Home Economics

Contents

Soups

Leek and Potato – p4 Lentil – p5 Minestrone – p6

Savoury

Chicken and Pineapple Stir Fry – p7 Chicken Curry – p8 Chilli – p9 Fajitas – p10 Fried Rice – p11 Grilled Bacon, Sausage and Scrambled Egg – p12 Kebabs – p13 Lasagne – p14 Macaroni Cheese – p15 Macaroni Cheese with Bacon and Onion – p16 Normandy Chicken – p17 Paella – p18 Pasta Bolognaise – p19 Pizza – p20 Potato Wedges – p21 Quiche – p22 Shepherds Pie – p23 Spaghetti Bolognaise – p24 Spicy Chicken Pasta – p25 Tomato and Bacon Pasta – p26 Turkey Stroganoff – p27

1 Sweet

Apple Crumble – p28 Apple Pie – p29 Apple Scone – p30 Banoffee Pie – p31 Bread Rolls – p32 Butterfly Buns – p33 Caramel Shortbread – p34 Cheese Cake – p35 Chocolate Brownies – p36 Chocolate Chip Cookies – p37 Chocolate Gateau – p38 Chocolate Muffins – p39 Chocolate Truffles – p40 Chocolate Yule Log – p41 Christmas Biscuits – p42 Coconut Tarts – p43 Demerara Shortbread Biscuits – p44 Dutch Apple Cake – p45 Easter Cake – p46 Empire Biscuits – p47 Florence Cake – p48 Mars Bar Cake – p49 Marshmallow Truffles – p50 Pancakes – p51 Peach Gateau – p52 Pineapple Upside Down Pudding – p53 Santa Gateau – p54 Scone Christmas Tree – p55 Scones – p56 Small Cakes – p57 Spiced Biscuits – p58 Swiss roll – p59

2 Glossary

Cutlery Tray – the following equipment would be found in the cutlery tray – wooden spoon, metal spoon, fork, round bladed knife, plastic bowl scraper (spatula), set of measuring spoons.

Sandwich Tin – the recipes are designed to be used with a 15cm / 6 inch round sandwich tin.

Line – 1. To line a sandwich tin before making a cake - cut out a circle of greaseproof paper the same size as the tin, grease the base of the tin with oil or margarine, place the greaseproof circle on top of the greased base then grease the top of the circle with oil or margarine. 2. To line a baking tray - cut out a rectangle of greaseproof paper big enough to cover the base and sides of the tray, at each corner make a diagonal cut about 5cms long from the corner, grease the base and sides of the baking tray with oil, line the baking tray with the greaseproof paper, grease the top of the greaseproof paper lightly with oil. 3. To line a sandwich tin with pastry for Baking Blind - roll the pastry big enough to cover the base and sides of the sandwich tin. Line the tin with the pastry and trim off any excess – it is important not to stretch the pastry at this stage or it will shrink when cooked.. Pierce the base of the pastry several times with a fork. Line on top of the pastry with tin foil. This prevents the sides of the pastry case collapsing during baking blind.

Cream – beat margarine and sugar together with a wooden spoon until soft and creamy. This may also be done with an electric whisk.

3 Leek and Potato Soup

Ingredients Equipment 1 onion cutlery tray 1 large potato plate ½ small leek measuring jug 500ml water chopping board 1 chicken stock cube cooks knife salt and pepper vegetable knife 15ml vegetable oil vegetable peeler 50ml milk large pot hand blender pot stand Method 1. Wash potato and leek. 2. Peel potato and onion. 3. Finely dice potato, chop onion and shred leek. 4. Fry vegetables gently for 3-4mins. 5. Add the water, stock cube, salt and pepper. 6. Bring to the boil and then simmer for 30mins. 7. Just before serving add the milk. 8. Blend the soup if wished.

4 Lentil Soup.

Ingredients Equipment 50g red lentils scales 1 medium onion cutlery tray 1 medium carrot plate 1 medium potato sieve 500ml water measuring jug 1 ham stock cube large pot Salt and pepper pot stand chopping board cooks knife vegetable knife vegetable peeler grater hand blender

Method 1. Place lentils into the sieve. Wash under cold running water. 2. Place lentils, water, ham stock cube, salt and pepper into the large pot. Bring to the boil then reduce the heat to simmer. 3. Wash potato and carrot. Peel potato, carrot and onion. 4. Chop onion finely. 5. Grate potato and carrot. 6. Add prepared vegetables to the large pot. Bring back to the boil then reduce heat to simmer. Simmer until the vegetables are soft. 7. Blend the soup. 8. Serve.

5 Minestrone Soup

Ingredients Equipment 1 rasher bacon scales ¼ green pepper cutlery tray 1 onion plate 1 clove garlic chopping board 1 stalk celery cooks knife 1 carrot vegetable knife 200ml chopped tomatoes vegetable peeler 1 x 5ml tomato puree measuring jug 1 x 2.5ml sugar large pot 1 x 2.5ml Oregano or Basil pot stand 50g pasta 500ml water 1 chicken stock cube 1 x 15ml Oil

Method 1. Finely chop bacon. 2. Wash, deseed and dice pepper. 3. Peel and finely chop onion. 4. Crush garlic. 5. Wash and chop celery. 6. Wash, peel and dice carrot. 7. Heat oil in large pot, fry bacon, pepper, onion and garlic for 5mins. 8. Add remaining ingredients to the pot. Bring to the boil, simmer for 30mins. 9. Test for seasoning. Serve.

6 Chicken and Pineapple Stir Fry.

Ingredients Equipment 1 chicken breast cutlery tray 2 mushrooms plate ½ carrot sieve ½ onion small bowl 1 pineapple ring chopping board 75ml pineapple juice cooks knife 2 x 15ml tomato ketchup vegetable knife 1 x 15ml vegetable oil vegetable peeler ½ packet noodles wok/frying pan large pot pot stand

Method 1. Wash vegetables. Peel onion and carrot. 2. Half fill the large pot with water. Bring to the boil. 3. Slice onion and mushroom thinly. 4. Cut carrot into julienne strips. 5. Cut chicken into thin strips. 6. Cut pineapple ring into 8 pieces. 7. Mix pineapple juice, tomato ketchup and pineapple pieces together in the small bowl. 8. Heat the oil in the wok/frying pan. 9. While oil is heating add the noodles to the boiling water. Turn water down to simmer and simmer noodles until soft. 10.Add the chicken to the heated oil and stir fry for 3-4 mins. 11.Add the vegetables and stir fry for a further 3-4 mins. 12.Add pineapple pieces, pineapple juice and tomato ketchup. Bring to the boil and simmer for 2 mins. 13.Drain noodles. 14.Serve.

7 Chicken Curry

Ingredients Equipment ½ onion scales 1 x 15ml oil cutlery tray 1 x 2.5ml curry powder plate 1 x 2.5ml ground ginger measuring jug 1 x 15ml cornflour sieve 150ml chicken stock small bowl 1 chicken breast chopping board 1 x 15ml natural yoghurt cooks knife 50g long grain rice vegetable knife small pot large pot pot stand

Method 1. Peel and finely chop onion. 2. Cut chicken breast into bit size pieces. 3. Gently fry the onion and chicken for 4 mins. 4. Remove the chicken pieces and onion and place in the small bowl. 5. Mix chicken stock, curry powder, ground ginger and cornflour in a measuring jug. 6. Pour the ingredients from the jug into the small pot. Bring to the boil stirring all the time. 7. Return chicken and onion to the pot. Simmer gently for 15-20mins. 8. Wash rice. 9. Cook rice in boiling salted water for 12mins until soft. 10. Add natural yoghurt to curry sauce. Stir to heat through. 11. Drain rice. 12. Serve.

