Hi guys,

I thought it might be a good idea to have a separate section for us to share our recipes on. It could be baking, soup, main courses or even your favourite smoothie recipes!!

Staff team are more than welcome to share too- Mrs Nyondo I know that you are a whizz in the kitchen and Mrs Queen I would love to learn some of your home baking recipes.

Looking forward to hearing all about your tasty treats- photos too would be fab!

Ready… Steady… Cook!!

Miss Pattie 🙂

 

Chocolate chip cookies- 

Ingredients-

225g butter, softened

110g caster sugar

275g plain flour

80g white, milk or dark choc chips

Method- 

1. Heat the oven to 190C/170C fan/gas 5.
2. Cream the butter in a large bowl with a wooden spoon or with an electric mixer until it is soft.
3. Add the sugar and keep beating until the mixture is light and fluffy.
4. Sift in the flour and add the chocolate chips.
5. Bring the mixture together with your hands until it forms a dough.
6. Roll the dough into balls and place them slightly apart from each other on a lined baking tray. Flatten the balls a little bit with the palm of your hand.
7. Bake them in the oven for around 10-12 mins until they are golden brown and slightly firm on top.
8. Leave to cool on a wire rack. Enjoy!!

 

Tanith’s currant buns- 

Ingredients-

160g butter

160g caster sugar

3 eggs

1tsp vanilla essence

160g self raising flour

85g currants or sultanas

Method-

Mix it all together and put in bun cases.

Bake at 200 degrees c for 12-15 minutes.

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Mrs N’s Eggplant Bake (Moussaka)

Moussaka is a dish of baked mince and eggplant covered with a creamy sauce and topped off with grated cheese – though this is optional.  The original recipe doesn’t use cheese.  I like cheese so I customised the recipe to suit me.

Ingredients:

Preparation:

Prepare the mince dish first, as it takes longer than the eggplant.

1. Break up the mince and place in frying pan. Add just enough water to cover it and allow to boil for 10 minutes. Strain and reserve the stock. Return the pan to the stove, add 4 tablespoons of oil and fry the mince till beginning to turn brown.
2. Add the finely diced onion, carrot, stock cube, chopped tomatoes, garlic, reserved stock and puree.  Stir well, cover pan and leave to simmer .
3. Taste, if happy with taste and texture of mince, sprinkle black pepper for flavour and remove pan from cooker. Set aside.

To Prepare the Eggplant

1. Wash and remove stalks.
2. Cut eggplant into medium slices, either across or lengthways.
3. Place in colander, sprinkle with salt and leave for 20 minutes or so to drain out the bitter juices. Rinse under cold water tap and pat dry with paper or clean dish towel.
4. Heat a little oil in frying pan and shallow fry the eggplant slices, a few at a time. Allow to brown on both sides. Remove from pan and arrange on bottom of baking dish.

5. Take spoonful of the mince and spread over the eggplant. Take spoonfuls of the creamy sauce and spread over the mince.

6. Sprinkle grated cheese all over the white sauce.

7. Set oven at 180 degrees C.  (you should have done that while you  assembled the ingredients in the baking dish.)

8. Place on middle shelf in the oven and allow to bake till top is golden brown or browned to your liking.

9. Remove from oven and leave to cool down a bit or serve immediately if you like it hot. Best with garlic bread, chips, or a salad.

 

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No-Name-Salad

This salad is so named because it was not pre-meditated. It was made on the spur of the moment with ingredients that were on hand at the time. It contains:

Little gem lettuce shredded

2x Coloured peppers – cut longways and  finely sliced

1x Red onion – finely sliced

1x Teaspoon of capers – rinsed and patted dry

1/2  (half)Cucumber – cut in half longways and finely sliced

1 red tomato (firm) – cut in wedges

1x Cooked beetroot – sliced

Handful of finely shredded fresh mint

Juice of 1 fresh lime

2x teaspoonful of olive oil

Preparation:

Place all the ingredients (except the lime juice and oil) in a bowl and mix well.

Mix the lime juice with the oil and whisk with a fork.

