Broad Bean and New Potato Salad with

Chamoy Seasoning

Recipe Source: Dimitra Alfred, Kitchen Specialist, Stanmore Public School

From the Garden: broad beans, potatoes, oregano, celery, limes

EquipmentScales, metric   measuring spoons and jugChopping board   and rubber mat

Utility knife

Medium saucepan   with lid

Colander

2 Large mixing   bowls

Mixing spoon,   slotted spoon

Zester

Juicer

Whisk or fork

Ingredients500g fresh broad   beans4 new   potatoes

2 sticks   celery

2 sprigs fresh   oregano

 

Chamoy Seasoning

1/8 teaspoon   ground chilli, optional

1 teaspoon table   salt

1 teaspoon   grated lime rind

Pinch white   sugar

 

60ml canola   oil

1 tablespoon   lime juice

Salt and   pepper

 

What to do:

1.  Set up a rubber mat with the chopping board and knife.

A few people can prepare the broad beans:

2.  To prepare the broad beans, firstly, half fill the medium saucepan with hot water, cover and bring to the boil over high heat.

3.  Pod the broad beans and place pods into the compost.

4.  Add the podded beans to the pot of boiling water. Return water to the boil and boil for 2 minutes. Sit the colander in the large bowl and use the slotted spoon to scoop out the broad beans.  Refresh the beans by running under the cold water; drain. Keep the water in the pot to cook the potatoes.

5.  Double-pod the beans by slipping the inner bean out of its skin. Put the inner beans in the mixing bowl. (The skins go into the compost).

One or two people can prepare the potatoes:

6.  Scrub the potatoes well under running water. Cut unpeeled potatoes into 2cm pieces.

7.  While the broad beans are being podded, return the water in the pot to the boil and add the potatoes. Return to the boil and simmer uncovered for 10 minutes or until tender when pierced with a fork. Drain in a colander in the sink and refresh with cold water. Add the cooked potatoes to the broad beans in the bowl.

One or two people can prepare the celery and oregano:

8.  Wash the celery well. Use the utility knife to finely chop.

9.  To prepare the oregano, wash and remove leaves from the stems. Use the utility knife to chop the oregano.

One or two people can make the Chamoy Seasoning

10.   Combine the chilli (if using), salt, lime rind and sugar in a small bowl. Add the lime juice and canola oil and use a whisk or fork to combine.

To finish the salad:

11.   Combine the broad beans, potatoes, celery and oregano in the large bowl. Add the Chamoy seasoning and use the large mixing spoon to mix well. Taste and season with extra salt, pepper or lime juice if necessary.

12.   Spoon into three serving bowls with spoons and serve.

Guacamole

Recipe Source: Dimitra Alfred, Kitchen Specialist, Stanmore Public School

From the Garden: tomatoes, onion, coriander, chilli

Equipment

2 Chopping   boards and rubber mats

Small serrated   knife, utility knife

Salad spinner

Disposable gloves

Large mixing   bowl, small bowl

Teaspoon,   dessertspoonIngredients

2 small or 1 large ripe red tomato

¼ medium white onion

3 stems fresh coriander

1 (200g) firm ripe avocado

1 teaspoon lime juice

1 fresh chilli, optional

¼ teaspoon salt, or to taste

 

What to do:

Two or three people can prepare the onion, tomato and coriander

1.  Set up the chopping board and rubber mat. Use the serrated knife to finely chop the tomato; place into the large bowl.

2.  Finely chop the onion and add to the large bowl with the tomato.

3.  Trim any thick tough stems from the coriander and give stems to the group making the Mexican Rice. Wash the coriander and dry in the salad spinner. Use the utility knife to finely chop the coriander and add to the bowl with the onion and tomato.

One person can prepare the chilli

4.  If using chilli, have an adult with you.

5.  Set up a separate board, rubber mat and knife and wear disposable gloves. Finely chop the chilli. Transfer the chilli to a small bowl and set aside. Do not remove gloves until you have finished handling the chilli. When you have finished, wash the board and knife well. Do not touch the cut chilli with bare hands!

 

One person can prepare the avocado:

6.  Use the knife to cut to the centre of the avocado then run the knife around the centre seed and twist to reveal the two halves. Cut avocado in half again and remove the seed from the centre. Use a spoon to scoop out the flesh into the large bowl. Add the lime juice and use the potato masher to mash the avocado to a rough paste.

To finish the Guacamole:

7.  Add the tomato mixture to the mashed avocado and use a teaspoon to add about a quarter of the chopped chilli to the mixture. Mix well and season to taste with a little salt. Taste and add a little more lime juice the chopped chilli and salt if needed. There needs to be a balance of heat (from the chilli), salt and acidity (from the lime juice). Spoon into three serving dishes with serving spoons and serve.

 

Mexican Rice

Recipe Source: Dimitra Alfred, Kitchen Specialist, Stanmore Public School

From the Garden: tomato, onion, garlic, garlic shoots, coriander

Equipment

Metric measuring   scales

1 small measuring   jug, 1 large measuring jug

Chopping board   and rubber mat

Utility knife,   small serrated knife

Colander

Large mixing   bowl

Mortar and   pestle

Stick blender

Medium saucepan   with lid

Wooden spoon

Plate scraper or   spatula

Fork

Three serving   bowls and three serving spoonsIngredients

400g (2 cups) long grain rice

1 ripe tomato

2 cloves garlic

¼ large white onion

1/2 teaspoon salt

750ml hot water

60ml olive oil

2 stalks fresh coriander

1 garlic shoot

 What to do:

One or two people can prepare the rice:

1.  Place rice in the colander and rinse under cold running water while constantly agitating it by hand to remove excess starch. Transfer rice to a medium bowl and cover with water, mix again by hand rinse and repeat process three times until water in bowl is clear. Drain well.

One or two people can prepare the tomato mixture

2.  To peel and crush the garlic, place one garlic clove at a time into the mortar and smash with the pestle to break the skin. Remove the skin and repeat with smashing and peeling the other garlic clove. Return the peeled garlic cloves to the mortar with the salt. Use the pestle to pound the garlic to a paste. Spoon the garlic paste into the large jug.

3.  Set up the chopping board and rubber mat. Cut the onion into pieces and place into the jug with the garlic. Place any leftover onion in a small bowl, cover with plastic wrap and keep for another use.

4.  Use the serrated knife to cut the tomato into large pieces. Place into the jug with the garlic and onion. Blend garlic, onion and tomato for 2 minutes or until smooth.

To cook the Mexican Rice:

5.  Heat the oil over medium heat in the medium saucepan, add the rice, reduce heat to low and cook, stirring constantly with the wooden spoon for 8 minutes or until the rice is white, shiny and squeaky. It will clump together.

6.  Increase heat to high and pour in the tomato mixture. *Have an adult with you and be careful as it may splatter*. Use the plate scraper to help get all the tomato mixture into the saucepan. Bend and twist the coriander stalks to help release their flavour and aroma and add to the saucepan. Cook stirring for 1-2 minutes or until aromatic. Pour in the hot water, bring to the boil, cover pan and reduce heat to low; cook for 10 minutes.

7.  Gently turn the rice with the wooden spoon, to ensure even cooking then replace lid and cook for a further 8 minutes. No peeking! Keep the lid on so the steam can cook the rice through. Remove from heat and keep covered for a further 10 minutes or until ready to serve. Fluff with a fork, (be gentle, try not to break up the rice grains), and remove coriander stalks.

While the rice is cooking, one person can prepare the garlic shoot:

8.  Use scissors or a knife to finely snip the garlic shoot.

9.  Transfer Mexican Rice to three serving bowls with serving spoons; sprinkle with garlic shoots and serve.

Mexican Style Beans with Roasted Pumpkin and Kale

Recipe Source: Dimitra Alfred, Kitchen Specialist, Stanmore Public School

From the Garden: pumpkin, onions, kale, parsley, coriander

Equipment

Colander or   strainer

Medium saucepan

1 Large bowl, 2   small bowls

2 chopping   boards and rubber mats

2 utility knives

Metric measuring   spoons

Ovenproof baking   dish with lid

Cooling rack and   Oven mitts

Salad spinner

Large pot

Wooden spoon

A few teaspoons   for tasting

Three serving   bowls and serving spoonsIngredients

200g dried   black eyed beans or cannellini beans, soaked overnight in plenty of water

Mexican Spice Mix

1/8 teaspoon   ground chilli, optional

1 teaspoon ground   cumin

1 teaspoon   ground coriander

1 teaspoon   smoky paprika

1 teaspoons   ground cinnamon

1 teaspoon   Mexican dried oregano

500g   pumpkin, approximately

Freshly   ground salt and pepper

1 tablespoon   olive oil

2 onions

1 handful   kale or silver beet

3 cloves   garlic

2 x 400g   tins chopped tomatoes

1 small   handful fresh parsley

1 large   handful fresh coriander

What to do:

One or two people can prepare the beans for the next class:

1.  Drain the soaking water from the dried beans and place beans into the medium saucepan. Cover with plenty of water, bring to the boil over high heat then reduce heat to medium and simmer uncovered for 30 minutes to 1 hour or until tender. Place the colander in the sink and strain the cooked beans. Transfer beans to a large bowl. (You will be using the beans cooked for you by the previous class.)

