YR8 RECIPE BOOKLET FOR FOOD - NAME = - Castleford Academy
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YR8
RECIPE BOOKLET
FOR FOOD
NAME =
DEAR PARENT/GUARDIAN,
THIS RECIPE BOOK WILL LAST FOR THE DURATION OF APPROX 20 WEEKS THAT
YOUR SON/DAUGHTER IS ON THEIR FOOD ROTATION WITHIN TECHNOLOGY.
IF YOU HAVE ANY QUESTIONS REGARDING THE RECIPES YOU CAN CONTACT YOUR
SON/DAUGHTERS TEACHER AT SCHOOL WITH YOUR QUERY - WE ARE ALWAYS HAPPY
TO HELP. IF YOUR SON/DAUGHTER SUFFERS FROM AN ALLERGY, GENERALLY THE
RECIPE CAN BE ADAPTED TO MAKE IT SUITABLE TO MEET THEIR NEEDS.
IN YEAR 8 THE PUPILS COOK EVERY OTHER LESSON (THESE LESSONS ARE DETER-
MINED BY THEIR TEACHER) - IF YOUR SON/DAUGHTER IS ABSENT IT IS ALWAYS
BEST TO CHECK WITH THE TEACHER IF THEY ARE COOKING THE FOLLOWING LES-
SON.
LESSONS ARE ONLY 1 HOUR IN LENGTH AND AS YOU CAN IMAGINE ITS EXTREMELY
BUSY AND FAST PACED, TO BEST SUPPORT YOUR SON/DAUGHTER IN THE LESSONS
IT WOULD BE BENEFICIAL IF YOU COULD SEND THE INGREDIENTS INTO SCHOOL
ALREADY WEIGHED OUT READY FOR THE PRACTICAL LESSON.
WITHIN THE BOOKLET YOU WILL SEE ON SOME RECIPES THAT SCHOOL CAN/WILL
PROVIDE SOME OF THE INGREDIENTS TO MAKE IT EASIER FOR YOURSELVES FOR A
SMALL AMOUNT OF MONEY. YOU WILL SEE THIS INFORMATION IN RED ON SOME
OF THE RECIPES.
WE APPRECIATE YOUR SUPPORT WITH THE PROVIDING OF COOKING INGREDIENTS,
AS I AM SURE YOU WILL AGREE IT IS EXTREMELY IMPORTANT FOR CHILDREN TO
LEARN TO COOK.
MANY THANKS
YR8 FOOD STAFF
PIZZA
INGREDIENTS
• 300g STRONG PLAIN FLOUR
½
• SACHET DRIED YEAST
• PINCH OF SALT
• 200ml LUKEWARM WATER
• 50g TOMATO PUREE
• 200g GRATED MOZZARELLA CHEESE
• 1 TOMATO
• FRESH BASIL LEAVES (OPTIONAL)
SCHOOL WILL PROVIDE THE INGREDIENTS FOR THE PIZZA BASE
(HIGHLIGHTED IN RED) FOR 60P AND PLEASE BRING A LARGE PIECE OF TIN
FOIL TO WRAP AROUND YOUR PIZZA TO TAKE IT HOME.
METHOD
1. PLACE THE STRONG PLAIN FLOUR, DRIED YEAST AND SALT INTO A MIXING
BOWL.
2. MEASURE 100ml OF HOT WATER INTO A MEASURING JUG AND TOP UP TO
150ml WITH COLD WATER.
3. ADD THE WATER TO THE MIXING BOWL AND MIX WELL TO BRING THE
MIXTURE TOGETHER INTO A BALL OF DOUGH (ADD EXTRA WATER IF IT
IS REQUIRED).
4. FLOUR THE WORKSURFACE AND ROLL OUT THE BALL OF DOUGH INTO THE
DESIRED SHAPE. PLACE THE PIZZA BASE ONTO A GREASED BAKING SHEET.
5. SPREAD THE BASE WITH TOMATO PUREE.
6. COVER THE TOMATO PUREE WITH THE GRATED CHEESE.
7. WASH AND THINLY SLICE THE TOMATO.
8. ADD THE TOMATO SLICES TO THE TOP OF THE PIZZA.
9. BAKE FOR 10-12 MINUTES AT 210ºC OR GAS MARK 7 UNTIL THE CRUST
IS GOLDEN BROWN IN COLOUR.
VARIATIONS
• ADD 25g CHEESE, 1tsp DRIED HERBS, 1 CRUSHED GARLIC CLOVE TO THE PIZZA
BASE.
• SUBSTITUTE THE TOMATO PUREE WITH SUNDRIED TOMATO PUREE OR
PASSATA.
