Transcript Y7 Recipes - Ecclesfield Design Technology

Ecclesfield School
Y7 Food Technology
Recipe booklet
Y7 Food Technology rotation:
1.
2.
3.
4.
5.
6.
Fruit Smoothie
Pizza Toast
Fruit Crumble
Flapjack
Cheesy Pasta Bake
High Fibre Muffins
Note to parents /carers
•
Please find attached a list of ingredients needed for the practical work
your child will be undertaking this year. Advance notice will be given prior
to food practical lessons. If you would like any help with gathering
ingredients, please speak to your class teacher.
•
Students are expected to evaluate their practical work FOR HOMEWORK
It would be greatly appreciated if you could encourage your child to fill in
the user’s evaluation charts and the relevant planning sheet in their work
booklet.
Fresh Fruit Smoothie
*Reminders*
• Bring a container with a tight fitting
lid to take the smoothie home (if you
don’t want to drink it at school)
• Bring liquids in a leak proof
container.
Ingredients
330ml liquid e.g. fresh fruit juice, milk, flavoured water etc
(not fizzy pop or energy drinks!)
A variety of fresh fruits
Decorations
Method
1. Wash the fruit in a colander
2. On a chopping board, prepare the fruits and place in a
mixing bowl
3. Pour the liquid in
4. Blitz until smooth with a hand blender or liquidiser
5. Pour into a glass and decorate
Flapjack
Ingredients
200g rolled oats (not ready brek or oatso simple)
100g Block margarine
75g Sugar
2 tablespoons golden syrup
*Reminders*
•Weigh ingredients at
home
•Bring a box to take
the flapjack home in
Method
1.
2.
3.
4.
5.
6.
7.
8.
Pre heat oven Gas 5, 180ºC.
Place the margarine syrup and sugar in a saucepan
On a medium heat, melt the ingredients together– stir with a
wooden spoon
Put the pan on a pan stand and add the oats, stir gently with a
metal spoon until well combined.
Pour the mixture into a lined tin and smooth the surface with a
palette knife.
Cook for 15-20 minutes until golden brown.
Cut into 8 pieces when still warm
Leave to cool in the tin.
Pizza Toast
*Reminders*
• Use oven gloves when using any part of
the oven
• Keep checking your products when under
the grill as they can burn very easily!
Ingredients
2 slices of bread (thick, sliced, preferably white, wholemeal or seeded)
2tbsp tomato puree
1 tsp mixed dried herbs (optional)
100g cheese (mature cheddar is best)
100g toppings (a mixture of protein ingredients and vegetables)
Method
1. Preheat the grill onto the highest setting – make sure you remove
the grill tray
2. Place the bread onto the grill tray and place under the grill until
golden - or toast the bread to how you like it!
3. Remove from under the grill and turn over (soft side up)
4. Prepare topping ingredients and place onto bread base
5. Cover with cheese and place back under the grill for 5 minutes or
until the cheese has browned and melted
Fruit crumble
*Reminders*
•Weigh ingredients at home
•Bring in an ovenproof dish to cook
the crumble in (and a tin to carry it
home in would be handy)
•DO NOT prepare any fruit at home!
Ingredients
125g self raising flour
50g block margarine
50g castor sugar
500g fresh fruit (e.g. Cooking apples, Rhubarb, Blackberries)
75g castor sugar (for the fruit)
Method
1. Rub margarine and flour together to create breadcrumbs
2. Stir in the first lot of sugar (50g)
3. Prepare the fruit by washing, peeling and slicing into equal pieces
4. Place the fruit into an oven proof dish and layer up with the second
lot of sugar (75g)
5. Pour the crumble mix over the top of the fruit
6. Cook 190C / Gas 5 for 25 mins until the fruit has softened and the
crumble is golden brown on top
Cheesy Pasta Bake
Ingredients
250ml Milk (small carton, full fat is best!)
25g Butter
25g Plain Flour
175g Cheddar cheese (grated)
200g Cooked Macaroni (or other pasta shapes)
*Reminders*
•Bring an oven proof dish for this
practical, then you will be able to carry it
home easily.
•You could add handfuls of vegetable
ingredients, a teaspoon of mixed herbs or
other seasonings to your pasta dish.
Method
1.
In a saucepan melt the butter, then add the milk into the pan
2.
Stir in the flour with a coil whisk so that no lumps are created
3.
Simmer and stir the béchamel sauce until it smooth and free from lumps.
4.
Add 2/3 grated cheddar to the béchamel and stir until melted and smooth. Turn off
the heat. Once the cheese is added to the béchamel, don't allow it to boil or the
cheese will become stringy.
5.
Mix the pasta into the cheese sauce and mix thoroughly
6.
Place the macaroni into a shallow ovenproof dish and sprinkle with remaining cheese.
Place in oven at 220C for 15 minutes or grill until golden on top.
High Fibre Muffins
*Reminders*
•Bring a tin to take your muffins
home in!
•You will also need to bring at least
9 muffin cases for this practical
Ingredients
•100g soft brown sugar
•75g margarine
•2 eggs
•100g apple grated (grate at school otherwise it will turn brown and nasty!)
•2 tablespoons sultanas
•50g wholemeal flour (can be substituted with extra SR flour)
•100g self-raising flour
•1 teaspoon baking powder
•1 teaspoon cinnamon (optional)
Method
1.Cream together the sugar and margarine
2.Add the grated apple, eggs, and sultanas
3.Sieve together the flour, cinnamon and baking powder and mix in quickly
4.Pour mixture into 9 muffin cases
5.Cook 180C / Gas 4 for 25 minutes