1. 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!!

2. 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!!