The results are in…..

Click on the image below to find out the results of the Ryelands’ Virtual Bake Off

The Ryelands’ Virtual Bake Off

Calling all children and staff to enter our Ryelands Bake Off! Now you’ve all had a chance to brush up your cookery skills with our weekly Cookery Challenges it’s time to impress everyone with your baking skills, in our virtual bake off.

Rules:
1) It needs be a home baked afternoon tea treat.
2) It needs to be baked by you (grown-ups can help)
3) You need to add a description of the baked item (no more than two sentences)
4) We need to receive a photo of a slice or the whole cake/treat, with description by the closing date.

Please don’t go and buy special ingredients. This is just for fun during lockdown.
Closing date 3pm Monday 13th July 2020.
Photos will be posted on our website and Facebook (please state if you do not give permission when sending in your emails) and there will be a special mention and certificate during our competition results online assemblyon Tuesday 14th July! Watch to find out who the winners are (KS1, KS2 and Staff).
Please send a photo of your edible creations , as a whole and with a slice removed, to Mrs Edwards

[email protected]

Let’s get baking! Good Luck!

Week 9 Friday 26th June

Fantastic fish cakes


Ingredients
4 oatcakes or crackers

200g mashed potato, cooled

100g cod (or haddock), cooked and bones removed

60g frozen mixed vegetables

Small handful of parsley leaves (or dried parsley) -optional

Equipment

Baking tray, plastic food bag, large plate, weighing scales, small bowl, mixing spoon, chopping board, oven gloves, fish slice.

Method

1. Preheat oven to 220°C or gas mark 7.
2. Grease or line a baking tray.
3. Crush the oat cakes in a food bag and tip onto the plate.
4. Place the potato, fish and frozen vegetables into the bowl.
5. Tear the parsley leaves in to small pieces.
6. Mix everything together.
7. Divide the mixture into four.
8. Shape each portion into a cake (or a fish).
9. Press each side of the cake into the crushed oatcakes.
10. Place on the baking tray.
11. Bake for 20-25 minutes.

 

Top tips

Make them zingy!  Add a little grated lemon or lime zest to your fish cake mixture.
Serve the fish cakes with a crispy salad.
Instead of oatcakes, why not try other savoury biscuits?

Food skills

Weigh.
Crush.
Mix.
Divide and portion.
Shape.
Bake.

Week 8 Friday 19th June

Home Cookery Challenge

A real range of cooking this week, well done!

 This week’s recipe is great for all those left over foods, give it a try – bubble and squeak!

We would love you to have a go at either this week or previous weeks’recipes and email a picture of your finished product to Mrs Edwards and with your permission, we will post them on to our Face Book page.  [email protected]

Please remember to always cook with adult supervision – never on your own. Remember your food hygiene and keep your hands and preparation area clean.

Bubble and squeak

Ingredients

2-3 large potatoes (300g)

½ green cabbage

1x15ml spoon flour

Black pepper, to taste

Spray oil

Equipment

Chopping board, vegetable peeler, knife, saucepans, colander, potato masher, large metal spoon, frying pan, fish slice, plate.

Method

1. Peel and dice the potatoes. Place in a saucepan of cold water and bring to the boil. Cover and simmer until tender.
2. Remove the stalk of the cabbage and shred finely. Place cabbage into a saucepan of boiling water and cook for 5 minutes. Drain in colander.
3. Drain the potatoes in a colander. Pour the potatoes back into the saucepan and mash.
4. Mix the mashed potatoes and cabbage together.  Add black pepper to taste.
5. Using a large metal spoon, make ‘rounds’ of bubble and squeak.
6. Coat in the flour.
7. Fry in the oil for 5-6 minutes on each side, until crisp and golden brown.

Top tips

Use left-over potatoes, cabbage/Brussel sprouts, carrots.
Add fresh herbs, chopped onion, bacon or cooked leeks
They could be oven baked instead of fried to make them healthier.

 

Food skills

Measure.
Peel.
Dice and shred.
Boil and simmer.
Drain.
Mash.
Mix.
Shape.
Fry.

Week 7 Friday 12th June

Well done to all of you who have been cooking this week. Take a look these incredible mini pasties!

I’m so excited as this week’s recipe for you to try is Pizza Wheels!

We would love you to have a go at either this week or previous weeks’ recipes and email a picture of your finished product to Mrs Edwards and with your permission, we will post them on to our Face Book page.  [email protected]

Please remember to always cook with adult supervision – never on your own. Remember your food hygiene and keep your hands and preparation area clean.

