WEEKLY MESSAGE FROM MR LE FEVRE W/B 11th May
Hi all,
Thank you for all the film recommendations and I have uploaded them onto last week’s page. We in the end we had our family film night on VE Day so we watched THE DARKEST HOUR which a film all about Winston Churchill who was the prime minister during World War 2. We thought it was apt being VE Day.
I hope you enjoyed the Bank Holiday weekend and any VE DAY celebrations you took part in. We had a family cream team party in our garden, which was lovely, especially as my wife and Lucy cooked the scones! My son and I will be cooking onion bhajis this week, I have a feeling with me helping they might not be as successful as the scones!! J
However, all this cooking reminded me of an idea from Mrs Stock, which she mentioned last week. She suggested we could collect our favourite LOCK DOWN recipes and make a Pilgrims’ Cross Cook Book! Which I think is a great idea but of course I need your help. (And, if we get enough wonderful recipes we could print them and sell them to raise money for the school and a charity.)
So, this week CHALLENGE 1 is to cook something or share something you have cooked which you really enjoyed.
We will need, your name, the recipe and cooking instructions typed up and if possible a photo of the wonderful food created with you in it. If this could be created in MS WORD then that would really help us create the COOK BOOK.
Please send your LOCKDOWN RECIPES TO adminoffice@pilgrimscross.co.uk
Below is the recipe followed by my wife and my daughter and a photo of the lovely scones they created, and thanks to Mary Berry for the recipe!
Ingredients
- 450g/1lb self-raising flour
- 2 level tsp baking powder
- 50g/1¾oz caster sugar
- 100g/3½oz butter, softened, cut into pieces
- 2 free-range eggs
- a little milk
- handful sultanas (optional)
To serve
- strawberry jam
- clotted cream
Method
- Preheat the oven to 220C/200C Fan/Gas 7. Lightly grease two baking trays.
- Put the flour, baking powder and sugar in a large bowl. Add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.
- Crack the eggs into a measuring jug, then add enough milk to make the total liquid 300ml/10fl oz. Stir the egg and milk into the flour – you may not need it all – and mix to a soft, sticky dough.
- Turn out onto a lightly floured work surface, knead lightly and work in the sultanas, if using. Roll out to a rectangle about 2cm/¾in thick.
- Cut into as many rounds as possible with a fluted 5cm/2in cutter and place them on the prepared baking trays. Brush the tops of the scones with a little extra milk, or any egg and milk left in the jug.
- Bake for 12–15 minutes, or until the scones are well risen and a pale, golden-brown colour. Lift onto a wire rack to cool. Eat as fresh as possible.
- To serve, split the scones and serve with strawberry jam on the plain scones along with a good dollop of clotted cream.
CHALLENGE 2 – SIMPLY EAT AND ENJOY THE FOOD!!!! J