Foods of the World and Preservation Yr9 Recipes

Cheese and Tomato Pizza Ingredients 100g S.R. flour (4 tbl spoons) Pinch of salt 1 teaspoon milk powder 25g margarine 60ml cold water 1 dst spoon tomato puree 1 tbl spoon chopped tomatoes 25g grated cheese Pinch of oregano Method Sieve flour into a bowl, add salt and milk powder. Rub fat into flour to make breadcrumbs. Add water to make a soft dough. Press dough into a circle and place into the foil container. Spread puree onto base and add tomatoes. Sprinkle with cheese and a pinch of oregano. Place container on a baking tray and bake for 20-25mins on Gas 6 / 200°C.

Designer Pizza Ingredients Method 100g S.R. flour (4 tbl spoons) Pinch of salt 1 teaspoon milk powder 25g margarine 60ml cold water 1 dst spoon tomato puree 1 tbl spoon chopped tomatoes Choice of toppings 25g grated cheese Pinch of oregano Method Sieve flour into a bowl, add salt and milk powder. Rub fat into flour to make breadcrumbs. Add water to make a soft dough. Press dough into a circle and place into the foil container. Spread puree onto base and add tomatoes. Add toppings to pizza and sprinkle with cheese. Sprinkle a pinch of oregano over the top of the pizza. Place container on a baking tray and bake for 20-25mins on Gas 6 / 200°C

Spicy Bean Burgers Ingredients Method ½ slice of bread 200g can red kidney beans ¼ onion 1 teaspoon ground chilli powder 1 teaspoon dried herbs 1 pitta bread Method Put the bread in the food processor until it resembles breadcrumbs. Place into a bowl. Peel the onion and rinse the red kidney beans. Add the chilli powder and herbs to the bean mixture and blitz in the food processor to form a thick paste-like mixture. Place the bean mixture in with the breadcrumbs and mix everything together thoroughly. On a lightly floured chopping board, divide and shape the bean mixture into 4 small patties. Grill the patties for 8mins, turning over half way through. Serve in pitta bread.

Toad in the Hole and Mash Ingredients 1 potato 15g margarine Salt and pepper 50g plain flour ¼ level teaspoon salt 1 egg 100ml milk 1 dst spoon oil 2 sausages Method Peel and slice potato. Place in a pan with water and boil for 10mins until potato is tender. Drain and mash with margarine, salt and pepper. Place flour and salt in bowl, make a well in the middle. Add the egg and a little of the milk in the centre of the flour and beat well until smooth. Add the rest of the milk a little at a time and beat well. Put the sausages and oil in a foil container and place on a baking tray in the oven. When the oil is hot and the sausages have started to brown, pour the batter into the dish. Bake for 20mins on Gas 7 / 220°C until golden brown and serve with mash.

Mediterranean Pasta Bake Ingredients 50g pasta 50g mixed vegetables Small piece onion Small piece of pepper 25g margarine 25g plain flour 250ml milk 50g grated cheese Method Cook pasta in a pan of boiling water for 10mins. Add the mixed vegetables and simmer for 2mins. Drain the pasta and place into a bowl. Chop the onion and pepper and mix in with the pasta. Melt the margarine in a pan, remove from heat and stir in flour. Add the milk a little at a time and bring to the boil. Bring the mixture to the boil and stir in half the cheese. Remove pan from the heat and pour over the pasta. Sprinkle the remaining cheese on top and bake until golden brown on Gas 5 / 180°C

Sausage Risotto Ingredients Method 2 sausages 1 dst spoon oil 50g long grain rice ½ onion 25g sweetcorn 25g peas ½ diced carrot 250ml water ½ stock cube Salt and pepper 1 dst spoon Worcester sauce Method Slice and fry the sausage. Remove the sausage from the pan and add the onion, carrot and rice. Fry for 2mins. Add the water, stock cube, salt pepper, Worcester sauce and simmer for 12mins until the rice is tender and the water has been absorbed. Stir in the meat, peas, sweetcorn and heat thoroughly.

