parrs wood- RECIPE BOOK - Parrs Wood High School

Parrs Wood
High School
RECIPE
BOOK
Recipe Book
Contents.
STARTERS
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
Tomato Soup
Golden Vegetable Soup
French Onion Soup
Mushroom Soup
Mackerel Pate
Ham & Cheese roll-Ups
Florida Cocktail
Stuffed Tomatoes
Smooth Chicken Liver Pate
Vol-au-Vent [Mushroom]
MAIN COURSES
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
15.
16.
17.
18.
19.
20.
21.
22.
23.
24.
25.
26.
27.
28.
29.
30.
31.
32.
Sausage Casserole with Apple
Sausage & Cider Casserole
Monday Pie
Chicken Caribbean
Basic White Sauce [ Coating Sauce]
Pasta Bake
Cauliflower Cheese / Macaroni Cheese
Eggs au Gratin / Eggs Mornay
Pasta Dough for Home Made Pasta
Stuffed Cannelloni
Spaghetti Bolognese
Pasta & Parma Ham
Lasagne
Macaroni Carbonara
Spaghetti with Ham
Scotch Eggs
Sweet & Sour Chinese Chicken YR10-11
Chicken Satay
Curry – Chicken / Lamb / Beef
Kedgeree
Cheesy Meatballs with tomato & herb sauce
Mushroom Risotto
Shepherds Pie
Sweet & Sour Chicken Yr9
Quiche Lorraine
Lamb-do-Plaiza.
Hungarian Goulash
Sausage Goulash
Chicken Casserole
Chicken Kiev
Chicken Biryani Pilau
Chilli Con Carne
2
PASTRY DISHES.
1.
2.
3.
4.
5.
6.
Plum Tart
French Apple Flan
Quiche Lorraine
Hot Water Crust Pastry – Game Pie
Vol-au-Vent Mushroom
Choux Pastry – Profiteroles
BREAD RECIPES
1.
2.
Chelsea Buns
Pizza
COLD DESERTS.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
15.
16.
17.
18.
19.
20.
21.
22.
Yummy Chocolate Pudding
Cheese Cake [YR9]
Hot Swiss Trifle
Pineapple upside Down Pudding
Rhubarb & Banana Flapjack Crumble
Apple Charlotte
Fresh Fruit Salad
Lemon & Lime Curd Pie
Baked Cherry Cheesecake
Summer Pudding
Citrus Cheesecake
Pina Colada Cheesecake
Raspberry sauce
Apple & Pear Compote
Swiss Trifle [Yr9}
Fruit Crumble
Chocolate Mousse
Plum Tart
Pancakes – BATTERS
Rich chocolate self-saucing pudding.
SCONES
1. Scones
BISCUITS
1.
2.
3.
4.
5.
6.
Shortbread
Basic Crisp & Crumbly Cookies
Jumbo Choc & Orange Cookies
Snicker doodle
Mini Muesli
Carrot & Raisin
3
7.
8.
9.
10.
11.
12.
13.
14.
15.
16.
Basic Soft & Chewy Cookies
Chocolate & Hazelnut
Cherry & Coconut
Double Chocolate Cookies
Walnut Flapjacks
Chocolate Muesli Bars
Chocolate Chip Cookies
Mini Chocolate Shorties
Viennese Fingers / Rosettes
Lemon or vanilla Hearts
CAKES
1.
2.
3.
4.
5.
6.
7.
Cider Apple Cake
Australian Crunchie
Swiss Roll
Gingerbread
Chocolate Cake
Easy Mix Fruit Cake
Cider Apple Cake
SALADS
1.
2.
3.
4.
5.
6.
7.
8.
Mexican Salad
Coleslaw
Rice Salad
Tropical salad
Waldorf salad
Pasta salad
Greek salad
Bean Pot salad
SEASONAL DISHES
1. Chocolate Rum Truffles
2. Chocolate Log
3. Chocolate Marshmallow Crispies
4
STARTERS
5
TOMATO SOUP.
1 large can of tomatoes.
400 ml chicken / vegetable stock
25g flour
50g margarine.
1 onion.
seasoning / herbs.
Equipment.
1 pan, chopping board,
wooden spoon, sieve, flask
vegetable knife
METHOD.
1. Collect all the equipment and ingredients. Open can of tomatoes. Make
up stock.
2. Chop onion. Fry until soft in margarine.
3. When cooked remove from heat. Add flour. Stir with wooden spoon.
4. Put back onto heat and cook for 2 min. Remove from heat.
5. Add stock a little at a time until it is all used.
6. Add tomatoes. Return to cooker and simmer for 15 min.
7. Strain soup through a sieve or put into a liquidiser.
VARIATIONS.
Use a can of mixed vegetables but do not strain.
SERVE; Hot with croutons.
GOLDEN VEGETABLE SOUP.
1 Potato, 1 carrot,
2 sticks celery or 1 leek.
liquidiser.
2 onions, 1 chicken stock cube,
25g oil. 25g cornflour.
Equipment.
Large pan, vegetable peeler, grater,
jug, wooden spoon, sieve or
Flask or large container with a lid.
sharp knife.
METHOD.
1. Wash , peel and either grate of finely chop up the vegetables. A food
processor could be used.
2. Fry vegetables for 10 min.
3. Add the 750 ml water and stock cube, salt and pepper.
4. Bring to the boil then simmer for 20 min until all the vegetables are soft.
5. Blend the cornflour with 4 tbsp water, when smooth pour into soup.
6. Simmer for 5 min. Taste for flavour .
7. Blend in a liquidiser until smooth.
8. Serve hot , garnish with fresh parsley.
6
FRENCH ONION SOUP.
500g onions ( approx. 5 onions ).
1 chicken or vegetable stock cube,
750 ml water
1 potato.
25g oil.
salt and pepper.
Equipment.
Large pan, sharp knife,
jug, food processor
Liquidiser. chopping board,
Large flask or jug with a lid.
METHOD.
1.
2.
3.
4.
5.
6.
7.
Collect all the equipment.
Peel and slice the onions and potato. Grate the potato.
Fry onion and potato for 10 min, stir occasionally.
Add the water and stock, salt and pepper.
Bring to the boil then simmer for 30 min. Keep lid on pan.
Liquidise for a few min until smooth
Serve with thin onion rings and chopped parsley.
MUSHROOM SOUP.
100g mushrooms
15g margarine.
1 small onion
500 ml water
1 chicken stock cube
salt & pepper
1 level tbsp cornflour.
125 ml milk.
Equipment.
Large pan, sharp knife,
wooden spoon, jug, blender.
Large flask or jug with a lid.
Chopping board.
METHOD
1. Collect all the equipment, wash mushrooms, pat dry.
2. Slice thinly, leave one mushroom for garnish. Chop onion.
3. Fry vegetables for 5 min. Add the water , stock cube and seasoning.
4. Bring to he boil then simmer for 25 min. Check the taste.
5. Blend the cornflour with 125 ml milk, stir into soup. Bring back to the boil.
6. Place in blender for a few seconds.
7. Garnish with the sliced mushroom.
7
MACKEREL PATE.
1 tin mackerel.
wooden
75g margarine
2 tbsp lemon juice
Seasoning
Slice of lemon for garnish.
Equipment
Basin, fork, knife,
spoon
METHOD.
1. Open tin of mackerel, remove skin and bones, drain away liquid.
2. Cut lemon in half and thinly slice one or two pieces - reserve for
garnish.
3. Squeeze rest of lemon.
4. Mix mackerel and other ingredients together with a fork and then a
wooden spoon until smooth. Chill.
5. Garnish before serving. Serve with a salad and toasted fingers.
HAM AND CHEESE ROLL-UPS.
4
1
3
1
slices of cooked ham.
small carton of cottage cheese.
lettuce leaves.
tomato
Equipment.
Chopping board, sharp
METHOD.
1. Spread the cheese over the slices of ham and roll them up.
2. Wash the lettuce gently, shake off excess water.
3. Arrange onto a flat plate.
4. Cut the tomato with a sharp knife.
5. Place ham onto plate.
Serve with coleslaw instead of cheese.
8
FLORIDA COCKTAIL.
2 large oranges.
1 large grapefruit.
3 glace cherries.
Equipment.
Chopping board, sharp knife,
glass fruit dish.
METHOD.
1. Cut the top and bottom from the grapefruit and stand it on a flat board.
2. Remove the skin with a sharp knife.
3. Carefully remove all segments between the dividing skins. Hold the fruit
over a bowl to collect any juice.
4. Prepare the orange in the same way. Arrange in dish with grapefruit
and chill.
Fruit can be served in individual dishes. Decorate with cherries.
STUFFED TOMATOES.
4 large firm tomatoes.
2 slices of bread.
50g cheese, grated.
3 lettuce leaves.
seasoning.
Equipment.
Sharp knife, grater,
flat dish. teaspoon
METHOD.
1. Wash and dry the tomatoes. Slice the top off to make a lid.
2. Using the grater make the breadcrumbs and grate the cheese.
3. Using a teaspoon, scrape out the insides of the tomatoes. Mix this with
the breadcrumbs and cheese. Add seasoning.
4. Spoon the filling back into the tomato. Put the lid on.
5. Wash the lettuce, shake it to remove excess moisture.
6. Serve on a flat plate.
To serve hot - stand tomatoes on a baking tray. Brush with melted
margarine. Bake for 20 minutes, Gas 4, Elect 180 c.
9
Smooth Chicken liver Pate
200g chicken livers or lambs liver.
knife
1 small onion
100 g butter or margarine.
2 level tsp mustard powder
¼ tesp mace
¼ tesp dried thyme
2 cloves garlic
2 tbsp sherry [optional]
Food processor, frying pan, sharp
small earthen ware / casserole dish
or 6 individual Ramekin dishes.
Method.
1) Place 25 g of margarine or butter in frying pan.
2) Chop onion into very small pieces. Chop or crush the garlic. Add to
frying pan.
3) Remove any skin or tubes, chop liver then add to onions and fry well
for 5 min. Keep stirring all the time.
4) Remove from frying pan and transfer to a blender.
5) Melt rest of butter in frying pan add sherry then pour over livers in
blender.
6) Add the mustard, mace and thyme to blender. Season well the mixture
and blend until you have a smooth puree.
7) Next press the whole mixture into earthenware dish or small Ramekin
dishes. Cover with foil and place in fridge for one or two days before
eating.
8) Serve with hot toast or sliver skinned onions.
Vol -au-Vent - Mushroom.
1 pkt frozen Puff Pastry
1 egg
100g to 150 g mushrooms
1 small onion.
25 g butter or margarine.
1 can condensed mushroom soup
Method.
1) Light oven Gas 7. Elect 220oC.
2) Roll out the pastry on to a lightly floured table. 20 cm square [8 ins].
3) Using a sharp knife mark a square 2.5 cm from pastry edge, cutting half
way through the pastry.
4) Score the top in a pattern. Knock up the edges of the pastry. Glaze with
egg and or milk.
5) Bake for 25 to 35 min.
6) Make filling. Melt butter or margarine and lightly fry mushrooms add
condensed soup. DO NOT ADD ANY WATER. Leave to cool.
7) Remove top from pastry and any soft pastry.
8) Add filling and replace top.
Garnish with side salad or serve as a hot starter
10
MAIN
COURSE
DISHES.
