Year 7 Recipes: Part 2
Practical work is an essential part of Food Technology. For each practical lesson, remember:
•Ingredients,
Box to take cooking home in,
Theory note book,
(Apron).
If you think that a recipe is not suitable for your family / too expensive etc., try:
•Making a small quantity (to eat for break or lunch),
• Substituting a cheaper ingredient where suitable (e.g. vegetables or tinned beans for meat – also
for vegetarians),
• Leaving out or substituting flavourings for ones that you already have at home (or ask your
teacher before-hand if school can provide it – recipes often only require 1tsp!)
•If a recipe really doesn’t suit you at all, ask to make a suitable alternative rather than turning up
with nothing!
Finally – if you can not cook for a particular reason, bring a note in your planner.
•If you do not bring a note or fail to bring ingredients without a good reason on more than two
occasions you will be given kitchen hygiene tasks to complete.
Year 7 ingredient list – (Don’t forget a container to take your cooking home in!)
5.) Chinese-style chicken wraps
1.) Scones
½ tsp sunflower oil
8oz (225g) Self Raising Flour
100g/3 ½ oz thinly sliced chicken pieces
2oz (50g) butter
1tbsp clear honey
4fl oz / 125ml milk
Walnut scones – 1oz (25g) caster sugar, 2oz (50g) chopped walnuts
Honey scones – 1oz (25g) caster sugar, 1 tablespoon honey
Sultana scones – 1oz (25g) caster sugar, 2oz (50g) sultanas
Cheese scones – 1tsp dry mustard, 2oz (50g) grated cheese
2tbsp soy sauce
(1tbsp sesame oil) optional
2 soft flour tortilla wraps
2 or 3 spring onions
50g/2oz bean sprouts
Plain scones – 1 ½ oz (40g) caster sugar
¼ red pepper, thinly sliced
¼ onion, thinly sliced
2.) Scone based Pizza
Ingredients: 225g self-raising flour, ½ tsp salt, 50g margarine,
4fl oz (125ml) milk, 2 tablespoons each of tomato puree & tomato
ketchup or shop-bought pizza topping, 50g cheese and own choice
toppings.(DESIGN PIZZA IN LESSON).
3.) Noodle or couscous salad.
Dried Noodles (about ½ packet) or
couscous (about 100g), 1 vegetable
or chicken stock cube, Own choice
of salad ingredients and dressing–
see class work ‘brace map’, or
recipe sheet)
25g/1oz mangetout, sliced
OR USE OWN CHOICE OF VEGETABLES
1 sheet baking paper
4.) Ginger oat biscuits
6.) Fairy Cakes
110g butter or margarine
10 paper cases & box with lid
110g self raising flour
½ tsp ground ginger
110g oats
100g/4oz self raising flour
100g/4oz margarine
75g sugar
100g/4oz sugar
1 rounded teaspoon golden syrup
2 eggs
Ingredients:
8oz (225g) Self Raising Flour
2oz (50g) butter
4fl oz / 125ml milk
Walnut scones – 1oz (25g) caster sugar, 2oz (50g) chopped
walnuts
Honey scones – 1oz (25g) caster sugar, 1 tablespoon honey
Sultana scones – 1oz (25g) caster sugar, 2oz (50g) sultanas
Cheese scones – 1tsp dry mustard, 2oz (50g) grated cheese
1.
Method
2.
3.
4.
5.
6.
Preheat oven to 210º C
Sift flour into a bowl
Rub in butter until mixture resembles fine breadcrumbs
Add any other DRY ingredients and mix well
Add milk gradually (about ¾ to start with) and mix to a stiff dough
using a palette knife
Bring mixture together in bowl (knead gently), using ONE HAND.
Press out gently to a flat circle, about 2cm thick. (width of 2 fingers)
Cut into rounds using a pasty cutter
Place onto a lightly floured baking sheet
Brush with milk
Bake at for 10 - 12 minutes, they should be well risen and golden
brown.
Place onto a wire rack to cool down.
7.
8.
9.
10.
11.
12.
13.
Flapjack sized tin to make it in.