• VARY THE CHEESES AND THE TOPPINGS ON THE PIZZA.
RATATOUILLE
INGREDIENTS
• 1 ONION (RED OR WHITE),
• 1 CLOVE OF GARLIC,
• 1 SMALL AUBERGINE,
• 1 PEPPER (RED, YELLOW, ORANGE OR GREEN),
• 1 COURGETTE,
• 2 X 400g CANS OF CHOPPED TOMTOES,
• 1 HANDFUL OF FRESH BASIL (OPTIONAL),
• 2tsps OF VEGETABLE OIL.
METHOD
1. PEEL AND DICE THE ONION INTO SMALL PIECES AND PEEL AND CRUSH THE
GARLIC.
2. WASH THE PEPPER, COURGETTE AND AUBERGINE.
3. CUT THE TOP OFF THE PEPPER AND DE-SEED AND CUT INTO SQUARES.
4. CUT THE TOP AND THE BOTTOM OFF THE AUBERGINE AND SLICE INTO RINGS
APPROX 15MM THICK AND THEN DICE INTO SQUARES.
5. CUT THE TOP AND THE BOTTOM OFF THE COURGETTE AND SLICE DOWN THE
MIDDLE LENGTHWAYS AND CUT INTO HALF MOON SHAPES.
6. PLACE THE OIL INTO A LARGE SAUCEPAN AND HEAT ON A MEDIUM HEAT. ADD
THE ONIONS AND THE GARLIC AND FRY GENTLY FOR 5-10 MINUTES.
7. ADD THE CUBES OF AUBERGINE AND FRY FOR A FURTHER 5 MINUTES.
8. ADD THE PEPPER, COURGETTE AND BOTH TINS OF CHOPPED TOMATOES TO
THE PAN AND BRING TO THE BOIL, REDUCE TO A LOW/MEDIUM HEAT AND
GENTLY SIMMER FOR 20 MINUTES.
9. STIR IN THE TORN BASIL LEAVES AND SIMMER FOR A FURTHER 5 MINUTES.
VARIATIONS
• ADD 1tbsp OF BALSAMIC VINEGAR TO THE SAUCE TO ADD A SWEETER
FLAVOUR.
• ADD 1tsp OF CASTER SUGAR AND 1tbsp RED WINE VINEGAR.
PLEASE NOTE - YOU WILL NEED TO BRING A PLASTIC CONTAINER WITH YOU
TO TAKE YOUR RATATOUILLE HOME IN.
TUNA, SWEETCORN & BROCCOLI PASTA BAKE
INGREDIENTS
• 150g PASTA SHAPES (RIGATONI, PENNE, FUSILLI, ETC),
• 50g BUTTER,
• 50g PLAIN FLOUR,
• 1 PINT OF MILK,
• 100g STRONG CHEDDAR CHEESE,
• 100g BROCCOLI,
• 50g SWEETCORN,
• 1 TIN OF TUNA IN SPRING WATER.
PLEASE BRING AN OVENPROOF DISH OR FOIL TRAY TO PLACE YOUR PASTA BAKE IN
ONCE YOU HAVE MADE IT.
METHOD
1. HALF FILL A SAUCEPAN WITH WATER AND PLACE ON THE COOKER ON A HIGH
HEAT TO BOIL.
2. WHEN THE WATER IS BOILING, ADD THE PASTA AND BOIL FOR 8-10
MINUTES UNTIL AL DENTE.
3. WASH AND CHOP THE BROCCOLI INTO SMALL FLORETS AND GRATE THE
CHEESE.
4. DRAIN THE TUNA AND THE SWEETCORN.
5. WHILE THE PASTA IS COOKING MAKE THE SAUCE, ADD THE PLAIN FLOUR,
BUTTER AND THE PINT OF MILK TO A SAUCEPAN.
6. PLACE THE SAUCEPAN ONTO A MEDIUM HEAT AND WHISK THE MIXTURE
CONTINUOUSLY UNTIL IT THICKENS INTO A SMOOTH CUSTARD LIKE
POURING CONSISTENCY.
7. ADD HALF OF THE GRATED CHEESE TO THE SAUCEPAN AND STIR UNTIL IT
MELTS.
8. DURING THE LAST 2 MINUTES OF THE PASTA COOKING ADD THE BROCCOLI
AND THE SWEETCORN TO THE SAUCEPAN.
9. DRAIN THE PASTA, BROCCOLI & SWEETCORN THROUGH A COLANDER TO AND
ADD TO THE CHEESE SAUCE AND MIX WELL.
