The theme for the menu of this class is Passover but the theme of the class quickly became improvisation as the colesonline order went awol and we were forced to make do with what we had. We discussed the concept of improvisation with the Grade 5 classes and then they were given relative freedom with what was coming out of the garden and what they had on hand to turn these ingredients into a dish loosely based on the recipes I had supplied.
Further improvising was shown by the first group making the macaroons whose egg whites did not beat and stiffen and who turned this into a brownie-crust like flat cake which the kids absolutely loved.
Another wonderful improvising moment was when one of the grade 4 students decided to make an omelette using all the leftover egg yolks from the macaroons. He picked fresh herbs and tomatoes, chopped them, whisked and seasoned the eggs and made a beautiful dish which he cut up and served to his classmates.
In the quinoa salad recipe, the quinoa was substituted with whole grain cous cous which was cooked with fried spring onions and then tossed through fresh herbs and crunchy seeds, and the children also used a variety of garden vegetables to create another beautiful salad alongside it.
Our other recipes included a gorgeous stewed rhubarb dish scented with orange zest and crystallised ginger, served alongside a vanilla infused yoghurt. This combination paired beautifully with the Matza granola made at another station.
Our final recipe was zoodles (zucchini noodles) with a basil, parsley and sunflower seed pesto which we served on banana leaves from the garden.
The weather has week and truly turned with nights and morning much cooler and this is the last of the late summer harvest. We are looking forward to the change of season and the change in the menus to reflect it.
3 egg whites
180g caster sugar
180g desiccated coconut
3 tablespoon cocoa powder
Preheat oven to 150C.
Beat egg whites until stiff.
Add the sugar slowly and beat until stiff.
Stir in coconut and cocoa with a spoon.
Drop spoonfuls of mixture onto lined baking trays and bake for 15-20 minutes.
6 sheets of matza, broken into small pieces (approx. 2cm)
1/2 cup shredded coconut
¾ cup pumpkin seeds
1/3 cup rice bran oil
½ cup honey
¼ teaspoon of fine salt
1½ teaspoons of cinnamon
½ cup raisins
½ cup dried apricots, chopped
Preheat the oven to 180C.
Combine the matza, coconut and pumpkin seeds and cinnamon in a large bowl.
Meanwhile, stir the oil, honey and salt in a saucepan over medium heat until melted and combined.
Pour the honey mixture into the matza mixture and toss until is all combined evenly.
Place the mixture on a lined baking tray and bake for 15-20 minutes, turning a couple of times to prevent anything burning.
Chop the apricots and clean up.
Take the mixture out. Add the apricots and raisins and bake again for 5 minutes.
Serve with yoghurt and rhubarb.
Stewed Rhubarb with Crumble & Vanilla Yoghurt
750g rhubarb, trimmed and chopped
juice and zest of 1 orange (or 2 mandarins)
100 g caster sugar
2 pieces of crystallised ginger, finely chopped
3 tablespoons caster sugar
1 vanilla pod, halved lengthways (or 2 teaspoons of vanilla extract)
500 ml natural yoghurt
Place the chopped rhubarb in a medium-sized saucepan with the orange juice and zest, 100g caster sugar, 2 tablespoons of water and the ginger. Bring to the boil, then turn down the heat and simmer for 5 minutes until the rhubarb is soft and cooked, but still holds its shape.
Meanwhile, scrape the seeds from the vanilla pod and mix these into the yoghurt with the sugar.
Serve the warm rhubarb topped with matzah granola and a dollop of vanilla yoghurt.
Herby Quinoa Salad with Crunchy Seeds
2 cups of quinoa, cooked and cooled
½ a cup of pomegranate seeds
1/2 cup pumpkin seeds
1/3 cup sunflower seeds
2 tablespoons of sesame seeds
1 teaspoon of oil
2 teaspoons of tamari
1 cup of mint leaves, finely chopped
1 cup parsley, finely chopped
Zest of 1 lemon
juice of one lemon
¼ cup olive oil
1 teaspoon Maldon salt
Whisk together dressing ingredients.
In a frying pan, toast the pumpkin seeds, sunflower seeds, sesame seeds, oil and tamari until golden. Place on a plate and set aside to cool.
Combine other ingredients in a large bowl, add the seeds, pour over dressing and mix to combine.
Zoodles with Pesto
4 zucchini, spiral used
Extra crumbled feta or grated Parmesan to serve
1 quantity of pesto (see pesto recipe)
Pesto with Basil, Parsley and Sunflower Seeds
1½ cups basil leaves, tightly packed
½ cup parsley leaves, tightly packed
3 tablespoons of sunflower seeds
1/3 cup parmesan cheese, grated
1 small garlic clove
½ cup olive oil
pinch of Maldon salt
Pick the basil and parsley leaves and wash them well. Dry them thoroughly using a salad spinner.
Heat a frying pan over medium heat, add the sunflower seeds and cook for about 2 minutes, until they are golden.
Place all the ingredients (aside from the oil) into the food processor and process until it is finely chopped.
Add the oil gradually, through the chute while the motor is running until you get it to the right consistency.
Taste the pesto for seasoning and adjust if necessary.
Place the pesto in a large bowl. Add the zoodles and mix through until all coated.
Serve with crumbled feta or grated Parmesan sprinkled over the top.