Year 7
Carrot Cupcakes
Ingredients
85g caster sugar
50g wholemeal self-raising flour
50g self-raising flour
½ tsp bicarbonate of soda (from school)
1 tsp mixed spice
Zest of half an orange
1 egg
75ml sunflower oil (please bring from home)
100g carrots (grated at home)
6-8 muffin cases (please bring from home)
Method
1. Heat the oven to 175c, line muffin tin with cases (approx. 6)
2. In a large mixing bowl, mix the sugar, flours, bicarbonate of soda,
mixed spice, orange zest and grated carrot.
3. Whisk together the eggs and oil. Stir into dried ingredients.
4. Fill the muffin cases and bake for 20-25 minutes.
CONTAINER TO TAKE HOME (labelled with your name)
Year 7
Fruit Crumble
Ingredients
500g fresh fruit eg. Apple, plum, blackberries,
rhubarb,pear,strawberries)
75-100g sugar
Or
Frozen or tinned fruit.
Crumble:
150g plain flour
75g butter or margarine
75g sugar
Method
1. Quarter, peel and core fruit/prepare fruit. Slice roughly and put in
a saucepan with 5 tablespoons of water. Simmer gently until fruit is
cooked.
2. Place the flour and butter into a bowl, rub the butter into the flour
until it resembles bread crumbs and then add the sugar.
3. Place the fruit in the bottom of an ovenproof dish and sprinkle the
bread crumb mix over the fruit. Do not squash or push it down.
REMEMBER AN OVENPROOF DISH (A foil dish can be used)
CONTAINER TO TAKE OVENPROOF DISH HOME IN
( Labelled with your name)
Year 7
Method
1. Heat the oven to 220c.
2. Sieve the flour and salt into a bowl. Rub in the margarine.
3. Pour the milk in and mix to a fairly soft, but not sticky, dough.
4. Knead lightly then roll out to about 2cm thick. Cut into rounds
using a medium cutter and place on the baking tray.
Scones
Ingredients
250g self-raising flour
40g margarine/butter
125ml milk
Pinch of salt
5. Brush with a little milk, then bake for 12-15 minutes until golden
brown.
Currant scones make and bake in exactly the same way, but add 25g
sugar and 75g currants to the mixture after you have rubbed in the
margarine.
Cheese scones make and bake in exactly the same way, but add 75g
grated cheese and ½ teaspoon mustard after you have rubbed in the
margarine.
CONTAINER TO TAKE HOME (labelled with your name!)
Year 7
Coleslaw
Ingredients
¼ white or red cabbage (this should be cut into a ¼ at home)
1 medium carrot
½ medium onion
1 small jar of mayonnaise (or salad cream if you prefer)
Optional- small handful of sultanas or nuts
Method
1. Peel the carrot, top and tail it. Peel the onion leaving the ends in
place.
2. Remove the hard centre and any outer leaves of the cabbage.
3. Thinly slice the cabbage and place in a mixing bowl, thinly slice the
onion and add to the cabbage, throwing away the ends.
4. Grate the carrot and add to the mixing bowl.
5. Add tablespoons of mayonnaise until the correct consistency is
reached.
6. Place in your named container and put in the fridge.
Year 7
Yule Log
Ingredients
1 small Swiss roll plain or chocolate
75g butter or margarine (do not put in the fridge)
50g icing sugar
25g cocoa powder
Decorations and a covered board to place the Yule log on.
(this could be cardboard covered with foil)
Container to take home (Labelled with your name)
Year 7
Method
1. Heat the oven to 160c
Biscuits
Ingredients
100g butter or margarine
50g sugar
175g plain flour
Few drops of vanilla essence
2. Place the butter or margarine into a bowl and soften with a
wooden spoon, until light and fluffy
3. Add the vanilla and sugar, mix well
4. Add the flour and mix well
5. Add any other ingredients and stir. Bring the mixture together
with your hands.
6. Roll out to about 5mm thick and cut into shapes. Place on a
baking tray and bake for approx. 20 minutes
CONTAINER TO TAKE HOME (labelled with your name!)
Year 7
Method
1. Heat oven to 220c
Bread Rolls
Ingredients
250g strong bread flour ( white, wholemeal or granary)
½ level teaspoon salt
½ sachet of dried yeast
150ml very warm water
2. Put the flour, yeast and salt into a bowl.
3. Gradually add the warm water, mixing with a knife to form a soft
dough.
