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.
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.
It was definitely time for some baking at Cooking Club. We made gingerbread biscuits and oaties. Each recipe involved combining butter, sugar and syrup to the dry ingredients to form a dough. We rolled balls of dough and flattened them on the baking tray to bake until golden.
Let us know how they tasted!
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!
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.
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!
This week the children rose to the challenge of preparing pizza dough by rubbing butter into flour to create a breadcrumbs texture before adding egg and forming a dough ball. Once rolled, they spread and sprinkled on the toppings. To make the wheels, they then rolled the whole pizza again and cut it into slices. Great fun and very delicious!
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!
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.
Loading…What a great first week in Cooking Club. The group from Year 3 and 4 will be practising their cooking skills and making a variety of dishes, savoury and sweet. This week, they prepared their own delicious Pitta Pockets and learned food hygiene routines and the Bridge and Claw techniques for cutting using a kitchen knife. A great start everyone. Mr Arnett, Mrs Elliott and Mrs Price were really impressed!
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