LEE GREEN &
LEE MANOR SCHOOL
COMMUNITY COOK BOOK
In association with
Lee Green
With thanks to‌..
Lee Green
Maggie Stephens pictured receiving a cheque to print the cook book from Sainsburys Lee Green manager Glen.
Turn to page 60 to see a recipe from Nick Grills, customer assistant and PR ambassador at Sainsburys Lee Green who supported us throughout this project.
3
Lee Manor PSFA’s World Food Night 2012
4
Welcome! We all need to eat. Most of us also love to eat! Food with friends and family is the ultimate social experience - a chance to talk, share, listen and laugh. A Saturday or Sunday afternoon quickly disappears over a full plate of food. Getting children involved in creating that plateful has to be one of the greatest joys of all, introducing them to the skills of measuring, mixing, the all-important tasting. A huge thank you to everyone from Lee Green and Lee Manor School who shared their recipes and photos with us for this book. There’s cooking for all occasions and from all across the globe - from blackberrying in Kent, to South Africa, Serbia and Jamaica. Finally, many thanks to Sainsburys Lee Green, who gave Lee Manor PSFA a grant of £500 to cover the costs of producing this book and enabled us to raise funds for the school through selling it. Maggie Stephens and Julie Morrison Lee Manor PSFA.
5
Contents 3 Welcome
OTHER MEATS
8 Measures
30 Freddie and
CHICKEN & FISH 12
Mummy’s yummy chicken stew
Georgia’s meatballs
32 Polpettini 34 Ratan kofta pualo
14 Chicken tikka
36 Peanut Noodles
15 Chicken & chorizo
38 Max’s mega
stew
scrumptious stir-fry
16 Ye olde Wat Tyler pie
39 Ham and pea risotto
20 Akee and saltfish
VEGETARIAN
22 Summer fish pie
44 Gnocci in tomato sauce
24
Fishy pasta
46 Spring rolls 25 Pan fried fish 48 Chickpea and 25 Roast fish 26 Pan seared fish 6
mushroom curry
49 Cheese and tomato bread pudding
72 Chocolate and pear cake
SWEET THINGS
74 Chocolate brownies
52 Anzac biscuits
76 Chocolate egg nests
54 Uncle Dave’s 56 Luscious lemon cake
BREAD AND THINGS TO PUT ON IT
58 Banana cake
80 Cheese muffins
60 Malva pudding
82 Danedar roti
62 Yummy no-bake
83 Toast toppers
American pancakes
cheesecake
64 The best banoffee pie in the world
CHOCOLATE! 68 Chocolate salami 70 Chocolate fridge cake 7
84 Alex Bell’s magic butter
86 Blackberry and apple jelly
88 Banana bread
Measures We’ve used the measures that each writer sent to us in the recipes. So if the writer used ounces, we’ve stuck with ounces here, rather than try to convert all of the recipes into all possible measures. Where a recipe needs unusual kitchen equipment, we’ve included it alongside the ingredients list. As a handy guide, some of the most common quantities are: 4oz - around 100g (113g to be exact) 8oz - around 225g 1lb - 453g Similarly, oven temperatures are as given to us by the writers. Again, here’s a handy (rough) conversion:
Celsius
Fan Celsius Fahrenheit Gas
110
90
225
1/4
120
100
250
1/2
140
120
275
1
150
130
300
2
160
140
325
3
180
160
350
4
190
170
375
5
200
180
400
6
220
200
425
7
230
210
450
8
240
220
475
9
8
9
10
Chicken and
Fish Mummy’s yummy chicken stew Chicken tikka Chicken & chorizo stew Ye olde Wat Tyler pie Ackee and saltfish Summer fish pie Fishy pasta Seared haddock fillets Roast fish Seared fish and puy lentil pasta
11
Mummy's Yummy Chicken Stew Nadine Tregoiing (mum) Tali Penate, year 2 Amethyst class Serves 4-6
Ingredients Olive Oil,
Carrots
1 Onion
Vegetable stock or chicken stock
1 clove garlic Broccoli Courgette 1 red pepper
A tin of tomatoes 4 chicken breast fillets New potatoes
We love...This dish is important to us as it has been one of Tali's favourite dishes ever since she was a toddler (I used to blend it up for her)! I love it because it's a great way to sneak in lots of vegetables.
12
Method 1.Chop all the vegetables and dice the chicken breatst. 2. Heat up some olive oil in a large pan, add the chopped onion and garlic until soft/browned, 3. Add the sliced chicken breasts to the onion and garlic and cook until chicken has browned off. 4. Then add your chopped red pepper and infuse with ingredients already in the pan. 5. Next add your vegetable or chicken stock to the pan, add the tin of chopped tomatoes and stir. 6. Add the remaining chopped vegetables to the pan including potatoes and cook for 1-2 hours*. Serve with crusty French bread
*hint- the longer you leave simmering in the pan, the better it tastes!
13
Chicken Tikka Sarangan Kiritharan, Ruby Class, Year 2 Serves 4 Ingredients 3 lbs chicken
2 spoons of olive oil
1 tbsp of pressed garlic ad ginger
½ tbsp of salt Yoghurt
1 tbsp of lemon juice 2 tbsp of chilli powder
Method 1. Skin and bone the chicken 2.Cut it into four parts 3. Prick it well with a fork or a sharp knife. 4. Mix the ginger, garlic, chilli powder, salt and pepper together with yoghurt in a bowl 5. Place chicken into the marinade for two hours 6.Thread the chicken pieces onto skewers, brush with olive oil and place on a barbeque for 6 minutes or more on each side.
