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Contents Soups Leek and Potato – p4 Lentil – p5 Minestrone – p6 Savoury Chicken and Pineapple Stir Fry – p7 Chicken Curry – p8 Chilli – p9 Fajitas – p10 Fried Rice – p11 Grilled Bacon, Sausage and Scrambled Egg – p12 Kebabs – p13 Lasagne – p14 Macaroni Cheese – p15 Macaroni Cheese with Bacon and Onion – p16 Normandy Chicken – p17 Paella – p18 Pasta Bolognaise – p19 Pizza – p20 Potato Wedges – p21 Quiche – p22 Shepherds Pie – p23 Spaghetti Bolognaise – p24 Spicy Chicken Pasta – p25 Tomato and Bacon Pasta – p26 Turkey Stroganoff – p27 1 Sweet Apple Crumble – p28 Apple Pie – p29 Apple Scone – p30 Banoffee Pie – p31 Bread Rolls – p32 Butterfly Buns – p33 Caramel Shortbread – p34 Cheese Cake – p35 Chocolate Brownies – p36 Chocolate Chip Cookies – p37 Chocolate Gateau – p38 Chocolate Muffins – p39 Chocolate Truffles – p40 Chocolate Yule Log – p41 Christmas Biscuits – p42 Coconut Tarts – p43 Demerara

Shortbread Biscuits – p44 Dutch Apple Cake – p45 Easter Cake – p46 Empire Biscuits – p47 Florence Cake – p48 Mars Bar Cake – p49 Marshmallow Truffles – p50 Pancakes – p51 Peach Gateau – p52 Pineapple Upside Down Pudding – p53 Santa Gateau – p54 Scone Christmas Tree – p55 Scones – p56 Small Cakes – p57 Spiced Biscuits – p58 Swiss roll – p59 2 Glossary Cutlery Tray – the following equipment would be found in the cutlery tray – wooden spoon, metal spoon, fork, round bladed knife, plastic bowl scraper (spatula), set of measuring spoons. Sandwich Tin – the recipes are designed to be used with a 15cm / 6 inch round sandwich tin. Line – 1. To line a sandwich tin before making a cake - cut out a circle of greaseproof paper the same size as the tin, grease the base of the tin with oil or margarine, place the greaseproof circle on top of the greased base then grease the top of the circle with oil or margarine. 2. To line a baking tray - cut out a

rectangle of greaseproof paper big enough to cover the base and sides of the tray, at each corner make a diagonal cut about 5cms long from the corner, grease the base and sides of the baking tray with oil, line the baking tray with the greaseproof paper, grease the top of the greaseproof paper lightly with oil. 3. To line a sandwich tin with pastry for Baking Blind - roll the pastry big enough to cover the base and sides of the sandwich tin. Line the tin with the pastry and trim off any excess – it is important not to stretch the pastry at this stage or it will shrink when cooked. Pierce the base of the pastry several times with a fork. Line on top of the pastry with tin foil This prevents the sides of the pastry case collapsing during baking blind. Cream – beat margarine and sugar together with a wooden spoon until soft and creamy. This may also be done with an electric whisk 3 Leek and Potato Soup Ingredients 1 onion 1 large potato ½ small leek 500ml water 1 chicken stock

cube salt and pepper 15ml vegetable oil 50ml milk Equipment cutlery tray plate measuring jug chopping board cooks knife vegetable knife vegetable peeler large pot hand blender pot stand Method 1. Wash potato and leek 2. Peel potato and onion 3. Finely dice potato, chop onion and shred leek 4. Fry vegetables gently for 3-4mins 5. Add the water, stock cube, salt and pepper 6. Bring to the boil and then simmer for 30mins 7. Just before serving add the milk 8. Blend the soup if wished 4 Lentil Soup. Ingredients 50g red lentils 1 medium onion 1 medium carrot 1 medium potato 500ml water 1 ham stock cube Salt and pepper Equipment scales cutlery tray plate sieve measuring jug large pot pot stand chopping board cooks knife vegetable knife vegetable peeler grater hand blender Method 1. Place lentils into the sieve Wash under cold running water 2. Place lentils, water, ham stock cube, salt and pepper into the large pot Bring to the boil then reduce the heat to simmer. 3. Wash potato and

carrot Peel potato, carrot and onion 4. Chop onion finely 5. Grate potato and carrot 6. Add prepared vegetables to the large pot Bring back to the boil then reduce heat to simmer. Simmer until the vegetables are soft 7. Blend the soup 8. Serve 5 Minestrone Soup Ingredients 1 rasher bacon ¼ green pepper 1 onion 1 clove garlic 1 stalk celery 1 carrot 200ml chopped tomatoes 1 x 5ml tomato puree 1 x 2.5ml sugar 1 x 2.5ml Oregano or Basil 50g pasta 500ml water 1 chicken stock cube 1 x 15ml Oil Equipment scales cutlery tray plate chopping board cooks knife vegetable knife vegetable peeler measuring jug large pot pot stand Method 1. Finely chop bacon 2. Wash, deseed and dice pepper 3. Peel and finely chop onion 4. Crush garlic 5. Wash and chop celery 6. Wash, peel and dice carrot 7. Heat oil in large pot, fry bacon, pepper, onion and garlic for 5mins 8. Add remaining ingredients to the pot Bring to the boil, simmer for 30mins. 9. Test for seasoning Serve 6 Chicken and Pineapple

Stir Fry. Ingredients 1 chicken breast 2 mushrooms ½ carrot ½ onion 1 pineapple ring 75ml pineapple juice 2 x 15ml tomato ketchup 1 x 15ml vegetable oil ½ packet noodles Equipment cutlery tray plate sieve small bowl chopping board cooks knife vegetable knife vegetable peeler wok/frying pan large pot pot stand Method 1. Wash vegetables Peel onion and carrot 2. Half fill the large pot with water Bring to the boil 3. Slice onion and mushroom thinly 4. Cut carrot into julienne strips 5. Cut chicken into thin strips 6. Cut pineapple ring into 8 pieces 7. Mix pineapple juice, tomato ketchup and pineapple pieces together in the small bowl. 8. Heat the oil in the wok/frying pan 9. While oil is heating add the noodles to the boiling water Turn water down to simmer and simmer noodles until soft. 10.Add the chicken to the heated oil and stir fry for 3-4 mins 11.Add the vegetables and stir fry for a further 3-4 mins 12.Add pineapple pieces, pineapple juice and tomato ketchup Bring to the boil

and simmer for 2 mins. 13.Drain noodles 14.Serve 7 Chicken Curry Ingredients ½ onion 1 x 15ml oil 1 x 2.5ml curry powder 1 x 2.5ml ground ginger 1 x 15ml cornflour 150ml chicken stock 1 chicken breast 1 x 15ml natural yoghurt 50g long grain rice Equipment scales cutlery tray plate measuring jug sieve small bowl chopping board cooks knife vegetable knife small pot large pot pot stand Method 1. Peel and finely chop onion 2. Cut chicken breast into bit size pieces 3. Gently fry the onion and chicken for 4 mins 4. Remove the chicken pieces and onion and place in the small bowl 5. Mix chicken stock, curry powder, ground ginger and cornflour in a measuring jug. 6. Pour the ingredients from the jug into the small pot Bring to the boil stirring all the time. 7. Return chicken and onion to the pot Simmer gently for 15-20mins 8. Wash rice 9. Cook rice in boiling salted water for 12mins until soft 10.Add natural yoghurt to curry sauce Stir to heat through 11.Drain rice 12.Serve 8

