A Chocolate Mouse Monday Morning
Bread Sushi Rolls
Year 1 students had another wonderful cooking session online and made Bread Sushi Handrolls using their favourite bread and fillings. The children loved making and eating their Handrolls so much that some of them then made more for their family for dinner that night or lunch the next day. Click here to view the recipe.
College Notices 10 September 2020
Herb, cream and salmon muffins
Ingredients for the muffins
2 ½ cups self-raising flour
1 tablespoon caster sugar
¾ cup of milk
1 egg, lightly beaten
½ cup vegetable oil
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh flat-leaf parsley leaves
3 green onions (spring onions), finely chopped
1garlic clove, crushed
Ingredients for the topping of the muffins
½ cup spreadable cream cheese
150g smoke salmon, sliced
Extra dill sprigs to serve
Preheat oven to 190 degrees/170 degrees fan-forced. Grease 2 x 12 hole, 2 tablespoon-capacity flat-based patty pans. Combine the flour, sugar, dill, parsley and green onion in a bowl. Make a well in the centre.
Add milk, egg, oil and garlic. Mix until just combined. Season with salt and pepper. Spoon mixture evenly between holes of prepared pans.
Bake for 15-17 minutes or until golden and just firm to touch. Stand in pans for 5 minutes. Turn onto a wire rack to cool.
Serve muffins topped with cream cheese, salmon and extra dill.
1 tablespoon olive oil, plus a splash
1 red onion, finely chopped
1 teaspoon dried oregano
2 tablespoons capers
400ml can of diced tomatoes
2 slices of crusty bread
½ small pack of basil
½ lemon juiced
- Heat the olive in a high sided frying pan over a high heat, add the onion and eggplant with a big pinch of salt and fry until golden and softened, around 10 minutes. Crush in the garlic with the oregano and cook for 1 minute max, then tip in the capers and tomatoes. Half fill the empty can with water and add to the pan, bring to the boil then turn the heat down to a simmer until the sauce has thickened and the veg softened.
- Toast the bread, then drizzle with a little more olive oil. Squash the tomatoes a bit with the back of the spoon, then stir in half the basil and season the caponata, adding lemon juice, salt and black pepper to taste. Tip into bowls, top with the remaining basil and serve.
College Notices 3 September 2020
Year 6 Linguine with avocado, tomato & lime
115g wholemeal linguine (or your own pasta)
1 lime, zested and juiced
1 avocado, stoned, peeled and chopped
2 large tomatoes, chopped
½ pack of fresh coriander, chopped
1 red onion, finely chopped
1 red chilli deseeded and finely chopped (optional)
- Cook the pasta to pack instructions-about 10 minutes. Meanwhile, put the lime juice and zest in a medium bowl with the avocado, tomatoes, coriander, onion and chilli, if using, and mix well.
- Drain the pasta, toss into the bowl and mix well. Serve straight away while still warm or cold.
College Notices 27 August 2020
Year 1 Gimmel – Breakfast cookies
Year 1 Gimmel had a fantastic cooking session online where they made ‘Breakfast’ cookies using only four ingredients.
The children really enjoyed the experience.
With the help of some very enthusiastic adults, the cookies were placed in the oven to bake and 15 minutes later the children happily and excitedly tucked into their homemade cookies. The verdict – delicious, yummy, chocolatey, gooey cookies. Click here or on image to view the recipe.
Year 6 Middle Easter Flatbread
On Friday, 6B English and Humanities baked flatbread in order to help us write diaries from the point of view of Jamal and Bibi, the main characters in Boy Overboard. There is a scene in which Jamal bakes bread on the diesel engine for the asylum seekers on the boat. This was a fun thing to bake. We mixed the flour and yoghurt by hand, let it sit for 20 minutes then rolled it into balls, flattened it with a rolling pin and fried it. Some of us made mini pizzas out of it. Some just had good old fashioned butter. We all had a great time.
Year 9 French – making crepes
J’ai préparé des crêpes pour ma famille. Ma famille les a vraiment aimées.
Year 6 and 7 student-led cooking
Year 6 and 7 students voted as a class what they wanted to cook and in Year 7, one of the students actually ran the session; he organised the recipe and lead the class step by step. Some promising new contenders for the BCPA Junior Masterchef competition.
Year 6 easy Linguine recipe
Click on image above for Linguine recipe
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