GCSE Food Technology Recipe Booklet - Name Form

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GCSE Food Technology Recipe Booklet - Name Form

GCSE Food Technology
           Recipe Booklet
Name              Teacher:

Form:             Group:

Recipe: Omelette Fillings
Ingredients:
 2 eggs Cheese
Cheese filling
 Black pepper Add 50g of grated cheese to the omelette (see main
 50g cheese
 Pinch of salt
 ½ teaspoon of mixed herbs recipe).
 ½ teaspoon of oil
For a stronger flavour, as well as the cheese filling
serve the cooked omelette with grated parmesan.
Method
1. Pre-heat the grill
2. Grate the cheese and prepare any other fillings Reduced fat cheese omelette
3. Break the eggs into the bowl, add the salt, pepper, herbs and half the cheese, Add 10g of grated parmesan—half to the egg
gently combine with a fork—do not over beat! mixture and half sprinkled over the top.
4. Turn the hob to medium, place the frying pan on the hob and let it get hot
(about 30 seconds with gas, longer with electric). Mushroom
5. Turn up the heat and add the oil, tilt the pan so the base gets coated. Now Add 40g of sliced, cooked mushrooms to the
add the egg mixture. omelette just before you fold it in half.
6. When a bubbly frill appears round the edge tilt the pan and use the fish slice
to allow the uncooked egg to flow under the cooked egg to the surface of the Ham
pan (see demonstration). Add 40g of cooked, cubed ham to the omelette just
7. When there is just a little liquid egg left, sprinkle the remaining grated cheese before you fold it in half.
onto top and place frying pan with the omelette in under the pre-heated grill
to cook until bubbling. Variations
8. Place pan on pan stand and not on the work surface! Try different cheeses eg blue or Gruyère etc.
9. Fold the omelette in half and tip onto the plate. Serve immediately. Try different meats eg salami, cooked bacon etc.
Try different vegetables eg cooked onions,

Recipe: Beef Casserole Recipe: Chicken Casserole
Ingredients: Ingredients:
 450g stewing beef  4 chicken pieces Optional
 1 x 15ml tablespoon of oil 50g — 100g mushrooms
 100g bacon
 1 beef stock cube  1 onion
 25g plain flour  2 x 15ml tablespoons of oil
 400 ml water  25g plain flour
 Salt and pepper  Salt and pepper
 300g vegetables — a selection of the following:  Stock — 400ml of water and 1 chicken stock cube
carrots, onions, celery, parsnips, potato, small pieces of swede  Parsley to garnish
or turnip  1 x 15ml tablespoon of tomato pureé
Large casserole dish Large casserole dish

Method Method
1. Pre-heat oven to 170°C/Gas Mark 3 . 1. Pre-heat oven to 170°C/Gas Mark 3 .
2. Dissolve stock cube in 400ml of hot water. 2. Peel and chop onion, remove the rind from the bacon and cut
3. Prepare vegetables: peel and slice onions, carrot and potato. into small pieces.
Peel and dice swede and parsnip. Scrub and slice celery 3. Dissolve stock cube in 400ml of hot water.
4. Cut meat into cubes, trimming off excess fat. 4. Fry chicken in oil until brown. Remove chicken from pan,
5. Fry meat in oil until browned. Remove from heat draining fat off the chicken. Put in the casserole dish.
6. Stir in flour and cook for 1 minute stirring. Remove from heat. 5. Fry bacon and onion in the same fat until lightly browned.
7. Stir in stock gradually. Return to heat. Bring to the boil stirring 6. Stir in flour, cook for 1 minute Remove from heat, add stock
all the time. gradually, stirring all the time.
8. Add seasoning and vegetables. 7. Add salt and pepper, slice mushrooms and tomato puree.
9. Put into casserole. Cover and cook for 1½—2 hours until the 7. Return to heat, bring to the boil, stirring all the time.
meat is tender. 8. Pour sauce over the chicken. Cover, cook for 45 minutes.
10. Cook at home for at least 1 hour.

