Year 8 Recipes

w/c 16 October and w/c 30 October – Gluten Free Lemon and Poppy Seed Cupcakes

Ingredients

110g soft margarine eg Stork
110g caster sugar
2 eggs
2 tbsp milk

and either

110g wheat and gluten free self-raising flour
1 tsp lemon essence
1 tbsp poppy seeds
1 tsp xantham gum

or

80p to cover the cost of the flour, poppy seeds, lemon and xantham gum

12 muffin cases
A named container to carry your cupcakes home 

w/c 6 November and w/c 13 November - Vegetarian Pizza

Base Ingredients

250g bread flour                             
1 tbsp olive oil                    
1 packet of easy blend yeast        

Toppings Ingredients

100 -150g cheese
2tbsp sauce e.g. ketchup, BBQ, garlic
2-3 sliced mushrooms
¼ red pepper
½ small onion
1-2 tbsp sweetcorn or anything of your choice e.g. pineapple, olives, capers

A named large container to take your pizza home in 

w/c 20 November and w/c 27 November - Chicken and Mushroom Pie
Groups 8A2, 8A4, 8A5, 8B2, 8B4 and 8C4 only

Ingredients

2 chicken breasts cut into 2cm pieces
1 small onion, chopped
100g mushrooms, sliced
Clove of garlic, crushed or finely chopped
25g plain flour
250ml milk
1 chicken stock cube
500g ready-made puff or shortcrust pastry (shop bought or made at home)

A shallow pie dish/plate and a named container to take your pie home in 

w/c 4 December and w/c 11 December - Carrot Cake Muffins

Ingredients

2 medium eggs
100g soft brown sugar
75ml vegetable or sunflower oil
150g grated carrot
100g self-raising flour
½ tsp ground cinnamon
100g dried fruit e.g. raisins, sultanas 

12 muffin cases
A named container to take your food home in 

w/c 1 January and w/c 8 January – Risotto
Groups 8B2, 8B4, 8C1 and 8C4 only

Ingredients

175g risotto rice / Arborio rice / long grain rice
600ml water + 2 vegetable stock cubes
200g peas / broad beans / mushrooms
1 finely chopped onion
50g grated parmesan cheese

A named container to carry your dish home 

w/c 15 January and w/c 22 January - Chicken Goujons

Ingredients

200g chicken breasts (or Quorn)
1-2 tbsp plain flour
1 egg
50g breadcrumbs or panko
1 tsp mixed herbs
1 tbsp grated parmesan

A named container to carry your goujons home in 

w/c 22 January and w/c 29 January - Cheesecake Challenge

Ingredients

Pre-made Cheesecake Slice
Other ingredients to decorate the plate with eg fruit, chocolate

NB We will provide fruit coulis, digestive biscuits, mint leaves, cocoa powder and icing sugar at school

A named container to carry your cheesecake home in 

w/c 29 January and w/c 5 February - Cheesecake

Ingredients

100g digestive biscuits
50g butter or margarine
200g cream cheese
25g icing sugar                
125ml fresh double cream

Extra Ingredients

Students should bring alternative biscuits, flavouring, fruit and toppings to develop their own design

NB NO NUTS OR NUT PRODUCTS SHOULD BE BROUGHT INTO SCHOOL 

18-20cm flan case or dish to make it in and hold its shape

A named container to take your food home in