Lasagne Bolognaise
All in one white sauce
50g butter
25g flour
500ml milk
1 veg stock cube
Method
Put the milk in a saucepan, then add flour, butter and stock cube. Bring everything gradually up to simmering point over a medium heat, whisking continuously with a balloon whisk, until the sauce has thickened and becomes smooth and glossy.
Then turn the heat down to its lowest possible setting and let the sauce cook very gently for 5 minutes to take the raw taste out of the flour, stirring from time to time. Finally taste and check for seasoning
Bolognaise sauce
200 g lean beef mince
½ onion, peeled and finely chopped
½ stick celery diced
½ carrot peeled and diced
1 clove garlic, peeled and crushed
1 Beef Stock Cube
200 g tinned chopped tomatoes
1 dessert sp tomato puree
Pinch of basil and oregano
Splash Worcester sauce
Salt & pepper to taste
100g lasagne sheets
1. Preheat oven to moderate 170°C (fan assisted), 350°F, gas mark 4.
2. Place mince, onion, celery, carrot and garlic in a pan and fry, stirring until the beef is browned.
3. Crumble in the stock cube and stir in. Add the tomatoes, tomato purée, herbs, pepper and wine. Bring to the boil and simmer for 30 minutes, stirring occasionally.
4. Stir the white sauce until smooth. In an ovenproof dish, layer the meat mixture, lasagne and sauce ending with the sauce and sprinkle with the cheese.
5. Cook in preheated oven for 30–40 minutes
All in one white sauce
50g butter
25g flour
500ml milk
1 veg stock cube
Method
Put the milk in a saucepan, then add flour, butter and stock cube. Bring everything gradually up to simmering point over a medium heat, whisking continuously with a balloon whisk, until the sauce has thickened and becomes smooth and glossy.
Then turn the heat down to its lowest possible setting and let the sauce cook very gently for 5 minutes to take the raw taste out of the flour, stirring from time to time. Finally taste and check for seasoning
Bolognaise sauce
200 g lean beef mince
½ onion, peeled and finely chopped
½ stick celery diced
½ carrot peeled and diced
1 clove garlic, peeled and crushed
1 Beef Stock Cube
200 g tinned chopped tomatoes
1 dessert sp tomato puree
Pinch of basil and oregano
Splash Worcester sauce
Salt & pepper to taste
100g lasagne sheets
1. Preheat oven to moderate 170°C (fan assisted), 350°F, gas mark 4.
2. Place mince, onion, celery, carrot and garlic in a pan and fry, stirring until the beef is browned.
3. Crumble in the stock cube and stir in. Add the tomatoes, tomato purée, herbs, pepper and wine. Bring to the boil and simmer for 30 minutes, stirring occasionally.
4. Stir the white sauce until smooth. In an ovenproof dish, layer the meat mixture, lasagne and sauce ending with the sauce and sprinkle with the cheese.
5. Cook in preheated oven for 30–40 minutes
Chicken sweet and sour
INGREDIENTS
2 baby sweetcorn, cut into quarters
8 green beans, cut into halves
25g (approx.) carrots, cut into matchsticks
1 tbsp vegetable oil
1 small chicken breast, cut into bite-size chunks
Salt and freshly ground pepper
Sweet and Sour Sauce
1 tbsp soy sauce
2 tbsp tomato ketchup
2 tbsp rice wine vinegar
2 tsp sugar
50ml water
1 tsp cornflour
METHOD
Sprinkle salt and pepper onto the chicken pieces.
Heat the oil in a wok or frying pan.
Cut the vegetables. Fry the sweetcorn, green beans and carrot for about 1-2 minutes, place to onside.
Fry the chicken pieces for 3 to 4 minutes. Add the vegetables to the chicken in the pan and remove from heat.
Clean down work area and place chicken plate in the dishwasher.
Collect and whisk together the ingredients for the sauce and add to the pan. Bring to the boil then simmer until thickened.
