Year 7 Recipes

Year 7 Recipes

Herbie Veggie Crumble		Fresh Fruit Salad
Fruit Crumble		Rock Buns
Salad		Sausage Casserole
Scone based Pizza		Scones
Spicy Tomato Soup		Vegetable Chowder

Herby Veggie Crumble

You will need

	150g	wholemeal flour
	40g	butter or margarine
	50g	cheese
	50g	oats
	2	leeks
	1	red pepper
	4	mushrooms
	1	400gcan chopped tomatoes
	2 x 5ml	spoons of mixed herbs
		oven proof dish to cook it in
Method
		Preheat the oven to 200º C or gas mark 6
		Rub in the butter or margarine into the flour until it resembles breadcrumbs
		Grate the cheese
		Stir in the grated cheese, oats and 1x5ml spoon mixed herbs
		Slice the leeks and red pepper
		Quarter the mushrooms
		Arrange the vegetables in a baking dish
		Pour over the canned tomatoes and 1x5ml spoon mixed herbs
		Sprinkle the crumble topping over the vegetables
		Bake in the oven for 25-30 minutes, until golden

Top Tips
Try different combinations of vegetables, such as sweetcorn or broccoli Use different herbs to vary the flavour e.g. parsley or thyme be creative with your crumble topping. Try different types of cheese
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Fruit Crumble
You will need
	1	Tin of pie filling
or	500g	Home cooked or frozen fruit
or	2	eating apples and 50g sultanas
	150g	Flour	or for a healthier option
			75g	Wholemeal Flour
			75g	White flour
	75g	Margerine
	50g	Sugar	or for a healthier option
			50g	Splenda/Canderel
	25g	Porridge oats (in school)
Plus		Ovenproof dish to cook it in

Method
		Light the oven Gas Mark 6 or 200ºC
		Put the flour into a mixing bowl, add the margarine
		Rub the margarine into the flour until it looks like breadcrumbs
		Stir in the sugar and oats if using. Dave 1 tsp of sugar for the top.
		Put the fruit into the pie dish, be careful not to splash it around the edges
		Sprinkle the crumble over the fruit. Top with 1 tsp of sugar
		Bake for 15 mins until golden brown

Top Tips
you may wish to put the dish onto a baking tray when placing it in the oven Be creative and experiment with other fruits, such as blackberries, apricots, raspberries, nectarines or plums, peaches. Try mixing different fruits e.g. pear and plum
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Fresh Fruit Salad

You will need
	1	Tin of fruit (in fruit juice) e.g. mandarins, pears, pineapples
Plus	Six	Fruits of your choice from the list below:
	1	Green/red apple
	1	Pear
	1	Banana
	1	Small bunch of grapes red/green
	1	Mango
	¼ - ½	Melon
	1	Passion Fruit
	1	Lemon/lime
	2	Plums
	1	Peach/nectarine
	1	Orange/satsuma
	2	Apricots
Plus		Container to take it home in (with a lid)
Method
		Wash hands, put on apron
		Get out a mixing bowl, tablespoon, chopping board and a sharp knife
		Open the tin of fruit and pour into the mixing bowl (if the fruit is quite large - cut into bite size pieces). Put empty tins in the dustbin
		Peel and slice the banana and add to the bowl
		Wash the apple and cut into bite size pieces. Continue the slice, cut or chop all fruits and add to the mixing bowl. Stir gently using the tablespoon.
		Pour the fruit salad into your own container. Seal with the lid
		Now clear and wipe the table - wash and dry all dishes
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Rock Buns
You will need
	200g	SR Flour	or for a healthier option
			100g	Wholemeal Flour
			100g	White Flour
	75g	Margarine
	60g	Sugar	or for a healthier option
			60g	Splenda/Canderel
	75g	Dried ingredients	or for a healthier option
		(e.g. Choc Chips)	75g	Dried fruit (e.g. sultanas, cherries, apple etc)
	1	egg
	25g	Porridge Oats (in school)
Plus		A container to take it home in

