1. Chef:DT Group: 1 pint = 586ml 1 teaspoon = 5ml 1 tablespoon = 15ml 1ounce (oz) = 25g 1lb = 453g 1k = 1000g 1l = 1000ml 1fluid oz = 30ml 20fl = 1 pint BrownVegetables grown below ground GreenVegetables above ground RedRaw meat and poultry BlueRaw fish WhiteBread and pastry YellowAll cooked meats My Year 7 Cookery Book Bridge Claw Oven Temperatures Chopping Boards Bring this book to all your Food Tech lessons Conversions The Eatwell plate shows the proportions of the different types of food the we should eat for a balanced and healthy life style. Note how the portions for fruits and vegetables and breads and pasta are much bigger than the others. I daily diet should consist mainly of these food types. See how small the portion for fats and sugars is. Always wash your hands before handling food If you cannot bring ingredients to a lesson please ask your parent/guardian to sign in the notes section below the recipe concerned www.juniorchefs.co.uk for recipe details

2. Egg & Soldiers Picture here Ingredients 1-2 eggs Bread for toasting (brown is good) Butter/margerine for toast Your could put marmite on your soldiers as well 2.3.4. 5.6.7.8. Notes Picture here Ingredients 10g butter, softened 2 thick slices of bread. Brown is good 6 cherry tomatoes 1-2 slices of ham or corn beef or sliced cooked chicken 250ml of milk, 2 eggs 50g of cheddar cheese Parsley for garnish 2.3.4. 5.6.7.8. Notes Cherry Tomato & Ham bread & butter pudding 1. Wash hands and put on an apron. Weigh out your ingredients and collect equipment. Clear area ready to start. 1. Wash hands and put on an apron. Weigh out your ingredients and collect equipment. Clear area ready to start. Fill a saucepan with enough cold water to cover the eggs. Lower eggs gently into water. Don’t drop them or they might crack Place pan onto hob, cover with a lid and bring water to the boil. When water is boiling turn down heat Now start timing; 3 minutes soft 4 minutes white set 5 minutes all set Make sure toaster is set to 3. Place bread in toaster. Press down and wait for it to ‘pop’. Use a white board. Butter and slice toast into long fingers “soldiers”. Pre heat the oven to 180c. Mash up butter and garlic together in a bowl. Rub some of the butter around the baking tin and use the rest to butter the bread with. Cut in half diagonally. Arrange bread in dish so that it over laps with slices of ham in between. Tuck around the tomatoes Crack eggs into jug and add milk and seasoning. Whisk to thoroughly mix. Pour egg mix over bread. Allow to soak for 2-3 mins. Transfer into oven. If using a foil container, place on a baking tray first. Bake for 30-40 mins until egg mix has set.

3. Pasta & Roasted Vegetables Picture here Ingredients 6-8 cherry tomatoes or 2-3 larger ones 100g of any pasta (wholemeal is best) 2 tbsp pesto or basil leaves and parmesan cheese Sm courgette You can add other vegetables like asparagus or squash 1. Wash hands and put on an apron. Weigh out your ingredients and collect equipment. Clear area ready to start. 2.3.4. 5.6.7.8. Notes Picture here Ingredients 2-3 Eggs 1 small bell pepper (red or green) 1 small tomato 1 small onion Optional Parsley Garlic 2.3.4. 5.6.7.8. Notes Scrambled Egg 1. Wash hands and put on an apron. Weigh out your ingredients and collect equipment. Clear area ready to start. Fill a saucepan with enough cold water to cover your pasta. Add a pinch of salt and bring to boil When boiling add the pasta and cook for about 10 mins or until tender Arrange tomatoes on to a baking tray. Add other veg if using. Cover with a little oil and pepper and place in oven. When pasta is cooked, drain and tip back in sauce pan. Add pesto or parmesan and basil. Mix Place pasta on plate neatly. Remove tomatoes from oven and arrange over pasta Add some more parmesan and a little pepper Wash and chop pepper into small dice. Chop tomatoes into segments. Peel /chop onion and garlic into small dice. Crack eggs into a jug, mix and season with S&P. Heat a little oil in a frying pan. When the vegetables are cooked tip in the mixed egg Using a spatula continually stir egg mix around until it starts to set. While still having a little bit of egg runny present onto plate. Garnish with chopped parsley Add vegetables and gently fry until soft. Do not burn Prepare vegetables. Wash and chopped into bite size pieces

