Cooking Club

Here are some of the recipes from cooking club.

Ingredients

250g Self Raising Flour
175g Caster sugar
100ml sunflower / vegetable oil
40g cocoa powder
2 tsp baking powder
1-2 tsp vanilla essence
175ml milk
2 eggs
100g chocolate buttons – chopped
Chocolate cake covering / icing sugar and decorations

Instructions

1. Preheat the oven to 180 degrees C
2. Put all the ingredients except the chocolate buttons in a bowl.
3. Mix together
4. Mix in the chopped chocolate buttons
5. Spoon carefully into cake cases
6. Bake in the oven for app 18 mins
7. Cool
8. Decorate with melted chocolate and decorations

Download printable instructions here

Ingredients

2 cups of all purpose flour
1 teaspoon baking powder
¼ teaspoon salt
2/3 cup water
1 tablespoon oil ~ can be sunflower, vegetable or olive oil
Tomato puree
Passatta
Mozzarella ball
Grated cheese
Range of toppings; e.g. pineapple, ham, mushrooms, peppers onion sweetcorn, pepperoni, chicken, bacon


Instructions

1. Preheat the oven to 200 degrees C / Gas mark 6
2. Put the flour, baking powder, salt oil and water in a bowl and mix to form a ball of
dough.
3. When the dough is combined and forms a ball, place on a floured surface and
knead(pummel and stretch) until it is smooth
4. Mix some tomato puree and passatta together to make a thicker tomato sauce.
5. Roll out the dough on a floured surface, so that it is approximately 3 or 4 mm thick,
transfer to a greased flat baking tray before adding toppings.
6. Spread some of the tomato sauce mixture over the dough to cover it all
7. Sprinkle with the grated cheese.
8. Add your choice of toppings to the pizza
9. Place your torn pieces of mozzarella on top
10. Place the pizza in the oven for around 18 to 20 minutes. Check after 15 minutes to
make sure it is not burning.
N.B the more/ thicker the toppings on top the more cooking it will need to ensure it
is cooked through and the base is cooked in the middle.

Download printable instructions here

Ingredients

8oz Plain Flour
1 level teaspoon baking powder
1 – 2 level teaspoons ground ginger
1/2 level teaspoon bicarbonate of soda
3oz margarine or butter
3oz moist brown sugar
3oz golden syrup


Instructions

1. Sieve the dry ingredients will
2. Cream the margarine or butter, sugar and syrup until soft and light
3. Work in the dry ingredients and knead thoroughly
4. Roll out dough until app 1/4 inch in thickness
5. Cut out biscuit shapes
6. Pleace on lightly greased baking trays or sheets.
7. Bake in centre of hot oven app 200 – 210 degrees C or Gas mark 6-7 for app 10 mins
8. Check that the biscuits are not scorching after 6 minutes
9. Cool on wire racks
10. Eat – (or decorate with icing first!!!)

Download printable instructions here

Ingredients

100g unsalted butter
150g plain flour
50g icing sugar
1 free-range egg yolk
Vanilla extract
Icing
125g icing sugar
Food colour – if you want different coloured icing add a drop of food colouring to create the colour required
Flavouring as above
Decorations ;
These can be decorated however you wish (we had the theme of red nose day so used red sweets like Haribo style hearts and strawberries as well as strawberry bootlaces and glace cherries


Instructions

1. For the biscuits: heat the oven to 200°C,400°F, gas 6. Grease 2 baking trays or line with non-stick baking paper.
2. Put the butter and flour into a mixing bowl and rub in the butter until the mixture resembles breadcrumbs. (Or pulse in a food processor/mixer)
3. Add the icing sugar, egg yolk and a few drops of vanilla and mix to a soft dough. Wrap in clingfilm and chill for 30 minutes.
4. Roll out the dough on a lightly floured surface and cut into chosen shapes with a cutters.
5. Place on the baking trays and bake for 10-15 minutes until pale golden. Leave on the baking trays for 2 minutes to firm up then remove to a wire rack to cool.
6. For the decoration: Mix the icing sugar with a little water and the food colouring, adding a little at a time, until it is thick and smooth.
7. Either spread the icing over the biscuits and then decorate as shown in the photos with the decorating ingredients or use the icing to stick the chosen decorations in the desired place.
8. Allow the icing to set and then serve. Can be stored in an airtight tin for up to a week, or the biscuits can be frozen before being decorated.

