Year 9 FDT Recipes

W/C 18 September - Swiss Roll

Ingredients:
3 medium eggs
75g self-raising flour
75g caster sugar
4-6 tbsp of jam or lemon curd or a small pot of fromage frais / cream cheese and 200g soft fruit

Optional
Students will be shown how to change the recipe to develop their own design

A named container to take your food home in

W/C 25 September – Cheesecake – 9S ONLY

Ingredients:
100g digestive biscuits
50g butter or margarine
200g cream cheese                
125ml fresh double cream or fromage frais or mascarpone or crème fraiche
Grated rind and juice of 1 lemon or orange or lime

Optional
Students will be shown how to change the type of biscuits, flavouring and toppings to develop their own design

18-20cm flan case or dish to make it in and hold its shape.  A named container to take your food home in

W/C 2 October -  Lasagne or Moussaka – 9S ONLY

Please feel free to reduce the recipe by half to serve 2 people

Lasagne - Bolognese Sauce (for 4 people)
400g lean minced beef/pork (or Vegetarian alternative)
1 medium onion
1-2 cloves garlic
100g mushrooms
1 large carrot grated
1 stick of celery (optional)
2 tins (400g) tomatoes / Passata
2 tbsp tomato purée/sauce
1 level tsp dried mixed herbs

Optional
1-2 tbsp capers
1-2 tbsp olives

Sauce
25g butter
25g plain flour
1 pint of milk
200g cheese

Lasagne sheets:  8-12

Moussaka - Meat Base
350g lean mince lamb
1 onion, finely chopped
1 clove garlic, peeled and crushed
400g can chopped tomatoes
1 large potato (200g)
1 large aubergine – thinly sliced
1 tbsp tomato puree
100ml stock (cube)
1 tsp oregano
1 tsp ground cinnamon

Sauce Topping
50g butter
50g flour
50g mature cheddar cheese grated
500ml milk
Pinch of nutmeg
2 eggs

To finish
Sprinkling of Parmesan Cheese

An oven proof dish to construct the lasagne or moussaka in then bake it. A suitable, named container to take your food home in

W/C 9 October - Pastry Experiment

Ingredients will be provided at school

W/C 10 October – There is no practical this week


W/C 30 October - Quiche

Ingredients needed for both lessons this week

Lesson 1 - Shortcrust Pastry
200g plain flour
100g fat (baking margarine/butter/lard or a mixture of one white fat and one yellow fat) e.g. butter and lard

Optional
1 tbsp poppy seeds
3 tbsp parmesan cheese (dried)
½ tsp mustard
2 tbsp chopped fresh herbs or 1 tbsp of dried herbs

Lesson 2 – Quiche Filling - Choose Either:

Bacon and Cheese
2 rashers of bacon              
1 small onion
75g cheese
150ml milk
2 eggs

Or

Salmon and Broccoli
50g blanched broccoli
200g tin of tuna or salmon
75g cheese
150ml milk
2 eggs

Optional
Tomatoes, mushrooms, red pepper, sweetcorn, spring onions, garlic, anchovies, capers, olives and herbs

18cm cake tin or quiche tin is you would like to make a large quiche.  A named container to take your food home in

W/C 6 November - Stir Fry (Choose which one you want to make)

Chow Mein
200g chicken/turkey/pork/Quorn or frying steak diced.
150g dried/fresh noodles
1 clove garlic
⅓ green pepper
⅓ yellow pepper
2 spring onions or small onion
4 mushrooms
100g bamboo shoots
1 x 15ml spoon soy sauce

Optional
50g bean sprouts
100g spinach leaves or pak choi or
4 broccoli florets
1 small red chilli
1 small piece fresh ginger

Fajitas Fry
200g chicken/turkey/pork/Quorn or frying steak diced
1 clove garlic
1 small red pepper
1 small yellow pepper
2 spring onions or small onion
4 broccoli florets
4 mushrooms

Optional
1 x 15ml spoon chilli or BBQ sauce
50g bean sprouts
100g spinach leaves or pak choi
1 small red chilli
1 small piece fresh ginger
1 small tin of sweetcorn

A named container to take your food home in

W/c 13 November – Party Food Practical Test (two lessons)

Ingredients need for both lessons this week.  They have to decide on the ingredients to use for this based on the design chosen.  Students have to design and make two dishes for Halloween. These can be sweet or savoury.

Practical 1 - A product that needs little or no cooking and is easy to assemble

Practical 2 - A cooked product made from puff or short crust pastry (this can be ready made)

W/C 20 November – Bread and Butter Pudding – 9S ONLY

Choose which one you want to make

Basic Sweet Recipe
250g bread (croissant/brioche/Panettone)
250ml milk  (flavoured milk)
50g (Demerara) sugar
50g butter
2 eggs

Options
Chocolate spread
1 large mashed banana
100g dried fruit
Zest of an orange or lemon
50g chocolate chips
1 tsp mixed spice / cocoa powder

Basic Savoury Recipe
250g bread (white or wholemeal)
250ml milk 
100g cheese
50g butter
2 eggs

Options
Mustard or Marmite
100g cooked bacon or ham
4 large tomatoes or 8-12 cherry tomatoes
1 small leek or 3-4 spring onions finely shredded
Small tin of sweetcorn
Olives, anchovies etc

18cm cake tin for making a large quiche.  A named container to take your food home in