11
SAUSAGE CASSEROLE, with apple.
1 small can of tomatoes.
4 sausages.
1 apple.
1 onion.
50g cheese.
pinch of mixed herb's.
Equipment.
can opener, sharp knife, white basin,
chopping board, grater, vegetable
casserole dish with a lid. peeler,
METHOD.
1)
2)
3)
4)
5)
Light oven Gas 5. Elect 180 c. Collect all equipment. Open can of tomatoes.
Put the tomatoes in white basin and chop them up.
Pour them into the bottom of the casserole dish.
Chop each sausage into 3 pieces. and put them into casserole dish. **
Peel and slice the apple. Chop into small pieces. Put the apple on top of the
sausages.
6) Pee and slice the onion. Put the onion rings on top of the apple.
7) Add the herb's and grated cheese.
8) Bake for 30 to 40 min.
** N. B. You could grill the sausages first to brown them.
SAUSAGE & CIDER CASSEROLE.
450g sausages. (approx. 8)
1 onion.
1 Leek.
2 carrots / OR 50g mushrooms.
3 tsp fresh herbs Or 1 tsp dried herbs.
150 ml cider
250 ml stock ( 1 chicken oxo)
1 level tsp cornflour.
1 tsp soy sauce.
seasoning..
Equipment.
Casserole dish with lid or foil.
Vegetable knife, chopping board.
Jug, frying pan, tsp.
METHOD.
1. Light oven Gas 4, elect 180 c. Collect all equipment.
2. Wash then slice all the vegetables.
3. Fry or grill the sausages until golden brown. Place in casserole dish.
4. Add all vegetables and herbs.
5. Blend cornflour with soy sauce and stock. Add cider
6. Mix well and add seasoning.
7. Bake for 40 min to 1 hr.
12
MONDAY PIE
250g minced beef.
1 small onion.
1 small can of beans.
1 tsp of flour or gravy mix.
3 - 4 medium potatoes.
125 ml stock ( beef stock cube)
seasoning.
Equipment.
Casserole dish with lid or foil.
Chopping board, vegetable knife, jug,
Tsp, potato peeler, can opener.
frying pan
METHOD.
1. Light oven Gas 6, Elect 200 c.
2. Open can of beans, make up stock.
3. Fry meat slowly until brown.
4. Chop up onion, add to meat and fry for 2 to 3 min. (Drain off the excess
fat.)
5. Stir in flour then beans.
6. Slowly add stock, simmer for 5 min.
7. Taste and add seasoning.
8. Wash peel then slice potatoes.
9. Put meat into casserole dish, arrange potatoes on top. cover with foil or lid.
10. Bake for 45 min. Remove lid for last 15 min to brown the potatoes.
CHICKEN CARIBBEAN.
4 chicken joints.
jug,
1 tsp flour.
pan,
seasoning.
1 small can pineapple pieces.
2 tsp lemon juice
2 tsp soy sauce
1 tsp cornflour
25g oil
METHOD.
Equipment.
Chopping board, sharp knife,
plate, wooden spoon, frying
oven proof dish.
1. Light oven Gas 4, Elect 180 c, collect equipment.
2. Remove skin from chicken joints.
3. Place salt and pepper on a plate, add flour, coat chicken.
4. Place oil in frying pan, fry chicken until brown on both sides.
5. Place in casserole dish.
6. Chop pineapple into small pieces. Add to chicken.
7. Mix together cornflour, pineapple juice, soy sauce and lemon juice. Make
up to 250ml with water
8. Pour over chicken.
9. Bake for 1 hour with lid on dish.
Serve with salad or baked potatoes or brown rice.
13
Basic White Sauce. (Coating Sauce.)
1 level tsp (tablespoon) flour
15g margarine.
250 ml milk.
Equipment. Saucepan , wooden spoon, tablespoon.
Method.
1. Melt the margarine over a LOW light.
2. Stir in the flour.
3. Add the milk SLOWLY stirring all the time. Keep the heat medium and keep
stirring until the sauce thickens.
4. Season to taste. Salt, pepper and sometimes mustard..
PASTA BAKE.
250 ml white sauce. (1 level tsp flour, 15g margarine, 250 ml milk.)
100g cheese.
50g pasta. ( pasta shapes )
1 small can of tuna OR cooked ham.
50g frozen vegetables OR sweetcorn may be added.
Method.
1. Put pasta to boil.
2. Make up sauce
a. Melt the margarine over a LOW light.
b. Stir in the flour.
c. Add the milk SLOWLY stirring all the time. Keep the heat medium and
keep stirring until the sauce thickens.
d. Season to taste. Salt, pepper and sometimes mustard..
3. Grate cheese, put some to one side for garnish.
4. Add cheese, pasta and vegetables to sauce.
5. Place ham or tuna in casserole dish, pour over sauce.
6. Garnish with cheese and crushed crisps.
7. Bake for 15 min Gas 6 Elect 200c
14
Cauliflower Cheese. / Macaroni Cheese.
1 cauliflower or 100g macaroni.
250 ml white sauce.
grater.
1 tsp mustard.
seasoning.
100g cheese.
1 pkt plain crisps (optional)
Equipment.
Saucepan, wooden spoon,
Method.
1. Put cauliflower or macaroni to boil. (Cauliflower could be cooked in
microwave.)
2. Make up white sauce, leave to one side.
3. Grate cheese. Leave some cheese for garnish but stir the rest into
sauce.
4. Drain the cauliflower or macaroni and place in casserole dish.
5. Pour sauce over. Garnish with cheese and if wished crushed crisps.
Eggs au Gratin or Eggs Mornay.
2 to 3 eggs.
250 ml white sauce.
50g cheese.
1 slice of bread or 1 pkt plain crisps.
seasoning and pinch of cayenne pepper.
Equipment. Saucepan, wooden spoon, tablespoon. casserole dish, grater.
Method.
1. Light oven Gas 6 Elect 200c
2. Crack eggs into casserole dish. Place in oven.
3. Make up white sauce.
4. Grate cheese add half to sauce, keep rest for garnish.
5. Grate bread or place in food processor until breadcrumbs.
6. Pour sauce over eggs. Garnish with cheese and grated breadcrumbs
and cayenne pepper..
7. Bake until crispy and golden brown.
15
PASTA DOUGH.
( Home Made Pasta. )
1 eggs.
1 tsp., olive oil.
1 tsp. water.
pinch of salt.
100g strong flour.
Method.
1. Collect all the ingredients.
2. Mix eggs together.
3. Add oil and water. Mix well.
4. Add flour. Mix well and knead well to for a dough.
5. Place on a floured table and knead well until smooth.
6. Roll and fold until smooth and thin. This can also be done with the use
of a pasta machine.
7. Cut into thin strips and cook for 3 - 5 min in BOILING salted water.
8. Drain and then mix with the sauce.
STUFFED CANNELLONI.
Equipment.
Sauce pan, white basin,
vegetable knife, tsp ,
Stuffing.
- Cheese and onion.
wooden spoon, grater, jug.
- Tuna and sweetcorn.
Casserole Dish, lid or foil.
- Prawns, sweetcorn and mayonnaise.,
- mushrooms, onion and ham
Basic white sauce 1 tsp flour, 15 g margarine, 250 ml milk.
100g cheese.
1 slice of bread for garnish.
1 tomato.
6 cannelloni tubes.
Method.
1. Collect equipment, light oven Gas 4, Elect 180 c.
2. Prepare stuffing and fill cannelloni tubes. Place in casserole dish.
3. 3, Make sauce. Add most of cheese to sauce.. Pour over cannelloni.
4. Make breadcrumbs from bread. ( use food processor) Mix with
remaining cheese.
5. Sprinkle on top of sauce. Cover dish with lid and bake for 20 min.
Remove lid for last min to brown top .
16
SPAGHETTI BOLOGNESE.
Recipe.
1 small onion.
500g minced lamb or chicken or TVP.
1 can tomatoes.
1 Red or Green Pepper
50g mushrooms ( optional )
15g flour / cornflour
1 stock cube & 100 ml water.
seasoning
pinch of mixed herbs.
Equipment.
Vegetable knife, frying pan, chopping
jug, tablespoon, colander.
METHOD.
1)
2)
3)
4)
Collect all ingredients and equipment.
Put mince in frying pan and dry fry on a low light.
Chop onion, peppers and mushrooms, add to meat.
Put tomatoes, flour, stock cube, herbs, seasoning and 100 ml of water.
Blend to a smooth sauce.
5) Bring to boil then simmer very gently with lid on for 20 - 30 min until
cooked.
6) Pour sauce over the spaghetti and serve.
7) Adaptations :- Vegetable Bolognese use Soya and mixed vegetables e.g..
peppers, cauliflower, courgettes. Add chilli powder and kidney beans for
Chill Con Carne.
Serve with Pasta or Rice
17
PASTA AND PARMA HAM.
Recipe.
250 fresh pasta OR 100g dried pasta.
1 tsp oil.
1 small onion or shallots.
100g mushrooms.
100g courgettes or peppers.
50g Parma ham.
1 200 ml tub creme fraiche.
75g cheese.
Black pepper.
a few basil leaves.
Equipment.
Sauce pan, frying pan, grater,
Vegetable knife, table spoon,
Wooden spoon.
METHOD.
1. Cook pasta in boiling water for 10 min or until tender.
2. Cut ham into strips, chop mushrooms, slice onions and courgettes.
3. Grate cheese.
4. Gently fry onions, onions, mushrooms and courgettes for 6 - 8 min.
5. Stir in black pepper, ham, cheese and creme fraiche. remove from heat.
6. Drain the pasta and mix with other ingredients. Pour into serving dish.
Garnish with the basil.
Serve with a fresh Green salad.
18
LASAGNE.
Recipe.
250g minced lamb, chicken,
1 onion.
1 tsp oil.
50g mushrooms (optional)
1 can tomatoes or jar of sauce.
6 -8 sheets pre cooked lasagne.
100g cheese.
cube.
25g cornflour.
500 ml milk.
** 1 large tub yoghurt can replace the
Equipment.
vegetable knife.
table spoon (tsp)
chopping board.
jug
frying pan.
saucepan.
grater.
wooden spoon.
hand whisk.
cheese sauce.
Vegetable
100g carrots.
2 courgettes.
1 onion.
1 red pepper.
1 green pepper.
2 sticks celery.
1 vegetable stock
1 can tomatoes.
2 tsp oil.
METHOD.
1) Light oven Gas 5, Elect 200 c.
2) Chop onion and mushrooms. Grate cheese. Open can of tomatoes.
3) Lightly fry the vegetables, add mince and fry until brown. Drain off any
excess fat
4) Stir in tomatoes or sauce. Bring to the boil then simmer for 20 min.
5) Season to taste.
6) Make sauce. Place milk and cornflour in saucepan. Using a hand whisk
blend together.
7) Stirring all the time bring to the boil. Stir in half the cheese. Season to
taste.
8) Arrange layers of mince and lasagne, ending with sauce on top.
9) Sprinkle with remaining cheese. bake for 20 - 30 min.
MACARONI CARBONARA.
250g macaroni.
2 large eggs.
2 tsp grated Parmesan cheese
OR 50g Cheddar
small piece of margarine
1 tsp oil.
pinch of salt.
seasoning. & black pepper.
