Cloughside College. Recipe Book

Transcription

1 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 Fruit Crumble Pastry Quiche Pasties Sausage Rolls Shepherds Pie Bread Rolls Bread Dough Pizza Coleslaw Curry Lasagne Cauliflower Cheese Flapjacks Cheesecake Fresh Fruit Salad Golden Vegetable Soup Minestrone Soup... 27

2 Cupcakes 50g Soft margarine 50g Caster sugar 50g Self raising flour 1 teaspoon baking powder 1 Egg Flavouring 6 Cup cake cases 1. Turn oven on 190 C/gas Place paper cases on tray. 3. Measure all ingredients and put into mixing bowl. 4. Mix, slowly, with electric mixer until smooth and soft. 5. Put 1 spoonful into each paper case. 6. Bake in oven for minutes. Wash up & clear away. 7. Cool on cooling tray & decorate. 1. Add chopped cherries to sponge mix. 2. Replace 1 tablespoon of flour with 1 tablespoon of cocoa powder. Page 2 of 27

3 Victoria Sandwich Cake 150g Self Raising flour 150g Caster sugar 150g Butter 3 Large eggs 1 teaspoon baking powder 1 tablespoon water 1. Turn oven on 180 /gas 4. Grease & line 2 cake tins. 2. Put flour, baking powder, margarine, sugar and eggs into a mixing bowl. 3. Use an electric whisk to beat to a smooth consistency. 4. Add water and beat again. 5. Divide mixture between 2 sandwich tins. 6. Bake in oven, about minutes until golden. 7. Cool on wire rack. 8. Sandwich together with jam or cream. Chocolate Cake Replace 2 tablespoons of flour with 2 tablespoons of cocoa powder. Coffee Cake Add 2 teaspoons of coffee with the flour. Page 3 of 27

4 Banana Cake 100g Butter 100g Caster Sugar 1 Medium egg 150g Self-raising flour 2 over ripe bananas 1 Teaspoon Baking Powder 1. Turn oven on 190 C / gas 5. Grease a 20cm cake tin. 2. Beat butter & sugar together until creamy & light. 3. Mix in the egg & beat again. 4. Mash the banana with a fork in a small bowl. 5. Add the banana, flour & baking powder. Stir gently until all mixed. 6. Pour into cake tin. 7. Bake in oven for 15 minutes, then turn heat down to 180 C / gas 4 for 10 more minutes or until the cake is golden brown. 8. Put on cooling tray to cool. 9. Dust with a little icing sugar. 10. Serve warm with cream or ice cream or cold. 1. Add 50g chocolate chips in with the flour. Page 4 of 27

5 Muffins 100g Self-Raising Flour 25g Soft Dark Sugar 1 Medium egg 30ml Milk ½ tsp Baking Powder 30 ml Oil ½ tsp Vanilla 1. Turn oven on 220 C. 2. Place 6 muffin cases in a tray. 3. Sieve the flour & baking powder into a bowl. 4. Add the sugar. 5. Add flavour ingredients (see below) and stir. 6. In a separate bowl, mix milk, vanilla, egg and oil together. 7. Mix all ingredients together. 8. Spoon into cases. 9. Bake for minutes. Apricot & Blueberry 25g Chopped Apricots 100g Blueberries ½ tsp Vanilla Banana & Oat 1 Banana mashed 40g Oats Chocolate & Toffee 1 tblsp Cocoa Powder 25g Chocolate Chips 25g Toffee Pieces Page 5 of 27

6 Chocolate Chip Cookies 100g Butter 75g Sugar 30g Syrup 175g Self-Raising Flour 100g Chocolate Chips 30mls Milk 1. Turn oven on 180 C/ gas Grease two baking trays. 3. Beat butter & sugar together until light & soft. 4. Stir in syrup, flour, chocolate chips & milk. 5. Place spoonfuls on to greased baking tray. 6. Bake 8-10 minutes. 7. Place on cooling tray to firm up. 1. Use a mixture of chocolate and toffee pieces. Page 6 of 27

7 Almond Biscuits 175g Self-raising Flour Pinch of Salt 75g Caster Sugar 50g Ground Almonds 150g Butter Few drops of almond Essence Blanched Almonds 1. Turn oven on 180 C/ gas Grease a baking tray. 3. Mix together the dry ingredients. 4. Rub in the butter. 5. Add the essence & mix well. 6. Bring the mixture together with your hand. 7. Roll out thinly & cut into rounds with cutter. 8. Place half blanched almond on each biscuit. 9. Place on baking tray & cook for 15 minutes. 10. Place on cooling tray to firm up. Page 7 of 27

