The children in cooking club have been learning how to follow instructions from recipes in order to make some delicious snacks to take home with them.
Below are some of their favourite, scrumptious recipes that you may like to try at home.
Enjoy!!!!!
CINNAMON AND RAISON SWIRLS
Ingredients
Ready to use puff pastry sheets
Sugar
Cinnamon
Raisons or sultanas
Beaten egg
Method
Cut the pastry into 3 pieces (portrait way).
Cut in half horizontally.
Sprinkle with sugar, fruit and cinnamon.
Brush around the edges with beaten egg.
Roll to make a swirl.
Bake for 15 minutes, gas mark 6 or 200.
FRUITY FLAPJACKS
Ingredients
180g butter
90g brown sugar
6tablespoons golden syrup
375g rolled oats
180g apricots
Method
Chop up the dried fruit into small chunks.
Grease the inside of the baking tray that will be used to cook the flapjacks in.
Melt together the butter, sugar and syrup in a large saucepan.
Add the rolled oats and dried apricots.
Mix well.
Spoon the mixture into the baking tray and flatten.
Cook in the oven for 20 minutes, gas mark 4 or 180.
Whilst still warm, cut into squares - allow to cool or they will break up.
GINGERBREAD MEN
Ingredients
250g (10oz) self raising flour
Pinch of salt
50g (2oz) margarine
100g (4oz) caster sugar
3 teaspoons ground ginger
3 tablespoons golden syrup
4 tablespoons milk
Currants and cherries to decorate
Method
Sieve flour, salt and ginger together into a large bowl.
Melt syrup, butter and sugar together and mix into the dry ingredients.
Add milk and mix to a firm dough.
Roll out on a lightly floured surface and cut into shapes.
Decorate with currants and cherries.
Bake in the oven for 10-15 minutes, gas mark 3 or 160.
SHORTBREAD
Ingredients
225g (9oz) plain flour
75g (3oz) caster sugar
150g (6oz) butter
Method
Mix the flour and sugar in a bowl.
Add the butter and rub in.
Knead into a smooth dough.
Roll out on a lightly floured surface to 1cm thick.
Cut into shapes.
Place on a lightly greased baking tray and bake in the oven, gas mark 3 or 160, for 15 minutes or until pale and golden.
CHOCOLATE KRISPIE CAKES
Ingredients
Rice krispies
Cooking chocolate
Paper cases
Method
Break up the chocolate into small pieces and place into a glass bowl.
Put some water into a pan (big enough for the bowl to sit on not in) and heat up until simmering.
Place the bowl over the pan and allow the chocolate to melt.
When melted, add sufficient rice krispies to coat evenly, making sure you do not have a pool of chocolate in the bottom of the bowl.
Spoon into paper cases and allow to set.
HEALTHY VEGGIE WRAPS OR ROLLS
Ingredients
1 wrap or roll
Mayonnaise or humous
Various fillings: cheese, marmite, tuna, egg,
grated carrot, peppers, cucumber,
tomato, salad leaves, lemon juice
Method
Lay out your wrap or roll.
Spread a little mayonnaise or humous onto your wrap/roll.
Add chosen filling.
Cut in half or quarters.
PLAIN OR FRUIT SCONES
Ingredients
200g (8oz) self raising flour
2.5ml spoon of salt
50g (2oz) margarine
25g (1oz) sugar
50g (2oz) currants or sultanas
1 egg beaten with milk to make 125ml (1/4 pint)
Method
Mix flour and salt.
Rub in margarine.
Stir in sugar and fruit (if required).
Gradually add the egg and milk - do not make too sticky (keep a little to brush the tops of the scones).
Knead lightly on a floured surface and roll out to 1cm thick.
Cut into rounds.
Place on a greased baking tray and brush the tops with the left over egg and milk mixture.
Bake in oven for 10 minutes, gas mark 8 or 220.
MUFFIN PIZZAS
Ingredients
Muffins
Tomato Puree
Various vegetables to put on pizza
Cheese to grate
Method
Cut muffins in half.
