Every Monday in August, St Sidwell’s Community Centre will host FREE two-hour family cookery workshops.
During these fun and friendly cooking sessions, St Sidwell’s cafe staff will teach children and parents/carers how to cook a simple recipe, with everyone sitting down and enjoying the meal together at the end.
We will also send families home with three additional takeaway meal kits, with printed recipes, to cook throughout the rest of the week.
Children must be supervised by a parent or carer at all times during the workshops. Light snacks will be provided.
The workshops run from 3:30 p.m. until 5:30 p.m. on the following dates:
Monday, August 1
Monday, August 8
Monday, August 15
Monday, August 22
HOW TO SIGN UP
Please RSVP by emailing Iona Collins at firstname.lastname@example.org with the date(s) you wish to attend, or call St Sidwell’s Community Centre at 01392 666222.
If you have any questions, please get in touch using the contact details above.
What a week we’ve all had taking part in Healthy Eating Week. Children have been learning about the importance of keeping hydrated, the need for fibre in our diets, looking at swapping snacks for healthier ones, finding out what a ‘portion’ of our 5-a-day actually is and debating lots of scenarios here across our school. Everyone has also taken part in ‘Keep Fit with Rick’ – a 10-minute walking aerobic activity – every morning. Year 6 led the ‘Keep Fit with Year 6’ on the field with year 1-6 and the Foundation years took part from their classrooms. We had pompoms and 80s music which gave everyone a buzz!
Wednesday saw the return of our fruit days. Funky Fruit Day saw copious funky designs and eaten at break time which is great to see the children bringing in a variety or fruit to talk about, look at and eat.
We’ve had a fabulous week and thank you to all parents who have encouraged their children to take part, talk about their days and supported them with their Funky Fruit designs!
What a fantastic success!! Thank you to all who made the effort to spruce up their fruit! We were so impressed with all the different creatures that came into school today! We had pirates, minibeasts, characters and sparkle! Well done everyone!
Easter is just around the corner so enjoy a little treat made with simple ingredients (but avoids the spoons of sugar) that are tastier than the ones you could buy in the aisles of the supermarkets!
This Holiday’s Top Tip
Easter can be very calorific with Easter eggs, hot cross buns, and these delicious Easter biscuits to name just a few goodies. Try to balance this out with more exercise such as arranging an active Easter egg hunt or escapes into the countryside for long walks searching for the Easter bunny’s burrow.
Click the links below to find out what’s on around Devon over the Easter holidays.
Here’s a tried and tested recipe from SR Nutrition.
110g of unsalted butter or plant based spread (softened)
200g of plain wholemeal flour (you can also use white and self raising too)
1.5 tsp of ground mixed spice
40-50mls apple juice or milk and 30g of caster sugar
100g currants (sultanas also work well)
Lightly grease a large baking tray
Add the butter to a bowl
Add the flour and mixed spice and mix well with your fingers until it makes a breadcrumb texture
Add the currants and then slowly add the juice – you just need enough to combine the whole mixture into a round dough
Sprinkle extra flour on a flat, clean surface and roll the dough out until it’s around ½ a cm thick – (you can make it thicker than this which will make more of a softer texture) for the biscuits
Roll a small handful of the mixture into a ball in your palms and flatten onto a baking tray OR use a cookie cutter to cut the biscuit shapes and place them on the baking tray.
Bake for around 15-20 mins or until they are just very slightly browned at 200℃
Leave to cool and then place on a wire tray
Eat with the family and enjoy! Mmmm!
Easter can become very overwhelming with exciting foods and tasks to complete for adults and children. Attempt to plan what activity each family member would like to do over the holidays and also what goodie you’d all like to try.
Lots of rich foods can cause upset tummies and also constipation so drinking plenty of fluids is key. Aim to avoid overindulging and timing ‘treats’ after meals will help.
Have lots of fun!
Please send in any photos of your family testing out any of the recipes of email your tried and tested recipes into your child’s home learning email address, We love seeing our community having fun with food!
With a big focus on fruit at snack times, why not try a recipe that incorporates several portions of fruit, and calcium too?
Here’s a pancake recipe that could be frozen, refrigerated or eaten fresh – ideal for those lunchboxes OR snack boxes each day.
This Week’s Tip
Variety. Variety is key for everyone’s nutrition and interest. If your child does not yet eat a variety of flavours or are becoming fussy, concentrate on what they have achieved each meal time and continue to offer a selection of flavours and colours. Whatever is left on their plate at the end of the meal, continue to offer again and again for several weeks. You may be surprised, after several exposures, your child may begin to accept it and even try it!
Recipe – Fruity Pancake Snack
250g self-raising flour 1 tsp baking powder 2 bananas 300mls of milk A little drizzle of oil for the pan
A handful of fresh or frozen berries (add blueberries or raspberries for a sweet taste). You can choose to keep them whole or blend into the batter as the method explains.
Sift the self-raising flour into a bowl. Add the baking powder and make a well in the middle.
Add the well mashed banana to the centre and then gradually whisk in the milk with the rest of the mixture. Continue this until you have a smooth, thick batter. If you want a smooth texture, add the berries and whisk or mash these in to the batter.
Heat a drizzle of oil in a saucepan and, once hot, add a thick dollop of your pancake mixture into the pan. For snack sized pancakes, use a serving spoon or large dessert spoon to dollop the mixture into the pan.
