Good morning Year 5,
I have a fun task for you today: Cooking!
Cook something whilst being supervised by an adult and share it with us here! Please also let us know the recipe.
You could share photos of something you have already cooked or make something new! You could even try one of these Greek recipes that I was planning to make with you in school:
My favourite thing to make is Brazilian ‘cheese’ bread balls which actually don’t have cheese in them but taste like they do! I have written the recipe for you here: Brazilian Cheese Bread Recipe. You could try this if you like! Let me know if you do. They are super yummy.
You can make something sweet or savoury; something for breakfast, lunch or dinner – it is your choice!
Please make sure you complete the following steps:
DESIGN
This must outline what you need to prepare your food and how you expect the food to look and taste like. The ingredients will need to be in the design. How many people will you serve?
MAKE
The part where you make the food!
Make sure you are supervised by an adult and do not handle sharp objects or use the oven without an adult around.
EVALUATE
Take a photo or draw a picture of how the food turned out. Think about what you might do differently next time (e.g.: use less salt, use more sugar) and evaluate the taste and texture of the food you have made.
You could use this to help you evaluate your cooking:
Food Evaluation sheet
Please send in an A4 Page with a drawing or photo of what you have made with the recipe on it using the File Uploader.
Then, in the blogs please share your design (what you want to make) and your evaluation (what went well, how could it be better?)
Have fun!
Mrs Avdiu & Ms Robertson
Printable version of this blog: DT Cooking blog
Hi miss do you have to cook something from Ancient Greece or can you cook anything you want?
~Iggy
It’s just a suggestion! 🙂
Morning Yr 5!
I’m looking forward to trying out some of your recipe’s – good luck – and happy cooking! ?
Hello Everyone !!!!!!!!!!!!!!!!!!!
Yesterday I made some cupcakes but it was a fail it turned out that my teeth when blue becase I used the food colouring 😛
ha ha ha!
Hello everybody!
Yesterday my mother and I baked a chocolate guineas cake but they were to weak tasting and dry.However when we tried to steam it, it became nice and fudg-y. So in the end it turned out well.?
amazing! Please send in a photo
Happy Friday everyone! At the moment my Anzac Biscuits are in the oven but I wanted to share the recipe with you all:
1 cup of plain flour
1 cup of rolled oats
3/4 cup of coconut
3/4 cup of caster sugar
Mix them all together in a bowl.
3/4 cup of bicarbonate soda dissolved in two table spoons of boiling water
125g melted butter
Two table spoons of golden syrup
Mix all these ingredients
Next add wet ingredients to dry ingredients and mix together
For each biscuit put a teaspoon size on the backing tray.
Put in oven for 12-15 mins at 170 degrees Celsius
Take out when ready and cool on a rack
Finally eat the biscuits and enjoy!
My photo will be on soon
Yesterday I made a Mango float and its very yummy!!
*INGREDIENTS*
* Get a container (Quite wide and a little bit deep)
* Get VERY ripe mango (in long strips)
* Graham cookies (crushed)
*condensed milk
*METHOD*
1.) Take the container and place the very ripe mangos into the bottom of the container.
2.) get the crushed biscuits and sprinkle them on top of the mango.
3.)next, GENTLY and SLOWLY, pour the condensed milk and fill it up about half a cm.
4.) keep placing the mango, then cookies, then condensed milk until it is at the top!!
5.) Once it is at the top, place a piece of paper and place it ontop of the container to avoid over flowing or spillage.
6.) Now, put it in the fridge and wait for 12 hours.
7.) After 12 hours it should be very cold and you can slice pieces, and just put it on a plate. Or if you want it for yourself, just eat it right from the container!!!!!
I hope you liked this recipe and it also tastes nice and sweet!! 😀
Have a brilliant weekend everyone!! Bye! 😀 😀 😀 😀
.+*Kayla*+.
Hi everyone,
Erin and I baked some cakes! We have uploaded the photos! I baked a lemon cake and Erin choose to bake a carrot cake!
Thank you for your wonderful recipes and photos. I am getting very hungry! I can’t wait to try the recipes shared.
Hello everyone I hope you are all ok I really enjoyed todays blog.
I made meatballs and rice for dinner it wasn’t easy but in the end we finished it. I think the hardest part was cutting the onions because it made me and my mum cry a lot. The best part for me was actually molding the meatballs into balls. Hope your all well.
Yum! Onions make me cry too 🙁
Good morning Mrs Avdiu, on Saturday, I made baklava, kofta and greek salad and it was really fun.
