This week is the last kitchen class for the year for many of my classes. I thought it fitting to have a high tea to celebrate a fantastic year in the kitchen and garden and to end the year on a fun and festive note. On the menu were scones with homemade rhubarb & strawberry jam, made from the gorgeous rhubarb coming out of the garden. We served this with vanilla cream as well which the kids just loved!

We made two types of sandwiches – cucumber with fresh herbed butter  and curried egg with soft garden greens. We also made savoury vegetable muffins and cheddar bikkies, and our alternate sweets were lemon cupcakes using gloriously fragrant meyer lemons. We also made tea – some classes an iced apple tea with mint and ginger and other classes a hot mint tea using peppermint tea bags and lots of fresh mint.

I asked the children to reflect on their year in the kitchen garden and our discussion was about what they had learnt in the last year or two. The comments were so positive, full of love and enthusiasm for their journey in the kitchen garden. Wishing all the Year 4 & 5 students and their families a wonderful holiday and a happy & safe new year.


Scones with Homemade Rhubarb & Strawberry Jam and Vanilla Cream



3 cups of SR flour

a pinch of salt

1 cup of cream

1 cup of lemonade



Preheat oven to 220C.

Sift flour and salt into a large bowl. Make a well in the centre. Pour in cream and lemonade.

Mix with a knife until mixture just comes together.

Turn dough onto a lightly floured surface. Gently knead. (It is important not to knead it too much because otherwise the scones will be hard, rather than soft and light).

Shape the dough into a large rectangle and cut into 30 small squares.

Arrange close together over two lined baking trays.

Bake for 10-12 minutes or until golden.

Serve with jam and cream.


Rhubarb, Strawberry & Balsamic Jam


350g chopped rhubarb (1 bunch)

200g chopped strawberries

1 tablespoon balsamic vinegar

1 tablespoon maple syrup

1 teaspoon vanilla paste

3/4 cup rapadura sugar



Place all ingredients in a heavy based saucepan on low-medium heat and cook for 15 minutes, stirring constantly.

Reduce heat to low and cook for another 20-30 minutes until sticky and jammy. Stir occasionally to ensure jam doesn’t stick.

Cool completely and then fill in sterilised jars in the fridge for up to one month.


Vanilla Cream


300ml thickened cream

1 tablespoon of castor sugar

1 teaspoon of vanilla extract



Beat the cream using electric beaters. Slowly add the sugar and vanilla and beat to desired consistency.

Note – overbeating causes the cream to look curdles so stop when it is thick and soft.


Curried Egg Sandwiches


6 hard boiled eggs, peeled

1/3 cup good quality mayonnaise

3 teaspoon Madras curry powder

3 tablespoons of chopped parsley

60g butter, softened

12 slices of wholemeal bread

a small bowl of soft baby green leaves, finely chopped



Mash the eggs with the mayonnaise and curry powder. Stir in parsey and season with salt and pepper to taste.

Butter the bread and divide the egg mixture between 6 slices. Add the greens and top with remaining bread slices.

Cut into quarters in triangle shapes and serve.


Cucumber Sandwiches


150g butter

1.5 teaspoons of finely grated lemon zest (use a microplane grater)

6 teaspoons of finely chopped dill

3 teaspoons of finely chopped chives

18 large slices of white bread

6 small Lebanese cucumbers, peeled



Combine butter, lemon zest, dill and chives in a small bowl. Season with salt and pepper.

Spread one side of each bread slice with the mixture.

Using a vegetable peeler, peel the cucumber into ribbons. Divide between the bread slices. Top with remaining bread slices.

Trim the crusts and then cut each sandwich into 3 fingers or into quarters.



Savoury Veggie Muffins


2 cups SR flour

1 teaspoon baking powder

3 tablespoons poppy seeds

1 cup grated cheddar cheese

150g feta cheese, roughly crumbled

3 eggs lightly beaten

¾ cup milk

60g butter, melted

1 medium carrot, grated

a handful of spinach or sliverbeet, finely chopped

1 small zucchini or beetroot, grated



Preheat oven to 180C.

In a bowl combine flour, baking powder, poppy seeds, grated cheese and feta.

In another bowl combine eggs, milk, butter and vegetables.

Pour wet ingredients into dry ingredients and mix gently with a fork.

Line mini muffin tins with patty pans.

Fill 2/3 up with mixture and sprinkle extra cheddar cheese on top.

Bake for about 10 minute or until golden brown.



Lemon Cupcakes


250g butter (room temperature), chopped into small pieces

4 cups SR flour

2.5 cups sugar

1 teaspoon bicarbonate soda

4 eggs

½ cup lemon juice

2 tablespoons of finely grated lemon zest (use the microplane grater)

1.5 cups milk



Preheat oven to 180C.

Combine all ingredients in the bowl of a mixer.

Beat for 5 minutes.

Line muffin trays with patty pans.

Half fill with lemon cake mixture.

Bake for about 15 minutes or until golden and springy to touch.


Iced Apple Tea


1 litre apple juice

1/4 cup caster sugar

3cm piece of fresh ginger, peeled and sliced

3 English breakfast tea bags

1/4 cup mint leaves

Ice cubes and extra mint to serve



Combine apple juice, sugar and 2 cups of cold water in a saucepan over medium heat and stir for 3-4 minutes until sugar has dissolved. add ginger, bring to the boil and simmer for 5 mins.

Remove from heat, add in tea bags and mint. Stand for 10 minutes then remove tea bags. Pour into a jug, cover and refrigerate until chilled.

Serve with ice cubes and extra mint.


Mint Tea


1 peppermint tea bag

1 big sprig of mint leaves

1 teaspoon caster sugar

1 cup boiling water



Place the tea bag, mint and sugar in a glass. Pour over the booing water. Stir to dissolve sugar and allow tea bag to steep for 5 mins.