Ingredients50g caster sugar

125ml waterjuice of 1/2 lemon

1 orange1 red apple

1 pear1 kiwi fruit

8 black grapes

Method

1 Boil the sugar and water to make a syrup, pour into a bowl and add the lemon juice when cool

2 Peel and segment the orange

3 Quarter the apple and pear; remove the core; cut each quarter into 2 or 3 slices; place in a bowl and mix with the orange

4 Peel and slice the kiwi 5 Cut the grapes in half lengthways and remove the pips

6 Carefully mix all the fruit with the syrup and chill until required

SKILLS YOU WILL LEARN – CHOPPING, SEGMENTING AND PEELING

FRESH FRUIT SALAD

DIY SOUPIngredients

50g lentils or split peas500ml boiling water

1 stock cube [ beef, chicken, ham or vegetable]

1 small onion, chopped1 small carrot, diced

25g frozen turnip1 small potato, peeled and diced

salt & pepperGarnish

chopped parsley

Method

1 Put lentils or split peas into a sieve and wash under cold running water

2 Measure boiling water and put into large pan with lentils or split peas and chosen stock cube

3 Bring to boil, with lid on, and then simmer for 15 - 20 minutes

4 Prepare all vegetables and add to pan

Stir well then cook gently for a further 20 minutes

5 Taste and add seasoning as liked

6 Serve soup garnished with chopped parsley

NOTE This soup may be liquidised for a smooth finish

SKILLS YOU WILL LEARN –CHOPPING, PEELING AND HEAT CONTROL

BANANA OATY MUFFINS

Ingredients125g Plain Flour

25g Porridge Oats2.5 ml baking powder

2.5 ml bicarbonate of soda1 banana, peeled and mashed

50g caster sugar1 egg

3 x 15 ml oil15 ml water, if needed

Oven 190 C / Gas 7

Method

1. Set oven. Prepare bun tray

2. In a large bowl, sift flour, baking powder and bicarbonate of soda together

3. Add in the porridge oats

4. In a small bowl, mash banana thoroughly with a fork, then stir in sugar, egg and oil

5. Pour all of the wet ingredients into the dry. Stir until just combined

6. NOTE Batter may be lumpy, but no dry flour should be visible. DO NOT over stir. If too dry add water and mix gently

7. Spoon into prepared tins / cases and bake near top of oven for 20 – 25 minutes, until the tops are lightly browned and spring back when pressed gently

Best eaten when freshly baked

SKILLS YOU WILL LEARN – MASHING, COMBINING, DIVING AND BAKING

PASTA WITH TOMATO SAUCE

Ingredients50g pasta

10ml oil1 clove garlic, crushed

1/2 onion, finely chopped200g canned tomatoes

pinch sugar5 ml mixed herbs

salt and pepper, to tasteTopping

25g cheddar, grated

Method1. Sauce Heat oil in a small pan. Fry garlic and onion for 2-3 minutes

until golden brown

2. Add tomatoes, sugar, salt and pepper. Cook for 20 -25 minutes until soft and pulpy

3. Half fill a large pan with cold water and bring to the boil

4. Cook for 15 minutes or until it rises to top of water

5. Drain pasta and serve hot topped with the tomato sauce and grated cheese

SKILLS YOU WILL LEARN – CRUSHING, CHOPPING, DRAINING, FRYING AND SIMMERING

TUNA PASTAIngredients

75g wholewheat macaroniSauce 25g margarine

25mlflour250ml semi skimmed/skimmed milk

seasoning75g tinned tuna

15ml chopped mixed peppers15ml sweetcorn

15ml sliced mushroomsTopping 25g Edam cheese

25g wholewheat breadcrumbs

Oven 180°C/350°F/Gas 4Method

1 Set oven

2 Cook macaroni in boiling water for 10-12 minutes or until soft Drain and cool

3 Sauce Melt margarine in small pan then gently cook the peppers and mushrooms for 5 minutes

4 Add the flour and beat well

5 Remove from heat then slowly add the milk, beating to remove any lumps

6 When all the milk has been added return to a medium heat and cook until sauce is thick

7 Flake tuna carefully and add to sauce with sweet corn and macaroni.

Season to taste and place in small dish

8 Topping Grate edam cheese and mix with breadcrumbs

9 Sprinkle over pasta mixture and bake for 20-25 minutes or until golden brown.

SKILLS YOU WILL LEARN –HEAT CONTROL, MIXING, FLAKING, GRATING AND DRAINING

BERE BANNOCK PIZZA

IngredientsBase 50g beremeal25g SR flour

2.5ml Bicarbonate of Soda2.5ml Cream of Tartar

10ml oil10ml dried milk powder

cold water to mix

Topping 45ml prepared pizza sauceDried Herbs, as liked

50g Orkney Cheddar, gratedMethod

1 Base Sift all dry ingredients into a large bowl

2 Add oil

3 Mix with just enough cold water to form a soft but not sticky dough

4 Turn out on to a surface sprinkled with extra beremeal

5 Gently coat mixture with beremeal and form into a 15cm circle

6 Put 15ml oil into omelette pan and heat gently

7 Transfer base to heated omelette pan and cook on both sides

8 Topping Spread pizza sauce evenly over base

9 Sprinkle with herbs and top with cheese

10 Brown under heated grill

NOTE Extra toppings can be added as liked

SKILLS YOU WILL LEARN – RUBBING IN AND GRATING

ALL-IN-ONE QUICK MIX BUNS/SPONGE

Ingredients50g soft margarine50g caster sugar

75g self raising flour2.5ml baking powder

1 eggVariations:

Chocolate - blend 15ml cocoa with 15ml hot waterChocolate chip - add 15g chopped chocolate

Coffee - dissolve 5ml coffee in 15ml hot waterAdd flavouring essence + food colouring as liked

Oven 180°C/Gas 4

Method

1 Set oven

Prepare bun trays/line base of 15cm tin with greaseproof paperArrange oven shelf in position - top for buns middle for sponge

2 Put all chosen ingredients into bowl and beat well

3 Divide equally into six paper cases or put into sponge tin

4 Bake for 15 - 20 minutes for buns / 25 - 30 minutes for sponge.

YOGHURT CHEESECAKE

IngredientsBase

25g Digestive biscuits15g polyunsaturated margarine

Filling5ml sugar free jelly crystals

30ml hot water50g cream cheese

45ml natural yoghurt

Method

1 Base Crush digestives. Mix with melted margarine

2 Press firmly into greased 8cm pastry cutter

3 Filling Sprinkle jelly crystals into hot water Dissolve in microwave for 30 seconds

4 Mix jelly with cream cheese and yoghurt Beat well until smooth

5 Pour over biscuit base and chill until set

6 Carefully remove pastry cutter

7 Decorate with fresh or canned fruit, as liked

PANCAKES WITH TOFFEE SAUCE

IngredientsPancakes

50g flourPinch salt

1 egg150ml milk

Oil for fryingSauce

50g margarine75g soft brown sugar

30ml milkMethod

1 Pancakes Beat flour, salt, egg, milk together

2 Heat a little oil in small, flat-bottomed pan and once hot make pancakes

3 Stack pancakes on paper towel until needed

4 Sauce Mix all ingredients together in small pan and boil for 2 minutes

5 Roll or fold up each pancake and pour a little of the sauce over each one

RAISIN BARS

Ingredients50g soft margarine

50g soft brown sugar50g SR wholemeal flour

1 egg15g All Bran50g raisins

Oven 180°C / Gas 4

Method1 Set oven. Line base of tin and lightly grease paper

2 Mix margarine, sugar, flour and egg

3 Fold in All Bran and raisins

4 Transfer mixture to prepared tin

5 Flatten into tin

6 Bake for 20 minutes until golden brown 7 Cool in tin for a few minutes before cutting into 6 bars

SKILL YOU WILL LEARN - WEIGHING AND MEASURING, FOLDING IN AND BAKING

FRUIT SMOOTHIES

IngredientsStrawberry and Banana

1 banana100g strawberries

10ml oatmeal250ml greek yoghurt

Banana and Mango 100g mango

1 banana100ml apple juice30ml orange juice

Muesli and Raspberry50g muesli

75g raspberries15ml clear honey100ml apple juice

Method

1. Place the ingredients into a blender and process for 1 minute

2. Pour the contents into a glass and serve.

SKILL YOU WILL LEARN - BLENDING

7

Lemon Drizzle Cake

Ingredients110g soft margarine110g caster sugar

2 eggsZest of ½ lemon

110g Self raising flourDrizzle 1

Juice from ½ lemon40g caster sugar

Drizzle 2Juice from ½ lemon

Icing sugarSet oven to 160˚c

Method

1 Cream margarine and sugar together until and creamy

2 Add the beaten eggs and carefully mix through

3 Sift in the flour and add in the lemon zest. Fold through mixture until combined4 Transfer mixture into a greased large foil dish

5 Bake for 45-50 minutes until golden brown and firm to the touch

6 Cool cake in tin and prepare either of the drizzles

7 Using a fork pierce the top of the cake several times pour drizzle over the top and allow to soak in

8 Cool completely and serve with crème fraiche and some summer fruit berries

Note: 30ml of lemon juice can be used instead of fresh lemons

TRADITIONAL PIZZA

Ingredients50g strong white flour40g Wholemeal flour

Pinch of salt2.5ml easy blend yeast45-60ml hand-hot water

10ml olive oilTopping

45ml prepared pizza sauceDried Herbs, as liked

50g Orkney Cheddar, grated

Method1 Base Put flour and salt in a large bowl and

stir2 Mix in the yeast 3 Add oil and sufficient warm water to make

a soft dough. Knead on floured surface for 10 minutes4 Roll out dough to a large circle and transfer

to a lined baking sheet5 Topping Spread pizza sauce evenly over

base6 Sprinkle with herbs and top with cheese7 Bake in the oven for 10 to 15 minutesNOTE: Extra toppings can be added as

liked