The Great GSA Cook-off - Volume 2 Valentines Day Special All our favourite lock down bakes and cooks in one booklet - George Salter Academy
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The
Great GSA
Cook-off
Volume 2
Valentines Day Special
All our favourite lock down bakes and cooks in one booklet
Some Valentine’s
Inspiration
Made by Miss Akter
Teacher of Psychology
Made by Mohammed Mahir
Year 12 Student
Made by Miss Chambers
Teacher of Business Studies
Starters
Paneer Tikka Ingredients Chopped
- Green Chillies - 5
Batter - Onion - 1 Big Cut in Tri-
- Paneer - 400 gm Cut in angles
Big Cubes - Red Bell Pepper / Red
- White Flour - 1/2 Cup Capsicum - 1/2 Cut in
- Corn Flour - 1/2 Cup Triangles
- Black Pepper - 2 Tsp - Green Bell Pepper /
- Salt - 1/2 Tsp Green Capsicum - 1/2
- Sugar - 1/2 Tsp Cut in Triangles
- Soy Sauce - 2 Tsp - Ketchup - 3 Tbsp
- Chilli Powder - 1 Tsp - Chilli Sauce - 2 Tbsp
- Water - 1/2 Cup - Soy Sauce - 1 Tbsp
- Oil to fry - Salt - 1/2 Tsp
Sauce - Chilli Powder - 1 Tsp
Made by Pav Sehmar - Oil - 2 Tbsp - Water - 2 Tbsp + Corn
- Garlic - 2 Tbsp Flour - 1 Tbsp
Year 13 Student
Chopped - Black Pepper - 1 Tsp
- Ginger - 1 Tbsp
Method
For Frying Paneer
1. In a big bowl add Flour, Corn Flour, Black Pepper, Salt, Sugar, Soy Sauce, Red chilli pow-
der. Mix well.
2. Now add some water and mix well so that there are no lumps.
3. The liquid should be medium thick consistency.
4. Now Coat all the Paneer cubes in this batter so its covered completely.
5. Let it sit for few minutes.
6. Now In a deep pan add oil for frying and heat it.
7. Add Paneer pieces one by one and fry till Golden Red.
For Sauce
1. In a pan on medium high heat add some oil.
2. Add Garlic, Ginger and Green Chillies. Cook for a minute.
3. Now Add Onions cook for a minute. Add capsicum as well and cook till onions and cap-
sicum are half cooked.
4. Now add Ketchup, Chilli Sauce, Soya sauce , Salt and Chilli Powder. Mix well.
5. Add Water+Cornflour mix. Cook for a minute.
6. Add Black Pepper, Mix well.
7. Now add the fried Paneer and mix. Let it cook for 2 minute
Bacon, cheese and Spring Onion Scones
Ingredients
2/3 cup whole milk + more for brushing, very cold
2 tablespoons honey
1/2 teaspoon prepared dijon mustard
2 cups all-purpose flour
1/8 teaspoon ground cayenne pepper (optional)
2 teaspoons baking powder
1/4 teaspoon Kosher or sea salt
1 cup crumbled crispy bacon (about 8 slices)
Made by Miss Chambers 1 cup freshly-grated sharp cheddar cheese (about
Teacher of Business 4 ounces)
1/4 cup thinly sliced green scallion tops
1/2 cup (1 stick) unsalted butter, very cold, cut into
Method cubes
1. Place an oven rack in the center position. Preheat oven to 425F. Line a baking sheet with
parchment or a silicone baking mat. Set aside.
2. Make the scones. Pour 2/3 cup whole milk into a measuring cup. Whisk in honey and
mustard. Chill while you prepare the other ingredients.
3. In a large mixing bowl, whisk together flour, optional cayenne, baking powder, and salt.
Stir in bacon, cheddar, and scallions. Use a pastry blender to cut in cold butter until the
largest pieces are the size of small peas. Stir in milk mixture with a silicone spatula or
wooden spoon until a shaggy dough forms.
4. Turn dough out onto a floured surface. Use your fingertips to shape dough into a 1-inch
thick circle. Slice into eight wedges with a large chef’s knife.
5. Remove cut scones to prepared baking sheet.
6. Brush with additional whole milk. Bake scones for 14-15 minutes, rotating the pan back-
to -front at the 7 minute mark. Let scones cool on the pan for ten minutes before serving.
7. Scones are best the day they are made, but will keep in an airtight container in the re-
frigerator for up to three days.
Please Note:
Can easily be made vegetarian by removing the bacon and adding other veg such as peppers
and spinach
You can also use different cheeses - stilton, 3 cheese scones or any other strong cheese.
Add different meats - as long as it is cooked before fold it in mixture
Root Vegetable soup
Ingredients
2 tbsp oil (any type)
2 onions, roughly chopped
800g/1lb 12oz root vegetables, any kind (see tip
below), peeled and cut into roughly 2cm/¾in
chunks -You can use any hard, starchy root vege-
tables you like for this simple root vegetable soup.
Carrots, parsnips, sweet potatoes, squash and ce-
leriac all work well
2 garlic cloves, thinly sliced
2 chicken or vegetable stock cubes
Made by Miss Chambers
Ground black pepper
Teacher of Business Freshly chopped parsley, to serve (optional)
Method
1. Heat the oil in a large non-stick saucepan and gently fry the onions for 6–8
minutes, or until softened and beginning to brown, stirring regularly.