If you want to keep your berries whole, now is the time to dot a few berries on top of the mixture as it cooks
Once it’s browning nicely and several small bubbles begin to form, flip your pancake and cook it on the other side (around 2-3 minutes each side or until the pancakes are firm)
Other top tips for a tasty pancake
Add a splash of lime or lemon zest into the batter.
Use any type of milk – even plant based milk.
Swap the bananas for an egg for extra protein.
Switch the self-raising flour for gluten free flour if needed.
Substitute some flour for coconut or almond flour for a sweeter, nuttier taste.
Add linseed or chai seeds into the batter to aid with bowel movements.
Freeze a batch and defrost on the morning you wish to eat them. 2 small pancakes will be a suitable size snack for children.
Don’t forget to please send us in some pictures or stories of you baking with your children or recipes you have tried and tested at home that we can share with our community. We’d love to hear what you get up to, baking in your kitchens!
Recipe found, tried and tested at https://www.srnutrition.co.uk/2019/03/baby-pancake-recipe/
Breakfast is one of the most important meals of the day as it gives the brain energy to think logically. If we are lacking in energy, we often find it difficult to recall, remember and retain information. Having fruit – a quick acting, natural sugar – can also add bonus fibre and nutrients to our body at this important time too.
We’d love hear how you’ve got on with trying these foods and what your taste buds think too. If you have a tried and tested, delicious creation and would like to share it with our community, then please email it in to email@example.com
This week’s Tip
Make a batch of these muffins and freeze them. Pull them out the night before and eat them for breakfast. They are sweet, 1 of your 5-a-day and have calcium and iron in there too… great for a working brain!
Below is a tried and tested recipe for a fruit based muffin. If you have other berries, they will work just as well. Raspberries and cherries do a great job for sweet taste buds and grated pear or apple are delicious too if a little less sweet is what you are after.
Recipe: Blueberry Breakfast Muffins
2 cups self-raising flour (250g)
1 banana (ripe)
1 pinch salt
½ cup oil (125ml). Light olive oil is my preference,
1 teaspoon vanilla (5ml)
1 cup milk (250ml). This is an approximate measure, explained in the recipe
1 cup blueberries fresh or frozen is fine – Frozen are cheaper.
Gluten free flour can be used instead and another banana to replace the egg also works well.
Heat your oven to 180 degrees Celsius.
In a medium sized mixing bowl place the dry ingredients (flour, mashed banana and salt)
Use a fork or whisk to combine them.
In a measuring jug, add the oil, egg and vanilla.
Top the measuring jug up with milk until you have 1 and a half cups of liquids.
Whisk these wet ingredients together using a fork or whisk.
Add the wet ingredients to the dry, combine to make the batter but not too much as you don’t want to over mix.
Fold in the blueberries (keep frozen if they are)
Portion the batter into a 12 cupcake liners or grease a muffin tray if you prefer.
Bake for 20 minutes or until the muffins are golden brown and spring back when pushed lightly in the centre.
Cool for 5 mins in the tin, before cooling on a rack.
Welcome to Exwick Heights’ blog, sharing tried and tested recipes. Here, we will be sharing ideas that are ideal for lunchboxes as well as dinner time, and promoting useful, healthy tips about food . We hope these recipes will support our busy parents and encourage the family to eat tasty foods that are not too time consuming to make and also leaves out the extra sugars and additives we don’t need. Our ‘Good Enough to Eat’ blog is simply that: good enough for us all to eat!
We’d love hear how you’ve got on with trying these foods and what your taste buds think too. If you have a tried and tested, delicious creation and would like to share it with our community, then please email it in to firstname.lastname@example.org.
This week’s Tip
If you have a fussy eater, enjoy experimenting with flavours and textures together. It’s important to discuss, as a family, what each family member thinks about the food too. Avoid asking ‘do you like it’ and instead focus on describing what the food feels and tastes like in their mouth, comparing it to familiar foods. Involving children in the making process is a huge step forward too – even if they choose not to taste the food until the sixth, seventh or even eighth time they make it with you.
Recipe: Easy Peasy Pizza!
This is a recipe that is so simple and uses only two ingredients! Flour and yoghurt make up this pizza base and it can be made with both Greek yoghurt or Natural yoghurt. Greek yoghurt was a little better tasting and you may find a little more flour is needed if you use the natural yoghurt. An extra tablespoon should be sufficient. Roll the base as thick or as thin as you like and place on a pre-heated baking tray. Note the baking times will differ if thicker.
220g self raising flour (gluten free/wholemeal flour are suitable or plain flour and 1 tsp on baking powder)
235ml of Greek yoghurt (2 large tablespoons)
Mix both in a large bowl and with a spatula/wooden spoon and once the yoghurt has been combined, begin to fold using your hand and heel of palm for a few minutes, stretching it and folding it.
Flatten out onto a baking tray usig your hands or a rolling pin (sprinkle with a dusting of flour to avoid it sticking) and pop it into a pre-heated oven (180 degrees) for 5 mins. Take out and add any toppings you desire and pop it back in the oven for another 15 minutes – longer if you have made it thicker.
Make your own tomato sauce from a tin of chopped tomatoes, half an onion, herbs and spices (mixed Italian herbs and garlic work best) and a tablespoon of tomato puree. You could add the following on top of the sauce too or why not ask the children what they’d like?
Vegetarian Pizza – Mushrooms, olives, peppers, frozen sweetcorn pieces, red onion, and spinach.