Welcome to our school cooking page, throughout the term children will be cooking various recipes which can easily be made at home. The children gain many skills whilst cooking, including weights and measures, following instructions (reading!), health and nutrition and of course making good food. Each week we will post a different recipe which the children have made - sometimes with photos to prove it. We hope you will try them at home and have fun cooking as well!!!
The children and I have really had fun cooking this term and I hope you have enjoyed tasting their food. Each child will be bringing a recipe book home with them so they can continue to cook at home, I would love to hear about any family recipes you may have that we could try at school.
Have a wonderful Summer and enjoy your food!!!
GINGER SNAP BISCUITS
Week 5 Summer 2
For our last baking session of the term the children made ginger biscuits, a great basic biscuit to make that can be used in many other recipes like cheesecake or as part of a topping.
100g light brown sugar
100g golden syrup
225g plain flour
1 teaspoon bicarbonate soda
1 teaspoon ground ginger
Pre heat the oven to gas mark 4 /180oc
Cover 3 baking trays with baking parchment.
Put the butter, sugar and syrup into a saucepan and heat until melted, gently stirring with a wooden spoon .Leave to cool for 5 minutes.
Sift the flour, bicarbonate of soda and ginger into the saucepan [ do not add the liquid to the flour]Mix with a wooden spoon until a dough is formed.
Take teaspoons of the mixture and dot onto baking parchment. Cool slightly, roll each spoonful in your hand to make a smooth round ball, then put them onto the baking trays , slightly spaced apart.
Bake the biscuits in the oven for 8-10 minutes, until the tops have cracked and started to brown.
Cool on the trays for 2 minutes, loosen with a palette knife and transfer to a cooling rack.
These can be stored for a few days in an airtight container.
PIZZA TRAY BAKE
SUMMER 2 WEEK 4
This week the children have been making pizza using puff pastry instead of dough .It's a really quick recipe, great for lunch or a simple dinner with some fresh salad.
1 pack of Just rolled puff pastry
small jar of pasta sauce
1 cup of grated cheese
2 tomatoes [sliced]
small tin of sweetcorn
1 tablespoon dried herbs
Pre heat the oven to 200oc / gas mark 7.
Take the pastry out of the fridge about 20 minutes before you need to use it.
If you have the block of pastry, using a rolling pin roll out to the size of your baking tray. The ready rolled should be the perfect size.
Use some greaseproof paper to stop it from sticking to the tray.
Spread the pasta sauce onto the pastry, leaving about a 1 inch gap round the edges.
Next sprinkle the cheese over the top and evenly place the sliced tomato.
Then add the sweetcorn and a sprinkling of dried herbs.
Finally cook in the centre of the oven for about 20 minutes, or until the pastry is golden and puffed.
You can use any toppings you like to create lots of different combinations.
Fruity crumble squares
SUMMER 2 WEEK 3
These squares are a nice alternative to flapjacks and you can add whichever dried fruit you like.
250g plain flour
2 tablespoons cornflour
75g caster sugar
100g exotic ready-to-eat dried fruit or just apricots
1 small apple
little icing sugar
Turn the oven on to 180oc or gas mark 4
Cut the butter into pieces and put into a large bowl with the flour, cornflour and sugar.
Rub the butter with your fingertips until the mixture looks like fine breadcrumbs.
Measure out 2oz of the crumbs and put aside for later.
Squeeze the rest of the crumbs together with your hands to make a ball, then press the mixture into the base of a baking tin using your knuckles.
Using scissors cut the dried fruit into pieces.
Grate the apple [ with the skin ] over the shortbread mixture in the tin.
Top with the snipped dried fruit and sprinkle the saved crumb mixture over the top.
Bake in the centre of the oven for about 30 minutes until lightly browned.
Leave to cool in the tin for about 10 minutes then cut into 12 squares and leave to cool completely.
Decorate with a little icing sugar.
Cous Cous Salad
Summer 2 Week 2
This is a really easy salad to make, it involves a little chopping and hardly any cooking. Great for lunchboxes or picnics.
100g cous cous
250ml vegetable stock
1 red pepper
small tin of sweetcorn
Handful of raisins
1 tablespoon olive oil
2 teaspoons fresh lemon juice
1/2 teaspoon honey
Put the cous cous into a bowl and add the hot vegetable stock
Leave to sit for 5-10 minutes until the stock is absorbed.
Chop the pepper, carrot and tomato into small pieces
Once the cous cous is ready fluff up using a fork
Add all the vegetables and raisins.
