Mrs Davies Mini Egg Rocky Road
This is an Easter favourite in my house and never lasts very long - enjoy!
Melt the chocolate in a glass bowl over a pan of just boiled water. Do not allow any water to touch the chocolate!
Bash the biscuits in a plastic sandwich bag (or similar) using a rolling pin and add to the melted chocolate (you may need to transfer everything to a bigger bowl).
Bash the mini eggs in a plastic sandwich bag (or similar) using a rolling pin and add to the bowl.
Add the mini marshmallows to the bowl and stir everything together thoroughly.
Transfer the mixture to a lined tin (lined with baking paper, cling film or foil…whatever you’ve got!) or individual paper cases.
Spread the mixture out and then press down using a large spoon or similar – we actually use a potato masher!
Decorate the top with more mini eggs!
Chill for 1 hour in the fridge, then remove and cut into 24 squares (ish!)
To complete the afternoon tea, today's recipe is fairy cakes.
Preheat the oven to 180C/350F/Gas 4 and line 2 x 12-hole fairy cake tins with paper cases.
Cream the butter and sugar together in a bowl until pale. Beat in the eggs, a little at a time, and stir in the vanilla extract.
Fold in the flour using a large metal spoon. Add a little milk until the mixture is a soft dropping consistency and spoon the mixture into the paper cases until they are half full.
Bake in the oven for 8-10 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean. Set aside to cool for 10 minutes, then remove from the tin and cool on a wire rack.
For the icing, sift the icing sugar into a large mixing bowl and stir in enough water to create a smooth mixture. Stir in the food colouring.
To ice the fairy cakes, drizzle the icing over the cakes, sprinkle with decorations and set aside until the icing hardens.
Enjoy making your cakes and keep sending the photos.
To continue the theme of making an afternoon tea, this week we will be making bread rolls.
You can fill your rolls, once cooled fill with your favourite sandwich filling and add to your afternoon tea.
Next week we will be making cake to complete you afternoon tea.
Enjoy and send in some photos.
Over the next few weeks I thought it would nice to use recipes that would make up an afternoon tea.
This week the recipe is for scones, which is a very important part of a good afternoon tea.
225g self raising flour
1/2 tsp salt
150ml milk (plus a little extra for brushing)
Preheat the oven to 230c/ 450f /gas mark 8
Put the flour and salt in a bowl rub in the butter until the mixture looks like breadcrumbs.
Add the milk and make into a soft dough (use a knife to mix the dough and don't over work it)
Turn onto a lightly floured surface and knead until smooth.
Roll out until 1cm thick
Cut into 7 or 8 rounds using a biscuit cutter.
Put the scones on a baking sheet and brush with milk.
Bake for 7-10 mins or until risen and golden brown.
Cool on a wire rack.
Serve with jam and cream - in which ever order suits you 😉.
This week we have a guest star recipe this week for cookery club.
Mr Holmes’ Smartie Cookies
100g butter, softened
100g light muscovado sugar
1 tablespoon golden syrup
150g self-raising flour
85g Smarties (about 3 tubes)
1 Preheat the oven to 180°C/Gas 4/fan oven 160°C.
2 Beat the butter and sugar in a bowl until light and creamy, then beat in the syrup.
3 Work in half the flour.
4 Stir in the Smarties with the remaining flour and work the dough together with your fingers.
5 Divide into 14 balls. Place them well apart on baking sheets. Do not flatten them.
6 Bake for 12 minutes until pale golden at the edges. Cool on a wire rack.
You could also substitute the Smarties for 2 teaspoons of ground ginger for Ginger Cookies or chocolate chips for Chocolate Chip Cookies.
Enjoy and keep sending the photos.
Ewan cookies from year 1.
Hi, here is this week's offering for the cookery club.
Quesadilla (makes 4) A nice and simple lunch idea for you
I packet of 8 tortillas
Grated cheese about 30g per Quesadilla (about a handful)
Ham 4 slices
1 Spring onions chopped
Heat a large frying pan (non stick)
Cut the tomatoes into half and then slice each half (you will need half a tomato per Quesadilla)
Finely chop the spring onion.
1.Add one tortilla and heat for a a few minutes.
Add a handful of chesse, one slice of ham, the sliced half a tomato and sprinkle a some spring onion on.
2. When the cheese starts to melt put another tortilla on top.
3. Very carefully, flip the Quesadilla over (ask an adult to help you.)
4. Allow to cook for 5 mins on the other side.
5. Tranfer onto a plate and cut into quarters.
Repeat steps 1-5 a further 3 times.
Serve with a salad for lunch.
You can replace any cooked meat or vegetables you like. Try not to over load your Quesadilla it needs to be flat.
We are loving all the photos you are sending us so please keep sending them in
Recipe for this week.
Rainbow pasta salad (serves 4)
This is a great lunch idea for you to make.
800g of pasta - I like the tricolour colour pasta, but any pasta is OK.
15 cherry tomatoes
Half a yellow pepper
4cm of cucumber
One can of tuna
One can of sweetcorn
2 tablespoons of mayonnaise
2 tablespoons of plain yogurt
1 teaspoon of lemon juice
Tablespoon of chopped parsley
Salt and pepper to taste.
Cook the pasta in boiling water, as per the instructions on the bag. Once cooked drain all the water (ask a parent to help you) run under cold water to cool the pasta.
Place the cold pasta in a large bowl
Open and drain the tuna.
Put the tuna in the bowl with the pasta and mix well. Making sure all tuna is broken up and coated the pasta.
Cut the cherry tomatoes in to quarters,
Cut the cucumber and pepper into small chunks and add to the pasta/tuna mix.
Add 2 tablespoons of mayonnaise and yogurt to the pasta bowl and the lemon juice, mix well (if the mixture looks a little dry add more yogurt)
Open and drain the sweetcorn and add the pasta mix. Also add the the salt and pepper to taste.
Chop the parsley finely and sprinkle on top of the rainbow pasta salad.
If you don't like any of the ingredients you can replace them with any vegetable you do like - make it a colourfull rainbow.
Don't forget tor send us your photos.
Hello lovely Holbrook school.
I thought I would start a virtual cooking club. I will be sending recipes every week for you to try with your grown ups. Why don't you send us a photo of cooking!
Filo pastry (one pack)
Butter(150g-melted in a small pan)
1 pack of stir fry vegetables mix
Pre heat the oven to 180°C /350°F/Gas mark 4
1, Take one sheet of filo pastry (longside at the top) and cut in half. Brush with melted butter and Place the other half on top. Repeat with another sheet of filo.
2. Brush with butter and with the short side facing you place a small handfull of the stir fry vegetable mix at the bottom in the middle.
3. Fold the filo over the vegetables and roll tucking in the sides as you go. When the spring roll is made place on a baking sheet.
Repeat steps 1-3 until all the filo has been used up.
4. When all the spring rolls are ready brush with butter on the top and put in the oven.
5. Cook for about 25mins or until golden and crispy. - be careful taking them out of the oven and ask your grown up to help you.
Leave to cool for 10 mins before eating.