1 sliced tomato for garnish.
Equipment.
large saucepan, grater,
colander, fork, white basin.
Oven proof dish.
METHOD.
1) Light oven Gas 4. Elect 180 c. Place serving bowl in oven to keep hot.
2) Cook macaroni in a pan of boiling water with salt and oil. Approx. 12 - 15
min.
3) Grate the cheese, add to eggs and seasoning. mix well.
4) When cooked drain the macaroni into a colander and quickly tip into hot
serving dish.
5) Pour over the egg and cheese mix. This will cook from the heat of the dish.
6) Add the knob of butter before serving and garnish with tomato.
Adaptations : - use spaghetti instead of macaroni.
19
SPAGHETTI WITH HAM.
200g spaghetti.
200g mushrooms (button)
200g ham, sliced.
1 can condensed cream of chicken soup.
25g margarine.
1 bunch of spring onions.
2 eggs.
2 tsp oil.
1 pinch oregano. ( 1 tsp fresh chopped)
salt & pepper.
METHOD.
1) Cook spaghetti in a pan of boiling water for 10 - 12 min.
2) Open can of soup, slice ham into thin strips, wash and slice mushrooms
and spring onions.
3) Beat eggs together, cook in microwave Med Power for 2 min until cooked.
4) Fry onions and mushrooms add ham and soup, leave on a low light.
5) When spaghetti is cooked drain well and add to ham mixture.
6) Chop up cooked eggs and add to ham and spaghetti.
7) Garnish with chopped oregano or sliced tomato.
SCOTCH EGGS.
2 hard boiled eggs.
100g sausage meat.
foil.
1 egg or milk.
Breadcrumbs.
Equipment.
2 plates, sharp knife,
grease proof paper or
Chopping board.
METHOD.
1.
2.
3.
4.
Collect equipment and prepare ingredients.
Divide sausage meat equally and shape it round the boiled egg.
Coat each in egg and then breadcrumbs.
Wrap each egg in grease proof paper or foil and then bake for 20 - 30
minutes.
5. Serve with a side salad made from lettuce , tomato and cucumber.
20
SWEET & SOUR CHINESE CHICKEN. Yr 10 -11
500g chicken / pork / turkey / Quorm.
1 can pineapple chunks.
3 tsp oil
1 red pepper. 1 green pepper
1 onion.
1 carrot.
200 ml water.seasoning.
Equipment.
Chopping board, veg knife,
frying pan, wooden spoon, tsp
mixing bowl, jug.
MARINADE.
2 tsp dark soy sauce.
1 tsp lemon juice
1 tsp water.
4 tsp tomato sauce.
1 tsp cornflour.
METHOD.
1. Mix together the marinade ingredients in a mixing bowl.
2. Cut chicken into 2.5cm pieces. Put into marinade and leave.
3. Open can, put into jug and make up to 400ml with water.
4. Wash and dice the vegetables. Grate the carrot.
5. Heat the oil and fry the chicken for 8 - 10 min. Remove chicken from
frying pan.
6. Fry vegetables for 5 min.
7. Add the cornflour, juice, tomato sauce, cook until it thickens.
8. Add pineapples and chicken, cook for a further 5 min.
Serve with rice.
21
CHICKEN SATAY.
250g chicken pieces.
board,
12 Bamboo skewers
MARINADE.
3 tsp dark soy sauce
2 tsp brown sugar.
2 cloves garlic.
Equipment. Chopping
Vegetable knife, tsp, Jug, pan.
SATAY SAUCE.
250g peanut butter
1 garlic clove
150 ml water
25g cocount
1 tsp dark soy sauce.
1 tsp brown sugar
1 tsp lemon juice.
1 tsp ginger.
pinch cayenne pepper.
METHOD.
1. Crush garlic then mix all the marinade ingredients together in mixing bowl.
2. Add chicken pieces to marinade. Leave for 10 min or longer.
3. Soak skewers in warm water for 15 min.
Make the Satay sauce.
4.
5.
6.
7.
8.
Crush garlic, then mix all the other ingredients together in a sauce pan.
Cook on a low light, keep stiring until smooth. Place in container.
Thread the pieces of chicken onto the skewers. Brush with marinade.
Place under a hot grill and cook for 3 - 5 min. keep turning the skewers.
Serve the chicken on a bed of green salad with the satay sauce.
CURRY
1 tsp oil
2 tsp fresh coriander
1 med onion
Fresh root ginger small piece.
2 cloves garlic
2 to 4 tsp curry powder or curry paste
10 floz natural yogurt or coconut milk
300 grams lamb / beef / chicken / turkey / prawns
OR Vegetables cauliflower etc. for vegetable curry.
50 g cashew nuts [optional]
200g long grain rice / basmati
Casserole dish with lid
You may add other vegetables as you wish.
Method.
1. Put the rice to cook. 1 cup of rice with 2 cups of water.
2. Prepare all vegetables, chop garlic and onion. **Check on the rice
3. Put oil in frying pan fry meat, onion and garlic.
4. Add curry powder, ginger and other spices.
Cook for a few minutes.
5. Gradually stir in coconut milk or yogurt.
Cook for 30 min on a low light.
6. Place rice in dish and then place curry in centre of dish.
7. Garnish with coriander.
22
KEDGEREE.
150g long grained rice.
chopping
300g smoked haddock
2 hard boiled eggs
½ lemon [juice]
1 small tub single cream
pinch of cayenne pepper.
Equipment. Sauce pan,
board, mixing bowl,
vegetable knife.
Chopped parsley for garnish.
METHOD.
1) Wash hands and collect equipment.
2) Wash rice in a sieve, 1 cup rice to 2 cups of water. Place in pan and bring
to the boil.
3) Poach fish, with a little water, either in microwave for 4 min, or on a plate
on top of rice.
4) Cut one egg length wise, the second egg roughly chop up, place in mixing
bowl.
5) Drain fish, remove bones and skin. Flake the fish and place in mixing bowl .
6) Add the lemon juice, cayenne pepper and cream.
7) Drain rice, stir into fish mixture.
8) Place in a greased casserole dish. Bake for 10 min Gas 4. Elect 180oC.
9) Garnish with egg and chopped parsley.
CHEESY MEAT BALLS WITH TOMATO & HERB SAUCE.
Equipment.
250g lean minced meat /chicken / turkey
Sharp knife, mixing bowl
1 onion
blender, sauce pan, flour
dredger
1 egg
grater, jug, baking tray.
100g grated cheese
50 ml milk [3 tsp]
50g All Bran or 2 slices of bread grated.
seasoning.
SAUCE.
1 can tomatoes
pinch of Oregano
½ green pepper
1 teaspoon cornflour.
Method
1) Organise self. Collect equipment. Light oven Gas 6. Elect 200oC
2) Combine milk, egg , all bran and seasoning in mixing bowl. Leave for 5
min.
3) Grate cheese then chop onion very finely.
4) Place meat, onion and cheese in mixing bowl. Mix well.
5) Shape mixture in to 12 meatballs. Place on baking tray. Bake for 10 min.
6) Prepare sauce. Chop pepper. Blend tomatoes, add cornflour and
oregano.
7) Place in saucepan and bring to the boil. Reduce heat and cook until the
mixture thickens. Or place jug in microwave full power for 4 min.
23
MUSHROOM RISOTTIO
4 tsp oil
250g mushrooms
2 cloves garlic
1 onion
175g long grain rice. – Patna or Basmati.
1 vegetable stock cube
50g cheese
50g frozen peas.
1 tsp mace [optional]
salt 7 pepper
1 liter water
Extras – hot dog sausages, cooked chicken, prawns.
METHOD.
1) Put oil in frying pan
2) Put the kettle on to boil. Add stock cube to 1 litre of water.
3) Wash rice under the cold water tap.
4) Cut up mushrooms and onions. Fry for 4 min until just glazed.
5) Add rice, stir for 1 min then add water and vegetable stock cube.
6) Stir in chicken, prawns and frozen peas.
7) Bring to the boil then simmer for 30 to 40 min until liquid has gone.
8) Stir in cheese and mace.
SHEPERDS PIE
500g minced beef / Lamb / Quorn
1 small onion.
tsp of flour or gravy mix.
Pkt instant mash potatoes.
( beef stock cube)
seasoning, salt & pepper.
50 g mushrooms optional.
Equipment.
Casserole dish with lid or foil.1
Chopping board, vegetable knife, jug,
Frying pan
METHOD.
1. Dry fry meat slowly until brown.
2. Chop up onion, add to meat and fry for 2 to 3 min. (Drain off the
excess fat.)
3. Add any other vegetables.
4. Stir in flour.
5. Slowly add stock, [oxo cube and 200 ml water] simmer for 5 min.
6. Taste and add seasoning.
7. Read, then follow instructions on Instant mash packet.
8. Put meat into casserole dish, arrange potatoes on top.
9. You can pipe the potatoes.
10. Place under grill to brown
24
SWEET & SOUR CHICKEN.
[Yr9]
Ingredients.
Equipment.
250g diced chicken, turkey or prawns.
Jug, frying pan. Chopping
board
1 can pineapple chunks.
Wooden spoon, vegetable
knife.
1 small onion
1 Red or Green pepper.
1 small carrot.
2 tbsp oil
SAUCE. 1 level tbsp cornflour
2 tbsp soy sauce
2 tbsp tomato sauce or puree’
1 tbsp lemon juice 1 tbsp vinegar
1 tbsp sugar
Method.
1) Collect all equipment, put food on a white tray.
2) Put all the sauce ingredients into a jug.
3) Add pineapple juice and make up to 300 ml with water, stir well.
4) Put oil in frying pan.
5) Cut chicken into 3 cm sized pieces. Place in frying pan.
6) Wash and slice the vegetables. Peel and slice the carrot into matchstick
size pieces.
7) Heat the oil and fry the chicken for 8 to 10 min.
8) Add the vegetables and fry for a further 2 min.
9) Stir in sauce, from the jug, add pineapple pieces.
10)Bring to the boil and cook until the sauce thickens.
QUICHE LORRAINE.
150 g plain flour
75 g fat [lard or white fat and margarine ]
pinch of salt.
125 ml milk
2 eggs
50 g bacon or ham
50 g cheese
1 tomato for garnish.
flan dish, mixing bowl, sieve.
rolling pin, grater.
Method.
1. Light oven gas 5 Elect 190oC. Grease flan dish.
2. Make shortcrust pastry and line flan dish.
3. Place milk and eggs in a jug. Add seasoning. Beat well.
4. Remove rind from bacon and cut into small pieces.
5. Grate cheese and add with bacon to jug.
6. Pour the mixture into flan dish.
7. Thinly slice the tomato and arrange on top.
8. Bake for 30 to 40 min until the egg mixture is set.
25
LAMB – DO-PLAIZA.
2 Onions
1 clove of garlic
2 tbsp oil
250g lamb / chicken / pork / beef / Quorn. [a good quality frying or grilling.]
2 cm root ginger or [ 1 level teaspoon ground ginger]
1 rounded tbsp curry / curry paste
1 small carton plain / natural yoghurt
salt.
Casserole dish with a lid.
Method.
1. Peel and chop the onions and garlic. Fry in a hot oil until brown.
2. Cut the lamb into thin strips. Peel and grate the ginger.
3. When the onions are brown, add the lamb and ginger, stirring over a
high heat until brown.