Serve with boiled rice
(Approx. 80-90g per person)
INGREDIENTS
2 baby sweetcorn, cut into quarters
8 green beans, cut into halves
25g (approx.) carrots, cut into matchsticks
1 tbsp vegetable oil
1 small chicken breast, cut into bite-size chunks
Salt and freshly ground pepper
Sweet and Sour Sauce
1 tbsp soy sauce
2 tbsp tomato ketchup
2 tbsp rice wine vinegar
2 tsp sugar
50ml water
1 tsp cornflour
METHOD
Sprinkle salt and pepper onto the chicken pieces.
Heat the oil in a wok or frying pan.
Cut the vegetables. Fry the sweetcorn, green beans and carrot for about 1-2 minutes, place to onside.
Fry the chicken pieces for 3 to 4 minutes. Add the vegetables to the chicken in the pan and remove from heat.
Clean down work area and place chicken plate in the dishwasher.
Collect and whisk together the ingredients for the sauce and add to the pan. Bring to the boil then simmer until thickened.
Serve with boiled rice
(Approx. 80-90g per person)
Fish goujons and tartar sauce
Ingredients
½ a Pollock fillet
1 wedge lemon
25g flour
25g polenta
25g dried breadcrumbs
½ tsp Parley
½ tsp Chives
Pinch salt and pepper
1 egg, lightly beaten
1 tbsp olive oil
Method
1. Heat oven to 200C/fan 180C/gas 6. Oil your baking tray
2. Mix the herbs, seasoning, polenta and breadcrumbs. Place onto a plate. Place the flour onto another plate. Whisk the egg and place onto a plate.
(In class these will already be provided mixed to save on washing up)
3. Cut the fish into 1 cm thick strips, then squeeze ½ the wedge of lemon juice over the fish (keeping some back). Dip the fish into the flour, then the egg, then turn several times in the polenta and breadcrumb mixture to coat. Repeat with all the pieces of fish.
3. Place onto baking tray. Drizzle with oil and bake for 15 mins, turning halfway through cooking.
Tartar sauce
1 tablespoon mayonnaise
2 capers
½ cornichon (gurkin)
Remaining juice from lemon wedge
Chop the capers and gurkin to fine dice, then mix with mayonnaise and remaining juice form the lemon wedge.
Ingredients
½ a Pollock fillet
1 wedge lemon
25g flour
25g polenta
25g dried breadcrumbs
½ tsp Parley
½ tsp Chives
Pinch salt and pepper
1 egg, lightly beaten
1 tbsp olive oil
Method
1. Heat oven to 200C/fan 180C/gas 6. Oil your baking tray
2. Mix the herbs, seasoning, polenta and breadcrumbs. Place onto a plate. Place the flour onto another plate. Whisk the egg and place onto a plate.
(In class these will already be provided mixed to save on washing up)
3. Cut the fish into 1 cm thick strips, then squeeze ½ the wedge of lemon juice over the fish (keeping some back). Dip the fish into the flour, then the egg, then turn several times in the polenta and breadcrumb mixture to coat. Repeat with all the pieces of fish.
3. Place onto baking tray. Drizzle with oil and bake for 15 mins, turning halfway through cooking.
Tartar sauce
1 tablespoon mayonnaise
2 capers
½ cornichon (gurkin)
Remaining juice from lemon wedge
Chop the capers and gurkin to fine dice, then mix with mayonnaise and remaining juice form the lemon wedge.
Focaccia
500g Strong White flour
Pinch salt
7g sachet fast action yeast Bread mix
1tblsp sugar
1 tsp improver
2tbls olive oil
300ml warm water
Mix all dry ingredients together, add oil and mix in.
YOUR WATER SHOULD BE LUKE WARM, AND FEEL LIKE THE SAME TEMPERATURE AS YOUR HAND.
Using around 80ml boiling from the kettle and 220ml cold from the tap will be approximately right, but check temperature before using as too hot can kill yeast.
Make a well in the centre of the flour and pour in water, mix into a ball.
You will now need to work or knead the dough to stretch the gluten, the stretchier the better. It is ready when you can press a finger into it and it springs back.
Place in a plastic bowl, cover in cling film in a warm place to prove and doubles in size, about 1 hour. (Place in the freezer)
Topping
Olive oil
Sea salt & cracked black pepper
Fresh or dried rosemary
Cherry or baby plum tomatoes (8-12)
1-2 cloves garlic
Remove dough, and stretch out again, being careful not to knock all of the air out. Shape into an oblong and place on a baking tray, cover loosely with cling film.
