Basic Choux Pastry Recipe
5fl.oz/150ml water
2oz/50g butter
2½ oz/60g plain flour
2 eggs
Additional ingredients– chocolate, cream etc.
- Wash hands and put on a clean apron.
- Pre-heat the oven to 200˚C/Gas Mark 6.
- Place the water and butter in a saucepan and heat until melted.
- Pour in the flour and beat to make a paste. Remove from heat to cool.
- Beat the eggs and slowly add them to the paste, beating all the time. You may not need all of them.
- Place small mounds of pastry onto a baking tray. Place in the oven for 20mins or until golden and well-risen.
- Once cooled, decorate as required.
Apple Turnovers
9oz/250g plain flour
7oz/200g lard/margarine
1lb/450g cooking apples etc
1tbsp milk
1tbsp sugar
- Wash hands and put on a clean apron.
- Pre-heat the oven to 220˚C/Gas Mark 7.
- Chop up the fat and roll in the flour.
- Add cold water and form a dough.
- Fold and roll three times to create the layers. Chill.
- Peel and core the apples. Slice thinly.
- Roll out the pastry and cut into square. Top with some apples and sugar. Fold into triangles and place on tray.
- Once all turnovers are made, brush with milk and bake for 15-20mins or until golden.
Basic Risotto
1tbsp oil
1 onion
1 clove garlic
4oz/110g mixed veg (peas, sweetcorn, green beans, peppers, tomatoes etc.)
4oz/110g chicken (optional)
7oz/200g Arborio/risotto rice
1tsp dried herbs
1 litre of vegetable stock
1. Wash hands and put on a clean apron.
2. Skin, deseed and chop the vegetables.
3. Peel and crush the garlic.
4. Place the pan on a medium heat and add a splash of olive oil.
5. Add the chicken, garlic and onions and fry until the chicken is thoroughly cooked.
6. Next add the vegetables to the pan and begin to soften.
7. After a few minutes, sprinkle the rice into the pan with a pinch of herbs and stir to coat the grains with oil.
8. Add some of the stock and stir continuously until it is all absorbed.
9. Continue until all of the stock is used and the rice is creamy and cooked through. Serve.
Basic Pizza
8oz/225g Strong Bread Flour
½ pack of Yeast
1 pinch of sugar
100-200ml of warm water
1tbsp Tomato puree
1tbsp margarine
7oz/200g cheese
Toppings - ham, pineapple, pepperoni, chilli, tuna, sweetcorn
- Wash hands and put on a clean apron.
- Pre-heat oven to 180˚C or Gas Mark 4.
- Combine the flour, yeast and sugar in a bowl.
- If desired add a splash of olive oil to the dry mix to enrich the dough.
- Slowly add the warm water and bring together the dough with your hands.
- When combined, knead for five minutes, then allow to rest.
- Combine the puree and margarine in a small bowl.
- Grate cheese and chop toppings to desired size.
- Now roll out the pizza base and place on a baking tray.
- Spread the tomato mix on the base, taking care to leave the crust uncovered.
- Sprinkle with cheese and add toppings.
- Bake in the oven until golden (about 20 mins).
Madeira Cake Recipe
7oz/200g plain flour
5oz/150g butter or margarine
5oz/150g caster sugar
4 eggs
2tsp baking powder
Pinch of salt
- Wash hands and put on a clean apron.
- Pre-heat the oven to 180˚C or Gas Mark 4.
- Place the sugar and butter in a bowl and cream with a whisk until light and fluffy.
- Beat the eggs until liquid and add gradually to the creamed mixture, beating well after each addition.
- Sift the flour, baking powder and salt together, and fold into the creamed mixture.
- Place the batter into greased baking trays and bake for 30mins or until golden.
- Remove from oven and cool on wire rack.
Basic Shortbread
6oz/175g plain flour
4oz/110g butter or margarine
2oz/50g caster sugar
- Wash hands and put on a clean apron.
- Pre-heat the oven to170˚C/Gas Mark 3.
- Place the flour and butter in a bowl and rub together with fingertips to form breadcrumbs.
- Add the sugar and stir.
- Squeeze the mix together into a dough.
- Place into a flan ring on a greased baking tray and prick lightly all over with a fork.