8 Shortbread 100g Butter 50g Caster Sugar 100g Plain Flour 50g Ground Rice Demerara sugar 1. Turn oven on 190 C / gas 5. Grease a baking tray. 2. Cream butter & sugar together until light & fluffy. 3. Add flour & ground rice, mix well. 4. Using your hands, knead well & bring mixture together. 5. Roll into a thick sausage & roll in Demerara sugar. 6. Cut into 15 slices & place onto baking tray. 7. Bake for 115 minutes or until golden brown. 8. Place on cooling wire to firm up. 1. Use this as the base for Millionaires shortbread. Page 8 of 27

9 Jam Buns 100g Self-raising flour 40g Caster sugar 40g Butter 1 Egg Jam 1. Turn oven on 190 C /gas Grease baking tray. 3. Rub the margarine into the flour, until it resembles breadcrumbs. 4. Add the sugar and stir. 5. Add the egg and mix with a knife to stiff dough. 6. Turn onto a lightly floured board and knead lightly 7. Divide into 6 equal pieces, shape into rounds. 8. Use the end of a wooden spoon to add jam in each bun. 9. Place on baking tray and bake for 15 minutes until golden brown. 10. Once cooked, place on cooling tray to firm. 1. Add chocolate chips or chopped nuts or raisins to the mixture. Page 9 of 27

10 Scones 200g Self-raising flour Pinch of salt 50g Butter 125ml Milk 1. Turn oven on 220 C / gas Grease baking tray. 3. Sieve the flour and salt into a bowl. 4. Rub the margarine into the flour, until it resembles breadcrumbs. 5. Add enough milk to make soft but not sticky dough. 6. Turn onto a lightly floured board and knead lightly, roll out to at least 1cm thick. 7. Cut, using a cutter. 8. Place on baking tray and bake for minutes until golden brown. 9. Once cooked, place on cooling tray to firm. Sweet Scones Add 75g sultans, currants or cherries. 40g sugar. Savoury Scones Add 75g grated cheese. Page 10 of 27

11 Fruit Crumble 200g Fruit 75g Sugar 50g Flour 25g Butter 1. Light oven 190 C/gas 5 2. Put flour and butter into mixing bowl and rub in. 3. Stir in 50g of sugar. 4. Prepare fruit and put into container. 5. Sprinkle on remaining sugar. 6. Cover with crumble mix. 7. Bake for 30 minutes, until golden brown. 8. Serve hot or cold with cream or ice cream. 1. Fruit suggestions :- Apple, plum, rhubarb, gooseberry, apple & blackberry. Page 11 of 27

12 Pastry 100g Plain flour Pinch of salt 50g Butter 8 Teaspoons cold water 1. Sieve the flour and salt into a bowl. 2. Rub the butter into the flour, until it resembles breadcrumbs. 3. Add water a little at a time and mix to a firm dough. 4. Leave in a cool place until ready to use. Uses Jam tarts Mince pies. Sausage rolls. Flan case (lemon meringue pie) Cheese & onion / meat pie, apple pie. Quiche Pasties Page 12 of 27

13 Quiche 100g Previously made pastry (see pasty recipe) 3 Eggs 250ml Milk 50g Grated cheese 2 Slices of bacon or ham. 1 Small onion, finely chopped 1. Roll pastry to fit large quiche dish. 2. Put cheese, onion & ham into pastry case. 3. Beat egg, milk & cream together & pour over cheese filling. 4. Arrange slices of tomato on top. 5. Bake 180 C/gas 4 for minutes. Page 13 of 27

14 Pasties 100g Previously made pastry 100g Filling :- (stewed apple, rhubarb, grated cheese & chopped onion, minced beef & onion, mixed vegetables) 1 Beaten egg. 1. Roll pastry to large square. 2. Cut half & place half chosen filling on each half. 3. Brush edges of pastry with egg & fold pastry over to seal. 4. Bake 200 C/ gas 6 for minutes. Page 14 of 27

15 Sausage Rolls 100g Previously made pastry 100g Sausage meat 1 Beaten egg 1. Roll pastry to large rectangle. 2. Roll sausage meat to required length & place on pasty. 3. Fold over pastry, 4. Brush with beaten egg. 5. Cut into 2 large or 4 small rolls. 6. Bake 200 C /gas 6 for minutes. Page 15 of 27

