Transcript Document

Practical Lessons
1. Give the ingredients list to your parent or carer
in plenty of time before the lesson.
2. Weigh out the ingredients at home as time is
limited in lessons- try to do this yourself.
3. The school will provide salt, pepper and flour
for rolling. You must bring everything else.
4. Bring a named container to take food home in.
Don’t forget to check what equipment you need
on the recipe.
5. If you miss a lesson you must see your teacher
to find out what you are cooking next time.
6. If you do not bring ingredients to a lesson you
could receive an after school detention.
7. Please see me or ask your parents to contact
me well in advance if there is any difficulty
providing ingredients for a lesson.
Please keep and pin these sheets to your
fridge or notice board as a record of
what your child is cooking and when,
thank you.
Dates for cooking:
Couscous salad:
Leek and potato soup:
Fruit Scones
Couscous salad
Leek and Potato Soup
Ingredients
150g couscous (wholewheat if possible)
250ml water ( do not bring in)
½ stock cube ( chicken or vegetable)
½ a cucumber
2 tomatoes ( 8 cherry would be easier)
50g Feta cheese/ greek-style cheese (optional)
Fresh herbs either basil, mint or chives ( optional)
Salt and pepper
Equipment: large lunchbox with a lid to make the salad in and
carry it home.
Method
1. Put the couscous into your container.
2. Place the stock cube into a jug, pour over 250ml of hot water
and stir to dissolve.
3. Cover the couscous with the water/stock and replace the lid.
4. Chop the cucumber into small cubes. Cut the tomatoes in half
and then cube.
5. If using cheese cut this into small pieces.
6. Finely chop any fresh herbs.
7. Using a fork fluff up and separate the couscous so there are no
lumps.
8. Put all the ingredients into the couscous, add salt and pepper
and stir thoroughly.
Ingredients
Gently warm through at
2 large potatoes
home; this soup is lovely with
1 large leek
a spoon of crème fraiche or
25g butter/ margarine
1 stock cube
double cream stirred into it.
Water
Equipment: a container with a fitted lid suitable for carrying hot
liquid home.
Method
1. Fill and boil the kettle.
2. Peel the potatoes and cut into small cubes.
3. Peel the outside layer off the leek and trim off both ends.
4. Slice the leek into small rounds and wash thoroughly.
5. Place the leek and butter/margarine into a saucepan and fry
gently until soft.
6. Add the potatoes.
7. Cover the leek and potatoes with hot water and crumble in
the stock cube.
8. Stir thoroughly and turn to a high heat until the soup starts to
bubble
9. Reduce the heat to allow your soup to simmer for 20 minutes
or until the potatoes are soft.
10. Use a blender to puree your soup to a smooth consistency.
11. Add salt and pepper to taste.
Fruit Scones
Ingredients
250g self raising flour
60g butter or margarine
150ml milk
25g sugar
75g currants or sultanas
Equipment: container to carry them home
Method
1.
2.
3.
4.
5.
6.
7.
8.
9.
Preheat oven to 200°c/ gas mark 7
Sprinkle flour onto a baking tray
Sieve the flour into a mixing bowl
Rub the butter or margarine into the flour using your fingertips
until it resembles fine breadcrumbs
Stir in the sugar and fruit with a spoon
Make a well in the centre of the flour and stir in the milk a little at
a time until the mixture clumps together to form a ball of dough
Place the dough on a floured worksurface and roll out evenly to
approximately 2cm thick.
Cut out your scones by pressing down firmly with a cutter.
Place onto your baking tray and brush with a little milk to glaze
them.
10. Bake for approximately 10 – 15 minutes until golden
brown.
Gingerbread
Ingredients
175g plain flour
½ tsp bicarbonate of soda
1 tsp ground ginger
60g butter/ margarine
80g light soft brown sugar
1 free-range egg
2 tbsp golden syrup
Equipment: freezer bag to store them at school ready for decorating the
following week
Method
1. Put the flour, ginger and soda into a mixing bowl and rub
in the butter using your fingertips until no lumps are left.
2. Stir in the sugar.
3. Add the syrup and egg and mix with a wooden spoon until
the mixture clumps together. Use your hands to form a firm
ball of dough.
4. Knead lightly for 2 minutes.
5. Roll out to about 5mm thick and cut out your gingerbread
men. If you don't have a gingerbread man cutter then use
whatever you have - stars and hearts are just as tasty
6. Bake at 190'C/Gas 5 on greased baking trays (spaced out,
as they will spread) for 10-15 mins until golden brown
7. Leave to firm up for a couple of minutes before placing on
a wire rack to cool