Menu

Quick Links

Quick Links

Moreland

Primary School

Google Services

Google Translate

Google Translate

Google Search

Google Search

Slideshow

Cooking

Baked Vegetable Crisps

Guide to cooking

This recipe is in categories Healthy eating, Party food, Picnic, Vegetarian

 

You don't have to have all the vegetables, use what you can from suggestion

 
About this recipe:
Difficulty: 2
Preparation Time: 15 minutes
Cooking Time: 25 minutes
This is a vegan recipe
 
 
Ingredients
  • 2 tbsp sunflower oil
  • 2 carrots
  • 1 sweet potato
  • 2 parsnips
  • sea salt
 
Making and cooking it
  1. Preheat the oven to 200°C / Gas Mark 6 / Fan 180°C
  2. Wash and peel all the vegetables
  3. Finely slice the vegetables (long ways) using a vegetable peeler or mandoline if you have one (ask an adult for help) - if the vegetables are large cut them into smaller sizes.
  4. Place all the sliced vegetables into a large bowl and drizzle or spray with the oil
  5. Using your hands, gently mix the vegetables so that they are all well coated with the oil
  6. Place on a baking sheet
  7. Bake for around 25 minutes,  turning over every 5 minutes
  8. Remove from the oven and, using a spatula, put the crisps onto a wire rack. As they cool they will become crisp
  9. Sprinkle with sea salt and serve

 

You can find the reciepe and more here

Making Meringue Icebergs

I have made a video to show you how to make them here. https://moreland-primary-school.primarysite.media/media/year-5-making-meringue-icebergs

 

Ingredients:

3 egg whites

150g caster sugar

 

You will need:

1 large bowl

A whisk

Weighing scales

A small bowl

A large baking tray (maybe 2, depending on how many icebergs you make)

Baking paper/parchment paper

A spoon

A spatula (optional)

 

How to make meringues:

  1. Crack the egg shell and slowly open. Let the white of the egg fall into a small bowl. Move egg yolk between the 2 sides of the egg shell to get all the white in the bowl. Put this into the big bowl. 
  2. Repeat with the next 2 eggs.
  3. Now with all the egg white in the large bowl, begin to whisk the eggs. Keep whisking until the mixture is quite thick and when you lift the whisk out it will stay pointy, not have the top droop. This will take between 5 and 10 minutes. 
  4. Use your scales to weigh out 150g caster sugar.
  5. Sprinkle in 1 spoon of sugar and whisk again for half a minute. Keep adding a bit of sugar and whisking after. Do this until all the sugar is gone.  When it is ready, your mix should look glossy and feel thick. It should also still be making a point. Keep whisking until you have a point.
  6. Put your baking paper or parchment on your tray.
  7. Begin to spoon the mixture onto your tray. Now using a spoon, you can begin to shape the mixture into icebergs.
  8. Tip: If you make more than one, try to keep the icebergs the same size so that they will cook the same in the oven. If you make one that is smaller, remember to check it before the time is up.
  9. Put on your oven to 160C.
  10. Put the tray in the oven and cook for 1 hour.
  11. After 1 hour, turn off the over but LEAVE the meringues in the oven until it is cool. This will help them to stop from cracking (like mine!).
  12. Now you have your own icebergs! These can be eaten by themselves or with cream or broken up with cream and strawberries to make an Eton Mess.

 

For more receipe information, pictures and tips, click this link https://www.bbc.co.uk/food/recipes/how_to_make_meringues_70958 

 

Enjoy,

Ms Murtagh

 

 

 

Top