Welcome back to school and to the beginning of Term 2 kitchen garden!
There has been a lot going on this term already with Anzac Day and Yom Hashoah this week and Yom Haatzmaut and Yom Hazikaron coming up next week.
Our kitchen has reflected the festivals and special days – we started this week talking about why Anzac biscuits were eaten during the war, about their longevity and the nutrition that they gave to the soldiers when they were unable to get any fresh food! We also talked about Yom Haatzmaut and some of the yummy Israeli foods that help us celebrate. The garden is full of lots of beautiful herbs and greens including mint, parsley, and silver beet which worked perfectly with our recipes.
As usual the kitchen reflects the season. As Autumn sets in the days are getting colder, the leaves are falling from the trees, the sun goes down much earlier and the garden is reflecting this and producing different things too. This term we will see the Autumn and Winter produce begin to enter the kitchen. Plenty of silver beet, beetroots, rhubarb, spinach, cauliflower, cabbage and new seasons apples just to name a few.
I’m looking forward to cooking and eating with all of you as you come in over the next few weeks,
Here are the recipes..
125g of butter (room temperature)
¾ cup of brown sugar
½ cup of flour
1 cup rolled oats
½ cup of desiccated coconut
¼ teaspoon salt
1 teaspoon vanilla extract
¼ teaspoon bicarbonate of soda
1 ½ teaspoons hot water
Preheat over 180C
In a mixing bowl combine and cream butter and sugar. Add flour, rolled oats, coconut, salt and vanilla. Mix well
In a cup, dissolve bicarbonate soda in the hot water. Add to the biscuit mixture and mix well.
Line a baking tray with baking paper.
Placed heaped teaspoons of the mixture onto the baking tray (Allow room as they will spread).
Bake for 10 minutes or until golden , allow to cool and harden on a wire rack.
3 Litres of water
5 lemons juiced
9 tablespoons of maple syrup
Lots of fresh mint sprigs
Stir everything together in a jug and enjoy! (Alternatively use a blender to a slurpee version with crushed ice).
Bourekas with Cheese and spinach
300g feta cheese, finely crumbled
100g parmesan, grated
1 ½ cups of cheddar cheese, grated
Small bunch of spinach or silverbeet (8 stalks), finely chopped
Puff pastry (defrosted)
1 egg (kept aside to brush over the pastry)
Sesame seeds to garnish
Preheat oven to 200C
In a large bowl mix all the filling ingredients together (feta, parmesan, cheddar, egg and silverbeet)
Cut the puff pastry into 9 squares (3 x3)
Place a dollop of the filling mixture into the centre of each square. Wet the edges of the pastry by dipping your finger in the water and rubbing it along the edges. Seal to make a triangle.
Brush with egg and sprinkle with sesame seeds.
Bake for 15 min or until golden.
2 cans of chickpeas, rinsed and drained
½ cup of tahina paste
Juice of 1 lemon
1 garlic clove
2 teaspoons Maldon salt
1 cup of very cold water
a teaspoon of paprika
small handful of chopped parsley
Place all ingredients (except the water)in the food processor and blend until smooth
Slowly add the water through the chute while the blender is still running, you may not need all of the water. Taste for seasoning and adjust if required.
To serve, remove the blade from the food processor, use a spatula to spoon the hummus into 3 bowls. Drizzle with Olive and sprinkle over paprika and parsley.
1 packet of pita bread
Olive oil spray
1 teaspoon of cumin
½ teaspoon of garlic powder
Preheat oven to 180C
Line a few trays with baking paper
Cut and ope pita in half and then cut into pizza shape triangles
Spray with olive oil and then sprinkle salt, cumin and garlic
Bake for about 7 minutes or until golden
Allow to cool and serve
6-8 tomatoes diced
4 cucumbers diced
2 capsicums, diced
1 spring onion, finely chopped
A handful of parsley, finely chopped (flat leaf)
½ teaspoon cinnamon
1 teaspoon sumac
¼ cup olive oil
Juice of 1 lemon
1 teaspoon Maldon salt flakes
Combine all the vegetables in a bowl and mix
Sprinkle over the cinnamon and sumac and mix again
Drizzle over the oil (first)then the lemon juice and salt and mix again.
Tomato and couscous soup
1 tablespoon olive oil
1 large onion, finley chopped
1 large carrot, grated
2 teaspoons cumin
2 teaspoons smoked paprika
½ teaspoon cinnamon
1 bottle of tomato passata
8 cups of vegetable stock (3 stock cubes + 8 cups of water)
125g Israeli coucous
2 teaspoons of maple syrup
Salt and pepper to taste
Chopped parsley to garnish
Heat oil in a large saucepan. Add onion and carrot and cook on a low heat until onion is glassy. Add cumin, cinnamon, and smoked paprika and cook for a few minutes.
Add tomato passata, stock and couscous and simmer for 20 minutes.
Add maple syrup and season with salt and pepper.
Stir well. Serve and garnish with parsley