S1

Recipe Book

Invergordon
Academy

1
Chicken Flautas ................................................................................................................................... 3
French Toast............................................................................................................................................ 4

Lentil Soup............................................................................................................................................ 5
Pasta with a Tomato and Basil Sauce...................................................................................................... 6
Apple Crunch Cakes ................................................................................................................................ 7
Apple Crumble ........................................................................................................................................ 8
Scones ..................................................................................................................................................... 9
Savoury Twists ...................................................................................................................................... 10
Quesadillas ............................................................................................................................................ 11
Spicy Potato Wedges and Salsa ............................................................................................................ 12
Leek and Potato Soup ........................................................................................................................... 13
Salmon Kebabs ...................................................................................................................................... 14
Omelette ............................................................................................................................................... 15
Pasta with Hidden Vegetable Sauce ..................................................................................................... 16
Shortbread ............................................................................................................................................ 17
Reduced Fat Two Cheese Spaghetti ...................................................................................................... 18
Sweet and Sour Chicken........................................................................................................................ 19
No Salt Chicken Curry............................................................................................................................ 20
Macaroni Cheese .................................................................................................................................. 21
Italian Pizza ........................................................................................................................................... 22
No Salt Chicken Curry............................................................................................................................ 23
Fruit Scones ........................................................................................................................................... 24
Savoury Rice .......................................................................................................................................... 25
Chilli Con Carne ..................................................................................................................................... 26
Vegetable Biryani .................................................................................................................................. 27

2
Chicken Flautas
In pairs:

½ onion

¼ pepper

50g cheese

50g cooked chicken, shredded or chopped

5ml Cajun spice

25g sweetcorn

2 tortilla wraps

Method:

1. Turn the oven on to 200°C

2. Line a baking tray with baking paper.
3. Chop the onion and cut the pepper into small dice
4. Grate the cheese
5. Mix the onion, pepper, chicken, Cajun spice, sweetcorn and cheese together
6. Divide the mixture between two wraps
7. Roll the wraps up tightly and cut in half
8. Put onto the baking tray and bake for 15-20 minutes until golden brown
9. Remove from the oven and place on a pot stand

Equipment you will need:

Baking tray
chopping board, non-slip mat, vegetable knife, peelings bowl
grater
5ml measuring spoon
large mixing bowl, spoon
oven gloves
pot stand

3
French Toast

1 Slice of bread

1 Egg

5ml Oil

Method

1. Break the egg into the bowl and mix with a fork

2. Pour the egg onto a large plate and soak the bread on
either side.

3. Heat the oil in a frying pan

4. Fry the bread on either side until golden

Drain on the paper towel and serve on a clean plate or in

your tub

4
Lentil Soup

50g Lentils

500mls Boiling water (from a kettle)

1 Onion

1 Medium potato

1 Carrot

5ml Oil

1 stock cube

Salt and pepper

Method

1. Cover the lentils with boiling water. Set aside to soak.

2. Wash, peel and re-wash the vegetables.
3. Chop the onion.
4. Grate, or evenly chop the potato and carrot.
5. Heat the oil and gently fry the vegetables for 2-3 minutes.
6. Add the soaked lentils, water and stock cube. Bring to the boil. Reduce heat,
cover and simmer for 25-30 minutes.
7. Allow soup to cool slightly. Taste and season with salt and pepper.

Serve in a warm dish, garnished with chopped parsley.

If you have extra time…

a) Add 100ml of milk.
b) Puree the soup until it is smooth
c) Serve in a warm dish, garnished with a swirl of cream and chopped
parsley.

5
Pasta with a Tomato and Basil Sauce

15ml virgin olive oil

½ med. onion, chopped

1 garlic clove, crushed

200g canned, chopped tomatoes in their juice

15ml tomato puree

Salt and freshly ground black pepper

Pinch sugar

Pinch dried Basil

Fresh Basil

50g Pasta of your choice

Method

1. Heat the oil and fry the onions gently over a medium/low heat. DO NOT
BROWN. Don’t rush this stage-it should take about 5 minutes.
2. Add the garlic and cook for 1 minute.
3. Remove from the heat; add the tinned tomatoes and tomato puree. Stir.
4. Add salt, freshly ground black pepper, sugar and dried basil.
5. Bring to the boil, reduce the heat and simmer for 10-15 minutes, until the
sauce has thickened.
6. Meanwhile, bring a large pot of salted water to the boil and cook your pasta
for approximately 12 minutes.
7. When the pasta is cooked, drain.
8. When the sauce is cooked, taste and season as required.
9. Pour the sauce over the pasta and serve on a clean warm dish. Garnish with
fresh basil.