Spread tomato puree to the edges of each base.
Add toppings of your choice and sprinkle with grated cheese.
Cook under the grill until cheese is golden.
WHOLEMEAL PITTA BREAD PIZZA
Ingredients
Wholemeal pitta bread
Tomato puree
Grated cheddar cheese
Onion
Peppers
Pineapple
Sweetcorn
Mushrooms
Method
Spread a thin layer of the tomato puree onto your pitta.
Add the toppings of your choice.
Sprinkle on some cheese.
Cook under a medium grill until cheese is golden.
SAVOURY CHEESE BISCUITS
Ingredients
2 egg yolks (beaten)
200g grated cheese
300g plain flour
150g butter (cut into cubes)
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
Method
Mix together the flour, cheese, salt and cayenne pepper.
Add the butter and mix with your fingers until the mixture is crumbly.
Pour in the beaten egg and combine together.
Roll out to approximately 1cm thick and cut out desired shape.
Bake in the oven for 15 minutes or until golden brown.
CHEWY OAT FLAPJACKS
Ingredients
180g butter
90g brown sugar
6 tablespoons golden syrup
375g rolled oats
Method
Melt the butter, syrup and sugar in a pan over a medium heat.
Add the rolled oats and mix well.
Shape into golf ball sized balls and flatten down into a circle shape.
Cook for 20 minutes or until golden brown, gas mark 4 or 180.
Leave to cool.
CHEESY PASTA BAKE
Ingredients
225g fusilli pasta
Cherry tomatoes
150g grated cheese
Peppers
Sweetcorn
Cucumber
Mayonnaise
Method
Cook the pasta until soft.
Cut up your chosen salad into small chunks.
Add to the pasta along with the grated cheese.
Add mayonnaise and gently stir all the ingredients together.
VEGETABLE COUS COUS
Ingredients
250g cous cous
6 fl/oz boiling water
Tomatoes
Cucumber
Sweetcorn
Peppers
Mint
Coriander
Lemon juice
Method
Add the boiling water to the cous cous, stir and then cover with cling film (leave for approximately 5 minutes).
Add your chosen vegetables, mint, coriander and a little lemon juice.
Mix all ingredients together.
CHOCOLATE NESTS
Ingredients
Shredded Wheat
200g dark chocolate
100g butter
4 tablespoons golden syrup
Mini eggs
Method
Melt the chocolate, syrup and butter over a medium heat.
Break the shredded wheat into small chunks then break again into small strands.
Pour the melted chocolate mixture over the shredded wheat and mix together.
Spoon a small amount into cake cases and make a well in the middle.
Chill in the fridge until hard and then add the mini eggs.
FRUIT SALAD
Ingredients
Apple
Orange
Pear
Strawberry
Kiwi fruit
Grapes
Lemon juice
Method
Cut or slice your chosen fruits.
Put your fruit into a cup.
Finish with a squeeze of lemon juice.
CUP CAKES
Ingredients
6oz butter or margarine
6oz caster sugar
3 eggs
6oz self raising flour
1 teaspoon vanilla essence
Method
Preheat oven to gas mark 4 or 180.
Line a muffin tin with paper cases.
Cream together margarine/butter and sugar until light and fluffy.
Add eggs, one at a time, beating continuously.
Sift in flour and mix gently.
Spoon mixture into prepared muffin tin.
Bake for 20 minutes or until golden brown.
Cool on wire rack.
When cool decorate your cup cakes to you liking - butter cream (plain or add chocolate), glace icing.
JAM TARTS
Ingredients
175g plain flour
80g butter
2 tablespoons sugar
1/2 teaspoon salt
50ml water
Jam (flavour of your choice)
Method
Mix the flour, salt, sugar and butter together.
Rub the mixture between your fingers until it resembles fine breadcrumbs.
Add the water, little by little.
Knead the pastry gently, forming it into a ball.
Roll the pastry out to approximately 4-5mm thick.
Cut into circles and place into a shallow tart tin.
Add a heaped spoonful of jam.
Bake in a preheated oven for 15-20 minutes.