RECIPE BOOKw1.qehs.net/files/docs/departments/food_technology/GCSE_Recipe... · FOOD TECHNOLOGY RECIPE BOOK Name Form Group Teacher ... Recipes Apple Amber 54 Apple Pie ... Light

�

QUEEN ELIZABETH HIGH SCHOOL

GCSE DESIGN & TECHNOLOGY:

FOOD TECHNOLOGY

RECIPE BOOK

Name

Form Group

Teacher

Lessons

�

CONTENTSCostings 8FoodSafety 3OrganisationforPracticals 6OvenTemperaturesetc 5PortionSizes 7Weights&Measures 4

Recipes

AppleAmber 54ApplePie ��BakedEggCustard 5�Buns �0ChelseaBuns �9ChickenCasserole 4�ChiliConCarne 35ChocolateChipCookies 45CremeCaramel 5�EcclesCakes �7LemonAlmondTart �3LemonMeringuePie 53LemonSurprisePudding 50MacaroniCheesewithbaconorbroccoli 37MaidsofHonour ��Meringue 55Muffins 48 OatCrunchies 46Pancakes 4�Pasticcio 38Pasties �3Pastry - Choux �8 - Flaky �5 - RoughPuff �6 - Shortcrust ��Pavlova 56PineappleUpsideDownPudding ��PipedBiscuits 44Pizza(breadbase) �8QuicheLorraine 39QuickBread �6RockBuns 43SandwichCakes �9SausageRolls �4Scones �0Shepherd'sPie 36Shortbread 47Soups: - CreamofMushroomSoup 3� - CreamofVegetableSoup 30 - LentilSoup 33 - TomatoSoup 3�SpaghettiBolognaise 34SpongeCake �4SpongeFlan �5StrawberryShortcake 49SwissRoll �4Turnovers �7VegetarianPizza �7WholemealFlan 40

3

FOOD SAFETY

FoodisasourceofBACTERIAwhichifgivenfood,moisture,warmthandtimecanreproducerapidlyandcauseFOODPOISONING.

Bacteriareproducebetween50and630C.ThisiscalledtheDANGERZONE.

Below50Cbacteriareproducemoreslowlyandby-�80Caredormant.

• Fridgesshouldoperatebelow50C• Domesticfreezersshouldoperateat-�80C

Whenreheatingfooditshouldreachatemperatureofatleast7�0Cforatleast�mins.

HIGHRISKFOODSaremoreliabletocausefoodpoisoningandrequirespecialstorageandhandling.Highriskfoodsinclude:

• Rawandcookedmeat• Poultry• Dairyproduce• Productscontainingrawegg• Cookedrice• Stocks,soupsandsauces• Shellfishandseafood

Theseingredientsneedtobestoredbelow50C.Aftercookingifnoteatenimmediatelytheyneedtobecooledandrefrigeratedbelow50Cwithin�hour30mins.

4

WEIGHTS AND MEASURES

IN RECIPES : 1/2 means half 1/4 means quarter

DO NOT mixmetricand imperialquantities inthesamerecipe.

Imperial Metric

�oz �5g.

�oz 50g.

3oz 75g.

4oz �00g.

�/4pint ��5ml.

�/�pint �50ml.

3/4pint 375ml.

� pint 500ml.

�tsp. 5ml.

�dsp. �0ml.

�tbsp. �5ml.

5

OVEN TEMPERATURES

GasMark C Description

� �40

� �50 Cool

3 �60

4 �80 Moderate

5 �90

6 �00 Hot

7 ��0

8 �30 Veryhot

SHELF POSITIONS

Atthebeginningofapracticallessonmakesuretheovenshelfisinthecorrectposition

Top GasMark8 �30C Bread

MiddletoTop GasMark6 �00C Shortcrust pastry/sponge

Middle GasMark4 �80C CreamedMixtures

6

White Tray and Ingredients

Tea Towel

Mixing Bowl

Baking trayor tin

ORGANISATION FOR PRACTICALS

BEFORE THE LESSON

�. Organiseingredientsandcontainer.�. Readthroughrecipe.3. Onarrivalatschoolrefrigeratehighriskfoods.

BEGINNING OF LESSON

�. Hangupcoat.Leavebagoutside-removevaluables�. Washhandsandputonapron.3. Removejewelleryandnailvarnish.Tielonghairback.4. Collectdishcloth,teatowelandwashingupbowl.5. Setuptable.6. Lightoven

Washingupbowlundertable Dampdishcloth

AT END OF LESSON

�. Wipetable.�. Washdishesinhot soapy waterusingawashingupbowl.3. Putdishesaway.Havepansandbakingtrayscheckedbyteacher4. Tidyandcheckunit.5. Wipedowncooker.6. Putdishclothandteatowelinlaundrybasket.7. Refrigeratehighriskfoods

7

PORTION SIZES

Meat �00g ChocolateBiscuit 50gBurger 50g ChocolateBar(small)50gBacon(rasher) 50g Cake(slice) �00gSausage(thick) 50g Scone 50g Quiche �50g Pie �50gFish �00g

Egg 50g Soup �00ml

Preparedvegetables 50g Fruitjuice �00mlUnpreparedvegetables �00g Tea(cup) ��5ml Tea(mug) �50mlPotatoes �50g

Chips(smallportion) �50g Drinks(glass) �00ml Drinks(can) 330mlApple �50g

Banana �50g Custard ��5ml

Rice(uncooked) 50g Yogurt �50ml

Pasta(uncooked) 50g

Bread(slice) �5-50g

Breadroll 50g

Butter/margarine �5g

Jam �0g

Breakfastcereal �5-50g

Biscuit(plain) �5g

8

COSTINGS Price per 100 g.

MEAT

Mince beeflean 50p lamb 65p turkey 50p

Chicken breast 80p portion 45p

Bacon middle �00p

FRUIT

Apple eating �5p cooking �7pBanana �0pLemon 50pOrange 50pTomato �5p

VEGETABLES

Broccoli �4pCarrots �0pCelery �5pCucumber 30pGarlic �00pLettuce 50pMushrooms �3pOnion �0pPeas-frozen �5pPepper �5pPotato �0pSweetcorn-tinned �0p

DAIRY PRODUCE

Milk 9pYogurt �0pCream 30pCheddar cooking 80pCottage 30pEdam 50pEgg 40p

FATS

Butter 50pLard ��pMargarine �5pOil sunflower 10pOlive �7pWhiteFlora �5p

SUGARS

Sugar granulated�0p caster ��p icing �3p syrup �6p

RICE/PASTA

Macaroni �0pPastashapes ��pSpaghetti �0pRice longgrain��p easywhite��p Basmati �5p Brown �6p

9

FLOUR

Plain/SR ownbrand 4p named 7pBrown 9pWholemeal �0pStrongplain �0p

BREAD

White ownbrand �6pWholemeal �0p

MISCELLANEOUS

Chocchips 6�pChocolate quality 77p cooking 30pCocoa 66pCurrypowder �40pDriedfruit �0pGlacecherries 7�pJam �6pKidneybeans �0pLentils �7pOats-rolled �5pPineapplescanned �5pTomatoes canned ��pTuna 55pSalt 6pStock 3pTomatopuree �6pYeastdried 78p

�0

SCONES

Scones are made by the rubbing-in method as the fat is rubbed into the flour.

