Cook It Club

2008-03-28T03:28:00.000-07:00

Mrs Gibbin Returns!

Mrs Gibbin returned to St. Peter's to give a demonstration lesson in Thai Cooking.

Pupils and staff both agreed that her Chicken Thai Red Curry was delicious!

Here's the recipe - give it a try.

2 tablespoons sunflower oil
2 onions
2 cloves garlic
3 peppers – different colours – deseeded and sliced
2 chicken breasts
4 tablespoons Thai red curry paste
200ml coconut milk
200ml chicken stock – use stock cubes for convenience
Coriander
Thai fragrance rice or basmati rice

1. Heat half the oil in a large frying pan or wok and sauté the peppers for approximately 2 minutes, add the garlic, take from the pan
2. Heat the rest of the oil and cook the chicken strips for 3 minutes.
3. Stir in the Thai curry paste.
4. Add the chicken stock and the coconut cream
5. In a large pan cook the rice in plenty of water, bring to the boil and simmer for 10-12 minutes or as per instructions.
6. Serve the curry on a bed of rice and sprinkle over the coriander if using.

How could we follow that?

With Mrs Luke, of course, and her Vegetarian Pancakes.

2008-03-28T02:49:00.000-07:00

Wilson versus Walton

Two members of staff, Mr Wilson and Mrs Walton both served up some wonderful dishes at Cook It Club.

Mr Wilson again brought his Saint Peter’s Perfect Passata to the table.

The pupil's agreed, it was hot!

SPPP is a spicy Italian dish tomato based dish. The warmth of red-hot chilly peppers are combined with the aromatic taste of garlic and more subtle flavour of basil. A perfect dish for warming the children, or mamma & papa on a cold winter’s evening.

The recipe is in an earlier entry in this blog.

Mrs Walton was 'flipping great' with her version of pancakes!

2008-02-06T01:12:00.000-08:00

Mrs Gibbin has left!

Sadly on Friday 1st February Mrs Gibbin (founder of our cook it club) left St Peters for a new job. To mark this event a special taster evening was held, at Chambelains in Redcar, where our cook it club members enjoyed a variety of exotic foods such as crocodile and kangaroo!

Click the picture below to see photos of this special evening.

2008-01-28T01:33:00.000-08:00

Nice healthy salad ingredients were prepared and students made their own to take home and share. Ingredients included two types of lettuce, tomatoes, cucumber, radishes, sweetcorn, red cabbage, carrots, celery, black eyed beans, kidney beans, chick peas, spring onions, we also made coleslaw by grating carrots, white cabbage and onions and mixing with mayonnaise and salad cream. Take a look at the power point by clicking on the picture below:-

2008-01-22T07:07:00.000-08:00

The Cook It Club were invited to a night of Rock Climbing at Rock Antics at Newton Aycliffe Leisure Centre and what an exciting night we had! As you can see from the pictures below everyone climbed as far as they could and Mr Horsley joined in. We would like to thank the two other teachers who managed the ropes they were Mr Stebbing and Mr Gullett. This was a challenging task for some of the students but they all took an active part and had a great time. Click on the picture below for a powerpoint of all the photos.

2008-01-17T07:24:00.000-08:00

Tonight we made fruity scones by using Mr Horsleys recipe from a few weeks ago, everyone enjoyed them so it was our turn to make them and let the families taste them!

Take a look at the powepoint by clicking on the picture below.

2008-01-14T01:49:00.000-08:00

What a great night we had making fruity cheesecakes or sundaes. Several of the students had requested to make these after tasting the winning recipe from Suzanne and Carley in September. There were several stages to make these which included crushing the biscuits, making a base, whipping cream and mixing the cream cheese also cutting the fruit to be added. The stuents all worked really well and within the hour they all had great tasting food to take home. Take a look at the photos below to see what a great night we had.

The pictures of the finished dishes look a bit messy but tasted great! The students used these containers to make it easy to take home!