Chilli. Ingredients 100g mince ½ onion 200ml chopped tomatoes 1 x 15ml tomato puree 2 x 15ml beef stock 2.5ml chilli powder 2 x 15ml kidney beans 75g long grain rice seasoning Equipment scales cutlery tray plate measuring jug sieve chopping board cooks knife vegetable knife small bowl large pot small pot pot stand Method 1. Peel and chop onion finely 2. Brown mince in the small pot using a fork to separate the grains of mince. 3. Add chopped onion, chopped tomatoes, tomato puree, beef stock, chilli powder and seasoning to browned mince. 4. Bring mince mixture to the boil, turn down to simmer then simmer for 25-30mins. 5. Half fill the large pot with water Bring to the boil 6. Wash rice 7. Add rice and salt to boiling water Boil rice for 12mins or until soft 8. Rinse kidney beans 9. Add kidney beans to mince mixture 10mins before mince will be ready. 10.Drain rice when ready 11.Serve 9 Fajitas Ingredients 1 chicken breast ¼ green pepper ½ onion 3 x 15ml chopped tomatoes 1 x

2.5ml Cajun spices or chilli powder 2 x 15ml sour cream 1 x 15ml vegetable oil 2 tortilla wraps Equipment cutlery tray 2 plates cup chopping board cooks knife vegetable knife frying pan pot stand Method 1. Cut chicken into thin strips 2. Wash, deseed and slice pepper thinly 3. Peel and finely slice onion 4. Heat oil in frying pan, stir fry chicken 4-5 mins until cooked 5. Add pepper and onion to frying pan, stir fry for 3-4 mins 6. Add chopped tomatoes, Cajun spices or chilli powder, heat through 7. Warm wraps in microwave for 8 seconds each 8. Divide mixture between the two wraps, top with sour cream, fold up 10 Fried Rice Ingredients 75g long grain rice 1 rasher bacon ½ onion 1 egg 1 x 15ml soy sauce 1 x 15ml vegetable oil Equipment scales cutlery tray plate cup chopping board cooks knife vegetable knife sieve frying pan large pot pot stand Method 1. Half fill large pot with water, add salt and bring to the boil 2. Wash rice Add to boiling water and boil for 12mins until

soft 3. Peel and finely chop onion 4. Dice bacon 5. Break egg into a cup and beat well with a fork 6. Heat oil in the frying pan Fry onion and bacon until onion is soft and bacon is cooked. Remove onion and bacon from the frying pan and place on a plate. 7. Add egg to the frying pan Stir until all the egg is cooked Remove egg from the frying pan and place on the chopping board. Chop finely 8. Drain rice 9. Return onion, bacon, egg and rice to the frying pan Add soy sauce and stir until heated through. 10.Serve 11 Grilled Bacon, Sausage and Scrambled Egg Ingredients 1 rasher bacon 1 sausage 1 egg 1 x 15ml milk Salt and pepper Equipment cutlery tray plate small bowl vegetable knife tongs pot stand Method 1. Preheat grill 2. Pierce sausage with the vegetable knife 3. Break egg into the cup, add milk and beat thoroughly with a fork 4. Grill sausage – turning as required 5. When sausage is half cooked add bacon to the grill pan 6. When bacon and sausage are cooked serve on a clean

plate and keep warm. 7. Cook egg in the microwave Medium power for 1 min, stir and then for a further 30 seconds. Season with salt and pepper 8. Serve on the plate with the grilled sausage and bacon 12 Kebabs Ingredients 1 chicken breast Marinade 15ml natural yoghurt 1 x 1.25ml ground cumin 1 x 1.25ml ground coriander 1 x 1.25ml chilli powder 1 clove garlic Equipment cutlery tray small bowl chopping board cooks knife plate garlic crusher kebab skewer cup To Serve 1 pitta bread Some salad leaves. Sweet chill sauce, pakora sauce or mayonnaise. Method 1. Peel and crush garlic 2. Place all marinade ingredients into the small bowl and mix together 3. Cut chicken into pieces, add to the marinade and stir to coat the chicken. Leave the chicken in the marinade as long as possible 4. Thread chicken pieces onto a kebab skewer 5. Cook under a pre-heated grill, turning regularly to ensure even cooking. Make sure chicken is thoroughly cooked 6. Grill and split pitta bread 7. Fill pitta with

salad leaves, grilled chicken and then the sauce of your choice. 13 Lasagne Ingredients Meat Sauce 100g mince 1 onion 200ml chopped tomatoes 1 x 15ml tomato puree 1 clove garlic Pinch mixed herbs ½ ham stock cube Salt and pepper Cheese Sauce 250ml milk 2 x 15ml cornflour 75g cheese Salt and pepper 3-6 sheets of lasagne Equipment scales cutlery tray plate measuring jug grater chopping board cooks knife vegetable knife 2 x small pots pot stand ovenproof dish baking tray Oven temp – 180C, Gas 4 Cooking time – 30-40 mins. Method 1. Peel onion and garlic 2. Chop onion finely Crush garlic 3. Brown mince, add remaining sauce ingredients to the pot, bring to the boil, simmer for 20-30 mins. 4. Grate cheese 5. In a pot blend the cornflour with some of the milk, add the rest of the milk to the blended cornflour, bring to the boil stirring all the time, boil for 1-2 mins. Remove from the heat 6. Add approx 50g of the grated cheese to the sauce and stir until the cheese has melted. 7.

Assemble lasagne in layers in the ovenproof dish as follows – half the meat sauce, half the cheese sauce, layer of lasagne, the rest of the meat sauce, layer of lasagne, the rest of the cheese sauce. 8. Sprinkle the remaining 25g grated cheese over the top 9. Place the ovenproof dish on a baking tray and bake for 30-40 mins until the cheese has melted and is golden brown in colour. 14 Macaroni Cheese. 25g margarine 2 x 15ml cornflour 250ml milk 50g strong cheddar cheese 100g macaroni salt and pepper Equipment scales cutlery tray plate measuring jug sieve grater chopping board small pot large pot pot stand ovenproof dish Method. 1. Half fill the large pot with water, add salt and bring to the boil 2. Grate the cheese 3. Blend the cornflour with some of the milk Add the remaining milk and the margarine to the blended cornflour. 4. Add salt and pepper to the blended cornflour mixture 5. Put macaroni into boiling water and boil for 12 mins until soft 6. Put sauce on heat and stir

continuously until it boils – boil for 2 mins 7. Remove sauce from heat and add 2/3rd of cheese Stir until the cheese has melted. 8. Check macaroni – if cooked – drain Add the cooked macaroni to the sauce and stir until thoroughly mixed. 9. Pour mixture into ovenproof dish, sprinkle remaining cheese on top 10.Place under a preheated grill until the cheese melts and turns a golden brown. 15 Macaroni Cheese with Bacon and Onion. Ingredients 2 x 15ml cornflour 250ml milk 50g strong cheddar cheese 100g macaroni salt and pepper 1 rasher bacon ½ onion 1 x 15ml vegetable oil Equipment scales cutlery tray plate small bowl measuring jug sieve grater chopping board cooks knife vegetable knife small pot large pot pot stand ovenproof dish Method. 1. 2. 3. 4. 5. 6. 7. 8. Half fill the large pot with water, add salt and bring to the boil. Peel and finely chop onion. Dice bacon. Grate the cheese. Put macaroni into boiling water and boil for 12 mins. until soft Heat oil in the small

