We made this recipe in Kitchen Garden Club on Wednesday 1st February to celebrate Chinese New Year.

Preparation Time: 10 Minutes
Cooking Time: 2 Minutes

Equipment: Chopping Board, Knife, Wok, Spatula.

Ingredients:

• 410ml chicken or vegetable stock
• 2 spring onions, chopped (optional)
• 2tsps sunflower oil
• 200g stir-fly vegetables (thinly sliced peppers, bean sprouts, cabbage etc – buy a packet or grow your own)
• 300g straight-to-wok noodles
• 250g cooked prawns (optional)
• Soy sauce, to taste.

1. Warm the stock if it’s cold, and finely chop the spring onions on a chopping board.
2. Het 2tsp sunflower oil in a wok until very hot, throw in stir-fry vegetables and toss with a spatula for 1-2 minutes until they are just cooked, but still nice and crisp.
3. Add the noodles, prawns and a splash of soy sauce and toss for another minute or so until everything is warmed through.
4. Remove the wok from the head and divide the noodles between 4 large mugs, plastic tumblers or bowls.
5. Pour the stock over the noodles, scatter some spring onions over the top, if you’re using them, and serve immediately with chopsticks and spoons to slurp up the delicious broth (this isn’t considered rude in china: in fact, it helps to cool the hot noodles down).

We made this in Kitchen Garden Club on Wednesday 1st February 2012.

Equipment: Peeler, Sharp Knife and Chopping Board, Small Saucepan, Wooden Spoon, Blender.

Preparation Time: 10 Minutes
Cooking Time: 20 Minutes

Ingredients:

• 2 red dessert apples
• 2 green dessert apples or 1 cooking apple
• 200g tub Greek yoghurt or custard (or half and half)
• Honey (optional)

1. Peel the apples and cut the cores (the hard middle bit with all the seeds) out with a sharp knife. Cut the apples into roughly equally-sized slices.
2. Put the apple slices in a small pan and add just enough water to stop them from sticking to the bottom of the spacepan (a couple of tablespoons should be enough). If you’re using a cooking apple, add a tablespoon of brown sugar to the mixture as well. Cook them on medium heat, adding more water as necessary.
3. When cooled, beat the apples with a wooden spoon to make them a smooth puree.
4. When the stewed apples are completely cool, put them in a blender and whizz them together with the chilled yogurt or custard until light and fluffy.
5. Taste the fool and add a little honey if you find it a bit sour. Chill in the fridge until you’re ready to eat.

Harvest apples and pears.

Harvest your beetroots, onions, leeks, sweetcorn, potatoes, carrots etc

Store in a cool frost free place until use.

Plant winter onions and green manure crops.

Cut grass for last time.

Prune back herbaceous plants. Dry herbs for winter.

This year, Eco-Council have decided to tackle the topics of ‘Energy’ and ‘Water’. The aim is reduce our use of both of these, so that we can save money and the planet!

Eco-Council will be watching very closely on how we are wasting energy and water, and will be formulating a plan of action very soon!

In the meantime, the advice to all children and adults  comes from our Eco-Code. It is very simple. ..

TURN OFF!

Swich some lights off (Harry Y3 Councillor)

Turn taps off! (Aimee Y5 councillor)

Get voting!

4-5 Sticks of rhubarb

1 large punnet of strawberries

1 Tablespoon of sugar.

100g Self Raising Flour

50g Margarine

50g Sugar

What to do:-

Wash and cut the rhubarb into small pieces and place into a pan along with the washed strawberries.

Add  two tablespoons of water and 1 tablespoon of sugar and simmer until soft.

Place into an ovenproof dish.

Rub the margarine into the flour until it resembles breadcrumbs.

Add the sugar and mix thoroughly with a knife and spread over the fruit.

Bake in a mioderate oven for about 30 minutes until the crumble is golden brown.

Serve with ice-cream or custard.