Leave to rise again, about 30 mins, preheat oven in this time to 240oC Gas 7. Place a small bowl/metal plate water into the bottom of the oven as you get ready to put the topping onto the bread.
Chop garlic. Poke your finger into the bread to make small holes all over.
Rub oil onto the bread, and scatter sea salt onto it, the cracked black pepper, and chopped garlic (keep a little garlic back for later), ½ cherry tomatoes and rosemary.
Place into oven, and check after 15mins, you may need to lower the temperature down to 200oC/gas 5 at this point. Cook for remaining 15 mins.
To check if its cooked, tap bottom of the bread, if it sounds hollow its done.
Salad wraps
Mix garlic, yogurt and dill in a small bowl
With the extra piece of dough, roll out to a thin circle around 25cm diameter (across). Place a large flat frying pan on the stove (you can share with your team).
Brush with a little oil, and ‘dry fry’ each side until starting to brown.
Place onto a large sheet of baking parchment. Fill with salad and 4-5 chicken strips. Drizzle over yogurt mix and wrap.
500g Strong White flour
Pinch salt
7g sachet fast action yeast Bread mix
1tblsp sugar
1 tsp improver
2tbls olive oil
300ml warm water
Mix all dry ingredients together, add oil and mix in.
YOUR WATER SHOULD BE LUKE WARM, AND FEEL LIKE THE SAME TEMPERATURE AS YOUR HAND.
Using around 80ml boiling from the kettle and 220ml cold from the tap will be approximately right, but check temperature before using as too hot can kill yeast.
Make a well in the centre of the flour and pour in water, mix into a ball.
You will now need to work or knead the dough to stretch the gluten, the stretchier the better. It is ready when you can press a finger into it and it springs back.
Place in a plastic bowl, cover in cling film in a warm place to prove and doubles in size, about 1 hour. (Place in the freezer)
Topping
Olive oil
Sea salt & cracked black pepper
Fresh or dried rosemary
Cherry or baby plum tomatoes (8-12)
1-2 cloves garlic
Remove dough, and stretch out again, being careful not to knock all of the air out. Shape into an oblong and place on a baking tray, cover loosely with cling film.
Leave to rise again, about 30 mins, preheat oven in this time to 240oC Gas 7. Place a small bowl/metal plate water into the bottom of the oven as you get ready to put the topping onto the bread.
Chop garlic. Poke your finger into the bread to make small holes all over.
Rub oil onto the bread, and scatter sea salt onto it, the cracked black pepper, and chopped garlic (keep a little garlic back for later), ½ cherry tomatoes and rosemary.
Place into oven, and check after 15mins, you may need to lower the temperature down to 200oC/gas 5 at this point. Cook for remaining 15 mins.
To check if its cooked, tap bottom of the bread, if it sounds hollow its done.
Salad wraps
- 4-5 cooked chicken strips
- Lettuce, tomato, cucumber
- Garlic from bread
- 1 dessert spoon yogurt
- Pinch dill
Mix garlic, yogurt and dill in a small bowl
With the extra piece of dough, roll out to a thin circle around 25cm diameter (across). Place a large flat frying pan on the stove (you can share with your team).
Brush with a little oil, and ‘dry fry’ each side until starting to brown.
Place onto a large sheet of baking parchment. Fill with salad and 4-5 chicken strips. Drizzle over yogurt mix and wrap.
Halloween cupcakes
Cupcake ingredients
50g butter or margarine
50g SR four
50g sugar
1 egg
Method
Butter icing (if using)
50g butter (you can use margarine)
100g icing sugar
1-2 drops of colouring
Method
Cupcake ingredients
50g butter or margarine
50g SR four
50g sugar
1 egg
Method
- Turn oven on to 175°C.
- Put everything into a big bowl and mix well.
- Pop into paper cases and bake for 10–12 minutes. Leave to cool.
- Top the cakes with you design
Butter icing (if using)
50g butter (you can use margarine)
100g icing sugar
1-2 drops of colouring
Method
- Beat the butter in a large bowl until soft. Add half of the icing sugar and beat until smooth.
