Year 9 Recipe Booklet 2018/19 1. Pineapple upside down cake 2. Macaroons 3. Naan bread 4. Practical investigation of gluten and yeast 5. Pastry scrunchies/spring rolls 6. Pasties 7. Sausage rolls 8. Profiteroles 9. Lemon tarts 10. Fresh pasta 11. Chocolate sponge cake 12. Summer berry pavlova Extended recipe; 13. Samosas Notes; At times I may explain different versions of recipes to choose and cook i.e. sweet or savoury scones. I have added guidance for containers throughout this booklet. Always remember!!!! To bring your ingredients to the food room as soon as you arrive in school. To store high risk foods in the fridge labelled with your name A labelled container to take your food home in If reheating your cooking at home REHEAT TOROUGHLY!
1. Pineapple upside down cake 150g Self Raising Flour 100g Butter 150g Sugar 1 Egg Tin of pineapple 1. Pre-heat the oven to 190 C. 2. Grease the cake tin, using butter and a brush. 3. Weigh 100g of butter and place in the silver bowl 4. Weigh 150g of sugar and place in the same silver bowl. 5. Cream the butter and sugar in the bowl with a wooden spoon until it is smooth and looks like cream. 6. Add the egg to the mixture and beat (mix) well. 7. Weigh 150g of self raising flour. 8. Sift the flour into the mixture bowl. 9. Fold the mixture drawing the figure 8 using a metal spoon (be gentle). 10. Add milk if needed to loosen the mixture. 11. Get pineapple and put in the bottom of the cake tin. 12. Pour the cake mixture on top of the pineapples and level carefully with a knife. 13. Place in oven and bake for 15 to 20 minutes until well risen and golden brown. Check your cake with a tooth pick to make sure it is cooked. If the tooth pick comes out clean it is cooked. 14. Remove from the tin and leave to cool on a cooling rack.
2. Macaroons 2 egg whites 180g sugar 1 teaspoon vanilla essence 80g desiccated coconut 50g chocolate 1. Preheat oven at 150⁰c. 2. Beat egg whites and sugar on a high speed to form soft peaks. 3. Add vanilla essence and desiccated coconut. Mix well. 4. Shape into portion sizes and place on a lined tray. 5. Bake for 10-15 minutes until set. 6. Allow to cool before decorating with melted chocolate. 7. Melt the chocolate in a pan, dip each macaroon in to coat and leave to cool until set.
3. Naan bread ½ of a 7 g sachet of dried yeast (1/2 tsp) 250 g strong white bread flour, plus extra for dusting 45g butter ½ tablespoon sea salt 1 tablespoon sesame/poppy seeds 1. In a bowl, combine the yeast and 125ml of lukewarm water, then set aside for 5 minutes, or until starting to bubble. 2. Melt the butter in a small pan over a low heat. Meanwhile, combine the flour and ½ tablespoon of salt in a large bowl and make a well in the middle. Pour in 1 tablespoon of the melted butter and yeast mixture and beat the wet ingredients together with a fork. Gradually start incorporating the flour from the sides until it starts to form a rough dough, then bring it together with your hands it should be soft and sticky, so add a splash more water, if you think it needs it. 3. Knead the dough on a flour-dusted surface for around 5 minutes, or until smooth, then place into a lightly floured bowl. Cover with a clean tea towel and leave in a warm place for 15 minutes, or until doubled in size. 4. Once risen, knock back the dough with your fist, then divide into 6 balls. Roll each portion into an oval shape, roughly 1½cm thick. 5. Heat a large non-stick frying pan over a high heat, add a naan bread and cook for 5 to 6 minutes, or until cooked through, turning halfway. Brush with a little of the remaining butter, sprinkle over a few seeds and a small pinch of salt. Keep warm in the oven while you make the remaining breads. 6. Serve with your favourite curry.