4. Lower the heat, and stir in the curry / curry paste and yoghurt. simmer
gently with a lid on for 10 min. You may need to add up to 3 tbsp of
water if the sauce is quite thick.
5. Taste add salt if necessary.
Serve with rice or chapattis, and mint or cucumber raita.
HUNGARIAN GOULASH.
250 - 300g chuck steak [braising steak] Casserole dish with lid – hold 800 ml.
500 ml stock [1 oxo cube]
1 can tomatoes.
1 tbsp paprika
2 tbsp tomato puree
1 tbsp flour
2 onions
1 clove garlic
1 red pepper
1 medium potato
150 ml single or sour cream to be added after cooking.
Method.
1. Collect all ingredients and equipment. Open cans .
2. Cut the meat into 5 cm cubes.
3. Heat the oil and fry the meat until brown. Place the meat in casserole
dish.
4. Make up 500 ml stock.
5. Prepare all vegetables, peel and slice potatoes into ¼ s.
6. Fry onions and garlic, add flour and paprika, cook for 1 min.
7. Slowly stir in stock and tomatoes. Bring to the boil.
8. Add pepper slices and potato, pour over meat in casserole dish.
9. Cook until meat and potatoes are tender. Approx 1 hour.
10. Before serving swirl cream on top.
Serve with boiled rice and a green salad.
26
SAUSAGE GOULASH.
250 to 500g sausages.
2 onions
100g mushrooms
1 level tbsp plain flour
Bay leaf
125 ml water
Salt & pepper
1 to 2 tbsp oil
1 pepper [red]
1 round teaspoon paprika
400g can tomatoes.
1 level teaspoon sugar
1 small carton plain yoghurt
Casserole dish with a lid.
Method.
1. Put the sausages to grill under a medium heat, or fry using a little oil.
2. Put 1 tbsp oil in pan to warm. Peel and chop the onions and fry in oil.
3. Cut the pepper in half, scoop out seeds, and remove stalk. Chop and
add to onions.
4. Wash and then chop the mushrooms add to onions.
5. Stir in paprika, then stir in flour. Pour in tomatoes.
6. Add bay leaf, sugar and water. Cover the pan and simmer for 20 min.
7. When the sausages are brown, cut into chunks and add to pan.
8. When cooked taste , and add salt and pepper if needed.
9. Stir in the yoghurt at the end of cooking, do not let it boil or it will
separate.
Serve with boiled rice or mashed potatoes. You could also use
vegetarian sausages as a alternative.
CHICKEN CASSEROLE
4-6 chicken drum sticks / thighs
Casserole dish with lid
25g cornflour
Or piece of foil.
1 chicken stock cube
1 onion
1 tin tomatoes
1 red / green pepper
100g mushrooms
1 tin “new” potatoes
Salt & pepper
Extras – optional
Sweetcorn / celery / green beans
METHOD.
1. Light oven Gas 5. Elect 190oC
2. Remove skin and bones from chicken, coat in cornflour, salt and
pepper.
3. Fry for 2 min. Place in casserole dish.
4. Wash, peel and slice all vegetables, fry for 3 – 4 min..
5. Add tomatoes, stock cube and 100 ml water to frying pan. Bring to the
boil.
6. Place in casserole dish and add cut up potatoes.
7. Bake until chicken is tender, approx 40 – 60 min.
Serve with fresh green vegetables. A winter warmer dish.
27
CHICKEN KIEV
175 g butter
1 tsp lemon juice
1 clove garlic
1 tbsp chopped fresh basil
3 to 4 chicken breasts, SKINLESS
1 pkt breadcrumbs or fresh breadcrumbs. [ 4 slices of bread]
Cocktail sticks [6] 1 egg
Foil for baking in.
Method.
1. Combine the butter, garlic and basil with the lemon juice.
2. Roll in greaseproof paper and chill for 45 min. [see picture 1]
3. Place the chicken breasts on a flat service, cover with cling film. Then
with a rolling pin or meat mallet flatten the meat, until double in size.
[See picture 2.]
4. Cut the chilled butter into equal pieces, one for each chicken breast.
Roll the chicken round the butter, and fold in all the sides. Securing
with cocktail sticks. [See picture 3].
5. Coat each piece of chicken with beaten egg and breadcrumbs, allow to
chill if possible.
6. Bake in foil in a hot oven Gas 6, elect 200oC for 30 minutes.
Serve with a green salad and boiled new potatoes.
CHICKEN BIRYANI PILAU
250 g chicken / pieces / breast / thighs
1 large onion
2 tbsp curry powder *
1 chicken or vegetable stock cube [ 700 ml water]
100 g frozen peas
200g easy-cook / quick- cook long grain rice.
2 tbsp oil *
20 p from school *
Method.
1. Heat oven Gas 6. Elect 190oC.
2. Remove skin from chicken, fry for 8 to 10 min until golden brown and
crispy.
3. While chicken is cooking prepare vegetables. Add onions to pan.
4. Sprinkle in curry powder, stir in rice.
5. Add stock 700 ml hot water and stock cube.
6. Bring to the boil and then simmer.
7. Place in casserole dish and bake for 30 min until the liquid has all been
absorbed.
8. Add peas 10 min before the end.
28
Chilli Con Carne.
250g minced beef
100g bacon [optional]
1 onion
foil.
1 – 2 cloves garlic
1 can kidney beans or baked beans
1 tbsp tomato puree or 2 tbsp tomato sauce
1 – 2 tsp chilli powder [from school]
seasoning salt & pepper.
300 ml water
EQUIPMENT. Chopping board
sieve, vegetable knife, frying
pan, Container with a lid or
Method.
1. Peel and chop onions, crush garlic.
2. Chop up bacon into small pieces.
3. Fry meat, bacon, onions and garlic until brown.
4. Stir in the chilli powder, tomato puree and `300 ml water. Season to
taste.
5. Drain the kidney beans and rinse well. [ not the baked beans] add to
the frying pan.
6. Bring to the boil then simmer for 15 – 20 min.
Serve with boiled rice, baked or boiled potatoes.
29
PASTRY
DISHES
30
PASTRY DISHES.
PLUM TART.
Shortcrust Pastry.
15 g. plain flour
75 g. fat [ 50 g margarine, 25 g white fat]
10 g. [2 tsp] sugar.
Flan Dish or shallow dish.
Filling.
4 plums
1 egg
1 small tub single cream
15 g sugar
Pinch of Cinnamon
Method.
1) Light oven Gas 7. Elect 200oC.
2) Make sweet [sugar] shortcrust pastry. Flour, sugar and fat into mixing
bowl.
3) Rub in fat until fine breadcrumbs.
4) Add approx 3 tbsp COLD water, mix well, knead to a smooth dough.
5) Lightly flour table. Roll out to size of dish.
6) Bake BLIND for 10 min.
7) Prepare filling. Whisk eggs and sugar together. Heat cream until hot
[microwave 2 min].
8) Mix with eggs.
9) Wash and slice plums. Arrange plums in pastry case.
10)Pour egg and cream mixture over plums. Sprinkle with cinnamon.
11)Reduce oven temp, Gas 4. Elect 180oC. Bake for 20 to 30 min until set.
FRENCH APPLE FLAN.
Shortcrust Pastry.
200g plain flour
100g fat [ 50g white fat & 50g margarine]
10 g sugar
Flan dish or shallow dish.
Filling.
1 can apple pie filling
1 red apple
1 green apple
Apricot Glaze [20p]
Method.
1) Light oven Gas 7. Elect 200oC.
2) Make sweet [sugar] shortcrust pastry. Flour, sugar and fat into mixing
bowl.
3) Rub in fat until fine breadcrumbs.
4) Add approx 3 tbsp COLD water, mix well, knead to a smooth dough.
5) Lightly flour table. Roll out to size of dish.
6) Bake BLIND for 10 min.
7) Prepare Filling. Place pie filling in pastry case.
8) Wash, core and thinly slice apples. Arrange on top of pie filling.
9) Brush with glaze. Lower oven temp, Gas 4. Elect 180oC. Bake for20 min.
31
QUICHE LORRAINE.
150 g plain flour
75 g fat [lard or white fat and margarine ]
pinch of salt.
125 ml milk
2 eggs
50 g bacon or ham
50 g cheese
1 tomato for garnish.
flan dish, mixing bowl, sieve.
rolling pin, grater.
Method.
1) Light oven gas 5 Elect 190oC. Grease flan dish.
2) Make shortcrust pastry and line flan dish.
3) Place milk and eggs in a jug. Add seasoning. Beat well.
4) Remove rind from bacon and cut into small pieces.
5) Grate cheese and add with bacon to jug.
6) Pour the mixture into flan dish.
7) Thinly slice the tomato and arrange on top.
8) Bake for 30 to 40 min until the egg mixture is set.
32
HOT WATER CRUST - PASTRY GAME PIE
250 g plain flour
1/2 tesp salt
paper.
75 g lard or white fat [Trex or Cookeen]
100 ml water
Filling.
250 g sausage or sausage meat
1/2 or small onion
1 tesp dried stuffing [optional]
EQUIPMENT.
jam jar, grease proof
METHOD
1) Heat oven Gas 6. Elect 200oC.
2) Prepare filling. Chop onion, skin sausages.
3) Mix flour and salt in mixing bowl. Make a well in the centre.
4) Boil water and lard together in a pan. Add quickly to the flour. Mix rapidly
with a wooden spoon.
5) Knead with hands until the dough is soft and pliable. DO NOT ALLOW THE
PASTRY TO BECOME COLD.
6) Cut off ¼ of the dough for top. Shape the rest of the dough around a jam
jar. Protect with grease proof paper, remove from jam jar.
7) Pack with filling. Wet edge and add top. Decorate and make a hole in
centre. Glaze with egg.
8) Bake for 30 to 45 min.
33
VOL -AU-VENT - MUSHROOM.
1 pkt frozen Puff Pastry
1 egg
Filling.
100g to 150 g mushrooms
1 small onion.
25 g butter or margarine.
1 can condensed mushroom soup
Method.
1. Light oven Gas 7. Elect 220oC.
2. Roll out the pastry on to a lightly floured table. 20 cm square [8 ins].
3. Using a sharp knife mark a square 2.5 cm from pastry edge, cutting half
way through the pastry.
4. Score the top in a pattern. Knock up the edges of the pastry. Glaze with
egg and or milk.
5. Bake for 25 to 35 min.
6. Make filling. Melt butter or margarine and lightly fry mushrooms add
condensed soup. DO NOT ADD ANY WATER. Leave to cool.
7. Remove top from pastry and any soft pastry.
8. Add filling and replace top.
9. Garnish with side salad or serve as a hot starter.
CHOUX PASTRY. – Profiteroles.
50g margarine
cream
150 ml water
pinch of salt
2 medium eggs.
Tub double
65g plain flour
100g chocolate
Method.
1. Light oven Gas 7 Elect 220oC.
2. Weigh flour and sieve twice with the salt, place on a plate.
3. Place the water and margarine in a pan, melt over a low heat then
bring to the boil.
4. Remove pan from heat then stir in the flour.
5. Return to the heat, stirring until mixture forms a ball in the middle of
the pan.