One or two people can prepare the spice mix:

2.  Combine the ground chilli (if using), cumin, coriander, smoky paprika, cinnamon and dried oregano in a small bowl and mix with a teaspoon.

One or two people can prepare the pumpkin for the next class:

3.  Preheat the oven to 220C.

4.  Set out the chopping board and rubber mat. Using the utility knife, peel the pumpkin and scoop out the seeds. *You may need an adult to help you*. Chop the pumpkin into 2cm cubes. Place pumpkin into the baking dish, sprinkle with about half the spice mix, a few grinds of salt and pepper, and add half the oil (about 2 teaspoons). Use a spoon to toss to coat and bake covered in preheated oven for 20 minutes or until the pumpkin is soft and tender when pierced with a fork. *Use oven mitts when placing tray into oven and when removing dish from oven*. Sit dish on a cooling rack out of the way to cool, ready for the next class.

Two people can prepare the onions and garlic:

5.  To peel the onions, cut the onions in half from top to bottom through the root end. Place the cut side on the board and cut away the root end and top. Remove the papery outer skins and chop the onions.

6.  To peel garlic, place the garlic on the chopping board and use the flat side of the utility knife to smash the garlic. Remove the papery skin and finely chop the garlic.

Two people can prepare the kale and herbs:

7.  Trim the tough stalks from the kale and place in the compost. Trim thick stems from parsley and coriander and give to the Mexican Rice group. Remove the lid from the salad spinner and place the bottom half in the sink. Half fill with water and wash the kale leaves and herbs. Drain and wash again if necessary to remove excess dirt. Drain, place lid on spinner and spin dry.

8.  Tear the leaves from the herbs into a small bowl or chop with the utility knife and set aside. Take a few leaves of kale at a time, roll up loosely and shred into strips using the utility knife.

When all the ingredients are prepared, start to cook the dish:

9.  Heat the remaining oil (about 2 teaspoons) in the large pot over medium heat and add the onions, garlic and kale. Cook stirring with the wooden spoon for a few minutes or until the onions are soft. Add the remaining spice mix and cook stirring for 1 minute or until aromatic.

10.    Add the tomatoes and beans to the pot, increase heat to high and bring to the boil. Reduce heat to medium and simmer covered for 10 minutes. Stir in cooked pumpkin and herbs. If sauce is too thick, add a little water. Taste and season with salt and pepper. Serve.

Wheat Tortillas

Recipe Source: Dimitra Alfred, Kitchen Specialist, Stanmore Public School

Equipment

Measuring scales

Metric measuring   spoons

Metric measuring   jug

Large bowl

Sifter

Dinner knife

Plastic wrap

Large plate

2 -3 Rolling   pins

2 Large non-stick   frying pans or crepe pans

2 Egg flips

2 tongs

3 serving plates   with tea towelsIngredients

500g plain   flour

1 teaspoon   baking powder

1/4 teaspoon   salt

300ml water,   approximately

 

What to do:

You will be using the dough prepared by the previous class.

Two people can prepare the dough for the next class:

1.  Sift flour and baking powder into a large bowl; stir in salt. Make a well in the centre and pour in most of the water. With one hand holding the bowl the other hand can mix the dough, only adding enough water to form a crumbly dough. Work the dough with your hands until it holds together.

2.  Tip the dough onto a clean surface and knead until smooth.

3.  Roll the dough into a long sausage and use a dinner knife to divide the dough into 32 even pieces. Shape them into small balls and place on a plate. Cover the balls with plastic wrap to rest for the next class.

 

Work in pairs to roll out and cook the tortillas. One person can roll out, the other can cook the tortillas:

4.  To roll the tortillas, take one ball at a time and flatten it with your hand. Use the rolling pin to roll it from the centre to its edges until it is about 2mm thick. Only use more flour if the dough is sticking to the rolling pin or to the bench.5.  To cook the tortillas, heat the frying pan on medium to high heat. You will be cooking the tortillas without oil.

6.  Add one tortilla at a time to the pan. Almost immediately, it should start to bubble. Use the egg flip to press down on the tortilla, this encourages them to puff up!

7.  Use the egg flip to turn the tortilla and press down again on the other side until it blisters and turns golden brown.

8.  Stack the cooked tortillas on a plate and cover with a tea towel to keep warm and also encourage them to steam and cook through.

Lemon Rhubarb Muffins

Recipe Source: Dimitra Alfred, Kitchen Specialist, Stanmore Public School

From the Garden: Lemons, rhubarb

EquipmentMini muffin   trays (30 holes)Mini muffin size   paper cases (about 30)Chopping board   and rubber matUtility knife

Zester, citrus   juicer

Measuring cups   and spoons

Small saucepan

1 medium bowl, 1   Large bowl, 1 pinch bowl

Sifter

Measuring jug

Fork

Large mixing   spoon

Oven mitts

2 Cooling racks

2 dessert spoons

Cake tester

3 serving   platters

Ingredients3-4 stems rhubarb3   tablespoons white sugarGrated rind and   juice of 1 lemon 

Muffin Mix

100g white sugar,   extra

220g plain   flour

2 teaspoons   baking powder

¾ cup milk   or soy milk or rice milk

1 egg

¾ cup (185ml)   vegetable oil

 

Topping

2   tablespoons raw sugar

¼ teaspoon   ground cinnamon

What to do:

  1. Preheat two ovens to      200C. Line 30 mini muffin holes with the paper cases.

One or two people can prepare the rhubarb

  1. Remove the green      leafy tops from the rhubarb and place in the compost. Wash the rhubarb      stems well. Set up the chopping board with rubber mat. Use the utility      knife to cut the rhubarb into 1 cm pieces. Combine the chopped rhubarb, about
  2. 3 tablespoons of the white sugar and the lemon rind and juice in the small      saucepan, and cook over medium heat until the rhubarb softens. Transfer to  a medium bowl to cool slightly while preparing the muffin mix.

Two or three people can prepare the muffin mix

  1. Sift the flour and baking  powder into a large bowl. Mix in the extra white sugar.
  2. Use a fork to mix the egg (if using), milk and oil together in a jug. (add 2 tablespoons more soy or rice milk if not using egg).
  3. Make a well in the centre of the dry ingredients and pour in the oil and milk mixture and then the cooked rhubarb. Use a large spoon to mix until just combined. Do not over-mix or the muffins will be tough to eat!

One person can prepare the topping

  1. Place the raw sugar  and cinnamon into the pinch bowl and stir to combine.
  2. Use the spoons to  drop spoonfuls of the mixture into the paper lined muffin tins till about  2/3 full, allowing for the muffins to rise. There should be enough mixture for 30 – 32 muffins. Sprinkle with the combined raw sugar and cinnamon topping.
  3. Bake in preheated oven for 15 minutes or until well risen and cooked when tested with a cake tester or wooden skewer. Cool in tins for 5 minutes or until cool enough to handle then lift out onto the three serving plates for serving.

Tabouleh Lettuce Cups

Recipe Source: Dimitra Alfred, Kitchen Specialist, Stanmore Public School

From the Garden: Lettuce, cherry tomatoes, spring onions, parsley, mint, lemons

Equipment

Strainer

Dessertspoon

2 Chopping   boards and rubber mats

2 Utility knives

1 Paring knife

Salad spinner

Measuring spoons   and measuring jug

Large tea towel

2 Large and 2 medium   mixing bowls

Citrus juicer

Mortar and   pestle

Whisk

Three serving   platters and three serving spoons or tongs

Ingredients

3/4 cup   cracked wheat or bulghur

Very large   bunch parsley

Handful mint  leaves

4 spring onions

Lettuce leaves (about 30) for serving

Handful  cherry tomatoes or 1 large tomato

 

Dressing:

2 garlic  cloves

Salt and  pepper

1 tablespoon  lemon juice

60ml (1/4   cup) extra virgin olive oil

What to do:

1-2 people can prepare the cracked wheat.

1.  To soak the wheat, have an adult help you. Place the cracked wheat in the medium heatproof bowl and cover with hot water. Be careful, the bowl may be hot! Soak for 10 minutes, then tip into the strainer. Press out as much liquid as possible with the back of the tablespoon.

