We start our cookery classes in 2018 back at Q3 Langley where this term we are teaching the Year 8's. Both myself and Laura have been looking forward to this Spring Term to see how the children have got on since Summer 2017, the last time we taught this group of pupils. Will they have remembered any of the techniques and skills we covered, will they still be keen to get involved with our classes?
Back to school yesterday and we weren't disappointed in the slightest!
The students at Q3 are always a delight to teach, but it was wonderful to see just how many remembered those recipes from last year and the knife skills that we covered and how to still put these into practise.
Not truly an ice cream, this frozen number is the quickest frozen treat to whip up. Using frozen fruits as its base it is full of fresh, fruity flavours, we can't quite say it's good for you, but it's much better than your decadent double chocolate favourite!
We first came across this recipe whilst working with Kitchen School, so a thank you to Jayne and the team for introducing us to this little wonder and hopefully we can keep passing it on to many more cooks over the years.
At Q3 Academy Langley we served this ice cream with the Warm Berries and Dumplings recipe that you can also find on the blog. We'd love to know what fruit you use in your recipe.
The final recipe for the Year 7's at Q3 Academy this Autumn Term and it's a breakfast dish from India, a savoury gram flour pancake.
I've wanted to give the students the opportunity to explore a range of cuisines, flavours and cookery skills in the classes that they have with our cookery team, giving them a few simple recipes to practice their safe knife skills and build up confidence in the kitchen.
As always it's been a delight working with the students at Q3 Academy Langley and it's been incredibly rewarding for the team to see how with just 3 cookery classes the students skills, confidence and interest has grown.
Back to the recipe! It's a challenge thinking of something that 24 11-12 yr olds can cook in the space of 45 minute...
I've named our earth oven, he's called Earl. I'm just one of 'those' people. So just in case as you're reading and I refer regularly to Earl, you know what I am going on about.
We've had the earth oven in place all Summer and it's been wonderful, some excellent pizza parties with friends and family, Earl is well and truly part of the family. I can't wait to have a bit more time to test out some wood fired recipes this Autumn, but he can only really survive the winter properly if we build him a roof which will most likely turn into Part Three of this blog...
Back to where I left off. Finally achieving the smooth even brick layer base it was time to think about and start to build the dome which is the most crucial part of...
In the Spring I was approached by a group of parents who were looking for cookery workshops for their children. Delighted by the prospect of more children learning how to cook and gaining some life long cookery skills I set about designing a series of cookery classes for the children.
The outcome? A ten week cookery club for the children, with a class for 7-12 year olds and a class for 4-6 year olds.
The children were to work towards gaining their I Can Cook certificate and cookery badge whilst working with us to cook a wide selection of recipes and gain knowledge in basic nutrition and healthy living along with cooking skills. Along with the recipe packs for each week, each child was given a Cooking Learning Journey to rec...
Who would have thought that you could teach Year 7 students how to cook in their science lab? No, we're not talking Heston style experimentation, just good, simple cookery, starting off with the building blocks of how to cook safely, efficiently, creatively and tastily.
I'm determined that all children should get the opportunity to explore and enjoy food, both in eating and cooking and the location it turns out, just doesn't matter!
Our journey at Q3 Academy Langley started in April of this year. Invited to teach the Year 7's cookery as part of their incredible enrichment programme on Wednesday afternoons. Food at Twelve was to join other remarkable providers teaching the likes of Mandarin through to The Rep and their...
I seem to find myself surrounded by people who love an Oreo. No matter where I work, there is always a group of them, I find this strange.
As much as I love the biscuit, is it really better than a custard cream or a chocolate bourbon?? Apparently so, but give me a slice of cake over a biscuit any day, don't you agree?
One of my favourite things to do, which is an excellent time filler, is day dream about cake or what to bake next. Reading the cookbooks and magazines that fill my shelves, seeing what everyone else is baking on Instagram is a constant distraction for my sweet tooth. One of these moments led to the thought - If it is such an excellent biscuit then surely it must be a 'to die for' cake also.
I have an incredible sweet tooth. Puddings, cakes, sweet and buttery enriched breads are my weakness. I'd much rather eat anything like this than a normal meal if I'm perfectly honest. When out for dinner I eye up the dessert menu to make sure there's something excellent to look forward to. I completely understand when children say they are full but their pudding tummy isn't!
But I am completely aware this isn't a sustainable or adult way to function. So I treat myself from time to time and fill in the savoury, healthy gaps with day dreams of treats and Pinterest baking ideas to satisfy my cravings until it's time to get sugary again.
I gave in recently. I craved a Brownie, but not just a normal...