Try the recipe below at home and make sure you add lots of fruit!
Cheesecake

8 digestive/oat/ginger biscuits – crushed mix together
1oz/25g – butter/margarine – melted (only for cheesecake not sundae)

½ pint/284ml double cream – whipped
½ lb/225g – soft cream cheese
2 tbsp golden syrup mix together in a bowl

Fruit – fresh - strawberries, raspberries, blueberries
Tinned –pineapple, peaches, pears
Frozen fruits

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.

Method

1. Make biscuit base by mixing the crushed biscuits and melted butter together and place in foil container or loose bottom cake tin. If making sundae crush biscuits and put to one side to make layers of cream mixture and biscuits.
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

2008-01-07T01:55:00.001-08:00

Hello everyone Mr Stebbing has become famous in the Shooting and Conservation Magazine, January/February 2008 edition. Mr Stebbing took part in the Cook It Club and made two delicious pheasant dishes with the help of the Cook It Club team, as you can see Danielle enjoyed help prepare the plates for the pheasant.
Take a look at the article below:-

find out more about shooting and conservation on the website http://www.basc.org.uk/

2007-12-19T07:13:00.001-08:00

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!

2007-12-13T03:14:00.000-08:00

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.

2007-12-06T06:35:00.000-08:00

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.

2007-12-03T06:14:00.000-08:00

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.

2007-11-19T04:49:00.000-08:00

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.

2007-11-08T04:05:00.000-08:00

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!

2007-11-07T06:53:00.000-08:00

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.

2007-10-18T07:01:00.000-07:00

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.

2007-10-12T07:54:00.000-07:00

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.

2007-10-03T01:55:00.000-07:00

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

2007-09-25T08:19:00.000-07:00

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

2007-09-20T04:29:00.000-07:00

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.

2007-07-12T07:11:00.001-07:00

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

2007-06-29T02:50:00.001-07:00

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

2007-06-29T02:33:00.000-07:00

Salads and healthy eating go together really well but salads dont just have to e boring. We used the following ingredients to create a variety of different salads with the students taking two salads home to share with their family.
Ingredients were - different lettuces, carrots, celery, radish, cucumber, spring onions, new potatoes, peppers, kidney beans, chick peas, cherry tomatoes, tuna, feta cheese, edam cheese, home made coleslaw.
Here are some pictures of the students preparing the salads.

Recipe for coleslaw:-

1 white cabbage
4 carrots (peeled)
1 onion
Jar of mayonnaise
1 dessert spoon salad cream optional

Grate all of the above and place in large bowl
Mix thoroughly together
Add mayonnaise and salad cream if using
Mix thoroughly and add pepper or teaspoon of mustard if you want a hotter taste

You can keep this in the fridge for two days in a sealed container.

All the students enjoyed making a variety of salads and worked really well in the preparation of them.

2007-06-29T02:06:00.002-07:00

Tonight another Ready Steady Cook with Mr Scott and Mr Forster.
Mr Scott preparing a wonderful vegetarian meal of Lentil Curry.

Mr Scott busy preparing his lentil curry. Why dont you try the recipe below:

Lentil Curry

500g bag Lentils (Red split)
2tbsp garam masala
2 large onions
fresh corriander
6 tomatoes

Boil lentils as per pack instructions (approx 20 mins)
Fry chopped onion for 5 mins until golden
Turn heat down on onion and add 2 tablespoons garam masala
Fry onion/garam masala for 2 mins and then turn off heat.
When lentils cooked add onion/garam masala and mix well, continue cooking on low heat and add chopped/sliced tomatoes and finely chopped coriander.
Warm through and serve with rice.

Mr Forster preparing his food

Try the recipe below for a tasty treat

Mushroooms in Bacon with Cheese

This can either be a starter or a light snack.

Ingredients

4 Large Flat Mushrooms

Slices of Stilton Cheese (Change the cheese to suit your likes)

Thin cut bacon.

Remove the centre from the mushroom and put the slices of cheese in the centre.

Wrap the mushroom and cheese with two slices of the bacon.

Place in a preheated oven for 15min at 180-200 oC.

Serve with toast or a salad of lettuce, peppers (red and yellow for colour) and tomatoes

2007-06-29T02:06:00.001-07:00

Tonight it was ready steady cook with Mr Fenney and Mr Zkowalczyk. Mr Zkowalczyk made a traditional Polish dish which tasted fantastic. Mr Fenney cooked macaroni cheese which his scouts cook on exhibitions to give them lots of energy.