10. STIR THE DRAINED TUNA INTO THE CHEESE SAUCE MIXTURE.
11. POUR THE CONTENTS OF THE SAUCEPAN INTO AN OVENPROOF DISH AND
SPRINKLE OVER THE REMAINING CHEESE.
12. BROWN UNDER THE GRILL (IF REQUIRED).
VARIATIONS
• YOU COULD ADD ANY OTHER VEGETABLES - PEAS, LEEKS, MUSHROOMS, ETC.
• INSTEAD OF TUNA YOU COULD ADD SLICES OF HAM AND BACON OR ROASTED
CHICKEN PIECES,
• YOU COULD USE OTHER CHEESES SUCH AS MOZZARELLA OR PARMESAN OR A
MIXTURE OF CHEESES,
• YOU COULD ADD GARLIC PUREE OR HERBS TO THE CHEESE SAUCE.
SAVOURY RICE
INGREDIENTS
• 1 ONION (RED OR WHITE),
• 3-4 MUSHROOMS,
• 1 PEPPER (RED, ORANGE, YELLOW OR GREEN),
• 1 TOMATO,
• 150g LONG GRAIN RICE,
• 550ml BOILING WATER,
• 1 VEGETABLE STOCK CUBE,
• 50g PEAS,
• 1-2 tsps CURRY POWDER,
• 1tbsp VEGETABLE OIL.
METHOD
1. PREPARE THE VEGETABLES - TOP AND TAIL THE ONION AND DICE, PEEL OR
WIPE THE MUSHROOMS AND THINLY SLICE, CHOP THE TOP OFF THE PEPPER
AND DE-SEED AND DICE INTO SQUARES AND WASH AND DICE THE TOMA-
TOES.
2. HEAT THE OIL IN A LARGE SAUCEPAN AND ADD THE ONION AND FRY GENTLY
FOR 5 MINUTES TO SOFTEN.
3. ADD THE MUSHROOMS AND PEPPER AND COOK FOR A FURTHER 2-3 MINUTES.
4. STIR IN THE RICE AND MIX WELL.
5. BOIL THE KETTLE AND MEASURE OUT THE BOILING WATER INTO A MEASUR-
ING JUG AND ADD THE STOCK CUBE AND MIX WELL TO DISSOLVE THE STOCK
CUBE.
6. ADD THE STOCK, PEAS, CHOPPED TOMATO AND CURRY POWDER AND MIX
WELL.
7. BRING TO THE BOIL AND REDUCE THE TEMPERATURE TO A LOW/MEDIUM
HEAT AND SIMMER FOR 15 MINUTES UNTIL THE RICE IS TENDER.
VARIATIONS
• YOU COULD USE BASMATI RICE RATHER THAN LONG GRAIN RICE,
• YOU COULD ADD OTHER VEGETABLES SUCH AS SWEETCORN, GARLIC,
CARROTS, CHILLIES, ETC.
PLEASE NOTE - YOU WILL NEED TO BRING A PLASTIC CONTAINER WITH YOU
TO TAKE YOUR SAVOURY RICE HOME IN.
SPRING ROLLS
INGREDIENTS
• 6 SHEETS OF FILO PASTRY (DEFROSTED)
• 300g OF MIXED STIR-FRY VEGETABLES
• 1 SACHET OF STIR-FRY SAUCE – BLACK BEAN, SWEET &
SOUR, SOY SAUCE.
• 50g MARGARINE
• 1 tsp SUNFLOWER OIL
METHOD
1. ADD THE OIL TO A FRYING PAN. ADD THE STIR-FRY VEGETABLES AND
STIR-FRY FOR 5-6 MINUTES.
2. ADD THE SAUCE AND STIRFRY FOR A FURTHER 2 MINUTES.
3. PLACE THE MARGARINE INTO A MEASURING JUG AND MELT IN THE
MICROWAVE FOR 30 SECONDS.
4. PLACE THE FILO PASTRY ON A CLEAN WORKSURFACE AND CUT INTO 3
EQUAL RECTANGLES TO GIVE 18 EQUAL SIZED PIECES.
5. LAY 1 RECTANGLE ON THE DESK HORIZONTALLY. PLACE A SECOND
RECTANGLE IN THE MIDDLE OF THE FIRST PIECE VERTICALLY TO FORM
THE SHAPE OF AN UPSIDE DOWN ‘T’.
6. PLACE ONE LARGE TABLESPOON OF STIR-FRY MIXTURE INTO THE MIDDLE
OF THE UPSIDE ‘T’. FOLD EITHER SIDE OF THE ‘T’ INTO THE MIDDLE.
