Year 10 Recipes

w/c 4 November – Panna Cotta and Fruit Sauce

Ingredients

Panna Cotta

3 Gelatine Leaves or 1 sachet of gelatine powder or Vege-gel
250ml double cream
250ml milk
1 tsp vanilla extract – supplied at school
50g caster sugar

Fruit Sauce

300g soft summer fruits
1 tbsp lemon juice
1-2 tbsp fruit juice – supplied at school

6 ramekins or 750ml bowl from home
Two named sealable containers to carry your ramekins and sauce home in 

w/c 11 November – Vegetarian Lasagne

Ingredients

25g plain flour
25g butter
250ml milk
1 small courgette
1 small onion
1 pepper (yellow or red)
1 x 200g tin of chopped tomatoes
2 lasagne sheets (fresh or dried)
60g grated cheese
15ml olive oil – supplied at school

A named sealable container to carry your lasagne foil tray home in 

w/c 18 November – Vegan Blueberry and Lemon Muffins

Ingredients

200ml/7fl oz oat drink – supplied at school
1 tsp apple cider vinegar – supplied at school
300g/10½oz plain flour
½ tsp salt – supplied at school
150g/5½oz caster sugar
1¼ tsp bicarbonate of soda – supplied at school
2 tsp baking powder – supplied at school
3 tbsp poppy seeds – supplied at school
2 lemons, juice and zest
2½ tbsp olive oil, plus extra for greasing – supplied at school
175g/6oz frozen blueberries 

One named sealable container to carry your muffins home in

If students would like to ice these at home the following ingredients will make a vegan lemon drizzle icing

• 120g/4¼oz icing sugar
• 2 tbsp oat milk
• 4 tbsp fresh lemon juice
• lemon zest, to garnish 

w/c 25 November – Meatballs and Tomato Sauce

Ingredients

For the Tomato Sauce

1 tbsp olive oil – supplied at school
1 onion, diced
1 garlic clove, finely chopped
1 tsp dried mixed herbs – supplied at school
1 x 400g/14oz tin tomatoes
500ml/18fl oz vegetable or beef stock (from a cube)
salt and pepper – supplied at school

For the Meatballs

400g/14oz beef mince
1 garlic clove, finely chopped
½ tsp dried mixed herbs – supplied at school
1 tbsp olive oil – supplied at school

A named sealable container to carry your meatballs and sauce home in 

w/c 2 December – Coconut and Chickpea Curry with Potato Cakes

Ingredients

Curry

400g tin chickpeas drained
½ tsp turmeric – supplied at school
400g tin chopped tomatoes
40g root ginger, peeled and finely grated
½ tsp chilli powder – supplied at school
2 tbsp desiccated coconut – supplied at school
Small bunch of fresh coriander - roughly chopped

Potato Cakes

Grated cooked potato – at home jacket bake 2 large potatoes, when cool peel skin off and grate
4 tsp garam masala – supplied at school
Handful of chopped coriander – supplied at school
½ tsp dried chilli flakes – supplied at school
1 tbsp flour for dusting and shaping – supplied at school

Two named sealable containers to carry your curry and potato cakes home in 

w/c 9 December – Yule Log

Ingredients

Yule Log

butter, for greasing
5 eggs
140g light muscovado sugar
100g self-raising flour
25g cocoa powder 
Icing sugar, for dusting – supplied at school

For the Icing and Filling

1 tub of chocolate frosting

Plastic container to keep the yule log in the fridge until you decorate it on Friday 

w/c 16 December – Decorating Yule Log

Ingredients

Fondant icing in a range of colours to make figures