Akeley Wood School - Quarantine Cookbook

QUARANTINE COOKBOOK

A compilation of recipes from our talented pupils and staff to celebrate and commemorate the resilience and creativity they have shown during lockdown.

1

Contents Akeley Wood Junior School and Tile House Pupils Cheese Bites, Katie, and Amy Baker 3 Chocolate Lollies, Eva Dale-Evans 4 Homemade Pizza, Ella Kingston 5 Chocolate and Banana Bread, Emilie, and Macie Bettles 6 Rosemary, Honey and Yoghurt Loaf, Harry Atkinson 7 Summer Pasta, Jessica Galvan 8 Rainbow Cake, Joseph Verona 9 Double Chocolate Peanut Butter Cookies, Joshua Mccormack 10 Middle Eastern Limonana, Joshua Mccormack 11 Strawberry Summer Shake, Joshua Mccormack 12 Linguine Carbonara, Hayden Smith 13 Pappardelle Pasta, Lucas Cox 14 Tagliatelle with Spinach, Mascarpone and Parmesan 15 Millionaires’ Shortbread, Harry Atkinson 16 Star Scones, Olivia Wilson 17 Fresh Pasta, Victoria Mills 18

Teachers Challah Bread, Mrs Maltby 19 Raspberry Blondies, Mr Powell 20 Partridge Pud Pieces, Heather Partridge 22 The Sumner’s Sticky Koeksisters, Mr Sumner and Izzy Sumner 23 Decorated Focaccia Bread, Miss Hodgson 24

2

Akeley Wood Senior School The Best Chocolate Brownies, Beth Wood 25 Vanilla Sponge with Chocolate Icing Cake, Molly Morrison 26 More Chocolate Brownies, Daisy Garrad 27 Caramel Meringue Cake, Charlotte Taylor 28 Creamy Carrot Soup, Rupert Houle 29 Chicken and Aubergine Shawarma Pittas, Ella Cheshire 30 Jammie Dodger Blondies, Ella Cheshire 31 Pavlova, Fabian Cunningham 32 Pasta with Garlic, Oil and Bits of Bacon, Olivia West 33 Chicken Katsu Curry, Amalie Howsam-Davies 34 Baked Churros and Chocolate Sauce, Kate Wheble 36 Eggs in a Nest, Tristan Butterworth 37 Bread Rolls, Eve Gosney 38 Gooey Cookies, Ashton Gallimore 39 Scones, Harry Bates 40 Pizza, Evie Butterworth 41 Rafe’s Biscoff Cheesecake, Rafe Gordon 42 Filled Potato Skins, Sammie Laverick 43 Scones, Ana Pearson 44 Victoria Sandwich Cake, Sophie Miller 45 Spaghetti Bolognaise, Tom Beckett 46 Toad in the Hole, Oliver Comery 47 Vegetarian Special Fried Rice, Alistair Weeks 48 Double Chocolate, Walnut & Greek Yoghurt Brownies, Natalie Middleton 49

3

Cheese Bites Ingredients 375g / 13oz plain flour Pinch salt 225g/ 8oz butter, diced 150g/ 5 ½oz mature cheddar cheese, grated 50g/ 1¾oz parmesan cheese, grated

Preparation time

Pinch English mustard powder

Less than 30 minutes

Pinch cayenne pepper

Cooking time

2 eggs, yolks only

10 to 30 minutes Serves

Method

Makes approx. 36 cheese puffs

1. Sift the flour and a pinch of salt into a bowl. Using your fingertips, rub in the butter until all the lumps are gone and the texture is like fine breadcrumbs. Stir in the cheese, mustard powder, cayenne, and egg yolks. Add 4-5 tablespoons of cold water and mix to a firm dough. Wrap in clingfilm and chill in the fridge for 30 minutes.

2. Preheat the oven to 190˚C/375˚F/Gas 5. Line a baking sheet with baking parchment or lightly grease. Roll out the dough to roughly the thickness of a £2 coin. Use cookie cutters or cut into strips and lay onto the baking sheet and bake for 10-15 minutes, until crisp. Then leave to cool on a wire tray.

3. Enjoy warm or cold.

This recipe is very simple and good to do with all the family.

4

CHOCOLATE LOLLIES Eva Dale-Evans – Year 6 INGREDIENTS Lolly pop sticks Moulding tray Melted chocolate of your choice Sprinkles, marshmallows, cereals, nuts

METHOD

1. Melt chocolate and put it in the mould 2. Let the chocolate set and cool in the fridge 3. Take the lolly out of the fridge when you are happy 4. Take out of the mould and enjoy

5

HOMEMADE PIZZA Ella Kingston - Year 6

INGREDIENTS

TOPPING

225g Tipo 00 flour

2 tablespoons of passata

150ml water

50g grated cheese

1 teaspoon of died yeast

Any extras you like

10ml olive oil

METHOD Turn on the oven on 230°C Measure the flour and place it in a bowl Dissolve the yeast in the water and add to the bowl Mix at a slow speed until you achieve a dough texture Add the oil and knead the dough for 5 minutes Let the dough rest while preparing the topping Grate the cheese Get all your ingredients ready and chopped up Shape your pizza and add the passata Put the pizza in the oven for 10 minutes Add the cheese and topping and cook for a further 10-15 minutes

6

CHOCOLATE AND BANANA BREAD Emilie and Macie Bettles Year 6 and Year 2

Ingredients 125g Unsalted Butter 125g Light Brown Sugar 250g Self Raising Flour 2 Eggs 150g Chocolate Chips 4 Bananas, the riper the better

Method Pre heat the oven to 180 degrees.

Mix the butter until soft, then add the sugar, flour, and eggs. Add the chocolate chips. Blend the bananas in a food processor then add to the mixture, stir.

Pour into a loaf tin and cook for 1hr-1hr 15 mins until golden brown.

7 Rosemary, honey & yoghurt loaf Harry Atkinson

Ingredients 160ml olive oil, plus extra for greasing 365ml plain yoghurt 3 large eggs ½ teaspoon vanilla extract 1 sprig of fresh rosemary, leaves picked, remove stalk 310g self-rising flour 285g caster sugar ½ teaspoon bicarbonate of soda 1 pinch of ground nutmeg …………………………………………….

375g icing sugar 150g plan yoghurt 75ml runny honey …………………………………………….

1.5 litre loaf tin, greased and lined Preheat the oven to 170°C/375°F/gas 5

Place the oil, yoghurt, eggs, and vanilla extract in a large bowl, then beat until well combined with an electric mixer. Finely chop and add the rosemary leaves, along with all the remaining loaf ingredients along with ¼ teaspoon of fine sea salt, then beat on a low speed for 2 minutes, or until silky smooth. Fill the prepared loaf tin with the mixture and smooth it over with a spatula. Bake for 45 mins, or until an inserted skewer comes out clean, then leave to cool slightly in the tin.

Meanwhile, sift the icing sugar into a large bowl, then add the yoghurt and 1 tablespoon of honey and beat with an electric mixer for a further 2 mins – add a bit of honey if it’s too stiff or a little more icing sugar if it’s too runny.

Turn the still-warm cake onto a wire cooling rack and using a cocktail stick or skewer poke small holes all over the top, then drizzle the remaining honey. Leave the cake to cool completely, then pour the icing over the top – serve immediately.