7. BRUSH DOWN THE VERTICAL PIECE OF FILO PASTRY WITH THE MELTED
MARGARINE AND ROLL THE FILLED PIECE OF PASTRY DOWN TO THE
BOTTOM TO FORM YOUR SPRING ROLL.
8. REPEAT THIS A FURTHER 8 TIMES TO FORM 9 SPRING ROLLS, PLACE THE
SPRING ROLLS ON A GREASED BAKING TRAY. BRUSH THE TOPS WITH THE
MELTED MARGARINE.
9. BAKE AT 210ºC OR GAS 7 FOR 12-15 MINUTES UNTIL GOLDEN BROWN.
VARIATIONS
• YOU COULD ADD 100g OF EITHER CHICKEN STRIPS OR PRAWNS TO THE
FILLING MIX.
• CHANGE THE SAUCE IN THE FILLING.
PLEASE NOTE - YOU WILL NEED TO BRING A PLASTIC CONTAINER WITH YOU
TO TAKE YOUR SPRING ROLLS HOME IN.
FRITTATA
INGREDIENTS
• 1TBSP VEGETABLE OIL,
• 1 ONION,
• 1 RED PEPPER,
• 1 GARLIC CLOVE,
• 100g CHORIZO OR BACON
• 3 EGGS,
• 25ML MILK,
• 50g GRATED CHEDDAR CHEESE,
• 100g PRECOOKED (BOILED) POTATOES OR 1
SMALL TIN OF POTATOES,
• 50g FROZEN PEAS.
PLEASE NOTE - YOU WILL NEED TO BRING SOME BUN OR MUFFIN CASES TO BAKE
YOUR FRITTATA I N & A PLASTIC CONTAINER WITH YOU TO TAKE THEM HOME IN.
METHOD
1. PREHEAT THE OVEN TO 200°C OR GAS MARK 6.
2. PREPARE THE VEGETABLES - TOP AND TAIL THE ONION AND GARLIC, PEEL AND
DICE INTO SMALL PIECES. CUT THE TOP OFF THE PEPPER, DESEED AND DICE IN-
TO SMALL CUBES,
3. HEAT THE OIL IN A LARGE FRYING PAN ADD THE DICED ONION AND GARLIC AND
RED PEPPER FRY FOR APPROX. 5 MINUTES UNTIL SOFT,
4. MEANWHILE, REMOVE THE SKIN FROM THE CHORIZO OR RIND FROM THE BACON
AND ROUGHLY CHOP INTO SMALL PIECES, THEN ADD THE CHORIZO OR BACON TO
THE PAN AND COOK FOR 3-4 MINUTES TO RELEASE THE OIL AND UNTIL THE
EDGES CRISP,
5. MEANWHILE, CRACK THE EGGS INTO A MEASURING JUG AND ADD THE MILK.
SEASON AND WHISK WITH A FORK,
6. ROUGHLY CHOP THE POTATOES AND ADD TO THE PAN AND COOK FOR 2 MINUTES.
THEN ADD THE PEAS AND COOK FOR A FURTHER MINUTE,
7. GREASE 6 HOLES OF A MUFFIN TIN,
8. SHARE THE FILLING FROM THE FRYING PAN OUT BETWEEN THE 6 GREASED
HOLES,
9. SPRINKLE GRATED CHEESE ONTO THE TOP AND DIVIDE THE EGG/MILK MIXTURE
BETWEEN THE 6 HOLES FILLED WITH YOUR FILLING,
10. PLACE THE TRAY IN THE OVEN AND COOK FOR A FURTHER 10-12 MINUTES OR
UNTIL THE MIDDLE OF THE FRITTATA IS SET AND GOLDEN BROWN IN COLOUR,
VARIATIONS
• YOU COULD ADD DIFFERENT VEGETABLES SUCH AS MUSHROOMS, SPINACH, ETC.
• YOU COULD ADD OTHER MEATS SUCH AS BACON, SAUSAGE, ETC.
MARBLE PEAR TRAY BAKE
INGREDIENTS
• 100g SUGAR,
• 100g MARGARINE,
• 2 EGGS,
• 100g SR FLOUR,
• 1 X 15ml COCOA POWDER,
• 1tsp BAKING POWDER,
• 1 TIN OF PEAR HALVES
METHOD
1. PRE-HEAT OVEN TO GAS MARK 5 OR 190°C.
2. GREASE AND LINE A SQUARE CAKE TIN.
3. CREAM MARGARINE AND SUGAR TOGETHER UNTIL LIGHT & FLUFFY.
4. ADD THE EGGS AND MIX CAREFULLY.
5. SIEVE THE FLOUR AND BAKING POWDER INTO THE MIXTURE.
6. FOLD THE FLOUR AND BAKING POWDER INTO THE MIXTURE.
7. CHOP THE PEAR INTO SMALL PIECES AND PLACE INTO THE BASE OF THE
CAKE TIN.