pot. Fry bacon and onion. Remove from pot, place in a small bowl Blend the cornflour with the milk in a measuring jug. Pour into the small pot. 9. Bring milk and cornflour mixture to the boil stirring continuously Reduce heat and boil for 1 min. 10.Remove sauce from heat and add 2/3rd of cheese Stir until the cheese has melted. 11.Check macaroni – if cooked – drain Add the cooked macaroni, bacon and onion to the sauce and stir until thoroughly mixed. 12.Pour mixture into an ovenproof dish, sprinkle remaining cheese on top. 13.Place under a preheated grill until the cheese melts and turns a golden brown. 16 Normandy Chicken Ingredients 1 chicken breast 1 rasher smoked bacon 2 mushrooms ½ onion 100ml chicken stock 100ml dry cider 1 bay leaf 1 x 15ml oil 3 x 15ml crème fraiche 1 x 15ml cornflour salt and pepper 75g rice Equipment cutlery tray plate measuring jug chopping board cooks knife small pot pot stand cup sieve large pot scales Method 1. Peel and chop onion Wash and

slice mushroom 2. Cut chicken into bit sized pieces 3. Dice bacon 4. Heat oil, add onion and mushroom and fry gently for 2 – 3 mins 5. Add chicken and bacon and cook for 3 – 5 mins 6. Add the chicken stock, cider, bay leaf, salt and pepper Bring to the boil and simmer for 20mins. 7. Half fill the large pot with water, bring to the boil 8. Wash rice Add rice and salt to boiling water Boil rice for 12mins 9. Blend cornflour with 15ml cold water, add a small amount of hot sauce and then add blended mixture to sauce. Bring to boil and cook for 1 min. 10.Add the crème fraiche, heat until boiling 11.Serve with boiled rice 17 Paella Ingredients 1 onion ½ green pepper ½ chicken breast 100g rice 1 x 15ml oil 175ml water 1 chicken stock cube 1 x 2.5ml turmeric Pinch mixed herbs 25g frozen peas 50g tuna fish Equipment scales cutlery tray plate sieve measuring jug chopping board cooks knife vegetable knife medium pot pot stand Method 1. Peel and chop onion finely, wash and dice

pepper 2. Cut chicken into bite sized pieces 3. Heat oil and fry chicken, onion and pepper gently for 2-3 mins 4. Add peas, turmeric, herbs, rice, water and stock cube 5. Bring to the boil, then simmer gently for 20 mins, stir frequently All the liquid should be absorbed and the rice should be soft. 6. Add the tuna fish and stir until heated 7. Serve 18 Pasta Bolognaise. Ingredients 100g mince ½ onion ½ carrot 1 x 15ml tomato puree 150ml chopped tomatoes 4 x 15ml beef stock Pinch mixed herbs Pinch garlic salt 75g pasta Cheese sauce 150ml milk 1 x 15ml cornflour 50g cheese grated Seasoning Equipment scales cutlery tray plate grater measuring jug sieve small pot chopping board cooks knife vegetable knife vegetable peeler large pot medium pot ovenproof dish pot stand Method 1. Peel and chop onion, peel and dice carrot 2. Brown mince in the medium pot Add carrot, onion, chopped tomatoes, tomato puree, mixed herbs, garlic salt, beef stock and seasoning. 3. Bring to the boil, then

simmer for 20-30mins 4. Half fill large pot with salted water, bring to the boil then cook pasta for 12mins until soft. Drain 5. Add pasta shells to bolognaise sauce when cooked 6. Make cheese sauce:- blend the cornflour in the small pot with some of the milk. Add the remaining milk to the pot Bring to the boil stirring all the time. Boil for 1min Remove from the heat, add 2/3 rds of the cheese and stir until the cheese melts. Check sauce for seasoning 7. Place pasta bolognaise mixture into an ovenproof dish Pour the cheese sauce over the top. Sprinkle with remaining cheese and brown under a pre-heated grill. 19 Pizza Base 100g strong white flour 1 x 1.25ml salt ¼ sachet easy blend yeast 80 – 100ml warm water 7.5ml vegetable oil Topping 2 x 5ml tomato puree 5 x 15ml chopped tomatoes ½ onion piece smoked sausage 25 – 50g cheese Pinch mixed herbs Salt and pepper Equipment scales cutlery tray large bowl sieve plate measuring jug baking tray flour dredger rolling pin chopping

board grater cooks knife vegetable knife small bowl Oven temperature:- 210 C, Gas 7 Cooking time:- 20mins Method 1. Sieve flour and salt into large bowl Add yeast and stir in 2. Mix enough oil and warm water into the flour to form a soft dough The water should be just warm to touch, if too hot it will kill the yeast. 3. Knead dough on a floured surface for 10mins 4. Roll out dough to a circle and place on a baking tray 5. Finely chop or slice onion Slice smoked sausage 6. Grate cheese 7. Mix chopped tomatoes and tomato puree together Spread over the dough to within 1cm from the edge. 8. Top with prepared onion, sausage and cheese 9. Bake until golden brown N.B The above toppings are only examples You could choose any of your own favourite toppings. 20 Potato Wedges Ingredients 1 large potato 1 x 15ml water 1 x 15ml oil Equipment cutlery tray large bowl chopping board cooks knife cling film cup baking tray Oven temperature :- 200 C, Gas 7 Cooking time :- 30mins Method 1. Wash

potatoes and cut into 8 wedges 2. Place wedges into the large bowl, add 1 x 15ml water, cover with cling film and pierce the film three or four times. 3. Microwave for 8mins on high power 4. Drain potatoes 5. Add oil to drained potatoes, add some Cajun spices if liked Shake bowl to coat wedges. 6. Place wedges on a baking tray 7. Bake until crisp and golden 21 Quiche Ingredients Pastry 100g flour 50g margarine 4-6 x 5ml cold water Filling 100ml milk 1 egg 1 slice cooked ham ½ small onion 1 tomato 25-50g cheese Salt and pepper Equipment scales cutlery tray large bowl sieve cup plate measuring jug flour dredger rolling pin grater chopping board cooks knife vegetable knife sandwich tin and foil Oven Temp – 200C, Gas 7 Cooking Time – 30-35 mins. Method 1. Rub margarine into flour until like fine breadcrumbs 2. Add enough water to mix to a firm dough 3. Roll out pastry and line sandwich tin Arrange foil on top of pastry 4. Bake pastry blind for 15mins until pastry is cooked 5.