8

Summer Pasta

By: Jessica Galvan

What you will need: ¼ cup butter cubed, 2 large red onions thinly sliced, ¼ teaspoon Northwood seasoning (substitute red pepper flakes), 1/8 teaspoon salt, 8 garlic cloves minced, 1 cup grape tomatoes halved, olive oil divided, 1 package (16oz.) thin spaghetti, 9 bacon strips cooked+ crumbled, 2/3 cup shredded Italian 5 cheese mix, ½ teaspoon ground pepper, fresh basil leaves (optional). The steps below are the method on to make this dish.

1) In a large skillet over med-high heat, melt butter. Add the onions, Northwood seasoning, and salt. Sauté until onions are tender. Add garlic and cook for 1 min. Reduce heat to med low.

2) Add tomatoes and 2 tablespoons of olive oil to skillet. Cook, stirring occasionally for 20-30 mins. During this time, cook pasta according to package directions.

3) Drain pasta, toss with onion mixture. Drizzle olive oil on top.

4) Sprinkle with bacon, cheese, and pepper. Heat through and toss together. Garnish with basil.

This dish is my favourite dish because it is a hearty dish that makes you feel like you are on a Mediterranean holiday. This dish has an amazing aroma that sparks the whole family’s appetite as soon as you start making it. This is the perfect dish to feed a hungry family!

9

Rainbow cake Joseph Verona – Year 5 Ingredients 2 eggs large The weight of the eggs in sugar The weight of the eggs in butter The weight of the eggs in self raising flour Vanilla extract, 2 drops Jam 200 g Icing sugar 100 g Butter for butter cream Sweets the colour of a rainbow

Method 1. Line one sandwich tin with greaseproof paper and put your oven on at 190 degrees.

2. Beat your butter and sugar together in a mixer until pale and fluffy. Add eggs, vanilla and flour and mix at high speed. This should be a thick consistency. If too thick add a dash of milk and mix again.

3. Add mixture to tin and put in oven for 20 to 25 minutes until golden brown and spongy to touch.

4. When cool cut in half and spread with jam.

5. The buttercream is made with butter that is soft, add the icing sugar gradually so it does not do everywhere! Mix well.

6. Sandwich the cake with butter cream and cover the semi-circle with the icing. Then use the sweets to make a rainbow. Stand the cake up so it is 3d!

10

DOUBLE CHOCOLATE PEANUT BUTTER COOKIES Joshua Mccormack – Year 1

INGRIDIENTS

• 100g unsalted butter, softened at room temperature • • • • • • •

100g light brown sugar 100g caster sugar 1 egg, beaten 150g self-raising flour 2 tbsp cocoa powder ¼ tsp salt 200g milk chocolate, 150g chopped into chunks and 50g melted for drizzling • 75g peanut butter (crunchy or smooth is fine) • handful of salted peanuts, roughly chopped • milk to serve, optional

METHOD 1. Heat the oven to 180c/160 fan/gas mark 4 and line two baking trays with parchment. Using an electric whisk beat the butter and sugar together until light and fluffy. Add in the egg and whisk to combine then beat in the flour, cocoa powder, salt, and chocolate chunks until fully incorporated. Using a spoon swirl the peanut butter through the cookie dough.

2. Scoop the dough into 12 large cookies onto the two trays using a dessert spoon. Bake in the oven for 9-10 mins until still soft and melty in the middle.

They will look under baked but will harden once cool.

Drizzle over the melted milk chocolate and top with a few chopped peanuts and a pinch of flaky sea salt. Serve with a glass of milk for dunking.

11

MIDDLE EASTERN LIMONANA Joshua Mccormack – Year 1 We have been busy during lockdown trying a different recipe each week, this is one of our favourites as it reminds us of being on holiday in Dubai as you get this drink everywhere in Dubai super refreshing in the summer. For adults you can add a shot of gin and that is lovely too!

This makes 4 drinks INGREDIENTS 1/2 cup sugar 1 3/4 cup fresh lemon juice (we used around 6-8 lemons) 1 cup mint leaves 2 cups of ice Dash of sparkling water Lime slices to garnish (optional) METHOD Juice all your lemons.

In a blender, blend mint lemon juice sugar and ice together, add a dash of sparkling water to find the right taste for your liking.

Tip: if the lemons are quite acidic add a bit more sugar to your liking.

12

Strawberry Summer Shake đ&#x;?“ Joshua Mccormack – Year 1

INGREDIENTS 230g strawberries stalks cut off 300ml cold milk or you can use strawberry milk too 3 large scoops good quality vanilla gelato extra strawberries, to garnish (optional) METHOD Put strawberries into a food processor with the milk and ice cream.

Blend until smooth and creamy.

13

Linguine Carbonara

By Hayden Smith

Serves 3

Ingredients: 2 garlic cloves 6 rashers of smoked bacon 4 large eggs 240g linguini or spaghetti 70g grated parmesan Method: 1) Cook pasta as per packet instructions.

2) Whilst cooking the pasta, beat the eggs in a bowl and mix in the grated parmesan, leaving a small amount of parmesan for later.

3) Heat a little olive oil in a large frying pan for a couple of minutes.

4) Add the whole garlic cloves to the pan and fry gently for a couple of minutes.

5) Chop the bacon into small pieces and add to the frying pan and fry for 5 minutes or until cooked.

6) Remove the garlic from the pan and discard.

7) Drain the pasta but keep some of the pasta water.

8) Take the frying pan off the heat and add the pasta to the bacon. Mix. 9) Add the egg and parmesan to the frying pan and mix. Adding a little pasta water to loosen the mixture.

10) Serve the linguine carbonara sprinkled with the remaining parmesan.

14

Pappardelle pasta Lucas Cox – Year 5 “At home we didn’t use tinned tomatoes. Instead we used baby plum tomatoes, to create a firmer texture and fresher taste. We also did not put in sugar as there was plenty of sweetness from the caramelised onions”.

INGREDIENTS: 450g/11b piece of ricotta cheese

A knob of butter

Extra virgin olive oil

2 x 400g tinned plum tomato (or fresh plum tomatoes)

Sea salt and freshly ground black pepper

2 tablespoons of balsamic vinegar

1 flat teaspoon dried oregano

½ teaspoon of sugar (optional)

½ a dried chilli, crumbled (optional)

455g/11p pappardelle pasta

1 onion, peeled and finely chopped

A handful of fresh basil leaves, torn

1 clove of garlic, peeled and finely chopped

2 handfuls of freshly grated parmesan

METHOD: Preheat the oven to 200C/400F/gas 6. Rub the ricotta all over with the olive oil, salt, pepper, oregano, and chilli, then place on a baking tray and cook in the oven for 20 minutes until golden and firm.

In a pan, slowly fry the onion and garlic in the butter and a good drizzle of olive oil. Cook for 4 minutes until sweet and softened. Add the tomatoes, simmer gently for about 15 minutes, then break up the tomatoes with a spoon. (Alternatively add fresh tomatoes until softened). Add the balsamic vinegar and the sugar and stir until you have a nice rich tomato sauce.

Meanwhile, bring a large saucepan of salted water to the boil and cook the pappardelle according to the packet instructions. When cooked, drain and reserve some of the cooking water. Toss the pasta with the tomato sauce and add a little of the reserved water to loosen, if necessary. Correct the seasoning carefully to taste, and then, working quickly, add most of the basil and parmesan cheese.