Basic recipe

200gS.R.flour Container�levelteaspoonbakingpowderPinchsalt50gmargarineApprox.��5mlmilk.

Alternatives:

Cheese Scones Add50ggratedcheddarcheesetobasicrecipe

Fruit SconesAdd50gdriedfruitand50gsugartobasicrecipe

Sweet Plain SconesAdd50gsugartobasicrecipe

Method:

�. LightovenNo.8-�30C2. Sieveflour,bakingpowderandsaltintobowl.3. Cutmargarineintosmallpiecesandrubintoflour.4. Addremainingdryingredients.Mix.5. Makeawellinthemixture.Addsufficientmilktogivea

softbutnotstickydough(approx.�00ml).6. Mixintodoughusingaround-bladedknife.7. Turndoughontoalightlyflouredtable.Patoutusingyour

handuntilmixtureis�cminheight.8. Cutintoroundsusingaplaincutterforcheesesconesand

aflutedcutterforfruitorsweetscones9. Placesconesonflouredbakingtray.�0. Carefullyglazetopswithmilk.��. Cookapproximately�0minutesuntilwellrisenandgolden.��. Removefromoven.Cooloncoolingtray.

��

SHORTCRUST PASTRY

This is made by the rubbing-in method. To make good shortcrust pastry it is important to:

1. Keep everything as cold as possible2. Handle as little and lightly as possible.

The proportion of fat to flour is half. e.g. 50g fat: 100g flour.

Traditionally two different types of fat are used - white fat and hard margarine. Margarine gives the pastry colour and flavour, whilst white fat makes the pastry short (i.e. crumbly - melts in the mouth). Salt can be added for flavour. Softer fats can be used to make pastry but they are harder to rub in and make a pastry that is less short.

Too much water makes the pastry tough. You should only use 11/2 to 2 tablespoons per 100g of flour.

Method:

1. Placeflourinabowl�. Cutfatintosmallpiecesusingaround-bladedknife3. Rubfatintoflourusingfingertips-asthesearethecoolest

partsofyourhands4. RubinuntilmixtureresemblesbreadcrumbsTAKINGGREAT

CARENOTTOOVERRUB5. Makeawellinthemixture6. Addonetablespooncoldwater.Cutinwitharoundbladed

knife7. Bringdoughtogetherusingfingertips9. Gentlyrolloutonalightlyflouredtable,takingcareto: • keeprollingpinscrapedclean • rollinonedirection • keeppastryonthemove • notturnpastryover

N.B. Whenrecipesaskfor�00gshortcrustpastry,itdoesnotmeanexactly100gpastrybut100gp.flourmadeintopastry,ie.100gp.flour,25gmargarineand25gwhitefat.

��

APPLE PIE

Medium sized ovenproof plate

Pastry:

200gPlainflour50gwhitefateg.FloraorTrex]50gmargarine ]or�00gmargarine3-4tablespoonscoldwater

Filling:

450gcookingapples 30gsugar �tablespoonswater

Method:

�. LightovenGas6Electric�00C2. Makepastry-rubfatintoflouruntilitresembles

breadcrumbs,addwatergraduallyandmixtoafirmdoughwitharound-bladedknife.

3. Dividepastryintotwopieces.Rollonepieceonalightlyflouredtableuntilthesizeoftheplate.

4. Addstewedfruit-leaveaborder-dampenwithwater5. Coverwithasecondpieceofpastry,sealedges,trimand

decorate6. Bakeapprox.30minutesuntilgoldenbrown.

N.B. Ifusingafoilplateplaceonabakingtray.

Applepreparedandstewedathome.

�3

FOOD SAFETY

Keepfillingbelow50C

PASTIES

Pastry Cheese&Onion

200gPlainflour 75gcheese[grated]50gmargarine ] or�00g halfoniondiced50gwhitefateg.FloraorTrex]margarine

Method:

�. Lightoven�00CGasno6�. Makepastry.Cutintoroundsusingamediumsizedpanlid3. Placefillingonpastryrounds5. Brushedgeofpastrywithwater6. Sealpastry7. Bakeforapproximately�0minutes.

Othervariations.

Cornedbeefandcookedpotato-prepared at home.

Cookedminceandcookedpotatowithorwithoutcarrot-prepared at home.

�4

FOOD SAFETY

Storesausagemeatandmilkandthefinishedproductbelow50C

SAUSAGE ROLLS

Pastry:

150gPlainflour35gwhitefateg.FloraorTrex]40gmargarine]or75gmargarine�-3tablespoonscoldwater�00gsausagemeat.

Method:

�. Lightoven��0C-GasNo7�. Makeshortcrustpastry3. Rolloutpastryintoanoblongonlightlyflouredtable Cutpastryinhalflengthways4. Cutsausagemeatinhalf-rolleachpieceintoalongsausage roll5. Placelengthofsausagemeatoneachpieceofpastry6. Rollpastryaroundsausagemeat-brushjoinwithmilkand presstogetherfirmly7. Cuteach"long"sausagerollinto4or6smallones.Cut�slits intopofeachone.Putonbakingtray8. Bake�5minutes.Reduceoventemperatureto�90C-Gas Mark5.Cookforfurther5-�0minutes9. Putoncoolingtraytocool

�5

FLAKY PASTRY

Rough puff and flaky pastry contain more water and fat than shortcrust pastry. The water is mixed with the flour to form gluten to form a strongdough.Thedoughisthenrolledandfoldedwiththeadditionoffattogivealayeredproduct.Theglutenneedstoberelaxedforatleast30minutesbeforecookingtopreventshrinkage.

150gplainflour50gblockmargarine ]50gwhiteFloraorcookeen]Approx.6tblscoldwater ]�tsp.lemonjuice ]mixedtogether

Method:

�. Putfatonaplateandmashwithafork.Whenevenlymixed,shapeintoabrick.Divideinto4.