4. Spicy Rice Picture here Ingredients 1 sm onion 1-2 large tbsp of curry paste e.g Pataks 100g basmati rice (Brown rice is best) 400g chickpeas Sm bunch of spinach Optional Any nuts, 1 Tbsp of yoghurt Other veg – mushroom, courgette or pepper 2.3.4. 5.6.7.8. Notes Picture here Ingredients 1 carrot 1 onion 1 stick of celery Small can of chopped tomatoes 1 clove of garlic 1 vegetable stock cube 50g of any pasta (wholemeal is best) 25g Parmesan cheese 2.3.4. 5.6.7.8. Notes Minestrone Soup 1. Wash hands and put on an apron. Weigh out your ingredients and collect equipment. Clear area ready to start. 1. Wash hands and put on an apron. Weigh out your ingredients and collect equipment. Clear area ready to start. Wash and prepare vegetables. Chop into medium dice. Add oil to a saucepan and heat. First add onions, fry gently for 2 minutes. Then add other vegetable, fry for 2 mins Add tomatoes. If using fresh and ½ stock cube and 250ml of water. Add any herbs/spicies. Bring to boil Turn down heat and simmer for 5 mins. Add broken up pasta and cook for a further 10 mins until pasta is cooked Serve in a bowl and garnish with chopped parsley and grated parmesan cheese Peel and fine dice an onion. Place in frying pan with a little oil. Gently fry. Add sauce fry gently for 1 min. Add rice, fry gently for 1 min Add 250ml of water and bring to boil. Add other veg if using. Turn down and simmer for 10 min Add chick peas and cook for a further 5 mins When rice is cooked stir in spinach. Cook for 1 min serve onto plate Top with nuts and yogurt if using.

5. ANZAC Biscuits Picture here Ingredients 85g porridge oats 85g desiccated coconut 100g caster sugar 100g unsalted butter 1 tbsp golden syrup 1 tsp bicarbonate of soda 100g Plain flour 2.3.4. 5.6.7.8. Notes Halloumi & Orange Salad Picture here Ingredients 150g Halloumi Cheese 1 Orange 100g watercress or spinach or salad leaves Small bunch of mint leaves 2 tsp white wine vinegar 1 Cooked beetroot Optional 6 walnuts or other nuts 2.3.4. 5.6.7.8. Notes 1. Wash hands and put on an apron. Weigh out your ingredients and collect equipment. Clear area ready to start. 1. Wash hands and put on an apron. Weigh out your ingredients and collect equipment. Clear area ready to start. Mix flour, oats, sugar and coconut in a bowl. In a saucepan melt butter on a low heat. Then add golden syrup, mix thoroughly. Add bicarbonate soda to butter mix. Stir in. The mix should bind together. Place large even spoonfuls onto baking tray Transfer to a mod hot oven for 10-15 minutes. Wash salad leaves and place in a bowl. Chop beetroot into wedges and add. Segment orange and add pieces. Line a baking tray with tin foil Mix cooked Halloumi with salad ingredients. Add nuts Squeeze over juice. Add vinegar and chopped mint and toss everything together. Arrange neatly onto a plate. Add butter mix to flour mix Grease a baking tray with a little butter to prevent sticking Place thick slices of Halloumi onto baking tray. Place until grill. Keep careful watch and remove when brown.

6. Chocolate Fridge Cake Picture here Ingredients 100g plain flour 150ml of any milk 1 large egg 1 tbspn baking powder 1 200g tin sweet corn 1 tomato 1 small onion ½ bell pepper, sm chilli 1 lime, sm bunch coriander 2.3.4. 5. & 6.7.8. Notes Sweet Corn Fritters & Salsa Picture here Ingredients 150g 70%+ dark chocolate 150g dairy chocolate 100 unsalted butter 250g digestive biscuits 35g golden syrup 75g dried fruit such as raisins 50g of any nuts 2.3.4. 5.6.7.8. Place 2” of water in a sauce pan, put a metal bowl on top Place butter, both chocolates and golden syrup in bowl. Gently melt. Do not over heat! Place biscuits in another bowl and crush. Notes Add biscuit mix to chocolate mix. Mix thoroughly with spatula Chill for 3 hours until the chocolate sets 1. Wash hands and put on an apron. Weigh out your ingredients and collect equipment. Clear area ready to start. 1. Wash hands and put on an apron. Weigh out your ingredients and collect equipment. Clear area ready to start. Add chopped fruit and nuts Transfer mix to your container, packing it down. To make the salsa chop your onion, pepper and chilli into a fine dice. Place in a bowl Add the zest of a lime and the lime juice. Add roughly chopped coriander and mix. Set aside. To make the batter sift flour and baking powder into a bowl. Add any seasonings In a separate jug mix the egg and milk. Then add liquid to the flour gradually until you have a thick batter, like yoghurt. You may not need all the liquid. Pour batter back into jug for easier pouring. Place dollops of batter into a hot frying pan. Do not touch until bubble appear on top, then flip Cook until golden. Keep adding until batter used. Present 3-4 with salsa on a plate.