Place into a warmed bowl, rip over some extra basil, and grate over a little extra parmesan. Either crumble the baked ricotta over the pasta or serve it at the table with a spoon in it and let everyone crumble some over their plates.

Enjoy!!

15

TAGLIATELLE WITH SPINACH, MASCARPONE, AND PARMESAN Lucas Cox – Year 5 This is a good dish for kids. Even though they may not eat spinach on its own, I have never had a problem feeding this to my two-year old. The reason she likes it so much is because she can suck on the spaghetti, and the mascarpone and cooking water make a fantastic sauce.

SERVES 4 INGREDIENTS: 455g/11b tagliatelle or spaghetti Olive oil 2 teaspoons of butter 2 cloves of garlic, peeled and sliced ½ nutmeg, freshly grated

400g/14oz fresh spinach, finely sliced Seat salt and freshly ground black pepper 120ml/4floz double cream 150g/5oz mascarpone cheese 2 handfuls of freshly grated parmesan

METHOD Bring a large pan of salted water to the boil, add the pasta, and cook according to the packet instructions. Meanwhile get a frying pan or wok warm, add a drizzle of olive oil, the butter, garlic, and nutmeg. When the butter melts, add the spinach. After 5 minutes it will have wilted down and will be nice and dark. A lot of the liquid will have cooked away and you will have wonderful intensely flavoured spinach. At this point season with salt and pepper until it tastes good, then add the cream, mascarpone, and a little ladle of cooking water from the pasta. Let this come to a simmer and then season again.

Drain the pasta, reserving some of the cooking water, then stir it into the spinach sauce. Add the parmesan and toss everything together. Loosen to a nice silky consistency with some of the reserved cooking water, so it does not become too claggy. Check once more for seasoning and serve straight away.

Enjoy!

16 Akeley Wood School Recipes Harry Atkinson

Millionaire’s Shortbread Ingredients: Shortbread

250g plain flour 75g caster sugar 175g butter, softened

Caramel

100g butter 100g muscovado sugar 2 x 397g cans condensed milk

Topping

200g plain or milk chocolate, broken into pieces

Pre-heat the oven to 180ËšC, lightly grease a 33 x 23 cm Swiss roll tin.

Shortbread: mix the flour & caster sugar in a bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Knead the mixture together until it forms a dough, press it into the base of the prepared tin. Prick the shortbread lightly with a fork and bake in the pre-heated over for 20 mins or until firm to the touch and very lightly browned. Cool in the tin.

Caramel: measure the butter, sugar and condensed milk into a pan and heat gently until the sugar has dissolved. Bring to the boil, stirring all the time, then reduce the heat and simmer very gently, stirring continuously for about 5 mins or until the mixture has thickened slightly. Pour over the shortbread and leave to cool.

For the topping, melt the chocolate slowly in a bowl over a pan of hot water. Pour over the cold caramel and leave to set. Cut into squares.

17 Olivia Wilson’s Star scones Ingredients 350g of self-raising flour 85g of sunflower spread 1 tsp of baking powder ¼ tsp of salt 3 tbsp of caster sugar Raisins (optional) 3 handfuls 175ml of milk (we used lactose free) Squeeze of lemon juice Method 1. Rub the sunflower spread into the flour until it forms nice breadcrumbs 2. Add the baking powder, sugar, and salt – stir with a wooden spoon until all the ingredients are mixed.

3. Make a well in the flour mix – pour in the warmed milk and mix either with your hands or with a wooden spoon until all the ingredients are mixed and form a dough. You can add three handfuls of raisins if you like.

4. Lightly flour a surface and turn the dough out. Kneed 3-4 times until the dough is smooth.

5. Flatten the dough into a 4cm deep circle. Use any cutter you have to create clean edges to the scones as this makes them rise better. My favourite is a star.

6. Place carefully the cut scones on to grease proof paper on a baking tray. Brush the tops with milk to give a golden colour.

7. Oven cook for 10 minutes or until golden at 180C in a fan oven.

8. Let them cool and then enjoy with Jam and cream.

I really like making scones as they remind me of my Gran and baking with her. I find this really easy to make and only takes 10 minutes to make.

I love mine with Strawberry Jam – not cream as I have a dairy allergy.

I hope you enjoy my star scones – they are yummy

18

FRESH PASTA Victoria Mills – Year 6 Ingredients 200g/7oz plain or Italian ‘00’flour 2 medium free-range eggs

Method 1. Put the flour on the work surface and form a well in the centre. Crack in the eggs and use your hand to draw in flour from the edges, mixing in the centre until all the flour is incorporated and you have a solid dough.

2. Knead it for 5 minutes, it should be quite stiff and hard to knead. Wrap in cling film and leave to rest in the refrigerator for 30 minutes before using. (The pasta dough can be kept in the fridge up to 24 hours.)

3. Now cut the dough into 2 pieces. Dust the pasta with flour and pass it through the pasta machine at its widest setting, folding and rolling 7 times (not changing the setting) It is important to work the dough until it is nice and shiny, as this gives it the bouncy texture.

Repeat with the second piece of dough.

4. Now you are ready to roll out. Start with the pasta machine at its widest setting, pass the dough through the rollers. Do not fold but repeat this process, decreasing the roller setting down grade by grade with each pass.

5. If you do not have a pasta machine, then you can roll pasta by hand with a rolling pin. Try to roll it as thin as possible. Then cut fine strips using a pizza cutter or a sharp knife.

19

Mrs Maltby

Challah Bread

Ingredients 1 cup of lukewarm water 2 teaspoons of active dry or instant yeast 4 to 4.5 cups of plain flour 0.25 cups of granulated sugar 2 teaspoons salt 2 large eggs 1 large egg yolk (reserve the white for the egg wash) 0.25 cups of neutral-flavoured vegetable oil

This delicious sweet loaf is traditionally eaten by Jews every Friday night when celebrating Shabbat.

This is firm favourite amongst Mrs Maltby’s GCSE students!

Method 1. Dissolve the yeast. Place the water in a small bowl, sprinkle with the yeast and a healthy pinch of sugar, and stir to combine.

Let stand until you see a thin frothy layer across the top, 5 to 10 minutes. This means that the yeast is active and ready to use.

2. Mix the dry ingredients. Place the flour, sugar, and salt in the bowl of a stand mixer and whisk to combine. (Alternatively, use a large bowl and knead by hand.)

3. Add the eggs, yolk, and oil. Make a well in the centre of the flour and add the eggs, egg yolk, and oil. Whisk to form a slurry, pulling in a little flour from the sides of the bowl.

4. Mix to form a shaggy dough. Pour the yeast mixture over the egg slurry. Mix the yeast, eggs, and flour with a wooden spoon or rubber spatula until a shaggy dough that is difficult to mix forms.

5. Knead the dough for 6 to 8 minutes. Fit the mixer with the hook attachment and knead on low speed for 6 to 8 minutes.

(Alternatively, turn out the dough onto a floured work surface and knead by hand for about 10 minutes.) If the dough seems very sticky, add flour a teaspoon at a time until it feels tacky, but no longer like bubble gum. The dough has finished kneading when it is soft, smooth, and holds a ball-shape.

6. Let the dough rise until doubled. Place the dough in an oiled bowl, cover with plastic wrap, and place somewhere warm. Let the dough rise until doubled in bulk, 1 1/2 to 2 hours.

