FRESH FRUIT SALAD
Ingredients
50g caster sugar
125ml water
juice of 1/2 lemon
1 orange
1 red apple
1 pear
1 kiwi fruit
8 black grapes
Method
1
Boil the sugar and water to make a syrup, pour into a bowl and add the
lemon juice when cool
2
Peel and segment the orange
3
Quarter the apple and pear; remove the core; cut each quarter into 2 or
3 slices; place in a bowl and mix with the orange
4
Peel and slice the kiwi
5
Cut the grapes in half lengthways and remove the pips
6
Carefully mix all the fruit with the syrup and chill until required
SKILLS YOU WILL LEARN – CHOPPING, SEGMENTING AND PEELING
DIY SOUP
Ingredients
Garnish
50g lentils or split peas
500ml boiling water
1 stock cube
[ beef, chicken, ham or vegetable]
1 small onion, chopped
1 small carrot, diced
25g frozen turnip
1 small potato, peeled and diced
salt & pepper
chopped parsley
Method
1
Put lentils or split peas into a sieve and wash under cold running
water
2
Measure boiling water and put into large pan with lentils or split
peas and chosen stock cube
3
Bring to boil, with lid on, and then simmer for 15 - 20 minutes
4
Prepare all vegetables and add to pan
Stir well then cook gently for a further 20 minutes
5
Taste and add seasoning as liked
6
Serve soup garnished with chopped parsley
NOTE
This soup may be liquidised for a smooth finish
SKILLS YOU WILL LEARN –CHOPPING, PEELING AND HEAT CONTROL
BANANA OATY MUFFINS
Ingredients
Oven 190 C / Gas 7
125g Plain Flour
25g Porridge Oats
2.5 ml baking powder
2.5 ml bicarbonate of soda
1 banana, peeled and mashed
50g caster sugar
1 egg
3 x 15 ml oil
15 ml water, if needed
Method
1.
Set oven. Prepare bun tray
2.
In a large bowl, sift flour, baking powder and bicarbonate of soda together
3.
Add in the porridge oats
4.
In a small bowl, mash banana thoroughly with a fork, then stir in sugar, egg
and oil
5.
Pour all of the wet ingredients into the dry. Stir until just combined
6.
NOTE Batter may be lumpy, but no dry flour should be visible. DO NOT
over stir. If too dry add water and mix gently
7.
Spoon into prepared tins / cases and bake near top of oven for 20 – 25
minutes, until the tops are lightly browned and spring back when pressed
gently
Best eaten when freshly baked
SKILLS YOU WILL LEARN – MASHING, COMBINING, DIVING AND BAKING
PASTA WITH TOMATO SAUCE
Ingredients
50g pasta
10ml oil
1 clove garlic, crushed
1/2 onion, finely chopped
200g canned tomatoes
pinch sugar
5 ml mixed herbs
salt and pepper, to taste
Topping
25g cheddar, grated
Method
1.
Sauce Heat oil in a small pan. Fry garlic and onion for 2-3 minutes until
golden brown
2.
Add tomatoes, sugar, salt and pepper. Cook for 20 -25 minutes until
soft and pulpy
3.
Half fill a large pan with cold water and bring to the boil
4.
Cook for 15 minutes or until it rises to top of water
5.
Drain pasta and serve hot topped with the tomato sauce and grated
cheese
SKILLS YOU WILL LEARN – CRUSHING, CHOPPING, DRAINING, FRYING
AND SIMMERING
Ingredients
Sauce
Topping
TUNA PASTA
75g wholewheat macaroni
25g margarine
25mlflour
250ml semi skimmed/skimmed milk
seasoning
75g tinned tuna
15ml chopped mixed peppers
15ml sweetcorn
15ml sliced mushrooms
25g Edam cheese
25g wholewheat breadcrumbs
Oven 180°C/350°F/Gas 4
Method
1
Set oven
2
Cook macaroni in boiling water for 10-12 minutes or until soft
Drain and cool
3
Sauce Melt margarine in small pan then gently cook the peppers and
mushrooms for 5 minutes
4
Add the flour and beat well
5
Remove from heat then slowly add the milk, beating to remove any
lumps
6
When all the milk has been added return to a medium heat and cook
until sauce is thick
7
Flake tuna carefully and add to sauce with sweet corn and macaroni.
Season to taste and place in small dish
8
Topping Grate edam cheese and mix with breadcrumbs
9
Sprinkle over pasta mixture and bake for 20-25 minutes or until golden
brown.
