Sweetheart Quiche I Can Cook

# I can cook. #

Hello! Lovely to see you.

I'm just getting ready for today's recipe.

It's going to be such a yummy one. I can't wait!

I hope that you will join in, too.

-KNOCK AT THE DOOR

-Ah-ha! Come in!

-Hello, Katy!

-Hi, Anthony.

-Hi, Katy!

-Hey, Beth! Hey, Scott!

Hey, Heidi. Hi, Tara. Come in!

Thank you for coming. Do you want to know

-what delicious recipe we're going to cook today?

-Yeah!

Well, today's delicious recipe is...

..sweetheart quiche. Yummy!

Before we start cooking, there's something important

that we need to do. Do you know what it is?

ALL: Wash our hands.

# Roll up your sleeves

# Give your hands a wash with slippy dippy soap

# Splish, splash, splosh

# Have you done your hands?

# Washed and dried, sleeves rolled up

# Apron tied

# What can you do? I Can Cook! #

Let's get started.

First, we need to make the pastry for our sweetheart quiche.

To do this, we need to rub butter and flour together with our fingers.

I've got some flour and I've got some butter over here.

We're going to take the butter... What do they feel like?

-All sloppy.

-All sloppy?

-Yeah.

-All sloppy and sticky?

I'm going to put them in the flour

and we're going to tickle them together.

Can you do this with your fingers?

And can you go, "Tickle, tickle"?

Tickle, tickle, tickle!

Can you tickle, too? Tickle, tickle, tickle!

Let's get tickling.

Keep tickling everything until it's all mixed together.

If you've got any lumps, you can hold the bowl

and you can tap it like this.

Can you see if the lumps have come to the top?

Then tickle the rest of them with your fingers, like this.

-That's it. Who likes tickling?

-ALL: Me!

-How are you getting on with your tickling, Tara?

-I think it's good.

By the end, you should have the stickiest, crumbliest fingers

in the whole world. Look at those!

-Do you like getting sticky fingers?

-THEY LAUGH

When that's all tickled together, we need to add some,

but not all, of the water.

We're going to play a little game.

You hold the handle and we're going to go...

ooooh...stop!

And then give it a mix with your fork.

Mine's not sticking together.

-Do you think we need more water?

-Yeah.

OK. Let's put some more water in. Ready? Oooh...stop!

Use this last bit to try and stick all of the mixture together.

That's it.

And if you want, you can even use your sticky hands.

-Oh, yeah, I got the shape!

-Well done!

When your pastry is all nice and squishy, like this,

it's ready to roll.

And we're going to sprinkle some flour onto our mats.

-Why do we put flour down?

-So it won't stick on to the mat.

Yes, it stops the pastry from sticking to the mat.

Make sure you've got lots.

-Heidi, what does the flour look like?

-It looks all snowy.

Put your pastry on and you can flatten it with your hand.

Then we take our rolling pin and we have to make duck feet fingers.

Spread your fingers like this. Have you got yours as wide as mine?

Let's have a look. Yeah, they're wide.

And we're going to roll it. Ready?

Roll it that way.

Oh, so you can roll it sideways?

Yeah, we're going to pick it up

and turn it round the other way and roll it this way.

And you can pretend to do some rolling at home.

You get your big duck feet fingers and you roll, roll, roll!

That's it. Just like that.

And the pastry needs to be bigger than the dish we're using.

Can you see your dish? It needs to be a bit bigger than that.

Then pick your pastry up very, very carefully.

Bring in your dish.

And we're going to help our pastry into the dish.

There we go.

And we're going to use the tips of our fingers

to tap it round the edge. And that is how

our sweetheart quiche gets its heart shape. Like that!

And we can use our rolling pin to cut off the pastry.

And then look!

You can see the heart shape. Look at that!

And then you can peel it off.

And we can use the rest of this pastry for later on.

Or you can put it in the freezer. The next thing we need to do is

break an egg into a cup.

And to do this, we need to knock on the door.

So, are you ready?

We go, "Knock, knock, knock, knock, knock."

And then we need to hold our thumbs... Oh!

THEY ALL LAUGH

You have to be very, very careful.

And there's the egg.

Why don't you pretend to crack an egg at home?

Knock, knock, knock and open! That's good, well done!

Next, we need to whisk up the egg with a fork.

-Everyone got their fork?

-Yeah.

-Are you ready to whisk?

-Yeah.

Let's count. Ready? One, two, three, whisk!

THEY LAUGH

What did you say, Anthony?

-I can't hear you, it's too...

-My egg's breaking!

-Oh!

His egg's breaking.

THEY ALL SPEAK AT ONCE

SHE LAUGHS

-It's like cheese.

-I can't hear you!

-It looks like cheese!

Like cheese?!

And stop.

And just make sure your mixture's all gloopy. Is it gloopy?

-Yes, mine's gloopy.

-Lovely and gloopy. That's great.

