See a Video of Making a Fruit Salad by Clicking on This Link

Y7 recipes

See a video of making a fruit salad by clicking on this link: http://startcooking.com/video/137/Fruit-Salad

Fruit salad

REMEMBER A LEAK PROOF CONTAINER TO CARRY YOUR FRUIT SALAD HOME!

Ingredients

1 Fresh lemon or lemon juice OR small orange juice carton

+ choose approximately 5 single items of those below if you have extra then you may be able to swap with others to increase the variety of your own fruit salad.

Apple/ pear/ banana/ orange/ kiwi fruit/ nectarine/ peach/ plum/ mango/ pomegranite/ melon/ pineapple (tinned or fresh) handful of grapes/ strawberries/ cherries etc.

Method

1. Pour lemon/orange juice into the clean container you will be taking your fruit salad home in (if using fresh citrus fruit, cut in half and squeeze over a juicer)

2. Prepare fruit and as it is prepared add it to the container and stir. (Place all pips, skin etc onto the metal plate).  Grapes & strawberries – wash well and remove stalks, add to citrus juice  Apples & pears - wash well, peel and chop in half then quarters through the core and cut core out, chop fruit and add to citrus juice  Banana – peel banana skin away – chop flesh into equal sized pieces, add to citrus juice  Nectarine, peach & plum – cut all around the fruit from the top to the base and back around the other side. Twist the flesh in opposite directions to release stone. Repeat process with 1 half if the stone does not come out easily.  Mango – cut the 2 flatter sides off the mango, to each side of the stone. Cut the flesh of each half in a criss cross pattern without going through the skin. Push the outer skin up to make the flesh pop up like a hedgehog. Carefully cut off the chunks of mango and add to citrus juice.  Kiwi fruit – cut off tip and tail and cut through the belly into 2 halves. Use a spoon to separate the flesh from the skin.  Pomegranate – cut in half, scoop out seeds and add to the fruit mix.

3. Stir fruit salad well and chill before serving. Y7 recipes –

Fresh Fruit Salad (Serves 4)

REMEMBER A LEAK PROOF CONTAINER TO CARRY YOUR FRUIT SALAD HOME!

Possible Ingredients Possible Equipment 1 red apple Chopping board 1 pear Vegetable knife 1 banana Colander or sieve 100g grapes Vegetable peeler 1 orange Tablespoon 1 kiwi fruit Metal plate 200 – 300mls fruit juice (e.g. 1 small carton) Scissors?

Method: 1. Prepare yourself, collect ingredients and equipment. 2. Wash and dry fruit using the sieve. 3. Empty fruit juice / lemon juice into your clean container. 4. Prepare fruit and as it is prepared add it to the container and stir. (Place all pips, skin etc onto the metal plate). 5. Stir fruit salad well and chill before serving.

Top tips Try using different types of fruit such as sliced peaches, chunks of fresh mango or canned pineapple pieces. Use other types of fruit juice instead of orange juice. Cut the fruit into very small, even sized pieces to make a fruit cocktail Y7 recipes –

Healthy sandwich

Ingredients

Bread (approx 2 slices)– pitta/ naan/ sliced wholemeal/ baps/ rolls/ Panini/ etc….

Fillings:

margarine / hummus/ mayonnaise (possibly low fat or small amount)

cheese - soft or hard, goats, cows or sheeps

salad vegetables e.g. lettuce/ tomatoes/ cucumber/ spring or red onion / peppers etc…

other – olives, tinned anchovies, cooked ham, chicken, beef or tuna.

Method

1. Spread each slice of bread with a little margarine, mayonnaise etc

2. Wash and slice various salad vegetables

3. Slice or grate cheese on white chopping board

4. Layer salad, meat/ fish/ cheese etc. onto 1 slice of bread,

5. Place second slice of bread on the top

6. Cut as desired using a sharp knife on a chopping board (use bridge hold)

7. Carefully place on a plate to serve. Y7 recipes

Pizza toast

Ingredients ½ yellow pepper 1 spring onion 1 mushroom 30g hard cheese, e.g. Cheddar, Edam, Gruyere 2 slices bread (or a bagel or a piece of French stick sliced in half) 2 x 15ml spoons tomato pizza sauce ½ x 5ml spoon mixed herbs

Equipment Chopping board, knife, grater, fish slice, measuring spoons, dessert spoon.

Method 1. Preheat the grill. 2. Slice the pepper, spring onion and mushroom. 3. Grate the cheese. 4. Place the bread under the grill and toast one side. 5. Remove the bread from the grill and place on the chopping board uncooked side-up. 6. Spread the tomato sauce over the bread using the back of the spoon. 7. Arrange the pepper, mushroom and onion over the slices. 8. Sprinkle the cheese and mixed herbs over the bread. 9. Place under the grill until the cheese bubbles.

Top tips  Why not add cooked sausage or chicken, or canned tuna?  Add a spoon of pickle or chutney for extra bite.  Try different types of cheese or different toppings e.g. tuna, sweetcorn, sliced tomatoes, olives, pesto.  The grill pan gets hot so remember to use oven gloves.

