Author Archives: celliott

5A Arts Fortnight Cooking

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5A had a wonderful time in the teaching kitchen preparing a Greek salad bar for their families during their Arts Fortnight celebration. They impressed with their focus and skills, learning the claw grip and bridge hold, grating and peeling.

They loved filling the pitta pockets with the vegetables they had prepared.

We made falafel using chickpeas, roasted sweet potato, garlic, parsley, lemon juice and olive oil.

Out tzatziki combined Greek yogurt, garlic, lemon juice and fresh mint.

The finished Greek salad bar, which we shared with our families, was really tasty. We tried to make a balanced dish with carbohydrates, vegetables, protein and dairy.

Well done 5A! We’d love to hear about your cooking together at home. Send your comments on the blog or email Room17@allertonceprimary. com.

Pass it On – 14th October- Chawal Dahl

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We made this delicious lentil dahl from Pakistan with Benish and Iram and served it with rice and a super tasty salad. Lovely flavours and a great warming dish. Here’s how we made it…

Chawal Dahl

Ingredients

Basmati rice, brown or red lentils, onions, tomatoes, ground coriander, fresh coriander, green chilli, cumin powder, turmeric, chilli powder.

1. Slice the onions and tomatoes.

2. Wash and soak the lentils. Simmer for 15 -20 minutes with a little onion and the tomatoes.

We had red lentils which cooked in around 15 minutes. Brown lentils, which are whole grain, have even more flavour and need soaking for an hour before cooking or cooking for a little longer.

After a few minutes, add 2 tsp turmeric, 2 tsp cumin, 2 tsp chilli powder, 2 tsp ground coriander. a little garlic. Season with salt.

3. Meanwhile, cook the rice, with a pinch of salt, a cinnamon stick, 3 or 4 cloves, 1tsp cumin seeds and a little oil to stop the rice clumping together.

4. Towards the end of the cooking time of the Dahl, add the chopped coriander.

5. Make a Tarka by frying onion, garlic, green chilli in oil until crispy, stir through the dahl.

6. The salad was made by chopping, lettuce, cucumber, tomato, lemon and onion.

Thank you Benish and Iram.

If you would like to join us at Pass it On or to share a dish that you love, contact Caroline Elliott in school or email Room17@allertonceprimary.com

5S Arts Fortnight Cooking

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Greek Salad bar!

5S loved preparing a Greek salad bar to share at their Arts Fortnight Celebration. They learned key cooking skills and that it is important to eat a range of different foods from the Eatwell plate to keep healthy.

eatwell-guideDownload

Here are our recipes so that you can try them at home. Reply to our blog with your foodie creations!

Pitta Pockets– Perfect lunch or snack after school.

This was our chance to learn some key cooking skills to prepare our salad of carrots, cucumber, tomato, pepper and grated cheese. The children chose foods to fill their pitta pocket. We found we had created a balanced snack with carbohydrate, vegetables, protein and dairy.

Greek Flatbread – So simple and really fun.

500 g Self Raising Flour

4 tablespoons – Greek Yogurt

Mix together with your hands to make a soft dough. Shape into a ball then roll flat.

Cook in a dry frying pan. After 1 minute or 2 bubbles should start to form. Turn the flatbread every 2-3 minutes or as required.

Tzatziki

Peel and grate 1/2 cucumber. Use kitchen paper to squeeze out excess water.

Stir into 200g of Greek yogurt

Mix with 1 tbsp lemon juice and 1 garlic clove crushed.

Finally add 1 tbsp of freshly chopped mint.

Falafel

These are baked not fried so even healthier. We did really well at not drying them out by brushing with a little oil before putting in the oven. These were cooked for 5-10 minutes on each side.

We started by peeling and roasting 2 sweet potatoes for 30 minutes.

Then pulsed them in a blender with 2 cans of chickpeas

1 clove garlic

1 tsp ground coriander

2 tsp cumin

2tbsp fresh chopped parsley

1 tbsp olive oil

2 tbsp lemon juice

The best bit was definitely rolling the balls of mixture and flattening slightly on the oiled baking tray.