What ingredient do you think we need next?

What is next? Let us see if you can guess what it could be.

Let me give you some clues.

The special ingredient is white, so could it be...

..a white fluffy towel? You can't use that in our cooking!

Let's try again. The special ingredient is white

and it's kept cold.

So, could it be...

..a snowman?! You can't eat a snowman!

SHE LAUGHS

Let's try one last time.

The special ingredient is white, it's kept cold,

and one last clue -

it might come from a cow.

So it must be...

milk!

The special ingredient is milk.

We're going to need milk in our lovely sweetheart quiche.

Let's find out more about milk. Come on!

We can have a look on my computer.

A lot of the milk that people drink comes from cows.

The cows come in from the fields to be milked twice a day,

once in the early morning and once in the late afternoon.

They are milked in a place called a parlour.

They stand in rows next to each other.

The milk comes from their udders, which the herdsman cleans

before attaching pumps to them.

These pump the milk through a long tube and into a tank.

When the cows have finished being milked, they go back to the fields.

The milk is pasteurised,

which means it is heated up to make it safe to drink.

Then it is cooled down so it can go into bottles.

Wow! That was really interesting.

-Let's get back to the cooking.

-OK!

Next we need to add the milk into our egg.

-Has everyone got their milk?

-Yes.

-When we pour it, shall we make the sound of a cow?

-Yes.

What sound does a cow make?

ALL: MOOO!

Can you moo like a cow? Moo-oo!

ALL: MOO!

-Moo!

-Moo!

We need to mix this up now.

Get your fork and whisk it up.

To this we need to add a pinch of black pepper.

We'll get our pinchy fingers out for this. Pinchy, pinchy, pinchy!

Take a pinch of pepper and...

sprinkle it all in.

So now, bring back your heart.

And we'll add some ingredients.

The first thing is some lovely ham.

Take your ham, we've got little squares, and sprinkle them into

the middle - like that.

If you don't like meat, you can leave it out and add vegetables.

-What vegetables could you put in the quiche?

-Tomatoes?

-Ooh...yummy!

Then we'll put our sweetcorn in. Take your lovely golden sweetcorn.

And sprinkle it into your heart.

Now we need to add a herb called parsley. Then sprinkle the...?

-Cheese!

-Who likes cheese?

-ALL: Me!

-I love it!

-So do I. I love cheese.

The very last thing is pour the egg mixture into our sweetheart quiche.

-Are we ready?

-ALL: Yes!

Go!

Oh, wow! That's it!

You've made it.

You've put all the ingredients together for your quiche

AND made your own pastry all by yourself! Well done.

Now it's time to put it in the oven. But remember,

ovens are hot so don't go near. Ask a grown-up to help you here.

Come on, everyone.

That's it, we'll put yours in first, Anthony.

While we wait for our quiches to cook, there's one thing left to do.

Do you know what it is?

-ALL: Wash up!

-That's right!

Let's get going, everyone.

# Now we've cooked, let's wash up

# Stack the plates and the bowls on top

# Dishes and spoons Splish splash splosh

# Having fun while we tidy and wash

# Dishes and spoons

# Splish splash splosh

# Having fun while we tidy and wash! #

Can you remember some of the things we've done today? We've...

-..rolled.

-Tickled.

-Cracked.

-Whisked.

-Poured.

-Haven't we done a lot?!

PING!

I've just turned the oven off and am about to take the quiches out.

Our food is nearly ready to eat.

So let's lay the table and take a seat.

While I let the food cool down, so it's safe to eat,

why don't we play a guessing game?

What can you see? Keep on looking.

Say when you know what we used in our cooking.

It's long...

It's often made of wood and you roll it.

Do you know what it is?

That's right - it's a rolling pin.

Which we use to roll the pastry in our quiche. Did you guess?

Well done!

And here is it, all ready to eat.

You've cooked your very own sweetheart quiche.

-Who's hungry?

-ALL: Me!

Well, this is yours, Heidi.

-Oh!

-Wow! That looks so good!

Does it smell nice?

-And there we go!

-That's really yummy.

It looks gorgeous, doesn't it?

Look how much cheese you've got on there!

OK, and this is yours, ready?

-Voila!

-Brilliant.

Beth, that looks gorgeous.

Look at all the parsley. Let's eat, everyone!

Yum, yum, yum.

-I like the ham.

-The ham is delicious.

-There's the ham.

Oh, you've got loads in yours.

-What's happened to the eggy mixture?

-Gone hard.

-What was it like before?

-Softer.

It was a liquid. So what can you do?

ALL: I Can Cook!

Remember that you can cook too!

If you'd like to have a go at today's recipe,

you can find it on our website:

I'm going to finish mine off now.

-Beth, what does your pastry taste like?

-Quite crunchy.

You made that pastry. Amazing!

-Yummy!

-Ooh!

-I'm already finished.

-Well done, everyone!