Mr Fenney stirring his macaroni

Macaroni Cheese recipe:-

Ingredients
250g/9oz macaroni
40g/1½oz butter
40g/1½ plain flour
600ml/1pint 1½fl oz milk
250g/9oz grated cheddar
50g/2oz grated Parmesan (Optional)
1 tsp mustard (optional)

Method
1. Cook the macaroni in a large saucepan of boiling salted water for 8-10 minutes; drain well and set aside.
2. Melt the butter over a medium heat in a saucepan slightly larger than that used for the macaroni. Add the flour and stir to form a roux, cooking for a few minutes.
3. Gradually whisk in the milk, a little at a time. Cook for 10-15 minutes to a thickened and smooth sauce.
4. Meanwhile, preheat the grill to hot.
5. Remove the sauce from the hob, add 175g/6oz of the cheese and stir until the cheese is well combined and melted. If using mustard add and stir well.
6. Add the macaroni to the sauce and mix well. Transfer to a deep suitably-sized ovenproof dish.
7. Sprinkle over the remaining cheddar and the Parmesan, if using. and place the dish under the hot grill. Cook until the cheese is browned and bubbling. Serve straightaway.

Enjoy a tasty meal to give you lots of energy.

Mr Zkowalczyk with his polish sausage

Polish Meal

A basic polish meal consisting of Polish Sausage, mashed potatoes and Kapusta.

Ingredients – sufficient for a main meal for a hungry family (or to feed the Cook It Club).

There are a variety of Polish sausages and currently Morrisons in Redcar sells many types. They are mainly made from pork with various additives and herbs and come in different sizes. The Krakowska (pronounced – Krakovska) is about 6cm in diameter and is very suitable for this meal. The Wiejska (pronounced Vyayska) sausage contains a hint of garlic, is about 4cm in diameter and is sold in the form of a boiling ring. About 1 and a half to 2 Kg of sausage are required.

1 tin Campbells Condensed Tomato Soup
1 tin Chopped tomatoes
Caraway Seeds
1 large white cabbage
3 Kg potatoes
Butter
Milk

Method

Start by making the Kapusta (Cabbage) which takes about 1 hour.
Cut the cabbage into quarters – cut out the hard centre parts and chop the rest into pieces about a thumbnail in size. Boil in a large saucepan for about 20 minutes until the cabbage is soft. Pour off the water. Add the contents of the tin of soup and the tin of tomatoes to the cabbage and also add a sprinkling of caraway seeds. Stir well to mix the ingredients and let this simmer for at least half an hour.

Peel the potatoes - cut into reasonably small parts and boil in a saucepan.

The Polish sausage comes with a skin which can be eaten but most people prefer to remove it. The sausages can be eaten cold or cut into slices and fried or boiled either on its own or in a stew. For this meal the sausage is cut into pieces suitable for fitting into a large saucepan and is boiled for about 20 minutes.

Drain the potatoes and add milk and butter to produce a creamy mashed potato.
Remove the skin from the polish sausage and serve suitable portions (possibly cut into slices) with the potato and kapusta.

Note – Its good to make more kapusta than you require for a meal because if you cool it down and freeze it or keep it a day or two in the fridge it always tastes even better when its re-heated!

The students had a wonderful night with both the teachers so thank you to them:-]

2007-04-25T05:54:00.000-07:00

Tonight we cooked spaghetti bolognese using mince, quorn and a variety of vegetables unfortunately we forgot the camera so there are not any photos, but due to the wonderful aromas a few teachers visited us and had a taste. Below is a recipe for you to try and then look at the vegetable alternative:-

Spaghetti Bolognese

Ingredients

200g/7oz lean steak mince or Quorn mince
1 onion, finely chopped
4 large mushrooms, sliced
1 carrot, grated optional
1 400g/14oz tin tomatoes, chopped
2 tbsp tomato purée or tomato sauce
1 tsp freshly ground black pepper
300g/10½oz dried or fresh spaghetti
2 tbsp chopped fresh parsley optional