4. Practical investigations of gluten & yeast Your ingredients will be provided for you for these experiments Gluten experiments; Instruction 1. Soft Plain Flour Slowly add water to form a dough 2. Strong Plain Flour Slowly add water to form a dough 3. Soft Wholemeal Flour Slowly add water to form a dough Instructions Follow the instructions carefully 1. CAREFULLY add water to the flour to form a dough, Knead the dough for 5 minutes and then cover with a bowl and leave to rest for 5 minutes 2. Wrap the dough in muslin (cloth) and rinse in a large bowl of cold water for 10 minutes, squeezing out the starch. Change the water if you need to. 3. Remove the gluten globs from the muslin and weigh on micro scales. 4. Complete worksheet by using the text books available Yeast experiments; Bottle Instruction 1. Control 2 tsp Yeast, 200ml warm water (37oC) and 1 tsp sugar 2. Cold water 2 tsp Yeast, 200ml iced water, and 1 tsp sugar 3. Boiling water 2 tsp Yeast, 200ml boiling water (poured into a jug first or it will melt the bottle) and 1tsp sugar 4. No sugar 2 tsp Yeast and 200ml warm water (37oC) 4. No water 2 tsp yeast and 1 tsp sugar Instructions Follow the instructions carefully Measure ingredients and temperatures accurately Place a balloon over each bottle once filled Leave for 20 minutes Complete worksheet by using books and plan your statement of findings
5. Pastry scrunchies Skills Weighing/ measuring Using a oven Combining/ Mixing Dividing wrapping pastry Bridge and claw chopping skills 2 apples, 75g dried fruit, 3 tbsp. honey, 1tsp. cinnamon/nutmeg, 4 sheets of filo pastry. Equipment Muffin baking tray, pastry brush, measuring jug, fork, mixing bowl Top tips Carefully wrap the filo pastry so that it doesn t break, and don t make it too thick. 1. Preheat the oven to 200 C or gas mark 6. 2. Peel and chop the apples, place into a mixing bowl. 3. Add dried fruit to the mixing bowl (75g). 4. Add 3 tbsp. honey and 1tsp. cinnamon/nutmeg to the mixing bowl. Make your you stir throughout the apple and dried fruit. 5. Cut your filo sheets into squares (A similar size to your planner) 6. Take three squares of filo pastry, brush them with oil on one side and place them like the diagram. 7. Place the filo pastry that now looks like a star into your hand. Place a heaped tbsp. of the fruit, honey and spice mixture into the middle of the filo pastry. 8. Bring the filo pastry around the filling. Brush with oil. Place a square of baking parchment into a hole of the muffin tin (stop them from sticking) and place your pastry scrunchie on top of the baking parchment. 9. Repeat until you have 12 pastry scrunchies. Bake for 10-15 minutes or until golden brown.
6. Pasties Skills Weighing/ measuring Using a oven Combining/ Mixing Dividing Shortcrust pastry; 200g plain flour 100g butter 2-3 tablespoons water Filling Optional fillings; ½ leek thinly sliced 50g sweetcorn 50g cheddar cheese Pepper Egg to glaze Equipment Mixing bowl, saucepan, baking tray, food processer, tablespoon, pastry cutters, rolling pin, pastry brush Top tips Slowly add the water to your pastry mixture, otherwise this gets too wet and sticky and the gluten stretches and makes the pastry tough! 1. Preheat the oven to 200C 2. Line a baking tray with parchment paper. 3. Prepare the pastry. Put the flour in a bowl and rub in the butter using your hands. 4. Stir in 2-3 tablespoons of cold water and bring the mixture together with your hands. 