6
Apple Crunch Cakes
100g Self raising flour

50g margarine

25g sugar

3-5 tablespoons milk

¼ apple

25g sultanas

Topping

5ml Demerara sugar & 5 ml crushed cornflakes mixed together

Method

1. Turn the oven on to 180°C

2. Place 6 paper cases into a bun tin
3. Place the flour and marg into a large bowl and rub in until it looks likes bread
crumbs
4. Stir in the sugar and the sultanas
5. Prepare the apple – peel, core and grate
6. Stir the apple into the flour mixture
7. Mix to a thick batter using the milk
8. Divide the dough between the paper cases
9. Sprinkle the top with the cornflakes and Demerara sugar.
10. Bake for 15-20 minutes until golden brown.

7
Apple Crumble
Crumble Filling

75g Plain Flour 1 large apple

60g Hard margarine or butter 15ml sugar

25g Demerara sugar

25g Oats

Method

1. Set oven to 200C

2. Cut the margarine into small pieces.
3. In a large bowl, rub the margarine into the flour,
Demerara sugar and oats until it resembles
breadcrumbs.
4. Wash, peel, wash, quarter, core and slice the apple.
5. Place the apple slices into the bottom of an ovenproof
dish and sprinkle with the 15ml of sugar.
6. Cover the apple with the crumble and wipe the sides of
the dish.
7. Place the dish on a baking tray and bake for 25 minutes
until the crumble is golden brown.

8
Scones
Ingredients

SR Flour 200g

Margarine 50g

Milk 60-100ml

Caster sugar 25g

Method

1. Preheat the oven to 200 C. Lightly flour a baking tray.

2. Sieve the flour into a large bowl.
3. Rub-in the margarine.
4. Add the caster sugar.
5. Mix the milk.
6. Gradually add the milk to the rubbed-in mixture to form a
dough.
7. Turn the dough out onto a floured board. Knead very lightly.
8. Roll out to a 1cm thick circle. Cut into eight equal wedges.
9. Place on the floured baking tray, glaze.
10. Bake for 8-10 minutes until well risen and golden brown.
11. Serve warm.

9
Savoury Twists
Ingredients

50g Margarine

100g Flour

Water (fill a cup)

15ml Tomato puree

2.5ml Mixed herbs

50g Cheese

Method

1. Turn the oven on to 180oC. Collect the ingredients and grate

the cheese.
2. Rub the margarine into the flour. Use your finger tips to rub
together until the mixture looks like breadcrumbs. Add water
in gradually to make a dough. Use a knife to bring it together.
3. Turn the pastry out on to a floured unit and knead gently. Roll
out into a rectangle. Cut in two.
4. Smooth the tomato puree over one half. Sprinkle the cheese on
top with the herbs. Sandwich with the other half.
5. Cut into strips, twist and bake for 8-10 minutes

10
Quesadillas
1 small piece of chicken
1 large flour tortilla
¼ pepper
1 small piece spring onion
1 small clove garlic
¼ chilli (optional)
25g cheddar

Method
1. Gather the ingredients
2. Chop the chicken into small even sized pieces.
3. Wash the spring onion, pepper and chilli (if using), cut into small pieces.
4. Heat the oil and fry the chicken for 5 minutes.
5. Add the onion, pepper and chilli (if using) fry for 2 minutes.
6. Add the garlic and cook for 1 minute.
7. Grate the cheese on a large plate
8. Cut the tortilla in half
9. Lay half the tortilla in a frying pan, top with the cheese, and chicken mix.
Lay the other half of tortilla on top. Lay the other half of tortilla on top.
10. Heat in the frying pan for a few minutes until golden, turn over and
heat the other side. The cheese should be melted.
11. Put onto a plate and cut into wedges

11
Spicy Potato Wedges and Salsa
Spicy Potato Wedges
1 Large Potatoes
10ml Vegetable Oil
5ml Spoon of Mixed herbs
Pinch of Chilli powder

For the salsa

1 tomato
Pinch of sugar
Pinch of salt
Small piece fresh chilli

Method
1. Set oven to 200°C
2. Peel the potato and cut into wedges
3. Place on a baking tray, drizzle oil over each wedge and sprinkle with
herbs, chilli powder, salt and pepper.
4. Bake on the top shelf, in a hot oven for 15-20 minutes until crispy.
5. Dice the tomato and finely chop the chilli. Mix together with the sugar &
salt.
6. Serve the wedges with the salsa on the side.

