Year 7 FDT Recipes

w/c 7 May – Cupcake Practical – 7S AND 7U ONLY

Ingredients will be provided at school

w/c 14 May - Fruit Salad


1 small carton of fruit juice.

Choose 6-8 of the following fruits picking a range of colours to form a rainbow:

  • 1 apple
  • 1 banana
  • 1 pear
  • 1 kiwi
  • 1 passion fruit
  • 1 orange
  • 1 pomegranate
  • 2 apricots
  • 1 peach (or small tin)
  • ¼ pineapple (or small tin)
  • Small bunch of grapes
  • A few berries: strawberry, raspberry, blackberry, blueberry

A named sealable container to carry it home in

w/c 21 May – Tomato Sauce

Large tin (400g) of tomatoes
1 Onion
1-2 Cloves of garlic

50g Mushrooms
¼ Red pepper
1 tsp Herbs or Spices (chilli flakes)
1tbsp Capers or Olives
Small tin of Anchovies
50-100g Bacon or ham (any diced cooked meat)

A named sealable plastic container to carry it home.

W/c 4 June - Fruit Crumble


150g plain flour or 150g wholemeal flour optional add 50g of oats or muesli.
75 g butter / margarine
50g sugar (white or brown)

2 cooking apples or 400-600g of seasonal fruit.
25g sugar (optional)

A named ovenproof dish

W/C 11 June – Scones

200g self-raising flour                                   
1 tsp baking powder             
50g hard margarine or butter
125ml milk     

Optional ingredients:
Choose 1 or 2 ingredients from either the sweet or savoury list below:

25g sugar plus 1 other ingredient                                                   

75g dried fruit                                               
1 tbsp of zest from a citrus fruit                   
25g shredded coconut                       
1 tbsp cocoa powder                                       
1 tsp sweet spices                                                 

75g grated cheese
2 rashers of cooked bacon
1 tsp mustard or tomato paste/ketchup
1 clove of garlic
1 tsp herbs or spices e.g. chilli

A named container to carry them home

W/C 18 June - Basic Cheese Sauce Served with Pasta and / or Vegetable

25g plain flour
25g margarine
250ml milk
75g grated cheese

To serve with your sauce:
100g pasta and/or small head of cauliflower or broccoli

1 tsp mustard
1 clove of garlic
1-2 tbsp capers
2 rashers of cooked bacon or slices of ham

A named container to take your dish home in

W/C 25 June – Scone Based Pizza Practical Design Test

125g self-raising flour
25g block margarine
Pinch of salt
Pinch mustard powder
60ml milk
50g cheddar cheese

Toppings ingredients:
75g cheese
2 tbsp sauce e.g. passata, tomato puree
2 sliced mushrooms
¼ red pepper
½ small onion
100g cooked meat or fish e.g. tuna
1-2 slices of cooked meat e.g. Salami, pepperoni, bacon
1-2 tbsp sweetcorn or anything of your choice e.g. pineapple, olives, capers

A named large container to take your pizza home in

W/C 2 July – Cheese Straws

100g self-raising flour
50g butter
50g cheese
1 tsp of herbs or spices

A named container to carry them home