2. Add the vegetable chunks and cook for 5 minutes more, stirring occasionally. Stir
in the garlic and cook for a few seconds more.
3. Crumble over the stock cubes, add 1 litre/1¾ pints water and bring to the boil.
Reduce the heat to a simmer, cover the pan loosely with a lid and cook for about
20 minutes or until the vegetables are very soft, stirring occasionally. Some will
soften more quickly than others. Remove the pan from the heat.
4. Blitz the soup with a stick blender until very smooth and season with plenty of
ground black pepper. Add a splash of just-boiled water if the soup is a little thick.
5. Ladle into bowls, top with freshly chopped parsley, if using, and serve with the
bread.
Butternut Squash and Sage Soup
Ingredients
1 tbsp olive oil
1 tbsp butter
3 onions , chopped
2 tbsp chopped sage
1.4kg peeled, deseeded butternut squash - buy
whole squash and prepare, or buy bags of ready-
prepared
1 tbsp clear honey
1 ½l vegetable stock
Bunch chives , snipped, and cracked black pep-
Made by Miss Chambers
per, to serve
Teacher of Business
Method
1. Melt the oil and butter in a large saucepan or flameproof casserole. Add the on-
ions and sage, and gently cook until really soft – about 15 mins. Tip in the squash
and cook for 5 mins, stirring. Add the honey and stock, bring to a simmer and
cook until the squash is tender.
2. Let the soup cool a bit so you don’t burn yourself, then whizz until really smooth
with a hand blender, or in batches in a blender. Season to taste, adding a drop
more stock or water if the soup is too thick. Reheat before serving, sprinkled with
chives and cracked black pepper.
Spicy Carrot and Coconut Soup
Ingredients
A few sprays of olive oil or 2 teaspoons of olive oil
One large onion, chopped neatly
One clove of garlic, minced
Half a thumb of ginger, minced
About 500g of carrots, peeled and chopped into
pound-coin size discs
Good pinch of salt and pepper
200ml of blue dragon coconut milk light
500ml of good chicken stock (or veg)
Made by Miss Chambers
Teacher of Business Two tablespoons of hot sauce – any hot sauce is
fine, or sriracha
Method
1. Add the oil to a non stick pan
2. Heat the oil and then add the onions . Fry for approx. 5 min until onions begin to soften
3. Add the garlic and ginger and fry for a further 5 minutes
4. Add the carrots and fry for a few minutes more
5. Add the coconut milk, stock and hot sauce. Stir to combine
6. Season to taste with salt and pepper
7. Bring to a boil and then reduce temperature to allow soup to simmer
8. Simmer for 15 minutes or until carrots are soft
9. Remove from heat and blend until smooth
10. Serve with crusty bread or the homemade scones (in recipe book)
Garlic, Spinach and Mushroom Pastry
Ingredients
1 tbsp olive oil
200g ready rolled puff pastry
500g chestnut mushrooms, cleaned
or peeled and cut in half
2-3 cloves garlic
a few sprigs of fresh thyme
2-3 generous tbsp creme fraiche
(vegan or regular)
100g/1/2 cup fresh spinach (a cou-
Made by Miss Chambers ple of handfuls)
Teacher of Business a few slithers of vegan or veggie
parmesan
salt and pepper
Method
1. Remove the pastry from the fridge and pop on a plate to come to room temperature.
2. Preheat your oven to 200c/180c fan/400f/gas mark 4.
3. Saute the mushrooms in a large pan with olive oil, garlic and fresh thyme (pull the leaves
of the sprigs) until they are soft and the liquid has been absorbed.
4. Season the mushrooms with salt and pepper while they are cooking.
5. Rinse and dry the spinach, then add to the pan and cook until it has wilted. Set aside and
prepare the pastry.
6. Roll out the pastry, leaving on the baking paper and place on a baking tray.
7. Score out a border around the tart base.
8. Spread an even layer of creme fraiche across the base, inside the border and season with
black pepper.
9. Top with the mushrooms and spinach, avoiding the border.
10. Add a few slithers of vegan or vegetarian parmesan. Shave these of the block with a pota-
to peeler.
11. Rub a little olive oil around the border, then bake in the oven for 20-25 minutes until gold-
en.
12. Serve with new potatoes and vegetable or salad.
13. Enjoy!
Mains
Spicy Garlic Shrimp Pasta
Ingredients
1 Tbsp Salt
Black pepper (to taste)
1+ 3 Tbsp Olive oil
2 Tbsp Butter
200 Grams Spaghetti
300 Grams Shrimps (Peeled and deveined medium
size )
1 Small size Onion (Finely chopped)
5 Cloves Garlic (Minced)
1 Tsp Chili flakes
½ Tsp Paprika powder
Made by Sharon Mudamburi 2 Tbsp Parsley (Chopped)
Year 13
Method
1. Boil water in a medium-size bowl, add 1 tbsp of salt and 1 tbsp olive oil.
2. Add 200 grams of spaghetti in boiling water. Cook for 10 to 12 minutes until tender and
soft or according to the package instructions.
3. Drain the spaghetti and place it aside.
4. Take a deep cooking pan and heat it on medium-high heat. Add 3 tbsps of olive oil.
Add 2 tbsp butter in the pan and melt it in the oil.
5. Add one small size finely chopped onion in the heated oil and sauté well.
6. Add minced garlic in the pan and cook. Add 1 tsp. Of chili flakes and cook for 1-2
minutes until fragrant.
