All the students made their own pizza bases and then added nice healthy vegetables on the top. Unfortunately photos were only taken when they made the dough mix - time seemed to fly by when the vegetables were being prepared but they all looked wonderful before they left to be cooked.

Recipe for Pizza

Basic Pizza Dough

Makes one 10in pizza base

8oz/225g strong plain flour
1 sachet easy-blend dried yeast
Hand hot water – enough to make dough
3 tbsp olive oil (optional)

Place flour in a bowl and stir in olive oil if using, add enough hand-hot water to form soft but not sticky dough.
Knead until smooth on a lightly floured surface.
Roll out 10in round and place on baking sheet, or into foil container. Loosely cover and place in warm place to rise while you grate the cheese and chop the vegetables.
When it has risen top with tomatoes from tin of chopped tomatoes or homemade sauce.
Chop and add any other vegetables, pepperoni, ham, cooked chicken etc that you like then top with mozzarella cheese or your choice of cheese.
Place in the oven and cook on gas mark 7/425F/220C for about 10 to 15 minutes when cheese has melted and edges are brown.

Tomato sauce

1 tbsp olive oil
½ onion, finely chopped
1 clove garlic
7oz/198g can of chopped tomatoes
1 tbsp tomato puree – optional

Heat oil in saucepan and add the onion and garlic, cook for 5 minutes until onion is soft but not browned.
Stir in tomatoes, tomato puree if using then cover and simmer for 15 minutes until thickened.
Use as a topping for the pizza base.
You can make extra and freeze it for up to a month – defrost by heating in a saucepan or in microwave for 2 minutes on high.

Try it at home and put different vegetables on the top.

The group of 14 were split into two groups one with Mrs Welford to make fruit pavlova and the other group with Mrs Walton to make a lemon roulade and a chocolate roulade. The stduents were given several duties by weighing, whipping, mixing and chopping all the various ingredients. Then they all tasted the wonderful puddings made and they all thoroughly enjoyed them, why dont you try them at home by following the recipes below

Mrs Welford

Mrs Walton






Chocolate Roulade

150g 70% Dark Chocolate
125g Caster Sugar
4 large eggs
2 tbsp boiling water

½ pint double cream (300 ml)
Strawberries, raspberries, cherries, blackberries etc (your choice)
Icing Sugar

Method

1. Grease and line a large swiss roll tin (14” x 10”) with baking parchment.
2. Melt the chocolate in a bowl over a pan of hot water.
3. Separate eggs into two large bowls.
4. Whisk the egg yolks with 100g sugar until pale and thick.
5. When the chocolate has melted, stir in the boiling water and beat (it goes quite thick).
6. Stir this into the egg yolk mixture whist still hot.
7. Whisk egg whites stiffly and beat in 25 g sugar. Fold into the chocolate mixture.
8. Spoon into the lined tin and spread evenly.
9. Bake at 180/gas 4 for 15 mins, when it should have risen and be firm and slightly crusty on top.
10. Leave in the tin and cover with a sheet of baking parchment and a clean tea towel. Leave until cold.
11. Lightly whip the cream and fold in your chosen fruit.
12. Dredge a sheet of baking parchment with icing sugar and turn out the roulade, carefully tear off the paper.Cover with filling and roll up.

Lemon Roulade

3 large eggs
100g caster sugar
Grated rind of 1 lemon
1tbsp lemon juice
50g ground almonds
25g cornflour

Icing sugar for dredging

½ pint double cream
Lemon curd from recipe below.

Method

1. Heat oven 170/gas 3. Grease and line a swiss roll tin with baking parchment.
2. Separate the eggs.
3. Beat egg whites until stiff. Beat in the sugar to make a meringue mixture.
4. Fold in the egg yolks.
5. Mix together the ground almonds, cornflour and lemon rind. Fold into the egg mixture with the lemon juice.
6. Spoon into the tin and smooth out into the corners.
7. Bake for 15 to 20 minutes.
8. Turn out the roulade onto a clean tea towel that has been dredged with caster sugar. Remove the paper and leave to cool.
9. Trim the edges if required and fill with lemon curd and lightly whipped cream. Roll up and dredge with icing sugar.

Lemon Curd

125g of caster sugar
1 large egg
50g unsalted butter
Rind and juice of 1 large lemon.

Method

1. Cut up butter into dice and put in small pan with caster sugar, rind and juice of lemon.
2. Beat egg with fork and pour through a sieve into the pan.
3. Put on a gentle heat and stir until the butter melts and sugar dissolves.
4. Bring just up to boiling. Pour into a basin to cool and set.

Pavlova recipe

3 egg whites
6oz/175g caster sugar
10floz/275ml whipping cream
Fruit of your choice

1. Turn the oven onto gas mark 4/160C/
2. Place the egg whites in a large clean bowl whisk the egg whites until they form soft peaks and you can turn the bowl upside down without them sliding out (it's very important, though, not to over-whisk the egg whites because, if you do, they will start to collapse).
3. start to whisk in the sugar, approximately 1 oz (25 g) at a time, whisking after each addition until all the sugar is in.
4. Now take a metal tablespoon and spoon the meringue mixture on to the prepared baking sheet, forming a circle about 8 inches (20 cm) in diameter or make four or six smaller ones.
5. Place the baking sheet in the oven, and leave it to cook for 20-30 minutes for large pavlova or 15-20 minutes for smaller ones, if you want a crispier pavlova then leave in the oven for longer.
To serve the Pavlova, lift it from the baking sheet, peel off the paper and place it on a serving dish. Then just before serving, spread the whipped cream on top and serve with the fruit of your choice and then enjoy!

Tonight the students tasted lots of different fruits both fresh and tinned. Some students tried everything but some were a bit reluctant to try prunes, they did not like how they looked. We finished off with apple dunking which the students thoroughly enjoyed. More photos can be seen by clicking on the apple dunking photo please take a look.