Term 2 Week 2 2012
Bircher muesli
Ingredients
4 cups rolled oats
11/2 cups milk
11/2 cups apple juice
11/2 cups yoghurt
1 tablespoon honey
2 apples, grated
2 pears, grated
Toasted coconut/toasted sunflower seeds/toasted pumpkin seeds
Sliced banana to garnish
Sliced strawberries to garnish
Method
Combine all ingredients. Cover and place in fridge overnight. Before serving garnish with strawberries and banana.
Smoked salmon blinis with sour cream
Ingredients
Blinis:
1 cup flour, sifted
11/2 teaspoon baking powder
2 tablespoons sugar
pinch of salt
2 eggs, beaten
3/4 cup milk
1 tablespoon butter, melted
extra butter for the pan
Smoked salmon
Sour cream
chives
Method
In a large bowl combine flour, baking powder, sugar and salt. Add eggs followed by milk until mixture is smooth. Stir in melted butter and mix. Heat a non stick pan with a little butter until surface is covered. Drop teaspoonfuls of mixture into pan. Cook for a couple of minutes until bubbles appear on the surface and base turns golden. Flip over and cook other side until golden. Top with smoked salmon, sour cream and chives.
Mini potato bourakas
Ingredients
4 sheets puff pastry, defrosted
2 teaspoons olive oil
1 onion, finely chopped
3 potatoes peeled and boiled
2 tablespoons sour cream
Salt and pepper to taste
Milk for brushing
Sesame seeds
Method
Preheat oven to 200. Heat olive oil in a pan and fry onion until glassy. Mash potato with sour cream and add onion. Mix and season with salt and pepper. Cut circles out of puff pastry. Place a teaspoon of potato mixture in the centre of each circle. Fold circles in half and pinch together sides to seal. Brush with milk and sprinkle with sesame seeds. Bake for 10-15 minutes until golden.
Yummy tuna, dill and pickle dip
Ingredients
1 x 425 can tuna in oil, drained
1 egg, hard-boiled and mashed
¼ cup whole-egg mayonnaise
1 tablespoon finely chopped dill
1 spring onion, finely chopped
4 pickled cucumbers, diced
salt and pepper to taste
Method
In a bowl, combine all ingredients and mix well.
Season with salt and pepper.
Mix well.
Mini date breads
Ingredients
100g butter, cubed
¾ cup brown sugar
¾ cup milk
1 cup plain flour, sifted
1 cup wholemeal flour
1 teaspoon bicarbonate of soda
1 teaspoon salt
¼ teaspoon cinnamon
1 cup pitted dates, roughly chopped
1 egg, lightly beaten
11/2 cups choc chips(optional)
Cinnamon sugar
canola oil spray
Method
Preheat oven to 180. Place butter and sugar in a small pot over low heat until butter has melted and sugar has dissolved. Remove from heat, add milk and dates, stir and set aside to cool. In a large bowl combine plain flour, wholemeal flour, bicarbonate of soda, salt and cinnamon. Mix well. Add egg to cooled butter mixture and stir well. Pour into the dry ingredients and stir to make a smooth batter. Pour into mini loaf tins, sprinkle with cinnamon sugar and bake for 20-25 mins or until cooked.
Term 1 Week 2 2012
Green beans simmered in turmeric and spices
Ingredients
500g green beans
2 teaspoons extra virgin olive oil
1 medium onion, finely chopped
2 small cloves garlic, crushed
1 teaspoon ground cumin
1 teaspoon ground turmeric
¼ teaspoon black pepper
2 tablespoons soy sauce
3 tablespoons water
Method
Top and tail beans. Cut into thirds.
Heat oil in a pot. Add onion and garlic and cook until glassy.
Add beans and stir-fry for 1minute. Add seasonings, mix and cook for a further minute.
Combine soy and water. Add to pot. Cover and cook on medium heat, until beans are soft, stirring occasionally.