8 Chilli.

Ingredients Equipment 100g mince scales ½ onion cutlery tray 200ml chopped tomatoes plate 1 x 15ml tomato puree measuring jug 2 x 15ml beef stock sieve 2.5ml chilli powder chopping board 2 x 15ml kidney beans cooks knife 75g long grain rice vegetable knife seasoning small bowl large pot small pot pot stand

Method 1. Peel and chop onion finely. 2. Brown mince in the small pot using a fork to separate the grains of mince. 3. Add chopped onion, chopped tomatoes, tomato puree, beef stock, chilli powder and seasoning to browned mince. 4. Bring mince mixture to the boil, turn down to simmer then simmer for 25-30mins. 5. Half fill the large pot with water. Bring to the boil. 6. Wash rice. 7. Add rice and salt to boiling water. Boil rice for 12mins. or until soft. 8. Rinse kidney beans. 9. Add kidney beans to mince mixture 10mins. before mince will be ready. 10. Drain rice when ready. 11. Serve.

9 Fajitas

Ingredients Equipment 1 chicken breast cutlery tray ¼ green pepper 2 plates ½ onion cup 3 x 15ml chopped tomatoes chopping board 1 x 2.5ml Cajun spices or cooks knife chilli powder vegetable knife 2 x 15ml sour cream frying pan 1 x 15ml vegetable oil pot stand 2 tortilla wraps

Method 1. Cut chicken into thin strips. 2. Wash, deseed and slice pepper thinly. 3. Peel and finely slice onion. 4. Heat oil in frying pan, stir fry chicken 4-5 mins. until cooked. 5. Add pepper and onion to frying pan, stir fry for 3-4 mins. 6. Add chopped tomatoes, Cajun spices or chilli powder, heat through. 7. Warm wraps in microwave for 8 seconds each. 8. Divide mixture between the two wraps, top with sour cream, fold up.

10 Fried Rice

Ingredients Equipment 75g long grain rice scales 1 rasher bacon cutlery tray ½ onion plate 1 egg cup 1 x 15ml soy sauce chopping board 1 x 15ml vegetable oil cooks knife vegetable knife sieve frying pan large pot pot stand

Method 1. Half fill large pot with water, add salt and bring to the boil. 2. Wash rice. Add to boiling water and boil for 12mins until soft. 3. Peel and finely chop onion. 4. Dice bacon. 5. Break egg into a cup and beat well with a fork. 6. Heat oil in the frying pan. Fry onion and bacon until onion is soft and bacon is cooked. Remove onion and bacon from the frying pan and place on a plate. 7. Add egg to the frying pan. Stir until all the egg is cooked. Remove egg from the frying pan and place on the chopping board. Chop finely. 8. Drain rice. 9. Return onion, bacon, egg and rice to the frying pan. Add soy sauce and stir until heated through. 10.Serve.

11

Grilled Bacon, Sausage and Scrambled Egg

Ingredients Equipment 1 rasher bacon cutlery tray 1 sausage plate 1 egg small bowl 1 x 15ml milk vegetable knife Salt and pepper tongs pot stand

Method 1. Preheat grill. 2. Pierce sausage with the vegetable knife. 3. Break egg into the cup, add milk and beat thoroughly with a fork. 4. Grill sausage – turning as required. 5. When sausage is half cooked add bacon to the grill pan. 6. When bacon and sausage are cooked serve on a clean plate and keep warm. 7. Cook egg in the microwave. Medium power for 1 min., stir and then for a further 30 seconds. Season with salt and pepper. 8. Serve on the plate with the grilled sausage and bacon.

12

Kebabs

Ingredients Equipment 1 chicken breast cutlery tray small bowl Marinade chopping board 15ml natural yoghurt cooks knife 1 x 1.25ml ground cumin plate 1 x 1.25ml ground coriander garlic crusher 1 x 1.25ml chilli powder kebab skewer 1 clove garlic cup

To Serve 1 pitta bread Some salad leaves. Sweet chill sauce, pakora sauce or mayonnaise.

Method 1. Peel and crush garlic. 2. Place all marinade ingredients into the small bowl and mix together. 3. Cut chicken into pieces, add to the marinade and stir to coat the chicken. Leave the chicken in the marinade as long as possible. 4. Thread chicken pieces onto a kebab skewer. 5. Cook under a pre-heated grill, turning regularly to ensure even cooking. Make sure chicken is thoroughly cooked. 6. Grill and split pitta bread. 7. Fill pitta with salad leaves, grilled chicken and then the sauce of your choice.

13

Lasagne

Ingredients Equipment Meat Sauce scales 100g mince cutlery tray 1 onion plate 200ml chopped tomatoes measuring jug 1 x 15ml tomato puree grater 1 clove garlic chopping board Pinch mixed herbs cooks knife ½ ham stock cube vegetable knife Salt and pepper 2 x small pots pot stand Cheese Sauce ovenproof dish 250ml milk baking tray 2 x 15ml cornflour 75g cheese Salt and pepper 3-6 sheets of lasagne

Oven temp – 180C, Gas 4 Cooking time – 30-40 mins.

Method 1. Peel onion and garlic. 2. Chop onion finely. Crush garlic. 3. Brown mince, add remaining sauce ingredients to the pot, bring to the boil, simmer for 20-30 mins. 4. Grate cheese. 5. In a pot blend the cornflour with some of the milk, add the rest of the milk to the blended cornflour, bring to the boil stirring all the time, boil for 1-2 mins. Remove from the heat. 6. Add approx. 50g of the grated cheese to the sauce and stir until the cheese has melted.. 7. Assemble lasagne in layers in the ovenproof dish as follows – half the meat sauce, half the cheese sauce, layer of lasagne, the rest of the meat sauce, layer of lasagne, the rest of the cheese sauce. 8. Sprinkle the remaining 25g grated cheese over the top. 9. Place the ovenproof dish on a baking tray and bake for 30-40 mins. until the cheese has melted and is golden brown in colour.

14

Macaroni Cheese.

25g margarine Equipment 2 x 15ml cornflour scales 250ml milk cutlery tray 50g strong cheddar cheese plate 100g macaroni measuring jug salt and pepper sieve grater chopping board small pot large pot pot stand ovenproof dish

Method.

1. Half fill the large pot with water, add salt and bring to the boil. 2. Grate the cheese. 3. Blend the cornflour with some of the milk. Add the remaining milk and the margarine to the blended cornflour. 4. Add salt and pepper to the blended cornflour mixture. 5. Put macaroni into boiling water and boil for 12 mins. until soft. 6. Put sauce on heat and stir continuously until it boils – boil for 2 mins. 7. Remove sauce from heat and add 2/3rd of cheese. Stir until the cheese has melted. 8. Check macaroni – if cooked – drain. Add the cooked macaroni to the sauce and stir until thoroughly mixed. 9. Pour mixture into ovenproof dish, sprinkle remaining cheese on top. 10. Place under a preheated grill until the cheese melts and turns a golden brown.

15 Macaroni Cheese with Bacon and Onion.

Ingredients Equipment 2 x 15ml cornflour scales 250ml milk cutlery tray 50g strong cheddar cheese plate 100g macaroni small bowl salt and pepper measuring jug 1 rasher bacon sieve ½ onion grater 1 x 15ml vegetable oil chopping board cooks knife vegetable knife small pot large pot pot stand ovenproof dish

Method.

