Ingredients<\/strong><\/p>\n Method<\/strong><\/p>\n\n
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Ingredients-<\/strong><\/p>\n 225g butter, softened<\/p>\n 110g caster sugar<\/p>\n 275g plain flour<\/p>\n 80g white, milk or dark choc chips<\/p>\n Method-\u00a0<\/strong><\/p>\n <\/p>\n Tanith’s currant buns-\u00a0<\/strong><\/p>\n Ingredients- <\/strong><\/p>\n 160g butter<\/p>\n 160g caster sugar<\/p>\n 3 eggs<\/p>\n 1tsp vanilla essence<\/p>\n 160g self raising flour<\/p>\n 85g currants or sultanas<\/p>\n Method-<\/strong><\/p>\n Mix it all together and put in bun cases.<\/p>\n Bake at 200 degrees c for 12-15 minutes.<\/p>\n _____________________________________________________________<\/p>\n Mrs N’s Eggplant Bake (Moussaka)<\/strong><\/p>\n Moussaka is a dish of baked mince and eggplant covered with a creamy sauce and topped off with grated cheese – though this is optional.\u00a0 The original recipe doesn’t use cheese.\u00a0 I like cheese so I customised the recipe to suit me.<\/p>\n Ingredients:<\/strong><\/p>\n Preparation:<\/strong><\/p>\n Prepare the mince dish first, as it takes longer than the eggplant.<\/p>\n To Prepare the Eggplant<\/strong><\/p>\n 5. Take spoonful of the mince and spread over the eggplant. Take spoonfuls of the creamy sauce and spread over the mince.<\/p>\n 6. Sprinkle grated cheese all over the white sauce.<\/p>\n 7. Set oven at 180 degrees C.\u00a0 (you should have done that while you\u00a0 assembled the ingredients in the baking dish.)<\/p>\n 8. Place on middle shelf in the oven and allow to bake till top is golden brown or browned to your liking.<\/p>\n 9. Remove from oven and leave to cool down a bit or serve immediately if you like it hot. Best with garlic bread, chips, or a salad.<\/p>\n <\/p>\n _________________________________________________________<\/p>\n No-Name-Salad<\/strong><\/p>\n This salad is so named because it was not pre-meditated. It was made on the spur of the moment with ingredients that were on hand at the time. It contains:<\/p>\n Little gem lettuce shredded<\/p>\n 2x Coloured peppers – cut longways and\u00a0 finely sliced<\/p>\n 1x Red onion – finely sliced<\/p>\n 1x Teaspoon of capers – rinsed and patted dry<\/p>\n 1\/2\u00a0 (half)Cucumber – cut in half longways and finely sliced<\/p>\n 1 red tomato (firm) – cut in wedges<\/p>\n 1x Cooked beetroot – sliced<\/p>\n Handful of finely shredded fresh mint<\/p>\n Juice of 1 fresh lime<\/p>\n 2x teaspoonful of olive oil<\/p>\n Preparation:<\/strong><\/p>\n Place all the ingredients (except the lime juice and oil) in a bowl and mix well.<\/p>\n Mix the lime juice with the oil and whisk with a fork.<\/p>\n Drizzle all over the ingredients in the bowl. Mix well and serve.<\/p>\n <\/p>\n Bon Appetit!<\/p>\n —————————————————————————–<\/p>\n <\/p>\n Mrs Madden’s Fr<\/strong>uit Squares<\/strong><\/p>\n Ingredients:<\/p>\n I made up this recipe because I wanted to use up some of my dried, mixed fruit and a jar of mincemeat that I had left over from Christmas.<\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n 6.\u00a0 Spread mince meat all over the pastry base and sprinkle some mixed fruit\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 on top.<\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n 7.\u00a0 Roll out the other half of your dough, big enough to fit on top of the fruit and trim any excess from around the sides.\u00a0 Prick the top layer, all over, with a fork and sprinkle some caster sugar on top.<\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n 8.\u00a0 Bake for 20 to 25 minutes, until golden brown.\u00a0 Cut into squares or rectangles and allow to cool a little before removing from the tray.\u00a0 Finish cooling on a wire rack.<\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n Alexa’s smoothie recipe-\u00a0<\/strong><\/p>\n 1: Cut up 4 large strawberries and put them in your blender.<\/p>\n 2: Add in 1 banana.<\/p>\n 3: Add in a strawberry yogurt.<\/p>\n 4 : Add in water.<\/p>\n Blend it all together and you have a creamy delicious banana and strawberry smoothie!<\/p>\n <\/p>\n Honeycomb crunch biscuits-<\/strong><\/p>\n Ingredients:<\/strong><\/p>\n 225g plain flour (can be gluten free if needed)<\/p>\n 75g caster sugar<\/p>\n 150g butter or dairy free alternative<\/p>\n 125g honeycomb (I used Crunchie bars)<\/p>\n 150g dark chocolate (optional)<\/p>\n Method:<\/strong><\/p>\n Enjoy your delicious biscuits!!\u00a0\u00a0<\/strong><\/p>\n You will need:<\/p>\n Hope you enjoy! \ud83d\ude00 By Orla<\/p>\n Remember to wash your hands!<\/strong> <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n Jammy Biscuits<\/strong><\/p>\n P1-3 you might remember making delicious jammy biscuits in food technology. I made them at the weekend and thought I would share the recipe with you all. It is very easy and doesn’t need many ingredients.<\/p>\n https:\/\/www.bbcgoodfood.com\/recipes\/simple-jammy-biscuits<\/p>\n P.s I used gluten free self- raising flour for mine and it worked well! \ud83d\ude42<\/p>\n Enjoy!