Year 8 Recipe Booklet 2017/18 Miss Shannon 1. Shortbread 2. Carrot cupcakes 3. Victoria sponge 4. Brownies 5. Swiss roll 6. Courgette cupcakes 7. Bread rolls 8. Pizza 9. Chicken goujons 10. Fish fingers 11. Burgers 12. Veggie bean burgers 13. Tuna pasta bake/veggie bake. 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. Extended recipes 14. Marble pear cake 15. Flapjacks 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
1. Shortbread - Bring a baking tray that can be used to bake and take your food home in (Leftover Chinese metal tins are perfect to bake these in!) Ingredients 150g plain flour 150g margarine/butter 5 tablespoons sugar Equipment Weighing scales, mixing bowl, sieve, wooden spoon, baking tray Skills Weighing/ measuring Using a oven Combining/ Mixing Dividing
2. Mini carrot cakes Bring cupcake cases to this lesson 75g margarine Carrots (approx. 1large) 100g sugar 1 large eggs 100g self raising flour 2 x 5ml cinnamon optional 75g sultanas 12 x cupcake cases Equipment Chopping board, knife, vegetable peeler, grater, measuring spoons, weighing scales, small bowl, mixing bowl, wooden spoon, sieve, muffin tray, 12 muffin cases, 2 large metal spoons. Method Preheat the oven to 200 o C or gas mark 6. Melt the margarine in the microwave. Top and tail, and then peel and grate the carrots. Combine the carrots, sugar and margarine in the mining bowl. Sift in the flour, cinnamon and baking powder. Beat the eggs in a small bowl, and then add to the mixture. Mix in the sultanas and nuts. Divide the mixture equally between the muffin cases, using the two metal spoons. Bake for 20 minutes. Top tips When the mini-carrot cakes are cool, you may wish to make a cream cheese topping. Combine 50g cream cheese and 25g icing sugar together.
3. Victoria Sponge Bring a cake tin that is big enough to carry this home 150g softened butter or margarine 150g caster sugar 3 eggs 150g self raising flour Tip: You can make smaller amounts (or larger!) by using 50g of flour, sugar and butter for every egg you use. So, for example, you can reduce the quantity by using 2 eggs and 100g of the other ingredients.. 1) Set the oven at 180 C 2) Rub some butter around the insides of the two sandwich tins, and line the bases with circles of greaseproof paper. 3) Beat together the butter and sugar in a mixing bowl until mixture is pale and creamy. 4) Add the eggs to the mixture, one at a time and stir until smooth. 5) Add flour and mix gently into the mixture. 6) Pour half of the cake mixture into each sandwich tin and smooth it level. 7) Place the tins in the oven for 20 to 25 min's 8) The cakes are done when they are well-risen and golden brown and feel springy in the middle. 9) Turn them out onto a wire rack to cool. Remove greaseproof paper. 10) When cool, sandwich together with jam Suitable for freezing Variations All in one method: Mix all the ingredients together (plus 1 tsp baking powder) in a food processor until just combined. Chocolate cake: To make a gorgeous chocolate cake, reduce the amount of flour by 25g and replace it with 25g cocoa powder. Add the cocoa into the mixture with the flour. Fairy cakes/buns: Use exactly the same mixture but pour the mixture into cake cases sitting in a bun tin and cook for 15 mins at 180 degrees C. Replace 25g of flour with cocoa powder for chocolate buns, a few drops of vanilla essence for plain buns, or why not experiment with chocolate chips and raisins, or even a few drops of natural food colouring for some crazy coloured buns!
