Riverview Juniors Cookbook

RIVERVIEW JUNIOR SCHOOL LOCKDOWN COOKBOOK

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The year is 2020, a deadly virus has swept across the world putting life as we know it on pause. As a community, we have made many sacrifices; the magnificent NHS and keyworkers have been working tirelessly to ensure all those that need it are cared for. Whilst it has been difficult for all of us, we have done our utmost to make the best of a bad situation.

Many of us have taken up new hobbies or spent more time improving our skill sets in those that have had little time for recently. One of those hobbies is cooking. Mr Morrison set us a challenge to share some of our recipes… and here they are. You will find many mouthwatering recipes that pupils from the school have made during this time. This cook book includes recipes with varying difficulty ratings, suitable for all abilities. The dishes included range from sweet to savoury; from breakfast to dinner and are indicative of our diverse cultures Before you start, remember to: ➢ Wash your hands. ➢ Ensure you have permission from your parents. ➢ Make sure you have adult-supervision when using sharp or hot equipment.

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Victoria Sponge Cake! Page:3 Chocolate Chip Cupcakes! Page:4 Banoffee Sponge! Page:5 Another Victoria sponge!!! Page:6 Pancakes! Page:7 Banana Loaf! Page:8 Cheese and bacon slices! Page:9 Fork Biscuits! Page:10 Stuffed Aubergines! Page:11 Enchiladas! Page:13 Butter Chicken! Page:14 Whipped Coffee! Page:15 Chocolate Chip Cookies! Page:16 Vanilla Biscuits! Page:17 Peach Pudding! Page:18 Mackerel Omelette! Page:19 Chicken Rice! Page:20 Frozen Yoghurt Bar! Page:21 And another choc-chip cookie!!! Page:22 Flatbread! Page:23 Mug Cakes! Page:24

Equipment . Mixing spoon . Round cake tin . Plate . Bowl Ingredients . 175g of sugar . 175g of butter . 175g of Self Raising . 1 teaspoon of vanilla essence . 3 eggs . Strawberry jam

1. Firstly, get the bowl, butter and sugar and add the sugar and butter to the bowl and mix slowly till a nice creamy mixture

2. Next, get your three eggs and put them in the bowl and mix till you can’t see the eggs in the mixture 3. After that, add the vanilla essence to the mixture and stir 4. Finally for making the batter add the Self Raising flour gradually to the butter, sugar, egg and vanilla essence mix 5. Now put it in the oven ( the oven should be at 190 and it should be in the oven for 20-

25 minutes 6. Now take it out if the oven and stick a skewer in the middle of the cake and if it comes out clean its cooked and if it comes out dirty then put it back in the oven because it isn’t cooked 7. Finally, cut the sponge in half and get your Strawberry jam and evenly spread it on the bottom layer of the cake NOW YOUR MAGNIFICENT VICTORIA SPONGE IS FINISHED ENJOY!

Isla’s magnificent Victoria sponge

Chef: Isla Kemp-Solly

Class: 6W

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4oz of Castor sugar 4oz of stork margarine.

X2 Eggs 4oz of self-raising flour.

100g of chocolate chips.

• Mix sugar and stork together.

• Gently mix in 2 eggs.

• Add the chocolate chips and self raising flour, and mix until you have a smooth consistency.

• Place the mixture in cake cases.

• Place in the oven on 180 degrees for 12 minutes until golden brown.

The finished Chocolate Chip cakes! Looks delicious!

Chef: Amelia And Ryan. Class: 5P & 5C

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75G of unsalted butter 150G Dark brown soft sugar 2-3 ripe bananas peeled and sliced 175G of self-raising flour 175G unsalted butter, softened 175G caster sugar 2 eggs Vanilla egg custard 2 litre ovenproof dish, greased Baking sheet

- Heat the oven to 180C/160C fan/350F/ Gas 4 and place the ovenproof dish on a baking sheet - Melt the butter and sugar together in a pan over a medium heat until bubbling, then pour into the ovenproof dish. Then place the bananas over the toffee.

- Using an electric hand whisk, beat the flour, butter, sugar, spice and eggs together in a bowl until you have a smooth batter. Carefully spread the batter over the bananas.

- Place the dish on the baking sheet, in the oven and bake for about 30-35 minutes or until the sponge is firm to the touch. Cut into squares and serve with custard.

here is the result of Freddie’s Banoffee sponge â˜ş

Chef: Freddie Money

Class: 5W

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. first pre heat the oven to 190â—Ś fan . 4 eggs

.Jam

.8oz caster sugar

.Icing

.8oz self –raising flower .8oz butter .2tsp baking powder .mixing spoon .scales .whisk

.Add 8oz of self- raising flour to your mixing bowl . add 4 eggs 8oz caster sugar 8oz butter 2tsp baking powder 2 drops of vanilla essence to your bowl .whisk together until smooth .pour equally into your 2 circular tins .carefully place your mixture into the oven for 25 minutes

.circle tins x2

.carefully take it out of the oven if sticky place back in oven

.2 drops of vanilla essence

.leave until cold

.bowl

. using a butter knife carefully spread your icing on one side of the cake . on the other cake carefully spread a smooth layer of jam . put both of your cakes together and there you have a Victoria sponge cake

Perfectly moist sponge

Chef: Libby Church

Class: 6w

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one ripe banana 2 table spoons of plain flour 2 eggs ½ teaspoon baking powder 1 tablespoon of milk/ soya milk Whisk Bowl Fork Frying pan oil

• Mash the ripe banana with the fork • Put the mash banana in the bowl • Add the rest of the ingredients • Whisk all the ingredients together • Heat oil in the frying pan • Add the mixture in the pan • Fry the mixture for 2 minutes • Then flip • Fry other side 2 minutes

Joshua is waiting for the pancakes to be cooked.

Chef: Joshua Finch

Class:3P

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140g butter, softened, plus extra for the tin 140g caster sugar 2 large eggs, beaten 140g self-raising flour 1 tsp baking powder 2 very ripe bananas, mashed bananas.

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Equipment • • • • • • •

Baking paper Tin Wisk Mixing bowl Spoon Fork

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1. Heat oven to 180C/160C fan/gas 4.

2. Butter a 2lb load tin and line the base and sides with baking paper.

3. Cream 140g softened butter and 140g caster sugar until light and fluffy, then slowly add 2 beaten large eggs with a little of the flour.

4. Fold in the remaining flour, 1 tsp baking powder and 2 mashed bananas.

5. Pour into the tin and bake for about 30 mins until a skewer comes out clean. If your cake needs longer then keep it in the oven until it is cooked.

6. Cool in the tin for 10 mins

Kayla and tai showing of their amazing banana bread !

Chef: Kayla & Tai

Class:4N & 5C

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• Ready rolled Puff Pastry • Tomato puree • Grated cheese • Bacon • Milk to brush

• Cut the pastry into 6 squares and cover with tomato puree ,sprinkle with cheese • Lay the bacon diagonally and then add a bit more cheese • Brush with the milk • Now put it in the oven for 15 minutes at a temperature of 200 degrees

Lauren laying bacon on the pastry

Chef: Lauren Kennerly

Class:6N

• 100g of butter softened.

• 50g of caster sugar.

• 150g of self-raising flour.

• 2 baking trays.

Maisie adding in the flour for the biscuits! Will taste yum! taste yum!

• Line a baking tray and preheat oven to 180 degrees.

• Mix your butter and sugar in a bowl until well combined and fluffy.

• Add the flour and keep mixing gently until well combined.

• Mix together with your hands.

• Form the dough into 16 balls about the size of a walnut and place spaced well apart on the prepared baking trays.

• Dip a fork in a little water and use this to flatten the biscuits.

• Bake in the preheated oven for 15-20 minutes until golden brown.

• When done, leave to cool for a few minutes and its ready.

This was sent in by both Maisie Ball and Robert Batcheldor.

Class: 4C and 5W!

Chef: Mohamed Salmi Class: 3W

For the sauce: -

2 tbsp of olive oil 2 wraps per person 2 tbsp of plain flour 300G cheese 1 ½ tsp of chilli powder ½ tsp of salt

For the filling: -

1 onion Black beans 4 chicken breasts ½ tsp of garlic ¼ tsp of ground cumin ¼ tsp of dried oregano 400ml of chicken stock

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Preheat oven to 180 degrees.

Heat olive oil in a pan at medium heat Pour in flour and mix until there is no lumps Add the spices in and keep whisking and then add the stock.

Let it simmer for 10 to 15 mins while you prepare the chicken by chopping it into big chunks and dice the onion. Leave the sauce aside.