Method
1. Heat the mince and the onion and fry for five minutes, stirring occasionally, until the mince is browned and the onions softened.
2. Add mushrooms and carrot, cook for around one minute, then add tinned tomatoes, tomato purée or tomato sauce and freshly ground black pepper. Stir well and bring to the boil, then reduce the heat to simmer for 15-20 minutes, until the sauce has thickened.
3. Place the spaghetti in a deep saucepan full of boiling water and cook according to packet instructions, then drain.
4. To serve, divide the cooked spaghetti between four dishes, spoon equal portions of Bolognese sauce over each and sprinkle with parsley or parmesan cheese.

Try making a vegetable alternative by using onions, mushrooms, peppers, courgettes, carrots, green beans the list is endless but make sure all are similar in size for the same cooking time. This seemed to be a favourite with the students.
Try jars of tomato sauces and see which tastes the best, we used tomato and chilli in the vegetable one and it gave a nice kick to the taste.
You could add chilli powder, flakes or a pepper to your mixture rather than buying a tin or jar but do watch how much you add.
Hope you enjoy this recipe.
Next week we have another Ready Steady Cook with two experienced cooking teachers.

2007-04-18T01:51:00.000-07:00

Since Easter is next week we thought we would celebrate by making Easter nests for the family to enjoy. To make healthier Easter nests we used Shredded Wheat and All Bran to make the nests and added dried fruit to them to make them a healthier alternative, the students also commented that by using plain chocolate instead of milk chocolate would also be better for you. Please see the Easter nests below:-

Happy Easter everyone.

2007-03-23T08:36:00.000-07:00

This week healthy eating by cooking meat, fish and vegetables in a parcel in the oven. Cooking in this way makes it nice and healthy due to the food being steamed within the oven and all the flavours joins together to make a great flavoursome meal.

We made the parcels with turkey, chicken and cod but you could use any fish, any vegetables can be used but they must be cut into the same size pieces so they will all cook at the same time. We used stir fry vegetables, carrots, new potatoes, green beans, leeks, peppers to name but a few, garlic and lemons were used by a few students. Sweet chilli sauce and sweet and sour sauce were used to enhance the flavours. The parcels were made with greaseproof paper but you could use kitchen foil, which would be easier to seal together. They take about 30 minutes to cook but make sure that the meat and vegetables are cooked thoroughly before eating, if it is not ready then put back in the oven and look after 10 minutes.

Students enjoying cooking!

Mrs Campbell enjoying a taster!!

2007-03-16T08:31:00.000-07:00

Tonight we decided to make cookies, scones, rock buns or cakes to help us raise money for red nose day tomorrow. All the students including some new recruits came along and had a wonderful time with all the ingredients.
Here is an example of the food produced:

Here are the recipes for you to try:

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) Be-Ro Self Raising Flour
100g (4oz) Fruit, chocolate drops, marshmallows, coconut
2 x 15 ml spoon (2 tbsp) milk

1 Heat oven to 180ºC, 350ºF, Gas Mark 4. Grease two baking trays.
2 Beat the margarine until soft, add the sugar and cream together until light and fluffy.
3 Stir in the syrup, flour, fruit etc 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.

Rich Scones MAKES 8

225 g (8oz) Be-Ro Self Raising Flour
50 g (2oz) margarine
25 g (1oz) caster sugar
50 g (2oz) Dried fruit/coconut/cherries/dates/walnuts
1 medium egg, beaten with sufficient milk to make 150 ml (¼ pint) liquid

1 Heat oven to 220ºC, 425ºF, Gas Mark 7 and grease a baking tray.
2 Mix flour, rub in margarine and stir in sugar and fruit.
3 Add egg mixture and milk reserving a little for brushing the tops.
4 Knead lightly on a floured surface and roll out to 1 cm (½ inch) in thickness and cut into 6.5 cm (2½ inch) rounds.
5 Re-roll the trimmings and cut more rounds.
6 Brush the tops with egg and milk and bake for about 10 minutes.

