The Crazy Kitchen: September 2016

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Friday, 30 September 2016

Ultimate Chocolate Drip / Freakcake Birthday Cake

When it's the birthday of one of my children, I usually make their birthday cake. I may have bought the odd caterpillar cake in the past, because, let's face it, the thought of a slice of a £5 caterpillar cake drying up in the bottom of a party bag is better than a slice of that cake you spent the hottest September day on record sweating over, rotting away in there. The cakes have not always gone to plan, and some have been bloody hard work - there was the time that I sieved fondant icing to make fluff for Boobah. If you don't know who or what Boobah is, Google it, your mind will be blown. Think Teletubbies on Ecstasy.

Cakes over the years have definitely become easier to make. It's more about what their favourite chocolate is rather than their favourite tv character. The kids can also be swayed by chocolate. Jack:"mum I think I'll have a football cake again this year'. Mum:"wouldn't you prefer to have a big chocolate cake with loads of yummy chocolate on".Jack:"yeah, yeah. Chocolate". Easy.

I'm no fan of fondant icing so a cake that benefits from buttercream or ganache is good for me. I'm not particularly neat when it comes to baking cakes either, so haphazard-less-is-most-definitely-not-more cakes are also good for me.

The basis for this year's cake came from a pot of Pinteresty looking polka dot sprinkles that I came across in a supermarket in Ireland in the summer, and I was desperate to use them. Aside from the sprinkles there was no great plan. As long as there were mint Aero Bubbles this teen girl was going to be happy. We'll ignore the fact that mint Aero Bubbles are half green and definitely didn't go with my beautifully colour co-ordinated cake!

A 5 layer ombre sponge cake was made (same recipe as this pink ombre sprinkle cake), and covered in buttercream, before refrigerating.

Ultimate Chocolate Drip / Freakcake Birthday Cake

I then made a ganache by weighing out equal parts double cream and milk chocolate. The cream was heated and the chocolate was stirred in until the ganache was smooth and silky. Next time I'll leave the ganache to cool for a little while as it was a lot drippier than planned, and some of the toppings slid a little - the photo lower down of the back shows how the drips should look!

Sweets, donuts, biscuits and chocolates were added to the cake in a random fashion, with lollies and other tall items at the back to give the cake more height, and then I threw some of the sprinkles at the cake - yep, there was no delicate sprinkling involved.

Ultimate Chocolate Drip / Freakcake Birthday Cake Ultimate Chocolate Drip / Freakcake Birthday Cake
BY THIS POINT THE CURLY WURLY HAD GIVEN UP & FALLEN OVER

Ultimate Chocolate Drip / Freakcake Birthday Cake
PINK OMBRE SPONGE SANDWICHED WITH VANILLA BUTTERCREAM

 photo freakcake back_zpsoqmolh0s.jpg
THE BACK


Monday, 26 September 2016

Maple, Apple & Cinnamon Pinwheel Pastries

Last week it was pastry week on Bake Off, and whilst I would love to try making a bakewell tart, I know the kids wouldn't eat it, and I would've ended up eating too much. There was no way I was going to attempt filo pastry, so that left Danish Pastries.

I didn't have enough time for the whole proper Danish pastry dough, so I made my favourite cream cheese pastry, which is very similar to puff pastry, but a lot less work. It worked really well with these pastries, and is great for savoury pies too. It's a lovely light pastry, and these pinwheels were light and crispy.

