Recipes to try at home

Allergens are highlighted in bold in the ingredients list




Scotch Pancakes



1. Sift the flour and baking powder and into a bowl. Stir in the sugar. Make a well in the centre, pour in the egg and a little of the milk, and start beating, gradually incorporating the flour. Gradually add more milk and incorporate more flour until you have a smooth batter that drops reluctantly off the spoon.  If you use a large egg you may need less milk and vice versa.  This makes a thicker batter than regular pancakes.

2. Heat a heavy-based frying pan over a medium heat. Grease with a smear of oil or butter. Drop tablespoonfuls of the scone mixture into the pan, leaving room for them to spread (you'll have to cook them in batches). After just a couple of minutes, when they are set and have bubbles on the surface, flip them over and cook for a minute or so longer until the second side is brown, then set aside in a warm place.

3. Continue with all the batter, adding a little more butter or oil to the pan as necessary. Serve warm as they are or with fruit.

Yummy Biscuits



Macaroni Cheese

Ingredients: (Serves 4)


Cheesy Egg Muffins



2. Add filling of your choice along with cheese, and pour the beaten egg mixture onto it (no more than halfway full).

3. Place muffin pan on the centre rack of the oven and bake for 20-25 minutes, or until muffins are light brown, puffy and the eggs are set.

4. Let muffins cool for a few minutes before removing from the muffin pan. Loosen gently with a knife if they seem to be sticking.

Creamy Carrot and Sweet Potato Soup


1.  Melt one tablespoon butter in a large pan over medium heat. Add onion and cook for 4 minutes or until tender, stirring occasionally. Stir in cinnamon and nutmeg; cook for 1 minute, stirring constantly. 

2. Move onion mixture to side of pan; add remaining 2 tablespoons butter to open space in pan. Increase heat to medium-high; cook 1 minute or until butter begins to brown. Add sweet potatoes, 3 1/2 cups water, stock, and carrot; bring to a boil. Cover, reduce heat, and simmer for 35 minutes or until vegetables are tender.

3. Blend the soup and season with salt and pepper.  

4. Serve with the option of sour cream and parsley.

Yummy Golden Syrup Flapjacks



Image result for soda bread

Soda Bread: to make one loaf



1: Turn on oven: 180 degrees C.

2: Mix dry ingredients.

3: Pour in buttermilk and bring together.

4: Turn onto worktop and shape into round ball, flatten and put cross on top using a knife.

5: Bake for 40 minutes.

Cheese Scones



1: Set the oven to 220 C / Gas mark 7. Put the flour and salt in the mixing bowl. Add the butter. Rub butter and flour together with your fingertips until the mixture looks like breadcrumbs.

2: Add the grated cheese, then add the milk to the mixture and stir everything together to make a smooth mixture. Knead the mixture until you have formed a stiff dough.

3: Grease a baking tray. Gentry roll out the dough until it is 2cm thick. Cut out shapes with biscuit cutters dipped in flour.

4: Place the scones on a baking tray, brush them with milk (optional) and some extra grated cheese on top.

5: Bake them for 12-15 minutes, until firm and risen. Cool on a wire rack.

Potato wedges or chips


1.    Wash and scrub the potatoes. 

2.  Cut into wedges or chips.

3.  Soak in cold water for 10 minutes.

4.  Toss in olive oil (you could add pepper or other seasoning)

5.  Place on tray and bake in oven for 30-40 minutes at 200°C, turning once or twice.

6.  Serving ideas: grated cheese, tomato ketchup, tomatoes or cucumber.

NOTE: You may want to peel some of the potatoes as some children do not like the skins/jackets and it will make them appear more like chips.

Homemade tomato soup



BREAD ROLLS: Best eaten on the day you make them



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.  Then divide dough into 16 pieces.

8.    Roll each piece in to a sausage shape 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 in warm place for 20 mins.

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

Full of Veg Tomato Sauce