16 Shepherds Pie 200g Minced beef 150g Potatoes 1 Onion 10g Butter 100ml Stock 2 Tablespoons milk 50g Grated cheese Salt & pepper 1. Peel & chop the potatoes, put in a pan & cover with water, bring to the boil & cook until soft. 2. Peel any vegetables and finely chop. 3. Put meat or vegetables into a pan & cook for 5 minutes. Stir until browned. 4. Add the stock, salt & pepper and bring to boil. Leave to cook gently whilst you mash the potatoes. 5. Drain the potatoes, add the butter & milk, mash until smooth. 6. Place meat in oven proof dish & arrange potatoes on top. 7. Sprinkle with grated cheese. 8. Place in oven 180 C. / gas 4, for 20 minutes. 1. Replace the minced beef with either chicken, pork, lamb or for a vegetarian option, mixed vegetables. Page 16 of 27

17 Bread Rolls 200g Strong bread flour 1 Teaspoon salt 1 Tablespoon oil 1 Sachet dried yeast 200ml Lukewarm water a little extra flour for kneading. 1. Turn oven on 220 C / gas 7 2. Grease/ line cake tin. 3. Sieve the flour and salt into a bowl. Add yeast and oil. 4. Make a hollow in the middle. 5. Mix in enough measured warm water to from soft dough. 6. Knead dough on work top for 10 minutes. 7. Shape into 6 rounds. Knead lightly & pace in cake tin. 8. Put in warm place to rise until double in size. 9. Bake in hot oven for minutes. Savoury bread Mix 40g of chopped sun dried tomatoes, finely graded onions or grated cheese in with the flour. Sweet bread Mix 25g caster sugar & 30g dried fruit/ cherries into the flour. Page 17 of 27

18 Bread Dough Pizza 100g Bread dough. Topping 100g Grated cheese 1 Small tin tomatoes 1 Onion 1 Red/green or yellow pepper. 50g Mushrooms Mixed herbs 1. Turn oven on 220 C/ gas 7 2. Grease a baking tray. 3. Mix dough as for bread recipe. 4. Roll dough out to large circle, place onto baking tray and leave in warm place whilst you prepare the topping. 5. Drain tomatoes, slice onions, pepper & mushrooms. 6. Put tomatoes onto dough and arrange remaining topping. 7. Sprinkle grated cheese over top of pizza. 8. Bake for 30 minutes until base is cooked. 9. Cool on wire tray. 10. Serve with salad. 1. Use slices of ham, pineapple, mushroom for the topping. 2. Put mixed herbs or grated cheese or sun dried tomatoes into base when mixing. Page 18 of 27

19 Coleslaw ¼ White cabbage 1 Carrot 1 Small onion 30ml Mayonnaise. 1. Shred the cabbage into thin strips. 2. Top & tail the carrot, peel & grate. 3. Peel & finely chop the onion. 4. Mix all ingredients together. 1. Add some red cabbage for colour. 2. Add a grated apple & sultanas for flavour. Page 19 of 27

20 Curry 250g Cooked chicken 1 Onions 2 Cloves of garlic 1 Tablespoons oil 1 Dessertspoon curry powder 1 Teaspoon ground ginger 150ml Hot water 1 teaspoon tomato puree Salt and pepper 1. Cut the chicken into pieces. 2. Peel & chop the onions and garlic. 3. Fry onions & garlic in a little oil. 4. Stir in the curry powder & ginger, fry for 1 minute. 5. Mix the hot water & tomato puree together & stir into the onion mix. 6. Add the chicken & salt & pepper. 7. Bring to the boil. Put into a casserole dish & cover. 8. Place in the oven 160 C for about 1 hour 1. Replace the chicken with equal weight of mixed vegetables for a vegetarian alternative. Page 20 of 27

21 Lasagne 175g Lasagne sheets Cheese Sauce 375 ml Milk 25 g Butter 25g Flour ½ Teaspoon mustard 100g Grated cheese Meat Sauce 250g Minced beef 1 Small tin tomatoes 1 Onion 1 Teaspoon tomato puree 1 Teaspoon mixed herbs 1. Peel & chop the onion. Put the minced beef & onion into a pan & cook until the meat is browned. 2. Add the mixed herbs, tomato puree & tinned tomato. 3. Cook for about ½ hour, you may need to add more liquid, stir occasionally. 4. Whilst meat sauce is cooking make the cheese sauce. 5. Put the milk, butter & flour in a pan. Bring to the boil, whisking all the time, until it thickens. Add most of the cheese, save some for the top. 6. Put layers of meat sauce, cheese sauce & pasta in an ovenproof dish. 7. Finish with a layer of cheese sauce & grated cheese. 8. Bake in the oven at 180 C/ gas 4 for minutes, until golden brown. 9. Serve with salad. 1. Replace the minced beef with a selection of vegetables or quorn for a vegetarian lasagne. Page 21 of 27