14
Chicken & chorizo stew Lyn Noyes Serves 4 Ingredients 4 chicken breasts
2 cloves garlic
2 tins chopped tomatoes
1 tbsp tomato puree
1 large onion
1½ pint chicken stock
Chopped chorizo sausage
Oil for cooking
1lb potatoes
Splash of red wine (optional)
Black olives 1-2 tsp chilli powder (optional)
Sour cream and fresh coriander to serve
We love‌it’s popular with everyone! Method 1. Finely chop the onion and garlic. Cut the chorizo sausage into small chunks. If you are using large potatoes, cut them into smaller pieces - new potatoes can be used whole. 2. Fry the onion until golden in a heavy lidded pan or stock pot. Add the chicken and cook for a few minutes on each side. 3. Add the chorizo to the pot and fry for a few minutes until the juices start to come out. If you are using chilli powder, add it at this stage. Add the tomatoes, stock, tomato puree, garlic and red wine, if using. 4. Add the potatoes, cover the pan and cook until the potatoes and chicken are cooked (about 30-40 minutes). Add the olives just before the end of the cooking time. 5. Serve into bowls. Add a dollop of soured cream and some chopped fresh coriander. 15
Ye Olde Wat Tyler pie Louise Grace, mum of Jessica, Sapphire class, year 3 and Nicholas, xxx class, year 1 Ingredients For the pie crust:
For the pie:
8 oz good plain flour
Cooked chicken (about 2 - 3 breasts depending on your dish- leftovers are great)
3 oz chilled hard butter 3 oz of hard chilled lard, or additional butter
1 small chopped onion or leek
4 - 6 tbsp ice chilled water
Other chopped vegetables Pinch of salt, pinch of either whatever is in your fridge ground nutmeg or ground 1 dessert spoon of corn cumin flour for thickening, or gravy granules Or for the lazy, 2 packs of round or square rich short crust pastry, chilled
Small splash of white wine or 1 small shot of tequila Salt and pepper to season A few drops of tabasco or a pinch of chilli powder
Method 1. If you are making the pastry yourself, get on and make this first. Sift the flour salt, nutmeg or cumin into a cold bowl together. The key to a good pastry is that all the ingredients and your hands are cold. If you suffer from warm hands either run them under cold water or keep a bowl of chilled water to one side.
16
2. Chop up the butter and lard into small 1 cm cubes and drop into the flour - use a cold metal knife. Then lightly rub the flour and fat together between your fingers and thumbs with both hands. If your hands warm up rinse them under cold water and dry them, before carrying on. Once you have a crumble consistency add the chilled water and bring the mix together using a fork or a big metal knife. 3. When it has formed a dough quickly knead into a ball, wrap in cling film and put into the fridge for 30 mins to chill - don't skimp on this step. 4. If you are using shop-made pastry then defrost until its nearly unfrozen - you can roll it out just before you fill the pie. 5. Take your pie dish, grease the dish with butter or lard with either a pastry brush or kitchen roll greased with fat. Don't go mad - it's just a wipe around. Dust with a little flour and stand to one side. This will stop the pastry sticking to the dish. To make the pie filling: 1. Gradually heat a little oil in big pan or skillet (deep based frying pan) - not too hot or you will burn the ingredients. 2. Throw in the vegetables and after 5 minutes add about 1 pint or half a litre of hot stock made with your stock cube you want enough liquid to make a think sauce - but not too sloppy. When it's bubbling slowly add the chicken. 3. Mix the cornflour or gravy granules into just enough water to dissolve it. This stops y 4. Bring gradually to simmering point and add your booze. Take it right off the heat to cool down a little while you line your pie dish.
17
‌Ye Olde Wat Tyler Pie, cont. 5. Roll out the pastry into 2 portions to fit the top and bottom of the pie dish. Line the bottom of the pie dish and gently push the pastry into the edges and slightly over the top rim. Don't trim yet. 6. Pour the mix into the dish. Pop the second pastry sheet over the top. Get a sharp knife and trim the edge of the pie leaving about 1 - 2 cm extra round the edge as the pastry will shrink back. 7. Take a fork and press the 2 edges together around the rim. Make a small hole in the top to let the steam out. You can get creative with any left over pastry for a pattern on the top. 8. Finally using milk from the fridge, or egg of you want to be professional, 'wash' the top with the pastry brush or the back of a spoon. 9. Bake in a pre-heated oven on gas mark 5, 180ºC for about 35 minutes or until your pastry is golden.
18
19
Ackee and saltfish Malachai Wallace, Pearl class, year 3 Ingredients 1 small pack of saltfish
½ red sweet pepper
1 medium onion
4 tsp of olive oil
1 tin of ackee
Black pepper
½ green sweet pepper
We love… this is our national dish of Jamaica! Method 1. Put the saltfish to boil for 10 minutes in a small pot, then drain and clean the skin off. 2. Break it up into small chunks and leave in cold water to take away some of the salt. 3. Drain the tin of ackee 4. Heat a pot with four to six spoons of olive oil. Then add the chopped onion and sweet peppers to the frying pan and fry for one to two minutes. 6. Add the saltfish and cook for one minute. 7. Add the ackee and a pinch of black pepper and simmer for one minute. 7. Serve with rice, dumplings, hardough bread or with whatever you like. Enjoy!
20
21
Summer fish pie Barbara Kentish Barnes, Katharine and Jack Serves 2 adults and 2 children Ingredients 1 courgette, peeled and chopped into 1cm cubes
500 ml water
2 medium tomatoes
A few slices of goats cheese
2 potatoes
Olive oil
½ onion, finely chopped
Pinch of salt
1 piece of salmon
Handful of basil
2 fillets of haddock
25g butter
1 organic vegetable stock cube
We love‌this is an excellent way to introduce more vegetables to children and a great alternative to a tasty classic
Method 1. Preheat the oven to 190 C 2. Heat up a couple of tablespoons of olive oil and add onions, cook for 2 minutes until just soft. 3. Add the courgettes, tomatoes and potatoes and saute for another 2-3 minutes. Add the basil. 4. Meanwhile, dissolve the stock cube in 500ml of warm water and pour this over the vegetables. 5.Cover and simmer for 25 minutes.
22
5. Slice the butter thinly and cover the bottom of your baking dish with it. 6. Cut up the fish into 2-3cm squares and place on top of the butter. Season the fish to taste. 7. Pour the vegetable mixture over the fish and put slices of goats cheese on the top. 8. Bake in the oven for 25-30 minutes. Serve up with some crusty bread.
23
Three quick fish dishes No time? No problem! Fish is the ultimate fast food.