Pizza wheels


Ingredients

150g self-raising flour

25g butter or baking fat/block

1 egg

50ml milk

 

Toppings

25g tomato pizza sauce

1 tomato

3 mushrooms

½ an onion  

50g Cheddar cheese

1 x 5ml spoon mixed dried herbs

Equipment

Baking tray, weighing scales, mixing bowl, sieve, small bowl, fork, measuring jug, wooden spoon, flour dredger, rolling pin, sharp knife, chopping board, measuring spoons, grater, oven gloves,cooling rack.

Method

1. Preheat the oven to 200ºC or gas mark 6.  Grease or line a baking tray.
2. Sift the flour into a bowl.
3. Rub the fat into the flour until it resembles fine breadcrumbs.
4. Whisk the egg and milk together in a small bowl with a fork.  
5. Add the egg mixture to the flour.  Mix to form a soft dough ball.
6. Roll out the dough on a floured surface to form a rectangle. 
7. Slice the tomato. 
8. Peel and slice the onion. 
9. Slice the mushrooms. 
10. Spread the tomato pizza sauce over the dough and scatter on the onion, tomatoes and mushrooms. Leave a 2cm gap around the edges.  
11. Grate the cheese. 
12. Sprinkle the grated cheese and herbs on top. 
13. Roll up from the long end sealing the filling inside. 
14. Cut into 4cm slices.  
15. Place flat on the baking tray and bake for 10 minutes, until golden brown.  
16. After baking, place on a cooling rack.

 

Top tips

Why not add some different fillings? Try slices of ham, spinach, chopped peppers, tuna or sweetcorn.

Food skills

Weigh.
Measure.
Sift.
Rub in.
Whisk.
Mix.
Roll out.
Cut and slice.
Peel.
Spread.
Grate.
Bake.

Week 6 Friday 5th June

Home Cookery Challenge

Well done to all of you who have been cooking this week. Take a look at this amazing Gruffolo Crumble!

We would love you to have a go at either this week or previous weeks’recipes and email a picture of your finished product to Mrs Edwards and with your permission, we will post them on to our Face Book page.  [email protected]

Please remember to always cook with adult supervision – never on your own. Remember your food hygiene and keep your hands and preparation area clean.

Mini Cornish pasties


Ingredients
225g lean braising steak

½ onion

50g swede

1 small potato

Black pepper

2 x 10ml spoon water

400g shortcrust pastry

1 egg

Equipment

Chopping board, vegetable knife, peeler, measuring spoons, large bowl, spoon, flour dredger, rolling pin, small side plate, small bowl, fork, fish slice, pastry brush, oven gloves, baking tray.

Method

1. Preheat the oven to 180°C or gas mark 4.
2. Prepare the filling ingredients:
dice the meat;
peel and chop the onion;
peel and chop the swede.
3. Put the meat, potato, onion, swede and water into the small bowl. Season with a few twists of black pepper.  
4. Mix everything together.  
5. Divide the pastry into four.
6. Take one piece of the pastry and, on a lightly floured surface, roll it out. Place the small plate on top and cut around the plate to make a circle.
7. Place 3 to 4 spoons of filling in the middle of the circle.  
8. Beat the egg in a small bowl.
9. Brush the edges of the pastry with the beaten egg.
10. Pull up the two opposite sides of pastry and pinch them together all the way along.  
11. Brush the pastie with a little beaten egg, then transfer it on to a baking tray.
12. Repeat this with the remaining pastry and filling.
13. Carefully, place the baking tray into the hot oven wearing oven gloves.  
14. Bake the pasties for one hour.
15. Wearing oven gloves, remove the pasties from the oven. Place onto a cooling rack.

 

Top tips

Use a different chopping board and knife to cut the meat and vegetables.
Use different fillings e.g. cheese and onion, or mixed vegetables.

Food skills

Weigh.
Measure.
Dice and chop.
Peel.
Mix.
Divide.
Roll out.
Shape and form.
Glaze.
Bake.

Week 5  Friday 29th May

Home Cookery Challenge

Its been a quiet week on the cookery side, so I decided to make this week a free choice. You can either use previous weeks’ recipes or make your own healthy creations. Get those cookery books out or check out the internet for recipes. Keep learning those new skills you are becoming amazing cooks!

