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SHARING OUR RECIPES

Recipes are always to be shared, passed-on, adapted, kept alive!

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Mix & Munch

With looking at yeast this week in one of our Mix & Munch After-School Cooking Classes prompted me to make this wonderfully easy and delicious loaf today.


This loaf, which I am slightly hooked on, I have been adapting and refining after a few weeks so after a few attempts this is my perfected seedy cob!


Hope you enjoy it too!


If you don't want to use wholemeal flour just use all strong white bread flour. 
Any mix of seeds work - pumpkin/sunflower/chai/lax seed.....
It takes 2 minutes to measure the ingredients and 10 minutes to knead either with a dough hook or yourself!



Seedy Loaf

Feeds a family!

 

400g Strong White Bread Flour

200g Wholemeal Flour

7g Instant Dried Yeast

2 Tsps Salt

30ml Olive oil

300ml Warm Water


Handful each of Sunflower seeds, Pumpkin seeds and Chai seeds (or any other seeds)


  1. Sieve the strong white bread flour and add in the wholemeal flour

  2. Add the yeast

  3. Add the salt

  4. Add the olive oil and warm water

  5. Add in the seeds (any type max 3 tablespoons)

  6. Mix in a dough mixer for 10 minutes (or knead by hand)

  7. Put the dough in a covered bowl in a warm place for an hour

  8. Then heat up a 20cm round casserole dish and lid (Le Creuset is ideal) in the oven at 40 degrees for 5 minutes

  9. In the meantime, knock back the dough and shape into a cob

  10. Take the casserole dish out of the oven and put the cob into the warmed dish and score the top with a pattern, brush with milk and dust with flour

  11. Cover the casserole dish with the lid and let the dough rise for an hour

  12. Once risen remove the lid and place into the oven to bake for 40 minutes at 190 degrees fan until golden brown with a lovely crust.

  13. After removing from the oven let the bread rest for 10 minutes

  14. ENJOY x



 

 

 

 

 

 

 

 




At the end of a busy year we all need chocolate!!


And this pudding is a superb alternative to Christmas pudding which many children (and adults) are not too keen on! The other key benefit with this is that your little cooks can make it, they might need a little help with melting the chocolate and making the jelly but the joy for them in contributing to the Christmas Lunch or Boxing Day supper is worth it.


So enjoy this - we have made this in every after-school cooking class in and around London at the end of term, which our Mix & Munch cooks loved....I am sure you will too!

We don't take nuts into schools but this dish is wonderful with slightly roasted pistachios sprinkled on top!
And for the grown up cooks - you can add some liqueur onto the cherry's in the ramekins for a boozy hit (just remember which ones are for adults and which ones for children!)
You can make the jelly/custard/brownies from scratch or buy them all ready made - whatever is easier for you!

* Picture courtesy of our fabulous cooks at 
Fitzrovia Community Centre After-School Cooking Club


Cherry Chocolate Trifle

Serves 1 person (in a ramekin) 

 

2 tbsp ready-made custard 

2-3 pieces of milk chocolate - in pieces

1 small chocolate brownie

4-5 tinned cherries

2 tbsp ready made jelly

1 tbsp double cream (whipped)

5g icing sugar (sieved)

grated chocolate/sprinkles/gold spray to decorate

 

 1.       Put the custard into a pan with the chocolate pieces. Gently heat, stirring, until the chocolate has melted into the custard. Cool.


2.      Break up and arrange the brownies in the base of the ramekin.


3.      Drain the jars of cherries (keep the liquid) and scatter over the brownies. Add 1 tbsp of the liquid


4.      Add the jelly on top


5.      Spoon the cooled chocolate custard over and chill while you make the topping.


6.      Lightly whip the cream with sieved icing sugar until soft peaks form.


7.       Add on top of the trifle.


8.      Decorate with grated chocolate/sprinkles/gold dust



 

 

 

 

 

 

 

 




To keep the summer vibes going and memories of our family holiday to Morocco alive - we have made this wonderful tagine in some of the School Cooking Enrichment classes we have held this Autumn term.


Its a dish full of Moroccan flavours; - the sweetness of apricots & honey with the tang of preserved lemons, the smoky paprika and cumin finished with the light zestiness of parsley and coriander.


We don't take nuts into schools but this dish is wonderful with toasted flaked almonds dotted on the top
Serve with a Raita salad - Greek, full fat yoghurt and grated cucumber, with salt and pepper and a sprinkling of paprika
Use chicken on the bone as it adds much more flavour to the tagine during the hour plus of simmering it. You can easily remove the bones before serving once its cooked!

Recipe for 4-5 people


2 chicken thighs

2 chicken breasts

1 tbsp olive oil

2 red onions (sliced)

4 garlic cloves (crushed)

2 peppers

100g dried apricots quartered

2 preserved lemons (deseeded and cut up into small pieces)

500ml chicken stock

1 can chopped tomatoes

1 can chickpeas

1 1/2 tsp ground cumin

1 ½ tsp ground ginger

1 1/2 tsp ground cinnamon

1 ½ tbsp paprika

2 tablespoons of honey

 

 

Chopped parsley & mint & coriander to garnish

 

For a veggie option replace the chicken with the same weight of lentils and use vegetable stock instead of chicken

 

 

1.       Cut into strips the chicken breast and cut some of the chicken from the bone - heat half the oil in a pan and brown each side of ALL the chicken (including the bits on the bones) and set aside.

 

2.      Slice the onions and crush the garlic and use the rest of the oil and heat to a medium heat and add the onions and garlic and cook for 10-15 minutes until soft.

 

3.      Slice the peppers, chop the apricots and lemons

 

4.      Increase the heat and add the peppers, apricots and lemons.

 

5.      Add the spices.

 

6.      After a few minutes once you can smell the spices add the chicken, chicken stock, honey, tomatoes & chickpeas.

 

7.       Season and bring to the boil.

 

8.      Cover, reduce heat and simmer for 1-1 1/2 hours.

 

9.      Garnish with chopped parsley and mint.

 

10.  Serve with couscous/rice and a salad

 

 

 

 

 

 

 

 

 

 

 

 



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