22 Cauliflower Cheese ½ Cauliflower 125ml Milk 15g Flour 15g Butter Pinch of mustard Salt & pepper 50g Grated cheese. 1. Place cauliflower in a pan with enough water to cover & cook gently until soft. 2. Put milk, flour, butter, salt & pepper, pinch of mustard into a pan. 3. Slowly bring to the boil, whisk all the time. 4. Stir in most of the cheese. 5. Drain the cauliflower & put into an oven proof dish. Pour over sauce 6. Sprinkle with remaining cheese, cook under hot grill until lightly browned. 1. Use a mixture of broccoli, cauliflower & carrots. 2. Replace the cauliflower with cooked macaroni. Page 22 of 27

23 Flapjacks 25g Sugar 75g Golden Syrup 125g Butter 250g Oats 1. Turn oven on 180 C / gas Grease baking tray. 3. Put sugar, syrup and butter in a pan and melt slowly. 4. Add the oats, any flavouring and stir. 5. Pour into baking tin and level out. DO NOT PRESS DOWN. 6. Put in the oven for minutes 7. Once cooked, place on cooling tray to firm. 1. Add 40g chopped nuts or raisins. 2. Or glace cherries to the mixture. Page 23 of 27

24 Cheesecake 10 Digestive biscuit 200g Cream cheese 2 tablespoons sugar 75g Butter 142 ml Double cream 1 Lemon 1. Place biscuits in polythene bag and crush with rolling pin. 2. Melt butter in pan and stir in biscuit crumbs. 3. Press biscuit mixture into base of shallow dish. 4. Grate lemon rind and squeeze juice. 5. Whip the cream until thick. Fold in the cream cheese, sugar & lemon. 6. Spread over the base. 7. Top with fruit and chill. 1. Use chocolate digestives or Ginger nuts for the base. 2. Decorate with chocolate flake. Page 24 of 27

25 Fresh Fruit Salad 1 Apple 1 Pear 1 Banana 1 Orange 50g Grapes 250ml Fresh fruit juice (any flavour) 1. Pour fresh fruit juice into bowl. 2. Wash fruit. 3. Cut apple into quarters & remove core. Cut into slices & put into juice. 4. Cut the pear into quarters & remove core. Cut into slices & put into juice. 5. Peel & slice banana & orange, put into juice. 6. Cut grapes in half & add to juice. 7. Serve cold with cream or ice cream. 1. You can remove any fruit and replace with others. E.g. pineapple, kiwi, mango. Page 25 of 27

26 Golden Vegetable Soup 1 Potato 1 Carrot 1 Tablespoon oil 1 Tablespoon flour 2 Sticks celery 1 Onion 450ml Vegetable stock Salt & pepper 1. Peel all vegetables and finely chop. 2. Put oil in large saucepan and fry vegetables in oil for 10 minutes. 3. Add vegetable stock and bring to boil for about minutes. 4. Blend flour with 4 tablespoons of water until smooth. 5. Pour into soup and simmer for 5 minutes. 6. Check flavour, add salt and pepper if necessary. 7. Blend with hand blender until smooth. Serve warm, sprinkle with a little parsley 1. Replace any vegetables that you dislike with equal quantities of other vegetables e.g. peppers, mushrooms. Page 26 of 27

27 Minestrone Soup 1 Clove of garlic ¼ Cabbage 1 Onion 1 Stick of celery 1 Potato 1 Tomato 1 Rasher of bacon 1 Teaspoon oil 1 Stock cube 1 Teaspoon mixed herbs Salt & pepper 25g Small pasta shapes 1 Teaspoon tomato puree 1. Peel & crush the garlic. 2. Shred the cabbage, peel & chop the onion, celery, potato. 3. Chop the tomato & bacon. 4. Fry the bacon, garlic & onion in the oil for 2 minutes. 5. Stir in the carrot, celery & potato. 6. Add the stock ( made up with boiling water) 7. Stir in the sliced tomato & finely shredded cabbage. 8. Add the mixed herbs, tomato puree, salt & pepper. 9. Bring to the boil for 19 minutes. 10. Add the pasta & simmer for 10 more minutes. 11. Serve hot. Page 27 of 27