The weather has been very kind to our vegetable plot and gardens-plenty of rain and long hot sunny days. The children had great fun harvesting the radishes. The first crop harvested was the Cherry Belle variety and the children had over 100 radishes ready to go to Chef Lizzie for the salad bar. Now we are waiting for our French Breakfast variety. Hopefully we can harvest them before we break up; if not, then we can harvest them in the first week of holiday school along with our carrots.

Members of Lower School Choir meet up every Tuesday afternoon.  The choir members enjoy various singing for fun activities.  They always do a fantastic job when they perform in our Birthday Assemblies.

This week we made lamb kofte with a spicy tomato sauce served with pitta bread.  Minced lamb was mixed with onion, ground coriander and fresh mint then formed into sausage shapes.  We used harissa, a spicy chilli paste, to give our tomato sauce a fiery kick!

Harvesting the mint.

Chopping the red onion.

Forming the kofte.

Tasting!

We planted rhubarb in the wildlife garden last year and this year it has produced some fabulous stems which the children picked and used to make rhubarb muffins. 

Harvesting our rhubarb.

Preparing the rhubarb.

Making the muffins.

The finished muffins.

We still had time to celebrate a final Gleddings birthday.

At last summer appears to be on its way.  In cookery club this term we will be trying to use herbs and salad crops from the school’s garden area and as many seasonal fruits and vegetables as possible.

This week we made a vegetable couscous.

Mint and parsley were washed and chopped.

Preparing the vegetables.

The vegetables and herbs were mixed with the cooked couscous.

And finally the tasting!

Ready for action!

Up and coming football stars!

Our girls’ team won the competition and our mixed team were runners up in their section.

Many congratulations to all our gymnasts on such fantastic results.

On the menu this week were falafels served in pitta pockets with a tzatsiki sauce.

Bread, garlic and chickpeas were blended together to form a paste. 

Herbs and spices were added before the mixture was rolled into balls.

We baked our falafels in the oven rather than frying them as this is healthier.

Diced cucumber, mint and Greek yogurt were combined to make the tzatsiki.

Ready to enjoy the fruits of their labours!

This week we tried our hand at pizza swirls.  We don’t have time in cookery club to make a pizza dough using yeast so our recipe used scone dough for the base.

Making the dough

The dough was rolled into a large rectangle before the filling of tomato puree, cheese, green pepper and ham or salami was added.

The pizza was then rolled up and sliced before being  baked.

The children made a quick salad which they enjoyed with their pizza.