Teresian School Cookery Workshop

I worked with a great group of girls today in Transition Year in The Teresian School. As part of a five week health and wellness programme I am running in the school - we had a healthy snacks cookery workshop today. Well actually, they were so good at cooking, working together and cleaning up, I had very little to do! We made my Banana Sesame Seed Oat Bars and Super Seeded Scones (and enough to feed an army!) and I showed them a 2-minute smoked mackerel pate recipe. All perfect nutritious sugar free snacks for lunch boxes or after school refuelling. As promised the recipes below. I look forward to hearing about lots of healthy cooking next week!  

Smoked Mackerel Pate

1 packet of smoked mackerel fillets (usually 2-3 fillets)

¾ tub of low fat cottage cheese

Juice of 1 lemon (can add zest too if you like a stronger lemon taste)

Any fresh herbs you have (optional)

Method

Remove skin from mackerel fillets. Place all ingredients into a blender and blend until smooth. Season with freshly ground black pepper if necessary. Spread onto an oatcake and put a slice of cucumber on top.

Alva’s Healthy Banana Chia Seed Oat Bars

120 mls milk (almond milk for dairy free)

5 tablespoons of chia seeds

120 grams of butter melted (coconut oil for dairy free)

4 tablespoons of honey

1 teaspoon of vanilla extract

4 large ripe bananas

250 grams of porridge oats

120 grams of unsweetened coconut

1 teaspoon of cinnamon

120 grams of self raising flour

1 teaspoon of baking powder

Method

In a bowl mix chia seeds, melted butter, milk, honey, and vanilla extract. Mash bananas and add to mixture. In another bowl mix dry ingredients. Add wet mixture to dry and stir well. Scoop batter into a greased pan and smooth out. Bake at 180 degrees Celsius for about 20 minutes, until it begins to go golden and it’s slightly firm to touch. Allow to cool fully before cutting into small bite size squares.

Alva’s Super Seeded Scones

200 grams self raising flour

100 grams oats

200 grams of wholemeal flour

1 teaspoon of baking powder

100 grams of butter

2-3 tablespoons of honey

2 good handfuls of mixed seeds (sunflower, sesame, pumpkin)

2 eggs beaten (leave a little over for the glaze)

Enough milk to bring the mixture to a light dough

Method

Mix dry ingredients. Rub in butter until it resembles breadcrumbs. Add honey, seeds and most of the beaten eggs. Mix well and add enough milk to bring to a ball of dough. Roll out dough to about 1 1/2 inch thickness. Using a well floured small circular shape cutter cut out 12-15 scones. Brush the top of the scones using the remaining beaten egg and sprinkle some sesame seeds on top of each scone. Place scones on a floured tray and bake at 190 degrees for 12-15 minutes.