As part of the curriculum, all the children will be developing life skills including cooking. The first recipe to be cooked in St. Clare's Kitchen is below. Each class will cook from a different recipe, the ingredients and instructions will be published each week.
W/b 13th January - Hawks (6A)
W/b 20th January - Eagles (6B)
ANGLO SAXON HONEY SHORTBREAD
Pre-heat oven to 160c
225g Plain flour
50g Corn flour
175g Soft butter
1. Put all ingredients into a bowl.
2. Mix together well until you have a dough.
3. Place in a round tin and flatten.
4. Score lines across the dough and make a pattern with a fork.
5. Place in oven and bake for 30 minutes until golden brown.
6. Remove from the oven and leave to cool.
W/b 27th January - Ospreys (5A)
W/b 3rd February - Falcons (5B)
OOEY-GOOEY FRENCH ONION SOUP WITH FRENCH BREAD ROLLS
Prep time: 10 mins
Cook time: 50 mins
1. In a saucepan over medium heat, melt the butter.
2. Add the onions and salt and cook until onions start to turn golden brown, stirring occasionally about 30 minutes.
3. Add the garlic, sugar, thyme and bay leaf and cook an additional 10 minutes.
4. Add the stock and Worcestershire sauce and bring to a boil. Reduce heat to low and simmer until the onions are very tender, about 10 minutes.
5. Heat the oven to broil. Place the bread cubes on a baking sheet and broil for 3-5 minutes, or until crisp and golden.
6. Ladle the soup into oven-proof bowls. Top each bowl of soup with a handful of croutons and a handful of cheese.
7. Place under the broiler until the cheese is melted, about 2 minutes.
W/b 10th February - Housemartins (Y2)
W/b 24th February - Kingfishers (Y1/2)
W/b 2nd March - Kookaburras (Y1)
FRENCH BREAD ROLLS
Prep time: 30 minutes
Cook time: 30 minutes
Resting time: 1 hour 30 minutes
Calories: 133 kcal
1. To a stand mixer add the warm water, yeast and sugar and let sit for 10 minutes until cloudy.
2. Add the oil, half the salt and 2 cups of the flour with the dough hook and let it combine on medium speed adding the flour in 1/4 cup increments until the dough starts to come together and eventually starts to pull away from the bowl, then turn up the speed and let it knead for 5 minutes.
3. Add to an oiled bowl and turn in the bowl to coat with oil then cover with a damp towel and let rise in a warm spot until it doubles in size for 60 minutes.
4. Divide the dough into 16 balls, place on a greased baking sheet and let rise for an additional 30 minutes then brush gently with butter and sprinkle with remaining salt before baking at 400 degrees for 18-20 minutes, spraying the dough with ice water twice halfway through the baking process to make the crust chewier.
Nutrition Facts for French Bread Rolls
Fat 3g (5%)
Saturated Fat 2g (13%)
Cholesterol 3mg (1%)
Sodium 292mg (13%)
Potassium 31mg (1%)
Carbohydrates 22g (7%)
Sugar 1g (1%)
Protein 2g (4%)
Vitamin A 45IU (1%)
Calcium 5mg (1%)
Iron 1.3mg (7%)
W/b 9th March - Robins (Rec A)
W/b 16th March - Wrens (Rec B)
Cheddar cheese 40g
Plain flour 85g
1 egg, beaten