May

In May we have been...

In May we had our first Bake and Share Lunch.  Every child participated in the cooking.  Children helped Beth and Rhiannon to chop and grate the vegetables for the tomato and vegetable pasta sauce.  Others helped Claire to mix the fruity flapjack while another group mixed and kneaded the bread dough with Gabby and Emma.  The room was very busy and smelled wonderful.

Once the dough had risen, the children rolled the dough out into a long sausage on the table top – see the photo!  The dough was cut into 32 pieces, each piece was rolled and tied in a knot.  The bread rolls turned out to be very popular as the milk made them soft and tasty.

 

The children wiped the tables, put on the tablecloths and set out the cutlery.  Everyone tried the pasta and there were some clean plates, plus requests for seconds!  The flapjack was nicely gooey and the fruit was a delicious addition.







MENU:

Jamie Oliver’s Full of Veg Tomato pasta sauce

Served with wholewheat pasta bows, grated cheese and a roll

Fruity flapjack (based on the BBC Good Food Yummy Golden Syrup Flapjacks)

Milk or water

 

IDEAS FOR HOME:

You might like to try the recipes at home (see below) or perhaps you have a recipe that we could use for our next Bake and Share Lunch in July.

 

FULL OF VEG TOMATO SAUCE

http://www.jamieoliver.com/recipes/vegetables-recipes/-full-of-veg-tomato-sauce

 

YUMMY GOLDEN SYRUP FLAPJACKS

http://www.bbcgoodfood.com/recipes/1148640/yummy-golden-syrup-flapjacks

To this we added one bag of dried apricots (chopped) and raisins.

 

BREAD ROLLS (Best eaten on the day you make them)

1 lb strong white bread flour

1.5 tsp salt (we left this out)

2 tsp caster sugar

1.5 tsp easy blend dried yeast

9 fl oz milk

1 oz butter

1 egg (optional as glaze)

Heat oven to 220 deg C or gas mark 7

1.     Sift flour (and salt if using) into large bowl.  Stir in sugar and yeast.  Make a hollow in the middle.

2.    Put butter and milk into pan and gently heat until butter has just melted.

3.    Pour milk mixture into hollow in flour.  Stir until it is all mixed and no longer sticks to side of the bowl.

4.    Sprinkle some flour onto clean, dry work surface and knead dough until it is smooth and stretchy.  (To knead: Push dough away from you with both hands, fold dough in half and turn it around.  Then push it away from you again.  Fold and turn it, then push it away again.)

5.    Dip paper towel in oil and rub inside of bowl.  Put dough into bowl.

6.    Cover bowl with clingfilm.  Leave in warm place for about 45 mins, until the dough has risen to twice its size.

7.    Knead the dough again for about a minute, to burst any large bubbles of air in it.  Then divide dough into 16 pieces.

8.    Roll each piece to make a sausage about 10 in long.  Tie each one into a knot and put on a greased baking sheet.

9.    Turn on oven.  Rub some clingfilm with oil, then cover the rolls.  Put them back in warm place for 20 mins.

10. Optional: When you remove the clingfilm, brush the top of each roll with the beaten egg.

11.  Bake for 10-12 minutes and leave to cool on a wire rack.

 


 



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