HOME ECONOMICS
DEPARTMENT
Year 8
Recipe Collection
Name:
Class:
Teacher:
Learning Intentions:
 Build and develop new skills to be practiced in the kitchen and at
home;
 Plan ahead, work independently and efficiently when cooking;
 Show initiative and responsibility when cooking;
 Work with independence and confidence in practical cookery
sessions;
 Experiment with ingredients to create a healthy dish or dessert;
 Work effectively in pairs, teams and share tasks when necessary;
 Avoid food wastage; and,
 Be creative in your choice and presentation of food.
1
Year 8 Recipes
Banana and Strawberry Smoothie
(pairs)
Time: 40 minutes
Serves 2
Ingredients
 1 ripe banana
 8 medium to large strawberries
 1 strawberry yoghurt
 125mls semi-skimmed milk
Equipment List
 Hand blender
 Measuring Jug
 Chopping board
 Knife
 Cup to drink
 Jug
 Small bowl
 Tin plate
Method
1. Measure out 125mls milk into a measuring jug.
2. On the chopping board, chop the banana and s/berries and add to the jug
and blend.
3. Add yoghurt to the jug and blend.
5. Pour into 2 glasses and enjoy.
What I will learn
- How to make a quick and healthy snack;
- How to include one of your five portions of fruit and vegetables a day into
your diet;
- How to chop in even sized pieces;
- How to work safely in the kitchen;
- How to wash and dry dishes correctly;
- How to carry out kitchen duty.
Storage
Must be stored in the fridge in an appropriate container and consumed within
24 hours.
Variations
You can use any fresh fruits for this, however, if you don’t have these, you
can use fruits ‘tinned in natural juice’.
2
Cost to make Banana and Strawberry Smoothie
______________________________________________________________
Smoothie Evaluation
Hedonic Scale
Like a lot
Like a little
Neutral
Dislike a
little
Dislike a lot
Smoothie
Read the statements below and fill in the missing gaps.

Ensure all __________ are safely tucked away.

Never use your __________ to push food down into the blender.

After putting your ingredients into the smoothie maker ensure the
__________ is firmly shut.

Never leave the smoothie maker _________ while blending.

Wait for the blades to stop _________ before removing the lid.

Turn off the _________ supply before removing the jug and pouring out
your ingredients.
Label the diagram below:
3
Fresh Fruit Salad
(each)
Time: 40 minutes
Serves 3/4
Ingredients
Use a good selection of fresh fruit for example:
 1 banana
 1 orange
 1 apple
 1 pear
 A small bunch of black/red grapes
 125mls of pure fruit juice
Equipment List
 Chopping board
 Vegetable Knife
 Tin plate
 Large Bowl
 Presentational bowl
Method
1. Pour the fruit juice into a large bowl.
2. Wash the apple and pear thoroughly. Leaving the skin on, cut into bite
sized pieces. Toss in fruit juice.
3. Wash the grapes. Cut in half and remove the seeds if necessary. Mix with
the apple and pears.
4. Slice the banana. Make sure it is well covered with the juice so that it will
not turn brown.
5. Place into a presentational bowl and serve with a dollop of yoghurt on top
if desired.
What I will learn
- How to incorporate fruit into your diet in a tasty and convenient way;
- How to prepare different types of fruit and prevent enzymic browning;
- How to chop certain fruits, and learn the bridge method;
- How to measure liquids.
Storage
Must be stored in the fridge and consumed within 2 days.
Cost to make Fresh Fruit Salad: _________________________________
4
Assessment Criteria for Fresh Fruit Salad
Assess your partner’s fruit salad.
Name:
Criteria
It contains at least 5
fruits
It contains 1 juicy fruit
It is colourful
It is tasty
It is high in Vitamin C
I am assessing:
Yes
No
What could you serve with the fruit salad?
1._______________________
2._______________________
Why did you use pure fruit juice in the fruit salad?
______________________________________________________________
______________________________________________________________
How many portions of fruit and vegetables do you eat a day?
_________________________________________________________
Why is Vitamin C good for the body?
______________________________________________________________
______________________________________________________________
Which fruits are best source of Vitamin C?
