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.
Well done to all the children who helped to bake cupcakes and cookies for the Colour Run Bake Sale. A huge thank you to parent Mrs Vishnureddy who came into school to cook the delicious Onion Bhaji’s and told us that we should fill our food with happiness. We had a lot of fun and the Bake Sale raised over £200 for Comic Relief. Great effort everyone.
Happy Holi
The Owl and the Pussy-cat went to sea
In a beautiful pea-green boat,
They took some honey and plenty of money
Wrapped up in a five-pound note.
Learning this classic poem by Edward Lear inspired Year 2 to make some delicious Great Green Soup. They used knives safely to chop courgette, celery and cabbage before cooking the soup with water and vegetable stock. Finally, the soup was blended to make the fantastic green colour.
Well done to all the children for developing their cutting and snipping skills and for trying a new dish. This super healthy soup tasted great.
Wednesdays
1:30 – 3:00 pm in our ACE Cafe.
Pass it On is all about celebrating food in our amazing ACE community and about sharing our favourite dishes. Each Pass it On Cookery Class is led by a parent, teacher or friend of ACE who has a dish they love to cook.
Do you have a recipe to share?
Would you like to come to Pass it on?
Send your details on the form below and Mrs Elliott will be in touch with more information.
Share your favourite dish – Cook with fresh ingredients – Learn a dish from another culture – Meet up with other parents and families.
It has been fantastic to relaunch our Pass it On Cooking Classes for parents over the past few weeks. Read about the recipes we have shared so far.
As part of their Arts Fortnight, 3A explored a brief for the creation of Room 17 (a space to create, make, invent, inspire, be entrepreneurial, use and share skills). They explored what it means to be part of a community and how they could be someone special. Read more about this in the ACE Art Blog.
As part of their work, they explored Food in our ACE community and prepared some Food in our ACE Cafe to share with their parents at their Arts Celebration.
They discussed recipes they like to cook at home and chose to prepare Falafel with Guacamole, Salsa, Tzatziki, Houmous and Baba Ganoush to share at the celebration.
They used the skills of grating, scraping, mashing, chopping and mixing, using fresh vegetables, chickpeas, herbs and spices to create their delicious dishes.
It was great to share our healthy food and try new flavours.
Take a look at the foods we love to cook at home!
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.
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