HOME ECONOMICS
DEPARTMENT
Year 9
Recipe Collection
Name:
Class:
Teacher:
Learning Intentions:
 Build upon and develop skills gained in Year 8;
 Develop new skills;
 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.
2
IMPORTANT PRACTICAL REMINDERS
1. Avoid wasting food
- Bring only the quantities of each ingredient that you need;
- Think about how you will carry your dish home; and
- Store ingredients and dishes safely both in school and at home.
2. Avoid wasting time
- Come to class prepared with your ingredients weighed and measured
when asked;
- Read the recipe so that you understand what you will be doing before
you come to class: this will improve your ability to plan ahead and help
you to work efficiently.
3. Avoid unnecessary packaging
Every year we dispose of plastic containers left behind by pupils. We return
them to you if they are labelled but we do not have the room to store them
indefinitely. Plastic food bags are a more efficient way of taking ingredients
to and from school. They can be washed and reused.
4. Cookery reminders
- Remove your blazer, jumper and roll up your sleeves up above the
elbow;
- Long hair tied back;
- Put on your apron and secure at the back;
- Wash your hands and then your table with hot soapy water and dry;
- Hang up your dish cloth and tea towel on the rail at your desk; and
- Collect your cutlery tray and any other necessary equipment.
Remember that our school is a ‘nut and kiwi
free zone’
3
Carrot & Sweet Potato Mash
[Groups of four]
(You will need to bring an appropriate container to bring your dish home in)
Time: 40mins
Makes: 4 servings
Ingredients
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450g carrots, peeled
2 medium sweet potatoes, peeled
100g Philadelphia chives
Few fresh chives to garnish
Equipment List
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Chopping board
Vegetable peeler
Vegetable knife
Large saucepan
Wooden spoon
Colander
Potato masher
Method
1. Peel the vegetables using the vegetable peeler and plate.
2. Fill a large saucepan with water and place on the hob on a high heat and bring to the boil.
3. On the chopping board cut the vegetables into 2-3cm cubes, place the carrots into the
boiling water and cook for 5mins.
4. Add the sweet potato and continue cooking for 20 mins until tender.
5. Place the colander into the sink and drain your vegetable into it, turning off the hob.
6. Place the vegetables back into the saucepan and place back on the hob, but not onto the
heat.
7. Mash the vegetables together until smooth. Swirl in the cream cheese and garnish with a
few fresh chives if desired.
What I will learn
- prepare vegetable
- how to boil vegetables until cooked
Variations
- try swapping the sweet potato for parsnip to make carrot and parsnip mash.
Cost _________________________________
4
Evaluation of Carrot and Sweet Potato Mash
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
1. How many fruit and vegetables should we be eating per day?
_______________
2. Why are fruit and vegetables so good for us? List 5 reasons.
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5
Bacon and Vegetable Rice
[Pairs]
(You will need to bring a suitable container to bring your risotto home).
NB
Please bring a pack of bacon per person (5 slices). Alternatively you can bring
quorn, turkey rashers or halal meat.
Time: 40 mins
Serves: 4
Ingredients
 10 packet Uncle Bens Boil in Bag rice
 10 slices lean smoked bacon, visible fat removed
 1 onion
 50g mushrooms
 ½ green pepper
 ½ red pepper
 2 tbsp frozen peas
 2 tbsp frozen sweetcorn
 1 tbsp olive oil
 1 tbsp reduced salt soy sauce
Equipment List
 Chopping board
 Vegetable knife
 Medium saucepan
 Large bowl
 Wooden spoon
 Tablespoon
 Frying pan
 Colander
Method
1. Half fill saucepan with water place lid on top and bring to the boil. Add rice and cook for
10 minutes or as per instructions on the packet.
2. Prepare and cook the bacon mixture while the rice is cooking:
- Finely chop onions, peppers and mushrooms on the chopping board. Place into a
large bowl.
- Remove rind of the bacon, cut into small pieces and add to the frying pan containing
the olive oil. Fry for 3 mins on a medium heat.
- Add vegetables and fry for another 5 mins.
- Add peas and sweetcorn. Heat thoroughly.
