Tapas to share

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!

 

 

 

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