This week we continue to revel in the bounty from the garden and the menu reflects the myriad of greenery the children are harvesting in their garden sessions.
Given that Purim is around the corner, the students very happily made and ate hamentashen and did a fantastic job forming the triangles and pinching in the edges to create the ‘ear’ shape.
On the vegetable and garden front, we begin with green rice, made with silverbeet, spring onion, spinach, bok choy, parsley and beans. This has been an absolute hit among all the classes and is a wonderful one to make at home. We also used different varieties of kale to make crispy kale chips seasoned with sesame & Tamari. It gives me great satisfaction to see kids devouring and enjoying these delicious morsels.
We also made pizza bianco with freshly dug potatoes, rosemary, parmesan and rocket. The dough is extraordinarily versatile and can be used for pizza, bread, focaccia and calzone. Our final savoury dish was muffins with silverbeet & feta which are a fabulous option for lunch boxes.
2 tablespoons olive oil
50g butter plus 1 tablespoon for the end
4 spring onions, finely chopped
1 portion of greens, washed, dried and finely chopped (approx 8 large leaves) – we use silverbeet and spinach
1 bok choy, finely shredded
A handful of green beans, chopped into small pieces
1 clove garlic, crushed
2 cups basmati rice
3 cups chicken stock (1 cube in 3 cups cold water)
Salt & pepper to taste
Chopped parsley to garnish
Het the oil & butter in a heavy based pot. Add the spring onion, garlic, bok choy and greens.
Cook fro about 3 minutes. Add the rice and keep staring for 2 minutes or until the rice is coated.
Add the stock and bring to the boil. Turn the heat to low. Cover the pot and cook for 20 minutes.
Once all the liquid has evaporated, stir in the extra tablespoon of butter.
Season with salt and pepper and top with chopped parsley.
Kale Chips with Tamari & Sesame
A big bunch of kale, stems removed, and leaves cut into chip sized pieces (make sure the leaves are well washed and completely dried)
1.5 tablespoons of Tamari
2 tablespoons of sesame seeds
2 tablespoons of olive oil
Preheat oven to 150C. Line 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 crisp (but not burnt – only the very outer edges should have coloured).
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 tablespoons of poppy seeds – optional
2 eggs (plus 1 extra egg, lightly beaten for brushing the hamentashen before baking)
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.
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 & 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.
Silverbeet & Feta Muffins
2 cups SR flour, sifted
1 teaspoon baking powder
1½ cup cheddar cheese, grated
150g feta cheese, roughly crumbled
3 eggs, lightly beaten
3/4 cup milk
80 g butter, melted
4 silverbeet leaves, finely chopped (remove stems)
extra cheddar cheese to sprinkle on top
Preheat oven to 180C.
Line mini muffin trays with patty pans.
In a bowl combine flour, baking powder, grated cheese and feta cheese.
In another bowl combine eggs, milk, butter and sliverbeet.
Slowly pour wet ingredients into dry ingredients and mix gently with a fork.
Moisten hands with water and roll mixture into walnut sized balls. Place into mini muffin tins.
Bake for about 10 minutes or until golden brown and springy to touch.