2. Take1/4fatandrubintoflour.Refrigerateremainingfat.3. Make well in the pastry. Add water to form a soft elastic

dough4. Placeonflouredtableandrolloutthreetimesaslongaswide5. Markpastryintothree6. Takeanother�/4offatanddotovertopof�/3rdsofpastry7. Foldbottomthirdtomiddleandtopthirddown8. Sealedges.Turntotheright9. Repeattwiceadding�/4fateachtime�0. Repeatoncewithoutfat��. Leavetorelaxatleast�5minutes

or�00gblockmargarine

�6

ROUGH PUFF PASTRY

Rough puff and flaky pastry contain more water and fat than short-crust pastry. The water is mixed with the flour to form gluten to form astrongdough.Thedoughisthenrolledandfoldedwiththeadditionoffattogivealayeredproduct.Theglutenneedstoberelaxedforatleast30minutesbeforecookingtopreventshrinkage.

150gplainflour50gblockmargarine ]50gwhiteFloraorcookeen]Approx.6tbls.coldwater ]�tsp.lemonjuice ]mixedtogether

Method:

�. Cutfatintopieces�. Makeawellandaddwatertoformasoftelasticdough. Stirwitharoundbladedknife3. Turnontoflouredtable.Rollout3timesaslongaswide4. Markintothirds5. Foldbottomthirduptomiddleandtopthirddown.Sealedges6. Turnpastrytotheright.Rollout7. Repeatthreetimesmore8. Leavetorelax

or�00gblockmargarine

�7

ECCLES CAKES

1reciperoughpufforflakypastry�00gcurrants�5gmargarine�5gsugar�/4tsp.mixedspice

Method:

�. Lightoven�300CorGasno8.�. Meltmargarineinpan.Cool.Addsugarfruitandspice.3. Rolloutpastrytothesizeofalargebakingtray.Cutinto8.4. Dividefillingbetweenthesquares.Wetedgesandseal.5. Rollalittleandslittop.Glazeandthensprinklewithsugar.6. Cookapprox.�0min.

TURNOVERS

1reciperoughpufforflakypastryJamorstewedapple

Method:

�. Lightoven�300CorGasno.8�. Rolloutpastrytosizeoflargebakingtray.Cutinto6rectangles.3. Placefillingincentreofeach.Wetedges.Seal.4. Knockupedges.Glaze.5. Cookapprox.�0min.

�8

CHOUX PASTRY

For sweet and savoury buns and eclairs and profiteroles.

65gplainflour��5mlwater50gmargarine�eggsbeatenCartoonwhippingcream

Method:

�. Lightoven�000CGasno.6Greaselargebakingtray�. Putwaterandbutterintosaucepan.Heatslowlyuntilbutter

melts,thenbringtoabriskboil3. Lowerheatandtipinalltheflour4. Stirbrisklyuntilmixtureformssoftballandleavessidesofpan

clean5. Removefromheatandcoolslightly.Addeggsverygradually,

beatingharduntilmixtureissmooth,shinyandfirm6. Pipeintofingersforeclairsandballsforprofiteroles7. Cook30minthenreduceheatto�800C.No4for�0mins.until

pastryiswellrisenandgolden8. Whipcream.Fillchouxpastry.�0 Makechocolateglaceicing.Ice.

Chocolateglaceicing

50gplainchocolate�5gmargarine�tbs.warmwater�75gicingsugar

�. Putchocolate,margarineandwaterinaglassbowl.Meltoverwarmwater

�. Beatinicingsugar.Use.

FOOD SAFETY

• Storecreamandthisproductbelow50C.

�9

SANDWICH CAKES

Creamed mixtures are so called as the fat is creamed with the sugar using a wooden spoon to trap air.

�00gmargarine�00gcastersugar�00gS.R.Flour�eggs

JamIcingsugar

Method:

�. LightovenGasNo4,�80C�. Greaseandline�x�5cmcaketins3. CreammargarineandsugarusingaWOODENspoonuntil

themixtureislightandfluffyapproximately10mins.4. Beateggsinsmallbowl5. Graduallybeatintheegg,takingcarenottocurdlethe

mixture6. Sievetheflour7. Carefully FOLDin,usingaMETALspoon8. Checktheconsistencyofthemixture-softdropping9. Dividethemixtureequallybetweenthetins.Spreadout Cleansidesoftins�0. Cookapprox.�0minutesuntilgoldenbrownandmixture

springsbackwhentouched��. Coolthensandwichwithjamanddredgewithicingsugar

�0

BUNS

CreamingMethod

BasicMixture:

50gmargarine Buncases50gcastersugar�egg50gS.R.flour

Theflavour/typecanbealteredbytheadditionof:

i) cocoa (leveltablespoon)ii) coffee (�teaspoon)iii) driedfruit(�5g)iv) cherries (�5g)

Method:

�. Lightoven�80C,GasNo4�. Placemargarineandsugarinbowl.CreamwithWOODEN

spoonuntillightandfluffy5-10mins.3. Beategg.Addtomixturealittleatatimeusingawooden spoon4. Sieveflour.FOLD intomixtureusingaMETALspoon5. Addanyadditionalflavouring6. Checkforasoftdroppingconsistency7. Dividemixturebetween8buncases8. Cook�5-�0mins.untilmixturespringsbackwhen touched.9. Cool�0. Ifliked,decoratewithglaceicingorbuttercreamtomake intobutterflies.

GlaceIcing:4to6tbs.icingsugar,littlewater,flavouringorcolouringifdesired.

ButterIcing:50gmargarine.�00gicingsugarcolour/flavouringifdesired.

��

PINEAPPLE UPSIDE DOWN PUDDING

All In One Cake MixThe mixture is similar to a creamed mixture but much quicker. It is important to use a soft (tub) margarine. Baking powder provides carbon dioxide to raise the cake rather than air as in a creamed mixture. This is a good recipe to use in a food processor.

�tablespoonsyrup�cherriessmallcanpineapplerings-driedonkitchenpaper.

Allinonemix:

50gsoftmargarine50gcastersugar�egg50gSelfRaisingFlourHalflevelteaspoonbakingpowder

Method:

�. Greaseandlinetin.LightovenNo.4,�80C�. Coverbaseoftinwithsyrup3. Placepineappleringsinposition.Putpieceofcherryin

centreofeachring4. Makeallinonecakemix:putingredientsinabowland

mixfor�minutesusingawoodenspoon5. Placemixtureontopofpineapples.Smoothout6. Cookapproximately�5min.untilmixturespringsback

whentouched

N.B. Thismixturetakesslightlylongertocookthanasandwichcakeduetothesyrup.

