Home Cooking Challenge 

Do you like cooking and looking for something to do over the holidays?

Then why not have a go at the Garth Hill Home Cooking Challenge!

Each week there will be recipes which you can cook at home. We hope you will enjoy cooking them for your families. Please send photos of your dishes to m-frost@garthhillcollege.com and j-seymour@garthhillcollege.com.

CORN CHOWDER

Corn Chowder Recipe

Ingredients

1 onion

200g sweetcorn (tinned or frozen)

1 large carrot

350g potatoes

1 tablespoon sunflower or vegetable oil

1 bay leaf

1.2 litres of vegetable stock (this is made

using 2 vegetable stock cubes and

1.2 litres of boiling water)

300ml milk

seasoning

Equipment

sharp knife

vegetable peeler

measuring jug

large saucepan with a lid

wooden spoon

blender

Method

1) Peel and roughly chop the onion

2) Peel and thinly slice the carrot

3) Peel the potatoes and cut into small pieces

4) Turn the hob on a medium heat and heat the oil in the saucepan for about 30 seconds

5) Add the onion and cook for about 8 minutes until soft and slightly golden stirring all the time (use a medium heat and do not burn the onion)

6) Add the corn, carrot, potatoes and bay leaf to the onions

7) Add the stock and bring to the boil (big bubbles)

8) Reduce the heat to low and cover with a lid and cook for 15 minutes, stirring occasionally

9) Check the carrot and potato are cooked by lifting out a piece of carrot and potato on your wooden spoon and using a sharp knife see if it goes through the vegetable easily

10) If the vegetables are cooked add the milk and cook for a further 5 minutes

Either

11) scoop out some vegetables and blend the rest of the soup until smooth, returning the vegetables to the blended soup in the saucepan and warming the soup through

Or

12) Put it all through the blender and return to the saucepan and warm it through before serving

If you made this soup did you leave it unblended or did you blend it? Email Mrs Frost (m-frost@garthhillcollege.com) and Miss Seymour (j-seymour@garthhillcollege.com) with your photos.

MINI PANCAKES

Mini Pancakes Recipes

Ingredients

150g plain flour

1 teaspoon baking powder

Pinch of salt

150ml milk

1 egg

30g caster sugar

30g butter

125g fresh blueberries

To Serve

1 banana

Maple syrup

Makes 8 small pancakes

Equipment

wooden spoon

mixing bowl

measuring jug

frying pan

slice or spatula

Method

1) Add the flour, baking powder and sugar to a mixing bowl and stir well with a wooden spoon

2) Crack the egg into the measuring jug containing the milk and whisk them together

3) Pour the egg/milk mixture into the flour gradually and beat with the wooden spoon as you are adding it

4) Add the blueberries by gently folding them into the mixture taking care not to crush them

5) Over a medium heat, melt quarter of the butter in a non stick frying pan. When the butter begins to bubble you are ready to start cooking

6) Ladle two spoonfuls of batter into the frying pan and cook until bubbles appear on the top and the underneath turns golden

7) Use a slice or spatula to flip the pancakes and cook the other side until it is cooked through

8) Repeat from step 5 for the rest of the pancakes

9) If using banana slice and place on top of the pancakes and drizzle maple syrup on them too

You could use different fruits – email Mrs Frost (m-frost@garthhillcollege.com) and Miss Seymour (j-seymour@garthhillcollege.com) with your photos.