Maple, Apple & Cinnamon Pinwheel Pastries

Apple & Cinnamon Pinwheel Pastries

pastry
150g full fat cream cheese, diced
150g cold butter, diced
250g plain flour
1 tbsp caster sugar


apple filling
3-4 tbps home made apple jam (made with 3 parts peeled apples and 2 parts jam sugar)
tsp cinnamon
caster sugar

icing
3 tbsp icing sugar
maple syrup
water
  • Add all the pastry ingredients into a stand mixer bowl
  • Using a flat beater, mix all the ingredients together until combined and just starting to come together
  • Press the pastry together, wrap in clingfilm & refrigerate for approx 1/2 an hour (do not be tempted to over work the pastry)
  • Roll the dough out to the thickness of a one pound coin (I find it easier to roll between sheets of clingfilm instead of flouring the surface)
  • cut squares from the dough, in your desired size - mine were approx 3" square as I wanted small pastries
  • make 4 cuts on each square of pastry from the corners towards the centre, leaving a gap in the centre for the filling
  • mix the jam with the cinnamon and spoon into the centre of each pastry
  • fold in 4 of the corners to make a pinwheel
  • return to the fridge for half an hour whilst the oven preheats to 200C
  • place the pastries onto a baking sheet lined with baking paper
  • sprinkle a little caster sugar over each pastry
  • bake for approx 15 minutes, until golden and crispy
  • once cool, drizzle with icing (I mixed icing sugar with a little water and a little maple syrup until it was drizzling consistency)

Maple, Apple & Cinnamon Pinwheel Pastries Maple, Apple & Cinnamon Pinwheel Pastries









I am joining in with the Mummy Mishaps Great Bloggers Bake Off


Mummy Mishaps

Wednesday, 21 September 2016

Cheesy Chicken & Sweetcorn Slices

It's pastry week on The Great British Bake Off this week so I thought I would share these easy to make Cheesy Chicken & Sweetcorn Slices. I cheated a little here as I didn't make my own puff pastry, but store bought puff pastry is so convenient, and considering that home made puff pastry can take a whole day to make, it's definitely £1 well spent.

Cheesy Chicken & Sweetcorn Slices

I served these up with some Actifry chips, which made a very fulfilling meal for the family. The recipe makes 4 good sized slices, but can easily be doubled up to make a few for now and a few for another day.

Cheesy Chicken & Sweetcorn Slices

Cheesy Chicken & Sweetcorn Slices - makes 4

1 large skinless chicken breast, cooked
80g cooked & cooled potatoes
75g frozen sweetcorn, thawed
75g mature cheddar cheese, grated
pinch of dried herbs
twist of black pepper
500g puff pastry block
1 egg
  • slice the chicken breast and potatoes into small pieces
  • add to a bowl with the sweetcorn, cheese, herbs and pepper
  • mix to combine all the ingredients
  • roll the puff pastry block out into a rectangle until it measures approx 35cm x 30cm
  • straighten up the sides of the pastry by cutting off any uneven edges
  • cut into 4 equal pieces
  • brush beaten egg around the edges of each sheet of pastry
  • spoon some of the filling onto one side of each pastry sheet, leaving a gap around the edge
  • fold the other side of the pastry over and press down on the edges to seal 
  • using a fork, press gently around the sealed edges
  • brush with beaten egg
  • bake in a preheated 200C oven for approx 25-30 minutes, until puffed up & golden brown


Cheesy Chicken & Sweetcorn Slices Cheesy Chicken & Sweetcorn Slices

Monday, 19 September 2016

Maple & Cajun Spiced Chicken Filled Yorkshire Puddings

Another week of Great British Bake Off has gone by and this week was batter week; a new challenge for the bakers. I can understand some of the failures of bread week, as 2.5 hours is not long to make a decent loaf of bread, but I really don't think there was any excuse for some of the seriously bad Yorkshire Puddings this week. If there's one thing we've learnt from batter week it's 'don't mess with the flour', after Tom used chickpea flour in his recipe, and they turned out more like a dense blini than a puffed up, light and airy Yorkshire pudding.

I am the first to admit that Yorkshire Puddings have never been my thing, and they have always been a bit hit and miss in the past - sometimes huge, and sometimes a bit on the dense side. I put my hit and miss efforts down to not having a go-to recipe to use each time, so this week I set about researching and testing some recipes so that in the future my Yorkies will be consistent (and hopefully consistently good!)