3. Drain the rice using the colander. Place the rice into the bacon mixture.
4. Mix thoroughly and serve.
What I will learn
- how to cook rice;
- prepare and cook a range of vegetables.
6
Cost ______________________
Evaluation
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 hob
correctly
I followed the teachers
instructions
My finished dish
looked good
I completed all the
work on time
7
Fruit Scones
[Pairs]
NB Your teacher will demonstrate this the week before in Home Economics class to help
prepare you for your Tracked Assessment.
(You will need to bring a suitable container to bring your scones home.)
(You may use your own recipe for scones – please practice at home)
Time: 30mins
Makes: 6 scones
Ingredients
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200g soda bread self raising flour
25g caster sugar
50g margarine
125 – 175 ml buttermilk.
50g dried fruit (e.g. sultanas, cherries, raspberries or cranberries)
Egg, to glaze
Pinch of salt
Equipment List
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Sieve
Large bowl
Wooden spoon
Flour dredger
Pastry cutter
Large oven tray
Small bowl
Pastry brush
Pot stand
Cooling rack
Measuring jug
Pastry brush
Knife
Method
1. Pre-heat the oven to 200C/Gas 7.
2. Sieve flour and salt into a large bowl.
3. Rub in margarine until the mixture resembles fine breadcrumbs – shake the bowl to see
if there are any lumps.
4. Mix in sugar and fruit with a wooden spoon.
5. Add just enough buttermilk to make a soft but not sticky dough.
6. Turn onto a lightly floured table. Knead lightly and roll out to 3cms thick. Cut into
scones using pastry cutter.
8
7. Place onto a floured oven tray. Brush lightly with egg wash
8. Bake until risen and golden brown. Remove from the oven using oven gloves and
transfer to a cooling rack.
What I will learn
- to measure liquids accurately in the measuring jug;
- to rub in;
- how to knead dough
- use pastry cutters;
- how to manage the oven.
Variations
- try adding different dried fruits;
- you can use self-raising flour and milk;
- can use whole wheat flour to increase the fibre content.
Storage
- scones will keep in and air tight container for up to three days.
Cost ______________________
9
Time for Scones
Success Criteria
Health and Safety
Score Yourself
Prepared work area safely and hygienically
1 2 3 4 5
Washed hands, wore apron and tied hair back
1 2 3 4 5
Used all the correct equipment
1 2 3 4 5
Used the oven safely
1 2 3 4 5
Washed and dried the dishes well
1 2 3 4 5
Product Quality
Made dough to the correct consistency
1 2 3 4 5
Finished product was golden brown (not burnt brown)
1 2 3 4 5
Finished product held together well and didn’t crumble
1 2 3 4 5
Input
Needed little help from the teacher
1 2 3 4 5
Tasting
The scones texture was perfect, not too tough
1 2 3 4 5
The scone tasted as it was supposed to (delicious?)
1 2 3 4 5
Your overall mark – practical skills and product outcome
1 2 3 4 5
10
Apple Crumble
[Pairs]
(School will provide you with a suitable container to cook and take your crumble home)
Time: 35 mins
Serves: 4
Ingredients
Topping
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150g plain flour
50g porridge oats
100g margarine/butter
1 dessert spoon soft brown sugar
4 large cooking apples
50g soft brown sugar
pinch cinnamon (optional)
Equipment List
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Apple corer
Vegetable peeler
Chopping board
Vegetable knife
Large bowl
Wooden spoon
Medium saucepan
Tinfoil dish
Pot stand
Method
1. Preheat oven to 190°C/Gas mark 7
2. Core, peel and thinly slice the apples on a chopping board. Place in a medium sized
saucepan with 50g of soft brown sugar and 3 tablespoons of water. Stew for 10-12
mins or until tender.
3. Place apples into tinfoil ovenproof dish, and rinse empty saucepan. Leave on the
table.
4. Rub the margarine into the flour; be careful not to over-rub as it will form large lumps.
Add the porridge oats and mix.
5. Spread the topping over the apples.
6. Cook at 190oC for 10-15 minutes or until golden.
5. Serve with custard or natural yoghurt
What I will learn
- to rub in;
- to core and slice apples finely;
- how to prevent enzymic browning of apples.
