Crostata. Equipment: Baking sheet Pastry and vegetable board Sharp knife Wire rack. Method:

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1 Miss Jones

2 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 sheet Pastry and vegetable board Sharp knife Wire rack 1. Heat the oven to 200 C / 180 C fan / Gas 7 2. Lightly grease the baking tray. 3. Cut the pastry into 6 rectangles. 4. With a knife, draw a smaller rectangle in the centre of each, leaving a frame of about 1cm. You could decorate your frame with pattern using your knife! 5. Spread a generous teaspoonful of cream cheese on the inner rectangle. 6. Spread a teaspoonful of pesto on top of the cheese. 7. Add some slices of tomato and pepper. 8. Add the optional ingredients if you wish. 9. Place the pastries on the baking sheet and bake for minutes. 10. Serve hot with a salad!

3 Fresh Tomato Pasta Ingredients to serve 2: 500g vine-ripened tomatoes ½ tbsp sea salt 2fl oz extra virgin olive oil 1 tbsp red wine vinegar Juice and zest of half a lemon 1 garlic clove, crushed ½ small red chilli, finely chopped Freshly ground black pepper 150g spaghetti Few basil leaves, torn Parmigiano Reggiano to serve Large bowl and sieve Sharp knife and vegetable chopping board Measuring jug Large saucepan and colander 1. Score a cross in the base of each tomato. Place tomatoes in a large bowl and pour boiling water over them. Drain after 10 seconds, then peel the skin away from the cross. 2. Halve the tomatoes, and press halves to squeeze out seed and excess juice. Chop tomato flesh roughly, place in a sieve over a bowl and sprinkle; with sea salt. Leave to drain for half an hour. 3. Place drained tomatoes, olive oil, vinegar, lemon juice and zest, garlic, chilli and pepper in a bowl and stir. Leave for 20 minutes, for favours to combine. 4. Cook the spaghetti in rapidly boiling water according to manufacturer s instructions. Drain well. 5. Toss through tomatoes with freshly torn basil leaves, and serve with freshly shaved Parmigiano Reggiano.

4 Mac and Cheese (baked) Ingredients to serve 2: 350ml full fat milk 1 Garlic Clove 200g Macaroni 25g butter 25g plain flour 100g mature cheese (Grated) 25g parmesan cheese (Grated) ½ tsp English mustard Bread crumbs to top (optional) 1. Baking Tray 2. Weighing Scales 3. Measuring Jugs 4. Whisk 5. Large bowl 6. Small bowl 7. Fork/Spoon 1. Preheat the oven to 200 C / Gas Cook the macaroni on the stove top (until soft) 3. Melt the butter in the medium pan. When foaming, add the flour, then cook, stirring constantly, for 1 min on a low heat. 4. Stir in the milk and garlic 5. Finish the sauce: Stir the mixture until smooth. Simmer for 3-4 mins, stirring often, until the sauce has thickened 6. Remove the pan from the heat, then add the mature cheese and mustard powder. 7. Mix the cheese sauce through the macaroni to coat it well, then tip into the prepared dish. 8. Sprinkle the Parmesan and breadcrumbs over the top 9. Bake for min until golden brown and bubbling.

5 Chocolate Chip Muffins Ingredients for 12 muffins: 250g plain flour 70g light-brown sugar 70 grams white sugar 2 tsp baking powder ½ tsp of salt 150ml milk 120g butter (melted and cooled) 2 eggs, lightly beaten 1 tsp vanilla 1 pkt (150g) of chocolate chips Muffin tin and cases Large bowl and small bowl Measuring jug and spoons Weighing scales Sieve 1. Heat the oven to 200 C and line a muffin tin with cases. 2. Sift all the dry ingredients into a large bowl and mix. 3. In another bowl, stir together milk, eggs, butter and vanilla until blended 4. Add the liquid ingredients to the dry ingredients and fold in gently until just combined (don t over-mix or your muffins won t be as light in texture). 5. Spoon the mixture evenly into the cases and place in the oven. 6. Bake for minutes, until risen and golden. 7. Remove muffins to a cooling rack and let cool for 5 minutes 8. Eat warm and enjoy!

