Recipes for a
FOOD
PARTNERSHIP
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rship
-1-
QUICK VEGETABLE SOUP
This soup is easy to make. It is low in fat and delicious eaten with
freshly baked bread.
INGREDIENTS
o 1 medium sized potato or 4 new potatoes
o 2 leeks
o 2 carrots
o 1 onion
o 2 courgettes
o 50g frozen peas
o 1 small tin of chopped tomatoes
o 1 vegetable stock cube
o Pepper and salt
o 750ml water
EQUIPMENT
o Electric blender or mouli grinder or sieve
o Large saucepan with lid
o Measuring jug
o Plastic mixing spoon/wooden spoon
o Vegetable knife
o Chopping board
o Potato peeler
o Tin opener
o Ladle
o Slotted spoon (for lifting vegetables out to puree)
-2-
HOW TO MAKE IT
1. Peel and dice the potato or chop new potatoes
2. Wash and thinly slice the leek
3. Peel and thinly slice the carrots
4. Wash and slice the courgettes
5. Peel and finely chop the onion
6. Place all the vegetables except the peas and chopped tomatoes
in a pan with the water and stock cube
7. Gently heat to boiling point. Reduce the heat and simmer
(covered by a pan lid) for 20 minutes or until the vegetables
are tender. Add more water if needed.
8. Remove approximately 1/3 of the vegetables and puree them
in a blender with half of the tomatoes. Alternatively use a
mouli grinder or push the vegetables through a sieve using a
wooden or plastic spoon.
9. Return the puree to the pan with the remaining stock and
vegetables. Add the frozen peas and remaining tomatoes.
(Stop at this point if using the next day)
10. Reheat until piping hot. Taste and add seasoning if required.
Serve with warm cornbread or crusty rolls.
SPECIAL POINTS
o Children should not carry the pan from cooker to table.
o Adults should use the blender and wash it up. It is safer to use
a mouli grinder or sieve to puree the vegetables
o Use vegetables in season and do not over cook them.
VARIATIONS
o Add additional vegetables e.g. sweetcorn, broad beans, butter
beans, shredded white cabbage.
(A Focus on Food recipe)
-3-
DHAL
This can be made as a thin soup or thick to serve with rice or naan.
INGREDIENTS
o 100g red lentils
o 300ml water for thick dhal, 500ml for thin soup
o 1 small onion or 3 spring onions finely chopped
o 1 clove garlic (optional)
o 2cm/small piece of fresh root ginger - grated
o 1/2x 5ml (tea) spoon turmeric (optional)
o 1x15ml (table) spoon sunflower oil
o a dash of pepper
EQUIPMENT
o Measuring spoons
o Chopping board
o Sharp knife
o Large saucepan and lid
o Measuring jug
HOW TO MAKE IT
1. Heat the oil in a large saucepan
2. Add the onion, ginger, garlic and turmeric (both optional) and
fry for 5 minutes until soft
3. Add the lentils and water
4. Bring to the boil, reduce the heat and simmer for 20minutes
until the lentils are very soft and thick
5. Season with pepper
-4-
COLESLAW
INGREDIENTS
o Small piece of white cabbage (approx 75g)
o 1 small carrot
o 1 small apple
FOR THE DRESSING
o 2x 15ml (table) spoons salad cream
or 1x15ml (table) spoon of mayonnaise
o 1x 15ml (table) spoon of natural yogurt
o Pepper to season
EQUIPMENT
o Measuring spoons
o Chopping board
o Sharp knife
o Grater
o Mixing bowl
HOW TO MAKE IT
1. Wash the fruit and vegetables
2. Cut the cabbage into small pieces and grate the carrot
3. Grate or chop the apple
4. Mix together with the salad dressing.
-5-
MIXED RAW SALAD
INGREDIENTS
o 2 celery sticks - chopped
o Half a red or green pepper
o 1 tomato - cut into small pieces or wedges
o 5cm piece of cucumber
o 50g frozen or canned sweetcorn
o 1 or 2 little gem lettuces-washed dried and shredded
o 1 can red kidney beans, drained and rinsed
FOR THE DRESSING
o ½ X15ml (table)spoon of vinegar
o 1x 15ml (table)spoon oil
EQUIPMENT
o Measuring spoons
o Chopping board
o Sharp knife
HOW TO MAKE IT
1. Chop celery and shred lettuce
2. Wash the cucumber and cut into 1 cm squares
3. Wash the pepper remove the seeds and stalk and cut into small
pieces
4. Wash the tomato and cut into pieces or wedges
5. Mix all the vegetables in a bowl, add the dressing and stir well.
-6-
RICE SALAD
INGREDIENTS
o 100g rice
o 1 tomato-cut into small pieces
o 50g frozen or cannned sweetcorn or mixed vegetables
o Small piece of cucumber - cut into small pieces
o Salt and pepper
EQUIPMENT
o Large spoon
o Sieve or colander
o Sharp knife
o Chopping board
o Saucepan
HOW TO MAKE IT
1. Half fill a saucepan with water and bring to the boil
2. Add the rice and simmer gently until soft approx 15minutes,but
check your instructions on the rice packet)
3. Drain the water from the cooked rice in a colander or sieve and
rinse under the cold tap
4. Wash the tomato and cucumber and cut into small pieces
5. Mix the rice with the tomato cucumber and sweetcorn or mixed
vegetables salt and pepper.
-7-
PUMPKIN SOUP
Pumpkin is native to the Caribbean. This delicious soup can be served
as a starter for a snack or meal with chilli bread.
