With Christmas fast approaching we decided to make mince pies with a difference. Buying ready made puff pastry made it quick and easy to prepare and cook within the hour we had, but you could make your own pastry either shortcrust or flaky pastry see below for the links to these recipes. We also used ready made mincemeat but you can make your own by following the link for this quick easy to make mincemeat. We added our own selection of fruit and nuts, including cherries, apricots, apple, orange, lemon and lime and orange juice and zest and walnuts to a jar of ready prepared mincemeat. Each student decided what to add to their own individual mince pie which we cooked in a flan dish to take home.

http://www.be-ro.com/f_insp.htm follow this link for shortcrust pastry recipe

http://www.be-ro.com/f_insp.htm follow this link for flaky pastry recipe

http://www.bbcgoodfood.com/recipes/4829/sandham-family-mincemeat.jsp follow this link to make homemade mincemeat

We were joined by our two lovely tasters who really enjoyed the mince pie!

Take a look our newly prepared cookie video so you can follow step by step instructions to make nice healthy cookies or if you want to add some chocolate chips. Take a look and please leave a comment so we know if we should do this with other recipes.

A great night was had by all with our two special guests Mr Horsley and his team making two different types of scones, Mrs Phillips and her team making banana custard.

Mr Horsley

Mrs Phillips

Click on the picture to see more pictures of our wonderful night see if you can see two tasters who joined us to try the scones and banana custard.


Recipes for you to try at home

Raisin, apple and cinnamon scones

8oz self raising flour
4oz margarine
2oz sugar (save little to sprinkle on top of scones)
1 teaspoon cinnamon
1 large apple or 2 small apples (peeled and finely chopped)
2oz raisins
2 eggs

Orange and ginger scones

Replace cinnamon with 1 teaspoon of ginger
Replace apple with 1 large orange or 2 small oranges (peeled and finely chopped)

1. Pre-heat oven to 220, gas mark
2. Rub flour, sugar, cinnamon and margarine together
3. Add apple and raisins
4. Bind with eggs to a nice soft dough
5. Place on a floured board gently pat to an even size
6. Cut with scone cutter
7. Brush tops of scones with milk and sprinkle with sugar
8. Place in oven and cook for 10 minutes or until nice golden colour

Nice enough to eat on their own or with butter and jam.

Cook It Club members asked if they could make cookies so tonight that is what they made, using dried fruit, cranberry mix with coconut or for a special treat chocolate chips, some decided to add hazelnuts to give it a different taste. We were having such fun that photos were only taken at the end when all the cookies had been made so take a look at the photos below:-

Chocolate Chip or Fruit Cookies
Makes 18

100 g (4 oz) margarine
75 g (3 oz) soft light brown sugar
2 x 15 ml spoon (2 tbsp) syrup
175 g (6 oz) Self Raising Flour
100 g (4 oz) chocolate chips or dried fruit or mixture of both
2 x 15 ml spoon (2 tbsp)milk


1 Heat oven to 180ºC, 350ºF, Gas Mark 4. Grease two baking trays or line with greaseproof paper.
2 Beat the margarine until soft, add the sugar and cream together until light and fluffy.
3 Stir in the syrup, flour, chocolate chips, dried fruit, nuts and milk and mix well.
4 Place spoonfuls of the mixture on the prepared trays and bake for 8-10 minutes. Remove from the tray immediately and place on a wire rack to cool. And enjoy



Next week we have the pleasure of cooking with Mrs Phillips and Mr Horsley who will be creating some exciting food for the students to eat.

All the students made their own pizza bases and then added nice healthy vegetables on the top. Unfortunately photos were only taken when they made the dough mix - time seemed to fly by when the vegetables were being prepared but they all looked wonderful before they left to be cooked.

Recipe for Pizza

Basic Pizza Dough

Makes one 10in pizza base

8oz/225g strong plain flour
1 sachet easy-blend dried yeast
Hand hot water – enough to make dough
3 tbsp olive oil (optional)

Place flour in a bowl and stir in olive oil if using, add enough hand-hot water to form soft but not sticky dough.
Knead until smooth on a lightly floured surface.
Roll out 10in round and place on baking sheet, or into foil container. Loosely cover and place in warm place to rise while you grate the cheese and chop the vegetables.
When it has risen top with tomatoes from tin of chopped tomatoes or homemade sauce.
Chop and add any other vegetables, pepperoni, ham, cooked chicken etc that you like then top with mozzarella cheese or your choice of cheese.
Place in the oven and cook on gas mark 7/425F/220C for about 10 to 15 minutes when cheese has melted and edges are brown.

