Category: Snacks and Party

Chocolate fridge cake

Shared by the Family of Gethin Davies (Class of 2017)

– 100g butter
– 300g dark chocolate
– 4 tablespoons golden syrup
– 200g digestive biscuits
– 100g mini marshmallows
– 100g dried cranberries

1. Line a baking tray (approx 15cmx15cm) with greaseproof paper or just grease with butter.
2. Put digestive biscuits in a ziplock bag and crush.
3. Gently melt butter, chocolate and syrup either in a pan or gradually in a microwave (30 sec at a time stirring in-between). DO NOT OVERHEAT.
4. Mix the crushed digestives, marshmallows and cranberries into chocolate mix.
5. Stir well.
6. Empty stirred mixture into baking tin and press down well with back of a spoon.
7. Chill in fridge for as long as you can resist it.
8. Cut into approximately 9 pieces.

Quick and Easy Fajitas

Shared by the Family of Gethin Davies (Class of 2017)

Ingredients (Serves 2-3):
– 2 steaks or chicken breasts
– 1 onion
– 1 bell pepper
– 4 mushrooms
– 1 teaspoon of cooking oil for frying
– shop bought flour tortillas
– 1 tablespoon of cajun spice
– juice of 1 lime or lemon

1. Cut the chicken or steak into bite-sized pieces.
2. Cut the pepper and onion into similar sized slices.
3. Cut the mushrooms into quarters.
4. Heat the oil in a frying pan.
5. Add the meat (either chicken or steak) and brown for about 10 minutes.
6. Add the peppers, onions and mushrooms continue stirring until well mixed.
7. Add the cajun spice and stir well.
8. Add 100 ml of water and simmer for another 10-15 min stirring occasionally.
9. Add the lemon or lime juice and cook for another few minutes.
10. Heat the flour tortillas as per packet instructions.
11. Before serving check the meat is cooked through (as cooking time varies dependent on size of pieces).
12. Serve with salsa, sour cream and grated cheese.

Le Pan Bagnat (Wet Bread)

Shared by the family of Emma Jannelli (Class of 2017) and Chloe Jannelli (Class of 2020)

Ingredients for 4 sandwiches

– Round rustic bread loaf or baguettes
– Tomatoes, cored and thinly sliced crosswise
– Red onion
– Little green peppers
– Artichoke hearts,
– Tuna or anchovies
– Hard boiled eggs
– Basilic,
– Black olives,
– Olive oil,
– Salt,pepper


1. Slice the bread horizontally into 2 pieces. Tear out some of the soft bread in the center of each side, making a slight well in the bread.
2. Place the tuna, green pepper, red onion, hard-boiled eggs, olives, basilic and tomato on the bottom side of the bread in that order.
3. Drizzle the oil with salt and pepper over the vegetables, top with the second piece of bread, and wrap tightly in plastic wrap. Let stand at room temperature for 2 hours before serving.

Banana Muffins

Shared by the family of Emily vonBorstel (Class of 2017)


– 1 1/2 cups all-purpose flour
– 1 teaspoon baking soda
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 2 ripe medium bananas, mashed
– 3/4 cup white sugar
– 1 egg, lightly beaten
– 1/3 cup butter, melted


1. Preheat oven to 375°F (190°C). Line 12 muffin cups with muffin papers.
2. In a large bowl mix together flour, baking soda, baking powder and salt.
3. In another bowl, beat together bananas, sugar, egg and melted butter.
4. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
5. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Lemon and Sugar Pancakes

Shared by the family of Natasha Jones (Class of 2015)

This is our family’s all-time favorite pancake. Whether it’s a special birthday breakfast or a Sunday night easy-meal time, it is always greeted with enthusiasm.

Lemon and Sugar Pancakes

Ingredients (makes 8 pancakes):
– 125 g plain flour
– pinch of salt
– 1 egg
– 300 ml milk
– a knob of butter
– sugar (white or raw)
– freshly squeezed lemon juice

1. Sift the flour and salt together in a bowl, and make a well in the centre. Break in the egg and beat with a wooden spoon, then gradually beat in the milk, drawing in the flour from the sides to make a smooth batter.
2. Spear a knob of butter with a knife to use to grease the frying pan. Rub the hot frypan with a little butter, then ladle a little batter, enough to thinly coat the frying pan. Cook 1-2 mins, then flip and cook the second side.
3. Transfer to a warm plate and keep warm while you cook the rest of the batter.
4. Serve hot, sprinkled with lemon juice and sugar

Edamame Bruschetta

Shared by the family of Carolina Frittoli (Class of 2015)


Ingredients (4 portions):
– 100 g edamame
– 20 g Parmesan cheese
– 30 ml extra virgin olive oil
– salt, black pepper
– 1 clove of garlic
– 4 slices French bread (7mm)
– 2 slices of ham