Themoresyrupyouusethelongerthecookingtimesobewarnedaslessonsareshort!

��

MAIDS OF HONOUR

Shortcrustpastry Allinonemixture

150gplainflour 50gmargarine40gmargarine] 50gcastersugar35gwhitefat]or75gmargarine 50gS.R.flour Halfaleveltsp.bakingpowder �egg alittlejam.

Method:

�. LightovenNo5-�90C.�. Makeshortcrustpastrybytherubbingmethod3. Rolloutandcutinto12roundsusingafluttedcutterslightly

largerthanbuntin4. Lineatrayofbuntinswithpastryrounds5. Placealittlejamineachpastryround6. Makeuptheallinonemixture7. Placeateaspoonofthemixtureoverthejamineachtart8. Cookapprox.�0minsuntilthemixturespringsbackwhen

touched

�3

LEMON ALMOND TART

�00gshortcrustpastry�eggs�00gicingsugar�lemons50gbutter/margarine50ggroundalmonds

icingsugarfordecoration

Method:

�. Lightoven�000C-Gasno.6.2. Makepastry.Lineflanring.Bakeblind15mins.3. Turnovento�800C.No4.4. Whiskeggsandicingsugar.5. Addlemonrindandjuice.6. Addalmondsandmeltedbutter.7. Pourintoflancase.8. Cookapprox�5mins.Cool.9. Dustwithicingsugar.

FOOD SAFETY

• Storehighriskingredientsbelow50C.• Thisdishmustbecooledandrefrigeratedtobelow50C within��/�hrsofbeingmade.

�4

SWISS ROLL

Whisked mixtures generally have no fat added. THeY CAn eASIlY gO wrOng And CAnnOT Be puT rIgHT. pAY ATTenTIOn TO InSTruCTIOnS.

3eggs 75gcastersugar75gplainflour JamCastersugarfordredging.

Method:

�. LightovenGasNo7,��0C�. GreaseandlineSwissrolltin3. Usinganelectricmixerwhiskeggsandsugaruntilmixtureleaves

atrail,approximately�0mins.4. Sieveflour.CarefullyFOLD inusingametalspoon5. Pourintotin6. Cook7-9minutes7. Softenjam.Preparesugaredpaper8. Removespongefromoven.Turnrightsideoverontosugaredpaper9. Trimedges.Makeacut�.5cmfrombottomandhalfway

throughsponge�0. Spreadwithjam��. Rollup��. Leavetocool

SPONGE CAKE

3eggs 75gcastersugar75gplainflour jamIcingsugar.

Method:

�. Greaseandline�x�5cm.tins�. LightovenGasNo6,�00C3. Useanelectricmixertowhiskeggsandsugaruntilstiffand

mixtureleavestrailapproximately�0mins.4. Sieveflour.CarefullyFOLD flourintomixtureusinga

metalspoon5. Divideinto�tins.Cookapprox.�5mins.untilmixture

springsbackwhentouched6. Cool.Sandwichwithjam.Dustwithicingsugar

�5

SPONGE FLAN

whisked mixtures generally have no fat added . They can easily go wrong and cannot be put right. pAY ATTenTIOn TO InSTruCTIOnS.

�eggs50gcastersugar50gPlainflour.�tinfruit�pkt.quickgel

Method:

1. Greaseandlineflantin.�. Lightoven�000CGasno63. Placeeggsandsugarinbowl.Whiskuntilverythickand

mixtureleavesatrail,approx�0mins.4. Sieveflourovermixture.Carefullyfoldinusingametal

spoon.5. Pourmixtureintotin.Cookapprox.�5minsuntilmixture

springsbackwhentouched6. Coolflan7. Fillflanwithfruit.8. Makeupquickgelaccordingtoinstructions.Bringtoboil

stirringallthetime.Boil�-�mins.9. Cool.�0. Pouroverfruit.��. Decoratewithcream

�6

QUICK BREAD

The best bread is made from strong plain flour which is high in gluten. wholemeal, brown or plain flour can be used though the texture will not be quite so good.

250gflour 1teaspoonsaltHalfteaspoonsugar �tbs.oilLevelteaspoonFastActiondriedyeast approx.��5mls.

lukewarmwater

Method:

1 Placeflour,saltandsugarinlargemixingbowl2. Addyeasttoflour3. Makeawell.Addoil4. Addwatergraduallyusingaroundbladedknifetogiveasoft

elasticdough5. Flourhandsandtableandkneaddoughtodevelopthegluten.

Kneaduntilsmooth(5-�0minutes)6. Shape,riseandcookasrequired

BREAD ROLLS

�. Rolldoughintosausage�. Cutintoeight3. Shape4. Placeonflouredbakingtray.Coverwithgreasedpolythene

oradampclothandleavetoriseinawarmplacefor�5-�0minutes

5. Glaze.CookNo.8.��0Capprox.�5minutesuntilrollssoundhollowwhentappedonbase

6. Coolontray

CORONET

�. Rolldoughintosausage.Cutintosix.Shapeintorolls�. Greasesandwichcaketinandplacebreadrollsinposition3. Coverandleavetoriseinwarmplace�5-�0mins4. Glaze5. Sprinklewithpoppyseeds6. Cook��0C,No8.�0-�5minutesuntilbreadsoundshollow

whentappedonbase

�7

FOOD SAFETY

To serve, heat to 720C for at least 2 mins.

VEGETARIAN PIZZA

SconeBase:

100gS.R.flour�5gmargarineMilktomix(approx.�00ml)

Topping:�00gcheddarcheese(grated)TomatopureeSmalltintomatoestsp.herbseg.oreganoormixedherbs�onionslicedordicedMushrooms,peppersetc.(Optional)

Method:

�. Lightoven��0C,Gas72. Placeflourinabowlandrubinfat3. Mixtodoughwithmilk4. Pressdoughinto18cm.flanringonbakingsheet.5. Draintomatoes6. Spreadtomatopureeoverdough7. Sprinklewithmixedherbs.8. Coverpizzawithonions,thentomatoes,toppingsand

cheese9. Cookapproximately�0-�5minutes.

