This recipe is soooo quick to make because we grate the carrots rather than chop them. This means that they take a matter of minutes to cook and the fast cooking means we keep more of the carrot’s nutrients – a win-win situation.
here are some photos of the making and shaping of the Naan breads:
And here are the recipes:
Spiced carrot & lentil soup with Naan breads
Back by popular demand: the rainbow salad!
Today we grated, sliced and layed our five vegetables and fruit to make our colourful rainbow salads.
Here are some lovely pictures of our little chefs in action…
and here is the recipe:
It’s great to back in the food lab!
Sadly these are the last cookery sessions I will do with the year 6 children but I hope that they will keep coming back to this blog to use the recipes long after they have left Clapham Manor. It’s so amazing to see how they’ve all grown up, I’ve known a lot of them since Reception!
To kick things off, we made Rolly Polly Pizzas, here is how we proceeded:
we measured our wet and dry ingredients separately, once this was done, we made our pizza dough and put a fair amount of effort into kneading it!
We then had to cut the peppers into thin slices, I reminded everyone how to use to use knives safely but I was impressed that almost everyone had remembered from our sessions last year! Great knife skills are so important to get right and the children were very sensible when using the knives, well done everyone!
We then topped our pizzas with tomato Passata, green and red peppers, cheese and fresh basil leaves.
We could have baked our pizzas as they were but where’s the fun that? Oh no, we went a couple of steps further: We rolled our pizza into a long sausage and sliced it into little spirals!
A bit more cheese and passata on top and we were ready to bake!
Not only were Year 6 a pleasure to work with but they also turned into a well co-ordinated team of cleaners at the end of the session!
Well done everyone, here is the recipe:
Rolly polly pepper pizzas
It was lovely to meet the reception children who were all very keen to come and do some cooking in the food lab!
The children were so well behaved and carefully followed the instructions to make these lovely scones, I hope they will make them at home…
Here are some photos of what we got up to:
We rubbed the butter into the flour and mixed the milk in to make our dough.
We snipped the chives into tiny pieces, this required a lot of concentration!
Once our dough was made, we used biscuit cutters to cut our shapes out.
We then topped our scones with a little bit more cheese and they were ready to be baked!
The children were very keen to count how many scones they had made.
The recipe is below, see you all next week!
RC – Savoury scones
Sadly, that was my last week with Yr4 and Yr5 students but I can’t wait to see them all again next year!
Once again I was really impressed with the high standard of cooking, you just have to look at the pictures in this blog to see what I mean. The buns came out so well, I hope that you will all give them a go at home.
Here is what we did on the day:
We carefully measured out our wet and dry mixes.
We then combined our wet and dry mixes to make a sticky dough…
…Which we took in turn to knead vigorously for 10 minutes.
We separated the dough into equal sized balls and left them to rise for an hour. The buns on the right have doubled in size which means that they’re ready for the next step…
…Scoring the buns and piping the crosses on!
20 minutes in the oven and out they come. Aren’t they glorious?
We even got to make some extra buns for the staff, who were delighted!
Here is the recipe, have fun!
Hot cross buns
This week Yr4 made some delicious Hummus and flat breads which we seasoned with home-made Za’atar – a blend of sesame seeds, dried herbs, ground cumin and paprika. There are many different versions of Za’atar, that was one that I’d made up but perhaps you can think of your own version?
Hummus is so easy to make -and very quick too!
In the class, I mentioned that it is possible to substitute the chickpeas for the same quantity of carrot or even beetroot puree to give you a colourful and tasty alternative to this classic dish.
The recipe below does make quite a lot of Hummus but you can freeze half of it and save it for another time.
Hummus and flat breads
Remember those key words!
This week Yr5 really impressed me with their dexterity and light touch!
Making Spanakopita requires a delicate hand in order not to break the paper thin Filo pastry too much.
Here is what we did:
We crumbled feta, squeezed the water out of the cooked spinach .
we snipped the Fresh herbs.
We weighed our filling into five equal portions.
we brushed the Filo pastry with melted butter.
The filling went on to the pastry and we started rolling.
we made a long tubular shape…
… and turned it into a snail-like coil.
The Spanakopita was then ready to be baked:
Once again, very well done!
Here’s the recipe:
It’s really important to know how to take the heat of kitchen whilst keeping your cool.
Stir frying involves quickly frying fresh vegetables in hot sesame oil – if done carelessly, this can result in burns from the spitting oil – one the many things we learnt this week was how to avoid just that!
Our fresh, crunchy vegetables and at the back, the stir fry sauce ingredients.
Busy cooks getting the all the various vegetables* ready into thin strips or ‘bite size’ pieces.
*wait, isn’t one of our ingredients of a fruit?
The Pak-choi was delicious raw, maybe next time you can use it in a salad instead of cooking it?
Carefully measuring the ingredients for the stir fry sauce. Don’t get your teaspoons (tsp) and tablespoons (tbsp) mixed up!
Stir frying in action!
Good work everyone but let’s not forget one the most important aspects of cooking…
The stir fry was tasted by all and was very well received! here is the recipe, remember that you can make it your own by adding or replacing ingredients.
Yr5 – Vegetable stir fry
This week Year 4 learnt that we can make a delicious soup with only a few good ingredients.
We also started using the larger cook’s knives and had to learn a new cutting technique to chop bulky vegetables such as sweet potatoes and keep our fingers safe from harm. Notice how her fingers are kept well away from the sharp side of the blade.
Our vegetables have been seasoned with salt and paprika and are ready to be roasted!
Once they come out of the oven, we’ll add hot vegetable stock and the last step of the recipe will be…
…Using the stick blender to make our soup velvety smooth.
Hope you enjoyed your soup, here’s the recipe.
Roasted sweet potato and rosemary soup
It’s great to be back in the food lab!
This week year 4 and 5 have been learning to make a smooth, lump free pancake batter as well as how to safely fry a pancake.
Everyone made a pancake onto which they drizzled honey and lemon. I also made some delicious cheddar filled pancakes which we all shared at the end the session.
I hope the children will be inspired to make their own batter at home in time for Shrove Tuesday which is on the 28th February. Follow the link below for the recipe.
Enjoy the pancakes! (don’t forget to make savoury ones too!) Do send me some pictures if you can.
See you all next week,