- Remove the ring and bake for 30 minutes.
Basic Cookie Recipe
4oz/110g self raising flour
2oz/50g butter or margarine
2oz/50g caster sugar
1 egg
2oz/50g flavourings (dried fruit, chocolate chips etc.)
- Wash hands and put on a clean apron.
- Pre-heat the oven to 200˚C or Gas Mark 6.
- Place the sugar and butter in a bowl and cream with a whisk until light and fluffy.
- Next sieve in the flour and fold gently into the mix.
- Add a tbsp of whisked egg and combine.
- Place 12 lumps of cookie dough onto a greased baking tray and cook for 15mins.
- Remove from oven and cool on wire rack.
Fajitas/Enchiladas
8 flour tortillas
1 tub of salsa
1 pack of enchilada seasoning (paprika etc.)
1 red onion
1 green pepper
50g mushrooms
1 chicken breast
100g cheese
1. Wash hands and put on a clean apron.
2. Pre-heat the oven to 180˚C or Gas Mark 7.
3. Skin, deseed and chop the vegetables into medium dice.
4. Slice the chicken breast into narrow strips.
5. Add a drizzle of oil to the frying pan and heat.
6. Add the onion and pepper and soften for 2-3 mins.
7. Then add the chicken and mushrooms, continuing to cook for 5 minutes or until the chicken is cooked through.
8. Next add the spice blend and cook out briefly.
9. Remove pan from the heat and set aside.
For enchiladas
10. Lay a tortilla on a plate and fill with an eighth of the filling and a spoon of salsa. Roll up and place in an oven proof dish.
11. Repeat for all the other tortillas, sprinkle with grated cheese, then grill/bake until melted.
For fajitas
10. Lay a tortilla on a plate and fill with an eighth of the filling and a spoon of salsa and some cheese.
11. Roll and serve.
Fruit Mousse
1 tin of evaporated milk
1 packet of jelly
3oz/85g fruit (to match or compliment jelly flavour)
- Wash hands and put on a clean apron.
- Melt the jelly with 100ml water in the microwave. Chill briefly in the fridge.
- Whisk the milk in a bowl until double or triple in volume.
- Liquidise the fruit, reserving some for decoration.
- Combine all three mixtures and pour into serving glasses.
- Chill for 2 hours.
- Remove from fridge, decorate and serve.
Paella
1tbsp oil
2oz/50g mushrooms
1 onion
1 green pepper
3 tomatoes
1 clove garlic
4oz/110g shelled prawns or chicken
7oz/200g rice
1 pinch turmeric
1 litre of vegetable stock
1. Wash hands.
2. Skin, deseed and chop the vegetables.
3. Peel and crush the garlic.
4. Place the large, flat-bottomed pan on a medium heat and add a splash of olive oil.
5. Add the prawns/chicken, garlic and tomatoes and fry until the prawns/chicken are thoroughly cooked. Remove these from the pan and set aside in a bowl.
6. Next add the vegetables to the pan and begin to soften.
7. After a few minutes, sprinkle the rice into the pan with a pinch of turmeric and top up with a litre of stock. Take care not to stir the mixture.
8. Season and simmer for 20 minutes.
9. When the rice is cooked, add the onion mixture. Fluff through with a fork and serve.
Basic Muffin Recipe
5oz/150g plain flour
1tsp Baking Powder
2oz/50g soft light brown sugar
2½oz/60g fillings (fruit, chocolate etc.)
1 egg
4½fl.oz/150ml milk
3tbsp Sunflower Oil
1tsp Vanilla Essence
- Wash hands and put on a clean apron.
- Pre-heat the oven to 180˚C or Gas Mark 4.
- Sift together the flour, baking powder and a pinch of salt into a large mixing bowl.
- Stir in the sugar and berries/chocolate.
- Lightly beat the eggs in a large bowl and then beat in the milk, oil and vanilla.
- Make a well in the centre of the dry ingredients and pour in the liquid ones.
-
Stir gently until just combined (the mix may look lumpy but this is good.)
- Spoon the mixture into the prepared muffin cases.
- Bake in the oven for 15 minutes or until well-risen and golden.
- Place the muffins on a wire rack to cool.