7. Mix the shrimps in the cooked onion and cook for a while.
8. Add salt and black pepper powder to taste. Add ½ tsp. Paprika powder and cook the
shrimps for 2-3 minutes.
9. Add chopped parsley in the cooked shrimps.
10. Add the boiled spaghetti in the shrimps and stir well with a tong until well combined.
11. Plate the pasta topped with garlic shrimps and sever the yummiest pasta to your friends,
family or loved ones, or you can have this delicious delicacy to satisfy your food cravingSlow Cooker Chicken Tikka Masala
Ingredients
8-12 boneless, skinless chicken thighs, each cut into 3
chunks
2 tbsp veg or rapeseed oil
1 large onion, chopped
2 garlic cloves, crushed
Thumb-sized piece ginger, finely grated or chopped
3 tbsp tikka curry paste
500ml passata
1 tbsp tomato purée
1 tbsp malt vinegar
1 tbsp light brown soft sugar
Made by Miss Chambers 1 cinnamon stick
Teacher of Business 5 cardamom pods
100ml double cream
Handful chopped coriander
Cooked basmati rice, lime wedges and naan bread, to
serve (optional)
Method
1. Heat the slow cooker. Season the chicken, then put the oil in a wide frying pan and,
once hot, add the chicken. Don’t overcrowd the pan – you may want to do this in batch-
es. Cook over a high heat until the chicken is browned, then transfer it to the slow cook-
er. Add the onion, garlic and ginger to the pan and cook for a few mins until softened.
Add a splash of water and scrape any bits from the bottom of the pan, then tip every-
thing into the slow cooker.
2. Add the remaining ingredients, except the cream and coriander, then season well and
cover with a lid. Cook on low for 5-7 hrs or on high for 4-5 hrs.
3. Add the cream and check the seasoning, adding more vinegar, sugar or salt if needed.
Cook for another 10-15 mins until hot. Ladle between bowls and garnish with the corian-
der. Serve with rice, naan bread and lime wedges, if you like.
Don't have a slow cooker?
You can cook this dish on the hob or in the oven instead. Follow the recipe up to the
end of step 1, putting all the chicken back into the pan. Cover with a lid and cook on
the hob or in an oven set to 160C/140C fan/gas 3 for 2 hrs, or until the meat is tender.
Remember to stir every now and then to prevent the sauce burning, and add a splash of
water if it’s looking dry.Slow Cooker Thai Peanut Chicken
Ingredients 1/2 teaspoon crushed red
pepper flakes, more or less
1 1/2 pounds boneless skin- to taste or chilli flakes
less chicken breasts
1 cup canned coconut milk 1/3 cup chopped salted
peanuts, for garnish—I add-
3/4 cup natural peanut but-
ed some into the dish 5
ter, crunchy or creamy
minutes before end of cook-
4 cloves garlic, minced ing time
3 tablespoons honey Chopped fresh corian-
3 tablespoons soy sauce der, for garnish
Made by Miss Chambers 2 tablespoons lime juice Rice, rice noodles, or lettuce
leaves, for serving
Teacher of Business 2 tablespoons white wine
vinegar
Method
1. Arrange chicken breasts in the bottom of a large slow cooker. In a medium bowl,
stir together coconut milk, peanut butter, garlic, honey, soy sauce, lime juice,
rice wine vinegar, and red pepper flakes; mix until (mostly) smooth) Pour over
chicken.
2. Cover and cook on LOW for 3 to 5 hours (or until chicken is cooked through and
tender but not overcooked, depending on the strength of your slow cooker). Re-
duce slow cooker temperature to WARM. Remove chicken from slow cooker, cut
into chunks, and shred. Return shredded chicken to slow cooker to allow it to ab-
sorb sauce and heat through.
3. Additional - if you feel it needs it - 5 minutes before end of cooking time add ex-
tra lime juice and chopped peanuts
4. Serve chicken and sauce over cooked white or brown rice, cooked rice noodles,
or stuffed inside large lettuce leaves, as wraps. Garnish with chopped peanuts,
fresh coriander, and additional red pepper flakes, if desired.Chinese Beef Curry
Ingredients
300g thin frying steak cut into strips
2 plain flour
1 onion, diced
2 tbsp rapeseed oil
1 garlic clove, crushed
2 tsp curry powder
1 tsp turmeric
½ tsp ground ginger
Pinch sugar
400ml chicken stock
Made by Miss Chambers
1 tsp soy sauce
Teacher of Business Handful frozen peas
Rice to serve
Method
1. Toss the frying steak pieces in the plain flour and season well. Set them aside.
2. Fry the onion in half of the oil in a wok on a low to medium heat, until it softens –
about 5-6 minutes – then add the garlic and cook for a minute. Stir in the spices
and sugar and cook for another minute, then add the stock and soy sauce, bring
to a simmer and cook for 20 minutes. Tip everything into a blender and blitz until
smooth.
3. Wipe out the pan and fry the chicken in the remaining oil until it is browned all
over. Tip the sauce back into the pan and bring everything to a simmer, stir in the
peas and cook for 5 minutes. Add a little water if you need to thin the sauce.
Serve with rice.
Chinese Chicken Curry
Ingredients Method
4 skinless chicken breasts, cut into
chunks (or use thighs or drumsticks) 1. Toss the frying steak pieces in the plain flour
2 tsp cornflour and season well. Set them aside.