4. Knead for 5-10 minutes
5. Shape into rolls and put onto the baking tray.
6. Glaze with egg or milk and add seeds if required.
7. Place in the oven and bake for about 20 minutes.
CONTAINER TO TAKE HOME (labelled with your name!)
Year 7
Chelsea Buns
Ingredients
250g Strong bread flour
15g butter or margarine
½ sachet of dried yeast
½ teaspoon salt
150ml milk (warmed in school)
Filling:
25g butter or margarine
25g sugar
Choice of: 75g currants, raisins, chopped dried fruit,
nuts, chocolate chips.
Method
1. Heat oven to 220c
2. Put flour, yeast and salt into a mixing bowl and rub in the small
amount of butter/marg
3. Add enough warm milk to form a soft dough, knead for 5 minutes
4. Roll out into a square approx. 25cx25c
5. Melt the butter and brush it over the dough, and then sprinkle
the sugar and the other filling over the dough
6. Roll it up like a swiss roll, sealing the edge. Cut this into approx.
6 slices placing them on the baking tray so that you can see the roll
side up.
7. Bake for about 15-20 minutes.
CONTAINER TO TAKE HOME (labelled with your name!)
Year 7
Pizza
Ingredients
250g Strong bread flour
1 Tablespoon oil (from school)
½ sachet of dried yeast
1 teaspoon salt
150ml warm water
Topping:
Tomato puree
50-100g cheese, 2 items from
mushrooms,onions,peppers,ham, tuna,sweetcorn etc. making
sure that meat or veg is precooked at home where necessary.
Method
1. Preheat oven to 220c
2. Sift flour into a bowl, add the salt and the yeast
3. Add the oil and warm water to form a dough, knead for
5-10 minutes
4. Roll out and place onto a baking tray. Arrange toppings, starting
with the tomato puree (slice and chop where necessary
5. Bake for 15-25 minutes
CONTAINER TO TAKE HOME (labelled with your name!)
Year 7
Method
1. Heat the oven to 200c
Garlic Bread
Ingredients
1 small French stick
150g butter or margarine
2-3 cloves of garlic (to own taste)
2 tablespoons fresh parsley or mixed herbs
Tinfoil
2. Slice the French stick diagonally, making sure not to cut all the
way through
3. Soften the butter by beating in a bowl
4. Crush the garlic and chop the herbs, then add to the soften
butter.
5. Spread the mixture on all cut sides of the bread.
6. Wrap carefully in tinfoil and place on the baking tray
7. Bake for 15 minutes
CONTAINER TO TAKE HOME (labelled with your name!)
Year 7
Pitta Bread
Ingredients
200g Strong bread flour
1teaspoon of baking powder
½ sachet of dried yeast
4 Tablespoons plain yogurt
1 tablespoon oil (from school)
50ml milk
Method
1. Heat the oven to 250c
2. Sift the flour and baking powder into a bowl, stir in the yeast.
3. Add the yogurt, oil and warm milk and mix into a soft dough,
knead for 10 minutes
4. Divide into 4, and roll each piece into a teardrop shape (oval)
5. Place on a baking tray and cook for 3-4 minutes, until puffed up
and brown
CONTAINER TO TAKE HOME (labelled with your name!)
Year 8
Muffins
Ingredients
125g Self raising flour
½ teaspoon baking powder (from school)
50g granulated sugar
1 egg
50mls milk
40mls vegetable oil (from home)
25g Fruit of your choice eg. Fairtrade banana, blueberries,
raspberries, raisins etc.
Muffin cases (12)
Method
1. Heat the oven to 180c, and line the muffin tin with muffin cases
2. In a mixing bowl, mix all the dry ingredients together, then make a
well in the centre
3. Pour in the milk, oil and egg and stir quickly and sparingly with a
wooden spoon. The mix will look lumpy, but don’t over mix.
4. Add the fruit, only stir a couple of times.
5. Divide the mixture into the muffin cases, making sure that they
are ¾ full
6. Bake in the oven for 18- 20 minutes, until risen and golden.
CONTAINER TO TAKE HOME (labelled with your name!)
Year 8
Chocolate
Slab Cake
Ingredients
100g sugar
100g soft margarine
100g self raising flour
2 eggs
25g chocolate chips
1 tablespoon cocoa powder
1 teaspoon baking powder (from school)
Method
1. Heat the oven to 170c
2. Place the cocoa powder in a measuring jug, add a tablespoon
of hot water and stir into a paste.
