Spicy Tomato SoupIngredients

1 onion 500ml water1 carrot 1 stock cube1 potato ½ x 5ml spoon dried chilli flakes1 x can chopped tomatoes (400g) 1 x 15ml spoon tomato puree

Method1. Prepare the vegetables:

• peel and slice the onion;• top and tail, peel and slice the carrot;• peel and cut the potato into 8.

2. Put all the ingredients into a saucepan.3. Stir everything together, bring to the boil and then

simmer for 20 minutes.4. Pour the mixture into the liquidiser and blend until

smooth.5. Serve.

*Reminders*• Bring an airtight container to

take your soup home in (or flask)• Add different herbs or spices or

leeks or mushrooms to change

the flavour

Pineapple Upside-down CakeIngredients100g caster sugar100g soft margarine2 eggs 100g self raising flour1 x 5ml spoon baking powder1 tin pineapple rings8 - 10 glacé cherries2 tablespoons golden syrupMethod1. Preheat the oven to 180ºC or gas mark 4.  2. Grease and line the a 20cm square tin.3. Pour the syrup into the lined cake tin, tilt the tin to spread the syrup evenly, then

place the pineapple rings in the base, in a single layer with a cherry in the centre of each.

4. Cream the sugar and margarine together, until light and fluffy.  5. In a jug, beat the eggs with a fork.   6. Add the beaten egg, a little at a time, to the margarine and sugar. 7. Sieve the flour and baking powder into the bowl, and fold gently into

the margarine mixture using a metal spoon.  8. Spread the mixture over the top of the pineapple.  9. Place in the oven and bake for around 30 minutes, until golden brown

and springy to the touch.  10.Remove from the oven and allow to cool.

*Reminders*• Bring a container to take your

cake home in. Allow it to cool first

Savoury PinwheelsIngredients200g self raising flour 50g block margarine 1 egg + milk (150mls) 2 table spoons tomato puree with 3 tablespoons water 100g cheese Half onion (chopped) 1 tea spoon mixed herbs

Method1. Rub margarine and flour together to create breadcrumbs 2. Stir in the rest of the dry ingredients 3. Add the egg and enough milk to make a stiff dough 4. Roll out the dough to a rectangle shape. 5. Spread the tomato on the dough and cover with the filling ingredients 6. Roll up the dough and slice into rounds 7. Place circle side down on a greased baking tray 8. Cook 200ºC / Gas 6 for 15 mins

*Reminders*• Bring a container to take your

pinwheels home in. Allow them to

cool first

Chocolate Chip CookiesIngredients

• 150g self raising flour• 75g margarine• 75g soft brown sugar• 1 egg• ½ teaspoon vanilla extract• 1 packet chocolate chips

Method

1. Cream together the sugar and margarine using a wooden spoon2. Add the eggs and vanilla extract3. Sieve the flour into the bowl and add the chocolate chips4. Stir well until it forms a dough5. Place the dough on a lightly floured surface and divide into 16 equal

pieces6. Roll into balls and place on a baking tray with parchment paper,

flatten slightly with a fork7. Cook 180C / Gas 4 for 10 – 15 mins8. Remove with and place on a cooling rack.

*Reminders*• Bring a container to take your

cookies home in. Allow it to cool

first

Risotto Ingredients1 onion 1 x 5ml spoon vegetable stock powder150g chestnut mushrooms 1-1.5 litres water, boiling2 cloves garlic 1 x 15ml spoon parmesan, grated1 x 15ml spoon olive oil 1 x 10ml spoon thyme, chopped250g risotto riceMethod1. Prepare the vegetables: • peel and chop the onion; • slice the mushrooms; • peel and crush the garlic. 2. Fry the onion and garlic in the oil until soft. 3. Add the mushrooms, and fry for another 2 minutes. 4. Stir in the rice. 5. Mix the stock powder with the water. 6. Add a little of the stock to the rice and keep stirring till the stock is absorbed. 7. Continue adding the stock until the rice cooks – this will take 20-25 minutes. The rice should be soft, but still retain a nutty bite. 8. Stir the parmesan and thyme into the rice.

*Reminders*• Bring an airtight container to

take your risotto home in. Allow

the rice to cool first

N.B. Rice is best served when it has just been cooked, anyway, but if that's not possible, cool it as soon as you can (within an hour) and keep in the fridge for no more than a day. As when reheating any food, check it's steaming hot all the way through, and don't reheat more than once.

Sticky Chocolate Brownies

Ingredients85g butter140 g Caster sugar100g Soft brown sugar125g Plain chocolate1 Tablespoon syrup 2 eggs1 Teaspoon vanilla extract100g Plain flour2 Tablespoons cocoa½ Teaspoon baking powder

Method1.Pre-heat the oven to 180°C/Gas 4 and line a 20cm square baking tin with parchment paper2.Place butter, sugars, chocolate and syrup into a saucepan and heat gently until well blended and smooth (do not overheat!!!)3.Remove from the heat and cool4.In a mixing bowl whisk together the eggs and vanilla extract. Whisk in the cooled chocolate mixture.5.Sieve the flour, cocoa and baking powder and gently fold into the chocolate mixture using a metal spoon 6.Pour mixture into the tin and bake for 25 mins until the top is crisp and the cake starts to shrink away from the tin7.The inside of the cake will still be gooey and soft to the touch8.Leave the cake to cool completely in the tin and then cut into squares

*Reminders*• Bring a container to take your

brownie home in. Allow it to cool

first