Sausage Curry Ingredients Method 2 sausages 1 tbl spoon oil ½ onion ½ apple 1 teaspoon curry powder ½ teaspoon ground ginger 125ml water 1 teaspoon tomato puree 1tbl spoon mango chutney Salt and pepper Method Fry sausage in the oil until brown. Remove the sausages. Peel, chop and fry the onion and apple with the curry powder and ginger. Add the water, puree, chutney, salt and pepper. Add the sausages, bring to the boil and simmer for 20min. Serve with boiled rice or in a baked potato.

Chilli Baked Potato Ingredients Method 1 medium sized potato ¼ onion 1 clove garlic 1 dst spoon oil 25g minced beef 75 ml water 1 dst spoon tomato puree ¼ tin tomatoes ¼ teaspoon chilli powder ¼ tin kidney beans Method Wash potato and pierce skin a few times. Bake for 1hr on Gas 6 / 200°C or microwave on high for 5mins. Peel and chop the onion and garlic and fry gently in oil. Add the mince and fry until brown. Add all the other ingredients except the beans. Bring to the boil and simmer for 5mins. Add the beans and simmer for 5mins Cut a large cross into the potato and spoon the chilli onto the potato. Serve with salad.

Chilli Parcel Ingredients Method ¼ onion 1 clove garlic 1 dst spoon oil Small piece of pepper ½ carrot 1 tbl spoon red kidney beans ¼ tin tomatoes 1 tbl spoon sweetcorn ½ teaspoon chilli powder 100ml water 1 pitta bread / tortilla wrap 25g grated cheese Method Peel and finely chop all of the vegetables. Fry onion and garlic in the oil for 2mins. Add the pepper and carrot and fry for 2mins. Add the remaining ingredients and stir well. Bring to the boil and simmer 15mins until vegetables are tender. Stir occasionally. Place inside a pitta bread or parcel up in a tortilla. Sprinkle with cheese and place in a hot oven until the cheese melts.

Quiche (Short crust Pastry) Ingredients 100g plain flour (8 tbl spoons) Pinch of salt 25g margarine 25g lard Cold water to mix (approx 4 teaspoons) 2 eggs 125ml milk 50g cheese Salt and pepper Method Place flour and salt in a bowl. Cut lard and margarine into small pieces. Rub the fat into the flour. Do not over-rub the mixture. Add enough water to make a firm, smooth dough. Knead very lightly until smooth. Roll into a circle, slightly bigger than the flan dish and carefully line the dish. Mix the eggs, milk, cheese, salt and pepper together. Pour the mixture into the flan case. Bake for 25-30mins on Gas 6 / 200°C until golden brown.

Sausage Rolls (Short crust Pastry) Ingredients 100g plain flour (4 tbl spoons) Pinch of salt 25g lard 25g margarine Cold water to mix (approx 4 teaspoons) 3 sausages Method Sieve flour and salt into a bowl. Add margarine and lard to flour, cutting into pieces. Rub fat into flour to make breadcrumbs. Add enough water to make a firm, smooth dough. Roll pastry out so the width is the length of one sausage. Cut pastry into 3 equal sections. Place a sausage in each section. Fold pastry over and seal edges with water. Cut each sausage into 3 pieces. Cooking Instruction Place on a greased baking tray Brush tops with egg wash Bake for 25-30mins on Gas 6 / 200°C

Pies and Pasties (Short crust Pastry) Ingredients 200g plain flour (8 tbl spoons) Pinch of salt 50g margarine 50g lard Cold water to mix ½ potato Piece of onion ⅓ tin corned beef or 50g cheese Method Finely chop onion and place in a bowl. Add in corned beef or cheese. Peel the potato and grate it. Boil quickly for 3-5mins, drain and rinse with cold water. Add to the bowl of ingredients and mix the filling together. Place flour and salt in a bowl. Cut lard and margarine into small pieces. Rub the fat into the flour. Do not over-rub the mixture. Add enough water to make a firm, smooth dough. Knead very lightly until smooth. Roll the pastry out into a large square and cut into 4 pieces. Place equal amounts of filling into each piece of pastry. Fold the edges over and seal with water. Brush the tops with egg wash and prick with a fork. Bake for 25-30mins on Gas 6 / 200°C until golden brown.

