January 5, 2015 at 8:29 pm
There is no reason why we can’t treat ourselves to something sweet once in a while and the best thing about making your own muffins is that you can add less sugar to taste or swap sugar for a sweetener such as stevia or Splenda to lower those calories. Standard green food colouring seems to disappear during the cooking process so if you are desperate for a minty green muffin I would recommend using a gel based food colouring.
January 5, 2015 at 8:23 pm
Making pastry is a skill that requires a light hand but once it is mastered there are so many great recipes to try out. These quiches were delicious and copies of the recipe flew off the photocopier!
January 5, 2015 at 8:18 pm
This lovely soup was a fantastic hit with the children. Full of veggies and nowhere near as much salt and sugar than tinned tomato soup it’s a quick and easy tea. Make double and freeze some for later!
January 5, 2015 at 8:14 pm
Try this tasty and sweet alternative to savoury samosas. Can you remember how to fold the filo pastry to make the perfect triangle?
January 5, 2015 at 2:15 pm
Some fantastic and independent work by our more experienced Farfield chefs!
January 5, 2015 at 11:35 am
This half term we will be trying our hands at baking cheese and herb bread. We will be building our kneading muscles and asking what makes bread rise, what is yeast and how can we tell when bread is cooked?
Please comment on your group’s post with what you have learnt this lesson. Pay particular attention to the questions we have asked above and remember to write in full sentences and use correct grammar.