Year 9 recipe book

Practical 1 Chili or herby cheese scones

Ingredients Equipment

200g self raising flour Baking tray

50g butter Greaseproof paper
100ml milk Tablespoon
50g cheese Small cookie cutter
1 tsp chili powder or Measuring jug
1 tsp mixed herbs Pastry brush

**Allergen information**
Gluten
Milk

Method
1. Preheat the oven to 180˚C
2. Put 200g flour and 50g butter in the mixing bowl. Rub in using your
fingertips until the mixture looks like breadcrumbs.
3. Mix in 50g grated cheese, 1 tsp chili powder or 1 tsp mixed herbs.
4. Pour in 100ml milk (not all of it!!!) and mix together until you have a dough.
5. When it forms a ball take it out and knead gently to remove cracks.
6. Pat out the dough to 2 ½ cm (1 inch) thick.
7. Cut out rounds with a cutter.
8. Place on a tray, glaze with leftover milk
9. Bake for 10-15 mins until well risen and golden
 Practical 2 Jamaican ginger cakes

Ingredients Equipment
 225 g self-raising flour
 100 g butter Mixing bowl
 1 egg Fork
 275 ml milk Small saucepan
 100 g dark brown sugar Wooden spoon
 1 teaspoon bicarbonate of soda Cupcake tray
 2 tablespoon ground ginger 12 cupcake cases
 1 teaspoon mixed spices
 1 teaspoon ground cinnamon
 100 g black treacle (or
molasses)
 100 g golden syrup

**Allergen information**
Gluten
Milk
Eggs

Method

1. In a saucepan set over a low heat, add the butter cut into cubes, sugar,
black treacle and golden syrup.
2. Use a spatula to mix gently until the butter is melted and the mixture is
smooth.
3. Remove from the heat and let it cool slightly.
4. In a large bowl, sift the flour, add the bicarb of soda, ginger and mixed
spices, treacle mixture, beaten egg and milk.
5. Mix well to get a lump free batter.
6. Line a 32x20 cm (12x8 inches) baking tray with non-stick paper and
spread the batter evenly.
7. Bake in the preheated oven at 180 degrees Celsius (350 Fahrenheit) for
30 minutes or until a skewer inserted in the middle comes out clean.
8. Remove from the oven, leave to cool completely, then slice.
 Practical 3 Fajitas

Ingredients Equipment
1 chicken breast Juicer
1 lime Garlic Crusher
1 pepper Green Chopping Board
1 onion Red Chopping Board
1 tomato Vegetable Knife
1 chili Large Mixing Bowl
1 clove garlic Wooden Spoon
1 tsp coriander Frying Pan
1 tbsp vegetable oil Tablespoon
100g cheddar cheese
4 tortilla wraps

**Allergen information**
Gluten
Dairy

Method
1. Using the juicer, squeeze the lime. Cut in half and then pushdown, squeeze
and rotate the lime until all the juice has collected at the bottom of the
juicer.
2. Peel and crush the garlic and chop the coriander.
3. De-seed and slice the chilli. Halve the chilli along the length and scrape the
seeds away. Then finely chop.
4. Cut the chicken breast into bite size strips on red chopping board.
5. Then put everything into the large bowl and add some oil.
6. Slice the onion Long strips
7. Slice the pepper Long strips
8. Chop the tomato Small chunks
9. Grate the cheese on white chopping board
10. Add the chicken and marinade to your frying pan, stir fry for 5 mins,
then add onion, pepper and continue to cook for 2 more mins.
11. Prepare tortillas onto a plate and microwave for 20 seconds.
 Practical 4 art focaccia

Ingredients Equipment

500g strong white bread flour Mixing bowl

7g sachet fast-action yeast Measuring jug
10g fine sea salt Green chopping board
2 tbsp olive oil Sharp knife
250ml warm water Wooden spoon
1 tsp table salt Baking tray
Toppings of choice to decorate Greaseproof paper
(choice of colourful vegetables)

