The Cookery Kitchen

Now that autumn is in the air its a perfect time to bring your parties inside with one of our fantastic cookery parties.
We will come to you in your home or a venue of your choosing to hold your perfect cookery party.
Why not choose our delicious Pizza Party, or a classic afternoon tea!
The children will have a great time making their own tasty treats whilst you relax.
We provide all the equiptment and ingreditnes along with party bags the children decorate themselves with pens and stickers provided.
We'll even do all the cleaning and washing up.
We still have availability in October and November so get in touch or click to find out more.

Hi Everyone!
The Cookery Kitchen is still here offering childrens parties throughout Warwickshire and Surroundings, unfortunatly there are currently no plans to resume after school classes. I would be really grateful if anyone who has come to a class/workshop or party could spare a minute to write an honest review on Google by clicking the link below. Thank you x

The Cookery Kitchen would love your feedback Post a review to our profile on Google

Hi Everyone

Apologies for the recent lack of updates.

Im afraid to say cookery club will not be able to restart at Coten End school for the autumn term due to 'class bubbles' and the school needing to make use of the teaching kitchen for the catering team for the time being.

I am currently working on the possibility of running weekend classes twice a month if this is possible and there is enough interested to go ahead.

Thankyou all so much for all the support over the last few months. I really appreciate it.

Liz

Today's creation - Elderflower Delight 😍

And I whipped up another Cordial - This one Im calling Summer Garden (or Apple, Elderflower, Strawberry and Rhubarb 😂) it taste like a fresh dose of a country garden in a bottle!

This is a really great recipe that just tastes of summer in a bottle. This recipe is ideal for using up imperfect fruits with bruises or blemishes.

Ingredients:

10 Heads of Elderflower
2 Sticks of Rhubarb
1 Apple (any variety)
5 - 10 Strawberries
5 Tblspn Lemon Juice
Granulated Sugar.

Method:

1. Carefully shake off the elderflower heads to remove any insects and place in a saucepan. Chop the strawberries, rhubarb and apple into large pieces and add to the pan.

2. Add enough cold water to cover the flowers and fruit then bring the pan to simmer for 30 - 40 minutes. You may need to top up the water to ensure it still covers all of the fruit/flowers.

3. Strain the mixture through a muslin into a jug, squeezing out any excess liquid at the end.

4. Measure how much liquid you have, and add 300g of sugar for every 500ml of liquid.

5. Pour back into a clean saucepan, add the lemon juice and bring back to the boil. Remove any scum with a slotted spoon.

6. Pour into a sterilized bottle and store in the fridge for upto 6 weeks.

Happy World Bee Day

It’s World Bee Day! 🐝

Take a closer look next time you see a bee - can you identify which species it is?

Thomas's giant Strawberry and Apple Strudel that he made on his own!
I will type up the recipe and share it as well x

Strawberry and Apple Strudel

This is a really great recipe that just tastes of summer in a slice! You can serve it with ice cream, custard or frozen yoghurt.

Ingredients:

1 Block of Puff Pastry
400g Strawberries
2 Apples (any variety)
150g Granulated Sugar
25g Butter (melted)
1 Tspn Lemon Juice
1 Tspn Allspice
1 Tspn Demerara Sugar
Plain Flour (for during the work surface)

Method:

1. Preheat the oven to 180C and line a baking tray with baking parchment.

2. Carefully cut the tops of your strawberries using a sharp knife before cutting the berries into small pieces. Place them in a medium sized mixing bowl.

3. Peel the apples before dicing into small pieces (younger children will find this easier if the apple has already been peeled and sliced for them) then add them to your strawberries.

4. Add the sugar, allspice and lemon juice to your fruit and stir gently to combine. Set to the side.

5. Dust your work surface with plain flour then place your puff pastry ontop. Use a rolling pin to carefully roll out a large rectangle with the pastry (45cm x 30cm)

6. Lightly score a line lengthways down the middle of your pastry. Spoon the fruit filling onto one half of the pastry, leaving a 2cm gap at the edges.

7. Brush the edges with a little melted butter before folding the remaining pastry over your fruit filling to make one long rectangular strudel. Use a fork to push down the pastry and join the edges.

8. Brush the rest of your melted butter on top of your strudel and sprinkle over the demarera sugar.

9. Use a sharp knife to cut 6 -8 slits through the top layer of your puff pastry. The cut should be at least 2cm away from the top and bottom of the pastry edges to make sure your strudel doesn't split.

10. Place your strudel on the baking tray then bake in the centre of the oven for 35 minutes until golden. Remove from the oven and serve.

Today Alice and me made Elderflower Cordial from the elder tree growing by our allotment. She is very happy with her efforts!

This weeks recipe is a request from Elliot at Coten End that I had almost forgotten about, sorry Elliot!

This is our delicious Berry Muffin recipe from back in October.

This simple recipe is quick to make and you can alter the fruit depending on what is available. You can also make this recipe vegan friendly by swapping the milk for almond or soya milk. This recipe will make two muffins, but you can just go ahead and scale it up if you would like to make more as they're muffins the cooking times will stay the same.

Children Aged 3 - 7 will need an adult helper
Children Aged 8 and above should be able to make this recipe independently but may need some help with the oven.

Ingredients:

80g Plain Flour
30g Caster Sugar
A pinch of Salt
½ Tspn Baking Powder
40ml Semi Skimmed Milk
15ml Vegetable Oil
50g Berries e.g. Blueberry, Blackberry, Raspberry etc (fresh or frozen)

Method:

1. Preheat the oven to 200C.

2. In a bowl, mix the flour, sugar, salt and baking powder.

3. Stir the milk and oil into the dry ingredients, beating together until well combined.

4. Fold the berries into the mixture.

5. Line a muffin tin with 2 paper cases and divide the mixture between them.

6. Bake in the centre of the oven for 25 minutes.

7. Test the muffins by poking with a clean metal skewer; if it comes away clean, the muffins are ready.

8. Cool on a wire rack before serving.

Alice and Thomas made Lemon Drizzle Cake 🍋