1. Food Technology is about students developing their practical skills and creativity during their learning, as well as learning a valuable skill for.

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Food Technology

KS3Recipe Book

2013/14

Food Technology is about students developing their practical skills and creativity during their learning, as well as learning a valuable skill for life. Working in line with the requirements of the National Curriculum and after speaking with the students I have tried to create a varied, interesting and appealing selection of dishes, each linked to the learning in lesson. The recipes will sometimes have optional additions and students may wish to swap certain ingredients to suit their preferences.

There are a few requirements to ensuring a successful food technology experience that I recommend to all students, parents and carers:

Students should weigh the ingredients at home prior to the lesson (the night before), this helps students to become familiar with weighing and prepares them better for baking.

Ingredients should be stored in a bag or sealed container with a lid, this should be labelled clearly with the student’s full name to avoid items getting mixed up (we can have over 150 students cooking on one day!)

Students should bring the ingredients into school on the day of the practical lesson and leave the food in the fridge or store cupboard in the morning before tutor period.

If you are struggling to get ingredients or are unable to cook due to additional circumstances, please contact the Design Technology department at least 24 hours before the practical lesson so we can try to make alternative arrangements.

Don’t forget to check out Food Technology on our school website. We have a great gallery of pictures of student work and they get a chance to see what all the different years are up to in food technology: http://www.epschool.org/content/food-technology-ks3 Many thanks and keep cooking!

Mrs J MossHead of department, Food Technology

The food technology teachers can be emailed at:[email protected] [email protected]

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Recipe Title Year

Rock Cakes 7

Cous Cous / Pasta salad 7

Pasta Bake 7

Exotic fruit crumble 7

Vegetable tart 7

Mixed bean chilli 7

Cupcakes 7

Carrot & Coriander soup 8

Ragu Sauce 8

Macaroni Cheese 8

Curry 8

Cheesecake 8

Sweet & sour chicken 8

French onion soup with cheesy toast 8

Welsh Cakes 8

Victoria sponge 9

Cookies 9

Quiche 9

Apple turnovers 9

Swiss Roll 9

Pizza 9

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Exotic Fruit Crumble Ingredients:

2 apples (fresh)50g butter/marg100g plain flour50g oats25g sugar50g sultanas (optional)

Additional fruits (choose one or two)These can be fresh, frozen or tinned in juice/light syrup.

Mango, blueberries, raspberries, peach, nectarine, Kiwi, Lychee, Pineapple, blackcurrant, strawberry, blackberries, passion fruit

Equipment:

Ovenproof dish / cake tin / loaf tin

Rock CakesIngredients:

200g self raising flour75g butter / marg75g sugar75g dried mixed fruit1 egg

Additions / changes:

• Swap the self raising flour to a wholemeal version• Swap the dried mixed fruit for dried cranberries or raisins

Equipment:

Container with sealed lid to carry home rock cakes

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Pasta BakeIngredients:175g pasta (e.g. penne, fusilli – not spaghetti) 1 onion1 tsp herbs (oregano / basil / mixed herbs) – available in school1 garlic clove1 tin of chopped tomatoes / passata50g cheddar cheese

Additional ingredients: (Choose 3, 2 should be vegetables)

Sweetcorn, mushrooms, pepper, olives, ½ courgette, ½ aubergine, cooked ham slices, tuna, pepperoni, chorizo, cooked chicken

Additions / changes:

• Add tortilla crisps for a crunchy topping option • Slice a tomato and add to the top to improve presentationEquipment:

Ovenproof dish / cake tin / loaf tin

Cous Cous / Pasta SaladIngredients:150g Cous Cous (can be plain or a flavoured packet) / 150g cooked pasta1tbsp pesto / ½ stock cube

Additional ingredients:(Choose 3-5)Sweetcorn, spring onion, carrot, ¼ cucumber, cherry tomatoes, olives, cooked ham, cooked chicken, peppers, celery, radish, beetroot, peas, mange tout, pumpkin seeds, pepperoni, chorizoGarnish? Add some coriander or parsley to improve presentationEquipment:

Container with sealed lid to carry home salad

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Vegetable TartIngredients:1 small pack of Pre made puff pastry (chiller section of supermarket)3 tbsp tomato puree1tsp mixed herbs3 Vegetables to put on top: Sweetcorn, onion, 4 mushroom, ½ courgette, ¼ aubergine, 1 pepper, olives

Additions / changes:

50g cheese (optional)

Equipment:

Container with sealed lid to carry home Tarts

Mixed bean Chilli Ingredients:1 onion1 clove of garlic1 pepper1 carrot1 tin of Kidney Beans/chickpeas/cannillini beans30g red lentils1 tsp chilli powder1tsp cumin1 tin of chopped tomatoesAdditions / changes:

Tortilla chips, 50g cheese

Equipment:

Container with sealed lid to carry home Chilli

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CupcakesIngredients:150g margarine150g caster sugar3 eggs (medium / large)150g self raising flour1tsp vanilla extract

Additions / changes:

2-3 Tbsp cocoa powder (not drinking chocolate as this contains sugar & changes the ratio of ingredients)

1 lemon1 tbsp coffee granules50g chocolate chips50g sultanas

Equipment:

Container with sealed lid to carry home Cupcakes

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Carrot & Coriander SoupIngredients:3 carrots1 potato1 onion1 clove of garlic1 stock cube (chicken or vegetable as beef turns the soup brown!)2 tsp dried coriander powder

Additions / changes:

• Add 30ml cream (single or double)

Equipment:

Container with sealed lid to carry home – a large flask is advised asStudents have made 3 Litres before!