7. Divide the dough and roll into ropes. Divide the dough into 3 or 6 equal pieces, depending on the type of braid you'd like to do. Roll each piece of dough into a long rope about 16 inches long. If the ropes shrink as you try to roll them, let them rest for 5 minutes to relax the gluten and then try again.

8. Plait the dough. Gather the ropes and squeeze them together at the very top. Plait the ropes together like plaiting hair or yarn and squeeze the other ends together when complete.

9. Let the challah rise. Line a baking sheet with greaseproof paper. Place the plaited loaf on top and sprinkle with a little flour.

Cover with a clean kitchen towel. Let rise in a warm place away from drafts until puffed and pillowy, about 1 hour.

10. Brush the challah with egg white. About 20 minutes before baking, arrange a rack in the middle of the oven and heat to 350°F. When ready to bake, whisk the reserved egg white with 1 tablespoon of water and brush it all over the challah. Be sure to get in the cracks and down the sides of the loaf.

11. Bake the challah 30 to 35 minutes. Bake, rotating the baking sheet halfway through, until the challah is deeply browned.

20

Mr Powell

RASPBERRY BLONDIES (with optional dark chocolate raspberry sauce)

This recipe was given to me by a good friend who I hope will not mind me sharing it with you. I chose this recipe because they are favourite in our household, and they are pretty much fool proof if you follow the instructions.

Ingredients • • • • • •

125g unsalted butter 200g white chocolate, chopped 110g caster sugar 2 eggs 130g plain flour 120g fresh raspberries (or use frozen which have been defrosted in a sieve) NB: For a more “grown up” version you can soak the raspberries in your favourite liqueur the night before making this).

Method 1. Heat oven to 190C / 170C Fan. Grease a 21cm baking tin with a bit of butter and sift with flour. Knock out the excess. Line the bottom with baking parchment.

2. Heat the butter in a pan on a low heat until melted and starting to turn golden.

Pour into a cold bowl and add half the chocolate pieces. Stir until melted.

3. Whisk together the eggs and sugar in another bowl until thick and golden.

Sieve in the flour, add the chocolate/butter mix and fold in with a spatula until smooth.

4. Fold in the remaining chocolate pieces and the raspberries. Pour the mixture gently into the baking tin and bake for 30 – 35 minutes. They will be ready when the top is a light golden brown. Test with a skewer to ensure that they are cooked but still squidgy inside.

5. Leave to cool for five minutes, then cut into 16 squares and allow to cool in the tin.

6. Enjoy!!!

DARK CHOCOLATE RASPBERRY SAUCE Ingredients • • • •

230ml Cream 3tbsp raspberry jam 150g dark chocolate (Optional) use the liqueur that you soaked your raspberries in for the blondie.

21

Method 1. Gently heat the cream with the raspberry jam, stirring with a wooden spoon or whisk until its dissolved.

2. Take off the heat and add the chocolate, whisk until it becomes thick and glossy.

3. If you are adding the liqueur then add a tablespoon or two at this stage to add an extra kick.

4. Pour it warm over the blondies with some extra raspberries on the side, (and a scoop of ice cream if you’re being really naughty.

22

Partridge Pud Pieces Ingredients

250g digestive biscuits 300g white chocolate 150g golden syrup 100g unsalted butter 200g dried cranberries

I chose this recipe because it is so simple but tastes amazing! It is especially good in lockdown

because it doesn’t involve flour and, with a national shortage of flour, I am keeping my remaining bag of self-raising for birthday cake emergencies!

It is also a fantastic recipe for the kids to help with and, during this time of huge frustration and less opportunity for exercise, everyone can have a good bash at the biscuits, which is not only therapeutic, but also gives your arms a good workout!

Method: 1. Line a 20cm square tin/pie dish with clingfilm 2. Place the biscuits into a food bag and bash them with a rolling pin until they are broken into lots of pieces 3. Melt the chocolate, butter and golden syrup together 4. Stir the biscuit pieces and cranberries into the chocolate mixture 5. Tip the mixture into the tin/dish and press down evenly – be careful to get it into the corners 6. Leave it to cool before putting in the fridge to set for a couple of hours 7. Tip and cut into chunks 8. Enjoy!

23

Koeksisters - These scrumptious syrupy South African delicacies are like nothing you have had before. They have a crispy, sticky and deliciously sweet outside and a “doughnut like “inside.

Originally (before electricity) the syrup was used as a way of preserving bread but now it has become a popular traditional South African desert.

When making them it is important not to let the oil get too hot, as this brown the outside too quickly not allowing the dough to cook inside. It is also very important that the syrup is very cold. This results in it being drawn all the way into the koeksister.

Ingredients 375 ml water 800 g sugar 2 ml (1/2 t) cream of tartar

2 ml (1/2 t) ground ginger 3 cinnamon sticks 500 g cake flour

30 ml (6 t) baking powder 2 ml (1/2 t) salt 50 ml (4 T) butter or margarine 2 eggs 250 ml milk oil for deep-frying 1. To make the syrup, heat the water in a saucepan, add sugar and stir until dissolved (use a wet brush to remove sugar crystals adhering to sides of saucepan).

2. Add cream of tartar, ginger, and cinnamon.

3. Boil uncovered for 5 minutes. Do not stir. Remove from stove and chill.

(I do this the night before)

4. While the syrup is chilling, make koeksisters. Sift flour, Baking powder and salt together.

5. Add butter and rub in with fingertips until mixture resembles fine crumbs.

6. Beat eggs and milk together and add to dry ingredients. Mix dough well, then knead lightly for 2 minutes to make it pliable.

7. Cover basin with wax paper (cling film) and leave for 1 hour.

8. Roll dough to a thickness of 7,5-10 mm. Cut strips of 30 mm x 40 mm, make 2 vertical cuts in each strip, ending 5 mm from top. Plait strips loosely and secure at loose end.

9. Heat oil to 190 oc and deep-fry koeksisters for 1 minute. (Do not fry too many at once.)

10. Remove from oil, drain on brown paper for 1 minute and dip in cold syrup for 30 seconds.

Remove from syrup and place on a dish to dry.

The Syrup must remain cold, so use only small quantities at a time and leave remainder in refrigerator.

Top up with cold syrup when necessary.

24

Decorated Focaccia Bread j

Ingredients 500g strong white bread flour 1 tsp salt 1 sachet dried easy blend yeast 5 tbsp olive oil 350-400ml/14fl cold water olive oil, for drizzling fine sea salt

I chose this recipe because it is so satisfying For decoration (choose 3-4 things depending on making bread and the end result is beautiful.

Design) Kneading bread is relaxing and lowers stress levels. cherry tomatoes Decorating the top is fun and flat parsley you can be creative. yellow pepper or mini peppers It also makes your house smell delicious when it is in the oven. black olives asparagus radish

Eating it when hot will transport you to Tuscany!

Miss Hodgson

Method 1) Place the flour, salt, yeast, 2 tbsp olive oil and gradually add the water into a large bowl. Gently stir with your hand or a wooden spoon to form a dough then knead the dough in the bowl for 5 minutes. It will be very sticky.

2) Stretch the dough by hand in the bowl, tuck the sides into the centre, turn the bowl 80 degrees and repeat the process for about five minutes.