Recipe: All-in-one cake Recipe: Gingerbread

Ingredients: Ingredients: School will provide:
Also: 
 150g self raising flour  115g plain flour 80g black treacle
 2 x 18cm sandwich tins  35g golden syrup
 150g soft fat  Tin / container to take your  50g soft spread/ butter  25g soft brown sugar
 150g sugar cake home  1 egg  1 x 5ml spoon ground ginger
 3 eggs  25g sultanas (optional)  1 x 2.5ml spoon mixed spice
 2 tablespoon (50g) jam  1 x 2.5ml spoon bicarbonate of soda
 75 ml milk
 1 teaspoon (5g) sugar (to sprinkle on to top)

Also:
 Tin / container to take your gingerbread home.

Method Method
1. Set oven 180°C/Gas 4. Grease & line 2 x 18cm tins. 1. Set oven at 150°C/ Gas Mark 2.
2. Grease cake tin.
2. Put soft fat, sugar, eggs & flour in large bowl. Beat until soft
with a wooden spoon, or electric whisk. 3. Sieve together, flour, ginger, spice and bicarbonate of soda.
4. Melt fat, sugar, treacle and syrup gently. Gradually
3. Divide between two tins.
beat in milk and allow to cool.
4. Bake 20 minutes until golden brown and firm to touch. 5. Add the beaten egg and mix well. Stir treacle
5. Remove from tin. Cool. mixture into the flour and add sultanas.
6. Pour mixture into prepared tin and bake for about 20-30
6. Sandwich together with jam.
minutes.
7. Sprinkle 1 teaspoon sugar onto top.

Recipe: Swiss roll Recipe: Jam Tarts

Ingredients: Ingredients:
 2 large eggs  200g plain flour
 50g caster sugar  100g butter or block fat
 50g self raising flour  (2 tablespoons of cold water)
 2-3 tablespoons jam  1/2 jar of jam
 Extra sugar for rolling

Tin or container to take your product home Tin or container to take your product home

Method Method
1. Set oven at 200°C / Gas Mark 6. 1. Prepare oven 200°C/Gas Mark 6.
2. Grease & line the Swiss roll tin. 2. Rub fat into flour until it resembles breadcrumbs.
3. Make sponge mixture. Whisk eggs & sugar to a thick foam. 3. Gradually add water and mix to a soft dough
4. Fold in sieved flour carefully using a metal tablespoon. 4. Roll out pastry thinly.
5. Bake for 8-10 minutes until golden & firm. 5. Cut out 12 circles with a large cutter.
DO NOT OVERCOOK. 6. Place the large circle in the base of a bun tin.
6 Whilst cake is cooking spread extra sugar on the 7. Place 1 teaspoon of jam in each (do not overfill!).
greaseproof paper and stir the jam to soften it. 8. Bake for 15 minutes until golden brown.
7 Turn out cake onto sugared paper, remove paper, trim
edges.
8. Spread with jam & roll up.

Recipe: German Mince Pies

Ingredients: Ingredients:
Pastry Topping
 100g plain flour  225g Plain flour
 75g butter/ block fat  225g Soft fat
 15g icing sugar  50g Icing Sugar

Filling
½ jar mincemeat Tin or container to take your product home

Method Method
Pastry Topping.
(Stages 1 to 4 can be done in the food processor) 1. Prepare oven 180°C / Gas 4
1. Sieve the icing sugar and plain flour together. 2. Soften the fat.

2. Cut the butter into chunks and add to the flour. 3. Sieve the flour and icing sugar together.

3. Rub the butter into the flour. 4. Gradually add to the fat and beat until soft.

4. Bring together with your hand and knead until soft. 5. Add the mixture to a piping bag.
6. Pipe around the edge of the pastry leaving a small hole in
5. Wrap in cling film and chill for 30 minutes.
the middle.
6. Roll out the pastry, cut out 12 bases using the 7. Cook 180°C / Gas 4 for 20-25 minutes until golden.
largest cutter and gently place in the bun tins.
8. When cooled sieve icing sugar on the surface.
7. Add one teaspoon of mincemeat to the pastry.