2.  Tip the cracked wheat into one of the tea towels (choose one that’s thick) and roll it like a sausage. Two people are now needed to each hold one end of the tea-towel sausage and to twist in opposite directions to squeeze even more liquid from the grains. Rinse and dry the medium bowl, then unwrap the ‘sausage’ and carefully shake the cracked wheat into the bowl.

2-3 people can prepare the lettuce, herbs and spring onions

3.  Wash the lettuces, herbs and spring onions. Wash the parsley and mint in a large bowl in the sink. Place into the salad spinner to remove excess water.

4.  Trim away the root ends of the spring onions and any tough ends and place into the compost. Wash the spring onions.

5.  Separate the leaves from the stem of the lettuce. Place any limp leaves into the compost and the rest into a large bowl in the sink. Half fill with water and gently wash the leaves. Drain and wash again if the leaves are very dirty. Place the lettuce leaves into the salad spinner and spin to remove the excess water (you may need to do this in 2 or 3 batches). Place the lettuce leaves onto the large tea towel and gently roll up and place in the fridge until ready to serve.

6.  Set out two rubber mats with the chopping boards and knives.

7.  Finely slice the spring onions and place into the large bowl.

8.  Finely chop the herbs and add to the large bowl. Quarter the cherry tomatoes or finely chop the large tomato and add to the large bowl.

1-2 people can prepare the dressing

To make the dressing, place one garlic clove at a time in the mortar and pestle and smash to break the skin. Remove the skin then return the peeled garlic to the mortar and add a good pinch of salt. Pound the garlic in the mortar and pestle until it forms a paste. Spoon into the medium bowl and add the lemon juice, olive oil and a couple of grinds of pepper. Use the whisk to blend all the ingredients until smooth.

10.   Pour the dressing over the tabouleh and mix with a large spoon to combine. Taste and season with extra salt and pepper if necessary.

11.   To serve: spoon a little of the tabouleh into each lettuce cup and divide amongst the three serving platters.

Roast Carrots with Orange Dressing

Recipe Source: Dimitra Alfred, Kitchen Specialist, Stanmore Public School

From the Garden: rosemary, oregano, thyme, carrots, sweet potato, edible flowers

Equipment

Tea towel

Utility knife

Chopping board   and rubber mat

Vegetable peeler

Baking tray

Metric measuring   spoons and measuring jug

Aluminium foil

Oven mitts

Zester and   citrus juicer

Three serving   platters and tongsIngredients

1-2 sprigs   fresh rosemary

2-3 sprigs   fresh oregano

2-3 sprigs   fresh thyme

6 carrots

1 sweet   potato

1 large red   onion

2 stems   asparagus

2   tablespoons olive oil

Edible   flowers to garnish

Dressing

1 orange

2-3   teaspoons balsamic vinegar

60ml olive   oil

Salt and   pepper

 

 

What to do:

1.  Preheat the oven to 220C.

One or two people can prepare the herbs

2.  Wash the rosemary, oregano and thyme. Dry with a clean tea towel. Strip the leaves of the rosemary, oregano and thyme from their stems. Place the stems into the compost and finely chop the leaves with the utility knife.

Two to three people can prepare the vegetables

3.  Trim the tops from the carrots and give to the group making the Carrot Top Pesto. Peel the carrots and sweet potato with the vegetable peeler.

4.  Set out the chopping board and rubber mat. Using the utility knife, chop the carrots in half lengthwise, then chop them into 1cm sticks. Cut the sweet potato into similar sized pieces.

5.  To peel the onion, cut the onion in half from top to bottom through the root end. Place the cut side on the board and cut away the root end and top. Remove the papery outer skins from the onion and place into the compost. Cut the onion into thin wedges.

6.  Snap the woody ends from the asparagus. Cut the tender part into sticks the same size as the other vegetables.

7.  Put the carrots, sweet potato and onion into the baking tray and add the oil, rosemary, oregano and thyme, and salt and pepper to taste. Cover with aluminium foil and roast in the oven for 10 minutes.

8.  Wearing oven mitts, remove the foil covering the vegetables and roast the vegetables for a further 10 minutes or until tender when pierced with a knife.

While the vegetables are roasting prepare the dressing

9.  Use the zester to zest the orange rind into a bowl. Halve the oranges and juice them. Pour the juice into the bowl with the zest and add the balsamic vinegar and olive oil. Whisk to combine then season to taste with salt and pepper.

10.   To serve, divide the roast vegetables between three serving platters and drizzle with the orange dressing. Garnish with edible flowers and serve.

Mini Silverbeet and Fetta Frittatas

Recipe Source: Dimitra Alfred, Kitchen Specialist, Stanmore Public School

From the Garden: warrigal greens, silverbeet, garlic shoots, eggs

Equipment

2   x 12 hole mini muffin pans

Medium   saucepan with lid

Strainer   or colander

Chopping   board and rubber mat

Utility   knife

2   large bowls

Large   measuring jug

Small   frying pan

Wooden   spoon

Whisk

Metric   scales and measuring spoons

2   Cooling racks

Three   serving platters and tongs

Ingredients

Canola spray

20 leaves warrigal   greens

10 stems   silverbeet

1 tablespoon   olive oil

1 small   brown onion

1-2 garlic   shoots

10 eggs

100ml milk

100g fetta   cheese

2 bacon   rashers, optional

 

What to do:

A couple of people can prepare the warrigal greens and silverbeet.

1.  Preheat the oven to 220C. Use the canola spray to grease two 8-hole mini loaf pans.

2.  Firstly, prepare and blanch the warrigal greens. Half fill a medium saucepan with water, cover and bring to the boil over high heat. Meanwhile, trim away the leaves from the stems of the warrigal greens and wash leaves well in a bowl of water in the sink. Add leaves to the pan of boiling water and when water returns to the boil and leaves have turned a very bright green, sit the colander in the sink and drain the leaves.

3.  To prepare the silverbeet, trim the stems from the silverbeet and place stems in the compost. Thoroughly wash the leaves and place in the colander with the warrigal greens.

4.  Taking a handful of leaves (warrigal greens and silver beet) at a time and standing over the sink, squeeze as much liquid from the leaves as possible and place in the large bowl. Repeat with all the leaves.5.  Set up the chopping board and mat. Use the utility knife to chop all the leaves and place in a large bowl.

6.  Use the scissors to finely chop the garlic shoots and add to the large bowl with the leaves.

Two people can prepare the onion and bacon

7.  To peel an onion, cut the onion in half from top to bottom through the root end. Place the cut side on the board and cut away the root end and top. Remove the papery outer skins from the onion and place into the compost. Thinly slice the onion with the utility knife and set aside.

8.  Using a utility knife, remove the rind from the bacon. Cut the bacon into small pieces.

9.  Heat the oil in the small frying pan over medium high heat and add the onion and bacon. Cook, stirring with the wooden spoon until the bacon is beginning to brown and the onion is soft. Remove from heat.

One to two people can prepare the fetta

10.   To finish the filling, use your fingers to crumble the fetta into the bowl with the greens. Add the onion and bacon mixture to the greens in the large bowl and mix to combine.

11.   Crack the eggs into a large measuring jug. Add the milk, a pinch of salt and pepper and use the whisk to beat the eggs until smooth.

12.   Spoon a little of the silverbeet and bacon mixture into the prepared muffin tins. Carefully pour over a little of the egg mixture until about 2/3 full.

13.   Bake in preheated oven for 15 minutes or until puffed, browned and set. Place tins onto cooling rack for a couple of minutes then turn over to remove the mini frittatas. Cut frittatas in half then transfer to serving platters to serve.

Carrot Top Pesto

Recipe Source: Dimitra Alfred, Kitchen Specialist, Stanmore Public School

From the Garden: carrot tops, mustard leaves

Equipment

Large and small   bowls

Salad spinner

Mortar and   pestle

Small frying pan

Wooden spoon

Food processor

Dessert spoon

Measuring   scales, metric measuring spoons and jugIngredients

50g carrot   tops

1 mustard   lettuce leaf

A few stems   of rocket

Handful   fresh basil leaves

1-2 garlic   cloves

2 tablespoons   pepitas

Salt and   pepper

150ml extra   virgin olive oil

 

What to do:

2 people can prepare the carrot tops and mustard lettuce

1.  Half fill a large bowl with water in the sink and wash the carrot tops, mustard lettuce, rocket and basil well.

2.  Place into the salad spinner and spin to remove excess water. You may need to do this in batches.

One person can prepare the garlic

3.  Place the garlic in the mortar and pestle and smash to break the skin. Remove the skin then return the peeled garlic to the mortar and add a good pinch of salt. Pound the garlic in the mortar and pestle until it forms a paste.

