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A
SAMPLE OF FUN FOOD ACADEMY RECIPES
Nearly
two hundred and fifty children
came to our
Summer Workshops
this
year. Some of the recipes they made are listed below. All our recipes are themed depending on the time of
year.
PUKKA
PICNIC PARCELS
These delicious
pastry packages are perfect for a summer picnic and they’re
completely vegetarian
INGREDIENTS:
Makes about 6 parcels
225g/8oz
ready-made puff pastry flour, for dredging
beaten egg, to
seal and glaze
For the filling:
100g/4oz
cream cheese
75g/3oz black
olives, finely chopped
50g/2oz sundried
tomatoes, dried and finely chopped
100g/4oz
mozzarella cheese, finely chopped
2 tablespoons
chopped fresh parsley and basil
salt and pepper
METHOD:
1.
Roll the pastry into a long rectangle on a work surface
lightly dusted with flour.
2.
Combine all the filling ingredients together in a bowl.
3.
Use a small round cutter to stamp out an even number of
pastry circles.
4.
Place about a teaspoonful of the filling mixture in the
centre of half of the pastry circles then brush around the
edges of the pastry circles with beaten egg.
5.
Place the remaining pastry circles on top of the ones with
filling and use a fork or knife to seal the edges of each
parcel.
6.
Brush the parcels with beaten egg then ask a Grown-up to
bake at 200C/400F/Gas 6 for about 15 minutes. Cool before
serving.
INDIAN
SUMMER SALAD
Creamy, spicy
(but not too spicy), tasty and fun to make. This delicious
pasta salad is served in a hollowed cucumber.
INGREDIENTS:
Serves 4-6
1 cucumber, cut
in half lengthways then cut widthways to make four pieces
100g/4oz cooked
tiny pasta shapes
75g/3oz fresh
peas in a pod, or use frozen
100g/4oz mixed
coloured peppers, seeded and finely chopped
few sprigs fresh
mint, finely chopped
For the
dressing:
4 tablespoons
creme fraiche
1 teaspoon milk
pinch mild curry
powder
fresh coriander
sprigs, to garnish
METHOD:
1.
Use a teaspoon to carefully scrape out the seeds from the
centre of each piece of cucumber. Be careful not to damage
the sides.
2.
Mix the remaining salad ingredients together in a bowl.
3.
Combine the dressing ingredients in a small jug or bowl then
pour over the salad. Stir well then spoon into the hollowed
cucumber. Garnish with coriander and arrange on a plate.
Chill in the fridge for at least 20 minutes before serving.
FABULOUS
FRUITY PAVLOVAS
This fantastic
recipe can be made using one big meringue case or several
small ones instead. Pile the fruit cream really high and
drizzle over plenty of raspberry sauce. Don’t forget to dust
with icing sugar!
INGREDIENTS:
Makes 4 Pavlovas
4 individual
meringue cases
For the filling:
275ml/½ pt double cream
2 tablespoons
icing sugar
100g/4oz canned
fruit salad, well drained
4 small
strawberries
raspberry sauce
to drizzle and icing sugar, for dusting
METHOD:
1.
Lay the
meringues out on a serving plate.
2.
To make the filling; whisk the cream in a bowl along with
the icing sugar until it becomes quite stiff.
3.
Chop the drained fruit then gently stir into the whipped
cream.
4.
Carefully pile the filling onto the meringue cases. Cut the
strawberries in half, leaving the stalk on for decoration,
and place on top of the Pavlova.
5.
Drizzle with raspberry sauce, dust with icing sugar and
chill before serving.
Stay tuned for another set of recipes soon!
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