Primary 3’s Lockdown Healthy Eating Recipe Book

During our time of lockdown, Primary 3’s home-learning has involved thinking about eating a balance of food from different food groups. As well as learning about food groups, how to balance what we eat and how much to eat, we have practised making and enjoying tasty meals.Here are some of the recipes we have used. We hope you will enjoy trying them out yourselves.

Primary 3 and Ms Currie.

Contents

Alexander’s Carrot Hummus

Alfie L.’s Venison and Mozzarella Meatballs

Alfie M.’s Gingerbread Men

Anna’s Banana and Chocolate Loaf

Anna’s Parsnip Soup

Elsa’s Fruit Crumble

Lewis’s Cauliflower and Macaroni Cheese

Matthew’s 50/50 Bread

Matthew’s Tomato, Leek and Oregano Soup

Sophia’s Rainbow Fruit Kebabs

Zac’s Pancakes

Carrot Hummus

Ready…

1 teaspoon of ground cumin

1 teaspoon of ground coriander

3 tablespoons of olive oil

3 large cloves of garlic

500g of carrot

Sea salt and black pepper

The juice of half an orange, or 50ml of fresh orange juice

The juice of half lemon or 20ml of lemon juice

2 tablespoons of either smooth tahini paste or peanut butter

Go!

1. Tip the mixture onto the lined baking tray and roast for 25 minutes 2. Using oven gloves carefully take it out of the oven and let it cool for a few minutes. 3. Now tip the carrots into your food processor4. Add the orange and lemon juice and the peanut butter or tahini paste 5. Whizz it until you get a texture you like-either very soft or a bit lumpy 6. put it onto the bowl and let it go cold taste it and add more seasoning or lemon juice if you think it needs it.

Elsa’s Fruit Crumble

Ingredients: 50g of sugar 100g of self-raising flour50g of margarine350g of berries and appleMethod:

1. Rub the flour and margarine together between your fingers until it is like breadcrumbs

2. Add the sugar and combine the ingredients with a mixing spoon

3. In a pie dish, put the berries and apple at the bottom and spread out

4. Next put the crumble mix over the fruit5. Place in the oven for 30 minutes at 180 degrees, it should

be golden brown when readyEnjoy with custard or cream!

50/50 Bread Recipe

250g Brown bread flour

250g White bread flour

1 tsp sugar

1 tsp salt

1 x 7g sachet yeast or 2 tsp

2 Tbsp vegetable oil

320ml warm water

1. Grease and flour a bowl for proving the bread in and prepare a 2lb loaf tin by oiling and then dusting with flour.

2. Mix all the dry ingredients in another bowl and make a well in the centre. Pour oil and water in to the well and mix together. Then turn out on to an un-floured surface and knead for about 5-6 minutes. Place into the floured bowl and cover with clingfilm, leave in a warm place to prove for 1 hour. Turn out of the bowl on to an un-floured surface and knead for 2-3 minutes to knock out any air. Shape the dough in to an oblong and place in the 2lb loaf tin. Make a shallow slit along the top of the loaf and dust with flour. Cover with clingfilm, that has been dusted with flour on the underside, and allow to prove again until it doubles in size but not overflowing the edges of the tin. Preheat a fan oven to 210°C. Place in oven for 30 minutes then remove and turn out on to a wire rack to cool.

Tomato, Leek and Oregano SoupIngredients

390g tomato passata (or tin of chopped tomatoes)

2 tbsp olive or vegetable oil

1 onion (chopped)

2 cloves of garlic (chopped)

1 large carrot (chopped)

1 potato (chopped)

1 sweet potato (chopped)

1 large leek (chopped)

1 litre of vegetable stock

1 tbsp of oregano

Salt and pepper (to taste)

Method

1. Heat oil in a soup pan over a medium heat. Add onion, leeks, garlic, carrot and potatoes and cook for 5 minutes.

2. Add passata, stock, oregano and salt and pepper to taste. Bring to the boil, then reduce heat and allow to simmer with the lid on for 30 minutes, or until all vegetables are very tender.

3. Puree the soup using a blender and it is ready to serve.

RAINBOW FRUIT KEBABS

MAKES 8

INGREDIENTS

8 strawberries

8 slices of satsuma

8 bite-sized pieces of pineapple

8 slices of Golden Delicious apple

8 blueberries

8 raspberries

8 red grapes

WHAT TO DO

1. Wash all of the fruit under cold water.

2. Cut the tops off the strawberries carefully.

3. Peel the satsumas and break into slices.

4. Ask an adult to cut a pineapple into bite-sized pieces (you only need 8 pieces so you can enjoy the rest).

5. Ask an adult to cut the apple into 8 slices, making sure that the core is taken out.

6. Make sure the blueberries and raspberries don’t have any green leaves on them.

7. Carefully slice the red grapes in half (ask an adult if you need some help).

8. Using 8 skewers, slide a piece of fruit onto each skewer in the following order: strawberry, satsuma, pineapple, apple, blueberry, raspberry and two halves of red grape.

9. Once you have made up 8 kebabs, arrange on a platter to form a rainbow 🌈.

10. Serve, enjoy and feel happy!