Pancakes
An easy recipe to make for breakfast or a snack. You can also add chocolate chips or fruit to make them more special on a weekend.
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Red Velvet Brownies
Celebrating Valentines day or Friendship day, then why not make a batch of these delicious brownies.
Profiteroles
A choux pastry puff filled with fresh cream and topped with melted chocolate. Perfect for a special dessert.
Profiteroles
A choux pastry filled dessert. Make 16 – 20 pieces
Equipment
- Large Saucepan
- Wooden spoon
- Large mixing bowl
- Plate
- Piping bag X 2
- Piping Nozzle
- Medium Bowl
- Baking Tray
- Baking paper
- Oven
Ingredients
Choux pastry
- 100 g Plain Four
- 2 Eggs
- 220 ml Water
- 85 g Unsalted butter
Filling
- 100 ml Whipping cream
- 1 tbsp Icing sugar optional
- ¼ vanilla extract or use a ½ vanilla pod
Topping
- 75 g Dark good quality chocolate
Instructions
- Preheat the oven to 200°c (this will be done for you in class).
- Measure and cut a piece of baking paper to fit your baking tray. (this will be done for you in class)
Choux Pastry
- Measure 220ml of water and add to your saucepan.
- Add the butter to the water and bring to the boil on a high heat.
- When it has come to a rolling boiling, add the flour quiclky all at once.
- Beat vigourosly with a wooden spoon until it becomes a ball.
- Spread it out on a plate to cool for 30mins.
- Place your cooled choux pastry into a bowl. Beat in 1 egg until it has been completely absorped
- Add the remainig egg and repeat. If your batter is to thick and stiff add in ½ another egg. BE CAREFUL if your batter is too runny your buns will not rise and you may have to begin again.
- Put the cooled pastry into a piping bag, snip the end and pipe 12-16 choux buns.
- Sprinkle water onto the baking tray.
- Bake for 20 mins on 200°c in the middle of the oven, then lower to 180°c for a further 10mins to help your profieroles dry out in the centre.
- Leave your choux buns to cool.
- Melt your chocolate in the microwave for 70 secs, do this in 10 secs bursts.
- Whip your cream to a thick consistency and put in an assembled piping bag.
- Push your piping nozzle into each cream puff and fill with cream.
- Place your filled choux buns in a bowl and drizzle with melted chocolate.
Nutrition
Calories: 369kcalCarbohydrates: 22gProtein: 6gFat: 29gSaturated Fat: 17gCholesterol: 162mgSodium: 46mgPotassium: 76mgFiber: 1gSugar: 2gVitamin A: 1017IUCalcium: 37mgIron: 2mg
Tried this recipe?Let us know how it was!
Chicken Pasties
A meat filled pastry to make your mid week meal feel like your in Cornwall. Serve them with your favourite steamed veggies and a savoury gravy. They are also good for buffets and packed lunches.
Thai Pumpkin Soup
If you are looking for a soup that packs a-bit of heat then look no further. This healthy soup is great for lunches or as a starter for dinner.
Mac ‘N Cheese
A family favourite dinner with extra twist to take your flavour to another level. Serve it with some steamed vegetables or a fresh green salad.
Mac ‘N Cheese
A pasta dish with a creamy bechamel sauce and topped with cheese and breadcrumbs.
Equipment
- Pyrex dish, medium
Ingredients
Bechamel Sauce
- 300 ml milk
- 25 g butter
- 25 g flour
- 125 g cheddar cheese
- 1 tsp dijion mustard
Flavour enhancer
- 1 smoked chicken sausage
- ½ red onion
- ¼ celery stick
- 1 tbsp olive oil
- ¼ red peper
- ½ tsp smoked paprika
- 1 garlic clove
- 1 tsp dried basil
Pasta
- 110 g store bought macaroni
Topping
- 30 g breadcrumbs
- 50 g cheddar cheese
- 1 tomato
Instructions
Pasta
- Fill up your saucepan to half way with water and boil.
- When it is boiling add salt and the pasta.
- Cook for ½ the recommended time – maybe around 6 mins.
- Drain and add to your pyrex dish and set aside.
Sauce
- Melt the butter and add the flour.
- cook until a light golden brown colour – 3 mins
- Warm the milk in the microwave.
- Whisk in the warm milk.
- Add the mustard.
- Continue stirring until it is thickened. Donot boil.
- Add the cheese and stri until it has melted.
- Take off the heat heat and add to your pyrex dish and stir.
Flavour enhancer
- Chop the onion, celery and pepper finely.
- Fry gentle until softened.
- Add the basil, smoked paprika, salt and pepper.
- Crush the garlic and add to the frying pan.
- Slice the sausage and add to teh pan.
- Slice the mushrooms and add to the pan.
- Fry for around 5 mins until all the flavours are blended.
- Add it to the pyrex dish and mix thoroughly.
Finishing
- Sprinkle the cheese and breadcrumbs over the top of the dish.
- Slice the tomato and garnish.
- Bake at 180°c for 30mins or until golden brown. Use the middel shelf, but you can move it up and switch over to the broiler/grill for an extra brown topping for the last 5 mins.
Nutrition
Calories: 214kcalCarbohydrates: 19gProtein: 10gFat: 11gSaturated Fat: 6gCholesterol: 27mgSodium: 194mgPotassium: 163mgFiber: 1gSugar: 4gVitamin A: 586IUVitamin C: 7mgCalcium: 219mgIron: 1mg
Tried this recipe?Let us know how it was!
So watch the video to make a delicious dinner for your family. you can also freeze the leftovers.
Margherita Pizza
This recipe will give you the flavour of italy in a healthy and delicious way. It’s a classic flavour combo for a reason, but you can make it your own.
Hummus
A delicious healthy snack that you can eat anytime. Pear it with crudités, flat breads or breadsticks. Store it the fridge.
Hummus
A delicious and healthy dip for your family to try.
Equipment
- Mini food processor
- Lemon juicer
- Chef Knife
- Chopping Board
- Non slip mat
Ingredients
- 200 g Tinned chickpeas or prepare your own from dried.
- 2 tbsp Lemon juice
- 1 tsp Ground cumin
- 1 tbsp Tahini
- 4 tbsp Water
- 2 cloves Garlic
- 2 tbsp Extra virgin olive oil
- 1 tsp Ground paprika
- pepper and salt to taste
Instructions
- Weigh and prepare your ingredients.
- Drain your chickpeas and add to the food processor. Save some for decoration.
- Measure water and add to the food processor.
- Slice the lemon in half and squeeze out all of the juice. Add it to your food processor.
- Peel and slice your garlic then add to your food processor.
- Finally add the cumin, salt and pepper to your food processor.
- Blend until smooth 1- 2 mins.
- Place the hummus in your box (or on a plate) and drizzle with oil. scatter the reserved chickpeas over the top and finally sprinkle over the paprika.
- Keep in an airtight box in the fridge for up to 3 days.
Notes
Please check out our breadsticks recipe for an accompaniment to this dip. Maybe you fancy making your own super easy tahini to use in this recipe.
just follow the links at the bottom of this post.
Nutrition
Calories: 90kcalCarbohydrates: 6gProtein: 2gFat: 7gSaturated Fat: 1gSodium: 95mgPotassium: 73mgFiber: 2gSugar: 1gVitamin A: 164IUVitamin C: 2mgCalcium: 20mgIron: 1mg
Tried this recipe?Let us know how it was!
Please watch the recipe being made here:
Store Cupboard Pizza
A perfect recipe for during this MO when it is not easy to get out to the supermarket. Also because it is super easy it is also perfect for young children to do along with you. Check out this video on my channel, it makes …