225g self raising flour
50 g butter, cold, cut into small pieces
25 g sugar
100 ml milk and water mixed
75g dried fruit, we used cherries and sultanas
Oven 220 deg C, fan 200 deg, Gas 7
Rub the butter into the flour, until it resembles fine breadcrumbs.
Stir in the sugar and dried fruit, if using.
Mix in enough of the water/milk mixture to bind together and form a soft dough.
Roll out gently onto a floured surface, thickness approx. 4cm.
Use a plain cutter, or mould with hands into scone shapes.
Makes approx 8/10.
Brush tops with milk, arrange on baking tray, approx 10-15 mins until well risen and golden brown.
Cool on wire rack, then serve with butter, and jam too!
Omit the sugar and any dried fruit, and add 75g grated cheddar or Red Leicester
Cookery and Divali
In Reception we have been learning about the Hindu festival of Divali, turning our bakery into a woodland home, making diva lamps, exploring rangoli patterns and also trying some different foods. The children have made spinach, carrot and potato pakoras, which have been enjoyed in all year groups. The recipe is from net-mums as follows:
Equal amount of spinach, grated carrot and potato
1 onion chopped
1 cup of flour (chick pea in recipe but we used plain)
1 teaspoon of cumin seeds
3 teaspoons of garam masala
Chilli is in the original recipe but we used a sprinkling of cayenne pepper instead!
Combine all ingredients. Add sufficient water to make a paste. Add more flour if necessary. The mixture should be firm enough for you to mould in your hands.
Fry in hot oil (Mrs Brooker did this bit!) turning every 2-3 minutes until lightly crisp and brown.
Ingredients: 2 tsp sunflower oil
1 onion, finely chopped
2 garlic clovers, sliced
1 tbspn chopped ginger
1 large red chili (we used less than this!)
1/2 tspn cumin seeds and tumerci
250g spinach leaves
Heat oil in large pan, add onion, garlic and ginger and fry for about 3 minutes. Stir in potatoes, chilli, spices and cocontinue cooking and stirring for 5 minutes more. Add splash of water, cover and cook for 8-10 minutes.
When potatoes are ready (should be softish) add the spinach and let it wilt into the pan.
Take off heat and serve
Carrot Cake Recipe
180g (6 oz) plain flour
1.5 teaspoon baking powder
0.5 teaspoon bicarbonate of soda
Pinch of salt
1 tsp ground cinnamon
180g (6 oz) carrots, peeled and grated
90g (3 oz) sultanas
150g (5oz) light muscovado sugar
Finely grated zest of 1 orange
75g (2.5oz) butter, melted and cooled.
Sift the flour, baking powder, bicarbonate of soda, salt and cinnamon together.
Pat the carroty dry and mix in a bowl with the sultanas and sugar. Beat in the eggs, one at a time, followed by the zest and butter. Gently fold in the flour.
Pur mixture in to prepared tin and bake in preheated oven (180 C or 350 degrees F, gas 4) for 50 minutes to 1 hour. Insert skewer and check it comes out clean.
Remove from oven, leave to rest for 10 minutes. Turn out on to wire rack, peel off lining paper and cool.
Minestrone and Macaroni
( Delia Smith) (Serves 4 -6 ppl)
50 g bacon, chopped
1 medium onion, chopped finely
2 celery stalks, finely chopped
175g carrots, chopped
2 tomatoes, from tin or fresh, chopped
1 clove garlic, crushed
225g leeks, finely sliced
175g green cabbage, finely shredded
1tbsp olive oil
1.5 litres(2.5 pints) good home made stock (we used a stock cube)
1.5 tbsp fresh chopped basil, or 1tsp dried basil
1dsst sp tomato puree
2tbsp chopped parsley
salt and pepper
to serve – lots of fresh grated parmesan
Heat butter and oil in saucepan, add bacon and cook for minute or two. then add onion, celery and carrots and tomato.
Stir in the garlic and salt and pepper, then cover and cook on very low heat for 20 mins, to allow the vegetables to sweat, give occasional stir to prevent sticking.
Add stock, plus basil, simmer gently( covered) for 1 hour.
Add leeks, cabbage and macaroni, cook for further 30 mins.
Add tomato puree, cook for 10 mins more, and add parsley before serving.
Sweetcorn and Tomato soup
2 whole cobs of corn
Handful of cherry tomatoes
2 tbsps of red lentils (to thicken)
Vegetable stock (to the consistency desired)(approx 500ml)
Chop onion and fry gently in tsp of vegetable oil and some butter
Add sliced cherry tomatoes and cook for a few more minutes until soft.