1 onion, diced 2. Fry the onion in half of the oil in a wok on a
2 tbsp rapeseed oil low to medium heat, until it softens – about 5-
1 garlic clove, crushed 6 minutes – then add the garlic and cook for
2 tsp curry powder a minute. Stir in the spices and sugar and
1 tsp turmeric cook for another minute, then add the stock
½ tsp ground ginger and soy sauce, bring to a simmer and cook
Pinch sugar for 20 minutes. Tip everything into a blender
400ml chicken stock and blitz until smooth.
1 tsp soy sauce 3. Wipe out the pan and fry the chicken in the
Handful frozen peas remaining oil until it is browned all over. Tip
Rice to serve the sauce back into the pan and bring every-
thing to a simmer, stir in the peas and cook
for 5 minutes. Add a little water if you need to
thin the sauce. Serve with rice.Healthy Carbonara
Ingredients
350g spaghetti
140g bacon medallions, diced
60g parmesan, grated
1 garlic clove, minced
1 egg, plus 4 yolks
Made by Miss Chambers
Teacher of Business
Method
1. Cook the pasta according to the instructions, keeping aside a cup of cooking water and
drain
2. At the same time, cook the bacon bits until they’re nice and crispy
3. Add the garlic and cook for another minute, then remove from the heat
4. In a bowl, whisk to together the eggs with 50g of the parmesan to make a nice yellow
thickish paste
5. Pour the egg mix into the spaghetti (make sure the spaghetti is piping hot) and stir well,
add a tablespoon of the cooking water to loosen it a bit, and add a bit more if you need
to – the heat of the pasta will help to cook the sauce
6. Add the bacon and give it another good toss to mix it in
7. Serve, and sprinkle over the remaining parmesanBacon, Leek, Mushroom Cheesy Pasta Bake
Ingredients
500g of pasta – any type will do, I promise
2 leeks (use onion if you prefer)
A pack of bacon medallions
200g button mushrooms, chopped
2 cloves of garlic
120g of extra mature lighter cheese
Made by Miss Chambers 220g of Philadelphia Lightest
Teacher of Business
250ml of semi-skimmed milk
Method
1. Preheat your oven to 200 degrees
2. Cook your pasta – salty, boiling water. Remove when there is still a bit of give in the pas-
ta
3. Thinly slice your leek and chop your bacon (and add the mushrooms, if using) and gen-
tly fry it off in a pan with a bit of oil – as they soften, add the minced garlic
4. Meanwhile, make the sauce by tipping your Philadelphia and milk into a pan, put it on a
low heat and gently whisk until it’s all mixed together – it’ll be quite runny – at this point,
add 100g of the cheese and keep whisking – you’ll end up with a nice thick cheesy
sauce – season it with plenty of salt and pepper
5. Tip everything together in the pasta pan, give everything a good mix, slop it into an
ovenproof dish, top with the remainder of the cheese, some chopped spring onion or
leek if you’re feeling fancy, and pop it in the oven for about thirty minutes until the
cheese is golden and everything is delicious
6. Serve with a side salad
Top Tips
1. Any pasta will do,
2. Add a tsp of wholegrain mustard to the sauce
3. Get a mincer for the garlic – so much easierGyro Chicken - with homemade flat bread
Ingredients Marinade
Bread - 2 breads
2 cups greek yogurt(570 g)
50g plain flour
¼ cup lemon juice(60 ml)
75g natural yogurt
¾ cup olive oil(180 ml)
3g baking powder
1 tablespoon kosher salt
1 tablespoon garlic, minced
Gyro chicken
1 tablespoon coriander
2 lb boneless, skinless
powder
chicken thighs(910 g),
pounded flat 1 tablespoon paprika
½ large yellow onion, 1 tablespoon ground cumin
Made by Miss Chambers peeled and root side re- ½ teaspoon cayenne pep-
moved per
Teacher of Business
1 wooden skewer, sturdy, 1 teaspoon cinnamon
roughly 10 inches (25 cm)
1 teaspoon black pepper
Method
Gyro Chicken
1. In a large bowl, combine marinade ingredients and stir well.
2. On a cutting board, place a piece of plastic wrap over the chicken thighs and pound until about
½ inch (1 cm) thick with a meat mallet, rolling pin, or heavy pan.
3. In another large bowl or gallon plastic bag, combine chicken thighs and marinade, stirring well to
coat. Cover and refrigerate for at least one hour and up to one day.
To cook
1. Preheat oven to 400°F (200°C).
2. On a baking sheet or a large cast-iron skillet, use the onion half as a base and position the skew-
er vertically like a spit. Skewer the chicken thighs individually, rotating each one 90 degrees.