INGREDIENTS
o 1 x 15ml (table)spoon olive oil
o 1 onion peeled and chopped
o 1 green chilli deseeded and chopped (optional)
o 3-4 spring onions, washed and chopped
o 1 kg pumpkin or squash flesh, peeled, seeded and cut into 2cm
cubes
o 750g vegetable stock
o 3 tomatoes peeled and chopped
o 200ml coconut milk
o ¼ teaspoon freshly grated nutmeg
o Salt and black pepper
o Soured cream or yoghurt to serve
o Extra grated nutmeg
EQUIPMENT
o Chopping board
o Peeler
o Sharp knife
o Saucepan and lid
o Measuring jug
o Grater
o Wooden spoon
-8-
HOW TO MAKE IT
1. Melt the oil in the pan and add the chopped onion spring onion
and chilli. Cook slowly with the lid on for 10 minutes until soft.
2. Add the pumpkin and stock. Bring to the boil and simmer for 15
minutes.
3. Add the remaining ingredients. Bring to the boil and simmer for
10 minutes. Season to taste.
4. Cool slightly and puree in a liquidizer. (Stop at this point if
using the next day)
5. Return the soup to the pan and warm through
6. Serve the soup in bowls swirling the cream or yogurt through
and sprinkling with the nutmeg.
SPECIAL POINTS
o Take great care when handling the chilli’s
o If you do not have a liquidizer push the soup though a sieve or
mouli grinder.
o Serve with crusty bread for a tasty snack
VARIATIONS
o Try adding the fresh herbs with the seasoning e.g. fresh
chopped basil or coriander
o Vary the amounts of chilli to produce a more or less spicy soup.
(A Focus on Food recipe)
-9-
MINESTRONE SOUP
This vegetarian Italian soup is easy to make. It is filling and delicious
eaten with freshly baked bread.
INGREDIENTS
o 30ml (2 tablespoons) olive oil
o 1 onion finely chopped
o 1 clove garlic (crushed)
o 1 medium-sized potato cut into large cubes
o 1 carrot finely chopped
o 1 courgette cut into tiny cubes
o 2 sticks celery
o 1 litre approximately
o 1 small tin chopped tomatoes drained
o 150g can borlotti or cannelini beans (drained) (see step 3)
o 100g small pasta
o 100g fresh spinach chopped (see step 3)
o Bunch fresh herbs, e.g. basil, oregano and coriander
o Salt and black pepper
o 75g parmesan cheese freshly grated (to serve)
EQUIPMENT
o Large saucepan with lid
o Wooden spoon
o Measuring jug
o Vegetable knife
o Chopping board
o Potato peeler
o Tin opener
o Ladle
o Grater
o Colander
- 10 -
HOW TO MAKE IT
1. Place the oil in the pan with the onion and garlic and gently fry
for 5 minutes until soft.
2. Add the fresh vegetables, except spinach, stir and cook gently
for 5 minutes stirring.
3. Add the water and tomatoes, cover simmer gently for 15-20
minutes. (If not using until the next day stop at this point)
4. Add the pasta, beans and spinach. Cook for 7-10 minutes.
5. Season to taste.
6. Serve very hot and sprinkle with freshly grated parmesan.
7. Serve with warm crusty bread.
VARIATIONS
o Add additional vegetables as preferred e.g. sweetcorn, broad
beans, butter beans, shredded white cabbage.
(A Focus on Food recipe)
- 11 -
LENTIL SOUP
INGREDIENTS
o 100gm red, green or brown lentils
o 1x400g can tomatoes or carton passata (sieved tomatoes)
o 750ml water
o 1x vegetable stock cube
o 1 onion, finely chopped
o 1 clove garlic, chopped
o 1 carrot, chopped
o 1 x 15ml (table) spoon sunflower oil
o 2 x 15ml (table) spoon lemon juice
o 1 x 5ml (tea) spoon ground cumin (or similar spices)
o Dash of ground black pepper
EQUIPMENT
o Measuring spoons
o Sharp knife
o Measuring jug
o Large saucepan and lid
o Chopping board
o Can opener
o Large spoon to stir
HOW TO MAKE IT
1. Heat the oil in a large saucepan.
2. Add the onion, carrot, garlic and cumin or spices and fry for 5
minutes until soft.
3. Add the lentils, tomatoes, water and stock cube.
4. Bring to the boil, reduce the heat and simmer for 40 minutes
until the lentils are very soft (add more water if too thick).
5. Just before serving add the lemon juice and pepper.
- 12 -
POTATO CURRY
INGREDIENTS
o 250g potatoes
o Cooking water
o 50g frozen peas
o ½ x 15ml (table) spoon curry powder
o 2x 15ml (table) spoons oil
o Half small onion
o Half clove garlic
o 2cm fresh ginger root
o ½ x 15ml (table) spoon lemon juice
o ½ x 5ml (tea) spoon pepper
EQUIPMENT
o Measuring spoons
o Chopping board
o Sharp knife
o 2 saucepans
o Colander
o Measuring jug
HOW TO MAKE IT
1. Wash and peel the potatoes. Cut into 5 cm chunks
2. Parboil the potatoes- cover the potatoes with water and boil for
5 minutes
3. Drain the water from the potatoes (keep this for later) and
sprinkle the curry powder over the potatoes, turning them
gently.
4. Peel and chop the onion, garlic and ginger. In another saucepan
fry the onion, garlic and ginger in the oil until the onion is soft.
5. Add the potatoes, peas, lemon juice, water and pepper and
simmer gently until the potatoes are cooked-about 5-10 minutes
(you may need to add a little more water).
- 13 -
TOMATO AND BASIL SALAD
Parmesan, basil and black olives give this salad a distinctive Italian
flavour.
INGREDIENTS
o 6 tomatoes, (peeled) cut into wedges
o 50g black olives, pitted and halved
o 25g sun-dried tomatoes, drained and thinly sliced
o 1 medium red onion, peeled and thinly sliced
o fresh basil, a few leaves
Basil vinaigrette
o 4 tablespoons chopped fresh basil
o 1 clove garlic, crushed
o 2 tablespoons olive oil
o 2 tablespoons lemon juice
o Black pepper
o 2 tablespoons grated parmesan cheese
EQUIPMENT
o Sharp knife
o Chopping board
o Large bowl or plate
o Small bowl
o Whisk
o Garlic press
o Tablespoon
o Fork
- 14 -
HOW TO MAKE IT
1. Put all the prepared salad ingredients in a large bowl or on a
large plate.
