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Recipes

Do try some of these recipes at home with your children and let us know how you got on, we would love to hear from you.

Get in touch via our school email address:

primaryhomelearning@arkvictoria.org

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FRUIT KEBABS

Ingredients: (for one kebab)

• 1 banana • 1 orange/satsuma • 1 skewer • Handful of grapes and strawberries

Method:

1. Peel the banana and segment the orange. 2. Chop the banana into slices. 3. Slowly start piercing the fruit onto the skewer. 4. Maybe you could try a repeated pattern.

Handy tips:

Try making these super simple fruit kebabs using different fruits, such as apple, avocado or pear.

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Carrot Dippers with a cheese and chive dip

Ingredients:

• 4 carrots • 50g grated cheese • 2 pots of natural yogurt (2x125g) • Handful of fresh chives

Method:

1. Wash the carrots and chives. Pat dry with a clean tea towel. 2. Peel the carrots. 3. Slicing the carrots, cut into long strips by carefully length ways into

halves and then halve again. 4. Next scoop the yoghurt into a bowl. 5. Add the grated cheese. 6. Use kitchen scissors to snip the chives. 7. Stir well and enjoy with the carrot dippers.

Handy Tip:

• Snip the chives in a mug for ease. • Try a variety of different vegetable as dippers such as cucumber,

celery or broccoli. • Try adding onion to your dip.

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Cucumber Raita

Ingredients:

• ½ medium cucumber • ½ onion • 1 pot of natural yoghurt (125g) • A few mint leaves • Lemon juice – 1 tablespoon

Method:

1. Wash the cucumber and chop into small pieces. 2. Peel and chop the onion into fine pieces too. 3. Wash the mint leaves and place in the mug to snip using kitchen scissors. 4. Squeeze the juice from the lemon. 5. Scoop the yoghurt into the bowl, mix in the cucumber, onion, mint and

lemon juice. 6. Mix well and serve as a dip with vegetable dippers or with any other

food.

Handy Tips:

• Try adding 1 teaspoon of fresh chopped chilli of you would prefer it hotter.

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Smoked Fish, Spring onions and new potato salad

Ingredients: (serves 4)

• 1 packet of smoked mackerel (250g) • 1 bunch of spring onions (about 6-8) • 150g tub of low fat crème fraiche • Half a lemon • 400g of new potatoes

Method:

1. Wash the spring onions and potatoes. 2. Boil the kettle, add the new potatoes to the saucepan and cover with

boiling water. 3. Place on the hob on high for 15-20 minutes until the potatoes are soft. 4. Whilst the potatoes cook, chop the ends of one of the spring onions and

slice into 1cm pieces. 5. Break the fish into bite size chunks. 6. Squeeze the juice out of the lemon and pour into a salad bowl. 7. Add the crème fraiche and mix well. 8. Stir in the spring onions and fish. 9. Once the new potatoes are cooked, place them into the other

ingredients and stir well. Serve hot/cold.

Handy Tip:

- Try with cooked chicken or drained tinned tuna as alternatives. - Add chopped tomatoes and cucumber.

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Summer Berry fruit salad

Ingredients:

• 1 punnet of strawberries • 1 punnet of raspberries • 1 punnet of blackberries • 2 tablespoons of fresh orange juice

Method:

1. Wash all the fruit. 2. Prepare the strawberries by removing the green stalks. 3. Slice the strawberries in half, length ways. 4. Put all the fruit into a bowl and add the orange juice. 5. Stir well and serve chilled.

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Sweetcorn on the Cob

Ingredients:

• 4 sweetcorn cobs • 5 ml spoons of butter • Black pepper (optional)

Method:

1. Remove the husk/leaves and wash the sweetcorn. 2. Place sweetcorn in the saucepan and cover with boiled water from a

kettle. 3. Place the saucepan, on the hob on high for approximately 5-10 minutes

until the sweetcorn is cooked through. (You will know if it is ready by checking using a skewer or fork).