1. Half fill the large pot with water, add salt and bring to the boil. 2. Peel and finely chop onion. 3. Dice bacon. 4. Grate the cheese. 5. Put macaroni into boiling water and boil for 12 mins. until soft. 6. Heat oil in the small pot. 7. Fry bacon and onion. Remove from pot, place in a small bowl. 8. Blend the cornflour with the milk in a measuring jug. Pour into the small pot. 9. Bring milk and cornflour mixture to the boil stirring continuously. Reduce heat and boil for 1 min. 10. Remove sauce from heat and add 2/3rd of cheese. Stir until the cheese has melted. 11. Check macaroni – if cooked – drain. Add the cooked macaroni, bacon and onion to the sauce and stir until thoroughly mixed. 12. Pour mixture into an ovenproof dish, sprinkle remaining cheese on top. 13. Place under a preheated grill until the cheese melts and turns a golden brown.

16

Normandy Chicken

Ingredients Equipment 1 chicken breast cutlery tray 1 rasher smoked bacon plate 2 mushrooms measuring jug ½ onion chopping board 100ml chicken stock cooks knife 100ml dry cider small pot 1 bay leaf pot stand 1 x 15ml oil cup 3 x 15ml crème fraiche sieve 1 x 15ml cornflour large pot salt and pepper scales 75g rice

Method 1. Peel and chop onion. Wash and slice mushroom. 2. Cut chicken into bit sized pieces. 3. Dice bacon. 4. Heat oil, add onion and mushroom and fry gently for 2 – 3 mins. 5. Add chicken and bacon and cook for 3 – 5 mins. 6. Add the chicken stock, cider, bay leaf, salt and pepper. Bring to the boil and simmer for 20mins. 7. Half fill the large pot with water, bring to the boil. 8. Wash rice. Add rice and salt to boiling water. Boil rice for 12mins. 9. Blend cornflour with 15ml cold water, add a small amount of hot sauce and then add blended mixture to sauce. Bring to boil and cook for 1 min. 10.Add the crème fraiche, heat until boiling. 11.Serve with boiled rice.

17

Paella

Ingredients Equipment 1 onion scales ½ green pepper cutlery tray ½ chicken breast plate 100g rice sieve 1 x 15ml oil measuring jug 175ml water chopping board 1 chicken stock cube cooks knife 1 x 2.5ml turmeric vegetable knife Pinch mixed herbs medium pot 25g frozen peas pot stand 50g tuna fish

Method 1. Peel and chop onion finely, wash and dice pepper. 2. Cut chicken into bite sized pieces. 3. Heat oil and fry chicken, onion and pepper gently for 2-3 mins. 4. Add peas, turmeric, herbs, rice, water and stock cube. 5. Bring to the boil, then simmer gently for 20 mins., stir frequently. All the liquid should be absorbed and the rice should be soft. 6. Add the tuna fish and stir until heated. 7. Serve.

18

Pasta Bolognaise.

Ingredients Equipment 100g mince scales ½ onion cutlery tray ½ carrot plate 1 x 15ml tomato puree grater 150ml chopped tomatoes measuring jug 4 x 15ml beef stock sieve Pinch mixed herbs small pot Pinch garlic salt chopping board 75g pasta cooks knife Cheese sauce vegetable knife 150ml milk vegetable peeler 1 x 15ml cornflour large pot 50g cheese grated medium pot Seasoning ovenproof dish pot stand

Method 1. Peel and chop onion, peel and dice carrot. 2. Brown mince in the medium pot. Add carrot, onion, chopped tomatoes, tomato puree, mixed herbs, garlic salt, beef stock and seasoning. 3. Bring to the boil, then simmer for 20-30mins. 4. Half fill large pot with salted water, bring to the boil then cook pasta for 12mins until soft. Drain. 5. Add pasta shells to bolognaise sauce when cooked. 6. Make cheese sauce:- blend the cornflour in the small pot with some of the milk. Add the remaining milk to the pot. Bring to the boil stirring all the time. Boil for 1min. Remove from the heat, add 2/3 rds of the cheese and stir until the cheese melts. Check sauce for seasoning. 7. Place pasta bolognaise mixture into an ovenproof dish. Pour the cheese sauce over the top. Sprinkle with remaining cheese and brown under a pre-heated grill.

19 Pizza

Base Equipment 100g strong white flour scales 1 x 1.25ml salt cutlery tray ¼ sachet easy blend yeast large bowl 80 – 100ml warm water sieve 7.5ml vegetable oil plate measuring jug Topping baking tray 2 x 5ml tomato puree flour dredger 5 x 15ml chopped tomatoes rolling pin ½ onion chopping board piece smoked sausage grater 25 – 50g cheese cooks knife Pinch mixed herbs vegetable knife Salt and pepper small bowl

Oven temperature:- 210 C, Gas 7 Cooking time:- 20mins

Method 1. Sieve flour and salt into large bowl. Add yeast and stir in. 2. Mix enough oil and warm water into the flour to form a soft dough. The water should be just warm to touch, if too hot it will kill the yeast. 3. Knead dough on a floured surface for 10mins. 4. Roll out dough to a circle and place on a baking tray. 5. Finely chop or slice onion. Slice smoked sausage. 6. Grate cheese. 7. Mix chopped tomatoes and tomato puree together. Spread over the dough to within 1cm from the edge. 8. Top with prepared onion, sausage and cheese. 9. Bake until golden brown.

N.B. The above toppings are only examples. You could choose any of your own favourite toppings.

20

Potato Wedges

Ingredients Equipment 1 large potato cutlery tray 1 x 15ml water large bowl 1 x 15ml oil chopping board cooks knife cling film cup baking tray

Oven temperature :- 200 C, Gas 7 Cooking time :- 30mins

Method 1. Wash potatoes and cut into 8 wedges. 2. Place wedges into the large bowl, add 1 x 15ml water, cover with cling film and pierce the film three or four times. 3. Microwave for 8mins on high power. 4. Drain potatoes. 5. Add oil to drained potatoes, add some Cajun spices if liked. Shake bowl to coat wedges. 6. Place wedges on a baking tray. 7. Bake until crisp and golden.

21

Quiche

Ingredients Equipment Pastry scales 100g flour cutlery tray 50g margarine large bowl 4-6 x 5ml cold water sieve cup Filling plate 100ml milk measuring jug 1 egg flour dredger 1 slice cooked ham rolling pin ½ small onion grater 1 tomato chopping board 25-50g cheese cooks knife Salt and pepper vegetable knife sandwich tin and foil

Oven Temp – 200C, Gas 7 Cooking Time – 30-35 mins.

Method 1. Rub margarine into flour until like fine breadcrumbs. 2. Add enough water to mix to a firm dough. 3. Roll out pastry and line sandwich tin. Arrange foil on top of pastry. 4. Bake pastry blind for 15mins. until pastry is cooked. 5. Prepare filling – a. break egg into cup and beat well. b. add egg salt and pepper to milk and mix. c. cut ham into small pieces. d. chop onion finely e. slice tomato f. grate cheese. 6. Arrange ham and onion in the base of the pastry flan, pour egg and milk over ham and onion, arrange tomato on top and then cover with cheese. 7. Bake for 20 mins. until the filling is set and the cheese is golden brown.

