Tulliallan Primary School

Recipe Book

Recipe Book

Page Number
3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 Sweet Potato & Red Pepper Soup Hot Dragon Toasts Bacon Whirls Crunchy Krispie Slice Norwegian Pancakes Chicken Kebab Easy Fast Pizza’s Highlander Chicken Curry in a Hurry Meat Loaf Coconut Chicken Curry Lasagne Tandoori Chicken Red Thai Chicken Curry Banana Loaf Mars Bar Cake Yoghurt Loaf Marshmallow Slice Christmas Pudding Flapjacks Malteser Slice Chocolate Cake Iced Sponge Banana Cake Chocolate Truffles Malteser Tray Bake 5 minute Chocolate Mug Mini Banana Muffins Norwegian Chocolate Cake Pavlova Weetabix Brownies Tropical Christmas Cake Peppermint Creams Crunchie Cake Tangy Lemon Tart Chocolate Cake – Super Kids Meringues Very Special Hot Chocolate Mix Up a Mud Pie Microwave Tablet Mars Bar Cheesecake Apply Raspberry Crumble Apple Traybake Chocolate Cake with Chocolate Icing Chocolate Tiffin

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Recipe Book

Sweet Potato & Red Pepper Soup
Ava Beveridge – Nursery PM
1 leek 2 red peppers 4 carrots 2 cloves garlic 2 medium sweet potatoes 2 vegetable stock cubes Chop all vegetables & cook gently in a little oil just to soften. Cover the vegetables with boiling water & 2 vegetable stock cubes. Bring to the boil & then simmer for 20 mins. Let cool then blend until smooth. Lovely!!

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Recipe Book

Hot Dragon Toasts
Andrew Bell – P1
3oz cheddar cheese, grated Knob of soft margarine 1 tbsp of milk Salt and pepper 2 large thick slices of bread Have ready 2 warm plates. Place grated cheese in bowl, add knob of margarine (conker sized), then milk, salt and pepper. Mix altogether with a wooden spoon to make a paste. Leave it ready. Put slices of bread under the grill and watch them until they are toasted on one side. Take them from the grill and spread untoasted side thickly with cheesy mixture, spread it right to the edges. Put back under the grill until golden brown.

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Recipe Book

Bacon Whirls
Demi Nicol – P2
Pack of bacon Puff pastry Roll out puff pastry into a large square shape. Place the bacon on the pastry until pastry is completely covered. Roll the pastry and the bacon into a swiss roll style, then cut the pastry into slices and place on a baking tray. Put in the oven until the pastry is ready then take out and enjoy. Yummy hot or cold!!

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Recipe Book

Crunchy Krispie Slice
1 ½ cups Rice Krispies 1 cup roasted peanuts 1 cup mixed fruit 1 cup coconut 100g marshmallows 60g margarine For Icing 1 ½ cups icing sugar 1 tbsp cocoa 1 tsp marg 1 tbsp milk Grease a swiss roll tin. Combine Rice Krispies, peanuts, fruit and coconut in bowl. SLOWLY melt marg and marshmallows in pan and stir in to mixing bowl. Press mixture into tin, spread with icing and refrigerate. For Icing Sift icing sugar and cocoa. Stir in marg and mil to a stiff paste. Stir over hot water until spreadable.

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Recipe Book

Norwegian Pancakes
Charlie Allen P1
250g plain flour 1 tsp salt 1 pint full-fat milk 3 eggs Butter for frying Put ingredients into a bowl and whisk. Put butter into a large frying pan and heat until very hot. Add a ladleful of mixture to the pan. Turn over when bubbles start to appear. Repeat until all mixture is finished. Serve with jam, sugar and lemon, or ice-cream and chocolate sauce.

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Recipe Book

Chicken Kebab
500g minced boneless chicken 2 tbsp gram flour 1 medium sized egg 1 medium sized onion 1 medium sized potato 3 green chillies 1 tsp salt 1 tsp garam masala Add potato, onion & green chillies to food processor & grind until very finely chopped. Put mixture into large bowl, add chicken, salt, garam masala & gram flour. Mix well with hands. Add egg then mix well. Leave mixture in fridge for ½ hr. Divide mixture into 7 equal portions & form into ball shapes. Flatten to make burger type shape. Either shallow fry on medium heat or place kebabs under medium/hot grill. Turn occasionally until fully cooked. Serve with salad & raita or ketchup…… …..Enjoy!!!!