Some recipes have an exact weight of flour and a certain number of eggs, but they don't always say whether the eggs are medium or large, so surely that has to interfere with the batter consistency? As my memory is often poor when it comes to remembering exact quantities I would also need to make sure that I have this recipe written down somewhere safe (and then remember where that safe place was) if I was to use this method. Then there is the method where you weigh the eggs in a bowl (out of the shell) and then use this weight to base the quantity of the other ingredients on. This is the method I use for baking sponge cakes (weighing the eggs in their shell for cakes) as it then doesn't matter what size your eggs are, and it's easy to increase your quantity of batter based on the number of eggs you want to use (or have).

Maple & Cajun Spiced Chicken Filled Yorkshire Puddings

One important point that I've discovered works best, is to have the batter at room temperature before you use it, so once you've made it you should leave it to rest for a couple of hours at room temperature.

Another important point to bear in mind is the cooking temperature. It's really important to have your oven temperature high and make sure the oil in your pan is, quite literally, smoking hot. The best way that I've found to do this is to pop the muffin pan into the oven as you turn it on to the highest temperature that your oven will go to, and then once the oven has reached that temperature (when the indicator light goes off) the oil will be hot enough to add your batter, at which point I turn the oven down to a more reasonable 200-210C.

The final very important point to remember,  is to be patient. DO NOT OPEN THE OVEN DOOR until the cooking time has passed - which for my puddings was 20-25 minutes. If you open the door any sooner they could flop.

Everyone has their own preference for the fat they use to cook the puddings, whether it's sunflower oil, lard or beef dripping, but I personally prefer to use Trex, a solid vegetable fat, which I also use for roast potatoes.

Now that I've mastered the pud I think we'll be eating a lot more of them around here, and not just with a roast dinner. I've made filled Yorkshire puddings before, and we now always have them on Christmas Eve, but they're also lovely as a dessert, or even for breakfast with a spoonful of Nutella or drizzle of maple syrup!

I decided that my Yorkshire puddings for Great Bloggers Bake Off would be filled with chicken, which had been roasted in cajun spices and drizzled with maple syrup, and was inspired by my trip to London last weekend where myself and my teen daughter enjoyed a southern style afternoon tea at Ma Pluckers.

Maple & Cajun Spiced Chicken Filled Yorkshire Puddings

The roast chicken was stripped from the bone and basted in cooking juices and a drizzle of Maple syrup along with an extra sprinkling of cajun spices, before being loaded into the Yorkshire puddings. A couple of these served with some home made coleslaw and a corn on the cob makes a delicious meal which can be thrown together in minutes, if you've prepared the chicken and puddings in advance.

Maple & Cajun Spiced Chicken Filled Yorkshire Puddings

Yorkshire Puddings - makes 15-18

206g plain flour
pinch of salt
4 medium eggs (weighing 206g out of their shells)
206g skimmed milk
206g water
vegetable fat or oil 
  • add the flour and salt to a large bowl
  • whisk in the eggs, milk and water until smooth
  • set aside for a couple of hours at room temperature before using
  • add half a tsp of fat to each cell of your muffin pans and place the pans into the oven
  • turn the oven temperature to maximum and leave until the oven reaches temperature
  • remove the pan from the oven and quickly half fill each cell with batter (pouring the batter from a jug helps)
  • return the tin to the oven and turn the temperature down to approx 210C
  • cook for 20-25 minutes without opening the oven door

Maple & Cajun Spiced Chicken (for the filling)

roast chicken, shredded off the bone
cooking juices from the chicken (fat drained)
maple syrup
cajun seasoning 
  • drizzle the shredded chicken with some of the cooking juices and a drizzle of maple syrup, so the chicken is moist, but not wet
  • sprinkle on some of the cajun seasoning, to taste
  • set aside until you're ready to fill your yorkshire puddings - the chicken can be served cold or warmed up before piling into the puddings

These were absolutely delicious, and I'll definitely be making them again - maybe even on Christmas Eve!

