SMALL BITES
Oaty pikelets
Sarah de Croy
This recipe is a great one to teach children to cook
and is a very good way to get them to eat oats.
Serves 4
¾ cup milk
¾ cup rolled oats
½ cup flour
2 teaspoons baking powder
½ teaspoon salt
2 or 3 tablespoons sugar
2 eggs
25g butter
In a large bowl, pour the milk onto the rolled oats and
let it sit for a couple of minutes to soften the oats.
Sift the flour, baking powder and salt and mix gently.
Add the sugar and beaten eggs.
Melt the butter in a frying pan and allow to
brown slightly. This gives the mixture a lovely
sweet, nutty flavour.
Stir the melted butter into the mixture and
combine thoroughly.
Add a splash of extra milk if the mixture seems a
bit thick.
Heat the frying pan over a medium heat, you will
probably have to adjust this as you are cooking.
Add spoonfuls of the mixture into the pan, turning
when bubbles appear on the surface.
Great by themselves or with jam, honey or a
knob of butter.
William de Croy, Year 2
and Tommy de Croy, Transition
KING’S
CHRISTMAS SORTED!
O
ver the course of this school year,
the King’s boys have all enjoyed
a real focus on cooking. From
the Early Learning Centre boys’ pizzas
to the Prep School chutney, milkshakes,
pancakes, Year 4 baking or the Mini
MasterChef competition itself – every
boy has tried his hand at creating his own
culinary masterpiece! This has helped
create a real interest in food and cooking,
and has encouraged boys to get into their
own kitchens and prepare meals with
their families.
What better way to end the year than the
launch therefore of the much-anticipated
King’s School Cookbook? With wonderful
recipes kindly shared by the wider school
community, wonderful snapshots of
boys and their food and the beautiful
photography of the amazing food
itself, this book is sure to be a
bestseller for your families at
Christmas time.
Together, King’s parents Eugénie
Masfen-Yan and Deidre Little
have combined to produce a
stunning collection of recipes from
the wider school community,
and a unique snapshot of today’s
way of life and home cooking with
the whole family.
Don’t miss the highly-
anticipated
launch of the
Cookbook on
Friday November
15th!
King’s School
Cookbook
Cookbook Launch
PAGE8
PAGE9
SMALLBITES
SMALLBITES
Banana fritters
RosemaryStewart
A goodweekendbreakfastorbrunch.
1 egg
½ cupmilk
½ cupflour
½ cupbanana,mashedor sliced
1 teaspoonbakingpowder
Beat theeggandadd themilk,flourandbaking
powder
Mixwithanelectricorhandbeateruntil smooth.
Add themashedor slicedbanana.
Heata frypanwitha littlevegetableoilovermedium
heatandplace spoonfulsof themixture to cook.
Flipwhena fewbubblesappear.
Servewith sugarand lemon juice.
Grandson-ThomasStewart,Year4
EugénieMasfen-Yan
Serves6
1½ cups self raisingflour
4 eggs
saltandpepper
1 cup sodawater
1 canorganic corn
½ redonion,finelydiced
150g feta, crumbled
handful freshmint
oil to cook
Usea stickblender toblend theflour,eggs,sodawater
and seasoninguntil smoothandaerated.
Add rinsedanddrained corn, redonion, fetaand
choppedmint.Anyherbs canbeused eitheralone
or combined.Chives,parsleyandmintare lovely
together.
Heat1 tablespoonofoil inanon stickpanover
mediumheat.
Cook spoonfulsofmixtureuntil lightlybrownedon
each side.Drainonpaper towelsandkeepwarm in
theovenwhileyoufinish cooking the fritters.
Lovely servedwith fresh rocket,Moroccan chutney
andadollopof sour cream,
seepage ...
NathanielMasfen-Yan,Year6
andGabrielMasfen-Yan,Year 1
AndreaVincent
This isadelicious treat foraweekendbreakfast,
particularlywhen there is leftover crustybread.
Children lovehelping tomixup the eggmixtureand
dunkingbread in to soakup the eggmixture.
Serves4
4 eggs,beaten
¾ cupmilk
¼ cup castor sugar
100gbutter, chopped
8 thick sliceswhitebread
2 tablespoons icing sugar
80mlsmaple syrup
Whisk thebeateneggs,milkand sugar together.
Melt thebutter ina frypanovermediumheat.
Dip2bread slices into the eggmixture,oneata time.
Put thebread slices into thepan.When theyare
brownunderneath,flipand cookuntilboth sides
aregolden.Lift themoutof thepanandput themon
plate,coverwith foil tokeep themwarm.
Continue cooking the remainingbread.Sprinkle the
toastswith icing sugarand servewithmaple syrup
and fresh fruit.
MaxwellFredrickson,Year3
Corn, feta & mint
fritters
Fredrickson’s
favourite French
toast
05