Skills Grating Bridge hold Claw grip Using the grill Spreading Croque Monsieur / Mini Party Pizza

Choose from one of the following recipes

Croque-monsieur

Ingredients  30g hard cheese, e.g. Cheddar, Edam, Gruyere  1 tomato  2 slices bread, preferably wholemeal or wholegrain  1 slice ham

Equipment Chopping board, grater, knife, fish slice, grill.

Method 1. Preheat the grill. 2. Grate the cheese on a chopping board – divide into 3. 3. Slice the tomato. 4. Place the slices of bread on the chopping board. 5. Lay the ham over one slice of bread. 6. Arrange the tomato over the other slice of bread. 7. Sprinkle a portion of cheese over both slices of bread. 8. Place the sandwich under the hot grill. 9. When the cheese is bubbling hot, remove from the grill. 10. Press the 2 slices of bread together, and sprinkle the remaining cheese on top. 11. Place under the grill until the cheese is melted and golden. 12. Serve sliced diagonally and arranged with a side salad.

Top tips Use different types of bread, e.g. ciabatta, bagel, wholemeal loaf. Try adding different varieties of cheese, e.g. Mozzarella, Cheddar, Edam, Brie. Go for fruit and vegetables e.g. mushrooms, pineapple, peppers.

Mini Party Pizzas

Ingredients

 Several slices of French bread cut into small rounds (or other bread type of your choice)  1 small jar pizza topping/ tomato pasta sauce/ tomato puree  50-100g cheese (if desired)  a small variety of toppings eg. a selection of up to 3 of the following:-  1-2 mushroom / ¼ small pepper (red/ yellow/ orange or green) / 1 tomato / 1 tbsp frozen sweetcorn / anchovies or olives (in a jar) etc.

Method

1. Preheat grill on a medium heat leaving the grill door open 2. Slice toppings and grate cheese on chopping board 3. Place French bread slices (or other bread used) onto a baking tray and toast the top and base under the grill till lightly golden. 4. Spread approx 1 tbsp tomato mixture onto 1 toasted side of bread. 5. Arrange other toppings onto pizzas (don’t stack too high as they will not cook properly) 6. Place under a medium grill and cook for 5-10 minutes until toppings are lightly toasted. 7. Remove from grill with a fish slice and leave to cool slightly 8. Place in a lidded container or wrap in greaseproof paper or foil to take home.

Serving suggestion – serve with a handful of salad for a tasty summer treat. Y7 recipes

Fruit flapjacks

It would be useful to bring a round sandwich tin to bake and take your flapjack home at the end of the day. You will need a large suitable container to keep it safe.

Ingredients 75g dried apricots (or other dried fruit or 1 piece of fresh fruit e.g. apple) 150g oats 50g sugar 50g butter or margarine 2 x 15ml spoons golden syrup

Equipment Chopping board, knife, measuring spoons, saucepan, wooden spoon, spatula, non- stick baking tin e.g. 20cm round sandwich tin.

Method 1. Preheat the oven to 190 oC or gas mark 5. 2. Chop the apricots or other fruits into small pieces. 3. Place the butter or margarine, sugar and syrup into a saucepan and gently heat until the butter or margarine has melted. 4. Stir in the oats and apricots. 5. Pour the mixture into a non-stick (or lined) baking tin. 6. Pat down the mixture in the baking tin. 7. Bake for 15 - 20 minutes, until lightly browned. 8. Remove from the oven and cut into ‘bars’ in the baking tin while hot.

Top tips Vary the type of dried fruit used, e.g. sultanas, figs, mixed fruit. Add 1 x 5ml spoon cinnamon, ginger or mixed spice to the oat mixture. Go for grated fresh apple or carrot. The baking tin gets hot so remember to use oven gloves.

Skills Using the oven Claw grip Using the hob Combining/mixing

Measuring Weighing

Y7 recipes

Make sure you collect your product at end of P4 as early school closure at 13.05. Pupils making during period 4 will be advised to bake product at home to avoid burning themselves when transporting home. Oaty apple crumble

You will need to bring a medium sized ovenproof dish, preferably with a lid to bake and transport your product home

Ingredients 100g plain flour 50g butter or margarine 50g oats 25g sugar 400g eating apples/ cooking apples (add 50g sugar if using cooking apples) optional - 50g sultanas/ blackberries or other fresh or dried fruit

Equipment Mixing bowl, green chopping board, knife, oven proof dish /foil tray, baking tray.

Method 1. Preheat the oven to 190oC or gas mark 5. 2. Rub in the butter or margarine into the flour until it resembles breadcrumbs. 3. Stir in the oats and sugar. 4. If using cooking apples, peel before cutting. 5. Cut the apples into quarters and remove the core. Slice thinly. 6. Arrange the apple slices in the oven proof dish/foil tray on a baking tray and then add the sultanas. 7. Sprinkle the crumble topping over the apple slices. 8. Bake for 25-30 minutes, until the apple is soft and the crumble is golden. Top tips Be creative and experiment with other fruits, such as blackberries, apricots, raspberries, peaches, nectarines, plums or pears. You may wish to use canned apple or another type of canned or dried fruit. Try using wholemeal flour for the crumble topping or use muesli instead of oats.

Skills Using the oven Rubbing in Combining/mixing Coring Claw grip

Weighing Bridge hold