8. SPOON HALF THE CAKE MIXTURE INTO THE TIN 9. STIR THE COCOA POWDER
INTO THE REMAINING CAKE MIXTURE.
9. SPOON THE CHOCOLATE MIXTURE INTO THE CAKE TIN AND SWIRL THE TWO
MIXTURE TOGETHER TO GET A MARBLED EFFECT.
10. PLACE INTO OVEN FOR 20 MINUTES UNTIL AND SPRINGY TO TOUCH.
11. REMOVE FROM OVEN AND ALLOW TO COOL, THEN CUT INTO SQUARES.
VARIATIONS
• YOU COULD SUBSTITUTE THE PEARS FOR PEACH SLICES OR FRESH RASPBER-
RIES.
PLEASE NOTE - YOU WILL NEED TO BRING A PLASTIC CONTAINER WITH YOU
TO TAKE YOUR MARBLE PEAR TRAY BAKE HOME IN.
HEALTHY MUFFINS
INGREDIENTS
• 250g SELF RAISING FLOUR
• 1tsp BAKING POWDER
• 100g SUGAR
• 1 EGG
• 240ml MILK
• 90ml VEGETABLE OIL
• 100g DRIED APRICOTS
PLEASE NOTE - YOU WILL NEED TO BRING SOME MUFFIN CASES WITH YOU
(APPROX 10-12 CASES)
METHOD
1. SIEVE THE FLOUR AND BAKING POWDER INTO A MIXING BOWL. ADD THE
SUGAR AND MIX WELL.
2. USING A PAIR OF FOOD SCISSORS CUT THE DRIED APRICOTS INTO SMALL
PIECES AND ADD TO THE MIXING BOWL. MIX WELL.
3. CRACK THE EGG INTO A MEASURING JUG AND BEAT WITH A FORK, ADD
THE MILK AND VEGETABLE OIL TO THE JUG AND MIX WELL.
4. MAKE A WELL IN THE DRY INGREDIENTS IN THE MIXING BOWL, POUR
THE LIQUID INGREDIENTS INTO THE WELL AND MIX GENTLY FOR NO
LONGER THAN 20 SECONDS THE MIXTURE WILL BE LUMPY BUT TRY TO
ENSURE NO FLOUR IS VISIBLE.
5. PLACE THE MUFFIN CASES INTO THE MUFFIN TRAY.
6. SHARE THE MIXTURE OUT EVENLY INTO THE MUFFIN CASES.
7. BAKE THE MUFFINS AT 200ºC OR GAS 6 FOR 20-25 MINUTES UNTIL WELL
RISEN AND GOLDEN BROWN IN COLOUR.
VARIATIONS
• SUBSTITUTE 100g OF SELF RAISING FLOUR WITH 100g WHOLEMEAL SELF
RAISING FLOUR.
• SUBSTITUTE THE 100g DRIED APRICOTS FOR ANY OTHER DRIED FRUIT, FOR
EXAMPLE: SULTANAS, RASPBERRIES, STRAWBERRIES, CHERRIES, ETC.
PLEASE NOTE - YOU WILL NEED TO BRING A PLASTIC CONTAINER WITH YOU
TO TAKE YOUR HEALTHY MUFFINS HOME IN.APRICOT & RAISIN MUFFINS
INGREDIENTS
• 100g WHOLEMEAL SELF RAISING FLOUR
• 100g SELF RAISING FLOUR
• 50g PORRIDGE OATS
• 50g SUGAR
• 1 tsp BAKING POWDER
½
• tsp BICARBONATE OF SODA
• 150g LOW-FAT NATURAL YOGURT
• 2 EGGS
• 2 tbsp SUNFLOWER OIL
• 4 tbsp SEMI-SKIMMED MILK
• 50g RAISINS
• 100g DRIED APRICOTS (CHOPPED INTO SMALL PIECES)
• 1 tsp PORRIDGE OATS (TO SPRINKLE ON TOP)
PLEASE NOTE - YOU WILL NEED TO BRING SOME MUFFIN CASES WITH YOU
(APPROX 10-12 CASES)
METHOD
1. MIX TOGETHER BOTH THE WHOLEMEAL AND THE SELF RAISING FLOUR,
THE OATS, SUGAR, BAKING POWDER AND BICARBONATE OF SODA IN A
MIXING BOWL.