Celebration

We hope you all enjoyed 5S’s Greek Salad bar! Send us your photos of these keen chefs cooking at home! Great work 5S!

Pass it On – 7th October – Tapula

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This week Bzaar and Serve shared a delicious fresh salad which comes from Kurdistan originally.

Tomatoes and spring onions are chopped into small pieces along with fresh mint and parsley.

Add boiling water to cover the couscous and leave to stand for 20 minutes.

Finally, the ingredients are combined with a good lug of olive oil and plenty of squeezes of fresh lemon juice. Season with salt and pepper.

We served scoops of the salad on lettuce leaves. So simple and really delicious.

We’re aiming to put these recipes into an ACE cookbook so get in touch if you have a special dish you would like to include.

Join us, next week for Chawal Dahl from Pakistan and on 21st October for Stir-fried Chicken with trio peppers. Can’t wait!

Pass it On is back!

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It’s wonderful to be back together, cooking with parents.
This year, Pass it On takes place on Tuesdays 1-2:45 pm.


We kicked off the year with a Mexican Veggie Chilli. We used onions and garlic grown in the school allotment, peppers, tinned beans and tomatoes along with fresh coriander, cumin and cayenne pepper. It was lovely to share the food. Looking forward to next time.


Get in touch if you would like to join us by emailing Room17@allertonceprimary.com.


5J Arts Fortnight Cooking

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What will you put in your Greek flatbread?

This year, each class will be cooking as part of their Arts Fortnight. 5J made a brilliant start, keeping the Greek theme to learn the skills to prepare a Greek salad bar.
Hands washed and aprons on, they were ready to cook. They first learned to peel, grate and chop safely using the claw grip and bridge hold to prepare a delicious salad of carrot, cucumber, tomato, pepper and cheddar cheese.
They loved loading their pitta pocket with the salad to make a snack containing all the main food groups: carbohydrate, vegetables and fruit, protein, dairy and oils and spreads.

The Greek flatbreads themselves were made of self raising flour and Greek yogurt, cooked in a dry frying pan. Such a simple bread, which must have been around since the times of the Ancient Greeks, and which makes an easy snack, even today. The children, learned how to cook safely with heat and that they should always do this with adult supervision. The flatbreads didn’t last long – must have been good!

And here we are, busily using all our skills to prepare our slightly Greek salad bar to share with our parents at the Arts Fortnight Celebration.

Cooking Club – Eggy bread with Fruit Kebabs

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We built on our cooking skills from previous weeks to make this yummy sweet snack. We whisked together egg and milk then dipped slices of brioche into it the mixture. We cooked the brioche in a little butter in a frying pan. The children chose strawberries, bananas, kiwi, grapes and apple for their kebabs and drizzled a little honey over the finished dish. Great work Cooking Club!

Cooking Club – Spaghetti Carbonara

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Wow! This super quick pasta tea was really tasty! The photographs show just how much the children enjoyed cooking and eating it! 

We cooked the onion and bacon before adding the cooked pasta along with some of the cooking water from the pan. We whisked an egg into grated parmesan cheese. The final stage was to remove the pan from the heat and add the cheese and egg mixture. A quick stir and shake and it was ready! Delicious. 

Gajar Halwar – 1st May 2024

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Thank you so much to Mrs Santosh who passed on this delicious Indian dessert: Gajar Halwar. We grated carrot and boiled it in milk for around 20 minutes until it was cooked. We stirred in ground cardamom and a little ghee (or butter). It was so simple but so delicious and some people thought it tasted a bit like old-fashioned rice pudding! What a gorgeous dessert made using ingredients we often have in the fridge. 

If you have a favourite recipe you would like to share with other parents, please do get in touch. Cooking with fresh ingredients is good for our health and for our children’s health as well as being economical. And it doesn’t have to take too long. It has been fantastic to see how Pass is On has allowed us all to share recipes that can be cooked quickly and that we enjoy eating with our families. What a fabulous community we have here at ACE!