Home Economics
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Home Economics Recipe Booklet Year 7
Dagfa School, Nottingham Traffic Light Sandwich
INGREDIENTS EQUIPMENT 2 slices of bread chopping board 20g Flora table knife Few lettuce leaves vegetable knife 1 tomato grater 1 carrot or 20g Cheddar Cheese corer plate for serving
METHOD
1. Collect all ingredients and equipment.
2. Grate carrot or cheese using grater.
3. Slice the tomato using vegetable knife.
4. Shred the lettuce using vegetable knife.
5. Spread the bread with the Flora using table knife.
6. On one slice of bread cut 9 holes using corer.
7. Arrange the ingredients in the order of traffic lights on the piece of bread without the holes.
Red - Tomato Orange - Carrot/Cheese Green - Lettuce
8. Place the second slice of bread with holes on top of the filling and then cut into three slices and put on the plate. Chocolate Crispies
INGREDIENTS EQUIPMENT 50g wheat flakes saucepan 2tsp. Cocoa teaspoon 25g sugar weighing scales 25g margarine tablespoon 1 tbsp. Golden syrup wooden spoon 1 tbsp. Coconut paper cases 25g currants bun tray
METHOD
1. Collect all ingredients and equipment.
2. Place margarine, cocoa, golden syrup and sugar into saucepan.
3. Place the saucepan on the hob and heat gently, stirring with a wooden spoon until the margarine has melted.
4. Remove from the heat and add the wheat flakes, coconut, currants.
5. Mix well using the wooden spoon.
6. Place the paper cases into the bun tray.
7. Put a heaped mixture into each paper case.
8. Leave to set. Scones with fresh cream and strawberries made for our school garden party
Scones INGREDIENTS EQUIPMENT 300g SR flour Mixing bowl 75g margarine sieve 75 caster sugar table knife 100g sultanas measuring jug 150ml milk cutters baking tray flour dredger rolling pin METHOD 1. Collect all ingredients and equipment – Preheat oven to Gas 6/200C
2. Sieve the flour into the mixing bowl.
3. Cut and rub the margarine into the flour until it resembles fine crumbs.
4. Add the filling of your choice and mix with a fork
5. Add the milk a little at a time until you have soft dough.
6. Put some flour on your table and knead the dough.
7. Roll out the dough to 1cm thick.
8. Cut out the scones using the cutter.
9. Place the scones on a floured baking tray.
10. Brush with milk and bake for 10 - 15 mins until risen and brown.
11. Cool on a wire rack Lentil Soup INGREDIENTS EQUIPMENT 1 tbsp oil tablespoon 1 small onion chopping board 1 small carrot vegetable knife 25g red lentils wooden spoon 1 small can tomatoes saucepan 250ml vegetable stock measuring jug Salt/pepper/pinch dry mustard
METHOD
1. Collect all ingredients and equipment.
2. Peel, Slice and Dice the onion and carrot.
3. Heat the oil in a saucepan and fry the onion and carrot for a few mins until softened
4. Add the lentils, stock, tomatoes and seasoning. Stir and leave on a low heat to simmer for 30 minutes until the lentils are soft.
5. Remove from the heat, cool and then liquidize with the butter.
6. Serve with crusty bread Spring Breakfast
INGREDIENTS EQUIPMENT 1slice bread Chopping board 1 slice cheddar cheese Vegetable knife 1 slice tomato Plate 1 slice ham grill Sprig parsley
METHOD
1. Switch on the grill.
2. Toast one side of the bread until light brown.
3. Place ham on the un-toasted side of bread.
4. Add cheese.
5. Place tomato on top.
6. Grill till cheese is golden in colour.
7. Garnish (decorate) with parsley.
Christmas Log Biscuits
Ingredients Equipment 150g plain/milk chocolate mixing bowl 100g butter plastic bag 397can Sweetened Condensed Milk rolling pin 250 digestive biscuits chopping board 25g raisins vegetable knife 25g glace cherries wooden spoon foil tray
Method 1. Place the biscuits into a plastic bag and roughly crush with the rolling pin.