Fishy pasta Tin of mackerel (either in oil or in tomato sauce). One can per person. Pasta Frozen peas
Method 1. Cook the pasta and the peas. You could just add the peas to the pasta for the last couple of minutes of cooking time.
24
2. Drain and return to the pan. 3.Stir in the can of mackerel and heat through. NB - If you are using mackerel in tomato sauce, you might want to heat this up separately then add it to the pasta. Add the peas to the tomatoey fish as it heats through.
Pan fried haddock 1 fillet of haddock (or other white fish) per person Flour for coating Oil for cooking Green salad and boiled new potatoes to serve.
Method 1. Heat the oil in the frying pan. 2. Coat the fillets in the flour (according to taste, you could also add a little paprika into the flour, or create your own secret blend of herbs and spices!) 3. Pan fry the fish for about 5 minutes on each side. 4. Serve with salad and new potatoes
Baked fish Sea bass, or other similar fish Lemon A blob of butter A few sprigs of thyme or rosemary
Method (OK, this isn’t so quick, but you can do something else while it’s in the oven) Pre-heat the oven to 200ºC
2. Make sure they are about 1.5 times the size of the fish. 3. Rub some butter under the fish. Place the sprigs of thyme or rosemary underneath the fish(es). 4. Raise up the sides of the foil and squeeze the lemon juice over the fish. Add some white wine if you have it 5. Fold the foil up over each fish so that is wrapped up and none of the liquid leaks out.
6. Place the parcel on a 1. Place two pieces of foil on baking tray and cook for top of each other (dull side around 20 minutes. A knife upmost) underneath each fish. should come out of the fish cleanly when it’s done. 25
Puy lentils and seared fish pasta Charlotte Wise, mum of Isobel, Pearl class, year 3 Serves 4 Ingredients About 1lb of skinned firm white fish fillets Tin of puy lentils 12 or so cherry tomatoes 12 or so pitted black olives 10 or so sprigs of spring onion
Glug or so of white wine (optional) A few dollops of crème fraiche Fresh coriander or parsley, thyme and /or basil if you have it to hand A clove or so of garlic
Salt, pepper and smoked paprika Pasta of your choice (enough for four) Butter and olive oil for cooking
Method 1. Dust the washed and very dry fish fillets with a little salt, pepper and smoked paprika and sear in an olive oil/butter mix in a flat pan over a medium high heat for a few minutes on each side, until outer flesh is nicely seared. Set aside
26
2. Start cooking the pasta of your choice in a large pan of boiling salted water, with a glug of olive oil. 3. Chop the spring onions into fairly large slices, chop the garlic. 4. When you have about 8 minutes to go on the pasta, quickly stir fry the onions, garlic and whole cherry tomatoes for about 6 minutes, in a melted butter and olive oil mix over a medium high heat. 5. Add the drained and rinsed lentils and chopped black olives and any herbs you have to hand – if you're using white wine, you can turn up the heat now and throw in a good glug. 6. A minute or so before the pasta is cooked add the white fish and continue to cook through. When the pasta is ready, drain and add it to the cooking mix. Finish by stirring through a generous amount of crème fraiche.
27
28
pork
lamb Other
meats turkey ham Freddy and Georgia’s meatballs Polpettini Ratan kofta pulao Max’s mega-scrumptious stir fry Ham and pea risotto
29
Freddie and Georgia's spaghetti and meatballs Georgia Fullerton, Quartz class, year 3 and Freddie Fullerton, Aquamarine class, year five Serves 4 Ingredients 2 Jacob's crackers
Fresh basil
2 tsp dijon mustard
1 onion
400g lean minced beef
4 cloves of garlic
1 tablespoon oregano
1 small, red chili
1 egg
2 x 400g tins chopped tomatoes
Sea salt Black pepper Olive oil
30
400g quick cook spaghetti Parmesan for sprinkling
We love‌ making this dish because we like using our hands to crush the biscuits and squish the meatballs. Plus, it's tasty! Method For the meatballs 1. Smash up the crackers into dust and mix with mince, mustard, oregano, egg, salt and pepper. 2. Use your hands to make it into 24 little balls and leave to one side Sauce 1. Peel, chop and fry the onion in a cooking pot. Add the garlic and chilli 2. When the onion starts to get some colour, add the basil and tomatoes. Season. To serve 1. Bring a pan of water to the boil and add the spaghetti. Cook according to the pack instructions. 2. Meanwhile, fry the meatballs for 8-10 minutes. 3. When the spaghetti is done, drain and mix in the sauce. 4. Serve with the meatballs and sprinkle parmesan cheese on the top to taste.
31
Yummy Polpettini (pork and lemon meatballs) Claire Johnston (mum) and Lily Johnston, Amethyst class, year 2 Serves 4 Ingredients (weights vary depending on what I've got in the cupboard, so don't panic if you haven't got it exactly as listed)
8-10 anchovy fillets About 2 heaped tbsps of grated parmesan
500g pork mince
Juice of ½ to 1 lemon (once you’ve made them a couple of times you’ll know how lemony you like them)
70g fresh breadcrumbs
To cook them:
A couple of tbsps of chopped thyme (or 1 tsp of dried)
2 tbsps olive oil
A couple of tbsps of chopped parsley
250ml chicken stock
For the polpettini:
A knob of butter
We love…This is the single most popular meal we make in our house. It's a whole family activity - I reckon we could set up a family business mixing and cooking these and sell them at the front gate! Lily loved these right from when she could hold her own food, and Ira followed suit. The cooked meatballs are delish the next day in a packed lunch or in a pitta bread, but they don't often last that long in our house.
32
Method Mummy's job: Blitz all the polpettini ingredients in the blender (or do it by hand for a more rustic texture). Kids’ job: Make palm-sized meatballs then dust lightly with flour and then flatten slightly (makes a patty about 4cm in diameter). Our youngest has the flour job - he likes dunking them in a bowl - but don't let them get too caked. Daddy's job (in our house): 1. Heat the oil and butter in a frying pan. 2. Fry off the meatballs on both sides (you might need a few batches). 3. Return all the meatballs to the pan and pour on the chicken stock. Simmer until the meatballs are cooked through and the sauce gets a bit gloopy (it's up to you how thick you make it - we like ours a bit soupy). Everyone’s job: Serve on long pasta (tagliatelle, spaghetti, linguini) with some steamed green leafy veg; put the meatballs on top and then pour over some of the stock sauce. YUMMY!
