutrition module you will be cooking the following recipes. Keep this
More informationRecipe Booklet. Food and Nutrition Year 8 REMEMBER TO BRING TO EVERY LESSON. Name: Form:
Pasta Bake 225g dried pasta shapes 200ml milk 295gm approx. can condensed Soup (any variety) 1 slice of bread (for breadcrumbs) 125g cheese Remember an 50gm frozen peas and or 50gms sweetcorn oven proof
More informationAutumn Term Recipes. for. Healthy Snack Foods
Autumn Term 2015 Recipes for Healthy Snack Foods Vegetables and Pesto Dip 1. Get out - chopping board, knife, bowl, spoon 2. Get ingredients - 2 tablespoons of pesto, 100g Greek yoghurt, half a red, green
More informationNotes to parents/carers:
Notes to parents/carers: Please name label ingredients and containers clearly. Ingredients with a * will be provided by school. Chilled food must be refrigerated in the food room before am tutor. Cooking
More informationFood Preparation & Nutrition Recipe Booklet Year 8 REMEMBER CONTAINERS TO TAKE PRODUCT HOME IN!!
Food Preparation & Nutrition Recipe Booklet 2017-18 Year 8 REMEMBER CONTAINERS TO TAKE PRODUCT HOME IN!! Name of practical Savoury Mince Apple Crumble Savoury pinwheels Turnovers Scone based pizza Celebration
More informationBanana & Vanilla Smoothie
Banana & Vanilla Smoothie Ingredients (between 2) 2 glasses 250ml semi skimmed milk measuring jug 1 banana small bowl 1 scoop vanilla ice-cream spoon Vanilla essence Make sure that the dispensing tap lever
More informationSpicy Chickpea Couscous
YEAR 9 RECIPES Spicy Chickpea Couscous 225g couscous 2 garlic cloves 1 small onion 2 tblsp unsaturated oil 3 ripe tomatoes ¼ cucumber 4 spring onions 410g can chickpeas ½tsp ground cinnamon ½ tsp ground
More informationYear 8 Recipe Booklet 2017/18 Miss Shannon
Year 8 Recipe Booklet 2017/18 Miss Shannon 1. Shortbread 2. Carrot cupcakes 3. Victoria sponge 4. Brownies 5. Swiss roll 6. Courgette cupcakes 7. Bread rolls 8. Pizza 9. Chicken goujons 10. Fish fingers
More informationFood Technology. Year 8 Recipe Booklet Walton High School. Introduction
Food Technology Year 8 Recipe Booklet 2 2015-2016 Introduction Design and Technology is all about designing and making products for anyone and everyone to use. Products can be made from paper, metal, plastic,
More informationLeek & Potato Soup. Ingredients 1 piece of leek ½ onion 1 potato 1 stock cube 350ml water Seasoning
Leek & Potato Soup 1 piece of leek ½ onion 1 potato 1 stock cube 350ml water Seasoning 1 peeler 1 chopping knife 1 chopping board 1 grater 1 large pan 1 measuring jug 1 Collect ingredients. 2 Wash potato
More informationYear 10. Updated sept
Year 10 Updated sept 2013 1 One Pot Chicken Pilaff 1 tsp vegetable oil 2 chicken fillets (or chicken thighs can be used) 1 medium onion 1 tblsp curry paste (your favourite) 150g Basmati rice 500 ml Chicken
More informationFood and Nutrition Year 8. Recipe Booklet
Food and Nutrition Year 8 Recipe Booklet 1 Crunchy Biscuits Remember a named box to 100g soft margarine take your Crunchy 80g castor sugar Biscuits home in 100g self-raising flour 50g porridge oats Few
More informationHome Economics Department. S2 Recipe Book
Home Economics Department S2 Recipe Book Potato and Leek Soup 200g potatoes 1 leek 12.5g margarine 1 chicken stock cube 500 mls water pinch of mixed herbs salt and pepper 1. Wash potatoes. Wash leeks 2.