6. Place on a pan stand and leave to cool.
7. Lightly beat eggs in a jug.
8. Adding eggs a little at a time, thoroughly beat eggs in to mixture with a
wooden spoon or electric mixer.
9. Place mixture on a baking tray in walnut size pieces.
10. Bake for 20-25 min until well risen, golden brown and firm.
11. Slit the sides to let steam out. Cool on a wire tray.
12. Fill with cream and coat in chocolate.
34
Bread
Recipes
35
CHELSEA BUNS.
Ingredients.
2 tesp dried yeast. [15g]
25 g sugar
dredger.
75 ml milk
250 g Strong Plain Flour
½ tesp salt
50 g margarine
1 egg
Filling.
25 g sugar
100 g mixed dried fruit.
An enriched bread dough.
Equipment.
Mixing bowl, jug,
rolling pin. Flour
25 cm cake tin.
METHOD.
1)
2)
3)
4)
5)
6)
7)
8)
9)
Light oven Gas 6/7. Elect 22oC.
Put flour into mixing bowl, add salt and sugar.
Rub in margarine. Then stir in yeast.
Mix together egg and milk. Slowly stir into flour mixture. An elastic
Dough.
Knead mixture until smooth.
Roll out to an oblong [see diagrams.]
Sprinkle with fruit and sugar. Roll up and cut into 8 sections.
Place in cake tin, leave to rise for 30 – 40 min. [double in size]
Bake for 20 – 25 min. Glaze with honey or sugar water.
36
Pizza
Bread dough Base:250g strong plain flourA
1 level tsp salt [tsp = teaspoon]
1 rounded tsp quick acting yeast [1/2 sachet]
150 ml water
1 tbsp oil
Toppings:1 tin tomatoes [or 250g fresh tomatoes] 2 tbsp tomato puree’ not tomato
sauce
Salt, pepper, oregano or mixed herbs or pizza spices
50g mushrooms
1 onion [diced]
1 tbsp extra oil
Additional ingredients:- ham/tuna/pineapple etc.
Method.
1. Light oven Gas 7, Elect 220oC. Place shelf near top of the oven. Grease
baking tray.
2. Put flour, yeast and slat into mixing bowl.
3. Put 4 tbsp of boiling water into measuring jug. Add enough cold water
to make 150 ml. Add 1 tbsp oil.
4. Pour into the flour and mix to a soft dough. Add a little more water if
necessary. Kneed for 5 mins until smooth. Roll out to fit Pizza plate.
Leave in a warm place to rise while you prepare the toppings.
5. Peel and chop the onion, slice the mushrooms. Fry in the oil until soft.
Drain the tomatoes, or slice the fresh ones. Grate the cheese. Brush the
pizza with oil right to the edges.
6. Construct the pizza. Put the tomatoes, cheese, onion and mushrooms
over the dough, add a pinch of herbs or oregano. Season as well. Add
any other toppings.
7. Bake for about 30 minutes, until the base is cooked. Cool on a wire
tray. Serve with a green salad.
37
COLD
DESSERTS
38
YUMMY CHOCOLATE PUDDING.
30 ml [2 tbsp ] cornflour
25g sugar
300 ml milk
100 g plain chocolate
150 ml fresh whipping cream [250 ml makes a softer mixture]
Cocoa powder or grated chocolate for decoration.
Glass bowl or individual dishes.
Method.
1. Mix cornflour and sugar to a paste with a little milk.
2. Heat remaining milk in a pan until almost boiling, stir into cornflour
mixture and return to pan.
3. Return to heat, stirring all the time until mixture thickens – cook for 2
minutes.
4. Break up chocolate and add to sauce. Stir until melted.
5. Cover with a dampened greaseproof paper and leave to cool, but not
cold and set.
6. Whip cream until softly stiff. Fold into chocolate mixture.
7. Spoon into 4 individual dishes and chill.
8. Decorate with white chocolate and dust with cocoa powder.
Eat within 24 hours – store in the fridge
CHEESE CAKE [Yr9]
150g crushed biscuits.
75g margarine.
1 pkt Dream Topping.
spoon,
125 ml milk.
1 small pkt (100g) cream cheese
1 tbsp lemon juice.
1 tbsp icing sugar.
optional small can of fruit. or flake.
Equipment.
Flan dish or cake tin
foil, Tbsp, whisk, wooden
saucepan, mixing bowl, basin.
spatula
Method.
1. Collect all equipment. Line cake tin with foil.
2. Crush biscuits. Melt margarine and stir in biscuits.
3. Press biscuit mix into cake tin. Chill.
5. In mixing bowl, cream together cheese, lemon juice and icing sugar.
6. Then add 125 ml milk and dream topping. Whisk together until thick
and creamy.
7. Spread mixture onto biscuit base. Leave to set for 10 min in fridge.
8. Decorate with fruit or flake. Eat within 24 hrs.
39
HOT SWISS TRIFLE.
1 Swiss roll
1 pt milk.
1 small tin fruit.
1 tbsp custard power.
50g sugar
bowl.
2 eggs.
50g castor sugar.
1 glace cherry for garnish.
Equipment.
An oven proof dish.
Jug, Tbsp, vegetable knife, saucepan,
Can opener, sieve, whisk, mixing
METHOD.
1. Collect equipment. Light oven Gas 4, Elect 180.
2. Slice Swiss Roll and arrange around the sides of oven proof dish.
3. Place fruit in base of dish. Also 2 tbsp of juice.
4. Separate the eggs. Egg YOLK in saucepan, egg WHITE into mixing bowl.
5. Add custard power to sauce pan then slowly blend in milk.
6. Bring to the boil, lower heat and cook until thick.
7. Pour over Swiss roll and fruit.
8. Whisk egg whites until very thick, then fold in sugar.
9. Place on top of custard. Decorate with cherries.
10. Bake until golden brown.
PINEAPPLE UPSIDE DOWN PUDDING.
2 eggs.
1 small can pineapple rings.
1 tbsp syrup.
4 glace cherries.
a small piece of angelica for decoration.
Cake mix:- 100g margarine.
100g sugar,
125g SR. Flour.
2 eggs. and 2 tbsp pineapple juice.
Method.
1. Light oven Gas 4. Elect 180 c.
2. Grease and line cake tin. Arrange pineapple rings in base. Place cherries
in centre of rings.
3. Use the angelica to decorate base. Then drizzle the syrup over the
pineapple rings.
4. Prepare the cake mix using the one stage method.
1. Place all cake ingredients in mixing bowl cream together until smooth.
5. Spread mixture over the pineapple rings.
6. Bake in centre of oven for 30 to 40 min, until golden brown.
NB. Chocolate and Pear Upside Down Pudding. Use 25 grams of
Cocoa instead of flour and use Pears instead of Pineapples.
40
RHUBARB AND BANANA FLAPJACK CRUMBLE.
500g fresh Rhubarb or a can of Rhubarb in syrup.
50g sugar.
2 Bananas.
25g Sultanas.
100g margarine.
6 table spoons honey.
50 g Demerar sugar.
200g oats.
Method.
1. Light oven Gas 5. Elect 190 c.
2. Chop up fruits and place in oven proof dish with 50 sugar.
3. Melt margarine in pan. Remove from heat the stir in all remaining
ingredients.
4. Spoon the mixture over the fruit.
5. Bake for 20 to 30 min. Serve with ice cream or custard.
APPLE CHARLOTTE.
100g caster sugar.
100g white bread .
500g cooking apples.
1 lemon.
75g margarine.
Method.
1. Light oven Gas 5, Elect 190 c.
2. Use a blender to make breadcrumbs. Mix breadcrumbs and sugar
together.
3. Wash lemon, grate the rind. Add rind to breadcrumbs.
4. Wash peel and core the apples. Slice into thin strips. Pour lemon juice
over them.
5. Put alternate layers of breadcrumb mix, then apples into baking dish.
Finish with a layer of breadcrumbs.
6. Melt margarine and pour over the pudding.
7. Bake for 30 to 40 min until apples are soft and pudding is golden
brown.
41
FRESH FRUIT SALAD.
1
1
1
1
Red apple.
Pear.
Orange.
lemon.
1 Green apple.
1 small bunch of grapes.
1 Banana.
1 small can pineapple chunks.
250 ml orange juice. [ one small carton]
Method.
1. Place orange juice and juice from lemon into bowl. Add can of
pineapple chunks.
2. Wash all fruit. Peel the pear and banana. Slice then place in juice.
3. Do not peel the apples but cut into quarters then slice. Add to juice.
4. Wash and remove pips from grapes. Add to juice. Serve cold with
shortbread and cream.
LEMON & LIME CURD TART.
Base. 6 to 8 digestive biscuits [175g]
50g chopped nuts.
75g margarine.
Filling. 1 lemon
squeezer
1 lime
175g castor sugar
4 eggs
100g margarine.
Equipment. Mixing bowl,
tablespoon, whisk,
22 cm dish. white basin
saucepan, lemon
grater
Method.
1. Crush biscuits and mix with nuts. Melt margarine then stir in biscuits.
Mix well
2. Press the biscuit crumb mixture into a cake tin or pie dish. [ 22 cm dish]
3. Grate lemon and lime add to sugar in a white basin.
4. In the mixing bowl whisk eggs with lemon and lime juice. Pour the egg
mixture over the sugar.
5. Add the margarine to the mixture.
6. Place the mixing bowl over a pan of simmering water.
7. Stir frequently until thick [ 15 - 20 min]. Leave for a few minutes to
cool. Then pour over the biscuit base.
8. Place in fridge for 24 hours.
Serve with Raspberry sauce.
42
BAKED CHERRY CHEESECAKE.
50g margarine.
50g light brown sugar.
250g cream cheese [low fat]
1 egg [ separated]
25g ground almonds.
25g semolina
1 can cherries or 150g fresh cherries.[ stones removed]
1 tsp icing sugar.
Method.
1. Open can and drain fruit / remove stones from cherries.
2. Cream together margarine and sugar until pale and fluffy.
3 Beat in cheese and egg yolks until smooth and well mixed.
3. Gradually fold in ground almonds, semolina and cherries [ save a few
cherries for decoration]
4. Whisk egg whites until stiff, then gently fold into mixture with a metal
spoon.
5. Pour into a greased and lined cake tin [20 cm].
6. Bake for 30 - 40 min Gas 5, Elect 180 c. until golden brown.
7. Leave to cool in tin. The cheesecake will shrink away from the sides of
the tin.
8. Dust with icing sugar.
SUMMER PUDDING.
6 large slices of bread.
100g sugar
75ml water.
700g soft fruits NOT TINNED FRUIT BUT FRESH [ rhubarb, raspberries,
strawberries, gooseberries, stoned cherries, blackberries, or black currants or
red currants]
Method.
1. Remove crusts from bread. Cut into neat fingers.
2. Put water and sugar into pan and heat slowly until sugar melts.
3. Add fruits and simmer gently for 7 - 10 min.
4. Line base and sides of basin with bread.
5. Add half of fruit. Cover with more bread fingers.
6. Pour in remaining fruit and top with bread fingers.
7. Cover with a saucer or plate. Put a weight on top.
8. Place in fridge overnight.
9. Turn out onto plate and serve with cream.
43
CITRUS CHEESECAKE.
6 - 8 digestive biscuits.
