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St John's Road, Driffield
East Riding of Yorkshire YO25 6RS

01377 253094

driffield.infants@eastriding.gov.uk

Driffield Church Of England Voluntary Controlled Infant School

Learning through Friendship and Fun

Hello and welcome to recipe club 2016/2017. Mrs Lock and Mrs Edeson are looking forward to seeing old and new faces at recipe club. All recipes are available for you on here and from previous years for you to try at home. Enjoy cooking. 

                        Soup and cheese biscuits

 

Soup

Vegetables such as carrots,parsnips, potatoes,swede

Vegetable stock cube

Cheese biscuits

100g plain flour

100g margarine

100g cheese (red Leicester)

Method

Soup

Chop all vegetable into same size pieces

Place into a soup maker /large pan

Pour over water and add stock cube

Switch on soup maker or  bring to boil and simmer until vegetables are tender.

If making in a pan use a hand blender to pulse to required consistency.

Cheese biscuits

Turn oven to 200c

Mix together flour and butter until it is breadcrumbs

Mix in the cheese

Place on a floured surface and flatten out until around not too thin

Cut out using a cutter

Put in oven on baking trays and cook until slightly golden brown in colour

Leave to cool on tray

 

 Sun dried tomato soda bread

Ingredients

250g plain flour plus extra for dusting

250g seed and grain bread flour

100g porridge oats

1tsp bicarbonate of soda

1tsp dried thyme

25g butter

85g sun dried tomatoes from a jar roughly chopped

475 ml buttermilk

Method

Heat oven to 200 c/gas mark 6 and dust baking tray with flour

Mix the flours, oats and bicarbonate of soda salt and thyme in a bowl

Rub in the butter

Add the chopped tomatoes

Pour in the buttermilk and mix roughly with the blade of a knife to make a wet dough

Tip onto a floured surface and cut into 6

With floured hands shape into rounds. Handle the dough as little as possible

Place on baking tray with spaces in between

Mark with a cross on the top of each bap

Bake for 20-25 mins until the bases of the baps are pale and sound hollow when tapped

Cover with a tea towel and leave to cool

Suitable to freeze

 

Fruit Flapjack

 

300g/12oz margarine

400g/1lb porridge oats

100g/4oz sugar

150g/6oz Dried fruit

4 tablespoon golden syrup

Method

 

  1. Pre heat the oven to 190oC/375oF/Gas 5.
  2. Line 2 x 20.5cm/8” baking trays.
  3. Melt the margarine, syrup and sugar in a pan.
  4. Put the oats into a mixing bowl and pour on the melted mixture and stir well.
  5. Divide the mixture between the tins.
  6. Bake for 20 minutes or until golden brown.
  7. Cut into pieces while still warm, leave to cool slightly and remove from the tin.

                       Star tarts with salad

Ingredients

 

Puff pastry

Tomato puree

Mozzarella cheese

Beef tomatoes

Ham

Pesto

Mixed salad leaves

Cucumber

Tomato 

 

Method

1.Roll out puff pastry. Pre heat oven to 180c.

  1. Cut using a star or a flower shaped cutter, then using a smaller cutter use the cutter to mark the inside of the pastry but don't go through. Cut as many as you can from the pastry.
  2. Spread tomato puree onto the pastry.

4.Cut a slice of beef tomato and place on the pastry shape.

  1. Add the cheese and the ham to the pastry shape. Then dot with a few drops of pesto

    6.Brush pastry with egg or milk and place on a greased baking tray.

  2.  Place in oven and cook until pastry has risen and is golden brown in colour around ten to fifteen minutes, serve with a mixed salad.

Hello welcome to recipe club for 2015/2016 Mrs Lock and Mrs Edeson are looking forward to trying some new recipes with the groups this year. All recipes are on the website for you to try at home. Enjoy

Sticky Blobs

Ingredients

6oz Margarine

8oz self raising flour

5oz granulated sugar

pinch of salt

1 egg

drop of milk to mix

jam/lemon curd

 

Method

Heat oven to 150 c

Rub the margarine into the flour to make breadcrumbs

Add the sugar and the salt to the flour mix

Beat the egg and the milk together

Make a well in the flour and egg a small bit at a time

Roll into balls with a floured hands 

Pat down onto greased baking trays

Make a dent in each blob with finger

Fill the dent with jam

Place in oven and bake for 10-15 mins until golden brown

 

Welsh rarebit muffins

 

Ingredients

225g self raising flour

50g plain flour

1tsp baking powder

1/2 tsp biacarbonate of soda

1/4 tsp mustard powder

100g strong cheese grated

6tbsp vegtable oil

150g greek yoghurt

125ml milk

1 egg

1tbsp Worcestershire sauce

Method

Heat oven to 200c/fan180c/gas 6

Mix together self raising flour ,plain flour,baking powder ,bicarbonate of soda ,salt and mustard powder in a bowl.