Drizzle all over the ingredients in the bowl. Mix well and serve.

 

Bon Appetit!

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Mrs Madden’s Fruit Squares

Ingredients:

• 225g (8oz) plain flour
• 100g (4oz) butter
• 1 tablespoon of caster sugar
• 2 to 3 tablespoons of water
• a jar of mincemeat
• mixed dried fruit

I made up this recipe because I wanted to use up some of my dried, mixed fruit and a jar of mincemeat that I had left over from Christmas.

1. Grease a baking tray with a little margarine or butter.  Draw around your tray on baking parchment or greaseproof paper and cut out the shape.  Put it into your tray.
2. Turn your oven on to 180 degrees C, 350 degrees F, Gas mark 4 (I have a fan oven so I set it at 150 degrees C instead).  Put the flour and sugar into a mixing bowl and mix.  Cut the butter into pieces and rub it in.
3. Add the water and mix to make a soft dough.  Mix it until the mixture leaves the side of the bowl clean.
4. Half the dough and roll one half out on a floured surface until it is large enough to cover the bottom of the baking tray.
5. Trim off any excess pastry around the edges and prick the surface all over with a fork.

 

 

 

 

 

6.  Spread mince meat all over the pastry base and sprinkle some mixed fruit            on top.

 

 

 

 

7.  Roll out the other half of your dough, big enough to fit on top of the fruit and trim any excess from around the sides.  Prick the top layer, all over, with a fork and sprinkle some caster sugar on top.

 

 

 

 

8.  Bake for 20 to 25 minutes, until golden brown.  Cut into squares or rectangles and allow to cool a little before removing from the tray.  Finish cooling on a wire rack.

 

 

 

 

 

 

 

 

 

Alexa’s smoothie recipe- 

1: Cut up 4 large strawberries and put them in your blender.

2: Add in 1 banana.

3: Add in a strawberry yogurt.

4 : Add in water.

Blend it all together and you have a creamy delicious banana and strawberry smoothie!

 

Honeycomb crunch biscuits-

Ingredients:

225g plain flour (can be gluten free if needed)

75g caster sugar

150g butter or dairy free alternative

125g honeycomb (I used Crunchie bars)

150g dark chocolate (optional)

Method:

1. Combine the flour, sugar and cubes of butter in a large bowl. Rub together using your fingertips. Once the mixture looks like breadcrumbs, set to one side.
2. Chop the honeycomb into small pieces and tip into a small bowl. Taking handfuls, mix the larger pieces into the shortbread mixture.
3. Use your hands to squeeze together the mixture, almost kneading it into a dough. If the mixture doesn’t come together, add a small splash of milk to help. Tip the dough out onto a piece of clingfilm, roll up and shape into a log before chilling in the fridge for at least 1 hour, or the freezer for 15 minutes.
4. Preheat the oven to 180oC and line a baking tray with baking parchment. Use a sharp knife to divide the log into pieces around 1cm thick. Arrange on the tray, leaving enough space for them to spread out, then bake for 10-12 minutes until a pale golden brown.
5. Melt the dark chocolate carefully in the microwave. Allow the biscuits to cool completely, then dip in chocolate and sprinkle with the remaining honeycomb dust and allow to set.

Enjoy your delicious biscuits!!  

Recipe for banana loaf

You will need:

• 2 black or normal bananas
• 225 grams of raising flour
• 150 grams of caster sugar
• 2 eggs
• 50 grams of margarine

1. Wash your hands thoroughly.
2. Then put all the ingredients in the bowl don’t put the egg or banana in yet, now mix the ingredients all together.
3. Now mash the bananas in till smooth.
4. Put the bananas in the other ingredients and put the eggs in then mix.
5. Then put in the oven g F or about 30 to 35 minutes. Put the oven at gas mark 4 or 5.