2. Chop the cherries into quarters.
3. Place the chocolate, butter and milk into a mixing bowl
4. Microwave for 1 min on HIGH until the butter and chocolate have melted.
5. Add the crushed biscuits, cherries and raisins. Mix well with a wooden spoon.
6. Press the mixture into a foil tray and leave to set in the fridge.
7. Slice the mixture into log shape, sprinkle with icing sugar before serving.
These biscuits can be frozen ready for the festive season
Alternative ingredients: Chocolate digestives Condensed milk – toffee/caramel Mint chocolate Soak the dried fruit in brandy Crunchy Cereal Ingredients Equipment 1 tabsp. olive oil sharp knife 3 tabsp. golden syrup chopping board 150g jumbo rolled oats measuring spoons 50g brazil nuts saucepan 25g sunflower seeds wooden spoon 50g dried pineapple pieces baking tray 50g dried bananas plate 50g dried apricots mixing bowl
Method
1. Chop the brazil nuts into medium sized pieces. If you are allergic to nuts you can miss them out at this stage.
2. Preheat the oven to Gas 6/200C. Pour the oil and syrup into a saucepan. Melt over a low heat.
3. Turn off the heat. Add the oats, nuts and sunflower seeds and mix well.
4. Tip the oat mixture onto a baking tray. Put it in the oven for 10 mins or until the edges turn a golden brown and the oats form clusters.
5. Cut the pineapple pieces in half, quarter the apricots and break the banana chips into small pieces. Mix all the fruit together in a bowl.
6. Spoon the oat clusters onto a plate and leave to cool for a few mins.
7. Add the oat clusters to the bowl of fruit and mix them well together.
8. Store the cereals in an airtight box for up to 2 weeks.
Serve with milk and a dollop of your favourite yoghurt. Variations: Try other dried fruits, nuts or seeds - all taste really goo Fruit Smoothes (2 servings)
Ingredients Equipment 100g strawberries vegetable knife 1 banana chopping board 100ml milk measuring spoon 50ml natural yoghurt blender 1tabsp. clear runny honey
Alternatives 1 Mango/ small piece of melon (use 100ml orange juice instead of milk) 1 Peach/ 1Pear/50g Raspberries OR You may wish to try your own version
Method
1. Rinse and drain the strawberries in cold water and then hull them by holding the pointed end and slicing off the stem.
2. Cut the strawberries in half and put them to one side. Peel the banana and throw away the skin. Slice the banana for easy blending.
3. Carefully put the strawberries and banana into the blender. Add the milk, yoghurt and honey and put the lid on securely.
4. Blend the mixture until it is completely smooth. Pour the smoothie into tall glasses. Mini Breakfast Pancakes (makes 8)
Ingredients Equipment 125g SR flour sieve 150ml milk mixing bowl Pinch salt wooden spoon 1 egg whisk 2 tabsp. caster sugar measuring jug 100g chocolate chips large frying pan 25g butter tablespoon spoon spatula Method
1. Sieve the flour, and salt into a mixing bowl. Stir in the sugar with a wooden spoon and leave to one side
2. Crack the egg into the jug an add to the milk, whisk together.
3. Pour the milk and egg into the flour and beat with a wooden spoon. Gently fold in the raisins and chocolate chips
4. Over a medium heat, melt a little of the butter in the frying pan. When the butter starts to bubble you are ready to cook.
5. Ladle 2 spoonfuls of batter into the frying pan and fry for approx 2 mins until bubbles appear on the surface and the underside turns golden.
6. Use a spatula to flip them oven. Cook the other side for 2 ins until golden and cooked through. Repeat with the rest of the batter.
Serve for Breakfast with slices of banana and maple syrup Try fresh blueberries, blackcurrants or raspberries instead of chocolate chips Shortbread
Ingredients Equipment 100g butter or margarine mixing bowl 50g caster sugar wooden spoon 150g plain flour table knife sieve baking tray
Method
1. Preheat the oven to Gas 2/150C. Lightly grease a baking tray
2. Place the butter into a mixing bowl and soften with a wooden spoon.
3. Beat in the sugar, then add the flour. Use your hands to gather the mixture to a paste.
4. Transfer to the table, lightly dusted with caster sugar.
5. Roll out to approx 3mm thickness and cut out using a fluted cutter.
6. Arrange the biscuits on the tray and bake for approx 30 mins.
7. Cool the biscuits on a wire rack.
8. Dust them with cater sugar and keep in an airtight tin to keep them crisp. Ginger Biscuits
Ingredients Equipment 60g butter mixing bowl 40g caster sugar wooden spoon 1 tabsp. Stem ginger syrup sieve 90g plain flour chopping board ¼ tsp. bicarbonate soda veg. knife ¼ tsp baking powder 15g stem ginger