50g margarine.
knife,
15g gelatine
60 ml water
250g creamed cheese
3 eggs [separated]
50g castor sugar.
2 lemons [ grated and juiced]
300 ml whipping cream
2 tbsp lemon curd.
angelica to decorate.
Equipment. 22 cm loose bottom cake tin.
saucepan, grater, lemon squeezer, sharp
whisk. mixing bowl, table spoon
Method.
1. Crush biscuits, melt margarine in pan. Add biscuits and mix well.
2. Place biscuit base in cake tin and press down well. Place in fridge.
3. Put 4 tbsp water in jug, sprinkle gelatine on top. Dissolve gelatine over
a pan of hot water. Leave to cool.
4. In a large bowl blend together cream cheese, egg yolks, sugar, lemon
rind and juice.
5. Whip cream until stiff.
6. Add gelatine to large bowl. Fold in cream.
7. Whisk egg whites until stiff. Fold into mixture.
8. Pour mixture over biscuit base. Then swirl in lemon curd. Decorate with
angelica.
9. Place in fridge until set. Then remove from tin.
PINA COLADA CHEESECAKE
50g Margarine.
Loose base cake tin or casserole dish.
100g digestive biscuits ( 8 to 10 biscuits)
or straight sided dish.
25g coconut
1 pkt pineapple jelly
1 tsp Rum essence.
250g soft cream cheese. 150g natural yoghurt [ a small tub]
150 ml double cream or pkt Dream Topping and 150 ml milk.
Pineapple rings or Kiwi fruit to decorate.[ optional]
Method.
1. Crush digestive biscuits, mix with coconut.
2. Melt margarine, mix with biscuit crumbs. Press into base of cake tin or
dish.
3. Place in fridge.
4. Dissolve jelly in 150 ml hot water. Cool slightly. [ microwave for 2 min.
stir well ]
5. Beat together cheese, yoghurt and rum essence. gradually add jelly.
Mix well.
6. Whip cream until soft, then fold into cheese mixture.
7. Pour over base and leave until set.
8. Decorate with Kiwi fruit and pineapple.
44
RASPBERRY SAUCE.
7 fl.oz orange juice.
100g raspberries. Fresh or frozen.
25g castor sugar.
Method.
1. Place all the ingredients into a blender and blend for 3 to 5 min until
liquid.
2. A very quick and easy sauce to serve with many different sweets.
APPLE & PEAR COMPOTE.
300 ml Orange juice or Red Orange juice.
3 Dessert apples.
3 Ripe pears.
125 g Apricot jam
50g dried mixed fruit
Method.
1. Peel and quarter apples and pears.
2. Place orange juice and 300 ml water in a saucepan.
3. Add apples, apricot jam and dried fruit, bring to the boil.
4. Add pears and simmer for 10 min until just tender.
5. Leave to cool. Serve with cream or ice cream.
SWISS TRIFLE.
1
1
1
2
1
1
1
Swiss roll.
pt milk.
tin of fruit e.g.. mandarin oranges.
heaped table spoons custard powder.
tablespoon sugar. ( or synthetic sweetener )
pkt Dream Topping.
Flake for decoration. ( optional )
Equipment.
Saucepan, tablespoon. jug,
sharp knife, sieve, glass dish.
wooden spoon,
METHOD.
1. Collect all equipment.
2. Slice Swiss Roll and arrange around the side and base of the glass
dish.
3. Put a small amount of the fruit in the bottom of the dish. Save the rest
for decoration.
4. Prepare the custard. Measure out 375 ml milk, pour into saucepan.
5. Put custard powder and sugar in measuring jug. Take a small amount
of milk from the pan to mix to a smooth paste.
6. Heat the milk, pour the heated milk from the pan into the jug and stir.
Return to pan stirring all the time until it thickens.
7. Pour custard over the Swiss roll and fruit. Leave to cool.
8. Make up the Dream Topping as directed on packet.
9. Decorate with fruit and flake.
45
FRUIT CRUMBLE.
100g plain flour.
spoon,
50g margarine.
50g sugar.
1 can fruit pie filling.
Equipment.
Mixing bowl, knife,
oven proof dish
METHOD.
1.
2.
3.
4.
5.
6.
Collect equipment and light oven. Gas 5, Elect 200c.
Rub the fat in the flour until it looks like fine breadcrumbs.
Add sugar and stir.
Place fruit in the bottom of the oven proof dish.
Place crumble mixture on top and press.
Bake until golden brown.
CHOCOLATE MOUSSE.
100g plain cooking chocolate
2 tbsp milk
200 ml whipping cream
OR 1 pkt Dream Topping
150 ml milk.
1 flake for decoration [optional]
Dish, or bowl.
Method.
1.
2.
3.
4.
5.
Melt chocolate over a pan of hot water.
Heat milk until boiling, whisk into chocolate.
Whip cream or make up Dream Topping.
Fold cream into chocolate mixture.
Pour into bowl and decorate. Place in fridge.
46
PLUM TART.
150G plain flour
75g margarine
2 tsp sugar
4
2
1
2
plums or 2 peaches or 2 pears.
eggs
large tub single cream
tsp sugar.
Method.
1) Light oven Gas 7. Elect 200oc.
2) Make up shortcrust pastry – weigh flour sugar and margarine, place in
mixing bowl.
3) Rub in margarine until fine breadcrumbs.
4) Add 3-tbsp. cold water. Mix well and knead to smooth dough.
5) Lightly flour table and rolling pin. Roll out pastry to the size of your dish.
6) Bake blind for 10min.
7) Wash and slice plums or other fruit. Layer the base of pastry case.
8) Whisk eggs and sugar together. Heat cream until hot then mix with eggs.
9) Pour over plums. Sprinkle with cinnamon.
10)Reduce oven temp to gas 4. Elect 180oc.
11)Bake for a further 20 to 30 min until set.
BATTERS –
100g plain flour
1 egg
250 ml milk
Pinch of salt
3 tbsp oil for frying.
Pancakes. [Pouring Batter.]
Fillings.
Lemon & sugar
Strawberries & cream
Method.
1. Mix flour and salt in mixing bowl.
2. Make a hollow in the centre and drop in the egg.
3. Stir with a plastic spoon, add milk gradually until all flour is worked in.
4. Beat well removing all flour lumps.
5. For each pancake, heat a small amount of oil [1 tsp] in a frying pan.
6. When the oil begins to smokes stir in the batter, about 3 to 4 tbsp.
7. When golden brown underneath, turn and cook the other side.
8. Turn out onto greaseproof paper, until ready to serve.
Pancakes can be layered with greaseproof paper and frozen until
needed.
47
RICH CHOCOLATE SELF-SAUCING PUDDING
Spray cooking oil
150g SR Flour
165g caster sugar
2 tbsp cocoa powder
125 ml milk
1 tsp vanilla essence
30g butter melted
150g brown sugar
25g extra cocoa powder for top
430 ml hot water
Method.
1. Light oven Gas 4 Elect 180 o C. Lightly gre4as casserole dish
2. Sift flour and cocoa into mixing bowl add caster sugar.
3. Add milk, vanilla essence, melted butter, stir until smooth.
4. Pour mixture into casserole dish.
5. Sift extra cocoa powder on top, spoon brown sugar on top then
carefully pour hot water over pudding.
6. Bake uncovered for 50 min or until pudding is firm.
7. Serve dusted with icing sugar and thick cream or ice cream.
48
SCONES,
CAKES and
BISCUITS
49
SCONES
250 grams S R flour.
1 tsp baking powder.
50 grams margarine.
50 grams sugar.
2 to 4 tbsp milk.
1 egg
Extras. 50g dried fruit, cheese,
1 tbsp treacle or 50g
cheese, cherries,
1 eating apple
EQUIPMENT. mixing bowl, sieve, knife, jug, flour dredger, scone cutter,
baking tray.
METHOD.
1. Wash hands, collect equipment, light oven. Gas 7 - 8. Elect. 220 c.
2. Place egg and milk in jug.
3. Sieve flour into mixing bowl add baking powder, rub in margarine.
4. Add sugar, stir in fruit, cheese, treacle or cherries.
5. Slowly add egg / milk a little at a time. Mix to a soft dough .
DO NOT ADD TOO MUCH MILK.
6. Knead well.
7. Place on floured table , pat 2 cm deep. Cut into scones.
8. Use the last of the milk for a glaze.
9. Bake near top of oven for approx. 7 to 10 min.
Store in a cake tin, eat within 24 hours.
A plain scone mixture can be used for a fruit cobbler.
500 grams fruit or can of fruit. Place in casserole dish and arrange scones on
top.
The scone base can also be used as a Pizza Base.
50
SHORTBREAD.
150 g Plain flour
100 g margarine
50 g sugar
Equipment.
mixing bowl, sieve, knife
20 cm cake tin.
METHOD.
1) Prepare self. Collect all equipment. Light oven Gas 5. Elect 180oC.
2) Weigh ingredients accurately.
3) Put flour, sugar and margarine into mixing bowl.
4) Chop margarine with a knife and rub into flour with your fingertips.
5) Bring dough together using one hand , pressing against the side of the
bowl.
6) Press mixture into greased cake tin. Mark into sections and add a pattern.
7) Bake until pale golden brown for approx 15 min. Once cold the shortbread
will go hard.
For an enrobed shortbread once the shortbread has been cooked place
chopped up [150 g] chocolate on top place back in oven for 60 seconds. Then
spread the chocolate with a knife.
BASIC CRISP 'N' CRUMBLY COOKIES.
100g margarine.
75g soft light brown sugar.
1 egg, size 3.
1 tsp vanilla essence
200g SR Flour.
1/4 tsp baking powder.
METHOD.
1) Light oven Gas 5, Elect 190. Grease 2 baking sheets.
2) In a mixing bowl, beat sugar and margarine until light and fluffy.
3) Gradually beat in eggs and vanilla essence. Sift in flour and baking powder.
Stir into mixture
4) The mixture should be a soft but firm dough.
5) Shape into 16 balls, the size of a walnut. Place on baking trays. Space well
apart.
6) Using a fork press down on each ball. Bake for 15 min, until each cookie is
firm.
7) Place on a cooling tray.
51
JUMBO CHOC & ORANGE COOKIE.
1 quantity of basic Crisp 'n' crumbly cookie mix.
rind and juice of 1 orange.
175g plain cooking chocolate chips.
METHOD.
1. Make up basic mixture.
2. Stir in rind, chocolate and juice.
3. Divide into 10 balls and place on baking tray.
4. Bake for 20 min.
Cals per cookie: 280.
SNICKERDOODLE.
1 quantity basic Crisp 'n' crumbly mix.
175g pecan halves. [Walnuts could be used].
1 tsp cinnamon.
METHOD.
1. Set aside 18 pecan halves and chop up the rest.
2. Make up the basic Crisp 'n' crumbly mixture, stir in cinnamon and chopped
nuts.
3. Divide into 18 balls, place on a baking tray.
4. Press down slightly to flatten, place halved nuts on top of each cookie..
Cals per cookie: 150.
MINI MUESLI.
1 quantity of basic Crisp 'n' crumbly mix.
50g fruit and nut muesli
2 tbsp milk.
METHOD.
1. Grease three baking trays.
2. Make up basic Crisp 'n' crumbly mixture. Stir in fruit and nut muesli and
the milk.
