Cookery

<body topmargin=0 leftmargin=0 marginheight=0 marginwidth=0> <table cellpadding=0 cellspacing=0 border=0 height="100%"><tr> <td valign="top" width=200 BGCOLOR="#FFCC80" TEXT="#080000"> <div> <IMG SRC="04595810.png" border=0 width="149" height="129" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></div> <div> <IMG SRC="0e4af910.png" border=0 width="175" height="145" ALT="Serif DrawPlus" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></div> </td> <td valign="top" BGCOLOR="#FF9900" TEXT="#080000"> <div> <FONT SIZE="5" COLOR="#000000" FACE="Arial" ><B>Welcome to the Holiday Boredom Busters For Kids Website</B></FONT> <FONT SIZE="1" COLOR="#3366FF" FACE="Arial" > </FONT>   |     <FONT SIZE="1" COLOR="#CC0000" FACE="Arial" ><A HREF="index.htm" TARGET="_top" TITLE="Welcome to the Holiday Boredom Busters F"><U>home</U></A></FONT></div> <div> <A HREF="id17.htm" TARGET="_top" TITLE="About Us "><U>About Us  </U></A>   |   <A HREF="id19.htm" TARGET="_top" TITLE="Contact Us"><U>Contact Us</U></A>   |   <A 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TITLE="Tidy your room (yes this can be fun!!)"><U>Tidy your room (yes this can be fun!!)</U></A>   |   <A HREF="id28.htm" TARGET="_top" TITLE="Grow Seeds, Make a Mr. Grasshead and lot"><U>Grow Seeds, Make a Mr. Grasshead and lots of other fun</U></A>   |   <A HREF="id29.htm" TARGET="_top" TITLE="Have a worm count"><U>Have a worm count</U></A>   |   <A HREF="id31.htm" TARGET="_top" TITLE="Ice skating"><U>Ice skating</U></A>   |   <A HREF="id32.htm" TARGET="_top" TITLE="Things to do when friends come round"><U>Things to do when friends come round</U></A>   |   <A HREF="id33.htm" TARGET="_top" TITLE="Hunting for long forgotten treasure in c"><U>Hunting for long forgotten treasure in cupboards and spare rooms etc.</U></A>   |   <A HREF="id71.htm" TARGET="_top" TITLE="How to download games FREE"><U>How to download games FREE</U></A>   |   <A HREF="id75.htm" TARGET="_top" TITLE="Pop up cards"><U>Pop up cards</U></A>   |   <A HREF="id76.htm" TARGET="_top" TITLE="Flower pot present"><U>Flower pot present</U></A>   |   <A HREF="id77.htm" TARGET="_top" TITLE="Moving / dancing funny person"><U>Moving / dancing funny person</U></A>   |   <A HREF="id78.htm" TARGET="_top" TITLE="Orange and lemon or mint creams"><U>Orange and lemon or mint creams</U></A>   |   <A HREF="id80.htm" TARGET="_top" TITLE="Your Ideas"><U>Your Ideas</U></A>   |   <A HREF="id81.htm" TARGET="_top" TITLE="Joke Page"><U>Joke Page</U></A>   |   <A HREF="id82.htm" TARGET="_top" TITLE="Computer Upgrades"><U>Computer Upgrades</U></A></div> <div> Cookery</div> <div> On the cookery page we have new recipes that are reguarly updated, often of a seasonal nature, from cookery writer Polly Brown who writes in the Yorkshire Post fortnightly on  Wednesdays. Try and inspire your children and they might even cook you a dinner!!!</div> <bR> <bR> <div> Here are some ideas for Christmas. Presents of food are always very welcome and people are delighted to have something made personally by a child. Get them practising now! The instructions are very detailed  so hopefully they should manage a lot by themsleves, but you will need to be there for safety reasons.  We have tried to encourage them to use their own imaginations as well as learning to follow simple instructions.If you have any problems with these recipes, or would like to include some of your own on our pages, please let us know.</div> <bR> <div> SAFETY FIRST-</div> <div> Children will need some degree of help and supervision, depending on how old they are, how capable and how sensible!  Only mum or dad can really know that, so  please make sure they are safe. Cooking can be dangerous.