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As reported in Term 5 we entered the ‘Kent is Delicious’ Competition, four of our year five students went to The Kent Showground and cooked in the Kitchen Theatre – we had been chosen from other entrants because of our investigations into ‘local’,’seasonal’,’healthy’ and ‘balanced’. We are so proud as we won!! Well done to the students who were congratulated on their behaviour throughout the day. The food was judged by a panel made of of chefs and directors of local companies. The Bishop awarded the certificate and will visit the school to award the individual vouchers and £300 which will be used to buy new equipment for the kitchen.
Reception came into the kitchen to start their learning journey with cooking, and really enjoyed themselves.
We are making ‘Marble Cakes’- everyone practising their skills at weighing and measuring for the entire recipe!We then try to combine four colours to create a marbling effect – fun with learning!
This term we are thinking about making a healthy breakfast using local produce, if we can create an original recipe we could enter the Canterbury Diocese Competition ‘Kent is Delicious’ (see children’s page). Kent is a beautiful yellow with rapeseed flowers throughout April-May followed by all the fruits that it is renowned for as the ‘Garden of England’. We could think about cherries, apples, strawberries, pears, rapeseed oil, corn, oats or wheat – all local produce – can you create a breakfast recipe which we can trial and put into the competition?
Term 4 This term leads us into Easter, so we are going to make little Easter cakes using our creative skills alongside our baking techniques. Please follow this link for the vanilla cupcake recipe and a step by step method of how to make the chicks Easter Chick cakes
Ours are looking great and we are having so much fun!! Comments such as ‘This is just the best time’ ‘They look so cute’ ‘Didn’t think I could do that’. Reception had great fun learning how to make Easter egg cakes too.
This term we are going savoury, still thinking about healthy eating we are making calzones, these can be eaten with a nice salad or put into our pack-up. They are easy to make and you can make the fillings of your choice – maybe all vegetables, or add some pepperoni or ham, they are easier to carry than pizza as they are enclosed.
Reception came into the kitchen and learnt how to make rainbow biscuits, they loved mixing and cracking eggs and as they cooked Joshua commented; ‘You can smell a rainbow’.
Term 1 and 2
Year 3 making Christmas Trees out of Gingerbread and icing them, and decorating with gold stars- they are scrummy !!
Starting back after the summer break we have lots of new topics – Africa, Stone Age and Anglo Saxons, so we are thinking about how they would have made their bread – not with yeast as we do today but as flatbreads over an open fire. We are going to make flatbreads and some dips to go with it – hummus is delicious and nutritious and well worth a try!
Our next recipe is a very rich chocolate fudge brownies follow this link for the recipe.
We are making Double Chocolate Oat Cookies this term which will be ideal for a picnic pack-up in the lovely weather or just when some friends pop round – follow the link for the recipe. To finish off this term we are making sausage rolls – delicious hot or cold.
We move on now to a tea-time treat – we are doing our own version of Cherry Bakewells – these treats date back to the 19th century as years 5 and 6 are looking at Victorian Britain this term. They would have been eaten with a lovely cup of tea when entertaining guests in the afternoon.
We are always thinking about healthy eating and with the warmer weather what is nicer than a lovely green salad accompanied with Bacon, Cheese and Onion Croquettes. They have a lovely crunch from the breadcrumbs which are shallow fried in vegetable oil and contain carbohydrates, proteins and vitamins, can be eaten warmed or cold and packed for a lovely picnic or healthy packed lunch.
Bacon, Cheese and Onion Croquettes Yr 2 enjoying making their croquettes – they are delicious
As we are leading up to Easter we are going to make mini chocolate cheesecakes with an Easter Theme
News skills to try our hands at – we are going to make a tray cake, butter cream icing and then decorate it with some fondant icing. As this term’s topic is all about extreme weather, the north and south pole and North America, we even have our own cake boards!
Term 2 – We are continuing learning how to peel and grate and cook vegetables. We are making Cheese and Potato Whirls, which is using puff pastry – they are delicious and very filling. follow this link for the Cheese and Potato Whirls Recipe
We are thinking about Christmas decorations and making gifts.
We are thinking about Healthy Eating – so we are starting the Term cooking a whole meal for ourselves – egg fried
rice. This means we are learning to peel carrots and along with peas and sweetcorn
we are cooking them, adding them to our rice we have cooked and adding a cooked egg
along with some soy sauce to give it that authentic Chinese taste. We are learning
what foods are good for us to eat and what to eat a little less of. We are learning
about storing food in the fridge so they are kept fresh.
Year 3 getting along brilliantly with peeling and chopping , as we think about vegetables being part of our healthy eating plate, and making our egg fried rice meal (see above for recipe). We are continuing through the term to make Cheese and Onion Muffins (click here for recipe) and Cheat’s Tomato Soup – together they make a delicious meal using protein, vitamins and carbohydrates. We have been looking at the Eat Right Plate and thinking about making a whole meal. We have been talking about using all our senses in the kitchen,hearing, smelling, tasting and seeing. We are learning new skills -peeling, grating and chopping.
We have our very own children’s kitchen which we use weekly as part of our balanced curriculum. We will be looking at healthy eating throughout the next year, and hoping to make some exciting new things.
Links to recipes: