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,
It has been a great pleasure to cook with all the year groups this year and I’m looking forward to coming back next year to do it all over again!
Below are all the year 6 recipes, hope you enjoy cooking at home during the holidays. Do email the school any photos of what you’ve made, I’d love to see your masterpieces!
All the best to you all and good luck with your new schools!
Victoria sponge with strawberries and cream
Rolly polly pepper pizzas
Spiced carrot & lentil soup with Naan breads
Courgette and chocolate cake
Chilli bean burritos
This week’s dish is a celebration of all things green!
Reception children cooked delicious spinach pasta with a pea and broccoli pesto. Everyone loved ripping the fragrant basil leaves and using the hand blender to whizz up the pesto. We measured 220g of peas using weighing scales and very carefully used “starter” knives to cut the broccoli – the children have been learning to position their hands safely when cutting or chopping and their knife skills are very impressive!
We all tried a little bit of the pasta at the end of the class and even the few children who thought they wouldn’t like it ended up loving it, proving that it’s always worth trying new foods!
WELL DONE TO ALL THE RECEPTION CHILDREN, I HOPE YOU WILL MAKE THIS DISH AT HOME!
Green pasta with pea and broccoli pesto
step 1: purple cabbage
step 2: lettuce and cucumber
step 3: sweetcorn
step 4: grated
step 5: red peppers
After last week’s very successful scone making, I thought we would make these lovely rainbow salads.
The children sliced, grated, measured and layered their way through the ingredients to make healthy salads.
We also made a lemon dressing which meant we could talk about the four tastes, can you remember what they were?
I’ll give you some clues:
The lemon juice was…
The olive oil was…
The honey was…
The salt was…
Enjoy your salads and see you next week!
Dear parents, carers and pupils of Clapham Manor primary school,
My name is Mr Jamois and I’m delighted to have been selected to be the school’s chef in residence. Over the course of the year, I will be teaching children from Reception all the way up to year 6 and each child will have 4 or 5 sessions with me in our fantastic food lab.
Year 2 pupils have just finished their mini cookery course and we’ve had a lovely time making food using seasonal ingredients such as cauliflower, pumpkins and apples. Next up is year 1 and the few children I’ve spoken to in that year are really looking forward to getting stuck in, exciting times ahead!
I will always encourage the children to taste everything we make, even if at first they seem reluctant. You’d be surprised at what children are prepared to eat when not at home; in the past I’ve had 7 year olds begging me for more raw red cabbage once they had tried it and realised it was actually very sweet and crunchy. These experiences outside of the home help the children to broaden their opinions on which foods are “edible” and will hopefully lead them to eating a more varied diet.
Cooking is also incredibly compatible with almost every subject or topic the children cover at school. Maths, Science and English are obvious ones but also History, geography, languages…the list goes on.
I will post the recipes on this blog and will do my best to answer any food related questions you may have.
Watch this space…
All the best,