MRS HORNE'S RECIPES
One of the highlights of the children's week in school is their baking time with Mrs Yardley.
Over the course of the year, each class will work with Mrs Yardley for 4 half terms making delicious recipes linked to the topic being studied in class.
The children often ask Mrs Yardley for the recipe. This page is dedicated to the recipes your child will be making in school in case you'd like a try at home.
Here is her timetable for the autumn term - subject to change:
(Every class will have at least 4 half terms over the school year).
||Jan - Feb
Half Term 3
|March - April
Half Term 4
|April - May
Half Term 5
|June - July
Half Term 6
Eton Mess - serves 1
Selection of berries to decorate
1. Add 2tbsp of frozen raspberries to a mixing bowl with 3tbsp of greek yogurt and mix together
2. Taste text your mixture and add a little icing sugar if necessary
3. Spinkle with a selection berries
4. Finally, crush a meringue over the top of the mixture
3 medium eggs
150g self-raising flour
150g unsalted butter
150g caster sugar
1. Beat the eggs in a bowl
2. Sieve the flour into the bowl, add the butter and sugar and mix for about 2 minutes until it is creamy
3. Use a teaspoon to put a little mixture into each cupcake case so it is about ¾ full. Bake the cakes in the oven for about 15 minutes until they are golden brown.
175g white chocolate
50g plain sponge cake
1. Crumble the cake into fine crumbs
2. Melt butter and chocolate
3. Mix cake and chocolate together
4. Make a small ball of cake mixture and roll in the coconut
5. Add 4 pieces of matchmakers for lambs legs
6. Model lambs head out of fondant and fix on with a little melted chocolate
Basic Shortbread Biscuits
150g plain flour
40g caster sugar
1. Place flours, margarine and sugar into bowl and knead together to form a ball
2. Roll out to 1cm thick and cut into shape
3. Sprinkle with sugar
4. Bake for 15-20 minutes at 170C
*For chocolate shortbread replace 15g of plain flour for cocoa powder
1 tablespoon oil
1 chopped onion
2 cloves garlic, crushed
21/2 tablespoon curry powder
2 tablespoon tomato puree
1 x 400g tin of tomatoes
Vegetable stock cube
285g frozen vegetables
Salt and pepper
1. Fry onion and garlic until golden
2. Add curry powder and tomato puree. Cook for 2/3 minutes
3. Add other ingredients and cook for 20 minutes or until vegetables are tender
4. Serve with boiled rice and naan bread
Making Bread Dough
300ml (10fl oz) warm water
1 x 7g (1/4 oz) sachet dried yeast
1 teaspoon salt
450g (1lb) strong white bread flour, plus extra for dusting
15g (1/2oz) melted butter
1 egg, beaten
1. Put 60ml (2fl oz) of the warm (hand hot) water in a small bowl with the sugar. Stir in the yeast and leave to stand for 10 minutes. The yeast should start to froth
2. Stir together the salt and flour in a large bowl. Make a well in the centre and pout in the melted butter and frothing yeast
3. Rinse out the yeast bowl with 200ml (7fl oz) of the water and add to the flour. Mix to make a soft dough, adding more water as needed
4. In the bowl, start forming the dough into a ball shape, ready to knead. Dust your work surface with flour to stop the dough from sticking
5. Knead the dough for 10 minutes – use the heel of your hands to squash it away from you. Fold over the top end, turn it and repeat
6. Transfer to a lightly oiled bowl, cover with cling film and leave in a warm place for 1 hour to prove (double in size)
7. Knock the dough back – this means using your fists to squash out the air, then kneading it some more
8. We wanted to make 2 small loaves, so we divided the dough into 2 pieces
9. Put each piece in a greased 450g (1lb) loaf tin. Cover with oiled cling film and leave to prove again – for about 20 minutes this time, or until doubled in size
10. While the bread is proving, preheat oven to 200C/400F/Gas 6. Brush the loaves with beaten egg. Bake for 25 to 35 minutes until golden on top and hollow-sounding underneath
1 tablespoon oil
½ small onion, peel ed and chopped
1 small celery stick, trimmed and chopped
1 tablespoon red pepper, chopped
1 small carrot, peeled and grated
2 teaspoons mild curry powder
100g (4oz) cooked potato
25g (1oz) frozen peas, thawed
4 sheets of filo pastry
50g (2oz) melted butter
1. Pre-heat the over to 190C/375F/Gas Mark 5. Heat the oil in a frying pan then gently fry the onion and celery for 5 minutes or until softened
