Tuesday, 23 June 2015


Scrambled Eggs 

The other day i was having a craving for scrambled eggs and luckily we had all the ingredients.

Ingredients (one serve)

2 eggs beaten with a fork
1/4 cup of milk
a pinch of salt and pepper
drizzle of oil


1. Mix eggs and milk in the bowl.
2. Pour the oil in the pan to coat the bottom of the pan. (heat on low)
3. Pour the mixture in the pan and slowly mix with a wooden spoon.
4. Spoon your cooked eggs onto your toast.

by Maddie

Bechamel Sauce Recipe (Can be used for many Purposes)

Bechamel Sauce

Today, I'm going to show you how to make Bechamel Sauce that I used to make lasagne. Bechamel Sauce can be of course, used for other purposes in cooking.


Soft butter/margarine (two heaped table spoons)
Light milk (one litre)
Plain flour (two heaped table spoons)
Normal sized spoon
Small pot


1. Melt soft butter or margarine in a small pot.

2. Add the plain flour to melted butter and stir for two minutes or until you get a dough like substance.

3. Take off the heat and add one cup of light milk and whisk until smooth.

4. Put back on the heat and add the rest of the milk and whisk slowly until thickened.

5. Add to top of lasagne or use as a sauce.

Tuesday, 16 June 2015

Yummy Yum Balls

Today we got to eat some delicious tasty treats and even though this is the kids blog, I thought I'd post the recipe for you to try yourself...as always, I love to try something a little different, though there's not much you can really do to change up this tried and true recipe...but here goes...

Yummy Yum Balls

1 packet of milk coffee biscuits (minus 6)
7 choc ruffle biscuits
tin condensed milk (400 ml I think!)
1 cup desiccated coconut (plus some extra for rolling the balls in)
1/3 cup cocoa

1. Blend all biscuits in a food processor. or place in a ziplock bag and bang with a rolling pin or something similar.

2. Add the one cup of coconut.
3. Add the 1/3 cup of cocoa.
4. Add the tin of condensed milk. I advise to mix the dry ingredients before you add the milk, though I didn't!


5. Pop on some gloves and roll into balls and roll into a bowl of the coconut.

6. Pop them into the fridge to set a little and eat...yummy yum balls...the choc ripple gives them that bit extra I think...

By Mandy

Sunday, 14 June 2015

Vegetable, Chick Pea and Cannellini Bean Soup

Vegetable, Chick Pea and Cannellini Bean Soup

1 Onion (Chopped)
3 Cloves of garlic (Chopped)
5 Stalks of celery (Chopped)
7 Stems of leafy green vegetables ( Chopped)
2 Cups of frozen carrots, beans and corn
Couple of handfuls of parsley (Chopped)
1 Tin of chick peas
1 Tin of cannellini
1 Litre of vegetable stock
1 Teaspoon of curry powder
2 Cups of water
Salt and pepper

1. Chop up all vegetables and place them in piles on your chopping bench.
2. Splash some olive oil in the pot then add onion, garlic and curry powder then stir for a couple of minutes.

3. Add the chopped celery and cook for 5 minutes.

4. Add the rest of the vegetables and 2 cups of the frozen vegetables.

5. Rinse and drain the chick peas and beans, and add to pot.

6. Add the vegetable stock, salt, pepper and 2 cups of water.

7. Simmer for at least 30 minutes then serve with crusty bread.

The perfect healthy dinner or lunch.

Original recipie from Connor. ENJOY!