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Recipe Book

Easy Fast Pizza’s
1 soft tortilla wrap Tomato Puree Mixed herbs Mozzarella cheese – grated Cheddar cheese – optional Toppings of your choice – ham, pineapple, pepperoni etc Take tortilla, spread tomato puree over & mozzarella cheese. Sprinkle with herbs, put on toppings & extra cheese. Place in oven for 3-5 mins at 180°C

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Recipe Book

Highlander Chicken
Kira Lattka – Nursery
4 chicken breasts 5oz double cream 2 glasses of white wine 1 haggis 4 oz mushrooms Cook haggis according to instructions. Cook chicken in oven for 15 mins at 190°C, cut along the side of each breast and stuff with haggis, cover with foil and cook for a further 15-20 mins. Add sliced mushrooms and wine to a pot and simmer for 20 mins, add cream then pour over chicken and serve with baby potatoes/rice and fresh vegetables.

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Recipe Book

Curry in a Hurry
Connor Lattka – P5
1 can of chopped tomatoes Cooked chicken/prawns Curry powder Tomato puree Chopped onion and garlic Large tbsp of branston pickle Fry onion, garlic and curry powder in fry light, add chicken/prawns, tin of tomatoes, tomato puree and branston pickle.

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Recipe Book

Meat Loaf
Scott Lawrence – P2
1 tbsp oil 1 onion, finely chopped 2 smoked streaky bacon rashers, rinded & chopped 500g pork mince 100g/4oz fresh breadcrumbs 1 medium egg, beaten 1 tsp salt 2 tbsp tomato puree 1 tbsp dried tarragon or thyme For the Topping 2 smoked streaky bacon rashers 25g/1oz breadcrumbs 50g/2oz cheddar cheese Preheat oven to 180°C/Gas 4/fan oven 160°C. Heat oil in a frying pan & fry onion for 3-4 mins until softened. Transfer to a bowl. Mix in the bacon, mince, breadcrumbs, egg, salt, tomato puree & dried herbs. Press into a 450g/1lb loaf tin. Bake uncovered for 1 hour. To make the topping, dry-fry the bacon until crisp. Remove from the pan. Fry the breadcrumbs in the bacon fat for 2 mins until just golden. Stir into a bow with the cheese & crumble in the bacon. 5 mins before the end of cooking, sprinkle the topping over the meatloaf and return to the oven for 5 mins. Leave to stand for 10mins, loosen the sides with a knife & remove.

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Recipe Book

Coconut Chicken Curry
Jason Lawrence – P5
4 skinless, boneless chicken breasts 2 level tsp cornflour 300ml (1/2 pint) thick plain yoghurt 1 onion 2 tblsp of veg oil 2 cloves of garlic ½ tsp of ground ginger ½ tsp of ground turmeric 2 tsp of coriander 1 tsp of ground cumin 150ml (1/4 pint) coconut milk 1 chicken stock cube, mixed with 75ml (3fl oz) boiling water Pinch of salt & pepper 2 tbsp chopped fresh coriander Cut chicken into 3 equal sized pieces. Mix the cornflour & 2 tbsp of yoghurt in a bowl then mix in the rest of the yoghurt a little at a time. Chop onion & put into large pan with oil. Cook on low for 10 mins, then take off the heat. Add the garlic, ginger, turmeric, coriander & cumin, gently heat for 2 mins stirring all the time. Turn the heat down very low & add the chicken. Add & stir in the yoghurt mixture, 1 tbsp at a time. Stir in the coconut milk and stock, a little at a time. Mix in salt & pepper then put lid on pan. Cook curry on low heat for 30 mins, stirring often. Check chicken is cooked, if not, cook for further 5-10 mins. Stir in chopped coriander.

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Recipe Book

Lasagne
Mark Brown – P3
1lb steak mince 2 carrots, grated or finely chopped 2 sticks celery, finely chopped 1 onion, finely chopped 1 jar of passatta (sieved tomatoes) Mushrooms 1 tbsp tomato puree 1 clove of garlic, minced ¼ pint milk for Bolognese mixture Lasagne sheets ¼ milk for cheese sauce 4 oz grated cheese 1 tbsp flour & butter Sauté onion, garlic, celery and carrot until soft. Brown mince, add milk & simmer until most milk evaporates. Add puree, passatta and mushrooms, simmer for at least 1 hour. To make cheese sauce, melt butter and flour, gradually add milk, stirring continuously, when thicken add cheese. Assemble in ovenproof dish. Layer lasagne, then Bolognese, then cheese sauce. Put in oven Gas mark 5 for 30 mins.