3. Bake for 1.5 to 2 hours, until internal temperature reaches 165°F (75°C). Let cool for 10 minutes.
4. Carve off slices of chicken to fill a pita or your homemade flat bread
Bread
1. Mix all the ingredients in a bowl to form a dough ball
2. Split into two dough balls
3. Flour a flat surface and place one of the dough ball on top
4. Using rolling pin—roll the dough as big as you can (not bigger then your frying pan)
5. Heat frying pan and add the flat bread
6. Cook on both sides for approx. 10 min or just until crispy
7. Fill with your chicken, salad and sauces and enjoy!Greek Lemon Chicken - with homemade flat bread
Ingredients 2 tablespoons olive oil
Bread - 2 breads 2 table spoons red wine vin-
50g plain flour egar
75g natural yogurt 2 Tablespoons of honey
3g baking powder 1 tablespoon of oregano
Greek Lemon marinade 2 teaspoons of salt
2 pounds meat or veggies 1 teaspoon black pepper
of choice
1 Cup of plain Greek Yo-
gurt
Made by Miss Chambers 4 garlic cloves crushed
Teacher of Business 2 lemons—zested and
juiced
Method
Greek Lemon Chicken
1. Mix the Greek grilling marinade: Add the yogurt,
garlic, lemon zest, lemon juice, olive oil, red
wine vinegar, honey, oregano, Kosher salt &
ground black pepper to a bowl or jar. Whisk or
shake to combine. Set aside, or store in an air- I have had these homemade
tight container in the refrigerator up to 3 days. flat breads with a wide range of
2. Marinate: Pour the Greek grilling marinade over marinated chicken and they
your meat or veggies of choice. Marinate for at
least 6 hours or up to overnight. taste amazing. You can also try:
3. Grill as desired. Enjoy! Honey and Dijon marinade
Tikka Marinade
Bread Tandoori Marinade
1. Mix all the ingredients in a bowl to form a
dough ball Plain Chicken
2. Split into two dough balls
3. Flour a flat surface and place one of the dough
ball on top
4. Using rolling pin—roll the dough as big as you can
(not bigger then your frying pan)
5. Heat frying pan and add the flat bread
6. Cook on both sides for approx. 10 min or just until
crispy
7. Fill with your chicken, salad and sauces and enjoy!Desserts
Scrumptious Chocolate Cake
Ingredients 1 cup boiling water
Cake 100ml double cream
2 cups all-purpose flour 12 glacé cherries
2 cups granulated sugar Frosting:
¾ cups unsweetened co- 1 ½ cups butter
coa powder 1 cup unsweetened cocoa
2 teaspoons baking pow- powder
der 5 cups confectioners sugar
1 teaspoon salt ½ cup milk
1 teaspoon espresso pow- 2 teaspoons vanilla extract
der
Made by Sophie Haney ½ teaspoon espresso pow-
1 cup milk der
Year 13 Student
½ cup vegetable oil Ganache
2 large eggs 1 cup heavy whipping
2 teaspoons vanilla extract cream
Method 1 cup dark chocolate
1. Preheat oven to Gas Mark 4
2. Add all dry cake ingredients to a bowl and stir until well combined
3. Add the milk, oil, eggs and vanilla extract to the dry ingredients and mix until it forms a smooth
mixture
4. Carefully pour in the boiling water and mix until combined
5. Divide the mixture into two lined and greased cake tins and place in the oven to bake- this
should take around 40 minutes to bake, however poke a skewer through the middle to see if it
comes out clean
6. Whilst the cakes are cooling, combine the butter and cocoa powder in a bowl until it forms a
cream
7. Add the espresso powder, confectioners’ sugar and vanilla extract and stir until well mixed
8. Gradually pour in the milk until the consistency is to your liking
9. Carve the cakes so that they each have a flat top and bottom
10. Scoop the frosting onto one of the cakes and spread evenly before placing the second cake on
top
11. Evenly distribute the frosting across the cake, ensuring that the top of the cake is as smooth as
possible
12. Finely chop the dark chocolate and place in a bowl
13. Heat the heavy cream until it starts to simmer, then pour over the chocolate
14. After a few minutes, stir the cream and chocolate- let sit for a few more minutes, then pour over
the cake
15. Decorate as you please
Cake bites instructions: (A perfect way to get little siblings involved)
1. Crumble the left-over cake pieces into a bowl
2. Scoop the left-over frosting into the bowl and mix with a spoon until well combined
3. Using your hands, scoop out some of the mixture and roll into a ball- repeat this step until all of
the mixture has been used
4. Decorate with remaining frosting or as you pleaseBanana Bread
Ingredients
100g Softened butter
175g Caster sugar
2 Eggs
2 Ripe Bananas, Mashed
225g Self raising Flour
1tsp Baking powder
2tbsp Milk
Made by Sharon Mudamburi
Year 13
Method
1. You will need a 900g (2lb) loaf tin, 17 x 9 x 9cm (6½ x 3½ x 3½in) base measurement.
2. Lightly grease the loaf tin and line it with non-stick baking parchment.
3. Pre-heat the oven to 180°C/350°F/Gas Mark 4.
4. Measure all the ingredients into a mixing bowl and beat for about two minutes, until well
blended; an electric mixer is best for this but of course you can also beat by hand with a
wooden spoon.
5. Spoon the mixture into the prepared tin and level the surface.
6. Bake for about one hour, until well risen and golden brown. A fine skewer inserted in the
centre of the cake should come out clean.
7. Leave the cake to cool in the tin for a few minutes, then loosen with a small palette knife
and turn the cake out. Remove the lining paper and leave on a wire rack to cool com-
pletely. Slice thickly to serve.
Please note:
You can add other ingredients to this if you like:
Blueberries
Dollops of Melted Nutella
Dollops of Melted Biscoff Spread
Dollops of Jam (any flavour)
You can swirl honey on the topAmazing Cakes
Made by Mohammed Mahir
Year 12 Student
Ingredients Method
1. Pre heat oven to 180C (or gas mark 4)
Cake
2. Cream butter and sugar for 5 mins with electric mixer.
375g flour
3. Reduce speed of the mixer and add eggs one at a time.
3 teaspoons salt
4. Add salt, flour and baking powder and mix on low
226g unsalted butter speed.
