It was a glorious morning in the kitchen garden as 300+ grandparents descended on SPFS for Year 4 Grandparents and Special Friends Day.
It was wonderful to see lots of enthusiasm from the children and the grandparents as they toured the kitchen garden and the children explained their learning.
While the garden provided a visual feast with its gorgeous Spring foliage and growth, in the kitchen there was a mini feast of biscuits and fruit. I used the rosemary from the garden to make the honey & rosemary shortbread that the children made in our Italian week. I also used beautifully fragrant mint on a watermelon and strawberry salad with rose water, and made a savoury cheese biscuit – all of which were enjoyed by everyone across the generations.
I’d like to take this opportunity to wish everyone a relaxing break, a shana tova and well over the fast.
Looking forward to being back in term 4.
Rosemary & Honey Shortbread
150g butter at room temperature
50g caster sugar
1 tablespoon honey
250g self-raising flour
1 pinch salt
A medium branch of rosemary with extra sprigs to garnish
Preheat the oven to 170C.
Wash the rosemary and wipe dry. Strip the needles from the medium branch and finely chop. You will need about 2 tablespoons worth.
Line the baking tray with a piece of baking paper.
Beat the butter and the sugar and honey into a creamy mass. Stir in the flour, with the rosemary and salt. Do not beat too long, it just has to be well blended. Knead a few times on a countertop dusted with flour until it turns into a smooth dough ball.
Cut the dough into 3 equal pieces and roll each into a log. Slice each log into 10 circles and place on lined baking trays. Using a fork, prick a few holes in the dough and garnish each circle with a small sprig of rosemary.
Bake the shortbread in the oven for about 15 minutes until light brown. Leave to cool for at least 10 minutes before removing from the trays.
1 cup plain flour
2 cups grated cheddar
75g cold butter, cut into cubes
½ teaspoon baking powder
½ teaspoon Maldon salt
¼ teaspoon cayenne pepper
2 teaspoons poppy seeds
Place flour, cheddar, butter, baking powder, salt, cayenne pepper and poppy seeds in a food processor and process until breadcrumbs form.
Gradually add 2-3 tablespoons of cold water and process in short bursts until the dough comes together.
Lightly knead on a lightly floured surface until smooth. Roll to form long log. Wrap in plastic wrap and refrigerate for 4 hours or until firm.
Preheat oven to 200°C. Line two baking trays with non-stick baking paper. Cut the log into thin slices and place on the trays. Bake for 10-12 minutes or until golden. Cool on a wire rack.
Watermelon, Mint & Strawberry Salad
½ watermelon, cut into cubes (about 2cm x 2 cm)
1 punnet of strawberries, hulled and cut in quarters
a few sprigs of mint, leaves only, finely shredded
a few drops of rosewater
Arrange the watermelon pieces on a platter. Scatter over the lychees, strawberries and mint leaves. With your thumb over the top of the rosewater bottle, gently shake a few drops of rosewater over the fruit.