Hope you enjoy! 😀 By Orla

Mrs. Madden’s Friday Shortbread

• 150g/5oz/1 cup plain flour
• 25g/1oz/3tbsp cornflour
• 50g/2oz/1/4 cup caster sugar
• 115g/4oz/1/2 cup butter

1. Preheat the oven to 180C/350F/Gas 4 (I have a fan oven so I set mine at 150C). Brush two baking sheets (or a circular cake tin with a push out base) with a little oil.
2. Put the flour, cornflour and sugar in a bowl. Cut the butter into pieces and rub into the flour until the mixture resembles fine breadcrumbs. Mould to a dough with your hands.
3. Either, roll out dough on a floured surface to a 5mm thickness or press dough into greased cake tin using the back of a tablespoon and use the back of a fork to decorate around the edges and stab with the fork several times in the centre. If you have rolled out the dough, stamp out shapes with small biscuit cutters.
4. Transfer to the baking sheets or put the cake tin in the oven. Cook the biscuit shapes for 10-12 mins. Cook the one in the cake tin for about 20 mins. Once the biscuit shapes are cooked, transfer them to a wire rack to cool. Once the shortbread in the cake tin is cooked cut it into eight even pieces before it cools, then allow to cool.

Remember to wash your hands!

 

 

 

 

 

 

 

Jammy Biscuits

P1-3 you might remember making delicious jammy biscuits in food technology. I made them at the weekend and thought I would share the recipe with you all. It is very easy and doesn’t need many ingredients.

https://www.bbcgoodfood.com/recipes/simple-jammy-biscuits

P.s I used gluten free self- raising flour for mine and it worked well! 🙂

Enjoy!

Miss Pattie

 

 

Sausage and vegetable rice bowl

Ingredients–

Packet of sausages
Broccoli
Green beans
Tin of sweetcorn
Packet of rice
Nandos sauce (optional)

Please note- you could use any type of sausages or rice and you could also use different types of vegetables

Serves 2-4 people

Method-

1. Cook your sausages according the instructions on packet. I used chicken sausages and grilled them for about sixteen mins, turning them half way through
2. Once the sausages are cooking, prepare your vegetables. I used green beans, broccoli and sweet corn. Chop the broccoli and green beans into bite sized pieces
3. Put broccoli and green beans into a pan on the hob, add boiled water from the kettle and cook for around 8 minutes
4. Place sweetcorn in a microwaveable dish and microwave it according to instructions on tin and microwave type
5. Open your packet of rice and cook in in microwave according to instructions on packet and microwave type
6. Carefully drain water from broccoli and green beans into the sink using a sieve
7. Cut sausages in to bite sized pieces. Tip- I use a clean pair of food scissors for this as I find it easier than using a knife
8. In a big bowl mix together your cooked rice, sweetcorn, broccoli, green beans and chopped up sausages
9. I like to serve mine with a little drizzle of nandos sauce because I like spicy things!

I like to make this recipe when I have vegetables that need to be used up so that they don’t go to waste.

It is also a pretty quick recipe and takes me around 20-25 minutes to make from start to finish.

Enjoy! Miss Pattie

 

 

Mrs Madden’s ginger biscuits

Ingredients-
110g self-raising flour
1 slightly rounded teaspoon ground ginger
1 level teaspoon bicarbonate of soda
50g block butter, at room temperature
50g (or 2 tablespoons) golden syrup

Method-

Pre-heat your oven to 190C, gas mark 5 (I have a fan oven so I set mine at 160C).

Sift the flour, ground ginger and bicarbonate of soda together into a mixing bowl, add the sugar, then lightly rub in the butter till crumbly.

Add the syrup and mix everything to a stiff paste. Divide the mixture into quarters, as evenly sized as possible, then each quarter into four (you should have 16) and roll the pieces into little balls.

Place them on a greased baking sheet, leaving plenty of room between them because they spread. Flatten them slightly and bake for about 10 minutes.

Take out of the oven and allow to cool a little before transferring them to a wire rack to finish cooling.

Store in an airtight container – mine never last long because my kids love them.

                              

 

 

 

 

TABBOULEH SALAD

This is a popular salad in the Middle East. It’s very simple to make and it tastes delicious! What’s more, it’s very healthy! You can adjust the quantities to suit your individual requirements.