Heat the pan and put 2 tbsp olive oil into it and add the onion and chicken Drain the black beans and pour them into the chicken and onion Stir until chicken is cooked well and leave aside . Put out wraps.

Oil your bowl and put sauce all over the wrap add mixture and cheese then put in bowl and add some sauce and more cheese on top.

Put in the oven at 180 degrees for 20 minutes and then serve up and ENJOY!

Caption: Phoebe was right her enchiladas are really eyecatching

Chef: Phoebe Everest Class: 6P

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Dry Ingredients 3 dsp of butter chicken powder 1 dsp of cumin seeds 1 dsp of tumeric 1 dsp of methi leaves 1 dsp of garam masala 1 tsp of chilli flakes 1 dsp Salt more as required Wet Ingredients Grind them 10 garlic cloves Medium sized onions 2 large pieces of ginger 6 fresh green chilli Marinade 3Tbs Tandoori masala paste or powder 5 Tbs natural yoghurt Ingredients 12 Chicken drumsticks/ 6 chicken breasts cut up into cubes 1 Tin tinned tomatoes 1 Tin Coconut Milk I bar creamed coconut 1 Tsp tomato puree 1 small tub cream (optional)

1. Mix marinade ingredients in a bag for 2 hours with chicken. Than cook for 20 minutes on BBQ or in the oven only partially cook.

2. Put oil and butter in a large pan then wait until it heats up.

3. Add all the hot spices and cook until less powdery.

4. Add all mashed and wet spices then stir in. If it is dry add 1 tsp of oil cook on for 5 minutes until all the onions are cooked.

5. Add tomatoes and cook for 2/3 minutes on a high heat.

6. Pour creamed coconut in a bowl with 1 cup of hot water along with tin of coconut milk, mix together.

7. Stir the masala and add the coconut mixture to it simmer for 7 minutes covered stirring occasionally.

8. Add the part cooked chicken stir it into the sauce carefully. Finish cooking chicken in the sauce on a low heat on a simmer should take approximately 15

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Chef: Jeevan Virk

Class: 3P

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2 tbs coffee.

2 tbs sweetener/sugar.

2 tbs boiling water.

3 drops Any flavouring (optional).

• A glass of milk.

• Add coffee sweetener/sugar and boiling water into a bowl • Whisk for about 2-3 min. till forms stiff peaks • Add the coffee into a glass of milk • Add a straw mix and done

The finished Whipped Coffee! Looks nice to drink! Cheers!

Chef: Elle Clerkson

Class: 6P

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100g of granutaled sugar 165g of brown sugar 1 teaspoon of salt 11.5g unsalted melted butter 1 egg 1 teaspoon of vanilla extract 155g of plain flour ½ teaspoon of baking powder 110g of choc chips

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Mix together sugar ,salt and butter in a large bowl until you get a paste with no lumps Whisk in the egg and vanilla ,beat it until light ribbons fall of the whisk and remain for a while before falling back into the mixture Sift the flour and bacon powder then fold the mixture with a spatula (be sure not to overmix) Fold in the chocolate chips then chill the dough for atleast 30 minutes Preheat oven to 180 and line a baking tray with parchment paper Scoop the dough with an icecream scoop into the baking tray leaving at least 4inches /10cm of space between them and leave them 2 inches away from the edge of the baking tray so the cookies can spend easily Bake for 12-15 minutes or until the edges of the cookies have turned brownish

Here is Maisie holding her amazing creation

Chef:

Maisie Archer

Class:6N

.250g butter (softened) .140g caster sugar .1 egg yolk .2 tsp vanilla extract .300g plain flour

1. Pre heat your oven to 180c fan/gas mark 4 2. Mix 250g softened butter and 140g caster sugar in a large bowl 3. Then add 1 egg yolk and 2 tsp vanilla extract and mix 4. Shift 300g plain flour into the mix and stir until the mixture is well combined, you might need to get your hands into the mix to press the dough together 5. Next flour a work service and your rolling pin 6. Roll out your dough and cut it into different shapes, you can use play dough cutters 7. Place onto a baking tray and bake for 10-12 minutes depending on the size and thickness, or until they aren’t squidgy and have a light goldenbrown colour 8. Decorate the biscuits as you want and eat!

