Find out about all the extra-curricular clubs we run.
Tag Rugby Tuesday Year 4 3.15pm - 4.15pm
Running Club Wednesday KS2 3.15pm - 4.30pm
Tag Rugby Thursday Yr5/6 3.15pm - 4.15pm
None of our group would complain about having one of these in their lunchbox, and they're pretty handy to have around in a kitchen for a quick, snatched burst of energy at any time. Plus we got chocolate all over our hands, fun and messy!
- Heat the butter, chocolate and golden syrup in a heavy-based saucepan over a gentle heat. Remove from the heat, scoop out about 125mlof the melted mixture and set aside in a bowl.
- Place the biscuits into a plastic freezer bag and crush them with a rolling pin until some have turned to crumbs but there are still pieces of biscuit remaining.
- Fold the biscuit pieces and crumbs into the melted chocolate mixture in the saucepan, then add the marshmallows.
- Tip the mixture into a 24cm square baking tin and smooth the top with a wet spatula.
- Pour over the reserved 125ml of the melted chocolate mixture and smooth the top with a wet spatula.
- Refrigerate for about two hours or overnight.
- To serve, cut into 24 fingers and dust with icing sugar.
We all enjoyed making this, getting to use the hang blender again was very exciting as well as all being rather pleased with the outcome. We did add a little bit of ricotta to create more of a sauce.
Week three = Kale pesto and spaghetti
- 140g walnuts
- 140g parmesan
- 3 garlic cloves
- 150ml olive oil
- 140g kale
- juice 1 lemon
- spaghetti or linguine, to serve
Put the walnuts nuts, Parmesan, garlic, oils, kale and lemon juice in a food processor and whizz to a paste.
Season to taste.
Stir through hot pasta to serve, topping with extra Parmesan and olive oil, if you like.
This week we melted chocolate to make our crispie cakes, we had lots of ummmmm and yuuuuuuums going on as we stirred the chocolate. I think everyone was rather happy with the outcome.
Week two = Chocolate Crispies
- 125g rice crispies
- 3 tbsp golden syrup
- 100g rasins
Simply melt the chocolate in a saucepan over a low heat.
Stir in the syrup, rice crispies and rasins.
Spoon the mixture into cake cases and leave to cool.
This week we made sweet potato soup, and on a cold lunch time I think the children enjoyed it, even if we did have a few funny faces and "It's ok". However, they all had a try and I believe they're looking forward to next week because it involves chocolate. Here is the recipe we had a go at this week...
Week one = Sweet potato soup
- 3 tbsp olive oil
- 1 onion, chopped
- 1 eating apple, peeled, cored and grated
- 1 garlic cloves, crushed
- 20g pack coriander, stalks chopped
- thumb-size piece fresh root ginger, grated
- 800g sweet potatoes, grated
- 1.2l vegetable stock
- juice 1 lime
- Add the olive oil, stirring as the spice sizzles in the pan.
- Tip in the onions, apple, garlic, coriander stalks and ginger, season, and then gently cook for 5 minutes, stirring every so often.
- Meanwhile, peel, and then grate the sweet potatoes.
- Allow to cook for 10 minutes.
- Blend until smooth using a stick blender.
- Stir in the lime juice, check the seasoning and serve.