Variations
- try using a range of different fruits e.g. rhubarb; apples and strawberries; mixed berries;
- add more fibre by substituting 25g of plain flour for wholemeal flour;
- try using Stevia sweetener instead of sugar.
11
Cost ___________________________
Apple Crumble Evaluation
Complete the table below with the ingredients you used today.
Bread Cereals Fruit &
& Potatoes
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:
12
Fats and
Sugars
Wheaten Bread
[Pairs]
(School will provide you with tinfoil to wrap you loaf in to take home)
Time: 50mins
Makes: 2 round loaves
Ingredients
 125g plain flour, plus extra for dusting
 125g wholemeal flour
 75g jumbo oat flakes
 175ml buttermilk
 65ml whole milk
 2 tsp clear honey
 5g salt
 5g bicarbonate of soda
Equipment List
 Baking tray
 Sieve
 Flour dredger
 Grease proof paper/cakes liner
 Small bowl
 Tablespoon
 Knife
 Cooling rack
 Wooden spoon
 Pot stand
Method
1. For the wheaten bread, preheat the oven to 180C/Gas 6. Line a baking tray with grease
proof paper or cake liner in a small tin.
2. Sift the plain flour, salt and bicarbonate of soda into a large bowl.
3. Mix in the wholemeal flour and oat flakes.
4. Mix the honey and treacle into the buttermilk in a small bowl. Quickly and lightly fold the
buttermilk and milk into the dry ingredients.
5. Mix the ingredients together using your hands, taking care not to overwork.
6. Divide the dough into quarters with floured hands, then mould each into a round and
place on the baking sheet.
7. Dust lightly with plain flour and mark a cross in the top of each loaf with a knife.
8. Bake for 30-40 minutes or until the loaves sound hollow when tapped on the base.
9. Transfer to a cooling rack, drape a damp cloth over the loaves and leave to cool.
What I will learn
-time and oven management
Cost ____________________________
13
Wheaten Bread 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 hob
correctly
I followed the teachers
instructions
My finished dish
looked good
I completed all the
work on time
14
Mini Frittatas
[Pairs]
(You will need to bring a suitable container to bring your frittatas home in)
Time: 45mins
Serves: 9
Ingredients
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100g extra light cream cheese, softened
1/2 small red onion, finely chopped
25g baby spinach, shredded
1tbsp plain flour
2 eggs, lightly beaten
3 sun-dried tomatoes, chopped
1 tsp of salt
Handful chopped chives
Equipment List
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Chopping board
Vegetable knife
Large bowl
Wooden spoon
3 x mini muffin tray
Tablespoon
Pot stand
Method
1.
2.
3.
4.
Preheat oven to 200C/Gas mark 6.
Lightly grease the mini muffin tin.
Finely chop the onion on the chopping board and place in a large bowl.
In the large bowl with the onion combine the cream cheese, spinach, onion and flour.
Gradually add half of the beaten eggs and combine.
5. Add in the remaining eggs and divide the mixture equally into the muffin tin.
6. On the chopping board cut your sundried tomatoes into 1/3’s and place each on top of the
muffin mixture
7. Bake for 15-20mins, until set and golden brown.
What I will learn
- how to make a healthy savoury snack;
- to manage oven safety;
- time management.
Cost _______________________________
15
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
16
Mexican Chicken Fajitas
[Pairs]
(You will need to bring a suitable container to bring your risotto home.)
Time: 30 mins
Makes: 6 fajitas
Ingredients
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2 raw chicken fillets cut into long strips
1 green pepper
1 red pepper
1 onion
1 garlic clove
2 tbsp oil
100g mushrooms
1 packet of dried fajita seasoning mix
6 floured tortillas
Extras for serving:
- crème fraiche
- salsa
Equipment List
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2 x Chopping board
2 x vegetable knife
Garlic crusher
Tablespoon
Frying pan/wok
Scissors
Dessert spoon
Fish slice
Serving plate
Pyrex plate
Method
Preparing the chicken mixture
1. Prepare the chicken on a chopping board by cutting it into long, thin strips.
2. Heat the oil in the pan on a medium heat and add the garlic.
3. When softened, add the chicken and fry for approximately 7 minutes, turning to cook.
Remove from the heat.
