Egyptian Day 

Thursday March 15th

Year 2

Traditional hummus

Ingredients:

• 1 x 400g chickpeas, drained
• 2 garlic cloves, chopped
• juice of ½ lemon
• ½tsp ground cumin
• extra-virgin olive oil
• salt
• pepper
• paprika

Method

Combine ingredients and stir to desired texture. Add more or less water to control the consistency.

 

All children in Year 2 flipped and ate pancakes in the KS2 cooking room.They had a great time! Have a look on the KS2 cooking page for pictures.

Fire of London Cakes

This recipe is in categories Stuarts, Baking, Desserts, Snacks,

About this recipe:

Difficulty: 3
Preparation Time: 20 minutes
Cooking Time: 15 minutes
Number of servings: 10-12 cakes

Of the many events recorded in Samuel Pepys' Diaries, the Fire of London is one of the most significant. An article in The Guardian of January 9th, 2001, suggests that the fire was caused by burning some small cakes. Here is a contemporary recipe for the cakes which might have caused the Great Fire of London. The original recipe was written down as follows:

"Take one pound of very fine flower and put to it half a pound of sugar. Add one pound of currants well washed. When your flower is well mixed with the sugar and currants, you must put in it a half a pound of melted butter, three spoonfuls of milk, with the yolks of three new-laid eggs beat with it, some nutmeg; and if you please, three spoonfuls of Sack. When you have mixed your paste well, you must put it in a dish by the fire, till it be warm. Then make them up in little cakes, and prick them full of holes. Bake them in a quick oven unclosed. Afterwards sprinkle them with sugar. The Cakes should be about the bigness of a hand-breadth and thin; of the cise of the Sugar Cakes sold at Barnet."

flower = flour, cise = size, bigness = size, sack = dry Spanish wine or Sherry (should be left out or replaced with Raspberry juice)

 

Ingredients

• ½ lb very fine flour (you could use self raising, although this would not have been available in Stuart times)
• ¼  lb fine sugar (caster sugar)
• ½ lb currants
• ¼ lb butter
• 3 tablespoons milk
• 2 egg yolks
• pinch of nutmeg
• 3 tablespoons raspberry juice (this can be left out; it is a substitute for sack which was the name for sherry or other fortified wines from Malaga or the Canary Islands)

Please remember to bring a container.

 

Making and cooking it

1. Put the flour and sugar in a bowl
2. Wash and add the currants
3. Mix together well
4. Add the butter, 3 spoonfuls of milk, and the egg yolks
5. Add the nutmeg
6. Add the raspberry juice (optional)
7. Mix well until ingredients have combined
8. Turn out and take small handfuls to roll into little cakes
9. Prick the cakes full of holes and place in an oven for 15 minutes (at 200C)
10. Sprinkle them with sugar

Year 2 Cooking

Please find the receipe for Year 2 cooking sessions which will be Mr Jones's class on Monday 14th, Tuesday 15th and Wednesday 16th November.

Raisin Scones (makes 6 scones)

150g white self-raising flour, plus extra for dusting and rolling

1/2 teaspoon baking powder

pinch ground cinnamon

35g butter

25g demererara sugar

75ml full fat milk, plus extra for brushing

50g raisins

Container to take scones home

Thank you for your support

Miss Harford