More informationIntermediate 1. Hospitality: Practical Cookery. Past Exam Recipes
Intermediate 1 Hospitality: Practical Cookery Past Exam Recipes 2009 Tagliatelle Bolognese (4 portions) Celery Carrot Onion Fresh garlic (peeled) Minced beef Tomato puree Tinned chopped tomatoes Dried
More informationYear 8 Food + Nutrition: Food Technical Skills Book. Name:... Teacher:...
Year 8 Food + Nutrition: Food Technical Skills Book Name:... Teacher:... Technical Skills: 1. General practical skills 2. Knife skills 3. Preparing fruit and vegetables 4. Use of the cooker 5. Use of equipment
More informationCrostata. Equipment: Baking sheet Pastry and vegetable board Sharp knife Wire rack. Method:
Miss Jones Crostata Ingredients to serve 6: 1 roll of ready-to-bake puff pastry 250g cream cheese Small jar of pesto Half a red pepper Few cherry tomatoes Optional extras like pitted olives and herbs Baking
More informationRecipe Booklet. Food and Nutrition Year 7 REMEMBER TO BRING TO EVERY LESSON. Name: Form:
Omelette 2 eggs 2 tbsp. milk 10g margarine or butter 50g cheese and or 2 slices of ham Salt and pepper * provided by school Don t forget a container to take your Omelette home in Recipe Booklet Blue tray,
More informationApple and rhubarb crumble
Apple and rhubarb crumble Preparation time: 15 minutes Cooking time: 35 minutes Apples (cooking or solid apple pack) 200g 400g Canned rhubarb, drained 200g 400g Caster sugar 20g (1 tablespoon) 40g (2 tablespoons)
More informationSPALDING HIGH SCHOOL FOOD AND NUTRITION Year 8
SPALDING HIGH SCHOOL FOOD AND NUTRITION Year 8 Recipe Booklet During year 8 in food and nutrition you will be cooking the following recipes. Keep this recipe booklet at home so that you always know the
More informationMethod 1. Bring a large pan of water to the boil, add the pasta and cook for minutes
Year 9 Recipes Penne Fiorentina 1 red pepper 1 onion 1 clove garlic 200g penne pasta 1 x 15ml spoon oil 1 x 400g cans chopped tomatoes Fresh basil leaves or 1 x 5ml spoon dried basil 100g baby spinach
More informationYear 8 Food Technology. Go Crazy With Cakes. Recipe Booklet
Year 8 Food Technology Go Crazy With Cakes Name: Recipe Booklet Please keep this booklet in a safe place and bring it to every lesson When cooking, keep it in a protective plastic wallet These recipes
More informationYear 9 Cooking and Nutrition Recipes
Year 9 Cooking and Nutrition Recipes 2018-19 Chicken Fajitas 2 red peppers (sliced into strips at home) 1 large red onion (sliced at home) 2 chicken breasts (or alternative meat or vegetarian equivalent)
More informationSPALDING HIGH SCHOOL FOOD AND NUTRITION
SPALDING HIGH SCHOOL FOOD AND NUTRITION YEAR 7 Recipe Booklet During year 7 food technology you will be making the following recipes. Keep this recipe booklet at HOME so that you always know the basic
More informationTania s Cooking Recipes: Part 2
Tania s Cooking Recipes: Part 2 1. Smoked Mackerel Dip (Serves 4) - 1 smoked mackerel fillet - 2 tbsp of natural yoghurt or fromage frais - 1 tsp of creamed horseradish - 1 tbsp of fresh chopped chives
More informationCalderside Academy S1-S2 Third Level. Recipe Pack
Calderside Academy S1-S2 Third Level Recipe Pack 0 P a g e Desserts/bakery Page 21 Boston Chocolate Brownies Page 22 Banana cakes Page 23 Sponge cakes Page 24 Apple Crumble Page 25 Flapjacks Page 26-27