Recipe: Rough Puff Pastry Recipe: Sausage plait/Jalouise

Ingredients: Ingredients: Fillings
 225g strong plain flour Sausage plait Cheese Jalouise
 150g butter / block fat (or 75g butter/ block fat and 75g Pastry
 400g sausage meat/ 8 sausages  150g Cheese
lard)  1 x quantity of
 2 tomatoes  1 small onion (100g)
 2.5g salt rough puff pastry
 1/2 teaspoon herbs  1 egg
 Cold water to mix (approximately 100mls)  Egg to glaze
 1 onion (100g)

Container to take your product home

Method Method Plait
Jalouise

1. Cut the fat into small pieces (or grate). 1. Set oven at 210°C/Gas Mark 7
2. Mix flour and salt, and add the fat, stir with a 2. Prepare fillings:
 Sausage Plait - Slice tomatoes and chop the onion. Mix onion with the
palette knife (do not rub in). sausage meat.
3. Mix to a stiff dough with the water.  Jalouise - Grate cheese & onion. Season. Add enough beaten egg to bind.
4. Roll out on a floured surface to a rectangle. 3. Roll pastry to a 25cm square. Trim.
4. Plait cut 7cm slits 1.5cm apart down each side of pastry. Place on baking tray,
5. Fold in three.
put filling in centre and arrange sliced tomato on top.
6. Give a quarter turn so one of the open ends is Dampen cut ends of strips with beaten egg and plait by folding alternately
from each side at an angle across the filling and sealing firmly in the middle.
towards you and roll out again, Do this 3 times
Jalouise cut pastry into 2. Put one piece onto baking tray, arrange filling on
in all. top, dampen edges.
7. Cover and leave to rest in the refrigerator for Fold remaining piece in half lengthwise and cut at 1cm intervals across the fold
leaving 2.5cm uncut each side. Place on top of filling and seal firmly on all 4
20—30 minutes. sides.
5. Brush with egg. Bake 20-25 minutes until risen and golden brown.
6. Probe the sausage meat when cooked to ensure it reaches a temperature of
75°C.

Recipe: Meat Lasagne Recipe: Vegetable Lasagne

Ingredients: Ingredients:
Cheese sauce Cheese sauce
Meat Sauce Vegetable Sauce
 500ml milk
 400g minced beef  500ml milk  750g selection of vegetables (onion,
 50g soft fat/ butter
 1 tin (400g)tomatoes  50g soft fat/ butter celery, carrot, mushroom, pepper)
 50g plain flour
 50g tomato puree  50g plain flour  15ml oil
 100g cheese (grated)
 50g mushrooms  100g cheese (grated)  1 medium tin tomatoes (400g)

 1 onion  50g tomato puree
Lasagne  Salt & pepper Lasagne
 Herbs
 Herbs  150g lasagne sheets
Optional ingredients:  150g lasagne sheets
Large ovenproof dish Large ovenproof dish
Pepper, carrot, courgette

Method Method
1. Fry mince and chopped onion in a pan. 1. Prepare & chop vegetables.
2. Add tinned tomatoes, puree, chopped mushrooms, vegetables 2. Lightly fry onion, carrot & celery in oil for 5 minutes.
& seasoning. 3 Add tinned tomatoes with juice & remaining vegetables. Season.
3. Cook meat sauce and simmer for 10 minutes. Simmer 10 minutes.
4. Make cheese sauce by the all-in –one method. Put milk, flour 4. Make cheese sauce by the all-in-one method. Put milk, flour &
& fat in a pan. Bring to the boil stirring all the time. fat into pan. Bring to the boil stirring all the time.
5. Add ½ the cheese. 5. Add ½ the cheese.
6. Put layer of meat sauce, then lasagne sheets, then cheese 6. Put layer of veg. sauce, lasagne sheets, cheese sauce, into an
sauce, into an ovenproof dish. Repeat. Finish with a layer of ovenproof dish. Repeat. Finish with a layer of cheese sauce.
cheese sauce. 7. Sprinkle with remaining cheese.
7. Sprinkle with remaining cheese. 8. At home bake at 200°C/ Gas Mark 6 for 40 minutes until golden
8. At home bake at 200°C / Gas Mark 6 for 40 minutes until brown.
golden brown.

Recipe: Quiche Recipe: Sweet and Sour

Ingredients: Ingredients:
School will provide
Pastry Filling  250g-400g uncooked chicken fillets/breasts 1 tablespoon oil
  1 onion ½ level teaspoon ginger
 150g plain flour 2 eggs
  1 pepper 1 level tablespoon cornflour
 75g block fat 150ml milk
  1 can of pineapple pieces 1 level tablespoon sugar
 1-2 tablespoons cold water 75g grated cheese
 1 slice ham/bacon (50g)  1 level tablespoon tomato 1 tablespoon vinegar
 1 tomato (25g) puree 1 tablespoon soy sauce
 1 onion (100g)
Flan tin (20cm) and container  ½ teaspoon mixed herbs
Container with a lid to take your product home
to take product home

