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.
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!