Year 10 Recipes
Please pay £12.50 online to cover the annual cost of ingredients supplied at school
w/c 28 March – Hot Cross Buns
Ingredients:
1 sachet (7g) yeast
130g milk
35g butter
25g sugar
½ egg – supplied at school
Make up a bag of flour mixture containing:
- 1 tsp salt
- 250 g plain flour
- 1 tsp cinnamon
- 1 tsp mixed spice
- ½ tsp nutmeg
90g fruit combination of sultanas currants, cranberries, whatever you like
For the Cross Mixture – all supplied at school
30g cornflour
1 tsp castor sugar
2 tbsp plain flour
1½ tbsp water
For the Glaze Syrup – all supplied at school
115g castor sugar
2 tbsp water
2 tbsp sieved apricot jam
A named sealable container to carry your hot cross buns home in
w/c 18 April – Tuile Biscuits and Brandy Snaps
Ingredients
For the Tuile Biscuits
67g flour
2 egg whites
67g sugar
For the Brandy Snaps
55g butter
55g demerara sugar
55g golden syrup – supplied at school
50g plain flour
½ level tsp ground ginger – supplied at school
½ tsp lemon juice – supplied at school
A named, sealable container to take your tuile biscuits and spare brandy snap baskets home in
w/c 25 April – Crème Patissiere
Ingredients
480ml milk
90g sugar
2½ tbsp cornflour – supplied at school
3tsp vanilla extract
3 large egg yolks
1 large egg
43g unsalted butter softened
Handful of fruit to decorate your finished baskets
Two named sealable containers to carry your crème patissiere and filled brandy snap baskets home in
w/c 2 May and 9 May - Mini NEA1 project
All ingredients will be provided at school
w/c 16 May – Chicken Curry (including deboning chicken thighs)
Ingredients
45ml olive oil – supplied at school
1 medium onion
500g chicken thighs BONE IN
2 cloves of garlic
1 green chilli or green pepper
¼ tsp salt – supplied at school
¼ tsp turmeric– supplied at school
½ tsp ground cumin – supplied at school
¼ tsp ground coriander – supplied at school
1 tsp tomato purée – supplied at school
¼ tsp garam masala or 1 tsp curry paste – supplied at school
30ml double cream
A named sealable container to carry your curry home in
w/c 23 May – Teacake Challenge and Chocolate Work
All ingredients will be provided at school this week