Fruit Smoothie. Ingredients. Variations. Method. 1 Banana 200g Strawberries (approx 12) 120ml (¼ pint ) Orange Juice.

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1 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 in a container with a sealed lid to take your fruit smoothie home in. 1. Clean any fruit that will not have its skin removed e.g. raspberries, strawberries. 2. Peel and slice fruit into bite sized pieces using bridge or claw grip. a. If you are using passion fruit, slice in half and scoop out the centres. b. If you are using mango- you will have an additional demonstration from Miss Coggins. 3. Measure 120ml of juice and add the fruit into a blending cup or large jug. 4. Blend fruit until smooth. 5. Pour into bottle and put into the fridge. 6. Wipe down work surfaces, wash and dry equipment ready for inspection before putting it away.

2 30g cheese 1 tomato 2 slices bread 1 slice of ham Croque Monsieur Chopping board Knife Grater Small plate We will be eating the croque monsieur in the lesson. Preheat the grill Grate the cheese on a chopping board divide into 3 piles. Slice the tomato Place the slices of bread on the chopping board Lay the ham over one slice of bread Arrange the tomato over the other slice of bread Sprinkle a portion of cheese over both slices of bread Place the sandwich under the hot grill When the cheese is bubbling hot, remove from the grill Press the 2 slices of bread together, and sprinkle the remaining cheese on top. Return to the grill until cheese has melted. Cut in half and put onto a plate.

3 Fruit Salad A small carton of fruit juice- any flavour you like. (250ml is the most you should bring.) 5 different fruits to cut and shape for your salad, e.g. 1 apple, 1 banana, 1 kiwi, a handful of black seedless grapes, 1 pear. Try to include at least one which you haven t tried before. Bring in a container with a sealed lid to take your fruit salad home in. Pour the juice into your container. Prepare your fruit- don t peel apples or pears, but make sure they are washed. Ask your teacher to show you how to prepare any fruit you are not sure about. Remember- apples and bananas will go brown very quickly, so make sure they are added to the juice as soon as possible. Cut the fruit into bite sized pieces and add into your container. *Make sure you use the two grips below to create your fruit salad safely. Claw grip Bridge grip

4 Omelette 2 eggs Salt and black pepper A filling of choice (only a small amount) Cheese Ham Tomatoes Parsley Chives Small frying pan Measuring jug Spatula Fork Grater (if haven t grated cheese already) Chopping board and knife if needed. We will be eating the omelette in the lesson. 1. Break the eggs into a jug, and then add a pinch of salt and pepper. Beat the eggs lightly with a fork. 2. Grate or chop your filling and add them in with the eggs. 3. Put a small bit of oil in the frying pan. Carefully swirl around the pan. Then pour in your mixture. 4. When the omelette begins to set around the edges, place the omelette under the grill until the top has set but still looks creamy. 5. Carefully loosen the edges with a palette knife. Fold the omelette over, and then slide it onto a plate.

5 Flapjacks 75g dried fruit 150g oats 50g butter 50g sugar 2 x15ml golden syrup Knife Measuring spoons Saucepan Wooden spoon Baking tray Don t forget a container to take it home in. 11. Preheat the oven to 180 c or gas mark Place the butter, sugar and syrup into the saucepan and gently heat until the butter is melted. 13. Stir in the oats and dried fruit. 14. Pour the mixture into a greased tin. 15. Pat down the mixture. 16. Bake for minutes, until lightly browned. 17. Remove from the oven and cut into bars in the baking tin while hot.

6 150g wholemeal flour (or plain) 40g butter or margarine 50g cheese 50g oats 2 leeks 1 red pepper 4 mushrooms 1 can chopped tomatoes (400g) Herby Vegetable Crumble 2 x 5ml spoons mixed herbs (Adaptations can be made to the vegetables to suit your family but make sure you are still challenging yourself) Bring in a baking dish from home suitable for your crumble. Mixing bowl Grater Chopping board Knife Can opener Wooden spoon Baking dish 1. Preheat the oven to 200 C or gas mark Rub in the butter or margarine into the flour until it resembles breadcrumbs. 3. Grate the cheese. 4. Stir in the grated cheese, oats and 1 x 5ml spoon mixed herbs. 5. Slice the leeks and red pepper. 6. Quarter the mushrooms. 7. Arrange the vegetables in a baking dish. 8. Pour over the canned tomatoes and 1 x 5ml spoon mixed herbs. 9. Sprinkle the crumble topping over the vegetables. 10. Bake in the oven for minutes, until golden.