______________________________________________________________
______________________________________________________________
5
Tea and Toast
(pairs)
Time: 30 minutes
Serves 2
Ingredients
 2 slices brown bread
 PUFA margarine e.g. Flora
 Tea bags
 Milk
Equipment List
 Chopping board
 Kettle
 Toaster
 Teapot
 Bowl
 Tin Plate
 Table Knife
 Pot Stand
 2 cups; 2 saucers; 2 side plates
Method
1. Collect equipment; 2 cups, 2 saucers and 2 side plates, 1 table knife, 1 tin
plate and 2 teaspoons.
2. Boil the kettle and put the bread in the toaster.
3. Warm the teapot. Now empty this out. Add boiling water and 1 tea bag.
Place the teapot on the pot stand. Add the milk to the cup and pour in the
tea.
4. Bring the toast back to your table and smooth spread on toast. Cut into 2
for serving and place on side plates.
5. Stack dirty dishes to side of table and wipe down the table.
6. Sit down and enjoy your snack.
7. Collect a basin and half fill with hot/cold water and a small amount of
washing liquid. Wash the dishes using a scrubbing brush and set onto the
draining board. Dry and put dishes away. Complete kitchen duty.
What I will learn
- How to make a healthy, light meal, independently;
- How to make a pot of tea;
- How to work as part of a team;
- How to follow basic safety rules to ensure food is safe to eat;
- How to prepare and plan a sequence of activities to prepare and serve.
Storage
To be eaten immediately.
Variations
You can serve with scrambled eggs or rindless bacon.
6
Cost to make Tea and Toast: _____________________________________
Tea and Toast Evaluation
Tick for each success criteria that you’ve achieved:
Let’s think did I…
Tick
Come prepared for class
Read the recipe and method
Use the correct pieces of equipment
Work well with my partner
Wash up in the correct order
Work safely and hygienically
Prepare myself and my table correctly
Listen to instructions
Work quietly
Put all equipment away in its place
Leave the room the way I would like to find it
Enjoy this practical
7
Ham, Cheese & Tomato Toastie
(each)
Time: 30 minutes
Serves 1
Ingredients
 1 slice of thick cooked ham
 2 slices of low fat cheddar cheese
 2 slices of brown bread
 1 tomato
 Small knob of margarine for spreading
Equipment List
 Toastie maker
 Chopping board
 Table knife
 Tin plate
 Serving plate
 Bread knife
Method
1. Heat the toastie maker.
2. Collect a chopping board and set the bread on top. Using a butter knife,
spread margarine on one side of the bread only. Turn over.
3. On the side with no spread, arrange the ham and the cheese. Put the lid
on top.
4. Place the buttered sides of the bread into the toastie machine and close
over. You will need your partner to help you to do this.
5. Check toastie machine in 6-8 minutes. When browned, remove the toastie
from the sandwich maker using a fish slice and transfer to a serving plate.
6. Cut in 2 and enjoy with a glass of cold milk.
What I will learn
- How to use a toastie maker safely;
- How to prepare a quick and healthy snack;
- How to follow basic safety and hygiene rules to ensure food preparation is
safe;
- How to plan and prepare a healthy fast food alternative snack.
Storage
Eat immediately.
Variations
You can remove the ham and use chicken instead. Perhaps try adding a ring
of pineapple.
Cost to make Ham, Cheese and Tomato Toastie: ____________________
8
Evaluation
Complete the table below with the ingredients you used today.
Bread Cereals and
Potatoes
Milk and Dairy
Products
Meat, Fish &
Alternatives
Fats and Sugars
Tick the correct face for each statement.
Questions
I could improve
by
I brought all I needed
to carry out my task
I used the right
equipment
I kept my table tidy
I used the toastie
maker safely
I followed the teachers
instructions
My finished dish
looked good
I completed all the
work on time
9
Open Sandwich
(Practical Exam)
Time: 40 minutes
Serves 1
Ingredients
Choose a selection of ingredients from the following list or add your own:
Protein foods
Cold meat e.g.
chicken or ham
Salmon
Tuna
Boiled egg
Salad
ingredients
Lettuce
Tomato
Pineapple
Coleslaw
Cucumber
Spring onions
Carrots
Celery
Beetroot
Breads
Crusty loaf
Pitta
Ciabatta
Pan loaf
Crusty rolls
Wheaten bread
Dressing
Garlic mayonnaise
Chilli sauce
Seafood sauce
Sweet chilli
mayonnaise
Sweet chilli garlic
mayonnaise
Equipment List
 Chopping board
 Vegetable knife
 Presentational plate
 Table knife
 Small bowl
 Menu card
 Tin plate
Open Sandwiches provide us with carbohydrates for energy, fibre for a
good digestive system, meat, cheese or eggs for protein for growth and
repair, and vitamins and minerals are found in the salad ingredients.