More informationYear 7 Recipes. The following recipes are from the Year 7 Food Rotation
Year 7 Recipes The following recipes are from the Year 7 Food Rotation The students will hopefully complete one practical per week in the order of the slides where possible Practical 1: Ragu Ingredients
More informationHand crafted BBQ beef burgers
Hand crafted BBQ beef burgers 450g/1lb lean minced beef 1 onion peeled and finely chopped 1 tbsp chopped parsley (optional) 1 beef stock cube, finely grated 1/2 lightly beaten egg 60g Nuttimalt TFC 1/2
More informationKS3 Food Preparation and Nutrition. Recipe Book. Year 8
KS3 Food Preparation and Nutrition Recipe Book Year 8 1 Food Safety Food hygiene standards in the food room are taken very seriously: Personal hygiene routines for students are monitored by the teacher
More informationChocolate Chip Muffins
Chocolate Chip Muffins 100g self raising flour 50g caster sugar 2 x 15ml oil 1 x 10ml cocoa 25g chocolate chips 2 x 15ml milk (if required) Scales Measuring spoons Knife Metal spoon Plate Bun tray Paper
More informationFRUIT FUSION GRANOLA BARS. Ingredients Fruits Pupils must have a selection from the following: Apple or Pear Grapes Clementine/Orange Kiwi Banana
FRUIT FUSION GRANOLA BARS Fruits Pupils must have a selection from the following: Apple or Pear Grapes Clementine/Orange Kiwi Banana 200ml Fruit Juice (small carton) Apple/Orange/Exotic etc *Container
More informationPreheat the oven to 170ºC.
Choconoffee Pie Cake 22 (1½ packets) Choc Guide biscuits 75g butter, melted 1 x 400g can caramelised condensed milk 2 medium bananas Juice ½ lemon 300ml cream 1 tablespoon coffee liqueur 1 teaspoon vanilla
More informationY8 RECIPES. Academic Year:
Y8 RECIPES Academic Year: 2018-2019 Ingredients List 150g butter 150g light muscovado sugar 1 ½ tbsp. golden syrup 225g self-raising flour 1 tube Smarties SAM S SMARTIE COOKIES 1. Preheat oven to gas mark
More informationPerth Academy. Home Economics Department. Eating for Health. S2 Recipes
Perth Academy Home Economics Department Eating for Health S2 Recipes MUFFINS 150g plain flour (allergen) 2.5ml baking powder (allergen) 50g raisins 50g margarine (allergen) 1 egg (allergen) 40g caster
More informationYear 7 Recipe booklet 2017/2018 Miss Shannon
Year 7 Recipe booklet 2017/2018 Miss Shannon 1. Fruit salad 2. Couscous salad 3. Pizza Toast 4. Apple crumble 5. Cheesy Scones/Fruit Scones 6. Muffins 7. Tomato Ragu 8. Savoury Rice 9. Stir fry Always
More informationFruity Flapjack Tuna pasta bake Equipment: Baking dish for pasta bake
Fruity Flapjack 80g soft brown sugar 100g butter or margarine 250g cheap porridge oats 1 banana or 1 apple or handful of dried apricots /cranberries or fruit of your choice 2 tablespoons of syrup or honey
More informationSt. Genevieve s High School. Year 9 Recipe Booklet
St. Genevieve s High School Year 9 Recipe Booklet Baked Potato Ingredients: 1 large baking potato Choice of fillings: Cheddar cheese, baked beans, ham, tuna, onion Remember to use oven gloves for hot trays
More informationNairn Academy S1-S2 BGE Recipes
Nairn Academy S1-S2 BGE Recipes Index 1. Stewed Apple and Custard 2. Cheese and Onion Toastie 3. Flapjacks 4. Ginger Biscuits 5. Shortbread 6. Pasta Salad 7. Pasta in Tomato Sauce 8. Cinnamon Toast 9.