Rock Buns Makes 16

225 g (8 oz) Be-Ro Self Raising Flour
100 g (4 oz) margarine
100 g (4 oz) dried fruit
50 g (2 oz) caster sugar
1 medium egg
milk to mix

1 Heat oven to 200ºC, 400ºF, Gas Mark 6. Grease two baking trays.
2 Mix the flour and salt, rub in the margarine.
3 Stir in the dried fruit, mixed peel and sugar.
4 Mix to a stiff dough with egg and milk.
5 Place in rough heaps on the baking tray and bake for 10-15 minutes.

2007-03-06T02:36:00.000-08:00

Tonight we made healthy option cakes. Every student chose their own fruit to put into their delicious cakes and each took home 12 cakes to enjoy at home. Take a look at the picture and then try the recipes at home, so you can enjoy them as much as we did.

Date and sultana cakes made with muscavado sugar, tropical fruit cakes and sugarless banana and fruit cakes.

Fruit cake recipe

225 g (8 oz) Self Raising Flour
100 g (4 oz) margarine
100 g (4 oz) caster sugar (use brown or muscavado for a different taste)
175 g (6 oz) mixed dried fruit (tropical, cranberries, blueberries etc)
2 medium eggs
2 x 15 ml spoon (2 tbsp) milk

1
Heat oven to 180ºC, 350ºF, Gas Mark 4. Grease an 18 cm (7 inch) cake tin, or make 12 muffin size small cakes which will take less time.
2
Mix flour, rub in margarine.
3
Stir in sugar and fruit. Beat together eggs and milk.
4
Mix together to a soft consistency.
5
Place in prepared tin and bake for about 50 minutes. Small cakes should take about 25-30minutes. Check if ready by placing your finger on the top if the sponge is ready it will spring back up.

VARIATIONS

Lemon and Sultana
Add 175 g (6 oz) sultanas and grated rind of 1 lemon.

Dried fruit
Add 175g (6oz) any dried fruit eg apricots, cranberries, blueberries, cherries etc some students added lemon zest and juice to their mixture.

Date
Add 75 g (3 oz) chopped dates and add 25g (1 oz) walnuts if you like.

You can add coconut to make a different textured cake by omitting 30g or 60g (1 oz/2 oz) of flour and replacing with coconut. One student sprinkled coconut on top of the cakes to make a crunchy topping.

Try lots of different combinations we did and they all looked and tasted great.

2007-03-05T04:27:00.000-08:00

What a wonderful and exciting night we had at Chamberlains restaurant. Chamberlains opened especially for our Cook It Club so we could enjoy a night to tantalise our taste buds.

Mark Chamberlain really liked the Thank You cards made by Lauren and Tori.

Pictures of the students enjoying their meals.

Spicy vegetables and lovely liver were only two of the 10 dishes prepared for us to enjoy.

We all had a fantastic time and the students really enjoyed meeting a real chef and trying Chamberlains wonderful food.

Thank You again to Mark Chamberlain for letting us enjoy his wonderful food.

You could visit Chamberlains restaurant on Station Road, Redcar for reasonably priced wonderful tasting food. Call 01642 491300 and have a meal to remember, also open on dinner times, booking advisable.

The Circuit and the Evening Gazette also joined us on the night and have published our story of the night.

2007-02-26T09:47:00.000-08:00

Subscribe in a reader Cook It Club members please listen to this podcast and give feedback of the wonderful food at Chamberlains and also if you like the jingle on this podcast, enjoy.

2007-02-09T00:55:00.000-08:00

Into the computer room tonight to browse through healthy eating websites. Making a powerpoint or word document stating what they have learnt so far whilst being a member of the Cook It Club.
Here is a sample of some of the work:-

What wonderful colourful work by Suzanne and Tori

Now take a look at two great powerpoints produced by Bethany and Carley.

http://www.stpeters-sch.com/bethanyatherton.pps (click on hyperlink and then open)

http://www.stpeters-sch.com/carleyjackson.pps (click on hyperlink and then open)

Next week we have a very special treat, due to all the hard work and enthusiasm by all the students, we are going to Chamberlains Restaurant in Redcar. Mark Chamberlain has kinldly offered to help the students with their healthy eating by preparing several tasty dishes for them to taste and enjoy, questions will be asked by the stduents to Mark about his career as a Chef. The students are all really excited and can not wait to meet a real Chef. Take a look next week at the photos taken.

