You can pretty much add whatever you have to this bake, it’s really flexible!
Use a little oil to grease an ovenproof dish. Lay the wafer thin ham as a base, overlapping the slices to cover the bottom and sides of the dish.
As in the recipe for the potato based flan, grill the bacon while lightly frying the garlic, onion and peppers. Pop it all into the ham-lined dish, add the mushrooms, feta cheese, then beat the eggs and milk together and pour into the dish.
Cook in the oven at 160C for around 30-45 mins, depending on the size of the flan. It will be cooked when the egg and milk mixture is set. Serve hot for tea and cold in a picnic – cook once, eat twice!
Carole had thought they would grow depending on the room they had in the pot, or that the orange ones would grow the largest. There was no waste at all with these as the green carrot tops were delivered to children local to Carole for them to feed to their pet rabbit.
The small tomatoes are also ready for picking, well done Carole!
This week Carole’s been making play dough. Scroll down to watch our video to see how it’s done. If you’d like to try but need help getting hold of the ingredients just let us know and we’ll help you out – here’s what you need:
Spoon for stirring
250g plain flour
4 teaspoons cream of tartar
450ml lukewarm water
2 Tablespoons vegetable oil (coconut oil works too)
Stir together the flour, salt and cream of tartar in a large pan.
Add the water and oil.
Cook over a low/medium heat, stirring all the time.
Continue stirring until the dough thickens and begins to form into a ball.
Remove from heat and then place inside a bowl or onto greaseproof paper
Allow to cool slightly and then knead until smooth.
Divide the dough into balls and then either add the food colouring and knead while wearing gloves (to prevent your hands from getting stained or put the dough in a plastic bag with a few drops of food colouring and knead it in the bag.
Store the play dough inside plastic bags or tubs to keep it soft. If stored properly it should keep for up to 3 months.
At last week’s Zoom club we played a game where we went round the group saying 2 words each to make a story. What we ended up with was a short, very silly story about a dog with superpowers, who just happened to invent an economical car. One of our Young Carers suggested we design a book cover for this masterpiece for next week’s club and Carole has got some inspiration for you if you want to have a go!
You will need:
A box (maybe a cereal packet or an old box file)
I looked online for some cartoon pictures of dogs for ideas then did the same for cars.
I copied the image from the net with a few small changes.
If you’re not comfortable with drawing or just want to do a different option I saw this photo of a dog in a magazine which I thought looked like he was flying – like SuperDog! I cut the car out of some card as I couldn’t find a photo.
I added some trees, seeing as though in our story he eats them! They were made from dyed flowers. I made a hole in the base of the box with scissors and stuck the stick end in.
The drawing was coloured in and stuck on an old box that had sweets in. You could use a shoe box or cover anything you wanted to.
I covered the sides and top of the box and drew lines on it to look like pages.
Then I added a title and who the story was written by.
This week we’ve got a video tutorial for you! If you fancy trying this – or any of Carole’s crafts, cookery or cultivation – but haven’t got all the equipment you need, just let us know and we’ll do our best to provide!
This poem was written at one of our poetry workshops last year and it seemed very apt for Carers Week and this year’s theme of Making Carers Visible. Well done everyone who contributed and thanks to Ledbury Poetry Festival and the lovely Toni Cook who helped our Young Carers find their words.
If you enjoyed that, you’ll love this, where our Young Carers take the Loo Roll Challenge!
Here’s an update on the tomato plants. If you remember I potted them out into bigger pots, now they need it again!
As they are called hanging basket plants some got transferred into a hanging basket. I made slits in the basket lining to around halfway down to help it fit in the basket. I filled it with some tomato compost and transferred the plants.
Looking a bit wilted here! I put them in the shade until they got used to being outside. I took them back in to the shed for 3 or 5 nights and then back out in the day to get used to being outside.
Some tomato plants in a grow bag. With sticks to help prop them up, I used sandwich bag ties around the sticks.
You can see my carrot plants in the background. I have given my mum a pot of tomato plants to tend to – there is a race to see who’s produce tomatoes first!
I’m hopeful in a few weeks time I’ll have enough home grown veg to make these (but for now I had to buy the veg!) I chopped different vegetables and put them on a skewer, ready to barbecue. Soft veg like tomatoes will cook quicker than harder veg, like carrots, but that adds texture!
Fruit of choice – I used 900g of rhubarb (about 6 sticks).
300g self raising flour (you can use plain flour but SR gives a lighter texture)
Around 50g sugar to sweeten the crumble and sugar to taste to sweeten the rhubarb. Just before the crumble went into the oven I topped the crumble mixture with a sprinkle of brown sugar and porridge oats.
Wash and cut the rhubarb into chunks.
Cook in a little water (around 1 cm in the pan) and sugar to sweeten, until soft.
To make the crumble topping sift flour into a bowl. Using a knife cut the butter into the flour then rub with your fingertips until the mix looks a bit like breadcrumbs. This can get a bit messy!
Add some porridge oats now (or you can add them later). If the mix is a bit too wet just add more flour until you have a crumbly texture.
Strain the rhubarb through a sieve to drain off the excess liquid.
Put the rhubarb into an ovenproof dish.
Place the crumble mixture on top of the fruit, sprinkle with sugar and porridge oats if you wish to. Bake in the oven at 180C for around 30 minutes or until topping is golden brown.
This flan is made up of whatever you have and what you prefer to eat, so the ingredients are pretty flexible to use up what’s already in the house. I believe in cook once, eat twice – eat half the next day! It’s great eaten hot or cold. Here’s what I used:
Potatoes (enough to slice and line the dish when cooked)
Bacon (I used 6 slices)
2 or 3 onions
2 cloves of garlic
Handful of mushrooms
1 pint of milk
I used a 34 x 27cm dish to make mine in.
Boil the potatoes and at the same time cook the bacon.
Fry the chopped onions and garlic.
Add the mushrooms and pepper and lightly fry.
Line your greased dish with the cooked, cooled and sliced potatoes.
Place the cooked vegetables and bacon on top of the sliced potatoes.
Beat the milk and eggs together in a bowl and then pour over the bacon and vegetables.
Add some grated cheese and mixed herbs to sprinkle on top.
Bake at 160C for about 30 to 45 minutes. You can check to see if it’s cooked by inserting a knife or skewer – when it comes out clean, it’s done.