Prepareonionandgratecheeseathome

�8

PIZZA (Bread base)

Dough Topping

250gPlainorWholemealflour 100gcheddarcheese(grated)�tsp.salt tomatopureeHalfatsp.sugar smalltintomatoes�tablespoonoil �tsp.mixedherbs�tspfastactiondriedyeast �onion-diced at homelukewarmwater. �rasherbacon mushrooms]ifliked peppers]

Method:

�. Lightoven�30C.GasNo8.2. Placeflour,&sugarinbowl.Stirinyeast3. Makeawellintheflourandaddoil.4. Graduallyaddwarmwaterusingaroundbladedknifetoforma

softdough5. Knead5-�0mins.6. Placeonflouredtray.Pressintoaround2cmthick7. Spreadtomatopureeoverdoughwithin�cmofedge.8. Sprinklewithmixedherbs9. Coverpizzawithonions,thentomatoes,baconandcheese�0. Cookapprox.�0-�5mins.

�9

SHORT TIME ENRICHED BREAD - CHELSEA BUNS

ThisisaricherdoughthanQuickbread.Thepresenceofeggandmilkincreasingtheprovingtimeandthedoughiscooledatalowertemperaturebutforlonger.Thedoughcanalsobeusedtomakebunswhichcanbesplit and filled with jam and cream.

250gstrongplainflour�tspsalt�/�tspsugar�5gmargarinethirdofapacketfastactionyeast�00ml.lukewarmmilk�egg

Filling

�5gmargarine50gsugar50gdriedfruit

Method:

�. Lightoven�900C.Gasno.5.Greasecaketin2. Placefloursaltandsugarinbowl3. Rubinfat[15g]4. Addyeast5. Graduallyaddeggandmilktoformadough6. Knead5-�0min7. Rolldoughintoarectangle30x�0cm8. Meltremainingfatandbrushoverdough9. Sprinkledoughwithsugarandfruit�0. UsingthelongsiderollupsimilartoaSwissroll��. Cutinto�to3cmlengths.��. Coverwithadampcloth.Prove�3. Cookuntilgoldenbrownandhollowwhentappedapprox.�5min�4. Glazewithsyruporicewithglaceicingwhencold.

30

FOOD SAFETY

• Liquidstockisahighriskfoodandmustbestored below50C.• Thesoupneedstobecooledandrefrigeratedtobelow50C

within�hour30mins.ofbeingmade.• Toserve,heatto7�0Cforatleast�mins.

CREAM OF VEGETABLE SOUP

�00g.vegetablese.g.carrot,onion,leek,celery,turnip,potato.500mlchickenstockor�stockcubemadeupwith500mlboilingwater(notOXO)�-�tspoil.��5mlmilk.

Method:

�. Preparevegetablesandcutintodice.�. Puttheoilinpanandsautevegetables- ie.frygentlywithlidonuntilsoft.(approx.�0mins)3. Makeupstockandaddtovegetables.Simmer�5mins.4. Liquidisesoup.5. Addmilktosoup.Bringtotheboilstirringallthetime.6. Season.7. Checktheconsistency.8. Servegarnishedwithchoppedparsley,croutonsormelbatoast.

N.B.Oxocubesarenotusedinsoupsastheyhavetoostrongacolour.

Prepareanddicevegetablesathome

3�

TOMATO SOUP

50gonion 50gcarrot 50gcelery(ifliked)�-�tsp.oil�tintomatoes500mlchickenstockor�stockcubemadeupwith500mlboilingwater(notOXO)�bayleaforbouquetgarni(optional)Seasoning�tsp.sugar

Method:

�. Peelandchoponion,carrotandcelery�. Putoilinpanaddonion,carrotandcelerysautefor5-

�0minutes3. Addtomatoes,stock,sugar,salt,pepperandbayleafor

bouquetgarni.4. Simmer�5minutes5. Removebayleaforbouquetgarniandliquidisesoup6. Bringtoboilstirringallthetime7. Checkconsistencyandseasoning.Serve


FOOD SAFETY

• Liquidstockisahighriskfoodandmustbestoredbelow50C.• Thesoupneedstobecooledandrefrigeratedtobelow50C



3�

CREAM OF MUSHROOM SOUP

�00g.mushrooms�5gmargarine25gflour�00mlmilk�50mlstockor�stockcubeand�50mlboilingwater(notOXO)Seasoning

Method.

�. Washmushrooms-slicethinly.�. Meltmargarineinsaucepan-addmushrooms.Cookgently

for�-3minutesuntilsoftbutNOTbrown. Reduceheatandputlidonpan-sweatmushrooms. Removepanfromheat.3. Stirinflour.Graduallyaddmilkandstock.4. Bringtotheboilstirringallthetimeuntilsoupthickens.5. Checkseasoningandconsistency.


FOOD SAFETY


within�hour30minsofbeingmade.• Toserve,heatto7�0Cforatleast�mins.

33

LENTIL SOUP

(Usingpressurecooker)

�00glentils �or3sticksofcelerysliced(optional)�00g.carrots(peeledandsliced) �onions(peeledandchopped)800mlstockor�stockcubesmadewith800mlboilingwater(NOTOxo)�50mlmilkSeasoning

Method:

�. PutalltheingredientsEXCEPTthemilkintothepressurecooker.�. Bringsteadilytopressure-Add�5lb.weight3. Lowerheatandcookfor�5minutes.4. Allowpressuretoreduceatroomtemperature.5. Liquidise6. Returntopressurecooker.Addmilk-re-heat,adjust

seasoning. (Addextramilkorwaterifthesoupistoothick.)


FOOD SAFETY



Preparevegetablesathome

34

SPAGHETTI BOLOGNAISE

�50gminceorQuornorTVP�onion�carrot�tintomatoes�tablespoontomatopureeHalfateaspoonherbs(optional)cloveofgarlic(optional)Pepper

50gspaghettiperperson.

Method:

�. Peelanddiceonionandcarrot�. Dryfrymeatuntilbrown3. Addonionandcarrotandcookuntilsoft4. Addtomatoes,tomatopureeandseasonings.5. Coverandsimmer�5mins.

Spaghetti(Youmayprefertocookthisathome.)

�. Boilhalfapansaltedwater�. Addspaghettiandcook�0mins.3. Placeinsieveandpouroverhotwatertoprevent

sticking.4. Serve.

FOOD SAFETY

• Storehighriskingredientsbelow50C.• Thisdishmustbecooledandrefrigeratedtobelow50C

within�hour30mins.ofbeingmade• Toserve,heatto7�0Cforatleast�mins.

35

CHILI CON CARNE

�50gminceorQuornorTVP �tsp.chilipowder�onion Halfatsp.sugar�greenpepper(optional) �tbs.tomatopuree�smalltinkidneybeans �tintomatoes

50glonggrainriceperperson.

