Use this form to request a place at our upcoming Pass it On Cooking with Parents Sessions. Mrs Elliott will be in touch to confirm!

Pass it On – Book a Session

This week Mrs Sewell was kind enough to share how to cook Latkes and Matzo Brei. The Latkes were made by grating potato and onion, combining with egg and matzo meal before frying. Matzo Brei is form of omelette made using Matzos, an unleavened flatbread which forms part of Jewish cuisine. Both were delicious with a little creme fraiche and apple sauce. The dishes are part of Passover celebrations which take place this year from April 22nd – 30th. Happy Passover.

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What a treat to prepare Chow Mein with Reception parent Daphne! Many of us had made a stir fry before but Daphne showed us how it should be done! It was so delicious! 

We cooked this recipe for meatballs with tomato sauce to show just how simple and quick it is to cook with fresh ingredients. Just minced beef and onion in the meatballs and chopped tomatoes cooked with garlic and basil (fresh or dried) for the sauce. A quick tea that went down very well at home! I included a recipe for veggie balls with mushrooms and lentils which is really tasty and simple to whizz up in a blender. Hope you can try this at home. 

It has been fantastic to get to know some of ACE’s Kurdish speaking families over recent weeks and there are some extremely keen cooks amongst them! This week, Shayma prepared this wonderful Kurdish Dolma at home for us to share together. She insisted it was the best Kurdish dish and we had to agree! Whereas normally we cook together at Pass it On, this was a real celebration of food in Kurdish culture so we thought it would be great to invite some of the children along. They shared some of their favourite Kurdish food too. 

Dolma consists of finely chopped vegetables including onion, carrots and aubergine, cooked with rice and meat such as lamb or chicken and spiced with coriander. This is wrapped in vine leaves or cabbage leaves and cooked in a large covered dish on the hob or in the oven. It was absolutely delicious. Thank you.

Thanks to Shelan who shared how to make this delicious Kurdish bread. The dough was prepared with flour, yeast, eggs and water and left to rise before shaping into balls. 

In the cafe, we prepared the sauce by finely chopping onion and cooking in vegetable oil. Plenty of ground coriander and dried parsley was then added along with tomato puree to make the tomato sauce. 

A little like pizza, the dough was stretched into shape before the sauce was added. A sprinkling of grated cheese was an optional extra. 

We shared the bread in the cafe and it got a big thumbs up from staff and families! 

Ingredients

Dough – 1.5kg plain flour, sachet of yeast, 2 eggs, water

Sauce – One large onion finely chopped,

Vegetable oil

Ground coriander (several tbsps!)

Dried parsley (quite a bit!)

Tomato puree

Cheese – e.g. cheddar

This easy curry has chickpeas and sweet potatoes as well as chicken which is healthy and economical. We loved that you can include whatever veg you have and the chickpeas are a cheaper source of protein. 

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For our first cookery class of the year, we cooked a real family favourite made with healthy fresh ingredients. It was ready in no time and the children can get involved chopping the veg and rolling the fajitas. 

Great reviews from the families this week. 

Mrs Howard’s ‘paella vegetariana’ originates from Valencia, however the Spanish usually add pork, rabbit, chicken or seafood to the dish. She showed is how the rice is traditionally added to the pan in the shape of a cross before being mixed in with the other ingredients. Paella for breakfast on a sunny morning. What could be better?