Chocolate Brownies
12oz/350g plain chocolate
8oz/225g margarine
2tsp instant coffee
2tbsp hot water
2 eggs
8oz/225g caster sugar
1tsp vanilla essence
3oz/85g self raising flour
8oz/225g fillings (chocolate, nuts etc.)
- Wash hands and put on a clean apron.
- Pre-heat the oven to 190˚C or Gas Mark 5.
- Slowly melt the chocolate and margarine in a bowl over hot water.
- Dissolve the coffee.
- In another bowl mix the coffee, eggs, sugar and vanilla.
- Slowly beat in the cooled chocolate mix.
- Fold in the flour and filling.
- Pour into a greased 12x9inch baking tin.
- Bake in the oven for 40mins or until firm to the touch and a dull crust has formed.
- Leave to cool in the tin.
Lemon Tart
7oz/200g plain flour, sifted
1 tbsp icing sugar
4oz/110g , chilled and cubed
4eggs
1 lemon, grated zest
4½oz/125g caster sugar
¼ pint/150ml double cream
3 , juice only
1 , juice only
- Wash hands and put on a clean apron.
- Pre-heat the oven to 160˚C or Gas Mark 3.
- Put the flour, butter and a pinch of salt in a food processor and process briefly.
- Add half the beaten egg and continue to process until a solid dough is formed.
- With your hands, flatten out the ball of dough until it is about 2cm thick and refrigerate.
- Line a 23cm tart tin with the pastry.
- Meanwhile place the eggs, lemon zest and sugar in a bowl and whisk for a couple of minutes until the egg is all broken up.
- Add the cream, orange and lemon juice. Mix well, skimming off any froth from the top of the mixture. Carefully pour the filling into the pastry case.
- Bake the tart for 30-35 minutes or until the filling has just set in the centre.
- Remove and cool.
Chocolate Tart
7oz/200g plain flour, sifted
4oz/110g , chilled and cubed
10½oz /300g dark chocolate
4oz /110g unsalted butter
4fl oz/110ml double cream
5 eggs
1 egg, yolk only
4oz/110g sugar
- Wash hands and put on a clean apron.
- Pre-heat the oven to 160˚C or Gas Mark 3.
- Put the flour, butter and a pinch of salt in a food processor and process briefly.
- Add half a beaten egg and continue to process until a solid dough is formed.
- With your hands, flatten out the ball of dough until it is about 2cm thick and refrigerate.
- Line a 23cm tart tin with the pastry. Bake blind for 10mins while the filling is prepared.
- Melt the chocolate, butter and cream in a bowl over boiling water.
- In a mixer, whisk 4 of the eggs, the yolk and sugar on full speed until thick, light and fluffy.
- Fold the eggs through the melted chocolate mix very carefully and fill the tart mould to the top.
- Bake in the oven for 10 minutes. Allow to cool completely.
Basic Curry
1 potato
6oz vegetables (Peas, Beans, Aubergine) or 6oz Chicken
1 red onion
1 clove of garlic
1 inch fresh ginger
3tsp garam masala
1tsp chilli powder
1tsp tumeric
1 tin of tomatoes
500ml vegetable stock
- Wash hands and put on a clean apron.
- Puree the garlic, onion and tomato in a food processor.
- Heat a pan with a little bit of oil and add the onion mix. Fry lightly.
- Add the spices and continue to fry.
- When cooked begin adding the stock a bit at a time, allowing to reduce before each addition.
- Meanwhile fry the vegetables or chicken for at least five minutes and until cooked through.
- Stir the veg/meat into the sauce and allow to infuse.
- Serve with chapati, naan or boiled rice.
Tomato Tartlets
425g puff pastry
4-5 tomatoes
1tbsp of chopped badil
2tbsp olive oil
1 clove of garlic
125g fresh mozzarella
- Wash hands and put on a clean apron.
- Pre-heat the oven to 220˚C or Gas Mark 7.
- Roll out the puff pastry into a large rectangle. Place on baking tray.
- Scour a line about an inch in from the edge of the pastry to create a crust.
- Mix together the basil, oil and crushed garlic before spreading over the centre of the pastry.
- Slice the tomatoes thinly and layer over the entire pastry.