33
Ratan Kofta Pulao (Jewelled rice with meatballs)
Django Bakes-Blower, XX class, year 4 Makes 18 balls Ingredients 150g turkey
½ tsp turmeric
1 tsp ginger
½ tsp garam masala
Salt
300g basmati rice
1 tbsp oil
600ml water
1 tsp cumin seeds
Coriander leaves
150g veg
34
1. Mix together the meat, ginger and salt and make into 18 meat balls. 2. Bake for 15 minutes 3. Meanwhile, heat the oil and cumin seeds, then add the vegetables and spices. 4. Add the rice and water and boil for 10 minutes. Leave the rice to stand for 5 minutes. 5. Fluff up the rice, add the meatballs and sprinkle some fresh coriander leaves on the top to serve.
35
Peanut noodles Ruby Harte, XXX class, year X Serves 4 Ingredients Onion
Chinese 5 spice/star anise
1 pepper, sliced
Noodles (ideally rice noodles)
Chicken for four (or you could use pork or prawns) Garlic and ginger Honey Soy sauce
Vegetables - I like to use pak choi, mini sweetcorns and mange tout Fresh coriander Lime juice
Peanut butter
Method 1. Slice the onion. Add to a pan with a little bit of oil and cook until soft. 2. Then add the sliced pepper and sliced chicken to the pan 3. When the chicken is brown add crushed garlic and ginger 4. Put in a little bit of honey, soy sauce, peanut butter and Chinese 5 spice/star anise. 5. Cook on a low heat for 5 minutes 6. Meanwhile cook some noodles 7. Add the vegetables you’ve chosen to the chicken pan 8. Cover and simmer until the vegetables are tender 9. Stir in the noodles and finish with a splash of sesame oil, some fresh coriander and a generous dash of lime. If you are feeling brave, add some chilli! 36
37
Max’s mega scrumptious quick stir-fry Max Black, xxxx class, xxx year Serves 2 hungry people Ingredients Fresh ginger – chopped finely 1 teaspoon sesame oil 2 teaspoons soy sauce Juice of half a lemon 2 x chicken breasts – chopped into bitesize pieces
2 carrots – peeled and then use peeler to create thin strips Handful of sugar snap peas Handful of cashew nuts (optional ) 2 handfuls beansprouts Two nests of medium egg noodles
We love…it’s my favourite dinner! Method 1. Finely chop the ginger, cut the chicken breasts into bite-sized pieces and peel the carrots. Use a vegetable peeler to create thin strips of carrot.
38
2. Fry ginger in oil, add soy sauce, lemon juice and chicken and fry until chicken is cooked. Add a little water to pan if needed 3. Cook egg noodles in boiling water as the chicken cooks 4. Add carrots, sugar snaps, cashews, beansprouts to the pan and cook for 3-4mins 5. Drain noodles and add to pan. 6. Add salt and pepper to taste 7. Mix together and serve
39
Ham and pea risotto Nele Ingredients 400g risotto rice 50g butter Oil 1 shallot, finely chopped 1 clove garlic, crushed
1.2l vegetable or chicken stock 350g frozen petit pois 200g ham lardons 3 tbsp fresh parsley 50g parmesan cheese
We love‌our son Luke loves this dish Method 1. Melt the butter in a shallow frying pan or saucepan. Fry the shallot and garlic for 5 minutes. 2. Add the rice. Stir. Cook for 1 minutes then add the lardons. 3. Add the stock a ladle at a time, making sure that each ladle’s worth is absorbed before adding the next. 4. Stir regularly 5. As you add the last ladle of stock, add the peas and the parmesan as well. 6. Cook for 2 minutes 7. Cover and leave to rest 8. Season and serve with fresh herbs such as parsley
40
41
42
Mushrooms
cheese
Vegetarian nuts
pulses Gnocchi in Tomato sauce Vegetarian Spring Rolls Chickpea and Mushroom Curry Cheese and tomato pudding Peanut Noodles
43
Gnocci in tomato sauce Callum Young, Pearl class year 3, Lisa Young Onyx class, year 1 Serves two adults and two children Ingredients 1 onion 2 cloves garlic
Gnocchi Mozzarella Basil
2 tins of chopped tomatoes Olive oil Vegetable bouillon
We love‌this recipe because it is quick to prepare, cheap to make, healthy and absolutely delicious. It’s a winner!
Method 1. Chop up the onion and garlic 2. Put two tbs of olive oil in a saucepan and gently fry the onion and garlic. 3.Add the two tins of chopped tomatoes 4. Add 3-4 tsps of vegetable bouillon and cook for 10-15 minutes. 5. Put the gnocchi into the sauce and cook for 4-5 minutes 44
6. Turn the grill on 7. Pour the sauce and gnocchi into an ovenproof dish. Stir in some chopped basil and break up the mozzarella and scatter it over the sauce. 8. Put it under the grill for 2-3 minutes to melt the cheese.
45
Vegetarian spring rolls Kenton, Quartz class, year 3 Serves 4 Ingredients
Equipment
1 packet spring roll wrappers
Grater
1 cabbage
Wok
2 carrots
Tongs or chopsticks to pick up the spring rolls
8oz bean sprouts
Knife to cut cabbage
4 eggs ½ tsp garlic salt 2 tbsp soy sauce 4 tbsp cooking oil 2 cups oil for frying
We love‌this is so delicious that your face will turn into a smile
Method To make the filling: 1. Finely shred the cabbage and grate the carrots 2. Heat the wok over high
46
3. Add the 4 tbsp of cooking oil. Place all the ingredients except the wrappers in the wok. Stir and mix for 3 minutes. 4. Remove from the stove and place the vegetables in a colander. To wrap: 1. Place the wrappers on the table 2. Put 3 tbsp of filling near the edge of the wrapper clostst to you. 3. Form a ridge with the filling that reaches from near the left side to near the right side of the wrapper. Fold the two sides in straight lines that just cover the edge of the filling. 4. Roll away from yourself to form a cylinder.