7 2 tomatoes 1 small OR ½ medium onion 1 x 5ml spoon mixed dried herbs 225g sausage meat OR sausages Sausage Rolls 300g short crust OR puff pastry (if using frozen pastry, thaw out according to the instructions on the packet) 1 egg for sealing and glazing Black pepper (optional) Sharp knife Chopping board Mixing bowl Rolling pin Flour dredger Measuring jug Fork Pastry brush Baking tray Cooling rack Don t forget a container to take them home in. Preheat the oven to 200 C/180 C fan or gas mark 6. Finely chop the tomato and onion and put into the mixing bowl. Add the dried herbs and black pepper to taste (if using). If using sausages, remove the skins with a sharp knife or scissors. Add the sausage meat or sausages to the mixing bowl and mix the ingredients together well using a fork or your clean hands. Wash your hands thoroughly afterwards. Roll the pastry out to a rectangle around 25cm by 30cm. It doesn t matter if it is not exact. Divide the pastry and sausage mixture into 3. Form the meat mixture into 3 long rolls the same length as the pastry and place each sausage onto each strip of pastry.

8 Beat the egg in a small bowl and brush the beaten egg along one edge of the pastry, then fold it over and seal as carefully as possible. Turn the rolls so the sealed edge is underneath, and then cut into small rolls about 5cm long. Place on the baking tray and brush the outside of the rolls with the rest of the egg. Bake for minutes until the pastry is golden. Place on a cooling rack.

9 Fruit Scones 225g self raising flour 50g margarine 75g dried fruit 50g caster sugar 1 egg Sieve Mixing bowl Butter knife Measuring jug Fork Pastry cutter Measuring spoons Flour dredger Cooling rack Don t forget a container to take it home in. 18. Pre heat the oven to gas mark 6/ 200 C. 19. Sieve the flour into the mixing bowl. 20. Add the margarine and chop into small pieces with a knife. 21. Rub in the fat and flour using fingertips until the mixture looks like breadcrumbs. 22. Stir in the fruit and sugar. 23. Crack the egg into a jug and beat with a fork. 24. Add the egg into the mixture and stir with the fork until all of the egg is mixed in. 25. Add enough water to bind the mixture together. 26. Lightly flour the worktop and pat the scone mixture out to 3cm thick. 27. Cut out using a pastry cutter and place onto the baking tray. 28. Bake for minutes until firm and golden brown. 29. Place onto a cooling rack.

10 Spicy Tomato Soup 1 onion 1 carrot 1 potato 1 can chopped tomatoes (400g) 500ml water 1 stock cube ½ x 5ml spoon dried chilli flakes or mixed herbs. 1 x 15ml spoon tomato puree Chopping board Peeler Knife Can opener Saucepan Measuring spoons Wooden spoon Liquidiser/blender Ladle Don t forget an airtight container to take it home in or large flask. 1. Prepare the vegetables -Peel and slice the onion. -Top and tail, peel and slice the carrot -Peel and cut the potato into cubes 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. Pour into your container- do not put the lid on until cool or when you are told to by the teacher.

11 Quick Lemon Cheesecake 75g/ 3oz digestive biscuits 40g/ 1 1/2 oz butter 25g/10oz Demerara sugar For the cheesecake: 200g/8oz full fat cream cheese 397g/14oz can condensed milk 150ml/ ¼ pint double cream 3 lemons for zesting and juicing. 20cm/8in deep loose bottomed tin Rolling pin Plastic bag Saucepan Wooden spoon Mixing bowl Zester Lemon Juicer Remember to bring in a 20cm/8in deep loose bottomed tin from home (if possible). We will be wrapping them up for you to take home. 1. Measure the biscuits in a polythene bag and crush with a rolling pin. Melt the butter in a small saucepan, add the sugar and biscuit crumbs, and mix well. 2. Turn into a 20cm/8in deep loose bottomed sponge sandwich tin and press firmly on to the base with the back of a spoon. 3. Put the cream cheese into a bowl and cream well until soft, then beat in the condensed milk until smooth and stir in the cream. 4. Mix in the lemon zest and juice. 5. Pour over the biscuit base, smooth, and chill in the fridge until set-preferably overnight. At home: 6. Loosen the sides of the tin, press the base and lift the cheesecake on to a flat dish. 7. Garnish with fruits and a dusting of sugar (optional). Please take photographs of your decorated cheesecake to show Miss Coggins.

