Welcome to our cooking blog. Here, we will keep you in touch with some of the exciting things that are cooking in our school. See the amazing cooking done by our children in our ACE Cooks curriculum and find out about Pass it On… our cooking groups for parents to share their favourite recipes. We’d love to read your constructive comments about what you find here!
If you would like to see posts from previous years then go to Home on the menu.
I often add oregano or sun dried tomatoes to this loaf. You could also add dried fruit and mixed spice to give it an Easter flavour. It is best eaten fresh, however it freezes very well.
150g SRflour
150g natural yoghurt
Toppings of your choice
Start by mixing the flour and yoghurt together to form a soft dough. Add a little more flour if the dough is a bit sticky. Press the dough onto a non stick baking tray, this is your pizza base. Make the base quite thin, no more than 1cm thick as it will rise in the oven. Cover your pizza base with your choice of topping. I used passata but you could use tinned tomatoes, tomato purée or even fresh sliced tomatoes. Add some herbs, fresh or dried. I like oregano but try basil, mixed herbs or anything you fancy. Top with some cheese, mozzarella is traditional but I used cheddar, see what you have in the fridge. Bake at 180oC for 15-20 minutes. Delicious!
You can add anything to your pizza base. Try chopped vegetables, baked beans, ham or maybe leftover chicken. Give it a go and please let us know what ingredients you used and how your pizza turned out.
Hello. It’s a long time since I have done a blog but here goes for the second time today. (I did one this afternoon and the second half disappeared-very frustrating) I just thought if anyone is struggling to get ingredients this recipe might help a bit. Give it a go and let me know how it went!
Today we harvested some of our apples from our orchard. Watch out for some exciting and tasty apple creations!
Using ingredients from our ‘fuel for schools’ delivery, 4DM used Mrs Howard’s Spanish paella recipe, to create a delicious traditional Spanish dish. The class enjoyed coming together to sample this dish as part of their learning about countries in the World Cup!
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?
Today some of 1DC started their celebration baking, to share next week with their parents. We weighed and measured, mixed and scraped and next week we will transform our buns into something fabulous!
Well 4DM have. We used the vegetables left over from ‘fuel for schools’ to make a delicious vegetable soup flavoured with herbs picked in our grounds. Most of the class enjoyed it and quite a few came back for more!
Simnel cake was traditionally given by girls in service to their mothers on Mothering Sunday. The balls on the top represent the 12 Apostles. Why do you think there are only 11 balls?