2 Spaghetti Bolognese Cooking time: 30 minutes Equipment required: Ingredients: 1 onion100gms (4ozs) mushrooms1 green pepper (optional)15gms (½oz) margarine250gms (8oz) minced beef/turkey/pork/lamb/quorn1 rounded tbsp flour100ml (5fl oz) water1 stock cubesalt & pepper1 tin chopped tomatoes1 tb sp tomato pureeCooking time: 30 minutesEquipment required:large saucepanchopping boardsharp knifewooden spoonmetal platemeasuring jugnewspaper for rubbishtablespoonMethod:Peel and chop the onions and pepper. Wash and slice the mushrooms.Melt the margarine in a large pan, fry the onions, pepper and mushrooms for 5 minutes.Add the mince and fry, stirring gently until brown.Stir in the flour, tomatoes and stock cube. Add the water if it seems necessary, then add the salt and pepper.Bring to the boil, then simmer very gently, stirring occasionally for 30 minutes.Wash up and clear away.Evaluate your work.
3 Pasta Bake Ingredients: 150gms pasta 50gms margarine 50gms flour 500ml milk100gms cheesesalt & pepperEither: small tin of tuna and small can sweetcorn.Or: 2 slices ham.Or: 50gms cooked chicken and 50gms mushrooms.Oven Temperature: 200ºC Gas mark 6or hot grillCooking Time: 20 mins in oven until brownor under grill until goldenEquipment required:Medium size saucepan,small saucepan, wooden spoon, can opener, grater.Method:Cook pasta in a saucepan of simmering water.Place milk, margarine, flour in a small saucepan. Bring to the boil stirring continuously with a wooden spoon until the mixture boils and thickens.Add tuna and sweetcorn or ham, chicken and mushrooms.Stir in most of the grated cheese, salt & pepper.Add cooked pasta and pour into an oven proof dish.Sprinkle the remaining cheese on top.Either place under the grill and cook until golden brown or cook in the oven for 20mins until golden brown.Wash up and clear away.Evaluate your work.
4 Chicken Curry Ingredients: 300gms chicken breast pieces 2 onions 2 cloves of garlic1 cooking apple25gms margarine1 tsp ground ginger1 dsp curry powder1 tsp tomato puree250ml waterCooking Time: 20 minutesEquipment required:Chopping boardsharp knifewooden spoonNewspapergarlic pressMethod:Peel and chop onions and apple.Wash and cut the chicken into pieces.Crush garlic.Gently fry the onion and apple in the margarine until the onion is soft.Add chicken and fry until the chicken is white.Stir in ginger, curry powder, tomato puree and water.Simmer for 20 minutes.Wash up and clear away.Evaluate your work.At Home: Serve with plain boiled rice
5 Chickpea Curry Ingredients: 1 onion Equipment required: 1 clove of garlic2 tb sp vegetable oil1 t sp cumin1 t sp chilli powder1 t sp fresh ginger1 potato250ml vegetable stock½ t sp salt (optional)425gms chickpeasEquipment required:Saucepanwooden spoonteaspoontablespoongreen chopping boardpeelervegetable knifemeasuring jugMethod:Peel and chop onion, crush or chop the clove of garlic, peel and finely chop the ginger.Peel and dice potato.Make 250ml vegetable stock.Heat the oil in the pan and gently fry the onion and garlic for 10mins.Add the spices and ginger and cook for 1-2 mins.Add the potato and mix well. Cook for 5 mins, and then add the chickpeas and stock.Cook for approximately 10 mins. Until the potatoes are tender. Season with salt.Serve with freshly cooked basmati rice.
6 Apple & Ginger Snap Glory Ingredients:400gms/1lb cooking apples50gms/2ozs granulated sugar2 x 150gms carton fat-free Greek yoghurt2 teaspoon icing sugarlarge pinch of ground cinnamon4 ginger biscuitsVariations:Use any seasonal fruit – stewed.Use a can of fruit in natural juice, drainedUse a different biscuit such as digestiveEquipment required:Rolling pin, metal spoon,chopping boardsharp knife, newspapersaucepan, peelerwooden spoonMethod:Wash, peel and slice apples.Stew the apples using a small amount of cold water over a low heat.Add granulated sugar to taste. Stir in until dissolved. Allow to cool.Mix yoghurt, icing sugar and cinnamon together.Seal the biscuit in a plastic bag and crush with a rolling pin.Layer the fruit, yoghurt and biscuits.Decorate the top with crushed biscuits arranged in a pattern.Chill.Wash up and clear away.Evaluate your work.