12 Fairy cakes 1 egg 2oz self-raising flour 2oz caster sugar 2oz soft margarine Large mixing bowl Wooden spoon Measuring jug 2 metal spoons Sieve Bun tray Cooling rack Fork Don t forget 6 paper cases and a container to take them home in. 1. Preheat the oven to 190 C or gas mark Put the paper cases into the bun tray. 3. Put the margarine and sugar into the bowl and cream them together using a wooden spoon. 4. Break the egg into a measuring jug and lightly beat with a fork. 5. Sieve a table spoon of flour into the bowl and add half the egg and beat with a wooden spoon. 6. Sieve remaining flour and pour in the rest of the egg. Stir everything together with a wooden spoon until the mixture is smooth and creamy. 7. Use two metal spoons to divide the mixture between the 6 paper cases. 8. Bake the cakes in the oven for 15 minutes, until they are firm and golden. 9. Wearing oven gloves, carefully take the cakes out of the oven. 10. Leave them in the tray for a couple of minutes to cool until transferring onto the cooling rack. You can then decorate your cupcakes at home. Please take photographs of your decorated cupcakes and show Miss Coggins.

13 1 pack puff pastry 4-6 rashers of bacon or wafer thin smoked ham 150g cheese 1 egg York Fingers Rolling pin Flour dredger Grater Knife Measuring jug Fork Pastry brush Baking tray Don t forget a container to take them home in. 1. Preheat oven Gas 7/210c 2. Roll out pastry to a rectangle, cut in half. 3. Sprinkle grated cheese and chopped bacon/ham onto one half. 4. Place the other half on top and roll gently to press together. 5. Cut into fingers, glaze with beaten egg. 6. Bake for 15 minutes until puffed up and golden brown.

14 Fruity Muffins 110g plain flour 1 teaspoon baking powder 1 egg 25g butter/margarine 85ml milk 50ml honey (approx. 2 tablespoons) 60g blueberries 40g dried cranberries 1 teaspoon of ground cinnamon (optional) 12 paper bun cases Don t forget a tupperware to take them home in. Small saucepan Large Mixing Bowl Sieve Wooden Spoon Small Mixing Bowl Bun Tin Table spoon Fork Teaspoon Cooling Tray 1. Preheat the oven to 200 c/ Gas mark In a small saucepan melt the butter over a low heat. Remove from heat and leave to cool for a few minutes. 3. Sieve the flour and baking powder into a large mixing bowl. 4. In a small mixing bowl, beat the egg until mixed using a fork. Add the melted butter, milk and honey and mix well. 5. Add the egg mixture to the flour and stir until mixed. Add the fruit and mix in using the wooden spoon. 6. Place the paper bun cases into the bun tin and divide the mixture equally between the cases. 7. Place in the oven and bake for minutes until well risen and golden on top. 8. Remove from the oven and place on a cooling tray until cool.

15 Cheese Straws 100g plain flour ½ x 5ml spoon of mustard powder (optional) 50g butter 50g cheddar cheese (can have less). 2 x 15ml spoons cold water. (will do in school) Baking tray Sieve Measuring spoons Mixing bowl Grater Jug Knife Chopping board Palette knife Flour dredger Rolling pin Cooling rack Don t forget a container to take them home in. 1. Preheat the oven to 200 C or gas mark Grease or line the baking tray. 3. Sift the flour and mustard powder into the mixing bowl. 4. Using your fingertips, rub the butter or margarine into the flour until it resembles fine breadcrumbs. 5. Grate the cheese. 6. Stir the cheese into the flour mixture. 7. Using a palette knife, mix to form a smooth dough, adding a little cold water to help bind the mixture together, 8. Roll out, on a lightly floured surface, to form rectangle about 0.5cm thick. 9. Trim away the edges and cut into thin strips, about 1.5cmx7cm, using the palette knife. 10. Place the straws onto the baking tray. 11. Bake for 10 minutes, until golden brown. 12. Allow to cool before transferring from the baking tray onto the cooling rack.

16 50g plain flour 75g margarine 75g caster sugar ½ teaspoon vanilla essence 25g raisins 25g chocolate chip 40g oats 1 egg Chocolate chip and raisin cookies Baking tray Grease proof paper Wooden spoon Mixing bowl Measuring jug Fork Measuring spoons Don t forget a container to take your cookies home in. 1. Pre heat oven Gas mark 4/ 180 C. 2. Line the baking tray with grease proof paper. 3. Cream together the margarine and sugar until light and fluffy using a wooden spoon. 4. Beat the egg and vanilla essence together in a measuring jug. 5. Add about ¾ of the egg to the creamed mixture. You can add more later if the mixture is dry. 6. Stir in all of the remaining ingredients and mix well. 7. Place 8-10 blobs of mixture on the baking tray, leaving space for them to spread. 8. Bake for minutes until golden brown. 9. Allow to cool before removing from the tray. *All cookies and biscuits will be soft when you take them out of the oven- they will not harden until they are cool.

