We started our Kitchen program this week and it has been wonderful!
In Year 5, we discussed how I evolve the menus based on what is coming out of the garden. We looked at the summer produce we have growing, and discussed the flavour combinations that influenced the ideas behind the dishes. We looked as basil with garlic and parsley to make pesto which we served as a sauce to penne. We also looked at the combination of basil and tomatoes in a delightful caprese salad and pizza scrolls. We made a tuna salad using fresh herbs and eggs from the chooks here and chocolate beetroot muffins which are always a huge hit. We also used some beautiful summer berries, melon and stone fruit to make fruit skewers with a vanilla yoghurt.
Some of the Year 4 classes have had their introductory lesson, learning about safety in the kitchen and practising their knife skills. Their menu, while similar to year 5, was designed to allow them to put these skills into practice by cutting lots of vegetables and fruit. They made veggie sticks, hummus and tuna dips, penne pesto, spiced pita crisps, fruit skewers with yoghurt and chocolate & beetroot muffins. The classes should be very proud of what they made and how brilliant it looked and tasted. We have been so lucky with the gorgeous weather and all the classes have beeen able to eat outside which always feels like a celebration.
The energy in the kitchen has been very high with lots of excited students, parents, grandparents and teachers. Based on the first lot of classes this week, I am anticipating a wonderful year with all the budding cooks I have met so far. I am so appreciative of all the wonderful parents and grandparents who are volunteering to come and help out. You really are a huge part in the continue success and growth of the program.
Please, as always, let your kids in the kitchen with you to practise their cutting (and cleaning) skills and hopefully both children and parents will enjoy the experience of cooking together.
Please enjoy the recipes and some photos from week 1.
1 Packet of pita flat bread
Olive oil spray
1 teaspoon of cumin
Preheat oven to 180C.
Line a few trays with baking paper.
Cut the pita into half and then into pizza slice shapes and put on the trays so they are NOT overlapping.
Spray with oil. Sprinkle with salt and a tiny bit of cumin.
Bake for about 7 minutes or until golden.
Allow to cool and serve with yummy dips (or another time broken up into a salad).
2 cans chickpeas, rinsed and drained
3 heaped tablespoons tahini paste
Juice of 1 lemon
2 teaspoons Maldon salt
1 cup very cold water
Place everything except the cold water into a food processor and blend until smooth.
With the motor still on, slowly add the water through the chute until you get the hummus to the desired consistency (you may not need all the water).
Taste for seasoning and adjust if necessary.To serve, remove the blade from the food processor. Use a spatula to spoon the hummus into 3 bowls (or 2 if we are sitting outside).
If you desire, drizzle with olive oil and sprinkle over some finely chopped parsley and a shake of paprika. You could also add a clove of garlic to at the chickpeas and tahini stage if you like.
1 x 425g can of tuna in oil, drained
1 egg, hard boiled and mashed
1/4 cup mayonnaise
1 tablespoon dill, finely chopped
1 spring onion, very finally chopped
1/2 a stick of celery, cut into batons and then very finely chopped
In a bowl, combine all the ingredients and mix well.
Season with salt & pepper and mix again.
Divide into bowls and serve.
Fruit Skewers with Vanilla Yoghurt Dip
Watermelon – cut into 2x2cm cubes
Strawberries – hulled and halved if they are big
Grapes – taken off their stalks
Pineapple – peels and cut into 2x2cm cubes
500ml natural yoghurt
2 teaspoons of vanilla extract
2 tablespoons maple syrup
Thread the fruit onto the skewers alternating the colours to make it look pleasing.
Mix the yoghurt with the vanilla and maple syrup. Taste and adjust if necessary.
Place the yoghurt into bowls and serve with the the fruit skewers.
1.5 cups basil leaves, tightly packed
1/3 cup parsley leaves, tightly packed
3 tablespoons of sunflower seeds
1/3 cup Parmesan cheese, grated (plus extra to serve)
1 small garlic clove
1/2 cup olive oil
1/2 teaspoon of Maldon salt
750g dried penne
Fill a large saucepan with boiling water and bring to the boil.
When the water is boiling add a tablespoon of table salt and the pasta an cook for 10 minutes.
When you drain, save 1 cup of the pasta water.
Meanwhile, pick the basil an parsley leaves and wash them well. Dry them well using a salad spinner.
Heat a frying pan over medium heat and cook the sunflower seeds for about 2 minutes, until they are golden.
Place all the pesto ingredients except for the oil into the small food processor and process until it is finely chopped.
Add the oil gradually until you get it to the right consistency.
Taste the pesto for seasoning and adjust if necessary, then, using a clean spatula, put the pesto into a big, clean mixing bowl.
When the pasta is cooked and drained (remember to keep aside some of the cooking water), mix the pasta trough the pesto with a little bit of the reserved water to loosen the sauce.
Serve with extra grated Parmesan cheese.
4 sheets puff pastry
1/2 cup tomato passata
1/4 cup basil leaves, finely chopped
3 cups cheddar or tasty cheese, grated
1 egg, beaten
Preheat oven to 220C.
Line 3 baking trays with baking paper.
Place pastry, one sheet at a time, onto a chopping board.
Spread tomato passata over the pastry. Top with basil leaves and then sprinkle the cheese over.
Starting from the edge closest to you, roll up the pastry. You want it firm but not too tight.
Cut each roll into 12 equal portions.
Place on the baking tray (cut side up) and allow room for spreading.
Brush each scroll with egg.
Bake for 15-20 minutes until pastry is golden and cheese is melted.
Allow to cook for 5 minutes of a wire rack before serving.
Caprese Salad & Pita Crisps
A bowl of tomatoes, halved or sliced depending on their shape
A bowl of bocconcini, sliced
A good pinch of Maldon salt & black pepper
1/2 cup, basil leaves, torn
2 tablespoons of olive oil
1 tablespoon balsamic vinegar
Place the cut tomatoes on serving plates. Rope with the bocconcini and basil leaves. Sprinkle with salt & pepper.
Just before serving, drizzle with olive oil and balsamic vinegar.
Serve with pita crisps.
Chocolate Beetroot Muffins
1 large Beetroot, peeled & grated (about 200g)
1.5 cups self raising flour
1 teaspoon baking powder
1/2 cup cocoa
150g butter, melted
1 egg, lightly beaten
1 cup sugar
1 cup chocolate chips
1 cup milk
Preheat oven to 180C.
In a bowl combine flour, baking powder, cocoa and sugar.
Add beetroot, egg, milk, butter and chocolate chips.
Gently combine together with a fork.
Fill patty pans with the mixture.
Cook for 10-12 minutes or until they bounce back when touched.