Chef: Cloe and Sophie Jackson Class:6p 4c

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1 can sliced peaches ¾ cup self-raising flour ¾ cup sugar ¾ cup milk 125G butter 1 tsp vanilla essence ½ tsp ground cinnamon

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Preheat oven to 180C Lightly grease small to medium dish ( 15cm x 25cm is ideal) Tip the peaches aswell as their juice into the bottom of the ovenproof dish In a large bowl mix the flour, sugar, cinnamon and vanilla. Once its all combined add the milk as well. Mix until it’s a smooth batter Tip the batter over the top of the peaches. Smooth the batter out to cover the fruit Bake at 180C or until its golden or bubbling at the edges

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Caption: this pudding makes me feel hungry just looking at it !

Chef: Mrs Baker

Class: Office

• 2 x eggs • 1 x mackerel fillet - skinned & bones removed • Knob of butter • Salt & pepper • 1/4 avocado • Squeeze of lime • Chopped parsley.

• Frying pan • Fork • Spoon • Knife

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Heat oil in pan.

Add whisked eggs.

Cook for 1 minute.

Add other ingredients.

Fold the omelette.

Cook for 2 more minutes.

• Serve and its ready to eat!

In the process of making the omelette! Its going to be yum!

Chef: Ethan Edney

Class: 4N

1. Dice 250g of chicken • 250g of chicken • Salt and pepper • Uncle bens golden vegetable rice • Soya sauce • wok

2. Add it to a wok 3. Add spring onion and chopped red pepper 4. Use Uncle Bens golden vegetable rice in a packet microwave for 2 mins 5. Add rice to the wok 6. Lightly sprinkle soya sauce 7. Serve 2, enjoy

z This quick, easy, delicious treat is a filling yet such an amazing meal!

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• • Ingredients here Mix up Greek yogurt Honey Squeeze of lime Juice in bowl Raspberries Strawberries Blueberries Pomegranate seeds pecans

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Instructions here Mix up greek yogurt,honey,a squeeze of lime,juice in a bowl and spread on a tray Put on top raspberries,strawberries, Blueberries,pomegranate seeds, Pecans Freeze over night

Freddies yogurt bar!

Chef:Freddy money

Class:5W

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100g of granutaled sugar 165g of brown sugar 1 teaspoon of salt 11.5g unsalted melted butter 1 egg 1 teaspoon of vanilla extract 155g of plain flour ½ teaspoon of baking powder 110g of choc chips

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Mix together sugar ,salt and butter in a large bowl until you get a paste with no lumps Whisk in the egg and vanilla ,beat it until light ribbons fall of the whisk and remain for a while before falling back into the mixture Sift the flour and bacon powder then fold the mixture with a spatula (be sure not to overmix) Fold in the chocolate chips then chill the dough for atleast 30 minutes Preheat oven to 180 and line a baking tray with parchment paper Scoop the dough with an icecream scoop into the baking tray leaving at least 4inches /10cm of space between them and leave them 2 inches away from the edge of the baking tray so the cookies can spend easily Bake for 12-15 minutes or until the edges of the cookies have turned brownish

Here is Maisie holding her amazing creation

Chef:

Maisie Archer

Class:6N

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125g/4½oz plain white flour, plus extra for rolling ¼ tsp fine salt 2 tbsp sunflower or vegetable oil (optional) Ingredients here

1. Stir together the flour and salt.

Make a well in the centre and add 5– 6 tablespoons of lukewarm water with the oil. Using your hands, bring the do 1. Turn out onto a work surface and knead for 5–10 minutes, wrap in cling film and leave to rest for 20 minutes.

2. Divide the dough into four portions and roll into small balls.

Dust a work surface with a little flour. Roll out each ball until around 18cm/7in in diameter, around 2– 3mm/⅛in thick.

3. Dry-fry over a medium heat for 20 seconds, pressing lightly with a spatula. Flip over and cook on the other side for 20 seconds, or until the tortilla is cooked, but remains soft and pliable. Repeat with the remaining three tortillas. ugh together into a ball.

It is a delicious looking flatbread.

Chef: Class:

Instructions First, add all the ingredients into a large cup ( mug ).

Next, mix everything together in the cup until a smooth.

Then, put the mixture in the microwave on high for 3 minutes .

After 3 minutes, take the cake out of the out and let it cool for a few minutes (your cake should have rose a bit after the cool down).

Now for the fun bit EATING â˜ş, but I reccomened it being served with some sause, ice cream and maybey even some custard ENJOY!

Here is layla brignall’s mug cakes

Chef:Layla brignall

Class: 6W