17 Savoury Pancakes 100g plain flour 25g wholemeal plain flour 2 eggs (medium) 275ml semi skimmed milk Pinch paprika powder Oil for frying Fillings Ham 60g canned pineapple pieces- drained 60g cheddar cheese We will be eating 1 of these during the lesson. Bring a container to take home any others. Grater Frying pan Chopping board Sieve Mixing bowl Measuring jug Wooden spoon Fish slice Large metal spoon Measuring spoons 1. Grate the cheese 2. Sift the flours and paprika into the mixing bowl. 3. Break the eggs into a measuring jug and beat with a fork. 4. Make a well in the flour and add the eggs mixing with a wooden spoon. 5. Gradually add the milk, mixing well to remove any lumps. 6. Pour the mixture into the measuring jug. 7. Add a little oil to a frying pan on a medium heat. 8. Pour three 15ml spoons of the mixture into the centre of the frying pan. 9. Cook until bubbles appear on the surface and then turn using the fish slice. 10. Cook the underside of the pancake for one minute or until golden brown. 11. Roll up pancakes with the ham, pineapple and cheese.

18 Spicy Bean Burger 1 slice of bread 1 x 400g can red kidney beans 1/2 onion 1 medium green chilli 1 x 5ml spoon ground chilli powder 1 x 5ml spoon dried herbs Chopping board Knife Can opener Food processor Mixing bowl Measuring spoons Spatula Flour dredger Fish slice Please bring in a container to take the spicy bean burgers home in. Then you could have them for tea with pita breads and salad. Warm the burgers back up under the grill or quickly in the microwave. 1. Preheat the grill 2. Put the bread in the food processor and blitz until it resembles breadcrumbs. Pour these crumbs into a mixing bowl. 3. Cut away the top of the chilli, and then de-seed. 4. Peel the onion and dice. 5. Drain the red kidney beans. 6. Place the red kidney beans, onion, chilli, chilli powder and dried herbs into the food processor. Blitz together to form a thick paste-like mixture. 7. Place the bean mixture into the mixing bowl with the breadcrumbs. Mix everything together thoroughly. 8. On a lightly floured chopping board, divide and shape the bean mixture into 8 small patties. 9. Grill the patties for 8 minutes, turning over after 4 minutes. 10. Serve in a pita with salad.

19 Falafels Sunflower oil for greasing 1 small red onion 2 cloves garlic 1 x 400g can chickpeas Small bunch parsley OR coriander 1 x 5ml spoon ground cumin ¼ x 5ml spoon chilli powder (optional) 1 x 5ml spoon ground coriander 2 x 15ml spoons plain flour Ground black pepper (optional) Pastry brush Baking tray Chopping board Sharp knife Can opener Colander Measuring spoons Large mixing bowl Potato masher Metal spoon Oven gloves Fish slice Pan stand Don t forget a container to take them home in. 1. Preheat the oven to 200 C/180 C fan or gas mark Lightly grease the baking tray with sunflower oil using a pastry brush. 3. Using a sharp knife and chopping board, peel and finely chop the onion and garlic. 4. Open the can of chickpeas, drain into a colander and rinse under the cold tap. 5. Chop the parsley or coriander finely, including any soft stalks. 6. Place the onion, garlic, spices, herbs and chickpeas into the mixing bowl and mash to a paste with the potato masher.

20 7. Add the flour and the black pepper to taste (if using) to the mixing bowl. Mix well with a metal spoon.

21 1 onion 1-2 cloves garlic 1 red pepper 1 chicken breast (or 4 thighs) 1 x 15ml oil 1 x 5ml spoon turmeric 1 x 5ml spoon paprika 750ml stock (vegetable or chicken) 250g rice 25g frozen peas Paella 100g cooked seafood (prawns, mussels and squid) optional Chopping board x2 Sharp knife x2 Measuring spoons Frying pan Wooden spoon Measuring jug Weighing scales 1. Prepare the vegetables - Peel and chop the onion - Peel and crush the garlic (or chop it finely) - Chop and deseed the red pepper 2. Remove any skin from the chicken, then dice into chunks with a fresh knife on a clean chopping board. 3. Fry the onion and pepper in the oil for 5 minutes. 4. Add the garlic, turmeric and paprika and cook for a further 2 minutes. 5. Add the diced chicken and cook until it turns white. 6. Pour in the stock, bring to the boil and cook for 5 minutes. 7. Add the rice. 8. Bring to the boil, and then allow to simmer for 15 minutes. 9. Stir in the frozen peas and seafood, and cook for a further 5 minutes.