Year 7 Recipes
w/c 9 September - Fruit Salad
Ingredients:
1 small carton of fruit juice
Choose 6-8 of the following fruits picking a range of colours to form a rainbow:
1 apple
1 banana
1 pear
1 kiwi
1 passion fruit
1 orange
2 apricots
1 peach (or small tin)
¼ pineapple (or small tin)
Small bunch of grapes
A few berries: strawberry, raspberry, blackberry, blueberry
A named sealable container to carry it home in
w/c 16 September - Fruit Crumble
Ingredients:
Topping
150g plain flour or 150g wholemeal flour optional add 50g of oats or muesli
75 g butter / margarine
50g sugar (white or brown)
Filling
2 cooking apples or 400-600g of seasonal fruit
25g sugar (optional)
A named ovenproof dish
w/c 23 September – Chicken Pasta Salad
Ingredients:
100g pasta shapes
1 baby gem lettuce
1 tomato
¼ cucumber
1 carrot
100g cooked sliced chicken
2 x 15ml spoons salad dressing eg low fat dressing, balsamic vinegar dressing
A named sealable plastic container to carry it home
w/c 30 September – Scones – 7S, 7T and 7V ONLY
Ingredients:
200g self-raising flour
1 tsp baking powder
50g hard margarine or butter
125ml milk
Optional ingredients - choose either sweet or savoury:
Sweet
25g sugar
75g dried fruit
Savoury
75g grated cheese
1 tsp herbs or spices e.g. chilli
A named container to carry them home
w/c 7 October – Cheese Pasties
Ingredients:
100g plain flour
50g butter or margarine
50g grated cheddar cheese
ADD either
½ small onion, finely chopped or 35g ham, or both
A named container to take your food home in
w/c 14 October – Dutch Apple Cakes – 7S and 7U ONLY
Ingredients:
100g caster sugar
100g soft margarine
2 eggs
100g self-raising flour
1 x 5ml spoon baking powder
1 eating apple
1 x 5ml spoon cinnamon
1 x 5ml spoon Demerara sugar
12 paper muffins cases and a named container to take your food home in
w/c 21 October – Naan Bread
Ingredients:
60ml milk
200g strong flour
1 x 5ml spoon baking powder
½ sachet instant yeast
75g plain yogurt
1 x 15ml spoon oil
A named container to take your food home in
w/c 4 November – Pizza
Base Ingredients:
250g bread flour
1 tbsp olive oil
1 packet of easy blend yeast
1 tsp caster sugar (school provides)
Pinch of salt (school provides)
Toppings Ingredients:
100g-150g cheese
2 tbsp sauce e.g. ketchup, BBQ, garlic
2-3 sliced mushrooms
¼ red pepper
½ small onion
100g cooked meat or fish e.g. tuna
1-2 slices of cooked meat e.g. Salami, pepperoni, bacon
1-2 tbsp sweetcorn or anything of your choice e.g. pineapple, olives, capers
A named large container to take your pizza home in
w/c 11 November – Chicken Pasta Salad – Restaurant Standard
Students should adapt the recipe from w/c 24September to produce a restaurant standard dish. They are welcome to bring in crockery to help with presentation.
NO NUTS OR NUT PRODUCTS TO BE BROUGHT INTO SCHOOL PLEASE
A named sealable plastic container to carry it home
w/c 18 November – Macaroni Cheese
Ingredients:
25g plain flour
25g margarine
250ml milk
50g grated cheese
100g macaroni
Optional:
1 tsp mustard
1 clove of garlic
2 slices of ham
1 tbsp sweetcorn or peas
A named container to take your dish home in