22

Shepherds Pie

Ingredients Equipment 100g mince scales 1 small onion cutlery tray 100ml beef stock plate 1 x 5ml cornflour cup 1 x 5ml Bisto measuring jug Salt and pepper chopping board Topping cooks knife 1 large potato vegetable knife 15ml margarine vegetable peeler 1 x 5ml milk small pot large pot potato masher piping bag star tube ovenproof dish pot stand

Method 1. Peel and chop onion finely. 2. Brown mince. Add onion, beef stock, salt and pepper. Bring to the boil, simmer for 20-30 mins. 3. Wash and peel potato. Cut into even sized pieces. Place in a pot with enough water to cover the potato. Add some salt. 4. Boil the potato for 20-30 mins. until soft. 5. Blend the cornflour and Bisto with a little cold water in a cup, add a little hot liquid from the mince to the cup, add the blended mixture to the mince and stir. Boil for 1min., stirring all the time. 6. Pour mince into the bottom of an ovenproof dish. 7. Drain and mash the potato when soft. Add the margarine and milk and beat with a wooden spoon until creamy. 8. Pre-heat grill. 9. Pipe or spread potato on top of mince. 10.Grill until potato is golden brown in colour.

23

Spaghetti Bolognaise

Ingredients Equipment 100g mince scales ½ onion cutlery tray ½ carrot plate 15ml tomato puree measuring jug 3 x 15ml chopped tomatoes sieve pinch mixed herbs small pot 100ml beef stock large pot 50g spaghetti pot stand chopping board vegetable knife vegetable peeler cooks knife grater Method 1. Wash carrot. 2. Peel carrot and onion. 3. Chop onion finely and grate carrot. 4. Brown mince in the small pot. 5. Add onion, carrot, tomato puree, chopped tomatoes, mixed herbs and beef stock to the browned mince. Bring to the boil, turn down heat and simmer for 20-30mins. 6. Half fill the large pot with water. Bring to the boil. 7. When water is boiling add some salt and the pasta and cook for 12mins. until soft. 8. Drain pasta. 9. Arrange pasta and bolognaise sauce on the serving dish. 10.Serve

24 Spicy Chicken Pasta

Ingredients Equipment 1 onion scales 20ml oil cutlery tray 5ml curry powder plate 5ml ground ginger measuring jug 2 x 15ml cornflour sieve 300ml chicken stock saucer 1 chicken breast small bowl 20ml chutney large pot 150g pasta chopping board 2 x 15ml peas cooks knife 2 x 15ml sweetcorn vegetable knife 60ml natural yoghurt medium pot pot stand Method 1. Peel and finely chop onion. 2. Cut chicken breast into bit size pieces. 3. Gently fry the onion and chicken for 4 mins. in the medium pot. 4. Remove the chicken pieces and onion. 5. Mix curry powder, ground ginger, cornflour and chicken stock together in the measuring jug. 6. Add to the medium pot 7. Return to the heat and bring to the boil. Boil for 1min stirring all the time. 8. Add chicken and onion to the sauce and simmer gently for 20mins. 9. Cook pasta in boiling salted water for 12mins until soft. 10. Add peas, corn, chutney and yoghurt to chicken sauce and stir. Heat through. 11. Drain pasta and stir into chicken sauce. 12. Serve.

25 Tomato and Bacon Pasta

Ingredients Equipment 75g pasta scales 1 rasher bacon cutlery tray ½ onion chopping board 200ml chopped tomatoes sieve Pinch mixed herbs measuring jug Salt and pepper plate 1 x 15ml vegetable oil cooks knife vegetable knife large pot small pot pot stand

Method 1. Half fill the large pot with water, add some salt, bring to the boil. 2. Peel onion and chop finely. 3. Dice bacon. 4. When water is boiling add pasta. Boil pasta for 12mins. 5. Heat oil in the small pot. 6. Add onion and bacon and fry gently until onion is soft and bacon is cooked. 7. Add chopped tomatoes, herbs, salt and pepper to onion and bacon. 8. Heat until tomatoes are boiling. Simmer until pasta is cooked. 9. Drain pasta when cooked. Add to tomato mixture. Stir thoroughly. 10. Serve.

26 Turkey Stroganoff.

Ingredients Equipment ½ turkey breast scales 1 onion cutlery tray 4 mushrooms plate 1 clove garlic chopping board 4 x 15ml chicken stock cooks knife salt and pepper vegetable knife 100g rice small bowl 2 x 15ml cream cup 15ml oil sieve wok or frying pan large pot pot stand

Method 1. Peel and finely slice onion. 2. Wash and slice mushroom. 3. Peel and crush garlic. 4. Cut turkey into thin strips. 5. Half fill a large pot with salted water. Bring to the boil. Wash rice and add to the large pot. Boil for 12mins. until rice is cooked. 6. Warm oil in the wok, add onion, mushroom and garlic and stir fry for 3 – 4mins. until the mushroom and onion are cooked. 7. Add turkey and stir fry for a further 3 – 4 mins. 8. Add chicken stock and cook for 1 min. Add cream and slowly bring to the boil. 9. Drain rice. 10. Serve.

27 Apple Crumble

Ingredients Equipment 1 large cooking apple scales 50g sugar cutlery tray large bowl Crumble sieve 100g flour plate 50g margarine chopping board 50g sugar cooks knife vegetable knife vegetable peeler ovenproof dish

Oven temperature: 180 C., Gas no 5. Cooking time: 30-40 mins.

Method. 1. Sieve flour into large bowl, add margarine and cut into small pieces. 2. Rub the margarine into the flour until the mixture looks like fine breadcrumbs. 3. Stir in the 50g sugar. 4. Wash, quarter, core and peel the apple. 5. Slice the apple thinly and place in layers with the 50g of sugar in the ovenproof dish. 6. Spread the crumble mixture evenly over the apples and press down lightly. 7. Bake until the crumble is golden brown in colour.

28 Apple Pie.

Ingredients Equipment Pastry scales 150g flour cutlery tray 75g margarine large bowl 15ml caster sugar sieve 6-8 x 5ml cold water cup plate Filling rolling pin 1 cooking apple flour dredger 50g sugar cooks knife vegetable knife vegetable peeler chopping board ovenproof plate pastry brush baking tray

Oven Temperature: 200 C, Gas 7 Cooking time: 20-30 mins.

Method 1. Sieve flour into bowl, add margarine and cut into small pieces. 2. Rub the fat into the flour until like fine breadcrumbs. 3. Add 15ml caster sugar and stir in with the round bladed knife. 4. Add enough water to make a stiff dough. 5. Cut pastry in half. 6. Roll out one half and line the base of the ovenproof plate. 7. Roll out the second half to form the lid. 8. Wash, quarter, core, peel and slice the apple. 9. Arrange half the apple on top of the lined plate, sprinkle with 25-50g sugar, arrange the remaining apple on top. 10. Wet edge of pastry, place pastry lid on top of apple. Press edges together and trim with round bladed knife. 11. Decorate edge. 12. Brush the top of the pastry with egg/milk glaze. 13. Place on a baking tray and bake until golden brown in colour. 14. Dredge with caster sugar.

29 Apple Scone.

Ingredients Equipment ¼ cooking apple scales 100g S.R. flour cutlery tray 1 x 2.5ml baking powder large bowl 25g margarine sieve 25g caster sugar pastry brush ½ cup milk (approx) plate 1 x 15ml demerara sugar cup A little milk for glazing chopping board vegetable knife vegetable peeler grater flour dredger sandwich tin

Oven temperature: 200C, Gas 7. Cooking time: 10 – 15mins

Method 1. Grease sandwich tin 2. Sieve S.R. flour and baking powder into the large bowl. 3. Add margarine to the bowl, cut the margarine into small pieces then rub into the flour. 4. Add the caster sugar to the bowl and stir in. 5. Peel, core and grate the apple. 6. Add the apple to the flour mixture and stir. 7. Gradually add the milk to the bowl and mix to form a soft elastic dough (be careful not to add too much milk). 8. Turn out onto a floured table and knead lightly. 9. Press mixture into the greased sandwich tin. 10. Mark into four or six wedges. 11. Brush the top with milk and sprinkle with demerara sugar 12. Bake until golden brown and firm to touch.

