Tuesday, 10 July 2018
Making the Sensory Garden
The gardeners have been designing a sensory garden next to the vegetable garden.They have worked out what they want to have in their sensory garden and Belinda has a design plan for it.
Friday, 1 June 2018
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
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.
Sunday, 27 May 2018
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.
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.
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.
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.
Wednesday, 9 May 2018
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.
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.
Monday, 19 March 2018
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