Download printable instructions here

Ingredients

100g dried tropical mix or equivalent
75g dried apricots (chopped into small pieces)
75g sultanas
200g oats
3 tablespoons honey
2 tablespoons sugar
85g butter/ margarine melted
Optional – ½ teaspoon ground all spice
Note; the choice of fruit, can be changed to suit preference. Other alternatives could be alternative dried fruits such as cherries, banana chips, or mango. Alternatively you could add chocolate chips, chopped nuts or coconut


Instructions

1. Pre heat oven to 160 degrees C / Gas Mark 3
2. Put the variety of fruit into a bowl to soak in some hot water for about 10 minutes
3. Grease an oven proof dish and then line with greaseproof paper
4. Weigh the oats and put in a large bowl
5. Melt the butter in a jug/bowl and add to this the sugar and honey, plus the all spice if using
– mix
6. Drain the water from the fruit and tip fruit into the bowl with the oats
7. Pour over the mixtures of butter, honey and sugar
8. Mix altogether well
9. Place mixture into prepared oven proof dish and press out to the edges and make flat
10. Bake in the oven for 30mins.
11. Leave to cook for 10 – 15 minutes then cut into 12 pieces.
Note; if you prefer your flapjack more crunchy, bake for longer.

Download printable instructions here

Ingredients

200g Bar milk chocolate or cake covering
Choice of; Cornflakes, Shreaded Wheat, All Bran, Rice Crispies
Mini eggs
Paper cake cases

Instructions

Break the chocolate up and place in microwaveable bowl. – melt carefully to ensure chocolate does not burn.
Alternatively – use a saucepan with hot water in it, place the bowl with chocolate on top of saucepan so heat rises and melts the chocolate .
Once completely melted pour in the chosen cereal. Mix until completely coated.
Continue to add cereal until all cereal coated with chocolate, but no chocolate left at the bottom of the bowl.
Spoon the mixture into cake cases.
Use spoon to press middle down to create nest effect,
Leave to cool and set (can speed this up placing them in the fridge)
Once completely cool add a couple of the mini eggs to each nest.

Download printable instructions here

Ingredients

300g plain chocolate (milk can be used if preferred)
150g Rich tea biscuits
100g Marshmallows
125g Margarine
3 tablespoons Golden syrup
Optional;
100g mixture of e.g.
Sultanas
Glace cherries
Nuts
Other dried fruit
Chocolate bars e.g. Maltesers, Crunchie, or whatever you enjoy

Instructions

Break the chocolate up and place in bowl over a saucepan of hot water / microwaveable bowl with margarine and golden syrup.
Gently melt the butter, chocolate and syrup over a low heat, stirring frequently until smooth, then cool for about 10 mins. (approximately 2 minutes in the microwave)
Break the biscuits into smaller pieces.
Add to the chocolate with the marshmallows and any other chosen ingredients
Pour into the tin and level it with the back of your spoon.
Chill until hard.
The mixture will need approximately 2 hours in the fridge or 1 hour in the freezer
Cut in 24 pieces

Download printable instructions here

Ingredients

350g self raising flour
1 teaspoon baking powder
¼ teaspoon salt
2 tablespoons of caster sugar
85g Margarine
175ml Milk
Optional additional ingredients;
75g of; Sultanas
Or glace cherries or a mixture of the two.
You could also add 1 teaspoon of cinnamon
Other alternatives; peel and chop an apple and add to the mixture


Instructions

1. Preheat the oven to 220 degrees C / Gas mark 7
2. Put the flour, baking powder, salt and margarine in a bowl and using finger tips rub together until you have the effect of breadcrumbs.
3. Add the sugar and any fruit if using. N.B. you may not want the sugar if you are using dried fruit.
4. Add the milk, then using your hand as a claw mix together the ingredients
5. DO NOT over work the mixture – the more you handle the mixture the tougher the scones will be
6. Once the dough is formed tip onto lightly floured surface
7. Press out the dough using the flat palm of your hand until approximately 1 ½ cm – 2 cm thick.
8. Use a cutter to cut round scone shapes. Dip the cutter into a pile of flour before each cut to help release it. plan your cutting carefully to avoid having to keep handling the mixture to press out again
9. Transfer to a greased flat baking tray.
10. Use a pastry brush to brush each scone with milk.
11. Place in the oven for around 10 minutes.
12. Eat within 2 or 3 days
13. Serve sliced with butter or jam and cream or your choice of sweet spread/ fruit.

Download printable instructions here

Ingredients

400g self raising flour
1 teaspoon baking powder
¼ teaspoon salt
1 teaspoon of mustard powder (optional)
½ teaspoon cayenne pepper (optional)
85g Margarine
75g – 100g Cheese grated
200ml milk


Instructions

1. Preheat the oven to 220 degrees C / Gas mark 7
2. Put the flour, baking powder, salt, mustard powder and margarine in a bowl and using finger tips rub together until you have the effect of breadcrumbs.
3. Add the grated cheese
4. Add the milk, then using your hand as a claw mix together the ingredients
5. DO NOT over work the mixture – the more you handle the mixture the tougher the scones will be
6. Once the dough is formed tip onto lightly floured surface
7. Press out the dough using the flat palm of your hand until approximately 1 ½ cm – 2 cm thick.
8. Transfer to a greased flat baking tray.
9. Use a pastry brush to brush each scone with milk.
10. Place in the oven for around 10 minutes.
11. Eat within 2 or 3 days
12. Serve sliced with butter or your choice of savoury spread