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Recipe Book

Tandoori Chicken
10 chicken drumsticks 2 cloves of garlic Small piece of ginger 1 tsp veg oil 1 tsp lemon juice 2 tsp chilli powder 1 tsp salt 1 tsp coriander powder 3 tsp tandoori masala powder 250g plain natural yoghurt Wash drumsticks and leave to dry. Crush garlic and ginger into a fine paste. In a large bowl, add yoghurt, garlic and ginger paste, veg oil, lemon juice, chilli powder, salt, coriander, masala powder and mix well. Add chicken to mixture, making sure it is evenly coated. Cover and leave mixture in fridge overnight. Transfer into an ovenproof dish , and cover with kitchen foil. Put into pre-heated oven for 50 minutes. (220°C) After 50 minutes, lower oven to 100°C. Remove foil from dish, and put back in oven for 10 minutes. Serve chicken with raita, salad or ketchup.

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Recipe Book

Red Thai Chicken Curry
Gregor Ross P5
3-4 Chicken breasts, cut into strips 2 tablespoons of oil 1 heaped teaspoon of red curry paste 1 tin of coconut milk 3 spring onions green beans, cut into small pieces baby sweetcorn, cut into small pieces ½ yellow or orange pepper, cut finely 1 lime Boiled rice Heat oil in frying pan, then add curry paste and mix well with oil. Add strips of chicken and fry. Then add all vegetables and gently cook until tender, roughly 20 mins. Add a little water to help cook veg, then add ¾ of coconut milk and simmer for 10 mins. Taste. If too spicy, add rest of coconut milk. Serve with boiled rice and a squeeze of fresh lime.

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Recipe Book

Banana Loaf
Ryan Ford-Armstrong – P5
100g/4oz butter softened 175g/6oz caster sugar 2 eggs 2 ripe bananas mashed 225g/8oz self-raising flour 1 tsp baking powder 2 tblsp milk Lightly grease the loaf tin and line it with non-stick parchment paper. Preheat oven to 180°C/350°F/Gas Mark 4. Measure all the ingredients into a mixing bowl and beat for about 2mins until well blended. Spoon the mixture into the prepared tin. Bake for about 1hr, until well risen and golden brown. Leave cake to cool in the tin for a few minutes, then loosen with a small palette knife and turn the cake out.

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Recipe Book

Mars Bar Cake
Calum Ramsay P7 & Drew Ramsay P2
4 Mars Bars chopped 4oz marg 2 desert spoons syrup or honey 3-4oz rice crispies Block cooking chocolate Melt the Mars Bars, marg & syrup together. Add in the rice crispies & mix until all the rice crispies are covered in the mixture. Pour the mixture into a baking tray. Melt the cooking chocolate & pour over mixture in baking tray. Place tray in fridge until hard, once hard cut into squares. Eat!!

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Recipe Book

Yoghurt Loaf
Aaron Bell – P4
Use empty carton as a measure 1 carton of yoghurt (lemon, orange or toffee flavour) 1 carton of vegetable oil 2 cartons of castor sugar 3 cartons of self raising flour 1 pinch of salt 2 eggs Mix all ingredients well in a large bowl and empty into 2, 2lb loaf tins. Bake at 300°F/gas mark 2 for 35 mins.

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Recipe Book

Marshmallow Slice
Cameron Dickson – P7T
15 digestives biscuits – crushed 15 glace cherries – chopped 15 marshmallows – chopped ½ tin condensed milk Mix all above ingredients together. Roll into sausage shape, coat with desiccated coconut. Cover with foil and refrigerate for ½ hr, cut into slices.

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Recipe Book

Christmas Pudding
Holly Jane Trevett
1lb flour 1lb suet 1lb sultanas 1lb currants 2oz sweet almonds 1lb raisins 1lb Derma sugar ½ lb mixed peel 8 o 10 eggs 2 tsp mixed spice 1 nutmeg 1 glass of sherry or brandy Wash and pick currants, stone raisins, chop the peel. Put all ingredients into a bowl & mix thoroughly with the well beaten eggs ad enough brandy or sherry to moisten; pour into well-buttered moulds, cover with buttered paper. Steam 8 or 9 hrs, serve with brand sauce or hard sauce.

