Abbey Edition
Abbey School Council Community Cookbook.
01 School Council Cookbook
Diversity through the love of food.
Abbey’s school council have been working to produce an Abbey community cookbook. Our community has a rich heritage of people who represent many different and diverse communities. Our mission statement: At Abbey, children are at the heart of what we do. We will foster a love of learning and make learning fun. We will take sensible risks leading to memorable, challenging learning. We will help our children to learn to think, challenge and have confidence to shape their world. Our children will have a voice. We recognise that each child is unique and celebrate the successes of all. We want to promote tolerance and mutual respect as part of a global community. We want all our children to thrive and lead happy, healthy lives What better way to promote tolerance and respect that through sharing a common experience that unites us all - food. We’d like to publish our book online too!
Enjoy the recipes and try them out!
02 Florry Goddon - Coconut and Pea Curry
I ngredients: 1 teaspoon vegetable oil 1 onion chopped 2 cloves of garlic fnely chopped 1 teaspoon curry powder 1 tin coconut milk 1 tin chickpeas 1 tin chopped tomatoes 1 tablespoon peanut butter 1 vegetable stock cube
Instructions: Add oil to frying pan and heat. Once hot add onions and fry until soft. Add garlic and cook for a further 2 minutes. Stir in curry Powder. Pour in coconut milk and mix thoroughly. Cook for 2 minutes. Add chickpeas, stir through source. Add tinned tomatoes and leave to simmer for 5 minutes. Stir through peanut butter and crumble on vegetable stock cube. Simmer for 5-10 minutes.
Meanwhile cook rice/naan bread. Serve with poppadoms and chutney.
03 Ilias Cleaver - Star of the week surprise biscuits
Ingredients: 350g plain four
100g self raising four 125g granulated sugar 125g butter
125g golden syrup 1 egg, lightly beaten Grated zest of 2 lemons (& some Of the juice if the dough is too dry) For the icing: 4 tablespoons of icing sugar Freshly squeezed juice from a lemon Method: • preheat oven to 170*C/350*F/ gas mark 4. • sift fours together in a mixing bowl, add the sugar & lemon zest & mix well. • Add the butter. Using just the tips of your fngers, rub together the ingredients until the mixture resembles fne breadcrumbs. • When all the butter is evenly mixed in, make a well in the centre and add the syrup and the egg. • Mix well, drawing in any of the four left at the sides of the bowl and stop as soon as a ball has formed. • Place the dough onto your clean worktop. Divide into 2 and squash the dough into 2 even-sized fat discs. Cover and chill for at least 10 minutes. • Gently roll the dough until it is 5mm thick all over and use a star cutter to cut out star shapes. • Place each star on a sheet of grease proof paper on an baking tray. • Chill the tray of stars for another 10 minutes before putting them in the oven for 10-15 minutes. • When the biscuits are evenly cooked, take them out of the oven and leave to cool on a wire rack. • While the biscuits cool, make the icing. In a small bowl gradually stir the lemon juice into the icing sugar until you have the consistency of toothpaste. • Place the icing in to a piping bag with a small nozzle ftted to the end. • Once completely cool, pipe a circle with an A in the middle and a small spot of icing on each point of the star. • Place a di f erent coloured sugar star on each of the blobs of icing
04 Heidi Lockey - The Lockeys’ Pizza
Ingredients: 750 g bread four 1 pinch of salt 450ml lukewarm water 11g yeast 1 dessert spoon of sugar 1 can of tomatoes Oregano Mozarella Toppings as desired Method: • Mix the four and salt in a bowl • Mix the water, sugar and yeast in a jug and leave to go foamy • Pour the content of the jug into the four bowl and knead for ten minutes • Leave to rise for 1 hour until doubled in size • Divide dough into four and roll each piece out fat for the base • Place on a baking tray
• Top each base with tomato, sprinkle with oregano • Add toppings of your choice and fnish with mozzarella • Turn the oven onto high and bake for 8-10 minutes.
05 Phoebe Tipping - Jamaican rice and peas
Ingredients: 2 cups of rice 3 cups of water 1 tin of kidney beans or 1 tin gungo peas 4 tablespoons of coconut cream 1 tablespoon of thyme 1/2 teaspoon of salt Method: • Place the rice in a large saucepan. • Wash the rice three or four times in cold running water, drain well. • Add the beans and mix. • Add the coconut cream, salt and thyme. • Add the water making sure the rice is covered with water. • Ask a grown up to place the saucepan on medium heat and bring to the boil. • Turn the heat down to low and steam for 45 minutes. • Enjoy!
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