2. To make all the vinaigrette, in a small bowl whisk the basil,
garlic, Parmesan, olive oil, lemon juice and black pepper until
well blended.
3. Pour the vinaigrette over the salad ingredients and garnish with
fresh basil.
SPECIAL POINTS
o Take care when chopping basil and slicing ingredients.
o To peel tomatoes lower them carefully into boiling water for one
minute. Drain the tomatoes carefully and place in cold water.
The skin should peel off easily.
VARIATIONS
o Serve sprinkled with toasted pine nuts.
o Sprinkle with Parmesan shavings. To make shavings, use a
potato peeler to pare off the surface of the cheese.
(A Focus on Food recipe)
- 15 -
CARIBBEAN RED PEPPER SALSA
INGREDIENTS
o 225g can red kidney beans or black beans, drained and rinsed
o ½ cucumber, chopped into 2cm chunks
o 100g sweetcorn
o 250g fresh tomatoes, chopped
o 4 spring onions, finely chopped
o 1 red pepper, deseeded and chopped
For the dressing
o 2 x 15ml (tablespoon) vegetable oil
o 1 clove garlic, peeled and crushed
o 50ml red wine vinegar
o juice of 1 lime
o 1 x 5ml (teaspoon) hot pepper sauce
o 1.25ml (1/4 teaspoon) Worcestershire sauce
o 1.25ml (1/4 teaspoon) ground cumin
o salt and pepper
EQUIPMENT
o sharp knife
o chopping board
o garlic crusher
o small mixing bowl
o teaspoon
- 16 -
HOW TO MAKE IT
1. Whisk the dressing ingredients together and pour into a large
serving bowl
2. Prepare the salad ingredients, add to the bowl and toss in the
dressing
3. Leave to stand for 1 hour to allow the flavours to develop
SPECIAL POINTS
o This is quite a hot dressing, it could be varied by reducing the
amount of hot pepper sauce or omitting it altogether
VARIATIONS
o Other salad ingredients could be included such as herbs, finely
shredded crisp white cabbage or spinach leaves, grated carrot,
parsley or chopped coriander
(A Focus on Food recipe)
- 17 -
FRESH FRUIT SALAD
Fresh fruit salad is made with a selection of ripe fresh fruit in fresh
fruit juice.
INGREDIENTS
Choose a selection of fresh ripe fruits for example:
o Banana
o Pear – wash carefully
o Eating apple – wash carefully
o Green and black grapes – wash carefully
o Orange
o Kiwi fruit
o Strawberries – wash carefully
NB Use fresh fruit juice for the liquid rather than a sugar syrup
EQUIPMENT
o Potato peeler
o Tablespoon
o Small saucepan
o Sieve
o Chopping board
o Knife – serrated if possible
o Lemon squeezer
o Mixing bowl
o Serving bowl
- 18 -
HOW TO MAKE IT
1. Place some of the fresh fruit juice in a mixing bowl.
2. Peel and slice banana evenly. Put in bowl with juice. Ensure it is
coated with juice.
3. Cut apple into quarters, remove core and chop evenly. Add to
the bowl and coat with juice. If using pear, do the same.
4. Peel the orange thickly and slice into neat slices of pieces, add
to the bowl.
5. Peel and slice kiwi fruit add to the bowl.
6. Cut open grapes and remove pips. Add to the bowl.
7. Transfer the fruit and juice to a serving dish.
8. Wash the strawberries and use whole or sliced
9. Add more fresh fruit juice if needed.
10. Refrigerate until served.
SPECIAL POINTS
o Lemon juice helps prevent apple, pear an bananas going
brown.
VARIATIONS
o Use fruits in season – they are cheaper and usually fresher.
- 19 -
CARIBBEAN FRUIT SALAD
A delicious mixture of tropical fruit with an exotic tang!
INGREDIENTS
o 1 flat tablespoon soft brown sugar - optional
o juice of 1 orange
o juice of 1 lime
o 1 tablespoon chopped crystallized ginger
o 1 mango
o ½ cantaloupe melon
o ½ fresh pineapple
o 2 bananas
o 1 lemon
o 3 tablespoon fresh coconut or desiccated coconut
EQUIPMENT
o Large bowl
o Tablespoon
o Chopping board
o Sharp knife
o Grater
o Juicer
o Teaspoon
- 20 -
HOW TO MAKE IT
1. In the large bowl stir together the sugar, orange juice, lime juice
and chopped ginger.
2. Prepare the fruit (make sure the fruit pieces are not too small)
o Peel, stone and dice the flesh of the mango.
o Remove the seeds, peel and dice the melon.
o Cut top and bottom off the pineapple, cut in quarters, cut
out hard centre, remove flesh, cut into small pieces.
o Peel and slice the bananas.
o Squeeze the lemon juice to pour over the banana slices.
3. Gently stir the fruit into the juice in the large bowl.
4. Sprinkle the grated coconut over the fruit.
5. Serve immediately.
SPECIAL POINTS
o Take care preparing the fruit, juicy fruit is difficult to hold and
slice.
o To prevent banana turning brown, toss in lemon juice.
(A Focus on Food recipe)
- 21 -
FRUIT KEBABS
Fruit kebabs are simple to make and attractive. They can be served at
buffets, parties and main meals.
INGREDIENTS-makes approx 30 kebabs
o 2 or 3 different coloured melons
o 125g seedless black grapes
o 125g seedless green grapes
EQUIPMENT
o Wooden skewers
o Chopping board
o Knife
o Tablespoon
o Plate(s)
o Melon baller
- 22 -
HOW TO MAKE IT
1. Cut the melons in half and scoop out the seeds with a
tablespoon. Discard.
2. Use a melon baller to scoop melon into balls. Use a spoon to do
this if you do not have a melon baller.