Two students Lauren and Tori made Thank You cards to be given to Chamberlains next week, take a look at the front of Laurens:-

2007-02-02T06:07:00.000-08:00

Smoothies were the delightful experience for us to make and taste this week, We remembered to take pictures this week so have a look at the wonderful colours of the different smoothies:-

What wonderful colours and tastes!

Lots of fresh fruit and tasty fruit juice were used to make nice refreshing drinks with lots of crushed ice, some made theirs with yoghurt to give a different creamy taste. Here are some recipes to try at home and also some pictures of this wonderful experience:

Slurpy Pineapple
Excellent - Pineapple is a very exotic fruit!
The pineapple was first called "anana" a Caribbean word which means "excellent fruit"

Health facts:- Very high in Vitamin C
How to make it
Take half a fresh pineapple (or 1 small one), or 1 large tin of pineapple in juice. Add 1 ripe banana and some ice. Mix all together and blend.

Raspberry

You know it was the ancient people of Troy that were the first to appreciate the fruitiness of the raspberry.

Health facts:- High in fibre and vitamin C
How to make it
Take three large handfuls of fresh raspberries, or packet of frozen raspberries. Add 1/4 pint of cranberry juice and two bananas, peeled and chopped. Blast together in a blender and serve immediately.
These recipes were taken from this website encouraging 5 a day take a look or make up your own smoothies like we did www.5aday.nhs.uk

Some colourful pictures for you to look at

Hard at work!

Nice colours and a great taste!

All ready to whisk and taste!

Everyone enjoyed making their own smoothies and tasting other peoples. Making smoothies at home can also be fun by using any fruit available and mixing with some juice and some ice, you can experiment by using ice cream or milk to make a more filling drink. The ones we made were tasty and refreshing for all who shared this exciting experience!

2007-01-26T03:10:00.000-08:00

This week the students were given the opportunity to make their own fruit crumbles from the recipe used two weeks ago.
A variety of crumbles were made including Pear, Apple, Apple and Cherry pie filling. Students decided on their crumble after trying the crumbles two weeks ago. They all had a wonderful time and the aromatic smell of the crumbles cooking made your mouth water. Hopefully their families shared their tasty treat at home.

They finished with a quick quiz on what they have learnt so far about healthy eating, they were all rewarded with an apple to take home.

The students all declared that today they had eaten between 3 to 5 pieces of fruit. Well done to them and keep it up.

2007-01-22T02:10:00.000-08:00

We welcomed Lindsay Johnson a Nutritionist from the NHS who gave us a fantastic lesson on various ways to eat healthier. We looked at the amount of sugar in a variety of products, please look at the table below, you might be surprised. We also learnt about cutting down the amount of fat in our diets by eating different types of food to replace those higher in fat, check the table below to check the fat content of some common foods.

Surprised then you might not believe the differences in the different milks, for a 1/3rd of a pint of
whole milk = 8g fat
semi-skimmed = 3g
skimmed = 0.2g

All the students enjoyed the session so thanks to Lindsay, they all left with a packet of raisins.

2007-01-12T06:40:00.000-08:00

Happy New Year and welcome back to Cook It Club this year.
Our first session is to compare the difference between frozen, refridgerated and home cooked crumbles, using apples, pears, pie fillings, tinned apricots and peaches.
Below are the results from the students and follows the recipe for the home made versions - please try and enjoy:-

Please click on table to enlarge results

Chart to show these results:-

Crumble recipe
Fruit Crumble Serves 4

350 g (12 oz) fruit eg apple, pear or use tinned fruit eg. peaches, apricots -remove some of the fruit juice from the tin
75 g (3 oz) margarine
175 g (6 oz) Be-Ro Self Raising Flour or 4oz/110g flour and 2oz/60g porridge oats
75 g (3 oz) sugar

1 Heat oven to 190ºC, 375ºF, Gas Mark 5.
2 Place sweetened fresh fruit or canned fruit in ovenproof dish.
3 Rub fat into flour until it resembles breadcrumbs, add oats if using.
4 Add sugar, mix thoroughly and spread evenly over the fruit. Bake for about 30 minutes until fruit is cooked and top is golden.
Serve with ice cream, cream, evapourated milk and enjoy! WE DID!

