Sparks World Cooking – Term 3 2016



Cooking Cachapas a corn based pancake from Venezuela heralds the beginning of a world cooking adventure for this term predominantly involving all sorts of flat delicacies.


Taking turns to flip these pancakes and then sharing in the taste test at the end proved popular with the Sparks, especially with a little cheese sprinkled on top.



Are you a fan of a sweet or savoury pancake?
Today the Sparks will have the opportunity to try their hands at Blini. RussiaBlini are often served traditionally with a savoury topping so sour cream along with fresh herbs will definitely be one option for the Sparks to try themselves after measuring, mixing and then cooking the batter.

What is your favourite topping for a pancake/crepe/blini?

Curried Corn with flatbread



This will be the first time the Sparks try their hands at a curry sauce. But not to worry it will be a gentle introduction to spicy possibilities to come. Coupled with some delicious flat bread to soak up the curry sauce this dish from Somalia will stretch taste buds further then they may have travelled before. All the senses will be involved today as we cut, saute, simmer, mix and knead the components of this dish to form a simple meal.  

Monica’s Tortilla



Over the years I have looked at and tried lots of different recipes for all sorts of things but my favourites always tend to be those recipes handed on to me from a friend or family member who often has had it passed on to them by someone they know. The recipe for our Tortilla today comes from Monica (one of our Educators whose family hails from Spain). Monica informs me that the best way to enjoy a tortilla is cold, served as an appetiser on a toothpick but I’m sure it will prove just as delicious warm on the day it is cooked.



One of the best things about cooking, aside from the opportunity to cook and eat various creations is to share them with friends. Today Sparks are cooking slices to share with people who come on the Open Day this weekend. I can guarantee that each slice will have to pass a vigorous taste test before it is shared though. So if you would like to have an opportunity to try a delicacy prepared by our budding cooks here at Aeoncademy don’t forget to stop by this Saturday.

Potato Pancakes


Hot Potato, Hot Potato


Dranicki are one more way you can enjoy potatoes.
Slice it, dice it, grate it, grind it,  mix it, fry it.
These potato pancakes don’t need many ingredients; potatoes, an egg or two as well as a little seasoning but I am sure they will prove to be a hit with the Sparks.
The hardest decision after frying up a few of these will be choosing what to eat them with.


Shanghai, China


This week Lumpia will give Sparks the opportunity to grate and slice things finely to make delicious little packages filled with vegetables and chicken. Crunchy water chestnuts, minced chicken and the vibrant colours from carrot and spring onion will all contribute to make this flavoursome snack often cooked for gatherings and celebrations. Half the fun will be in the packaging though: wrapping lumpia requires a certain technique which lends itself to the mass production of these delicious snacks. Which is just as well as I’m sure as soon as these are shared around they won’t last long.

Aloo Tikki


IndiaHaving tried a potato snack from Belarus it is time to try an Indian version. A pinch of spices, a sprinkle of onion and a handful of peas lend a different flavour to this potato based snack popular in the North of India. Best enjoyed while still warm they’ll be going straight from the frying pan and into hungry mouths. Aloo Tikki won’t be the only new thing to try today as they are very enjoyable accompanied by a chutney or two.

Date Crepes



I’m sure these crepes will prove popular, not only because they are a sweet option but because they will provide an opportunity to make the biggest pancakes yet, at least in size. By this class the Sparks will hopefully have had enough time to hone the flipping technique to confidently be flipping these between pan and plate to keep up with demand

Preserved Fetta



What to do with an excess of produce, or how to flavour something without cooking it? Preserving holds the key. Today we will look at spices, herbs and other popular preserving companions to store some fetta away for another day. Preserving is such a simple process but can make a big difference flavour wise. Take a small jar, place cubed fetta inside alongside the flavours of your choice, cover with olive oil and store away to enjoy another day.

Golden Syrup Dumplings

Yorkshire, England


This term we will be farewelling Winter so it seems appropriate to wrap up with a very comforting Winter dish. Rub a little butter into some flour, then add a little milk until a soft dough forms. Shape each dumpling with care and simmer in a golden sauce.

Where to from here? We’ve been to a few different countries, tried different things, explored a new taste or two. Never fear, in the coming term there will be new places to visits, new combinations, flavours and things to try; possibilities abound.
Perhaps you have a suggestion!