3. Wash the grapes.
4. Thread alternative pieces of melon and grapes onto the skewers.
5. Serve chilled.
SPECIAL POINTS
o Wash the grapes carefully.
o If not scooping into balls cut the melon into approximately 8-12
wedges to make cutting into chunks easier or use a spoon to
scoop into balls.
VARIATIONS
o Thread strawberries on each end of the skewers.
o Garnish with sprigs of fresh mint.
o Use any fruits that are available (cheap and in seasons)
- 23 -
HONEYED VEGETABLE KEBABS WITH FRESH
HERB DRESSING
These delicious vegetable kebabs are ideal for parties and barbecues.
INGREDIENTS
For the kebabs: use a selection from these vegetables
o Small new potatoes – boiled until just tender and cooled
o Courgettes – sliced thickly
o 1 red pepper – de-seeded and cut into squares
o 1 yellow pepper – de-seeded and cut into squares
o 1 red onion – peeled, quartered and split into layers
o Sweet potato (pink flesh) peeled and cut into chunks and boiled
until tender
o Carrots – peeled, sliced and boiled until just tender and cooled
o Corn cobs - boiled until just tender and cooled
o Pineapple pieces
o Baby tomatoes
o Whole small mushrooms
Herb dressing:
o 75ml (5 tablespoons) freshly chopped mixture of mint, coriander
and basil
o 200ml crème fraiche
For the marinade:
o 30ml (2 tablespoons) olive oil
o 30ml (2 tablespoons) clear honey
o 1 garlic clove - peeled and crushed
o finely grated zest and juice of 1 lemon
o 30ml (2 tablespoons) Dijon or wholegrain mustard
o Salt and finely ground black pepper
To serve:
o 6 pitta breads
o 6 tablespoons Parmesan cheese – grated
EQUIPMENT
o Barbecue or grill
o Chopping board
o Sharp knife
o Whisk
o Small bowl
o Mixing bowl
o Pastry brush
o Grater
o Tablespoon
o Scraper
o Wooden kebab skewers
- 24 -
HOW TO MAKE IT
1. Make the dressing: stir the herbs into the crème fraiche, cover
and refrigerate.
2. Prepare the vegetables.
3. Whisk the marinade ingredients together in the mixing bowl,
then add the vegetables and potatoes, and toss to coat.
4. Thread the vegetables onto the skewers, reserving the remaining
marinade.
5. Cook the kebabs over hot barbecue coals or under the grill until
they are evenly golden.
6. Split the pittas, brushing the cut surfaces with the remaining
marinade and sprinkle with the Parmesan cheese.
7. Toast the pittas lightly on both sides on the edge of the
barbecue or under the grill.
8. Serve the vegetables in the toasted pittas with a generous
helping of herb dressing.
SPECIAL POINTS
o Soak the wooden skewers in clean cold water for at least 2 hours
before using; this will help prevent them from catching fire
during cooking.
VARIATIONS
o Try haloumi cheese as one of the ingredients
o The vegetables could be roasted instead of making into kebabs
(A Focus on Food recipe)
- 25 -
DIPS AND DUNKERS
DIPS
Basic cream cheese dip recipe
INGREDIENTS
50g natural yogurt, fromage frais or mayonnaise
50g low fat cream cheese
Flavourings - chopped herbs such as chives or parsley, pepper,
paprika, cayenne pepper
EQUIPMENT
Measuring spoons
Mixing spoon
Bowl
Chopping board
Sharp knife
- 26 -
HOW TO MAKE IT
Mix together until smooth and add flavourings and flavouring
ingredients
VARIATIONS
o Cucumber and onion raita - 1x15ml (table) spoon finely chopped
onion, 5cm chopped cucumber ½ x5ml (tea) spoon dried or
fresh mint.
o Cheese and onion - 25g grated cheese and1x15ml (table) spoon
finely chopped onion.
o Pineapple - 2x15ml (table)spoons chopped canned pineapple
with the juice drained off
o Spicy tomato - 1x15ml (table) spoon of tomato puree or sauce,
shake of pepper or paprika/chilli
o For a low fat and vegetarian/vegan version use 100g silken tofu
instead if the yogurt and cream cheese and mix well until
smooth.
DUNKERS
o Breadsticks or crackers
o Pitta or naan bread-cut into strips
o Carrots - wash and cut into sticks
o Cucumber - wash and cut into sticks
o Apple - wash and cut into wedges
o Peppers - wash, remove stalk and core and cut into sticks
o Cherry tomatoes - wash and leave whole
o Cauliflower or broccoli-wash and divide into florets
o Plantain chips - peel plantain and cut into 1cm chunks, fry in a
little oil for about 5 minutes
o Poppadums
o Corn chips
- 27 -
HONEY DRESSING
Use this dressing on a green salad.
INGREDIENTS
o 1 dessertspoon clear honey
o 30ml (2 tablespoons) lemon juice
o ½ level teaspoon English mustard (dry)
o ½ level teaspoon paprika (optional)
o Salt and pepper
o 1 dessertspoon chopped parsley
EQUIPMENT
o Tablespoon
o Teaspoon
o Dessertspoon
o Measuring jug or small bowl
o Chopping board
o Knife
HOW TO MAKE IT
1. Put all ingredients, except parsley in a small bowl.
2. Add parsley and mix.
3. Cover and refrigerate.
SPECIAL POINTS
o Use on the day the dressing is made.
VARIATIONS
o Add chives instead of parsley.
- 28 -
FLAPJACKS
INGREDIENTS
o 150g porridge oats
o 2 x 20ml (level tablespoon) syrup
o 75g sugar
o 75g butter
o 7inch sandwich tin (or similar)
HOW TO MAKE IT
1. Heat over to 180oC (160oC fan) /Gas 4.
2. Grease sandwich tin.
3. Place margarine, syrup and sugar into a pan and gently warm on
hob until the mixture becomes a liquid. DO NOT BOIL.