3. Put all of the ingredients into a mixing bowl, beat well with a
wooden spoon
4. Pour into the baking tray, cook for 20-25 minutes
CONTAINER TO TAKE HOME (labelled with your name!)
Year 8
Method
1. Heat the oven to 180c
2. Sift the flour into a mixing bowl and rub in the butter, so that it
Raspberry Buns
Ingredients
100g self raising flour
50g butter or margarine
50g sugar (preferably caster)
1 egg
Raspberry jam
Extra sugar for decoration
resembles fine bread crumbs
3.Stir in the sugar
4. Beat the egg in a measuring jug, add gradually to the other
ingredients
5. Divide into approx. 6-8 pieces and roll into a rough ball shape
6. Place on a baking tray and flatten very slightly, make a small dent
in the top of the bun and add ½ teaspoon of jam
7. Bake for about 15 minutes until firm and golden
8. Sprinkle with a little extra sugar if required
CONTAINER TO TAKE HOME (labelled with your name!)
Year 8
Tropical
Fruit Salad
Ingredients
Choose 5 pieces of fruit to bring in
Try to think of one or two that would be classed as tropical,
for example:
Pineapple, mango, kiwi etc.
You could add dried or tinned fruit if you wish.
A small carton of fruit juice
Year 8
Method
Cupcakes
Ingredients
125g butter or margarine, softened
125g caster sugar
2 medium eggs
125g self raising flour
Cupcake cases (8)
1. Heat the oven to 180c
2. Cream together the sugar and the butter until pale and fluffy,
with a wooden spoon
3. Beat the eggs in a jug, then gradually add to the butter and
sugar, beating well each time
4. Sieve the flour into the mix stirring with a metal spoon
5. Put the mixture into the cupcake cases, filling them ¾ of the way
to the top of the case
6. Bake for about 20 minutes until risen and golden
CONTAINER TO TAKE HOME (labelled with your name!)
Year 8
Method
1. Mix the oil and egg in a jug
Homemade Pasta
Ingredients
100g strong plain bread flour
1 egg
Pinch of salt (from school)
Tablespoon oil (from home please)
2. Place the flour and salt in a mixing bowl, mix in the egg with a
round bladed knife
3. Knead together using your fingers. Tip it out onto the work
surface and knead for about 5 minutes
4. For m a rectangular shape with the dough, put it through the
pasta machine using the different settings, starting with 1.
5. Using the different pasta machine settings, make different shape
pasta eg. Spaghetti, tagliatelle
CONTAINER TO TAKE HOME (labelled with your name!)
Year 8
White Sauce
Ingredients
375ml milk
25g plain flour
25g butter or margarine
Pinch of salt and pepper
Teaspoon of mustard (optional)
Method
Place all of the ingredients into a saucepan, bring to the boil gently,
whisking all the time. Turn the heat down, still whisking, until the
sauce thickens.
CONTAINER TO TAKE HOME (labelled with your name!)
Year 8
Spicy Wedges
& Salsa
Ingredients
SPICY WEDGES:
3 Large potatoes
3 Tablespoons oil (from home please)
Chilli fakes
Black pepper
SALSA:
1 Clove garlic, very finely chopped
1 medium onion, very finely chopped
3 large tomatoes, very finely chopped
1 lime, juiced
1 tablespoon chopped fresh coriander
½ teaspoon chilli powder (from school)
½ teaspoon cumin (from school)
3 pinches salt & pepper.
Method
SPICY WEDGES:
1. Preheat the oven to 200c
2. Cut the potatoes into wedges and place into a bowl
3. Add the oil and seasoning and mix well until all of the wedges
are covered
4. Place on a baking tray and cook for 20-30 minutes
CONTAINER TO TAKE HOME (labelled with your name!)
SALSA:
1. Mix all together, leave for 30 minutes to marinate.
CONTAINER TO TAKE HOME (labelled with your name!)