- Tear the mozzarella and layer on top, leaving some gaps.
- Bake for 20mins or until well-risen and golden.
- Garnish with more fresh basil if desired.
Basic American Pancake Batter
200g self-raising flour
1tsp baking powder
1tbsp sugar
1egg
300ml milk
25g melted butter
- Wash hands and put on a clean apron.
- Mix together the flour, baking powder and a pinch of salt in a large bowl.
- Beat the egg with the milk, make a well in the centre of the dry ingredients and whisk in the milk to make a thick smooth batter.
- Beat in the melted butter.
- Heat a teaspoon of oil or small knob of butter in a large frying pan.
- Drop a large tablespoonful of the batter per pancake into the pan.
- Cook for about 3 minutes over a medium heat until small bubbles appear on the surface of each pancake, then turn and cook another 2-3 minutes until golden.
- Serve with syrup, fruit or cream.
Shish Kebabs
450g lamb or chicken (cubed)
1 red pepper
1 red onion
100ml olive oil
1tsp tomato puree
1 clove of garlic crushed
1 onion finely chopped
1tsp chilli
1tsp dried herbs
- Wash hands and put on a clean apron.
- Pre-heat the oven to 220˚C or Gas Mark 7.
- Mix together the garlic, white onion, tomato puree, chilli, herbs and oil to make marinade.
- Chop the red onion and pepper into chunks and mix with the meat.
- Pour over the marinade and leave to flavour for as long as possible.
- Place the kebab mix on a baking tray and roast for 20mins or until the lamb is fully cooked.
- Remove from oven and stuff into warmed pitta bread.
- Garnish with salads and sauces as desired.
Tarte Tatin
8 Granny Smith
150g caster sugar
375g puff pastry
crème fraîche, cream or ice cream to serve
- Wash hands and put on a clean apron.
- Pre-heat the oven to 220˚C or Gas Mark 7.
- Core and slice the apples.
- Sprinkle the caster sugar evenly over the bottom of a pan and place it over a medium heat.
- Allow the sugar to melt into caramel until it starts to bubble.
- Once the caramel is a dark brown colour add the apple segments, laying them on their sides in a spiral until they cover the bottom of the pan.
- Cook for 2 minutes over a medium heat.
- Cover the apples with the pastry. Tuck in the edges. Poke a few holes in the pastry.
- Return to the oven for 15-20 mins.
- Remove from the oven and leave to stand for a minute or so, to soak up any excess juices.
- Carefully (and quickly!) turn the tarte tatin upside down on to a serving dish. Tap the base of the pan a couple of times with a knife handle and lift it off.
- Leave it to cool a little and serve with crème fraiche/cream/ice cream.
Chocolate Fondant
, for greasing
90g , plus extra for sprinkling
125g dark chocolate
125g unsalted
2 whole eggs
2 egg yolks
65g caster sugar
Icing sugar, for dusting
- Wash hands and put on a clean apron.
- Pre-heat the oven to 200˚C or Gas Mark 6.
- Put the butter and chocolate in a bowl and melt over a saucepan of boiling water.
- Remove from the heat and allow to cool.
- Whisk the eggs and sugar together until light and fluffy.
- Fold into the chocolate. Then fold in the flour.
- Grease 4 metal ramikins with butter and dust the inside with cocoa powder.
- Spoon the chocolate fondant mixture into the pots.
- Bake in the oven for 13 minutes.
- Carefully turn out the chocolate fondants.
- Dust with icing sugar and serve.
Burger
500g minced beef
1 onion
1 egg
Burger buns
Salad
Cheese
Additional flavouring such as chilli powder, crushed garlic or dried herbs
- Wash hands and put on a clean apron.
- Pre-heat the oven to 200˚C or Gas Mark 6.
- Finely chop the onion.
- Place in a bowl with the mince and egg and combine with your hands.
- Make into 4-6 large flat patties (rounds) and place on a baking tray.
- Cook in the oven for 15 mins or until cooked through.
- Remove from tray and place on paper towels to soak up any extra fat.
- Place one burger in each bun with salad, cheese or any preferred toppings.
Chocolate Mousse
120g dark chocolate, finely chopped
120ml double cream
1tbsp sugar
2
- Wash hands and put on a clean apron.