Method
1. Choose your ingredients to give a good variety of colour, flavours and
textures and to demonstrate a range of skills.
2. Select a suitable serving dish to display your open sandwich attractively.
3. Prepare your ingredients. Wash salad vegetables carefully and cut them
neatly and attractively. Remember to use a clean chopping board and
knife when preparing the cold meat or egg.
4. Arrange the open sandwich carefully on the presentational plate. Place
your personally designed menu card alongside. Chill before serving.
What I will learn
- Time management when preparing and creating a decorative sandwich;
- Presentational skills on how to appropriately display food on a plate
Storage
Store in a fridge for no more than one day; best eaten immediately.
Cost to make Open Sandwich: ___________________________________
10
Soda Bread Pizza
(pairs)
Time: 40 minutes
Serves 2
Ingredients
 1 soda farl
 2 slices bacon
 2 dessertspoons of pizza topping
 ¼ of green pepper
 50g grated cheese
 Sweetcorn
 Pineapple
Equipment list
 Chopping board
 Oven tray/ grill pan
 Vegetable knife
 Dessertspoon
 Bread knife
 Tin plate
Method
1. On the chopping board, cut the soda farl in half using the bread knife.
2. Grill the bacon using the Healthy Eating Grills. Turn as required.
3. Place cut side of the soda farl under the grill and lightly toast. Bring back to
your table and spread with pizza topping and add a little grated cheese.
4. Slice the bacon and pepper on the chopping board.
5. Place the bacon, peppers and sweetcorn on the prepared soda farl.
6. Add grated cheese and grill.
7. Serve immediately.
What I will learn
- How to use the Healthy Eating Grill safely to cook bacon;
- How to incorporate vegetables into a composite dish like pizza.
Storage
Can be stored in the fridge when cooled and reheated, however, best eaten
once made.
Variations
You can try using meat alternatives like Quorn fillets and adding pineapple.
11
Cost to make Soda Bread Pizza: __________________________________
Soda Bread Pizza Evaluation
Today’s class was about…
In class today I learned…
Something I was able to do
well…
Something I did to help me
learn…
Something I could improve…
12
Cheesy Chicken Nuggets
(pairs)
Time: 50 minutes
Serves 4
Ingredients
 3 skinless chicken breast fillets
 40g cornflakes
 4 tbsp grated low fat cheddar cheese
 2 egg whites, lightly beaten
Sauce
 2 tbsp tomato sauce
 2 tbsp BBQ sauce
Equipment List
 1 Large bowl
 2 Small bowls
 Vegetable knife/Scissors
 Large baking tray with grease proof paper
 Tin plate
 Pot stand
 Chopping board
Oven Temperature: 200oC/Gas mark 6
Method
1. Collect a chopping board and pair of kitchen scissors or a vegetable knife.
2. Cut the chicken into 5cm cubes on the chopping board.
3. Combine the crushed cornflakes and grated cheese in the large bowl.
4. Separate eggs, keeping the whites; place them into a small bowl and
discard the yolks. Lightly beat the egg whites using a fork.
5. Dip the chicken pieces into the egg white and then into the crumb mixture.
Squeeze the crumb mixture onto the chicken.
6. Bake at 200oC for 10 minutes. Turn the nuggets over and cook for
another 5 minutes.
7. Combine the tomato and BBQ sauces in a small bowl and mix. Serve with
the chicken nuggets.
What I will learn
- How to make a healthier alternative to shop bought chicken nuggets;
- How to operate the main oven safely and the importance of using oven
gloves;
- Basic food hygiene in relation to cross contamination;
- How to chop safely with a knife and kitchen scissors.
Storage
Eat immediately or store in a sealed container. Can be reheated but should be
eaten within one day.
13
Cost to make Cheesy Chicken Nuggets: ___________________________
Cheesy Chicken Nuggets Evaluation
Complete the table below with the ingredients you used today.
Bread
Cereals &
Potatoes
Fruit &
Vegetables
Milk & Dairy
Products
Meat, Fish &
Alternatives
Label the parts of the cooker.
