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Carterton

Primary School

Family Favourites Recipes

Banana Oat Pancakes

Ingredients

  • 125ml oat milk
  • 2 eggs, separated
  • 1 small banana
  • 100g rolled oats
  • 2 tsp baking powder
  • few drops vanilla extract
  • oil
  • low fat yogurt and fruit to top

Method

  • STEP 1

    Put the oat milk, egg yolks, banana, oats, baking powder and vanilla in a blender and process to as smooth a mixture as you can get. Whisk the eggs whites until they hold stiff peaks. Whisk 1-2 tbsp of the whites into the batter, then fold in the rest.

  • STEP 2

    Heat a non-stick pan over a medium heat and spray with a whisper of oil, pour about 2 tbsp of batter into the pan and cook for 1-2 mins, until the base sets and bubbles appear all over the top. Flip and cook the other side for a minute. Repeat in batches, making sure the top looks dryish before attempting the flip, or the centre will collapse.

Tuna Pasta Bake

Ingredients

  • 600g rigatoni (whole wheat or Gluten free)
  • 50g butter
  • 50g plain flour (GF can be used)
  • 600ml milk (or dairy free alternative)
  • 250g strong cheddar, grated
  • 2 x 160g cans tuna steak in spring water, drained
  • 330g can sweetcorn, drained
  • large handful chopped parsley

Method

  • STEP 1

    Heat oven to 180C/fan 160C/gas 4.

  • STEP 2

    Boil 600g rigatoni for 2 mins less time than stated on the pack.

  • STEP 3

    To make the sauce, melt 50g butter in a saucepan and stir in 50g plain flour.

  • STEP 4

    Cook for 1 min, then gradually stir in 600ml milk to make a thick white sauce.

  • STEP 5

    Remove from the heat and stir in all but a handful of the 250g grated cheddar.

  • STEP 6

    Drain the pasta, mix with the white sauce, two 160g drained cans tuna, one 330g drained can sweetcorn and a large handful of chopped parsley, then season.

  • STEP 7

    Transfer to a baking dish and top with the rest of the grated cheddar.

  • STEP 8

    Bake for 15-20 mins until the cheese on top is golden and starting to brown.

Chicken and Chorizo Jambalaya

Ingredients

  • 1 tbsp olive oil
  • 2 chicken breasts, chopped
  • 1 onion, diced
  • 1 red pepper, thinly sliced
  • 2 garlic cloves, crushed
  • 75g chorizo, sliced
  • 1 tbsp Cajun seasoning
  • 250g long grain rice
  • 400g can plum tomato
  • 350ml chicken stock

Method

  • STEP 1

    Heat 1 tbsp olive oil in a large frying pan with a lid and brown 2 chopped chicken breasts for 5-8 mins until golden.

  • STEP 2

    Remove and set aside. Tip in the 1 diced onion and cook for 3-4 mins until soft.

  • STEP 3

    Add 1 thinly sliced red pepper, 2 crushed garlic cloves, 75g sliced chorizo and 1 tbsp Cajun seasoning, and cook for 5 mins more.

  • STEP 4

    Stir the chicken back in with 250g long grain rice, add the 400g can of tomatoes and 350ml chicken stock. Cover and simmer for 20-25 mins until the rice is tender.

 
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