30

Banoffee Pie.

Ingredients Equipment Base scales 100g plain flour cutlery tray 50g margarine large bowl 4-6 x 5ml cold water sieve cup Filling rolling pin ½ tin caramel (Nestle’s caramel) flour dredger ½ banana sandwich tin foil square Topping baking tray 75ml double cream electric whisk small bowl cooling tray chopping board vegetable knife

Oven temperature:- 200C, Gas 7 Cooking Time:- 15-20mins

Method 1. Sieve flour into a large bowl, add margarine and cut into small pieces. 2. Rub margarine into flour until mixture looks like fine breadcrumbs. 3. Mix in enough cold water to form a stiff dough. 4. Roll out pastry to line sandwich tin. Line tin then trim off excess pastry. Pierce pastry base with a fork several times. 5. Line with foil on top of pastry. Bake pastry case blind for 15-20mins. 6. Slice banana. 7. When flan has cooled spread caramel evenly over the bottom of the flan case. 8. Arrange banana slices on top of caramel. 9. Whisk cream until thick. Spread over the top of banana. 10.The top could be decorated with chocolate sugar strands or chocolate buttons.

31

Bread Rolls

Ingredients Equipment 250g strong flour scales 1 x 2.5ml salt cutlery tray 15g margarine large bowl ½ sachet easy blend yeast sieve 150-200ml warm water measuring jug flour dredger baking tray pastry brush

Oven temperature: - 210 C, Gas 7. Cooking time: - 20-30mins

Method 1. Sieve flour and salt into the large bowl. 2. Rub in the margarine. 3. Stir in the yeast. 4. Mix in enough warm water to form a soft, slightly sticky dough. The water should be just warm to touch, if too hot it will kill the yeast. 5. Turn dough onto a floured surface and knead for 10mins. 6. Cut into 6 even sized pieces. Shape into rolls. 7. Place on a greased baking tray. 8. Brush with egg/milk glaze. 9. Leave in a warm place to prove (double in size, approx 20mins). 10.Bake until well risen and golden brown. Should give a hollow sound when the base is tapped.

32 Butterfly Buns

Ingredients - Buns Equipment 50g margarine scales 50g caster sugar cutlery tray 50g S.R. flour large bowl 1 egg sieve cup Ingredients – Butter Icing bun tin 100g icing sugar 6 paper cases 40g margarine cooling tray vegetable knife Oven temperature:- 180C, Gas 5 piping bag Cooking time:- 15mins. star tube

Method 1. Preheat oven to 190C, Gas 5. 2. Place all ingredients into the large bowl. 3. Beat with a wooden spoon until light and creamy. 4. Divide the mixture between the 6 paper cake cases. 5. Bake until well risen, golden brown and springy to touch. 6. Remove from the bun tin and place on the cooling tray. 7. Cut out a circle from the top of the cake. Cut each piece in half to make the butterfly wings. 8. Make butter icing – cream margarine and icing sugar together until soft and creamy. 9. Pipe some butter icing on the top of each cake. Arrange the wings on top of the piped butter icing. 10.Dust with icing sugar.

33 Caramel Shortbread

Ingredients Equipment Base scales 200g flour cutlery tray 100g margarine large bowl 50g caster sugar sieve plate Caramel baking tray 100g caster sugar large pot 1 x 15ml syrup pot stand 100g margarine ½ tin condensed milk

Topping 150g cooking chocolate

Oven temperature: - 170 C, Gas no 5. Cooking time: - 15mins.

Method 1. Base 1. Cream margarine and sugar until light and fluffy. 2. Stir in flour 1/3rd at a time until all the flour is added. 3. Press mixture into a greased baking tray and bake until golden brown. 2. Caramel 1. Place all ingredients into pot, bring slowly to the boil, stirring all the time being careful not to allow the mixture to boil before the sugar is melted. 2. Boil the mixture gently for 5mins until golden brown (stir all the time). 3. Pour caramel over shortbread base. Allow to cool. 3. Topping 1. Melt chocolate, pour over caramel. Allow to harden 4. Cut into pieces.

34 Cheese Cake

Ingredients Equipment Base scales 50g digestive biscuits cutlery tray 25g margarine large bowl measuring jug Filling small pot 100g cream cheese electric whisk 50g icing sugar pot stand 1 x 7.5ml lemon juice rolling pin 75ml double cream plastic bag sandwich tin Topping 1/3 can pie filling or tinned fruit or fresh fruit

Method 1. Place digestive biscuits into the plastic bag and crush using the rolling pin. 2. Gently melt the margarine. Add the crushed digestives to the melted margarine and stir well. 3. Place the biscuit mixture into the base of a sandwich tin and press down firmly to form the cheesecake base. 4. Place the cream cheese, icing sugar and lemon juice into a large bowl. Whisk until smooth and creamy. 5. Add double cream to the whisked mixture. Whisk until thick and creamy. 6. Spread evenly over the biscuit base. 7. Carefully spread pie filling over the top or decorate with tinned or fresh fruit. 8. Place in the fridge to chill before eating.

35 Chocolate Brownies

Ingredients Equipment 50g cooking chocolate scales 50g margarine cutlery tray 50g soft brown sugar large bowl 50g SR flour small bowl 1 x 5ml cocoa powder sieve 1 egg cup bun tin 6 paper cake cases

Oven temperature: - 190 C, gas 5 Cooking time: - 15mins

Method 1. Place chocolate and margarine in the small bowl. Heat on high power in the microwave for 1min. or until melted. 2. Beat egg in the cup. 3. Sieve SR flour and cocoa powder into the large bowl, add sugar, beaten egg and melted mixture. Beat well. 4. Divide mixture between 6 paper cases. 5. Bake until well risen and springy to touch.

36 Chocolate Chip Cookies

Ingredients Ingredients 50g margarine scales 35g soft light brown sugar cutlery tray 1 x 15ml syrup large bowl 90g S.R. flour sieve 25g chocolate chips plate 1 x 15ml milk cup baking tray Oven Temp: 180 C, Gas 4 cooling tray Cooking Time: 8 – 10mins.

Method 1. Grease baking tray. 2. Cream margarine and sugar together until light and fluffy. 3. Sieve the flour into the bowl, add the syrup and chocolate chips. 4. Stir all the ingredients together until well mixed. If the mixture does not stick together add enough milk to form a slightly sticky dough. 5. Place spoonfuls of mixture onto the prepared baking tray (should make 8). Leave space between each spoonful to allow for spreading. 6. Bake until golden brown. The cookies will still be soft to touch. 7. Remove from the tray immediately and place on a cooling tray.

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Chocolate Gateau

Ingredients Equipment Cake scales 100g caster sugar cutlery tray 100g S.R. flour large bowl 100g soft margarine sieve 2 x 15ml cocoa powder cup 2 eggs 2 sandwich tins + liners electric whisk Decoration piping bag 200g icing sugar star tube 100g soft margarine plate 1 x 15ml cocoa powder cooling tray A few chocolate buttons greaseproof paper Sugar strands to cover side

Oven temp – 180C, Gas 5 Cooking time – 20 mins.

