ABOUT THE WORKSHOPS
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 email@example.com 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!
It’s Pancake Day! One of the greatest days to try out new ways to eat pancakes! Here are some ideas to inspire you to ‘flip’ your way to something new.
Have you tried a savoury pancake?
Have you tried a sweet pancake?
Can you create your own toppings or fillings? Share them with us if you do!
These recipes were found, tried and tested on https://www.foodafactoflife.org.uk/recipes/
TOP TIPs –
- Stack the pancakes as you make them between sheets of greaseproof paper on a plate kept in a warm place.
- Different herbs, spices or fillings can be added to the pancake recipe for a different taste.
- Instead of using sugar, try adding a small amount of sweetener instead.
- Use half wholemeal and half white self-raising flour for added fibre
Savoury Pancake Ingredients
100g plain white flour
25g wholemeal flour
275ml semi-skimmed milk
Pinch of paprika
Dash of oil
6-8 slices of ham
60g tinned pineapple chunks or slices
60g cheddar cheese
- Grate the cheese.
- Sift the flours and paprika into the mixing bowl.
- Break the eggs into the separate bowl and beat with the fork.
- Make a well in the flour and add the eggs mixing with the wooden spoon.
- Gradually add the milk, mixing well to remove any lumps.
- Pour the mixture into the measuring jug.
- Add a little spray oil to a frying pan on a medium heat.
- Pour three 15ml spoons (table spoons) of the mixture in the centre of the frying pan.
- Cook until bubbles appear on the surface and then turn using the fish slice.
- Cook the underside of the pancake for one minute or until golden brown.
- Grate the cheese and drain the pineapple.
- Roll up pancakes with the ham, pineapple and cheese
Fruit Pancakes Ingredients
50g fruit, e.g. blueberries, raspberries, banana
125g self-raising flour
1x15ml spoon sugar
180ml semi-skimmed milk
- Chop the fruit into small chunks or keep whole (depending on size of fruit).
- Sift the flour into a bowl and add the sugar.
- Whisk in the egg and milk.
- Stir in the fruit.
- Heat the frying pan and add a little spray oil.
- Pour in 2x15ml spoons of mixture for each pancake.
- Cook for 2 minutes, until golden, and turn over.
- Cook for a further minute.
Enjoyed these ideas? There are plenty more variations to try! Click the link to follow other recipe ideas.
Here’s one of my favourites – https://www.foodafactoflife.org.uk/recipes/breakfast/granola-pancakes/.
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
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/