4. Remove from hob and add the oats. Mix well.
5. Press the mixture into a tin and smooth with the back of a
teaspoon.
6. Bake in the middle of the oven for approx 30 minutes until
golden brown.
7. Mark into 8 pieces with a sharp knife and leave to cool in a tin.
8. When cool, ease carefully from the tin.
- 29 -
QUICK BREAD DOUGH
This is Focus on Food’s recipe for quick white bread dough. Use it for
focaccia, pizza and calzone. The dough contains strong flour, yeast
and olive oil. This recipe makes 1 focaccia, 2 pizza bases or 1 large
one, or 3 calzones. If used for making bread, the quantity will make a
small tin loaf or 6 rolls.
INGREDIENTS
o 225g strong white plain flour
o 2.5ml (1/2 level teaspoon) salt
o 1 (6g) sachet easy-blend yeast
o 150ml warm water
o 30ml (2 tablespoons) olive oil
o 5ml (1 teaspoon) olive oil for greasing the baking tray or loaf tin
o Extra flour for dredging and kneading
o Oven temperature 230oC/Gas 8
EQUIPMENT
o Mixing bowl
o Wooden spoon
o Tablespoon
o Teaspoon
o Measuring jug
o Flour dredger
o 200g loaf tin or baking tray
- 30 -
HOW TO MAKE IT
1. Grease and flour the baking tray or loaf tin.
2. Mix the flour, salt and yeast in a mixing bowl. Make a ‘well’ in
the centre.
3. Add all the warm water and oil. Mix to a soft dough with a
wooden spoon. Additional water will be needed if the mixture is
too dry.
4. Use one hand to gather the dough together. Knead on a lightly
floured surface for approximately 10 minutes until the dough is
smooth and springy. Use as required.
SPECIAL POINTS
o Use warm, not hot water. Hot water kills yeast!
o Do use easy - blend micro - fine yeast and add it to the flour
before adding any liquid.
o Knead the dough thoroughly to strengthen the gluten enough to
hold the carbon dioxide bubbles.
o To make pizza, see Focus on Food’s Traditional pizza recipe.
o To make calzone, see Focus on Food’s Traditional calzone recipe.
o To make focaccia, see Focus on Food’s Traditional fast focaccia
recipe.
(A Focus on Food recipe)
- 31 -
PIZZA MARINARA AND PIZZA ROMANA
Of these two typical traditional pizzas, surprisingly marinara pizza
does not include seafood, but romana topping includes anchovy fillets
and mozzarella cheese.
INGREDIENTS
o 1 quantity of quick bread dough per pizza
o 60ml (4 tablespoons) passata (sieved tomatoes)
o 5ml (1 level teaspoon) dried oregano
o 30ml (2 tablespoons) olive oil
o 5ml (1 teaspoon) oil for greasing
o salt and pepper
For pizza marinara:
o 1 clove of garlic – very finely chopped
o 3 tomatoes – (skinned and) roughly chopped
For pizza romana:
o 100g mozzarella cheese – cut into 10mm cubes
o 2 tomatoes – (peeled and) thinly sliced
o 50g anchovy fillets – drained and sliced into thin strips
o oven temperature 240OC/Gas 9
EQUIPMENT
o Rolling pin
o Flour dredger
o Chopping board
o Sharp knife
o Tablespoon
o 300mm diameter pizza tray or large baking tray
- 32 -
HOW TO MAKE IT
1. Heat the oven to 240oC/475oF/Gas 9 and grease the pizza tray.
2. Knead the prepared dough and roll it to a 300mm diameter
circle or a rectangle. Place on the baking tray or pizza pan.
3. Spread the passata thinly over the pizza base and sprinkle with
oregano.
4. For pizza marinara, carefully place finely chopped garlic and the
chopped tomatoes on the passata. Sprinkle with olive oil. Season
well.
5. For pizza romana, arrange the sliced tomatoes, anchovies and
mozzarella cubes evenly on the passata. Sprinkle with olive oil
and season well.
6. Bake for 10-15 minutes. Serve immediately.
SPECIAL POINTS
o Cook pizza in a fierce heat! The time taken to cook a pizza
depends on the oven temperature. The higher the heat, the
faster it cooks!
o If in oil, drain the anchovy fillets carefully, patting the excess oil
off with kitchen roll.
(A Focus on Food recipe)
- 33 -
FAST FOCACCIA
This is Focus on Food’s recipe for fast focaccia. It is made from the
basic recipe for Quick bread dough. Originally made without yeast, this
Italian flatbread is traditionally made with a ‘starter; - a loose batter of
yeast, flour and water left to ferment for at least 12 hours before it is
mixed with flour, salt and a little water.
INGREDIENTS
o 1 quantity of Quick bread dough
o 3 sprigs fresh rosemary – divided
o 15ml (1 tablespoon) olive oil
o 5ml (1 level teaspoon) sea salt
o 5ml (1 teaspoon) olive oil for greasing the tin
o 12g plain flour for flouring the tin
o oven temperature 230OC/Gas 8
EQUIPMENT
o Rolling pin
o Flour dredger
o Baking sheet
o Teaspoon
o Tablespoon
- 34 -
HOW TO MAKE IT
1. Prepare the bread dough and knead it thoroughly.
2. Grease and flour the baking tray.
3. Roll out the dough into a 230mm round. Place it on the baking
tray.
4. Leave it to rise for approximately 20 minutes.
5. Heat the oven to 230OC/450OF/Gas 8.
6. Make indents with your fingertips all over the dough.
7. Drizzle olive oil over the dough and put rosemary leaves in each
‘hole’.
8. Sprinkle with sea salt.
9. Bake for approximately 15 minutes until golden brown.
SPECIAL POINTS
o Knead the dough thoroughly to strengthen the gluten enough to
hold the carbon dioxide bubbles.
o The dough can be made in advance and left in an oiled bowl,
covered with oiled cling-film. Leave at room temperature for 20-
30 minutes then shape or leave in the fridge for 1-2 hours to
slow down the rising.