Mix together the ingredients for the dressing and add to the cous cous.
Gently mix with a fork.
Eat straight away or you can keep in the fridge for a few hours.
SUMMER 2 Week 1
This week the children have been making an old favourite, Upside -down cake. It tastes delicious and is a great cake to make.
125g self-raising flour
125g castor sugar
2 eggs [beaten]
1 teaspoon vanilla extract
1 teaspoon baking powder.
Peaches ,pineapple,raisins apricots etc.. you can use which ever fruit you like.
Pre heat the oven to gas mark 5 or 190oc.
Weigh out all of the ingredients and put them all into a mixing bowl.
Using an electric mixer or hand whisk mix all the ingredients together, until the mix is creamy.
Grease the bottom of a cake tin and carefully arrange the fruit in the bottom.
Spoon the mixture over the fruit and smooth it out using a spatula.
Bake in the middle of the oven for around 20 minutes or until a knife comes out clean.
Using oven gloves cover the top with a plate and tip it over, the cake should come out nice and easily.
You can eat it hot with some cream or custard, or cold with a nice cup of tea.
CHOCOLATE CHIP AND RAISIN COOKIES
SUMMER 1 WEEK 4
125g caster sugar
1 large egg beaten
175g self-raising flour
1 tsp mixed spice
2 tbsp milk
100g chocolate chips
Preheat the oven gas mark 5 or 190oc
Cream the butter and sugar together until fluffy
Add the beaten egg gradually mixing well each time.
Sieve in the flour amd mixed spice and gently fold in using a spatula.
Add the chocolate and raisins and carefully mix in.
Drop spoonfuls of the mixture onto a lined baking tray, space well apart.
Bake in the centre of the oven for 15-20 minutes.
Remove from the oven and allow cool slightly before transferring to a cooling rack.
SAVOURY RICE SALAD
SUMMER 1 WEEK 3
The children made this super simple but tasty salad, great for picnics or lunchboxes.
100g long-grain rice.
50g garden peas.
220g tinned kidney beans or mixed pulses.
75g cherry tomatoes
For the dressing...
3 tablespoons olive oil.
1 tablespoon lemon juice.
1 teaspoon sugar.
pinch of mustard powder.
1 tablespoon freshly chopped coriander.
pinch salt and pepper.
Place the rice in a saucepan and cover with slightly salted water, bring to the boil then gently simmer for 12-15 minutes.
Once cooked drain the rice and put into a large bowl.
Cook the peas and sweetcorn,drain off any juice and add to the rice.
Pour the kidney beans or pulses into a sieve and rinse under cold water,add to the rice and gently mix together.
Cut the tomatoes in half add to the rice and mix again until evenly distributed.
For the dressing....
Place all the ingredients into a screwtop jar and give a good shake until all combined.
Pour over the salad and gently mix in.
Serve straight away or keep in the fridge for up to 8 hours.
NEXT WEEK CHOCOLATE CHIP AND RAISIN COOKIES..
Summer 1 week 2
The children really enjoyed making this carrot cake and had great fun making the mixture!!!
200g plain flour
2 teaspoons ground mixed spice
2 teaspoons baking powder
175g dark,soft brown sugar
2 large eggs
150ml sunflower oil
350g grated carrots
50g desiccated coconut
125g cream cheese
125g icing sugar.
Preheat the oven to gas 3 or 170oc.
Sieve the flour,spice and baking powder into a bowl.
Whisk together the sugar,eggs,and oil in a seperate jug.
Pour this mixture over the flour and mix well,fold in the grated carrots and coconut with a metal spoon.
Divide the cake mixture into 12-16 fairy cake cases or muffin cases.
Bake for around 15-20 minutes or until a knife comes out clean.
Cool on a wire rack.
To make the topping,mix together the butter,cream cheese and icing sugar.Once the cakes are cool spoon or pipe the topping on and decorate with a pinch of grated carrot.
Summer 1, Week 1
Pasta and Pesto Salad
This week with the sun shining we are keeping it simple with a pasta salad. The children have been practising their knife skills by chopping the vegetables.
Handful of new potatoes
1 red pepper
Handful of cherry tomatoes
1 jar of pesto sauce
Next week: carrot cake
1 pitta bread
1 red pepper
1 fresh tomato
Take your pitta bread. Spread tomato paste on surface. Next chop the pepper and tomato into small pieces. Then add the sweetcorn and chorizo. Sprinkle the grated cheese over the top. Once finished place on a baking tray in a medium oven until cheese has melted and the toppings are bubbling.
You could change the toppings as you like!!