3) Tip the dough onto an oiled work surface and continue kneading for five more minutes. Return the dough to the bowl, cover and leave to rise until doubled in size.

4) Line two large baking sheets with baking paper. Tip the dough out of the bowl and flatten onto a baking sheet, pushing to the corners, then leave to prove for one hour.

5) Preheat the oven to 220C/200C Fan/Gas 7.

6) Decorate bread.

25

WHY I LOVE THESE CHOCOLATE BROWNIES!!!

Makes: 20 brownies Preparation time: less than 30 mins

These chocolate brownies are really easy to make and taste amazing. They are soft and gooey and are great if you love chocolate.

They also smell and look amazing. CHOCOLATE!!!

Cooking time: 30 mins to 1hr hour

Ingredients: 225g Butter 450g Caster Sugar 140g Dark Chocolate (broken up into pieces) 5 free-range medium eggs 110g Plain Flour 55g Cocoa Powder

Method: 1) 2) 3) 4) 5) 6) 7) 8) 9) 10)

Heat the oven to 190C/170C Fan/Gas 5 Line a 20 x 30cm/8 x 12in baking tin with baking powder Gently melt the butter and the sugar together in a large pan Once melted. Take off the heat and add the dark chocolate (don’t forget to break it up) Stir until all the chocolate has melted Beat the eggs Add the beaten eggs, plain flour and cocoa powder Pour into prepared and bake for 30-40 minutes, or until the top of the brownie is firm and the inside is soft Take out of the oven and let it cool down Cut into 5cm/2in squares when cool

Enjoy your brownies!!

By Beth Wood

26

Vanilla Sponge with chocolate icing cake.

Ingredients: 250g caster sugar 250g butter 4 eggs 250g self-raising flour 2tbsp milk M&Ms + mini eggs Chocolate butter cream icing

Method: 1) cream the butter and sugar together until fluffy then beat in the eggs and add the flour.

2) divide the mixture not two prepared tins and bake for 20-25 mins in a preheated oven at 180.

3) once cooled spread some chocolate buttercream over the top of one cake then place the second cake on top.

4) slice mini eggs in half and stick around the outside of the middle of the cake, you can then ice the top of them cake with butter cream and place M&Ms around the edge and crush some mini eggs for the top.

5) enjoy !!!

Molly Morrison

27

Chocolate Brownies

This is my favourite recipe as I do not like cake, so brownies are such a good alternative as there not do dense and I love the crispy outside and the soft melty middle.

Daisy Garrad

The Recipe 8oz unsalted butter cut into cubes in a Pyrex bowl with hot water and melt butter with 100g of 75% dark chocolate.

Be careful you do not let the water touch the bowl. In a separate bowl whisk 4 eggs add 16oz of caster sugar, 4ooz of pain flour a small teaspoon of baking powder.

When chocolate and butter melts take off pan and leave to cool When cool mix into egg and flour mixtures stir thoroughly to combine.

Bake in oven for 30 mins at 165-170 degrees.

28

CARAMEL MERINQUE CAKE

CHARLOTTE TAYLOR

INGREDIENTS 125G SOFT UNSALTED BUTTER 4 EGGS SEPARATED 300G CASTER SUGAR 100G PLAIN FLOUR 25G CORN FLOUR 1TSP BAKING POWDER ½ TSP BICARBONATE OF SODA 2 TSP MILK 1 TSP OF VANILLA EXTRACT ½ TSP CREAM OF TARTAR 150ML DOUBLE CREAM 150G CARAMEL

Directions ➢ Preheat the oven to 200 degrees and then butter two cake tins. Mix the egg yolks, 100g of sugar, the butter, flour, corn flour, baking powder and bicarbonate of soda in a food processor. Add the milk and vanilla extract then mix again until smooth. ➢ Equally divide the mixture between the two prepared tins then set them aside while you make the meringue. ➢ Whisk the egg whites and cream of tartar until peaks form and then slowly whisk in 200g of sugar. Divide the meringue between the two cake tins spreading the meringue on top of the cake batter. On one of the tins smooth the meringue flat with the back of a spoon, and on the other make small peaks. Put in the oven for 20-25 minutes. ➢ With a cake tester pierce the cake to check that it is cooked. No sponge mixture should stick to the tester. Remove both cakes to a wire rack and let them cool completely in the tins. ➢ Unmould the flat-topped cake on a cake stand or plate, meringue side down. Whisk the double cream until thick but not stiff and set aside. Spread the caramel over the cake then spread the whisked cream on top. Carefully place the other cake on top with the meringue side facing up.

29

Creamy Carrot Soup Ingredients 1 tbsp olive oil or butter 4 slices of streaky bacon 1 onion 2 garlic cloves 8 carrots 1 litre/ 1-quart vegetable or chicken broth ½ cup / 125ml cream ž cup/ 185ml milk Salt and Pepper

Method 1. Heat the oil in a large pot on a high heat. Add the bacon and cook until crispy. Remove from the pot and cool then chop.

2. Add the onion and garlic into the left-over bacon oil. Cook for 2 minutes until the onion is clear but not browned.

3. Add the chopped carrots and stir them well to coat them in the oil.

4. Add the broth to the mixture, then stir. Cover it with a lid, adjust the heat until it is simmering energetically and cook for 20-25 minutes until the carrots are soft.

5. Remove the lid and turn off the heat. Use a stick blender to blend up the carrots.

6. Add the cream, milk, salt, and pepper to taste.

7. Finally serve the soup into bowls and sprinkle some bacon on top and enjoy!

This is one of my favourite dishes because, it so so simple to make and very tasty.

By Rupert Houle

30

Chicken & Aubergine Shawarma Pittas Ella Cheshire Serves: 4 People Prep: 20 Mins Cook: 30 Mins Ingredients 6 boneless & skinless chicken thighs 3 tbsp za’atar 1 tsp chilli flakes 2 tbsp olive oil 2 aubergines, cut into 1cm rounds Large bunch flat leaf parsley 100g natural yogurt 1 tbsp mayonnaise 1 large garlic clove, finely grated Half red onion, thinly sliced into half moons 1 small lemon, juiced 4 large brown pitta breads Hummus, sliced chilli & pickled gherkins, or cornichons, to serve ▪

▪

▪

▪

Heat the grill to medium. Open out the chicken thighs and gently bash them with a rolling pin to flatten them slightly. Mix the za’atar, chilli flakes and oil, then toss with the chicken and aubergine in a large bowl. Season generously.

Line a large baking sheet with foil and lay the chicken on top. Grill for 10-15 mins or until cooked through and beginning to char around the edges. Meanwhile, heat a griddle pan or non-stick frying pan over a high heat until really hot. Add the aubergine slices in batches and cook on each side for 4-6 mins or until charred and softened.

Finally chop half the parsley and tear the remaining leaves. Mix the yogurt, mayonnaise and garlic, stir through the chopped parsley and season to taste with salt. Combine the torn parsley leaves in a separate bowl with the sliced onion and lemon juice, and season to taste.

Lightly toast the pittas and split in half. Serve the chicken sliced in strips, along with the aubergines, pittas, hummus, chilli, pickles, parsley salad and garlic yogurt for everyone to assemble their own shawarmas.

This delicious recipe is my favourite summer meal because it is like a pick and mix of savoury food. Sometimes I cook the chicken on the BBQ and add Romano peppers for extra flavour.