Method 1. Grease and line cake tins. 2. Sieve flour and cocoa powder into large bowl, add margarine, caster sugar and eggs. 3. Whisk until light and fluffy. 4. Divide the mixture between the two prepared tins. Spread evenly. Bake until well risen and springy to the touch. 5. Remove from the tins and cool. 6. Butter icing - cream margarine, icing sugar and cocoa powder until soft and smooth. 7. Sandwich the cooled cakes together with ¼ of the butter icing. 8. Spread ¼ of the butter icing round the side of the cake. 9. Roll the side of the cake in sugar strands. 10.Spread ¼ of the butter icing over the top of the cake. 11.Put the remaining butter icing into the piping bag and use to decorate the top of the cake. 12.Add a few chocolate buttons to decorate the top of the cake.

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Chocolate Muffins

Ingredients Equipment 150g plain flour scales 2 x 15ml cocoa powder cutlery tray 2 x 5ml baking powder large bowl 1 egg sieve 50g caster sugar plate 125ml milk measuring jug 50g margarine small bowl 50g chocolate drops cup bun or muffin tin paper cake or muffin cases

Oven temperature :- 190C, Gas 5. Cooking time :- 15 mins.

Method 1. Sieve flour, cocoa powder and baking powder on the plate. 2. Melt margarine – either in the microwave or in a small pot. 3. Mix egg, milk, sugar and melted margarine in the large bowl. 4. Return the flour, cocoa powder and baking powder to the sieve. Sieve into the large bowl. 5. Quickly fold the dry ingredients into the wet ones. Should only take about 15 seconds. The mixture should have a lumpy texture. 6. Fold the chocolate drops into the mixture with a minimum of stirring. 7. Divide the mixture into paper cake or muffin cases. Fill each case about two thirds full. 8. Bake for 15mins until well risen and springy to touch.

39 Chocolate Truffles

Ingredients Equipment 25g margarine scales 25g cooking chocolate cutlery tray 25g coconut large bowl 3 x 15ml condensed milk small bowl 6 digestive biscuits plate Coconut to coat truffles plastic bag rolling pin paper cases

Method 1. Place digestive biscuits into the plastic bag. Using the rolling pin crush the biscuits by rolling over the top of them until they are very finely crushed. 2. Place margarine and chocolate into the large bowl. Melt in the microwave (time depends on the wattage of the microwave). 3. Add the crushed biscuits, coconut and condensed milk to the melted mixture. Mix together thoroughly. 4. Take a teaspoonful of the mixture and roll it into a ball. Coat the ball in coconut. 5. Place in a paper cake case and leave to firm.

40 Chocolate Yule Log

Ingredients Equipment 3 eggs scales 75g caster sugar cutlery tray 75g S.R. flour large bowl 1 x 15ml cocoa powder sieve 4 x 15ml apricot jam plate cup Decoration small bowl 150g icing sugar baking tray 70g icing sugar cooks knife 1 x 15ml cocoa powder cooling tray Fondant holly leaves and berries electric whisk 2 greaseproof rectangles

Oven temp – 210C, Gas 7 Cooking time – 7-10 mins.

Method 1. Grease and line baking tray. 2. Whisk eggs and caster sugar in the large bowl until thick and fluffy – holds the shape of an N when drawn on top of the mixture with the whisk. 3. Sieve the flour and cocoa powder into the bowl and fold in very gently. Pour the mixture into the prepared tray. 4. Bake until brown and slightly wrinkled round the edges. 5. Beat the jam with a wooden spoon. 6. Turn the sponge out onto the top of the second greaseproof rectangle. 7. Using the cook’s knife, trim the edges from the two long sides. 8. Spread the jam over the sponge. 9. Mark one short edge with a knife about ½ cm from the edge. 10 Roll from the marked edge quickly, carefully and tightly. 11.Cream margarine, icing sugar and cocoa powder together until soft, smooth and creamy. 12. Place cake on an upturned plate. Spread butter icing evenly over all exposed edges. 13.Use a fork to make bark markings and tree ring shapes in the butter icing. 14.Arrange fondant holly leaves and berries on top of the log. Icing sugar can be sprinkled over the surface to resemble snow if wished. 41

Christmas Biscuits.

Ingredients Equipment Biscuits scales 75g plain flour cutlery tray 25g caster sugar large bowl 50g margarine sieve cup Decoration flour dredger 75g cooking chocolate rolling pin ½ tube smarties baking tray small bowl shaped cutters cooling tray small pot

Oven temperature: 160 C, Gas 4 Cooking time: 15-20 mins.

Method 1. Set the oven temperature, grease the baking tray. 2. Cream the margarine and sugar until light and fluffy. 3. Fold in the flour 1/3rd at a time. 4. Flour the table, roll out the mixture, cut out the biscuit shapes. 5. Gently place the biscuits onto the greased tray. 6. Prick each biscuit twice with a fork. 7. Bake until the biscuits become slightly golden round the edges. 8. Remove the biscuits from the baking tray, place on the cooling tray to cool. 9. Melt chocolate either in the microwave or over a small pot of boiling water. 10. Decorate biscuits with melted chocolate and smarties.

42 Coconut Tarts

Ingredients Equipment Pastry scales 100g plain flour cutlery tray 50g margarine large bowl 4-6 x 5ml cold water sieve small bowl cup Filling plate ½ egg flour dredger 2 x 15ml caster sugar rolling pin 4 x 15ml coconut bun tin 1 x 15ml jam pastry cutter cooling tray

Oven temperature: - 200 C, gas 6. Cooking time: - 15-20mins

Method 1. Filling – a. Beat the egg in a small bowl with a fork, stir in sugar and coconut. 2. Pastry – a. Sieve flour into large bowl, add margarine, cut into small pieces and rub into flour until like fine breadcrumbs. b. Mix in enough water to make a firm dough. 3. Roll out pastry on a floured table. Cut out 6 circles using pastry cutter. 4. Line bun tin with pastry circles. 5. Spread a little jam on each pastry circle. 6. Spoon filling mixture on top. 7. Bake until golden brown in colour. 8. Remove from bun tin and place on cooling tray.

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Demerara Shortbread Biscuits

Ingredients Equipment 75g margarine or butter scales 50g caster sugar cutlery tray 100g flour large bowl 1 x 15ml Demerara sugar sieve plate small bowl flour dredger baking tray cooling tray Oven temp – 170C, Gas 5 Cooking time – 15-20 mins

Method 1. Grease baking tray. 2. Sieve flour onto the plate. 3. Cream the margarine and caster sugar together until light and fluffy. 4. Gradually add the sieved flour to the creamed mixture. Mix well between each addition. 5. Turn out onto a very lightly floured surface. Knead dough. 6. Roll into a thick sausage shape about 12cms long. 7. Coat in Demerara sugar – do not coat the ends. 8. Cut the roll into 8 even slices. 9. Place the slices onto the prepared tin and bake until light golden brown in colour. Cool on a cooling tray.

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Dutch Apple Cake

Ingredients Equipment 50g S.R. flour scales 50g soft brown sugar cutlery tray 50g margarine large bowl 1 egg sieve ½ eating apple cup 1 x 15ml caster sugar small bowl 1 x 2.5ml mixed spice vegetable knife chopping board white bowl sandwich tin greaseproof liner

Oven temperature: - 180 C, Gas 4 Cooking time: - 20mins

Method 1. Grease and line sandwich tin. 2. Sieve flour into large bowl, add soft brown sugar, margarine and egg. Beat with a wooden spoon until soft, smooth and creamy. 3. Spoon mixture into prepared tin, spread until flat. 4. Wash, core and slice apple thinly (if wished peel apple). 5. Arrange apple on top of the cake in a wheel pattern. 6. Mix caster sugar and mixed spice together. Sprinkle over apple. 7. Bake until golden brown, well risen and springy to the touch.

