Bread Rolls
250g strong white bread flour
½ salt
½ tsp sugar
1sachet easy bake yeast *
15ml oil (flavoured or unflavoured)
150ml warm water
flavourings if desired e.g. fresh herbs,
garlic or spices
For decoration – cheese, oats, seeds etc
A container to take rolls home in
1. Preheat the oven to 150 C or Gas 2
2. Add flour and salt to mixing bowl, stir in
sugar and yeast and add oil and water
and mix to a soft dough
3. Knead for up to 10 minutes until smooth
4. Divide the dough into 8 even sized
pieces, knead into bread rolls
5. Place around an oiled cake tin.
Decorate as desired.
6. Place into the oven, turning the oven
off. Leave to prove for about 20
minutes until doubled in size.
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7. Turn the oven on to Gas 6/200 C.
Cook for 20 minutes.
* It must be Easybake yeast and
not fast action yeast.
The date of this practical will be
___________________________
75g plain flour
1 egg
1 tsp olive oil
½ tsp salt
1. Put the flour and salt into a bowl, make
a well in the centre.
2. Whisk together the egg and oil
3. Carefully pour the egg and oil into the
well.
4. Using a fork gently stir the flour into the
egg, bringing in a little flour at a time
5. Keep going until all of the flour is
combined.
6. Roll the dough into a ball
7. Knead until smooth and silky (approx 510 minutes)
8. Use the pasta machine to roll the pasta
and shape as desired.
Simple Tomato Sauce
1 tsp olive oil
1 garlic clove, chopped
400g canned tomatoes
2 tbsp red pesto
¼ tsp mild chilli powder
1tsp balsamic vinegar
1 tsp caster sugar
salt and pepper
1 tbsp shredded fresh basil
2 tbsp grated parmesan
1. Heat the oil in a frying pan add the garlic
and sauté for 30 seconds, stir in the
tomatoes and break up with a spoon. add
the remaining ingredients except for the
basil and parmesan. season and simmer
for 10 minutes
2. Stir in the basil and parmesan and cook
until the cheese has just melted.
Paté sucré
100g plain flour
50g margarine
50g caster sugar
2 large egg yolks
Filling
150ml (1/4 pt) extra thick double cream
225g fresh fruits
4 tablespoons redcurrant jelly or apricot jam
1. Heat the oven to 1900C / Gas 5
2. Sieve flour into bowl, cut up the margarine
and rub into the flour until it looks like
breadcrumbs, stir in the sugar.
3. Add the egg yolks and mix until
ingredients come together as a dough.
4. Knead the mixture gently until smooth.
5. Roll out and cut about 12 rounds and
ease them into bun tray. Use a fork to
mark the bottom and place tin foil into
each round.
6. Bake for 10-15 mins until golden brown
7. Remove foil and remove from tin, allow to
cool
8. Whip cream until forms soft peaks, spoon
a little into each case
9. Arrange fruits on top
10. Warm jelly or jam and brush over top of
fruits to glaze.
The date of this practical will be
The date of this practical will be
___________________________
Pasta
Fresh Fruit Tartlets
Roasted Vegetable Cous Cous
½ large red pepper, deseeded and cut into
chunks
½ large yellow pepper, deseeded and cut
into chunks
½ large courgette, thickly sliced
1 tablespoon olive oil
pinch of cumin seeds (optional)
4 small tomatoes, halved
100g mushrooms, halved if large
150g couscous
225ml hot vegetable stock
finely grated zest of 1 lemon
basil leaves, to garnish
1. Preheat the oven to 200°C, Gas Mark 6.
2. Cut the red and yellow peppers and
courgette into chunks and place into a
roasting dish
3. Sprinkle with the olive oil, then add the
cumin seeds, if using. Season with black
pepper and toss together to coat.
4. Roast for 20 minutes, then turn over the
vegetables and add the tomatoes and
mushrooms and return to the oven for 10
minutes.
5. Boil the kettle and dissolve the stock
cube in 225ml boiled water. Whilst the
vegetables are cooking, put the couscous
into a large heatproof bowl and add the
stock and lemon zest. Leave to swell for
about 10 minutes, then fluff up with a fork
6. When the vegetables are ready, tip in the
couscous. Stir gently to combine.
The date of this practical will be
___________________________
50g butter
1 onion chopped
100g risotto (Arborio) rice or brown rice
500ml chicken or vegetable stock (1 cube)
Salt and pepper
25g grated parmesan cheese
1 packet of mixed mushrooms
1. Melt the butter in a small saucepan. Add the
chopped onion.
2. Cook gently without browning for 2 to 3
minutes. Add the rice.
3. Cook again for 2—3 minutes.
4. Gradually add the stock and season lightly.
5. Cover with a lid and simmer gently.
6. Stir frequently and add more stock if
necessary until the rice is cooked.
7. Add the mushrooms five minutes from the
end.
(You could add some leftover cooked chicken
if you want a chicken and mushroom risotto).
The date of this practical will be
___________________________
Year 10
Spring Term
Cereals
Assessed Practical
Towards the end of the module you
will be required to adapt one of the
recipes completed this term and plan
and cook a dish suitable for a
Coeliac.
The date of this practical will be
Mushroom Rissoto
Food Preparation &
Nutrition
Recipes
Bread rolls
Fresh pasta and tomato sauce
Fresh Fruit Tartlets
Roasted Vegetable Cous Cous
Mushroom risotto
Assessed practical