3 scrumptious spring recipes for schools
With spring well and truly here, try out these three delicious spring recipes for schools to keep your kids happy and healthy!
At Utility Rentals, the sun is out and we have a spring in our step! With the weather on the up and a host of fresh fruit and veg to choose from, it’s the perfect time to introduce some tasty new lunches for those hungry kids!
In this article, we’ve put together a few of our favourite spring recipes for schools!
Tasty spring recipes for schools
1) Stuffed jacket potatoes
Everyone loves a hearty baked spud, and these stuffed versions are sure to have your students queuing up for more!
How to make it:
1) Heat the oven to 200°C/180°C/Gas 6 and bake four potatoes for around an hour until they’re cooked through and their skins are crisp. Leave to cool. (This prep can be done up to two days in advance.)
2) Cut the cooked potatoes in half. Carefully scoop out the middle with a spoon, leaving the skin unbroken (like a shell). Put the scooped-out potato into a mixing bowl.
3) Mash the potato with a fork until it’s free of lumps. Add 100g mature cheddar, 100g sweetcorn and 100g mixed peppers and mix well. Scatter in some finely-chopped herbs (such as oregano or dill) or dried mixed herbs to the cheesy potato mix.
4) Scoop the mixture into the potato shells using a spoon. Sprinkle some grated cheese over the top and put the stuffed potatoes onto a baking tray. Place the tray in a pre-heated oven at 200°C/180°C/Gas 6 and bake for around 15 minutes – until golden.
2) Spring chicken
This simple but tasty recipe will go down well with kids of all ages!
How to make it:
1) Heat 1 tbsp olive oil in a large, heavy-based pan. Add one chopped onion and fry gently until softened. Put 500g boneless, skinless chicken thighs into the pan and fry until lightly browned. Add 300g small new potatoes, 425ml vegetable stock and some ground black pepper to the pan, then bring to the boil.
2) Cover, then simmer for around 30 mins until the chicken is cooked through and the potatoes are soft.
3) Add 140g petit pois, 350g chopped spring onions, 350g broccoli, and 350g spring greens to the pan. Stir well, and return to the boil. Cover and cook for a further 5 mins, then stir in 2 tbsp of pesto and heat through.
3) Easy lemon drizzle cake
We couldn’t write a spring recipe blog without including a pudding, and this one’s a classic!
Serves eight to ten
How to make it:
1) Pre-heat the oven to 180°C/160°C/Gas 6. Grease a 900g/2lb loaf tin with some butter and line it with baking paper.
2) Put 225g/8oz softened, unsalted butter and 225g/8oz caster sugar into a food processor and blend for a few seconds. Add four eggs, one at a time, blending each time after you add them. Add 225g/8oz self-raising flour and the zest of one lemon to the mix and blend until smooth.
3) Pour the mixture into the lined loaf tin, flatten the top using the back of a spoon and bake for 50-55 mins.
4) Stir the juice of a lemon together with 85g/3oz icing sugar. When the cake has cooled, make holes in the top using a skewer, drizzle the icing over it, then serve!
We think these recipes will go down a storm in your canteen! Of course, for best results, you’ll want your school catering equipment to be up to the task.
Our selection of cookers, fridges and freezers, and dishwashers are robust and reliable – making them ideal for school use. Our flexible rental agreements also mean you can acquire this equipment without any upfront expense!
If you want to upgrade your school catering equipment, call on the friendly team at Utility Rentals!