Fruit Smoothies!
 
Smoothies are not only deliciously tasty but they are also full of goodness! A perfect way to help children on their way to five a day! We have used frozen fruit as it is convenient- it will keep happily in your freezer for months, so any time you fancy a smoothie, you can have one!
 
For 2 glasses you will need-
 
1 banana
1 glass of frozen fruit of your choice: mango, blackcurrants or strawberries
2 heaped tablespoons natural yoghurt
1 small handful of oats
1 glass of soya milk, skimmed milk or apple juice
optional: honey
 
Peel and slice your banana and put it into a liquidizer with your frozen fruit and the yoghurt.
 
Whiz it up and add the oats.
 
Add the soya milk, skimmed milk or apple juice and whiz again, until nice and smooth.
 
If it’s a bit too thick for you, just add a splash more milk or juice and whiz around again.
 
If you think it needs a bit of extra sweetness you can add a little honey to taste- you won’t need much!
 
 Enjoy!
 

Gingerbread Men

Ingredients

*350g plain flour, plus extra for rolling out
*1 tsp bicarbonate of soda
*2 tsp ground ginger
*1 tsp ground cinnamon
*125g butter
*175g light soft brown sugar
*1 free-range egg
*4 tbsp golden syrup

To decorate

*writing icing
*cake decorations

Fresh Mango Smoothie

Ingredients:
1 Ripe Mango
1 Ripe Banana
250ml Fresh Orange Juice
Ice Cubes
1. Using a vegetable peeler, peel the mango and carefully slice the orange flesh away from the large seed in the middle.  Put all the slices into a large blender.
2. Peel off the banana skin, then slice the banana and add them to the blender.
3. Pour in the orange juice. Secure the lid tightly onto the blender and blend the mixture until completely smooth and foamy.
4. Pour into a tall glass and add ice cubes and a straw.
Enjoy!

Fresh Tomato Soup

(serves 4)

Ingredients:

• 700g medium tomatoes (chopped)
• 1 large brown onion (chopped)
• 2 trimmed celery sticks (chopped)
• 1 garlic clove (crushed)
• 1 Litre (4 cups) chicken stock
• 400g can tomato puree

1. Put tomato, onion, garlic, celery and half of the chicken stock into a large saucepan.
2. Bring to the boil.
3. Reduce the heat, place a lid on the top and simmer for about 15 minutes.
4. Cool the soup mixture for 5 minutes before blending until smooth.
5. Return the smooth mixture to the pan and stir in the remaining stock and tomato puree.
6. Bring to the boil.
7. Reduce the heat and simmer (uncovered) for 10 minutes.

Spanish Omelette

Ingredients:

3 large eggs
2 tablespoons of grated cheese
a pinch of salt
a pinch of pepper
1 and 1/2 tablespoons of olive oil
2 thinly sliced spring onions
1 medium tomato cut into small chunks
2 tablespoons of sweetcorn
1/2 sliced green pepper
1 cooked potato cut into cubes

Method:
1. Break the eggs into a bowl. Add the cheese, salt, pepper and mix with a fork.
2. With an adult put olive oil into a frying pan and warm on a low heat.
3. Add the onion, tomato and peas to the pan and stir well. Cook gently for a few minutes. Add the pepper and potato and stir.
4. Let it cook for 2 minutes, then stir and pour in the egg mix. Stir the whole mixture gently, then turn up the heat to medium and cook until the eggs are no longer runny.
5. With help from an adult remove the pan from the heat and slide the omlette onto a plate.

Berry Orange Sorbet

Made with a food processor, this sweet and tangy sorbet is extra-smooth. You can make it in an ice-cream machine, too--just follow the manufacturer's directions.

• Ingredients
•  
  • 1 1/4 cups water
  • 1/2 cup sugar
  • 1 1/2 cups fresh or thawed raspberries or blackberries
  • 1 cup orange juice
  • 2 tablespoons fresh lemon juice 

Crispy Potato Wedges! 
 

Most children love chips, but all that fat isn’t very good for them, so this is a delicious alternative. Cut baking potatoes into wedges, rinse and pat dry. Toss them in a bowl with olive oil, pepper and a little salt, then put them on a greased baking tray. Bake in a hot oven for about 40 minutes until the potatoes are soft in the middle and crisp and golden on the outside. Great with fish or meat and delicious as a snack with a salsa or sour cream dip (mix with some plain yoghurt and chives – it’s healthier and tastes delicious).
 

A Recipe for a Greek salad
Year Two have been busy making Greek salads, why don't you make your own yummy salad at home! 

Chocolate Dipped Fruit

Serves 4

200g milk chocolate

2 bananas, thickly sliced

1 punnet strawberries, washed and hulled

125g dried apricots

Line a baking tray with baking paper.

Place chocolate in a microwave-safe bowl and melt, make sure you stir regularly.

Dip the fruit in the chocolate and place on the baking tray. Put in the fridge until the chocolate is set.

Buen Provecho!

One-pot vegetable chilli!

This is a quick meat-free version of chilli con carne cooked with rice in the same pot. The vegetables can be changed if you want to make use of those that are in season!

Ingredients

Serves 4

900ml water                     1 clove of garlic

2 vegetable stock cubes     2x15ml spoons vegetable oil

400g  can kidney beans      2x15ml spoons of curry powder

1 red pepper                     ½ x 5ml spoon chilli flakes or powder

4 medium carrots              300g easy-cook long grain rice

1 onion                              1x15ml spoon tomato puree

8 mushrooms                     black pepper

Boil the water to make up the stock.

Brain and rinse the kidney beans.

Wash the pepper, carrots and mushrooms.

Peel and dice the carrots (1cm).

Remove the seeds from the pepper and cut up.

Peel and chop the onion.

Cut the mushrooms into 1cm slices.

Peel and crush the garlic clove.

Heat the oil in a large saucepan or frying pan.

Add all the vegetables (except the beans) and cook for about 5mins until they start to soften.

Add garlic, curry powder and chilli and cook for 2mins.

Stir in the rice and add the stock and tomato puree.

Bring to the boil then lower the heat, cover with the lid and simmer gently for ten mins.

Check the rice and stir occasionally. If the pan is dry add a little more water.

Add the beans, cover and simmer for five minutes.

Enjoy your one pot chilli!

Apple and Blackberry Crumble

Cheer yourself up with this delicious winter warmer!

Ingredients for 4-6 people

Filling

2 cooking apples

1 punnet blackberries

1x 15ml spoon sugar

Crumble

100g sugar

50g butter

200g plain flour

Method

1. Turn oven to gas mark 4/ 180c
2. Peel the apples and chop into small pieces.
3. Wash blackberries in a colander
4. Put the apple and blackberries into the bottom of the ovenproof dish and sprinkle with the 15ml spoon of sugar.
5. Now for the crumble. Weigh the flour and place in a mixing bowl.
6. Weigh the butter and chop it into small squares. Put the butter into the mixing bowl with the flour.
7. Rub the butter into the flour until it looks like breadcrumbs.
8. Weigh sugar and stir it into the crumble mixture.
9. Place the crumble mixture on top of the fruit.

10.Bake for 30-40 minutes until the crumble turns a lovely golden colour. Enjoy!
 

Healthy Oat Cookies!