Maple & Cajun Spiced Chicken Filled Yorkshire Puddings


 photo yorkshire puddings_zpsj6dh9mlx.jpg
SUNDAY ROAST YORKSHIRE PUDDINGS, FRESH OUT OF THE OVEN (one resembling Peppa Pig)




ONE OF THE MANY BATCHES BAKED OVER THE WEEKEND




I am joining in with the Mummy Mishaps Great Bloggers Bake Off

Mummy Mishaps

Thursday, 15 September 2016

Keeping kids hydrated, and tips to get them to drink more water

Keeping kids hydrated, and tips to get them to drink more water
Keeping ourselves hydrated is important to keep our body functioning at its best. By the time we feel thirsty we may already be on our way to being dehydrated, so it's important to get into the habit of drinking plenty of water before this happens, especially in hot weather, when we could become dehydrated a lot more quickly.

For children it's important to stay hydrated at school, as being dehydrated can affect their performance and concentration. If they're running around a lot or playing sports it's important that they know they need to drink lots of water in between. My eldest child never used to drink enough water throughout the school day so I would send him in with three small bottles of water, and his challenge would be to drink one bottle at each break time and another at lunchtime. These habits have stayed with him and he's now almost 16 and always has a bottle of water in his hand. My teen girl, on the other hand, has never been much of a water drinker until recently. Our persistence has now paid off and she always takes a bottle of water to school (plus any extras that I may sneak into her bag!)

Keeping kids hydrated, and tips to get them to drink more water

As a family we try and drink lots of water, and the husband swears that it was water that helped him lose weight a couple of years ago. When we go out we always make sure we've got plenty of bottles of water in the car, and it's become part of our routine now. With all the activities Jack's taking part in this term I need to make sure he's drinking plenty too, and have started popping a bottle of Highland Spring in with his sports kit, to remind him that he needs to drink whilst keeping active. These moments, when they come out of school with grazed knees, shoelaces untied, and no football socks on 'because my feet were too sweaty', are the moments to be captured and treasured.


Keeping kids hydrated, and tips to get them to drink more water

Some things you may not know 
  • Kids should drink more water in relation to their body size than bigger people
  • It’s recommended that children drink approximately 6-8 glasses per day
  • Water is the best way to hydrate as it’s free of sugar, sweeteners, colourings and calories
  • Kids don’t always recognize when they’re thirsty, so it’s best to encourage good drinking habits early
  • Sipping throughout the day is the best way to encourage hydration
  • Popping a bottle of Highland Spring into their lunchbox helps them to remember to sip at school
  • It’s harder for kids to concentrate when they’re dehydrated
  • Studies have shown that kids who drink a litre of water over the course of a school day have better short-term memory and generally perform better than those who don’t
  • Water at mealtimes can help children tolerate vegetables
  • Sometimes if kids don’t drink enough during the day, they get thirsty and drink before bed. This can increase the risk of little accidents during the night

encouraging children to drink more water
It may not always be easy to get your kids to drink water, but hopefully some of these tips will help if you're finding it a bit of a struggle.
  • Talk to kids about the benefits of drinking water, and the negative impact that having too much sugar in their diet can have, and encourage them to switch sugary drinks for water. It's still ok to have the occasional fizzy drink but water is best for every day. They should start to feel the benefits within just a couple of days.
  • Make it fun by encouraging kids to decorate their water bottles with coloured pens and stickers, and of course, adding their own name.
  • Encourage children to take their decorated water bottles to school, and whenever they go out to play with their friends.
  • Make water easily accessible by filling up the fridge with bottles that are ready to go. The 330ml Highland Spring bottles with sports cap are perfect to grab and pop into a lunch box, school bag or sports bag, and are on offer at £2.00 for 12 bottles at the moment in Tesco.
  • If your kids aren't keen on plain water then they may need a little coaxing. You can flavour their water naturally by adding a slice of lemon, berries or even some mint leaves.
  • Challenge them to a game - fill glasses with water and pop a couple of frozen raspberries in each. Give each child a straw and race them to see who can suck the raspberries up through the straw the fastest - they will be so busy concentrating on the raspberries that they won't even notice drinking the water. (I discovered this game one evening with friends, however it was Prosecco we were drinking instead of water, and I would highly discourage that!)
  • Reward charts may help encourage younger children, and stickers can be given for each glass they drink throughout the day - charts can be customised and downloaded for free from Kiddycharts.