In a separate bowl mix the cheese,oil,yoghurt,milk,egg and worcestershire sauce

Combine all the ingredients and divide between the muffin case

Place in oven and bake for 20-25 mins until golden 

 

Breakfast muffins

Ingredients

2 large eggs

150mls natural yoghurt

50mls rapeseed oil

100g apple sauce/puree 

1 ripe banana

4tbsp clear honey

1tsp vanilla extract

200g wholemeal flour

50g rolled porridge oats plus extra for sprinkling

1 1/2 tsp baking powder

1 1/2 tsp bicarbonate of soda 

1 1/2 tsp cinnamon

100g blueberries

2tbsp mixed seeds such as pumpkin sunflower poppy seeds

 

Method

Heat oven to 180c/gas 4

Line  a muffin tin with cases

In a jug mix the eggs,yoghurt,oil,apple sauce, banana.honey and vanilla.

Tip the remaining ingredients into a large bowl add pinch of salt and ix to combine

Pour the wet ingredients into the dry and mike briefly untilo you have a smooth batter.(dont over mix as this will make the muffins heavy)

Divide between the muffin cases and sprinkle with extra oats and seeds

Bake for 25-30 mins until golden brown

Can be stored for up to 3 days in a container

Brownies

 Ingredients 

220g margarine

100g plain chocolate

350g soft brown sugar

4 eggs beaten

1tsp vanilla essence

200g self raising flour

100g walnuts chopped

Method

Pre heat oven to 180c /gas 4

Melt the margarine and chocolate over the hot water remove from the heat and cool

Stir in the sugar and add the eggs ,mix in the vanilla essence

Mix in the flour and nuts

Pour the mixture into a tin and bake for about 25 -30 mins until crispy on the top and soft inside

Leave to cool in tin before cutting squares

 

 

Hello welcome to recipe club

These are our new recipes for 2014/2015. We are looking forward to cooking with you all from Mrs Lock and Mrs Edeson

Sausage pasta bake

Ingredients

 Sausages

Pasta shapes

Tablespoon of tomato puree

Tinned tomato

Teaspoon of mixed herbs

Celery chopped

Onion chopped

One bulb of garlic finely chopped

Mixed peppers chopped

 

Method

 

 

Oaty biscuits

Ingredients

75g /3oz plain flour

1/2 teaspoon of bicarbonate of soda

75g/3oz demerara sugar

75g/3oz porridge oats

75g/3oz butter/margarine

2tbsp golden syrup

Method

Put the flour in a bowl with bicarbonate of soda

Add sugar and porridge oats and stir together

Heat butter in a pan with golden syrup

Mix altogether and roll into small balls,press down with a spoon

Set them well apart on a greased baking tray and 160 c gas mark 3 for 7 to 15 minutes depending on your oven until golden brown

Leave to cool on wire racks

 

 Sun dried tomato soda bread

Ingredients

250g plain flour plus extra for dusting

250g seed and grain bread flour

100g porridge oats

1tsp bicarbonate of soda

1tsp dried thyme

25g butter

85g sundried tomatoes from a jar roughly chopped

475ml buttermilk

 

Method

Heat oven to 200c/gas mark 6 and dust baking tray with flour

Mix the flours, oats and bicarbonate of soda salt and thyme in a bowl

Rub in the butter

Add the chopped tomatoes

Pour in the buttermilk and mix roughly with the blade of a knife to make a wet dough

Tip onto a floured surface and cut into 6

With floured hands shape into rounds. Handle the dough as little as possible

Place on baking tray with spaces in between

Mark with a cross on the top of each bap

Bake for 20-25mins until the bases of the baps are pale and sound hollow when tapped

Cover with a tea towel and leave to cool

Suitable to freeze

 Cheese biscuits

 Ingredients

 

100g Plain flour

100g Butter

100g Cheese (Red Leicester)

 

Method

Turn oven to 200c

Mix together flour and butter until it is breadcrumbs

Mix in the cheese

Place on a floured surface and flatten out until around not too thin

Cut out using a cutter

Put in oven on baking trays and cook until slightly golden brown in colour

Leave to cool on tray

 

 

Mrs Lock and Mrs Edeson run recipe club in school on a Tuesday night . We hope you enjoy the recipes we cook and we have made a list of the recipes we cook for you to do at home.

