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.