We have had a great week this week in the kitchen! We have been using lots of vegetables and herbs from the garden to make these yummy dishes. The Autumn veggies are coming to the end, we’ve seen the last of our zucchinis and basil with the weather change and new veggies are becoming available. The peas are doing well, and we have baby carrots, radish and lots of salad greens. The sunny Autumn afternoons have meant that a few classes were able to enjoy eating outside on the deck over looking the beautiful garden.

We made a warm soup this week with potatoes and spinach, which was tried and enjoyed by most of the kids. We spoke about the green colour and how it might put some people off trying.. but overall most of the kids gave it a go and really enjoyed the flavour along with all of the nutrients that we get from greens in the garden.

The mini muffins were a big hit with peas, zucchini, quinoa and lots of cheese. We spoke about how these were a complete meal with lots of protein, veggies and carbohydrates and were great for lunches and easy to vary with different vegetables.

The salad was sweet, sour, crunchy, creamy and delicious full of new season apples, radish, cranberries, feta and toasted pumpkin seeds.

The groups making fresh pasta worked hard to get the pasta thin and delicious, and when topped with pesto this was devoured by all.

Lastly we enjoyed the orange and cardamon spiced cookies, which smelt incredible and tasted even better.  The kids learnt about the spices and how they are a great way to warm up the stomach and help with digestion.

Have a wonderful weekend and enjoy the recipes


Orange and Cardamon cookies


3 cups plain flour, plus extra

2 teaspoons baking powder

1 tablespoon ground ginger

1 teaspoon ground nutmeg

1 teaspoon ground cardamom

250g softened butter

1 ½ cups coconut sugar

Zest of 1 orange

Juice of 1 orange

1 egg separated

¼ cup granulated sugar


Preheat oven to 180C. Line baking trays

Finely zest the orange then cut in half and juice

Sift the flour, baking powder, ginger, nutmeg and cardamom into a large bowl

Place the butter and coconut sugar into the mixer and beat until pale and creamy

Add 3 teaspoons of the orange juice and all of the zest and mix well.

Slowly fold the dry ingredients into the butter mixture.

Sift some extra flour over a clean dry surface and knead the dough for 30 seconds.

Roll the dough into logs and use a knife to slice into rounds. (30-35)

Separate the egg, place the white into a small bowl, lightly whisk with a fork.

With a brush, coat the biscuits with egg white and sprinkle over granulated sugar.

Place the biscuits on the baking trays with enough room between them and bake for 10-12 minutes of until lightly browned.

Cool on a wire rack.



Spinach and potato soup


1 onion finely diced

1 clove garlic

1Kg potatoes

2 big bunch of spinach

2 bay leaves

60g butter

2.5 Litres of stock (massel cube or powder)

salt and pepper to taste

small bunch of parsley and mint


Finely dice the onion and crush the garlic clove

Peel and wash the potatoes and cut them into 2 cm pieces

Wash the spinach well, remove the roots and roughly chop

Heat the butter in a large saucepan

Sautee the onion for 2 minutes, add the potatoes and a big pinch of salt, and the bay leaves, allow to sweat.

Add the stock and bring to boil, turn down the heat to a medium heat and cook for 10 minutes.

Remove the bay leaves

Add the spinach leaves and cook for a further 2 minutes

Add the pepper and remove from the heat,

Use a bamix to blend the soup until it is smooth and silky.

Taste and add more salt and pepper if needed. Finely chop herbs and garnish.


Zucchini, pea, quinoa and cheese muffins


2 cups self raising flour

1 teaspoon baking powder

1 ½ cups of zucchini

½ cup of peas

1½ cup of tasty cheese

1/2 cups of parmesan cheese

1/2 cup milk

3 eggs

80 gm butter (melted)

1 cup of cooked quinoa

pinch of salt


Preheat over 170C

Line mini muffin trays with patty pans

Melt the butter in a saucepan

Place flour and baking powder into a large mixing bowl and stir in grated zucchini, shelled peas, tasty cheese, half the parmesan and quinoa – mix well!

In a separate bowl whisk together milk and eggs and add cooled butter

Poor wet ingredients into the flour and stir gently until it is all incorporated.

Divide evenly amongst muffin pan, using a teaspoon to spoon out mixture.

sprinkle with parmesan and bake for 20 minutes


Green salad with apples, cranberries, radish and pumpkin seeds


6 cups of salad greens washed

3 large pink ladies smith apples

1 cup of radish

½ cup of dried cranberries

1/2 cup of pumpkin seeds

½ block of crumbled fetta

Apple cider vinaigrette:

¼ cup olive oil

3 tablespoons apple cider vinegar

1 ½ teaspoons honey

1 teaspoon Dijon mustard

salt and pepper to taste


For the salad : Toast the pumpkin seeds on a fry pan on a medium heat, stirring frequently until they begin turning golden brown on the edges and making little popping noises. – Transfer into a dish and allow to cool.

Chop the apple and the radish into thin bite size pieces.

Place the washed salad greens onto a serving platter and top with sliced apples, radish, cranberries and toasted pumpkin seeds

Crumble to fetta cheese over the salad and drizzle the salad dressing.

For the dressing : In a jar whisk together olive oil, apple cider vinegar, honey and mustard. Season to taste with salt and pepper.


Pesto with basil, parsley and sunflower seeds


For the sauce:

1 ½ cups of basil leaves, tightly packed

½ cup of parsley leaves, tightly packed

3 tablespoons of sunflower seeds

1/3 cup of parmesan cheese, grated

1 small garlic clove

½ cup olive oil

pinch of Maldon salt


Pick the basil and parsley leaves and wash them well, dry them thoroughly

Heat a frying pan over medium heat, add the sunflower seeds and cook for about 2 minutes or until golden.

Place all the ingredients (aside from the oil) into the food processor and process until it is finely chopped.

Add the oil gradually through the chute while the motor is running, until you get the desired consistency.

Taste and season if necessary.




600g plain flour

3 teaspoons salt

6 eggs lightly beaten


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 in glad wrap and leave to rest for an hour.

Divide the dough into 6 pieces. Pass it though the setting of the pasta machine starting from 0 until number 5. Lay sheets of pasta on a floured surface. When all the pasta has been rolled into sheets place the pasta through the cutter.

Place the cut pasta in boiling water for 3-4 minutes or until al dente.