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Summer Edition 2017

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COOKING THEM healthy The

COOKING THEM healthy The Cooking them Healthy girls, Georgie Soskin and Jo Saunders, have six children under seven between them and are passionate about providing simple, delicious and nutritious recipes for those with busy family lives These baked falafel provide the perfect picnic fare and everyone can have fun helping themselves, creating their favourite flavour combinations. They also work brilliantly served on their own with dips, or as a speedy lunch option. Falafel are packed with protein, fibre and calcium from the chickpeas, as well as immune- and digestion-supporting herbs and spices such as turmeric, cumin, garlic and coriander. We have paired them with two delicious dressings: sweet tahini and fragrant harissa. We love to wrap them on a bed of pickled beetroot and top them with fresh coriander, sliced avocado and ribbons of carrot and cucumber. Then just drizzle and enjoy! For more healthy family recipes, please visit FALAFEL WRAPS Makes: 15 falafels Ingredients • 225g drained tinned chickpeas • 1 clove garlic • ½ a red onion (we use red as they are sweeter) • 1 tsp cumin • 1 tsp coriander • ¼-½ tsp chilli powder or cayenne pepper (depending how much heat your family likes) • ¼ tsp turmeric • 2 tbsp spelt flour (or gluten-free flour as required) • a large handful of mixed fresh parsley and coriander • salt and pepper to season • approx 20g sesame seeds Instructions 1. Preheat the oven to 190C. 2. Drain and rinse the chickpeas and blitz them in a blender to a paste. Add the spices, onion, garlic, flour, seasoning and pulse to combine. Don’t blitz for too long as you want to retain some texture. Stir in the fresh herbs. 3. Next, roll the herby chickpea mixture into balls and coat them in sesame seeds 4. Place the falafel balls on a lined baking sheet and into the oven for 5-6 minutes. Turn and cook for another 5-6 minutes until they have taken on a little bit of colour. 5. Serve with a wrap or pitta pocket, sliced vegetables of your choice and our delicious dressings. 38 ★ SUMMER 17

RECIPES Baked falafel wraps with tahini and harissa dressing TAHINI DIP Ingredients • ½ red pepper (pre-roasted chargrilled in a jar work well, too) • 80g peppadew peppers available in most supermarkets • 1 chilli - check the heat on the tip of your tongue. (If this is for young children I would advise using half) • 1 clove garlic • 1 tsp caraway seeds • 2 tsp cumin • 2 tsp tomato puree • 4 tbsp olive oil • 1 tsp smoked paprika Instructions 1. Place all the ingredients except the olive oil into a small blender, or use a stick blender to blitz all until pureed. 2. Add the olive oil to help thicken and emulsify the dressing. This dip keeps brilliantly in the fridge. HARISSA DRESSING Ingredients • 2 cloves garlic, grated or pasted • 2 tbsp tahini paste • 1 tbsp lemon juice • 2 tbsp olive oil • ½ tbsp water • a drizzle of honey to sweeten, to taste Instructions Combine all the ingredients and add the water to loosen (the colour will lighten considerably on adding the water). SUMMER 17 ★ 39


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