Whilst we are not able to be together at school we thought it would be a great opportunity to get cooking at home. Cooking and baking is a great way to spend some quality time with your families and most importantly you get something delicious to eat too! Every week we will be posting 2 recipes, one savoury and one sweet for you to have a go at making yourselves at home.
This week is mental health awareness week, cooking and baking is a great way to help with our mental health it is brilliant for reducing stress and making us all feel a bit calmer. The theme for mental health awareness week is kindness matters so why not try baking our recipes as a kind gesture for someone in your household this week, I'm sure they would love it.
Cheese and ham muffins
6 slices of ham
300g self raising flour
1. Preheat the oven to 190C/ gas 5 and lightly grease a muffin tin.
2. Cut the ham into 1cm chunks and grate your cheese.
3.Cut the butter into pieces.
4.Beat the egg in a bowl with the milk.
5.Sieve the flour into a large mixing bowl.
6. Rub the butter and flour together until it resembles breadcrumbs.
7. Add the ham and cheese and then pour in the egg and milk mixture and mix thoroughly.
8.Spoon into the muffin tin and cook for 20 minutes.
250g plain flour
1 medium egg
100g jam, fruit curd or marmalade of your choice
To save time with this recipe you can always use ready made shortcrust pastry instead.
1. Put the flour, butter and a pinch of salt into a bowl. Rub them together with your fingertips until the mixture resembles breadcrumbs.
2. Stir in the egg, add 1 table spoon of cold water and start to bring the dough together into a lump using your hands.
3. Wrap your dough in cling film and chill in the fridge for 30 minutes.
4. Heat the oven to 200C/180C fan/ gas 6.
5. Butter the tin you are going to cook your tarts in and dust your work surface with flour to make sure your pastry won't stick.
6. Roll out your chilled pastry so it is about the same thickness as a £1 coin then use a cutter to cut out 12 circles big enough to line the holes in your tin.
7. Dollop 1-2 tea spoons of your chosen filling into each one.
8. Bake for 15-18 minutes or until golden and the filling is starting to bubble a little.
9. Leave to cool in the tin for a few minutes and then ask an adult to help you transfer them onto a rack so they can cool completely.
We hope you all had a wonderful long weekend celebrating VE day with your families. Our recipes for you to try this week are some mini sausage and some really delicious honey cakes. Please keep sending your photos in we are loving seeing what you've been up to.
Mini Sausage rolls
400g sausage meat or sausages
375g ready-rolled puff pastry
1 beaten egg
Half small garlic clove
Handful chopped parsley
1. Heat oven to 200C/ 180C fan/ gas 6
2. Crush half small garlic clove into a paste, you can do this with a garlic crusher or the flat of a knife.
3.Mix this together with a handful of chopped parsley and 50ml cold water.
4.Place 400g sausage meat into a bowl (if you are using sausages peel the skins off first) and mix with the garlic.
5.Unroll your puff pastry onto a board and cut in half lengthways.
6.Divide the sausage mixture in two and spread along the length of each pastry strip leaving a 1cm border.
7.Tightly roll the pastry around the sausage meat and brush the ends with 1 beaten egg to secure.
8. Use a sharp knife to cut each roll into 10 pieces.
9.Brush beaten egg all over the pastry.
10.Place your sausage rolls into the oven and cook for 25-35 minutes until the pastry is puffed and crisp and the meat has cooked through.
11.Ask an adult to take them out of the oven for you and enjoy hot or cold.
225g unsalted butter
100g light brown sugar
3 large eggs beaten
300g self raising flour
1. Preheat the oven to 160C/gas 3
2.Place the butter, honey and sugar into a saucepan and warm over a low heat until the sugar has dissolved and the butter has melted.
3.Turn the heat up and boil the mixture for 1 minute then allow to cool and thicken.
4.Beat the eggs into the cooled mixture.
5.Sieve the flour into a bowl then beat in the honey mixture until you have a smooth batter.
6.Spoon the mixture into your cup cake cases so they are about two thirds full.
7.Bake for about 25 minutes or until a fine skewer inserted into the centre of the cupcakes comes out clean.
8.Warm 2 table spoons of honey in a small pan and brush over the cakes to glaze.
9. Allow them to cool completely and enjoy.
Hello Westacre, we hope you are all still working hard at home and enjoying spending lots of time with you're families. This week we have some pizza pinwheels for you to have a go at and some super simple flapjacks, both are really tasty and perfect for snacks. If you do have a go please send your pictures to email@example.com so we can see how you get on.
225g plain flour ( if you don't want to make the pastry yourself you can always use ready made instead)
3 tbsp tomato paste
40g cheese- you can use whatever cheese you like best
1 tsp dried oregano
1 egg, beaten
1. Sift the flour into a bowl, add the butter and rub together with your fingertips until the mixture has the consistency of fine breadcrumbs.
2. Add 3-4 table spoons of cold water and stir until the mixture begins to come together.
3. Lightly dust a work surface with flour, combine you mixture to form a smooth pastry. Wrap the pastry in clingfilm and chill in the fridge for 30 minutes.
4. Roll out the pastry onto a piece of nonstick baking paper into a rectangle. Spread with the tomato paste, leaving a 1cm border.
5. Scatter over the cheese and half a tea spoon of oregano.
6. Starting from one of the short ends tightly roll up the pastry to make a long cylinder. Freeze for 10 minutes.
7. Preheat the oven to 200 C/ 180 C fan/ gas 6. With a knife cut the pastry into 16 round slices. Brush with a beaten egg and sprinkle over the remaining 1/2 tea spoon of oregano.
