Lasagne

500g pack beef mince

1 onion

1 clove of garlic

420g tins of tomatoes

2oz/50g butter

2oz/50g flour

1 pint/500ml milk

100g cheddar cheese

1 pack of lasagne sheets

 

  1. Wash hands and put on a clean apron.
  2. Pre-heat the oven to 200˚C or Gas Mark 6.
  3. Heat the olive oil in a frying pan and sauté the beef mince, onion and garlic until cooked.
  4. Next add the tinned tomatoes and simmer gently.
  5. Meanwhile melt the butter in a separate pan and add the flour, stirring constantly so as not to burn.
  6. Gradually add the milk, whisking continuously to stop lumps from developing.
  7. When all the milk is added continue to cook until the sauce is the correct consistency. Add the cheddar.
  8. Next assemble the lasagne in an oven-proof dish. First put a third of the meat in layer, cover with the pasta sheets and then one third of the cheese sauce. Repeat until all the layers are complete.
  9. Garnish the top with more cheese.
  10. Bake for 30-40 minutes, or until golden.

 

Spaghetti Bolognaise

14oz/400g minced beef/lamb

420g tin of tinned tomatoes

1 onion

1 clove of garlic

1tbsp tomato puree

1tbsp tomato ketchup

6oz/175g spaghetti

Cheese

Herbs

 

1.         Wash hands and put on a clean apron.

2.         Chop the onions and crush the garlic.

3.         Heat some oil in a pan then add the onions and garlic and fry lightly.

4.         Add the mince and cook off until thoroughly browned.

5.         Next add the tomatoes, puree, ketchup and herbs and allow to simmer for 10-15 minutes.

6.         Boil the spaghetti as per instructions.

7.         Drain the spaghetti and place on a plate.

8.         Top with a portion of bolognaise sauce.

9.         Garnish and serve.

 

Basic Cake Recipe

6oz/175g self raising flour

6oz/175g butter or margarine

6oz/175g caster sugar

3 eggs

Ingredients for decorating – cream, icing sugar, chocolate, fruit etc.

For chocolate cake replace 2tbsp of flour with 2tbsp cocoa powder.

 

1.         Wash hands and put on a clean apron.

2.         Pre-heat the oven to 200˚C.

3.         Grease and line the cake tins with greaseproof paper.

4.         Place the sugar and butter in a bowl and cream with a whisk until light and fluffy.

5.         Gradually add the eggs, creaming all the time.

6.         Next sieve in the flour and fold gently into the mix.

7.         Pour the cake batter into the tinned tins and bake for 20 minutes, or until golden and springy to the touch.

8.         Remove from oven and cool on wire rack.

9.         Decorate........

 

Meatballs

14oz/400g minced beef/lamb

2 onions

2 cloves of garlic

1 egg

2tbsp freshly chopped herbs

420g tin of tinned tomatoes

1tbsp tomato puree

6oz/175g spaghetti

 

1.         Wash hands and put on a clean apron.

2.         Chop the onions and crush the garlic.

3.         Place the mince in a bowl with half the onions and garlic, the fresh herbs and the egg. Mix together.

4.         Heat some oil in a pan.

5.         When hot shape small lumps of the mince into balls and place in the oil to fry.

6.         Continue until all of the meatballs are browned.

7.         Remove and set on a plate.

8.         Now add the rest of the onion, garlic and the tin of
tomatoes to the same pan and simmer until reduced.

9.         Boil the spaghetti as per instructions.

10.         When the spaghetti and sauce are ready, return the meatballs to the tomato sauce for two minutes to heat through.

11.         Serve.

Basic Gateau/Roulade/Swiss Roll Recipe

3oz/85g self raising flour

3oz/85g caster sugar

3 eggs

Ingredients for decorating – cream, icing sugar, chocolate, fruit etc.

For chocolate cake replace 2tbsp of flour with 2tbsp cocoa powder.

 

  1. Wash hands and put on a clean apron.
  2. Pre-heat the oven to 200˚C.
  3. Grease and line the tins with greaseproof paper.
  4. Place the sugar and eggs in a bowl and whisk for at least 5 mins. The batter should be pale, fluffy and triple its original size.
  5. Next sieve in the flour and fold gently into the mix.
  6. Pour the cake batter into the lined tins and bake for 7-15 minutes, or until golden and springy to the touch.
  7. Remove from oven and cool on wire rack.
  8. Decorate........

Basic Crumble Recipe

4oz/110g plain flour

2oz/50g butter or margarine

2oz/50g caster sugar

1lb/450g fruit

Additional ingredients for crumble topping – dried fruit, seeds, nuts, cinnamon etc.

  1. Wash hands and put on a clean apron.
  2. Pre-heat the oven to 200˚C/Gas Mark 6.
  3. Place the flour and butter in a bowl and rub together to form breadcrumbs.
  4. Add the sugar (+any other additions) and stir.
  5. Core, peel and slice the fruit. Place in pan saucepan with a splash of water.
  6. Simmer for five minutes.
  7. Put the stewed fruit into a oven-proof dish and sprinkle with crumble mix.
  8. Bake for 20 minutes or until golden.
Join now!

Basic Choux Pastry Recipe

5fl.oz/150ml water

2oz/50g butter

2½ oz/60g plain flour

2 eggs

Additional ingredients– chocolate, cream etc.

  1. Wash hands and put on a clean apron.
  2. Pre-heat the oven to 200˚C/Gas Mark 6.
  3. Place the water and butter in a saucepan and heat until melted.
  4. Pour in the flour and beat to make a paste. Remove from heat to cool.
  5. Beat the eggs and slowly add them to the paste, beating all the time. You may not need all of them.
  6. Place small mounds of pastry onto a baking tray. Place in ...

This is a preview of the whole essay