Green Rice
Ingredients
2 tablespoons olive oil
100g butter
1 portion of greens, washed, dried and finely chopped (approx 8 large leaves)
4 spring onions, finely chopped
Handful green beans chopped into small pieces
4 cloves garlic, chopped
2 cups long grain rice
3 cups chicken stock
Salt and pepper to taste
Chopped parsley to garnish
Method
Heat oil and butter in a heavy based pot. Add garlic, spring onion and greens. Cook for 3 minutes. Add rice and keep stirring for 2 minutes until rice is coated. Add stock and bring to the boil. Turn heat down to low. Cover pot with a lid and cook for 20 minutes. Once all liquid has evaporated stir in a knob of butter and leave lid on for 5 minutes before serving. Season with salt and pepper. Garnish with chopped parsley.
Nivik – Middle eastern chickpeas and spinach
Ingredients
¼ cup olive oil
3 onions, finely chopped
1 teaspoon cumin powder
½ cup tomato paste
1 teaspoon sugar
Salt and pepper to taste
2 x 425g can chickpeas, drained and rinsed
2 bunches spinach, washed and roughly chopped
Method
Heat oil in a pan and cook onions until glassy. Add cumin, tomato paste, sugar, salt and pepper. Stir over a medium heat for 5 minutes. Add chickpeas and spinach. Reduce heat, cover and simmer for 20 minutes, stirring occasionally
Asian coleslaw
Ingredients
½ wombok shredded finely
¼ purple cabbage, shredded finely
3 spring onions, finely chopped
2 carrots, peeled and grated
Fried noodles to garnish
dressing:
½ cup light olive oil
¼ cup white vinegar
¼ cup castor sugar
2 tablespoons soy sauce
2 teaspoons sesame oil
Method
Mix wombok, purple cabbage, carrot and spring onions in a bowl. Whisk dressing ingredients and pour over salad. Garnish with fried noodles.
Chocolate and beetroot muffins
Ingredients
1 large beetroot, peeled and grated (about 200g beetroot grated)
11/2 cups self raising flour
1 teaspoon baking powder
½ cup cocoa
150g butter, melted
1 egg, lightly beaten
1 cup sugar
1 cup chocolate chips
1 cup milk
Method
Preheat oven to 180. In a bowl combine flour, baking powder, cocoa and sugar. Mix. Add beetroot, egg, milk, butter and chocolate chips. Gently combine together with a fork. Fill patty pans with mixture. Bake for 20 minutes or until cooked.
Term 1 Week 4 2012 (Grade 5)
Indian Potato curry
Ingredients
1kg potatoes, scrubbed and cut into cubes
¼ cup vegetable oil
2 teaspoons cumin seeds
1 teaspoon mustard seeds
2 onions, chopped finely
1 tablespoon ginger, grated
2 teaspoons turmeric
1 teaspoon chilli powder
1 teaspoon salt
400ml hot water
2 teaspoons garam masala
¼ cup lemon juice
Mint/ coriander/parsley to garnish
Method
Heat oil in a pot. Add cumin seeds and mustard seeds until mustard seeds pop. Add onion and ginger and cook for 2 minutes until soft and golden. Add turmeric, chilli powder, salt, potatoes and hot water. Simmer with lid on for 20 minutes until cooked. Sprinkle with garam masala. Garnish with herbs and serve.
Pumpkin and chickpea curry
Ingredients
1 tablespoon olive oil or coconut oil
1 onion, finely chopped
2 cloves garlic, chopped
3 teaspoons curry powder
1 butternut, peeled and cut into small pieces
400g can chickpeas, rinsed and drained
400g coconut milk
1 chicken stock cube
1/2 cup water
salt and pepper, to taste
garnish with parsley/corriander
Method
Heat oil and cook onion until glassy. Add garlic and cook for 1 minute. Add curry powder and cook for 2 minutes, until fragrant. Add butternut and chickpeas. Stir. Cook for 5 minutes. Add coconut milk, crumbled stock cube and water. Bring to the boil. Reduce heat, cover and simmer for 15 minutes or until pumpkin is tender. Season with salt and pepper. Garnish with herbs and serve.