It is also very quick and easy to make, taking less than an hour from start to finish, while still packing in all the flavour and 1 of your 5-a-day for a perfect summer meal.

31

I really recommend these Blondies.

They are my favourite dessert because they are gooey and quick and easy to make and not as rich as a chocolate brownie.

Blondies Makes: 12 Blondies Prep: 20 Mins Cook: 30 Mins

Ingredients 200g Butter 300g Golden caster sugar 150g White chocolate broken into pieces 3 Large Eggs 1tsp Vanilla extract 225g Plain flour 12 Jammie Dodger biscuits 6tbsp Strawberry or Raspberry Jam

▪ ▪ ▪

▪

▪ ▪ ▪ ▪

▪

Pre heat your oven to 160C Fan/180C/Gas Mark 4, and grease and line a 12" x 9" traybake tin.

Melt the butter with the golden caster sugar in a pan on a low heat.

Once the butter has melted, take the pan off the heat and add the white chocolate.

Leave for a couple of minutes to melt, then stir together. Leave the mixture to cool for 5 minutes.

Break the eggs into a bowl and add them to the mixture, keep whisking as you pour them in, making sure the mixture does not cook the eggs. Then stir in the vanilla extract.

Add the flour and whisk it in, then pour half the batter into the lined traybake tin.

Add blobs of jam all over. Once you are happy with the amount of jam, swirl it around gently using a spatula.

Place the remaining batter on top, then place the Jammie Dodgers equal widths apart.

Bake the blondies for 30 minutes, or until they are golden brown all over. Using a skewer inserted in the centre does not give a clear indication that they are done because blondies are meant to be gooey and almost a little under cooked.

Wait until they are cool to remove them from the tin and slice into pieces.

By Ella Cheshire

32

Pavlova

by Fabian Cunningham

Ingredients: 4 egg whites 1 ¼ cup of caster sugar 1 teaspoon of vinegar 1 teaspoon of vanilla essence 1 tablespoon of cornflour 300ml of double cream Fruit of your choice Method: 1. Pre heat oven to 180℃. In an electric mixer, beat the egg whites and sugar for around 10 minutes or until thick and glossy.

2. In a separate bowl mix the vinegar, vanilla, and corn flour. Then add to the egg whites when they are done and beat for another 5 minutes.

3. Line an oven tray with baking paper. Draw a 22cm circle on the baking paper.

4. Spread the pavlova mixture to within 2 cm of the edge of the circle, keeping the shape as round as possible and even as possible.

5. Place pavlova in the oven; when in, tun down the temperature to 100℃ and set timer to 1 hour (60 minutes) 6. When cooked turn oven off and open the oven slightly to let it cool. When cold carefully remove from oven and place on a serving plate.

7. In the meantime, whip the double cream in an electric mixer into whipped cream.

8. Layer the whipped cream over meringue and place you fruit over top.

9. Enjoy.

33

Cookbook Olivia West RECIPE 1: Pasta with Garlic, oil and bits of bacon and anchovies Fun Fact: On Italy it is known as Pasta aglio e olio Ingredients: • 2 ounces of spaghetti • 1 tablespoon of Olive Oil • 1 Garlic Clove • 1 tablespoon chopped fresh parsley • 2 tablespoon grated parmesan cheese • Ground pepper • Pinch of salt • Chopped squares of bacon • A handful of Anchovies • Lemon

Method • In a pan/skillet, warm the olive oil over medium heat • Once it’s warm, cook the garlic in the oils until its lightly golden and soften. It doesn’t take long so keep an eye on it and lower the heart if it’s browning too fast • Whilst that’s happening cut the bacon up as well as the anchovies • In another smaller bag cook the bacon until it browns • Reserve a tablespoon of the starchy pasta water before you drain the pasta • Add the cooked spaghetti, along with the tablespoon of starchy pasta water, to the pan and toss it with garlic oil • Add the bacon and anchovies into the bigger pan • Add the chopped parsley and parmesan cheese • Toss it all again and mix • SERVE UP!

34

AMALIE’S COOKBOOK PAGE: Chicken katsu curry For the chicken katsu curry, I followed a recipe on YouTube from the executive chef at Wagamama’s which gave me the ingredients and the method. *This recipe serves 2 people.

For the sauce: .2-3 tbsp vegetable oil .1 onion, finely chopped .1 garlic clove, crushed .2.5cm piece of ginger, peeled + grated .1 tsp turmeric .2 heaped tbsp curry powder .1 tbsp plain flour .300ml chicken stock .100ml coconut milk .1 tsp light soy sauce .1 tsp sugar, to taste The dish: .120g jasmine rice .2 skinless chicken breasts .50g plain flour .2 eggs, lightly beaten .100g panko breadcrumbs .75ml vegetable oil, for deep-frying

35

Curry: First, you measure out all your ingredients and add your oil, garlic, and ginger to a heated pan. You wait until golden, and then add the curry powder and turmeric. Leave it to sit for a little while so it can break down and release the flavours. Then add the flour and mix- this thickens the sauce. Leave for 1 minute and then slowly add the chicken stock until it turns into a mixture. Add the coconut milk a bit at a time until the desired amount. Add the sugar and soy sauce and leave to sit. After about half an hour, sieve your sauce to get any bits out and then enjoy!

Chicken: Place one chicken breast into the flour, turn around until lightly covered, then place the floured chicken into the egg mix and again, turn until covered. Finally, but the chicken in the breadcrumbs and then place in a pan of hot oil to deep-fry until golden brown.

Rice: Get your rice and boil until sticky. Sieve and serve.

I chose this recipe because it was tasty, and it replaced Wagamama’s nicely through this time. It was also nice to cook a full meal instead of bits of different meals.

36

Baked Churros and chocolate sauce recipe!

Kate Wheble

Ingredients: 225g water 113g butter ½ tsp vanilla extract 2 tbsp brown sugar Ÿ tsp salt 143g plain flour 3 eggs For the Chocolate sauce: 17g cocoa powder 43g caster sugar Method for the churros: 1) Preheat the oven to 200 Celsius. Place parchment paper over two baking trays and set aside.

2) In a medium saucepan, add water, brown sugar, salt, and butter. Place over a medium heat

3) 4) 5) 6)

until the butter is melted, and the mixture starts to simmer. As soon it is simmering, whisk in the four. Keep whisking until there are not any lumps of flour in the mixture and a ball of dough is formed.

Using a wooden spoon, you need to stir the dough around the pot and cook it for around one minute a low heat. Then take it off the heat and set aside.

In a jug whist their eggs and vanilla extract together. Using a wooden spoon, add into animal and egg mixture into the dough bit by bit. Stir until the dough looks like mashed potato.

Put the mixture into a piping bag with a star nozzle and start piping the dough onto the baking trays in the size and shapes you want.

Bake for around 15-20 or until golden brown.

Chocolate sauce method: 1) Add the sugar and water into a small pan and over a low heat until the sugar has dissolved. Bring to the boil then cook for one minute. Then sieve in the coca powder and stir well until there are no lumps. Let it cook for one more minute and its done!

Then dip your churros in the chocolate sauce and enjoy :)

37

Eggs in a nest Tristan Butterworth

Eggs in a nest is a simple recipe that puts a fun twist on eggs on toast. I saw this recipe in a film called V for vendetta where the protagonist, while having to stay at home for 5 months, was served it. This recipe can have various other things added to it such as bacon or sausages it could even go with an English breakfast.