335g sugar 5. Add milk and vanilla and mix.
5 eggs 6. Divide into 2x 8inch (or 3x 6 inch) cake tins that are
2 teaspoons vanilla extract greased and lined with baking paper.
240ml milk 7. Bake for 25 mins or until a skewer comes out clean after
being inserted into the middle of the cake.
Butter Cream
8. Let the cakes cool on a wire rack.
(2:1 ratio) icing sugar : unsalt-
ed butter 9. To make buttercream beat softened room temp unsalted
butter for 5 mins.
(E.g. 250g butter and 500g
icing sugar) 10. Sift in icing sugar and mix on low speed.
11. Decorate cake. (Use a YouTube tutorial)Chocolate Cake with Kinder Decoration
Ingredients
200g golden caster Butter cream
sugar 100g milk chocolate,
200g unsalted butter, chopped
softened plus extra for 200g butter, softened
the tins 400g icing sugar
4 large eggs 5 tbsp. cocoa powder
200g self-raising flour 2 tbsp. milk
2 tbsp cocoa powder
1 tsp baking powder
½ tsp vanilla extract
Made by Year 13 Student
2 tbsp milk
Method
1. Heat oven to 190C/170C fan/gas 5. Butter the base and sides of two 20cm round sand-
wich tins and line the bases with baking parchment.
2. In a large bowl, beat together 200g golden caster sugar, 200g softened unsalted butter,
4 large eggs, 200g self-raising flour, 2 tbsp cocoa powder, 1 tsp baking powder, ½ tsp
vanilla extract, 2 tbsp milk and a pinch of salt until pale.
3. Divide the mixture between the prepared tins. Bake for 20 mins or until a skewer inserted
into the centre of the cake comes out clean.
Leave to cool in the tin for 10 mins, then turn out onto a wire rack to cool completely.
4. For the buttercream, put 100g chopped milk chocolate in a heatproof bowl and melt in
the microwave, stirring every 30 secs. Leave the melted chocolate to cool for 5 mins.
5. Mash 200g softened butter and 400g icing sugar together with a fork, then switch to a
wooden spoon or electric beaters, if you have them.
6. Sift in 5 tbsp cocoa powder with a pinch of salt and pour in the melted chocolate and 2
tbsp milk. Mix again until smooth.
7. On a cake stand or large plate, sandwich the cakes together with half of the butter-
cream, then spread the rest on top. Decorate with chocolate shards, if you like.
8. To make chocolate shards: melt 50g dark chocolate and pour it onto a tray lined with
baking parchment or foil.
9. Now melt 25g milk chocolate and 25g white chocolate and drizzle them over the dark
chocolate before it sets.
10. Shake the tray gently to level the mixture then leave to set somewhere cool. Chop into
shards.Italian Macaroons
Ingredients
150g Caster Sugar
35g Water
150g Ground Al-
monds
150g Powdered/Icing
Sugar
55g Egg White x 2
(110g in total)
Gel food colour
Made by Miss Akter
Teacher of Psychology
Method
1. Heat the oven to 160C
2. Blend the almond and ain't in the required weight
3. Sift over the icing sugar
4. Add the first half of the egg white and mix in the gel colour (if using colour!) Mix till it
forms a paste
5. Heat the sugar and water to 118C, meanwhile wjisk the second part of the egg whites on
a medium speed. Once sugar is at temperature, egg whites should be thick and frothy.
6. Slowly pour the hot sugar over the egg whites, whisking on high speed for 7 minutes.
7. Carefully fold the meringue into the almond mix in 3 parts and be careful not to overmix.
The battery should form a ribbon or number 8 when you lift the spatula.
8. Pipe it onto baking paper or silicone mat and tap the tray to release any air bubbles.
9. Leave this to rest for at least 30 minute so it hardens.
10. Bake it into the preheated oven for around 12-15 minutes.
11. Let them cool and then add any fillings of your choice!Chocolate Hearts
Ingredients
Milk/ white chocolate
Coconut oil
Gel food colouring
(optional)
Small brush or tea-
spoon
REQUIRED: silicone
shape moulds
Made by Miss Akter
Teacher of Psychology
Method
1. In a microwavable cup or bowl, break up the chocolate into small pieces and add a
small amount of oil to this
2. Microwave at 15 second intervals and stir between each 15 second intervals
3. Include any gel food colouring of your choice and stir this in.
4. Once fully melted, pour 2 teaspoons into your mould and brush this out so it is even and
everything is covered.