One person can prepare the pepitas

4.  Heat the frying pan over medium heat and dry fry the pepitas for 3 minutes or until beginning to toast and pop. Stir with a wooden spoon to prevent them from burning. Be careful as they can pop out of the pan! Remove from pan and place into a small bowl to cool slightly.

To finish the pesto:

5.  Place carrot tops and mustard lettuce into the food processor. Use the dessert spoon to scoop out the garlic paste from the mortar and place it into the food processor. Add the toasted pepitas and process until chopped. Add about half the olive oil and process until just mixed. Add the remaining olive oil to form a thick paste. Season to taste with salt and pepper.

Smashed Broad Beans with Garlic and Herbs

Recipe Source: Dimitra Alfred, Kitchen Specialist, Stanmore Public School

From the Garden: broad beans, oregano, parsley

EquipmentScales

Chopping board   and rubber mat

Utility knife

Large saucepan   with lid

Colander

Large bowl of   cold water

2 Large mixing   bowls

Mortar and   pestle

Grater

1 Large mixing   spoon and 1 dessert spoonIngredients1kg broad   beans

2 sprigs   oregano

4 sprigs   parsley

2 cloves   garlic

50g parmesan   (optional)

50ml extra   virgin olive oil (plus a little extra for drizzling)

Salt and   pepper

 

What to do:

1.  Set up a rubber mat with the chopping board and knife.

2.  To prepare the broad beans, firstly, put a large pot of water on to boil.

3.  Pod the broad beans and place pods into the compost.

4.  Add the podded beans to the pot of boiling water. Return water to the boil and boil for 2 minutes. Use a colander to drain then refresh the beans in the bowl of cold water.

5.  Double-pod the beans by slipping the inner bean out of its skin. Put the inner beans in the mixing bowl. (The skins go into the compost).

6.  To prepare the oregano and parsley, wash the herbs and remove leaves from the stems. Use the utility knife to chop the herbs.

7.  To peel and crush the garlic, place one garlic clove at a time into the mortar and smash with the pestle to break the skin. Remove the skin and repeat with smashing and peeling the other garlic clove. Return the peeled garlic cloves to the mortar with the herbs and a good pinch of salt. Use the pestle to pound the garlic and herbs to a paste. Spoon the garlic herb mix into a small bowl.

8.  Grate the parmesan into a small bowl.

9.  In batches, put the beans in the mortar and pestle and pound roughly, you want the mixture to be chunky. Add the garlic and herb mix and olive oil and stir to combine. Stir in the parmesan (if using) and season to taste with salt and pepper.

10.   Spoon into three serving bowls, drizzle with a little extra olive oil and serve on a board with the freshly baked focaccia.

 

Olive and Rosemary Focaccia

Recipe Source: Dimitra Alfred, Kitchen Specialist, Stanmore Public School

From the Garden: Rosemary

EquipmentMetric   measuring scales, measuring spoons and measuring jug

Dessert   spoon for mixing

2   large mixing bowls

Wooden   spoon

Plate   scraper or spatula

Pastry   brush

Plastic   wrap

Tea   towel

Spoon

Oven   mitts

4   large Baking trays, lined with baking paper

Rubber   mat, chopping board

Serrated   Bread knife

Three   wooden serving boardsIngredients 

Dough:

650ml warm   water

2 tablespoons   honey

825g (5 1/2   cups) white plain flour, plus extra for dusting

150g (1 cup)   wholemeal plain flour

2 teaspoons   salt

14g instant   dry yeast

olive oil   for brushing and oiling bowl

 

Topping:

2 stems   fresh rosemary

20 pitted   Kalamata olives

2 teaspoons   sea salt flakes

 

 

What to do:

Divide into two groups. One group will prepare the dough (steps 1-6) for the next class. The second group will prepare the focaccia for this class (steps 7-13).

1.  Prepare the rosemary. Wash the rosemary and remove the needles or leaves from the stems. You will need about 2 tablespoons.

2.  Make the focaccia dough. Measure the water in the measuring jug, add the honey and stir to dissolve the honey.

3.  Measure the flour into a large mixing bowl and add half the rosemary, the salt and yeast. Stir with the wooden spoon to combine. Make a well in the centre.

4.  Pour the water mixture into the well. Stir with one hand (the other holding the bowl) to mix the flour and water to a soft sticky dough.

5.  Sprinkle a little flour over the bench, your hands and the dough. Rub your hands together to remove the excess dough. Tip out the dough and use the spatula to scrape out the inside of the bowl. Use your hands to squash the dough together into one lump. Knead for 5 minutes, only sprinkling it with flour if it feels too sticky.

6.  Lightly oil a large mixing bowl and place the dough into the bowl, turn over the dough to ensure it is covered with oil, cover it with plastic wrap and leave it for at least 30 minutes on the bench to double in size.

7.  Preheat two ovens to 220C.

8.  Punch the dough down once to release the air, then knead for 30 seconds.

9.  Divide dough into 4 pieces. Shape each piece into a ball and then roll out into a rectangle about 2cm thick. Place onto prepared oven trays.

10.   Use your fingers to make dimples all over the surface of the rolled out dough. Brush with olive oil and sprinkle with salt flakes and remaining rosemary. Press olives into dough. If time allows, set aside for 10 minutes to rise.

11.   Wearing oven mitts on both hands slide trays into preheated ovens and bake focaccia for 10 – 12 minutes or until puffed and nicely browned. You may need to rotate the trays after 8 minutes or so to ensure both trays of the focaccia bake evenly.

12.   Wearing oven mitts on both hands, carefully take the trays out of the oven and sit them on the cooling racks.

13.   Wait a few minutes before using tongs to transfer focaccia to a chopping board. Use the serrated knife to cut the focaccia into smaller pieces. Place onto wooden serving boards and serve with Smashed Broad Beans with Garlic and Herbs.

Crisp Apple and Radicchio Salad

Recipe Source: Dimitra Alfred, Kitchen Specialist, Stanmore Public School

From the Garden: Radicchio, spring onions, lemons

Equipment2 Chopping boards   and rubber mats

2 Utility knives

1 Paring knife

Measuring spoons   and measuring jug

Small frying pan

Wooden spoon

2 Large and 2 small   mixing bowls

Whisk

Salad spinner

Three serving   platters and three serving spoons or tongsIngredients 

Caramelised onions:

1 red   Spanish onion

1 tablespoon   extra virgin olive oil

 

Dressing:

1 tablespoon   Dijon mustard

1 tablespoon   lemon juice

2 teaspoons   white wine vinegar

1 teaspoon   honey

Salt and   pepper

80ml (1/3   cup) extra virgin olive oil

 

3 radicchio   lettuces

2 granny   smith apples

2 spring   onions

 

 

What to do:

1.  Set out two rubber mats with the chopping boards and knives.

2.  To peel an onion, cut the onion in half through the root end. Place the cut side on the board and cut away the root end and top. Remove the papery outer skins from the onion, then slice thinly using the utility knife.

3.  To make the caramelised onions, heat the olive oil in a small frying pan over medium heat and add the sliced onion. Cook stirring with a wooden spoon until the onions are soft. Increase heat to medium high and continue stirring until onions are golden brown and caramelised. Be careful not to burn them! Transfer onions to a small bowl.

4.  To make the dressing, place mustard, lemon juice, vinegar, honey and a little salt and pepper into a small bowl. Use the whisk to blend all the ingredients. Gradually whisk in the 80ml of extra virgin olive oil until dressing is thick and smooth.

5.  To prepare the radicchio and spring onions, cut the radicchio in half and separate the leaves. Trim away the root ends of the spring onions and any tough ends and place into the compost. Place a large bowl in the sink and half fill with water. Place radicchio leaves into the bowl of water, washing it well to remove all the dirt. If the water is very dirty, drain it away and half fill the bowl again to wash the spring onions. Place radicchio leaves and spring onions into the salad spinner and spin dry.

6.  Loosely roll up a few radicchio leaves at a time and use the utility knife to shred the leaves. Repeat with all the leaves.

7.  Use the utility knife to thinly slice the spring onions.

8.  Wash and cut the apples into quarters. Use the paring knife to remove the cores then thinly slice the apples.

9.  To assemble the salad, place the caramelised onions, radicchio, spring onion and apples into a large bowl. If the dressing has separated, whisk again until smooth and pour over the salad. Use your hands or some large spoons to gently toss the salad without squashing the leaves!

10.   To serve: Divide the salad amongst three serving platters, and place on the table with salad servers or tongs.

The students have been loving cooking these deliciously warm recipes on these cold, wet days - just the thing to warm the spirit.