</div> <bR> <div> YORKSHIRE PARKIN</div> <div> Easy to make, includes golden syrup which we all like a spoonful of,  and this recipe is 'sticky-to-start-with'- you don't have to wait to eat it. It comes from the Barnsely branch of the NSPCC who published a super lttle cookery book called Cook's Choice quite a few years ago. It had lots of really good recipes in it. I still have this recipe but haven't got a copy of the book- if anyone has, or could send me one, I'd be over the proverbial moon. Please get in touch via this E-mail site. The instructions below are for children to follow.</div> <bR> <div> Ingredients</div> <div>  </div> <div> 125 g or 4 oz margarine</div> <div> 225g or 8 oz demarara sugar</div> <div> 275g or 10 oz golden syrup (you'll have fun measuring that!)</div> <div> 225 go or 8 oz plain flour,  preferably  wholemeal </div> <div> 225 g or 8 oz medium oatmeal</div> <div> 2 level teaspoons baking powder</div> <div> 3 level teapoons ground ginger</div> <div> 1 large egg</div> <div> 200ml or 7 fl oz milk</div> <bR> <div> You will also need-</div> <div> a large bowl for mixing in</div> <div> a largish saucepan </div> <div> a wooden spoon</div> <div> a tablespoon</div> <div> scales to measure with</div> <div> a cup to break the egg into</div> <div> a fork to mix the egg up</div> <div> a medium sized metal cake tin  or an ovenproof dish (see below for size)</div> <div> a knife to cut the margarine</div> <bR> <div> Method</div> <div> First of all put the tin of golden syrup somwhere warm- on top of the stove is ideal. Syrup's easier to pour when it's warm.</div> <div> Ask mum or someone else handy to put the oven on a fairly low heat for you- Gas Mark 2, 300F, 150C.</div> <div> Get all the things out you'll need- don't forget an apron and push up your sleeves. Always wash your hands first!</div> <div> Put all the things (utensils is the proper posh word) on a table or surface where there is some space. </div> <bR> <div> Weigh out the flour and mix it with the baking powder and ginger and oatmeal in the large bowl. Break the egg into a cup and take out any bits of shell that have fallen in. Measure the milk in a measuring jug.  Measure the sugar and put it in the saucepan. Measure the margarine and put it in the saucepan too. Now weigh the syrup (TAKE CARE the tin has not got very hot) and add this to the saucepan. It now has sugar, syrup and margarine in it. Put this on a low heat and stir very gently and carefully until the sugar has melted- the mixture will be warm, not very hot. Stir the egg into the milk. Then, TAKING GREAT CARE,  pour the saucepan mixture onto the ingredients in the bowl. Add the milk and the egg and mix well with the wooden spoon. </div> <bR> <div> Now  find a suitable container to cook it in. You need a medium-sized cake tin, any shape, or any ovenproof dish (that is, one that won't break in the oven). You will need an adult probably to find one suitable, and it has to be prepared before you put the mixture in, otherwise it will stick to it. The tin or dish should be big enough to allow for the mixture to rise quite a bit, and  it should come at least a third of the way up the sides, but not more than half way up. Before pouring the mixture in, either pour a teaspoon of cooking oil round the tin (tip any excess out) or get a level teaspoon of margarine on a piece of paper and rub this over the surface inside, all up the sides and on the bottom.  Now tip in a teaspoon of flour and shake it about so it sticks to the oil or margarine. The tin is ready now for the mixture. Pour it in and level the surface (it will be quite runny anyway- you can't use a tin with a loose base) then put in the oven.