Ingredents : (for 1 person) 2 eggs 2 slices for toast Pepper Salt Butter

Method:

1.

2.

3.

4.

5.

6.

7.

8.

Heat a pan and put butter in it to grease it.

Wait for the butter to melt then season with salt and pepper Cut a hole in the canter of the bread about 5 cm across Toast the bread in the butter and salt with the pepper Flip and wait till golden brown Add a bit more butter and crack one of the eggs in the hole in the toast Flip the toast and the egg until till cooked Repeat.

38

Bread Rolls • 250g strong flour • Teaspoon of salt (extra for sprinkling on top) • 7g of dried yeast • • •

Teaspoon of sugar 150ml warm water Butter for greasing

Method 1.

2.

3.

4.

5.

6.

7.

8.

9.

Preheat your oven to 220 degrees and grease your baking tray with butter Mix the flour, salt, yeast, and sugar in a mixing bowl.

Make a well in the middle them pour in the warm water slowly, add if you need to.

Mix it together to form a soft dough, then knead for 10 minutes on a surface sprinkled with flour.

Divide the dour into pieces, then place of a baking tray and cover with a damp tea towel, leave them for 30 minutes in a warm, dry place until they double in size.

Shape your dough into whatever shape you would like, for example a roll, dough ball, pretzel, plait, twist etc.

Optional- brush melted butter over the top of your dough shapes, then sprinkle salt on top. You could add seeds or other ingredients, like cinnamon and raisons.

Put your dough shapes into the oven for 10-15 minutes until they go golden brown on the top.

Take them out and let them cool slightly, then serve warm with your desired toppings.

The reason I chose to make bread rolls is because you can personalize them and make them any shape you like and make them different each time by experimenting with unique flavours to add in. They are also quite simple and taste much fresher than bought bread.

By Eve Gosney

39

Gooey cookies Ashton Gallimore

• • • • • • • • • •

½ cup granulated sugar (100 g) ¾ cup brown sugar (165 g), packed 1 teaspoon salt ½ cup unsalted butter (115 g), melted 1 egg 1 teaspoon vanilla extract 1 ¼ cups all-purpose flour (155 g) ½ teaspoon baking soda 4 oz milk or semi-sweet chocolate chunks (110 g) 4 oz dark chocolate chunk (110 g), or your preference

• • • •

•

• •

• •

In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.

Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.

Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies).

Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavour and deeper colour, chill the dough overnight. The longer the dough rests, the more complex its flavour will be.

Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.

Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly.

Bake for 12-15 minutes, or until the edges have started to barely brown.

Cool completely before serving.

40

Scones Harry Bates

Plain Scones Ingredients: 225g Self Raising Flour Pinch Of Salt 50g Margarine Milk – Enough milk to make a soft dough

Rich Scones Ingrediants: 225g Self Raising Flour Pinch of salt 50g Margarine 25g Caster sugar 50g Currants/sultanas

The reason I made scones is because they are my mum’s favourite.

Method for Plain Scones: 1. Heat oven to 220. Gas Mark 7 and grease a baking tray.

2. Mix Flour, and salt, rub in margarine. Add milk to make a dough ball.

3. Knead lightly on a floured surface and roll out to 1cm in thickness and cut into 6.5cm circles 4. Brush the tops with milk before placing in the oven and bake for 12 mins in the oven.

Method for Rich Scones: 1 Medium egg, beaten with sufficient milk to make 150 ml liquid.

Heat oven to 220 and grease a baking tray.

Mix flour, salt, rub in margarine and stir in sugar and fruit.

Add eggs and milk reserving a little for brushing the tops.

Knead lightly on a floured surface and roll out to 1 cm in thickness in round cicles.

Re-roll the trimmings and cut more cicles.

Brush the tops with egg and milk and bake for 12 minutes.

41

PIZZA RECIPE Evie Butterworth

Ingredients: 200g Strong Flour 1 Tsp yeast ½ Tsp salt 1 Tbsp oil 100ml Warm Water Topping of your choice Cheese Sauce

Method: 1/ Set oven to gas mark 7/ 220ď‚°C (or roasting oven in an Aga) 2/ Sieve the flour into a mixing bowl.

3/ Then add the salt, yeast, oil and mix so the ingredients are mixed.

4/ Measure out the water from the warm tap, (bath water temperature) Then gradually add to the dry ingredients until you can form a dough.

5/ Knead the dough on a floured surface for about 5 minutes until the dough is smooth and elastic.

6/ Next roll out the dough and place on a floured tray to stop the dough from sticking.

7/ Roll over the edge of the dough to make the crust and add the sauce, cheese, and any other topping you want. (e.g. pepperoni, chicken, peppers, onions, pineapple, ham) 8/ Then put the pizza in the oven to cook for about 15 minutes and take it out when the cheese is all melted and starting to go golden.

I like this recipe because it is very easy and quick to make and you can add any toppings you want to vary the flavours.

42

RAFE’S BISCOFF CHEESCAKE A sweet tasty treat, perfect for a summer’s day in the garden

INGREDIENTS For the base:

For the cheesecake:

To decorate:

200g Biscoff biscuits

225ml double cream 125g caster sugar 675g cream cheese 2tsp vanilla extract 500g Biscoff spread Note 1

Whipped cream

30g melted butter

Extra Biscoff biscuits

1)Line the base of a spring from tin with greaseproof paper. Whizz the biscuits into a fine crumb with a blender, then add the melted butter and mix well. Press evenly into the base of the springform tin and set aside.

2)In a large bowl, whisk the cream until stiff peaks form. Set to one side. In a separate bowl, beat together the cream cheese, caster sugar and vanilla extract. Mix until the sugar has dissolved and the mixture is nice and smooth. Gently fold in the whipped cream.

3)Separate the mixture into 2 bowls – with one approx. 350g and the other approx. 550g. To the 550g bowl add 200g of Biscoff spread, leave the 350g bowl plain.

4)Pour the Biscoff spread layer into the tin on top of the base, and smooth it out. Finally, pour over the plain vanilla layer and smooth the surface. Gently heat the remaining 300g of Biscoff spread and pour this over the top on the cheesecake. Leave to set overnight.

5)Decorate the top with whipped cream and Biscoff biscuits.

Note 1 6)When

removing thehard tin, remove thelooking sides but the bottom avoid Biscoff spreadfrom may be to find, try in leave Poundland!

If youto have nocollapse. luck or want an extra challenge, then here’s how to make your own!

1)Mix 248g of Biscoff biscuits and 50g of brown sugar in a blender. Mix until the biscuits are finely ground.

2)Add 200g evaporated milk and mix for about 1 minute.

3)Add 20g butter, 2tsp lemon juice and ¼ tsp ground cinnamon. Mix until fully combined.

4)Store in the fridge for at least a few hours before use.

Why I chose this dish I chose this dish because it is quite simple but also it different than the regular cakes and brownies and most people like it. It has different skills incorporated in it.

43

Filled potato skins- Sammie Ingredients • • • • • • • • •

5 baking potatoes 200g cheddar cheese ½ teaspoon of salt grinding of black pepper 1/2 tablespoon of Worcestershire sauce 5 rashes of bacon 125ml of sour cream (optional) 2 spring onions (optional) oil

Method 1. Preheat oven to 200C/180C fan/400F/gas 6 and bake

potatoes (pricking them first) for about 1½ hours.