Sudani Rice

Recipe Source: Dookie Primary School, Victoria

Every cook should become confident with cooking rice by the absorption method as described below. It is essential to have a heavy-based saucepan with a well-fitting lid.

EquipmentMetric measuring spoons, measuring jug and cup measuresHeavy-based medium saucepan with lidWooden spoonKitchen paperFork

Three serving bowls and three spoons

Ingredients1 tablespoon vegetable oil2 cups rice4 cups water1 teaspoon salt¼ teaspoon ground turmeric

¼ teaspoon ground cardamom

2 star anise

1 stick cinnamon

 

What to do:

  1. Heat the oil in the saucepan over medium-high heat and add the rice. Fry the rice stirring constantly with the wooden spoon for 1-2 minutes or until starting to change colour and appear whiter.
  2. Pour water into the pot until covering the rice by about 2 1/2 cm, or do as many cooks do: stick your finger into the pot with the tip of your index finger barely touching the rice. The water level should come just to the first joint of your finger.
  3. Add the salt and spices.
  4. Cover the pot tightly and bring the rice and water to the boil over moderately high heat, then reduce heat to its lowest.
  5. Place a folded pad of kitchen paper over the saucepan and jam on the lid to hold the paper in place. After 15 minutes, lift the lid and, if all the water has evaporated, remove the pot from the heat and let it stand, still covered, for 5 minutes (no more peeking during this time!). If it is still a bit moist, replace the paper and lid and cook over low heat for a further 3 minutes.
  6. Lift the lid and remove the paper towel. Use the fork to ‘fluff’ the grains of rice. Avoid stirring the rice as this will break up the grains and make it mushy. Use the fork to gently lift and turn the rice.
  7. Transfer the rice three serving bowls to serve with the curry.

Red Lentil and Pumpkin Curry with Radish Leaves

Recipe Source: Dimitra Alfred, Kitchen Specialist, Stanmore Public School

From the Garden: chilli, coriander, pumpkin, tomatoes, radish leaves

EquipmentTea towel2 Chopping boards and rubber mats

Utility knife

Vegetable peeler

Metric measuring spoons and jug

Scales

Colander

2 Large mixing bowls

Fine grater

Large saucepan or stock pot

Wooden spoon

Ladle

Ingredients450g pumpkin400g can chopped tomatoes

375g red lentils

3cm knob fresh ginger

3 garlic cloves

2 red chillies, optional

3 tablespoons extra virgin olive oil

1 litre chicken or vegetable stock

1 ½ tablespoons garam masala

1 teaspoon ground turmeric

1 ½ teaspoons sugar

Handful fresh radish leaves

Large handful fresh herbs like coriander, parsley or Vietnamese mint

Salt to taste

What to do:

  1. 1.  Set up the board and rubber mat. Use the vegetable peeler to peel the ginger.
  2. 2.  To peel the garlic, place the garlic clove on the board and using the flat side of the knife, smash the clove to split it. Remove the skin.
  3. 3.  If using chilli, have an adult with you.

Set up a separate board and knife and wear disposable gloves. Finely chop the chill. Do not remove gloves until you have finished handling the chilli. When you have finished, wash the board and knife well. Do not touch the cut chilli with bare hands!

  1. 4.  To finely chop the ginger and garlic, place the ginger and garlic on the board and use the utility knife to slice then finely chop.
  2. 5.  To wash the lentils, place lentils in the colander and wash under the tap with cold water. Sit colander over a bowl to drain.
  3. 6.  Start making the curry: Heat the olive oil in the large saucepan over medium heat. Add the ginger, garlic and chilli (if using) and cook stirring with the wooden spoon for 30 seconds or until aromatic. Add the lentils and garam masala and stir to coat in the spices.
  4. 7.  Pour in about 750ml of the stock, cover and bring to the boil over high heat. Reduce heat to medium and simmer covered for 15 minutes or until the lentils are soft and broken down. Stir occasionally to prevent sticking.
  5. 8.  While the lentils are cooking, prepare the pumpkin. Peel the pumpkin or have an adult help you. Cut into wedges and then into 2cm dice.
  6. 9.  Add the pumpkin and tomatoes to the saucepan and simmer, covered for a 10 - 15 minutes or until the pumpkin is tender. Stir occasionally to prevent sticking. If curry is too thick, add some extra stock.
  7. 10.   While the pumpkin is cooking, prepare the radish leaves. Wash leaves well and trim away any tough stalks. Place on chopping board and cut into shreds.
  8. 11.   To the saucepan add the sugar and radish leaves and cook for 1-2 minutes or until the leaves have wilted. Taste and season with salt.

To serve:

  1. 12.   Use the ladle to divide the curry amongst three serving bowls. Sprinkle with fresh herbs and serve.

 

Colourful Kale Slaw with Red Cabbage & Carrots

Recipe Source: Dimitra Alfred, Kitchen Specialist, Stanmore Public School

From the Garden: carrot, kale, parsley, red cabbage, salad leaves, red onion, radish

EquipmentMetric measuring spoonsVegetable peeler

Small mixing bowl

Large mixing bowl

Whisk

Tea towel

Chopping board with rubber mat

Utility knife

Tongs

Three serving platters and three tongs

Ingredients1 tablespoon extra-virgin olive oil1 tablespoon Dijon mustard

1 teaspoon apple cider vinegar

Salt

Pepper

5 kale leaves

¼ small red cabbage

Salad leaves like radicchio and lettuce

1 carrot

1 radish

1 small handful parsley, washed and chopped

½ small red onion, peeled and diced

2 tablespoons sunflower seeds

2 tablespoons pumpkin seeds or pepitas

 

What to do:

  1. 1.  Trim the tough stems from the kale and place in the compost bucket. Wash the leaves in a bowl of water in the sink then transfer to the salad spinner and spin to remove excess moisture.
  2. 2.  Finely shred the kale leaves, red cabbage and lettuces; place into the large bowl.
  3. 3.  Use the vegetable peeler to peel the carrot. Again using the vegetable peeler, peel long carrot ribbons and place into the bowl of salad.
  4. 4.  Remove the leaves from the radish and give them to the group making the curry. Wash the radish and cut in half. Then cut into thin slices and add to the bowl of salad.
  5. 5.  Add the parsley, onion, sunflower seeds and pepitas to the large bowl of salad leaves and use your hands to gently toss to combine; try not to squash the leaves.
  6. 6.  Prepare the dressing, by using the whisk to blend the olive oil, mustard and vinegar in the small bowl. Season to taste with salt and pepper and set aside until ready to serve.

A few minutes before serving:

  1. 7.  Whisk the dressing again to blend together all ingredients. Pour over the salad leaves in the bowl and gently toss to combine. Divide salad amongst the three serving platters and serve.

Here are some more yummy recipes for you to try out at home.  Classes have enjoyed preparing and sharing this Asian inspired menu this week.   Children have been excited about eating the green vegetables straight from our garden as many of them remember planting the seeds themselves.  Enjoy!

Fried Rice

Recipe Source: Stephanie Alexander Kitchen Garden Foundation

From the Garden: eggs, garlic, warrigal greens, spinach, broccoli, spring onions

EquipmentTea towel

Vegetable peeler

Chopping board, rubber mat

Utility knife

Dinner knife

Wok & Wok sang

Small bowl

Metric measuring spoons and scales

Three serving dishes and spoons

Ingredients2 handfuls spinach or warrigal greens

1-2 bunches broccoli including leaves

2 carrots

3 garlic cloves

Good pinch salt

4 tablespoons vegetable oil

4 eggs

6 cups cooked jasmine rice, warm but not hot

1/3 cup soy sauce

Pinch castor sugar

100g peas

6 spring onions

Handful coriander leaves or Vietnamese mint   leaves

 

 

What to do:

1.  Wash the greens and dry well.

2.  If using warrigal greens, add them to a pan of boiling water and blanch for 30 seconds. Drain and allow to cool slightly.

3.  Peel the carrots using a vegetable peeler. Cut in half lengthways then slice finely.

4.  Set up the board and rubber mat and using the utility knife, shred the spinach leaves. Finely chop the broccoli stems and shred the leaves.

5.  Finely slice the spring onions. Reserve the greener tops in a separate bowl for garnishing.

6.  Place the garlic cloves on the board and using the flat side of the knife, smash the clove to split it. Remove the skin. Sprinkle the garlic with a little salt and use the bread and butter knife to crush to a paste.

7.  Heat the wok over low-medium heat and add 2 tablespoons of the oil.

8.  Crack in the eggs into the wok and allow them to set slightly before stirring with the wok sang and scrambling. Remove from the wok to a small bowl.