Method Method
1. Set oven 200°C/Gas Mark 6. 1. Cut the chicken into bite sized pieces using scissors and place in the
2. Put flour & fat in bowl. Rub fat into flour. saucepan with 1tbsp oil.
3. Add water & mix to a stiff dough, adding more water if 2. Gently cook the chicken over a low heat.
needed. 3. Finely chop the onion and cook with the chicken.
4. Turn pastry onto floured table, knead lightly until 4. Drain the pineapple juice into a jug and top up with water to make
smooth. 250mls.
5. Roll pastry, line flan dish. 5. Add the cornflour, ginger, sugar, soy sauce, vinegar and
6. Chop onion, mushrooms & ham. Put into pastry case. tomato puree to the jug.
7. Add grated cheese. 6. Blend before carefully pouring into the saucepan.
8. Beat egg & milk. Pour over filling. 7. Bring to the boil stirring all the time and then simmer for 10 minutes.
7. Add sliced tomato & herbs. 8. Cut the pepper into strips and add to the pan with chopped pineapple
10 Bake 20 minutes, until set. and simmer.
9. Remove from the heat and pour into container.

Recipe: Fruit Buns Recipe: Pizza

Ingredients: Ingredients:
Sweet yeast dough School will provide  30p for 250g Pizza dough
 30p or: Sugar glaze  20cm tin or oven proof tray
 250g strong plain flour  Flavouring for your pizza base
 15g fresh yeast Topping
 25g sugar  50g tomato puree
 2.5g salt  100g grated cheese
 5g mixed spice  1 tsp mixed herbs
 175ml warm water  Selection from:-
 100g dried fruit (cherries, sultanas, apricots etc) Bacon, ham, tuna, onion, salami, mushroom, pepper, pineapple

Container to take the Fruit Buns home Tin/ tray/ pizza tin and container to take pizza home

Method Method
1. Set oven 220°C/Gas Mark 7. Grease baking tray. 1. Set oven 220°C/Gas Mark 7. Grease tin.
2. Make dough by mixing flour, salt, sugar and dried fruit. 2. Grate cheese
3. In a measuring jug, add yeast to warm water and mix. 3. Peel and chop other ingredients.
4. Add to flour mixture and mix to a soft dough. 4. Knead the flavouring into the dough
5. Turn dough onto a floured surface and knead for 5 minutes. 5. Shape the dough by rolling or gently easing it into the
6. Divide into 6, shape and place on a greased tray. desired shape and place on a grease baking tray. It is very
7. Cover with oiled cling film and prove for 15 minutes in a elastic so you may need to ease it back into shape on the tray.
warm place. 6. Assemble pizza - tomato puree first and then the remaining
8. Bake for 10—15 minutes. topping ingredients.
9. Brush with sugar glaze whilst warm. 7. Bake 10-15 minutes until golden.

Recipe: Chelsea Buns

Ingredients: Ingredients:
Sweet yeast dough Fruit filling School will provide
Sugar glaze

 250g strong plain flour  25g butter
 15g fresh yeast  50g sugar
 25g sugar  100g mixed dried fruit and mixed peel
 ½ teaspoon salt
 1 teaspoon mixed spice
 25g butter Container to take the Chelsea Buns home
 100ml milk
 1 egg Method
1. Set oven 200°C/Gas Mark 7. Grease tin.
2. Melt butter
Method 3. Knead dough.
4. Roll into a rectangle 30cm by 20cm.
1. Make dough by mixing flour, salt and sugar.
5. Spread with melted butter.
2. Rub butter into the flour.
6. Sprinkle the sugar and dried fruit over the dough.
3. Gently warm the milk and butter.
7. Roll up (like a Swiss Roll)
4. Add the warm (not hot) milk to the yeast, add the egg and
8. Cut into 9 equal slices.
mix well.
9. Place on a greased tray cut side down.
5. Add the yeast mixture to the flour and mix to form a dough.
10. Cover with oiled cling film and prove in a warm place for 30
5. Turn dough onto a floured surface and knead for 5 minutes.
minutes, until doubled in size.
6. Cover with oiled cling film and prove for 30 minutes in a
11. Remove the cling film and bake 15-20 minutes until golden.
warm place.
12. Brush with sugar glaze, whilst still warm.

