The garden is positively bursting with vibrant late summer produce. This week the students have been cooking with kale, silverbeet, warrigal greens, parsley, rosemary, dill, mint, cabbages, carrots, potatoes and corn, as well as making hamentashen to celebrate Purim. We also had a lovely donation of fresh vegetables from a Bat-Mitzvah and the kids particularly enjoyed the heirloom carrots in their purple, orange and yellow hues. They were a perfect addition to our rainbow crunch salad.

The classes that fell on Ta’anit Ester missed out on cooking but had a very interesting lesson discussing Real Food. Some of the elements that were thought about and talked about included defining what real food is, where it comes from, how it is marketed, what is in it (and what is not in it) and how long real food stays fresh. Each table group then looked at a variety of foods – including produce from the garden, supermarket produce and things from the health food aisle that were marketed to children. Based on our discussion and understanding where the ingredients on a product are and how the list is constructed, the kids then discussed and debated what was real food and what was actually healthy. They very quickly learnt that the back of the packet tells you a lot more about the particular food than the front.


Hamentashen (or YUM!entashen)


3 cups plain flour

2 teaspoons baking powder

150g butter, softened

1 (heaped) cup of sugar

½ teaspoon salt

1 teaspoon orange zest

3 tablespoons of orange juice

2 eggs (plus 1 extra egg, lightly beaten for brushing the hamentashen before baking)

2 tablespoons of poppy seeds




Preheat oven to 180C. Line baking trays with baking paper.

Combine all the ingredients in a food processor and mix to form a ball.

(If it looks too wet, add flour, if it looks too dry, add a little more orange juice).

Roll out the dough between two sheets of baking paper to 5mm.

Use a glass or a cup to cut out circles.

Place a half a teaspoon of jam in the centre of each circle of dough, then pinch each corner to form a triangle around the filling.

Brush the hamentashen with eggwash and place on the lined baking trays.

Bake for 12-15 minutes until a light golden brown and allow to cool on wire racks.




Greek Rice with Warrigal Greens & Sliverbeet


a large bowl of warrigal greens

4 silverbeet leaves, leaves and stems separated and then both finely sliced

4 tablespoons of olive oil

1 onion, finely chopped

a handful of dill, finely chopped

a handful of parsley, finely chopped

2 cups basmati rice

3 cups of chicken stock (3 cups of water + 1 chicken stock cube)

salt & pepper to taste

400g tin of crushed tomatoes

1 heaped tablespoon of tomato paste

crumbled feta to garnish



Bring a large pot of water to the boil. Place the warrigal greens in the water and blanch for 3 minutes. Drain and squeeze out as much water as you can (the water is bitter so really try to squeeze it out). Then roughly chop.

Heat oil in a heavy based pot. Add onions and cook until glassy (translucent). Add the warrigal greens, the silverbeet, and tomato paste and cook for 2 minutes.

Add the rice and tomatoes and keep stirring for 1 minute until the rice is coated.

Add the stock and bring to the boil. Turn down the heat to low. Cover the pot with a lid and cook for 20 minutes, stirring every 5 minutes.

Season with salt & pepper.

Squeeze over the lemon juice and garnish with crumbled feta.



Kale Chips with Tamari & Sesame


a big bunch of kale, stems removed, leaves cut into chip sized pieces (make sure the leaves are well washed and completely dried)

1½ tablespoons of tamari

2 tablespoons of sesame seeds

2 tablesppons of olive oil



Preheat oven to 150C. Line baking trays with baking paper.

Place the (dry) kale leaves, tamari, sesame and olive oil in a large bowl and toss until well coated.

Place the kale leaves in a single layer (this is very important! – because if the leaves overlap they will steam and become soggy instead of roast and become crispy) on the baking trays.

Bake for 10-15 minutes or until crispy (but not burnt – only the very outer edges should have coloured).




Rainbow Crunch Salad


¼ of a purple cabbage, grated

2 bok choy, finely sliced

2 carrots, grated

2 sticks of celery, very finely sliced

1 apple, julienned, or grated

2 kale leaves, stems removed, leaves very finely sliced

a large handful of parsley, finely chopped

2 spring onions, very finely sliced

2 cobs of corn, cooked, kernels sliced

10 mint leaves, finely sliced

3 tablespoons sunflower seeds

1 tablespoon of sesame seeds

2 tablespoons of pumpkin seeds

1 teaspoon of oil



½ cup extra virgin olive oil

½ cup apple cider vinegar

1 teaspoon of balsamic vinegar

2 tablespoons of honey

½ cup mayonnaise

2 teaspoons of soy sauce

black pepper, to taste

1 tespoon of Maldon salt

1 teaspoon of Dijon mustard



Place the one teaspoon of oil in a non stick fry pan over medium heat. Toast the sunflower pumpkin and sesame seeds for a couple of minutes until just golden.

Place the salad ingredients in a bowl.

Bamix the dressing ingredients together.

Pour the dressing over the salad (you may not need all of it). Toss to combine and then sprinkle the seeds over and toss again.



Pizza Dough

We are preparing this pizza backwards.  You will be rolling out the (pre-prepared) dough, preparing the topping and then making the dough ready for the next class.



375g plain white flour

375g strong white flour

2½ level teaspoons of fine sea salt

1½ teaspoons of instant dried yeast

1½ tablespoons of olive oil, plus a little extra



Put the two flours into the bowl of the stand mixer with the salt and yeast. Mix well using the dough hook.

Add the oil and 500ml warm water and mix to a rough dough. Knead for 5–10 minutes, until smooth. This is quite a loose and sticky dough, which is just as it should be – you get better-textured bread or pizza base this way – so try not to add too much flour if you can help it, it will become less sticky as you knead.

Trickle a little oil into a clean bowl, add the kneaded dough and turn it in the oil so it is covered with a light film. Cover with a tea towel or cling film and leave in a warm place to rise until doubled in size – at least an hour, probably closer to two – or if using the next day, wrap bowl in cling film and put straight into the fridge to prove slowly.

When the dough is well risen and puffy, tip it out and ‘knock it back’ by poking it with your outstretched fingers until it collapses to its former size. It’s now ready to be shaped to your will.



Pizza Bianco with Potatoes, Parmesan & Rosemary


1 quantity of pizza dough (this will make 3 large pizzas)

3 handfuls rocket leaves

100g parmesan cheese, grated

4 sprigs rosemary, leaves only, finely chopped

3 medium-to-large potatoes

1/2 cup extra-virgin olive oil



Preheat oven to 220C.

Rinse the rocket leaves and dry them in the salad spinner. Shred the rocket into fine strips and place between two paper towel to absorb any excess moisture.

Peel the potatoes, washing them as you go, and slice them very thinly and very carefully using. Use the electric grater with the slicing attachment to do this.

Tip the sliced potatoes into the large bowl and drizzle with most of the oil.

Add the rosemary and salt and pepper, then mix together so that all the slices are lightly oiled.


Assembling the pizza

  • Scatter some flour on the workbench, divide the dough in three and roll to pizzas.
  • Assemble the pizzas directly onto the pizza trays, flouring the trays first.
  • Arrange the slices of potato on the pizzas, overlapping them slightly.
  • Sprinkle most of the Parmesan over the potato, keeping some aside.
  • Drizzle the pizzas with the last of the oil, then place the pizzas in the oven for about 10 minutes or until the edges are very crusty and the cheese is bubbling.


You may want to slip the pizza off the tray onto the rack for the last few minutes, so that you get a really crusty base.

Top each with a handful of the shredded rocket leaves and remaining parmesan.

If you have time, while the pizzas are baking you can make the dough for the next class.