<\/p>\n Miss Pattie<\/p>\n <\/p>\n <\/p>\n Sausage and vegetable rice bowl<\/strong><\/p>\n Ingredients<\/strong>–<\/p>\n Packet of sausages Please note- you could use any type of sausages or rice and you could also use different types of vegetables<\/p>\n Serves 2-4 people<\/p>\n Method-<\/strong><\/p>\n 1. Cook your sausages according the instructions on packet. I used chicken sausages and grilled them for about sixteen mins, turning them half way through I like to make this recipe when I have vegetables that need to be used up so that they don’t go to waste.<\/p>\n It is also a pretty quick recipe and takes me around 20-25 minutes to make from start to finish.<\/p>\n Enjoy! Miss Pattie<\/p>\n <\/p>\n <\/p>\n Mrs Madden’s ginger biscuits<\/strong><\/p>\n Ingredients-<\/strong> Method-<\/strong><\/p>\n Pre-heat your oven to 190C, gas mark 5 (I have a fan oven so I set mine at 160C).<\/p>\n Sift the flour, ground ginger and bicarbonate of soda together into a mixing bowl, add the sugar, then lightly rub in the butter till crumbly.<\/p>\n Add the syrup and mix everything to a stiff paste. Divide the mixture into quarters, as evenly sized as possible, then each quarter into four (you should have 16) and roll the pieces into little balls.<\/p>\n Place them on a greased baking sheet, leaving plenty of room between them because they spread. Flatten them slightly and bake for about 10 minutes.<\/p>\n Take out of the oven and allow to cool a little before transferring them to a wire rack to finish cooling.<\/p>\n Store in an airtight container \u2013 mine never last long because my kids love them.<\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n TABBOULEH SALAD<\/strong><\/p>\n This is a popular salad in the Middle East. It’s very simple to make and it tastes delicious! What’s more, it’s very healthy! You can adjust the quantities to suit your individual requirements.<\/p>\n INGREDIENTS<\/strong><\/p>\n 75g burghul (or Bulgar wheat) Method\/Preparation<\/strong><\/p>\n 1. Cover the burghl with cold water and leave to soak for 10 minutes. Drain and put in a large bowl. Bon appetit! Thank me later! Mrs Nyondo \ud83d\ude42<\/p>\n <\/p>\n Cleo’s (dad’s) cheesecake!\u00a0<\/strong><\/p>\n Here is the recipe for my Dad\u2019s really good cheesecake. He uses gluten free digestives as my Mum is gluten intolerant, but you can just use normal digestives.<\/p>\n Get a cake tin.<\/p>\n For the base:<\/strong> Melt butter and mix in crushed up digestive biscuits<\/p>\n Add a layer of either melted chocolate or for quickness chocolate spread.<\/p>\n If you use melted chocolate mix in some butter so it doesn\u2019t go too hard<\/p>\n Let base set in the fridge<\/p>\n Top Layer:<\/strong><\/p>\n 2 cartons of cream cheese<\/p>\n 1 small double cream<\/p>\n 4 heaped table spoons of icing sugar<\/p>\n Mix altogether with a hand mixer until VERY thick<\/p>\n Add topping to base<\/p>\n Garnish with whatever you want!<\/p>\n\n
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Recipe for banana loaf<\/h3>\n
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Mrs. Madden\u2019s Friday Shortbread<\/h3>\n
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\nBroccoli
\nGreen beans
\nTin of sweetcorn
\nPacket of rice
\nNandos sauce (optional)<\/p>\n
\n2. Once the sausages are cooking, prepare your vegetables. I used green beans, broccoli and sweet corn. Chop the broccoli and green beans into bite sized pieces
\n3. Put broccoli and green beans into a pan on the hob, add boiled water from the kettle and cook for around 8 minutes
\n4. Place sweetcorn in a microwaveable dish and microwave it according to instructions on tin and microwave type
\n5. Open your packet of rice and cook in in microwave according to instructions on packet and microwave type
\n6. Carefully drain water from broccoli and green beans into the sink using a sieve
\n7. Cut sausages in to bite sized pieces. Tip- I use a clean pair of food scissors for this as I find it easier than using a knife
\n8. In a big bowl mix together your cooked rice, sweetcorn, broccoli, green beans and chopped up sausages
\n9. I like to serve mine with a little drizzle of nandos sauce because I like spicy things!<\/p>\n<\/a><\/a><\/p>\n
\n110g self-raising flour
\n1 slightly rounded teaspoon ground ginger
\n1 level teaspoon bicarbonate of soda
\n50g block butter, at room temperature
\n50g (or 2 tablespoons) golden syrup<\/p>\n\u00a0\u00a0\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u00a0<\/p>\n
\n1\/2 cucumber , cut into very small cubes
\n1\/2 onion, finely chopped
\n3 tomatoes, finely chopped
\n4 tbs chopped parsley
\na handful of fresh chopped mint
\n4 tbs lemon juice
\n4 tbs olive oil
\nsalt and pepper<\/p>\n
\n2. Mix in the onion, tomatoes, cucumber, parsley and mint
\n3. Season well with salt and paper
\n4. Mix in the oil and lemon juice and leave to stand for 15 minutes
\n5. Arrange the lettuce leaves on a serving dish and pile the tabbouleh on top
\n6. Serve on its own or with toasted, buttered ciabbata bread.<\/p>\n<\/p>\n