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Cookery Club

Mrs McCabe's Recipes


Term 2


Traditional Wheaten Bread

Ingredients

· 350g/12oz Neill's Medium Wholemeal

· 75g/4oz Neill's Golden Fleece

· 1 Teaspoon Salt

· 1 Teaspoon Baking Soda

· 1 Teaspoon Cream of Tartar

· ˝pt/300ml Buttermilk

Preheat the oven to 200oC ( 400oF) Gas mark 6
Grease a 1l loaf tin

Method:
Weigh out wholemeal and turn into a bowl. Sieve flour, salt, baking soda and cream of tartar and add to wholemeal, mix with buttermilk to form a medium stiff dough.

Generously sprinkle your baking board with wholemeal and turn out the dough and shape into a thick round with your hands. Place in a 7" or 8" cake tin, mark into quarters, sprinkle with wholemeal and bake in centre of hot oven 200c (400f/Gas Mark 6) for 50-60 minutes.

 

Quesadilla

Ingredients

1 tbs olive oil
1 small red onion, chopped
1/2 red or orange pepper, deseeded and diced
1 x 198g sweetcorn, drained
1 tbs balsamic vinegar
1 tbs runny honey
4 flour tortillas
4 heaped tbsp salsa (mild or medium , according to your taste)
100g grated Cheddar
Sour cream or guacamole

Method

Heat the oil in a large pan or wok and stir fry the onion and pepper for 3 minutes. Add the corn and continue to cook for another 2 minutes or until the onion and pepper are soft. Add the balsamic vinegar and honey and cook for a further minute, then remove from the heat and season to taste.

Spread each tortilla with a tablespoon of salsa. Scatter a little cheese over the salsa and divide the corn mixture between the tortillas. Top with two thirds of the remaining cheese, roll up and arrange on a baking sheet. Sprinkle over the remaining cheese. Preheat the grill to high and grill the quesadillas for 1 - 2 minutes until the filling is hot and the cheese has melted.

Blueberry Pancakes

Ingredients

  • 150g plain flour
  • 2 tbsp granulated sugar
  • 1 tsp baking powder
  • Half tsp bicarbonate of soda
  • Large pinch of salt
  • 240 ml buttermilk
  • Or use 120g plain yohgurt plus 120 ml smin skimmed or skim milk
  • 1 egg
  • Quarter tsp vanilla extract
  • 150g blueberries
  • Sunflower oil for greasing
  • 2 tbsp maple syrup

Method

Put the flour, sugar, bicarbonate of soda, baking powder and salt in a bowl. Add half the buttermilk, the egg and vanilla extract

Whisk everything together to make a batter. Add the remaining buttermilk and whisk until smooth.

Add the blueberries and mix them into the batter gently. Try not to squash them.

Lightly oil and heat a non stick frying pan. Drop in 2 tbsp batter per pancake. Cook for one and ahalf to 2 minutes until golden underneath and bubbling on top. Flip over and cook for a further 1 to 2 minutes. Serve with maple syrup.

Vegetable Soup

Ingredients

  • 2 tbsp olive oil
  • 1 onion, chopped
  • 1 clove garlic, peeled and crushed
  • 2 medium carrots (approx 110g), cut into small chunks
  • 100g butternut squash, peeled and diced
  • 100g sweet potato, peeled and diced
  • 200g celery, (2 stick), sliced
  • 50 ml water1 fat clove garlic, peeled and crushed
  • 100g red lentils
  • 700 ml vegetable stock
  • 1 bay leaf
  • 1 sprig of thyme
  • half teaspoon salt and freshly ground black pepper

Method

Heat the vegetable oil in a fairly large pan, add the onion, garlic and chopped vegetables.

Pour over the water and then cover and cook gently, stirring occasionally for 15 to 20 minutes or until the vegetables are soft.

Rinse the lentils, drain and add to the vegetables with the stock, bay leaf, sprig of thyme and salt and pepper.

Simmer for 15 minutes. Remove the bay leaf and thyme and blitz in a food processor. Adjust the seasoning to taste

Wrap Your Own Spring Rolls

 

 

 


Ingredients

· 300g pack cooked rice noodles from the chiller cabinet

· about 400g/14oz mixed vegetables , thinly sliced and put in separate bowls, such as red peppers, beansprouts, carrots, shredded Chinese leaf cabbage, spring onions

· 140g cooked prawns

· 100g cooked chicken or duck, shredded

· 2 garlic cloves , finely chopped

· small piece ginger , finely chopped

· splash light soy sauce

· Chinese five-spice powder , for sprinkling

· 8-10 sheets of brik or filo pastry (see tips)

· 1 egg , beaten

· sesame seeds , for sprinkling

FOR THE DIPPING SAUCE

· 100g reduced salt and sugar ketchup

· 1 tbsp white wine vinegar

· small piece ginger , grated

· pinch of caster sugar

Strawberry Jellies

Ingredients

· 1 sachet gelatine

· 450ml strawberry or apple juice

· 15-18 very ripe strawberries

· whipped cream , for decoration

Method:

1. Ask a grown-upto put 6 tsp boiling water into a jug. Sprinkle on the gelatine, then whisk carefully until it dissolves.

2. Pour in the juice and whisk, making sure it's all mixed in.

3. Pull the green hulls out of the strawberries. Use a knife to cut them into slices or small chunks.

4. Put some pieces of strawberry into 6 glasses leaving a few to decorate at the end. They should be full but with plenty of room around them.

5. Pour the juice into 6 glasses, filling them almost to the top. Put them on a plate or tray in the fridge to set. They will take about 4 hours to set.

6. When the jellies are set, decorate with whipped cream and extra strawberries.

 

 

 

 

 

Making Fruit Faces

To encourage children to see how healthy food can also be fun - the cookery club made fruity faces using a range of fruit. they were learning hoe to to cut and core different fruits and create faces with them.


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