6 Blueberry Vanilla Scones Ingredients for 8 scones: 225g self-raising flour 50 grams caster sugar ½ tsp baking powder ½ tsp of salt 2tsp Sour Cream 75g unsalted butter (Room Temperature) 1 egg 1 tsp vanilla 75g Blueberries Baking Tray Large bowl and small bowl Measuring jug and spoons Weighing scales Sieve 1. Heat the oven to 200 C 2. Sift the flour and baking powder in to a large bowl, then stir in the salt and sugar. 3. Add the butter and using your fingertips, rub in to the flour until it resembles bread crumbs. Stir in the blueberries. 4. In a jug, whisk together the soured cream, egg and vanilla. 5. Add to the dry ingredients and mix with a round bladed knife, then bring together the mixture with your hands to form a soft dough. It s important not to over-mix or knead the dough to keep the scones light. 6. Roll out the dough on a lightly floured surface to about 2 cm thick and cut out 8 rounds using a 6cm round cutter. 7. Transfer to a lightly greased baking tray. Brush the tops with a little beaten egg and sprinkle with caster sugar. (If desired) 8. Bake in the oven for minutes until risen and golden. Transfer to a cooling rack.

7 Double Chocolate Chip Cookies Ingredients for about cookies: 100g plain flour 50g white sugar 68g brown sugar ½ tsp baking soda 40g cocoa ¼ tsp of salt 120g butter (softened not melted) 1 egg ½ tsp vanilla 1 pkt (150g) of chocolate chips Baking Sheet Large bowl and small bowl Measuring jug and spoons Weighing scales 1. Heat the oven to 200 C 2. Beat butter and sugars then add egg and vanilla 3. In another bowl, mix flour, cocoa, baking soda and salt 4. Add dry mixture to the butter mixture 5. Stir in chocolate chips. 6. Roll into small balls and place on cookie sheet 7. Back for 8-10minutes 8. Eat warm and enjoy!

8 Canadian Fluffy Pancakes Ingredients for 6-8 pancakes: 100g plain flour 1 tbsp. baking powder 225g milk 3 egg yolks 3 egg whites (Separate and beat until stiff) 1 tsp vanilla (Optional) Maple syrup (Optional) Oil (Use on pan to prevent sticking) Frying pans Electric mixers Large bowl and small bowl Measuring jug and spoons Weighing scales Sieve 1. In a medium bowl, combine flour and baking powder. 2. Stir in milk and egg yolk until smooth. 3. In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold the whites into the batter until no streaks remain. 4. Heat a lightly oiled frying pan over medium high heat. Pour or scoop the batter onto the pan, 5. Cook until pancakes are golden brown on both sides; serve hot. 6. Eat warm and enjoy! NOTE The pancakes are delicious on their own but you may want to try them with some maple syrup poured over and your favourite fruits.

9 Whipped Shortbread Cookies Ingredients for 15 cookies: 120g butter (Soft) 100 grams self-raising flour 35 grams of icing sugar 15 grams corn flour ½ tsp vanilla Sprinkles Dried / glace cherries Baking Sheet Large bowl and small bowl Measuring jug and spoons Weighing scales Electric Mixers 1. Heat the oven to 180 C 2. Cream the butter with an electric mixer 3. Add flour, icing sugar, vanilla and corn flour 4. Beat with an electric mixer 5. Use hands to blend butter to make a dough if needed (then mix again with mixer) 6. Roll into a ball 7. Roll into small dough balls and flatten with a fork 8. Decorate with sprinkles or cherries and cook for 10 minutes HINT Make sure all the cookies are relatively the same size or some will be burnt, others under cooked.

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