This week in Kitchen classes we spoke about Jamie Oliver’s Food Revolution Day and the importance of healthy and nourishing foods for children in their lunch boxes. We made Jamie Oliver’s Squash it sandwich using a variety of veggies from the garden made into a delicious salad and then stuffed into wholegrain rolls with hummus and cottage cheese. We used some of the gorgeous pumpkins from the garden to make a spiced pumpkin soup, which managed to warm us slightly in the pre-winter chill. We also discussed the concept of JERF (Just Eat Real Food) and used a chocolate chip cookie recipe to facilitate a discussion on the comparison between making a cake or biscuits at home using butter, sugar, eggs, flour, etc compared to packaged supermarket versions of the same thing which are often filled with numbers, preservatives and chemical ingredients. The take home message being to be more aware and discerning as consumers and read ingredients before you buy things.

Jamie’s Squash It Sandwich

Ingredients

12 wholegrain rolls, cut in half (keep tops with bottoms)

12 radishes, cut into 6 pieces (halve, then cut each half into 3)

2 cucumbers, cut in half, remove seeds with a teaspoon, then sliced

2 small carrots, peeled and cut into small pieces

2 small red peppers, cut into sides, then sliced

8 florets of cauliflower, broken into pieces

2 small apples, cored and cut into 6 pieces

4 tablespoons of balsamic vinegar

4 tablespoons of olive oil

4 tablespoons of soft herbs (parsley, mint, basil)

4 handfuls of soft rocket or lettuce, roughly chopped

1 handful of sprouts or alfalfa

4 tablespoons of sunflower seeds

cottage cheese or cream cheese

hummous

 

 

Method

Place the radishes, cucumbers, carrots, red peppers, cauliflower and apples in a bowl and mix.

Place a clean tea towel over your chopping board and place some of the vegetable and apple mixture in the middle.

Fold over each corner of the tea towel (like a parcel), making sure there are no gaps.

Carefully squash the vegetables with a rolling pin until they are broken down into little pieces. You can open the parcel to check and keep going if there are big pieces.

Measure the oil and vinegar into a large empty bowl to make your dressing.

Pick the herb leaves, tear them into small pieces adding them to the bowl as you go.

Add the rocket and lettuce, peas and sprouts and sunflower seeds to the bowl.

Add the squashed vegetables to the bowl and then mix everything together to coat in the dressing.

Spread cottage or cream cheese on the bottom side of every roll.

Spread hummous on the top side.

Divide the vegetable mix onto the base of each roll.

Place the lids on top, (hummous side down!), press lightly then serve.

 

 

Spiced Pumpkin Soup

Ingredients

 

2 tablespoons of olive oil

2 onions or leeks, finely chopped

1 tablespoon of paprika

1 teaspoon of cinnamon

1 teaspoon of cumin

1 teaspoon of salt

1 tablespoon of brown sugar

1 large pumpkin, peeled and cut into small chunks

8 cups of chicken stock

salt and pepper

chopped parsley to garnish

 

Method

Heat the oil in a large saucepan and cook the onions until glassy.

Add the paprika, cinnamon and cumin and stir for 2 minutes.

Add the pumpkin and the stock.

Bring to the boil.

Reduce heat, cover and simmer for 20 minutes or until the pumpkin is tender.

Blend until smooth. Season with salt and pepper.

Garnish with parsley.

 

 

Chocolate Chip Cookies

Ingredients

125g butter

½ cup white sugar

½ cup brown sugar

2 eggs, lightly beaten

1¾ cups self raising flour, sifted

1 teaspoon baking powder

1 teaspoon salt

1 teaspoon vanilla

2 cups chocolate chips

 

Method

Preheat oven to 180C.

Cream butter and sugar.

Add all the other ingredients except the chocolate chips and mix well.

Add the chocolate chips and mix.

Roll into walnut sized balls and place on trays lined with baking paper. Be careful not to put to close as they spread a lot. (12 per tray is good)

Bake for 10-12 minutes until lightly golden.

Cool on a wire rack.