Year 7 Recipe sheet Your student will be cooking once a fortnight in the order that it is written on the sheet. Please remember to bring with you a suitable container or baking tray with a lid or foil to get your product home safely with you. 1. Fresh fruit salad - Container with sealable lid - 125-250ml fresh fruit juice OR - 1 tin fruit in own juice NOT SYRUP - 5 pieces of fruit from: apple (red/green), grapes (small bunch), nectarine, orange, peach, banana, pear, strawberries. 2. Dippy divers Vegetable options: Peppers, carrots, spring onion, celery, cucumber 50g unflavoured hummous 50g plain natural yoghurt Handful of fresh chives 3. Sausage rolls Baking tray Foil/container 1 tbsp dried thyme 1 onion diced 450g sausage meat 450g ready-rolled puff pastry 1 egg 4. Fruit scones 200g self raising flour 25g flour extra for rolling out 50g margarine 125ml milk 50g dried fruit 50g sugar 5. Homemade beef burgers 1 small onion 500g good-quality beef mince 1 egg 1 tbsp vegetable oil 15g flour for rolling them Optional extras: Mixed herbs, red or green pepper, garlic etc 6. Pizza Baking/pizza tray 200g pizza base mix/extra flour 3-4 tbsp. tomato puree 150g grated cheese toppings – sweetcorn, ham, peppers, mushrooms, etc. 7. Honey and Soy Chicken skewers 4 skewers (wooden ones are fine) 2 x chicken breast fillet 2 tbsp honey 2 tbsp soy sauce 1 garlic clove (garlic puree/ quick garlic) 1 large onion 1 pepper 8. Seasonal fruit crumble Crumble 120g plain flour 60g caster sugar 60g unsalted butter Filling 30g unsalted butter 30g light brown sugar ¼ tsp ground cinnamon 300g cooking apple* 115g blackberries* (*You can change the fruit depending on the season) 9. Bread 500g strong white flour (plus extra for dusting) A pinch of salt 7g sachet fast action yeast 3 tbsp olive oil 300ml of water