Year 8
Mushroom or
Chicken Risotto
Ingredients
250g mushroom or 250g chicken strips
4 tablespoons oil (from home please)
1 medium onion
2 cloves garlic
Chicken or vegetable stock cube
175g risotto (or other) rice
50g cheese (grated at home please)
Salt and pepper to taste
Method
1. Boil the kettle and make up 1 litre of stock, by stirring in the
stock cube
2. Chop the onion, mushrooms (large pieces) or the chicken
into strips
3. Place the rice in a sieve and rinse with cold water. Leave to drain
4. Gently heat the oil in a wok or large saucepan. Add the chicken
or mushrooms and fry for a few minutes
5. Add the onion and fry gently until soft. Add the crushed garlic
6. Add the rice to the pan and stir well
7. Carefully add the stock, and stir. Bring to the boil, turn down the
heat and simmer until the rice is cooked (white rice approx. 15-20
minutes, brown rice approx. 30-40 minutes)
8. Stir in the cheese, add a pinch of salt and pepper to taste
CONTAINER TO TAKE HOME (labelled with your name!)
Year 9
Chocolate
Brownies
Ingredients
140g Butter or margarine
250g Caster sugar
¼ teaspoon vanilla essence (optional)
2 Eggs
85g Plain flour
½ teaspoon baking powder
50g Cocoa powder
100g chopped nuts or chocolate chunks
Method
1. Heat the oven to 180c
2. Melt the margarine and put into a mixing bowl, add the sugar and
vanilla essence and beat well
3. Break the eggs into a jug and beat them. Add them to the mixture a
little at a time, beating them well into the mixture
4. Add the nuts or chocolate chunks to the mixture
5. Pour into the baking tray and bake for about 30 minutes
CONTAINER TO TAKE HOME (labelled with your name!)
Year 9
Method
1. Heat the oven to 200c
2. Whisk the eggs and sugar until thick and creamy, it is ready when
Swiss Roll
Ingredients
3 Eggs
75g Caster sugar
75g Self-raising flour
3-4 tablespoons jam
Extra sugar for rolling up
you can leave a trail for 10 seconds
3. Sieve the flour and fold in using a metal spoon. Pour into the
prepared tin
4. Bake for 8 minutes
5. While the cake is baking, spread the extra sugar over a sheet of
greaseproof paper. Soften the jam so that it is reading to spread
6. When the cake is cooked, tip it on to the sugared paper, peelm off
the lining paper
7. Spread the jam, the roll it up, using the paper to help you
CONTAINER TO TAKE HOME (labelled with your name!)
Year 9
Lemon
Cheesecake
Ingredients
A flan case, cake tin, or ramekin dishes to make the cheesecake in
150g Digestive biscuits
75g butter or margarine
225g cream cheese (Phileadelphia or own brand)
125ml double or whipping cream
50g caster sugar
1 lemon
Grated chocolate (or flake), or slice of lemon for decoration
Method
1. Crush the biscuits
2. Melt the butter gently in a microwave or saucepan. Stir in the
biscuit crumbs. Use to line the flan dish, place into the refrigerator
3. Grate the lemon skin (zest) and squeeze out the juice
4. Whip the cream until thick do not over whip
5. Beat the cream cheese and add to the whipped cream.
Fold in the zest of lemon, lemon juice and sugar
6. Spread the mixture over the biscuit base and decorate. Chill.
CONTAINER TO FIT FLAN DISH (labelled with your name!)
Year 9
Method
1. Heat the oven to 180c
Marble Tray Bake
Ingredients
100g Caster Sugar
100g Margarine
2 Eggs
100g Self-raising Flour
20g Cocoa powder
1 teaspoon baking powder
2. Cream the sugar and margarine together until light and fluffy.
3. Beat the eggs and add a little at a time to the creamed sugar and
margarine.
4. Sieve the flour and baking powder, and fold into the mixture a
spoonful at a time.
5. Spoon half of the mixture into a tin.
6. Stir in the cocoa powder to the remaining mixture and spoon this
into the tin, then swirl the two mixtures together to create a marble
effect.
7. Place in the oven and bake for 20 minutes.
CONTAINER TO TAKE HOME (labelled with your name!)
Year 9
Chicken Nuggets
Ingredients
50g breadcrumbs
1 teaspoon mixed herbs
2 tablespoons parmesan cheese (optional)
2 chicken breasts or 200g thighs (or Quorn pieces)
1 Egg
2 tablespoons flour
Method
1. Heat the oven to 200c
2. Mix the breadcrumbs, herbs and cheese together in a bowl
3. Pour the flour onto a plate
4. Beat the egg in a small bowl
5. Cut the chicken into nuggets (approx. 4cm x3cm)
6. Dust the chicken in the flour, dip in the egg and roll into the bread
crumbs and place on a baking tray
7. Bake in the oven for 20 minutes, until golden brown
CONTAINER TO TAKE HOME (labelled with your name!)