5. Flip the mould and shake off the excess onto a plate or the chocolate bowl.
6. Refrigerate for 10-20 minutes and apply a second coat so this avoids any breakages.
7. Insert your filling - could be cake batter, mousse, cheesecake
8. Apply more chocolate to the top of the batter
9. Use a knife to scrape off any excess
10. Refrigerate for at least 45 minutes so it hardens
11. Pop it out of the mould and decorate as you wish using melted chocolate, edible deco-
rations etcMini Cheesecakes
Ingredients
250g digestive biscuits or chosen biscuits
100g butter, melted
1 vanilla pod
600g full fat soft cheese
100g icing sugar
284ml pot of double cream
Made by Miss Akter
Teacher of Psychology
Method
1. Blend your choice of biscuits (digestives, lotus, oreo)
2. Microwave the butter in short bursts until fully melted
3. Combine the butter with the blended biscuits
4. Place the biscuits batter in the desired cake tins and allow to refrigerate for at least 30
minutes
5. Place the full fat cheese in a bowl and combine this with the icing sugar - whisk until well
combined
6. In a separate bowl, whisk the double cream until soft peaks form
7. Add this into the cheese bowl and fold carefully using a spatula
8. Add the Vanilla Extract and any additional flavouring
9. When combined, add the batter to the cake tins and allow this to refrigerate ideally
overnight, or at least 5-6 hours
10. Decorate the cheesecake as you wish and release from cake tins.Vanilla Cake
Ingredients 250 g unsalted butter
500 g icing sugar
5 large eggs 1/2 tbsp of milk to sof-
Unsalted softened but- ten
ter 2 tsp Vanilla Extract
Caster sugar
Plain flour
1tsp baking powder
1-2tb whole milk
1tsp vanilla extract
1tsp salt
Buttercream:
Made by Miss Akter
Teacher of Psychology
Method
1. Set the oven to 160C
2. Line two tins with butter
3. Measure the weight of 3 eggs
4. Using the weight of the 3 eggs, measure the butter, caster sugar and plain flour
5. Mix butter and sugar until fluffy
6. Whisk eggs and add in 3 stages
7. Mix Baking Powder with salt and flour and sieve
8. Add milk and Vanilla Extract to soften and flavour
9. Divide the batter equally between 2 tins
10. Bake for 30-40 minutes
11. Allow to rest and cool before taking it out of the tins
Butter Cream
1. Allow butter to soften at room temperature
2. Once soften, whisk in a bowl for 5-10 mins
3. Once soft peaks form, add in the icing sugar and allow this to combine
4. Add Vanilla extract and any food colouring
5. Once fully combined, use milk soften up the batter to the desired consistencyVanilla Cupcakes
Made by Miss Akter
Teacher of Psychology
Ingredients For the buttercream
120g butter, softened Icing
120g caster sugar 140g butter, softened
2 egg 275g icing sugar
1 tsp vanilla extract 1-2 tbsp milk
120g self-raising flour A few drops of food colour-
ing (optional)
Method
1. Heat oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with paper cases.
2. Cream the butter and sugar together in a bowl until pale. Beat the eggs in a separate
bowl and mix into the butter mixture along with the vanilla extract.
3. Fold in the flour, adding a little milk until the mixture is of a dropping consistency. Spoon
the mixture into the paper cases until they are three quarters full.
4. Bake in the oven for 10-15 minutes, or until golden-brown on top and a skewer inserted
into one of the cakes comes out clean. Set aside to cool for 5-10 minutes. Then place on
a wire rack.
Butter Cream
1. Allow butter to soften at room temperature
2. Beat the butter until soft. Add half the icing sugar and beat until smooth.
3. Add the remaining icing sugar with 1 tbsp milk, adding more milk if necessary, until the
mixture is smooth and creamy. Add food colouring (optional) and mix well.
4. Spoon the buttercream into a piping bag and add a nozzle of your choice. Pipe in a swirl
motion and then enjoy!Slow Cooker Lemon Curd
Ingredients Equipment
6 unwaxed lemons,
Slow cooker
Juice and Rind
Heatproof bowl big
4 Large Egges
enough to sit in slow
4 Large egg yolks cooker with lid on
395g of Caster Sugar Whisk
225g Unsalted Butter Sieve
Boiling water Empty jars (about 4 large)
Made by Miss Chambers Parchment paper
Teacher of Business Studies
Method
1. Pour 2-3 inches of boiling water into slow cooker pot and turn on high setting
2. In a large heatproof bowl - place the sugar, butter, lemon juice and rind and place in-
side the slow cooker.
3. Pour more boiling water to halfway up the outside of the bowl
4. Cover and cook for 15-20 minutes or until butter has melted and sugar has dissolved.
Stirring occasionally. Once done remove bowl from slow cooker and leave to sir for 5
minutes
5. Turn the slow cooker to a low setting
6. Place eggs and egg yolks in a bowl and whisk until combined.
7. Strain egg mixture into lemon mixture and whisk together until well combined.
8. Cover with foil and return to slow cooker. Cover and cook for 1 hour and 30 minutes. Stir-
ring every 15 minutes ( I set a timer to help remind me)
9. Once thick enough remove from slow cooker and pour into clean jars, cover with
parchment paper and seal with lid
10. Store in the fridge until required—will keep for 2 monthsLemon Curd Blondies
Ingredients
250g Unsalted Butter
250g Caster Sugar
3 Medium Eggs
275g Plain Flour
200g White Chocolate
Chips
Zest of 2 Lemons
130g Lemon Curd
Made by Miss Chambers
Teacher of Business Studies
Method
1. Preheat oven to 180c and line a 9×9 inch square tin with baking parchment.
2. Melt the butter in the microwave.
3. Whisk the eggs and sugar together, preferably in a stand mixer, for roughly 4 minutes. It
will look like mousse when you know it is done.
4. Keep whisking it together while gradually pouring the melted butter into the mixture.
Make sure the butter isn’t too hot and remember, do it gradually.
5. Once it is all combined, fold in the flour and lemon zest. Then fold in the chocolate chips.
Make sure you don’t fold too much or all the air will leave the mixture.
6. Pour the mixture into the tin and blob over the lemon curd. Use a skewer or thin knife to
make swirls in the top of the mixture. Bake for 30 minutes. It may need longer, however,
you will know it is done when the blondie only moves slightly in the middle when you
give it a little shake. Once baked, leave to cool in the tin.
