Our last week of Kitchen for the term saw us continue the theme of celebration. Some classes caught up on things they hadn’t made including Green Rice, Rainbow Stirfry Noodles and Scones with Jam & Cream using a magnificent jam made by the Garden Club from fresh mulberries, rhubarb and raspberries – seriously delicious!

All the classes made latkes in preparation for Channukah, however we gave them a kitchen garden twist using various types of potatoes as well as lots of herbs and spring onions from the garden.

Two of my Year 4 classes put in requests and their menus were made up of fresh pasta with garlic and greens (using broccoli, silverbeet, spinach, kale and parsley from the garden), bourekas with cheese and greens, quesadillas and guacamole (a favourite from our world travel term) and two sweets – chocolate chip cookies and double chocolate muffins with raspberries.

It has been a wonderful year, full of learning, excitement, activity and hopefully the seeds of a life long passion for growing and sharing beautiful food.

Wishing everyone a safe and restful holiday and a happy new year.

Looking forward to 2017.

Ronnit

 

Green Rice

Ingredients

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
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

Method

Heat the oil & butter in a heavy based pot. Add the spring onion, garlic, bok choy and greens.

Cook for about 3 minutes. Add the rice and keep stiring 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.

 

Rainbow Stir Fry Noodles

Ingredients

2 tablespoons rice bran oil

1 onion, thinly sliced

1 large carrot, peeled and shredded

a large handful of snow peas, stringed and cut into thin strips

1 head of broccoli, cut into small florets

1 red capsicum cut into thin strips

a handful of purple cabbage, shredded

a can of baby corn, drained

3 tablespoons of soy sauce (or tamari)

2 tablespoons of honey

1 tablespoon of teriyaki sauce

1 teaspoon of sesame oil

400g hokkien noodles, cooked

toasted sesame seeds to garnish

Method

Heat oil in a large wok. Add onion and cook for 2 minutes. Add other veggies and stir-fry for 5 -10 minutes until veggies are cooked (but not soggy).

Add sauces and honey and toss then add noodles and mix through. Garnish with sesame seeds.

 

Scones with Jam & Vanilla Cream

Scones

Ingredients

3 cups of SR flour

a pinch of salt

1 cup of cream

1 cup of lemonade

Method

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

Ingredients

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

Method

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

Ingredients

300ml thickened cream

1 tablespoon of castor sugar

1 teaspoon of vanilla extract

Method

Beat the cream using electric beaters. Slowly add the sugar and vanilla and beat to desired consistency.
Note – overbeating causes the cream to look curdled so stop when it is thick and soft.

 

Chocolate Chip Cookies

Ingredients

125g butter, cut into cubes
½ cup white sugar
½ cup brown sugar
2 eggs, lightly beaten
1¾ cups self raising flour, sifted
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon vanilla
2 cups chocolate chips

Method

Preheat oven to 180C.
Cream butter and sugar.
Add all the other ingredients except the chocolate chips and mix well.
Add the chocolate chips and mix.
Roll into walnut sized balls and place on trays lined with baking paper. Be careful not to put to close as they spread a lot. (12 per tray is good)
Bake for 10-12 minutes until lightly golden.
Cool on a wire rack.

Bourekas with Cheese & Spinach

Ingredients

300g feta cheese, finely crumbled
100g parmesan, grated
1½ cups cheddar cheese, grated
small bunch of spinach or sliverbeet (8 stalks), finely chopped
1 egg
Puff pastry
Egg to brush over the tops
Sesame seeds to garnish

Method

Preheat oven to 200C.
In a large bowl mix all the filling ingredients together (feta, parmesan, cheddar, egg and silverbeet).
Cut the defrosted puff pastry into 9 squares (3 x 3) or 16 (4 x4)
Place a dollop of the filling mixture in the centre of each square. Wet the edges of the pastry by dipping your finger in water and rubbing it along the edges. Seal to make a triangle.
Brush with egg and sprinkle with sesame seeds.
Bake for 15 minutes or until golden.

Quesadillas & Guacamole

Ingredients

6-8 large tortillas

yellow cheese, grated

2 avocadoes, pitted, peel and roughly chopped

1 spring onion, white part only, very finely diced

juice of 1-2 limes

1 teaspoon Maldon salt

Method

Guacamole

Place the spring onion on salt in the lime juice and allow to sit for 5 minutes.

Add the lime juice mixture to the avocado and rough mash with a fork.

Taste for seasoning and adjust if necessary.

Quesadillas

Place one tortilla on a hot dry frying pan. Sprinkle over grated cheese and top with another tortilla.

As the cheese begins to melt and the bottom tortilla begins to brown, flip over and cook on the other side for 1-2 minutes.

Slice into pieces and serve.

 

Double Chocolate & Raspberry Muffins

Ingredients

200g butter, cut into cubes
1 and 1/3 cups castor sugar
2 teaspoons vanilla extract
4 eggs, lightly beaten
2 cups SR flour
2/3 cup cocoa
1 teaspoon bicarbonate soda
1 cup milk
1/2 cup white chocolate chips
3/4 cup frozen raspberries

Method

Preheat the oven to 170C.

Line muffin trays.

Cream together the butter, sugar and vanilla.

Add the eggs and beat until combined.

Add the flour, cocoa, bicarbonate alternating with the milk.

Mix until all combined.

Gently mix in the raspberries and chocolate chips.

Use a tablespoon to put spoonfuls of mixture into the patty pans (make sure they are only half full).

Bake for 15-20 minutes or until spring to touch.Pasta with Greens and Garlic

 

Pasta with Garlic & Greens

Ingredients

Pasta dough

Sauce
2 tablespoons olive oil
100g butter
2 cloves garlic, crushed
2 heads of broccoli, cut into small florets
6 stalks of silverbeet, chopped
large handful of parsley
grated parmesan to sprinkle

Method

Bring a large pot of water to the boil ready for the pasta.

Roll the pasta thought the pasta machine, starting at 0 all the way through to 5, twice on each setting.

Once all the pasta is rolled, place it through the cutting setting.

Cook the pasta for 2-3 minutes until al dente and then drain.

Sauce

Place olive oil, butter and garlic in a large saucepan and simmer for a few minutes. Add broccoli, greens and herbs and stir for a few minutes until wilted and vibrant green in colour.

Toss the cooked pasta through the sauce. Serve with parmesan on top.

 

Herby Potato Latkes

Ingredients

4 large potatoes
1 Sweet potato
2 tablespoons of chopped herbs from the garden
1 tablespoon finely chopped parsley
1/4 cup flour
1 teaspoon Maldon salt
Fresh ground pepper
4 eggs
1/4 cup finely sliced spring onion

Oil to fry

Method

Peel the potatoes and sweet potato and coarse you grate them. Place them in a tea towel and wring it out to get rid of excess moisture.

Place the dry potato mixture in a large bowl and add the remaining ingredients.

Heat oil in electric frypans.

Place tablespoonfuls of the mixture in the hot oil and fry, turning once, until golden on both sides.

Sprinkle with extra salt and enjoy.