2. BEAT THE NATURAL YOGURT, EGGS, OIL AND MILK TOGETHER IN A
MEASURING JUG UNTIL FULLY MIXED.
3. POUR THE CONTENTS OF THE MEASURING JUG INTO THE MIXING BOWL
WITH THE DRY INGREDIENTS AND MIX GENTLY.
4. ADD THE RAISINS AND DRIED APRICOTS AND MIX LIGHTLY UNTIL FULLY
COMBINED.
5. PLACE THE MUFFIN CASES IN THE MUFFIN TRAY.
6. SPOON THE MIXTURE EVENLY INTO THE MUFFIN CASES.
7. SPRINKLE THE MUFFINS WITH THE 1tsp OF PORRIDGE OATS.
8. BAKE AT 200ºC OR GAS 6 FOR 20 MINUTES UNTIL WELL RISEN AND
GOLDEN BROWN IN COLOUR.
VARIATIONS
• SWAP THE RAISINS & DRIED APRICOTS FOR DIFFERENT FRUITS.
PLEASE NOTE - YOU WILL NEED TO BRING A PLASTIC CONTAINER WITH YOU
TO TAKE YOUR MUFFINS HOME IN.CRUNCHY MUFFINS
INGREDIENTS
• 300g PLAIN FLOUR
• 1 tbsp BAKING POWDER
• 125g SUGAR
• 1 EGG
• 2 tbsps SUNFLOWER OIL OR CORN OIL
• 275ml MILK
• 150g FRESH RASPBERRIES
• 125g WHITE CHOCOLATE (CHOPPED INTO SMALL
CHUNKS)
• 90g CRUNCHY OAT CEREAL
PLEASE NOTE - YOU WILL NEED TO BRING SOME MUFFIN CASES WITH YOU
(APPROX 10-12 CASES)
METHOD
1. SIEVE THE PLAIN FLOUR AND THE BAKING POWDER INTO A MIXING BOWL.
2. ADD THE SUGAR AND MIX WELL.
3. CRACK THE EGG INTO A MEASURING JUG AND ADD THE OIL. BEAT THE
EGG AND THE OIL TOGETHER UNTIL THEY ARE LIGHT AND FLUFFY. ADD
THE MILK AND WHISK THE MIXTURE.
4. FOLD THE EGG MIXTURE INTO THE FLOUR MIXTURE. THE MIXTURE
WILL BE LUMPY BUT NO FLOUR SHOULD BE VISIBLE.
5. FOLD THE FRESH RASPBERRIES AND CHOPPED CHOCOLATE PIECES INTO
THE MIXTURE.
6. PLACE THE MUFFIN CASES INTO THE MUFFIN TRAY.
7. SPOON THE MIXTURE EVENLY INTO THE MUFFIN CASES.
8. SPRINKLE THE CRUNCHY OAT CEREAL ONTO THE TOP OF EACH MUFFIN.
9. BAKE THE MUFFINS AT 200ºC OR GAS 6 FOR 25 MINUTES UNTIL WELL
RISEN AND GOLDEN BROWN IN COLOUR.
VARIATIONS
• SUBSTITUTE 100g OF PLAIN FLOUR WITH 100g WHOLEMEAL PLAIN FLOUR.
• CHANGE THE FRESH RASPBERRIES INTO FRESH STRAWBERRIES OR FRESH
BLUEBERRIES.
PLEASE NOTE - YOU WILL NEED TO BRING A PLASTIC CONTAINER WITH YOU
TO TAKE YOUR MUFFINS HOME IN.LEMON CHEESECAKE
INGREDIENTS
• 150g DIGESTIVE BISCUITS
• 75g MARGARINE
• 200g CREAM CHEESE
• 150ml WHIPPING/DOUBLE CREAM
• 50g SUGAR
• 1 LEMON
SCHOOL WILL PROVIDE A FOIL
TRAY IF REQUIRED FOR 20P
METHOD
1. CRUSH THE BISCUITS USING THE END OF A ROLLING PIN INTO A FINE
CRUMB.
2. PLACE THE MARGARINE INTO A SAUCEPAN AND MELT OVER A MEDIUM
HEAT.
3. ADD THE MELTED MARGARINE TO THE BISCUIT CRUMBS MIX WELL AND
PRESS INTO THE BOTTOM OF YOUR DISH/TIN TO FORM AN EVEN LAYER
OF BISCUIT.
4. WHIP THE CREAM USING A WHISK IN A MIXING BOWL UNTIL IT STANDS
IN SOFT PEAKS.
5. PLACE THE CREAM CHEESE AND SUGAR INTO ANOTHER MIXING BOWL AND
STIR GENTLY TO COMBINE THE TWO – DO NOT OVERMIX.