Recipe Club

Chocolate chip cookies with marshmallows

 

Ingredients

75g/3oz unsalted butter (softened)

25g/1oz caster sugar

50g/2oz light muscovado sugar

Few drops of vanilla extract

1 large egg (lightly beaten)

175g/6oz self raising flour (sieved)

Finley grated zest of 1 orange

125g/4oz white chocolate pieces

Mini marshmallows to taste

 

Method

Pre-heat oven to 180C gas mark 4

Line several baking sheets with parchment paper

Using electric whisk beat together butter, caster sugar, muscovado sugar and vanilla extract until well combined

Beat in the egg

With a large metal spoon gently fold in flour orange zest and chocolate

Place heaped teaspoons onto baking sheets (well spaced)

Press lightly with the back of spoon

Bake for 10-12 minutes……halfway through cooking dot marshmallows on to melt

Leave to cool on cooling rack


Fruit Flapjack

 

300g/12oz margarine

400g/1lb porridge oats

100g/4oz sugar

150g/6oz Dried fruit

4 tablespoon golden syrup

 

Method

 

1. Pre heat the oven to 190oC/375oF/Gas 5.

2. Line 2 x 20.5cm/8” baking trays.

3. Melt the margarine, syrup and sugar in a pan.

4. Put the oats into a mixing bowl and pour on the melted mixture and stir well.

5. Divide the mixture between the tins.

6. Bake for 20 minutes or until golden brown.

7. Cut into pieces while still warm, leave to cool slightly and remove from the tin.

 

 

Rich Lemon Scones

 

 

Ingredients

               

400g/1lb self raising flour

pinch of salt

100g/4oz margarine

50g/2oz caster sugar

grated rind of 2 lemons

2 eggs beaten

approx 10tbsp of milk

beaten egg/milk to glaze

 

 

Method

 

1. Grease and flour a baking sheet and pre-heat oven to

230oC/450oF/Gas 8.

2. Sieve the flour and salt into a bowl.

3. Add the margarine and rub in until the mixture looks like fine breadcrumbs. Add the lemon rind and sugar.

4. Add the eggs and sufficient milk to make a soft dough.

5. Turn onto a floured surface and gently flatten the dough with your hands. Using a cutter, stamp out your scones.                                                                           

6. Place on a sheet and brush with egg/milk.

7. Bake for approximately 15 minutes.

 

Pizza + Coleslaw

Ingredients: Pizza

Pizza base

Tomato puree

Toppings of choice: mushrooms   ,ham , sweet corn, peppers etc

Cheese grated

Coleslaw

Red onions

Carrots

Cabbage

Mayonnaise

 Method: 1. Heat oven to 180’c

2. Take a pizza base a put tomato puree on the base

3. Place grated cheese on top

4. Add toppings of choice

5. Place in oven till cooked and golden

 

                            Star tarts with salad

Ingredients

 

Puff pastry

Tomato puree

Mozzarella cheese

Beef tomatoes

Ham

Pesto

 

Mixed salad leaves

Cucumber

Tomato 

 

Method

1.Roll out puff pastry. Pre heat oven to 180c.

2. Cut using a star or a flower shaped cutter, then using a smaller cutter use the cutter to mark the inside of the pastry but dont go through. Cut as many as you can from the pastry.

3. Spread tomato puree onto the pastry.

4.Cut a slice of beef tomato and place on the pastry shape.

5. Add the chesse and the ham to the pastry shape. Then dot with a few drops of pestos.

6.Brush pastry with egg or milk and place on a greased baking tray.

7. Place in oven and cook until pastry has risen and is golden brown in colour around ten to fifteen minutes, serve with a mixed salad.