cook club feb half term (2)

Cook Club Presents- February Half Term Cooking Club

We’re stirring it up again at half term- 2 days of cookery class for our budding local chefs. We teach children how to love cooking with vegetables and make fun, exciting dishes- always challenging, always delicious.

Price is 25 per child per session.

We are half full already, so please do get your booking forms in as soon as possible.

Download a Booking Form Feb half term 2018 or email me chef@omgwft.com/ call 07919180812 for more info.

Half term Cookery

Autumn Half term Cook Club

The Summer Cook Club was such an amazing success, that we’re excited to announce our Autumnal Cooking Extravaganza at Our Lady & St. John in Brentford. We’ll be exploring what’s in season and using delicious fresh ingredients to cook up tasty teatime treats.

Cook Club is open for business on Wednesday 25th and Thursday 26th of October from 10-1pm and our classes are perfect for 7-11 year olds. Places are limited to 18 children and the fee is £25 per day per child.

Booking Form Half Term

Please call 07919180812 or email chef@omgwft.com if you have any queries.

Lots of love

Cook Club

What’s For Tea Summer Cooking Club

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What’s for Tea? Kids’ Cookery has been teaching local schoolchildren to cook for nearly a year and we’ve had so much success and positive feedback from both students and parents that we’ve launched the Summer Cookery Club at the amazing new purpose-built kitchens at St. Paul’s Primary School, Brentford on the 21st, 22nd and 23rd August from 9am-12pm.

We’ll be cooking up lots of tasty, healthy stuff and some fruity summer treats too. The students will learn a variety of exciting cooking techniques, a little about nutrition and are able to take home their culinary delights after class.

Kids love cooking, that we know. It builds their confidence both in and out of the kitchen, encourages the pickiest of eaters to try new foods and arms them with an invaluable life skill.

Place are limited to 15 students per class, so if your 7-11 year old loves to cook, please do book a place as soon as possible.

Booking Form

Lots of love,

What’s For Tea?

Please call 07919180812 if you have any queries

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Healthier 15 minute Mac and Cheese

My kids adore macaroni cheese and as a mother I love it- it’s a meal that’s done in the time it takes to cook the pasta. But it’s a bit stodgy and lacking in greenery isn’t it? I’ve used a Jamie Oliver variant of this recipe, but this one’s a lot easier and you can use most vegetables that are lying around. I find that the vegetables that work best with creamy, cheesy sauces are:

broccoli
courgette/small squashes
spinach
peas
sweetcorn
cauliflower

Basically vegetables that cook quickly and according to the list above, don’t have strong flavours.
I use broccoli a lot as I’ve always got it in the fridge and everyone likes it. Here’s what you need for 4 big eaters with at least leftovers for the kids the next day.

500g pasta – (we use rigatoni, but macaroni, fusili etc would all work)
250g Veg
50g butter
a desert spoon of flour
300 ml milk
50-100g grated cheddar (maybe a bit more for the top?)

Get the kettle on and pour boiling water over the pasta (I usually need 2 kettlefuls for 500g- add a tsp salt and allow to boil gently.

Meanwhile chop the broccoli/cauliflower/spinach/courgette into small chunks so they cook quickly. Set aside.

When the pasta is a few minutes away from being ready- throw the veg- it will only take minutes to cook.

Melt the butter in a saucepan and add the flour. You’re looking for a mixture that is not a liquid. but not a dough either- somewhere in between! Cook very gently, stirring constantly for a minute until the roux is lighter in colour and changes texture. Add the milk a third at a time and keep stirring- use a whisk if it gets lumpy (it always does!) Bring slowly to the boil- the sauce should be thicker now. Turn off heat and add grated cheese.

Drain the pasta and veg and pour over the cheese sauce. Serve straight from the pan or tip into a serving dish, scatter over more grated cheese and bung under the grill for a few minutes until bubbling and golden.

Always a winner.