4. When cooked, drain and carefully place the skewer/fork into each end. Take care, as this can be very hot.

5. Put butter on the plate and coat each cob with this butter. 6. Season with black pepper if preferred before serving.

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Poached Pears

Ingredients:

• 4 pears • 1 cinnamon stick • 2 oranges • 2 tablespoons of sugar • 100ml water

Method:

1. Wash the pears and oranges. Cut ends off from the pears and peel them.

2. Slice length ways into quarters 3. Zest the oranges by grating their peel. 4. Chop the orange in half and squeeze the juice from them. 5. Add the water, orange juice, orange zest, sugar and cinnamon to the

saucepan. 6. Turn the hob onto high and place the saucepan on high heat until the

sugar has dissolved. 7. Once the sugar has dissolved, then add the pear quarters. 8. When bubbling, turn the heat to low. Place the lid on the saucepan. 9. Continue to cook on low heat until the pears are soft – about 10-15

minutes. 10. Keep checking the syrup has not dried. If near to drying, and then add

more water. 11. Take out the cinnamon stick and serve after letting them cool.

Handy Tip:

• Add a couple of cloves for a spicier taste.

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Chocolate covered stuffed dates

Ingredients:

• 25 pitted dates • A selection of almonds, pistachios, pecans and/ walnuts • 200g Chopped chocolate • Coconut flakes (optional)

Method:

1. Put the chocolate into a microwaveable bowl and heat in the microwave for approximately 2 and half minutes until smooth. Ensure you stir every 30 seconds.

2. Line a baking tray with parchment paper or aluminium foil. 3. Use a nut of your choice to stuff each date. For larger dates, use more. 4. With the help of a skewer, dip each date in the melted chocolate. Slowly

rotate the skewer to allow the excess chocolate to drip off. 5. Carefully place the chocolate covered dates onto the baking tray. 6. You may sprinkle with coconut flakes if you prefer. 7. Place in the fridge for 1 hr to allow the chocolate to set.

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Cupcakes

Ingredients: serves 12

• 50g self-raising flour • 50g self-raising wholemeal flour • 2 eggs • 100g caster sugar • 75g margarine • Plus one of the following options: 75g carrot,50g dried apricots and 1 5ml spoon of cinnamon 1 banana and 30g walnuts pieces 20g cocoa powder and 1 small pear

Method:

1) Preheat the oven to 200 degrees Celsius. 2) Arrange the cake cases in the cake tin. 3) Prepare the additional ingredients by:

a) Peeling and grating the carrot and chopping the apricot, or; b) Core the pear and chop into small pieces, or; c) Peel and slice the banana

4) Into a mixing bowl, place the flours, sugar, margarine and eggs. If using cocoa, add at this stage.

5) Stir in the additional ingredients. 6) Spoon the mixture evenly into 12 cases in your tin. 7) Bake the cakes approximately 10-12 minutes. 8) Cool and enjoy.

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Easy Naan bread pizza

Ingredients:

• Naan bread large or a few medium sized • Tomato paste • Pesto • Grated cheese • Any topping of your choice including:

• Onion • Tomatoes • Olives • Green, red and yellow peppers (sliced into small, thin strips) • Sweetcorn • Pineapple chunks • Mushrooms

• If you would like meat or fish, you may add it too such as diced, cooked chicken or tuna chunks.

Method:

1. Use paper/silicone cases to line a muffin tray. 2. Fill the cases with the tomato paste, cheese, pesto and the rest of the

toppings separately. 3. Place this tray on your working surface along with the naan bread. 4. Let the children make their own pizzas. Remind them to start with the

tomato paste, pesto and cheese and then add their toppings in any order of their choice.

5. Next, set the pizza on a baking/pizza tray in a preheated oven (180°) for approximately 5 minutes.

6. Remove from the oven and set aside to cool. 7. Cut, serve and enjoy.

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Bean Couscous Salad

Ingredients:

• 200g couscous • 125g tinned sweetcorn (drained) • 410g tinned kidney beans (washed and drained) • 1 red pepper (deseeded and chopped) • 4 spring onions (trimmed and sliced thinly) • 2 oranges • 1 level dessertspoon of bouillon powder • 200 ml water • A few red chillies • Parsley

Method:

1. Add the bouillon to the couscous in a mixing bowl. 2. Pour in the water, which is pre-boiled. 3. Cover the bowl with clingfilm or a plate for 10 minutes. This will allow

the couscous to steam and swell up. 4. Cut one orange into rounds first and then quarter each round. 5. Half the other orange and squeeze out the juice into a glass. Keep aside. 6. Use a fork to stir the couscous. 7. Add into the couscous red pepper, chopped onions, sweetcorn, parsley,

kidney beans and cherries. 8. Lay over it, the quarter orange segments. 9. Pour over orange juice and serve.