SAMPLE RECIPES
PIZZA BAGUETTES
INGREDIENTS
3 small part-baked baguettes
1 garlic clove, halved
6 tbsp tomato purée
12 tbsp passata
Selection of toppings: ham or Parma ham, salami, tuna, olives, sliced red and yellow peppers, sliced mushrooms, sliced cherry tomatoes, sweetcorn, mozzarella, grated Parmesan and pesto
BANOFFEE MUFFINS
INGREDIENTS
Butter, for greasing
100g dairy fudge
3 very ripe bananas
1 large free-range egg
3 tbsp milk
3 tbsp vegetable oil
Few drops of vanilla extract
250g self-raising flour
1 tsp baking powder
125g golden caster sugar
METHOD
1. Preheat the oven to 180°C/fan160°C/gas 4. Line a 12-hole muffin tin with paper cases. If you don’t have paper cases, just grease the tin really well: tear off a piece of butter wrapper and use it to rub a little piece of butter all over the insides of the holes.
2. Break the fudge into small pieces, or cut into small pieces using a small knife and set aside. Put the bananas into a bowl and mash them, either with your hands (if they are clean!) Or a potato masher until fairly smooth. Crack the egg onto the bananas. Add the milk, oil and vanilla and use a fork to mix everything together well.
3. Sift the flour and baking powder into another large bowl. Add the sugar and fudge pieces, keeping some for the tops. Pour the egg mixture into the flour and stir together. Don’t stir it too much – you want to keep some air inside so that the muffins are light when they are cooked.
4. Spoon the mixture into the muffin cases and sprinkle a little fudge over the top of each muffin. Bake for 20 minutes. Ask an adult to help you remove the tin from the oven. To test if the muffins are cooked, carefully poke a skewer into the middle of one. It should come out clean (except for a little bit of fudge). Leave to cool on a wire rack before you eat them as the fudge will be very hot.
METHOD
1. Preheat the oven to 220°C/fan200°C/gas 7. Bake the baguettes for 12-15 minutes or until cooked. Halve each baguette lengthways, place on a baking tray and put back into the oven for a further 5 minutes to crisp up.
2. While still warm, rub each baguette half with the cut side of the garlic. Spread each piece with 1 tablespoon of purée, followed by 2 tablespoons of passata.
3. Let the children help themselves to the different toppings to create their own combinations.
4. Put the pizzas on the baking tray and bake for 6-8 minutes, until the cheese is melted and golden.