Recipe: Fish Pie Recipe: Biscuits

Ingredients: Ingredients: Optional ingredients
 350g white fish (or salmon or tuna or a mixture)  100g Soft fat Chocolate
 4 large potatoes  50g Sugar 15g cocoa
 15g butter or block fat  125g Plain Flour Chocolate chip
 15ml milk (school will provide)  1/4 tsp Vanilla Essence 50g chocolate/ chocolate chips
Sauce
Melting moments
 50g butter of block fat
50g coconut or oats
 50g flour 4 cherries
 500ml milk
 100g cheddar cheese
Shallow ovenproof dish Container to take biscuits home
 Tomato and parsley to garnish

Method Method
Fish and Sauce 1. Prepare oven 190°C/Gas Mark 5. Grease baking tray.
1. Set oven 190°C/ Gas Mark 5.
2. Wrap the fish in foil and bake in the oven for 15 minutes. 2. Cream fat and sugar until soft.
3. Make the sauce: Place the butter, milk and flour into a saucepan. Bring 3. Stir in flour and vanilla essence. Add extra ingredients
the sauce to a simmer, whisking it all the time until it has thickened.
4. Stir in ½ of the grated cheese.
4. Shape into 16 rounds. Put on to tray. Flatten lightly with
5. Add the flaked fish to the sauce and pour into the dish. a fork dipped in cold water.
Potatoes and assembly of the dish
5. Bake 10-15 minutes until pale golden.
6. Put a large pan of water, with a lid on to boil.
7. Peel and dice the potato into 1cm cubes. Melting Moments:
8. Add potatoes to the water, bring back to the boil and simmer for 20 1. Roll biscuits in coconut or oats.
minutes until cooked.
9. Drain potatoes and mash with butter and milk.
2. Flatten lightly with a fork dipped in cold water.
10. Put, or pipe the mashed potato on top and sprinkle with the cheese. 3. Decorate with chopped cherry.
11. Bake for 15– 20 minutes until golden brown.
4. Bake 10-15 minutes until pale golden.
12. Garnish with tomato and parsley.

Recipe: Mushroom Soup Recipe: Tomato Soup

Ingredients: Ingredients:
 25g Butter or block fat  750g tomatoes or 2 large tins chopped tomatoes
 1 small onion, peeled and chopped  1 medium onion: chopped (100g)
Optional:  1 medium potato: peeled and grated (100g)
 200g button mushrooms sliced Parsley to garnish  1 clove of garlic - crushed
 25g plain flour  1 chicken stock cube
 2 chicken stock cubes  250ml water
 500ml boiling water  125ml milk
 1 teaspoon dried basil
 125ml milk
 1 tablespoon cooking oil
 Salt and pepper  Salt and freshly milled black pepper

Flask or large airtight container Flask or large airtight container

Method Method

1. Fry onion in the butter until soft. 1. Gently fry onion in cooking oil, until soft.
2. Add mushrooms, sauté (fry gently) for five minutes. 2. Add tomato, potato, basil and garlic.
3. Stir in flour, cook for 2 minutes. 3. Dissolve stock cube in boiling water.
4. Dissolve stock cubes in boiling water. Add stock gradually to 4. Add the stock and seasoning.
the mushrooms. Pour in the milk. 4. Cover and simmer gently for 15 minutes.
5. Add seasoning bring to the boil, stirring constantly. 5. Add milk
6. Simmer for 20 minutes. Liquidise when cool. 6. Liquidise when cool.
7. Garnish with chopped parsley.

Recipe: Cheesecake Recipe: Tiramisu

Ingredients: Ingredients:
 150g digestive biscuits  50g dark chocolate (grated)
 75g butter or soft fat  200g mascarpone cheese
 200g cream cheese  200g fromage frais
 125ml whipping cream  50g caster sugar
 50g caster sugar  300ml hot water
 1 lemon  25g instant coffee granules
 fresh fruit to decorate  20 sponge fingers or box of trifle sponges

18cm cake tin or flan dish and a container to take the 4 individual glass dishes/ 1 large dish and a container to take
cheesecake home the tiramisu home

