STCLARES Y8FT · Web viewBrush with a little milk and bake for 10 to 15 minutes until firm to the...
12
Food Technology Recipe Book Year 8
Transcript of STCLARES Y8FT · Web viewBrush with a little milk and bake for 10 to 15 minutes until firm to the...
Food TechnologyRecipe Book
Year 8
UPSIDE DOWN PUDDING
Ingredients: EquipmentLarge mixing bowl7" cake tinGreaseproof circleTin opener
2 tablespoons golden syrup 3 cherries (optional)1 tin pineapple rings or apricots or pears or peaches
Sponge 75g self raising flour 1 egg 75g caster sugar 75g Soft margarine
Method:1. Prepare yourself and work area.2. Put oven on Reg 5 (190oc) and grease your tin.3. Drain fruit and arrange at the bottom of the cake tin. Remember that the
arrangement facing the tin will be the top of the pudding when turned out. 4. Heat tbspn. And trickle the golden syrup over the fruit. 5. Sieve the flour into the mixing bowl. Add the margarine, caster sugar and the eggs.6. Mix together with a wooden spoon or an electric whisk and then beat well for 2
minutes until light and fluffy and free from lumps.7. Spoon or pour mixture over the fruit and spread level. Scrape all the mixture out the
bowl with a spatula. Place tin on a baking tray.8. Bake in the oven for 20-30 minutes or until the sponge is golden brown and springs
back.9. Loosen the edge of the cake from the tin with a kitchen knife and turn pudding over
onto a plate.
STORE IN A COOL PLACE AND SERVE HOT OR COLD.
Marble pear tray bake
Ingredients Equipment100g caster sugar100g soft margarine2 eggs100g self raising flour1 x 15ml spoon cocoa powder1 x 5ml spoon baking powder
Baking tin (20cm square) or foil tray, weighing scales, mixing bowl, electric hand whisk, small bowl, fork, sieve, spoon, chopping board, knife.
EquipmentLarge mixing bowl7" cake tinGreaseproof circleTin opener
2
½ pear
Method1. Preheat the oven to 180°C or gas mark 4.
2. Grease and line the cake tin.
3. Cream the sugar and margarine together, ideally using an electric hand whisk, until light and fluffy.
4. In a small bowl, beat the eggs with a fork.
5. Add the beaten egg, a little at a time, to the margarine and sugar.
6. Sieve the flour and baking powder into a bowl.
7. Fold the flour and baking powder into the mixture, a spoonful at a time.
8. Core and chop the pear into small pieces. Scatter pieces of pear into the lined cake tin.
3
9. Spoon half of the cake mixture into the tin.
10. Stir in the cocoa to the remaining cake mixture.
11. Spoon the chocolate mixture into the baking tin and then swirl the two mixtures together to create a marble effect.
12. Place in the oven and bake for 20 minutes, until golden brown and springy to the touch.
13. Remove from the oven and allow to cool.
Spaghetti Bolognese
Ingredients Equipment1 onion1 clove garlic1 carrot1 celery stick4 large mushrooms1 x 15ml oil250g lean minced beef1 can chopped tomatoes (400g)1 x 15ml spoon tomato purée100ml water1 x 5ml spoon mixed herbs
Chopping board, knife, garlic press, peeler, measuring spoons, 2 saucepans, weighing scales, measuring jug, wooden spoon.
4
1. Wash and prepare the vegetables:• peel and chop the onion
• peel and crush the garlic;
• grate the carrot;• slice the mushrooms;
• finely slice the celery.
2. Fry the onion, garlic and carrot and celery in the oil.
3. Add the meat and cook until the mince is lightly browned.
4. Add the tomatoes, tomato purée, mixed herbs and water and mix all the ingredients together. Then add a few sprinkles of black pepper.
