Food and Nutrition
Nursery
Nursery Curriculum Cooking
Autumn Term
- Easy Apple Muffins
Spring Term
- Banana Bread
- Easy Bread Rolls
Summer Term
- Cinnamon Snail Cookies
- Frozen Fruity Yoghurt Bites
Apple Muffins
- Flour (Plain): 42g
- Baking Powder (Gluten-Free): 0.042 tsp
- Caster Sugar: 0.028 cup
- Egg: 0.056 each
- Unsalted Butter: 0.014 cup
- Apple Sauce: 0.014 cup
- Vanilla Flavouring: 0.056 tsp
- Apple (Gala): 6.982g
Method
- Preheat oven to 375°F and line a muffin tin with disposable liners.
- Sift the flour and baking powder into a mixing bowl. Add the sugar and mix.
- Add the butter and mix well, using a hand or stand mixer.
- Add the egg, milk, applesauce, and vanilla. Continue mixing until you get a homogeneous batter.
- Fold in half the apple slices and scoop into the liners.
- Top with the remaining apple slices and take to the oven for 20 minutes or until done.
- Remove from the oven and let muffins cool down for 5 minutes before serving. If freezing, allow to cool.
Banana Bread
- Butter Unsalted: 17.818 g
- Sugar Caster - Silverspoon: 17.818 g
- Egg: 0.255 each
- Flour Self Raising 16k- Matthew Cotswold Flour: 17.818 g
- Baking Powder Gluten Free- Doves: 0.127 tsp (5g)
- Banana: 38.182 g
Method
- Preheat oven to 180'C/Gas mark 4
- Grease and line a loaf tin with baking paper
- Cream the butter into the sugar, then gradually add the eggs and fold in the flour
- Finally, add the baking powder and mashed bananas
- Mix well and don't leave any lumps - they will sink to the bottom when you bake the bread
- Pour the mixture into your lined loaf tin and bake for 30 minutes
- After 30 minutes check it is ready by inserting a clean skewer - if it comes out clean it's ready, if it comes out dirty put the banana bread back in the over for 5 more minutes
- When it's ready, leave to cool in the tin for 10 minutes before transferring to a wire rack
Easy Bread Rolls
- Flour Strong Bread 16k - Matthew Cotswold Flours: 61.665 g
- Oil Rapeseed - KTC: 0.123 tsp(5g)
- Sea salt Cornish - Cornish Sea Salt Co: 0.247 tsp(5g)
- Sugar Caster - Silverspoon: 0.123 tsp(5g)
- Yeast - DCL: 0.863g
Method
- Tip the flour, yeast, sugar, salt and oil into a bowl. Pour over 325ml warm water, then mix (with a spatula or your hand), until it comes together as a shaggy dough. Make sure all the flour has been incorporated. Cover and leave for 10 mins.
- Lightly oil your work surface and tip the dough onto it. Knead the dough for at least 10 mins until it becomes tighter and springy – if you have a stand mixer you can do this with a dough hook for 5 mins. Pull the dough into a ball and put in a clean, oiled bowl. Leave for 1 hr, or until doubled in size.
- Tip the dough onto a lightly floured surface and roll into a long sausage shape. Halve the dough, then divide each half into four pieces, so you have eight equal-sized portions. Roll each into a tight ball and put on a dusted baking tray, leaving some room between each ball for rising. Cover with a damp tea towel and leave in a warm place to prove for 40 mins-1 hr or until almost doubled in size.
- Heat the oven to 230C/210C fan/gas 8. When the dough is ready, dust each ball with a bit more flour. (If you like, you can glaze the rolls with milk or beaten egg, and top with seeds.) Bake for 25-30mins, until light brown and hollow sounding when tapped on the base. Leave to cool on a wire rack.
Cinnamon Snail Cookies
- Flour Plain 16kg - Matthew Cotswold Flours: 22.639 g
- Spice Cinnamon Ground - Triple Lion: 0.056 tsp(5g)
- Baking Powder Gluten Free - Doves: 0.056 tsp(5g)
- Spice Nutmeg Ground - Chef William: 0.014 tsp(5g)
- Egg: 0.083 each
- Oil Rapeseed - KTC: 4.861 ml
- Flavouring Vanilla - Bako Select: 0.028 tsp(5g)
- Sugar Granulated - Silverspoon 12.222
Method
- Preheat oven to 375°F (190°C).
- Stir flour, 2 tsp (10 mL) cinnamon, baking powder, ginger and nutmeg in a medium bowl until well combined.
- Whisk eggs, oil, vanilla and 1 cup (250 mL) sugar in another bowl.
- Stir dry ingredients into wet ingredients to form soft dough. Combine remaining sugar and cinnamon in shallow bowl or pie plate.
- Roll spoonfuls (about 1 tbsp/15 mL) of dough into 5-inch (12.5 cm) pencil shape on flour-dusted surface. Roll dough in cinnamon sugar, then roll up in spiral shape to form snail, leaving about a 1-½-inch (4 cm) straight section for neck and head. Place on parchment paper-lined baking sheets, at least 1-½-inches (4 cm) apart.
- Bake in preheated 375°F (190°C) oven, one sheet at a time, for 12 to 14 minutes. Makes about 36 cookies.
Frozen Fruity Yoghurt Bites
- Yoghurt Natural- BV Dairy
- Raspberries Fresh
- Blueberries - Fresh
Method
- Gather together your ingredients. Lay out approximately 12 cupcake cases or silicone muffin cups on a small baking sheet or tray (this will need to fit in your freezer, so it may be worth checking it for size before you start).
- Using a spoon, dollop some yoghurt into the bottom of each cake case until all the yoghurt has gone.
- Pop a few pieces of fruit into each cup, pressing them down into the yoghurt with the tip of your finger. Small Child decided to make funny faces with his fruit, but you can put them in any way you'd like
- Place the cups (still on the baking tray) into the freezer and leave to freeze for a couple of hours until set solid
- Once frozen through, remove from the cases and serve