Method:

�. Skinanddiceonion�. Seedandchoppepper3. Dryfrymeatuntilbrown4. Addonionsandcook5. Addpeppers,tomatoes,chilipowder,sugarandtomatopuree6. Cover,simmerfor�0minutes7. Addkidneybeansandsimmerforanother5minutes

Rice(Youmayprefertocookthisathome)�. Putriceinpanwithwaterandtsp.salt(�00gricewith�50ml

water)�. Bringtoboil.Stirandpartiallycover3. Reduceheat,simmer�4-�5minutes

FOOD SAFETY

• KidneyBeanscontainatoxin(poison)andmustbeboiledtodestroyit.Thishappensduringthecanningprocesssocannedkidneybeansneednoextratreatment.

• Cookedriceisahighriskfood.• Storehighriskingredientsbelow50C.• Thisdishmustbecooledandrefrigeratedtobelow50Cwithin�hour30mins.ofbeingmade• Toserve,heatto7�0Cforatleast�mins.

36

FOOD SAFETY

• Storehighriskingredientsbelow50C..• Thisdishmustbecooledandrefrigeratedtobelow50C


SHEPHERD’S PIE

�50gminceorQuornorTVP 500gpotatoes�onionDICED AT HOME �5gmargarine�stockcube+�50mlboilingwater alittlemilkPepper �5gCheddarcheesegrated (ifliked)

Ovenproofdish

Method:

�. Putwatertoboilforpotatoes�. Wash,peelandcutpotatoesintoevensizedpieces3. Putpotatoesintoboilingwater.Simmergentlywithlidonpan

for�0minutes4. Dryfryminceuntilbrown5. Addoniontomince6. Addstock.Bringtotheboil.Simmerfor�0minswithlidon

pan7. Whenpotatoesarecooked-drainwell8. Mashpotatoeswithmargarineandmilk9. Reducethemincemixtureifneeded�0. Pourintoanovenproofdish��. Carefullyspreadpotatoesoverthemeatstartingaroundthe

edge-makepatternontop��. Sprinklecheeseontop

37

FOOD SAFETY



MACARONI CHEESE with bacon or broccoli

All in one sauceA roux sauce is made from flour, fat and milk. An all in one sauce is made from the same ingredients but uses a quicker simpler method to give the same result.

�00gmacaroni Ovenproofdish50gmargarine lidortinfoiltocover50gflour500mlmilk��5ggratedcheese�tbs.freshbreadcrumbs(optional)Pepper&�/�tspdrymustard100g.baconor225g.broccoliflorets.

Method:

1. Boilkettle.Halffillpanwithboilingwater.Addmacaroniandcookfor7-�0mins.Drain.Placeinalargemixingbowl

�. Chopbaconanddryfryorcookbroccoliinboilingwateruntiljusttender(3mins.)Addtomixngbowl

3. Makesauce-putmilk,flour,andmargarineinapan.Whiskcontinuouslyoveramediumheatandbringtotheboil.Simmer

4. Addseasoning,�00g.cheese,addtobowlandmix5. Pourintoanovenproofdish.Sprinklewiththeremaining

cheeseandbreadcrumbs

AT HOME Bakeat�00CGasNo6forabout�0minutesuntilgolden

brownorbrownunderahotgrill.

38

FOOD SAFETY



PASTICCIO

��5gpasta(small)eg.macaroni,twists,bows.�50gleanmincedbeeforQuornorTVP.50gbacondiced(optional)�onion�carrot �celerystick�garlicclove�tablespoonstomatopuree�stockcube(beef)madeupwith�50mlboilingwater�00gfrozenpeas

50gflour 50gmargarine500mlmilk 50gcheese-grated.

Ovenproofdish(Lidortinfoiltocover)

Method:

1. BoilKettle.Halffillpanwithboilingwater.Addpastaandcook

�. Chopbacon,onion,carrot,celery-crushgarlic3. Dryfrymincedbeefinasaucepanuntilbrown4. Addbacon,onion,carrot,celery,garlic,tomatopureeand

stock5. Bringtotheboil.Coverandsimmer�0mins.6. Makesauce.Placemilk,flour,margarineinasaucepan.Heat.

Whiskcontinuouslyuntilsaucethickens,boilsandissmooth7. Removefromheat.Addhalfthecheeseandstiruntilmelted.

Seasontotaste8. Mixmeat,drainedmacaroniandpeas.Placeinanovenproof

dish9. Poursauceoverbeef.Sprinklewithremainingcheese�0. ATHOME;Preheatoven-�80CGasNo4.Cook30mins.


39

QUICHE LORRAINE

18cmflanringordish

Pastry:

100gPlainflourPinchsalt�5gwhitefateg.FloraorTrex�5gmargarine��/�-�tablespoonswater

Filling:

�rasherbacondiced�smalloniondiced�tspoil�eggs��5mlmilk50gcheese-gratedseasoning

Method:

�. Lightoven�90C,GasNo5.2. Makepastry,rolloutandlineflanring3. Sauteonions.Placeinflan4. Dryfrybaconandplaceinflan5. Mixegg,milkandhalfofcheeseandseasoning Pourintoflan6. Coverwithremaininggratedcheese7. Cook�5-30minutesuntilset

FOOD SAFETY

Storehighriskingredientsusedinthisdishandthefinishedproductbelow50C

Prepareanddicebaconandonionathome

40

WHOLEMEAL FLAN

18cmflandishorring

Pastry:

100gS.R.wholewheatflour�5gmargarine�5gwhitefateg.FloraorTrexApprox.3tablespoonsofcoldwater�tablespoonofoil.

Fillings:

Tuna & Sweetcorn OR Tomato & Mushroom

�sml.tintuna(inbrineorwater) �tomatoessliced�sml.tinsweetcorn 50gmushroomssliced�eggs 50gcheddarcheesegrated��5ml-milk �eggsseasoning ��5ml-milk

seasoning

Method:

�. LightovenGas6,Electric�00C2. Makepastry-rubfatintoflourtoformbreadcrumbs.Makea

well3. Addoilandwaterandchopinwitharoundbladedknifeto

makeafirmdough4. Onalightlyflouredtablerollpastryoutandlinetheflandish5. Bakeblindfor10mins.whilepreparingthefilling6. Assembleflan-draintuna&sweetcornandputthisor

tomatoes,mushrooms&gratedcheeseonbasefollowedbybeatenegg,milkandseasoningmix.

7. ReduceoventemperaturetoGas5,Electric�90C.8. Cookforafurther�5-30minsoruntilset.

FOOD SAFETY


4�

CHICKEN CASSEROLE

�-4Chickenjoints 50gmushrooms-slicedOil(forfrying) �sticksofcelery(optional)-sliced�largecarrots-sliced Pepper�largeonion-diced

Casseroledishwithlidorfoil.

