Term 4 - Weeks 3 & 4

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.

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