5. Bring to the boil, and then simmer for 20 minutes.
5
6. To serve pour some of the bolognaise sauce over some spaghetti.
HIGH FIBRE AND LOW SUGAR BISCUITS
Ingredients:100g Plain flour or Wholemeal flour50g hard margarine or butter50g Caster sugar1 Egg25g your chosen flavouring - raisins, currants, sultanas, dried apricots and other dried fruits. Some may need to be chopped. Orange, lemon or lime rind. Coconut, brazil, almond, hazelnut, peanut, chopped. Cocoa, instant coffee, only 1 teaspoonful.Method:
1. Turn on the oven and set to 180oC / Gas mark 4
2. Sieve flour into large mixing bowl, add margarine or butter, Cut into small pieces and rub-in, until breadcrumbs.
3. Stir in the sugar and flavourings.
6
4. Separate the egg yolk carefully from the egg white, the white goes into a small bowl.
5. Egg yolk (yellow part), stir into the breadcrumb mixture.
6. Stir in the yolk with a round bladed knife or fork. Whisk the egg white with a fork and add drops off egg white, stirring all the time until the dough goes into a ball. Be careful not to get it too sticky or you won’t be able to roll it out.
7. Using a rolling pin, roll out the mixture on a floured surface until it is about 1.5cm thick.
8. Using a biscuit cutter, cut out as many shapes as possible. Form remaining dough back into a ball, roll out and cut out more shapes.
9. Place onto a greased baking with a palette knife. Glaze with any remaining egg white.
10.Bake for 10-15 minutes, until golden brown. SAFETY POINT USE OVEN GLOVES. Biscuits should be golden brown and set when cooked. Cool on a rack.
STORE IN A COOL, DRY PLACE FOR 72 HOURS.
BASIC SCONE RECIPEBasic ingredients for Sweet Scones: 200 g self raising flour
1 level tspn. Baking powder 50 g margarine 50 g sugar Approx. 150 ml / 5 fl oz milk Ingredients for Savoury Scones: 200 g self raising flour
1 level tspn. Baking powder 50 g margarine Approx. 150 ml / 5 fl oz milk
Additional Ingredients: A total of 50g of your chosen flavourings.
Method:
1. Turn on the oven and set to 210o C / gas mark 7. Grease baking sheet.2. Prepare your additional ingredients e.g. grate cheese, cut up fruit and nuts.
Equipmentlarge mixing bowlsievekitchen knifetbspn. & tspn.Measuring jugPastry brushBaking tray
7
3. Sieve flour into mixing bowl and add margarine.4. Rub margarine into flour until it looks like breadcrumbs. 5. Add sugar if you are making sweet scones.6. Add any other dry ingredients.7. Add the milk drop by drop until you have soft but not sticky dough.
8. Place on a floured surface and form the dough into a circle.9. Either pat with your hand or roll-out with a rolling pin until it is 3 cm thick. 10.Form or cut into about 6 scones and put onto the baking sheet.11.Brush with a little milk and bake for 10 to 15 minutes until firm to the touch and
golden brown on the top and base.12.Cool on wire rack.
STORE IN A COOL DRY AND DRY PLACE FOR 72 HOURS
Fruit flapjacks
Ingredients Equipment75g dried apricots150g oats50g sugar50g butter or margarine2 x 15ml spoons golden syrup
Chopping board, knife, weighing scales, measuring spoons, saucepan, wooden spoon, spatula, non-stick baking tin, palette knife.
Method1. Preheat the oven to 180°C or gas mark 4.
2. Chop the apricots into small pieces.
8
3. Place the butter or margarine, sugar and syrup into a saucepan and gently heat until the butter or margarine has melted.
4. Stir in the oats and apricots.
5. Pour the mixture into a non-stick (or lined) baking tray. 6. Pat down the mixture in the baking
tin.
7. Bake for 15 - 20 minutes, until lightly browned.
8. Remove from the oven and cut into ‘bars’ in the baking tin while hot.
9
Fruity Muffins
Ingredients Equipment250g self raising flour2 x 5ml spoons baking powder100g caster sugar230ml semi-skimmed milk1 egg60ml oil150g canned fruit, drained
12 muffin cases, muffin tin, weighing scales, measuring spoons, measuring jug, mixing bowl, wooden spoons, can opener, 2 spoons, cooling rack.
Method1. Preheat oven to 180°C or gas mark 4.
2. Mix all the ingredients together to form a smooth batter.
3. Stir in the fruit. 4. Divide the mixture equally between the muffin cases using 2 spoons.
10
5. Bake for 20 – 25 minutes, until golden.
6. Allow to cool on a cooling rack.
11
