The Sanders Draper School and Specialist Science College Recipes

By Maria Myers,2014-11-25 17:30
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The Sanders Draper School and Specialist Science College Recipes

Learning Support Faculty

     French Toast Fingers

Serves 4

    Preparation time: 7 minutes

    Cooking: 4 minutes

4 eggs

    2tblsp/30ml freshly squeezed orange juice

    ? tsp/2ml grated orange grind

    1/4tsp/1ml salt

    ? cup/125ml strawberry jam

    4 thick slices day old white sandwich bread 4 thick slices day-old whole wheat sandwich bread Cooking spray

    Icing sugar (optional)

    Maple syrup (optional)

    Whisk eggs, orange juice rind and salt in a small bowl: set aside. Spread jam on each side of white bread; place whole wheat bread slices on top. Trim crust; cut each sandwich into three even strips. Dip both sides in egg mixture until all egg mixture is absorbed. Spray a griddle or a large non stick skillet with cooking spray. Cook bread strips for 2 minutes on each side or until golden brown. Dust with icing sugar if desired. Serve with a small bowl of maple syrup for dipping.

     Blueberry and Cornmeal Muffins

Cooking time: 25-30 minutes

200g plain flour

    115g castor sugar

    Half teaspoon salt

    30mg cornmeal (polenta)

    1 tablespoon baking powder

    60g sunflower seeds (optional)

    2 eggs

    115mg melted butter

    220ml buttermilk

    115g fresh blueberries

    Sift the flour, sugar, salt, cornmeal and baking powder together in a large bowl.

    Add the sunflower seeds

    Beat the eggs with the butter and buttermilk and stir until the mixture is just mixed.

    Fold in the blueberries, them spoon the mixture into lined bun tins, filling them three quarters full.

    Bake in a preheated oven at 180 ?c/360F/gas 4 for 25 to 30 minutes

Serve warm, split and buttered

     Tuna with beans and tomatoes

Serves 4

    Preparation time less than 30 mins

    Cooking time 30 mins to 1 hour

2tsp olive oil

    12 tomatoes, halved

    1 tbsp brown sugar

    2tbsp balsamic vinegar

    2 cloves garlic, crushed

    1 tsp salt

    ? tsp freshly ground black pepper

    350g baby green beans, trimmed

    4 tuna steaks

    10 basil leaves, roughly torn

    Preheat the oven to 390F/gas 6. Lightly mix the oil, tomatoes, sugar, vinegar, garlic, salt and pepper in a large bowl then place ingredients in a large oven- proof dish.

    Roast uncovered in a hot oven for about 35 minutes or until the tomatoes are soft

    Steam the beans until tender. Grill the tuna steaks until brown on both sides or just cooked through Stir the basil into the tomato mixture and then serve the tuna with the tomatoes and beans

     Spaghetti with cherry tomatoes and basil

300g/101/2 oz dried spaghetti

    Salt and freshly ground pepper

    Olive oil for frying

    1 onion, finely chopped

    1 small red chilli, thinly sliced

    20 fresh cherry tomatoes, halved

    1 large clove garlic, lightly crushed

    Handful basil leaves, torn

    Grated parmesan, to garnish

Boil the spaghetti in salted water until ‘al dente’

    Heat the olive oil in a frying pan and fry the onions until soft

    Add the chilli, salt and freshly ground black peer, turn the heat up and stir

    Add the tomatoes and garlic and cook for a further three minutes

    Add the spaghetti to the sauce and add the torn basil leaves. Toss until the pasta is coated in the sauce Serve garnished with grated parmesan

     Roast pumpkin seeds

Preparation time less than 30 minutes

    Cooking time less than 10 minutes

100g/3 ? oz pumpkin seeds

    ? tsp celery salt

    ? tsp salt

    1/4tsp freshly ground black pepper

    ? tsp paprika

    1tsp vegetable oil

Heat a frying pan

    Brush it with a small amount of oil then add the pumpkin seeds. They will expand and brown fairly quickly and when this is done, place them in a bowl and add the salt, celery salt, freshly ground black pepper and paprika

     Potato Bread

Preparation time- over 2 hours

    Cooking time 30 mins to 1 hour

    225g/8oz potatoes cooked in their skins and then grated

    1 sachet easy blend dried yeast

    340g/12oz plain white bread flour

    110g/4 oz pumpkin seeds

    1 1/2tsp salt

    1 tbsp olive oil

    Put the grated potato, yeast, flour, pumpkin seeds, salt and olive oil in a bowl. Slowly add up to 280ml (10 fl oz) warm water and blend together to form a dough. Knead the dough for a few minutes until it is smooth but still soft

    Put the dough in a bowl in a warm place covered with a damp cloth and let it rise for about 2 hours. Then ‘knock it back’ by kneading again

    Fill a greased 900g (2lb) baking tine or two 450g (1lb) tins about halfway or a bit higher with the dough. Again let it rise in a warm place, covered in a damp cloth, until the dough is at or nearly at the top of the tin or tins

    Bake in the oven at 230c/450F/gas 8 for about 35 minutes then bang the loaves out of the tins and allow them to cool

     Blackcurrant cream flan

    Preparation time less than 30 mins Cooking tine 1- 2 hours

180g/7oz plain white flour

    90g/3 ? oz granulated sugar

    7ml/1 ? tsp baking powder

    60g/2 ? oz unsaturated margarine

    2 eggs, whites only

    1 tsp vanilla essence

    675g/1 ? lb blackcurrants, fresh or frozen

For the topping

2tbsp plain white flower

    500g/18oz low-fat natural yoghurt or fromage frais

    1 egg lightly beaten

    125g/5oz granulated sugar

    2 tsp grated lemon or orange rind 1 tsp vanilla essence

In a food processor or mixing bowl combine flour, sugar,

    baking powder, margarine, egg whites and vanilla essence, mix well

    Press into bottom of 25cm/10” square cake tine or flan dish

    Sprinkle with blackcurrants

For the topping

    In a bowl, sprinkle flour over yoghurt or fromage frais. Add egg, sugar, rind and vanilla essence: mix until smooth. Pour over blackcurrants

    Bake in 180?c/350F/Gas 4 oven for 60 to 70 minutes or until golden. Serve warm or cold

     Broccoli soup

Preparation time less than 30 minutes

    Cooking time 10 to 30 minutes

Knob of unsalted butter

    ? onion, peeled and diced

    ? broccoli cut into florets

    ? pint vegetable stock

    1-2 tbsp of rice

    Splash of double cream

    Salt and freshly ground black pepper

    Few herbs, chopped

    Gently melt the butter in a larger non stick saucepan and fry the onions and broccoli for 3-4 minutes Pour in the stock and then add the rice and bring to the boil

    Reduce the heat and simmer gently for 10-12 minutes or until the broccoli is tender

    Add a splash of cream and season to taste. Transfer the soup to a liquidiser and blend until smooth Return the soup to the pan to warm through and then pour into a serving dish

    Sprinkle with the fresh herbs and serve

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