Year 8L (Miss Cooper) Food Practical Dates and Recipes Ingredients Cottage Pie 12th January 2 large baking potatoes 2 tbsp oil 1 large onion 1 carrot 200g mushrooms 250g minced beef 4 heaped tsps. of gravy granules 25g butter Salt and pepper Grated cheese Oven proof dish (if students want to take home in their own dish) Crunchy Fish with Spicy Wedges 26th January 1 baking potato 60ml. olive oil or vegetable oil 2 tbsp. paprika 1 fillet of fish (without skin) 50g cereal 1 onion Pinch of salt/pepper. 1-2 eggs. 1-2 peppers Air tight container Jammy Dodger 9th February 250g plain flour 200g butter cut into small cubes 100g icing sugar pinch of salt 2 free-range egg yolks 1 jar of strawberry jam. Spaghetti Bolognese 2nd March 1 medium onion 1 garlic clove 1 carrot 100ml boiling water 2 x 5ml spoons olive oil 1 x 5ml spoon dried oregano 300g lean minced beef 400g can chopped tomatoes 2 x 15ml spoons tomato puree 300g uncooked spaghetti Black pepper (optional) Chocolate Brownie 16th March 100g butter 200g dark chocolate 4 Eggs 250g golden caster sugar 100g plain flour 1 tsp baking powder 30g cocoa powder Vegetable Soup TBC ½ Small onion 1 clove garlic 1 tbsp oil ½ potato 1 veg stock cube Small tin of sweetcorn ¼ of a cabbage. 125ml of semi skimmed milk. Pinch of salt and pepper January - March Remember to always bring your own container that is suitable to take your cooking home. If you cannot get the ingredients you need to bring a note with the reason why to a member of the Design and Technology department before the day you are due to cook. NOT ON THE SAME DAY!!

Year 8R (Miss Cooper) Food Practical Dates and Recipes Ingredients Cottage Pie 10th January 2 large baking potatoes 2 tbsp oil 1 large onion 1 carrot 200g mushrooms 250g minced beef 4 heaped tsps. of gravy granules 25g butter Salt and pepper Grated cheese Oven proof dish (if students want to take home in their own dish) Crunchy Fish with Spicy Wedges 24th January 1 baking potato 60ml. olive oil or vegetable oil 2 tbsp. paprika 1 fillet of fish (without skin) 50g cereal 1 onion Pinch of salt/pepper. 1-2 eggs. 1-2 peppers Air tight container Jammy Dodger 7th February 250g plain flour 200g butter cut into small cubes 100g icing sugar pinch of salt 2 free-range egg yolks 1 jar of strawberry jam. Spaghetti Bolognese 28th February 1 medium onion 1 garlic clove 1 carrot 100ml boiling water 2 x 5ml spoons olive oil 1 x 5ml spoon dried oregano 300g lean minced beef 400g can chopped tomatoes 2 x 15ml spoons tomato puree 300g uncooked spaghetti Black pepper (optional) Chocolate Brownie 14th March 100g butter 200g dark chocolate 4 Eggs 250g golden caster sugar 100g plain flour 1 tsp baking powder 30g cocoa powder Vegetable Soup 28th March ½ Small onion 1 clove garlic 1 tbsp oil ½ potato 1 veg stock cube Small tin of sweetcorn ¼ of a cabbage. 125ml of semi skimmed milk. Pinch of salt and pepper January - March Remember to always bring your own container that is suitable to take your cooking home. If you cannot get the ingredients you need to bring a note with the reason why to a member of the Design and Technology department before the day you are due to cook. NOT ON THE SAME DAY!!