Method Method
1. Crush the biscuits in plastic bag, use a rolling pin.
1. Whisk the two cream cheeses (mascarpone &
2. Melt butter, then remove from the heat, add the biscuit
crumbs and stir well. fromage frais) and sugar together in a bowl.
3. Press mixture into the dish. 2. Pour water and coffee into a small bowl and mix.
4. Zest the lemon. Squeeze juice.
3. Grate chocolate.
5. In a small bowl mix the cream cheese and sugar until soft.
6. Add the lemon zest and juice and mix with a fork. 4. Break sponge fingers in half, dip them into the
7. Whip the cream to soft peaks. coffee and place a layer on the bottom of each dish.
8. Add the cheese mixture to the cream and whisk until
5. Cover with a layer of cream cheese.
smooth.
9. Gently place the mixture over the biscuit base using a 6. Sprinkle with a little chocolate.
spatula. 7. Repeat with the layers of sponge, cream & chocolate.
10. Decorate with the fruit if time allows.
8. Cover and chill in the fridge for 2 — 3 hours.

Recipe: Fish cakes Recipe: Ratatouille

Ingredients: Ingredients:
 350g potatoes  25ml vegetable oil
 200g tinned tuna/ cooked fish  1 large onion (100g)
 1 tablespoon tomato
School will provide: School will provide:
 25g butter or block fat Salt and pepper  1 or 2 cloves of garlic 5g fresh basil
 1 egg puree (25g)  1 aubergine (100g) Salt and black pepper
 Small bunch of parsley  1 teaspoon sugar (5g)  1 courgette (50g)
 200g dried breadcrumbs or stale bread (grate or crumb in the food 
 Black pepper
green pepper (50g)
processor at school)  red pepper (50g)
 1 tsp mixed herbs  large tin tomatoes (400g) Large container with lid
Container with lid (dried) or fresh basil  1 tablespoon of tomato pureé

Method Method
1. Peel potatoes and cut into 1cm dice. 1. Peel & chop onion, peel and crush garlic.
2. Place in a large pan, cover with cold water and bring to the boil. 2. Wash green & red pepper. Cut in half, remove stalk & seeds. Slice and
Simmer for 20 minutes until potatoes are soft. cut into cubes.
3. Open tin, place tuna/ cooked fish on a plate and flake. 3. Wash & slice courgettes.
4. Wash parsley, remove stalks and chop finely.
4. Wash & chop aubergine into 2-3cm cubes.
5. When potatoes are cooked, drain and mash with potato masher until
5. Put oil into pan & heat up.
smooth.
6. Add onion & cook gently for 5 minutes (onion should not be brown),
6. Add butter, salt, pepper, fish and parsley and mix well with a tablespoon.
stir with a wooden spoon.
7. Crack egg into a small bowl and beat with a fork.
7. Add aubergine, courgettes, pepper & garlic & cook for a further
8. Place breadcrumbs on a plate (or piece of greaseproof paper).
2-3 minutes until they begin to soften slightly.
9. Sprinkle flour on your chopping board and hands. Shape fish mixture into a
8. Stir in tinned tomatoes, tomato puree, basil, salt & pepper.
sausage shape and then cut and shape into 8 even sized pieces.
9. Put lid on pan & simmer gently for approx. 15 minutes, stirring
10. Dip each fishcake into the egg mixture, brushing with pastry brush.
occasionally.
11. Remove with palette knife, place into breadcrumbs, coat each side.
10. Add the basil at the end of the cooking process.
12. Bake on a greased baking tray for 15—20 minutes at 200o C/Gas 6.

Recipe: Lemon Meringue Pie

Ingredients: Ingredients:
I ready made pastry case (standard component) Filling
 2 large lemons Meringue
Or a base made at home and brought into school  3 large egg whites
 250ml cold water
 30g (2 rounded tablespoons cornflour)  100g caster sugar
Pastry base or Biscuit base
 25g caster sugar
 150g plain flour  8—10 digestive
 40g butter/ block fat
 75g butter or block fat biscuits
 2 large egg yolks
 1-2 tablespoons water  75g butter/block
fat

