- 225g self raising flour
- 55g butter
- 25g cheese (any kind you like I prefer a mature cheddar)
- 150ml milk
Pre heat the oven to 180C
Place the flour and butter into a bowl, and rub between your fingers until a breadcrumb consistency is reached.
Add the cheese
Slowly add the milk, a little at a time, mixing each time you add milk, until a dough is formed.
Roll the dough to about 5cm thick.
Cut out into required shape and size.
Place on a baking tray lined with greaseproof paper.
Place in the oven and cook for 10-15 mins, or until the scones are golden brown in colour.
Once cooked; take out of the oven and leave to cool. I find the children enjoy them served simply with butter.
- 2 corgettes, diced
- 1 aubergine, diced
- 2 cloves of garlic, diced
- 2 red onions, diced
- 1 tin of chopped tomatoes
- 1 teaspoon tomato puree
- 1 teaspoon dried mixed herbs
- 1 tablespoon vegetable oil
Heat the oil in a pan on medium heat
Place all the vegetables into the pan and fry slowly until they start to soften.
Add the herbs and the tomatoes and turn the heat to low and cook the ratatouille slowly until all the veg is softened.
Add salt and pepper if needed ( I don’t season it at the nursery as too much salt is not good for the children)
- 1 tub of cream cheese, such as philladelphia
- Fresh chives (we grow them in the garden at the nursey which is what I use, but you can buy them fresh from the supermarket if you don’t want to grow your own)
- Water or milk
Mix the cream cheese with the chives
Add a little milk or water for thinner consistency
Serve with cucumber and carrot sticks or even breadsticks
- 3 cans of chickpeas, drained but keep the liquid
- 3 cloves of garlic
- 3 tablespoons of dried parsley (can use fresh if you have it)
- 3 tablespoons of dried mint (can use fresh if you have it)
- 3 teaspoons of cumin
- Grated zest of 1 ½ lemons
- 3 tablespoons of lemon juice
- 6 tablespoons of breadcrumbs
Pre heat the oven to 160C
Place all of the ingredients apart from the juice from the chickpeas into a food processor and blitz until a paste is formed. You can also use a hand blender as well.
If the paste looks too dry, add some of the chickpea juice to moisten it a little.
Roll the mix into balls or sausage shapes and place on a tray lined with greaseproof paper.
Place them in the oven and cook for about 10 mins, or until they are golden brown but still soft to touch.
You can also shallow fry them in a frying pan (I prefer to cook them in the oven as it is healthier).
- 10 ounces margarine
- 10 ounces caster sugar
- 10 ounces raising flour
- 5 eggs
- 9” round cake tin- Lined with greaseproof paper
- Strawberry/Raspberry Jam
- 3/4pt double cream, whipped
- Icing Sugar for dusting
Pre-heat the oven to 160’C
Place the margarine, sugar, flour and eggs into a bowl and mix together until smooth.
Pour the mixture into the cake tin and place in the oven for approximately: 45 minutes, or until the cake is golden brown and a skewer comes out clean.
Take the cake out of the tin and leave to cool.
Slice the cake in half so that you have two round cakes.
Spread a layer of jam onto the bottom half of your cake
Spread the cream on top of the jam
Place the other cake on top and dust with icing sugar and serve
- 90g unsalted butter
- 480g plain flour
- 3 teaspoons baking powder
- 1 teaspoons of salt
- 280g caster sugar, plus extra for sprinkling
- 1 whole egg
- 2 egg yolks
- 1 teaspoon vanilla extract
- 250ml milk
- 260g fresh blueberries
Beat together the softened butter and caster sugar until the mix is pale and fluffy.
Add the egg and egg yolks to the butter and sugar mix
Seive the flour, salt and baking powder together.
Mix together the milk and vanilla
Add the milk mix and the flour mix alternatively a little at a time to the butter and sugar mixture until all the milk and flour is used up.
Slowly fold in the blueberries
Spoon the mix into individual muffin cases and bake in the oven at 180 degrees for approx 15 mins or until the muffins are golden brown colour.
Once out of the oven sprinkle the muffins with extra sugar and place on a wire rack to cool.