Funky Foods Term 4

This term in Funky Foods the children have been looking at packaging and advertising. They have explored the different types of packing available and the impact this has on the environment and the KS2 children have looked at the tricks the media uses when selling us products.

Alongside this they have looked into where our food comes from and how it is grown. With Year 5 visiting the Bohemia Walled Garden to plant for vegetables and herbs.

 

Year 1 created some delicious Rainbow Fruit Kebabs and a still lemonade

 

Year 2 made fruit smoothies and sandwich biscuits

 

Year 3 created a chickpea curry

 

Year 4 made Vegetable Kebabs with Halloumi cheese

Year 5 made a Tudor Pottage and Bread Rolls

Year 6 created an Egyptian Feast with Aubergine

Year 5 Funky Foods

Last week during Funky Foods the Year 5 children visited the Bohemia Walled Garden to plant some vegetables and herbs. We planted Onions, Asparagus, Garlic, Lettuce, Chives, Parsley and Mint. These are now growing alongside the Rhubarb, Rosemary, Strawberries and Beans.

They had great fun exploring the garden, digging up worms and trying to identify the various things growing there.

We hope to return later in the year to see how things are growing and possibly use them in some of our Funky Foods cooking lessons.

 

Tudor Pottage with Year 5

The Year 5’s had great fun creating a Tudor dish of Pottage and bread rolls. They showed some fantastic peeling and cutting skills, and enjoyed working together to create this dish.

Although none of the children thought it looked particularly appetising, a large number of them were surprised with the taste. The bread rolls were, as always, a big hit.

Empanadas and Guacamole

This Year 6 children have been making vegetable empanadas and guacamole which links in with their learning adventure from last term – Rainforests.

This was the final group of Funky Foods for this round to cook empanadas, they went down really well! They were rated 5 out of 5 by many of the children, even those who have never tried anything like this before.

Georges Marvellous Smoothies and biscuits with Year 2

In Funky Foods the year 2’s made Georges Marvellous Smoothies and butter biscuits today.

They looked at the difference in fresh and frozen fruits for the smoothies, and forming their own biscuits filling them with buttercream and creating biscuit sandwiches to analyse.

Shortbread Stars

The year 2’s have read the book Katie in Scotland. Today in Funky Foods we made Scottish Shortbread Stars.

They used a variety of skills including weighing, sieving, rubbing and rolling out the dough. Once baked, they tasted and gave the shortbread a rating of 5 out of 5 stars!

 

Empanadas with Year 6

Today the Year 6’s made Empanadas and Guacamole in Funky Foods.

They enjoyed the variety of skills needed to make these vegetable filled pastries. And although only 50% liked the guacamole, they all enjoyed eating the nachos 🙂

 

Cooking with Year 4

Today Year 4 Funky Foods made Omelette muffins. They prepared the vegetables and chose their own filling combination from the following ingredients: sweetcorn, mushrooms, red peppers, spring onions and ham. Once they had cracked the eggs, they poured the mixture over their fillings and topped with cheese. These were then baked in the oven.

We discussed different filling options, someone suggesting we try them with fruits… Miss S was unsure how these would turn out but welcomed the interesting idea.

 

Christmas has arrived at Christ Church!

The halls have been filled with the smell of Christmas this morning!

The year 1 children have been very busy in Funky Foods. Two weeks ago they made mincemeat, today they made the pastry from scratch and created a mountain of mince pies. They even cleaned up after each other!

They have taken a mince pie and the recipe home with them to make in the run up to Christmas.

Kebabs with year 5

Today in Funky Foods the Year 5 children made vegetable kebabs. They chopped the various ingredients, including onions, peppers, mushrooms and halloumi cheese using bridge and claw grips. They made courgette ribbons and threaded the ingredients onto wooden skewers.

They even cleaned up after themselves taking it in turns to wash down the tables.

Once grilled, they had a chance to try their kebabs with some flatbreads. The kebabs were a hit!!