We made Vietnamese spring rolls and a dipping sauce with ABC muffins.
ABC
Muffins
A for apple, B for banana, C for chocolate
A for apple, B for banana, C for chocolate
Ingredients
1 cup (2-3)
mashed ripe bananas
½ cup brown
sugar
¼ tsp salt
¼ cup canola
oil
1 egg
½ cup milk
½ cup
chocolate chips
1 apple,
grated or finely chopped
2 cups of
self-raising flour
Method
1 Heat
oven to 200
IIn a
large bowl, mix together the mashed banana, sugar, salt, oil, egg, and milk
until well mixed
Stir
in the chocolate chips and the unpeeled apple which has been coarsely grated or
chopped in a food processor
Shake
the flour through a sieve on to everything else and fold together until just
dampened
. Spoon
into 24 mini-muffin pans
. Bake
for 10 – 12 mins or until golden brown
Vietnamese Spring rolls
Adapted from Juian Kok with thanks to the Louis Bonduelle
Foundation
Ingredients
1) A selection of vegetables from the garden for example:
carrots, lettuce, small silverbeet or spinach leaves, beetroot
tops, cucumber, broccoli, cabbage.
2) A selection of herbs from the garden for example chives,
coriander, mint, Vietnamese mint, spring onions.
3) 100g vermicelli noodles
4) rice paper wrappers
What to do:
1. Put the noodles into a heatproof bowl and get an adult to
pour over boiling water. Leave to soak for 10 minutes.
2. Peel and grate the carrot.
3. Cut the leafy vegetables into thin ribbons.
4. Cut the broccoli into small pieces and cook in boiling water
for 3 minutes. Get an adult to tip the cooked broccoli into
a strainer.
5. Cut up the herbs into small pieces but don’t mince them up
too finely.
Making the rolls:
1. Fill a wide shallow container with warm water (a baking
dish is good for this). Put one rice paper wrapper in at a
time and leave for 30 seconds until soft.
2. Carefully lift and lay flat on a clean, damp tea towel.
3. Lay some vegetables and herbs along the middle of the
roll, leaving space to fold up the ends.
4. Fold up the ends then carefully roll the wrapper around
the filling.
5. Put the rolls on a tray not touching each other or they will
stick. Cover with a damp tea towel. Cut in half to serve.