More informationYear 7 Food + Nutrition: Food Technical Skills Book
Year 7 Food + Nutrition: Food Technical Skills Book Name:... Teacher:... Technical Skills: 1. General practical skills 2. Knife skills 3. Preparing fruit and vegetables 4. Use of the cooker 5. Use of equipment
More informationKey Stage 3 Design & Technology Food Technology. Recipe Booklet NAME:... TUTOR GROUP:...
Key Stage 3 Design & Technology Food Technology Recipe Booklet NAME:... TUTOR GROUP:... Vegetable Couscous Salad Claw Hold Bridge Hold 200 ml water, boiling 1 vegetable stock cube 100g couscous 1 medium
More informationCOOKBOOK. Recipes brought to you by. Los Rios Community College District. Employees
COOKBOOK Recipes brought to you by Los Rios Community College District Employees Fall 2014 APPETIZERS & DIPS Greek Nachos with Feta Ingredients 2 pounds tomatoes, seeded and finely chopped 1/2 small red
More information2018 AUTUMN SHOW RECIPES. Version 1 (May). 1 version1
2018 AUTUMN SHOW RECIPES Version 1 (May). 1 version1 NOTE YOU ARE REQUIRED TO USE THE STATED BAKING TIN SIZE FOR JUDGING. BAKEWELL TART Class 246 : Sugar Pastry: Filling: Frangipane: Plain flour 200g.
More informationCalderside Academy National 4 & 5 Hospitality. Recipe Pack
Calderside Academy National 4 & 5 Hospitality Recipe Pack 1 Desserts 1. Apple Crumble (page 43) 2. Apple Tart (44) 3. Banoffee (page 45) 4. Chocolate Gateau (page 46) 5. Custard (page 47) 6. Eve s Pudding
More informationPractical work in Home Economics. 1. Ingredients for practical cookery lessons are provided by the pupil.
Practical work in Home Economics 1. for practical cookery lessons are provided by the pupil. 2. Preparing for practical lessons is the responsibility of the pupil. It is part of their learning and is a
More informationY8 RECIPES. Academic Year:
Y8 RECIPES Academic Year: 2018-2019 SAM S SMARTIE COOKIES Ingredients List 150g butter 150g light muscovado sugar 1 ½ tbsp golden syrup 225g self-raising flour 1 tube Smarties 1. Preheat oven to gas mark
More informationThai Green Curry. Method:
Mr Gardner Thai Green Curry Ingredients to serve 4: 1 or 2 x tablespoons of oil 3 or 4 x cloves of garlic 1 x onion 1 x red pepper 1/2 x packet of baby corns 1/2 x packet of mushrooms 1/2 x jar of green
More informationRagu 1 onion 1 clove garlic 1 tbsp oil 1 tin tomatoes Handful of fresh basil Black pepper
Year 8 Recipes Ragu 1 onion 1 clove garlic 1 tbsp oil 1 tin tomatoes Handful of fresh basil Black pepper Possible modifications: Use dried herbs if you do not have fresh. Add ½ red chilli, for a sauce
More informationYear 8 Recipes
Practical work in Home Economics 1. for practical cookery lessons are provided by the pupil. 2. Preparing for practical lessons is the responsibility of the pupil. It is part of their learning and is a
More informationYEAR 7 AUTUMN TERM 2017 HE Recipes
YEAR 7 AUTUMN TERM 2017 HE Recipes NAME: TUTOR GROUP: Year 7 Year 8 Year 9 Intro lesson Apple and Blackberry Cake Sausage and Bean Casserole Fruit Crumble Cornish Pasties Apple, Lemon and Elderflower Cake
More informationYEAR 7 - RECIPES FOOD SKILLS FOR LIFE
YEAR 7 - RECIPES FOOD SKILLS FOR LIFE This book will help you learn basic cooking and food preparation skills. Lots of the recipes are focused on healthy eating and can be adapted to suit individual taste
More informationFood & Nutrition Recipe Booklet. Year 9. Name: Form: Group: Teacher: Book replacement Cost 1