2. Add the red pepper and carrot and continue to fry for 2 more minutes.
3. Sprinkle in the curry powder and cook gently for 3 minutes, stirring all the time. Remove from heat
4. Cut the potato into small cubes and mix in to the frying pan with the peas
5. Cut the filo pastry in half to form strips about 19cm x 7.5cm (7in x 3in)
6. Brush one strip with a little melted butter and place a second strip on top. (Keep the remaining filo pastry wrapped in clear wrap so that it does not become dry and brittle)
7. Place a spoonful of the filling in the middle of the strip and at the bottom edge. Brush the edges lightly with a little melted butter
8. Fold the pastry over lengthways to form a triangle
9. Continue to fold the pastry keeping the triangle shape and folding the stuffed portion away from you until the strip of pastry has been used. Repeat until all the pastry and filling has been used
10. Brush the pastry with butter before you make the final fold, so that the edges stick together while cooking
11. Place on a lightly-oiled baking sheet, brush with melted butter and bake for 15 minutes or until crisp. Cool, then pack into a lunch box or serve hot, warm or cold
125g (4oz) plain flour
½ teaspoon bicarbonate of soda
½ teaspoon ground ginger
½ teaspoon ground cinnamon
25g (1oz) butter or margarine
50g (2oz) soft brown sugar
2 tablespoons golden syrup
1 teaspoon milk
1. Sift the flour, soda and spices into a bowl. Place the fat, sugar and syrup in a pan over low heat until melted.
2. Cool, then mis into the flour with the milk to make a firm dough. Wrap in polythene and chill for 30 minutes.
3. Turn the dough onto a floured surface and roll out to a 5mm (1/4 inch) thickness. Using gingerbread cutters, cut out required shape and place on greased baking sheets.
4. Bake in a preheated moderate oven, 160C (325F), Gas Mark 3 for 10 to 15 minutes, until firm. Transfer to a wire rack to cool.
1. Melt chocolate and coat 1/3 of breadstick
2. Decorate as a snowman using melted chocolate as glue!
One heaped tablespoon margarine
Approx 20 marshmallows
3 cupfuls rice crispies
Sweets to decorate
1. Melt the margarine and marshmallows
2. Add rice crispies and mix well
3. ‘Butter’ your hands before handling mixture
4. Can be moulded into shapes: Christmas trees, snowmen, bears, faces etc!
1. Mix icing sugar with water
2. Spread some on biscuit.
3. Ice face on a marshmallow and drop onto icing
4. Add scarf (laces) 3 smarties and 2 pieces of matchmaker
Chocolate Fudge Brownies
100g (4oz) plain chocolate drops
2 large eggs
125g butter, softened
275g caster sugar
½ teaspoon vanilla essence
50g self-raising flour
25g plain flour
2 tablespoons cocoa powder
100g walnuts or pecans
1. Heat the oven to 180C. Grease and line the tin with parchment.
2. Pour about 5cm of water into a pan and heat it.
3. When the water bubbles, remove the pan from the heat. Put the chocolate drops into a heatproof bowl. Carefully, put the bowl inside the pan.
4. Stir the chocolate drops until they have melted, then wearing oven gloves, carefully lift the bowl out of the pan. Break the eggs into a small bowl and beat them.
5. Put the butter, sugar and vanilla essence in a large mixing bowl. Beat them until they are fluffy. Add the eggs, a little at a time, beating between each addition.
6. Sift both types of flour and the cocoa powder into the bowl. Add the melted chocolate and stir all the ingredients together until they are well-mixed.
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