</div> <bR> <div>  It will take about one and a half hours to cook. Look after an hour and a quarter. It is ready if the mixture is set and shrinking from the sides of the tin. TAKE CARE- the heat from the oven rushes out so keep well back. The tin will also be very hot. When it is cooked turn the oven off and let it cool a bit for 5 minutes. TAKE CARE getting it out, it is still going to be very hot. Place the tin on a cooling rack or grill pan and let it get cold. To tip out, loosen round the edges with a wide-bladed knife and poke under the bottom a bit too. Shake it well and go round the edges again. Put the rack on top and turn the lot over quickly-bash the base of the tin with a wooden spoon if it's still stuck. Any bits which get stuck can be eaten  with custard, as parkin makes a nice ginger pud too. It stores well in a tin with a tight-fitting lid.</div> <bR> <div> Gift-To make into a present, wrap a square of it in clingfilm or stronger plastic and tie abow round it.</div> <bR> <bR> <bR> <div> AUNT LAURA's FLAPJACK</div> <bR> <div> This season must be devoted to Barnsley, as this recipe comes from there too, in fact from Stairfoot where Aunt Laura used to live. Now over a hundred years old, her recipe lives on-it is absolutely delicious, soft and everyone's favourite.</div> <bR> <div> SAFETY NOTE- This recipe includes coconut so is not suitable for anyone who has a NUT ALLERGY-Please check.</div> <div> See SAFETY FIRST above too please.</div> <bR> <div> Ingredients</div> <bR> <div> 125 g or 4 oz butter or margarine</div> <div> 75g or 3 oz sugar (any type)</div> <div> 125 g or 4 oz porridge oats</div> <div> 125 g or 4 oz medium coconut</div> <div> 2 level tablespoons golden syrup (if it's cold one heaped one is easier)</div> <div> 1 egg</div> <bR> <div> You will also need</div> <bR> <div> A medium sized saucepan</div> <div> A cup to break the egg in</div> <div> A fork to stir the egg</div> <div> A wooden spoon</div> <div> A tablespoon</div> <div> A knife to cut the butter or margarine</div> <div> Scales to weigh things</div> <div> A swiss roll tin or something similar which is ovenproof (see above recipe)</div> <bR> <div> Experimenting!</div> <bR> <div> You can add some extra ingredients too if you like- chopped nuts, raisins or currants, pieces of glace cherries,  jumbo oats-large and crunchy, or seeds- sunflower, sesame or pumpkin. I suggest you make the basic reipe first then think what you would like to add next time. Stir in a handful of the extra things when mixing it all together. Have fun!</div> <bR> <div> First of all heat up the oven. The flapjack  is cooked at the same temperature (what is termed a low oven) as the recipes above, so you could cook both at the same time- the flapjack could go on the higher shelf. Put the syrup tin to warm as above. Weigh the oats and coconut and put on one side.  Prepare the tin by oiling or greasing and flouring as in the recipe above (sorry about this going back to 'above' all the time. It saves space). Put the butter or margarine and the sugar and the syrup, all measured out, into the saucepan and heat gently until the sugar has melted. Stir with a wooden spoon while it is melting-TAKE CARE, it will be very warm if not hot. Put on one side to cool a bit. Crack the egg into a cup and remove any shell which has fallen in. Now tip the oats and coonut carefully into the saucepan, and the egg, and stir well. The mixture will be quite stiff. Tip into the prepared tin and level the surface as much as you can with the knife.   Put in the oven CAREFULLY and cook for about half an hour. It will be browned a bit and shrunk a little from the sides. Leave in the tin until cold and then cut into fingers or squares. They do sometimes stick to the tin-you can eat these bits with no-one knowing!</div> <bR> <div> Gift- Place a few squares or slices on a plate (you can often pick up pretty plates at jumble sales) or a pretty paper plate or in a wicker basket and cover with clingfilm. Decorate with a paper flower or a dried flower, a bow or something similar.</div> <bR> <bR> <bR> <bR> <bR> <div>    </div> </td> </tr></table></body>