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 bacon, ham, sesame seeds, poppy seeds. Sieve Rolling pin (if needed) Mixing bowl Jug Flour shaker Baking tray Pastry brush Don t forget a container to take them home in. 1. Preheat the oven to gas mark 8/ 220 C. 2. Line the baking tray with grease proof paper. 3. Sift the flour and salt into the mixing bowl. 4. Rub the margarine into the flour. 5. Stir in the yeast and chosen filling. 6. Make a well in the centre of the flour and gradually add the warm water. 7. Work into soft dough with your hands. 8. Lightly flour the work surface and knead for 5-10 minutes, until smooth. 9. Place the dough into a bowl and cover with cling film, leave to prove until it has doubled in sized. 10. Turn the dough onto a lightly floured work surface and knead again. 11. Make your chosen shapes 12. Place onto a baking tray and brush with milk. 13. Bake for 10 minutes, until the rolls sound hollow when tapped on the base. 14. Place on the cooling rack.
Chicken and Leek Pie (adapted from a Jamie Oliver recipe) Ingredients Olive oil 2 knobs of butter 500g de-boned chicken thighs or breasts 2 medium leeks 2 carrots 2 celery sticks Handful of thyme, leaves picked 2 tbsp flour 1 wineglass of white wine 285ml/ ½ pint milk Sea salt and freshly ground black pepper 255g/9oz good pork sausages 1 x 500g pack of all-butter puff pastry 1 egg Don t forget a large pie dish. Chopping board Knife Measuring jug Wooden spoon Saucepan Pastry brush Fork Rolling pin Flour dredger Ladle Peeler Measuring spoons 1. Preheat oven to 200C/ Gas mark 7. 2. Take a large casserole pot and add a lug of olive oil and your butter. 3. Add the chicken, leeks, carrots, celery and thyme and cook slowly on the hob for 15 minutes.
4. Turn the heat right up, add the flour, and keep stirring for a couple of minutes before adding the wine, a wineglass of water and the milk. 5. Season with a little salt and freshly ground black pepper, then cover with a tightfitting lid and simmer very slowly on the hob for 30-40 minutes until the chicken is tender. Stir it every so often so it doesn t catch on the bottom of the pan. The sauce should be loose but quite thick. If it s a little too liquid, just continue to simmer it with the lid off until it thickens slightly. 6. Pour the chicken mixture into an appropriately sized pie dish. 7. Squeeze the meat out of the sausage skins, roll it into little balls, brown them in a little oil and sprinkle them over the stew. 8. Roll out the pastry to about 0.5cm/ ¼ inch thick. 9. Egg- wash the rim of the dish and drape the pastry, using the knife to trim the edge of the dish. 10. Egg-wash the top of the pastry to make it golden when cooking, then pinch it to crimp the edges, lightly criss-cross the top (this allows it to crisp and flake more) 11. Leave to cool and wrap in cling- film. At home 1. Preheat the oven to 200c/Gas mark 7. 2. Cook the pie in the centre of the oven for about 30-40 minutes, until golden on top.
Vegetable and feta filo parcels Ingredients 1 packet filo pastry 25g butter 1 carrot 1 red pepper 90g feta cheese 90g pesto 1 clove garlic 5 spring onions Sesame seeds for top (optional) Don t forget a container to take them home in. Pastry brush Measuring spoons Chopping board Wooden spoon Sharp knife Garlic crush Baking tray Saucepan 1. Pre heat oven Gas mark 6/ 200 C. 2. Heat a little butter in a saucepan, add the crushed garlic and prepared vegetables and cook until tender. 3. Remove from heat and allow to cool. 4. Add crumbled feta to cool vegetable mix. 5. Open the filo pastry and keep covered with a damp tea towel or the pastry will dry out. 6. Working with 2 sheets at a time, cut the pastry portait into 3, see the diagram below. 7. Brush the centre of each with some oil (School will provide this) 8. Spread a teaspoon of pesto onto each strip. 9. Add a blob of your vegetable and feta mixture at the bottom of the strip. 10. Start folding upwards into a triangle shape. Brush often with oil. 11. Brush the finished parcel with oil and sprinkle on a few sesame seeds. 12. Repeat process until complete. 13. Bake for 20-25 minutes until crispy and golden brown.
Lasagne Meat Sauce 15oz minced beef 1 small can tomatoes 1 heaped teaspoon tomato puree 1 heaped teaspoon sugar Pinch of mixed herbs Frying pan Sauce pan 2 wooden spoons Oven proof dish from home Cheese grater Pasta machine Sharp knife Chopping board Don t forget an oven proof dish. Cheese Sauce 375ml/ ¾ pint of milk 25g/1oz margarine 25g/1oz plain flour 100g/4oz cheese Pasta 2 eggs 200g flour 1. Preheat the oven gas mark 4, 180 C. 2. Make the cheese sauce using the all-in-one method: put the milk, flour and margarine into a saucepan. 3. Once thickened turn off the hob and add your cheese stirring until all the cheese has melted (save some for the top) 4. Put the meat, tomato puree, herbs, and sugar into a pan, and warm just enough to mix them thoroughly. 5. Sieve the flour into a bowl, make a well in the centre and add the egg. Combine together with a fork and knead until smooth. 6. Put the pasta through the pasta machine until thin, cut into rectangles.
