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Fruity Baked Oats

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Ingredients

  • 270g Oats
  • 240ml Whole Milk
  • 200g Brown Sugar
  • 115g Butter
  • 120g Apples, Chopped
  • 75g Peaches, Chopped
  • 75g Blueberries
  • 2 Eggs
  • 2 Teaspoons Baking Powder
  • 1 Teaspoon Ground Cinnamon
  • 1 Teaspoon Salt

Method

⦁ Preheat the oven to 190c/gas mark 5. Grease an 8-inch square ovenproof dish and set aside.
⦁ Place 270g of oats in a large mixing bowl.
⦁ Add in 200g of brown sugar, 2 teaspoons of baking powder, 1 teaspoon of ground cinnamon and 1 teaspoon of salt. Mix the ingredients together.
⦁ Crack and beat 2 eggs in a separate clean bowl.
⦁ Pour in 240ml of whole milk and 115g of butter. Whisk the ingredients together until they are well combined. Pour the mixture into the oats.
⦁ Stir in 120g of chopped apples, 75g of chopped peaches and 75g of blueberries.
⦁ Evenly pour the ingredients out into the ovenproof dish and place in the oven for 35-40 minutes.
⦁ Remove the ovenproof dish from the oven and allow the oats to cool down before cutting it up into equal squares.
⦁ Serve.

Recipe by Hannah Crawford

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Breakfast Burrito

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Ingredients

  • 2 Large Eggs
  • 1 Green Chili, Chopped
  • 2 Tablespoon Milk
  • 3 Cooked Sausages (of your choice)
  • 4 Hash Browns
  • 2 Flour Tortillas
  • 60g Cheddar Cheese
  • 2 Tablespoons Rapeseed Oil
  • Pinch of Salt

Method

⦁ Preheat the oven to 190c/gas mark 5.
⦁ Place 4 hash browns on a baking tray and place in the oven. Cook for 15-20 minutes or according to the package instructions.
⦁ Crack 2 large eggs into a large mixing bowl and beat together.
⦁ Add in 1 chopped green chili to the eggs.
⦁ Add 2 tablespoons of milk to the mixing bowl and stir until the ingredients are well blended.
⦁ Add 2 tablespoons of rapeseed oil to a frying pan and place over a medium heat.
⦁ Pour the egg mixture out into the frying pan, occasionally stir until the eggs are scrambled.
⦁ Sprinkle a pinch of salt over the scrambled eggs.
⦁ Chop 3 cooked sausages of your choice up into smaller pieces. Add the sausage to the frying pan and cook until the sausage pieces are hot inside.
⦁ Remove the frying pan from the heat and set aside.
⦁ Remove the hash browns from the oven.
⦁ Place 1 tortilla on a plate and spoon in some of the egg and sausage mixture.
⦁ Cut the hash browns up into smaller chunks and scatter the pieces on the tortilla.
⦁ Sprinkle the ingredients with 30g of cheddar cheese.
⦁ Roll the tortilla up tightly to secure the filling. You can fold and wrap the bottom of the tortilla with a bit of aluminum foil to secure it.
⦁ Repeat the process one more time.
⦁ Serve immediately or freeze.

*Top Tip
You can cook the Breakfast Burritos in a batch and freeze them. Wrap each burrito up in a paper towel, and then tightly wrap each one up in aluminium foil. To reheat the burritos, remove the aluminium foil and place on a microwave plate. Microwave each of the frozen burritos for 2 minutes and 45 seconds on high, make sure you turn the burrito over halfway through. You can also add bacon or pancetta to this recipe.

Funky Sandwich

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What you will need:

Equipment:

1.) A plate

2.) A Butter knife

3.) A star cutter

4.) A bread knife

5.) A chopping board

INGREDIENTS: 

1.) TWICE SLICES OF THICK BREAD 

2.) SOME CUCUMBER SLICES 

3.) 5G BUTTER OR MARGARINE 

4.) 30G OF GRATED CHEDDAR CHEESE 

5.) 3 CHERRY TOMATOES  

6.) 2 SLICES OF ICEBERG LETTUCE

  

1.) GET A GROWN UP TO HELP YOU CUT TWO SLICES OF BREAD. 

2.) SPREAD THE BUTTER OR MARGARINE ON BOTH SLICES OF THE BREAD.

 3. ADD A LAYER OF GRATED CHEDDAR CHEESE TO ONE OF THE SLICES OF THE BREAD.

4.) CHOP THE CHERRY TOMATOES IN HALF.

 5.) CHOP THE CUCUMBERS INTO SLICES 

6.) PLACE A LAYER OF CUCUMBER ON TOP OF THE GRATED CHEESE. 

7.) ADD A LAYER OF CHERRY TOMATOES TO THE SANDWICH.

 8.) ADD A LAYER OF LETTUCE LEAFS TO THE SANDWICH.

9.) PLACE THE SECOND SLICE OF BREAD ON TOP OF THE LETTUCE TO CREATE A SANDWICH. 