Tomato sauce

1 tbsp olive oil
½ onion, finely chopped
1 clove garlic
7oz/198g can of chopped tomatoes
1 tbsp tomato puree – optional

Heat oil in saucepan and add the onion and garlic, cook for 5 minutes until onion is soft but not browned.
Stir in tomatoes, tomato puree if using then cover and simmer for 15 minutes until thickened.
Use as a topping for the pizza base.
You can make extra and freeze it for up to a month – defrost by heating in a saucepan or in microwave for 2 minutes on high.

Try it at home and put different vegetables on the top.

The group of 14 were split into two groups one with Mrs Welford to make fruit pavlova and the other group with Mrs Walton to make a lemon roulade and a chocolate roulade. The stduents were given several duties by weighing, whipping, mixing and chopping all the various ingredients. Then they all tasted the wonderful puddings made and they all thoroughly enjoyed them, why dont you try them at home by following the recipes below

Mrs Welford

Mrs Walton






Chocolate Roulade

150g 70% Dark Chocolate
125g Caster Sugar
4 large eggs
2 tbsp boiling water

½ pint double cream (300 ml)
Strawberries, raspberries, cherries, blackberries etc (your choice)
Icing Sugar

Method

1. Grease and line a large swiss roll tin (14” x 10”) with baking parchment.
2. Melt the chocolate in a bowl over a pan of hot water.
3. Separate eggs into two large bowls.
4. Whisk the egg yolks with 100g sugar until pale and thick.
5. When the chocolate has melted, stir in the boiling water and beat (it goes quite thick).
6. Stir this into the egg yolk mixture whist still hot.
7. Whisk egg whites stiffly and beat in 25 g sugar. Fold into the chocolate mixture.
8. Spoon into the lined tin and spread evenly.
9. Bake at 180/gas 4 for 15 mins, when it should have risen and be firm and slightly crusty on top.
10. Leave in the tin and cover with a sheet of baking parchment and a clean tea towel. Leave until cold.
11. Lightly whip the cream and fold in your chosen fruit.
12. Dredge a sheet of baking parchment with icing sugar and turn out the roulade, carefully tear off the paper.Cover with filling and roll up.

Lemon Roulade

3 large eggs
100g caster sugar
Grated rind of 1 lemon
1tbsp lemon juice
50g ground almonds
25g cornflour

Icing sugar for dredging

½ pint double cream
Lemon curd from recipe below.

Method

1. Heat oven 170/gas 3. Grease and line a swiss roll tin with baking parchment.
2. Separate the eggs.
3. Beat egg whites until stiff. Beat in the sugar to make a meringue mixture.
4. Fold in the egg yolks.
5. Mix together the ground almonds, cornflour and lemon rind. Fold into the egg mixture with the lemon juice.
6. Spoon into the tin and smooth out into the corners.
7. Bake for 15 to 20 minutes.
8. Turn out the roulade onto a clean tea towel that has been dredged with caster sugar. Remove the paper and leave to cool.
9. Trim the edges if required and fill with lemon curd and lightly whipped cream. Roll up and dredge with icing sugar.

Lemon Curd

125g of caster sugar
1 large egg
50g unsalted butter
Rind and juice of 1 large lemon.

Method

1. Cut up butter into dice and put in small pan with caster sugar, rind and juice of lemon.
2. Beat egg with fork and pour through a sieve into the pan.
3. Put on a gentle heat and stir until the butter melts and sugar dissolves.
4. Bring just up to boiling. Pour into a basin to cool and set.

Pavlova recipe

3 egg whites
6oz/175g caster sugar
10floz/275ml whipping cream
Fruit of your choice

1. Turn the oven onto gas mark 4/160C/
2. Place the egg whites in a large clean bowl whisk the egg whites until they form soft peaks and you can turn the bowl upside down without them sliding out (it's very important, though, not to over-whisk the egg whites because, if you do, they will start to collapse).
3. start to whisk in the sugar, approximately 1 oz (25 g) at a time, whisking after each addition until all the sugar is in.
4. Now take a metal tablespoon and spoon the meringue mixture on to the prepared baking sheet, forming a circle about 8 inches (20 cm) in diameter or make four or six smaller ones.
5. Place the baking sheet in the oven, and leave it to cook for 20-30 minutes for large pavlova or 15-20 minutes for smaller ones, if you want a crispier pavlova then leave in the oven for longer.
To serve the Pavlova, lift it from the baking sheet, peel off the paper and place it on a serving dish. Then just before serving, spread the whipped cream on top and serve with the fruit of your choice and then enjoy!