Method 1. Preheat the oven to Gas 6/200C
2. Cream the butter and sugar together until light and fluffy
3. Add the ginger syrup
4. Sift together the flour, baking powder, bicarbonate of soda and add to the creamed mixture.
5. Add the chopped ginger.
6. Turn out the dough onto a floured table and knead. Clingfilm and leave in fridge for 10 mins whilst you wash up.
7. Roll the dough into balls the size of a cherry and space well apart on a baking tray.
8. Bake for approx 12 mins until golden brown.
9. Remove from tray and cool on a wire rack. Flapjack
Ingredients Equipment Small orange small bowl 50g raisins saucepan 50g golden syrup (2 tabsp.) wooden spoon 100g butter grater 50g soft brown sugar juicer 125g jumbo oats baking tin (23cm square) 50g plain flour baking parchment 50g pine nuts
Method
1. Preheat the oven to Gas 3/160C. Grease and line a baking tray.
2. Grate the orange zest (not the pith) and squeeze out the juice into a small bowl. Add the raisins
3. Place golden syrup into a saucepan, add the zest. Add the butter and brown sugar. Heat very gently stirring with the wooden spoon until the butter has melted and the sugar dissolved.
4. Mix together the oats, flour and pine nuts. Add to the saucepan with the raisins and orange juice. Mix well.
5. Spread the mixture into the prepared tin. Bake for approx 25 mins until golden brown.
6. Remove from the oven and mark into sections. Leave to cook before removing from the tin.
Variations: Instead of raisins use dried apricots or prunes. instead of an orange use a lemon or lime Instead of pine nuts use pistachios, cashews, pecan nuts, sunflower of pumpkin Chocolate Chip Cookies Ingredients Equipment 100g unsalted butter mixing bowl 75g soft brown sugar electric whisk 75g caster sugar wooden spoon 1 egg sieve 100g chocolate spread spatula 2-3 drops vanilla essence dessert spoon 200g plain flour teaspoon 25g cocoa powder baking tray ½ tsp baking powder palette knife 100g choc chips (white/brown cooling tray Milk/plain) Method
1. Preheat the oven to Gas 4/180C
2. Cream the butter and sugars together until mixture turns creamy
3. Still using the electric whisk, beat the egg, chocolate spread and vanilla essence into the creamed mixture until fully mixed.
4. Sieve the flour, baking powder and cocoa into the mixture and mix with a wooden spoon.
5. Stir in the choc chips.
6. Place heaped dessert spoonfuls of the cookie dough onto the baking tray, leaving space between them.
7. Bake for approx 14 mins. Take the tray out of the oven and leave the cookies to set for 2 mins before transferring them to a cooling tray Variation For a nutty cookie miss out the cocoa, swap the chocolate spread for peanut butter and use plain choc chips Melting Moments
Ingredients Equipment 100g butter baking tray 75g caster sugar mixing bowl Small egg wooden spoon Few drops vanilla essence fork 150g SR flour jug 2tabsp oats (for rolling in) knife 4-5 glace cherries chopping board
Method
1. Preheat the oven to Gas 4 180C. Grease a baking tray.
2. Cream together the butter and sugar until light and fluffy. Mix together egg and vanilla essence in a jug
3. Gradually add the egg and vanilla essence.
4. Stir the flour into the mixture, gather with hands.
5. Using wet hands roll the mixture into approx 16 balls.
6. Roll each in the oats until completely covered.
7. Place the balls on the baking tray and top with a piece of cherry.
8. Bake for approx 15 - 20 mins until lightly brown.
9. Remove from the oven and allow to cool before transferring to the cooling tray. Coleslaw
Ingredients Equipment ¼ white cabbage chopping board 1 carrot vegetable knife 1 onion grater 1 Red pepper tin opener Small tin sweetcorn tablespoon 2 tabsp. Mayonnaise mixing bowl 25g sultanas parsley
Method
1. Wipe down table, put on apron, wash hands.
2. Wash and shred the cabbage. Put into mixing bowl.
3. Peel the carrot – put peelings into paper towel for the bin.
4. Grate the carrot and put into mixing bowl
5. Peel, slice and dice the onion, put into mixing bowl
6. Slice the red pepper and put into mixing bowl
7. Drain the sweet corn and put into the mixing bowl with the sultanas
8. Mix all vegetables together with the mayonnaise.
9. Put into serving dish
10. Garnish with chopped parsley Pasta Salad
Ingredients Equipment 150g pasta twists saucepan 3 tabsp. mayonnaise tablespoon 2 tsp. curry pasta (Korma) teaspoon Small piece melon mixing bowl 50g sultanas chopping board 4 spring onions vegetable knife 2 slices cooked ham fork
Method 1. Half fill a saucepan with water, add drop of olive oil and pinch of salt. Bring to the boil. Add the pasta twists and cook for 10 -15 mins until tender.
2. Put the mayonnaise and curry paste into a mixing bowl and mix well.
3. Peel and dice the onions and add to the mixing bowl.
4. Slice and dice the melon and add to the mixing bowl. Add the sultanas and sliced ham.
5. Drain the cooked pasta and wash under cold water to cool and remove any excess starch.
6. Add the pasta twists to the mayonnaise mixture and mix well with a fork.
7.Can be garnished with parsley/mixed herbs.
