Year 9 Recipes

 

Design and make a new cereal bar
Flapjacks
You will need:
	250g	Oats
	100g	Margarine or for healthier option try low fat margarine
	80g	Sugar
or	60g	Sweetener
	1 tbsp	Syrup
	100g	Fruit (Cherries, bananas, sultanas, coconut)
	Plus	A container to take them home in
Method
		Wash hands, put an apron on.  Light oven Gas Mark 5 or 190°
		Place 250g oats and 80g sugar into a mixing bowl
		Add any flavouring (cherries, bananas etc)
		In a pan place 100g margarine and 1 tbsp syrup.  Heat on the hob until the margarine has melted
		Pour the syrup mixture into the oat mixture and mix well with a tablespoon until all the oats are wet
		Pour the mixture onto baking paper on a baking tray and press down firmly
		Bake in the oven for 12 minutes until lightly golden brown
		Remove from the oven and lift onto a cooling tray- transfer to a cutting board and cut into desired shape.  Place into box to cool.
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Design and make a new Savoury Product
Pasties (make 8)
You will need
	1 pkt	Shortcrust or puff pastry or for a healthier option try filo pastry
	1 tin	Filling (e.g. minced beef in gravy, curry, stewed steak, chunky chicken) or for a healthier option any vegetable (e.g. sweetcorn, small tin of potatoes, mixed vegetables etc)
	or	a home made filling (e.g. chilli)
	Plus	a container to take it home in
Method
		Wash hands, put an apron on.  Light oven Gas Mark 6 or 200°
		Cut pastry into 5 or 6 squares
		Roll out squares to the shape and size required - cut out
		Repeat with all squares
		Clear the table and place all the shapes in two rows - like a production line
		Open fillings and then place equal amounts on each piece of pastry
		Wet edges and seal tightly.  Insert an air hole
		Place on baking paper on a tray
		Glaze with beaten egg
		Bake in the oven for 10-14 minutes until golden brown or
	or	Place in a container, store in the fridge and bake at home
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Swiss Roll
You will need
	3	Eggs
	75g	Caster sugar
	75g	SR Flour
	3 tbsp	Jam, lemon curd or chocolate spread
	Plus	a container to take it home in
Method
		Switch oven on Gas Mark 6 or 200°
		Crack the eggs into a mixing bowl
		Add the sugar
		Mix with an electric mixer on full power for 8 minutes  (Trail test - trail some mixture on the surface- count to 10 -if it remains on the surface it is ready)
		Sieve flour a little at a time onto the mixture and fold in gently using a metal spoon
		Using a plastic spatula pour the mixture onto baking parchment on a swiss roll tin
		Place in the oven for 8-10 minutes
		Clear away dishes
		Place a piece of greaseproof paper onto the table and sprinkle with sugar
		Stir the jam
		Collect a sharp knife and butter knife
		Once the cake comes out of the oven, tip on to the paper and trim the edges
		Spread the jam and tightly roll up
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Stuffed Peppers
You will need
	2	big red peppers
	50g	raw rice
	1	onion (ready chopped at home)
	1	clove of garlic (crushed with onion)
	100g	mushrooms
	2 tbsp	peas
	2 tbsp	sweetcorn
	1 tsp	mixed herbs
	50g	cheese
	Plus	an ovenproof dish to cook it in
Method
		Boil kettle, place rice into saucepan.  Pour over boiling water. Place onto the hob.  Cook for 12 mins.
		On a green chopping board slice the peppers in half lengthways.  Remove seeds, leave stalk on, place into dish.
		Check rice.  Drain through a sieve.  Leave over pan to drain.
		Put half tbsp oil into a saucepan warm then add onion, garlic and mushrooms approximately 5 minutes.
		Remove from the heat and add the rice to the pan along with the herbs, peas and sweetcorn.  Taste and season accordingly.
		Fill the peppers with the savoury rice.  Sprinkle the tops with grated cheese.
		Wrap ovenproof dish with cling film.  Place into fridge to chill.
		Take home and bake in the oven for 30 minutes Gas 6 or elec 180°C.
		Wash and dry all dishes.
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Tomato and Basil Tart or Quiche
You will need
	100g	plain flour
	50g	butter or margarine
	2-3 x 15mls	cold water
	2	tomatoes or 4 tbsp tomato pasta sauce
	Handful	basil leaves
	2	eggs
	150 mls	milk
	50g	cheese
		black pepper
	Plus	a flan dish or foil tray to cook it in
Method
		Preheat the oven to 180°C or gas mark 4
		Make up the shortcrust pastry
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