Recipes Week 1

Garden to table Kitchen

We made Vietnamese spring rolls and a dipping sauce with  ABC muffins.

ABC Muffins
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. 

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.

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.

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