5. Knead the dough lightly and wrap in cling film, leave to chill in the fridge while cooking the filling. Make sure you label this so you don t lose yours. 6. Cook the leek and sweetcorn in a saucepan with 25ml water for 5 mins, drain and cool 7. Divide the pastry in 2 and roll out, shaping into circles 8. Mix the vegetables with cheese and share between the pastry circles 9. Brush the edges with beaten egg and fold over to make a semi circle. Seal and crimp the edges together 10. Put on the baking tray and brush with beaten egg 11. Bake for 25 mins until golden brown 12. Leave to cool and serve
7. Sausage rolls Pack of ready made puff pastry Plain flour, for dusting 1 free-range egg, beaten 4 sausages Salt and freshly ground black pepper Small handful fresh thyme leaves - optional 1. Preheat the oven to 200C/400F/Gas 6. 2. Roll the pastry out on a floured surface to a rectangle of about 48x32cm/19x12½in and bash the pastry with the rolling pin a bit. Puff pastry is made of fine layers and normally you have to be very delicate with it. For sausage rolls the pastry needs to be slightly puffed, but not too much, so bashing it with a rolling pin reduces the amount it puffs up. 3. Cut the large rectangle in half lengthways, then cut both smaller rectangles into eight equal sections. You now have 16 rectangles in total. Brush one end of each rectangle with a little of the beaten egg, lay a piece of sausage at the other end, then season the sausage with salt and freshly ground black pepper and sprinkle with thyme leaves. Roll the sausage up in the pastry to enclose and repeat with all the sausages. Put the sausage rolls in the fridge for 10 minutes for the pastry to harden. 4. Once the pastry is hard, remove the sausage rolls from the fridge and score the tops with a sharp knife for decoration, or prick with a fork. Brush well all over with the rest of the beaten egg and bake in the oven for 25 30 minutes, or until the pastry has turned golden-brown and looks crisp. 5. Remove from the oven and leave to cool slightly before serving.
8. Profiteroles Skills Weighing/ measuring Using a oven Combining/ Mixing Dividing Aerating 25g butter 60ml water 35g plain flour Pinch of salt 1 egg, beaten Filling/topping = This can only be done if timings in practical are adhered to! Be prepared to have to do this at home. 100ml whipped double cream 30g melted chocolate Equipment Saucepan, baking tray, wooden spoon, whisk/fork, dessert spoon, cooling rack Top tips When the mixture splits in the saucepan, this is meant to happen don t think that it s gone wrong! 1. Preheat the oven to 220C and line a baking tray with parchment paper 2. Melt the butter or margarine in a saucepan with the water and then bring to boil. 3. Add the flour quickly into the boiling water and beat the pastry mixture vigorously with a wooden spoon until its smooth and leaves the bottom of the pan. This takes about 5-10mins. 4. Cool for 2-3 mins then gradually beat in the eggs to make a smooth, shiny paste. 5. Using a dessert spoon, put spoonful's of the mixture on the baking tray. 6. Bake for 10 mins, then reduce the oven temperature to 180C and bake for 15 more mins until puffed up and golden brown with a crisp bottom. 7. When cooked, pierce holes in the top to let out the steam and bake for 2 more minutes to dry them out. 8. Leave on a cooling rack and prepare filling and decorations if time.
