Grade 4’s

Quick avocado dip

Ingredients
1 egg, hard boiled and mashed
2 ripe avocados
2 tablespoons whole-egg mayonnaise
squeeze of lemon juice (about 1 teaspoon)
salt and pepper, to taste

Method
Place all ingredients in a bowl.  Mash until well combined.  Season with salt and pepper. If you prefer a smooth dip, place all ingredients in a bowl and use a hand held blender.

Green Tahini

Ingredients
1/2 cup tahini paste
1 small bunch of parsley chopped
2 garlic cloves chopped
juice from one lemon
1/4 tsp cumin
salt and pepper to taste
1 tbs olive oil
water

Method
In food processor combine the tahini paste, parsley and garlic.
Add lemon juice, cumin, salt and pepper.
Add olive oil.
Add water while processing until desired thickness.

Egg and spring onion dip

Ingredients
6 eggs, hard boiled and mashed
2 heaped tablespoons whole-egg mayonnaise
1 spring onion, finely chopped
salt and pepper to taste

Method
Place all ingredients in a bowl and gently mix until well combined.

Homemade Hummus

Ingredients
2 x 400g can chickpeas, rinsed and drained
2 small cloves  garlic
½ cup tahini paste
Juice of 2 lemons
¼ cup olive oil
2 tablespoons water
Salt and pepper to taste

Method
Place all of the above ingredients into a food processor and blend until smooth.  Add more water if mixture is too thick. Taste and add salt and pepper.

Serving
Scoop onto 3 shallow plates. Make a small well in the middle and let the kids drizzle with olive oil and garnish with paprika or parsley.

Tzatziki dip

Ingredients
½ cup natural yoghurt
1 small clove garlic crushed
½ cucumber, peeled and grated
Salt and pepper to taste
Parsley to decorate

Method
Peel and grate cucumber.
Place grated cucumber onto paper towel so that the paper towel absorbs all the moisture from the cucumber.
Place yogurt into mixing bowl. Add crushed garlic and cucumber.  Season with salt and pepper. Mix well.
Place into serving dish and garnish with parsley.

Grade 5’s

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.

Homemade pasta with zucchini, chilli and lemon

Ingredients

Pasta dough:
500g plain flour
3 teaspoons salt
5 eggs, lightly beaten

Sauce:
2 tablespoons olive oil
100 butter
3 cloves garlic, crushed
1 onion, finely chopped
¼ teaspoon chilli flakes
1 very large zucchini, chopped (equivalent to 4 normal)
1 veggie stock cube dissolved in 2 tablespoons hot water
Zest of 1 lemon
Juice of 1 lemon
Oregano, basil, parsley  (any herbs from garden)
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, garlic, chilli flakes and onion in a large saucepan and sauté for a few minutes. Add zucchini, stock, lemon and herbs and sauté until cooked. Pour over pasta and mix until well combined. Serve straight away.

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.

Homemade custard

Ingredients
2 cups milk
2 cups cream
2 teaspoons vanilla extract
8 egg, yolks
2/3 cup caster sugar
2 tablespoons cornflour

Method
Heat milk, cream and vanilla in a saucepan over a medium heat. Simmer but do not allow to boil. In a large bowl whisk egg yolks, caster sugar and cornflour until well combined. Pour warm milk over egg mixture whisking continuously until smooth. Return mixture back into pot and stir constantly with a wooden spoon until mixture thickens. Serve with compot.

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 plums, rhubarb, sugar , cinnamon and water into a pot. Cover and simmer over a medium heat for 10-15 minutes, stirring occasionally.