26 thoughts on “Retro Food Rocks in Chef School this week

    • I’m really pleased that you thought the cakes look good Lucy. Do you think that you might choose to do Chef School as one of your options in Year 10? I think that you would really enjoy it!

      Next time I make a cake I’ll save you a piece! No cake for Mr Jones though!

  1. This is how we made the upside down cake

    This is the caramel
    50g soft brown suger
    50g butter

    100g self-raising four
    2 eggs
    100g caster suger
    100g butter
    1 tsp baking powder
    1tsp vanilla essence
    cherries and pineapple

    First we made a a caramel topping with butter and suger and mixed it together. Then we added the caramel topping into the tin . We added the cherries and pineapple to the caramel topping and then we made a basic cake mix with the rest of the ingredients then added that onto the caramel topping and the fruit and then baked it for around 30 minutes at 180 degrees centigrade. Then we took it out of the oven and let it cool down . Then we turned it upside down .

  2. We are cooking lemon butter biscuits and here is the recipe
    Ingredients that you need
    125g unsalted butter, at room tempeature
    100g Caster Suger
    1 large egg, preferadly free-range or organic
    200g plain flour, plus extre for dusting
    1/4 teaspoon baking power
    A Pinch of sea power
    2 lemons
    3 tablespoons demerara suger

    To make your biscuit dough.
    Use an eletric mixer to beat the butter and caster suger together in a bowl until creamy
    crack in the egg, then beat again until the mixture is light and fluffy
    add the flour, baking power and salt to the bowl
    Finely grate in the zest of the lemons.
    To bake your bicuits.
    Preheat your over to 180 degrees centigrade/ gas 4
    Line a large baking tray with greaseproof paper
    lightly dust a work surface and your rolling pin with flour
    Roll Out the dougeh until 1/2cm thick
    Use cookie cutters to cut out the shape, then place them on your lined tray
    Sprinkle with demeara suger and bake for around 12 minutes until the edge are ligh brown
    Transfer o a wire rack to cool.

  3. I like the lemon butter biscuits but I forgot the lemon zest. I found this diffcult as I like to work a little slower so that I can find the mistakes so I can correct them next time. My class adult and students liked them and my brother ate loads in the morning before we went to school.

  4. Later on this term our Chef School group will be teaching students to make some of the dishes and cakes that have have learnt to cook during the year. If you fancy learning how to cook one of Jamie Oliver’s recipes or trying out a Chef School session to see if you would like to take BTEC Home Cooking Skills as an Option in Year 10 then post your interest on the blog so that the students choose you to cook with!

  5. Come on guys let us know if you would like to cook with us.

    You can choose from:

    1) Red Thai Meatball Curry
    2) Pepperoni Pizza
    3) Pineapple upside down cake

    Talk to any of the group or post your interest on the blog.

    Look forward to hearing from you.

  6. Chicken bacon spinach sweetcorn pasa bake

    2 chicken breasts
    1tsp olive oil
    160g spinach
    50g bacon
    250g spirali pasta
    1/2 can sweetcorn
    2 cloves garlic
    pinch parsley
    100g cheese
    sprinkle parmesan cheese
    milk

    How to make it …

    Turn oven to 190 C then add some oil in a pan . Chop the chicken ,bacon and parsley
    then add the chicken bacon and the chopped garlic ,and parsley to the pan
    get another sorce pan and add 150g of milk to it get some corn flour and add to the milk till it thickens
    then add the cheese . Cook the pasta for 9 to 10 minutes then drain then you add the spinach to the drained pasta and let it wilt then add the sweetcorn Add the sorce and the meat to the pasta and spinach then mix it well add the pasta to a pyrex dish add cheese onto the pasta and then cook in the oven for 20 to 30 minutes .

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