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Virtual Cookery Club

Mrs Davies Mini Egg Rocky Road  

 

This is an Easter favourite in my house and never lasts very long - enjoy!

Mrs Davies

 

Ingredients

 

  • 400 g milk chocolate melted
  • 100 g digestive biscuits bashed into small pieces
  • 200 g mini eggs bashed into small pieces and more for decorating
  • 100 g mini marshmallows

 

Method

  • 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!)

Afternoon Tea

 

 

To complete the afternoon tea, today's recipe is fairy cakes. 

 

Ingredients

For the icing

How-to-videos

 

Method

  1. Preheat the oven to 180C/350F/Gas 4 and line 2 x 12-hole fairy cake tins with paper cases.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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. 

 

Mrs Bouskill

 

 

To continue the theme of making an afternoon tea, this week we will be making bread rolls. 

 

 

Ingredients (makes 4 rolls):

  • 200g strong white flour, plus extra for kneading
  • 50g strong wholemeal flour
  • 1/2 tsp salt
  • 7g sachet of fast action dried yeast
  • 150ml warm water

Method

  1. Preheat the oven to 220°C or gas mark 7. Line or grease the baking tray.
  2. Place the flours and salt into the mixing bowl.
  3. Stir in the yeast.
  4. Make a well in the middle of the flour mixture and add the warm water. Mix to form a soft dough.
  5. Sprinkle flour on to a clean work surface and place the dough on the surface.
  6. Knead the dough for 10 minutes.
  7. Divide the dough into 4 pieces and shape into rolls.
  8. Cover the rolls with a clean tea towel and leave to prove for 30 minutes in a warm place until they double in size.
  9. Bake for 10-15 minutes until golden brown.

 

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. 

 

Mrs Bouskill 

 

                                      

 

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. 

 

Ingredients 

 

225g self raising flour 

1/2 tsp salt 

50g butter 

150ml milk (plus a little extra for brushing) 

 

 

To serve:

Jam 

Clotted cream 

Butter 

 

 

Method

 

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 😉. 

 

Enjoy 

 

Mrs Bouskill

This week we have a guest star recipe this week for cookery club. 

 

Mr Holmes’ Smartie Cookies    

 

Ingredients

100g butter, softened

100g light muscovado sugar

1 tablespoon golden syrup

150g self-raising flour

85g Smarties (about 3 tubes)

 

Method

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.

7 Enjoy!

 

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. 

 

Mrs  Bouskill

 

 Ewan cookies from year 1.

Virtual Cookery Club

Welcome to the first video of virtual cookery club. This week Mrs Bouskill is showing you how to make Camping Doughnuts - enjoy!

Hi, here is this week's offering for the cookery club. 

 

 

Quesadilla (makes 4) A nice and simple lunch idea for you

 

Ingredients

 

I packet of 8 tortillas 

Grated cheese about 30g per Quesadilla (about a  handful) 

Ham 4 slices 

 2 Tomatoes 

1 Spring onions chopped

 

Method 

 

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. 

Ingredients :

 

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. 

 

 

Method:

 

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. 

 

 

Enjoy 

 

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! 

 

 

Spring rolls 

 

Ingredients:

Filo pastry (one pack) 

Butter(150g-melted in a small pan) 

1 pack of stir fry vegetables mix 

 

Method:

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. 

 

Enjoy. 

Cooking the Spring Rolls

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