10.) CREATE THE STAR SANDWICH BY PLAYING THE STAR CUTTER INTO THE SANDWICH. YOU CAN DO THIS AS MANY TIMES AS YOU WANT TO CREATE MULTIPLE FUNKY SANDWICHES. 

ENJOY!

Recipe by Hannah Crawford 

APPLE & MANGO STAR CRUMBLE 

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WHAT YOU WILL NEED:
EQUIPMENT:

1. A STAR BISCUIT CUTTER
2. A BIG MIXING SPOON
3. A MIXING BOWL
4. WEIGHING SCALES
5. APRON
6. AN OVEN-PROOF DISH
7. A MEDIUM SIZED COOKING PAN
8. A TIMER OR CLOCK
9. PEELER/KNIFE
10. A GROWN UP HELPER

INGREDIENTS:

1. A WHOLE MANGO

2. 450G/1 LB SOFT APPLES

3. 175G /6OZ OF PLAIN FLOUR OR ALL-PURPOSE FLOUR

4. 115G /4OZ CASTER SUGAR 

5. 115G/4 OZ COLD BUTTER

OPTIONAL:

  • SERVE WITH CUSTARD/ VANILLA ICE CREAM

PREPARATION 

1.) PREHEAT THE OVEN TO 180C/GAS MARK 5 

2.) WASH YOUR HANDS IN WARM SOAPY WATER. 

METHOD:


​1.) PEEL OR CHOP THE SKINS OFF OF THE APPLES AND THE MANGO.


2.) CHOP THE APPLES AND MANGO INTO CHUNKY PIECES. PLACE THE CHUNKY PIECES OF APPLE AND MANGO INTO A PAN AND RINSE THE FRUIT.


3.) FILL THE PAN WITH FRESH WATER, SO THAT IT COVERS ALL OF THE FRUIT. PLACE ON TOP OF THE OVEN AND BOIL FOR 15 MINUTES. 

4.) WEIGH YOUR CASTER SUGAR, PLAIN FLOUR/ ALL-PURPOSE FLOUR AND BUTTER. PLACE THE FLOUR AND THE SUGAR INTO THE MIXING BOWL. STIR WITH YOUR MIXING SPOON. 

5.) ADD THE BUTTER TO THE FLOUR AND SUGAR. RUB THE FLOUR, SUGAR AND BUTTER TOGETHER WITH YOUR HANDS. 

6.) DRAIN THE FRUIT FROM THE PAN AND POUR EVENLY INTO AN OVEN PROOF DISH.

7.) ADD A LAYER OF CRUMBLE TOPPING ON TOP OF THE APPLE AND THE MANGO CHUNKS. 

8.) PLACE THE CRUMBLE INTO THE OVEN AND BAKE UNTIL IT TURNS GOLDEN BROWN. (APPROXIMATELY 30 MINUTES). 

9.) USE A STAR CUTTER AND PLACE IN THE CRUMBLE. YOU MAY NEED TO PLACE A SPOON UNDERNEATH THE STAR.

10.) THE APPLE & MANGO CRUMBLE IS READY TO EAT! SERVE WITH SOME CUSTARD OR VANILLA ICE CREAM. 

Enjoy!

Recipe by Hannah Crawford

MOUSSAKA

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WHAT YOU WILL NEED:

EQUIPMENT:

1.) CHOPPING BOARD

2.) CHOPPING KNIFE 

3.) A TEASPOON 

4.) A LARGE MIXING BOWL

5.) A LARGE OVEN PROOF DISH

6.) A TABLESPOON 

7.) A LARGE FRYING PAN

8.) A LARGE SAUCEPAN

9.) A SMALL SAUCEPAN

10.) POTATO PEELER

 INGREDIENTS:

1.) 2 AUBERGINES 

2.) 2 TEASPOONS OF OLIVE OIL

3.) 600G LAMB MINCE MEAT

4.) 400G OF CHOPPED TOMATOES/ TOMATO PASSATA

5.) 2 CLOVES OF GARLIC 

6.) 1 TABLESPOON OF CINNAMON

7.) 1 TEASPOON OF DRIED OREGANO 

8.) 1 LARGE ONION

9.) 1 BAY LEAF 

10.) 500G POTATOES

11.) 1 TEASPOON OF GROUND BLACK PEPPER.

 

 FOR THE BECHAMEL SAUCE 

1.) 50G BUTTER

2.) 50G PLAIN WHITE FLOUR 

3.) 400ML/ 14FL OZ MILK 

4.) 1 TEASPOON OF GRATED/ DRIED NUTMEG

5.) 1 EGG

6.) 35G GRATED PARMESAN OR MOZZARELLA CHEESE. 

7.) 1 TABLESPOON OF SALT 

 

 METHOD:

1.) CHOP THE LARGE ONION UP INTO DICED PIECES. CHOP THE GARLIC INTO LITTLE PIECES.

2.). PLACE THE LAMB MINCE MEAT INSIDE A LARGE FRYING PAN AND COOK ON A MEDIUM HEAT UNTIL THE MINCE IS BROWN. 