7 Golden Vegetable Soup Ingredients: 1 onion Cooking Time: 20 mins 1 carrot1 parsnip2 sticks celery25gms margarine1 tbsp flour750ml stock (cube/vegetable powder)100ml milksalt & pepperCooking Time: 20 minsEquipment required:chopping board,small knifemedium saucepanmetal spoonkettlemeasuring jugMethod:Peel and chop onion, carrot and parsnip.Wash and slice celery.Make stock with boiling water.Gently fry vegetables in margarine until onion is transparent.Add stock and simmer for 20minsMix flour and milk together in a measuring jug.Add to soup and bring to the boil.Season with salt and pepper.Liquidise the soup.Wash up and clear away.Evaluate your work.
8 Carrot & Coriander Soup Equipment required:chopping boardsharp knifemedium saucepan,metal spoonwooden spoonkettlemeasuring jugnewspaperwhite trayIngredients:40gms margarine500gms carrots250gms potatoes1 onion600ml water1 stock cubesalt and pepper2 tb sp chopped corianderMethod:Peel and chop onion, carrots and potatoes.Make stock.Fry onion until soft, add the carrots and potatoes and fry gently for 10 mins.Add stock and simmer for 15 mins.Stir in coriander and season with salt and pepper.Liquidise the soup.Wash up and clear away.Evaluate your work.
9 Bread Rolls Ingredients: 250gms strong plain flour 25gms margarine 1 tsp salt1 packet dried yeast150ml tepid waterOven Temperature:220ºC Gas Mark 8Cooking Time: minutesEquipment required:Sieve, mixing bowl,measuring jugflour kneading, baking traywire cooling rackMethod:Sieve flour and salt into mixing bowl.Rub in margarine.Stir in yeastAdd tepid waterKnead dough on table for 10mins.Leave dough to rest for 5mins.Cut into 8 equal portions.Shape into rolls and leave in a warm place to rise until rolls have risen twice their size.Place on a floured baking tray.Bake for 10 mins or until rolls are brown on top and their bases sound hollow when tapped. Cool on a wire cooling rack.Wash up and clear away.Evaluate your work.
10 Kaleidoscope Couscous Equipment required:mixing bowlmeasuring jugsaucepandessert spoonteaspoon,tablespoon, forkplategreen chopping board,sharp knifeIngredients: 200gms couscous10ml (1 dsp) bouillon or 1 stock cube250ml boiling waterblack pepper¼ red pepper¼ green pepper¼ yellow or orange pepper4 spring onions60ml (4 tb sp) canned sweetcorn4 cherry tomatoes1 tablespoon mintMethod:Place the bouillon powder or stock cube in a saucepan with the measured water, bring to the boil.Put the couscous into the mixing bowl and pour over the boiling water, stir briskly with a fork. Season with black pepper. Cover the bowl with a plate and set aside for mins.De-seed and chop peppers. Finely slice the spring onions. Cut the tomatoes into quarters. Finely chop the mint.Remove the plate from the couscous, separate the grains and leave to cool.When the couscous is cold, stir in the prepared vegetables and place in a serving bowl.Wash up and clear away.Evaluate your work.
11 Carrot Cake Oven Temperature:180ºC Gas mark 4 Cooking Time: 25 minutesEquipment required:mixing bowl,black plastic spoongratersharp knife, lemon squeezer15cm sponge tin,chopping boardtable spoon, cooling rack,basin, white trayIngredients: 110gms self raising flour¼ tsp baking powder½ tsp cinnamon2½ tbsp vegetable oilgrated zest of 1 orange2 tbsp fresh orange juice70gms light brown sugar½ eating apple70gms carrots40gms raisinsMethod:Line base of a 15cm sponge tin with greaseproof paper.Grate apple, carrot and orange zest.Place flour, baking powder, cinnamon in mixing bowl.Mix oil, orange juice and sugar in basin.Add apple, carrot and orange zest to flour mix.Add liquid ingredients from basin.Bake for 25mins then turn out onto a cooling rack.Wash up and clear away.Evaluate your work.
