Garden - Week 7

Our garden is looking great at the moment.

Week 7 - Kitchen

Potatoes with Basil dressing

Ingredients

• Potatoes
• Basil pesto
• 1 pot Sour cream (could use Mayonnaise instead)

Instructions

1.   Peel or scrub potatoes and cut into roughly 2cm cubes

2.  Boil until just soft and take off heat.  Drain and leave to cool slightly.

3.  While potatoes are boiling mix pesto and sour cream together and season with salt and pepper to taste.

4.  Gently mix dressing into potatoes.

Basil Pesto without nuts

Recipe adapted from www.naturalchow.com

An allergy-friendly basil pesto recipe without pine nuts.

Ingredients

• 2 cups fresh basil leaves
• 1 cup chopped spinach/silverbeet leaves
• 3 cloves garlic
• ½ cup Parmesan cheese, grated
• Splash of fresh lemon juice, more or less according to your taste buds
• About ½ cup olive oil (or oil of your choice)
• Salt and pepper to taste

Instructions

1.   Chop up the garlic until it is minced. This can be done by hand or in the blender.

2.  Add in the basil, spinach and cheese and start to the blender. Slowly add in the olive oil while the machine is running. If you cannot add from the top of your blender, add a little at a time. Blend until smooth.

3.  Squeeze in a little lemon juice and add salt and pepper to taste.

4.  Use immediately or freeze. These are great to prepare ahead.

Carrot Muffins

Adapted from Allrecipes.com

Ingredients

3 cups grated carrot

2 cups plain flour

2 teaspoons baking powder

1 teaspoon baking soda

¼ teaspoon salt

1 teaspoon ground cinnamon

2 eggs

1 cup vegetable oil

¾ cup brown sugar

What to do

1.   Preheat the oven to 180 degrees Centigrade.

2.  Peel and grate the carrots to make 3 cups. Set aside in a small bowl.

3.  Sift the flour, baking powder, baking soda, cinnamon and salt together into a large bowl.

4.  In another bowl beat the eggs, oil and sugar until well combined.

5.  Add the egg mixture and the grated carrots to the flour.

6.  Mix until just combined. Remember not to stir too much or the muffins will be hard.

7.   Spoon the mixture to ¾ fill the muffin tins.

8.  Bake for 20 minutes, or until muffins are brown and cooked through (you can use a kebab stick or knife to check – if it comes out clean your muffins are cooked).

Fresh Fruit Salad

Ingredients

• Seasonal fresh fruit

For the syrup:

• 1 c warm water
• 1 Tbsp sugar (or honey)
• ½ a piece of hard fruit (ie apple or pear)
• 2 Tins crushed pineapple
• 1 lemongrass stalk
• A handful of mint

Instructions

1.   Prepare fruit: wash, peel (if necessary) and cut into suitable size pieces (think about shape, colour and size). 

2.  Put the chopped fruit into a large bowl.  Keep out ½ a piece of hard fruit to cook in the sugar syrup. Add a squeeze of lemon to stop the fruit from going brown.

3.  Make the sugar syrup by placing the water and sugar into a small saucepan.

4.  Place on the stove top on a medium heat and stir till sugar has dissolved.

5.  Add the chopped hard fruit and lemongrass stalk and simmer until fruit has become soft.

6.  Remove from heat, remove lemongrass and fruit, and put a handful of mint into the hot syrup.

7.  Chill

8.  When syrup is cooled, take mint out, and add pineapple, and toss with fruit salad

9.  Chill until serving.

Garden - photos from the last few weeks.

Kitchen - Photos from the last few weeks.

Week 6 - Kitchen

Here are the recipes from the kitchen this week. Lots of chopping and grating. The children really enjoyed the baked potatoes and the muffins. Lots enjoyed the salad with its delicious dressing. Great to see lots of produce coming from our garden. 

Silverbeet Salad

Ingredients

Silverbeet

2 small Red onion

½ cup of sunflower and/or pumpkin seeds

Dressing

1 Tbsp sugar

¼ cup steak sauce

1 Tbsp Worchester sauce

¼ cup oil

1 Tbsp vinegar

What to do

1.   Wash the silverbeet leaves and cut out the white stalks

2.  Finely slice the silverbeet leaves and the red onion and add to a bowl.

3.  Toast the seeds and add them to the salad

4.  Combine dressing ingredients and stir or shake till mixed.

5.  Add the dressing to the salad just before serving.

Stuffed Baked Potatoes

Ingredients

18 medium potatoes (par boiled)

butter

3 spring onions

Other veges from garden for stuffing eg: corn, tomatoes etc

3 cups grated cheese

Salt and pepper

What to do

1.   Preheat oven to 200 degrees Celsius

2.  Prick the potatoes with a fork, place on a baking tray and bake in oven for 10 minutes or until skin is crispy

3.  While potatoes are cooking, grate the cheese, chop the spring onions and any other veges from the garden you want to add to the stuffing into small pieces

4.  When potatoes are cool enough to handle (perhaps using an oven mitt) cut them in half and scoop out soft white insides into a bowl, taking care not to break the skins

5.  Mash the potato well, add a bit of butter, salt and pepper, cheese, and chopped veges and mix well

Spoon back into the potato skins and place on an oven tray.  Sprinkle a bit of cheese on the top. Put them back in the oven for a further 10 mins until tops are golden.

Carrot and Zucchini Muffins

Recipe by Picklebums.com

Ingredients

2 Cups plain flour

2 ½ teaspoons baking soda

1 ½ teaspoon ground cinnamon

1 ½ teaspoon all spice (or mixed spice)

1 teaspoon ground ginger

1 cup brown sugar

¾ cup white sugar

1 cup canola oil

¼ cup yoghurt

4 large eggs

3 cups grated carrots and zucchini

1 cup sultanas

What to do

1.   Preheat oven to 180 degrees Celsius

2.  Whisk the flour, baking soda, and spices in a medium bowl to blend

3.  Whisk sugar, oil and yoghurt in separate bowl until well blended

4.  Add in the eggs, 1 at a time, whisking well after each one

5.  Add flour/spice mixture and stir until blended

6.  Stir in carrots and zucchini, and sultanas

7.  Fill cupcake liners almost to the top and bake for approx. 15 mins.

Serves 30 small muffins

Week 6 - Garden

Thank you to Deniece from the Warehouse who came along to Garden to Table this week. She brought potting mix for our new planter boxes.

Team Awa Garden to Table 2018

Welcome to Garden to Table for 2018. 

The children have been enjoying both the kitchen and the garden and especially eating the delicious food. 

Look out for recipes from the food we make so the children can make them at home.