To seal: 1. Moisten the edge of the wrapper with some water and press against the roll
To fry: 1. Place 2 cups of oin in the wok and heat over a medium to high heat. 2. Drop in the rolls one at a time and fry until golden brown.
47
Chickpea and mushroom curry Stephanie Valentine Serves 4 Ingredients 1 onion 1 clove garlic
2 tbsps tomato puree 400g tin chickpeas 400ml can coconut milk
250g mushrooms 1 tbsp vegetable oil 2 tbsps curry paste
We love‌this is a quick, tasty, cheap midweek meal which uses mainly ingredients which I have in my store cupboard or fridge
Method 1. Peel and chop the onion and garlic. Wipe and slice the mushroom. 2. Heat the oil and fry the onion, garlic and mushrooms for 5 minutes to soften. 3. Stir in the curry paste and tomato puree 4. Drain the chickpeas and add them to the pan along with the coconut milk. Simmer gently for 20 minutes Serve with rice or naan bread. 48
Cheese and tomato bread pudding Serves 4 Ingredients Small sliced loaf 25g butter, softened 4 eggs 1 pt milk Handful of basil leaves 375g cherry tomatoes
175g chedder cheese, grated 25g Parmesan cheese Special equipment A deep roasting pan (big enough to take the dish with the pudding in plus some water)
We love‌a simple supper dish. Method 1. Preheat the oven to 180ºC. 2. Cut the slices of bread diagonally and butter them. 3. Beat together the eggs and the milk, then add the torn-up basil. 4. Pour a bit of the egg mixture into the base of an ovenproof dish, then put in a layer of bread, sprinkle about half of the cheese on top, and scatter over some of the tomatoes. 5. Add an extra layer of egg mixture, bread, cheese and tomatoes. Pour over the remaining egg mixture. 6. Put the dish in the roasting pan and pour boiling water in the pan until it is halfway up the dish. Bake in the oven for around 40 minutes. 49
50
Sweet things: biscuits, puddings and
cakes Xx Anzac biscuits Xx Great Uncle Dave’s American pancakes Xx Luscious lemon cake Xx XXXXX Xx Malva pudding Xx Yummy no bake cheesecake Xx The best banoffi pie in the world
51
Anzac biscuits Nick and Mel Dacres and Lauren Dacres, year one Ingredients 150g plain flour 95g rolled oats
2 tbs golden syrup 1 tsp bicarbonate of soda 2 tbs water
90g desiccated coconut 155g brown sugar (caster sugar can be used instead) 125g butter (or margarine)
We love‌Lauren loves making Anzac biscuits. It's a family favourite as Mel is from Australia.
52
Method 1. Preheat oven to 160 degrees celsius 2. Prepare two baking trays with non-stick baking paper 3. Sift the flour into a large bowl. Add the oats, coconut and sugar and stir well 4. Place the butter, golden syrup and 2 tbs of water in a saucepan and atir at a medium setting until melted. Stir in the bicarbonate of soda. 5. Pour the melted butter mixture into the flour mixture and stir thoroughly 6. Roll tablespoon size amounts of the mixture into balls and place onto the baking trays approximately 4 - 5 cm apart 7.Flatten slightly with underside of a fork 8. Bake in the oven for 10 minutes or until golden brown 9. Once out of the oven, leave to cool on the baking tray for 5 minute and then transfer then to a cooling rack or plate to finish cooling.
53
Great Uncle Dave’s fluffy California style American pancakes Oscar Murphy, Diamond class, year 6 and Leon Murphy, Amber class, year 4 Makes 10-12 pancakes Ingredients
200ml milk
250ml pancake mix - Betty Crocker Traditional Pancake Mix works well
1 tbsp vegetable oil
1 egg
We love…“The first time I ever had Great Uncle Dave’s awesome pancakes was in Los Angeles when I was seven and my brother Leon was five. When it comes to pancakes, it’s always a race to say “Me!” for who gets the first one. Whenever Mum asks which pancakes are the best, we always shout “The American Ones!” - Oscar Method 1. Combine the following ingredients and stir until large lumps disappear (let stand for 1-2 minutes to thicken) - 250ml of pancake mix - 200ml of milk - 1 egg 54
1tbsp of vegetable oil (to lightly grease skillet/pan) 2. Heat the skillet/frying pan over medium heat. 3. Pour slightly less than 100ml batter for each pancake (roughly 3 inches wide) 4. Turn when pancake bubbles and bottom is golden brown 5. Serve with butter Serving suggestions: Add some fresh fruit blueberries, raspberries or strawberries (thinly sliced). Pour the batter onto skillet then add 4 to 5 berries /strawberry slices per pancake. Turn when the pancake bottom is golden brown and press down lightly. Or, serve with rashers of sizzling bacon and smother with maple syrup!
55
Luscious lemon loaf Jake and Ted Bell (year x and year x) Ingredients
3oz/85g icing sugar
4oz/113g soft butter
Juice of 2 large lemons
6oz/170g caster sugar
Equipment
6oz/170g self-raising flour
2lb loaf tin
4 tbsp of milk Grated rind of 2 lemons 2 large eggs
Lemon syrup:
Method 1. Preheat the oven to 180 C/Gas mark 4/350 F 2. Mix all ingredients together until they are combined and the mixture is smooth and fluffy. 3. Pour the mixture into a 2lb loaf tin lined with greaseproof paper. 4. Bake in oven for 45 minutes 5. Leave the cake in the tin 6. Heat the icing sugar & lemon juice until it turns syrupy. 7. Prick holes in the cake. 8. Pour the syrup over the warm cake. 9.Leave to cool in the tin. 56
57
58
Banana cake Kyla Nines, Amethyst class, year 6 Ingredients 125g butter 185g caster sugar 1 tsp vanilla extract 2 ripe bananas 1 tsp nutmeg
¼ spoon bicarbonate of soda 100ml milk 180g self-raising flour 1 tsp lemon juice
1 egg
We love…this recipe was passed down to me from my cousin. It’s easy to make and tastes lovely! Method 1. Preheat the oven to 180ºC. 2. Mix the butter and sugar together until creamy. Add the vanilla extract and nutmeg. Mix 3. Peel the ripe bananas and mash together. Add them to the butter and sugar. Add the egg and the lemon juice. Mix well. 4. In a small bowl add the bicarbonate of soda and mix with the milk until dissolved. Then add the banana mixture. 5. Sift in the flour and fold gradually into the mixture. 6. Grease a small loaf tin, pour in the mixture and bake for 45 minutes or so. It is done when a skewer pushed into the middle of the cake is dry.