Prepare filling – a. break egg into cup and beat well b. add egg salt and pepper to milk and mix c. cut ham into small pieces d. chop onion finely e. slice tomato f. grate cheese 6. Arrange ham and onion in the base of the pastry flan, pour egg and milk over ham and onion, arrange tomato on top and then cover with cheese. 7. Bake for 20 mins until the filling is set and the cheese is golden brown. 22 Shepherds Pie Ingredients 100g mince 1 small onion 100ml beef stock 1 x 5ml cornflour 1 x 5ml Bisto Salt and pepper Topping 1 large potato 15ml margarine 1 x 5ml milk Equipment scales cutlery tray plate cup measuring jug chopping board cooks knife vegetable knife vegetable peeler small pot large pot potato masher piping bag star tube ovenproof dish pot stand Method 1. Peel and chop onion finely 2. Brown mince Add onion, beef stock, salt and pepper Bring to the boil, simmer for 20-30 mins. 3. Wash and peel potato Cut into even sized pieces Place in a pot with enough water to cover

the potato. Add some salt 4. Boil the potato for 20-30 mins until soft 5. Blend the cornflour and Bisto with a little cold water in a cup, add a little hot liquid from the mince to the cup, add the blended mixture to the mince and stir. Boil for 1min, stirring all the time 6. Pour mince into the bottom of an ovenproof dish 7. Drain and mash the potato when soft Add the margarine and milk and beat with a wooden spoon until creamy. 8. Pre-heat grill 9. Pipe or spread potato on top of mince 10.Grill until potato is golden brown in colour 23 Spaghetti Bolognaise Ingredients 100g mince ½ onion ½ carrot 15ml tomato puree 3 x 15ml chopped tomatoes pinch mixed herbs 100ml beef stock 50g spaghetti Equipment scales cutlery tray plate measuring jug sieve small pot large pot pot stand chopping board vegetable knife vegetable peeler cooks knife grater Method 1. Wash carrot 2. Peel carrot and onion 3. Chop onion finely and grate carrot 4. Brown mince in the small pot 5. Add onion, carrot,

tomato puree, chopped tomatoes, mixed herbs and beef stock to the browned mince. Bring to the boil, turn down heat and simmer for 20-30mins. 6. Half fill the large pot with water Bring to the boil 7. When water is boiling add some salt and the pasta and cook for 12mins. until soft 8. Drain pasta 9. Arrange pasta and bolognaise sauce on the serving dish 10.Serve 24 Spicy Chicken Pasta Ingredients 1 onion 20ml oil 5ml curry powder 5ml ground ginger 2 x 15ml cornflour 300ml chicken stock 1 chicken breast 20ml chutney 150g pasta 2 x 15ml peas 2 x 15ml sweetcorn 60ml natural yoghurt Equipment scales cutlery tray plate measuring jug sieve saucer small bowl large pot chopping board cooks knife vegetable knife medium pot pot stand Method 1. Peel and finely chop onion 2. Cut chicken breast into bit size pieces 3. Gently fry the onion and chicken for 4 mins in the medium pot 4. Remove the chicken pieces and onion 5. Mix curry powder, ground ginger, cornflour and chicken stock together in

the measuring jug. 6. Add to the medium pot 7. Return to the heat and bring to the boil Boil for 1min stirring all the time. 8. Add chicken and onion to the sauce and simmer gently for 20mins 9. Cook pasta in boiling salted water for 12mins until soft 10.Add peas, corn, chutney and yoghurt to chicken sauce and stir Heat through. 11.Drain pasta and stir into chicken sauce 12.Serve 25 Tomato and Bacon Pasta Ingredients 75g pasta 1 rasher bacon ½ onion 200ml chopped tomatoes Pinch mixed herbs Salt and pepper 1 x 15ml vegetable oil Equipment scales cutlery tray chopping board sieve measuring jug plate cooks knife vegetable knife large pot small pot pot stand Method 1. Half fill the large pot with water, add some salt, bring to the boil 2. Peel onion and chop finely 3. Dice bacon 4. When water is boiling add pasta Boil pasta for 12mins 5. Heat oil in the small pot 6. Add onion and bacon and fry gently until onion is soft and bacon is cooked. 7. Add chopped tomatoes, herbs, salt and

pepper to onion and bacon 8. Heat until tomatoes are boiling Simmer until pasta is cooked 9. Drain pasta when cooked Add to tomato mixture Stir thoroughly 10. Serve 26 Turkey Stroganoff. Ingredients ½ turkey breast 1 onion 4 mushrooms 1 clove garlic 4 x 15ml chicken stock salt and pepper 100g rice 2 x 15ml cream 15ml oil Equipment scales cutlery tray plate chopping board cooks knife vegetable knife small bowl cup sieve wok or frying pan large pot pot stand Method 1. Peel and finely slice onion 2. Wash and slice mushroom 3. Peel and crush garlic 4. Cut turkey into thin strips 5. Half fill a large pot with salted water Bring to the boil Wash rice and add to the large pot. Boil for 12mins until rice is cooked 6. Warm oil in the wok, add onion, mushroom and garlic and stir fry for 3 – 4mins. until the mushroom and onion are cooked 7. Add turkey and stir fry for a further 3 – 4 mins 8. Add chicken stock and cook for 1 min Add cream and slowly bring to the boil. 9. Drain rice

10.Serve 27 Apple Crumble Ingredients 1 large cooking apple 50g sugar Crumble 100g flour 50g margarine 50g sugar Equipment scales cutlery tray large bowl sieve plate chopping board cooks knife vegetable knife vegetable peeler ovenproof dish Oven temperature: 180 C., Gas no 5 Cooking time: 30-40 mins. Method. 1. Sieve flour into large bowl, add margarine and cut into small pieces 2. Rub the margarine into the flour until the mixture looks like fine breadcrumbs. 3. Stir in the 50g sugar 4. Wash, quarter, core and peel the apple 5. Slice the apple thinly and place in layers with the 50g of sugar in the ovenproof dish. 6. Spread the crumble mixture evenly over the apples and press down lightly. 7. Bake until the crumble is golden brown in colour 28 Apple Pie. Ingredients Pastry 150g flour 75g margarine 15ml caster sugar 6-8 x 5ml cold water Filling 1 cooking apple 50g sugar Equipment scales cutlery tray large bowl sieve cup plate rolling pin flour dredger cooks knife vegetable

knife vegetable peeler chopping board ovenproof plate pastry brush baking tray Oven Temperature: 200 C, Gas 7 Cooking time: 20-30 mins. Method 1. Sieve flour into bowl, add margarine and cut into small pieces 2. Rub the fat into the flour until like fine breadcrumbs 3. Add 15ml caster sugar and stir in with the round bladed knife 4. Add enough water to make a stiff dough 5. Cut pastry in half 6. Roll out one half and line the base of the ovenproof plate 7. Roll out the second half to form the lid 8. Wash, quarter, core, peel and slice the apple 9. Arrange half the apple on top of the lined plate, sprinkle with 25-50g sugar, arrange the remaining apple on top. 10.Wet edge of pastry, place pastry lid on top of apple Press edges together and trim with round bladed knife. 11.Decorate edge 12.Brush the top of the pastry with egg/milk glaze 13.Place on a baking tray and bake until golden brown in colour 14.Dredge with caster sugar 29 Apple Scone. Ingredients ¼ cooking apple 100g S.R

flour 1 x 2.5ml baking powder 25g margarine 25g caster sugar ½ cup milk (approx) 1 x 15ml demerara sugar A little milk for glazing Equipment scales cutlery tray large bowl sieve pastry brush plate cup chopping board vegetable knife vegetable peeler grater flour dredger sandwich tin Oven temperature: 200C, Gas 7. Cooking time: 10 – 15mins Method 1. Grease sandwich tin 2. Sieve SR flour and baking powder into the large bowl 3. Add margarine to the bowl, cut the margarine into small pieces then rub into the flour. 4. Add the caster sugar to the bowl and stir in 5. Peel, core and grate the apple 6. Add the apple to the flour mixture and stir 7. Gradually add the milk to the bowl and mix to form a soft elastic dough (be careful not to add too much milk). 8. Turn out onto a floured table and knead lightly 9. Press mixture into the greased sandwich tin 10.Mark into four or six wedges 11.Brush the top with milk and sprinkle with demerara sugar 12.Bake until golden brown and firm to touch