Ragu SauceIngredients:1 onion – essential as students will be dicing this as part of their assessment1 garlic clove1 x 400g can of chopped tomatoes1 tsp dried or fresh herbs – available in schoolSalt & pepper – available in school

150g pasta (not spaghetti)

Additions / changes:(Choose 1-3)

½ courgette, ½ pepper, 5 mushrooms, 3 Tbsp sweetcorn, chopped black olives, 2 slices of cooked ham, chorizoEquipment:

Container with sealed lid to carry home Ragu Sauce & pasta

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Macaroni CheeseIngredients:350g macaroni or small pasta30g butter30g flour400ml milk200g cheddar cheese / Red Leicester

Additions / changes:(Choose 1 or 2)3 slices of cooked ham, 2 tomatoes to be sliced in class for decoration, tin of chopped tomatoes can be mixed in, 40g breadcrumbs for the topping, tortilla crisps or plain crisps for the topping

Equipment:

Ovenproof dish / cake tin / loaf tin

Curry

Ingredients:1 onion 1 garlic clove1 tbsp curry paste / curry powder1 tin of chopped tomatoes / passata sauce1-2 chicken breast / Quorn fillets / 100g red lentils1 small potatoAdditions / changes:(Choose 1-3)50g fresh spinach, 5 mushrooms, ½ pepper, ½ courgette, ½ can coconut milk

Equipment:

Container with sealed lid to carry home curry.

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CheesecakeIngredients:150g digestive biscuits60g butter, melted200g soft cheese such as Philadelphia150ml pot double cream (not Elmlea as this does not whisk easily)50g icing sugar / caster sugar

Additions / changes:You could swap the soft cheese for a chocolate flavour soft cheese

Equipment:Container to put finished product in such as a round tin or plastic container with lid.

Sweet & Sour ChickenIngredients:2-3 chicken breasts / boneless thigh meat / Quorn pieces1 small red pepper1 small green pepper2 garlic cloves, chopped1 onion1 small can sliced pineappleChicken stock cube (diluted in school - dissolved in 175ml hot water)For the sauce - provided in school for the students1 tbsp soft light brown sugar2 tbsp rice vinegar2 tbsp dark soy sauce2 tbsp tomato purée2 tbsp cornflour mixed with 2 tbsp water

Additions / changes:

Add in: 1x220g can water chestnuts, drained and sliced

Equipment:

Container with sealed lid to carry home sweet & sour chicken

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French onion soup with cheesy toastIngredients:50g butter3 large onions2 garlic cloves1 beef stock cube (vegetable for vegetarians)1 tbsp plain flour

4 slices French bread / baguette100g cheese (cheddar)Additions / changes:

Swap the baguette for a crusty roll or a couple of slices of bread.Equipment:

Container with sealed lid to carry home Soup

Welsh Cakes

Ingredients:225g self-raising flour 1 level teaspoon mixed spice 75g caster sugar 110g spreadable butter 110g mixed dried fruit / raisins 1 large egg a little milk (if needed) – provided in schoolAdditions / changes:

Equipment:

Container with sealed lid to carry home Welsh cakes

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Victoria SpongeIngredients:150g margarine150g caster sugar3 eggs (medium / large)150g self raising flour

1tsp vanilla extract

Additions / changes:

For the filling: Jam, Lemon curd, chocolate spread

Equipment:

Container with sealed lid to carry home Victoria sponge.

CookiesIngredients:150g butter80g light brown sugar80g granulated sugar2 tsp vanilla extract1 large egg225g plain flour½ tsp bicarbonate of soda¼ tsp salt200g plain chocolate chips or chunksAdditions / changes:

Swap the chocolate chips for raisins

Equipment:

Container with sealed lid to carry home

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QuicheIngredients:150g plain flour75g butter2 eggs125ml milk50g grated cheese

Additions / changes:

2 slices cooked ham, 1 onion, 1 tbsp sweetcorn, ½ pepper, 4 mushroom, 1Tbsp pesto

Equipment:

Container with sealed lid to carry home Quiche.

Apple Turnovers

Ingredients:Pack of pre-made filo pastry – 270g (approx £1.50)100g sugar2 apples (fresh)50g butter1tsp cinnamon / ginger1 egg

Additions / changes:

Add 50g raisins

Equipment:

Container with sealed lid to carry home

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Swiss RollIngredients:2 eggs50g caster sugar50g self raising flour2tbsp jam / chocolate spread

Additions / changes:

• Add icing sugar to decoration• Add in 2 Tbsp cocoa powder for a chocolate Swiss roll

Equipment:

Container with sealed lid to carry home Swiss roll.

PizzaIngredients: Pizza dough – 20p – available to purchase from Food Technology in lesson

Toppings – Essential:150-200g cheese (cheddar or mozerella)3 Tbsp tomato puree1 tsp dried mixed herbs – available in school

Additions / changes:

Sweetcorn, cooked ham, olives, pepper, onion, mushroom, tomatoes, anchovies, pineapple, cooked chicken, pepperoni.

Equipment:

Container with sealed lid to carry home Pizza.