Sauce

50g.Plainflour 250mlwater50g.margarine �50mlmilk1Chickenstockcube 2tsp.parsleychopped[optional]

Method:

�. LightovenGas4,Electric�80C�. Skinchicken,fryuntilslightlybrowned.Drainonkitchenpaper.

Placeincasserole3. Addvegetablestocasserole4. Makeupstock5. Tomakesauceplacemilk,stock,flourandmargarineina

saucepan6. Bringtotheboilwhiskingallthetime7. Addparsleyandpourintocasserole8. Coverandcookfor�hour30minutes

FOOD SAFETY

• Chickenisaveryhighriskfood.Careisneededtoavoidcrosscontamination.

• Storehighriskingredientsbelow50C..• Thisdishmustbecooledandrefrigeratedtobelow50Cwithin

�hour30mins.ofbeingmade• Toserve,heatto7�0Cfor�mins.

Prepareanddicebaconandonionathome

4�

PANCAKES

100gplainflour�egg�50ml.milkoilforfrying

Method:

1. Putflourinbowl.Makewellincentre�. Addeggandgraduallyaddmilkbeatingwithawoodenspoon3. Pourbatterintojug4. Provefryingpanunlessnonstick5. Putalittleoilintofryingpanandheat6. Whenhotquicklyaddbattertiltingpantoformapancake7. Cookuntilbrownthenturnortoss8. Cooksecondside.Putonplateandkeepwarm.

Pancakescanbelayeredorrolledcontainingfilling.Thedishcanbefinishedbytoppingwithawhiteorcheesesauce.

Mushroom and ham filling

1onionfinelychopped�50gmushroomschopped3cannedtomatoeschopped�00ghamdicedHalfateasoonchoppedherbseg.oreganoseasoninghalfatablespoonoil.

�. Fryonionsuntilsoft�. Addmushroomsfry�to�mins.Addtomatoesandham.3. Addseasoning

Whiteorcheesesaucemadefrom25gmargarineand25gflourand250mlmilkseasoning[25gcheeseoptional]

FOOD SAFETY

• Storehighriskingredientsbelow50C• Thisdishmustbecooledandrefrigeratedtobelow

50Cwithin��/�hrsofbeingmade.

43

ROCK BUNS

Makes8-�0 225gselfraisingflour�00gmargarine75gcastersugar50gmixeddriedfruitor50gcoconut�eggbeaten�0-�0ml(�-4tbs)freshmilk.

Method:

�. Lightoven�00CorGasno.62. Rubmargarineintoflouruntilmixtureresemblesfinebread-

crumbs.3. Addsugarandfruit.4. Mixtoaverystiffdoughwithbeateneggandmilk.5. Placeapproximately8spoonfulsofmixture,inrocky

mounds,onabakingtray(allowroombetweeneachoneastheyspreadslightly)

6. Bakefor�5-�0mins.7. Coolonacoolingtray.

44

PIPED BISCUITS

�50g margarine50g castersugar150g plainflour�-3 glacecherries

Method:

�. Lightoven�80CGasNo.4�. Creammargarineandsugaruntilsoft5-�0minsusinga

WOODENspoon3. UsingaTABLESPOONaddflour.Mixwelltoformasoft

dough4. Pipeintowhirlsonabakingtray5. Decoratewithalittlepieceofcherry6. Cook�0mins.Donotoverbrown7. Coolonrack

45

CHOCOLATE CHIP COOKIES

��0gmargarine70gcastersugar�eggyolk110gplainflour�00gchocolatechips30gcocoa

Method:

�. Heatoven�900C,GasNo.5.2. Creammargarineandsugaruntillightandfluffy.Beatinegg

yolk.Stirinflour,cocoaandchocolatechips.3. Divideinto��.Rollintoballs.Flatten.4. Bakeforabout��minsuntilset.5. Leaveontraysfor5minsbeforeliftingontocoolingtrays.

46

OAT CRUNCHIES

90gplainflour90grolledoats�levelteaspoonbicarbonateofsoda30gcastersugar90gmargarine�tablespoonsyrup

Variation:

Add�teaspoonsofgroundginger

Method:

�. Lightoven�800CNo4.2. Placeflour,oats,sugarandbicarbinatesodainabowl3. Putmargarineandsyrupinasmallpan4. Heatpanuntilhalfthemargarineismelted.Removefromthe

heat5. Stiruntilallthemargarineismeltedthenpourintoflourmixture.

Mix6. Cutinto15.Rollintoballsthenflatten7. Placeonatray.Cook�5mins.8. Coolonacoolingtray

47

SHORTBREAD

Butter is more expensive than margarine but if the biscuits are not to be eaten immediately it gives a better flavour

150gplainflour�00gmargarineorbutter50gcastersugar+alittleextrasugarfordredging

Method:

�. LightovenNo4.,3500F,�800C.2. Placeflourandsugarinbowl3. Cutfatintosmallpiecesandrubintoflour.Continuerubbing

inuntilmixturecomestogethertogiveadough N.B.NOLIQUIDISADDEDTOSHORTBREAD.4. Rolloutonflouredtable5. Cutintoroundsusingaflutedcutter.Placeonafloured

bakingtray.Prickwithfork6. Cookapprox.�5minutes.Takegreatcarenottoovercook

Shortbreadshouldbepaleincolour. N.B.biscuitsonlycrispenwhentheycomeoutoftheoven7. Sprinklewithsugar8. Transfertoacoolingtrayusingapaletteknife

48

MUFFINS

250gplainflour ] 250gselfraisingflour3tspbakingpowder ] �teaspoonbicarbonateofsoda85ggranulatedsugar�egg�40mlmilk90mloil

Method:

�. Lightoven�000CGasMark6.2. Inalargebowl,sifttogetherflourandbicarbonateofsoda

Addsugar.3. Inanotherbowl,beateggwithafork.Stirinmilkandoil.4. Pourallofwetingredientsintodry,andstiruntilcombined.

[Batterwillbelumpybutnodryflourshouldbevisible.DONOTOVERMIX]

5. Putinto10-11standardmuffincasesor36minisize6. Cook�0-�5mins.forstandardsize�5-�0forminiones.

Variations:

Chocolatechip:Add75gchocolatedropstodryingredients.

Lemon:Add�tspgratedlemonrindtowetingredients.Glazeaf-terbakingwith75gicingsugar3-4tsplemonjuice�/4tsplemonrind.

Wholmeal: Usewholemeal flour or half white and half whole-meal.

Consideraddingraisins,currants,driedfruitorchoppednuts.

