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​

Mondays Y4 Y4 Y6 Y6
Tuesdays Y3 Reception Reception Y1
Wednesdays Y5 Y3 Y4 Reception
Thursday Y1 Y1 Y1 Y4
Friday Y2 Y2 Y5 Y2


 

 

    Eton Mess - serves 1

    

    Frozen raspberries

    Mini meringues

    Icing sugar

    Greek yoghurt

    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​




Fairy Cakes

 

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.

 

 

 

 

Spring Lambs

 

175g white chocolate

25g butter

50g plain sponge cake

Desiccated coconut

Matchmakers

 

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

125g margarine

40g caster sugar

25g cornflour

 

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

 

 

         

 

 

Vegetable Curry

 

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

Water

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

1tbsp sugar

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

 

 

 

 

Baked Samosas

 

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

 

         

 

 

 

Gingerbread Mix

 

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.

 

         

 

 

 

Breadstick Snowmen

 

Breadsticks

White chocolate

Fruit winders

Assorted sweets

 

1. Melt chocolate and coat 1/3 of breadstick

2. Decorate as a snowman using melted chocolate as glue!

 

                   

 

 

 

Marshmallow Mess!

 

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!

5. Decorate

 

         

 

 

 

Melting Snowmen

 

Digestive biscuits

Icing sugar

Marshmallows

Mini smarties

Strawberry laces

Matchmakes

 

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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