9.  Add another 2 tablespoons of the oil to the wok then add the garlic and stir with the wok sang until just beginning to colour. Be careful not to burn the garlic!

10.   Add the spinach or warrigal greens and stir-fry until just wilted.

11.   Add the rice and stir-fry, breaking up any clumps with the wok sang. Add the soy sauce, sugar, peas, spring onions, coriander or Vietnamese mint.

12.   Keep stir-frying to coat the rice in the soy sauce and cook until the peas are cooked and everything has heated through.

13.   Return the eggs to the wok and stir to combine.

14.   Divide fried rice between three serving plates and garnish with reserved spring onion. Serve.

 

Chinese Greens stir-fried with Soy Sauce & Ginger

Recipe Source: Stephanie Alexander Kitchen Garden Foundation

From the Garden: broccoli, bok choy, wombok, kale, silverbeet, warrigal greens, Vietnamese mint

EquipmentTea towel

Chopping board   and rubber mat

Utility knife

Mortar and   pestle

Metric measuring   spoons

Wok

Wok sang

Three serving   dishes and three tongs

IngredientsEnough   greens to make up about 4 cups when chopped:

Chinese greens like broccoli, bok choy   & wombok, Vietnamese mint, and/or

Kale, silverbeet, warrigal greens   (blanched)

4cm knob   ginger

2 garlic   cloves

1 tablespoon   vegetable oil

2   tablespoons soy sauce

1 tablespoon   water

 

 

What to do:

1.  Carefully wash all the greens and dry them well.

2.  Tear the leafy greens into smaller pieces. Include the broccoli leaves. Trim the leaves from the Vietnamese mint and place the tough stems into the compost.

3.  Set up the rubber mat and board and use the utility knife to finely slice any tender stems.

4.  Use a vegetable peeler to peel the ginger and then cut into pieces and place into the mortar. Place the garlic cloves onto the board and use the flat side of the knife to smash the cloves. Remove the skin and place the cloves into the mortar. Use the pestle to pound the garlic and ginger to a paste.

5.  Have all your ingredients ready before you start cooking.

6.  Heat the vegetable oil in the wok over medium heat. Add the ginger and garlic and gently fry until soft.

7.  Add the chopped stems and stir- fry for 2 minutes.

8.  Add the leaves and soy sauce and water and keep sturning the greens with the wok sang until they are wilted but still a bright green.

9.  Divide amongst three serving dishes and serve.

 

 

Vegetable Gyoza

Recipe Source: Stephanie Alexander Kitchen Garden Foundation

From the Garden: cabbage, carrots, celery, onions

Equipment

Metric measuring   cups and spoons

Clean tea towel

Chopping board   and rubber mat

Utility knife

Food processor with   cutting attachment

Large bowl

2 Small bowls   with water

2 Medium   saucepans with lids

Wooden spoon

Tongs

Three serving   plattersIngredients

250g canned   water chestnuts, drained

¼ white   cabbage

1 carrot

½ onion

1 celery   stalk

25g   cornflour

1 tablespoon   soy sauce

1 teaspoon   salt

½ teaspoon   sugar

¼ teaspoon   pepper

1 packet   gyoza wrappers

2   tablespoons vegetable oil

 

 

What to do:

1.  Use the food processor to chop the water chestnuts, cabbage, carrot, celery and onion. They may need to be chopped in batches.

2.  Tip the chopped vegetables into the clean tea towel and wrap to enclose. Then squeeze tightly to remove the excess moisture.

3.  Transfer the vegetable mixture to a large bowl and mix in the cornflour, soy sauce, salt, sugar and pepper.

4.  Place a teaspoonful of the vegetable mixture in the centre of each gyoza wrapper.

5.  Moisten one edge with water then fold over the opposite edge and press down to seal the gyoza into a neat crescent.

 

To cook gyoza: have two pans cooking them

6.  Heat the saucepan over medium heat until hot, then add 1 teaspoon of vegetable oil. Place 6 of the gyoza in the pan (don’t overcrowd, they should not be touching) and cook for 2 minutes over low heat until just beginning to brown.

7.  Add 1 tablespoon of water and immediately cover the pan with the lid.

8.  Cook each gyoza for one minute, remove from heat and rest in pan for one more minute.

9.  Repeat with remaining gyoza until all are cooked.

10.   Place onto three serving platters and serve with gyoza sauce.

 

 

 

 

There were some delicious smells coming from the kitchen this week as students cooked up a storm and prepared a Middle Eastern inspired menu.   Some of the recipes are below if you would like to try them at home.  Enjoy!

 

Hummus

Recipe Source: Dimitra Alfred, Kitchen Specialist, Stanmore Public School

From the Garden: garlic, lemons donated by the Balsdon family, parsley

Equipment

Large Strainer

Large bowl

Small frying pan

Wooden spoon

Mortar and pestle

Rubber mat, chopping board and utility knife

Metric measuring scales, spoons and cups

Large saucepan

Blender

Spatula

Three serving plates

Citrus juicer

3-4 Teaspoons for tasting

Ingredients

200g dried chickpeas, soaked overnight

3 teaspoons cumin seeds

Salt

Black pepper

2 garlic cloves

1 lemon

Pinch paprika

Handful parsley sprigs

60ml (1/4 cup) extra virgin olive oil

 

What to do:

1.  Drain the soaking water from the chickpeas and place chickpeas into a large pot. Cover with plenty of water, bring to the boil over high heat then reduce heat to medium and simmer uncovered for 1 hour or until very soft. Allow to cool a little in the water. (You will be using the chickpeas cooked for you by the previous class.)

2.  Place the strainer over a large bowl and strain the cooked chickpeas, reserving the cooking water.

3.  Transfer the drained chickpeas to a blender and add a good pinch of salt and pepper.

4.  Heat the frying pan over medium heat and add the cumin seeds. Cook the cumin seeds while stirring with the wooden spoon for 1 minute or until aromatic. Transfer to the mortar and pestle and pound until fine. Add to the chickpeas in the blender.

5.  Place the garlic on the chopping board and use the flat side of the knife to smash the garlic. Remove the skin and add garlic to the blender.

6.  Juice the lemon and add about 2 teaspoons of lemon juice to the blender. Reserve remaining lemon juice.

7.  Process chickpea mix, stopping every now and then to scrape down the side of the blender bowl.

8.  Add a little cooking water (about a tablespoon at a time) and blend again to make a soft spreadable puree. Taste and adjust with a little extra lemon juice, salt and pepper. The hummus needs to taste a little ‘tart’.

9.  Spoon hummus onto your serving plates, and sprinkle with some paprika. Garnish each one with some torn parsley and a little drizzle of olive oil.

 

Man’oushe, Za’atar Flatbread

Recipe Source: Dimitra Alfred, Kitchen Specialist, Stanmore Public School

Equipment

Metric   measuring scales, spoons and large jug

2   large mixing bowls

Wooden   spoon

Pastry   brush

Plastic   wrap

Tea   towel

Spoon

Oven   mitts

3-4   large Baking trays, lined with baking paper

Rubber   mat, chopping board

Bread   knife

Three   serving boards or platters

Ingredients

650ml warm   water

2   tablespoons honey

800g white plain   flour

200g   wholemeal plain flour

2 teaspoons   salt

14g instant   dry yeast

olive oil   for brushing and oiling bowl

 

handful   fresh mint leaves

a few fresh rocket   leaves

 

 

What to do:

1.  Combine the water and honey in the jug and stir to dissolve the honey.

2.  Measure the flour into a large mixing bowl and add the salt and yeast. Stir with the wooden spoon to combine. Make a well in the centre.

3.  Pour the water mixture into the well. Stir to mix the flour and water to a soft sticky dough.

4.  Sprinkle a little flour over the bench, your hands and the dough. Tip out the dough and use your hands to squash it all together into one lump. Knead the dough for 5 minutes, only sprinkling it with flour if it feels too sticky.

5.  Lightly oil a bowl and place the dough into the bowl, turn over the dough to ensure it is covered with oil, cover it with plastic wrap and leave it for at least 30 minutes in a warm spot to double in size.

6.  Preheat the oven to 250C. You may need to bake two trays at once and rotate them after about 5 minutes to get them baked in time.

7.  Punch the dough down once to release the air, then knead for 30 seconds.

8.  Divide dough into 15 pieces. Shape each piece into a ball and then roll out into an oval about 5mm thick. Place ovals onto prepared oven trays.

9.  Spread some of the Za’atar with Pepitas mix over the rolled out dough.

10.   Bake Man’oushe for 5-10 minutes or until puffed and nicely browned.

11.   Wearing oven mitts on both hands, carefully take the trays out of the oven.

12.   Wait at least 10 minutes before tearing or cutting into wedges. Sprinkle with some torn mint leaves and/or torn rocket leaves and place onto serving platters.