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Recipe Book

Flapjacks
Catherine Paterson – P2
100g/4oz butter 50g/2oz soft brown sugar 4 tblsp golden syrup 250g/9oz porridge oats (Can also add 2 tblsp of sultanas or dried apricots or some chocolate chips) Preheat oven to 180°C/350°F/Gas Mark 4. Butter a square baking tin (20cm/8” shallow) Put butter, sugar and syrup in a saucepan. Stir the sauce over a low heat until butter has melted and sugar dissolved. Add oats (plus any extras) to the pan and stir well. Pour mixture into tin and press down firmly until about 5cm/2” thick. Bake in oven for 20-25mins until golden. Leave to cool, then cut into squares or rectangles.

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Recipe Book

Malteser Slice
Kira Lattka – Nursery
4oz margarine 3 tblsp syrup 5oz milk chocolate 8oz digestive biscuits (crushed roughly) 8oz maltesers (cut in half) 14oz white chocolate Melt margarine, syrup and milk chocolate together. Add the crushed biscuits and maltesers. Mix well and spread over a swiss roll tin or similar. Place in fridge to set (approx. 1hr). Melt white chocolate and spread over. Once set, cut into squares.

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Recipe Book

Chocolate Cake
Holly Jane Trevett
6oz butter 4oz flour 3oz sugar 8oz chocolate 1 tsp vanilla 4 eggs Baking Powder Cram butter and sugar together, add 1 egg, flour and chocolate. Add the remainder of the eggs then add the vanilla. Lastly put in half a teaspoon of baking powder. Bake steadily in a medium oven from between 1 to 1 ½ hrs.

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Recipe Book

Iced Sponge
Sarah Fraser
4oz/125g stork marg 4oz/125g castor sugar 2 eggs 4oz/125g self raising flour sieved with 1 tsp baking powder Icing sugar to decorate Pre-heat oven to 160°C/Gas Mark 3. Prepare and grease an 8 inch cake tin. Place all ingredients into a bowl and beat well with wooden spoon for 2-3mins. Place into baking tin and bake for 35 mins until cooked. When cool, decorate with icing sugar.

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Recipe Book

Banana Cake
Connor Jones, Nursery
6 oz butter 12 oz caster sugar 4 eggs 1 lb 4 oz bananas – chopped into large pieces 1 lb plain flour 3 tsp baking powder 1 pinch salt (optional – 4 oz chopped nuts) Cream butter and sugar together. Add eggs one at a time. Add bananas and flour, baking powder and salt. Mix well. Divide mixture into 2 lined and greased loaf tins and bake at 170°C till golden brown and cooked through. – Approx 45 minutes. Skewer or knife should come out clean when checking if cooked through.

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Recipe Book

Chocolate Truffles
Adapted from recipes submitted by Ryan McCarthy Lee P4, Angus Foster Nursery, Jodi Duffin P7J
1 pkt digestive biscuits crushed (about 12) 2 tbsp drinking chocolate 1 small tin condensed milk chocolate vermicelli 2 oz coconut 2 oz margarine Melt margarine and condensed milk in pan. Add to digestive biscuits, coconut and drinking chocolate mixture. Mix well. Roll into balls then coat in vermicelli (or coconut if preferred). Leave to set in the fridge.

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Recipe Book

Malteser Tray Bake
Rebecca Davis P7
4 oz margarine 3 tbsp syrup 5 oz milk cooking chocolate 8 oz crushed digestive biscuits 8 oz maltesers cut in half 14 oz milk or white chocolate Melt margarine, syrup and cooking chocolate together. Add biscuits and maltesers. Mix well and spread over a greased swiss roll tin. Cover with melted white or milk chocolate. Set in fridge and cut into squares.

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Recipe Book

5 minute Chocolate Mug
Nathaniel Strickland Nursery
4 tbsp cake flour 4 tbsp sugar 2 tbsp cocoa 1 egg 3 tbsp milk 3 tbsp oil 3 tbsp chocolate drops (optional) 1 Mug

Ad dry ingredients to mug. Crack egg, add to mug and mix well. Pour in milk and oil and mix well. Add chocolate drops or vanilla essence if desired. Pour into mug and microwave for 3 minutes on full power. Wait until the cake stops rising and sets in the mug. Run a knife around the side of the mug and tip the still warm cake onto a saucer. Sit back and enjoy with coffee – you deserve it!

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Recipe Book

Mini Banana Muffins
Craig Bainton – P1T
3oz/85g soft brown sugar 3oz/85g butter or marg 2 ripe bananas mashed 1 egg 4 fl oz/125ml skimmed milk 7oz/200g self-raising flour Pinch of salt ½ tsp/2.5ml nutmeg Pre-heat oven to 190°C/375°F/gas mark 5. Lightly butter or oil 12 muffin tins or line with 12 paper muffin cases. In a bowl, mix together the sugar, butter or marg, mix in the mashed bananas. Beat in the egg & milk, fold in the flour, salt & nutmeg. Spoon into the prepared muffin tin & bake for about 20 mins or until golden brown & firm to the touch.

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Recipe Book

Norwegian Chocolate Cake
Solveig P4
Ingredients for cake 200 ml of veg oil 300 ml sugar 4 eggs 3 tablespoons of cocoa powder 400 ml plain flour 2 teaspoons of baking powder Ingredients for icing 200g of full fat butter 250g icing sugar Cocoa powder 2 tablespoons of coffee Pre-heat oven to 180-200°C Put all cake ingredients into a mixing bowl and whisk until smooth. Pour mix into tin and bake for 30-40 mins. It will be ready when you can poke a knife into it and the knife comes out lean. To make icing, mix soft butter with enough icing sugar to give a soft, creamy texture. Using a heavy-duty mixer, throw in cocoa and coffee. Add 1 or 2 eggs for a fluffier texture. You will see the mixture change, so stop mixing when this happens. When the cake has cooled down, slice in two and fill with mixture. Put the rest on top and decorate with sweets.

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Recipe Book

Pavlova
Tiffany Aitken P7
4 egg whites 7oz caster sugar 1 dessertspoon cornflour Few drops of vanilla essence 1 teaspoon vinegar 1 small carton of double cream 1 small tin of condensed milk Juice of two lemons Fruit or berries to decorate Pre-heat oven gas 1 ½-2 or 200°F Base: Beat egg whites gradually adding sugar. Add cornflour, vinegar and vanilla essence. Beat well until meringue mixture is quite stiff. Spread meringue on baking sheet on a large baking tray. Place in oven for an hour, and then turn off oven and leave meringues to dry out in oven. Top: Mix together beaten cream, condensed milk and lemon juice. Press meringue lightly with fingers, and cover top with cream mixture. Take care not to break meringue round edges. Decorate with your choice of fruit or berries.

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Recipe Book

Weetabix Brownies
Cameron Dickson P1T
4 crushed weetabix 4oz caster sugar 4oz self-raising flour 2 tbsp cocoa powder Pkt chocolate drops, chopped up Mix ingredients together in a bowl. Melt 4oz of butter and mix into mixture along with an egg. Put in a baking tray that has been lined with greaseproof paper. Bake for 15 minutes at 180°C.

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Recipe Book

Tropical Christmas Cake
Holly McMahon P1
8oz can pineapple slices 2oz butter or marg 6oz butter or marg 8oz icing sugar 4oz cater sugar 2oz desiccated coconut 2 large eggs 8oz self-raising flour 4oz sultanas 3oz glace cherries 4oz chopped mixed peel 2oz desiccated coconut Drain pineapple slices and chop (keeping juice to one side). Blend butter, sugar and eggs together, then add flour and 3 tblsp of the reserved juice and mix well. Add pineapple, cherries, mixed peel, sultanas and coconut. Place the mixture into a 2 ½ pint ring mould and bake in a pre-heated oven 170°C/gas mark 3 for 1 hour. To make the frosting- melt butter in a pan, stir in the icing sugar, coconut and 1 tblsp of reserved juice. Spread quickly over the cooled cake. Decorate with extra cherries/fruit if desired.

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Recipe Book

Peppermint Creams
Ryan Cassidy P7
1 egg white 350g icing sugar 3 drops of peppermint essence 2 drops of green food colouring 125g milk chocolate Whisk the egg white until frothy. Sieve in the icing sugar and mix well. Add colouring and peppermint essence. Sprinkle icing sugar onto your hands and roll teaspoon sized amounts into small balls. Then place onto a baking tray lined with greaseproof paper. Flatten each ball with a fork into discs and place in fridge for 1 hour. Melt chocolate in a bowl over a pan of hot water. Allow to cool a little, then dip ½ of each peppermint cream into it and return to fridge.