30 Banoffee Pie. Ingredients Base 100g plain flour 50g margarine 4-6 x 5ml cold water Filling ½ tin caramel (Nestle’s caramel) ½ banana Topping 75ml double cream Equipment scales cutlery tray large bowl sieve cup rolling pin flour dredger sandwich tin foil square baking tray electric whisk small bowl cooling tray chopping board vegetable knife Oven temperature:- 200C, Gas 7 Cooking Time:- 15-20mins Method 1. Sieve flour into a large bowl, add margarine and cut into small pieces 2. Rub margarine into flour until mixture looks like fine breadcrumbs 3. Mix in enough cold water to form a stiff dough 4. Roll out pastry to line sandwich tin Line tin then trim off excess pastry. Pierce pastry base with a fork several times 5. Line with foil on top of pastry Bake pastry case blind for 15-20mins 6. Slice banana 7. When flan has cooled spread caramel evenly over the bottom of the flan case. 8. Arrange banana slices on top of caramel 9. Whisk cream until thick Spread over the top of

banana 10.The top could be decorated with chocolate sugar strands or chocolate buttons. 31 Bread Rolls Ingredients 250g strong flour 1 x 2.5ml salt 15g margarine ½ sachet easy blend yeast 150-200ml warm water Equipment scales cutlery tray large bowl sieve measuring jug flour dredger baking tray pastry brush Oven temperature: - 210 C, Gas 7. Cooking time: - 20-30mins Method 1. Sieve flour and salt into the large bowl 2. Rub in the margarine 3. Stir in the yeast 4. Mix in enough warm water to form a soft, slightly sticky dough The water should be just warm to touch, if too hot it will kill the yeast. 5. Turn dough onto a floured surface and knead for 10mins 6. Cut into 6 even sized pieces Shape into rolls 7. Place on a greased baking tray 8. Brush with egg/milk glaze 9. Leave in a warm place to prove (double in size, approx 20mins) 10.Bake until well risen and golden brown Should give a hollow sound when the base is tapped. 32 Butterfly Buns Ingredients - Buns 50g margarine

50g caster sugar 50g S.R flour 1 egg Ingredients – Butter Icing 100g icing sugar 40g margarine Oven temperature:- 180C, Gas 5 Cooking time:- 15mins. Equipment scales cutlery tray large bowl sieve cup bun tin 6 paper cases cooling tray vegetable knife piping bag star tube Method 1. Preheat oven to 190C, Gas 5 2. Place all ingredients into the large bowl 3. Beat with a wooden spoon until light and creamy 4. Divide the mixture between the 6 paper cake cases 5. Bake until well risen, golden brown and springy to touch 6. Remove from the bun tin and place on the cooling tray 7. Cut out a circle from the top of the cake Cut each piece in half to make the butterfly wings. 8. Make butter icing – cream margarine and icing sugar together until soft and creamy. 9. Pipe some butter icing on the top of each cake Arrange the wings on top of the piped butter icing. 10.Dust with icing sugar 33 Caramel Shortbread Ingredients Base 200g flour 100g margarine 50g caster sugar Caramel 100g caster

sugar 1 x 15ml syrup 100g margarine ½ tin condensed milk Equipment scales cutlery tray large bowl sieve plate baking tray large pot pot stand Topping 150g cooking chocolate Oven temperature: - 170 C, Gas no 5. Cooking time: - 15mins. Method 1. Base 1. Cream margarine and sugar until light and fluffy 2. Stir in flour 1/3rd at a time until all the flour is added 3. Press mixture into a greased baking tray and bake until golden brown. 2. Caramel 1. Place all ingredients into pot, bring slowly to the boil, stirring all the time being careful not to allow the mixture to boil before the sugar is melted. 2. Boil the mixture gently for 5mins until golden brown (stir all the time). 3. Pour caramel over shortbread base Allow to cool 3. Topping 1. Melt chocolate, pour over caramel Allow to harden 4. Cut into pieces 34 Cheese Cake Ingredients Base 50g digestive biscuits 25g margarine Filling 100g cream cheese 50g icing sugar 1 x 7.5ml lemon juice 75ml double cream Equipment scales cutlery

tray large bowl measuring jug small pot electric whisk pot stand rolling pin plastic bag sandwich tin Topping 1/3 can pie filling or tinned fruit or fresh fruit Method 1. Place digestive biscuits into the plastic bag and crush using the rolling pin. 2. Gently melt the margarine Add the crushed digestives to the melted margarine and stir well. 3. Place the biscuit mixture into the base of a sandwich tin and press down firmly to form the cheesecake base. 4. Place the cream cheese, icing sugar and lemon juice into a large bowl Whisk until smooth and creamy. 5. Add double cream to the whisked mixture Whisk until thick and creamy. 6. Spread evenly over the biscuit base 7. Carefully spread pie filling over the top or decorate with tinned or fresh fruit. 8. Place in the fridge to chill before eating 35 Chocolate Brownies Ingredients 50g cooking chocolate 50g margarine 50g soft brown sugar 50g SR flour 1 x 5ml cocoa powder 1 egg Equipment scales cutlery tray large bowl small bowl sieve

cup bun tin 6 paper cake cases Oven temperature: - 190 C, gas 5 Cooking time: - 15mins Method 1. Place chocolate and margarine in the small bowl Heat on high power in the microwave for 1min. or until melted 2. Beat egg in the cup 3. Sieve SR flour and cocoa powder into the large bowl, add sugar, beaten egg and melted mixture. Beat well 4. Divide mixture between 6 paper cases 5. Bake until well risen and springy to touch 36 Chocolate Chip Cookies Ingredients 50g margarine 35g soft light brown sugar 1 x 15ml syrup 90g S.R flour 25g chocolate chips 1 x 15ml milk Oven Temp: 180 C, Gas 4 Cooking Time: 8 – 10mins. Ingredients scales cutlery tray large bowl sieve plate cup baking tray cooling tray Method 1. Grease baking tray 2. Cream margarine and sugar together until light and fluffy 3. Sieve the flour into the bowl, add the syrup and chocolate chips 4. Stir all the ingredients together until well mixed If the mixture does not stick together add enough milk to form a slightly

sticky dough. 5. Place spoonfuls of mixture onto the prepared baking tray (should make 8). Leave space between each spoonful to allow for spreading 6. Bake until golden brown The cookies will still be soft to touch 7. Remove from the tray immediately and place on a cooling tray 37 Chocolate Gateau Ingredients Cake 100g caster sugar 100g S.R flour 100g soft margarine 2 x 15ml cocoa powder 2 eggs Decoration 200g icing sugar 100g soft margarine 1 x 15ml cocoa powder A few chocolate buttons Sugar strands to cover side Equipment scales cutlery tray large bowl sieve cup 2 sandwich tins + liners electric whisk piping bag star tube plate cooling tray greaseproof paper Oven temp – 180C, Gas 5 Cooking time – 20 mins. Method 1. Grease and line cake tins 2. Sieve flour and cocoa powder into large bowl, add margarine, caster sugar and eggs. 3. Whisk until light and fluffy 4. Divide the mixture between the two prepared tins Spread evenly Bake until well risen and springy to the touch. 5.