Tonight the students tasted lots of different fruits both fresh and tinned. Some students tried everything but some were a bit reluctant to try prunes, they did not like how they looked. We finished off with apple dunking which the students thoroughly enjoyed. More photos can be seen by clicking on the apple dunking photo please take a look.

What a fantastic evening with all the students creating their own fruity flapjacks. By adding fruit to a flapjack mixture makes them healthier as less sugar is needed as the fruit adds sweetness. Lots of different dried fruits were used dates, apricots, sultanas, pineapple, berry mixture and glace cherries the students could pick all or just a few of the fruits available. By only using syrup the mixture is then very sweet and full of sugar so honey and black treacle could be used as an alternative or with some syrup. Try the recipe at home and enjoy it like all the students did.

FRUITY FLAPJACKS

Ingredients
100g/3¼oz unsalted butter or margarine
100g/3¼oz demerara sugar
100g/3¼oz honey or golden syrup (or both together)
200g/7¼oz porridge oats
25g/1oz dried fruits, ginger, coconut, nuts or seeds (or a mixture) add more fruit we did


Method
1. Put the butter, sugar and honey or golden syrup in a saucepan and heat, stirring occasionally, until the butter has melted and the sugar has dissolved.
2. Add the oats and nuts, fruit, ginger or coconut, if using, and mix well so all the oats and fruit are covered. (If mixture too dry then add more syrup or honey, if its too wet then add more porridge oats.)
3. Transfer the oat mixture to the prepared swiss roll tin or foil container and spread to about 2cm (¾in) thick. Smooth the surface with the back of a spoon.
4. Bake in a preheated oven at 180C/350F/Gas 4 for 10-15 minutes, until lightly golden around the edges, but still slightly soft in the middle.
5. Let cool in the tin for 5 minutes and then score with your desired size of pieces, when cool turn out and enjoy.

Tonight Suzanne and Carley cooked their winning meal for the new Cook It Club members. The recipes are already on the blog from the Rye Hills event and all the students took an active part in making their own garlic bread. We also had a special guest who came to watch our Chair of Governors Mrs B Hewitt, thank you for all her help.
Take a look at the photos below:-

All of the students enjoying their tasty pasta dish with the best yet to come the pineapple sundae!

Well done to Suzanne and Carley for a fantastic night at Cook It Club.

What a great night we had with 15 Year 7 students getting a special treat of two teachers showing their skills in the kitchen. Mr Kime and Mr Stebbing creating their favourite dishes for the new Cook It Club members. Mr Kime is a lover of soups and made a delicious Cabbage, lentil and bacon soup with the students help and Mr Stebbing made two pheasant dishes a Cumbrian starter and a tasty Forester's casserole with pheasant and fresh vegetables. The enthusiastic students helped prepare and make the dishes with the two teachers and really enjoyed the opportunity to try all of the dishes. At first some were apprehensive about trying the pheasant but all the plates were soon emptied. The soup was also a great success at first the thought of cabbage soup seemed a bit boring to some, but the different flavours were soon enjoyed by all the students.

If you would like to try the recipes they are below.

Cabbage, lentil and bacon soup


Ingredients
2tablespoons olive oil
2 large onions – finely chopped
250g smoked back bacon – diced
1 clove garlic – crushed
125g red lentils
2x 284ml tubs fresh chicken or vegetable stock
150ml water
250g savoy cabbage – finely shredded
Salt and freshly ground black pepper

Method

1. Heat the oil in a large saucepan and fry the onions and bacon for 8-10mins, stir occasionally until golden brown.
2. Stir in the garlic and lentils and add the stock and water. Bring to the boil and simmer for 30-40minutes.
3. Add the cabbage and seasoning to taste and simmer for a further 5 mins.
4. Serve with tasty garlic bread.


