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Recipes to try with your class

Cooking with your class is a great way to give them a practical understanding of where food comes from, different cultural heritages and following instructions. Hopefully the results will taste so nice they will want to do more! Ask parents to suggest recipes from home or if someone is willing ask a parent to come in and demonstrate. Link the cooking into a theme or story that you are working with already. The cooking you chose to do could highlight work on other cultures, religious education, where food comes from and healthy eating.

Baking Bread

Bread is a common staple food in nearly all cultures and it is easy to make different types and shapes of simple breads with children. It is often a crucial part of religious ceremonies like Passover or Communion or Ramadan. You could make special bread with your class that is linked to a fictional or religious story.

There are many recipes available on the internet and supermarkets stock quick and easy bread mixes which just require the addition of water. There are wheat and gluten free flours available as well as things like Ciabatta and Brioche mixes that you might want to try with your class.

About the most simple is unleavened bread as children can do much of the process with the exception of final cooking.


Unleavened Bread

Add a pinch of salt to a cup of plain white flour. Mix and add warm water gradually to make smooth dough (too sticky? Add a little more flour, not smooth enough add a little more water).  Leave the dough to rest for about half an hour (just about enough time for a story or two).  Roll out the dough using a rolling pin or flatten it with hands on a clean surface, lightly sprinkle the surface with flour to stop the dough sticking. Make into a roughly circular shape about the size of a tea plate. Cook under a hot grill until it begins to have blisters, flip and do the other side or cook in a conventional oven for about 20 minutes on gas mark 5.


Other recipes you could try with your class

Basic Biscuit Recipe

175g/6oz Plain Flour
100g/4oz Butter or Margarine
50g/2oz Caster Sugar

  • Pre-heat oven to 150°C/300°F Gas 2
  • Cream the butter or margarine and caster sugar together until they are light and fluffy.
  • Stir in the flour and once mixed knead the dough together until it forms a ball, add a sprinkle of flour if the dough is at all sticky.
  • Roll out the dough on a lightly floured surface until it is about 5mm thick.
  • Cut out the dough using your chosen cutter.
  • Place the biscuits on a floured baking tray and bake in the centre of the oven for 25 minutes or until golden brown.
  • Let the biscuits cool on a wire tray.


Basic Pancake Batter

4oz (100g) Plain Flour
Pinch of salt
1 Large egg
½ pint (10 fl oz)(275 ml) milk

Sift the flour and the salt into a large bowl. Make a hollow in the centre of the flour and drop in the slightly beaten egg and half the milk. Start mixing the flour into the liquid preferably using a whisk; you can use a spoon or a fork. Make sure to incorporate all the flour, once this is done, pour in the rest of the milk and whisk until the mixture has the consistency of thin cream.

Using a heavy- based shallow frying pan, heat a little lard, just enough to grease the pan so that the pancake batter doesn’t stick. The pan should be quite hot before you pour the batter in. Pour in enough batter to make a thin film over the base of the pan, tilting the pan in all directions will help to get an even thickness. The underside of the pancake should be golden brown in less than a minute; you can adjust the heat to get this just right. Flip the pancake over using a spatula or if you’re brave toss the pancake in the air by flicking your wrist as you move the pan away. Cook the other side of the pancake until golden brown.

Pancakes can be served in many different ways, the simplest way is to turn the pancake out onto a plate with kitchen roll on that has been sprinkled with sugar. Sprinkle more sugar and  squeeze some lemon juice on the top of the pancake and either roll or fold. You can also add a spoonful of jam before folding.


Chocolate Nests

Block of cooking chocolate (Milk or Plain)
Shredded Wheat
Sugar Coated mini eggs
Small cake paper cases

Break the chocolate into small pieces and place in a bowl. The chocolate now needs to melt so you can either put the bowl in a low oven, or rest the bowl over another bowl of hot water, and leave until all the chocolate has melted.

Once melted give the chocolate a good stir and start to add some of the crumbled Shredded Wheat, add enough to give a twiggy effect to the chocolate.

Spoon enough of the mixture into one of the paper cases to make a nest shape, leaving a hollow in the middle, big enough to place about 4 mini eggs in. You can either put the eggs in straight away and they will stick to the hardening chocolate or wait until the nest has set. Remove the nest from the paper case when the nest is finished.

Here is a video with captions (but no sound) of a Year 9 class baking different bread shapes that you might like to try with your class.

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