INGREDIENTS

75g burghul (or Bulgar wheat)
1/2 cucumber , cut into very small cubes
1/2 onion, finely chopped
3 tomatoes, finely chopped
4 tbs chopped parsley
a handful of fresh chopped mint
4 tbs lemon juice
4 tbs olive oil
salt and pepper

Method/Preparation

1. Cover the burghl with cold water and leave to soak for 10 minutes. Drain and put in a large bowl.
2. Mix in the onion, tomatoes, cucumber, parsley and mint
3. Season well with salt and paper
4. Mix in the oil and lemon juice and leave to stand for 15 minutes
5. Arrange the lettuce leaves on a serving dish and pile the tabbouleh on top
6. Serve on its own or with toasted, buttered ciabbata bread.

Bon appetit! Thank me later! Mrs Nyondo 🙂

 

Cleo’s (dad’s) cheesecake! 

Here is the recipe for my Dad’s really good cheesecake. He uses gluten free digestives as my Mum is gluten intolerant, but you can just use normal digestives.

Get a cake tin.

For the base: Melt butter and mix in crushed up digestive biscuits

Add a layer of either melted chocolate or for quickness chocolate spread.

If you use melted chocolate mix in some butter so it doesn’t go too hard

Let base set in the fridge

Top Layer:

2 cartons of cream cheese

1 small double cream

4 heaped table spoons of icing sugar

Mix altogether with a hand mixer until VERY thick

Add topping to base

Garnish with whatever you want!

Suggestions for toppings:

-Chocolate chips

-Strawberries

-Sprinkles

-Kiwi

Reece’s Apple Crumble: 

Mrs. Madden’s easy-peasy Lemon Jelly Cheesecake!

 

 

 

 

 

Empire Biscuits

Ingredients :

150g Butter

150g Plain Flour

50g Icing Sugar

50g Cornflour

Method:

Preheat oven to 160°C.

Mix all ingredients together until they resemble fine breadcrumbs.

Combine together using your hands to form a dough.

Place on a floured surface and knead gently.

Roll out to 5mm thickness and cut into circles.

Place on a tray and bake for 8-10mins.

Remove from oven and allow to cool.

Decorate with Glacé icing (icing sugar mixed with a little water) and sprinkles.

Allow icing to set and enjoy.

Mrs Q

Hannah’s Chocolate Crispy Nests with Mini Eggs

Ingredients
Corn flakes
Cooking chocolate
Regular chocolate
mini eggs

utensils
large pot
2 Spoons
Cupcake cases

Method
1.Break up both chocolates and put them in the pot.
2.Melt the chocolate on a low heat and stir occasionally.
3.When melted stir in corn flakes until they are all covered in chocolate.
4. Spoon the mixture into the cupcake cases and put the mini eggs on top.

 

Leland’s spaghetti bolognese 

Ingredients–

500g of Mince

1 tin of chopped tomatoes

1 Onion

1 tea spoon of Tomatoes puree

1/2 a tea spoon of garlic puree

1 ox cube

100ml of water

Spaghetti

Method

1. Brown the mince in the pan with a little oil. Also put a pan on with water for pasta

2. While browning mice chop up the onion

3. When mince is all browned drain of the excess fat/ oil

4. Add onion to nice and mix well.

5. Add the tomatoes puree and garlic puree and cook for a few minutes. Add pasta to pan of boiling water.

6. Add the tin of chopped tomatoes to the mince and mix well. Add the ox cube.

7. Leave to cook until pasta is ready.

 

Cheese doughballs

This is one of the easiest and tastiest recipes ever!!

Ingredients 

300g self- raising flour (I used gluten free and it worked just as well as ordinary self- rasing)

300g natural yoghurt

80g grated mature cheddar cheese

1 tsp salt

Method

1. Preheat your oven to 200 degrees/ 180 degrees if it’s a fan oven. Line a baking tray with greaseproof paper.

2. Add the yoghurt, flour, grated cheese and salt to a large mixing bowl.

3. Use a wooden spoon to start to mix the ingredients together. Once it starts to thicken use your hands (make sure they are clean) to bring it all together to make a ball of dough.