Method
		Light the oven. Gas Mark 6 or 200ºC
		Sieve the flour in the bowl
		Rub in the margarine
		Stir in the sugar and dried fruit
		Beat in the egg lightly and add it to the mixture
		If necessary, add the water. The mixture must be firm
		Divide into 10 and place in rough heaps on the baking sheet
		Bake for about 15 mins until firm and golden brown
		Cool on a wire tray
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Salad
You will need
	Six ingredients from the list below:
	Protein Rich (50g of each)				x2
		Salmon	Pork
		Tuna	Chicken
		Prawns	Lamb
		Crab sticks	Gammon
		Cheese (Cheddar, Feta etc)	Sausages
		Quorn	Ham
		Nuts	Chicken Tikka
		Beans	2 Hard boiled eggs
		Chick Peas
		Meat must be cooked
	Salad/Vegetables				x4
		1 small red onion	½ bunch of watercress
		4 Spring onions	3 Lettuce leaves
		1 small onion	8 Cherry tomatoes
		1 carrot	2 Tomatoes
		5 cm cucumber	3 sticks of celery
		1/3 box of cress	½ can of sweetcorn or frozen
		6 baby corn	50g frozen peas
		4 button mushrooms	5 small courgettes
		small amount of fresh herbs	½ red, yellow or green pepper
		1 clove of garlic
	You will need 1 of the following:
	Carbohydrate Base			x1
	125g	Raw Pasta
	125g	Raw Rice
	200g	Cous Cous
	300g	Raw Potatoes
	Others
		½ tsp Curry Powder	¼ tsp Dried Herbs
		1 Small Chilli	2 Pineapple rings
		10 grapes
	Dressings (Optional)
	To provide moisture, flavour, and bind it together
	3 tablespoons of one of the following:
		Salad Cream	Thousand Island
		Light Mayonnaise	Caesar etc.
		French Dressing	Honey and Mustard
		Italian Herb	Tomato Pasta Sauce
Plus		A container to take it home in
Method
		Wash hands and put an apron on
		Place peeled potatoes or rice or pasta into a saucepan and cover with boiling water. Add a pinch of salt. Put the pan onto the hob and switch on medium flame or N °4 electric. Time for 8 minutes
		Get out a mixing bowl, chopping board and a sharp knife
		Cut, slice or chop all the vegetables and and cooked meat into bite sized pieces and place into the mixing bowl. Mix gently with a tablespoon
		Drain pasta or potatoes through a colander or rice through a sieve. Rinse under cold water until all starch is removed and it is completely cold
		Pour rice, pasta or potatoes into the chopped vegetables and meat and mix well
		Add 2 tablespoons of dressing and mix thoroughly. Using a clean teaspoon taste the salad and then add salt and pepper or more dressing as required
		Pour salad into container and place into the fridge
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Sausage Casserole
You will need
	250g	Sausages	or for a healthier option
			250g	Quorn
			250g	low fat sausages
	1	Onion (ready chopped at home)
	25g	Margarine	or for a healthier option
			25g	Low fat spread
	25g	Flour (in school)
	1	Stock cube
	100g	Mushrooms (sliced at home) Optional
	1 tbsp	Tomato purée
	1	small can of baked beans
Plus		A container with a lid to take it home in
Method
		Place sausages onto a grill and cook for 10 minutes until brown, turning once
		Fry the onion and mushroom into the melted butter until soft
		Stir in the flour, add the crumbled oxo and water. Mix
		Place the cooked sausages in the pan and simmer for 15 minutes. Stir occasionally.
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Scone Based Pizza
You will need
	150g	Self Raising flour
	25g	Margarine
	1	Egg
	50ml	Semi-skimmed milk
	3 x 15ml	Spoons of passatta sauce
	1	Tomato
	50g	Cheese e.g. Mozzarella
	2	Mushrooms
	1x5ml	Spoon of dried herbs
	25g	Sweetcorn
	½	Green Pepper
Plus		container with a lid to take it home in
Method
		Preheat the oven to 200ºC or gas mark 6
		Line a baking tray
		Sift the flour into a bowl
		Rub the butter or margarine into the flour until it resembles breadcrumbs