- Chop the chocolate finely.
- Bring the cream up to the boil, turn off the heat, and add the chocolate.
- Stir until the chocolate is melted.
- Leave the mixture to cool a little, and then beat in the egg yolks.
- Whisk the egg whites until they form stiff peaks- adding the sugar about half way.
- Stir one quarter of the whisked egg whites into the chocolate mixture to loosen the mixture, and then carefully fold in the rest taking care not to knock all the air out.
- Spoon into little dessert bowls or glasses.
- Refrigerate for an hour or two in the fridge, until set.
Carrot Cake
250ml sunflower oil, plus extra for greasing
225g golden caster sugar
3 large eggs
225g self-raising flour
250g carrots, peeled and grated
25g butter or margarine
300g half-fat cream cheese
25g icing sugar
1 orange
- Wash hands and put on a clean apron.
- Pre-heat the oven to 180˚C or Gas Mark 4.
- Grease a shallow roasting tin with a little oil.
- Pour the sunflower oil into a bowl and add the sugar. Whisk for a few minutes.
- Add the eggs one at a time, whisking until they have disappeared.
- Sieve in the flour and fold gently.
- Fold in the carrots and then pour into the prepared tin.
- Bake for 30-40 mins or until golden and well risen.
- Meanwhile put the margarine, cream cheese and icing sugar in a bowl and whisk until combined.
- Remove cake from oven, cool and then spread over the frosting.
- Decorate with orange rind and slice into squares to serve.
Fruit Pie Recipe
6oz/150g plain flour
1½oz/60g margarine
1½oz/60g white fat or lard
1lb/450g fruit (apples, pears, rhubarb)
- Wash hands and put on a clean apron.
- Pre-heat the oven to 200˚C or Gas Mark 6.
- Peel, core and chop the fruit.
- Place in a pan; add a splash of water and the sugar. Cook on a low heat until softened.
- Meanwhile place the flour, margarine and lard in a bowl.
- Rub together with fingertips until breadcrumbs are formed.
- Add a small amount of water and mix to make a dough. Take care not to make the dough sticky.
- Place the fruit in the bottom of a pie dish.
- Roll out the pastry and place on top. Trim the edges and glaze.
- Bake in the oven for 20mins or until golden.
Quiche
6oz/150g plain flour
3oz/75g margarine
3oz/75g cheese, grated
3 eggs
1 small onion
Any fillings (mushrooms, peppers, bacon, ham)
- Wash hands and put on a clean apron.
- Pre-heat the oven to 200˚C or Gas Mark 6.
- Place the flour and margarine in a bowl.
- Rub together with fingertips until breadcrumbs are formed.
- Add a small amount of water and mix to make a dough. Take care not to make the dough sticky.
- Roll out the pastry and line a flan ring.
- Chop the onion and any other fillings.
- Place in a bowl with the cheese and the beaten egg. Stir.
- Pour into the pastry case.
- Bake in the oven for 30mins or until set.
Basic Cheesecake
6oz/150g crushed digestives
2oz/50g margarine or butter
7oz/200g cream cheese
2oz/50g caster sugar
5fl.oz double cream
Lemon juice
Sliced fruit to decorate
- Wash hands and put on a clean apron.
- Melt the butter in a saucepan over a medium heat.
- Add the crushed biscuits and stir.
- Place the crumb mix into a tin and press down with a wooden spoon.
- Place the cream cheese, cream, sugar and a splash of lemon juice into a bowl.
- Whisk for 2-3mins until tick and glossy.
- Spoon gently onto the biscuit base and spread.
- Decorate with fruit.
- Chill before serving.
Basic Stir-fry
1 chicken breast (optional)
1 carrot
1 onion
2oz/50g mushrooms
1 red/green pepper
1 packet bean sprouts
1tbsp oil
1tbsp soy sauce.
By adding some garlic, Chinese 5 spice, honey and noodles this dish becomes a Chow Mein.
- Wash hands and put on a clean apron.
- Peel and finely slice all of the vegetables.
- Heat a large-based pan on a medium-high heat. Add a splash of oil.
- Put the vegetables in the pan from hardest to softest, stirring constantly.
- When softened add the soy sauce.
- Serve.