Remember we love to see what you’ve been making so please email your photographs to Mrs Edwards and with your permission, we will post them on to our Face Book page. This week you could share your recipes too and we might make them into future cookery challenges for everyone to try! [email protected]

Please remember to always cook with adult supervision – never on your own. Remember your food hygiene and keep your hands and preparation area clean.

Home Cookery Challenge

Well done to all of you who have made Pizza, Rostis or breakfast muffins this week, all your food looked really tasty!

Week 4 Friday 25th May

This weeks recipe to try is Turkey Burger

We would love you to have a go at either this weeks for previous weeks recipes and email a picture of your finished product to Mrs Edwards and with your permission, we will post them on to our Face Book page.  [email protected]

Please remember to always cook with adult supervision – never on your own. Remember your food hygiene and keep your hands and preparation area clean.

Turkey burgers

Ingredients

1 small onion

250g turkey mince

1 x 5ml spoon dried mixed herbs

1 x 5ml spoon Worcestershire sauce

Ground black pepper

 

To serve:

2 wholemeal rolls, bagels or pitta bread

1 tomato

Lettuce leaves or mixed salad

Pickled gherkin (optional)

 

Equipment

Chopping board, vegetable knife, mixing bowl, mixing spoon, weighing scales, measuring spoons, grill pan, pastry brush, bread knife.

 

Method

1. Peel and finely chop the onion.
2. Place the mince, onion, mixed herbs and Worcestershire sauce in a bowl. Season with black pepper.
3. Mix the mince mixture together.
4. Preheat the grill at medium.
5. Divide the mince mixture into 4 and shape into burgers. Thoroughly wash and dry your hands after touching the raw meat.
6. Place burgers on a grill tray and grill for 5-6 minutes each side. Check that the burgers are thoroughly cooked and there are no pink juices.
7. While the burgers are cooking, shred the lettuce and slice the tomato.
8. When the burgers are cooked, assemble each burger.

 

Top tips

Experiment using different herbs and spices to flavour the burgers.
Use extra salad ingredients – they all count towards your 5 A Day.
Try using pork, lamb or beef mince.
Add grated/chopped vegetables to the burger, such as carrot, courgette or mushroom.

Food skills

Weigh

Measure

Chop and slice

Mix

Form and shape

Grill

Home Cookery Challenge

Well done to all of you who have made Pizza or Rostis’ this week, hope you enjoyed eating them!

This week, the recipe to try out is…..

Breakfast Muffins!

We would love you to have a go at either this weeks for previous weeks recipes and email a picture of your finished product to Mrs Edwards and with your permission, we will post them on to our Face Book page.  [email protected]

Please remember to always cook with adult supervision – never on your own. Remember your food hygiene and keep your hands and preparation area clean.

Breakfast muffins

Complexity: medium


Ingredients

100g carrot, apple or pear

255g self-raising flour

2 x 5ml spoons baking powder

100g white caster sugar

2 x 5ml level spoons ginger, cinnamon or mixed spice

1 egg

240ml semi skimmed milk

90ml vegetable oil

 

Equipment

Muffin tray, 8-10 muffin cases, chopping board, vegetable knife, peeler, grater, small bowl, large mixing bowl, sieve, measuring spoon, mixing spoon, measuring jug, fork.

 

Method

1. Preheat oven to 200°C or gas mark 6.
2. Line a 12 hole muffin tin with paper cases.
3. Prepare fruit or vegetables:
cut the top and bottom off the carrot and peel (if using);
wash the apple or pear (if using) but do not peel;
grate the carrot, apple or pear and put aside in a small bowl.
4. In a large bowl, sift together: flour, baking powder and sugar along with the ginger, cinnamon or mixed spice.
5. Crack the egg into a jug and whisk with a fork.  Wash hands after touching raw egg.
6. Stir in milk and oil.
7. Pour all liquid ingredients into the dry mixture. Stir just until combined, scraping sides and bottom of the bowl as you stir. Mixing should take only about 30 seconds. The batter will be lumpy but no dry flour should be visible. Do not over stir.
8. Add the grated carrot, apple or pear. Mix gently.
9. Divide the mixture equally among the muffin cases.
10. Add toppings if desired.
11. Bake for 20 – 25 minutes.

 

Top tips

Try using a variety of vegetables such as grated courgette or parsnip or even mashed avocado. Add herbs or spices such as oregano, rosemary or chilli.
Add a mashed banana instead of the grated carrot, apple or pear.
You could use berries that are in season, such as raspberries, blackberries or blueberries.
Try dried fruit such as raisins, sultanas, cherries, apricots or mixed peel.
Add extra toppings to the muffins, such as chopped nuts, crumble, desiccated coconut or pumpkin seeds.