Making the baklava took the longest (all morning!) because we had to roast the pistachios, chop them, mix them with the sugar, create layers with the filo pastry and the mixture of pistachios and sugar, make the syrup and finally bake it. Here is the recipe…
Ingredients:
500g shelled unsalted pistachios
600g granulated sugar
250g salted butter
2 x 270g packs filo pastry
Pared zest 1 lemon, plus 1 tbsp juice
You’ll also need…
20cm x 30cm straight-sided roasting tin or baking dish, at least 5cm deep
Digital probe or sugar thermometer
Method:
1. Heat the oven to 180°C/160°C fan/gas 4. Spread the pistachios over a baking tray and roast for 4 minutes, ensuring they don’t brown. Remove from the oven and cool, then chop finely. Mix with 50g of the sugar; divide into 3 equal amounts. Turn down the oven temperature to 160°C/140°C fan/gas 3.
2. Put the butter in a small pan and set over a very low heat until melted and the solids have settled at the bottom. Slowly pour the clear butter into a bowl, discarding the cloudy liquid – you should end up with about 200g clarified butter.
3. Unroll the pastry, piling the sheets in a stack. Lay the tin or dish on the stack and use it as a template to cut out the filo sheets so they’ll fit snugly into the base. You’re aiming to have 28 filo layers, so you may need to slightly overlap and join together some of the larger trimmings to create further layers. Stack the layers on top of each other, cover with a slightly damp tea towel and set aside.
4. Brush the base and sides of the tin with clarified butter. Put a layer of pastry in the base, then brush with more butter. Repeat until you have 10 pastry layers.
5. Scatter a third of the sugared pistachios in an even layer over the top, then cover with another 3 layers of buttered filo. Repeat once more, then scatter over the remaining sugared pistachios and cover with the remaining 12 filo layers, buttering between each sheet.
6. Using a large, very sharp knife, cut the baklava lengthways into 4 or 5 even strips, then across at an angle to make small diamonds. Drizzle over any remaining butter.
7. Bake the baklava for 1 hour until crisp and golden. Meanwhile, make the syrup. Put the remaining sugar, pared lemon zest and 350ml water in a pan, then stir over a low heat until the sugar has dissolved. Bring to the boil and cook until the syrup reaches 107-108°C on a sugar thermometer (known as the thread stage). Remove the lemon zest with a slotted spoon, add the lemon juice and set to one side.
8. As you take the baklava out of the oven, bring the lemon syrup back up to the boil. Increase the oven temperature to 180°C/160°C fan/gas 4. Run a knife along the cuts to make sure the pieces are separate, then pour over the boiling syrup. Return to the oven for 5 minutes.
9. Remove the baklava from the oven and leave it to cool completely. Run a knife along the cuts again, then use a palette knife to carefully remove the baklava from the tin, one piece at a time.
And for the kofta…
Ingredients:
500g lamb mince
1 tsp ground cumin
2 tsp ground coriander
2 fat garlic cloves, crushed
1 tbsp chopped mint
oil for brushing
Method:
1. Mix together all the ingredients until well blended. Divide into eight balls, then roll each ball on a board with a cupped hand to turn them into ovals. Thread onto four metal skewers and brush with oil.
2. To cook on a griddle: heat the pan until you can feel a good heat rising and cook for 3-4 mins each side. Don’t turn until they are well sealed or the meat will stick to the grill or pan.
3. Season if you want, and set aside. Serve the koftas with yogurt and spiced flat breads.
And finally for the greek salad…
Ingredients:
1 punnet of cherry tomatoes, halved
1 lebanese cucumber, cubed
1 red onion, sliced into rings
100g of feta cheese, cubed
100g of pitted kalamata olives
1 tsp of dried oregano
3 tbsp olive oil
Method:
1. In a glass bowl place tomatoes and cucumber. Season with salt and pepper.
2. Add onions, olives, feta and oregano. Turn with a large spoon.
3. Drizzle olive oil and mix together to coat. Leave to stand for 15 mins and mix to cover in dressing. Serve at room temperature.
I also sent in some pictures of them via the home work uploader.
Wow- sounds like you had a delicious Greek feast at home 🙂 I love baklava! My mum knows how to make it really well – it does take so long though. Thank you for sharing the photos (which I have now added to the gallery).
Claudia, thank you for sharing your trick for cutting onions -wearing swimming goggles! ha!
Hey Iggy! I’m so glad you tried out the lemon recipe. It looks delicious and it looks like you had a very big slice 😉