6. GENTLY ADD THE WHIPPED CREAM TO THE MIXED CREAM CHEESE AND
SUGAR AND STIR GENTLY TO COMBINE – DO NOT OVERMIX.
7. PLACE THE FILLING ONTO THE BISCUIT BASE AND SMOOTH OUT TO GIVE
AN EVEN FINISH.
8. USING A GRATER REMOVE THE RIND FROM THE LEMON AND SPRINKLE
OVER THE TOP OF THE FILLING AND PLACE IN THE REFRIGERATOR.
VARIATIONS
• SUBSTITUTE THE DIGESTIVES FOR GINGER BISCUITS, HOBNOBS, ETC.
• SUBSTITUTE THE CREAM CHEESE FOR COTTAGE CHEESE OR MASCARPONE.
• SUBSTITUTE THE LEMON FOR ANY OTHER FRUITS – 150g STRAWBERRIES,
150g RASPBERRIES, ETC.ORANGE CHEESECAKE
INGREDIENTS
• 150g DIGESTIVE BISCUITS
• 50g MARGARINE
• 2 tbsps GOLDEN SYRUP
• 250g MASCARPONE CHEESE
• 150g VIRTUALLY FAT-FREE FROMAGE FRAIS
• 50g SUGAR
• 150ml DOUBLE CREAM
• LARGE TIN OF MANDARIN ORANGES
METHOD SCHOOL WILL PROVIDE A FOIL
TRAY IF REQUIRED FOR 20P
1. CRUSH THE BISCUITS INTO A FINE CRUMB.
2. HEAT THE MARGARINE AND GOLDEN SYRUP IN A SAUCEPAN UNTIL FULLY
MELTED. STIR THE CRUSHED BISCUITS INTO THE MELTED MIXTURE AND
MIX WELL.
3. PRESS THE BISCUIT MIXTURE INTO THE BASE OF TIN. PRESS FLAT.
4. PLACE THE MASCARPONE CHEESE INTO A MIXING BOWL AND MIX GENTLY
TO SOFTEN IT. ADD THE FROMAGE FRAIS AND THE SUGAR AND MIX TO
COMBINE THE THREE.
5. WHISK THE DOUBLE CREAM IN A DIFFERENT MIXING BOWL, UNTIL IT
THICKENS AND STANDS IN SOFT PEAKS. GENTLY FOLD THE WHIPPED
CREAM INTO THE CHEESE MIXTURE.
6. SPOON THE FILLING ONTO THE BISCUIT BASE AND SMOOTH OUT TO
GIVE AN EVEN FINISH.
7. DRAIN THE JUICE OFF THE MANDARIN ORANGES. DECORATE THE TOP
OF THE CHEESECAKE WITH THE ORANGES TO GIVE AN ATTRACTIVE
FINISH.
VARIATIONS
• SWAP THE DIGESTIVE BISCUITS FOR ANOTHER TYPE OF BISCUIT.
• USE A DIFFERENT FRUIT TO DECORATE YOUR CHEESCAKE, FOR EXAMPLE:
MANGO, PINEAPPLE, KIWI, LIMES, ETC.KEY LIME PIE
INGREDIENTS
• 100g BUTTER
• 250g DIGESTIVE BISCUITS
• 397g CAN OF CARNATION CONDENSED MILK
• 300ml WHIPPING OR DOUBLE CREAM
• ZEST & JUICE OF 5 LIMES
METHOD
SCHOOL WILL PROVIDE A
1. CRUSH THE BISCUITS INTO A FINE CRUMB. FOIL TRAY IF REQUIRED
FOR 20P
2. HEAT 100g BUTTER IN A SAUCEPAN UNTIL FULLY
MELTED. STIR THE CRUSHED BISCUITS INTO THE MELTED BUTTER AND MIX
WELL.
3. PRESS THE BISCUIT MIXTURE INTO THE BASE OF TIN. PRESS FLAT.
4. ZEST & JUICE THE 5 LIMES (PLACE 2 TEASPOONS OF LIME ZEST TO ONE
SIDE TO DECORATE THE TOP OF THE PIE).
5. PLACE THE WHIPPING CREAM AND THE CONDENSED MILK TOGETHER INTO
A LARGE MIXING BOWL.
6. WHIP THE FILLING USING AN ELECTRIC WHISK UNTIL IT THICKENS.
7. POUR THE FILLING ONTO THE BISCUIT BASE.
8. DECORATE WITH THE LIME ZEST.
9. CHILL TO SET THE FILLING.
VARIATIONS
• TRY USING OTHER CITRUS FRUITS SUCH AS LEMONS OR ORANGES OR YOU
COULD USE A COMBINATION OF CITRUS FRUITS.