4. Break the dough into small pieces, use your hands to roll them into ball shapes. You might need a bit of flour on your hands to stop them from getting too sticky. Place each ball onto the baking tray with a bit of space between them. You should get around 14-16 balls with this mixture.

5. Bake them in the oven for around 15-20 minutes until the top is nice and crispy and golden.

6. Leave to cook for a few minutes then enjoy while they are still warm!!

Miss Pattie

Orla’s Fruit Scones

Ingredients
450g/1lb self-raising flour
2 level tsp baking powder
50g/1¾oz caster sugar
100g/3½oz butter, softened, cut into pieces
2 free-range eggs
A little of milk

A handful of sultanas/raisins (optional)

 

Method
Preheat the oven to 220C/200C Fan/Gas 7. Lightly grease two baking trays.
1. Put the flour, baking powder and sugar in a large bowl.  Add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.
2. Crack the eggs into a measuring jug, then add enough milk to make the total liquid 300ml/10fl oz. Stir the egg and milk into the flour – you may not need it all – and mix to a soft, sticky dough.
3. Turn out onto a lightly floured work surface, knead lightly and work in the sultanas or raisins, if using.

4. Roll out to a rectangle about 2cm/¾in thick.
5. Cut into as many rounds as possible with a fluted 5cm/2in cutter and place them on the prepared baking trays.

6. Brush the tops of the scones with a little extra milk, or any egg and milk left in the jug.

 

Bake for 12–15 minutes, or until the scones are well risen and a pale, golden-brown colour. Lift onto a wire rack to cool. Eat as fresh as possible. To serve, split the scones and serve with strawberry jam on the plain scones along with a good dollop of clotted cream.

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Quick and easy Fruit Salad

As you can see guys, there’s no science involved in this recipe (or is there?); all you need is a collection of fruits of your choice; cut/slice in interesting ways: segments, diagonally and or wedges,  and arrange them on a serving platter.  Squeeze lemon or lime juice all over the fruit and leave to stand for a bit. this gives the fruit a whole new different taste.

Even those who don’t like to eat fruit, will eat when served up this way.

This recipe contains:

purple and red grapes

bananas

peaches

red apples

satsumas

1 lime (of which the juice is squeezed over the plate of fruit arrangement)

Mrs N

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Mango salsa

Another super quick and easy recipe for you to try at home!

Ingredients–

Mango chunks

Cherry tomatoes

Spring onions

A pepper

Lime juice

Salt and pepper

Chilli flakes (optional)

Method- 

1. Make sure you have washed your hands thoroughly.
2. Cut your mango, tomatoes, spring onions and pepper into small pieces. Remember to use your claw grip when you are chopping them!
3. Place all of your chopped up fruit/veg into a bowl.
4. Carefully cut your lime in half and squeeze the juice from one half onto your fruit/veg mix.
5. Add some salt and pepper to the bowl. If you want to add some chilli flakes do this now too.
6. Gently mix it all together so that your chopped up fruit and veg gets coated in lime juice, salt and pepper.
7. Serve your salsa as a side dish to whatever you are having for your main meal. I like to have it with chicken, fish or in a salad!

Enjoy!! Miss Pattie.

 

 

 

Coconut & Lime Loaf

 

Ingredients:

100g Self Raising Flour

100g Margarine

100g Caster Sugar

25g Dessicated Coconut

Grated rind of 1 Lime

2 medium eggs

1 tbsp milk

Topping:

2 tbsp caster sugar

Juice of lime

Coconut for sprinkling

Method:

Heat oven to 180 C, 350 F.  Grease and line the base of 1 lb loaf tin.

Place all ingredients in a bowl and beat until light and fluffy.

Spoon into tin and bake for about 45mins until golden brown and firm to the touch. Cool for 5mins in tin.

Mix together the sugar and lime juice. Turn loaf out and stand on a plate. Slowly spoon the lime mixture over the cake allowing to soak in. Sprinkle the loaf with coconut.

Enjoy! Mrs Queen