Willow's Great-grandmother's Pear Cake

Ingredients:
1 pot of natural yoghurt (single person size)
2 pots flour
3 pots sugar
4 eggs
1/2 pot sunflower
1 tin pear halves

Instructions:

1. Preheat the oven to Gas Mark 5
2. Grease and line a cake tin
3. Pour the yoghurt into a mixing bowl
4. Rinse out the pot, dry it and use it to measure out the flour and sugar. Mix the yoghurt, flour, sugar and eggs together
5. When you have a gooey batter pour in a little of the oil at a time and mix well
6. Pour half the mixture into the greased tin
7. Arrange the pear halves in the tin, just drop them onto the batter
8. Pour the rest of the batter over the pears and place the tin in the over
9. Check after 45 minutes, if the top has gone golden and sticky then test it with a skewer or similar, if it comes out still gooey cover the cake with foil and leave for another few minutes, depending on the amount of gooeiness stuck to the skewer
10. When it's done, leave to cool then serve

Pesto Chicken with cous cous and Salad.

This recipe was originally from a Good Housekeeping recipe book, but they added cream cheese and chives which made it sooo fatty! So I adapted it, and now its lower fat and its beautiful :)

Ingredients:

Chicken breast
Green or Red pesto
Cous Cous
Salad

Utensils:

Sharp knife (children- get your parents to supervise)
Oven (children- get your parents to supervise)
Chopping board
Foil
Glass bowl
kettle
cutlery

Method:

preheat the oven to 220c.
Get a chicken breast and with your sharp knife cut a small split that goes about half way through the breast to make a sort of pocket. With a teaspoon, spoon 2 or 3 spoonfuls of pesto into the pocket thing.

Put the chicken breast into the middle of the foil and gather the sides on the top so it looks like a cornish pasty! Put it in the oven for about 20minutes or until the chicken is cooked.

While its cooking, make the cous cous (following the instructions on the back) and the salad.

The best way to present this to make it look posh is to place some large lettuce leaves on the plate with a couple of large spoonfuls of cous cous on top. add the chicken breast (and pour over the pesto juice left- it makes the cous cous less bland). At a sprig of parsley to the top of the breast and arrange the cucumber, tomatoes and red onion (optional) round the edges of the plate.

Serve and enjoy immediately:)