Home Cooking Challenge 2

Do you like cooking and looking for something to do over the holidays?

Then why not have a go at the Garth Hill Home Cooking Challenge!

Each week there will be recipes which you can cook at home. We hope you will enjoy cooking them for your families. Please send photos of your dishes to m-frost@garthhillcollege.com and j-seymour@garthhillcollege.com.


Brownie Thins Recipe


115g butter/margarine

40g cocoa powder

50g self raising flour

200g caster sugar

2 large eggs

1 teaspoon vanilla essence

Optional: packet of chocolate chips


wooden spoon


measuring jug or small bowl

baking paper

baking tray (28cm x 22cm)



1) Preheat the oven to 180oC, gas mark 4

2) Line the baking tray by cutting the non stick baking paper until it it slightly bigger than the baking tray. Cut diagonally from each corner and then place the paper in the tray, the cuts should allow it to sit securely in the baking tray. Lightly grease with either butter or margarine

3) Melt the butter/margarine, cocoa powder and sugar in a saucepan on a low heat stirring frequently

4) Once the mixture has melted, remove from the heat

5) Leave to cool slightly

6) Break the eggs into the measuring jug or small bowl and use a fork to whisk them so the yolk and white are mixed together

7) Add the eggs and the vanilla essence to the chocolate mixture, if using chocolate chips add them too and stir well

8) Add the flour and fold in using the tablespoon

9) Pour the mixture into the baking tray and bake in oven for 18 minutes until firm

10) Remove from the oven and mark into squares but do not cut through yet

11) Leave to cool for 10 minutes before removing from the baking tray

If you made the brownies please email Mrs Frost (m-frost@garthhillcollege.com) and Miss Seymour (j-seymour@garthhillcollege.com) with your photos.


This recipe was sent in by Layla Chambers and her mum.

Southern Fried Chicken Recipe

Ingredients - Serves 3

8 tbsp tomato purée

2 tsp paprika

2 tsp garlic salt

1 tsp ground ginger

2 large egg whites

6 skinless and boneless chicken thighs

4 slices of wholemeal bread


baking tray

2 x mixing bowls

electric hand mixer

food processor or blender



1) Preheat oven to 200oC

2) Make breadcrumbs by putting the bread in a food processor or blender or if you do not have one crumble the bread up with your hands

3) In a large bowl, mix the tomato purée, paprika, garlic salt and ginger

4) Separate the egg yolks from the egg whites

5) In another bowl, whisk the egg whites until they represent stiff peaks, then fold into the tomato mixture

6) Dip the chicken pieces into the mixture, then roll in the breadcrumbs and coat evenly

Place on a baking tray lined with baking paper and cook in the oven for 25-30 minutes or until cooked through. If you have a temperature probe it should read 75oC and if not, cut through to check the meat is white
If you made the fried chicken please email Mrs Frost (m-frost@garthhillcollege.com) and Miss Seymour (j-seymour@garthhillcollege.com) with your photos.