3. Shape into 40 small balls. Place on baking trays.
4. Complete as basic recipe. bake for 12 - 15 min.
Make 40 small cookies.
Cals per cookie: 5
52
Carrot & Raisin.
1 quantity basic Crisp 'n' crumbly cookie mix.
1 tsp mixed spice.
100g carrots grated.
75g Raisins.
METHOD.
1. Make up basic mixture, leaving out the vanilla essence.
2. Stir in mixed spice, grated carrots and raisins.
3. Place 18 heaped teaspoonfuls on baking tray. Leave them looking rough.
4. Bake for 12 min Gas 5, elect 190 c.
BASIC SOFT 'N' CHEWY COOKIES.
2 Egg whites size 3.
175g icing sugar.
50g plain flour.
few drops of vanilla essence.
METHOD.
1. Place egg whites in a large basin and whisk until light and frothy but not
stiff.
2. Gradually stir in icing sugar and flour. whisking between each addition.
3. Stir in vanilla essence and leave to stand for 20 min to thicken.
4. Line 2 baking sheets with baking parchment.
5. Light oven Gas 4, Elect 180 c.
6. Place 14 tablespoons of mixture on baking sheets.
7. Bake for 10 - 12 min until firm and cracked on the surface but soft inside.
8. Leave to cool for 5 min.
Makes 14.
Cals per cookie: 58.
Chocolate and Hazelnut.
1 quantity of Soft 'N' Chewy cookie mix.
25g cocoa powder.
3 tbsp ground nuts.
50g flaked nuts.
METHOD.
1) Make basic cookie mixture, replacing 40g of flour with the cocoa powder
and ground nuts.
2) Leave mixture for 20 min.
3) Place 14 tablespoonfuls on baking sheets, sprinkle with flaked nuts.
4) Bake for 10 - 12 min.
53
Makes 14.. Cals per cookie 80.
Cherry 'N' Coconut.
1 quantity of basic Soft ' N' Chewy cookie mix.
100g glace cherries, cut into quarters.
50g coconut.
METHOD.
1. Make up basic cookie mixture. Stir in cherries and coconut. Leave for 20
min.
2. Place 14 tablespoonfuls on baking sheets. Bake for 10 - 12 min.
Makes .14
Cals per cookie: 98.
Double Chocolate.
1 quantity soft 'n' chewy cookie mix.
40g cocoa powder.
100g plain chocolate, cut into medium chunks.
icing sugar to dust.
METHOD.
1. Make up basic cookie mix, replacing 40g of flour with cocoa powder.
2. Leave for 20 min.
3. Place 14 tablespoonfuls onto baking trays. Decorate with the chunks of
chocolate.
4. Bake for 10 - 12 min. Leave to cool then dust with the icing sugar.
Makes 14.
Cals per cookie: 100.
TIPS; cookies will keep for up to 5 days in an air tight tin.
WALNUT FLAPJACKS.
100g margarine.
50g demerara sugar (brown).
1 tbsp syrup (rounded)
200g rolled oats.
25g chopped nuts./ coconut / apricots / dates / cherries / figs / dried fruit.
METHOD.
1. Light oven Gas 4, Elect 180 c.
2. Grease and line a & inch cake tin.
3. Put oats and nuts in mixing bowl.
4. Place syrup, margarine and sugar into a saucepan.
54
5. Melt over a low heat, stirring all the time until the sugar has dissolved.
6. Add oats and nuts or fruit, stir well.
7. Turn into cake tin. Smooth the top, using a palette knife.
8. Bake for approx. 20 min.
9. When golden brown, bring out of oven and leave to cool for 2 min.
10 Cut into 8 pieces.
CHOCOLATE MUESLI BARS..
40g Margarine.
50g Brown sugar.
50g Muesli
50g Self Raising Wholemeal Flour.
2 Glace cherries.
75g Cooking chocolate.
1 tbsp syrup.
Walnuts halves to decorate.
METHOD.
1.
2.
3.
4.
5.
6.
7.
8.
9.
1.
Light oven Gas 4, Elect 180 c.
Grease and line a round 7 inch cake tin.
Chop up cherries, put in WHITE basin.
Add muslin, flour and sugar to basin.
Put margarine in a saucepan and melt over a low heat.
Add ingredients from basin to pan and mix well.
Press mixture into cake tin.
Bake for 10 - 15 min. Middle of oven. Wash saucepan.
Melt chocolate and syrup in saucepan over a low heat. DO NOT BOIL.
10 Remove Musli bar from oven. Pour chocolate mixture over base and
leave to set.
10. Decorate with walnuts, cut into 8 pieces.
CHOCOLATE CHIP COOKIES.
100g margarine.
50g brown sugar.
1 egg.
a few drops of vanilla essence
150g self raising flour.
pinch of salt
1 tsp cinnamon
100g cooking chocolate
50g chopped nuts.
EQUIPMENT.
Mixing bowl, jug, knife, fork
teaspoon, sieve, wooden spoon.
baking tray,
METHOD.
1.
2.
3.
4.
Light oven Gas 4, Elect 180 c. Collect all equipment. Grease baking tray
Put egg and vanilla essence in jug and beat well.
In mixing bowl cream together sugar and margarine.
Gradually beat egg into creamed mixture.
55
5. Add sieved flour, salt Chocolate, nuts and cinnamon. Stir well.
6 Using a teaspoon, put spoonfuls of the mixture 5 cm apart onto the baking
trays.
Makes approx. 20 biscuits.
7. Bake for 15 - 20 min, or until golden brown. Place on a cooling tray to go
crispy.
MINI CHOCOLATE SHORTIES.
100g margarine.
EQUIPMENT.
50g caster sugar.
Mixing bowl, spoon, knife, white basin
100g plain flour.
Baking tray.
50g cornflour.
2 drops of vanilla essence. TOPPING. 75g cooking chocolate , 1 tsp sugar.
METHOD.
1) Light oven Gas 4, Elect 180 c. Collect equipment.
2) Put margarine, sugar and vanilla essence into mixing bowl and beat well
until light and fluffy.
3) Stir in flour and cornflour.
4) Knead mixture together with you hand.
5) Place on floured table and roll into a log, cut in half lengthways. Cut each
piece into 9 slices. Place on baking tray.
6) Bake for 10 min. Place on a cooling tray to cool.
7) Place chocolate in white basin and melt in microwave OR over a pan of hat
water.
8) Sprinkle the biscuit with sugar.
9) Then dip each biscuit into the chocolate. Leave to set on grease proof
paper.
VIENNESE FINGERS / ROSETTES.
175 g margarine
50 g caster sugar
175 g S.R. Flour
Few drops Vanilla essence
FILLING.
Jam, cherries or chocolate.
EQUIPMENT.
Mixing bowl, wooden spoon,
piping bag & star nozzle,
baking tray.
METHOD.
1. Heat oven to 160oC, Gas Mark 3. Grease a baking tray.
2. Cream fat and sugar very thoroughly, stir in flour and vanilla essence.
3. Place mixture in a piping bag, with a star nozzle and pipe 8cm lengths
onto a baking tray
4. Bake for 20 min.
5. When cool sandwich together with jam or dip in melted chocolate.
NB. For Rosettes pipe into cake cases and decorate with ½ cherries.
56
LEMON or VANILLA HEARTS.
100g margarine.
EQUIPMENT.
50g caster sugar.
Mixing bowl, spoon, knife,
100g plain flour.
Baking tray. Cutter.
50g corn flour.
2 drops of vanilla essence or 1 tsp lemon rind.
Caster sugar for dusting after baking.
Method.
1. Collect equipment, light oven Gas 4 Elect. 180oC . Grease baking tray.
2. Sieve flour and corn flour into mixing bowl. Rub in margarine until like
breadcrumbs.
3. Stir in sugar and lemon rind or vanilla essence. Bring the mixture
together with your hands to make a firm dough.
4. On a lightly floured surface roll out the dough to a thickness of 2.5cm.
5. Stamp out shapes using a cutter. Place on a baking tray.
6. Bake for 15 – 20 min until pale golden brown.
Place on a cooling tray and dust with caster sugar.
CAKE MAKING : CREAMING METHOD
CIDER APPLE CAKE.
100g margarine.
2 eggs.
75g self raising flour.
50g sultanas.
100g cheese [cheddar].
2 tsp apricot jam.
100g sugar
75g wholemeal flour
3 tbsp cider.
1 tsp cinnamon.
2 eating apples.
METHOD.
1. Light oven Gas 4. Elect. 180oc. Grease and line cake tin.
2. Cream margarine and sugar together until creamy.
3. Beat in eggs.
4. Then fold in cider, sultanas, cinnamon and 75g of the cheese.
5. Then fold in flours.
6. Spoon mixture into cake tin.
7. Slice apples and arrange on top of mixture. Sprinkle over remaining
cheese.
8. Bake for 35 - 40 min. When cooked brush with melted apricot jam.
57
CAKE MAKING: MELTING METHOD.
AUSTRALIAN CRUNCHIE.
100g Margarine.
75g Caster sugar.
50g coconut.
50g crushed cornflakes.
1 tbsp cocoa.
75g S.R. Flour.
100g cooking chocolate. (optional)
.
Equipment.
Saucepan, mixing bowl, knife,
Wooden spoon, 21 cm cake tin,
Method.
1) Light oven Gas 4, Elect 180 c. Collect equipment. Line cake tin with grease
proof paper.
2) Crush cornflakes. Put flour, sugar, cornflakes, cocoa and coconut into
mixing bowl.
3) Melt margarine in pan over a low heat.
4) Add ingredients from mixing bowl, mix well.
5) Turn into cake tin, level with a knife.
6) Bake for 15 - 20 min. Until golden brown.
7) Leave to cool.
8) Melt chocolate either over a pan of boiling water or in microwave 2 min
MED power.
9) Cover with melted chocolate. Cut into slices.
SWISS ROLL – A fatless sponge.
3 eggs.
75g plain flour
paper,
75g caster sugar
3 tbsp jam.
EQUIPMENT. Mixing bowl,
swiss roll tin, greaseproof
Sharp knife, electric whisk,
Sieve.
Method.
1. Prepare self, collect equipment, grease and line Swiss roll tin, light oven
Gas 6, and Elect 200oC.
2. Place flour onto a small plate.
3. Whisk eggs and sugar until thick and a ‘ribbon texture’.
4. Using a metal spoon fold the sieved flour gently into the mixture, a little
at a time.
5. Pour into tin.
6. Bake for 8 to 10 min, until golden brown and firm to touch.
58
7. While the cake is baking, spread extra sugar over a piece of
greaseproof paper. Mash the jam until runny. Keep the sharp knife
handy.
8. When the Swiss roll is cooked, tip it onto the sugared paper. Peel off
the lining paper. Trim the edges and quickly spread the jam.
9. Roll up the Swiss roll by using the paper to help you. Leave to cool.
GINGERBREAD. – Melting Method of cake making.
150g plain flour
25g sugar
[brown]
25 g margarine
1 egg
100g treacle or syrup
2 round tsp ginger
1 level tsp mixed spice
1 level tsp bicarbonate of soda
3 tbsp milk.
20 / 25 cm cake tin, saucepan
greaseproof paper, mixing bowl.
Method.
