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    Food Blog - 28 March 2025

    There is nothing better than a home-cooked meal that is quick and nutritious.  Each week we will be sharing recipes that have been nominated by pupils or members of staff, that are more delicious than freezer food and considerably cheaper than ordering a takeaway.  In addition, we will be sharing news about the fantastic food preparation undertaken by our pupils.

    Pupil Choice Recipe

    Thank you to Adrian in Yr 7 for sharing this recipe together with a photo of the finished product.  The muffins look fantastic!

    Adrian’s Blueberry Muffins

    Ingredients:

    1 ½ cups flour

    ¾ cup sugar

    3 tsp baking powder

    ½ tsp cinnamon

    Pinch of salt

    1 cup milk

    ½ cup oil

    1 tbsp apple cider vinegar

    1 ¾ cup blueberries

    Method:

    1. Preheat the oven to 180'C
    2. Line the tin with cup cake liners
    3. Mix all the dry ingredients except for the blueberries and mix well
    4. Add all the wet ingredients and mix well
    5. Add most of the blueberries, save a handful for later
    6. Divide the mixture into the lined muffin tin
    7. Scatter the remaining blueberries on top
    8. Bake for 28 mins

    Please do try this at home and enjoy!  Feel free to send photos of your cookies to Mr Page at pagea@testvalley.hants.sch.uk.

    Danebury Chefs of the Week

    The Danebury Chef of the Week Award for this week goes to Leon D in Yr 10, who made fabulous Jamaican Coconut Bread as part of the cultural food topic.

    Previous Chefs of the Week

    Abraham L, Yr 9

    Jack W, Yr 9

    Dom V, Yr 8

    Freya E, Yr 7

    Eloise G, Yr 7

    Chef’s Gallery

    Here are some examples of the Jamaican Coconut Bread made by Yr 10 together with a recipe – give it a try:

        

    Next Week’s Lessons

    Yr 7 – Scones practical

    Yr 8 –  Pizza practical

    Yr 9 – Chicken Goujons practical

    Yr 10 – Cultural food planning and practical lessons

    Yr 11 – Completion of NEA

    Food In Season

     

    It is St Andrews Day next week – here is a recipe for Scottish Shortbread:

    Ingredients


    175g of self raising flour (replacing 2 teaspoons with 2 teaspoons of ground rice)
    50g of sugar
    100g of butter
    Ground rice for sprinkling

    Method


    1. Cream the butter and sugar until almost white and gradually add the flour.

    2. Squeeze the whole mixture into a large ball.

    3. Remove from the bowl and dust in ground rice.

    4. Press into an 8inch square tin and smooth and make pinpricks all over.

    5. Bake in the oven at 160c, 325f or gas mark 3 for 25 minutes.

    5. Remove, dust with caster sugar and cut into 12 fingers or into round shapes.

    6. Cool for 15 minutes in the tin.

    7. Place on a rack until cold and store in an airtight tin.

     

    Food Quote of the Week

    “If you are a chef, no matter how good a chef you are, it’s not good cooking for yourself; the joy is in cooking for others. It’s the same with music.” — will.i.am

     

     

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