Slice the kernels off the cobs and add to the pan and cook for several minutes.
Add red lentils, and stir, add stock and bring to boil, reduce and simmer for 20/30 mins.
Carrot and Artichoke soup (Delia Smith)
700g artichokes ( we used tinned artichokes )
1 medium onion
3 celery stalks
1.5 litres stock
salt and pepper
If using fresh artichokes, peel and de-knobble them and slice into cold water.
If using tinned, which is much easier and still a delicious taste, then squeeze the excess liquid from the artichoke and slice roughly.
Scrape and slice the carrots.
Melt butter in saucepan, soften onion and celery for 5 mins, then stir in carrots and artichokes.
Add some salt, and sweat vegetables (with lid on) over a low heat for 10 mins.
Add stock, stir well, replace lid and simmer for 20 mins or until veg are soft.
Blend, and check for seasoning and serve!
Carrot and Coriander Soup (from Mrs Brooker’s friend Lynn’s kitchen)
2 onions, sliced
450g carrots, chopped/sliced
25/50 g red lentils (you can add more to make it thicker)
2 pints vegetable stock
1tbsp ground coriander
salt and pepper
to serve- 4 tbsp single cream/ creme fraiche
fresh chopped coriander if liked
Melt butter in a large saucepan and fry onions, carrots and lentils for 2/3 mins.
Add remaining ingredients except cream and chopped coriander.
cover and simmer for 40 mins.
Blend then stir in cream and add fresh coriander.
Leek and potato soup (Delia Smith)
4 large leeks
4 medium potatoes, peeled and diced (the original recipe states 2, but we prefer it thicker)
1 medium onion, chopped
850ml chicken stock (or veg stock if preferred)
salt and pepper
to serve – fresh chopped chives, or parsley if no chives available
Trim and wash leeks, then slice finely.
Melt butter in heavy-based saucepan, add leeks, potato and onion, stirring well so the veg are well coated.
Season with salt and pepper, cover, and sweat over a low heat for 15 mins.
Add stock and milk to pan, bring back to simmer and cook very gently for 20 mins, or or until veg are soft.
Blend and serve with chives and a swirl of cream if liked.
1 Potato finely diced (5 to 10 mill cubes)
1 carrot finely diced – as above
1 Onion finely chopped
1 Cup of frozen peas
1 tblspn vegetable oil
2 tspn curry powder or your own spices according to taste
Salt, Pepper to taste.
100ml of vegetable stock.
Shop bought filo pastry
Heat the oil in a frying pan, add the onion and garlic, mix in the spices and fry until soft. Add the vegetables, seasoning and stir well until coated. Add the stock, cover and simmer for 30 minutes until cooked.
Place a spoonful of the mixture into the corner of the pastry and fold as directed. Cook for approximately 12-15 minutes at high heat or as instructed on the packet!
It is amazing how popular these are in school, despite the fact that many children don’t initially think they are going to want to eat them!
Makes: 8 medium cakes
2 tins tuna
3 large potatoes, diced
1 handful sweetcorn
1 handful peas
1 handful grated cheddar cheese
1 egg, to bind
Breadcrumbs (dry or fresh) to coat
1 egg, whisked to coat
1 level tbsp salt
Boil potatoes, drain and leave to dry out. Cook the peas and sweetcorn.
In a blender put the potatoes peas and sweetcorn and blend till pureed, empty into bowl.
Mix in the tuna cheese and salt, form into round burger sized cakes, dip in the egg then breadcrumbs and shallow fry till golden brown. Enjoy!!
1 marrow, cut in half lengthwise, and the pips scooped out ( leave flesh inside)
110 g rice (white or brown ), cooked according to packet instructions
Cherry tomatoes, approx 200g, halved
Garlic, 1 clove, chopped finely
White or red onions , 2 or 3 small, or 1 large
Quarter tsp chilli powder, or to taste!!
Quarter tsp cinnamon
1 tbsp Worcester sauce
Splash or two of soy sauce
A good grinding of black Pepper and a pinch of salt
Our marrows at school were enormous, so we used half a marrow and split this length wise.
Fry the garlic and onions gently in a tsp of vegetable oil.
Add the cherry tomatoes and cook for another 2/3 mins.
Add rice, stir gently, add chilli powder, cinnamon, Worcester sauce, soy sauce, and pepper and salt.
Put the marrow on foil on a baking tray or dish big enough for the marrow to fit.
Spoon the rice mixture into the marrow, wrap the marrow in foil loosely.
Bake for 1 – 2 hours, 170′ C , until the marrow flesh is soft and tender.
The children tried this at school, and we were amazed at how many children really enjoyed it.