12
Leek and Potato Soup
Ingredients
½ onion
¼ leek
1 Large potato
5ml Oil
400ml boiling water
½Vegetable stock cube
15ml parsley
Salt and pepper
Preparation time: 15 minutes
Cooking time: 25 minutes

Method
1. Peel and wash the vegetables
2. Chop the onion and grate or dice the potato, thinly slice the leek.
3. Heat oil, Sauté vegetables for 2-3 minutes.
4. Add stock and bring to the boil. Reduce the heat, cover and simmer for
15-20 minutes.
5. Finely chop parsley.
6. Taste and season the soup.
7. Serve in a warm dish, garnished with chopped parsley.
If you have extra time…

a) Add 100ml of milk.

b) Puree the soup until it is smooth
c) Serve in a warm dish, garnished with a swirl of cream and chopped parsley

13
Salmon Kebabs
Ingredients

1 Fillet salmon (skinned and boned)

15ml soy sauce

15ml honey

1.25ml ground ginger

2 or 3 vegetables

Method

1. Dice the salmon into even sized pieces.

2. Mix the soy sauce, honey and ginger in a bowl. Add the salmon
and mix gently to coat all the pieces.
3. Cover and put in the fridge for least 10 minutes to marinate.
4. Wash and cut the vegetables in to large chunks.
5. Heat the grill on MEDIUM.
6. Thread a skewer with the vegetables and salmon pieces.
7. Place under the grill for 5 minutes on each side. Re-coat with
any remaining marinade.

14
Omelette
1 Large egg

Pinch salt

Freshly ground black pepper

5ml oil

¼ onion

¼ pepper

1 mushroom

25g Cheddar cheese, grated (optional)

Method

1. Crack the egg into a bowl with a pinch of salt and pepper.
2. Beat well with a fork.
3. Slice the onion, mushroom and pepper.
4. Grate the cheese
5. Put a small frying pan on a low heat with the oil and let it get
hot.
6. Gently fry the onion, pepper and mushroom.
7. Add the egg and move the pan around to spread out evenly.
8. When the omelette begins to cook and firm up, but still has a
little raw egg on top, sprinkle over the cheese, if using.
9. Using a spatula, ease around the edges of the omelette, and
then fold it over in half.
10. When it starts to turn golden brown underneath, remove
the pan from the heat and slide the omelette on to a plate.

15
Pasta with Hidden Vegetable Sauce
Sauce Pasta
½ onion 50g pasta
½ carrot pinch salt
¼ celery stick
¼ small pepper
200g canned chopped tomatoes
15ml tomato puree
Pinch mixed herbs
Pinch garlic granules
Salt and pepper

Method

1. Peel and wash the onion and carrot. Cut into small even sized
pieces.
2. Wash and thinly slice the celery.
3. Deseed, wash and evenly dice the pepper.
4. Place all the vegetables, tomatoes, tomato puree, herbs and
garlic granules into a medium pan. Bring to the boil, reduce the
heat and simmer for 15 minutes. Adjust the consistency with a
little water if necessary.
5. ¼ Fill a small pan with water, add salt and bring to the boil.
6. When the water is boiling, add the pasta boil for 12 minutes.
7. When the carrot pieces are soft, remove from the heat. Allow
to cool.
8. Drain the pasta and set aside until required.
9. Blend the sauce using a hand blender or food processor, until
smooth.
10. Taste, season and taste again.
11. Add the pasta to the sauce and serve sprinkled with fresh
basil, parsley or parmesan cheese.

16
Shortbread
Ingredients

65g plain flour

50g margarine or butter

25g caster sugar

Some caster sugar for dredging

Oven : 160C Cooking time: approx 15 – 20mins

Method

Set oven to correct temperature.

Collect ingredients.

Place margarine and caster sugar in a large bowl.

Cream margarine and sugar together using a plastic or wooden spoon until
mixture is light and fluffy.

Gradually stir in the flour using your hand to mix if required.

Roll and cut out

Use a fork to prick the shortbread

Bake in oven until a light golden colour ( 15 – 20mins).

Remove from oven and dredge with caster sugar.

Allow to cool slightly before removing from tin.

Place on a cooling rack and store in an air tight container when cool.

17
Reduced Fat Two Cheese Spaghetti
Sauce Pasta

30g Cheddar cheese (Mature) 60g Spaghetti

30g Edam or reduced fat cheddar

15ml Cornflour

200ml milk

¼ tsp. mustard

Salt and pepper

Method

1. ¾ Fill a pan with cold water, add salt and bring to a rolling boil.
2. Add the pasta to the pan. Boil for 12 minutes.