Za’atar with Pepitas

Recipe Source: Dimitra Alfred, Kitchen Specialist, Stanmore Public School

 

Equipment

Small frying pan

Wooden spoon

Small Blender

Spatula

Metric measuring   spoons and jugs

Small bowl

Tea towelIngredients

5 sprigs fresh oregano
2 tablespoons pepitas

1 tablespoon dried thyme
1 tablespoon ground sumac
1 teaspoon salt
1 tablespoon ground cumin

 

60ml extra virgin olive oil

 

What to do:

1.  Wash the oregano and pat dry with a tea towel and remove the leaves from the stems. Place leaves into the blender.

2.  Heat the frying pan over medium heat and dry fry the pepitas for 3 minutes or until beginning to toast and pop. Be careful as they can pop out of the pan! Remove from pan and place into a small bowl to cool slightly.

3.  Measure the oregano, thyme, sumac, salt and cumin into the blender and add the pepitas.

4.  Blend until mixture is finely chopped.

5.  Use the spatula to scrape mixture into a bowl and mix in enough olive oil to form a paste.

6.  The Za’atar with Pepitas mix will be used to brush on the bread before it is baked to make Mano’ushe.

 

Spiced Potatoes with Seasonal Greens

From the Garden: garlic, ginger, onion, potato, silverbeet or bok choy

Equipment

Tea towel

Chopping board   and rubber mat

Utility knife

1 medium   saucepan

Colander

Wok

Wok sang

Metric measuring   spoons

Wooden spoon

Three serving   plattersIngredients

8 medium   potatoes, peeled and chopped into 2cm cubes

1 bok choy   or 10 leaves silverbeet

2   tablespoons vegetable oil

1 onion,   peeled and finely chopped

1 garlic   clove, peeled and finely chopped

2cm knob   ginger, finely chopped

1 teaspoon   ground turmeric

1 teaspoon   salt

½ teaspoon   black pepper

2 teaspoon   garam masala

225ml   coconut milk

1 small   handful coriander, finely chopped

What to do:

1.  Boil the chopped potatoes in a saucepan of water for 10 minutes. Drain the potatoes into a colander.

2.  Cut the bok choy in half lengthways and wash well. Finely shred the leaves and stems of the bok choy.

3.  Heat the oil in the saucepan and saute the onion over medium high heat until translucent.

4.  Add the garlic and ginger and cook stirring for 2 minutes or until aromatic.

5.  Add the potatoes, turmeric, salt, pepper and garam masala and cook for a further 3 minutes.

6.  Add the chopped bok choy and pour in the coconut milk.

7.  Allow to simmer over medium heat for a few minutes or until bok choy has wilted.

8.  Divide between the serving platters and sprinkle with fresh coriander before serving.

Lemon Rhubarb Crumble

From the garden: Lemons donated by the Balsdon family, rhubarb

Equipment:

Scales, cups   and spoons

Tea towel

Chopping   board and rubber mat

Utility   knife, paring knife

2 Medium   saucepans

Wooden spoon

Mixing bowl

3 ovenproof   serving dishes and serving spoonsIngredients:

3 granny   smith apples

300g rhubarb   stems, leaves removed, stems washed

1 cup castor   sugar

2 cups water

1 lemon

 

Crumble Topping:

250g   unsalted butter or dairy free nuttelex

6 cups   rolled oats

1 cup brown   sugar

What to do:

1.  Preheat the oven to 220C.

2.  Use the vegetable peeler to peel the apples. Cut in half and then quarters and remove the core. Cut apples into 2cm chunks.

3.  Chop the rhubarb into pieces about 3cm long.

4.  Use the zester to zest the lemon into a large bowl. Reserve zest for the topping. Juice the lemon.

5.  Pour the lemon juice, sugar and water into the saucepan and heat on low, stirring until all the sugar has dissolved.

6.  Add the apples, and simmer over low-medium heat for 5 minutes.

7.  Add the rhubarb and simmer for 2 minutes or until quite tender. Pour mixture into three ovenproof serving dishes.

To make the topping:

  1. Melt the butter in a      medium saucepan then stir in the lemon zest, oats and sugar.
  2. Spread the topping      over the fruit.
  3. Bake for 15-20      minutes or until topping is golden.
  4. To Serve, place a      heat mat or wooden board onto each table and place the serving dish on      this.

 

Many of you have been asking for the recipes we have used in class so that you can recreate them at home.   The intention we have is to try and upload some recipes for you each week and we apologise this hasn't happened for a while as access to the website has been down.

Following are some of the delicious recipes from the end of last term.   Enjoy trying them at home and watch this space in the coming weeks for more recipes!

Gozleme with Garden Greens

Recipe Source: Dimitra Alfred, Kitchen Specialist, Stanmore Public School

From the Garden: warrigal greens, mint, parsley, chicory

Equipment

Utility knife

Chopping board   and rubber mat

Salad spinner

2 tea towels

3 Large bowls

Measuring cups   and spoons

Measuring jug

Large mixing   spoon

Plastic wrap

2 large frying   pans

Pastry brush

Spatula and   tongs

3 serving   platters and serving tongs

Ingredients

Dough:

1 ½ cups   wholemeal plain flour

1 ½ cups   white plain flour

1 teaspoon salt

80ml olive   oil

185ml water

 

Filling:

20 leaves   warrigal greens

2 stems   fresh mint

2 stems   fresh parsley

10-15 stems   chicory

1 green   shallot or 1 small leek

1 teaspoon   sumac

½ teaspoon   ground allspice

½ teaspoon   salt

¼ teaspoon   ground pepper

 

6 tablespoons   currants

Extra olive   oil for brushing

 

What to do

To make the filling:

  1. Trim away the leaves      from the stems of the warrigal greens, mint and parsley and place stems in      the compost. Thoroughly wash the warrigal green leaves, herbs and chicory,      drying them in the salad spinner. Taking a handful of leaves at a time, use      the utility knife to finely chop all the greens and place in the large      bowl.
  2. Cut leek in half      lengthways and wash well. Slice into 5mm slices and place into bowl with      the greens.
  3. Add the sumac,      allspice, salt and pepper to the bowl of greens and mix well. Give half this      mixture along with half the currants to the other Gozleme group.

To make the dough:

  1. Measure the flours      into a large bowl; use a spoon to mix in the salt.
  2. Measure the oil and      water in a measuring jug.
  3. Have one person,      trickle the wet ingredients into the dry ingredients and mix with one hand      to form a dough. Knead on a lightly floured surface for 8-10 minutes or      until the dough looks smooth.
  4. Tip the dough into a      large lightly oiled bowl, turn the dough in the bowl to cover it in oil      then cover the bowl with plastic wrap. Leave to rest for the next class.

To make the Gozleme: Two groups will make and cook three Gozleme

  1. You will form your Gozleme      using the dough made for you by the previous class. At the end, you will      make the dough for the class following you.
  2. Tip out the dough and      divide it into 6 even pieces. Give 3 pieces of dough to the other Gozleme      group.
  3. Dust the workbench      with some flour.
  4. Flatten a piece of      dough (using the heel of your hand) into a rough rectangle and use the      rolling pin to roll it out to a very thin rectangle (about 20cm x 40cm).      Spoon about a quarter of the greens over one half of the rectangle of      dough leaving a 1cm boarder; sprinkle with about a tablespoon of the      currants. Fold over the other half of dough to cover, then crimp the edges      to seal. Use the pastry brush to brush Gozleme with a little olive oil.      Repeat with remaining dough and filling.
  5. While the dough is      being shaped, heat both frying pans on a medium to low heat.
  6. Place a Gozleme oiled      side down, into a hot, dry pan and cook for 8 minutes or until bubbled and      browned. Brush top with a little more olive oil then flip it over with      your spatula and cook till the other side is bubbled and well browned.
  7. Using tongs or      spatula, transfer the cooked Gozleme to a chopping board; allow to cool      slightly before using the utility knife to cut into pieces.
  8. Divide Gozleme      between three serving platters to serve.

