We like to keep it real in the nest so here is the makings of one of our favourite salads..
I bag of washed mixed leaves
1 or 2 portions on hot smoked salmon ( lidl )
1 pack of smoked salmon
Jar of roast peppers in olive oil
2 or 3 tomatoes deseeded and chopped
1 cucumber deseeded and chopped
3 tbls good olive oil
2 tbls lemon juice
good pinch salt pepper
2/3 fresh herbs finely chopped….basil,tarragon…any soft herbs
taste and season again if needed..
Smoked and baked salmon salad dressed with herby/ lemony dressing , perfect for those long summer days.
A little selection from our 2016 teens sugar craft classes at the nest…we enjoyed each and every one and look forward to the next 3 workshops in July.
Sugar craft classes at the nest
Sugar craft flower cake
A helping hand for the small penguin :-)
Raspberry and sour cream tray bake
50ml (2fl oz) vegetable oil, plus extra to grease
2 medium eggs
200ml (7fl oz) sour cream
2tsp vanilla extract
200g (7oz) self-raising flour, sifted
150g (5oz) caster sugar
125g (4oz) raspberries
For the crumble topping
30g (1 oz) unsalted butter, cold and cubed
50g (2oz) plain flour
30g (1oz) Demerara sugar
Preheat oven to 180°C (160°C fan) mark 4. Grease and flour a 7 inch square tin /7’x11′ rectangular tin. First make crumble topping: in a medium bowl, rub butter into flour using your fingertips until it clumps together (the clumpier, the better!). Stir in sugar and set aside.
In a large jug, mix eggs, sour cream, oil and vanilla until combined. In a separate large bowl, stir together flour and sugar. Add wet mixture to the dry bowl and mix until almost combined (a few lumps are a good thing in this recipe).
Carefully fold in half of the raspberries and pour mixture into the prepared tin. Tap the base on a work surface to level, then scatter over the crumble topping and remaining berries.
Bake for about 50min/55mins and test with a skewer
Raspberry and sour cream loaf
Join us for a morning class with lots of tasting, tea/coffee with freshly made buttermilk scones. This coffee morning is all about Summer Salads and Sides that are bursting with flavour, full of healthy ingredients that would be a perfect addition to any summer occasion eg..BBQ or picnic .
Tomatoe ,chicken and harissa bruchetta
Patriotic jellies for St Patricks day
Tri colour jellies, simple to make, just make up three jellys , one green, one orange and one lemon made with a little water then add milk to make it white. Let each layer set before adding the next layer. Tip..each pack of jelly says makes one pint, just use 3/4 pint to get a better result.
Light and fluffy gluten free buttermilk pancakes
200g gluten free self raising flour
Half a teaspoon bicarbonate soda
25g castor sugar
2 large eggs
40g melted butter (cooled)
150g bacon lardons ( cooked/ crispy )
- In a medium/large bowl sift in the flour, bicarbonate of soda, and sugar.
- Whisk together the eggs and buttermilk, add this to the dry ingredients and whisk together until just mixed, next gently fold in the melted butter.
- Heat a large nonstick pan over a medium heat then add in enough oil to just grease the base of the pan. ( teaspoon or less )
- Place four small ladles of the batter into the pan then leave to cook for around 2 minutes, until golden brown and bubbles appear on the top of the pancakes, at this point scatter in your preferred topping, blueberries, cooked pancetta or chocolate chips. Flip them over and cook for a further 1 to 2 minutes.
5.Repeat until you have used up the batter. Keep the other pancakes in the oven to keep warm. Serve with maple syrup or plain with chocolate spread,banana and freshly whipped cream …Yum
light and fluffy gluten free pancakes
Light and fluffy gluten free pancakes
Light and fluffy gluten free pancakes / tested and approved.
Light and fluffy gluten free pancakes with crispy lardons
chief food tasters …todays dish gluten free pancakes with bacon lardons…..No complaints :-)
At our mid term cookery class students will enjoy a fun day of cooking and baking. On arrival we will have buttermilk pancakes and orange juice, then its on to the fun of prepping for lunch and baking that all important cake.
Budding Cooks Class at the Nest
They will make there own lunch and bring home delicious cakes / bread, just in time for tea
450g fresh noodles
1 1/2 tablespoons oil
500g chicken mince
1 onion, halved, cut into thin wedges
3 garlic cloves, crushed
300g broccoli, cut into small florets
115g baby corn, thinly sliced diagonally
1 carrot, halved, thinly sliced diagonally
1 small red pepper, cut into 1cm pieces
80ml soy sauce
80ml barbecue sauce
2 green onions, thinly sliced diagonally ( garnish )
- Place noodles in a heatproof bowl. Cover with boiling water. Stand for 2 to 3 minutes or until tender. Using a fork, separate noodles. Drain.
- Meanwhile, heat a wok over high heat. Add 1 tablespoon oil. Swirl to coat. Add mince. Cook, stirring with a wooden spoon to break up mince, for 6/8 minutes or until browned. Transfer mince to a bowl, draining fat. Add remaining oil to wok. Swirl to coat. Add onion and garlic. Stir-fry for 1 minute.
Speedy chicken noodle stirfry
- Add broccoli, corn, carrot and capsicum. Stir-fry for 3 to 4 minutes or until tender. Return mince to wok. Add soy sauce, barbecue sauce. Stir-fry for 1 minute. Add warm noodles and garnish with spring onions.
A saturday full of festive sugar crafting. Join Kathleen and make this fab snoozing santa cake, inside is a luscious choclate biscuit cake that will keep until you are ready to eat it,that’s if you can bring yourself to cut into your masterpiece
Class is suitable for 11 years and over.
Thanks giving roast chicken served with creamed parsnips and carrots ….
1 x 1.9kg whole chicken
1 tablespoon olive oil
2 medium onions finely diced
1 level tablespoon dried thyme
1 level tablespoon dried parsley
Preheat the oven to 200°C/fan180°C/gas 6
- In a medium pot melt the butter over a medium heat, Add onions and cook for 4 – 5 minutes until soft. Add herbs and season to taste, then add breadcrumbs and mix well.
- Allow stuffing to cool, loosely fill the chicken cavity.
- Place chicken in a roasting tin, rub with oil and season with sea salt.
- Cover loosely with tin foil, remove foil 20 minutes before end of cooking.
- Cook for 1 hour 50 minutes / 2 hours, (until juices run clear from thigh). Allow chicken to rest for 20 minutes before carving.
TIP : Always allow stuffing to cool before filling the chicken
Any leftover stuffing can be cooked in a separate dish for 20 / 30 minutes.