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.
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.
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!
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.
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.
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!
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!
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.
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.
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.