Ingredients:
Decorations:
120g unsalted butter
Your choice of:
50g golden syrup
flaked almonds
25g caster sugar
mini marshmallow
180g dark chocolate
chopped cherries
125g sultanas
120g rich tea biscuits (crushed) or any other
Method:
1. To melt the chocolate, break it into small squares and place in a mixing bowl stood on
top of a saucepan with about 5cm of hot water in it. Do not allow the bowl to touch
the water. Bring the water to the boil (hob12) then turn the hob off. Stir until melted.
2. Meanwhile, melt butter, syrup and sugar in a large saucepan (hob 6). When all the
butter has melted remove from heat and place on a heat proof mat.
3. Remove the chocolate from the pan of water then pour the butter & syrup mixture
into the melted chocolate . Mix until well combined (use a balloon whisk or wooden
spoon).
4. Stir in the biscuits and sultanas and mix well.
5. Pour into your tin or plastic box. Decorate with cherries, marshmallows etc.
6. Leave to set in the fridge.
Method for scone based pizza
Ingredients: 225g self-raising flour, ½ tsp salt, 50g margarine, 4
floz/125ml milk, 2 tablespoons each of tomato puree & tomato
ketchup or shop-bought pizza topping, 50g cheese and own
choice toppings.
1.
2.
3.
4.
5.
6.
7.
8.
Pre heat oven to 190 C.
Make scone base: rub margarine into flour and salt until they look like breadcrumbs.
Add approximately 4fl oz milk, mix with a pallet knife, then knead with your hand.
Roll out base (and cut to size).
Place base on a greased baking tray
Cover with tomato sauce (mix tomato puree with tomato ketchup first).
Add your choice of toppings.
Bake in the oven for approximately 15 – 20 minutes. (Remember to use oven gloves
and to make sure the door is wide open when taking tray in and out).
9. Wash up and get washing checked.
10. Take washing bowl out of sink and fill sink with 10 – 15cm hot soapy water.
11. Remove from the tray using a fish slice and place on a cooling rack by window.
12. Put baking tray straight into sink to soak.
13. If bits still stuck on tray after soaking and then rubbing with cloth, use a scouring pad.
Ingredients: (Remember a container to take salad home in!)
Dried Noodles (about ½ packet) or couscous (about 100g), 1 vegetable or chicken stock cube, 2 tablespoons of low fat
salad dressing (shop bought or home made – see 2nd sheet)
Own choice: choose from – cucumber, tomatoes, red/yellow/green peppers, celery, spring onions or ¼ red onion,
carrots, green salad leaves (such as lettuce, rocket, watercress etc.) mushrooms, radish, beansprouts etc. You
should try and have at least 3 ingredients from this list.
Other possible ingredients: - apple, pear, dried fruits (apricots, raisins etc.), nuts (peanuts, walnuts, pinenuts etc.) seeds
(such as sunflower or sesame), tinned beans, chickpeas, sweetcorn, cheese chopped cooked meat or tuna.
Method:
1.
(Noodles) put water into a large pan with the stock cube, cover with a lid and bring to the boil (hob 12). Place
noodles in a colander.
2.
When water is boiling, add noodles turn hob off `and simmer for about 4 minutes or according to packet
instructions (stir occasionally to separate).
3.
Drain and rinse with cold water. Return to pan, add dressing.
4.
(Couscous) put couscous into container or large mixing bowl,
5.
Crumble stock cube into jug and add 175ml of boiling water.
6.
Stir until dissolved, then pour over couscous.
7.
Leave to stand for 5 minutes, then fluff with a fork.
8.
Add dressing if using.
9.
Prepare all salad ingredients.
10. Carefully add salad ingredients to noodles or couscous in
own container.
Dressing for salad (own choice or one
you already have at home)
OR
One of the following:Balsamic Vinaigrette – 1 tbsp olive oil +
½ tbsp balsamic vinegar + ¼ tsp sugar.
Oriental - 1-2 tbsp soy sauce + ½ tbsp lemon or lime juice + 1 tsp runny honey + ½ tsp oil
(if possible, sesame oil) + ½ tsp chilli flakes (optional).