2006-12-21T10:30:00.000-08:00

Ready Steady Cook with two of our talented teachers Mr Long and Mr Wilson who prepared a lovely meal within the hour. All the students participated by preparing the ingredients for sweet and sour chicken and perfect passata and by tasting the dishes decided that both teachers were winners in the competition below are the recipes used please try and enjoy.

Saint Peter’s Perfect Passata (Made by Mr Wilson)
SPPP is a spicy Italian dish tomato based dish.

The warmth of red-hot chilly peppers are combined with the aromatic taste of garlic and more subtle flavour of basil.

A perfect dish for warming the children, or mamma & papa on a cold winter’s evening.
Ingredients - Serves 4

One small white onion
One small red onion
Medium red or green pepper
Garlic clove

Red chilly pepper – jar of lazy chilly.
Jar Red or Green pesto
Bottle of Passata
Tube of tomato puree

Extra virgin olive oil
Pasta - Spaghetti or spirals

Two chicken breasts (organic;)

Preparation
The vegetables should be chunkily cut – roughly thumb sized pieces of everything – onion, pepper and chicken.

Crush the garlic. Chop up the pepper. Chop up the onion

Cooking
Cook them in a large pan/frying pan on a low light with a little oil, stirring occasionally. Aim for the onion and pepper to become soft - 10-20 mins.

While they are cooking chop up the chicken.

When the vegetables are ready take them out of the pan. Add more oil and add the chicken – cook well (until all signs of the pink flesh have turned white!)

Reduce the heat to low. Put the vegetables back into the pan. Add most of the bottle of passata. Add a tea spoon of chilly pepper. Add two good tea spoons of pesto. Add a good tea spoon of tomato puree.

Boil a kettle. When boiled pour into another pan – bring to the boil. Add a little oil and then add the pasta. The pasta will take about 10 minutes so you might need to turn off the passata for a little while.

Serve
Whack it out! Pasta with sauce on top
Serve with French bread or garlic bread.

Mr Long

Sweet and Sour Chicken
Ingredients
2 tbsp vegetable oil
4 skinless, boneless chicken breasts, cut into 2.5cm/1in cubes
1 small red pepper, de-seeded and cut into 2.5cm/1in pieces1 small green pepper, de-seeded and cut into 2.5cm/1in piecesthick
thumb-size piece of fresh ginger, peeled
finely chopped6 garlic cloves
chopped1x220g can water chestnuts, drained and sliced (optional)
1 bunch spring onions, cut into 2.5cm/1in pieces
1 small can sliced pineapple, drained and cut into chunks (optional)
ground white pepper
For the sauce:1 tbsp soft light brown sugar 2 tbsp rice vinegar 3 tbsp rice wine or dry sherry 2 tbsp dark soy sauce
175 ml/6fl oz chicken stock 2 tbsp tomato purée
2 tbsp cornflour mixed with 2 tbsp water

Method1. Heat the oil in a wok or large frying pan. Add the chicken, peppers, ginger and garlic. Fry for 2-3 minutes, then add the water chestnuts, spring onions and pineapple, if using, and fry for about 30 seconds. 2. Add all the sauce ingredients and bring to the boil. Reduce the heat and simmer for about 6 minutes. Season with white pepper.

2006-12-21T10:04:00.000-08:00

Photo of the Cook it club members with their pizza and pasta.

Creating tasty pizza and pasta using vegetables was this weeks challenge. We made the pizza dough using this recipe:
Basic Pizza Dough

Makes one 10in pizza base

8oz/225g strong plain flour
1 sachet easy-blend dried yeast
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 make several smaller pizzas. Loosely cover and place in warm place to rise. When it has risen top with tomatoes from tin of chopped tomatoes. 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.

