It’s week two of the St Chris Daily Lunch challenge!
Becky, our Head of Food & Nutrition, has put together a daily recipe which pupils and their families can try at home.
While there is no pressure at all to take part, our hope is that you will enjoy cooking a wide range of recipes and gain in confidence and vital skills in the kitchen.
If you require help with any recipes then please email firstname.lastname@example.org.
We would also LOVE to see your brilliant creations so please send any pictures to email@example.com
Here are next week’s recipes – you’ll find the details below, and on our Facebook and Instagram page each morning.
- Monday 27 April – Asparagus and Ricotta Tarts
- Tuesday 28 April – Fettuccine with Spiced (if you want it) Cherry Tomato Sauce
- Wednesday 29 April – Butterfly Cakes
- Thursday 30 April – Macaroni Cheese
- Friday 1 May – Raspberry Swiss Roll
Monday 27 April
Asparagus and Ricotta Tarts
Recipe from: Gino D-Acampo, Buonissimo
Serves: 2 as a main course or 4 as a starter
- 200g ready-rolled puff pastry
- 150g ricotta cheese
- 25g parmesan
- 6 sun-dried tomatoes in oil, drained and finely chopped
- 10 asparagus spears
- 2 tbs olive oil
- 1 tbs freshly chopped chives
- salt and pepper to taste
- Mixing bowl
- Chopping board
- Wooden spoon
- Kitchen knife
- Baking tray
- Baking paper
- Preheat oven to 200⁰C/gas mark 6
- Unroll pastry and cut into two rectangles. Use a knife to mark out (do not cut right through the pastry!) two smaller rectangles on each piece, big enough to hold 6 asparagus spears. Mark the edges with a neat lattice pattern, put pastry onto a baking sheet on baking paper.
- Bake the pastry in the middle of the oven for 15mins. Remove, set aside to cool slightly and then push the middle triangle down with the back of a fork
- Mix together the ricotta with the parmesan, fold in the sun-dried tomatoes and season with salt and pepper.
- Trim the asparagus to fit the window, divide the ricotta mix between the two pastry cases. Place the asparagus spears on top and slightly press into the ricotta mix.
- Drizzle with olive oil and bake for 20 mins.
- Sprinkle cooked tarts with the chives and serve hot or at room temp with a salad.
Tuesday 28 April
Fettuccine with Spiced (if you want it) Cherry Tomato Sauce
Recipe from: Ottolenghi, Simple
Serves: 4 as a main course
- 75ml olive oil
- 2 garlic cloves, thinly sliced
- 1kg cherry tomatoes, sliced in half
- 1/2 tsp caster sugar (more or less depending on natural sweetness of the tomatoes)
- 1/4 tsp sweet smoked paprika (optional – if you don’t want spice leave it out)
- 20g basil leaves
- 400g fettuccine (or spaghetti)
- 35g Parmesan, finely grated
- Kitchen knife
- Chopping board
- Measuring jug
- Fine grater
- Large frying pan
- Wooden spoon
- Large saucepan
- Put the oil into a large frying pan and place on medium heat, once hot add the garlic and fry for 1 min, stirring until it starts to go a caramel colour.
- Add the tomatoes carefully to stop oil from spitting, also add the sugar, the smoked paprika (if using) and 1/2 tsp salt
- Pour over 200ml water and stir for 4-5 minutes until tomatoes are starting to break down and the liquid is bubbling. Reduce the heat to medium low and cook for about 1 hour stirring occasionally. The tomatoes should break down and the sauce should thicken. Stir in the basil and set aside somewhere warm.
- Fill a large saucepan with plenty of salted water and place on a high heat. Bring to a boil and add pasta. Cook according to the packet instructions until al-dente. Drain pasta and stir it together with the sauce. Divide between bowls. Sprinkle with parmesan and serve.
Wednesday 29 April
Recipe from: https://www.bbcgoodfood.com/recipes/butterfly-cakes
Serves: Makes 10 cakes
- 110g butter, softened
- 110g caster sugar
- 2 eggs
- 1 tsp vanilla extract
- 110g self-raising flour
- ½ tsp baking powder
- 1 tbsp milk, plus 2 tbsp if needed, to loosen the buttercream
- Strawberry jam (optional)
- Sprinkles (optional)
For the buttercream
- 300g icing sugar
- 150g butter, softened
- 2 tsp vanilla paste
- Electric handheld mixer (optional)
- Large bowl and spoon
- Cupcake cases and tin
- Wire rack
- Clean tea towel
- Palette knife/spatula
- Knife and chopping board
- Heat the oven to 180C/160C fan/gas 4. Line a cupcake tin with 10 cases.
- To make the sponge, tip the butter, sugar, eggs, vanilla, flour, baking powder and milk into a large mixing bowl and beat with either a hand whisk or electric mixer until smooth, pale and combined. If you not do not have a hand held mixer this can be done by hand but make sure the butter is softened well before you start mixing!
- Divide the batter between the cases and bake for 15 mins until golden brown and a skewer inserted in the middle of a cake comes out clean. Leave on a wire rack to cool.