Do you have any tips for getting children to drink more water?




I’m working with Highland Spring and BritMums in a paid relationship promoting the #TermTimeEssentials campaign about the importance of hydration to kids. Visit http://highlandspringmagazine.com for more advice and tips.

Sunday, 11 September 2016

Cherry, Chocolate & Almond Bread Ring

After watching Great British Bake Off this week, there was no doubt in my mind what I would be making. It definitely wasn't going to be the Dampfnudel technical challenge as they really didn't look very appealing, and the showstopper was a bit too showstopping for my liking. I love adding flavours to home made bread but I must admit that I used my bread maker to make the basic dough for this loaf (sorry Mr H), but I'll use my frozen shoulder as an excuse for that!

I knew that any type of bread with chocolate in would go down well with the kids, and this loaf, with it's crisp exterior and gooey filling, was no exception.

Cherry Chocolate Bread Ring

Cherry, Chocolate & Almond Bread Ring


500g Strong white bread flour
1/2 tsp salt
50g caster sugar
50g butter, softened
7g dried yeast
1 egg
225ml milk (room temperature)

filling
50g ground almonds
50g +20g butter
10g caster sugar
200g dark cherries (I used frozen ones), chopped
100g dark chocolate chips + extra for drizzling

  • add the bread flour to a bowl (if you're using a breadmaker, add the ingredients in the order that your instructions state)
  • add the salt, sugar, butter, yeast & egg 
  • add approx 200ml of milk & start mixing everything together, adding more milk if necessary
  • once the dough has come together, take it out of the bowl & knead for 10 minutes, until smooth & elastic 
  • place in a large bowl & cover with clingfilm
  • leave in a warm place to double in size
  • once the dough has proved, turn out onto a lightly floured surface
  • Roll into a large rectangle, approx 40cm x 30cm
  • mix the ground almonds with 50g softened butter & spread over the dough
  • scatter the chopped cherries and chocolate chips evenly over the dough
  • roll up along the long edge into a tight sausage 
  • form into a ring and pinch the ends together
  • snip the dough with scissors approx every 2" around the ring
  • place onto a lightly buttered baking sheet, cover with clingfilm and leave to rise for approx 1 hour
  • brush generously with 20g melted butter
  • bake in a preheated 200C oven for approx 15-20 minutes
  • leave to cool on a wire rack before drizzling with melted chocolate

Cherry Chocolate Bread Ring Cherry Chocolate Bread Ring Cherry Chocolate Bread Ring Cherry Chocolate Bread Ring



I am joining in with the Mummy Mishaps Great Bloggers Bake Off

Mummy Mishaps

Monday, 5 September 2016

Rhubarb and Custard Viennese Whirls

Great British Bake Off is back, and as I've been away for the first two episodes I haven't managed to join in with any baking until now. I may still bake something from the first episode (the kids are pretty keen on me making Jaffa Cakes) but I'm making no promises, especially as I'm keen to shift some holiday pounds and not put more on!

As I didn't have much time this weekend I chose to make Viennese Whirls, as iced biscuits are definitely not my forté, and there was no way I was going to attempt a gingerbread creation with only a few hours of free time available.

