October half term is coming up and I will be running sessions on Thursday 27th October for children aged 7 to 14 years. The session costs £10 per child and includes the cost of all ingredients. Your child will come home with 2 items they have made during the session. The theme will be autumn flavours and produce.
9.30am to 11.30am at Raincliffe School, Scarborough
1.30pm to 3.30pm at Filey School, Muston Road, Filey
If you want to book a place call me on 01751 433400 / 07778640893
Thursday, 13 October 2011
Tuesday, 4 October 2011
Age UK launch in Scarborough
I had an excellent day yesterday at The Spa in Scarborough when Age Concern Scarborough and District relaunched itself as Age UK Scarborough and District. I caught up with people I had worked with in the past and met new people too. Throughout the day I did some cookery demonstrations and promised to put the recipes on this blog, so here they are - enjoy!
Baked Thai Salmon - serves 2
2 x 150g salmon fillets
100g carrots
100g leeks
1 tsp lime zest
1 tblsp Thai fish sauce
1 clove garlic thinly sliced
2cm fresh root ginger, peeled and grated
2 tblsp fat free coconut milk
1 tblsp fresh coriander, chopped
Preheat the oven to Gas 5, 190C
Cut a large piece of baking parchment and put in a baking tin, lay the salmon fillets on it.
Cut the carrots and leeks into thin strips, put them in a bowl with all of the other ingredients and mix.
Spoon this over the salmon and sprinkle over the coriander. Bring the baking parchment together like a parcel.
Put it the oven for 15 to 20 minutes. Serve with green vegetables.
One cup pancakes
1 egg
1 cup self raising flour
1 cup of milk
Mix together the flour, milk and egg.
In a non stick frying pan, use a small amount of butter or oil and heat.
Spoon in small amounts of the batter, you can make 2 or 3 pancakes at a time.
Turn the pancake over when you see small bubbles coming on the top of the pancake and turn over to brown the second side.
These can be eaten straight away, wrapped in foil and reheated in a frying pan or microwave or frozen.
Delicious with yoghurt and stewed fruit for breakfast.
Pork, apple and mushrooms
2 pork loin slices
1 cooking or eating apple, sliced
150g mushrooms, sliced
1 cup apple juice
creme fraiche and pepper
In a frying pan, with a splash of oil, cook the pork loin steak to brown each side, take out onto a plate.
Put the apple and mushrooms in the frying pan and cook until just starting to colour.
Add the apple juice and bring it to a boil, then add 2 tablespoons of creme fraiche and pepper to taste, this makes a lovely sauce.
Put the pork back into the pan and ensure the sauce covers the pork and cook for a further 10 to 15 minutes, depending on the thickness of the pork.
Serve with mashed potato and green beans.
Baked Thai Salmon - serves 2
2 x 150g salmon fillets
100g carrots
100g leeks
1 tsp lime zest
1 tblsp Thai fish sauce
1 clove garlic thinly sliced
2cm fresh root ginger, peeled and grated
2 tblsp fat free coconut milk
1 tblsp fresh coriander, chopped
Preheat the oven to Gas 5, 190C
Cut a large piece of baking parchment and put in a baking tin, lay the salmon fillets on it.
Cut the carrots and leeks into thin strips, put them in a bowl with all of the other ingredients and mix.
Spoon this over the salmon and sprinkle over the coriander. Bring the baking parchment together like a parcel.
Put it the oven for 15 to 20 minutes. Serve with green vegetables.
One cup pancakes
1 egg
1 cup self raising flour
1 cup of milk
Mix together the flour, milk and egg.
In a non stick frying pan, use a small amount of butter or oil and heat.
Spoon in small amounts of the batter, you can make 2 or 3 pancakes at a time.
Turn the pancake over when you see small bubbles coming on the top of the pancake and turn over to brown the second side.
These can be eaten straight away, wrapped in foil and reheated in a frying pan or microwave or frozen.
Delicious with yoghurt and stewed fruit for breakfast.
Pork, apple and mushrooms
2 pork loin slices
1 cooking or eating apple, sliced
150g mushrooms, sliced
1 cup apple juice
creme fraiche and pepper
In a frying pan, with a splash of oil, cook the pork loin steak to brown each side, take out onto a plate.
Put the apple and mushrooms in the frying pan and cook until just starting to colour.
