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