SKILLS YOU WILL LEARN –HEAT CONTROL, MIXING, FLAKING, GRATING
AND DRAINING
BERE BANNOCK PIZZA
Ingredients
Base
50g beremeal
25g SR flour
2.5ml Bicarbonate of Soda
2.5ml Cream of Tartar
10ml oil
10ml dried milk powder
cold water to mix
Topping
Method
45ml prepared pizza sauce
Dried Herbs, as liked
50g Orkney Cheddar, grated
1
Base Sift all dry ingredients into a large bowl
2
Add oil
3
Mix with just enough cold water to form a soft but not sticky dough
4
Turn out on to a surface sprinkled with extra beremeal
5
Gently coat mixture with beremeal and form into a 15cm circle
6
Put 15ml oil into omelette pan and heat gently
7
Transfer base to heated omelette pan and cook on both sides
8
Topping Spread pizza sauce evenly over base
9
Sprinkle with herbs and top with cheese
10
Brown under heated grill
NOTE
Extra toppings can be added as liked
SKILLS YOU WILL LEARN – RUBBING IN AND GRATING
ALL-IN-ONE QUICK MIX BUNS/SPONGE
Ingredients
50g soft margarine
50g caster sugar
75g self raising flour
2.5ml baking powder
1 egg
Variations:
Oven
Chocolate - blend 15ml cocoa with 15ml hot water
Chocolate chip - add 15g chopped chocolate
Coffee - dissolve 5ml coffee in 15ml hot water
Add flavouring essence + food colouring as liked
180°C/Gas 4
Method
1
Set oven
Prepare bun trays/line base of 15cm tin with greaseproof paper
Arrange oven shelf in position - top for buns middle for sponge
2
Put all chosen ingredients into bowl and beat well
3
Divide equally into six paper cases or put into sponge tin
4
Bake for 15 - 20 minutes for buns / 25 - 30 minutes for sponge.
YOGHURT CHEESECAKE
Ingredients
Base
Filling
25g Digestive biscuits
15g polyunsaturated margarine
5ml sugar free jelly crystals
30ml hot water
50g cream cheese
45ml natural yoghurt
Method
1
Base Crush digestives. Mix with melted margarine
2
Press firmly into greased 8cm pastry cutter
3
Filling Sprinkle jelly crystals into hot water
Dissolve in microwave for 30 seconds
4
Mix jelly with cream cheese and yoghurt
Beat well until smooth
5
Pour over biscuit base and chill until set
6
Carefully remove pastry cutter
7
Decorate with fresh or canned fruit, as liked
PANCAKES WITH TOFFEE SAUCE
Ingredients
Pancakes
Sauce
Method
50g flour
Pinch salt
1 egg
150ml milk
Oil for frying
50g margarine
75g soft brown sugar
30ml milk
1
Pancakes Beat flour, salt, egg, milk together
2
Heat a little oil in small, flat-bottomed pan and once hot make
pancakes
3
Stack pancakes on paper towel until needed
4
Sauce Mix all ingredients together in small pan and boil for 2 minutes
5
Roll or fold up each pancake and pour a little of the sauce over each one
RAISIN BARS
Ingredients
Oven
50g soft margarine
50g soft brown sugar
50g SR wholemeal flour
1 egg
15g All Bran
50g raisins
180°C / Gas 4
Method
1
Set oven. Line base of tin and lightly grease paper
2
Mix margarine, sugar, flour and egg
3
Fold in All Bran and raisins
4
Transfer mixture to prepared tin
5
Flatten into tin
6
Bake for 20 minutes until golden brown
7
Cool in tin for a few minutes before cutting into 6 bars
SKILL YOU WILL LEARN - WEIGHING AND MEASURING, FOLDING IN
AND BAKING
FRUIT SMOOTHIES
Ingredients
Strawberry and Banana
1 banana
100g strawberries
10ml oatmeal
250ml greek yoghurt
Banana and Mango
100g mango
1 banana
100ml apple juice
30ml orange juice
Muesli and Raspberry
50g muesli
75g raspberries
15ml clear honey
100ml apple juice
Method
1.
Place the ingredients into a blender and process for 1
minute
2.
Pour the contents into a glass and serve.
SKILL YOU WILL LEARN - BLENDING
7
Lemon Drizzle Cake
Ingredients
Drizzle 1
Drizzle 2
Set oven to 160˚c
110g soft margarine
110g caster sugar
2 eggs
Zest of ½ lemon
110g Self raising flour
Juice from ½ lemon
40g caster sugar
Juice from ½ lemon
Icing sugar
Method
1 Cream margarine and sugar together until and creamy
2 Add the beaten eggs and carefully mix through
3 Sift in the flour and add in the lemon zest. Fold through mixture until
combined
4 Transfer mixture into a greased large foil dish
5 Bake for 45-50 minutes until golden brown and firm to the touch
6 Cool cake in tin and prepare either of the drizzles
7 Using a fork pierce the top of the cake several times pour drizzle over
the top and allow to soak in
8 Cool completely and serve with crème fraiche and some summer fruit
berries
Note: 30ml of lemon juice can be used instead of fresh lemons
TRADITIONAL PIZZA
Ingredients
Topping
50g strong white flour
40g Wholemeal flour
Pinch of salt
2.5ml easy blend yeast
45-60ml hand-hot water
10ml olive oil
45ml prepared pizza sauce
Dried Herbs, as liked
50g Orkney Cheddar, grated
Method
1 Base Put flour and salt in a large bowl and stir
2 Mix in the yeast
3 Add oil and sufficient warm water to make a
soft dough. Knead on floured surface
for 10 minutes
4 Roll out dough to a large circle and transfer to
a lined baking sheet
5 Topping Spread pizza sauce evenly over base
6 Sprinkle with herbs and top with cheese
7 Bake in the oven for 10 to 15 minutes
NOTE: Extra toppings can be added as liked