Week 2 Garden to Table

Week 2 recipes. Vege chips, fried rice and feijoa muffins.

Home-made vegie chips

Ingredients
2 large Potatoes
2 large kumara
2 large carrots
1 beetroot
2 tablespoons olive oil
1 teaspoon salt

What to do
Preheat oven to 180 degrees Celsius
1. Wash and peel vegies
2. Using the wide side of the grater, grate the
vegies into thin slices - ‘chips’
3. Pat the slices dry
4. Mix with the oil and salt so that all the vegies
are covered with a little oil.
5. Place vegies on a baking tray (in oe layer is
possible, otherwise turn during cooking so
they all crisp up).
6. Bake for about 20 minutes until the vegies
are crisp but not burnt. Check after 10
minutes and stir around if the edges are
cooking. May need another 10 or 15 minutes.

Fried Rice

Ingredients
3-4 cups of cooked rice (leftover brown or basmati rice is perfect).
3-4 cups of chopped mixed vegetables (beans, peas, silverbeet,
cabbage,
asian greens, cauliflower, broccoli, carrot)
6 Tablespoons oil
2 cloves garlic
3 shallots (or 1 red onion)
4 tablespoons soy sauce
2 tablespoons tomato puree
1 tablespoon honey
3 eggs (to make into an omelette)

What To Do
1. Make a paste out of the garlic and shallot by putting them into a
food processor.
2. In a small bowl mix the soy sauce, tomato puree and honey.
3. Heat the oil in a wok or large saucepan. Add the shallot paste and
stir over medium heat for 4 minutes.
4. Add the sauce mix to the wok and stir for 1 minute.
5. Add the vegetables and cook for 5 minutes. If it is sticking add a
little bit of water.
6. Add in the rice and stir until the rice is hot and coated in sauce and
vegetables.
7. Crack the eggs into a jug and stir to mix. Then make a big space in
the frying pan and tip the eggs in. Cook for a minute then stir into the
rest of the fried rice.

Mini Feijoa Cakes

Equipment 
2-3 mini muffin trays
zester or microplane grater
paring knives
small saucepan
wooden spoon
measuring spoons 
measuring cups
whisk
sieve or flour sifter
spoons

Ingredients
1 orange
feijoas (to make 1 cup feijoa pulp)
100g butter + a little extra for greasing pans
½ cup brown sugar
1 egg
1 tablespoon of molasses or golden syrup
1 teaspoon baking soda
2 tablespoons hot water
1 teaspoon baking powder dessert
1¾ cups flour
4 tablespoons sugar

How to make it:
1. Preheat oven to 180 degrees Celsius. Butter 2-3 mini muffin trays, enough to make 24-30
muffins.
2. Remove the zest from the orange using a zester or microplane grater. Cut the orange in
half and squeeze the juice, reserving it for later.
3. Remove the zest from the feijoa skins in the same way then cut the feijoas in half and
scoop out the pulp. Cut any large chunks into smaller pieces.
4. Melt the butter over low heat in a small saucepan until just melted. Stir in the brown sugar.
Add the egg and the molasses or golden syrup and beat well.
5. Add the baking soda to the hot water and stir into the sugar mixture.
6. Measure the flour and sift it into a large bowl with the baking powder. Add the sugar mixture
to the flour mixture. Add the orange and feijoa zest and feijoa pulp and mix gently, until all
the ingredients are combined.
7. Spoon the batter into the muffin tins, dividing it evenly. Bake for 8-10 minutes, until the
cakes are just cooked through.
8. While the cakes are baking, whisk the sugar into the orange juice. When the cakes are just
cooked through, remove from the oven and spoon a little of the orange juice/sugar mixture
onto each cake.
9. Return to the oven and cook for 2 more minutes.

10. Tip the cakes out onto a cooling rack and allow to cool before eating.

Photos from Week 4

Week 4 Grade to Table

Another successful week of Garden to Table. Thank you to all our wonderful helpers!!

We made spring vegetable risotto, silverbeet and cheese muffins, and a green lettuce salad (and fruit salad too).
Here are the recipes.

Silverbeet and Cheese Muffins

Ingredients
150g butter ¼ tsp cayenne pepper
2 c milk 100g feta cheese
2 eggs 1 c grated cheese
3 ½ c flour 2 c chopped silverbeet
2 tsp baking powder
What to do
1. Combine butter and milk in a bowl, and microwave for 30 sec or until butter has melted.
2. Cool slightly, then whisk in eggs.
3. Sift the flower, baking powder and cayenne into a bowl.
4. Stir in the cheese and vegetables.
5. Add the liquid ingredients and stir until just combined. Do not overmix.
6. Divide into 12 muffin tins (or 24 minis).
7. Bake at 200 for 10 – 15 mins until risen and golden.

Spring Vegetable Risotto

Adapted form Stephanie Alexander’s Kitchen Garden
Cooking With Kids

Ingredients
1-2 leeks 
1 onion
2 stalks celery 
100 grams butter
1 tsp salt 
2 cups Arborio rice
Veggies from the garden (silver beet, spinach, fennel,
peas, broccoli, broad beans, cauliflower, carrots etc)
6 cups vegetable stock
250grams Parmesan cheese
4 stalks parsley

What to do
1. Cut the leeks in half and wash well (dirt gets stuck between the layers). Put into a bowl.
2. Cut up the onion and celery and add to leeks.
3. Cut up other vegetables and put them into another bowl.
4. Put the stock into a saucepan and gently heat.
5. Melt the butter in a large saucepan over a medium heat. Add the leek, onion and celery. Stir until softened.
6. Add the rice and salt and stir until the rice is starting to turn clear. Add the other veggies and stir for another couple of minutes. Add some olive oil if it is sticking to the pan.
7. Add the stock one ladleful at a time while stirring. Keep stirring for 20 minutes, adding stock as it gets absorbed.
8. Stir in the grated parmesan and parsley before serving.

Recipe Week 1 Feijoa pikelets, silverbeet quiche and salad

Recipes - Week 1 Term 2

Feijoa Pikelets

Adapted from lovefoodhatewaste.co.nz

Ingredients

·        50g butter

·        ¼ c white sugar

·        1 c flour

·     

          Pinch of salt

·        1 ½ tsp baking powder

·        1 egg

·        ¾ c milk

·        1/2c feijoa flesh, finely diced

Method

1.    Sift flour and baking powder into a bowl.  Add sugar.

2.   In a separate bowl beat egg and milk together

3.   Melt butter

4.   Make a well in the flour mix and add egg and milk mix, and stir so there are no lumps

5.   Add melted butter and mix well

6.   Fold through feijoas

7.   Heat frypan (medium-hot) and add tablespoons of mixture.  When bubbles start to appear flip the pikelets over and cook on the other side

8.   Transfer cooked pikelets onto a papertowel lined plate and cover so they stay nice and hot while you cook the remaining batter

Makes 20

Here is the link to the recipe for the Silverbeet and Cheese Quiche that we made in Week 1. It was delicious!

Here is the link to the recipe for the Salad that we made in Week 1. It had lots of different ingredients.