3.) ONCE THE MINCE HAS BROWNED ADD THE CHOPPED ONIONS, GARLIC, OREGANO, BAY LEAF, BLACK PEPPER & CINNAMON TO THE FRYING PAN. STIR ALL OF THE INGREDIENTS TOGETHER. 

4.) STIR IN THE CHOPPED TOMATOES/ TOMATO PASSATA TO THE FRYING PAN. COVER THE PAN WITH A LID AND SIMMER FOR 30 MINUTES, STIRRING OCCASIONALLY UNTIL THE LAMB IS TENDER AND THE SAUCE HAS THICKENED. 

5.) RINSE THE AUBERGINES IN FRESH COLD WATER. PLACE THE AUBERGINE SLICES IN CLEAN KITCHEN PAPER & DRY. 

6.) IN A CLEAN FRYING PAN HEAT THE OIL AND FRY THE AUBERGINES FOR 2-3 MINUTES ON EACH SIDE. DRY THE AUBERGINES ON FRESH KITCHEN PAPER. 

7.) PREHEAT THE OVEN TO 180C/ GAS MARK 4. 

8.) PEEL THE POTATOES AND CUT INTO 1CM SLICES. BOIL THE POTATOES IN BOILING WATER FOR 5-10 MINUTES. DRAIN THE POTATOES AND RINSE WITH FRESH COLD WATER. 

9.) WITH A LARGE SPOON ADD A LAYER OF THE MEAT SAUCE INTO THE OVEN PROOF DISH. COVER THE MEAT WITH A LAYER OF AUBERGINES. THEN ADD A LAYER OF POTATOES. REPEAT THIS PROCESS TWO MORE TIMES, OR UNTIL ALL OF THE INGREDIENTS HAVE GONE. 

10.) IN A SMALL SAUCEPAN MELT THE BUTTER OVER A LOW HEAT AND GRADUALLY STIR IN THE FLOUR AND MIX TOGETHER. GRADUALLY ADD THE MILK AND STIR. WHEN THE SAUCE HAS SMOOTHED AND THICKENED ADD THE NUTMEG AND HALF OF THE CHEESE. SIMMER ON A LOW HEAT AND GENTLY STIR FOR 5 MINUTES. SEASON TO TASTE WITH SALT AND PEPPER. REMOVE THE SAUCEPAN FROM THE HEAT AND BEAT IN THE EGG. 

11.) POUR THE BECHAMEL SAUCE OVER THE MOUSSAKA SO THAT IT COVERS ALL OF THE INGREDIENTS. MAKE SURE THE SAUCE IS THICK AND SPREAD OUT EVENLY. SPRINKLE THE SAUCE WITH THE REMAINING CHEESE. 

12.) BAKE IN THE OVEN FOR 45-50 MINUTES, UNTIL GOLDEN BROWN AND CRISPY. 

ENJOY!

Recipe by Hannah Crawford

CHEESY CHILI RELLENO SQUARES

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WHAT YOU WILL NEED:

EQUIPMENT:

1.) AN OVEN-PROOF DISH

2.) GREASEPROOF PAPER

3.) A TABLESPOON

4.) CHOPPING KNIFE 

5.) A LARGE MIXING BOWL

6.) A FORK 

INGREDIENTS:

1.) 200G CHEDDAR CHEESE 

2.) 200G RED LEICESTER CHEESE

3.) 3 GREEN CHILLI PEPPERS. 

4.) 2 EGGS 

5.) 2 TABLESPOONS OF MILK

6.) 1 TABLESPOON OF ALL PURPOSE FLOUR. 

PREPARATION:

1.) WASH YOUR HANDS IN WARM SOAPY WATER. 

2.) PREHEAT THE OVEN TO 180 DEGREES/ GAS MARK 4

METHOD:

1.) CUT THE GREEN CHILLIES OPEN LENGTHWISE AND REMOVE THE SEEDS. RINSE IN FRESH COLD WATER. 

2.) POUR THE 200G OF CHEDDAR CHEESE INTO A LARGE MIXING BOWL, & THE 200G OF RED LEICESTER CHEESE. MIX THE DIFFERENT CHEESES TOGETHER. 

3.) ADD THE 2 EGGS TO THE MIXING BOWL, 1 TABLESPOON OF MILK & 1 TABLESPOON OF ALL-PURPOSE FLOUR. MIX THE INGREDIENTS TOGETHER FOR 5-10 MINUTES UNTIL SMOOTH. 

4.) GREASE YOUR OVEN PROOF DISH OR LAYER IT WITH GREASED PROOF PAPER.

5.) CHOP THE GREEN CHILLI PEPPERS INTO LITTLE PIECES. ADD THE CHILLI PEPPERS TO THE LARGE MIXING BOWL AND STIR. 

6.) POUR THE CHEESEY MIXTURE INTO THE GREASED OVER PROOF DISH. SPREAD EVENLY. 

7.) BAKE UNCOVERED IN THE OVEN FOR 50MINUTES, UNTIL GOLDEN.  

ENJOY!

Recipe by Hannah Crawford