• YOU COULD DECORATE YOUR KEY LIME PIE WITH PIPED CREAM ROSETTES
OR THIN SLICES OF LIME CUT INTO TWISTS.BANOFFEE PIE
INGREDIENTS
• 100g BUTTER
• 250g DIGESTIVE BISCUITS
• 100g BUTTER
• 100g DARK BROWN SOFT SUGAR
• 397g CAN OF CARNATION CONDENSED MILK
• 2 LARGE BANANAS
• 300ml WHIPPING OR DOUBLE CREAM
• 50g CHOCOLATE SPRINKLES
METHOD SCHOOL WILL PROVIDE A FOIL
TRAY IF REQUIRED FOR 20P
1. CRUSH THE BISCUITS INTO A FINE CRUMB.
2. HEAT 100g BUTTER IN A SAUCEPAN UNTIL FULLY MELTED. STIR THE
CRUSHED BISCUITS INTO THE MELTED BUTTER AND MIX WELL.
3. PRESS THE BISCUIT MIXTURE INTO THE BASE OF TIN. PRESS FLAT.
4. HEAT 100g BUTTER AND 100g DARK BROWN SOFT SUGAR IN A SAUCEPAN
OVER A LOW HEAT, STIRRING ALL THE TIME UNTIL THE SUGAR IS FULLY
DISSOLVED.
5. ONCE THE SUGAR HAS DISSOLVED, ADD THE CONDENSED MILK AND BRING
TO THE BOIL. BOIL FOR 1 MINUTE, STIRRING ALL THE TIME UNTIL YOU
ACHIEVE A THICK GOLDEN CARAMEL. POUR ONTO THE BISCUIT BASE.
6. PEEL AND SLICE THE BANANAS INTO RINGS.
7. WHIP THE CREAM USING A WHISK IN A MEASURING JUG UNTIL IT
STANDS IN SOFT PEAKS.
8. PLACE THE BANANA RINGS ONTO THE CARAMEL FILLING.
9. SPOON ON THE WHIPPED CREAM TO COVER THE WHOLE OF THE PIE AND
DECORATE WITH THE CHOCOLATE SPRINKLES.
VARIATIONS
• TRY USING THE READYMADE CARANATION CARAMEL RATHER THAN MAKING
THE CARAMEL YOURSELF (YOU WILL NEED A 397g TIN OF THE CARANATION
CARAMEL RATHER THAN THE 100g BUTTER, 100g SUGAR & CONDENSED MILK)MINI CARROT CAKES
INGREDIENTS
• 150g MARGARINE
• 250g CARROTS
• 200g SUGAR
• 200g PLAIN FLOUR
• 2tsps CINNAMON
• 2tsps BAKING POWDER
• 2 EGGS
• 125g SULTANAS
• 50g CHOPPED NUTS
SCHOOL WILL PROVIDE THE CINNAMON & BAKING POWDER FOR 20P, YOU WILL
NEED TO BRING 12 BUN OR MUFFIN CASES WITH YOU TO BAKE THEM IN &
THEN A PLASTIC CONTAINER TO TAKE THEM HOME IN.
METHOD
1. PREHEAT THE OVEN TO 200°C OR GAS MARK 6.
2. ADD THE MARGARINE TO A PLASTIC BOWL AND GENTLY MELT THE
MARGARINE IN THE MICROWAVE FOR 1 MINUTE.
3. TOP AND TAIL THE CARROTS, THEN PEEL AND GRATE THEM.
4. COMBINE THE GRATED CARROTS, SUGAR AND MARGARINE IN THE MIXING
BOWL.
5. SIFT THE FLOUR, CINNAMON AND BAKING POWDER INTO THE MIXING
BOWL.
6. BEAT THE EGGS IN A JUG, AND THEN ADD TO THE MIXTURE.
7. MIX IN THE SULTANAS AND NUTS.
8. COLLECT A MUFFIN TRAY AND FILL WITH 12 MUFFIN CASES.
9. DIVIDE THE MIXTURE EQUALLY BETWEEN THE MUFFIN CASES.
10. BAKE FOR 20 MINUTES UNTIL GOLDEN BROWN IN COLOUR.
TOP TIP
• WHEN THE MINI-CARROT CAKES ARE COOL, YOU MAY WISH TO MAKE A
CREAM CHEESE TOPPING. MIX TOGETHER 100g CREAM CHEESE WITH 50g
OF ICING SUGAR.You can also read