Light oven Gas 4 Elect 180oc. Grease and line cake tin.
Sieve flour, ginger, spice and bicarbonate of soda into mixing bowl.
Add sugar.
In a saucepan melt the syrup/treacle and margarine. Then pour into mixing
bowl.
5) Add the egg and milk, beat well until smooth.
6) Pour into cake tin
7) Bake for 20 to 30 min until firm. Cool on a wire tray the cut into squares.
1)
2)
3)
4)
CHOCOLATE CAKE. – Melting Method of cake
making.
125g plain flour
25g sugar
[brown]
25 g cocoa powder.
25 g margarine
1 egg
100g treacle or syrup
1 level tsp mixed spice.
1 level tsp bicarbonate of soda
3 tbsp milk.
20 / 25 cm cake tin, saucepan
greaseproof paper, mixing bowl.
Method.
1) Light oven Gas 4 Elect 180oc. Grease and line cake tin.
59
2) Sieve flour, cocoa powder, spice and bicarbonate of soda into mixing bowl.
3) Add sugar.
4) In a saucepan melt the syrup/treacle and margarine. Then pour into mixing
bowl.
5) Add the egg and milk, beat well until smooth.
6) Pour into cake tin
7) Bake for 20 to 30 min until firm. Cool on a wire tray the cut into squares.
EASY MIX FRUIT CAKE - Melting method
100g margarine
100g brown sugar
250g mixed dried fruit or cherries
200g wholemeal flour S. R.
2 eggs
125 ml water.
1 round tsp bicarbonate of soda.
1 level tsp baking powder
1 round tsp mixed spice
METHOD.
1) Put margarine, sugar, fruit bicarbonate of soda and water into sauce pan.
Bring to the boil then simmer for 5 min. Leave to cool on a pan stand.
2) Light oven Gas 4 Elect 180oC. Grease and line cake tin.
3) Mix flour, baking powder and mixed spice in a mixing bowl. Add to pan.
4) Beat in eggs. Pour mixture into cake tin.
5) Bake until firm. Test with a skewer. Leave to cool before removing from
tin.
CIDER APPLE CAKE
100g margarine
100g sugar
2 eggs
150g S.R. Flour a mix of white and wholemeal
3 tbsp cider [school]
50g sultanas
1 tsp cinnamon
100g Cheddar cheese – grated.
2 small eating apples
2 tbsp apricot jam [glaze]
METHOD.
60
1. Light oven Gas 4, Elect 180oC.
2. Cream butter and sugar together until pale and creamy.
3. Beat in the eggs gradually, then fold in the flour, cider, cinnamon,
sultanas and 75g of the grated cheese.
4. Spon the mixture into a greased 20cm square cake tin.
5. Arrange the apple slices on top in rows, pres down gently into mixture.
6. Sprinkle the top with remaining cheese.
7. Bake for 35 min until well risen and firm to the touch.
8. When cooked brush with melted apricot jam before cutting into
squares.
Chocolate Crispies
100g cooking chocolate
50g rice Crispies 12 or 10 cake cases.
Equipment.
Saucepan
Glass mixing bowl
Plastic spoon
Teaspoon
Cake tray
Pan stand
Method
1)
2)
3)
4)
5)
6)
Wash hands, put on an apron, collect equipment.
1/3 fill pan with warm/hot water put to boil
Put cake cases into cake tray
Place chocolate in mixing bowl, place over saucepan.
Once the water boils turn heat to low.
Once chocolate has melted, using an oven glove place mixing
bowl on pan stand.
7) Stir in rice crispies.
8) Divide mixture equally between cake cases.
9) Leave to cool and set.
10)
Stack dishes, wash up in HOT soapy water, drain and
dry.
11)
Put dishes away. Check unit.
61
SALADS
62
MEXICAN SALAD
1 red or green pepper
2 tomatoes
100g small button mushrooms
Half a cucumber
French Dressing
[ 1 tbsp vinegar or lemon juice 2 tbsp olive oil / corn oil
pinch of salt, pinch of mustard, pepper]
METHOD
1. Wash the mushrooms remove the stalks. Cut into slices.
2. Peel the cucumber, cut into small cubes. Wash the tomatoes and cut
into wedges.
3. Wash the pepper, cut in half remove the seeds then cut into thin strips.
4. Make up the French Dressing and combine with all the salad
ingredients, until they are coated.
COLESLAW.
Half a white cabbage
1 carrot
1 eating apple
1 small onion
Salad cream or Mayonnaise
METHOD
1. Put aside some cabbage leaves for serving.
2. Peel the carrot. Then shred the cabbage and the carrot using the large
cutter on a grater.
3. Peel and thinly slice the onion.
4. Peel and core the apple then grate it.
5. Mix all the ingredients with the salad cream. Use enough salad cream to
bind it all together. Serve neatly inside the cabbage leaves.
RICE SALAD.
75g long grain rice
25g frozen peas
1 red pepper
1 tomato
25g sweetcorn
METHOD
1. Cook the rice in boiling water for 10 min. Drain and cool.
2. Wash the tomato and cut into wedges.
3. Wash the pepper cut in half and remove the seeds. Then dice.
4. Simmer the peas in boiling water for 3 to 5 min. [Or use the microwave 2
min high power]
5. Carefully mix all the ingredients.
You may wish to vary the vegetables used.
TROPICAL SALAD.
63
175g long grain rice 225g
Juice of half a lemon
1 banana
1 small can pineapple
soft cheese
1 tbsp curry powder
2 medium apples
1 green pepper
200g prawns or cooked chicken [optional]
METHOD.
1. Cook rice in boiling water, rinse under cold water and drain well.
2. Squeeze lemon.
3. Mix together soft cheese, curry powder and 1 tsp lemon juice.
4. Slice apple and banana, mix with remaining lemon juice.
5. Mix half the apples with soft cheese and prawns.
6. Stir remaining apples and banana into rice. Add green pepper and
pineapple.
7. Place rice in a serving dish and spoon prawn mix over the top.
WALDORF SALAD
2 to 3 apples [red and green]
4 sticks of celery
seasoning
parsley to garnish.
Juice of half a lemon
small jar mayonnaise
50 grams walnuts
METHOD.
1. Wash core and dice the apples into a bowl, pour the lemon juice on top.
2. Wash and thinly slice the celery, add to apples.
3. Stir in mayonnaise and walnuts.
4. Season to taste. Place in fridge to chill. Garnish with parsley.
PASTA SALAD
225 grams pasta shapes.
225 grams Broccoli
225 grams cheese.
1 eating apple
1 tbsp lemon juice.
1 can Kidney Beans.
150 ml Sour Cream / Creme Fresh / Fromage Frai
METHOD.
1. Cook pasta in boiling water for 10 min.
2. Cut up broccoli into florets and add to paste , cook for 2 min.
3. Rinse pasta and broccoli under cold water and drain well.
4. Wash core and dice apple, coat with lemon juice, then add to pasta.
5. Cut cheese into cubes, mix with pasta.
6. Open kidney beans, wash and add to pasta.
7. Stir cream into pasta.
8. Chill in fridge then serve.
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GREEK SALAD
1 lettuce
4 tomatoes
1 Onion
1 bunch of radish
6 Anchovy fillets
French dressing.
200 grams Feta cheese
6 Black Olives
Method.
1.
2.
3.
4.
5.
6.
7.
8.
8.
.
Cut the tomatoes into 4 wedges, place in large bowl.
Thinly slice the cucumber and radish, add to bowl.
Add olives and Feta cheese.
Slice onion into thin rings, add to bowl.
Mix in French dressing.
Wash and dry lettuce. Line salad bowl with lettuce.
Spoon salad mixture on top of lettuce.
Decorate with the Anchovy fillets.
Chill in fridge.
BEAN POT SALAD
15 oz can Kidney beans
15 oz can Chick peas
100 grams frozen peas
150 grams Natural Yoghurt.
15 oz can Cannelloni beans
2 to 3 radish
175 grams hard cheese
Method.
1.
2.
3.
4.
Open all cans, wash and drain the beans. Place in mixing bowl.
Slice radishes, add to bowl.
Cut cheese into cubes, add to bowl.
Stir in peas and yoghurt. Chill in fridge.
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SEASONAL
DISHES
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SEASONAL COOKERY / CHRISTMAS / EASTER.
CHOCOLATE RUM TRUFFLES.
EQUIPMENT.
100g cooking chocolate
.
saucepan, mixing bowl,
50g margarine.
tablespoon, teaspoon.
50g ground almonds or cake crumbs or trifle sponges.
1 tesp rum essence.
150g icing sugar.
25 small cake cases.
3 tbsp drinking chocolate or coconut, or sugar strands.
METHOD.
1. Half fill pan with warm water, put to boil.
2. Place chocolate and margarine in mixing bowl, melt over pan of boiling
water.
Do not let the water come into contact with the chocolate.
3. Arrange the cake case on white tray.
4. When chocolate has melted stir in the remaining ingredients. Leave to cool
for a few mins.
5. Roll into teaspoon sized balls, coat in drinking chocolate or sugar strands or
coconut.
6. Place in fridge to cool and set.
NB. Orange or Brandy essence may be used instead of Rum.
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CHOCOLATE LOG.
1 Swiss Roll.
150 g cooking chocolate.
cake board 20 X 10 cms or cardboard covered in foil.
Small Decoration. [Holly]
1 tsp icing sugar.
METHOD.
1.
2.
3.
4.
5.
6.
7.
8.
9.
Half fill pan with warm water, put to boil.
Place chocolate in mixing bowl, melt over pan of boiling water.
Do not let the water come into contact with the chocolate.
Place Swiss roll on cooling tray over white tray.
When chocolate has melted carefully take bowl to desk, use an oven
glove.
Spoon chocolate over Swiss roll, take your time and be careful to cove
all the sides.
Leave to set for a few mins. Use a fork to make bark lines.
Move onto cake board.
Add decoration and dust with a little icing sugar.
EASTER NEST EGGS.
4 to 6 shredded wheat
1 block cooking
1 packet mini chocolate eggs
12 to 18 cake cases.
METHOD.
1. Place cake cases on tray
2. Half fill pan with warm water, put to boil.
3. Place chocolate in mixing bowl, melt over pan of boiling water.
Do not let the water come into contact with the chocolate.
4. When melted remove from the heat, place on a pan stand.
5. Crumble in the shredded wheat, stir well.
6. Divide the mixture between the cake cases.
7. Before the chocolate sets push the mini eggs into the nests.
8. Leave to set.
NB. 100g of Rice Krispies could be used instead of Shredded Wheat.
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CHOCOLATE MARSHMALOW CRISPIES
100 g mini marshmallows.
50 g margarine
200 g cooking chocolate
25 g nuts
25 g apricots or dates
75 g Rice Krispies.
METHOD.
1. Place cake cases on tray
2. Half fill pan with warm water, put to boil.
3. Place chocolate and margarine in mixing bowl, melt over pan of boiling
water.
Do not let the water come into contact with the chocolate. .
4. Chop up apricots or dates, weigh out Rice Krispies and nuts.
5. When melted remove from the heat, place on a pan stand.
6. Add all the remaining ingredients. Mix well until coated in chocolate.
7. Spread the mixture evenly into the greased cake tin.
8. Leave to set. Then cut into bars, [approx 24 bars]
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