- While the cakes are cooling, make the buttercream by beating together the icing sugar, butter and vanilla until pale and fluffy. Mix in the extra milk if the icing feels too stiff.
- Once the cakes are cool, use a sharp knife to slice off the tops, then cut the tops in half. Pipe or spread the buttercream on top of the cakes, then gently push two semi-circular halves into the buttercream on each cake, doing this at an angle to look like butterfly wings. You can serve the cupcakes at this stage, or decorate them with a little blob of jam in the centre and a scattering of sprinkles, if you like.
Thursday 30 April
Serves: 4 people
- 250g/9oz macaroni
- 40g/1½oz butter
- 40g/1½oz plain flour
- 600ml/1 pint /1½fl oz milk
- 250g/9oz cheddar, grated
- 50g/2oz Parmesan (or a similar vegetarian alternative), finely grated
- 2 x large saucepans
- Wooden spoon
- Cheese grater
- Cook the macaroni in a large saucepan of boiling salted water for 8–10 minutes. Drain well and set aside.
- Melt the butter over a medium heat in a saucepan slightly larger than that used for the macaroni. Add the flour and stir to form a roux, cooking for a few minutes.
- Gradually whisk in the milk, a little at a time. Cook for 10–15 minutes to a thickened and smooth sauce.
- Meanwhile, preheat the grill to hot.
- Remove the sauce from the hob, add 175g/6oz of the cheese and stir until it is well combined and melted.
- Add the macaroni to the sauce and mix well. Transfer to a deep suitably-sized ovenproof dish.
- Sprinkle over the remaining Cheddar and the Parmesan and place the dish under the hot grill. Cook until the cheese is browned and bubbling. Serve straightaway.
Friday 1 May
Raspberry Swiss Roll
Recipe from: James Martin – https://www.bbc.co.uk/food/recipes/swiss_roll_with_homemade_90772
Serves: 6 people
Please note: if you would like to see a video of how to make this before you start then follow the website link above.
For the jam (or use shop bought jam):
- 450g/1lb fresh raspberries
- 400g/14oz jam sugar
For the sponge:
- 5 free-range eggs
- 125g/4½oz caster sugar, plus extra for dusting
- 2 vanilla pods, split, seeds scraped out using the tip of a sharp knife or 1 tsp of vanilla essence
- 95g/3¼oz self-raising flour, sifted
- 500ml/18fl oz double cream
- 75g/2½oz fresh raspberries, for the garnish
- 8 tiny sprigs fresh mint or lemon verbena, for the garnish (optional)
- 1 tbsp chopped pistachios, for the garnish (optional)
- 23x33cm/9x13in tin with baking paper.
- Electric hand held whisk or normal whisk
- Baking paper
For the raspberry jam (if making):
- Heat the raspberries, sugar and 3 tablespoons water in a large, heavy-based saucepan over a low heat for 2-3 minutes, or until the sugar has dissolved. Increase the heat and cook the mixture for a further 6-8 minutes, or until it has thickened enough to coat the back of a spoon.
- Set aside 75g/2½oz of the jam to use in the Swiss roll. Pour the remaining jam into hot, sterilised jars, seal, and set aside to cool.
For the sponge:
- Preheat the oven to 190C/170C Fan/Gas 5. Line a 38x25cm/15x10in Swiss roll tin with baking parchment.
- In a large bowl, whisk together the eggs, sugar and half the vanilla seeds until very light, thick and fluffy. Fold in the sifted flour using a metal spoon, trying to retain as much air as possible in the batter.
- Pour the batter into the prepared tin and smooth the surface using a spatula. Bake in the oven for 10-12 minutes, or until the sponge has risen and is just firm to the touch (it should spring back when pressed lightly with a finger).
- Place a clean, damp tea towel that is slightly bigger than the Swiss roll tin onto a work surface and dust it with caster sugar. Turn the sponge out onto the tea towel, then carefully peel away the baking parchment.
- With the longest edge of the sponge facing you, roll up the sponge firmly but gently in the tea towel, making the roll as tight as you can. Carefully unroll the sponge and leave to cool completely.
- To assemble the Swiss roll, whip the double cream with the remaining vanilla seeds until firm peaks form when the whisk is removed.
- Spread the raspberry jam all over inside of the cooled sponge, leaving a 2cm/1in border at the long edge that’s furthest from you. Spread most of the cream on top of the jam.
- Roll up the sponge again, starting at the long edge closest to you (as before) and using the tea towel to guide you. Aim to make the Swiss roll as tight as possible without squeezing out the filling.
- Using the tea towel, lift the Swiss roll onto a serving plate, with the seam against the plate. Dust with a little more caster sugar and garnish with raspberries and the mint or lemon verbena sprigs.
- If desired, decorate the top of the Swiss roll with quenelles of the remaining whipped cream, then sprinkle with the pistachios, if using.
Recipe Tips: To prevent the sponge from cracking, allow it to cool completely before rolling and use a clean, damp tea towel to guide the sponge as you roll it.