- Add the remaining icing sugar and beat the mixture until creamy and smooth.
- Stir in the food colouring until well combined.
Savoury Rice
Ingredients1 onion
3 mushrooms
1/2 red pepper
1 tomato
1 clove garlic
1 x 10ml spoon oil
150g long grain rice
1 x 5ml spoon vegetable stock powder or cube
550ml boiling water
50g peas
50g sweetcorn
1 x 10ml spoon curry powder
Method
Ingredients1 onion
3 mushrooms
1/2 red pepper
1 tomato
1 clove garlic
1 x 10ml spoon oil
150g long grain rice
1 x 5ml spoon vegetable stock powder or cube
550ml boiling water
50g peas
50g sweetcorn
1 x 10ml spoon curry powder
Method
- Prepare the vegetables:
- Peel and chop the onion
- Slice the mushrooms
- Deseed and dice the red pepper
- Chop the tomato
- Grate the garlic
- Fry the onion in oil until soft.
- Add the mushrooms, red pepper and garlic, cook for a further 2 minutes.
- Stir in the rice.
- Mix the stock powder with the water.
- Add the stock, peas, sweetcorn and curry powder to the rice mixture.
- Bring to the boil and simmer for 15 minutes, or until the rice is tender.
- Season with salt and pepper and sprinkle the chopped tomato on top.
Mini Meringue
Ingredients
2 egg whites, at room temperature
120g caster sugar
(ADD ADDITIONAL 1 TSP OF CREAM OF TARTARE ONLY IF TOLD TO)
Method
Fruit scones
INGREDIENTS
100g SR flour
25g soft margarine
1 tbsp caster sugar
1tbsp dried fruit
60ml milk
Method
First, get the equipment ready.
Next, get the ingredients. Measure the flour into the bowl. Add the margarine and rub-in using your fingertips until it looks like breadcrumbs. Gently shake the bowl to see if there are any large lumps remaining.
Stir in the fruit and sugar.
Pour in the milk and mix together to form a soft dough.
Place the dough on a floured work surface, then roll or pat out to about 4 centimetres thick.
Using a round cutter, cut out your scones, and place these onto the baking tray.
Finally, brush the top of each scone with a little milk. Wearing oven gloves, place the tray into the hot oven. Bake for 12 minutes, until golden brown.
Wearing oven gloves, remove the scones from the oven, and place onto a cooling rack.
Ingredients
2 egg whites, at room temperature
120g caster sugar
(ADD ADDITIONAL 1 TSP OF CREAM OF TARTARE ONLY IF TOLD TO)
Method
- Preheat the oven to fan 100C
- Line a baking sheets with baking parchment paper
- Put the egg whites into a large clean mixing bowl.
- Using a clean whisk, whisk until the mixture resembles a fluffy cloud and stands up in stiff peaks on its own.
- Now add the sugar a dessert spoonful at a time. Continue beating for 3-4 seconds between each addition.
- It’s important to add the sugar slowly at this stage as it helps prevent the meringue from weeping later. However, don’t over-beat.
- When ready, the mixture should be thick and glossy.
- Get 2 teaspoons, using one to scoop and one to ease it on to the baking sheet.
- Bake for 40 mins until the meringues sound crisp when tapped underneath.
- Serve two meringues sandwiched together with a spoon of softly whipped double cream.
Fruit scones
INGREDIENTS
100g SR flour
25g soft margarine
1 tbsp caster sugar
1tbsp dried fruit
60ml milk
Method
First, get the equipment ready.
Next, get the ingredients. Measure the flour into the bowl. Add the margarine and rub-in using your fingertips until it looks like breadcrumbs. Gently shake the bowl to see if there are any large lumps remaining.
Stir in the fruit and sugar.
Pour in the milk and mix together to form a soft dough.
Place the dough on a floured work surface, then roll or pat out to about 4 centimetres thick.
Using a round cutter, cut out your scones, and place these onto the baking tray.
Finally, brush the top of each scone with a little milk. Wearing oven gloves, place the tray into the hot oven. Bake for 12 minutes, until golden brown.
Wearing oven gloves, remove the scones from the oven, and place onto a cooling rack.