Rhubarb and Custard Viennese Whirls

To my knowledge, I've only made Viennese Whirls (or it might have been fingers) once previously, and I'm sure it was when I was in my late teens. I don't remember it being particularly tricky so I was surprised that so many of the bakers on the show had trouble with them. After looking at a few recipes online I decided to go with the Mary Berry one, but I think I was feeling a little complacent and only refrigerated my unbaked biscuits for a few minutes, which resulted in them being a little flatter than I'd hoped, once baked. The dough was quite stiff to pipe too, despite my butter being very soft, so my 'whirls' didn't look too pretty.

With little time to spare, I decided that I would give the whirls to the kids to eat (who absolutely loved them) and bake a second batch, which would hopefully hold their shape better. This time I adapted a recipe for Viennese Fingers that I found in '1001 Cupcakes, Cookies & Other tempting treats', which calls for the use of caster sugar instead of icing sugar. I also rummaged around in my baking equipment for the largest star nozzle I could find, which seemed to help immensely with the piping, and placed the unbaked biscuits in the freezer whilst the oven was preheating. Having only a small amount of butter left I only made 8 biscuits (4 sandwiches) but have doubled the quantity in the recipe here.

Rhubarb and Custard Viennese Whirls

Rhubarb & Custard Viennese Whirls - makes 8

200g butter, softened
100g caster sugar
1 tsp vanilla extract
180g self raising flour
30g custard powder (not the instant stuff)

filling
home made low sugar rhubarb jam
100g butter, softened
200g icing sugar
2 tbsp custard powder
1 tbsp water
1 tsp vanilla extract
  • beat the butter and caster sugar together until creamy
  • beat in the vanilla extract
  • sift the flour and custard powder in, and mix well to combine
  • fill a piping bag, fitted with a large star nozzle, with the mixture
  • pipe swirls approx 4-5cm in diameter onto a baking sheet lined with baking paper
  • place into the freezer for 20 mins whilst the oven preheats to 160C
  • Bake for 12-15 minutes until starting to brown on the edges
  • leave to cool on the baking tray
  • make the buttercream by beating the butter with the icing sugar
  • mix the custard powder with the water and vanilla extract and beat into the butter/icing sugar
  • beat until the buttercream is pale and smooth
  • spoon a teaspoon of jam onto one biscuit and pipe some buttercream onto another, before sandwiching together
  • repeat with the remaining biscuits
Rhubarb and Custard Viennese Whirls Rhubarb and Custard Viennese Whirls







I am joining in with the Mummy Mishaps Great Bloggers Bake Off, and Treat Petite which is joint by The baking Explorer & Cakeyboi & hosted on The Baking Explorer this month

Mummy Mishaps
 photo treat petite_zpsniw3kszy.png

Exploring Cancun Way through Yucatan

Exploring Cancun Way through Yucatan
A little slice of paradise cocooned in a beautiful peninsula, Yucatan is a region in south-east Mexico that juts out into the Gulf of Mexico, a natural boundary between it and the Caribbean Sea. A popular tourist destination and relocation spot, it's a place that juggles the march of progress with the gentle stroll of tradition. Like no place on earth, Yucatan offers an intoxicating mix of exotic wildlife, beautiful beaches and ancient and mystical sites of spiritual significance. 

In the east lie the flashy, fun-filled resort hotspots of Cancun and Playa del Carmen, where honeymooners and groups of holidaymakers congregate for a taste of luxury beach living. Bright and pulsating, this is the Vegas of Mexico — only with less casinos. Still, these sparkling resorts make for a once-in-a-lifetime holiday, with sun, sea and sand on tap and endless ways to pass the days, from swimming with dolphins to lazing by the beach with a cocktail in hand. The area is also great for fishing, diving and water sports.