8. Serve with a green salad.
Sweet Potato and Red Pepper Soup
Ingredients Equipment 1 onion chopping board 1 sweet pepper vegetable knife 2 red peppers tablespoon 1tabsp. olive oil measuring jug 1 vegetable stock cube large saucepan 500ml water
Method 1. Wipe down table, put on apron, wash hands
2. Peel, slice and dice onion
3. Peel and cube sweet pepper
4. Slice and dice red peppers
5. Heat the oil in a large saucepan.
6. Fry the onions for a few mins till soft.
7. Add the sweet potato, peppers and stir for 2 mins
8. Add the 500ml vegetable stock, cover and leave to simmer for 25 mins till the potato is soft.
9. Puree the vegetables in a food processor
10. Season before serving. Green Salad
Ingredients 200g mixed salad leaves - lettuce, spinach, watercress etc ½ cucumber 12 cherry tomatoes Box cress Mixed peppers Salad Dressing 3 tabsp. Olive oil 1 lemon 1 tsp wholegrain mustard Salt/pepper 1 tsp clear runny honey Box to carry home
Method 1. Rinse and drain the salad leaves using a colander. 2. Tear or shred the leaves and place into the box. 3. Prepare the cucumber in at least two different ways 4. Cut the tomatoes into half or leave whole 5. Slice and dice the peppers 6. Mix all the ingredients carefully with your hands. 7. Snip the cress over the surface. 8. Put all the SALAD DRESSING into a jar/container and shake well. 9. You can pour the dressing over the salad or leave in the container until you go home.
Simple French Dressing 2 tabsp white wine vinegar 2 tabsp. mustard 3 tabsp olive oil Pinch of salt Freshly ground black pepper Crushed glove of garlic (optional)
Simply shake all the ingredients together in a screw top jar. Fruit Salad
Ingredients Equipment 1 orange chopping board 1 green apples vegetable knife 1 red apples mixing bowl 50g red/green grapes measuring jug 25g glace cherries 1 pear Small piece melon 1 peach 200ml orange juice
Method 1. Wipe down table, put on apron, wash hands.
2. Wash all fruit. Prepare all fruit and place in large mixing bowl.
3. Peel and segment orange
4. Slice and dice apples (leave skin on to give extra colour)
5. Slice grapes in half
6.Cut cherries in half
7. Peel and slice pear
8. Slice and dice the peach
9. Carefully mix all fruit together
10. Pour over orange juice
NOTE Any combination of fruit can be used to make a fruit salad. Try using some dried fruit and fruits that are in season. Ready Steady Cook Soups and Salads
Orange, Watercress and Melon Salad
Ingredients Equipment 1 melon chopping board 6 small tomatoes vegetable knife Few parsley leaves teaspoon Few basil leaves – torn juicer 1 tsp. balsamic vinegar sieve Juice of 1 lemon 2 oranges – segments 100g watercress
Method 1. Half, seed and dice the melon. Quarter the tomatoes.
2. Place the melon, tomatoes and herbs into a bowl and mix lightly.
3. Place the balsamic vinegar, lemon juice and orange segments into another bowl and toss gently to combine, then fold into the melon and tomato mixture.
4. Arrange the watercress on a platter and arrange the lemon and tomato mixture on top.
5. Drizzle with olive oil and season to taste.
6. Serve at once. Ready Steady Cook Soups and Salads
Pea and Mint Soup
Ingredients Equipment 25g margarine large saucepan Small onion wooden spoon 1 clove garlic chopping board 200g frozen peas vegetable knife 450ml vegetable stock measuring jug 1 tabsp. chopped mint Seasoning
Method 1. Peel, slice and dice the onion and garlic.
2. Place the stock cube into the measuring jug and add 450ml boiling water, stir until dissolved.
3. Place the margarine into a large saucepan and melt over a low heat.
4. Add the onion and garlic and cook until soft.
5. Add the frozen peas and stock. Bring to the boil and then simmer for approx 5 mins until the peas are soft.
6. Add the chopped mint.
7. Puree in a blender.
8. Reheat gently in the saucepan and season to taste.
9. Ladle into bowls and serve immediately.
Note: Swirls of cream can be added and mint leaves to garnish.
This recipe book has been produced by: The Home Economics Department Dagfa School, Nottingham 57 Broadgate Beeston Nottingham NG9 2FU
Contact: Mrs A Spowart (Home Economics teacher) [email protected] http://dagfaschoolhomeeconomics.wikispaces.com
All recipes have been tried and tested over many years.