What a week in the kitchen this week! We have celebrated the end of a great term, during which we have been able to enjoy and feast on so much fresh produce that the garden has had to offer. Only 1 more week to go..
This week we focussed on potatoes and leeks from the garden, making fritters that were devoured by all. We also enjoyed fresh bok choy and wom bok salad which was picked in the garden classes on Monday. With the spectacular winter weather we were also able to enjoy a treasure hunt around the garden trying to find the one wom bok that was left hiding. It was great to be able to make the connection and see our food growing in front of our kitchen and talk about the fresh ingredients and how lucky we are. We also enjoyed the fresh kale chips, this time made simply with olive oil, and garlic salt. Another great way to get the green veggies into our diets.
The highlight for many was the two desserts that we made this week. The children who made toffee apples used fresh granny smith apples and had to make sure that they cut the apples into enough pieces to serve to their classes. They watched as the toffee turned from white to amber and then drizzled the toffee over the apples and watched the toffee turn hard within seconds. The coconut and chocolate cookies were also devoured and many children talked about making both of these desserts over the holidays.
Thanks to all of the wonderful volunteers who have been part of our kitchen garden this term. Wishing everyone a wonderful break and looking forward to cooking with you next term!
5 Granny smith apples
1 cup Caster sugar
¼ cup Water
Cut apples into 6 or 7 pieces and lay them on baking paper. Leave them aside.
Stir water and sugar in a saucepan over low heat until the sugar dissolves. Once the sugar has dissolved increase the heat to high.
To dissolve any sugar left on the side of the pot brush down with a wet pastry brush. Bring to the boil.
Cook until the toffee is a rich golden colour. Don’t let it burn! Remove from the heat.
Using a teaspoon drizzle the toffee over the apples, they are ready to eat!
1 bunch of curly kale
olive oil spray
½ teaspoon garlic powder
1 teaspoon salt
Pre heat oven to 150 degrees. Line trays with baking paper.
Remove stems from the centre of the kale and cut into chip size pieces.
Wash the kale and dry it very well!!!
Place the kale leaves into a large mixing bowl and gently spray the olive oil coating the leaves. Sprinkle with salt and garlic powder.
Place the kale leaves in a single layer on the trays (this is very important! – because if the leaves overlap they will steam and become soggy instead of roast and become crispy). Bake for 10-15 minutes or until crisp (but not burnt – only the very outer edges should have coloured).
Allow to cool before placing them into serving bowls.
Potato and leek fritters
8 medium Potatoes (peeled and washed)
2 Leeks (the white part)
4 eggs beaten
vegetable oil for frying
1 tsp Salt
pepper to taste
paper towel to catch excess oil
Peel potatoes and grate them using a hand grater or food processor.
Finely chop the leeks up, as thin as possible, discarding the green tops.
Combine the potato and leek together in a strainer and push out as much liquid as possible. Then put into a large mixing bowl and combine with the already beaten eggs and salt.
Heat 2-3 tablespoons of oil onto a large non-stick frying pan. Using a tablespoon shape the mixture and continue to squeeze out and excess liquid and discard. Fry for 2-3 minutes on each side until crispy and brown. Leave to cool on a cooling tray with paper towel underneath.
Bok choy salad
5 bunches bok choy
¼ wombok cabbage
¼ cup toasted sunflower seeds
1 packet of crunch Asian noodles (ready for eating)
1 stem spring onion
½ cup cranberries
¼ cup maple syrup
¼ cup olive oil
1 tablespoon soy sauce
2 tablespoons red wine vinegar
Toast the sunflower seeds in a fry pan until they are lightly browned, (this does not need oil) remove from heat.
Wash and dry bok choy and wombok, slice into very thin and small pieces.
Cut up stem of spring onion into thin slices.
Combine all ingredients in a bowl, layering the vegetables on the bottom and the seeds, cranberries and noodles on the top.
Combine the ingredients for the dressing in a jar and pour over the salad and toss just before serving.
Coconut and chocolate biscuits
180 gm butter
240gm coconut sugar/brown sugar
2 small eggs
1.5 cup wholemeal flour
1.5 cup desiccated coconut
3/4 cup finely chopped dark chocolate
Preheat oven to 180C.
Line 2 baking trays with baking paper
Beat butter, sugar and eggs in the mixer until light and fluffy.
Stir in sifted flour, coconut and chocolate bits.
Using a heaped teaspoon of mixture roll into balls and place about 5 cm apart on the tray and flatten slightly.
Bake for around 8-10 minutes