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 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
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!
Sift together the flour, bicarbonate of soda, ginger and cinnamon and pour into the bowl of a food processor. Add the butter and blend until the mix looks like breadcrumbs. Stir in the sugar.
Lightly beat the egg and golden syrup together, add to the food processor and pulse until the mixture clumps together. Tip the dough out, knead briefly until smooth, wrap in cling film and leave to chill in the fridge for 15 minutes.
Preheat the oven to 180C/350F/Gas 4. Line two baking trays with greaseproof paper.
Roll the dough out to a 0.5cm/¼in thickness on a lightly floured surface. Using cutters, cut out the gingerbread men shapes and place on the baking tray, leaving a gap between them.
Bake for 12-15 minutes, or until lightly golden-brown. Leave on the tray for 10 minutes and then move to a wire rack to finish cooling. When cooled decorate with the writing icing and cake decorations.
Fresh Mango Smoothie
1 Ripe Mango
1 Ripe Banana
250ml Fresh Orange Juice
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.
Fresh Tomato Soup
- 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.
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
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.
- 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
In a small saucepan, combine 1 cup of the water and all of the sugar. Bring the liquid to a simmer and continue simmering it for about 3 minutes, stirring often, until the sugar dissolves. Remove the pan from the heat and let the syrup cool.
Put the berries and the remaining 1/4 cup of water into the bowl of a food processor and puree them for 30 seconds. Strain the puree to remove the seeds.
In a pitcher, stir together the cooked syrup, the orange and lemon juices, and the seedless berry puree. Pour the mixture into two ice-cube trays and freeze until firm (generally 6 or more hours). A pitcher or a mixing bowl with a spout will make filling the ice-cube trays easier and neater.
When you're ready to serve the sorbet, chill serving dishes in the freezer and briefly chill your food processor bowl and blade as well. Then transfer the fruit cubes to the food processor and pulse them, in short bursts, to make a smooth sorbet. Spoon the sorbet into the chilled dishes and serve immediately. Makes about 6 servings.
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!
You will need…
· Chopping board
· A bowl
· A mixing spoon
· Half a cucumber
· Black olives
· Feta cheese
· Olive oil
· Cherry tomatoes
1. First wash your hands with soap.
2. Next finely chop half a cucumber and add it to your mixing bowl.
3. After this cut six cherry tomatoes in half and add these to your salad.
4. Then add six black olives to the bowl.
5. Now chop some feta cheese into small cubes and add these to the salad.
6. Finally drizzle some olive oil over your salad and mix it with a spoon.
7. Now your salad is ready to eat!
Preparation and cooking time:
5 A DAY: 2
- 12 cherry tomatoes
200g/7oz bag of fresh spinach
Nutmeg to season
- Preheat oven to 190°C/375°F/Gas Mark 5 and place tomatoes in roasting tin. Cook for 10-15 minutes.
- Meanwhile, rinse the spinach, tear off stems and steam for 2-3 minutes until just wilted. Next, press out the extra water before dividing the spinach between two individual shallow ovenproof dishes. Add grated nutmeg to taste. Place in the
oven (on a low heat) to keep warm.
- Poach the eggs by dropping individually into boiling water. Cook gently until whites are set. Lift out with a draining spoon and place on bed of spinach.
- Add a sprinkle of paprika on top of the eggs.
- Serve with the roasted tomatoes on the side. Add a slice or two of wholemeal bread, toasted.
Serve with a glass (150ml) of pure orange juice to add an extra portion towards the 5 A DAY and a great start to the day. Remember that fruit juice only counts as one 5 A DAY portion, however much you drink.
Chocolate Dipped Fruit
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.
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!
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
2 cooking apples
1 punnet blackberries
1x 15ml spoon sugar
200g plain flour
- Turn oven to gas mark 4/ 180c
- Peel the apples and chop into small pieces.
- Wash blackberries in a colander
- Put the apple and blackberries into the bottom of the ovenproof dish and sprinkle with the 15ml spoon of sugar.
- Now for the crumble. Weigh the flour and place in a mixing bowl.
- Weigh the butter and chop it into small squares. Put the butter into the mixing bowl with the flour.
- Rub the butter into the flour until it looks like breadcrumbs.
- Weigh sugar and stir it into the crumble mixture.
- 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!
This cookie recipe is easy to make. They taste delicious as our cooking club found out when they made them last term! You could even make a batch and freeze the dough to cook later.
100g olive oil spread
50g light muscovado sugar
2x 15ml spoons clear honey
100g self-raising flour
¼ x5ml spoon mixed spice
1.Turn the oven to 170’c or gas mark 3.
2. Line the baking sheets with greaseproof paper.
3. Turn on the hob to a low heat. Place the olive spread, sugar and honey in a saucepan and stir until melted.
4. Stir in the flour, spice, oats and raisons. Mix well.
5. Using a tablespoon, place spoonfuls of the mixture onto the prepared baking sheets. This should make 15. Space them well apart.
6. Flatten the top slightly with a fork.
7. Bake for 15 minutes until golden brown and crisp on the base.
8. Leave on a rack to cool.