Flaky Pastry Ingredients Method Cooking Instruction 100g plain flour (4 tbl spoons) 75g lard and margarine mixed Pinch of salt 4 tbl spoons water 1 teaspoon lemon juice Filling of your choice Method Mix lard and margarine together on a plate until no white bits can be seen. Shape the fat into a block and divide into 4 equal parts. Sieve the flour and salt into a bowl and rub in ¼ of the fat until it is evenly distributed. Add the liquid all at once and mix into a soft elastic dough. Roll dough out into a rectangle 2 times as long as it is wide. Mark into three squares. Divide ¼ of the fat equally onto ⅔ of the pastry. Fold the bottom third of the pastry with no fat on onto the middle and the top of the pastry onto the bottom. Rotate the pastry by 90° and then roll out into a rectangle again and repeat stages 6-7 until all of the fat is used up. Once the fat is used up, keep rolling and folding up the pastry and this helps to make the pastry flakier. Cooking Instruction Place on a greased baking tray Brush tops with egg wash Bake for 10-15mins on Gas 8 / 230°C

Jam Roly Poly Ingredients Method 100g S.R. flour (4 tbl spoons) Pinch of salt 50g suet Cold water to mix 1 – 2 tbl spoons jam or syrup Method Mix flour, salt and suet in a bowl. Add enough cold water to make a pliable dough. Roll out the pastry on a floured surface into a rectangle shape. Spread with jam or syrup to within 2cm from the edge. Roll the pastry up and place into a foil container, seam side down. Bake for 25-30mins on Gas 6 / 200°C

Chocolate Chip Muffins Ingredients 100g S.R. flour (4 tbl spoons) 100g sugar 10g cocoa powder 50g margarine 1 egg 75ml evaporated milk and water mixed together 2 drops vanilla essence 25g chocolate chips Method Place flour, sugar and cocoa powder into a mixing bowl. Rub in margarine. Beat the egg into to the milk and add vanilla essence. Pour the egg and milk mixture into the bowl and beat all the ingredients together.. Pour the mixture into a measuring jug. Place six small muffin cases onto a muffin tin. Pour the mixture into the cake cases, wiping off any spillages. Bake for 15-20mins on Gas 5 / 190°C

Ingredients Designer Muffins Method 100g S.R. flour (4 tbl spoons) 100g sugar 50g margarine 1 egg 75ml evaporated milk and water mixed together 2 drops vanilla essence Filling of your choice Method Place flour and sugar into a mixing bowl. Rub in margarine. Beat the egg into to the milk and add vanilla essence. Pour the egg and milk mixture into the bowl and beat all the ingredients together, including your fillings. Pour the mixture into a measuring jug. Place six small muffin cases onto a muffin tin. Pour the mixture into the cake cases, wiping off any spillages. Bake for 15-20mins on Gas 5 / 190°C

Bread Buns Ingredients Method 200g strong white flour (8 tbl spoons) ½ packet yeast 1 teaspoon salt 1 dst spoon milk powder 15g margarine 125ml warm water Method Place flour, salt, milk powder and yeast into a bowl. Rub fat into flour. Mix to a soft dough with water, using a round bladed knife. Turn onto a floured board and kneed for 10mins. Cut into 4 equal pieces and shape into buns. Place onto a greased baking tray, cover with a plastic bag and leave in a warm place to double in size. Remove plastic and bake for 15mins on Gas 8 / 230°C until golden brown.

Bread Based Cheesy Pin Wheels Ingredients 200g strong white flour (8 tbl spoons) 1 packet yeast 1 teaspoon salt 1 dst spoon milk powder 15g margarine 125ml warm water 1 tbl spoon tomato puree 50g grated cheese Method Place flour, salt, milk powder and yeast into a bowl. Rub fat into flour. Add water and using round bladed knife to make a soft but not sticky dough. Turn onto a floured board and kneed for 10mins. Roll into a square 25cm x 25cm. Spread with tomato puree and sprinkle with cheese. Roll it up like a Swiss roll, cut into 9 equal sections and place onto a greased baking tray. Cover with a polythene bag and leave in a warm place to rise until double in size. Bake for 15-20mins on Gas 7 / 220°C until golden brown.