Year 8 Food Recipes

Pizza Ingredients: 250g strong white bread flour 100g cheese 3X vegetable toppings- peppers, olives, mushrooms etc.. Seasonings-oregano, basil etc 15g margarine 1 sachet of yeast table spoon table puree Pizza Method: Pre-heat oven to 180’c / gas mark 5. Using weighing scales, Weigh 250g flour into a large mixing bowl and add the (Whole sachet) Yeast. Rub the margarine into the flour to resemble bread crumbs. Measure 150ml of warm water into a liquid measuring jug. Create a well in the flour and add the liquid gradually. Use a palette knife to combine ingredients together. Sprinkle a little flour on to bench. Knead the dough for 5 minutes until soft. Roll the dough into a even round shape and place on the baking tray. Prepare vegetables and grate cheese. Use the back of a table spoon to spread 2tbs tomato puree over the pizza base and top with vegetables and then cheese. Bake in the oven for 15 – 20 minutes.

Italian Biscuit Method: Preheat oven to 180 degrees/gas mark 5 Ingredients: 110g soft butter 75g caster sugar 1 table spoons of milk Zest of 1/2 lemon 175g plain flour Handful of extra ingredients: glace cherries, almonds, dried fruit Method: Preheat oven to 180 degrees/gas mark 5 weigh 110g soft butter and 75g caster sugar. Use a wooden spoon to cream together butter and caster sugar. Add the milk into the mixture (don’t worry if it curdles) Grate the lemon zest and add to the mixture. Add flour and mix together using a wooden spoon. Form a dough, using your hands and break into 12 – 16 equal sized pieces. Roll the pieces between your palms to form biscuit shapes and place on a baking tray covered in parchment paper. Use a finger tip to press a dent in the top of each biscuit and top with cherries and almonds. Bake in the oven for 15-20 minutes.

Minestrone Soup Ingredients: Method: 1 onion 1 carrot 1 Small courgette or half a large one 1-2 garlic cloves 1 stick of celery 1 small tin of chopped tomatoes 1 tin small tin of Cannellini beans (optional) 2 Tablespoons of Pasta Oil Oxo cube 1 pint of water Method: Using a chopping board finely dice your vegetables into small cubes, including the garlic. Measure 1 pint of hot water from the tap into a measuring jug. Crumble the oxo stock cube in the water. Heat a tablespoon of oil in a large saucepan. Sauté the vegetables until soft. Add garlic and tin of tomatoes. Pour stock into the saucepan. Bring to boil and allow to simmer for 20 minutes. Add more water using the jug if it starts to boil dry. Add 2 tbs pasta to the pan and stir. Drain beans (if using) and add to the pan. Simmer for a further 10 minutes.

Lemon Polenta Cake Ingredients: 100g Soft butter 110g Caster Sugar 100g Self raising flour 1 Lemon 2 Eggs 50g Polenta Loaf tin 1. Preheat oven to 160°C gas mark 4. 2. In a LARGE mixing bowl weigh 100g of SOFT butter and 100g of caster sugar. Then TAKE OFF SCALES. 3. Cream together until light in colour. 4. In a small bowl weigh 100g of self raising flour and 50g of polenta. 5. Break 2 eggs into a jug and whisk with a fork. 6. Using a grater, on the fine side, grate the zest of your lemon onto a scraps plate. 7. Add some of the flour/polenta to your sugar/margarine mixture and mix together. 8. Add some of the egg and mix together well. Keep adding small amounts of flour/polenta and egg, mixing well each time until all the ingredients are combined. 9. Add the lemon zest and stir in. 10. Pour the mixture into a foil container and place on a baking tray with your name written CLEARLY on a piece of parchment paper, tucked just under it. 11. Bake for 40 minutes 12. WASH UP all the equipment you have used so far. 13. Using a chopping board which you can share between you, cut your lemon in half. Juice your lemon and pour into a clean measuring jug. Add a heaped tablespoon of icing sugar and stir together.   14.When your cake has come out of the oven, using a cocktail stick, make about 12 holes in your cake. Slowly drizzle the lemon mixture over the cake.