Vietnamese rice paper rolls
Ingredients
1 packet rice paper rolls
Rice vermicelli noodles, cooked and drained well
Grated carrot
Ribbons of cucumber
Coriander
Vietnamese mint
Snowpeas, cut into fine strips
BeanshootsP
Sweet chilli sauce for dipping
Method
Fill a large bowl with warm water. Immerse 1 rice paper roll into the warm water and let it soak for a few seconds until it is soft and ready to use. Place onto a clean teatowel. Place the veggies in a row about one third of the way from the bottom. Leave a little room at both sides to seal. Fold the bottom over the filling twice and then tuck in the edges. Continue to roll until you have a firm roll. Repeat with the rest of the ingredients. Serve with soy and sweet chilli sauce.
Basil, rocket and sunflower seed pesto
Ingredients
1½ cups of basil leaves (well packed)
½ cup parsley leaves (well packed)
½ cup rocket leaves (well packed)
3 tablespoons sunflower seeds
1/3 cup parmesan cheese
1 large or 2 small garlic cloves, crushed
½-3/4 cup olive oil
Pinch salt
Method
Pick off leaves of basil and parsley and place in food processor. Add rocket.
Heat frying pan on medium heat, add sunflower seeds and cook for about 2 minutes until golden. Place all ingredients into the food processor and process until finely chopped – like a rough paste. Add oil gradually through the chute, while the motor is running until desired consistency.
Yummy chocolate macaroons
Ingredients
3 egg whites
180g caster sugar
180g desiccated coconut
3 tablespoons cocoa powder
Method
Preheat oven to 150˚. Beat egg whites until stiff. Add cocoa and half the cater sugar and beat until stiff. Stir in coconut and remaining sugar with a spoon. Drop spoonfuls of mixture onto a greased baking tray and bake for 15-20 minutes.
Term 1 – Week 4 2012 (Grade 4)
Homemade pasta
Ingredients
500g plain flour
3 teaspoons salt
5 eggs, lightly beaten
Method
Bring a large pot of water to the boil ready for the pasta.
Combine the salt and flour in a food processor. With the motor running add the eggs. Process until the dough starts to cling together and forms a ball. Tip the dough onto the bench and knead for a few minutes. Wrap it in glad wrap and leave to rest for an hour.
Divide the dough into 6 pieces. Pass it through each setting 2 times until you get to number 3. Once at number 3 lay onto a tray until all the pieces have passed through the machine. Pass all the pasta through the machine on the pasta cutter and lay onto a tray. Once all pasta has been cut it is ready to cook.
Place pasta in boiling water and simmer for 4-5 minutes until aldente.
Basil, rocket and sunflower seed pesto
Ingredients
1½ cups of basil leaves (well packed)
½ cup parsley leaves (well packed)
½ cup rocket leaves (well packed)
3 tablespoons sunflower seeds
1/3 cup parmesan cheese
1 large or 2 small garlic cloves, crushed
½-3/4 cup olive oil
Pinch salt
Method
Pick off leaves of basil and parsley and place in food processor. Add rocket. Heat frying pan on medium heat, add sunflower seeds and cook for about 2 minutes until golden. Place all ingredients into the food processor and process until finely chopped – like a rough paste. Add oil gradually through the chute, while the motor is running until desired consistency.
Garden green salad with borlotti beans and pita croutons
Ingredients
Lettuce greens
tomatoes
Beetroot leaves
herbs
Borlotti beans
dressing:
1/4 cup olive oil
2 tablespoons vinegar
1 clove garlic, crushed
1 teaspoon mustard
1 teaspoon honey
Salt and pepper to taste
Pita croutons:
2 pita breads, split into halves
Olive oil
Herbamare
Method
Wash and spin salad greens. Wash and prepare herbs. Mix dressing ingredients together and marinate beans in it. Top greens with beans and croutons.
Pita croutons:
Brush pita on one side with oil. Sprinkle with sumac and salt. Bake until crispy. Cool and break into medium sized pieces. Sprinkle over salad.