59
Malva pudding Wendy Humble (mum) and Lily Humble, Pearl class year 3 Serves 10 (or 6 greedy people) Ingredients 1 cup caster sugar 2 eggs 1 tsp apricot jam
½ cup butter ½ cup sugar ½ cup water (or orange juice - my preference)
Equipment
1 ¼ cups flour 1 tsp bicarbonate of soda
Oven proof dish
Pinch of salt 2 tsp butter 1 tsp white wine vinegar ½ cup milk For the sauce: 1 cup cream
We love…this is a South African baked, hot pudding that is served with cream or custard - or both! It epitomises home for me as I grew up eating it and now make it for my family - it’s delicious.
Method 1. Preheat the oven to 180 C 2. Beat the eggs and caster sugar until light and fluffy.
60
3. Beat in the apricot jam 4. Sift the dry ingredients. Melt the butter and add vinegar and milk. Alternately, fold in the dry ingredients and milk mixture into the egg mixture. 5. Pour the batter into a medium to large greased ovenproof dish 6. Bake in the pre-heated oven for 45 minutes. 7. Melt the sauce ingredients in a saucepan and pour over the pudding as soon as it comes out of the oven. Pierce the top of the pudding to help absorption. 8. Serve hot.
61
62
Yummy no bake cheesecake Isobel Gibbs, Pearl class year 3 Ingredients
150ml cream
Base: 400g digestive biscuits
75g caster sugar
125g butter or margarine
1½ lemons, juiced
Filling: 200g cream cheese
A cup of summer fruits, defrosted
Prep time: 1 hour, extra time chilling: 8 hours.
I love…it’s yummy! Method 1. Put the biscuits in a food processor and mix to fine pieces. 2. Add the butter and mix again 3. Put it in a tin and leave it to set. 4. Mix the cheese and the cream to stiff peaks. Add the sugar and the lemon juice. 5. Beat until smooth 6. Place the topping in a tin and let it set overnight in the fridge
63
64
The best ever banoffi pie Nick Grills, Sainsburys Lee Green customer assistant and PR ambassador Ingredients 1 large tin condensed milk
2 or 3 large bananas
1tsp powdered instant coffee
Shortcrust pastry (ready made is fine)
1oz caster sugar ½ pint double cream
I love…this is my mum’s recipe so I’ve been eating it since I was a kid. It takes over three hours to make, so is a rare treat in my family, but always worth the wait. Method 1. Make a pastry case for a 8 inch flat tin, baked blind. 2. Immerse the unopened can of condensed milk in boiling water in the saucepan. Cover and boil for 3 hours. 3. Remove from the water and allow to cool completely before opening. Inside you will find the soft toffee filling. 4. Whip the cream with the coffee and sugar until thick and smooth. 5. Empty the toffee mixture into the pastry case and spread it into a layer. 6. Chop the bananas over the top and finish by spooning the cream on top. 65
66
Melt Chop
Mix
Chocolate! Nibble Munch
Chocolate brownies Chocolate salami Chocolate fridge cake Chocolate pear cake Chocolate nests
67
Chocolate brownies Jameel Brown, Pearl class year 3
Makes 15 generous brownie squares Ingredients 30g caster sugar 250g butter 250g chocolate (70% cocoa solids)
3 large eggs plus 1 extra yolk 60g plain flour 60g cocoa powder ½ tsp baking powder
I love... these chocolate brownies because they are the main thing I cook with my mum. I have cooked these brownies with my friends Ronnie and Jezeiee
68
Method 1. Pre-heat oven to 180 degrees (355F, gas mark 4) 2. Line a baking tin with greaseproof paper 3. Mix the sugar and butter into a fluffy cloud. 4. Set aside 50g of the chocolate and chop it up into gravelsized pieces 5. Melt the rest of the chocolate – do this by getting a saucepan full of gently boiling water and putting the chocolate in a bowl above it (the bowl should not touch the water) 6. Sift together the flour, cocoa and baking powder with a pinch of salt. Put aside. 7. Slowly mix the beaten eggs into the sugar/butter mixture. Then add the melted chocolate and the broken up chocolate. Then fold in the flour mixture as gently as possible. 8. Put the mixture into a baking tin or glass pyrex tray, and put into the oven for 30 minutes or more. It is done when you can put a skewer into the middle that comes away with no raw mix clinging to it.
69
Chocolate salami Samuel Stephens, Pearl class, year 3 Ingredients 125g dark chocolate (70% cocoa) 50g butter, cut into cubes
50g chopped almonds 25g chopped candied orange peel
280g mixed dried fruit - soft 25g icing sugar figs, apricots, dates, raisins, cranberries or other dried berries work well.
We love‌to make this with my mum. We make it sometimes for Christmas. You can even make them as presents. This takes a whole afternoon - but it’s worth it. Method 1. Line a baking tray with two sheets of cling film, layered on top of each other. 2. Put the chocolate and the butter together in a bowl. Put the bowl over some simmering water. Make sure that the bottom of the bowl doesn’t touch the water. 3. Chop the fruit and the nuts into very small pieces. I do the fruit, mum does the nuts. 4. When the chocolate has melted, remove it from the heat. Stir in the nuts, the fruit and the orange peel. 5. Cool the mixture for about 10 minutes, then pour it onto the baking tray. Fold the edges of the cling film up over the chocolate to make a sausage shape. 70
6. Put the ‘salami’, on the baking tray, into the fridge. Every 10 minutes for about 2 hours, take it out of the fridge and roll it. I like doing this bit. 7. Keep the salami in the fridge until you’re ready to use it (or give it). 8. Take the salami out of the fridge and let it stand for about 10 minutes. Then take off the cling film. 9. Cover a work surface with icing sugar - make sure you break up any lumps in the sugar or sift it first. 10. Roll the salami in the icing sugar until it’s thoroughly coated. 11. If you’re eating it yourself, cut the salami into slices to serve.