4. Remove the skin of the onion and cut in two. Now slice the onion into thin rings. Put into
a large bowl and set aside.
5. Chop the pepper into long thin slices and add to the large bowl. Slice the mushrooms
and add them to the bowl.
6. Add the vegetables to the chicken and stir-fry them on a medium heat until they have
softened – about 7 mins Stir in the fajita seasoning and mix.
7. Place the fajitas on a Pyrex plate suitable for the microwave. Microwave on full power
for 40 seconds or until slightly warmed.
17
Rolling the tortillas
1. Take one tortilla and lay it out flat. Take 1 dessertspoon of crème fraiche and spread
over tortilla.
2. Add a spoonful of salsa and spread down the middle of the tortilla.
3. Take 2-3 tablespoons of the chicken mixture and place it down the centre of the tortilla.
Roll the tortilla up.
4. Place onto a serving plate. Serve a little crème fraiche and salsa on the side of the plate.
What I will learn
- how to avoid cross contamination;
- how to cook chicken;
- how to regulate heat on the hob.
Variations
- try using whole wheat tortilla wraps to increase the fibre content.
Cost _________________________
Evaluation
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
18
Tracked Assessment
‘Wok Stars’
NB. This is a Tracked Assessment: you will need to bring your own
Ingredients and bring a suitable container to bring your dish home in.
Design you own stir fry!
Takes: 40 mins
Serves: 2
Ingredients
Decision 1: Protein 150g
Choose from – chicken, beef, pork, prawn, Quorn, tofu
*If using meat, cut into very tiny strips at home*
Decision 2: Vegetables 200g
Choose from – mangetout, broccoli, baby corn, sugar snap peas, spring onions, carrots, peppers,
mushrooms, water chestnuts, bean sprouts
Decision 3: Sauce
Five Spice:
1 teaspoon of Chinese 5 spice powder
1 tablespoon of honey
2 tablespoons of reduce salt soy sauce
Sweet Chilli
1 tablespoon of soy sauce
2 tablespoons sweet chilli sauce
Decision 4: Serving suggestion
Serve with 200g of rice or noodles
Equipment List
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Chopping board
Vegetable knife
Vegetable peeler
Wok/frying pan
Tablespoon
Teaspoon
Small bowl
Wooden spoon
Fork
Serving plate
Pot stand
19
Method
The secret to a food stir frying is not to put too much in the wok at the one time, if you do,
the vegetable will sweat instead of frying.
1. Prepare the vegetables. You might want to consider how you prepare the vegetables e.g. cut
spring onions diagonally, carrots into ribbons etc.
2. Measure and mix together sauce ingredients in a small bowl using a fork.
3. Heat the wok over a high heat and add 1 tablespoon of oil and the vegetable mix. Add one
tablespoon of water to create a little steam for cooking the vegetables. Cook vegetable by
moving them around the wok, cook for 2minsutes, then transfer to a plate.
4. Place the wok back on the heat and add 1 tablespoon olive oil followed by the protein option.
Cook for 3-4 minutes (remember meat sources will take longer to cook than other options e.g.
prawns, Quorn).
5. Tip in the stir fried vegetables, add sauce and cook for 2 mins. Add a tablespoon of boiling
water to the sauce if needed.
6. Serve with rice or noodles
What I will learn
- create a stir-fry;
- prepare vegetable;
- stir fry meat and vegetables;
- create a sauce of your choice.
Storage
- stir-fry is best eaten immediately.
Cost __________________________
20
Soda Bread Focaccia
[Groups of four]
Time: 30mins
Makes: 1 focaccia
Ingredients
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450g plain flour
400mls buttermilk
1tsp bicarbonate of soda
2tsp rosemary salt
Pinch sea salt
Olive oil
Equipment List
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Small oven tray
Sieve
Teaspoon
Large bowl
Flour dredger
Pot stand
Method
1.
2.
3.
4.
Preheat the oven to 220C.
Grease the baking tray with olive oil.
Sieve flour and bicarbonate of soda into a large bowl. Add the salt, and mix with your hands.