Food & Nutrition Recipe Booklet Name: Form: Group: Teacher: Year 9 Book replacement Cost 1 Expectations Long hair to be tied back and nail varnish to be removed for all practical lessons. Long sleeves
More informationYear 8 Recipe Book 1
Year 8 Recipe Book 1 Bolognaise Sauce FOOD SAFE FOCUS! Heat your meat to 73oc to kill bacteria Always store meat in a fridge 225g / 8oz minced beef 1 medium size onion 1 pepper 110g /4oz mushrooms 1 garlic
More informationFish en Papillotte. American Muffins Ingredients 100g caster sugar 75g margarine 1 egg 200g self-raising flour 150ml milk
Fish en Papillotte 2 fish fillets, (any fresh or frozen fish will work) 1 2 onion, finely sliced 1 medium tomato, sliced 1 4 fennel bulb, finely sliced (optional) 2 tbsp olive oil squeeze lemon juice (or
More informationRecipes from Vegan Food Sample Stall on Gloucester Road Saturday 8 December 2012
Recipes from Vegan Food Sample Stall on Gloucester Road Saturday 8 December 2012 Vegan Scotch eggs 1 packet sos-mix ½ tsp nutmeg ½ tsp sage ½ tsp parsley Approx 3 tbsp flour 15 button mushrooms 1 packet
More informationWEEKEND KITCHEN RECIPE SHEET 6th June 2015
WEEKEND KITCHEN RECIPE SHEET 6th June 2015 Joe Davis Pulled chicken chilli An ultra healthy, full of flavour alternative to chilli con carne and can also be used in place of pulled pork or in dishes such
More informationMacadamia Recipes. just click one of the links to find a recipe for a delicious macadamia dish! CREME OF MACADAMIA SOUP
CREME OF MACADAMIA SOUP CREAMY AVOCADO / MACADAMIA SOUP MACADAMIA CRAB DIP DEVILLED MACADAMIAS MACADAMIA NUT SAUCE FOR FISH CHICKEN MACADAMIA MACADAMIA NUT STUFFING FOR ROAST CHICKEN CREAMY MACADAMIA SAUCE
More informationChristmas recipes. For kidney (renal) patients. Information for patients Sheffield Dietetics
Christmas recipes For kidney (renal) patients Information for patients Sheffield Dietetics Melon balls in Cointreau (serves 4) 1 Galia melon 8 tablespoons of Cointreau or Brandy 4oz sugar 250ml of water
More informationHomemade Muesli Bar. Type: Lunch/Snack Serves: 24 Tastes Recipe source: Taste
Homemade Muesli Bar Type: Lunch/Snack Serves: 24 Tastes Recipe source: Taste Large bowl Measuring cups Measuring spoons Tongs Knife Chopping Board Saucepan Baking pan Frying pan Spoon Bowl 1 cup rolled
More informationNCFE Food and Cookery. 1. Briefs 2. Preparation 3. Recipes
NCFE Food and Cookery 1. Briefs 2. Preparation 3. Recipes The Brief Cultural Fusion Foods From Around the World Recipe 1 Starter: Vegetable Soup with Bread Rolls Main: Koftas with Salsa Sauce Recipe 2
More informationWHAT'S FOR DINNER MEAL PLAN Week
WHAT'S FOR DINNER MEAL PLAN Week 21 2017 (Monday 22nd May to Sunday 28th May) RECIPES THIS WEEK MONDAY 22ND Baked Creamy Chilli Butternut TUESDAY 23RD Easy Sausage and Bean Hotpot WEDNESDAY 24TH Cheesy
More informationYear 8 Recipe Book. Yummy things! Name: Group:
Year 8 Recipe Book Yummy things! Name: Group: Year 8 Mapping Sheet 2017-18 Week 1 3 Week 4 6 Theory: Introduction to the course. Identify the different food groups based on the Eatwell Guide. Outline that
More informationTHURSDAY 31ST JAN. PORK CHOPS WITH STIR-FRIED VEGETABLES & TOMATO SAUCE Serves 2 (each serving contains approx 500 kcal)
THURSDAY 31ST JAN PORK CHOPS WITH STIR-FRIED VEGETABLES & TOMATO SAUCE Serves 2 (each serving contains approx 500 kcal) 2 x 125g floury potatoes, scrubbed 2 pork loin chops (well trimmed) 1 red onion 1