(A Focus on Food recipe)
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CALZONE
Meaning ‘trousers’ in Italian, calzone is made with the Quick bread
dough folded to encase a filling. A calzone looks like a giant pasty, is
delicious hot or cold and make an easily transportable picnic dish. This
recipe makes 3 calzones.
INGREDIENTS
o 1 quantity of Quick bread dough
o plain flour for dredging
o 45ml (3 tablespoons) passata or tomato paste
o 2 tomatoes – (peeled and) chopped
o 2 spring onions – finely chopped
o 50g mozzarella cheese or ricotta cheese
o 50g spinach leaves
o 25g black olives
o 12-15 basil leaves
o 1 medium-sized egg – beaten
o 1.25ml (1/4 level teaspoon) dried oregano
o 15ml (1 tablespoon) oil for greasing
o pepper and salt
o Oven temperature 200OC/400OF/Gas 6
EQUIPMENT
o Rolling pin
o Flour dredger
o Teaspoon
o Tablespoon
o Sharp knife
o Chopping board
o Pastry brush
o Baking tray
- 36 -
HOW TO MAKE IT
1. Make the Quick bread dough and knead until very smooth. Leave
to rise for approximately 30 minutes. Heat the oven to
200OC/400OF/Gas 6.
2. Knead the dough again and divide into 3 equal sized pieces.
3. Roll each piece into a 160mm-diameter round. Place the circle
on the baking tray.
4. In turn, spread half of each with passata or tomato paste, and
then add a mixture of the other fillings in combinations of your
choice. Include herbs and season well.
5. Brush the edges with beaten egg and fold the remaining dough
over. Press the edges together, pinching them to prevent the
filling seeping out.
6. Repeat with the remaining two portions of dough.
7. Place the calzone on a greased baking sheet.
8. Brush each with beaten egg and bake for 15-20 minutes until
golden brown.
SPECIAL POINTS
o Remember to fill the calzone on the baking trays. This avoids
the calzone filling falling out in the transfer from table to the
tray.
o To peel tomatoes, cover them with boiling water for 10-15
seconds. The skins should split and be easy to peel.
VARIATIONS
o Experiment with a variety of fillings – pineapple, cooked
Mediterranean vegetables, red and green peppers, aubergines,
anchovies and capers.
o Use tomato puree, drained sieved tinned tomatoes or ready-
made pizza topping instead of passata.
(A Focus on Food recipe)
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CORNBREAD MUFFINS
Cornmeal (polenta) is used to make this light golden bread. Cornmeal
is made from maize kernels ground with some of the husks. Sophie
Grigson, famous food writer and broadcaster, created this recipe for
Focus on Food.
INGREDIENTS
o 100g SR flour
o 1 tablespoon baking powder
o ¼ teaspoon salt
o 100g polenta
o 75g grated cheddar or parmesan cheese
o 300ml milk
o 2 medium eggs
o 50g butter (melted)
o Oven temperature 200OC/400OF/Gas 6
EQUIPMENT
o Mixing bowl
o Grater
o Wooden spoon
o Tablespoon
o Teaspoon
o Small saucepan
o Measuring jug
o Fork
o Small bowl
o 900g tin loaf
o Cooling rack
o Plate
o Chopping board
o Greaseproof paper
- 38 -
HOW TO MAKE IT
1. Heat the oven to 200OC/400OF/Gas 6. Prepare a muffin tin or a
baking tray with small cake cases
2. Place flour, baking powder, salt, polenta and grated cheese in a
mixing bowl. Mix well. Make a ‘well’ in the centre.
3. Place the melted butter, eggs and milk in a jug.
4. Pour all the butter, egg and milk mixture into the well. Mix
quickly, the mixture may still have some lumps in it, do not
over-mix.
5. Pour into the prepared muffin cases.
6. Bake 20 - 25 minutes until risen, firm and lightly browned.
SPECIAL POINTS
o Bake as soon as the mixture is made because the baking powder
starts to work when the liquid is added.
o Best-eaten warm on the day it is baked.
VARIATIONS
o Add 5 to 6 finely chopped dried tomatoes to the cornmeal and
flour mixture. Sprinkle 25g finely grated Parmesan cheese on
top before baking for a richer taste.
(A Focus on Food recipe)
- 39 -
CHILLI BREAD
This is a hot, sweet, spicy cornbread delicious spread with butter or
margarine
INGREDIENTS
o 100g polenta
o 200g SR flour
o 1 level 15ml (tablespoon) baking powder
o 1 level 5ml (teaspoon) sugar
o ½ x 5ml (teaspoon) salt
o 50g grated Parmesan cheese
o ½ red chilli, deseeded and finely chopped
o ½ green chilli, deseeded and finely chopped
o 50ml olive oil or melted butter
o 1 egg
o 250ml milk
EQUIPMENT
o wooden spoon
o 450g loaf tin/muffin cases/muffin tin
o mixing bowl
o tablespoon
o chopping board
o sharp knife
o grater
o measuring jug
o fork
o teaspoon
o oven gloves
- 40 -
HOW TO MAKE IT
1. Heat the oven to 180 C/Gas 4. Grease and line loaf tin or prepare a
muffin tin
2. Mix all the dry ingredients together, including the chillies and
grated cheese, in the mixing bowl
3. Whisk the egg, milk and oil in a measuring jug
4. Make a well in the centre of the dry ingredients and add all the milk
and egg mixture. Stir until all the ingredients are mixed together, do
not over mix, the mixture may be lumpy
5. Pour the mixture into the prepared tin/cases
6. Bake in the centre of the oven until risen, golden brown and set
7. Allow to cool for a few minutes before turning out. Cool on a
cooling tray.
SPECIAL POINTS
o Take care when preparing chillies
o Once mixed put the bread into the oven as soon as possible or it
may fail to rise. This is because the baking powder starts to
work as soon as it is mixed with the liquid ingredients.