Yummy chocolate macaroons
Ingredients
3 egg whites
180g caster sugar
180g desiccated coconut
3 tablespoons cocoa powder
Method
Preheat oven to 150˚. Beat egg whites until stiff. Add cocoa and half the cater sugar and beat until stiff. Stir in coconut and remaining sugar with a spoon. Drop spoonfuls of mixture onto a greased baking tray and bake for 15-20 minutes.
Term 1 – Week 3 2012 (Grade 4)
Curried eggs
Ingredients
15 eggs, hardboiled
2 teaspoons chutney
¼ cup mayonnaise
3/4 teaspoon curry powder
Salt and pepper to taste
Sweet paprika and chopped parsley to garnish
Method
Peel eggs and cut in half lengthways. Remove yolks and mash with mayonnaise, chutney and curry powder. Season to taste with salt and pepper. Use a piping bag and pipe mixture back into eggs. Sprinkle with paprika and garnish with parsley.
Tomato, bocconcini and basil salad
Ingredients
1kg cherry tomatoes, cut in half
2 tubs baby bocconcini, drained and torn in half
¼ cup olive oil
2 tablespoons balsamic vinegar
1 cup fresh basil, torn into pieces
Salt and pepper to taste
Method
Place all ingredients in a bowl and toss.
Tasty zucchini, carrot and potato fritters with sweet chilli sauce
Ingredients
2 zucchini , grated
2 potatoes, grated
2 carrots, grated
4 eggs, lightly beaten
1 cup self raising flour
1 tablespoon parsley, chopped
oil for frying
Sweet chilli sauce to serve
Method
Place all ingredients in a large bowl. Mix until well combined. Heat oil in a large fry pan. Place spoonfuls of mixture into oil and flatten slightly with back of spoon. Cook for 2 minutes on each side or until golden. Drain on paper towel. Serve with sweet chilli sauce.
Ratatouille served with a wet polenta
Ingredients
olive oil
1 onion, finely chopped
2 cloves garlic, crushed
1 eggplant, cubed
2 zucchini, cubed
1 red pepper, cut into strips
1 can chopped tomatoes
½ tub tomato paste
chilli flakes (a little)
sea salt to taste
polenta:
1 cup instant polenta
4 cups water
125g butter
Salt/ pepper
Method
Heat oil in a small pot. Add onion and garlic. Cook until glassy. Add eggplant, zucchini and red pepper. Stir. Add chopped tomatoes, tomato paste, chilli flakes and salt. Cook uncovered for approximately 20 minutes, or until the vegetables are soft and starting to lose shape.
polenta:
Put water, butter salt and pepper into a pot and bring to the boil. Remove from heat and whisk in polenta. Whisk until all lumps have gone. Return to a gentle heat and whisk/cook for another 5 minutes to thicken.
Stewed rhubarb and plums
Ingredients
15 firm ripe plums (halved and deseeded)
10 stalks rhubarb (leaves and brown part discarded) chopped into 3cm pieces
½ cup sugar
2 cinnamon quills
1/4 cup water
Method
Place apples, rhubarb, sugar , cinnamon and water into a pot. Cover and simmer over a medium heat for 10-15 minutes, stirring occasionally.
Term 1 – Week 2 2012
Grade 4′s
Creamy potato salad
Ingredients
11/2 kg potatoes (8 medium), unpeeled
salt and pepper to taste
5 spring onions, finely chopped
3 eggs, hard boiled and roughly chopped
1 cup mayonnaise
3 pickled cucumbers, finely chopped
3 tablespoons finely chopped parsley
Method
Cut potatoes in 1/2 and boil until tender when pierced with a knife. Drain, peel and dice the potatoes. Whilst still warm, season with salt and pepper. Add spring onions, gently toss and set aside to cool. Add eggs, mayonnaise and pickled cucumbers. Toss well and sprinkle with parsley.
Silverbeet and feta savoury muffins
Ingredients
2 cups self-raising flour
1 teaspoon baking powder
150g feta, roughly crumbled
11/2 cups grated cheddar cheese
3 eggs, lightly beaten
2 large leaves silverbeet chopped (remove tough stem)
3/4 cup milk
80g butter melted
olive oil spray
sweet chilli sauce in a bowl to serve
Method
Preheat oven to 180˚. In a bowl combine flour, baking powder, feta and grated cheese. In another bowl combine eggs, silverbeet, milk and butter. Pour wet ingredients into dry ingredients and mix gently with a fork.
