Cooking Sessions

To start  our Commonwealth cooking project, P4-7 made a number of recipes from all around the Commonwealth. Soda bread from Northern Ireland came out the oven looking a bit strange but tasted yummy!  We cooked up a treat and made ANZAC biscuits from Australia and New Zealand.  They were gone in a matter of minutes. P4-7 also made Jamaican rice and peas but were surprised to find out the peas are actually kidney beans! P1-3 had great fun deciding which toppings to put on the porridge they made and loved using a rolling pin and bowl as a makeshift mortar and pestle to grind the mixture for the Nigerian ginger beer. They loved making the curried chicken wraps and  sweet and sticky barfi, eaten at Hindu festivals in India.

Fairtrade Breakfast

The whole school participated in hosting a Fairtrade breakfast for family and friends. Before the hectic day started, we made moist muffins using fairtrade bananas, sugar and  mixed spice. They were in such high demand that we needed to half them to feed the hungry crowds!

Chef Ruari

Ruari, the chef from the local restaurant visited to do some cooking demos with us. He showed us great recipes such as pan-fried lamb (not everyone’s favourite but most people enjoyed it), pancakes and maple syrup and Jamaican jerk chicken, which was the most popular dish throughout the project. To make the session even better, Ruari produced a refreshing tropical fruit smoothie and we got to taste mango, passion fruit and coconut.

It was great being able to use all our shiny, new cooking equipment during the project. The project helped us improve our cooking skills but also gave us the chance to apply our number and measurement skills.  We all now know a lot more about the geography of the Commonwealth too and can’t wait until the games begin in Glasgow in the summer.

Written by Mariana, Freya and Irvine  (P6)