In our last week of term, there are lots of things happening in the Kitchen Garden. We have introduced soup onto the menu to reflect the change in seasons and the changes in the food our bodies crave as the weather turns. We are using the amazing greens from the garden – silverbeet, spinach, bok choy, beetroot leaves, leeks, spring onions and beans all blended with some potato to make a silky and delicious green soup.
We have also pulled out the pasta machines and are delighting the kids with the opportunity to make their own pasta noodles which we are serving with a sauce made from the late summer tomatoes that have been made into passata and more greens from the garden. Another substantial dish we are creating are salmon patties, filled with lots of grated vegetable goodness.
We are also talking about school holidays and Mother’s Day, as well as making healthier choices in the foods we choose to eat. We made pancakes with homemade raspberry and chia jam which were a huge success. This pancake mixture is a saviour and I highly recommend making a batch of the dry ingredients to have on-hand in the pantry. When required, simply take one cup of dry mixture and add 1 cup of milk, 1 egg and 1 tablespoon of melted butter and hoards of hungry kids that have slept over are happily satiated. The raspberry jam has no refined sugar and take less than 10 minutes to make out of 3 ingredients – frozen raspberries, chia seeds and maple syrup. So easy and so good! We also made date and coconut bliss balls and discussed coconut oil as a solid and a liquid and the different uses for the oil. Another good recipe for Pesach and Mother’s Day.
I hope everyone has a restful break and a wonderful Pesach with family and friends.
See you next term,
Spinach, Silverbeet & Potato Soup
6 spring onions
1 big bunch spinach (we also used bok choy, beetroot leaves and green beans)
a bunch of silverbeet
2 bay leaves
3 litres of chicken stock (use the massel cubes)
salt & pepper
Slice the spring onions into small pieces.
Peel and wash the potatoes and cut them into 2cm pieces.
Wash the spinach and silverbeet well and spin dry.
Heat the butter in a large soup pot. Saute the onion for 2 minutes.
Add the potato and silverbeet stalks, a big pinch of salt and the bay leaves and mix so that the potato starts to sweat. Stir with a wooden spoon.
Add the stock and bring to a boil. Turn down the heat to a simmer and cook on low heat for 10 minutes then add the spinach and silverbeet leaves. Increase the heat to medium and cook for 2 minutes.
Remove the bay leaves. Add a good grinding of pepper. Turn off the heat.
Bamix the soup until it is smooth and silky. Be careful of splashes.
Taste for seasoning and add more salt or pepper if you need.
Ladle into ramekins.
1 onion, grated
2 spring onions, finely chopped
2 carrots, grated
1 zucchini, grated
¼ cup parsley, finely chopped
400g can red salmon
¼ cup tomato sauce
4 eggs, lightly beaten
½ cup breadcrumbs
salt and pepper to taste
rice bran oil to fry
Mix all ingredients in a large bowl.
Heat oil in the pan. Drop tablespoons of mixture into the pan and gently flatten with the back of a spoon.
Cook on both sides until golden brown.
Pasta with Greens & Tomatoes
600g plain flour
3 teaspoons salt
6 eggs, lightly beaten
2 tablespoons olive oil
2 cloves of garlic, crushed
a big bunch of chopped spinach/silverbeet (10-12 stalks)
2 can chopped tomatoes
parmesan to sprinkle
Bring a large pot of water to the boil ready for the pasta.
Combine the salt and flour in a food processor. With the motor running, add the eggs. Process until the dough starts to cling together and forms a ball. Tip the dough onto the bench and knead for a few minutes. Wrap it in glad wrap and leave it to rest for an hour.
Divide the dough into 6 pieces. Pass it through each of the setting on the pasta machine twice from 1-5. Once you get to setting 5 lay the pasta sheet on the (floured) bench and continue until all the past is in sheets. The place the sheets through the pasta cutter and lay on a tray. Once all the pasta has been cut it is ready to cook.
Place the pasta in boiling water and then simmer for 4-5 minutes until al dente.
Place the olive oil, butter and garlic in a large saucepan and sauté for a few minutes. Add the greens and stir for a few minutes until wilted. Add in the chopped tomatoes and simmer for 15 minutes. Pour over the pasta and mix until well combined.
Pancakes with Homemade Raspberry Jam
For the pancake mix
600g plain flour
3 tablespoons of baking powder
2 teaspoons of bicarbonate soda
1 teaspoon of fine salt
40g of caster sugar
1 litre of milk
80g of melted butter
Combine all the dry ingredients in bowl.
Melt the butter and combine it with the eggs and milk.
Pour the milk mixture into the dry mixture and use a whisk to make sure everything is combine and there a no lumps.
Heat a fry pan to medium heat (too hot will burn the pancakes). Place tablespoons of the mixture into the pan. When bubbles appear on the surface, flip the pancakes. Repeat until all the mixture is used.
Serve with raspberry & chia jam and extra maple syrup.
Raspberry & Chia Jam
250g thawed raspberries
2 tablespoons of chia seeds
3 tablespoons of maple syrup
Place the berries in a bowl and mash up with a fork. Stir in the chia seeds and maple syrup. Whisk to combine then set aside for 10 minutes, stirring every few minutes to prevent the chia seeds from sticking together. Serve with the pancakes.
Date & Coconut Bliss Balls
3½ cups shredded coconut
4 teaspoons of melted coconut oil
8 medjool dates, pitted
4 tablespoons of maple syrup
4 tablespoons of sesame seeds
4 tablespoons of coconut milk
4 teaspoons of vanilla
2 teaspoons of cinnamon
pinch of Maldon salt
1 cup desiccated coconut – to roll balls in
Place the coconut, melted coconut oil and dates into the food processor and process until all combined.
Add the rest of the ingredients and pulse to combine.
Wet the palms of your hands and roll heaped teaspoons of the mixture into balls and then roll in the desiccated coconut.
Place in the fridge or freezer until time to serve.
Make a second batch.