Sauce

3. Grate both types of cheese and mix.

4. Put the cornflour into a small bowl. Add approx. 50ml of the measured milk
and stir until dissolved.
5. Put the rest of the milk into a small pan. Heat for a few minutes, until warm.
6. Gradually add the cornflour mix to the milk, stirring all the time.
7. Add the mustard and stir until the sauce thickens and starts to boil.
8. Remove from the heat. Stir in ¾ of the grated cheese until melted.
9. Adjust the consistency as required; the sauce should coat the back of the
wooden spoon and be lump free.

10. TASTE, season and TASTE AGAIN.

11. Pre-heat the grill on HIGH.

12. Add the cooked spaghetti to the sauce. Put into an ovenproof dish.

13. Sprinkle with the remaining grated cheese. Grill until golden brown.

18
Sweet and Sour Chicken
Ingredients Sauce

1 Piece of chicken breast

10ml oil 100ml pineapple juice

½ onion 15ml cornflour

¼ red pepper 15 ml tomato puree

50g long grain rice 15ml vinegar

100g canned pineapple 10ml demerara sugar

Seasoning

Method

1. Cook the rice in boiling, salted water for 10-12 minutes. Drain.
2. Cut the chicken into bite size chunks.
3. Chop the onion into even sized pieces. Cut the pineapple into
pieces.
4. Wash, de-seed and chop the pepper into even sized pieces.
5. Make the pineapple juice up to 175ml with water and stir in the
cornflour, tomato puree, demerara sugar and vinegar.
6. Stir fry the chicken for 2-3 minutes in 5ml of oil. Add the onion,
pepper and pineapple for another 2-3 minutes.
7. Put the sauce ingredients into the wok.
8. Bring to the boil and stir until the mixture thickens. Taste and
season if appropriate.
9. Arrange rice around the edge of serving dish and pour the sweet
and sour sauce into the centre.
10. Garnish with sliced spring onions and serve

19
No Salt Chicken Curry
Ingredients For the curry paste

1 piece of chicken 5ml tomato puree

1 or 2 vegetables 5ml lemon or lime juice

½ onion 5ml sunflower oil

1 clove of garlic 10ml spics of your choice

100ml chopped tomatoes e.g. Turmeric, chilli, coriander,

15-30ml cream (optional) ginger (fresh or dried), cumin,

50ml water paprika

10ml oil

Method

1. Chop the onion, dice the vegetables and crush the garlic.
2. Cut the chicken on a red board.
3. Make your curry paste by mixing all the ingredients together.
4. Heat oil in a medium saucepan.
5. Add onion; cook until soft.
6. Add chicken, fry until sealed.
7. Add the curry paste and cook for 1 minute.
8. Add the water and tomatoes, bring to the boil, simmer un-
covered for 10 minutes. Add more water as required.
9. Add cream and a pinch of sugar (optional)

10. Garnish with fresh chopped coriander and serve with rice.

20
Macaroni Cheese
50g macaroni
25g margarine
25g flour
250ml milk
Salt and pepper
30g grated cheese
Pinch of mustard
Cooking Time: 20 minutes

Method
1. Fill a large pan two thirds full of water and add a little salt. Bring
to the boil.
2. Add macaroni and boil without the lid for 15 minutes or until soft.
3. Drain macaroni.
4. *Meanwhile, put the margarine, flour and milk in a small pan.
5. Over a very low heat, stir the sauce all the time until it thickens.
6. Bring to the boil and cook the sauce for 2 minutes, stirring all the
time.
7. Remove from the heat and add ¾ of the cheese, salt and pepper.
Add drained macaroni. Mix well and season.
8. Pour into an ovenproof dish.
9. Sprinkle with the remaining grated cheese.

10. Brown under the grill.

*This sauce is the all in one method

21
Italian Pizza
Base
125g Strong white flour
pinch of salt
5g Packet of easy blend yeast
5ml Olive oil
75ml Warm water
Topping
3 tbsps. Tomato sauce (homemade or from a jar)
5-6 Leaves Fresh Basil or 1.25ml dried Basil
¼ pepper
2 mushrooms
30g Mozzarella cheese
Drizzle Olive oil

Method

1. Set oven to 200oC

2. Sieve the flour and salt into a large glass bowl.
3. Stir in the yeast.
4. Add the oil and enough warm water to mix to a soft dough.
5. Lightly oil the worktop and knead the dough for 5-10mins.
6. Place the dough back in the bowl, cover with a clean tea towel and place in
the grill area, above a hot oven, for 15 minutes.
7. Great the cheese and slice the pepper and mushroom.
8. Roll out and shape the dough into a round disc about the size of a medium
plate.
9. Place the dough on a lightly floured baking tray.
10. Spread the tomato sauce over the base, top with the Basil and Mozzarella.
11. Season with a little salt and pepper and drizzle a little olive oil on top.
12. Place in the oven and bake for 10-15 minutes.
13. Serve on a clean, warm plate.