Remove from the tins and cool 6. Butter icing - cream margarine, icing sugar and cocoa powder until soft and smooth. 7. Sandwich the cooled cakes together with ¼ of the butter icing 8. Spread ¼ of the butter icing round the side of the cake 9. Roll the side of the cake in sugar strands 10.Spread ¼ of the butter icing over the top of the cake 11.Put the remaining butter icing into the piping bag and use to decorate the top of the cake. 12.Add a few chocolate buttons to decorate the top of the cake 38 Chocolate Muffins Ingredients 150g plain flour 2 x 15ml cocoa powder 2 x 5ml baking powder 1 egg 50g caster sugar 125ml milk 50g margarine 50g chocolate drops Equipment scales cutlery tray large bowl sieve plate measuring jug small bowl cup bun or muffin tin paper cake or muffin cases Oven temperature :- 190C, Gas 5. Cooking time :- 15 mins. Method 1. Sieve flour, cocoa powder and baking powder on the plate 2. Melt margarine – either in the microwave or in a small pot 3. Mix

egg, milk, sugar and melted margarine in the large bowl 4. Return the flour, cocoa powder and baking powder to the sieve Sieve into the large bowl. 5. Quickly fold the dry ingredients into the wet ones Should only take about 15 seconds. The mixture should have a lumpy texture 6. Fold the chocolate drops into the mixture with a minimum of stirring 7. Divide the mixture into paper cake or muffin cases Fill each case about two thirds full. 8. Bake for 15mins until well risen and springy to touch 39 Chocolate Truffles Ingredients 25g margarine 25g cooking chocolate 25g coconut 3 x 15ml condensed milk 6 digestive biscuits Coconut to coat truffles Equipment scales cutlery tray large bowl small bowl plate plastic bag rolling pin paper cases Method 1. Place digestive biscuits into the plastic bag Using the rolling pin crush the biscuits by rolling over the top of them until they are very finely crushed. 2. Place margarine and chocolate into the large bowl Melt in the microwave (time

depends on the wattage of the microwave). 3. Add the crushed biscuits, coconut and condensed milk to the melted mixture. Mix together thoroughly 4. Take a teaspoonful of the mixture and roll it into a ball Coat the ball in coconut. 5. Place in a paper cake case and leave to firm 40 Chocolate Yule Log Ingredients 3 eggs 75g caster sugar 75g S.R flour 1 x 15ml cocoa powder 4 x 15ml apricot jam Decoration 150g icing sugar 70g icing sugar 1 x 15ml cocoa powder Fondant holly leaves and berries Equipment scales cutlery tray large bowl sieve plate cup small bowl baking tray cooks knife cooling tray electric whisk 2 greaseproof rectangles Oven temp – 210C, Gas 7 Cooking time – 7-10 mins. Method 1. Grease and line baking tray 2. Whisk eggs and caster sugar in the large bowl until thick and fluffy – holds the shape of an N when drawn on top of the mixture with the whisk. 3. Sieve the flour and cocoa powder into the bowl and fold in very gently Pour the mixture into the prepared

tray. 4. Bake until brown and slightly wrinkled round the edges 5. Beat the jam with a wooden spoon 6. Turn the sponge out onto the top of the second greaseproof rectangle 7. Using the cook’s knife, trim the edges from the two long sides 8. Spread the jam over the sponge 9. Mark one short edge with a knife about ½ cm from the edge 10 Roll from the marked edge quickly, carefully and tightly. 11.Cream margarine, icing sugar and cocoa powder together until soft, smooth and creamy. 12. Place cake on an upturned plate Spread butter icing evenly over all exposed edges. 13.Use a fork to make bark markings and tree ring shapes in the butter icing. 14.Arrange fondant holly leaves and berries on top of the log Icing sugar can be sprinkled over the surface to resemble snow if wished. 41 Christmas Biscuits. Ingredients Biscuits 75g plain flour 25g caster sugar 50g margarine Decoration 75g cooking chocolate ½ tube smarties Equipment scales cutlery tray large bowl sieve cup flour dredger

rolling pin baking tray small bowl shaped cutters cooling tray small pot Oven temperature: 160 C, Gas 4 Cooking time: 15-20 mins. Method 1. Set the oven temperature, grease the baking tray 2. Cream the margarine and sugar until light and fluffy 3. Fold in the flour 1/3rd at a time 4. Flour the table, roll out the mixture, cut out the biscuit shapes 5. Gently place the biscuits onto the greased tray 6. Prick each biscuit twice with a fork 7. Bake until the biscuits become slightly golden round the edges 8. Remove the biscuits from the baking tray, place on the cooling tray to cool. 9. Melt chocolate either in the microwave or over a small pot of boiling water. 10.Decorate biscuits with melted chocolate and smarties 42 Coconut Tarts Ingredients Pastry 100g plain flour 50g margarine 4-6 x 5ml cold water Filling ½ egg 2 x 15ml caster sugar 4 x 15ml coconut 1 x 15ml jam Equipment scales cutlery tray large bowl sieve small bowl cup plate flour dredger rolling pin bun tin pastry

cutter cooling tray Oven temperature: - 200 C, gas 6. Cooking time: - 15-20mins Method 1. Filling – a Beat the egg in a small bowl with a fork, stir in sugar and coconut. 2. Pastry – a Sieve flour into large bowl, add margarine, cut into small pieces and rub into flour until like fine breadcrumbs. b. Mix in enough water to make a firm dough 3. Roll out pastry on a floured table Cut out 6 circles using pastry cutter 4. Line bun tin with pastry circles 5. Spread a little jam on each pastry circle 6. Spoon filling mixture on top 7. Bake until golden brown in colour 8. Remove from bun tin and place on cooling tray 43 Demerara Shortbread Biscuits Ingredients 75g margarine or butter 50g caster sugar 100g flour 1 x 15ml Demerara sugar Equipment scales cutlery tray large bowl sieve plate small bowl flour dredger baking tray cooling tray Oven temp – 170C, Gas 5 Cooking time – 15-20 mins Method 1. Grease baking tray 2. Sieve flour onto the plate 3. Cream the margarine and caster

sugar together until light and fluffy 4. Gradually add the sieved flour to the creamed mixture Mix well between each addition. 5. Turn out onto a very lightly floured surface Knead dough 6. Roll into a thick sausage shape about 12cms long 7. Coat in Demerara sugar – do not coat the ends 8. Cut the roll into 8 even slices 9. Place the slices onto the prepared tin and bake until light golden brown in colour. Cool on a cooling tray 44 Dutch Apple Cake Ingredients 50g S.R flour 50g soft brown sugar 50g margarine 1 egg ½ eating apple 1 x 15ml caster sugar 1 x 2.5ml mixed spice Equipment scales cutlery tray large bowl sieve cup small bowl vegetable knife chopping board white bowl sandwich tin greaseproof liner Oven temperature: - 180 C, Gas 4 Cooking time: - 20mins Method 1. Grease and line sandwich tin 2. Sieve flour into large bowl, add soft brown sugar, margarine and egg Beat with a wooden spoon until soft, smooth and creamy. 3. Spoon mixture into prepared tin, spread until flat

