Cooking Club
At Cippenham, we love food! It's covered in our curriculum through DT lessons, pupils enjoy delicious lunches each day in the canteen and a group of lucky Year 5 pupils take part in our school cooking club.
The enthusiastic chefs have learnt about food safety, knife skills, kneading dough, making sauces and baking.
Recipes the pupils have made include healthy pancakes, guacamole & salsa, puff pastry pizzas, homemade pasta and cookies.
Please find a selection of these recipes below which you can try for yourself at home!
Healthy Banana Oat Pancakes
Ingredients:
120g oat flour
1 egg
1 teaspoon bicarbonate of soda
1 ripe banana
100ml milk
A little butter
Method:
In a large mixing bowl, beat an egg.
Add the flour and bicarbonate of soda and mix together.
Mash a banana and mix this with the flour, bicarbonate and egg.
Mix in the milk until you have a batter.
Melt some butter in a pan and add the batter in small batches.
Cook each pancake for a few minutes on each side... careful not to burn them!
Guacamole
Ingredients:
1 large tomato
3 avocados, very ripe but not bruised
1 large lime
handful coriander, chopped
1 small red onion, finely chopped
1 chilli, red or green, deseeded and finely chopped (if you like spice!)
Method:
Finely chop the tomato, then tip into a bowl.
Halve and stone the 3 avocados and use a spoon to scoop out the flesh into the bowl with the tomato.
Squeeze in the juice of 1 large lime, a handful of roughly chopped coriander, 1 finely chopped small red onion and 1 deseeded and finely chopped red or green chilli into the bowl, then season with salt and pepper.
Use a fork to roughly mash everything together.
Eat with tortilla chips!
Puff Pastry Pizzas
Ingredients
320g sheet ready-rolled light puff pastry
6 tbsp tomato purée
1 tsp dried oregano
75g mozzarella or cheddar
For the topping
sweetcorn, olives, peppers, red onion, cherry tomatoes, spinach, basil
Method:
Heat the oven to 200C/180C fan/gas 6.
Unroll the pastry, cut into six squares and arrange over two baking trays lined with baking parchment. Use a cutlery knife to score a 1cm border around the edge of each pastry square.
Bake in the oven for 15 mins, until puffed up but not cooked through.
While the pastry cooks, make the sauce and prepare your toppings. Mix the tomato purée, oregano and 1 tbsp water.
Grate the cheese and chop any veg or herbs you want to put on top into small pieces. Set aside.
Remove the pastry from the oven and squash down the middles with the back of a spoon. Divide the sauce between the pastry squares and spread it out to the puffed-up edges.
Sprinkle with the cheese, then add your toppings.
Bake for another 5-8 mins in the oven and serve.