Calling all chefs!
We have all been spending more time at home recently and, with all the restaurants closed, we’ve had to do a lot more cooking! We would like to have a special memento of this time by creating a St Vincent’s COVID Cookbook!
Each family can share the recipe of one of their favourite lockdown meals. This could be a family classic or something special you made during this time.
We would like you to send in an A4 page with the ingredients and the method. These can be handwritten on typed. Please decorate your page with pictures and photos. You may need to cook your meal this week so that you can take a photo of the finished meal!
By the end of term, we’ll be able to send out to everyone our St Vincent’s COVID Cookbook, with recipes from all the different families in our school community!
Please send any recipes using the Homework Uploader to the attention of Miss Carruthers or Miss Coleman by Monday 13th July at the latest.
Happy cooking!
To get you all started I have shared the recipe I use for Banana Bread. It’s really simple-and really tasty. Enjoy!
I’m looking forward to seeing some of your recipes too. Thank you for sharing them.
Miss Coleman you nicked our idea!! ?We love making banana bread too!
What is the final day to submit this?
You can have the weekend to do it, so by Monday 13th July. Enjoy cooking 🙂
Hello everyone I just finished my dish its from a cooking book called Master Chef but I named the dish after my hamster. I hope you like it.
Can’t wait to see it Claudia! 🙂
That’s so clever and creative Claudia. Your food looks really tasty too!
Thank you Sophia & Nicolas for your strudel recipe. I love strudel!
The hedgehog biscuits look fabulous and it looks as if you had lots of fun making them too!
Mikey and Joey, your chocolate and honeycomb squares look delicious! Thank you for sharing the recipe.
I love pesto and can’t wait to try your homemade pesto Jade and Stella. I’ve never thought to have them with mussels!
Hi Miss Carruthers,
I have uploaded the recipe for my crostata and I’m about to upload a photo. It is my al time favourite cake alongside lemon drizzle cake which I made earlier in Lockdown. Hope you like it,
Regan
Thanks Regan, it looks delicious!
Hello Miss I am uploading a carrot cake recipe ?
It looks delicious, I love carrot cake!
Hi Miss
I made Chinese egg fried rice for dinner last night and I just uploaded it on the homework uploader.
Can’t wait to try this recipe out Orla!
Sibylle, your birthday cake looks delicious, I can see why it’s your favourite! I like the idea of apple puree in the cake.
Thank you for sharing your Olive Grissini recipe Celestine. I’m looking forward to trying these.
Spaghetti aglio e olio
Spaghetti with garlic and olive oil
This is one of the easiest pasta dishes to make and is ideal for when you’re not in the mood for a lot of cooking. The recipe varies slightly depending on which region in Italy it is made.
Warning: very garlicky
Ingredients
200g dried spaghetti
1-2 garlic cloves
Large handful of fresh parsley
(flat leaf)
3 tbsp extra virgin olive oil
Half a red chilli (optional)
Parmesan cheese
Method
1. Add spaghetti to boiling water and cook until al dente
2. Whilst the spaghetti is cooking heat the oil in a frying pan on a low heat.
3. Add crushed garlic and fry until garlic is softened but not coloured (approx 1 minute) and then add the crushed chilli (optional) and fry for a further minute. Add salt to taste.
4. Chop parsley and set aside.
5. Drain pasta when cooked and add pasta and parsley to frying pan with garlic and chilli.
6. Mix together and fry for a further 30 seconds.
7. To serve add lots of Parmesan cheese.
Looks delicious Miss C! Thanks for sharing 🙂
Marcus, your Irish soda bread looks amazing! I can’t wait to try it 🙂
Thank you for your crepe recipe Madeleine!
Oatmeal chocolate chippers
Ingredients:
1 cup (250 ml) butter (room temperature)
3/4 cup (175 ml) brown sugar
3/4 cup (175 ml) granulated sugar
2 eggs
1 1/2 cups (375 ml) wholewheat flour
1 tsp (5 ml) baking soda
1 tsp (5 ml) salt
1 350-g packaged semisweet chocolate(dark . chocolate) chips (2 cups/500 ml)*
2 cups (500 ml) quick-cooking (not instant) rolled oats
1 tsp (5 ml) vanilla
1 cup (250ml) chopped pecans**
Method:
• Pre-heat the oven to 375°F/190°C. Lightly butter cookie sheet.
• Cream butter and sugar in a large bowl or in food processor until light and fluffy. Beat in eggs.
• Sift the flour, Baking soda and salt together into a separate bowl.
• Beat dry ingredients into creamed mixture. Stir in chocolate chips, oats, vanilla and nuts. Mix well. Drop by spoonfuls onto prepared cookie sheets.
• Bake 8 to 10 minutes or until golden brown. Leave to cool on wire rack.
Makes 3 dozen.
*Instead use 50% semisweet chocolate (dark chocolate), 25% white chocolate and 25% milk chocolate.
** You can use walnuts but pecans are better.
We hope that you enjoy it.
These sound amazing Zavan! Thanks for all the extra tips 🙂
Hello Miss Carruthers, that was my receipt not tips but we couldn’t do it on word. I hope you can still add it to the cookbook though.
That’s okay! I still put it in the cookbook! It’ll be posted as a News Post tomorrow.