		Whisk the egg and milk together in a small bowl with a fork
		Add the egg mixture to the flour and mix together to form soft dough
		Flatten out the dough on a floured surface to form a large circle
		Transfer the dough to the baking tray
		Spread the passatta sauce over the dough
		Prepare the vegetables: slice the mushrooms; slice the tomato; remove the core from the pepper and slice into thin strips
		Arrange the mushrooms, tomato, green pepper and sweetcorn over the base
		Grate or slice the cheese
		Sprinkle or place the cheese and herbs over the top of the pizza
		Place the dough in the oven and bake for 10-15 minutes, until golden brown
Top Tips
Divide the dough in half and make two mini pizzas Experiment with different toppings. Why not try slices of ham, tuna, red pepper, onion, different types of cheese?
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Scones
You will need
	250g	Self Raising flour
	1 tsp	Baking powder (in school)
	50g	Margarine or butter
	50g	Sugar
	120 mls	Milk
	1 tbsp	lemon juice (in school)
	50g	Dried or Fresh fruit
Plus		container with a lid to take it home in
Method
		Preheat the oven to 200ºC or gas mark 7
		Line baking tray with baking paper
		Sieve 250g Self raising flour and 1 tsp baking powder into a mixing bowl. Add 50g margarine and chop with a knife
		Using your fingertips rub the margarine into the flour until it looks like breadcrumbs
		Add 50g sugar and 50g dried fruit. Mix well with a knife
		Measure 120mls of milk in a jug add 1 tbsp of lemon juice and leave to stand
		Stirring with a knife, add the milk and lemon juice to the flour mixture a little at a time. Mix well with the knife (mixture should be firm not wet)
		Gather the dough into a ball using one hand. Knead lightly roll out to 2 cms depth and cut into shape using a pastry cutter. Place apart onto baking paper on a baking tray.
		Using oven gloves, place your scones into the oven
		Bake for 10 minutes until golden brown
		wash all dishes, dry all dishes and then put them away
		using oven gloves, remove your scones from the oven. Lift them on the paper onto a cooling tray to cool down
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Spicy Tomato Soup
You will need
	1	Onion
	1	Carrot
	1	Potato
	400g	Can chopped tomatoes
	500ml	water
	1	Stock cube
	½ x 5ml	Spoon dried chilli flakes
	1 x 15ml	Spoon tomato puree
Plus		container with a lid to take it home in
Method
		Peel and slice the onion
		Top and tail, peel and slice the carrot
		Peel and cut the potato into 8
		Put all the ingredients into a saucepan
		Stir everything together, bring to the boil and then simmer for 20 minutes
		Ladle the mixture into the liquidiser and blend until smooth
		Serve
Top Tips
Place a cloth over the liquidiser to prevent any soup from slashing out Use a range of different vegetables e.g. leeks, peppers, mushrooms
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Vegetable Chowder
You will need
	1	Onion
	1	Carrot
	1	Leek
	1	Potato
	1	Celery stick
	1x 10ml	Spoon oil
	600ml	Stock (Water and stock cube)
	1 x 15ml	Spoon coriander, chopped
Plus		container with a lid to take it home in
Method
		Peel and chop the onion
		Top and tail the carrot, then peel and dice
		Top and tail the leek, then slice
		Peel and cube the potato
		Slice the celery
		Heat the oil in a saucepan and fry the vegetables, except the potatoes, for 5 minutes
		Add the stock to the saucepan and bring to the boil
		Add the potatoes and simmer for 20 minutes
		Stir in the chopped coriander and serve
Top Tips
Try using a sweet potato Vary the types of vegetables used depending on what is in season Add canned or frozen sweetcorn or a can of beans
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