(A Focus on Food recipe)
- 41 -
HUMMUS
This delicious Mediterranean creamy dip is ideally served with warm
pitta bread or raw salad items, such as celery, carrot or cucumber for
dipping in the mixture.
INGREDIENTS
o 425g can chick peas (save liquid for later in the recipe)
o 1 clove garlic peeled and crushed
o 60ml (4 tablespoons) olive oil
o 40ml lemon juice
o 20ml tahini
o Salt and freshly ground black pepper to taste
EQUIPMENT
o Can opener
o Sieve
o Measuring jug
o Food processor
o Mixing bowl
o Wooden spoon
o Garlic crusher
o Plastic spatula
- 42 -
HOW TO MAKE IT
1. Drain the can of chickpeas (save the liquid) through a sieve
over a mixing bowl.
2. Pour the liquid into a measuring jug.
3. Place the chickpeas into a food processor and blend until
smooth (or mash with a potato masher to give a rougher
texture)
4. Transfer to a mixing bowl and combine with the olive oil, lemon
juice, tahini and garlic.
5. Add enough of the saved chickpea liquid to give a light, soft
consistency but with some texture.
6. Add sufficient salt and black pepper to taste.
7. Spoon into a dish and serve chilled as a pate or a dip.
SPECIAL POINTS
o If you do not have a food processor the chickpeas can be
mashed thoroughly until smooth.
o Use a pestle and mortar to crush the garlic if you do not have a
garlic crusher. Use a pinch or two of coarse salt to help the
garlic ‘get a grip’ for crushing.
(A Focus on Food recipe)
- 43 -
BASIC MUFFIN RECIPE (sweet)
INGREDIENTS
o 150g self raising flour
o 2.5ml (½teaspoon) baking powder
o 50g caster sugar
o 1 egg
o 125ml milk
o 50g melted butter, approx 2 x 15ml (tablespoons)
o a handful of fresh fruit: blueberries, chopped strawberries,
pitted cherries, etc.
EQUIPMENT
o Muffin cases on a baking tray or muffin tin
HOW TO MAKE IT
1. Pre heat the oven to 180OC, Gas 4
2. Prepare muffin tins- either grease or line with muffin cases
3. Sift dry ingredients into mixing bowl
4. Add the prepared fruit
5. In a small bowl beat eggs and whisk in the milk and melted
butter
6. Add the wet ingredients to the large mixing bowl and stir just
enough to blend it all in, there may be some lumps visible.
7. Spoon the batter into greased muffin tins or muffin cases filling
them about ¾ full – makes 20 mini or 6 large muffins
8. Bake for about 25/30 minutes until golden brown
9. Allow to cool before turning out of the muffin tin
Variations
o Dried apricots, pecan nuts, cinnamon
o Coffee and walnut – 75g chopped walnuts, 2 level 15ml
(table)spoons instant coffee + 1 tablespoon boiling water
- 44 -
SAVOURY SCONE
INGREDIENTS
o 175g SR Flour
o 100g Feta cheese cut into small cubes or crumbled
o 4 chopped spring onions
o 1 medium (175g) potato, scrubbed or peeled
o 120g grated courgette
o 1x 5ml (tea) spoon rosemary or thyme
o 1x 5ml (tea) spoon wholegrain mustard
o 1 egg
o 2x 15ml (table) spoons milk
o Pinch of cayenne pepper
HOW TO MAKE IT
1. Preheat the oven to 190OC, Gas 5 and lightly grease a baking
tray
2. Sift flour and cayenne pepper into mixing bowl
3. Grate the potato into the flour
4. Add cheese, spring onions, courgette and herbs and mix well,
but do not beat
5. In a small bowl lightly beat eggs, milk and mustard and pour
this into the flour mixture
6. Mix and bring together into a dough with a palette knife
7. Transfer the dough onto the greased baking tray and shape into
a rough round, mark into sections
8. Bake for about 45 minutes until golden brown
9. Place on a cooling rack to cool
VARIATIONS
o This recipe may be varied by changing the type of cheese (e.g.
cheddar, parmesan or goats cheese) and herbs (e.g. rosemary)
as well as substituting the potato for sweet potato or parsnips
o The mixture can be made into individual scones if preferred in
which case baking time should be reduced to 15 – 20 minutes
o Sprinkle with pumpkin, sesame or sunflower seeds before
baking
- 45 -
SAVOURY MUFFINS
INGREDIENTS
o 150g SR Flour
o 5ml (teaspoon) baking powder
o 2x 15ml (table) spoons chopped spring onions
o 100g grated cheddar cheese
o 100g grated courgette
o 1x 15ml (table) spoons chopped parsley
o 1x 5ml (tea) spoon chopped fresh dill (optional)
o 1 egg
o 175ml milk
o 50ml melted butter, approx 2 x 15ml (tablespoons)
HOW TO MAKE IT
1. Pre heat the oven to 180OC
2. Prepare muffin tins- either grease or line with muffin cases
3. Sift dry ingredients into mixing bowl
4. Add cheese, courgette, parsley, spring onions and dill (if used)
and toss lightly to mix
5. In a small bowl beat eggs and whisk in the milk and melted
butter
6. Add the wet ingredients to the large mixing bowl and stir just
enough to blend it all in, there may be lumps. Do not overmix!