Exploring Cancun Way through Yucatan
Further around the coast and inland, Yucatan still echoes with the voices of the ancient world of the Maya, while the colonial charm of sleepy towns such as Mérida and Campeche bring a sense of how modern Mexico came to be. Here the life is lived at a slower more refined pace, with great humour and hospitality, and traditional Mexican culture sits side by side with the remnants of previous civilisations. The most famous of these is the mystical ruins of Chichén Itzá, on the road between Cancun and Merida, which was recently installed as one of the Seven Wonders of the modern world. Other important Mayan sites include the pyramids of Calakmul, located in the jungles of the south, and the ruins of Xcalak on the southern tip of the east coast, a wonderfully remote beach town well off the tourist trail.

Exploring Cancun Way through Yucatan
It is a pleasurable idea to consult a travel website when It's a good idea to consult a travel comparison website when booking for a flight to Cancun as your starting point of origin. There are other great destinations you would like to miss out like Tulum, Isla Mujeres, Rio Secreto Isla Holbox to the Yucatan Peninsula, especially when travelling as a group or when looking for an all-inclusive deal. Remember, it's always better to book your flights to Cancun or Yucatan early or during these off peak season to ensure, you get fantastic discounted flight deals and packages to get the best value for your money when making any point of your destination. A once in a lifetime holiday experience this summer.

Sunday, 4 September 2016

School Reviewer - Finding the Right School for your Child

One of the biggest challenges in our time as parents is guiding our children through their school years, and knowing that we've done our best to help them. After all, it could be the best part of 14 years that they'll be attending school, and they're supposed to be the best years of their lives, right?

School Reviewer - Finding the Right School for your Child

CHOOSING THE RIGHT SCHOOL FOR YOUR CHILD
What if there was one website to go to get all the information you would need to help you find the best school for your child, including constantly changing catchment areas? That place is School Reviewer, the site that has a database of over 42,000 schools, nurseries and colleges, to make a parents life easier as they embark on their educational journey.


School Reviewer - Finding the Right School for your Child

My three children are already at local schools, and thankfully it wasn't necessary for us to go through the process of fighting for school places at primary or secondary school, but it can be a very stressful time for families, so any help and advice they can receive will be of benefit when it comes to making the right decision.


Once you type in your postcode or local area you'll be presented with a map showing all the establishments in that area. Clicking on the map or list will provide you with more information about the school, including general information and contact details, catchment area heatmap, academic results, parents forum, buy & sell and reviews. 


School Reviewer - Finding the Right School for your Child

HOW TO HELP YOUR CHILD GAIN AN A* IN GCSE MATHS 
School Reviewer is a site where you can not only find information about the schools and catchments, forums etc, but also download videos that talk through past exam questions for GCSE Maths, question by question. This is the part of the site that is most interesting to me with a child entering his GCSE year, as it's a long time since I sat a Maths exam, and teaching methods have changed since then. These videos show you how to answer these questions and gain top marks, which aren't just gained by writing down the correct answer. The videos are presented by a University Maths teacher, who currently sets and marks SATS and GCSE papers, so if anyone knows how to get 100% on a Maths paper it's the School Reviewer Maths consultant. These tutorials are available for a small cost to cover the filming and continuing creation of new videos.

HELPING YOUR CHILD THROUGH THEIR KS2 SATS
If you have a child due to sit the year 6 SATS there are also free downloadable video tutorials to talk you through these papers, which will help your child prepare for the exams ahead.

GIVING YOUR CHILD A HEAD START IN THEIR 11+
If you have a child due to sit the 11+ to gain entry into a Grammar or Independent school, School Reviewer will soon be launching 11+ papers so parents and pupils know what they can expect in the exam.

FINDING A TUTOR
If your child needs a tutor to help them with a particularly difficult subject, or a little helping hand to improve their grades, then School Reviewer will soon be launching the most comprehensive and trusted tutor listing in the UK



Are you having headaches choosing schools for your child? 
Do you have a child due to sit GCSE's soon? 
How will the School Reviewer site empower you?



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