**Allergen information**
Gluten

Method
1. Heat oven to 200C.
2. Mix the flour with the yeast and salt, add 1 tbsp oil, then pour in 250ml
lukewarm water and mix well. You want a very soft dough – don’t worry if it
looks a little wet, this will make a lighter focaccia.
3. Knead for 5 mins by hand, lightly oiling your hands and the surface.
4. Spread the dough onto the baking tray and stretch to fit the tray
5. Using your fingers, lightly dimple the dough all over, drizzle with a little oil
and sprinkle with sea salt.
6. Chop your vegetables however you like in order to create your design
7. Decorate your focaccia with your vegetables.
8. Bake for 20 mins until golden brown.
 Practical 5 Danish pastry (pair task)

Ingredients Equipment

1 roll Puff Pastry Baking tray

1 can peaches Baking paper
1 Tbsp custard Tablespoon
1 tsp Icing sugar Kitchen knife
1 tsp Caster sugar Green chopping board
1 Tbsp berries

**Allergen information**
Gluten
Dairy
Egg

Method
1. Light oven 200C.
2. Unroll the pastry on a floured surface and cut into 8-10 squares.
3. Put a blob of your filling in the middle.
4. Follow the diagrams below to create a range of Danish pastry
shapes:
5. Brush with milk
6. Bake for 10-15 mins
7. Wash up
 Practical 6- Spaghetti Bolognese

Ingredients Equipment

1 onion, chopped 2 x Saucepan

1 tin tomatoes 2 x Wooden spoon
200g mince beef green chopping board
2 Tbsp tomato puree sharp knife
200g spaghetti Colander
1 stock cube
50g cheddar cheese

**Allergen information**
Gluten
Dairy
Stock cube may contain celery

Method
1. Add water to one saucepan (about 3/4 full). Bring to the boil on high heat (6).
2. When water is boiling, add pasta. Bring back to the boil and leave to simmer
on medium heat (4) for 10 minutes (time it yourself).
3. Chop the onion to small, uniform dice.
4. In the second saucepan, add 1 wooden spoon of oil, mince and onion and
cook on medium-low heat (3) until browned.
5. Add 1 tin tomatoes and 1 wooden spoon of tomato puree and season to
taste- (1 tsp salt, pepper, paprika, chili powder, 1 tsp mixed herbs) into the
saucepan with the mince. Crumble in the stock cube.
6. Simmer on medium low heat (3) for 10 minutes.
7. Drain pasta in a colander.
8. Place the pasta in the saucepan with the Bolognese sauce, mix, and put into
your foil trays.

Practical 7- Cinnamon rolls

Ingredients Equipment

Rolls: Filling Icing: Mixing bowl

200g self-raising 1 tsp cinnamon 100g icing Measuring jug
flour 55g brown sugar sugar Wooden spoon
Pinch of salt 2 tbsp caster Baking tray
2tbsp caster sugar sugar Greaseproof paper
1tsp cinnamon Sharp knife
60g butter Rolling pin
1 egg
50ml milk

**Allergen information**
Egg
Gluten
Dairy

Method
1. Preheat oven to 180C.
2. Unwrap butter and put in bowl- in microwave for 20 seconds to melt it.
3. Whisk 50g melted butter, 1 egg and 50ml milk together and combine the dry
ingredients to make a soft dough.
4. Turn out onto a large piece of waxed paper, lightly sprinkled with flour, and roll
out to a rectangle 30 x 25cm/12 x 10 inches.
5. To make the filling mix 55g brown sugar, 2 tbsp caster sugar and 1 tsp
cinnamon together. Spread evenly over the dough and roll up, Swiss-roll style to
form a log.
6. Using a sharp knife, cut the dough into 8 even-sized slices and pack into the
prepared tin.
7. Brush gently with extra milk and bake in a preheated oven, 180C, for 20-25
minutes or until golden brown.
8. Remove from the oven and cool for 5 minutes before removing from the tin.
9. Sift 100g icing sugar into a measuring jug and make a well in the centre.
10. Pour over about 2 tsp. water and stir to mix.
11. Add extra water, a few drops at a time, until the frosting coats the back of
a spoon, and then drizzle the icing over the rolls.