Mr Kime with his wonderful soup and garlic bread






Forester’s Casserole

4-5 joints of pheasant or chicken
2-3oz/55g butter
1 large onion
8oz/225g small peeled button mushrooms
½ pint/ 1litre pure apple juice
¼ pint/568ml stock
Salt
Freshly ground black pepper
2-3 tablespoons cream
To garnish - chopped parsley

1. Fry the joints in hot butter, turning until golden brown all over.
2. Transfer to casserole or ovenproof dish.
3. Peel and chop onion and fry in remaining butter in pan until just transparent.
4. Add peeled button mushrooms, cook until tender.
5. Sprinkle in the flour.
6. Gradually blend in apple juice and stock and stir over a gentle heat until sauce thickens.
7. Season well and pour prepared sauce over joints in casserole dish cover with lid or foil.
8. Cook in pre heated oven 350 deg. F. – mark 4 for about 1 hour.
9. Stir in cream just before serving then sprinkle with chopped parsley.
10. Serve with seasonal vegetables.

Mr Stebbing and students making the casserole








Cumbrian Pheasant starter

Ingredients

Pheasant breast x 4
Bacon rashers x 4
Seasonal salad
Heart of artichokes in olive oil – 400g
Butter – for frying
Cling-film
Recipe
1. Wrap pheasant breast in bacon and then wrap tightly in cling film.
2. Poach pheasant breasts for 15 minutes in boiling water.
3. Prepare bed of salad.
4. Dice hearts of artichokes and mix with salad.
5. Carefully remove the pheasant from the pan of boiling water and remove the cling-film.
6. Fry the pheasant with the butter until brown.
7. Slice and serve on the salad and enjoy.

Everyone had a great first night and the students were fantastic, lots of photos were taken so please have a look at the powerpoint


http://www.stpeters-sch.com/kimeandstebbing.pps

We had a wonderful time at Rye Hills in the Cook It Competition WE WON!
Suzanne Appleton and Carley Jackson made two great dishes which the judges thought tasted great. The other schools taking part made great food and it was nice to see other Cook It Clubs in action. A big thank you to Rye Hills Technology department for their help in providing the equipment. Below are pictures of the two girls working hard.












Mark Chamberlain who is providing a meal for our Cook It Club as a winning prize.




We also won a £50 voucher for the Cook It Club to continue and both the girls recieved a goody bag. Mrs Gibbin and Mrs McIntosh recieved a fruit basket for running the Cook It Club.
Cook It Club is continuing on Wednesday nights for Year 7

Welcome back to Cook It Club. Two members from the Cook It Club have been invited to take part in a Ready Steady Cook tonight, Thursday 20th September 2007, at Rye Hills School, Redcar. The students will be cooking a two course meal for 3 judges below are the recipes and costs of the meals they are cooking tonight.


















Staff at St Peter's wish the two students Good Luck and hope they are rewarded for their hard work tonight. Please try the recipes at home and enjoy.

Unfortunately this is our last session this year. We have all had a great time making new and exciting dishes and being part of such a wonderful group.
Tonight we made fruit salad for everyone to try and of course take some home to share with their friends and families.

To make a fruit salad use any fruit - but if using a banana then remember to cover in lemon juice so it doesn't go brown. We used strawberries, blueberries, raspberries, apples, pears, kiwi, grapes and also tinned fruit so we could use the fruit juice from the tins.
Here are some wonderful pictures:-


preparing the fruit


Nice fruit salad to take home and share

Goodbye this year from the Cook It Club

Cheesecakes with fruit were made tonight for the students to make them and then take them home to enjoy. Fruit we used raspberries, strawberries, blueberries and tinned pineapple pieces but you could use any fruit you like.


Cheesecake recipe

8 digestive biscuits – crushed mix together
1oz/25g – butter/margarine – melted

½ pint/284ml double cream – whipped in a bowl

½ lb/225g – soft cream cheese
2 tbsp golden syrup mix together in a bowl


Fruit – fresh - strawberries, raspberries, blueberries
Tinned – crushed pineapple


This cheesecake is delicious when making without fruit but by adding the fruit you make it into a healthier option. The ingredients above make one foil container cheesecake. If you double the mixture and you can make a loose bottom 8 inch cake tin cheesecake.

Method

1. Make biscuit base by mixing the crushed biscuits and melted butter together and place in foil container or loose bottom cake tin.
2. Mix together soft cream cheese and syrup and mix with the whipped cream.
3. If using fruit then only use 1 tbsp of golden syrup.
4. if using fruit you have several options –
Halve whole fruit and place on base of cheesecake or on top
Dice whole fruit and mix through mixture
Drain tin of fruit and add the fruit to the mixture
Sieve frozen fruit and add through the mixture to make a marble effect


Pictures of the finsihed cheesecakes