4. Wash, core and slice apple thinly (if wished peel apple) 5. Arrange apple on top of the cake in a wheel pattern 6. Mix caster sugar and mixed spice together Sprinkle over apple 7. Bake until golden brown, well risen and springy to the touch 45 Easter Cake Ingredients Cake 100g S.R flour 100g caster sugar 100g margarine 2 eggs Decoration 150g icing sugar 60g margarine Coconut Piece white ready roll icing 2 chocolate buttons Few drops orange food colouring Equipment scales cutlery tray large bowl sieve cup electric whisk 2 x sandwich tins 2 x greaseproof circles rolling pin greaseproof egg shell hat template Oven temperature: 180 C, Gas no 5. Cooking time: 20 mins Method 1. Grease and line sandwich tins 2. Place all cake ingredients into the large bowl and whisk until smooth and creamy. 3. Divide the mixture between the two sandwich tins, spread flat then bake for 20 mins. until golden brown and springy to the touch 4. Remove from tins and allow to cool 5. Whisk together

margarine and icing sugar to make butter icing 6. Divide mixture into three 7. Sandwich the two cakes together with one third of the butter icing 8. Spread one third of the butter icing round the side of the cake, roll the side in coconut 9. Spread the remaining icing over the top of the cake 10.Lightly sprinkle the table with icing sugar Roll out the white ready to roll icing. Cut out egg shell hat template 11.Position hat on top of cake 12.Colour enough ready roll icing orange to make a beak Roll out orange icing, cut out a diamond shape, fold it in half to form the beak. 13.Add chocolate buttons as eyes and beak to the top of the cake 46 Empire Biscuits Ingredients Biscuits 75g flour 50g margarine 25g caster sugar Decoration 100g icing sugar 1 x 15ml jam 1 glace cherry Equipment scales cutlery tray large bowl sieve plate cup flour dredger rolling pin pastry cutter baking tray cooling tray small bowl Oven temp – 170C, Gas 4 Cooking time – 15-20 mins Method 1. Cream

margarine and sugar until light and fluffy 2. Add flour to creamed mixture a bit at a time 3. Lightly flour table Knead dough lightly 4. Roll out to approximately ¼ cm thick 5. Cut out shapes using a pastry cutter Place shapes onto prepared baking tray. Prick each shape twice with a fork 6. Bake until light brown in colour Place on a cooling tray Cool completely before decorating. 7. Sandwich two biscuits together with a little jam 8. Make up water icing 9. Decorate biscuits with water icing and a small piece of cherry 47 Florence Cake. Ingredients Base 100g plain flour 50g margarine 4-6 x 5ml cold water Filling 2 x 15ml jam Topping 50g S.R flour 50g caster sugar 50g soft margarine 1egg Equipment scales cutlery tray large bowl sieve cup rolling pin flour dredger sandwich tin foil square baking tray electric whisk small bowl cooling tray Decoration Icing sugar 1 glace cherry Oven temperature:- 200C, Gas no 7 for baking blind. 180C, Gas no 5 for baking sponge topping. Cooking

Time:- Bake blind for 15mins Bake sponge topping for 20-30mins. Method 1. Sieve flour into a large bowl, add margarine and cut into small pieces 2. Rub margarine into flour until mixture looks like fine breadcrumbs 3. Mix in enough cold water to form a stiff dough 4. Roll out pastry to line sandwich tin Line tin then trim off excess pastry. 5. Line tin with foil Bake pastry case blind for 15mins 6. Lower oven temperature when pastry case is baked 7. Spread jam evenly over the cooked base 8. Place all the ingredients for the sponge topping into the large bowl 9. Whisk together until smooth and creamy 10.Spread over jam filling 11.Bake until well risen, golden brown and springy to touch 12.Cool 13.Make up water icing 14.Spread icing over the cooled cake Top with the glace cherry 48 Mars Bar Cake. Ingredients 50g margarine 2 x 15ml syrup 2 Mars Bars 4 cups Rice Crispies Topping 200g cooking chocolate Equipment scales cutlery tray large bowl small bowl chopping board vegetable knife

cup 2 x sandwich tins Method 1. Cut Mars Bars into 1cm pieces 2. Place Mars Bar pieces, margarine and syrup into the large bowl 3. Heat on medium power in the microwave for 1min Stir Continue heating for 30 seconds at a time until melted. 4. Add rice crispies to melted mixture, mix well Press into two sandwich tins. 5. Melt chocolate in microwave – medium power 30 seconds at a time 6. Pour over rice crispie mixture 7. Allow to set Cut into pieces 49 Marshmallow Truffles Ingredients 6 digestive biscuits 6 marshmallows 3 glace cherries ¼ tin condensed milk (approx) 25g coconut Equipment cutlery tray large bowl plate plastic food bag rolling pin chopping board vegetable knife small paper cake cases Method 1. Put digestives into the food bag and crush finely with the rolling pin 2. Cut marshmallows into small chunks 3. Cut cherries into small pieces 4. Place crushed digestives, marshmallow chunks and cherry pieces into the large bowl. Mix in enough condensed milk to form a

slightly sticky mixture. 5. Take a 15ml spoon of mixture and roll into a ball 6. Roll in coconut and place in a paper cake case 7. Leave to firm – in the fridge if possible 50 Pancakes Ingredients 100g SR flour 50g caster sugar 1 egg 100-150ml milk Equipment scales cutlery tray large bowl sieve cup measuring jug cooling tray frying pan or girdle dish towel Method 1. Sieve flour into large bowl Add caster sugar 2. Break egg into cup, beat well with a fork 3. Make a well in the centre of the flour and caster sugar, add beaten egg and milk and beat with a wooden spoon until smooth. The mixture should be of a pouring consistency 4. Pre heat frying pan on a moderate heat 5. Add a spoonful of mixture to the frying pan Cook until the top is covered in bubbles and the underside is golden brown. Turn pancake over and cook until brown on other side. Adjust temperature if necessary. 6. Repeat method 5 until all the mixture has been cooked After the first trial pancake you can cook two or

three at a time. 7. Place between a dishtowel on top of a cooling tray 51 Peach Gateau. Ingredients Cake 100g S.R flour 100g caster sugar 100g soft margarine 2 eggs Icing and decoration 100g icing sugar 40g margarine Peach slices to decorate Equipment scales cutlery tray large bowl sieve cup electric whisk 2 x sandwich tins 2 x greaseproof liners plate Oven temperature : 180 C, Gas 5. Cooking time: 20 mins. Method 1. Set oven, grease and line sandwich tins 2. Place all cake ingredients into the large bowl 3. Whisk together until smooth and creamy 4. Divide the mixture between the two sandwich tins Spread the mixture flat. 5. Bake until well risen, golden brown and springy to the touch 6. Make butter icing: - cream margarine and icing sugar until soft and creamy. 7. Divide butter icing into two 8. Sandwich the two cakes together with half of the butter icing 9. Spread the remaining icing on top of the cake 10.Decorate with peach slices 52 Pineapple Upside Down Pudding.