 

Chocolate Choko Muffins

Recipe Source: Dimitra Alfred, Kitchen Specialist, Stanmore Public School

From the Garden: Chokos

Equipment

2 Large bowls

Sifter

Grater

Fork

Measuring cups and spoons

Measuring jug

Large mixing spoon

Vegetable peeler

Utility knife

Oven mitts

2 Cooling racks

Mini muffin trays (30 holes)

Mini muffin size paper cases (about 30)

2 spoons

Cake tester

3 serving platters

Ingredients

1 cup wholemeal plain flour

1 cup white self-raising flour

¼ cup cocoa powder

1 cup sugar

150g choko

½ cup vegetable oil

¾ cup milk

1 egg

30 squares dark chocolate

Sifted icing sugar, optional

 

What to do:

  1. Preheat two ovens to      200C. Line 30 mini muffin holes with the paper cases.
  2. Sift the flours and      cocoa into a large bowl. Mix in the sugar.
  3. Use a vegetable      peeler to peel the choko. Cut into quarters and remove the seed then      coarsely grate choko into a bowl.
  4. Pour the oil and milk      into the bowl with the choko and add the egg. Use a fork to mix the wet      ingredients together.
  5. Pour the wet      ingredients into the bowl of dry ingredients and mix with the large      spoon  until combined but do not      beat or over-mix or the muffins will be tough to eat!
  6. Use the spoons to      drop spoonfuls of the mixture into the paper lined muffin tins til almost      to the top, allowing for the muffins to rise. There should be enough      mixture for 30 – 32 muffins.
  7. Place a square of      chocolate on top of each muffin.
  8. Bake in preheated      oven for 15 minutes or until well risen and cooked when tested with a cake      tester or wooden skewer. Cool in tins for 5 minutes or until cool enough      to handle then lift out onto the three serving plates for serving.      Decorate with some sifted icing sugar if liked.

Herb Seasoned Popcorn

Recipe Source: Dimitra Alfred, Kitchen Specialist, Stanmore Public School

From the Garden: Rosemary

Equipment

Mortar and   pestle and rubber mat

Large heavy base   pot with lid

Measuring cup   and spoons

Measuring jug

Large mixing   spoon

3 serving bowls

Ingredients

¼ cup (60ml)   olive oil

2/3 cup   popping corn

1 teaspoon   rock salt

2 long stems   fresh rosemary

 

What to do

To make the Herb Seasoning:

  1. Trim the needles from the rosemary; you will need about 2      tablespoons of rosemary needles.
  2. Place the rosemary and salt into a mortar and pestle and      pound until a fine green powder forms; set aside.

To pop the corn:

  1. To pop the corn, heat the oil over high heat for a minute      or until hot. Add the corn and immediately place the lid on the pot.
  2. When the corn begins to pop, reduce the heat to medium      and allow all the corn to pop. DO      NOT REMOVE THE LID WHILE THE CORN IS POPPING!
  3. When the corn has stopped popping, turn off the heat,      remove the lid and spoon in the herb seasoning. Use the large spoon to mix      thoroughly. Taste for seasoning and add more salt if necessary.
  4. Divide amongst the three serving bowls and serve.

 

 

Crunchy Kale Chips

 

Recipe Source: Dimitra Alfred, Kitchen Specialist, Stanmore Public School

 

From the Garden: Kale

 

Equipment

Salad spinner

2 large baking   trays

Baking paper

Oven mitts

Large bowl

Large mixing   spoon

2 cooling racks

3 serving bowls

Ingredients

 

About 4   stems curly kale

2   tablespoons olive oil

1 teaspoon   paprika or smoked paprika

½ teaspoon   salt or to taste

 

 

 

What to do

 

  1. Preheat oven to 160C fan forced. Line the large baking      trays with baking paper.
  2. Trim centre stems from kale and place into compost or      chook buckets. Wash leaves thoroughly and spin in salad spinner. Tear      leaves into bite size pieces.
  3. Combine olive oil, paprika and salt in a large bowl. Add      kale leaves and toss to coat in oil mixture.
  4. Spread kale out in a single layer on lined baking trays.      Try to evenly spread out the leaves and not overcrowd them as then they      will not go crisp!
  5. Bake for 12-15 minutes or until leaves are crisp. If they      still look limp after this time, return to the oven for a further 5-10      minutes or until crisp. The leaves may need turning if they are not drying      out evenly.
  6. Place trays onto cooling racks and allow to cool for 5-10      minutes. When cool enough to handle, transfer Kale Chips to three serving      plates for serving.

 

A huge thank you to Stanmore IGA for their generous donations to our school for the SAKG program. Their regular support has helped us to buy ingredients and equipment for use in cooking lessons and to update our tools for garden lessons.

 

Planting

 

Students have been excited to jump straight back into kitchen and garden classes this term with the help of our new kitchen specialist, Miss Dimitra.

We have made a beautiful pumpkin soup with coriander paste, green salad with edible flowers, spiced carrot dip, Indian flat bread and a yummy brown rice salad with wilted greens.

There has been lots of  work to do in the garden to keep it flourishing.  We have been busy spreading  mulch, weeding, watering and planting new fruits and vegetables.  There is always work to be done caring for the chickens and cleaning out their chicken house but we have been rewarded with some yummy, fresh eggs.

Thank you to all of our volunteers in the kitchen and garden this term, any volunteer help is always appreciated.

Cleaning the chicken house
Yummy food!

Making carrot dip

Brown

Children had a great time starting kitchen lessons for the year this week. For some, it was the first time they had been into our new kitchen and experienced a cooking class .    The first class was focussed on introducing the children to the kitchen  and the philosophy of the program which is Grow,  Harvest, Prepare and Share.  Nicole prepared a tapas style menu  to reinforce the importance of sharing and enjoying food together!

If you'd like to try a few of the recipes at home, here they are.

Crunchy

 

Crunchy tomato toast

Season: Summer

Type: Snack/ tapas

Serves: 30 tastes

From the garden: Tomatoes, basil

Ingredients:

Tomatoes

Olive oil

Pepper

Salt

Basil

Crunchy   bread

Equipment:

Baking   tray

Baking   paper

Chopping   board and rubber mat

Knife

 

 

What to do:

  1. Pre-heat the oven to 200 degrees
  2. Take out a baking tray and line it with baking paper
  3. Set out the chopping board with the rubber mat underneath
  4. Cut the tomatoes in half
  5. Put them on the baking tray
  6. Drizzle the tomatoes with olive oil, cracked pepper and salt
  7. Put the tray into the oven
  8. Roast for about 15 – 20 minutes or until softened and lightly charred
  9. Take the tomatoes out of the oven
  10. Cut the bread into 30 small pieces
  11. Place one or two tomatoes on each piece of bread
  12. Add a basil leaf

Serve and enjoy!

Passionfruit

Passionfruit lemonade

 Season: Summer

Type: Drinks

Serves: 30 tastes

From the garden: Passionfruit, mint, lemon verbena, lemongrass

Ingredients:

2 stalks   of lemongrass

1 handful   of lemon verbena

1 handful   of mint

2 lemons

1/3 cup   sugar

½ large   jug of ice

Ice

500ml soda   water

1 passionfruit

Mint

 

Equipment:

Chopping   board and rubber mat

Wooden   spoon

Small   saucepan

Juicer

Knife

Large   glass jug

Large   spoon

 

What to do:

 First make the lemon syrup:

  1. Wash the lemon verbena and mint leaves
  2. Set out the chopping board with the rubber mat underneath
  3. Using the back of a wooden spoon, bruise the lemongrass on the chopping board.
  4. Put the bruised lemongrass into a small saucepan
  5. Add the lemon verbena to the saucepan
  6. Remove all the leaves from the mint. Put the leaves aside for later. Put the stems into the saucepan.
  7. Peel one lemon and put the lemon rind in the saucepan.
  8. Juice the peeled lemon and add the juice to the saucepan
  9. Add 1/3 cup sugar to the saucepan
  10. Add 1 cup water
  11. Bring to the boil and simmer for about 5 minutes
  12. Put aside and allow to cool

 

Now make the passionfruit lemonade mixture:

  1. Cut the second lemon into round pieces and add to the jug
  2. Add mint leaves to the jug
  3. Add the ice to the jug
  4. Pour the cooled lemon syrup over the ice using a sieve
  5. Take the soda water out of the fridge
  6. Pour the soda water into the jug
  7. Add the passionfruit
  8. Using the large spoon, stir the passionfruit lemonade and mix everything together

 

Your delicious drink is ready to serve!

 

 

 

Welcome to our SAKG page for 2014. 

We have had a great start to lessons this year and have extended the program to include years 3 to 6. This week children were busy in the garden, weeding, planting out new seedlings, collecting eggs and harvesting produce for our first kitchen lessons. Thanks to the hard work of Sarah and some parents we now have a lovely pond and  some wonderful outdoor seating  to use during lessons. Our chickens are laying and were cared for beautifully over the holidays by families from our school.

Volunteers are always needed. If anyone would like to volunteer their time to help in the garden or in kitchen lessons please email the school indicating your preference to help either in the kitchen or garden or both. We'd love to have you!

Seating 

 Our pond



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