8. Bake for 14-18 minutes, until cooked through and golden. You can serve them warm or cold.
1 tbsp golden syrup
50g rolled oats
50g self-raising flour
75g crushed cornflakes
1. Gently mix together the margarine and golden syrup.
2. Mix together all of your dry ingredients.
3. Pour in the margarine mixture and mix well.
4. Press your flapjack mixture into a greased tin.
5. Ask an adult to put them in the oven for you and bake at 190 C/ gas 5 for 20 minutes or until firm.
6. Cut into fingers well warm and leave in the tin to cool.
We hope you are all still doing ok well you're at home and looking after yourselves and your families. The recipes we would like you to have a go at making this week are some savoury cheese scones with only 3 ingredients and some really simple no bake chocolate bites. Please do send us a picture if you have a go at either recipes, we would love to see how you get on.
Savoury cheese scones
300g self-raising flour
200g mature cheddar grated
250g natural yogurt
1. Ask an adult to help you grate the cheese if not already grated. Mix 300g self-raising flour with the 150g of cheese you've just grated.
2. Stir in the 250g of natural yogurt until the mixture comes together.
3. Tip your dough onto a lightly floured work surface and knead gently a few times until smooth.
4. Pat the dough into a round shape and then roll out with a lightly floured rolling pin to a thickness of about 2cm.
5. Stamp out 10 scones using a round cutter- if you don't have a cutter don't worry you can cut them into shapes yourself using a knife.
6. Once you have cut your scones out transfer them to baking tray lined with baking paper.
7. Sprinkle the tops of your scones with the remaining grated cheese.
8. Bake at 200C/ 180C fan/ gas 6 until light golden and springy to the touch.
9. Ask an adult to remove them from the oven for you, leave to cool slightly and serve still warm. You can serve them just as they are or cut in half and spread with butter.
12 digestive biscuits- or any other biscuits you have at home will be fine
250g white, milk or dark chocolate
60ml (4 tbsp) drinking chocolate
30ml (2tbsp) golden syrup
1. Melt the butter and golden syrup together in a pan over a low heat.
2. Put your biscuits into a bag (a sandwich bag works really well) and crush with a rolling pin.
3. Add the melted mixture to the biscuits.
4. Using a spoon push the mixture into a tin of your choice until it is flat and chill for approximately 20 minutes.
5. Melt 250g of your choice of chocolate- this can be done in a bowl over a saucepan of hot water or in the microwave, it is completely up to you.
6. Once the chocolate has melted pour it over your biscuit mixture and spread into an even layer. Tap the tin to remove any air bubbles and leave for approximately 10 minutes at room temperature until the chocolate is partially set.
7. Before the chocolate has gone completely hard use a round metal cutter to cut out the bites. If you don't have a cutter you can just use a knife to cut into whatever shapes you like. Don't leave the chocolate to set completely or it will be difficult to cut!
8. Leave to harden and decorate as you wish.
This weeks recipes we'd like you to have a go at are some really easy but super tasty muffin pizzas and some delicious chocolate brownies. If you do have a go at home make sure you send a picture to the school office or our school twitter so we can have a look, we'd love to see your creations!
Miss Payne and Mrs Newell
2 English muffins
Tomato puree for the base
60g of your choice of cheese, mozzarella works best for pizza but any cheese will taste great
Toppings of your choice- get creative!
1. Preheat the grill.
2. Cut the muffins in half to create 4 pizza bases- if you don't have muffins you could try using different types of bread instead like crumpets or baguettes.
3. Spread the tomato puree over each pizza base using a knife.
4. Now's the time to add your toppings of choice, if you are using something like bacon I would recommend cooking it first.
5. Top with you choice of cheese- you can grate or slice this.
6. Put them onto the grill pan and ask an adult to put them under the grill for a few minutes until the cheese begins to bubble and turn brown.
7. Ask an adult to remove them from the grill and allow them to cool.
8. Serve with your choice of side and enjoy!
185g of unsalted butter
185g of dark chocolate
85g of plain flour
40g of cocoa powder
50g white chocolate
50g milk chocolate
3 large eggs
275g golden caster sugar
1. Cut 185g of unsalted butter into small cubes and tip into a medium bowl. Break 185g dark chocolate into small pieces and add into the bowl.
2. Fill a small saucepan about a quarter full with hot water and sit the bowl on top. Put over a low heat until the butter and chocolate have melted. Alternatively you can melt the chocolate and butter in the microwave if you find this easier.
3. Leave the melted mixture to cool to room temperature.
4. While you wait for the chocolate to cool preheat your oven to 180C/160C fan/gas 4
5. Line the tin you want to use to bake the brownies with non-stick baking parchment.
6. Tip 85g plain flour and 40g cocoa powder into a sieve held over a bowl. Tap and shake the sieve so that they fall into the bowl and you get rid of any lumps.
7. Break 50g of white chocolate and 50g of milk chocolate into chunks.
8. Break 3 eggs into a large bowl and tip in the 275g of golden caster sugar. With an electric mixer whisk the eggs and sugar- they should look thick and creamy.
9. Pour the cooled chocolate mixture over the egg and sugar mixture and fold together.
10. Fold in the cocoa powder and flour that you sieved together earlier until it is thoroughly mixed.
11. Stir in the white and milk chocolate chunks.
12. Pour the mixture into the prepared tin using a spatula to level it.
13. Get an adult to put them in the oven for you and bake for 25 mins.
14. Leave until completely cooled and cut into as many pieces as you like.