Todsy was the busiest day, I knew it would be. It always surprises me when I hear parents saying they bake with the kids, but don't make dinners. Baking is the hardest. The kids eat all the ingreadients as they go, usually end up wearing half of what they are making and want the results immediately!! Dinners are a far less excitable affair.
All that aside, today was fantastic. The chidren in the workshop were patient and keen and the results were great. Although I think my own daughter left out the sugar in the banana bread, I just had a piece and can pretty much say for sure that there ain't no sugar in it!
My favourite from today, (a view also held by an 8 year old participant called Hannah) were
Cheese and Bacon scones.
They were light, but savoury and were a perfect lunch for us when we took a break.
The ingredients are:
450g plain flour
1 t bicarb of soda
1 t cayenne pepper (optional)
1 t salt
30g cold butter diced
110g bacon grilled and chopped (I actually put the bacon in a hot oven for 8 mins)
110 g gruyere or cheddar cheese
1 egg
375 ml buttermilk
Preheat the oven to 220c and flour a non-stick baking tray
First, sift the dry ingredients into a bowl and stir. Rub in the cold butter until the mixture resembles breadcrumbs.
Add the bacon (finely chopped) and the cheese.
Beat the egg and add the buttermilk.
Add the egg and milk to the mixture and stir until it comes together.
It will form a sticky dough so flour your board well before putting it down to roll.
Roll out to a thickness of 2-3 cm and cut into the shape of your choice. We used circles and squares just for variety! Brush with a little beaten egg or milk.
Put them on a lightly floured tray and bake for between 12-15 mins depending on the size of the scones.
Leave to cool on a wire rack.
This mixture makes at least 12 scones
Plain/Fruit scones
These are really simple and if you make them in a large quantity they freeze really well.
Ingredients
225g self raising flour
1 tsp baking powder
Pinch of salt
50g cold butter diced
50g caster sugar
150ml buttermilk
1`beaten egg
50g sultanas
Preheat the oven to 180c and flour a non-stick baking tray
Sift the dry ingredients together and stir to combine. Rub in the butter with your fingertips until the mixture resemble breadcrumbs.
Add in the sugar and the sultanas if you are adding them and stir.
Mix the egg and buttermilk together and add to the dry ingredients, making a dough as you did with the scones above.
Roll out gently on a floured surface, cut into shapes & place on the tray. Brush with a little beaten egg or milk and bake for 12-15 minutes.
Leave to cool on a wire rack
We made chocolate muffins next, the recipe is in the posting a couple of days ago. The shortbread recipe is the one Daniel used to make strawberry shortcake, also in an old posting. (You can find all these if you search for them in the bar on the right.)
I am afraid the banana cake recipe is a little secret, only to be divulged upon completion of a course. It goes back years and I have to have something that's my own!
The busy bees on the other hand are a gorgeous little recipe and they need neither cooking nor chilling. The all important instant results! Perfect for making with really small children and really very nutritious. It is an Annabel Karmel recipe.
Busy Bees
In a bowl mix the following ingredients together in no particular order!
1 Weetabix crushed up
4 T peanut butter
1 T skimmed milk powder (such as Marvel)
1 T sesame seeds
1 T honey
Stir all the ingredients together and with your hand make little bee shapes, kind of like mini weetabix pieces.
Decorate with white buttons for the wings and choc chips for the eyes. If you dip a cocktail stick first into water then into cocoa, you can paint on stripes for the bees back. Apologies for the awful photograph.
So that was it! A successful few days. I will keep you all posted on the cookery school website, and once it's up, I will be back to family meals here on the blog.
See y'all soon!
P.S. Check out my kitchen after today!!
Thanks for taking the time to discuss this, I feel strongly about it and love learning more on this topic. If possible, as you gain expertise, would you mind updating your blog with more information? It is extremely helpful for me.
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