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Recipe Book

Crunchie Cake
Cameron Dickson P1T
4oz margarine 9oz milk chocolate 4 tablespoons syrup 8oz crushed biscuits 6 crunchies 200g white chocolate- melted over the top Melt margarine, chocolate and syrup. Do not boil. Add crushed biscuits and 5 crushed crunchies. Press into sandwich tin and allow to harden in fridge. Cover with melted white chocolate and sprinkle last crushed crunchie over the top.

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Recipe Book

Tangy Lemon Tart
Pastry: Filling: 175g plain flour 4 eggs Large pinch of salt 175g golden caster sugar 75g icing sugar Finely grated zest of 2 lemons 90g very cold butter, cubed 100ml lemon juice, approx 3 juicy lemons 1 egg yolk and 2 tbsp cold water 100ml double cream Mix the egg yolks with the cold water. Pre-heat a baking sheet in the oven at 190°C, 175°F, gas5. Rub flour, salt, sugar and butter between your fingers until it resembles very fine breadcrumbs. Add egg yolk mixture and stir into pastry mixture with a fork. Stop when the pastry begins to come together. Turn onto floured surface and knead for a few seconds. Roll the pastry out to 0.5cm thick and fit into a loose-bottomed 24cm fluted tart tin. Trim excess pastry, leaving a 1cm border. Chill in the freezer for 10 minutes, then line with baking paper and fill with baking beans. Cook the heated baking sheet for 10 minutes. Remove paper and beans, trim edges again and cook for a further 8-10 minutes. Remove from the oven. Reduce the oven temperature to 160°C, 325°F, gas 3. Make the filling by whisking the eggs and sugar together. Stir in the zest, lemon juice and double cream. Transfer the mixture to a jug and carefully pour into the pastry case. Bake for 35-40 minutes. The tart is ready when the lemon cream filling is almost set, but still wobbles very slightly. Cool completely on a wire rack and then remove it from the tin. As the tart cools, the filling will set perfectly. Dust with icing sugar and serve with crème fraiche and some fresh berries.

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Recipe Book

Chocolate Cake – Super Kids
Solveig Sarah Heen-Allan P4 Broken biscuits Melted butter Chocolate powder Melted Chocolate Mix all ingredients together in a bowl. Press into a tin and put into fridge. When cold, decorate with sweets and cut into squares.

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Recipe Book

Meringues
Charlotte O’Donnell P7
3x egg whites 6x granulated sugar Heat oven to Gas mark 2 (300°F or 150°F) Beat egg whites until stiff. Add sugar 1oz at a time. Pace dollops! On a baking tray lined with greaseproof paper. Put in oven for 1 hour. Turn off oven and leave meringues in until cool.

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Recipe Book

Very Special Hot Chocolate (makes 2 drinks)
Andrew Bell P1
2 heaped teaspoons of drinking chocolate 2 heaped teaspoons of sugar ½ pint of milk 1 briquette of vanilla ice cream 1 small bar of flake chocolate Have ready 2 mugs. Add 2 two teaspoons of drinking chocolate and sugar into a jug. Put milk into a small pan and heat gently until little bubbles show on the top. Pour milk over chocolate and sugar. Whisk together with a rotary whisk until a thick layer of froth appears on the top. Divide the mixture evenly between 2 mugs. Cut the ice cream in half and float one square on top of each drink. Crumble with flake. Enjoy!

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Recipe Book

Mix up a Mud Pie (makes 12 slices)
Andrew Bell P1
Chocolate strands – hundreds and thousands 1 chocolate bar for topping 175g or 6oz butter 1 tbsp cocoa powder 125g or 4oz caster sugar 125g or 4oz mixed dried fruit 250g or 8oz broken biscuits Melt butter in pan then take of heat. Add cocoa and sugars, dried fruit and biscuits. Mix it all up and put into a 20cm cake tin lined with foil. Chill in the fridge for 2 hour. Remove from tin onto a plate and cover with melted chocolate. Sprinkle with chocolate strands. To melt chocolate, place in a bowl and put on top of a bowl containing very hot water. Allow heat to melt the chocolate.

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Recipe Book

Microwave Tablet
Rebecca Davis P7
1 lb icing sugar 195g (6.91 oz) sweetened condensed milk (not light!) 2 tbsp syrup 2oz butter or margarine Using a very large microwaveable bowl combine all ingredients. Cook on defrost for 10 minutes stirring 4 times during this period. Cook on full power for 5 minutes. Stir and pour into a greased sandwich tin. Mark almost immediately.

