Kitchen Recipes

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


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



1 ½ cups   wholemeal plain flour

1 ½ cups   white plain flour

1 teaspoon salt

80ml olive   oil

185ml water



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


2 Large bowls




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


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


Mortar and   pestle and rubber mat

Large heavy base   pot with lid

Measuring cup   and spoons

Measuring jug

Large mixing   spoon

3 serving bowls


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



Salad spinner

2 large baking   trays

Baking paper

Oven mitts

Large bowl

Large mixing   spoon

2 cooling racks

3 serving bowls



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.


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