71
Chocolate Fridge Cake Jenny (mum) and Elizabeth Spriggs Amethyst class Ingredients 500g of crushed digestive biscuits 250g unsalted butter
600-800g of milk chocolate (depending on how thick you like your chocolate!) Smarties (optional)
60g cocoa 6 tbsp golden syrup
Some of these‌
We love.... this is a recipe I have been making since I was little. It was given to me by my friend's mum. It is easy for Elizabeth to help with too because it is simple, with no tricky techniques or baking know how needed. We often make it for parties, but it is always a favourite in our house whatever the occasion. We also made a batch decorated with smarties which was sold at the school fair in the summer and did very well. 72
Method 1. Line the tin with baking paper. 2. Mix the butter, cocoa and syrup together in a large heavy based pan over a low heat. 3. When they have all melted and mixed together, remove from the heat and stir in the biscuits. 4. Spoon the biscuit mixture into the tin, spread out and press down until it forms an even, compressed layer. Place in the fridge until hard. 5. Once the base layer is cool and hard, melt the milk chocolate in a heatproof bowl over a pan of barely simmering water. When all the chocolate is melted, remove from the heat and allow to cool (but not harden) slightly. 6. Remove the tin from the fridge and pour the cooled, melted chocolate over the biscuit base. Shake the tin until the chocolate spreads into all the corners and forms a smooth level topping. Put back into the fridge. 7. Keep checking the fridge cake, and once the chocolate is starting to firm up (but not completely set) remove from the fridge and cut into slices. Place the tin back in the fridge and allow to harden. 8. Once fully set, remove from the tin, separate into the individual pieces and store in an airtight container in the fridge. 9. You can sprinkle smarties (or any other type of sweets or decoration you like) over the chocolate when you first pour it on the base. 73
Chocolate Pear Cake Teresa Montero, mum of Alex in Topaz class, year 4 Ingredients 125g unsalted butter, softened
50g dark chocolate, broken into pieces
175g golden caster sugar
2 pears, peeled, cored, and chopped
4 large eggs 250 g wholemeal selfraising four, sifted
150ml milk Icing sugar, for dusting
We love‌to make this yummy chocolate pear cake recipe together in the autumn
Method 1. Preheat the oven to 180 C. 2. Line the base of the cake tin with baking parchment and grease the sides with a little butter. 3. Cream the butter with the sugar using an electric whisk until pale and creamy. 4. Beat the eggs in gradually, adding a little of the flour each time until all of it is combined. 5. Fold in the cocoa powder, chocolate, and pears, add the milk to the mixture and combine.
74
6. Pour the cake mixture into the prepared tin, place in the oven, and bake for about 30 minutes or until firm and springy to the touch. 7. Allow to cool in the tin for 5 minutes, then remove the tin, and transfer the cake to a wire rack to cool completely. 8. Sift over icing sugar before serving.
75
Chocolate egg nests Imogen Flint Panesar, Onyx class year 1 Makes 12 cakes Ingredients 75g (3oz) butter
125g (4oz) porridge oats
50 g (2oz) soft light brown sugar
Mini sugar-coated chocolate eggs
1 tablespoon golden syrup or honey
I love‌.these cakes because they remind me of special celebrations - Easter or Christmas. Chocolate is yummy at any time of year! Method 1. Pre-heat the oven to 180 C, Gas mark 4. 2. Stand 12 silicon or paper cupcake cases on a baking sheet or cake tray 3. Put the butter, sugar and golden syrup into a saucepan over a gentle heat. Stir until it's all melted together. Look out for the bubbles and you'll know it's done! 4. Take the pan off the heat and add the oats. Stir together until it's all mixed in. 5. Use a small spoon to put the mixture into the cases.
76
5. Bake in a preheated oven for 15 minutes or until risen and just firm to the touch. 6. Make a dip in the middle of each nest with the tip of a teaspoon (it's tempting, but don't use your finger - it will be hot). Leave your nests to cool on a wire rack. 7. Put a few mini eggs into each nest to decorate. You can peel off the cases to serve if you like. Enjoy your chocolate nests!
77
78
Bread‌ and what to
put on it Cheese muffins Danedar roti Toast toppers Alex Bell’s magic butter Blackberry and apple jelly Banana bread
79
Cheese Muffins Buba Milosevich, mum of Aleksa, Pearl class year 3 Serves 4 (12 muffins) Ingredients:
160g cornmeal flour
3 eggs
1 tsp baking powder
1 tsp salt (or less depending on the cheese)
200ml yogurt
2 spoons of oil 160g self-raising flour
200g cottage cheese Chorizo sausage – handful, cut in small pieces
From Serbia with love
We love….Proja is a traditional Serbian recipe and we like it because it’s so flexible. You can put inside anything you like – different cheese, sausages or cooked meat and add some cream. Or go for spinach and cheese combination…it is a fast, healthy, economical and above anything delicious meal on the go!