Spray muffin tins with oil. Moisten hands with water and roll mixture into walnut sized balls. Place into mini muffin tins. Bake for 10-12 mins or until golden brown.
green bean salad with a honey soy dressing
ingredients
1kg green beans, trimmed
100g toasted sunflower seeds
dressing:
1/3 cup olive oil
3 tablespoons honey
3 tablespoons soy sauce
1 tablespoon mustard (Dijon)
method
Cook beans in a pot of simmering, salted water, until just tender (do not overcook – only cook for 2-3 minutes). Drain and set aside. Whisk dressing ingredients together and pour over beans. Toss and set aside. Heat a small pan add a little oil and toast sunflower seeds until golden. Sprinkle over beans and serve.
Rice pilaf with silverbeet, kale, leek and herbs
Ingredients
2 tablespoons olive oil
100g butter
4 cloves garlic, crushed
1 portion of greens, washed, dried and finely chopped (approx 8 large leaves)
4 small leeks, finely chopped
2 cups long grain rice
3 cups chicken stock
Salt and pepper to taste
Method
Heat oil and butter in a heavy based pot. Add garlic, spring onion and greens. Cook for 3 minutes. Add rice and keep stirring for 2 minutes until rice is coated. Add stock and bring to the boil. Turn heat down to low. Cover pot with a lid and cook for 20 minutes. Once all liquid has evaporated stir in a knob of butter and leave lid on for 5 minutes before serving. Season with salt and pepper.
Hamentashen
Ingredients
3 cups of self raising flour, sifted
200 g butter (softened)
½ cup sugar
½ cup orange juice
½ orange zest
2 eggs separated
Jam
Method
Preheat oven to 180. In a food processor mix butter, sugar, egg yolks, orange juice, zest and flour to form a dough. Roll out to approx 5mm. Use a glass or cup to cut out circles. Place a small amount of filling in the middle of the circle of dough, then pinch each corner to form a triangle around the filling. Place on a lined baking tray. Bake for 10-15 minutes until a light golden brown and allow to cool on wire racks.
Grade 5′s
Mexican style potato salad
Ingredients
1kg potatoes, unpeeled
2 corn cobs, cooked and kernels removed
2 cans red kidney beans, rinsed and drained
3 spring onions, finely sliced
1 tablespoon finely chopped parsley
Large handful corn chips, crushed (for garnish)
Dressing:
1/3 cup sour cream
2 tablespoons whole egg mayonnaise
½ teaspoon cumin
½ teaspoon coriander
1 teaspoon mild paprika
¼ teaspoon chilli flakes
1 teaspoon sugar
Salt and pepper to taste
Method
Cut potatoes in 1/2 and boil until tender when pierced with a knife. Drain and dice the potatoes. Place potatoes, corn, beans, spring onions and parsley into a large bowl. Toss. In a separate bowl, combine dressing ingredients and mix well. Pour over potatoes and toss gently. Just before serving garnish with corn chips.
Fresh and crunchy rainbow salad
Ingredients
3 carrots, peeled and grated
1 beetroot, peeled and grated (use beetroot leaves too – shredded)
2 stalks celery, finely chopped
2 corn cobs cooked, kernels removed
3 firm tomatoes, chopped
1-2 avocados, cubed
1 tablespoon sesame seeds
2 tablespoons pumpkin seeds
2 tablespoons sunflower seeds
salt and pepper to taste
dressing:
¼ cup extra virgin olive oil
1 tablespoon apple cider vinegar
Juice 1 lemon
Salt and pepper to taste
Method
Place all salad ingredients, except seeds into a large bowl. Whisk dressing ingredients and pour over salad. Season with salt and pepper. Toss and serve.