Which part of the oven would you cook these dishes:
1. Scones:
2. Soup:
3. Bacon:
4. Pasta:
5. Cake:
6. Toast:
14
Fats and
Sugars
Yoghurt Buns
(pairs)
Time: 50 minutes
Serves 18
Ingredients
1 carton of yoghurt, (any flavour)
Using the same carton measure:
 3 cartons self-raising flour
 1 carton castor sugar
 1 carton corn oil (e.g. Mazola oil)
 3 eggs – lightly beaten
 18 bun cases
Equipment List
 1x12 Bun tray (large)
 1x6 Bun tray (small)
 Large bowl
 Spatula
 Wooden spoon
 Sieve
 Bun cases
 Tin plate
 Dessertspoon
 Teaspoon
 Clean yoghurt carton
 Small bowl
 Fork
Method
1. Pre-heat the oven to 190ºC / Gas mark 5. Collect the bun tins, and line
with cases. Sieve the flour into a large bowl. Add sugar. Stir gently.
2. Beat the 3 eggs in a small bowl using a fork. Make a well in the centre and
add the yoghurt, oil and eggs. Mix thoroughly to a smooth batter using a
wooden spoon.
3. Pour into the prepared bun cases using the dessertspoon and teaspoon
and bake for approximately 15 minutes until well risen and golden brown
What I will learn
- To create a batter and understand the importance of sieving flour;
- Recognise when the buns are cooked;
- Importance of weighing and measuring.
Storage
Store in a cool, dry place and consume within 2-3 days.
15
Variations
You can change the flavour of the yoghurt: use natural yoghurt or a fruit one
instead.
Cost to make Yoghurt Buns: _____________________________________
Three…Two…One - Evaluation
Tick as appropriate
Were you happy with the
finished dish?
Did you use your time
wisely?
Did you follow instructions
correctly?
Three things that went well…
1.
2.
3.
Two things I found difficult…
1.
2.
One thing I could improve…
1.
16
Salmon with Warm Chickpea, Pepper and Spinach Salad
(pairs)
Time: 40 minutes
Serves 4
Ingredients
 1 large red or yellow pepper
 ½ small lemon
 100g of fresh baby leaf spinach or rocket leaves
 2 salmon fillets (with skin on if possible)
 210g of canned chickpeas
 1 teaspoon of smoked paprika
 1 tablespoon of olive oil
 Pepper
Equipment List
 Chopping board
 Vegetable knife
 Zester
 Grill pan
 Tin opener
 Tin plate
 2x Small bowls
Method
1. Cut the pepper in half and de-seed. Zest and juice the lemon. Place juice
into a small bowl.
2. Pre-heat the grill to high. Squash the pepper quarters flat and grill for 5
minutes or until blackened. Leave the grill on, transfer the peppers to a
small bowl, cover with cling film and leave to cool slightly before peeling off
the skins and cutting the flesh into strips.
3. Season the salmon with pepper and grill for 7 minutes on each side or until
just cooked through.
4. Make the dressing by whisking together the lemon zest, juice, smoked
paprika, olive oil and seasoning. Toss half the dressing with the spinach
leaves.
5. Drain the chickpeas, then mix with the remaining dressing and strips of
pepper. Spoon over the spinach and top with the salmon to serve.
What I will learn
- How to chargrill peppers;
- How to make a salad dressing;
- How to cook salmon fillets to retain succulence.
Storage
Eat when created or store in the fridge and consume within 1 day.
17
Cost to Make: ___________________
Two Stars and a Wish Salad Evaluation
State two things about your practical of the Salad that you are happy with:
Two Stars:
State one thing that you would do differently to improve your biscuits if you
were to do the practical again:
A Wish:
18
Berry Parfaits
(pairs)
Time: 30 minutes
Serves 2
Ingredients
 8 Blackberries
 12 Strawberries
 8 Raspberries
 Stevia
 Zest of 1 lemon
Cream:
 Cottage cheese
 Whipping cream
 Icing sugar
 Vanilla extract
Equipment List
 Knife
 Chopping board
 Grater
 Electric hand mixer
 Large bowl
 Serving glass
Method
1. Zest the lemon on the chopping board.
2. Cut the strawberries into 4. Place all of the berries in a small bowl with the
sweetener and lemon zest.