45 Easter Cake

Ingredients Equipment Cake scales 100g S.R. flour cutlery tray 100g caster sugar large bowl 100g margarine sieve 2 eggs cup electric whisk Decoration 2 x sandwich tins 150g icing sugar 2 x greaseproof circles 60g margarine rolling pin Coconut greaseproof egg shell hat template Piece white ready roll icing 2 chocolate buttons Few drops orange food colouring

Oven temperature: 180 C, Gas no 5. Cooking time: 20 mins

Method 1. Grease and line sandwich tins. 2. Place all cake ingredients into the large bowl and whisk until smooth and creamy. 3. Divide the mixture between the two sandwich tins, spread flat then bake for 20 mins. until golden brown and springy to the touch. 4. Remove from tins and allow to cool. 5. Whisk together margarine and icing sugar to make butter icing. 6. Divide mixture into three. 7. Sandwich the two cakes together with one third of the butter icing. 8. Spread one third of the butter icing round the side of the cake, roll the side in coconut 9. Spread the remaining icing over the top of the cake. 10. Lightly sprinkle the table with icing sugar. Roll out the white ready to roll icing. Cut out egg shell hat template. 11. Position hat on top of cake. 12. Colour enough ready roll icing orange to make a beak. Roll out orange icing, cut out a diamond shape, fold it in half to form the beak. 13.Add chocolate buttons as eyes and beak to the top of the cake.

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Empire Biscuits

Ingredients Equipment Biscuits scales 75g flour cutlery tray 50g margarine large bowl 25g caster sugar sieve plate cup flour dredger Decoration rolling pin 100g icing sugar pastry cutter 1 x 15ml jam baking tray 1 glace cherry cooling tray small bowl Oven temp – 170C, Gas 4 Cooking time – 15-20 mins

Method 1. Cream margarine and sugar until light and fluffy. 2. Add flour to creamed mixture a bit at a time. 3. Lightly flour table. Knead dough lightly. 4. Roll out to approximately ¼ cm thick. 5. Cut out shapes using a pastry cutter. Place shapes onto prepared baking tray. Prick each shape twice with a fork. 6. Bake until light brown in colour. Place on a cooling tray. Cool completely before decorating. 7. Sandwich two biscuits together with a little jam. 8. Make up water icing. 9. Decorate biscuits with water icing and a small piece of cherry.

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Florence Cake.

Ingredients Equipment Base scales 100g plain flour cutlery tray 50g margarine large bowl 4-6 x 5ml cold water sieve cup Filling rolling pin 2 x 15ml jam flour dredger sandwich tin Topping foil square 50g S.R. flour baking tray 50g caster sugar electric whisk 50g soft margarine small bowl 1egg cooling tray

Decoration Icing sugar 1 glace cherry

Oven temperature:- 200C, Gas no 7 for baking blind. 180C, Gas no 5 for baking sponge topping. Cooking Time:- Bake blind for 15mins Bake sponge topping for 20-30mins. Method 1. Sieve flour into a large bowl, add margarine and cut into small pieces. 2. Rub margarine into flour until mixture looks like fine breadcrumbs. 3. Mix in enough cold water to form a stiff dough. 4. Roll out pastry to line sandwich tin. Line tin then trim off excess pastry. 5. Line tin with foil. Bake pastry case blind for 15mins. 6. Lower oven temperature when pastry case is baked. 7. Spread jam evenly over the cooked base. 8. Place all the ingredients for the sponge topping into the large bowl. 9. Whisk together until smooth and creamy. 10. Spread over jam filling. 11. Bake until well risen, golden brown and springy to touch. 12. Cool. 13. Make up water icing. 14. Spread icing over the cooled cake. Top with the glace cherry.

48 Mars Bar Cake.

Ingredients Equipment 50g margarine scales 2 x 15ml syrup cutlery tray 2 Mars Bars large bowl 4 cups Rice Crispies small bowl chopping board Topping vegetable knife 200g cooking chocolate cup 2 x sandwich tins

Method 1. Cut Mars Bars into 1cm pieces. 2. Place Mars Bar pieces, margarine and syrup into the large bowl. 3. Heat on medium power in the microwave for 1min. Stir. Continue heating for 30 seconds at a time until melted. 4. Add rice crispies to melted mixture, mix well. Press into two sandwich tins. 5. Melt chocolate in microwave – medium power 30 seconds at a time. 6. Pour over rice crispie mixture. 7. Allow to set. Cut into pieces.

49 Marshmallow Truffles

Ingredients Equipment 6 digestive biscuits cutlery tray 6 marshmallows large bowl 3 glace cherries plate ¼ tin condensed milk (approx) plastic food bag 25g coconut rolling pin chopping board vegetable knife small paper cake cases

Method 1. Put digestives into the food bag and crush finely with the rolling pin. 2. Cut marshmallows into small chunks. 3. Cut cherries into small pieces. 4. Place crushed digestives, marshmallow chunks and cherry pieces into the large bowl. Mix in enough condensed milk to form a slightly sticky mixture. 5. Take a 15ml spoon of mixture and roll into a ball. 6. Roll in coconut and place in a paper cake case. 7. Leave to firm – in the fridge if possible.

50 Pancakes

Ingredients Equipment 100g SR flour scales 50g caster sugar cutlery tray 1 egg large bowl 100-150ml milk sieve cup measuring jug cooling tray frying pan or girdle dish towel

Method 1. Sieve flour into large bowl. Add caster sugar. 2. Break egg into cup, beat well with a fork. 3. Make a well in the centre of the flour and caster sugar, add beaten egg and milk and beat with a wooden spoon until smooth. The mixture should be of a pouring consistency 4. Pre heat frying pan on a moderate heat. 5. Add a spoonful of mixture to the frying pan. Cook until the top is covered in bubbles and the underside is golden brown. Turn pancake over and cook until brown on other side. Adjust temperature if necessary. 6. Repeat method 5 until all the mixture has been cooked. After the first trial pancake you can cook two or three at a time. 7. Place between a dishtowel on top of a cooling tray.

51 Peach Gateau.

Ingredients Equipment Cake scales 100g S.R. flour cutlery tray 100g caster sugar large bowl 100g soft margarine sieve 2 eggs cup electric whisk Icing and decoration 2 x sandwich tins 100g icing sugar 2 x greaseproof liners 40g margarine plate Peach slices to decorate

Oven temperature : 180 C, Gas 5. Cooking time: 20 mins.

Method 1. Set oven, grease and line sandwich tins. 2. Place all cake ingredients into the large bowl. 3. Whisk together until smooth and creamy. 4. Divide the mixture between the two sandwich tins. Spread the mixture flat. 5. Bake until well risen, golden brown and springy to the touch. 6. Make butter icing: - cream margarine and icing sugar until soft and creamy. 7. Divide butter icing into two. 8. Sandwich the two cakes together with half of the butter icing 9. Spread the remaining icing on top of the cake. 10. Decorate with peach slices.

52 Pineapple Upside Down Pudding.

Ingredients Equipment 50g margarine scales 50g caster sugar cutlery tray 50g S.R. flour large bowl 1 egg sieve 2 pineapple rings plate 1 x 15ml demerara sugar small bowl 2 glace cherries cup sandwich tin greaseproof liner

Oven temperature: 180 C, Gas no. 5. Cooking time: 20-30 mins.