Homemade pasta with eggplant, tomatoes and ricotta
Ingredients
Pasta dough:
500g plain flour
3 teaspoons salt
5 eggs, lightly beaten
Sauce:
2 tablespoons olive oil
100g butter
3 cloves garlic, crushed
2 large eggplants(8 lebanese), cut into cubes
2 punnets cherry tomatoes, cut into halves
3 tablespoons tomato paste
2 stalks silverbeet, chopped
Chopped basil, thyme, parsley
Tub ricotta cheese, sprinkles on top
Method
Bring a large pot of water to the boil ready for the pasta.
pasta dough:
Combine the salt and flour in a food processor. With the motor running add the eggs. Process until the dough starts to cling together and forms a ball. Tip the dough onto the bench and knead for a few minutes. Wrap it in glad wrap and leave to rest for an hour.
Divide the dough into 6 pieces. Pass it through each setting 2 times until you get to number 3. Once at number 3 lay onto a tray until all the pieces have passed through the machine. Pass all the pasta through the machine on the pasta cutter and lay onto a tray. Once all pasta has been cut it is ready to cook. Place pasta in boiling water and simmer for 4-5 minutes until aldente.
sauce:
Place olive oil, butter and garlic in a large saucepan and sauté for a few minutes. Add eggplant and cook until eggplant is tender. Add cherry tomatoes, tomato paste, silverbeet and herbs and simmer until tomatoes have softened. Pour over pasta, toss and sprinkle with blobs of ricotta cheese.
Tasty zucchini, carrot and potato fritters with sweet chilli sauce
Ingredients
1 zucchini , grated
1 potato, grated
1 carrot grated
2 eggs, lightly beaten
1/2 cup self raising flour
1 tablespoon parsley, chopped
oil for frying
Sweet chilli sauce to serve
Method
Place all ingredients in a large bowl. Mix until well combined. Heat oil in a large fry pan. Place spoonfuls of mixture into oil and flatten slightly with back of spoon. Cook for 2 minutes on each side or until golden. Drain on paper towel. Serve with sweet chilli sauce.
Hamentashen
Ingredients
3 cups of self raising flour, sifted
200 g butter (softened)
½ cup sugar
½ cup orange juice
½ orange zest
2 eggs separated
Jam
Method
Preheat oven to 180. In a food processor mix butter, sugar, egg yolks, orange juice, zest and flour to form a dough. Roll out to approx 5mm. Use a glass or cup to cut out circles. Place a small amount of filling in the middle of the circle of dough, then pinch each corner to form a triangle around the filling. Place on a lined baking tray. Bake for 10-15 minutes until a light golden brown and allow to cool on wire racks.
Term 4 – week 4
Beetroot dip
Ingredients
4 medium beetroot, boiled (skin on) until tender
1 cloves garlic
1 teaspoons salt
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1 teaspoon balsamic vinegar
Squeeze lemon
1 tablespoon olive oil
Chopped parsley to garnish
1 tablespoon whole egg mayonaise
1 tablespoon chopped dill
Method
Peel and cut beetroot into chunks.Place beetroot,garlic,salt and spices into food processor. Blend until smooth. Scrape down edges with a spatula. Add balsamic and lemon juice and whizz again.
Whilst processor is still on SLOWLY add olive oil. Scrape down edges again.Add mayonnaise and dill.Taste and season accordingly.
Crunchy pita chips
Ingredients
1 packet pita pockets
olive oil spray/olive oil
Herbamare
Method
Preheat oven to 200.
With a scissors, cut each pita pocket into 8 segments.Pull each segment apart.Line a baking tray with baking paper and place pita pieces, rough side up, on the tray.
Spray with oil and sprinkle with Herbamare . Bake for 10-15 minutes, until golden and crunchy.
Place on wire rack to cool.
