Class 10 are working on preparations for the wartime café at the Vintage Fair on Saturday 22nd March but… we need you!
We have planned a themed menu to include savoury scones and vegetable soup followed by cakes made with fruit and vegetables. As we know, allotments played a huge role in the war effort and as rationing became tighter many had to grow their own food to supplement their diet.
We are looking for food donations for the day and all help is greatly appreciated.
Below are some ideas of what we are looking for and some basic recipe ideas. (These can be made well in advance and frozen). If you would like to drop off any goodies they can be left in the community kitchen on Friday 21st and Saturday 22nd
Many thanks for all your help and support, Imogen Beeston and Class 10.
225g/8oz self raising flour
Pinch of salt
25g/1oz mature cheddar cheese, grated
150ml/5fl oz milk
- Heat the oven to 220C/425F/Gas 7. Lightly grease a baking sheet.
- Mix together the flour and salt and rub in the butter.
- Stir in the cheese and then the milk to get a soft dough.
- Turn on to a floured work surface and knead very lightly. Pat out to a round 2cm/¾in thick. Use a 5cm/2in cutter to stamp out rounds and place on the baking sheet. Lightly knead together the rest of the dough and stamp out more scones to use it all up.
- Brush the tops of the scones with a little milk. Bake for 12-15 minutes until well risen and golden. Cool on a wire rack.
Beetroot Brownies (for our American allies)
250g unsalted butter, cut into cubes
250g dark chocolate (about 70% cocoa solids), broken into pieces
3 medium eggs
250g caster sugar
A pinch of sea salt
150g self-raising flour (wholemeal ideally but white works well too)
250g beetroot, boiled until tender, cooled, peeled and grated
- Grease a shallow baking tin, approximately 20 x 25cm, and line the base with baking parchment.
- Put the butter and chocolate in a heatproof bowl. Set the oven at 180°C/Gas Mark 4 and put the bowl in it for a few minutes until the chocolate and butter start to melt. Stir, then put back in to the oven for a few more minutes to melt completely. Of course, you could melt them together in the traditional way, over a pan of hot water, but it is a shame not to exploit the warming oven.
- Whisk the eggs and sugar together in a large bowl until combined then beat in the melted chocolate and butter until smooth. Combine the salt with the flour, sift them over the chocolate mixture, then gently fold in with a large metal spoon. Fold in the grated beetroot – be careful not to over-mix or it will make the brownies tough.
- Pour the mixture into the prepared tin and smooth the top with a spatula. Bake for 20 – 25 minutes; when the brownies are done, a knife or skewer inserted in the centre should come out with a few moist crumbs clinging to it. Don’t be tempted to overcook them or they will be dry. Remove the tin from the oven and leave on a wire rack to cool before cutting in to squares.
Courgette and Lemon Cake
250g pack unsalted butter, very soft, plus extra for the tin
3 unwaxed lemons
200g golden caster sugar
2 medium courgettes, coarsely grated (you’ll need 300g/10oz flesh)
1 tsp poppy seed, plus extra to decorate
1 tsp vanilla extract
100g self-raising flour
100g plain wholemeal flour
1 tsp baking powder
85g icing sugar
200g pack full-fat soft cheese
4 tbsp lemon curd (optional)
- Heat oven to 180C/160C fan/gas 4. Butter 2 x 20cm sandwich tins and line the bases with baking parchment. Zest 2 lemons, then squeeze their juice into a separate bowl. Put 200g butter, the caster sugar, eggs, courgettes, poppy seeds, vanilla and lemon zest into a mixing bowl. Beat to a creamy batter. Stir in 1 tbsp lemon juice, the flours, baking powder and ¼ tsp salt. Spoon the mix into the tins, then bake for 25 mins or until risen, golden and springy in the middle.
- Make a drizzle by mixing another tbsp lemon juice with 25g icing sugar. Put the remaining icing sugar and butter into a bowl, add the soft cheese, remaining lemon juice (about 2 tbsp) and grate in the final lemon’s zest. Beat to make a creamy, smooth frosting.
- When the cakes are ready, cool for 15 mins in their tins, then turn onto a cooling rack. Prick several times with a cocktail stick, spoon over the drizzle and cool completely. Can be frozen at this stage for up to 1 month. Put one cake onto a serving plate and spread with just under half the frosting. Spread over the lemon curd, if using. Top with the second cake, spread the remaining frosting over the top and sprinkle with poppy seeds.
Makes: 48 biscuits
110g (4 oz) butter, softened
175g (6 oz) honey
1 teaspoon vanilla extract
90g (3 oz) stoneground wholemeal flour
1/2 teaspoon bicarbonate of soda
3/4 teaspoon ground cinnamon
125g (4 1/4 oz) porridge oats
1 apple, cored and chopped
- Preheat the oven to 190 C / Gas mark 5. Grease baking trays, or line with baking parchment.
- In a large bowl, cream together the butter, honey, egg and vanilla until smooth.
- Combine the wholemeal flour, bicarbonate of soda and cinnamon; stir into the creamed mixture. Mix in oats and apple. Drop by teaspoonfuls onto the prepared baking trays.
- Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking tray for 5 minutes before removing to a wire rack to cool completely.