4. Brownies Bring a tray to bake this in that you can then take your brownies straight home in, as it wont cool in time Ingredients Equipment Baking tin (20cm square) or foil tray, weighing scales, mixing bowl, measuring spoons, small bowl, sieve, metal spoon, cooling rack. 5. Swiss roll
6. Fatless cupcakes Bring cupcake cases for this Ingredients 175g self raising flour 100g caster sugar 150g courgette 4 tbsp. oil 2 eggs Equipment Weighing scales, mixing bowl, sieve, 12 cake cases, patty tin, wooden spoon, 2 metal spoons, cooling rack. Method 1. Preheat the oven to 200 o C 2. Place the cake cases in the baking tin. 3. Blend the courgettes, until smooth. 4. Sieve the flour into the mixing bowl and then add all the other ingredients. 5. Mix everything together until light and fluffy. 6. Divide the mixture equally between the cake cases using 2 spoons. 7. Bake for 15-20 minutes, until golden. 8. Allow to cool on a cooling rack. 9. Make your iced topping. Top tips When the cakes are cool, you may wish to make a cream cheese topping. Combine 50g cream cheese and 25g icing sugar together. Skills Weighing/ measuring Using a oven Combining/ Mixing Dividing
Make your own BBQ sauce! 1tbsp. Soy sauce 1 tbsp. honey 1 tbsp. tomato puree
9. Chicken goujons - Ingredients: 2 chicken breasts About 2 slices bread (bread that is going a bit dry / stale works best). You could also use ready made breadcrumbs if you didn t want to make your own. 2 eggs Sprinkling of mixed herbs 4 heaped tablespoons flour Method: 1. Preheat the oven to 190* (fan 180*) and get a baking tray out. 2. Cut the chicken into the shapes / sizes you want (you can do strips, goujons, nuggets or make them really small like popcorn chicken). 3. Whizz the bread in a food processor or blender for a few seconds until it becomes breadcrumbs. Add some salt and pepper and a sprinkling of mixed herbs. 4. Put the flour in one bowl, the egg in another and the herby breadcrumbs in another. 5. Dip the chicken into the flour, the egg and then finally coat in the breadcrumbs. 6. Place the chicken onto the baking tray and repeat for all the other chicken pieces. Spray or drizzle really lightly with a bit of oil (this is optional but does make them go lovely and golden) 7. Bake for approx 12-18 minutes or until the nuggets are nicely golden. Cut into one strip to check the chicken is thoroughly cooked. 8. Enjoy! We love these served with chips / potato wedges and coleslaw, on top of a salad or in tortilla wraps. Variations: Add some cajun spice, chilli powder, or cayenne pepper instead of the mixed herbs for spicy chicken. Add some lemon zest and lots of black pepper for lemon and black pepper goujons. Add some grated parmesan to the breadcrumbs. Add some crushed cereal to the breadcrumbs Use cream cheese instead of the egg
10. Fish fingers 2 slices of bread Juice of ½ lemon 400g white fish fillets, skinned and boned 1 egg 60g flour 1) Wash hands and aprons on 2) Set up your work area - Ingredients on your tray and equipment in front of tray 3) Preheat the oven to 200C/gas 6 and lightly grease two baking trays with oil. 4) Cut the crusts off the bread, rip into chunks and blitz in a blender until fine. In a bowl, mix the breadcrumbs with the zest of half a lemon. Season and tip onto a plate. 5) Slice the fish into 2 3cm strips. 6) Crack the egg into a shallow bowl and beat it. Scatter the flour on a large plate, and have the kids dip a fish strip into the flour, shake off the excess and dip into the egg, allowing the excess to drip off. Dip and turn the fish in the breadcrumbs to coat well 7) Then place on the baking trays. Repeat with all the fish pieces. Bake for 20 25 minutes, or until golden. Variations Add herbs and spices to the breadcrumbs Use cereals to crunch up the breadcrumbs Add potato wedges to this practical to extend your skill you would need 1 or 2 medium potatoes, 1 dessert spoon of vegetable oil 1) Extended recipe Wedge the potato, place in mixing bowl, add a small amount of oil and some spice/seasoning