CHOCOLATE MUFFINS

250gplainflour 4tbs.cocoa�tspbakingpowder �40gsugar�/�tspbicarbonatesoda �40mlmilk �egg90mloil

Followthemethodabovesievingbicarbondateofsodaandcocoawiththeflour.

49

FOOD SAFETY


STRAWBERRY SHORTCAKE

200gselfraisingflour 75gmargarine75gsugar�egg�-�tbsmilk.

Smallpunnetofstrawberries-cleanedCartonofwhippingcream�-�tbsicingsugar

Method:

�. Lightoven�900CorGasno5.�. Grease�x�5cmcaketins3. Rubfatintoflour4. Addsugar5. Graduallyaddeggandmilk(ifneeded)tomakeafairlyfirm

dough6. Cutinto�androllout-pressintotins.7. Bakeapprox�0mins-cool8. Whipcream9. Reservestrawberriesfordecoration-sliceremainder.�0. Decoratetopwithcreamandstrawberries.��. Fillwithslicedstrawberriesandremainingcream.��. Storeinacoolplace

50

LEMON SURPRISE PUDDING

Oneandahalfpintovenproofdish

�eggsseparated50gmargarine��0gcastersugar�lemons(zest&juice)50gS.R.flour��5mlmilk

Method: �. Lightoven�800CGasno.4.�. Takeoffzestoflemonandsqueezeoutjuice3. Separateeggwhitesandyolks4. Creammargarinesugarandlemonrind5. Beatineggyolksalittleatatime6. Foldinflouralternativelywithmilkandlemonjuice7. Whiskeggwhitestosoftpeaks.Foldintomixture8. Pourintodish9. Bake40-45minutes

FOOD SAFETY

• Coolandrefrigeratetobelow50Cwithin�hour30mins.ofmaking.

• Serveeithercoldorreheatto7�0Cforatleast�mins.

5�

CREME CARAMEL

Caramel

50gsugar�tbscoldwater�tspboilingwater.

Custard

3eggs�50mlmilk�5gcastersugar3-4dropsvanillaextract

500mlheatproofdishor3-4ramekins

Method:

�. Lightoven�. Greasedish3. Disolvesugarinwateroverlowheat4. Bringtoboilandheatuntilgolden5. Removefromheatandaddboilingwater Quicklypourintodish6. Mixeggssugarandvanilla5 Heatmilktobloodheatandpourontoeggs.7. Strainontocaramel8 Placedishinbainmarie9 CookGasno3�600C45min-�hr.�0 Chill

FOOD SAFETY

• Storehighriskingredientsbelow50C.• Thisdishmustbecooledandrefrigeratedtobelow 50Cwithin��/�hrsofbeingmade.

5�

BAKED EGG CUSTARD

150gplainflour75gmargarine�eggs�50mlmilk�5gcastersugargratednutmeg

Method:

�. Lightoven�000CGasno.6�. Makeshortcrustpastry3. Rolloutandlinedish4. Bakeblindapprox.�5mins.5. Mixeggsandsugar6. Heatmilktobloodheatandpourontoeggs.7. Strainintoflan8. Topwithgratednutmeg9. Turnovento�800CGasno4.�0. Cookuntilsetapprox.�0-�5mins.

53

LEMON MERINGUE PIE

Pastrycase[100gshortcrustpastry]:

100gplainflour�5gmargarine ]�5gwhiteFloraor ] 50gmargarine

Filling:

25gcornflour�eggyolks�-�lemonrindsLemonjuicemadeupwithwaterto�50ml.50gmargarine50gsugar

Meringue:

�eggwhites�00gsugar.

Method:

1. Makepastry.Rolloutandlineflutedflanring.Cookblind�000Cfor�0mins.

2. Gratelemonrindsfinely.Squeezeoutjuiceandmakeupto�50mlwithwater.

3. Blendcornflour&watertogether.Boil,stirringallthetime.Addlemonrind,margarineandsugar.Coolslightlyandaddeggyolks.Placeinflan.

4. Turnovento�300CGasno.85. Whiskeggwhitesinacleanbowluntilthick.Whiskinhalf

sugar.Whiskuntilstiff.Foldinremainingsugar.6. Placemeringueonflanstartingaroundtheedge.Peakup.7. Cook�300C,Gasno.8.approx5mins.

FOOD SAFETY

• Storehighriskingredientsbelow50C.• Thisdishmustbecooledandrefrigeratedtobelow50C within��/�hrsofbeingmade.

Duetotheshortlesson-athome• rubfatintoflour• separatetheeggs• gratelemonrind• squeezelemon

54

APPLE AMBER

Pastrycase[100gshortcrustpastry]:

100gplainflour�5gmargarine ]�5gwhiteFloraor ] 50gmargarine

Filling:

450gcookingapples50gsugar�tbs.water�eggyolk

Meringue:

�eggwhites�00gsugar.

Method:

1. Makepastry.Rolloutandlineflutedflanring.Cookblind�000Cfor�0mins.

�. Mixcookedapplesandeggyolk3. Placeinflan.4. Turnovento�300CGasno.85. Whiskeggwhitesinacleanbowluntilthick.Whiskinhalf

sugar.Whiskuntilstiff.Foldinremainingsugar.6. Placemeringueonflanstartingaroundtheedge.Peakup.7. Cook�300C,Gasno.8.approx5mins.

FOOD SAFETY

• Storehighriskingredientsbelow50C.• Thisdishmustbecooledandrefrigeratedtobelow 50Cwithin��/�hrsofbeingmade.

Duetotheshortlesson-athome• rubfatintoflour• stewtheapples• separatetheegg

55

MERINGUE

�eggwhites�00gcastersugar

Method:

�. Lightoven��00CGasno.�/4�. Greasetray.Coverwithgreaseproofpaper3. Whiskeggwhitestillstiff4. Addhalfofsugarandbeatuntilshineyandpeaksform5. Graduallyaddremainingsugar6. Pipe7. Cookuntildry[21/2hrs]8. Coolthenseal

56

PAVLOVA

3eggwhites�50gcastersugar�tspvinegar

Method:

�. Lightoven�500CGasno.��. Greasetray.Coverwithgreaseproofpaper3. Whiskeggwhitestillstiff4. Addhalfofsugarandbeatuntilshineyandpeaksform5. Graduallyaddremainingsugarandvinegar6. Whiskuntilstiff7. Placeonthetrayandshape8. Turnovenimmediatelyto�400CGasno�.9. Cookfor�hr.Leaveintheoventocool�0. Fillwithcreamandfruit

57

NOTES

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