22
No Salt Chicken Curry
Ingredients For the curry paste

1 piece of chicken 5ml tomato puree

1 or 2 vegetables 5ml lemon or lime juice

½ onion 5ml sunflower oil

1 clove of garlic 10ml spics of your choice

100ml chopped tomatoes e.g. Turmeric, chilli, coriander,

15-30ml cream (optional) ginger (fresh or dried), cumin,

50ml water paprika

10ml oil

Method

10. Chop the onion, dice the vegetables and crush the garlic.
11. Cut the chicken on a red board.
12. Make your curry paste by mixing all the ingredients
together.
13. Heat oil in a medium saucepan.
14. Add onion; cook until soft.
15. Add chicken, fry until sealed.
16. Add the curry paste and cook for 1 minute.
17. Add the water and tomatoes, bring to the boil, simmer
un-covered for 10 minutes. Add more water as required.
18. Add cream and a pinch of sugar (optional)

10. Garnish with fresh chopped coriander and serve with rice.

23
Fruit Scones
Ingredients

200g self-raising flour

2.5ml baking powder

50g margarine

20g caster sugar

1 Tbsp. sultanas

50ml milk

Cooking time: 15 minutes

Method

1. Check shelves and set oven to 200oC.

2. Lightly sprinkle flour onto a baking tray.
3. Sieve flour and baking powder into a large bowl.
4. Cut the margarine into small pieces and rub into flour to form
fine breadcrumbs.
5. Add the caster sugar and sultanas to the bowl.
6. Add enough milk to give soft elastic dough.
7. Knead lightly and roll out to 2cm thick.
8. Cut out scones and place on a baking tray.
9. Bake for 15 minutes until well risen and golden brown.

24
Savoury Rice
Ingredients

50g Long grain Rice

1/6 Pepper
5ml Oil
5ml Curry powder
1/2 onion
200ml Boiling water
½ stock cube
2 mushrooms
1 Tbsp. peas/sweetcorn
Salt and pepper
Method

1. Peel and chop the onion.

2. Slice the mushrooms
3. Deseed and chop the pepper into even sized pieces.
4. Fry the onion and pepper until the onion is soft. DO NOT
BURN.
5. Add the mushrooms and curry powder and cook for 2 minutes.
6. Remove from the heat and stir in the rice.
7. Add the stock cube, water and peas/sweetcorn. Bring to the
boil, then turn down the heat and simmer for 15 minutes.
8. Taste and season as required.
9. Serve the rice.

25
Chilli Con Carne
Ingredients (serves 2)

100ml canned chopped tomatoes

100ml Beef stock

15ml Tomato puree

1 Garlic clove

Pinch mixed herbs

50g Onion

75g Minced beef

2.5ml Chilli powder

100g Long grain basmati rice

200ml hot vegetable stock

15ml Kidney beans

Seasoning

Method

1. Collect the canned tomatoes, beef stock, tomato puree, garlic granules and
mixed herbs in a measuring jug.
2. Chop the onion finely.
3. Brown the mince in a hot pan.
4. Add the onion and cook gently, with the lid on, for 1 minute.
5. Stir in the chilli powder and cook for 30 seconds.
6. Add the tomatoes, stock, puree, garlic granules and mixed herbs. Stir.
7. Simmer for 10 minutes.
8. Wash the rice. Heat the oil in a medium pan, add the rice and stir to coat in
the oil.
9. Add the stock and bring to the boil.
10. Reduce the heat, cover and simmer very gently for 8 minutes. Stir, cover
and continue to simmer until all the stock has been absorbed and the rice is
tender.
11. Taste and season if required. Serve the rice and chilli and garnish
appropriately.

26
Vegetable Biryani
½ medium onion
1 mushroom (optional)
1/6 pepper
5ml oil
5ml curry paste
1.25ml ground ginger
50g long grain rice
½ vegetable stock cube
200ml boiling water
1 tbsp. peas / sweetcorn
Salt and pepper
Method

1. Peel, wash and evenly chop the onion.

2. Wipe and thinly slice the mushrooms.

3. Wash, deseed and evenly chop the pepper into even sized pieces.

4. Fry the onion and pepper until the onion is soft. DO NOT BURN.

5. Add the mushrooms and spices. Cook for 1 minute.

6. Remove from the heat and stir in the rice.

7. Add the stock cube, water and peas/sweetcorn. Bring to the boil,

then turn down the heat and simmer for 12 minutes. Set a timer.

8. Taste and season as required.

9. Serve the rice.

27