7. Spoon/pour the batter into greased muffin tins or muffin cases
filling them about ¾ full
8. Bake for about 30 minutes until golden brown
9. Allow to cool before turning out of the muffin tin
VARIATIONS
o vary the vegetables, perhaps using sweetcorn or grated carrot
o use nuts or seeds as a topping (take care with allergies)
o experiment with a different type of cheese – Stilton, feta, etc
o sprinkle the top of the muffins with grated parmesan cheese
- 46 -
GINGER BISCUITS
INGREDIENTS
o 100g plain flour
o 50g block margarine or butter
o 25g sugar
o 2 level tablespoons syrup
o 1 level teaspoon bicarbonate of soda
o 1 level teaspoon of ground ginger
HOW TO MAKE IT
1. Heat oven 190OC, Gas 5
2. Grease baking tray
3. Sieve dry ingredients into mixing bowl
4. Heat the fat, sugar and syrup over a gentle heat until melted
5. Cool slightly and add to dry ingredients - mix with a wooden
spoon
6. Divide the mixture into 12 balls - roll lightly in moistened hands
7. Place the biscuits on the tray, well spaces and flatten slightly
8. Bake for 10 minutes
9. Lift carefully onto a wire tray as they will still be soft.
- 47 -
SHORTBREAD
INGREDIENTS
o 150g plain flour
o 100g butter
o 50 g caster sugar
HOW TO MAKE IT
1. Heat oven 170OC Gas 3
2. Grease an 8” square cake tin or similar
3. Sieve the flour into a mixing bowl. Add the fat and rub in with
the fingertips
4. Add the sugar
5. Work the mixture firmly with the finger tips until it forms a
dough
6. Press the dough into the cake tin and level it off with the back of
a tablespoon
7. Prick all over with a fork and bake for approx 30 minutes until a
pale golden colour
8. While still warm mark off into 9 squares
9. Cool before removing from tin
- 48 -
MELTING MOMENTS
INGREDIENTS
o 125g plain flour
o 100g butter
o 50g sugar
o ½ tsp vanilla essence (optional)
o 50g coconut or crushed cornflakes, 3 glace cherries (optional)
HOW TO MAKE IT
1. Heat oven 180OC Gas 4
2. Grease a baking tray
3. Sieve the flour onto a plate or paper towel
4. Cream the fat, sugar and vanilla essence with a wooden spoon
until pale and creamy
5. Stir in the flour and mix well
6. Divide into 12 pieces. Roll each piece in the coconut or
cornflakes
7. Decorate each biscuit with a ¼ cherry and flatten slightly
8. Bake for 15 minutes. Remove carefully and cool on a wire tray.
- 49 -
FRUIT SMOOTHIES
These two drinks are delicious for breakfast or anytime during the day.
Make them with fresh or frozen soft fruits, raspberries, strawberries,
ripe mango or canned apricots for example.
INGREDIENTS
o 125ml fresh fruit juice
o 1 banana
o 2 x 15ml (heaped) (table)spoons natural yogurt – Greek style
o Choice of other fruit e.g. handful of berries (blueberries,
strawberries, raspberries) mango, ripe peach, or own choice
EQUIPMENT
o Chopping board
o Sharp knife
o Liquidizer/blender (see Special points)
o Sieve
HOW TO MAKE IT
1. Roughly chop the banana. Put in the liquidizer/blender.
2. Add the liquid – yogurt, add the soft fruit.
3. Whizz for one minute in the blender until smooth and frothy.
4. Pour into glasses, and serve immediately.
SPECIAL POINTS
o Children should only use the liquidizer/blender under strict
adult supervision.
- 50 -
FILLING SANDWICHES
INGREDIENTS
o Bread-choose from all kinds of bread-soft or crusty rolls, sliced
bread (brown, white or granary) pitta, naan, French sticks
o Spread-choose from butter, margarine, reduced fat spread
o Filling-choose from cheese, sliced meats, meat or fish paste,
marmite, salad
EQUIPMENT
o Measuring spoons
o Chopping board
o Sharp knife
o Table knife
o Saucepan
o Grater
HOW TO MAKE IT - For all sandwiches
1. Spread the butter, margarine or reduced fat spread evenly onto
two slices of bread right up to the edges. If using pitta or naan,
split these in half and put the spread on the inside.
2. Add the prepared filling and dressing e.g. mayonnaise
3. Press the bread and filling carefully together so they don’t come
apart and slice in half diagonally
SOME SANDWICH FILLING IDEAS
BLT
INGREDIENTS
o 2 rashers of bacon
o 2 leaves of lettuce
o 1 tomato
HOW TO MAKE IT
1. Grill the bacon on both sides until brown and crispy
2. Wash and dry the lettuce leaves
3. Slice the tomato
4. Arrange the bacon, lettuce and tomato carefully on your bread.
- 51 -
EGG MAYONNAISE
INGREDIENTS
o 1 egg
o 2x15ml (table) spoons of mayonnaise or salad cream
HOW TO MAKE IT
1. Place the egg in a saucepan of water, bring to the boil and
simmer (with the water bubbling gently) for 10 minutes until the
egg is hard boiled.
2. Allow the egg to cool
3. Peel the shell form the egg and mash the egg with a fork in a
bowl
4. Mix the egg with mayonnaise or salad cream
5. Spread the egg mayonnaise on the bread
TUNA AND CUCUMBER
INGREDIENTS
o 1 small can of tuna
o 5cm cucumber
o 1x 15ml (table) spoon of salad cream or natural yogurt
(optional)
HOW TO MAKE IT
1. Open the can of tuna and drain away any juice from the can
2. Mix the tuna in a bowl to break up the lumps-salad cream or
yogurt can be added.
3. Slice the cucumber thinly
4. Spread the tuna on the bread and arrange the slices of cucumber
on top
- 52 -
BANANA AND CINNAMON
INGREDIENTS
o 1 ripe banana
o A sprinkle of cinnamon
HOW TO MAKE IT
1. Peel the banana and mash with a fork
2. Spread the banana over the bread and sprinkle with cinnamon
CREAM CHEESE AND SALAD
INGREDIENTS
o 20g cream cheese, soft cheese or cheese spread
Your choice of:
o 2 lettuce leaves
o 4 slices of tomato
o 4 slices of cucumber
o A small grated carrot
o Red green or yellow pepper, sliced or diced
o 1 floret or raw broccoli, sliced
HOW TO MAKE IT
1. Spread the cheese onto one slice of bread
2. Prepare and add your choice of salad ingredients
- 53 -