Add the apple juice and bring it to a boil, then add 2 tablespoons of creme fraiche and pepper to taste, this makes a lovely sauce.
Put the pork back into the pan and ensure the sauce covers the pork and cook for a further 10 to 15 minutes, depending on the thickness of the pork.
Serve with mashed potato and green beans.
Monday, 15 August 2011
Orange and apple rockies recipe
We've had great fun this morning at Filey School making Cowboy Chicken and Coleslaw and one of my favourites - Rock Cakes - takes me back to making them with my Grandma.
Orange and apple rockies - makes 24
225g self raising flour
115g margarine
1 eating apple
100g mixed dried fruit including apricots and nuts if liked
1 small orange
75g demerera sugar
1 egg
2 tblsps milk
Method
Enjoy your baking!
Orange and apple rockies - makes 24
225g self raising flour
115g margarine
1 eating apple
100g mixed dried fruit including apricots and nuts if liked
1 small orange
75g demerera sugar
1 egg
2 tblsps milk
Method
1. Put the flour in a bowl and rub in the margarine until it looks like breadcrumbs.
2. Peel and chop the apple, grate the rind of the orange and place them in the bowl.
3. Add the mixed fruit, apricots and nuts.
4. Add the sugar except 2 tblsp of the sugar.
5. Beat the egg and milk in a small bowl and stir into the flour with a wooden spoon.
6. Place spoonfuls of the mixture onto a baking sheet covered with baking parchment.
7. Sprinkle each rockie with the remaining sugar.
8. Bake in the oven at 190C for 12-15 minutes until golden and firm.
Tuesday, 9 August 2011
Summer activity cookery sessions
If you're still looking for activities for your children to do over the summer I still have places available at the 2 dates I'm running in Filey. The sessions are for 7 to 14 year olds.
Thursday 11th August and Monday 15th August - both at Filey Secondary School from 10am to 12 noon.
In addition, there is a session next week in Scarborough at Briercliffe Children's Centre on Tuesday 16th August from 10am to 12 noon
Both sessions cost £10 per child, in Filey My Time vouchers can be used.
Just call me on 01751 433400 to book a place.
Thursday 11th August and Monday 15th August - both at Filey Secondary School from 10am to 12 noon.
In addition, there is a session next week in Scarborough at Briercliffe Children's Centre on Tuesday 16th August from 10am to 12 noon
Both sessions cost £10 per child, in Filey My Time vouchers can be used.
Just call me on 01751 433400 to book a place.
Thursday, 7 July 2011
Sizzling Summer cookery sessions
Ready to Cook cookery activity - Sizzling Summer Snacks £10 per child
Do your children love cooking but you hate the mess, then this cookery activity session is for you. This session we will be making food with a Summer picnic theme.
Children will need to bring 2 plastic containers to bring their food home.
10am to 12 noon for ages 7 to 14 years Maximum at each session 20
Monday 8th and Tuesday 9th August at Raincliffe School, Scarborough
Thursday 11th and Monday 15th August at Filey School, Filey
at the Filey sessions My Time vouchers are accepted
Tuesday 16th and Thursday 18th August at Raincliffe School, Scarborough
Book direct with Susan Balf on 01751 433400 / 07778640893
Monday, 13 June 2011
Fruit faces at Thirsk Children's centre
On Saturday I took part in Thirsk Children's Centre Family Fun Day. I set up a table where children could make Fruit Faces and try different types of fruit and vegetables in a fun way. We also made some guacamole with avocado and tried that too.
This format can be used where there is an event with no access to cooking facilities and gets across the healthy eating message in a fun way.
Here are some of the fruit faces created by chilkdren at the event.
This format can be used where there is an event with no access to cooking facilities and gets across the healthy eating message in a fun way.
Here are some of the fruit faces created by chilkdren at the event.
WW2 cookery workshop at Yorkshire Air Museum
Last week I took part in the Flightpath event that NYBEP organises for primary schools in the York area. I ran a WW2 cookery workshop where we looked at rationing and tasted some WW2 recipes - Woolton Pie and Eggless Cake. We time travelled back to my 1942 kitchen and I stayed in character for the whole workshop showing amazement that they had bananas in their lunchboxes.
If any school would like a similar cookery workshop linked to WW2 or any other historic period, please contact me.
If any school would like a similar cookery workshop linked to WW2 or any other historic period, please contact me.
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