Make a well in the centre of the flour mix, pour in most of the buttermilk, and with one hand –
your fingers spread like a claw, start mixing in a full circle.
5. Keep mixing like this until you have a soft dough. Do not knead it, work it very gently to bring
it together.
6. Divide the dough in half and spread into 2 loaves into the well-oiled oven tray.
7. Using your finger create nine evenly spaced holes on the surface of the dough.
8. Brush the top of the dough with some oil and sprinkle with sea salt and rosemary seasoning.
9. Transfer to the oven and cook for 10 mins – turn the oven down to 200C and cook for a
further 8-10 minutes until cooked.
10. Transfer the Focaccia from the oven to a cooling rack and cool for a few minutes.
11. Cut into squares and serve.
What I will learn
- make and handle bread dough;
- bake bread and know when it is cooked;
- manage your time.
Cost ______________________
21
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
Lemon Crepes
[In Pairs]
(You will need to bring a container with a lid to bring your crepes and filling home)
Time: 35 mins
Makes: 10
Ingredients
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125g plain flour
3 eggs, lightly beaten
250ml semi-skimmed milk
200g Philadelphia light, softened
125g cottage cheese
100g sultanas
2tbsp caster sugar
Grated zest of 1 lemon
20g butter
Icing sugar to dust
Equipment List
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Small bowl
2 x large bowl
Electric frying pan
Tablespoon
Wooden spoon
Fork
Grater
Fish slice
Icing sugar dredger
Method
1. Beat the eggs light in a small bowl.
2. Sift the flour into a large bowl. Make a well in the centre and gradually whisk in the
beaten eggs and milk until smooth. Refrigerate for 10mins.
3. Grate the zest of one lemon into a large bowl, then combine the cream cheese, cottage
cheese, sultanas, and sugar until smooth.
4. Melt the butter in a small non-stick frying pan on a medium to hot heat.
5. When it is hot pour a little of the batter evenly into the electric pan.
6. Cook the pancake until lightly browned underneath, turn over and cook the other side
until golden. Repeat until all the mixture is done.
7. Spoon two tablespoons of the cream cheese mixture into the centre of each pancake.
Fold the side of the pancake in to make a parcel and dust with a little icing sugar.
What I will learn
- to create a batter of a uniform consistency;
- how to cook a crepe and flip it.
23
Cost ______________________
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…
24
Sun-dried Tomato and Broccoli Penne
[Pairs]
(School will provide you with a suitable container to cook and bring your bake home)
Time: 50mins
Serves: 4
Ingredients
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1 tbsp olive oil
350g chicken fillets, cubed
225g broccoli florets
350g pasta penne
4 tblsp sundried tomatoes
100g low-fat soft cheese
125ml single cream
125ml milk
Equipment List
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Chopping board
Vegetable knife
Large Saucepan
Colander
Wooden spoon
Tablespoon
Wok
2 x pot stand
Tinfoil Dish
Method
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Preheat oven to 170C/ Gas Mark 5.
Fill the kettle with water and boil. Add the boiling water to a large saucepan and place
on the hob at a high heat at a high heat. Bring to the boil. Add the pasta and leave to
cook for 14 mins on a medium to high heat, or as per instructions on the packet.
Cut chicken into 5cm sized chunks on a chopping board. Place the oil into the wok and
place onto the hob on a medium heat. Add the chicken and cook for 6-8 mins. Remove
from the heat.
On a chopping board cut the broccoli into florets. Wash the broccoli in a colander, under
cold water.
When the pasta has been cooking for 7mins, add the broccoli to the saucepan
containing the pasta, you may need to add more boiling water. Bring back to the boil
and simmer for another 7 minutes, until the broccoli and pasta are tender.
On a chopping board, chop the sundried tomatoes into quarters. Add the sundried
tomatoes, cream and cream cheese to the chicken, do not let this bubble or it will
curdles. Turn off the heat and remove the wok from the cook.
Place on a pot stand on your table.
25
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Place the colander into the sink. Drain the pasta and broccoli. Place the colander on
top of your empty sauce pan and bring back to your table with your empty saucepan.
Combine the pasta and broccoli with the chicken mixture. Divide into tinfoil dishes, top
with low-fat cheddar cheese and place in the pre-heated oven for 15mins, or until golden
in colour.