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Recipe Book

Mars Bar Cheesecake
Connor Lattka P5
Base – 140g or 5 oz butter melted 200g or 7 oz digestive biscuits crushed 1 tsp ground cinnamon Mix together and place in the bottom of a 9” loose bottom tin. Smooth out and refrigerate. Topping – 4 large mars bars 250g or 9 oz Philadelphia cheese cocoa powder Roughly chop up 3 mars bars slowly in a bowl over a pan of hot water. Add Philadelphia cheese. Chop up and add the remaining mars bar. Mix well. Spread over the top of digestive biscuit base. Dust with cocoa powder before serving.

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Recipe Book

Apple Raspberry Crumble
Martin
175g porridge oats 150g plain flour 125g brown sugar ½ tsp bicarbonate of soda 175g butter 700g fresh or tinned apples. If fresh then cook lightly. 75g raspberries fresh or frozen 1 tbsp lemon juice ½ tsp ground cinnamon (optional) Lightly grease 20cm loose bottom cake tin or pie dish. Preheat oven to gas mark 5 190°C or 375°F Mix flour, porridge, sugar and bicarbonate of soda. Stir in melted butter. Press 2/3rds of crumble mix into base and sides of tin. Mix pie filling, rasps and lemon juice. Spoon into crumble shell starting at edge and working into the centre but keeping away from sides. Cover with remaining crumble. Press gently around the edge to seal top to the bottom. Bake for 30minutes. Cool for about 1 hour before turning out. Lovely served with crème fraiche.

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Recipe Book

Apple Traybake
450g/1lb of cooking apples juice of ½ lemon 225g/8oz butter softened 280g/10oz caster sugar 4 eggs 2 tsp vanilla extract 350g/12oz SR flour 2 tsp baking powder Demerara sugar to sprinkle Oven - 108°C, Fan 160°C, gas mark 4 Grease and line a rectangular baking tin (27 x20cm) with greaseproof paper. Peel, core and thinly slice the apples, then squeeze the lemon juice over. Set aside. Mix together the butter, caster sugar, eggs, vanilla extract, flour and baking powder. Spread half the mixture into the prepared tin. Arrange half the apples over the top of the mixture, then repeat the layers. Sprinkle over the Demerara sugar. Bake for 40 -45 minutes until golden and springy to touch. Leave to cool for 10 minutes. Turn out of tin and remove paper. Cut into squares and serve with ice cream or custard.

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Recipe Book

Chocolate Cake
6oz margarine 6oz caster sugar 6oz SR flour 3 large eggs 1 tbsp cocoa powder Cream the sugar and margarine, add 2oz flour followed by 1 egg. Mix well. Repeat until all flour and eggs are blended in then add the cocoa and mix well. Turn in to 2 x 7” round tins and bake in a moderate oven 180°C, 350°F or gas mark 4 for 20 – 25 minutes.

Chocolate Icing
2 ½ oz margarine 1 tbsp cocoa 9oz sieved icing sugar 3 tbsp hot milk 1 tsp vanilla essence Melt margarine. Blend in cocoa then gradually mix in icing sugar with a little milk and essence until all the ingredients are mixed in. Beat until smooth then sandwich together the 2 sponges and cover the cake with the icing. Finish off with grated chocolate.

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Recipe Book

Chocolate Tiffin
Dylan McFerran – P3
1 x 250g pkt digestives 115g/4oz unsalted butter (+ extra for greasing) 45ml/3tbsp golden syrup 30ml/2 tbsp cocoa powder 50g/2oz sultanas/raisins 115g/4oz milk chocolate Break biscuits into a plastic bag then crush with a rolling pin to make crumbs. Lightly grease a tray with butter. Put the butter & syrup into a saucepan and melt over a low heat, stirring occasionally. Stir in the cocoa powder, then add sultanas/raisins and biscuits (could use maltesers halved in you prefer). Spoon mixture into a baking tray and press down with the back of a spoon to level it. Leave to chill in fridge for 15 mins. Break the chocolate into a heatproof bowl & melt over a pan of simmering water, then spread over the tray. Cut when still soft enough to cut into pieces, then put back in fridge. Best served chilled.

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Recipe Book

With thanks to all the children who submitted recipes. Thank you to all the people who typed up the recipes and Alison who put it all together. Also, thank you to Tulliallan Police College for printing it.

Issued November 2008

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