FOOD TECHNOLOGY YR8 RECIPE BOOK Spaghetti Bolognaise Melting Moments Oaty cookies Meatloaf Beef Burgers Cake Scone Based Pizza Remember to 1. Weigh your ingredients at home. 2. Bring your own tea towel and apron. 3. Bring a named container with a tight fitting lid big enough to take your finished dish home in. 4. Ingredients marked with *are available from school. NAME FORM
SPAGHETTI BOLOGNAISE 250g minced beef/lamb 1 carrot 1 onion 1 pepper 1 can chopped tomatoes 1tsp dried herbs * 1 tblsp tomato puree * 1 stock cube * optional NB The vegetables can be varied to suit your taste as can quantities. REMEMBER TO BRING A CONTAINER WITH A LID TO TAKE IT HOME IN. 1. Chop veg and open tins. 2. Dry fry mince in wok on med temp. 3. When meat is brown add veg/tinned tomatoes/tomato puree/ half a can of water, and herbs. 4. Bring to boiling point and then turn down to simmer. 5. Simmer gently, stirring occasionally for 20 mins. Add extra water if necessary.
Meatloaf Quantities 250g/9oz lean minced beef 1 sm onion 25g/1oz tortilla chips * 1 egg 3 tbsps ready made tomato salsa - optional 25g /1oz cheese grated - optional Equipment Loaf tin or tin foil container * Method 1. Preheat the oven to 220 c /gas mark 7 2. Place the minced meat in a large mixing bowl and add the finely chopped onion. 3. Crush the tortilla chips with your hand and add these to the mince with any seasoning you are using. 4. Beat the egg with a fork and mix into the meat mixture. 5. Press the mixture into an 11.5cm x 14.5cm foil dish 6. Spread the salsa on top of the loaf and scatter over the grated cheese 7. Bake for 25 30 minutes until there is no pink meat left and the juices run clear. To reheat place in a preheated oven at 180 c / Gas mark 5 for 20 minutes
BURGERS 500g lean minced beef 1 sm onion 2 slices bread 1 tsp dried herbs * Optional extras include chilli * carrot / garlic / apple. N.B. The burgers will not be cooked at school. Please remember to bring a container with a lid to take them home in. They can be frozen at home or cooked fresh. 1. Finely Chop all veg and put in to the mixing bowl. 2. Make the bread into breadcrumbs and add to the veg in the bowl. Add any seasoning. 3. Add the meat to the mixing bowl and then stir. 4. Beat the egg in a jug and stir in to the mixture. 5. Use flour to shape the mixture into evenly sized balls. 6. Shape using the burger press.
CAKE 120g/4oz tub margarine 120g/4oz caster sugar 120g/4ozSR Flour 2 eggs 1 tsp baking pwd * NB You can use a small cake tin from home e.g. one victoria sandwich tin or have a tin foil loaf tin from school. Optional Flavourings Any dried fruit e.g. raisins, apricots dates etc. nuts / lemon zest / coconut / cocoa pwd. 1. In a large bowl beat together the above ingredients until creamy. 2. Add any extra ingredients that you have either chopped / grated or sieved as necessary. Spoon into a greased tin foil dish. 3.Bake gas 5 /170c for 25-30 minutes.
OAT/BRAN COOKIES 3oz/90g margarine - ( not low fat stork type is best ) 1tbsp Golden syrup 9oz/270g S.R. Flour 6oz/ 180g demerara or soft brown sugar 1 rounded tsp ginger * 1 tsp bicarbonate of soda * 2oz/60g oats or All Bran 1 egg 1. Melt the syrup and margarine in a small pan over a gentle heat. 2. Sieve the flour, bicarb and spices into a large mixing bowl and stir in the sugar. 3. In a small bowl beat the egg. 4. In to the flour mixture pour the melted margarine mixture and the beaten egg and beat with a wooden spoon. 5. Shape the mixture into 8 even sized balls and place on to a greased or lined baking tray. Flatten slightly and bake 15-20 mins Gas 5 / 150c.
MELTING MOMENTS 125g/6oz flour 100g/4oz tub margarine 50g/2oz caster sugar 50g/2oz oats or cornflakes * 3 glace cherries - optional 1. Cream the margarine and sugar until soft and creamy. 2. Sieve in the flour a little at a time and mix until you get a consistency that you can roll in to balls. 3. Divide the mixture into even sized balls flatten onto the baking tray. 4. Put a small piece of cherry on the top of each one. 5. Bake Gas 4 /160c for 15mins. SCONE BASE PIZZA
Base 250g/12oz S R flour 75g/3oz block margarine 1/4pt milk Topping 4tbsps tomato puree 3-5 different vegetables Meat or fish of your choice 100g/4oz cheese A baking tray or pizza tray to cook the pizza on and to carry home on. Tin foil for covering to take home. Method. 1.Sieve the flour and add the margarine cut in to small pieces. 2. Rub the margarine into the flour with your fingertips until it looks like breadcrumbs. 3.Add enough milk to the mixture until the mixture forms a dough. 4.Roll out on a floured surface and place on a greased tray. 5. Spread the shaped dough with tomato puree and sprinkle with herbs. 6. Arrange your topping with cheese last.
Microwave Pudding 120g/4oz tub margarine 120g/4oz caster sugar 120g/4ozSR Flour 2 eggs 1 tsp baking pwd * 2pt pyrex basin or microwaveable plastic basin Optional Flavourings jam/syrup/apple/lemon curd / grated orange or lemon zest etc. 1.Put the margarine and sugar into a mixing bowl and sieve in the flour and 1 tsp B pwd. 2. Crack in the eggs and beat with a wooden spoon or electric hand whisk until soft and creamy. Add any flavourings chopped if necessary. 3.grease the basin, spoon the jam or syrup in to the base and spread over the sponge mixture. Do not fill more than 2/3rds FULL. 4.Microwave on full power 3-4 mins