Y9 INGREDIENTS AUTUMN TERM 1

1.    QUICK BREAD BUNS:
250g strong white flour or a mixture of white & wholemeal flours; Poppy seeds, egg, milk, pumpkin seeds etc for topping/ glazing; 50p for yeast, oil & sugar

2.     SOUP:
Spicy tomato soup:
1 onion; 1 carrot; 1 potato; 1 can chopped tomatoes (400g); 30p for stock cube, dried chilli flakes and tomato puree

OR
Vegetable Chowder:
1 onion; 1 carrot; 1 leek; 1 potato; 1 celery stick; 30p for oil, stock cube and coriander

OR
Minestrone soup:
1 onion; 1 clove of garlic; 1 carrot; 1 stick of celery; 1 potato; 1 tomato; ¼ cabbage; 25g small pasta shapes or broken spaghetti; 30p for oil, stock cube, mixed herbs & black pepper

3.    PIZZA – Bread base:
Base: as above for bread buns
Topping: Tomato puree; 175g cheese – mozzarella, cheddar, Leicester; toppings of choice: mushroom, peppers, pineapple, pepperami, ham, sweetcorn, olives, etc.
   
4.     VEGETABLE CURRY:
1 onion; 1 clove garlic; 1 large potato; 1 large can chopped tomatoes; 1 large can chickpeas; 1 pepper; 50p for curry paste, oil, fresh spinach

5.    VEGETABLE QUICHE:
150g pl flour; 75g hard marg; 125ml semi-skimmed milk; 2 eggs; 50g cheese; 50g mushrooms-optional; 1 tomato; 4 spring onions; small tin Sweetcorn ; Could use peas, broccoli etc-optional

OR
Tomato and basil tart:
150g pl flour; 75g hard margarine; 2 eggs; 125ml semi-skimmed milk; 75g cheese (Mozzarella, gruyere or cheddar); 2 tomatoes; Handful basil leaves

6.     RISOTTO:
1 onion; 150g chestnut mushrooms; 2 cloves garlic; 250g RISOTTO rice; 50p for oil, vegetable stock powder, parmesan cheese, thyme
Instead of mushrooms could use a combination of Mediterranean vegetables such as: peppers, courgette, aubergine etc

DO NOT FORGET A CONTAINER TO TAKE FOOD HOME. BRING A SPARE CARRIER BAG FOR LEFT OVER UNUSED INGREDIENTS. Soup: A LEAK PROOF CONTAINER / large flask  1.5 litre minimum. Curry: WATERTIGHT container
Quiche/Tart: 18cm sandwich tin, tin foil and container to put cooked tart in.
    
HEALTH & SAFETY
ALL INGREDIENTS MUST BE BROUGHT TO THE FOOD ROOM ON ARRIVAL TO SCHOOL AND PERISHABLE ITEMS REFRIGERATED.
ITEMS ARE TO BE COLLECTED AT THE END OF THE SCHOOL DAY.