80
Method 1. Preheat the oven to 200ยบ C 2.Mix the eggs and oil in a big bowl. 3. In another bowl mix self-rising flour, cornmeal flour, baking powder and salt. 4. Combine the dry and wet ingredients and add the cottage cheese and sausage. 5. Grease the muffin tin and sprinkle it with flour. 6. Fill it with mixture to 2/3 full. 7. Bake for 30mins
81
Danedar roti (seed bread) Django Bakes-Blower, year 4 Makes 10 rolls Ingredients 450g wholemeal seeded flour
1 teaspoon cooking oil
Warm water
Method 1. Mix the flour and water with your fingers 2. Divide the dough into 10 portions 3. Roll them out 4. Cook each roti in a hot pan
82
Toast toppers word search See how many toast toppings you can find in the grid for when you need food that’s quick and easy BEANS
CHEESE
JAM
CHOCOLATE
MUSHROOMS
TOMATOES
SARDINES
MARMITE
B
D
F
V
S
A
R
D
I
N
E
S
K
L
E
0
P
E
T
I
M
R
A
M
B
A
H
K
A
V
Q
U
W S
X
B
D
I
S
S
C
E
N
G
U
L
E
T
F
O
O
M
O
C
D
C
S
A
J
R
O
D
G
L
O
O
S
T
C
A
H
L
V
M
K
D
L
O
G
B
U
T
T
E
R
D
A
L
A
C
R
A
S
O
O
M
E
E
H
T
E
S
I
H
L
N
O
H
S
A
W J
O
I
D
P
S
G
A
S
E
B
E
N
A
E
S
W H
U
I
M
E
O
H
C
N
M
S
O
Q
U
M
K
H
N
S
E
T
A
L
O
C
O
H
C
C
O
L
C
H
E
S
T
L
O
M
W A
83
Alex Bell’s magic butter Alex Bell, headteacher Ingredients Double cream ...that's it
Special equipment:
food boxes with the clips on the lid A small jug (or mug)
A squeaky clean screw-top jar, or one of those plastic
A wooden board
I really love ‌watching magic tricks and this is more of a trick than a recipe. The magic happens right in your hands. It only has one ingredient - double cream. The ideal kind would be cream that is just at its sell-by date, like the tubs with yellow stickers you sometimes find at a reduced price in Sainsbury's.
Method 1. Make sure the cream is at room temperature and doesn't feel cold or cool at all. 2. Pour the cream up to about one third inside the jar or food box. 3. Put the lid on tightly. Really tightly.
4. Shake the jar or box up and down so the cream keeps hitting the lid. 5. Keep shaking and shaking some more - making sure the cream keeps hitting the lid inside. 84
6. If your arms start aching, then pass the jar or box to someone else to keep shaking. You can pass it round the family if you like. 7. Keep shaking…and shaking…. 8. Then after what seems like ages and ages, suddenly something remarkable and rather magical will happen. The sloshing sound of the cream will turn into a slopping sound the sound of a lump of butter. 9. Open the jar or box and you'll see the lump of butter surrounded by a watery liquid. The liquid is buttermilk and that can be used in lots of delicious recipes. But that's another story... 10. Pour the buttermilk into the jug or mug. Keep it in the fridge and remember to look for buttermilk recipes later. 11. Pour really cold water from the tap into the jar or box and rinse the lump of butter. Pour off the water and keep doing this until the water runs clear. 12. Tip the lump of butter onto the wooden board. 13. Squeeze the butter with your hands on the board to make sure you squeeze out any stray buttermilk. It could go sour if it’s left in the butter. 14. Put the butter in a clean container and leave in the fridge until you need it. Sprinkle a little salt on top if you like. 15. Enjoy. 85
Blackberry and apple jelly Maggie Stephens, mum of Samuel Stephens, Pearl class year 3 Ingredients 1kg cooking apples (such as Bramleys)
Jelly stand and bag, or a large muslin cloth/tea towel
1kg blackberries
Jam jars (5 standard size) sterilise them in the dishwasher, or wash with hot, soapy water then put them in the oven on a very low heat to dry.
About 900g granulated sugar
Special equipment: A preserving pan if you have one, or any large stainless steel pan
A sugar thermometer is useful, but not essential
We love… something for almost nothing. If, you are given apples from a friend or relative’s apple tree in autumn and you’re prepared to get a few scratches picking blackberries from the hedgerows, then this is the recipe for you. Method
1. Gently wash the blackberries. Wash and chop the apples (no need to peel or core them). Put the fruit in a large pan with 1.2ltr of cold water and bring to a simmer. Cook until the fruit has disintegrated into a pulp. 2. When the fruit has cooked down, remove from the heat. Pour the ingredients from the pan into the jelly bag and leave the juice to drip out for at least four hours - overnight if you can. If you don’t have a jelly bag, turn a stool upside down, tie a muslin cloth to the legs and balance a bowl underneath the muslin instead.
86
3. Measure the amount of juice you have collected. For each 600ml of juice, measure out 450g of sugar. 4. Put the liquid back in the pan, bring to the boil and add the sugar as it starts to boil. Stir until it has dissolved. Get the mixture to a rolling boil, and keep it there for around 10 minutes, or until the jelly hits setting point. You can test this in one of two ways: - if you have a sugar thermometer, the temperature must reach 104.5 degrees C. - put a saucer in the fridge until cool. Put a little bit of the boiling jelly on the saucer, leave it for about a minute and then push it with your finger. If the jelly has set, it will ‘crinkle’ when you push it. 5. Once the jelly has hit setting point, remove the pan from the heat, scoop off any gunk on the surface and pour it into the sterilised jam jars. Leave to cool. Provided the jars have been sterilised properly, the jelly should keep for a year. 87
Banana Bread Barbara Kentish Baines, Katarina(4) and Jack (10 months) Ingredients 4.5 cups flour
2 eggs
0.5 cup sugar (I use demerera)
1.5 cups mashed bananas (around 2-3 very ripe ones)
2 tsp baking powder
1 cup walnuts, chopped
0.5 tsp each baking soda and salt
We love…this delicious and nutritious way of using up the last few ripe bananas - and everyone in the family enjoys it.
Method 1. Heat the oven to 180ºC (170º for a fan oven) and grease a 9x5 in loaf pan. 2. Mix flour, sugar, baking powder, baking soda and salt in a bowl. 3. Beat eggs in another bowl, stir in bananas, oil and water and then add the whole thing to the flour mixture. 4. Stir just until moist - the batter will be lumpy. Add chopped walnuts if you wish. 5. Pour into a greased loaf tin and bake for 55 to 65 minutes. 6. Cool for 10 minutes before you remove the bread from the tin 7. Put on a wire rack to cool completely before serving. 88
Notes
89
Notes
90
In association with
Lee Green