7. ENJOY!Lemon Pavlova
Ingredients
6 egg whites
375 grams caster sugar
2½ teaspoons cornflour
2 unwaxed lemons
50 grams flaked almonds
300 millilitres double cream
325 grams jar lemon curd - you can use your own if
you made some from the previous recipe
Made by Miss Chambers
Teacher of Business Studies
Method 6. Toast the flaked almonds, by frying them in a
dry pan over a medium to high heat until they
1. Preheat the oven to 180°C/160°C Fan/gas have started to colour. Shake the pan at regu-
mark 4/350°F and line a baking tray with bak- lar intervals and don’t let them burn. This
ing parchment. Beat the egg whites until sat- doesn’t take more than a minute or so. When
iny peaks form, then beat in the sugar a they’re done, remove to a cold plate so that
spoonful at a time until the meringue is stiff they don’t carry on cooking.
and shiny.
7. Whip the cream until thick and airy but still
2. Sprinkle the cornflour over the meringue, then with a soft voluptuousness about it, and set it
grate in the zest – a fine microplane is best for aside for a moment.
this – of 1 lemon and add 2 teaspoons of lem-
on juice. 8. Put the lemon curd into a bowl and beat it with
a wooden spoon or spatula to loosen it a little.
3. Gently fold until everything is thoroughly Taste the lemon curd (if it’s shop-bought) and
mixed in. Mound onto the lined baking tray in add some lemon zest and a spritz of juice if it’s
a fat circle approximately 23cm/10inches in too sweet.
diameter, smoothing the sides and the top
with a knife or spatula. 9. With a light hand, a glad heart and a spatula,
spread the lemon curd on top of the meringue
4. Place in the oven, then immediately turn the base. Now top with the whipped cream,
temperature down to 150°C/130°C Fan/gas peaking it rather as if it were a meringue top-
mark 2/300°F, and cook for 1 hour. ping. Sprinkle with the zest of the remaining
5. Remove from the oven and leave to cool, but lemon – you can grate this finely or coarsely
don’t leave it anywhere cold as this will make as you wish – followed by the flaked almonds,
it crack too quickly. If you think your kitchen is and serve triumphantly.
too cool, then leave the pavlova inside the
oven with the door completely open. When
you’re ready to eat, turn the pavlova onto a
large flat plate or board with the underside
uppermost – I do this before I sit down to the
meal in question and let it stand till pudding
time. This is so the tender marshmallow belly
of the pav melds with the soft topping.Lindor Cookie Cups
Ingredients
115 grams (1/2 cup or 1 stick) unsalted butter,
softened
90 grams (1/2 cup) brown sugar
50 grams (1/4 cup) caster sugar
1 teaspoon vanilla extract
1 large egg
210 grams (1 and 1/2 cups) plain flour
1/2 teaspoon baking soda
12 lindor ball truffles (any flavour)
Made by Miss Chambers
Teacher of Business Studies
Method
1. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease a 12 hole muf-
fin tin well with butter. In a large mixing bowl, beat the butter and sugars using an elec-
tric beater for a minute or two until pale and creamy. Add the egg and the vanilla and
beat until combined. Add the sifted flour, baking soda and gently fold using a spatula or
wooden spoon.
2. Divide the cookie dough into 12 even sized balls. Then grab the Lindor. Break apart each
ball of cookie dough into two pieces, flatten one side and place a lindor ball on top,
then cover with the other piece so all the Lindor is concealed. Roll into a ball and pop
into one of the muffin holes. There is no need to press the cookie dough, it will spread out
naturally in the oven. Repeat with all 12 balls of cookie dough.
3. Place in the oven for 10-12 minutes or until the tops are golden brown. Let the cookies
cool for about 15 minutes or so and then very gently run a butter knife around the edges
of each one and lift the cookies out. Leave on a cookie rack to cool BUT eat a few while
the cookie is still warm and the Lindor is lovely and gooey.
Can also be made with:
Nutella or biscoff spread
Line a small baking tray or plate with baking or parchment paper. Dollop 12 teaspoons of
Nutella on the tray, ensuring they are an inch or two apart. Pop them in the freezer for at
least 30 minutes.
When cookie mixture is ready just take nutella out the freezer and wrap cookie dough
around
Any other chocolate - just follow the same steps and replace lindor for your chosen chocolateMars Chocolate Mousse
Ingredients
4 standard Mars Bars , chopped into pieces
- I used Aldi Alternatives and it worked
50ml milk
4 tbsp cocoa powder
3 large egg whites
Chocolate shavings, to decorate
Made by Miss Chambers
Teacher of Business Studies
Method
1. Put the Mars bars, milk and cocoa in a heavy-based saucepan. Cook over a
very gentle heat, stirring constantly, until the chocolate has melted. Transfer to a
bowl and leave to cool for 15 minutes, whisking frequently with a wire whisk to
blend in any pieces of fudge that rise to the surface, to leave a smooth mixture.
2. Whisk the egg whites in a separate bowl until softly peaking. Using a metal
spoon, fold a quarter of the whites into the chocolate sauce to lighten it, then fold
in the remainder.
3. Turn the mixture into six small cups, glasses or ramekins and chill in the fridge to
set, for at least 2 hours, before serving. Serve topped with chocolate shavings.You can also read