More informationWk Practical Homework Cooked. 3 Enchiladas Bring ingredients for Cheesy Potato Cakes & a container to take them home in
PART 1 - RECIPE BOOK Wk Practical Homework Cooked 1 Introduction to Year 8 Food and Nutrition Bring ingredients for flapjack. 1 small tin or 30p for an aluminium tin. 2 Flapjack Bring ingredients for Enchiladas
More informationPractical work in Home Economics. The following guidelines are intended to help pupils organise themselves and prepare for practical lessons:
RECIPE SECTION Practical work in Home Economics Practical cookery is a popular and enjoyable part of Home Economics. The activities are part of the school curriculum. Everyone is expected to participate
More informationRisotto Method Curry Method
Risotto 75g (3oz) Rice 1 Onion 200g (8oz) minced beef/chicken/ pork or quorn 200ml beef stock use other flavours as appropriate ¼tsp herbs Salt & Pepper 100g (4oz) Mushrooms 2-4 Tomatoes Parsley Cook rice
More informationINGREDIENTS: SERVES 4 METHOD:
CAVENDISH QUICHE For the tart shells: 150g plain flour 100g flora original margarine 2-3 tbsps cold water For the filling: 200ml Greek style yoghurt 400g grated mild Cheddar cheese 1. Crumble flour and
More informationYear 10 Food Technology: Recipe Book
Year 10 Food Technology: Recipe Book Always remember your named container to take your product home in. Please adapt the recipes to suit your families tastes and needs. Lost book? Check the school website
More informationEcclesfield School Y8 Food Technology Recipe booklet
Ecclesfield School Y8 Food Technology Recipe booklet Y8 Food Technology rotation: 1. Fruit Scones 2. Scone Based Pizza 3. Danish apple cake 4. High fibre Muffins 5. Cheese Scones 6. 2 practical try outs
More informationCOLD BREW COFFEE MAKER RECIPES
COLD BREW COFFEE MAKER RECIPES COLD BREW COFEE MAKER RECIPES Cajun Coffee Chuck Roast Cashew Caramel Iced Coffee Chocolate Café Pudding Chocolate Coffee Almond Torte Cinnamon Coffee Scones Citrus Café
More informationSUNSHINE COAST LADIES MIDWEEK TENNIS ASSOCIATION RECIPES
SUNSHINE COAST LADIES MIDWEEK TENNIS ASSOCIATION RECIPES INDEX Claire s Butterscotch Slice..3 Claire s Bacon & Egg Slice with fresh Thyme...4 Claire s Date & Walnut Slice..5 Jeannie s Vegetable Frittata.6
More informationCelebration Recipe Book
1867 1867 2017 Celebration Recipe Book Coffee & Walnut Gateau CAKE Wright s Madeira Cake Mix 500g Instant Coffee (4 heaped teaspoons) 10g Water 200ml Vegetable Oil 60ml BUTTERCREAM Instant Coffee (2 heaped
More informationCheesy Cauliflower Slice
Cheesy Cauliflower Slice Cheesy Cauliflower Slice Makes: approximately 24 squares Ingredients: 1 medium cauliflower, cut into florets 1 cup grated cheese 1/2 cup grated parmesan cheese 1 large eggs 1 teaspoon
More informationYEAR 8 AUTUMN TERM 2017 HE Recipes
YEAR 8 AUTUMN TERM 2017 HE Recipes NAME: TUTOR GROUP: Year 7 Year 8 Year 9 Intro lesson Apple and Blackberry Cake Sausage and Bean Casserole Fruit Crumble Cornish Pasties Apple, Lemon and Elderflower Cake
More informationHolsworthy Community College. Recipe Booklet
Holsworthy Community College Recipe Booklet - 1 - Contents Vegetable Soup page 3 (Year 7) Hot Water Crust Pastry page 3 Cornish Pasties page 4 (Year 8) Mince or Fruit Pies page 4 (Year 8) Sausage Rolls
More informationIf you have any queries regarding the recipes or problems getting the ingredients, please do not hesitate to contact the subject teacher.