Homemade pasta with spinach, basil and fresh tomatoes
Ingredients
Pasta dough:
500g plain flour
3 teaspoons salt
5 eggs, lightly beaten
Sauce:
2 tablespoons olive oil
100-150g butter
3 cloves garlic, crushed
2 big bunches chopped silverbeet/spinach
basil (any herbs from garden)
Chopped fresh tomatoes
1 x can chopped tomatoes
Grated parmesan to sprinkle
Method
Bring a large pot of water to the boil ready for the pasta.
pasta dough:
Combine the salt and flour in a food processor. With the motor running add the eggs. Process until the dough starts to cling together and forms a ball. Tip the dough onto the bench and knead for a few minutes. Wrap it in glad wrap and leave to rest for an hour. Divide the dough into 6 pieces. Pass it through each setting 2 times until you get to number 3. Once at number 3 lay onto a tray until all the pieces have passed through the machine. Pass all the pasta through the machine on the pasta cutter and lay onto a tray. Once all pasta has been cut it is ready to cook.Place pasta in boiling water and simmer for 4-5 minutes until aldente.
sauce:
Place olive oil, butter and garlic in a large saucepan and sauté for a few minutes. Add all the greens and herbs and stir for a few minutes until wilted. Add in the chopped tomatoes and stir for a few minutes. Pour over pasta and mix until well combined. Serve straight away.
greek salad with haloumi cheese
Ingredients
1 Spanish onion, finely sliced
½ cup extra virgin olive oil
2 teaspoons oregano
2 tablespoons red wine vinegar
180g haloumi cheese, cubed
1 cos lettuce, shredded
1 punnet cherry tomatoes, quartered
1 red pepper, sliced
2 Lebanese cucumbers, sliced
20 kalamatta olives
3 tablespoons dill, finely chopped
juice of half a lemon
salt and pepper to taste
olive oil spray
Method
Combine onion, olive oil, oregano and vinegar in a small bowl and allow to marinate 20 minutes.for 20 minutes.Cut haloumi cheese into strips (about 2cm thick). Spray a pan with olive oil. Cook cheese until golden brown on both sides and set aside.
Combine all salad ingredients in a large bowl. Add onion (together with its marinade). Squeeze over lemon juice and season with salt and pepper. Add haloumi and toss well.
Potato and spinach frittata
Ingredients
9 eggs
1/3 cup milk
6 small potatoes, diced
2 tablespoons olive oil
2 large leaves silverbeet, sliced finely
2 spring onions, sliced finely
2 cloves garlic, crushed
Salt and pepper to taste
11/2 cup grated cheese
Method
Heat olive oil in a frying pan. Cook potatoes for 5-10 minutes or until tender. Add silverbeet, spring onions and garlic. Cook until wilted.In a bowl beat egg with milk and season with salt and pepper. Pour over the veggies and sprinkle with grated cheese.Reduce heat to low, cover and cook for 5 minutes until nearly set.Place under grill for a few minutes until top is golden brown. Cut into pieces and serve.
oatbran, coconut and chocolate chip muffins
Ingredients
3/4 cup bran
1/2 cup rolled oats
1/2cup coconut
1 1/4 cups plain flour, sifted
1/2 cup sugar
1 teaspoon bicarbonate of soda
2 medium sized ripe bananas
3/4 cup vegetable oil
1 egg
3/4 cup milk
1cup chocolate chips
shredded coconut to garnish
canola oil spray
Method
Preheat oven to 180°.
Combine bran, oats, coconut, flour, sugar and bicarbonate soda in a large bowl.In another mixing bowl, mash bananas.Add oil,egg and milk.Mix well.Pour wet mixture into dry mixture and fold with a metal fork until just combined. Add chocolate chips and mix.Spray a muffin tin with oil and fill with mixture. Sprinkle with shredded coconut.Bake for 10-12 minutes.Cool slightly in muffin tin and then transfer muffins to a wire rack.
Term 4 – week 3
Mini scones with jam and cream
Ingredients
¼ cup butter
2 2/3 cups flour
Pinch salt
2 tablespoons sugar
1 tablespoon baking powder
2 eggs
¼ cup milk
¼ cup water
Extra egg for brushing
Topping:
Strawberry jam and whipped cream
Method
Preheat oven to 200.
In a bowl crumb together with your fingers butter, flour, salt, sugar and baking powder. In another bowl, beat together eggs, milk and water. Add this to crumb mixture .Using hands form a soft dough. Pat onto a floured surface approximately 2cm thick. Cut out circles with a cutter and brush with egg.
