Tiny Tasters HQ

💙Ted is 5!💙

Celebrating our little legs with all his favourite things 🏏 ⛳️ 🎳 🧗‍♀️

*not the marg, that’s was definitely mine

Week 2 of our Top Tasters Takeover saw us making ‘Bean Burgers’! They requested beef burgers but the room we use doesn’t have running water so from a safety perspective it wasn’t going to work 🙁 We flipped the script and talked about how bean burgers are a good meat free alternative, plant based and good for our planet, which they were all very happy about! 😀

Our burgers used sweet potato and cannellini beans with loaaaaads of herbs, spices and seasoning to pack them full of flavour. We spooned, mashed, mixed, ground, crushed and rolled our burgers ready for the oven 👌🏼 Topped with some grated cheese and ketchup and in a bun, these were just delicious 🤤

RACA footy presentation
Ted’s first sports day
Player of the Week
Ice cream coz it’s summer…apparently
Poorly cat cuddles
Wood walks

It was so good to be back with my little kitchen crew at Richard Coates Primary where we kicked off the term with none other than our fave pizza recipe! Throughout this term the children have selected their favourite recipes to make each week and of course pizza was up there! Stay tuned to see what other delights they’ve chosen…

The final week of Family Cooking Workshops with the incredible families at Thomas Walling Primary Academy!

It’s always bitter sweet when these workshops come to an end. Over four weeks we’ve cooked, shared ideas, learned about nutrition, budgeted, cooked some more, showed up, worked as a team, encouraged, supported, cooked some more and made the most special memories with loved ones.

As you know Week 4 is Pizza Week, a celebration of everything we’ve achieved in our workshops but also a celebration of our families. Our parent survey told us that 100% of parents felt more confident cooking FOR their family and WITH their children at home following our workshops 🙌🏼

Attendance with this cohort has been the best we’ve ever seen with families showing up week after week, committing, demonstrating real determination and putting in the hard yards. And that to me is the best result we can get!

A huge thank you to everyone who joined us and of course to Thomas Walling for having us once again! 😊

An entire decade of Harriet Rose, 3 weekends of celebrations and so much love shared ❤️❤️❤️

Rhubarb Crumble. It even matched their jumpers! 💜

Possibly one of the freshest ingredients we’ve used. Straight out of the garden, prepped and cooked within 24 hours. Opinions on the taste (even cooked with sugar) were very mixed but topped with our buttery, oaty top, the new crumble on the block was a hit!

We focused on measuring today ensuring we had the correct amount of flour, oats and sugar to make the perfect crumble top. So much to remember- how to turn them on, surface, right unit of measure, zeroing when you put your bowl on, still table! But our top tasters handled it all like pros. Have a brilliant break and see you all very soon for our final block before the summer!!!

🥪 Sick of sarnies? Us too! 🥪

Which is exactly why week 3 of our Family Cooking Workshops is about quick, easy and nutritious packed lunch alternatives. Our Spanish Tortilla is great served hot or cold, made in advance or right when you need it and can be easily changed up to suit allllll the family.

This recipe rears its head time and time again for a reason (mainly because it’s delicious 😋) but it’s a great one for roping the kids in the do their bit too. Whether you’re brave enough to let them crack the eggs or they’re simply snipping ingredients, they’re valid, super important early cooking jobs.

Our families at Thomas Walling Primary Academy demonstrated beautifully this morning how team work really does make the dream work. Now we just need some sunshine for a picnic day and off we go! Good job everyone! See you next week for the grand finale! 🍕 🇮🇹

📣Sorry they came home empty handed!📣

Our top tasters at ASC at Richard Coates Primary are notoriously hungry and today was no exception! I did a flatbread demo after which we all set to work making our green pesto 🌿 After making red pesto last year, this was a request from one of our OG chefs so they were all very excited to make…and taste it.

We used spinach and basil with a ratio of 3:1 to ensure the pesto wasn’t too strong in flavour. We minced garlic, added grated Parmesan, lemon juice, rapeseed oil and blitzed it all together to make a textured pesto.

To ensure our recipe was nut free, we used pumpkin seeds right at the end of blending, leaving us with a gorgeous crunch. Served with warm flatbread, it was truly delicious and devoured by all…even me 😋

While the weather outside is screaming winter 🥶 our recipes this term are bringing alllllll the seasonal Spring feels ✌🏼