The recipes used in Y8 have been carefully chosen to provide a range of opportunities for students to develop their confidence in using practical skills. Students will be able to apply their creative thinking
More information3 Star Chef Award. and lots more! Recipes.
3 Star Chef Award and lots more! Recipes. Health and safety in the Food Technology rooms The following rules are very important whilst in T9 T10 and T11. Safety Rules 1. Do not run. 2. Stop quickly and
More informationYEAR 9 HOME ECONOMICS
YEAR 9 HOME ECONOMICS Recipe Section NAME: TUTOR GROUP:.. TEACHER: Students should leave all ingredients CLEARLY LABELLED in the H.E department at the beginning of the day. All dairy, meat, fish and chicken
More informationYear 8 RECIPE SECTION
Year 8 RECIPE SECTION 1 Practical work in Home Economics Practical cookery is a popular and enjoyable part of Home Economics. The activities are part of the school curriculum. Everyone is expected to participate
More informationVegetables. Ingredients. 90g corn 80g peas 100g cauliflower 90g beans. Equipment needed. Saucepan Small Plastic Bowls Measuring Jugs Scales x 3
Vegetables 90g corn 80g peas 100g cauliflower 90g beans 100g broccoli 2C water Saucepan Small Plastic Bowls Measuring Jugs Scales x 3 Colander Place the saucepan with water onto the stovetop on medium
More informationContents in this Section: Low Fat Blueberry Muffins Banana Muffins Lemon Muffins Apple Muffins. Low fat blueberry muffins
Low fat blueberry muffins Ingredients 1-3/4 cups cake flour 1/3 cup sugar 2-1/2 tsp baking powder ½ tsp salt 1 cup fresh blueberries rinsed and drained ¾ cup skim milk ¼ cup egg substitute 1/3 cup applesauce
More informationPeanut Butter and White Chocolate Blondies
Peanut Butter and White Chocolate Blondies A wonderful alternative to chocolate brownies, loved by everyone at Little Harbour! 125g plain flour 1 tsp baking powder 100g soft butter 150g crunchy peanut
More informationYear 9 Recipe Book. Name:... Form:... Teacher:...
Year 9 Recipe Book Name:... Form:.... Teacher:... Weeks Skills Date of Practical Marinade Chicken BBQ and coleslaw Chicken Stir Fry Sausage Pasta Honey Roast Vegetables Chilli Con Carne Fruit Frisbees
More informationBerry and Yoghurt Breakfast Cups
NAME: CLASS NAME: Lesson 1 Production: Berry and Yoghurt Breakfast Cups Working Solo 5 tablespoons frozen mixed berries Tray to collect ingredients ½ cup Greek vanilla yoghurt Metal spoons 2 large strawberries
More informationFOOD TECHNOLOGY YR8 RECIPE BOOK
FOOD TECHNOLOGY YR8 RECIPE BOOK Spaghetti Bolognaise Melting Moments Oaty cookies Meatloaf Beef Burgers Cake Scone Based Pizza Remember to 1. Weigh your ingredients at home. 2. Bring your own tea towel
More informationNICK COFFER S WEEKEND KITCHEN
Tune in to Weekend Kitchen every Saturday from 12-2pm Go to bbc.co.uk/threecounties to listen to the show live or to listen again to it for 7 days afterwards NICK COFFER S WEEKEND KITCHEN Recipes for the
More informationBREAKFAST Porridge with dried apricots, and apple slices
BREAKFAST Porridge with dried apricots, and apple slices BREAKFAST Porridge with dried apricots, and apple slices Suggested portion sizes As shown in the photo Porridge made with full-fat milk Dried apricots
More information