9. Lemon tarts bring a tart tin to take these home in Skills Weighing/ measuring Using a oven Combining/ Mixing Dividing Blind baking Pastry; 100g plain flour 50g butter 1-2 tablespoons water Filling ; Jar lemon curd Equipment Saucepan, wooden spoon, sharp knife, teaspoon, rolling pin, chopping board, cooling rack, pastry brush Top tips Slowly add the water to your pastry mixture, otherwise this gets too wet and sticky and the gluten stretches and makes the pastry tough! 1. Preheat the oven at 200C 2. Rub 50g of butter into the flour and mix to a dough with cold water 3. Roll the pastry out until 5mm thick and shape and shape in to a circle to fit you baking tin 4. Place the pastry in to the tin and neaten the edges 5. Add the lemon curd mixture to the pastry careful not to overfill 6. Bake in the oven for 20 minutes 7. Leave to cool once browned on top
10. Fresh pasta with tomato pasta sauce Skills Weighing/ measuring Using a oven Combining/ Mixing Dividing Rolling pasta Pasta 140g 00 flour 2 eggs; 1 whole, 1 yolk Pasta sauce Tin chopped tomatoes Fresh herbs Equipment Knife, chopping board, garlic press, measuring spoons, saucepan, wooden spoon, saucepan, colander, rolling pin Top tips Add ½ red chilli, for a sauce with a kick. Add 75g mushrooms and 75g courgette, after stage 2, for a simple veggie sauce. 1. Pour the flour into a bowl and max a well in the centre, pour the eggs into the well and use a fork to slowly mix the flour into the egg mixture until this forms a dough 2. Once pasta dough is made, roll in a ball and leave to chill in the fridge while making sauce 3. Roll out the pasta dough as thinly as you can and then use a sharp knife to cut it into strips spaghetti or tagliatelle 4. Boil in a sauce pan of salted water for 5 minutes and drain 5. Once drained, pour over chopped tomatoes and herbs in saucepan and leave to simmer for 1 minute 6. Take off of heat and serve
12. Summer berry pavlova FOR THE MERINGUE 3 large free-range egg whites 150 g caster sugar 1 pinch sea salt FOR THE PAVLOVA 200 g fresh strawberries and raspberries 100 ml double cream 100 ml fat-free natural yoghurt 1 tablespoons caster sugar Tsp vanilla essence A few sprigs fresh mint optional 1. Preheat the oven to 150 C/300 F/gas 2. Put your egg whites into a clean bowl and whisk them at a medium speed until they start to form nice firm peaks. 2. With your mixer still running, gradually add the sugar and a pinch of salt. Turn the mixer up to the highest setting and whisk for 7-8 minutes more until the meringue is white, glossy and smooth. If it feels grainy, whisk for a little bit longer, being careful not to let the meringue collapse. 3. Line two baking trays with baking paper. Divide the meringue mixture evenly between them and shape each blob into a circle about 10cm in diameter. Put both trays into the oven and bake for 40 minutes until the meringues look slightly golden and are fluffy in the middle. 4. Halve or quarter the large strawberries and leave the smaller ones whole. Mix them with the raspberries. Whip the cream with the sugar until it forms soft peaks, then stir in the yoghurt and fold in the vanilla seeds. Spoon half the cream mixture on top of one of the meringue halves and smooth it out. Sprinkle half of your berries evenly around the cream mixture. Place the other meringue on top and press down gently to stick them together. Spread the remaining cream mixture over the top layer and sprinkle the remaining berries on top. Scatter over a few small mint leaves and enjoy!
13. Samosas Skills Weighing/ measuring Using a oven Combining/ Mixing Dividing wrapping pastry Bridge and claw chopping skills 1 onion 1 potato 30g peas Spices/seasoning cumin, curry power (Optional) 1 egg 5 sheets filo pastry Equipment Sauce pan, baking tray, chopping board, Top tips carefully wrap the filo pastry so that it doesn t break, and don t make it too thick. 1. Peel and dice the potato and onion 2. Add a tablespoon of oil to a sauce pan and add potato and onion to fry for 5 minutes 3. Add any seasoning once browned and add peas, leave to simmer for a further 5 minutes 4. Cut and lay out pastry, use a tablespoon to share the mixture between pastry sheets, fold pastry at corners and brush with egg wash to close the edges 5. Place on baking tray and put in oven to bake for 15 minutes until golden brown 6. Leave to cool and serve
Alternative ingredients For students that are allergic to eggs, please see ingredient ideas below If you know how to adapt these ingredients otherwise, then please follow what you already know/use at home. For students that are vegan/vegetarian, please also use similar products and adapt meat recipes to own choice Can be quorn, tofu, vegetables etc. For students allergic to gluten, please use gluten free flour and xanthum gum to substitute for gluten. Some recipes may need to be completely adapted with Miss shannon, student to have a discussion as and when. (i.e. no other pastry options) No recipes contain nuts.