Download printable instructions here

Ingredients

175g digestive biscuits, crushed
75g margarine ~ melted
250g mascarpone
200g cream cheese
300g milk chocolate ~ melted
100g plain chocolate ~ melted


Instructions

1. Crush the biscuits, and mix with the melted butter. Put in the base of a loose bottom 20cm diameter, buttered tin. Press down to compress and then place in the fridge to set and chill.
2. Place the cream cheese and mascarpone in a bowl and mix / whisk together until well combined and smooth.
3. Add the melted milk chocolate to the cheese mixture and fold into it.
* allow the chocolate to cool a bit and make sure you mix the chocolate and cheese together quickly as the coldness of the cream sets the chocolate very quickly and can cause chunks/ bits of chocolate to form in the cheese mixture.
4. Add the plain chocolate and quickly fold into the mixture, attempting to create a marbles, swirl effect. (if the marbling is not achieved it does not matter ~ if will not affect the taste)
5. Spoon the cheese and chocolate mixture over the biscuit base.
6. Chill for at least 2 hours ~ or over night.

Variations

This combination of cream cheese can be used as a basis to any flavour cheesecake. You could increase the quantity of cheeses used possibly to 400g & 300g, if not using chocolate. You could flavour the cake with a range of different flavours; for example; simply add a teaspoon or 2 of vanilla essence for a basic cheesecake (which you could top with fresh fruit e.g. strawberries), or using orange or lemon zest and juice for a citrus flavoured cake. You can dice strawberries or raspberries up and add to the mixture, or as another alternate add white chocolate instead of milk. Strawberry / raspberry and white chocolate is a good combination as is orange and milk chocolate
NB Remember the chocolate in this recipe helps the cake set

Download printable instructions here

Ingredients

1 packet of ready rolled puff pastry
5 apples *
Brown sugar
Lemon juice


Instructions

*You can choose your own selection of fruit e.g. plums, pears, peaches etc
Pre heat the oven to 200 degrees
Unwrap the pastry but leave on the greaseproof paper.
Cut the large rectangle of pastry into 4 or 6 rectangles.
If you then cut the greaseproof paper into the same the tarts can stay on the greaseproof to cook.
On each rectangle score (cut but not all the way through the pastry) a frame
Peel, core and slice the apples.
Put into a bowl, sprinkle with a little lemon juice (this will prevent the apple from turning brown)
Sprinkle sugar over the apple and mix together.
Then place the apple slices on the pastry, filling the inside of the frame. (you
can sprinkle the remaining sugar from the bowl over this then too.)
Place on a baking tray.
Put in the oven for approximately 20 mins.
Serve either on its own, or with cream or ice cream.
These can be eaten hot or cold.

Download printable instructions here

Ingredients

175g butter (leave out of fridge so that it becomes soft)
85g caster sugar
½ teaspoon vanilla extract
225g plain flour
100g chocolate chips


Instructions

Mix the butter, sugar and vanilla extract with a wooden spoon.
Stir in the flour.
Then tip in the chocolate chips – or whatever filling you are using.
Use your hands in at this stage to bring the mix together as a dough.
Halve the dough and shape each half into a log about 5cm across.
Wrap in cling film, then chill for 1 hr or freeze for up to 3 months.
Pre heat the oven to 180 degrees
Slice the logs into 1cm-thick rounds,
Place on a baking tray lined with baking parchment and bake for 12-15 mins.
Cool completely on the tray.
These cookies can be made as double chocolate chip; for this replace 50g of the
flour for 50g of cocoa powder.

Alternatively these are also delicious with a range of other flavours added. For example; 75g of cranberries and 75g of pistachios chopped up. Or 75g of cranberries and 75g of white chocolate chips Another idea could be to grate some orange zest in and add chocolate chips which make it chocolate orange. You can experiment with a range of different fillings.

Download printable instructions here

Ingredients

125g margarine
125g brown sugar
125g porridge oats
½ teaspoon bicarbonate of soda
125g plain flour
1 tablespoon golden syrup
125g chocolate melted


Instructions

Pre heat oven to 180 degrees gas mark 4
Grease 2 baking sheets
Melt golden syrup and margarine
Add melted golden syrup and margarine mix to the dry ingredients and mix together.
Divide the mixture into 16.
Squeeze each portion into a ball
Arrange these on the baking sheets spread out, then squash them down a little
Bake for 15 – 28 minutes until golden
Leave to cool on tray for 3minutes
Leave to cool completely on wire racks
Melt chocolate in heat proof bowl
Either dip half f each biscuit into the chocolate or drizzle over the biscuits
with a spoon. Alternatively using a pastry brush, paint half the biscuit with the chocolate
Leave on wire rack to set.

Download printable instructions here