1. Put the edamame in boiling water and boil for 4 minutes. Drain and set apart.
2. Put the edamame in a zip fastener conservation plastic bag and smash then in fine tread (about 5mm grain) with a meat tenderizer or a rolling pin.
3. Cut the Parmesan cheese in small cubes, around the same size of the edamame.
4. Move the edamame and the Parmesan cheese in a bowl with the salt, black pepper, live oil and mix all the ingredients together. Then put this topping in the fridge for a while (2 days would be the best).
5. Cut the garlic in half and spread it on the French bread that you cut in diagonal. Then put the slices of bread in the oven (200C) for at least 3 minutes, until the color changes to bronze/gold.
6. Put the slices of ham in a frying pan and cook them for a little bit, until slightly crunchy.
7. Put the topping on the bread with the ham. Add some salt, black pepper and olive oil and serve the bruschetta on a big plate.

Ham and Olive French Cake / Cake Aux Olives et Jambon

Shared by the family of Sarah Grippay (Class of 2015)

Ham and Olive Bread

Ingredients (makes 8 to 12 servings)
– 6 oz (or a little more than a cup) of pitted and non-stuffed green olives (Manzanilla or anything you like)
– 2 cups and 3 tbsp of all purpose flour
– 1,5 tsp baking powder
– 1/4 tsp salt
– 4 large eggs, at room temperature
– 3/4 cup whole milk
– 1 cup of white wine
– 1/2 cup vegetable oil
– 1/4 cup olive oil
– 7 oz smoked ham (like a smoked Virginia ham or black forest smoked) cut in 1/2 inch thick
– 6 oz Gruyere cheese (if you can’t find Gruyere, you can use Emmental, Comte or Beaufort)
– 1/2 tsp freshly ground pepper

1. Preheat the oven 190°C. Butter and flour an 11-inch long loaf pan. In a saucepan, boil 2 cups of water. Drain the olives, and when the water is boiling, drop them in for 2 minutes, to blanch them (it takes off that briny taste). Drain them and roughly chop them. Set aside.
2. Sift the flour, baking powder and salt together. Transfer to a bowl. Add the eggs, one at a time. Add milk, wine and both vegetable and olive oil. The consistency will be very liquid, which is normal.
3. Dice the ham into 1/2 inch cubes and combine to the dough. Grate the Gruyere cheese and combine. Finally, add the pepper and olives, combine well and transfer to the loaf pan.
4. Bake in the oven for 50 minutes to 1 hour, until a knife inserted comes out clean. Because there is so much liquid in the recipe, it will be very bubbly and the blade of your knife will be somewhat wet, but there should not be any uncooked dough. The top should be brown. Don’t worry if the inside of the cake looks uncooked. That’s exactly how it’s supposed to be!
5. Resist the temptation to take the loaf out of the mold right away and allow to cool for an hour. Serve cut in slices for lunch or dinner, along with a simple green salad and vinaigrette, or cut in thick 1 inch cubes, as an appetizer, along with drinks. Enjoy lukewarm or cold.

Spinach Dip

Shared by Monna McDiarmid

– 1 cup mayonnaise
– 1 cup sour cream
– 1 pkg Knorr vegetable soup mix
– 2 pkg spinach (frozen-shredded or fresh)
– 1 loaf of pumpernickel bread

Defrost spinach, be sure to squeeze out excess water. Blend ingredients together. Hollow out loaf of pumpernickel bread. Spoon mixture into bread. Use excess bread to dip. Can also use crackers.

Spinach and Feta Cheese Pizza

Shared by Monna McDiarmid

– 2 Splendido pizza shells and tomato sauce
– Mozzarella cheese
– Spinach
– Feta cheese

Apply tomato sauce on top of pizza shells. Wash spinach and spread over tomato sauce. Apply a thick layer of mozzarella cheese. Crumble feta cheese on top. (Wash feta first)  Cook at 400 degrees F for approx. 15 minutes until cheese bubbles.


Shared by the family of Jack Claar (Class of 2014)

– 1 (13 1/2-ounce) bag store-bought large tortilla chips
– 1 cup refried beans
– 3/4 cup shredded monterey jack cheese
– 3/4 cup shredded cheddar cheese
– 1/2 cup chopped pickled jalapeño pepper
– 1 jalapeño pepper, seeded, ribs removed, and minced
– 1/2 cup canned sliced black olives
– Fresh cilantro leaves
– Chili sauce or hot-pepper sauce
– Chopped tomatoes for serving (optional)
– Sour cream for serving (optional)

1. Preheat oven to 400°F (200°C).
2. Top each chip with about 1 teaspoon beans and 1.5 teaspoon cheese; evenly divide diced peppers and olives among tortilla chips.  
3. Transfer to an ovenproof serving platter, forming layers; add chili sauce.
4. Bake until heated through and cheese melts, 3 to 5 minutes.
5. Remove, and garnish with cilantro leaves.  
6. Serve immediately topped with tomatoes and sour cream, if desired.