 

Food skills

Weigh and measure.
Cut.
Grate.
Sift.
Whisk.
Mix, stir and combine.
Divide.
Bake.

Home Cookery Challenge

Well done to all of you who have made pizzas, they looked delicious!

Week 2 Friday 8th May

This week recipe to try is Mini Ham and Onion Rostis.

We would love you to have a go and email a picture of your finished product to Mrs Edwards and with your permission, we will post them on to our Face Book page.  [email protected]

Please remember to always cook with adult supervision – never on your own. Remember your food hygiene and keep your hands and preparation area clean.

*Watch the YouTube clips how use a knife safely when preparing food.

Mini ham and onion rostis

Ingredients

2 large waxy potatoes

2 x slices of ham

2 spring onions

1/2 x 5ml spoon garlic purée (optional)

2 x 5ml spoon dried mixed herbs

Equipment

Baking tray, vegetable peeler, grater, chopping board, knife, mixing bowl, wooden spoon, measuring spoons, oven gloves.

Method

1. Preheat oven to 180°C (375°F) or Gas mark 4.
2. Grease or line the baking tray.
3. Prepare the ingredients:
peel and grate the potato;
chop the ham;
snip or slice the spring onions.
4. Add the potato, ham, onion, garlic purée and herbs to the mixing bowl.
5. Mix everything together.
6. Using your hands, shape into 6-8 small rostis (flat pancakes), squeezing away any excess liquid.
7. Place on the baking tray and bake for 20-25 minutes, or until golden brown.

Top tips

More vegetables can be added such as canned sweet corn or peas, peppers.
Rosti can be fried, but baking is a healthier cooking option.

Food skills

Weigh.
Measure.
Peel.
Grate.
Chop and slice.
Snip.
Mix.
Shape.
Bake.

Home Cookery Challenge

Exciting news! Mrs Edwards has set up some home cooking challenges.

Each week she will post a recipe for you to follow at home.

We would love you to have a go and email a picture of your finished product to Mrs Edwards and with your permission, we will post them on to our Face Book page.

[email protected]

We are beginning with a simple pizza recipe which we know is a school dinner time favourite. You can follow the recipe exactly or be more adventurous with your topping!

Please remember to always cook with adult supervision – never on your own. Remember your food hygiene and keep your hands and preparation area clean.

*Watch the YouTube clips how use a knife safely when preparing food.

https://www.youtube.com/watch?v=zo0lx_tFhH0This demonstrates the bridge method

https://www.youtube.com/watch?v=tlqpB_LrmjE   This demonstrates the claw method

Week One – Friday 1st May

Easy pizza

Ingredients

2 x large bread rolls

4 x 15ml spoons of a tomato sauce*

1 x orange/green/red pepper, halved and deseeded

2 x spring onions or ¼ of an onion

2 x 15ml spoons sweetcorn (canned)

½ tsp dried oregano

60g Cheddar cheese, grated

 

Equipment

Bread knife – for adult use only, chopping board, 15ml spoon, table knife, kitchen scissors, grater, baking tray, oven gloves, 4 x serving plates.

 

Method

  1. Pre-heat the oven to 200C/gas mark 6.
  2. Cut the two bread rolls in half and rest them on the chopping board.  These will be the pizza bases.
  3. Add a 15ml spoon of sauce to each pizza base. Spread it evenly over the base with the table knife.
  4. Use the scissors to cut the pepper into strips. Cut each strip into small pieces and arrange it over the four pizza bases.
  5. Snip the spring onions into small pieces and add to the bases.
  6. Add some sweetcorn to each.
  7. Sprinkle on top of each pizza a pinch of dried oregano
  8. Sprinkle the cheese over the four pizzas.
  9. Place the pizzas on the baking tray. Adult – Use oven gloves to place the baking tray in the oven.
  10. Cook for a 7-10 minutes until the cheese bubbles and browns.
  11. Adult– Remove from the oven using the oven gloves and serve.

 

Top tips

  • Try different vegetable toppings such as sliced mushrooms, chopped cherry tomatoes, sliced courgettes, canned tuna or cooked ham.
  • Try different bread such, as slices of baguette, thins, pitta, English muffins or crumpets.
  • Serve with a colorful salad.

 

Food skills

  • Cut
  • Spread
  • Snip
  • Bake

 

*Tomato sauce – check product labels and select one with the lowest fat, sugars and salt.

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