12 Pizza Ingredients: Bread Base250gms strong plain flour 25gms margarine 1 tsp salt1 packet dried yeast150ml tepid waterTopping 1 tbsp tomato puree1 small can chopped tomatoes100gms grated cheesePlus any of these50gms pepperoni 50gms tuna50gms mushroom,50gms sweetcorn2 slices of pineapple, ½ green pepper2 tomatoes,50gms bacon,50gms sausage, 50gms hamOven Temp:190ºC Gas Mark 5Cooking Time: 25 minutesEquipment required:mixing bowlmeasuring juggraterchopping boardsharp knife,baking trayMethod:Sieve flour and salt into mixing bowl.Rub in margarine.Stir in the yeast.Add tepid water.Knead dough on table for 10mins.Roll out into a circle and place on a baking tray.Add toppings and finish with grated cheese.8. Bake for 25 minutes.9. When cooked transfer to wire cooling tray.10.Wash up and clear away.11.Evaluate your work.
13 Potato Grill Cooking Method:Grill Ingredients: Cooking time: 5 minutes Equipment required:chopping board, sharp knifecolander, grater, newspapermedium saucepan,metal spoon, tin openerwhite trayIngredients:650gms potatoes200ml crème fraiche100gms cheese100gms frozen or tinned peas200gms tinned salmon or tuna or4 slices of hamVegetarian Option:1 small can sweetcornMethod:Peel and cut potatoes lengthways, boil for about 10 minutes.Add frozen peas for 2-3 mins.Drain salmon/tuna and flake.Gently toss fish with potatoes.Season to taste.Place in a shallow dish and cover with dollops of crème fraiche roughly spread.Scatter grated cheese on the top.Grill.Wash up and clear away.Evaluate your work.
14 Salad Nicoise Ingredients: 500gms baby new potatoes 200gms green beans4 eggs2 Little Gem lettuces250gms cherry tomatoes75gms black olives200gms can tuna2-3 sprigs fresh basilDressing:1 tsp Dijon mustard1 clove garlic2tbsp vinegar6tbsp oilsalt and pepperEquipment required:large saucepansmall saucepancolandergreen chopping boardmixing bowlbasintablespoonteaspoonforkwhisk
15 Salad Nicoise Cont... Method: Wash and cook potatoes in boiling salted water.Add beans after 10mins.Hard boil the eggs for 10mins.Cut lettuce into wedges.Cut tomatoes in half.Halve the black olives.Open and drain the can of tuna.Drain the potatoes and beans and rinse in cold water.Cool the eggs quickly in cold water, peel and cut into wedges.Place all the ingredients apart from the eggs and tuna into the mixing bowl.Make the dressing by whisking the mustard, crushed garlic, vinegar and seasoning together in a basin.Gradually whisk in the oil until the mixture thickens slightly.Pour about two thirds of the dressing over the salad in the bowl and toss well.Transfer the salad to your serving dish. Add the drained tuna and the eggs on top. Drizzle the remaining dressing over the salad, sprinkle with freshly torn basil leaves and serveIf your lesson is early in the day then take the dressing home in a separate container and add the dressing at home.Wash up and clear away.Evaluate your work.
16 Beef Burgers Cooking Method: Grill Ingredients:250gms minced beef Cooking Time: 10 minutesEquipment required:green chopping boardsharp knife, newspaper,mixing bowl, palette knifewooden spoon, fish slicebasin, fork, white trayIngredients:250gms minced beef1 small onionsalt and pepper1 slice bread – crumbed1 eggflour for shapingMethod:Peel and finely slice onion.Crumb bread.Beat egg in basin with a fork.Place all ingredients in a mixing bowl and mix until thoroughly combined.Turn out onto a floured surface and shape.Grill for approximately 10 minutes to ensure even cooking.Checked burger is cooked throughout.Serve in a bread bun.Wash up and clear away.Evaluate your work.
17 Moussaka Ingredients: 250gms minced beef or lamb 1 onion 1 large aubergine or 2 potatoes1 large tin tomatoes Sauce:1 egg1 tsp cinnamon 25gms flour2 tablespoons tomato puree 25gms marg1 clove garlic crushed 50gms cheese1 stock cube ½ pint water 250ml milkParsleyVegetarian Option: Vegetable stock cube and QuornCooking Method:190ºC Gas Mark 5Cooking Time: 30 minutesEquipment required:Medium and small size saucepan oven proof dish, wooden spoonchopping board, sharp knifenewspaper, measuring jugtablespoon, garlic presswhite trayMethod:Peel and finely chop onion, thickly slice aubergine/potato.Dry fry meat, garlic and onion.Add stock tomatoes and puree, cinnamon, parsley and simmer for 5 minutes.Place in the base of dish.Place aubergine/potato slices over mixture.Make sauce – place all ingredients in a small saucepan over a medium heat until the sauce thickens. Pour over the meat and aubergines.Bake for 30 minutes.Wash up and clear away.Evaluate your work.