Ingredients 50g margarine 50g caster sugar 50g S.R flour 1 egg 2 pineapple rings 1 x 15ml demerara sugar 2 glace cherries Equipment scales cutlery tray large bowl sieve plate small bowl cup sandwich tin greaseproof liner Oven temperature: 180 C, Gas no. 5 Cooking time: 20-30 mins. Method 1. Set oven Grease and line sandwich tin 2. Sprinkle demerara sugar over the base of the tin 3. Cut pineapple rings and glace cherries in half 4. Arrange the pineapple rings and glace cherries on top of the demerara sugar in an attractive pattern. 5. Cream the margarine, caster sugar, egg and SR flour together until light and fluffy. (Use a wooden spoon for this) 6. Spoon the creamed mixture over the arranged pineapple and cherries Spread evenly with a knife. Clean any mixture off the sides of the tin 7. Bake until well risen, golden brown and springy to the touch 8. Loosen edges from the tin and turn onto a serving plate Remove the greaseproof paper. 53 Santa Gateau Ingredients Cake 100g caster

sugar 100g S.R flour 100g soft margarine 2 eggs Decoration 200g icing sugar 75g soft margarine Piece red fondant icing 2 chocolate buttons 1 glace cherry Sugar strands to cover side of cake Equipment scales cutlery tray large bowl sieve cup 2 sandwich tins + liners electric whisk piping bag star tube plate cooling tray greaseproof paper Oven temp – 180C, Gas 5 Cooking time – 20 mins. Method 1. Grease and line cake tins 2. Sieve flour into large bowl, add margarine, caster sugar and eggs 3. Whisk until light and fluffy 4. Divide the mixture between the two prepared tins Spread evenly Bake until well risen and springy to the touch. 5. Remove from the tins and cool 6. Cream margarine and icing sugar until soft and smooth 7. Sandwich the cooled cakes together with ¼ of the butter icing 8. Spread ¼ of the butter icing round the side of the cake 9. Roll the side of the cake in sugar strands 10.Spread ¼ of the butter icing over the top of the cake 11.Roll out the coloured fondant

icing and cut into the shape of Santa’s hat. 11.Put the remaining butter icing into the piping bag and use to form Santa’s beard and fur trim on the hat. 12.Make eyes and nose with chocolate buttons and glace cherry 54 Scone Christmas Tree Ingredients 100g S.R flour 25g margarine 25g caster sugar 4 x 15ml milk 25g soft brown sugar 25g raisins 1 5ml mixed spice 50g icing sugar 2 glace cherries Equipment scales cutlery tray large bowl sieve cup small bowl flour dredger rolling pin baking tray pastry brush Oven temperature: 200 C, Gas 7. Cooking time: 10-15 mins. Method 1. Set oven, grease baking tray 2. Rub the margarine into the flour 3. Stir in the caster sugar 4. Stir in enough milk to make an elastic dough 5. Mix soft brown sugar, raisins and mixed spice together in the small bowl. 6. Roll out the scone mixture into a rectangle 7. Brush the surface with milk 8. Sprinkle sugar mixture on top 9. Roll up scone mixture 10.Cut into eleven slices 11.Arrange on the tray as

follows 12.Bake until well risen and golden brown in colour 13. When cold decorate with icing and cherries 55 Scones Ingredients 150g S.R flour 1 x 2.5ml baking powder 25g margarine 25g sugar 6 x 15ml milk egg/milk to glaze Equipment scales cutlery tray large bowl sieve cup plate flour dredger rolling pin pastry cutter pastry brush baking tray cooling tray Oven Temp – 210C, Gas 7 Cooking Time – 8-10 mins. Method 1. Grease baking tray 2. Sieve flour and baking powder into the large bowl Add margarine 3. Cut margarine into small pieces, rub into flour until it resembles fine breadcrumbs. 4. Stir in sugar 5. Make a well in the centre and add enough milk to make a soft elastic dough. 6. Lightly flour table Knead dough lightly 7. Roll out dough to 1½cm thick (do not roll out too thin) 8. Cut out scone shapes using a pastry cutter 9. Knead scraps together and repeat processes 7 and 8 10.Place scones on the greased baking tray Glaze with egg/milk 11.Bake for 8-10 mins until well

risen and golden brown in colour 12.Remove from the baking tray and cool on a cooling tray To Make 1. Fruit scones – add 25-50g sultanas or raisins when adding the sugar 2. Cheese scones – add 25-50g grated cheese in place of sugar 56 Small Cakes Ingredients 50g margarine 50g caster sugar 50g S.R flour 1 egg Equipment scales cutlery tray large bowl sieve cup bun tin 6 paper cake cases cooling tray Oven temperature:- 190C, Gas 5 Cooking time:- 15mins. Method 1. Preheat oven to 190C, Gas 5 2. Place all ingredients into the large bowl 3. Beat with a wooden spoon or electric whisk until light and creamy 4. Divide the mixture between the 6 paper cake cases 5. Bake until well risen, golden brown and springy to touch 6. Remove from the bun tin and place on the cooling tray Variations 1. Chocolate cakes – add 1 x 15ml cocoa powder to the large bowl at method 2. 2. Spiced cakes – add 1 x 25ml mixed spice at method 2 3. Fruit cakes – stir in 1 x 15ml raisins just after method

3 57 Spiced Biscuits. Ingredients 75g soft margarine 75g soft brown sugar 100g plain flour 1x1.25ml bicarbonate of soda 1x2.5ml ground cinnamon 1x1.25ml ground coriander 1x1.25ml ground nutmeg Equipment scales cutlery tray large bowl plate sieve baking tray cooling tray Oven temperature: 180C, Gas no 5. Cooking time: 12-15mins. Method. 1. Set oven 2. Lightly grease baking tray 3. Cream margarine and sugar until light and fluffy 4. Sieve flour, bicarbonate of soda and spices together onto the plate 5. Mix one spoonful of the flour at a time into the creamed mixture until all the dry ingredients are used up. 6. Lightly flour table Roll mixture into a sausage shape Divide into 8 pieces. 7. Roll each piece into a ball Place onto the baking tray spacing as far apart as possible. 8. Press a fork into the centre of each ball flattening it slightly 9. Bake for 12-15mins until golden brown in colour 10.Leave to cool on the baking tray for 5mins At this stage the biscuits will be quite

soft 11.Remove from baking tray and place on cooling tray until cold and crispy. 58 Swiss Roll Ingredients 3 eggs 75g caster sugar 75g S.R flour 4 x 15ml jam Equipment scales cutlery tray large bowl sieve plate cup small bowl baking tray cooks knife cooling tray electric whisk 2 greaseproof rectangles Oven temp – 210C, Gas 7 Cooking time – 7-10 mins. Method 1. Grease and line baking tray with one of the greaseproof rectangles 2. Whisk eggs and caster sugar in the large bowl until thick and fluffy – holds the shape of an N when drawn on top of the mixture with the whisk. 3. Sieve the flour into the bowl and fold in very gently Pour the mixture into the prepared tray. 4. Bake until golden brown and slightly wrinkled round the edges 5. Beat the jam with a wooden spoon 6. Turn the sponge out onto the top of the second greaseproof rectangle 7. Using the cooks knife, trim the edges from the two long sides 8. Spread the jam over the sponge 9. Mark one short edge with a knife

about ½ cm from the edge 10 Roll from the marked edge quickly, carefully and tightly. 11.If wished the Swiss roll may be dredged with icing or caster sugar 59 Produced by P. Gemmell (HE Department) Assisted by David Neil S5