Container to take your pie home Method
1. Oven on 150°C/Gas Mark 2.
Method 2. Zest and juice the lemons.
3. Carefully crack the eggs and separate, putting the whites in a clean large glass bowl and
Pastry
1 Set oven 200°C/Gas Mark 6. two of the yolks in a small glass bowl.
2 Put flour & butter in bowl. Rub fat into flour. 4. In a measuring jug add lemon juice, zest and make up to 250ml with water.
3 Add water & mix to a stiff dough, adding more water if Add cornflour and sugar (25g) and blend.
needed. 5. Put the saucepan on the hob and bring to the boil, stirring all the time. As soon as the
4 Turn pastry onto floured table, roll out. mixture has boiled and thickened remove from the heat.
5 Line flan dish. 6. Add the butter to the saucepan and finally the egg yolks. Do not put back on the heat.
6 Place flan dish on baking tray and bake blind for 15 7. Place the lemon filling into the pastry case/ biscuit base and spread out evenly.
minutes. 8. Whisk the egg whites until they form soft peaks.
9. Beat in 1 tablespoon of sugar at a time until all is added and it forms stiff peaks. Stop
Biscuit base whisking when all the sugar is in to prevent over beating.
1. Melt the butter/ fat in the microwave for 20 seconds. 10. Spread or pipe the meringue mixture over the filling.
2. Crush the biscuits and mix with the melted fat. 11. Cook for 45 minutes until the meringue has turned pale beige and is crisp on the
3. Press into the flan dish outside and with a marshmallow texture in the middle.

Recipe: Petal Cake

Ingredients: Ingredients:
Cake Filling
 3 eggs  250g strawberries
 75g caster sugar  200ml to 300ml of double or whipping cream
 75g self raising flour  1 level tablespoon of icing sugar
2 x 18cm cake tins Tin to carry petal cake home

Method Method

1. Light oven Gas Mark 6, 200°C. 1. Put 6 pieces of fruit for decoration onto a plate, Chop the
2. Put a circle of greaseproof paper in each tin and grease remaining fruit.
well. 2. Whip cream carefully with hand whisk. Put 2 tablespoons
3. Put eggs and sugar into a large bowl and whisk until thick into a piping bag.
and pale. 3. Fold chopped fruit into the cream,
4. Sieve flour onto a plate. 4. Cut 1 cake into 6 pieces.
5. VERY carefully, use a tablespoon to fold the flour into the 5. Spread cream and fruit on the uncut cake.
egg mixture. 6. Arrange cake pieces on top of the cream.
6. Put into tins and bake for 10—15 minutes until golden 7. Sieve icing sugar onto of the cake
brown and firm to the touch. 8. Pipe a rosette of cream onto each piece of cake, top with a
piece of fruit.

Recipe: Minced Beef Cobbler Recipe: Fruit Flan

Ingredients: Ingredients:
Base  2 large eggs
 400g minced beef Topping  50g caster sugar
 1 clove garlic (optional) 200g self raising flour  50g Self Raising flour
 1 large can tomatoes 50g margarine
 1 small tin fruit e.g. mandarins, peaches, pineapple
 I stock cube/ 200ml water 125ml milk
 1 tablespoon tomato puree 75g grated cheese  2 glace cherries (optional)
 1 onion 1 teaspoon herbs  1 Quick Jel of matching colour (supplied by school)
 100g mushrooms
Tin to take your fruit flan home
1 litre casserole dish or container

Method Method
1. Set oven, 200ºC or Gas No 6.
2. Base: Peel and chop the onion and garlic. 1. Light oven Gas 6, 200°C.
3. Add mince to the saucepan and stir over a low heat until the meat has
browned. 2. Lightly grease and line sponge flan tin.
4. Add the onion and garlic.
5. Wash and slice mushrooms and add to the pan. 3. Sieve the flour onto a plate.
6. Make the stock with boiling water
7. Remove saucepan from the heat, add tomatoes, puree, stock, mixed 4. Whisk the eggs and sugar until thick and whisk leaves a trail.
herbs, salt and pepper. Gently fold in the flour with a metal spoon. Pour into the tin.
8. Bring to the boil and simmer for 15 minutes.
9. Topping: Rub fat into flour 5. Bake for about 20 minutes until firm and golden brown.
10. Make a well in the centre Leave in the tin for a few minutes, then turn onto a wire tray
11. Gradually pour in half the milk, mix with a knife, continue to add milk to cool.
to form a soft dough (you may not need all the milk). Add the grated
cheese. 6. Drain syrup from fruit. Arrange fruit in case.
12. Turn onto floured table.
7. Make Quick Jel according to packet using syrup from fruit.
13. Press out to 3cm thick. Cut into eight equal pieces.
14. Add the meat to the dish and arrange the scones around the edge. 8. Coat fruit and leave to set.
15. Bake for 20 minutes

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