Year 9
Fish Fingers
Ingredients
1 Fillet of fish (salmon, cod or haddock)
3 tablespoons plain flour
Black pepper
½ lemon, zested
75g breadcrumbs
3-4 tablespoons plain yoghurt
Method
1. Heat the oven to 200c
2. Zest the lemon
3. Mix the breadcrumbs with the lemon zest and black pepper
4. Cut the fillet of fish into fingers
5. Dust the fingers in the flour, dip into the yogurt, roll in the bread
crumbs and place onto the baking tray
6. Bake for 10-15 minutes
CONTAINER TO TAKE HOME (labelled with your name!)
Year 9
Chicken Curry
Ingredients
250g chicken, cut into cubes or strips
1 tablespoon oil (from home please)
1 medium onion
1 piece celery, 1 pepper (optional)
2 teaspoons plain flour
1 level teaspoon curry powder
1 level teaspoon ground ginger
1 level teaspoon turmeric (optional)
1 clove garlic
Chicken stock cube
Method
1. Boil the kettle and make up ½ pint stock by stirring in the stock
cube
2. Chop the onion, pepper and celery
3. Heat the oil and gently soften the onion, pepper and celery
4. Add the chicken and brown
5. Stir in the flour, curry powder, spices and crushed garlic
6. Gradually add the stock, a little at a time- stirring well
7. Simmer for 20 minutes
CONTAINER TO TAKE HOME (labelled with your name!)
Year 9
Chicken Supreme
Ingredients
2 Chicken breasts (cut into cubes or strips)
3 rashers of bacon, chopped
1 tablespoon oil (from home please)
1 medium onion
1 green or red pepper (optional)
2 cloves garlic
Chicken stock cube
200-300ml double cream
Method
1. Boil the kettle and make up 100ml of stock, by stirring in the
stock cube
2. Chop the onion and the pepper . Peel garlic and chop
3. Heat the oil and gently soften the onion, pepper and garlic.
Remove from the pan
4. In the same pan fry the bacon until golden. Remove from the pan
5. Fry the chicken until cooked, add the bacon, onion, pepper and
garlic back into the pan with the chicken. Mix together
6. Add the stock liquid, stir in the cream, heat gently.
CONTAINER TO TAKE HOME (labelled with your name!)
Year 9
Chilli Con Carne
Ingredients
250g minced beef (preferably lean)
1 Tablespoon oil (from home please)
1 medium onion
1 tin red kidney beans
1 green pepper (optional)
1 tin chopped tomatoes
1 heaped teaspoon tomato puree
1 tablespoon flour
1-2 level teaspoon chilli powder
1 beef stock cube
Method
1 Chop the onion and the pepper
2 Open the tins, drain the kidney beans
3 Heat the oil and gently soften the onion and pepper, add the
minced beef and cook until browned
4 Stir in the flour, then add the tin of chopped tomatoes
5 Add the tomato puree, chilli powder and the drained kidney
beans
6 Stir well and simmer for about 20 minutes
CONTAINER TO TAKE HOME (labelled with your name!)
Year 9
Sweet & Sour
Chicken
Method
2 onions
4. Heat the oil in a large pan or wok, fry the onions. Add the
Ingredients
2 tablespoons oil (from home please)
250g chicken breast (or turkey)
1 small can pineapple pieces/chunks
2 level tablespoons sugar
2 tablespoons vinegar (from school)
1 tablespoon soy sauce (from school)
1 level tablespoon tomato puree or ketchup
1 level tablespoon cornflour (from school)
Salt and pepper
1. Drain the juice from the pineapple into a measuring jug, add
enough water to make it up to 250ml. Add the sugar ,vinegar, soy
sauce, tomato puree and cornflour stirring well, until smooth and
place to one side
2. Prepare the onion, chopping into large pieces
3. Cut the chicken into small pieces
chicken and fry for about 5 minutes, stirring occasionally
5. Add the pineapple to the chicken and onion
6. Pour the mixture from the jug into the pan and bring to the boil,
stirring until the sauce thickens
7. Simmer for 10 minutes, stirring occasionally
CONTAINER TO TAKE HOME (labelled with your name!)