11. Homemade burgers Ingredients 250g minced beef 1/2 onion finely chopped 1 slice of bread made into breadcrumbs 20g grated cheese 1 tsp of egg mixture 2 bread rolls Method 1. Place bread in to a blender and mix until it looks like breadcrumbs. 2. Finely chop the onion. 3.Tip the mince into a bowl with the onion, breadcrumbs, cheese, egg, pinch of salt and pepper, and any optional ingredients. 4.Mix together well with your hands, shape the mixture into two burger shapes. 5. Fry on the hob in an oiled pan for 10 minutes on each side. Optional Chilli Herbs (fresh/dried) Spices Garlic (crushed) Mustard Curry Powder Worcester Sauce Skills Blending, shaping, grilling
12. Veggie bean burgers Ingredients 1 slice of bread 1 x 400g can red kidney beans 1/2 onion 1 medium green chilli optional 1 x 5ml spoon ground chilli powder 1 x 5ml spoon dried herbs Equipment Chopping board, knife, can opener, food processor, mixing bowl, measuring spoons, spatula, flour dredger, fish slice. Method Preheat the grill. Put the bread in the food processor and blitz until it resembles breadcrumbs. Pour these crumbs into the mixing bowl. Cut away the top of the chilli, and then de-seed. Peel the onion. Drain the red kidney beans. Place the red kidney beans, onion, chilli, chilli powder and dried herbs into the food processor. Blitz together to form a thick paste-like mixture. Place the bean mixture into the mixing bowl with the breadcrumbs. Mix everything together thoroughly. On a lightly floured chopping board, divide and shape the bean mixture into 8 small patties. Grill the patties for 8 minutes, turning over after 4 minutes. Serve in a pita with salad.
13. Tuna pasta bake/veggie bake Bring your own baking tray to take this home in so that it doesn't get ruined when out of the oven! Ingredients 100g pasta rigatoni/macaroni 40g cheese 100g broccoli 100g canned tuna (in water) drained 25g soft margarine 25g plain flour 250ml semi-skimmed milk 50g sweetcorn (canned or frozen) Black pepper 1. Preheat the oven. At 220C. 2. Bring a saucepan of water to the boil, and then add the pasta. Simmer for about 10 12 minutes, until al dente. 3. Grate the cheese and cut the broccoli in to small pieces. 4. While the pasta is cooking, make the sauce by placing the butter, milk and flour in to a saucepan. Whisk together for 5 minutes at a simmer, until thick and smooth. 5. During the last 2 minutes of the pasta boiling, add the broccoli and sweetcorn. Leave to boil for 2 mins. 6. Drain the pasta in a colander over the sink. 7. Put the pasta back in to saucepan and add the sauce and stir. Drain the tin of tuna and then add to pasta and mix together. 8. Put pasta in to a baking tray, Sprinkle cheese and some pepper over the top and then place in the oven until golden brown on top. 9. Leave to cool and serve.
14. Extended recipe; Marble Pear Tray Bake Ingredients 100g caster sugar 100g soft margarine 2 eggs 100g self raising flour 1 x 15ml spoon coca powder ½ pear Equipment Baking tin (20cm square) or foil tray, weighing scales, mixing bowl, measuring spoons, electric hand whisk, small bowl, sieve, metal spoon, knife, fork, chopping board, spatula, cooling rack. Method 1. Preheat the oven to 180ºC or gas mark 4. 2. Grease and line the baking tin or foil tray. 3. Cream the sugar and margarine together, ideally using an electric hand whisk or wooden spoon, until light and fluffy. 4. In a small bowl, beat the eggs with a fork. 5. Add the beaten egg, a little at a time, to the margarine and sugar. 6. Sieve the flour into athebowl. 7. Fold the flour a spoonful at a time. 8. Core and chop the pear into small pieces. Scatter pieces of pear into the lined cake tin. 9. Spoon half of the plain cake mixture into the tin. 10. Stir-in the cocoa to the remaining cake mixture. 11. Spoon the chocolate mixture into the baking tin and then swirl the two mixtures together to create a marble effect. 12. Place in the oven and bake for 20 minutes, until golden brown and springy to the touch. 13. Remove from the oven and allow to cool. Top tips When lining the baking tin it is only necessary to line the bottom. The sides can be greased with oil. Instead of chocolate, use other spices and fresh fruit, e.g. mixed spice, apricots. Skills Using the oven Creaming method Dividing Lining a tin Spreading/Marbling
15. Extended recipe; Flapjacks
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.