Students made their own pizza toppings by adding onions, red onions, mushrooms, peppers, kidney beans, mixed beans, celery, carrots, green beans, tomatoes and cheese.

A pasta sauce was prepared using onions, mushrooms, celery, garlic, tomatoes, kidney beans and green beans.
Pasta sauce recipe:
Olive oil
Onions - chopped garlic any peppers
Mushrooms - sliced celery
tin chopped tomatoes
Tomato ketchup or puree
Courgettes/ green beans /Sweetcorn (tinned)/ kidney beans (tinned)/ mixed beans (tinned)

Put a tablespoon olive oil in a saucepan and heat, fry the onions gently until soft and browned.
add peppers, mushrooms, celery and courgettes and fry gently.
Add tin of chopped tomatoes and tablespoon of tomato ketchup or puree cook for 10 mins.
Add sweetcorn, kidney beans or mixed beans and simmer on low heat. While this is cooking prepare pasta as instructions on the packet. Enjoy! serve with garlic bread or crusty bread.

Next week Ready Steady Cook with two teachers.

2006-11-24T08:01:00.000-08:00

Using ICT skills the students prepared posters about healthy eating, take a look at their wonderful work:

I am sure you will agree that all the posters are colourful and interesting.
The posters will be laminated so the students can use them as placemats.
Next week we will be looking at vegetables and making pizza and pasta with tomato sauce and lots of healthy vegetables.

2006-11-10T01:18:00.000-08:00

Using dried fruit and apples to create great tasting Fruity flapjacks was our aim of the night and all 13 studnets who attended did just that. By using the recipe below they produced unusual and different fruity flapjacks by using: dried tropical fruits including papaya, mango, pineapple also used dates, dried figs, dried apricots, sultanas, cranberries, cherries and cooking apples.

Pieces of the flapjack made with different fruits made and enjoyed by theYear 7 students

FRUITY FLAPJACKS

Ingredients
100g/3¼oz unsalted butter or margarine
100g/3¼oz demerara sugar mixture

100g/3¼oz honey or golden syrup (or both together)

200g/7¼oz porridge oats
25g/1oz dried fruits, coconut, nuts or seeds (or a mixture)

this makes an 8" cake or flan size as picture above, double the mixture for swiss roll size

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 (if making double quantity) or 8"flan or cake dish if using quantity above, you can use foil containers if you prefer 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.

All the students enjoyed weighing out the ingredients, melting the mixture and then adding the fruit to the oats and mixing them all together. Placing the mixture in the foil containers and smoothing was a difficult job but as you can see from the picture the results were great. Each student washed up their own equipment, we then discussed usind fresh and dried fruits within the mixture and they all left with their flapjacks and a smile. Reports the next day that family and friends had enjoyed their flapjacks.

2006-11-03T13:42:00.000-08:00

Cook It Club began onThursday the 2nd November and was a great success for the 8 students who attended. All students took part in guessing the fruits that were provided and then considered how the fruit looked, smelt and of course how it tastes. Here are some of the unusual fruits that they tasted.

Pomelo, one of the fruits tasted by the 8 Year 7 students in our first Cook It Club night.

Physalis is another fruit which was enjoyed by most of the group, it is also known as a Chinese Gooseberry.

Sharon Fruit which I really enjoyed has a sweet taste with the texture of an apple but tasted like a pear, however others did not like the taste of this fruit.

All the fruits were tried but not all were enjoyed and some students had their favourite fruits. The other fruits tried were :- Pineapple, Kiwi, Papaya, Figs, Mango and Pomegranate.
The students all enjoyed their first session and are looking forward to next week when we make fruity flapjacks.

2006-10-19T03:19:00.000-07:00

Exciting News - Cook It Club will begin on Thursday the 2nd November 2006 with enthusiastic Year 7 students.

2006-09-30T07:17:00.000-07:00

29th September 2006 - Introduction to a new initative within our school St Peter's Catholic College of Maths and Computing - Cook It Club will begin after half term. Year 7 have recieved information regarding the Club and application forms issued to their Form Tutors. Watch here for further developments.

2006-09-30T07:01:00.000-07:00