Citrus – ½ tbsp olive oil + freshly squeezed juice from 1 orange and ½ lemon (can add zest
as well) + 1 tsp honey.
Oil-free vinaigrette - 2 tbsp white wine or cider vinegar + ½ tbsp lemon juice + 1tsp caster
sugar + ¼ tsp mustard + 1-2 tsps herbs + 1 garlic clove (crushed).
Oil free honey & apple dressing – 2 tbsp apple juice + ½ tbsp vinegar (balsamic or cider
vinegar) + 1 tsp honey.
Creamy Dressing – 2 tbsp yoghurt or crème fraiche (½ fat) + 1 tbsp grated cheese and 1
tbsp spring onion chopped very small.
Put all the ingredients (plus a small amount of seasoning) into a small container (or screw
top jar) with a tight fitting lid and shake well. BRING IN READY MADE.
Ingredients:
110g butter or margarine
Ginger Oat Biscuits.
110g self raising flour
½ tsp ground ginger
110g oats
75g sugar
Remember
box to take
them home!
1 rounded teaspoon golden syrup
Method:
1.
2.
Preheat oven to 180ºC. Grease a baking tray.
Melt butter, golden syrup and sugar in a large saucepan over a medium
heat - hob 7. Remove from hob and place on a heat proof mat.
3. Stir in the remaining ingredients.
4. Using a spoon, place a medium sized biscuit amount of the mixture, well
spaced out, onto the tray.
5.
Cook for 10-15 minutes, or until golden brown.
6. Place tray on heat proof mat then carefully (using a pallet knife) lift
biscuits onto a cooling rack.
½ tsp sunflower oil
100g/3 ½ oz thinly sliced chicken
1tbsp clear honey
2tbsp soy sauce
(1tbsp sesame oil) optional
2 soft flour tortillas
2 or 3 spring onions
1. Make the filling. Heat the sunflower oil in a frying
pan set over a medium heat (hob 8) and add the
turkey to the pan. Stir for 5 – 6 minutes until
cooked through.
2. Reduce the heat and stir in the honey, soy sauce and
sesame oil, making sure that the chicken or turkey is
well coated.
3. Meanwhile, slice vegetables thinly add to the
chicken and stir fry for 3-4 mins. Check the chicken
is cooked through, before removing from the pan

50g/2oz bean sprouts
¼ red pepper, thinly sliced
¼ onion, thinly sliced
25g/1oz mangetouts, sliced
OR USE OWN CHOICE OF VEGETABLES
1 sheet baking paper
Box to take home.
4. Put the mixture down the centre of the tortilla. Add
half the vegetables. Spare mixture will keep for up
to 2 days in the refrigerator.
5. Roll up the tortilla and wrap in nonstick baking
paper (clingfilm makes it soggy).
Fairy Cakes
Method:
1.
Turn oven to 190 oven. Place 10 paper cases into a bun tray.
2.
Cream together margarine and sugar with a wooden spoon.
10 paper cases & box with lid
3.
Beat egg in a separate bowl.
100g/4oz self raising flour
4.
Add to the margarine mixture a little at a time.
100g/4oz margarine
5.
Beat well between each addition until all egg is added.
100g/4oz sugar
6.
Sieve the flour into a bowl.
2 eggs
7.
Carefully fold in with a table spoon until light and fluffy.
8.
Add any other ingredients (vanilla essence fruit, choc chips
etc.)
9.
Divide between paper cases and bake for about 10-15
minutes until well risen, firm and golden brown.
Queen Cakes make exactly as above, but add 50g/2oz currants or sultanas to the mixture.
Cherry Cakes make exactly as above, but add 50g/2oz cherries which have been washed, dried and chopped.
Butterfly Cakes make some Fairy cakes as described above. Make some butter cream by sieving 100g/4oz icing
sugar, adding 50g/2oz margarine or butter and 2 teaspoons of milk, and beating together until smooth and light.
Slice the tops off the cakes; cut each top in two to make ‘wings’. Put a little butter cream on each cake and replace
the wings. Sieve a little icing sugar over the top of the cakes.