Method 1. Set oven. Grease and line sandwich tin. 2. Sprinkle demerara sugar over the base of the tin. 3. Cut pineapple rings and glace cherries in half. 4. Arrange the pineapple rings and glace cherries on top of the demerara sugar in an attractive pattern. 5. Cream the margarine, caster sugar, egg and S.R. flour together until light and fluffy. (Use a wooden spoon for this). 6. Spoon the creamed mixture over the arranged pineapple and cherries. Spread evenly with a knife. Clean any mixture off the sides of the tin. 7. Bake until well risen, golden brown and springy to the touch. 8. Loosen edges from the tin and turn onto a serving plate. Remove the greaseproof paper.

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Santa Gateau

Ingredients Equipment Cake scales 100g caster sugar cutlery tray 100g S.R. flour large bowl 100g soft margarine sieve 2 eggs cup 2 sandwich tins + liners electric whisk Decoration piping bag 200g icing sugar star tube 75g soft margarine plate Piece red fondant icing cooling tray 2 chocolate buttons greaseproof paper 1 glace cherry Sugar strands to cover side of cake

Oven temp – 180C, Gas 5 Cooking time – 20 mins.

Method 1. Grease and line cake tins. 2. Sieve flour into large bowl, add margarine, caster sugar and eggs. 3. Whisk until light and fluffy. 4. Divide the mixture between the two prepared tins. Spread evenly. Bake until well risen and springy to the touch. 5. Remove from the tins and cool. 6. Cream margarine and icing sugar until soft and smooth. 7. Sandwich the cooled cakes together with ¼ of the butter icing. 8. Spread ¼ of the butter icing round the side of the cake. 9. Roll the side of the cake in sugar strands. 10.Spread ¼ of the butter icing over the top of the cake. 11.Roll out the coloured fondant icing and cut into the shape of Santa’s hat. 11.Put the remaining butter icing into the piping bag and use to form Santa’s beard and fur trim on the hat. 12.Make eyes and nose with chocolate buttons and glace cherry.

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Scone Christmas Tree

Ingredients Equipment 100g S.R. flour scales 25g margarine cutlery tray 25g caster sugar large bowl 4 x 15ml milk sieve 25g soft brown sugar cup 25g raisins small bowl 1 5ml mixed spice flour dredger 50g icing sugar rolling pin 2 glace cherries baking tray pastry brush

Oven temperature: 200 C, Gas 7. Cooking time: 10-15 mins.

Method 1. Set oven, grease baking tray. 2. Rub the margarine into the flour. 3. Stir in the caster sugar. 4. Stir in enough milk to make an elastic dough. 5. Mix soft brown sugar, raisins and mixed spice together in the small bowl. 6. Roll out the scone mixture into a rectangle. 7. Brush the surface with milk. 8. Sprinkle sugar mixture on top. 9. Roll up scone mixture. 10. Cut into eleven slices 11. Arrange on the tray as follows 12.Bake until well risen and golden brown in colour. 13. When cold decorate with icing and cherries.

55 Scones

Ingredients Equipment 150g S.R. flour scales 1 x 2.5ml baking powder cutlery tray 25g margarine large bowl 25g sugar sieve 6 x 15ml milk cup egg/milk to glaze plate flour dredger rolling pin pastry cutter pastry brush baking tray cooling tray Oven Temp – 210C, Gas 7 Cooking Time – 8-10 mins.

Method 1. Grease baking tray. 2. Sieve flour and baking powder into the large bowl. Add margarine. 3. Cut margarine into small pieces, rub into flour until it resembles fine breadcrumbs. 4. Stir in sugar. 5. Make a well in the centre and add enough milk to make a soft elastic dough. 6. Lightly flour table. Knead dough lightly. 7. Roll out dough to 1½cm thick (do not roll out too thin). 8. Cut out scone shapes using a pastry cutter. 9. Knead scraps together and repeat processes 7 and 8. 10.Place scones on the greased baking tray. Glaze with egg/milk. 11.Bake for 8-10 mins. until well risen and golden brown in colour. 12.Remove from the baking tray and cool on a cooling tray.

To Make 1. Fruit scones – add 25-50g sultanas or raisins when adding the sugar. 2. Cheese scones – add 25-50g grated cheese in place of sugar.

56 Small Cakes

Ingredients Equipment 50g margarine scales 50g caster sugar cutlery tray 50g S.R. flour large bowl 1 egg sieve cup bun tin 6 paper cake cases cooling tray

Oven temperature:- 190C, Gas 5 Cooking time:- 15mins.

Method 1. Preheat oven to 190C, Gas 5. 2. Place all ingredients into the large bowl. 3. Beat with a wooden spoon or electric whisk until light and creamy. 4. Divide the mixture between the 6 paper cake cases. 5. Bake until well risen, golden brown and springy to touch. 6. Remove from the bun tin and place on the cooling tray.

Variations

1. Chocolate cakes – add 1 x 15ml cocoa powder to the large bowl at method 2. 2. Spiced cakes – add 1 x 2.5ml mixed spice at method 2. 3. Fruit cakes – stir in 1 x 15ml raisins just after method 3.

57 Spiced Biscuits.

Ingredients Equipment 75g soft margarine scales 75g soft brown sugar cutlery tray 100g plain flour large bowl 1x1.25ml bicarbonate of soda plate 1x2.5ml ground cinnamon sieve 1x1.25ml ground coriander baking tray 1x1.25ml ground nutmeg cooling tray

Oven temperature: 180C, Gas no 5. Cooking time: 12-15mins.

Method. 1. Set oven. 2. Lightly grease baking tray. 3. Cream margarine and sugar until light and fluffy. 4. Sieve flour, bicarbonate of soda and spices together onto the plate. 5. Mix one spoonful of the flour at a time into the creamed mixture until all the dry ingredients are used up. 6. Lightly flour table. Roll mixture into a sausage shape. Divide into 8 pieces. 7. Roll each piece into a ball. Place onto the baking tray spacing as far apart as possible. 8. Press a fork into the centre of each ball flattening it slightly. 9. Bake for 12-15mins until golden brown in colour. 10. Leave to cool on the baking tray for 5mins. At this stage the biscuits will be quite soft 11. Remove from baking tray and place on cooling tray until cold and crispy.

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Swiss Roll

Ingredients Equipment 3 eggs scales 75g caster sugar cutlery tray 75g S.R. flour large bowl 4 x 15ml jam sieve plate cup small bowl baking tray cooks knife cooling tray electric whisk 2 greaseproof rectangles Oven temp – 210C, Gas 7 Cooking time – 7-10 mins.

Method 1. Grease and line baking tray with one of the greaseproof rectangles. 2. Whisk eggs and caster sugar in the large bowl until thick and fluffy – holds the shape of an N when drawn on top of the mixture with the whisk. 3. Sieve the flour into the bowl and fold in very gently. Pour the mixture into the prepared tray. 4. Bake until golden brown and slightly wrinkled round the edges. 5. Beat the jam with a wooden spoon. 6. Turn the sponge out onto the top of the second greaseproof rectangle. 7. Using the cooks knife, trim the edges from the two long sides. 8. Spread the jam over the sponge. 9. Mark one short edge with a knife about ½ cm from the edge. 10 Roll from the marked edge quickly, carefully and tightly. 11.If wished the Swiss roll may be dredged with icing or caster sugar.

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Produced by P. Gemmell (H.E. Department) Assisted by David Neil S5