2. Keep oven on, once cooked cut them lengthways and scoop out the potato in a bowl (keep insides and skins).

3. Grate the cheese and add 175g of cheese to the potato along with the salt, pepper and Worcestershire sauce and mix.

4. Spoon the potato filling into the potato skins and put onto a baking tray and sprinkle the remaining cheese over each potato and cook for 20-30 mins until golden 5. Fry or grill the bacon and cut into small pieces, then sprinkle over the cooked potato skins to make them fully loaded.

Why I chose this: Because it is easy to do and it is good for lunch if stuck on ideas on what to have.

44

Scone recipe

Ana Pearson

Ingredients -

350g self-raising flour ¼ tsp salt 85g butter 3tbsp caster sugar 175ml milk 1tsp vanilla extract Beaten egg

Method 1. Heat oven to 220C/fan 200C/gas 7.

2. Tip 350g self-raising flour into a large bowl with ¼ tsp salt and 1 tsp baking powder, then mix.

3. Add 85g butter cubes, then rub in with your fingers until the mix looks like fine crumbs then stir in 3 tbsp caster sugar.

4. Put 175ml milk into a jug and heat in the microwave for about 30 secs until warm, but not hot.

5. Add 1 tsp vanilla extract and a squeeze of lemon juice, then set aside for a moment.

6. Put a baking sheet in the oven.

7. Make a well in the dry mix, then add the liquid and combine it quickly with a cutlery knife – it will seem pretty wet at first.

8. Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it is a little smoother. Pat into a round about 4cm deep.

9. Take a 5cm cutter (smooth-edged cutters tend to cut more cleanly, giving a better rise) and dip it into some flour. Plunge into the dough, then repeat until you have four scones. You may need to press what is left of the dough back into a round to cut out another four.

10. Brush the tops with a beaten egg, then carefully place onto the hot baking tray.

11. Bake for 10 mins until risen and golden on the top. Eat just warm or cold on the day of baking, generously topped with jam and clotted cream.

45

Sophie Miller’s Victoria Sandwich cake!

You need 2 x 18cm sandwich tins Ingredients: 175g soft butter (plus extra for greasing the tin) 175g of caster sugar 3 eggs 175g of self-raising flour 1 ½ tsp of baking powder Filling 4 tbsp raspberry or strawberry jam Caster sugar for sprinkling.

Method: 1) Pre heat the oven to 180 degrees (160 degrees fan) 2) Lightly grease the tins and line the bottoms with baking parchment 3) Combine all of the cake ingredient in a large bowl. Beat well for 2 minutes (or until smooth) 4) Divide mixtures between the two tins and bake in the oven for 25 minutes or until golden brown.

5) Turn the cakes out of the tins onto a wire rack. Leave to cool. Sandwich the 2 cakes together with jam and sprinkle caster sugar on the top.

6) Sandwich the 2 cakes together with jam and sprinkle icing sugar on the top.

46 Spaghetti Bolognaise Tom Beckett Ingredients. olive oil. 1 large onion, chopped. 2 stalks celery, finely chopped. 1 garlic clove, chopped finely. 4 bacon rashers, chopped. 500g beef mince (though this can be increased if required) 1 tablespoon tomato puree. 2 x 400g tinned tomatoes.

I did this dish because it is really nice to Eat. The skills I had to use was making my own sauce making my own pasta. There were a lot of steps to this process and it could be challenging at times chucking more than two things in at once. I also made my own pasta.

47

Toad in the hole

Oliver Comery

Ingredients: 1 mug of flour 1mug of milk 2 eggs Pinch of salt 6 sausages T tsp of oil

Method:

1.Put all the ingredients into a bowl except the oil and sausages.

2. whisk them together until thick and smooth 3. heat the oven up to 180 degrees 4.cook the sausages once cooked put it in a plastic tray or metal tray with the oil and put it into the oven.

5. once the oil is smoking pour the mixture in then put in the oven.

6. cook it for 20-25 minutes Once it has finished cut it up and eat.

48

VEGETARIAN SPECIAL FRIED RICE Ingredients 100g long grain rice ½ onion, chopped finely ½ red pepper, diced ½ carrot, diced 50g sweetcorn kernels Splash of soy sauce 3 tbsp sesame oil 2 whole eggs Soy sauce for serving

Method 1. Boil the rice for about 10 minutes, so that it is very slightly underdone.

2. When the rice is cooked, run it under a cold tap and leave in a sieve to drain. Once completely drained, place in a bowl, cover and put it in the fridge for 30 minutes.

3. Meanwhile, chop all the vegetables very small – about 0.5cm squares.

4. Break the eggs into a cup, beat briefly and stir in the soy sauce thoroughly.

5. Put the sesame oil into a deep wok or frying pan over a high heat and cook the onion, red pepper, carrot and sweetcorn for about 4 minutes, stirring all the time.

6. Put the rice into the same frying pan, mix it with the vegetables and cook for a further two minutes. Stir frequently.

7. Pour the egg all over the contents of the frying pan, and let it cook for about 30 seconds before mixing it all together. Cook for a further one minute, stirring continuously.

8. Serve with soy sauce on the side and especially good with homemade gyoza (dumplings).

Variations: Non-vegetarians can add pieces of shredded, cooked chicken and prawns to the special fried rice recipe. If you would like it a bit spicier, add one sliced deseeded chilli.

Alistair Weeks

49

Natalie Middleton Double Chocolate, Walnut & Greek Yoghurt Brownies Makes 12 Brownies: 100g dark chocolate.

4tbsp olive oil 100g brown sugar 2 eggs 1tsp vanilla extract 100g ground almonds 1tsp baking powder 50g self-raising flour 25g cocoa powder 3tbsp plain low-fat Greek Yoghurt 75g walnuts, roughly chopped (optional) Icing sugar (optional)

I like this dish because it is • I like this slightly healthier than a dish normal brownie recipe however itbecause looks and it tastes is slightly exactly the same! I also like it because it healthier is quick and easy to make.

than a normal Pre-heat the oven to 180C/160C fan/gas mark 4. Line a brownie 20cm (8inch) square tin with baking parchment. recipe however Break the chocolate into pieces, place in a small heatproof it looks bowl, melt over a pan of boiling water making sure you and stir tastes it occasionally. Alternatively, melt in a microwave onexactly medium – low for 1-2 minutes, stirring every 30 seconds or the same! so.

I also like it because Place the olive oil, sugar, eggs, vanilla extract, almonds, it is a baking powder, flour, cocoa powder and yoghurt into a and quick large bowl or mixer and mix well until combined. You easy to make should have a fairly soft mixture. Add some more yoghurt recipe. or some milk if it feels too stiff.

Stir in the melted chocolate and walnuts (if you choose to use them). Spoon the mixture into the prepared tin, smooth the surface and bake in the pre heated oven for 20 minutes until risen and firm or you can insert a skewer into the middle and see if it comes out clean.

Leave to cool in the tin for 10 minutes, then cut into 12 squares. Serve – you can sprinkle icing sugar on top.

NUTRITIONAL ANALYSIS PER BROWNIE. *244 kcal, 6g protein, 16g fat (3g saturated), 18g carbs, 2g fibre