7. Put the layers of cheese sauce, lasagne, and meat into a shallow ovenproof dish finishing with a layer of cheese sauce. Sprinkle with the remaining cheese. 8. Bake in the oven gas 4, 180 C, for about 30 minutes until golden brown.
Ingredients 60g plain flour 2 eggs (large) 50g margarine 150ml water Profiteroles Baking tray Grease proof paper Pastry brush Sieve Spatula Small mixing bowl Fork Knife Measuring jug Saucepan Wooden spoon Measuring spoons Cooling rack Don t forget a container to take it home in. Add the cream and chocolate at home. 1. Preheat the oven to 200 C/ gas mark 6. 2. Grease or line the baking tray, and sprinkle a little water on top. 3. Sift the flour onto the piece of greaseproof paper. 4. Beat the eggs into the measuring jug with a fork. 5. Melt the butter in the saucepan with the water. 6. When it starts to boil, remove from the heat and shoot in the flour. 7. Beat the mixture briskly until it is smooth and leaves the side of the pan. 8. Stir in the egg, a little at a time, to form a smooth paste. 9. Place 10ml spoons of choux pastry onto the baking sheet. 10. Bake for 10 minutes. Increase the heat to 220 C or gas mark 7, and bake for 15 minutes. 11. Slit with a knife and place on the cooling rack.
Short crust pastry Quiche 150g flour Pinch of salt 75g fat (mixture of margarine and white fat if can) Basic quiche filling 2 eggs 100g cheese 125ml of milk Salt and pepper Optional fillings 1 tin tuna fish and 1 tin sweetcorn. 1 red or green pepper & 1 courgette & 1 onion 4-6 rashers of bacon (cut into small pieces) 1 large onion & extra 50g cheese Sieve Rolling pin Mixing bowl Fork Jug Flour shaker Baking tray Butter knife Don t forget a flan dish/pie dish/victoria sandwich tin/ foil tin to be able to cook it in and take it home in. 1. Sieve the flour into the mixing bowl. 2. Add the margarine and lard to the flour. Chop into small 2cm pieces using a knife. 3. Rub the margarine and lard into the flour, using fingertips, until the mixture looks like breadcrumbs. 4. Gradually add the water and stir with your finger to bring it together into a ball. 5. Lightly flour the work surface and roll out the short crust pastry.
6. Once the pastry is rolled out to as thin as possible (3mm) carefully put into your dish and press into the sides. 7. Remember to prick the bottom of the dish with a fork. 8. Crack two eggs into a jug and add your additional ingredients. 9. Pour the mixture into the dish and put onto a baking tray. 10. Put the quiche into the oven for 25-30 minutes at gas mark 4-180 C
Sponge Cake Ingredients 150g Butter / margarine 150g Caster sugar 150g Self raising flour (note adaptations for chocolate cake) 3 Eggs Mixing bowl Tablespoon Wooden spoon Sieve Jug Spatula Fork Wire rack 1. Preheat oven to 190 C or Gas 5. 2. Lightly grease tins and place grease proof paper in base. 3. Cream the butter/margarine and the sugar together in a mixing bowl using a wooden spoon until it looks pale and fluffy. 4. Crack 1 egg into a jug and whisk slightly with a fork, add 1 egg and 1 tablespoon of sieve flour to mixture. Beat together well. Repeat step 4 until you have used all the eggs. 5. Sieve remaining flour into mixture. Using a tablespoon fold in flour (no lumps of flour should be visible) 6. If applicable add your dried fruit, chocolate chips, cherries, coconut, food colouring etc. 7. Divide the mixture equally between the two tins. Use a spatula to make sure all mixture is removed from the bowl. 8. Cook for 20 minutes, or until firm to the touch. 9. Cool on a wire rack. 10. Decorate to fit your chosen design and celebration. Butter icing method - Soften butter in a bowl with a wooden spoon add sieved icing sugar and beat together well so there are no lumps. Water icing method Place icing sugar in a mixing bowl, add warm water gradually and beat until smooth and thick enough to thickly coat the back of a spoon.
Swiss roll Ingredients 2 eggs 50g plain flour 50g caster sugar 2-3 tbsp jam Sieve Mixing bowl Electric whisk Knife Baking tray Metal spoon Spatula Grease proof paper with sugar on Cooling rack Don t forget a container to take it home in. 1. Preheat the oven to gas mark 5/ 180 C. 2. Line the baking tray with grease proof paper. 3. Crack the eggs into a large bowl and add sugar. 4. Whisk until pale in colour, trebled in volume and able to hold a shape for the count of 3. 5. Add ½ the sieved flour and fold in carefully using a metal spoon. Repeat with second half. 6. Once all combined, carefully pour mixture into the baking tray, and use a spatula to get the remaining mixture out. Do not scrap mixture on the side of the tin. 7. Bake for 8-10 minutes, until the mixture springs back up when touched. 8. Turn out onto sugared grease proof paper. 9. Cut the two length edges and score the bottom 1 cm in. 10. Spread the jam and roll. This process needs to be completed quickly. 11. Once rolled place on the cooling rack.