What I will learn
- how to cook past ‘al dente’;
- how to prepare broccoli and recognise when it is cooked;
- how to create a sauce for the pasta using dairy products.
Cost _________________________
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
I could improve by…
Questions
I brought all I needed to
carry out my task
I used the right equipment
I kept my table tidy
I used the hob correctly
I followed the teachers
instructions
My finished dish
looked good
I completed all the work on
time
26
Apple Muffins
[Pairs]
(You will need to bring a container with a lid to bring your buns home)
Time: 40mins
Makes: 6
Ingredients
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100g self-raising flour
50g margarine
50g caster sugar
1 large or 2 small cooking apples or 1 banana
½ egg
little milk
muffin cases
Equipment List
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Electric hand mixer
Fork
Small bowl
Teaspoon
Large bowl
Sieve
Tablespoon
Large bun tray
Small bun tray
Chopping board
Apple corer
Vegetable knife
Pot stand
Method
1. Pre-heat oven to 180C / Gas No. 5
2. Line the bun trays with bun cases.
3. Cream the margarine and sugar together in a large bowl using the electric hand mixer
until light in colour and fluffy.
4. Beat the eggs with a small fork in a small bowl.
5. Add the beaten eggs to the creamed mixture, a little at a time and beat thoroughly into
the mixture. NB. You may need to add a teaspoon of flour into the mix as you add
the egg to prevent it from curdling.
6. Sieve the flour into the mixture and fold in using a tablespoon.
7. On a chopping board, peel the apple and grate. If using a banana, mash it in a small
bowl using a fork. Stir into the flour mixture.
8. Using a teaspoon and dessertspoon, place some of the mixture into each case.
9. Bake for 15-20 minutes until well risen and golden brown.
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What you will learn
- how to use the electric hand mixer to ‘cream’ a mixture and recognise when it is ready
- how to ‘fold in’ and why we do it;
- to recognise when the muffins are cooked.
Cost _______________________
Two Stars and a Wish Evaluation
State two things about your practical of the muffins that you are happy with:
Two Stars:
State one thing that you would do differently to improve the muffins if you were to do the
practical again:
A Wish:
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Chicken and Olive Penne
[Pairs]
(You will need to bring a sealed container to bring your pasta home in)
Time: 50 mins
Serves: 4
Ingredients
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1tbsp olive oil
2 chicken breasts
½ sprig fresh rosemary, chopped
½ tbsp. grated Parmesan cheese
250g penne pasta
½ red pepper, finely diced
½ tbsp. chopped fresh flat leaf parsley
100g Philadelphia light
4-5 tbsp semi-skimmed milk
1 tbsp black/green olives, sliced
Ground black pepper
Equipment List
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2 x chopping boards
Frying pans
Large saucepan
Wooden spoon
2 x vegetable knives
Colander
2 x pot stands
2 x small bowl
Pot stand
Method
1. Fill a large saucepan with water, place on the hob on a high heat and bring to the boil.
Add pasta and cook for 15 mins, reducing the heat if necessary.
2. On a chopping board, cut the chicken into 5cm cubes. Put the oil in the frying pan and
place on the hob on a medium heat, add the chicken and brown for 5 mins, turning
occasionally.
3. On a chopping board chop the rosemary and parsley, place into a small bowl. Dice the
peppers and half the olives, place in the second small bowl.
4. Add the rosemary and Parmesan to the chicken and season with black pepper. Cooking
on a medium heat for another 3-4mins.
5. Place the colander in the sink and drain the water from the pasta. Place your pot stand
near the hob. Set the colander containing the pasta on top of the saucepan to catch any
remaining water. Set on the pot stand.
6. Add the peppers to the frying pan and cook for 2-3mins. Add the parsley, cream cheese
and milk. Stir until melted.
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7. Add the pasta to the pan along with the olives, stirring thoroughly to mix. Leave to cook
for another 5mins.
8. Remove from the heat and serve.
What I will learn
- how to cook pasta ‘al dente’;
- how to flavour a dish with fresh herbs as opposed to using salt;
- how to create and cook a sauce for pasta using dairy products.
Cost __________________
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.
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