FINDING OUT ABOUT FOOD FINDING OUT ABOUT FOOD FINDING OUT ABOUT FOOD

Fruit Crumble Pasta & Bean Salad Cheese Scones

Ingredients Ingredients Ingredients  200g dried pasta shapes  250g self raising flour  100g plain flour  1 stick celery  1x5ml spoon (tsp) mustard powder (optional)  50g butter or margarine*  1 pepper (any colour)  40g butter or margarine**  25g oats  2 spring onions or ½ red onion  **This needs to be a hard block margarine or butter.  50g sugar  50g raisins (or sultanas)  100g hard cheese (grated)  350g fruit - fresh, frozen or canned (see below)  100g canned beans eg red kidney beans, chick  125ml semi-skimmed milk  Ovenproof dish and peas, borlotti beans, mixed beans.  A container to take them home in  A container to take it home in  Dressing

Method  2 x 15ml (tbsp) mayonnaise / crème Fraiche / Method 1 Preheat the oven to 200°C or gas mark 6. natural yoghurt (any of these) 1. Preheat the oven to 200°C or gas mark 6. 2 Rub in the butter or margarine into the flour until it  salt and pepper (from school) 2. Grease a baking tray. resembles breadcrumbs.  A container to take it home in 3. Sieve the flour and mustard into the bowl. 3 Stir in the oats and sugar. 4. Rub in the butter or margarine into the flour until it 4 Arrange the fruit in the oven-proof dish. Method resembles breadcrumbs. 5. Stir in the cheese. 5 Sprinkle the crumble topping over the fruit. 1 Cook the pasta in boiling water for 10-12 minutes 6. Make a well in the middle of the flour and gradually stir in 6 Bake for 25-30 minutes, until the crumble is golden. until al dente, drain and leave to cool. enough milk to form a soft dough. Top tips 2 Wash and thinly slice the celery and onion. 7. Place the dough on a lightly floured work surface.  You may wish to put the dish onto a baking tray when 3 Deseed the pepper and slice carefully. 8. Shape the dough to about 2cm thick. placing it in the oven. 4 Stir all ingredients into the pasta. 9. Using a cutter, cut the scones.  Be creative and experiment with other fruits, such as 5 Add the dressing and seasoning, mix well. 10. Place the scones on a baking tray and brush each top blackberries, apricots, raspberries, peaches, nectarines with a little milk. or plums. Top tips 11. Bake for 12-15 minutes, until golden brown.  Try mixing different fruits, e.g. pear and plum.  Try using different types of fruit and vegetables 12. Allow to cool on a cooling rack.  You may wish to use canned apple or another type of such as mushrooms, carrots, cucumber, peas or canned fruit. If using cooking apples its best to peel and apple. Top tips chop them at home & then cook them with 25g sugar  Add some tinned tuna.  To make fruit scones, add 25g sugar and 75g currants or either in a microwave for 3-4 mins until soft or in a sultanas before the milk and leave out the cheese saucepan with hot water over a gentle heat until soft.  Traditionally, fluted scone cutters are used for sweet scones and plain cutters for savoury scones.  You could experiment with different flavourings by adding herbs or spices.

Making Date ______Making Date ______Making Date ______* Refrigerate in school Please advise us of any nut or other food allergy

FINDING OUT ABOUT FOOD FINDING OUT ABOUT FOOD FINDING OUT ABOUT FOOD Scotch Eggs Mini Carrot Cakes

Ingredients  150g margarine Ingredients  250g carrots, peeled and grated at home   2 small hard boiled eggs (shelled at home) 200g sugar  This leaflet includes recipes for:  125g sausage meat ** see tip below 2 eggs  200g SR flour  2 x 15ml (tbsp) golden breadcrumbs  Fruit Crumble  1 x 15ml (tbsp) flour  2 x 5ml cinnamon or mixed spice   Pasta & Bean Salad  Uncooked egg for coating 2 x 5ml (tsp) baking powder   Scotch Eggs  Container for taking home 125g sultanas  12 muffin cases (school will supply for 20p)  Cheese Scones  Mini Carrot Cakes  A container to take them home in Method  Healthy Recipe Adaptation 1 Roll sausage meat into 2 circles on floured surface. Method 2 Mould each circle of sausage meat around the 1 Preheat the oven to 200ºC or gas mark 6 Name: ______

egg. Coat in flour. 2 In a mixing bowl, melt the margarine in the Tutor Group: ______DT Group______3 Coat with beaten egg then breadcrumbs. microwave (1 minute). o 4 Bake on 200 C Gas mark 6 for 20 minutes. 3 Add the carrot and sugar to the margarine and All recipes can be found on the school website. Go to: Curriculum/ combine. Subjects/Departments/Design & Technology/Food Technology Recipes. Top tips 4 Sift in the flour, cinnamon and baking powder. The Healthy Recipe Adaptation  This can be sausage meat or peeled sausages. 5 Beat the eggs in a small bowl, and then add to the PLEASE DO NOT USE: skinless or quorn mixture. Towards the end of the half term you will be using the 6 Mix in the sultanas skills and knowledge you have learnt in this module to sausages as these do not blend together well. adapt one of the recipes used in school so that it OR 7 Divide the mixture equally between the muffin meets the project brief given below. This recipe  If vegetarian dried stuffing mix will also work. cases. adaptation will be assessed. 8 Bake for 20 minutes (15 minutes in fan oven). Design Brief: Using food preparation and cooking Top tips: skills developed in this module plan and cook a dish suitable for a child’s packed lunch/snack which clearly When the mini-carrot cakes are cool, you may wish to demonstrates a balanced diet in accordance with the Reheating make a cream cheese topping at home. Cream 50g Eatwell Guide. cream cheese and 25g icing sugar together. Please ensure that if you are You will have one lesson to plan the recipe before reheating this product at your practical lesson. You will need to bring the home, it reaches 75°C ingredients on the date given below and need to remember that whatever you plan you will only have 60 minutes in which to prepare and cook it.

Making date for the healthy recipe adaptation Making Date ______Making Date ______is______