Bake for 10-12 minutes. Served topped with jam whipped cream.
Yummy ginger cookies
Ingredients
125g butter
1 teaspoon bicarbonate soda
21/4 cups flour sifted
1 teaspoon ground ginger
1 teaspoon mixed spice
¼ cup golden syrup
1 cup sugar
1 egg, lightly beaten
Method
Preheat oven to 180.
Beat all ingredients together. Roll teaspoonsful of mixture into small balls.Place on oven tray lined with baking powder and flatten with a fork.
Bake for 12-15 minutes.
Curried egg sandwich points
Ingredients
8 hard boiled eggs
½ cup mayonnaise
1 teaspoon curry powder
1 tablespoon chopped parsley
Salt and pepper to taste
24 slices wholemeal bread
butter
Shredded lettuce or watercress
Method
Mash eggs with mayonnaise and curry powder. Stir in parsley and season with salt and pepper .Butter bread and divide filling between 12 slices. Add lettuce or cress, top with remaining slices, remove crusts and cut into triangles.
mini cheesy corn muffins
Ingredients
2 cups self raising flour, sifted
13/4 cups grated cheese
2 eggs, lightly beaten
60g butter, melted
3/4 cup milk
310g can creamed corn
1 cup corn kernels
salt and pepper to taste
Method
Preheat oven to 180˚.
In a bowl, mix flour and cheese. In another bowl combine egg,butter, milk and corn. Season with salt and pepper. Combine both mixtures. Gently stir with a fork, until all ingredients are just combined .Spoon mixture into a sprayed mini muffin tin. Sprinkle with extra cheese and bake for 10-12 minutes, or until golden brown.
old fashioned lemonade
Ingredients
2 lemons
4 tablespoons sugar
125ml boiling water
500ml cold water
Method
Squeeze juice from lemons and set aside.In a jug, pour boiling water over sugar .Stir until sugar has dissolved. Add cold water and lemon juice.
Stir well. Refrigerate and serve chilled.
Term 4, 2011 within the Kitchen Garden
The spring garden is flourishing, the scent of the citrus flowers is amazing and the growth of all our vegetables has to be seen to be believed!
We have been receiving plenty of lovely soft rain over the past month or so, our water tanks are full and the garden soil is moist and friable. We have again emptied two of our larger compost bins into the newly prepared garden beds for summer veggies. It is so satisfying to dig through the compost after five months of turning the bins regularly and adding lots of carbon (shredded paper and cardboard) and green waste (green waste from the kitchen and old spent veggies from the garden) to the mixture. Our chicken house has given us lots of manure and straw to add to this mix, hence our composted ready-to-use garden loam is rich in nutrients, worms and organic matter.
As we prepare new garden beds for the summer crops we constantly review what was planted where last in the garden. We are rotating our crops every season to help prevent root disease and poor plant growth. We are fortunate to have the garden in a full sun location within the school grounds. The garden receives lots of cross winds from all directions which at times makes working in the garden hard work, however these winds have an advantage in the fact that our plants don’t suffer many fungal diseases. The plants and soil dry off well between rain and watering, not allowing much humidity to build up between the plants. When plants get too wet fungal problems occur and plants often wilt away at root level or leaves become mottled with sooty moulds.
Next week new baby chickens will arrive. These chickens will be a mixture of different breeds and hopefully will provide us with lots of fresh eggs in the future.
We have recently built a new greenhouse. This is a poly-carbonate construction that has two shelving systems within to hold all our baby seedlings and propagated cuttings. We are very grateful to the College’s building team for supporting our garden. They continue to help us achieve a truly wonderful and exciting outdoor experience.
The next few weeks will be very busy in the garden. There are scarecrows to build, staking of tomatoes and harvesting of lots of fresh produce to eat and share in the kitchen. It’s time now to remember your sun hat and sun screen. Come down and visit us anytime, we have a shaded garden seat to eat your lunch at or just simply enjoy the garden’s environment.
Happy Gardening,
Sue