3. Place the cottage cheese, cream, icing sugar and vanilla extract in a small
bowl and whip using the electric hand mixer until stiff peaks firm.
4. Take a glass and layer the berries with the cream ending the parfait with a
dollop of cream.
What I will learn
- How to sweeten foods using a healthy alternative to sugar
- How to make a quick and healthy dessert
Storage
Store covered in the fridge for no more than 1 day
Cost to make Berry Parfaits
______________________________________________________________
19
Three…Two…One - Evaluation
Tick as appropriate
Were you happy with the
finished dish?
Did you use your time
wisely?
Did you follow instructions
correctly?
Three things that went well…
1.
2.
3.
Two things I found difficult…
1.
2.
One thing I could improve…
1.
20
Queen Cakes
(pairs)
Time: 50 minutes
Serves 18
Ingredients
 100g soft margarine (PUFA)
 100g caster sugar
 2 eggs (beaten together in a small bowl)
 100g self-raising flour
 50g sultanas
 12 paper bun cases
Equipment List
 1 large bun tray
 1 small bun tray
 1 large bowl
 Electric hand mixer
 12 bun cases
 Dessertspoon
 Teaspoon
Method
1. Pre-heat oven to 190 degrees/ Gas No. 5
2. Cream the margarine and sugar together using the electric hand mixer
until light in colour and fluffy.
3. Add the beaten eggs a little at a time and beat thoroughly into the mixture.
4. Sieve the flour, fold it into the mixture a little at a time using a tablespoon.
5. Add the sultanas. Stir them in.
6. Place a dessertspoon of the mixture into each case.
7. Bake for 15-20 minutes until well risen and golden brown.
What I will learn
- How to cream together margarine and sugar until pale and fluffy;
- How to use an electric hand whisk;
- How to know when the buns are cooked;
- How to turn on an oven correctly.
Variations
You may choose to exchange the sultanas for cranberries or cherries.
Cost to make Queen Cakes
_____________________________________________________________
21
Queen Cakes Evaluation
1. Were you organised at the beginning of the lesson? Did you collect all
equipment and ingredients needed?
Yes
No
2. Did you prepare yourself properly?
Yes
No
Put on apron
Tie long hair back
Wash hands
3. Did you work in an organised manner following the recipe?
Yes
No
4. Did you use equipment correctly and safely?
Yes
No
5. Were you finished on time?
Yes
No
6. a) Were you pleased with the finished dish?
Yes
No
b) What were you most pleased with?
________________________________________________________
________________________________________________________
c) What were you not pleased with?
________________________________________________________
________________________________________________________
7. Would you make any changes if you were to make this dish again?
________________________________________________________
________________________________________________________
________________________________________________________
22
Spicy Mini Burgers
(pairs)
Time: 1 hour
Serves 4
Ingredients
 250g lean minced beef
 75g breadcrumbs
 ½ beaten egg
 2 dessertspoons sweet mango chutney
 1 dessertspoon Tikka curry paste
Equipment List
 Grill pan
 Large glass bowl
 White mixing spoon
 Fish slice
 Small bowl
 2x Dessertspoons
 Tin plate
Method
1. Place the mince chutney and paste into a large glass bowl. Mix through
with a white plastic spoon. Add in the breadcrumbs and ½ beaten egg.
2. Shape into 4 small burgers using the burger makers.
3. Place on the grill and cook for 5 minutes each side until the meat is brown
in the centre. If pink, cook for longer.
4. Serve inside a burger bun with a mixed salad.
What I will learn
- How to create your own burgers
- How to cook mince safely;
- How to avoid cross contamination.
Storage
If not eaten immediately, cool quickly and store in a covered dish. Consume
within 2 days.
Cost to make Spicy Mini Burgers
_____________________________________________________________
23
Evaluation of Spicy Mini Burgers
Write a sentence to summarise how you did in each of the
following areas:
Preparation for
class_______________________________________________
___________________________________________________
___________________________________________________
Following
Instructions_________________________________________
___________________________________________________
___________________________________________________
Monitoring the
burgers_____________________________________________
___________________________________________________
___________________________________________________
Working with my
partner_____________________________________________
___________________________________________________
___________________________________________________
What I would do differently if I was making the burgers
again_______________________________________________
___________________________________________________
___________________________________________________
24