Recipes

Passionfruit Cupcakes

Ingredients

75 grams softened butter

½ cup white sugar
1 tsp vanilla essence
2 eggs
¼ cup passionfruit pulp
1 cup self-raising flour
2 tablespoons self-raising flour

Method

1 Heat oven to 180 and line muffin pans with paper cases.
2 Slice the passionfruit in half and remove the pulp to measure ¼ cup
3 Beat butter, sugar, and vanilla together until pale and creamy.
4 Add eggs one at a time, beating well after each egg.
5 Stir in passionfruit pulp, then sift in the two measurements of flour, and fold in gently until just combined.
6 Half fill the paper cases with cake mixture and bake 15 – 20 minutes or until they are golden brown and spring back when touched.
7 Remove from oven and place on a wire rack to cool
8 Ice with passionfruit or vanilla icing

Fennel Bulb and Orange Salad
Crunchy, tart and sweet, pairing fennel and orange tastes even better than it looks.

Ingredients
3 navel oranges, peeled and sectioned
1 tablespoon Dijon mustard
2 tablespoons balsamic vinegar
Handful Italian parsley, chopped fine
Juice from squeezed orange peels
3 small fennel bulbs, stemmed and sliced thin
Time estimates
Prep time: 15 minutes
Total time: 15 minutes

Directions
Cut off both ends of each orange with a sharp knife. Following the curve of the orange, cut away the peel and white pith. Gently separate the orange into sections with your fingers. Remove any excess white pith that remains.
In a mixing bowl combine mustard, balsamic vinegar, parsley and juice. Add orange sections and sliced fennel. Stir and serve.

fenel_organge2

Broccoli Rabe with Penne Pasta
Need a quick pasta fix but tired of steamed vegetables? Rabe (pronounced rob) is a great alternative to the usual suspects.

Ingredients
2 pounds broccoli rabe, chopped and stemmed
1 pound penne pasta, dry weight
1 teaspoon sea salt
1/3 cup olive oil
4 cloves garlic, minced
1 tablespoon red pepper flakes, or to taste
Salt and pepper to taste
2 ounces Parmesan cheese, grated (optional)
Time estimates
Prep time: 15 minutes
Total time: 40 minutes

Directions
Rinse broccoli rabe.
Trim and discard discolored leaves and stem ends. Separate florets and reserve for step four. Cut remaining stems and leaves into 1-inch sections.
Meanwhile, in a large cooking pot bring several quarts of water to a boil. Add salt. Place rabe in boiling water. Cook until tender but not mushy, about 5 minutes. Remove from heat and drain.
In a second pot, cook pasta following package directions.
Heat olive oil in large skillet over moderate flame. Sautee minced garlic until golden, about 1 minute. Add red pepper flakes. Add boiled rabe and florets. Cook over moderately high heat for 3 to 4 minutes. Toss sautéed rabe with cooked pasta. Sprinkle with Parmesan if desired. Serve hot.
Serves 4-6

rabe_penn

Broad bean and ham pasta

Ingredients:

A handful of broad beans (de-shelled)1 x red onion, 2 x cloves garlic, a sprig of thyme, 100 gms of breadcrumbs, 50 gms of butter, 150 gms of pasta, ham or bacon (100 gms) and 100 mls of water

Method

Step 1: Boil pasta until cooked and set aside to be used later (add a little olive oil to stop it sticking).

Step 2: Cook broad beans for 10 minutes in boiling water and also set aside for later.

Step 3: Toast the breadcrumbs and then set aside.

Step 4: Saute diced onions, ham, garlic and thyme together on a medium heat for 3 minutes

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.

Step 5: Add the broad beans (I also added a few frozen peas)

Step 6: Add 100 mls of water and the butter and cook for a further minute or two.

Step 7: Add your cooked pasta and cook for one more minute.

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Then serve and enjoy!!

Red Lentil Dahl

Ingredients
22 grams red lentil, 10 stems coriander, 1 onion, 1 5cm piece of ginger, 1 clove of garlic, 1 green chilli, 1/2 teaspoon tumeric, 1 teaspoon mustard seed, 1 teaspoon ground cumin, 2 tablespoons oil, 2 cups water

Method
Put a pan on medium heat. Finely slice the onion. Peel and finely slice the ginger and garlic. Slice the chilli in half and pop out the seeds int the compost. Now slice the chilli length ways and finely chop. Add the oil to the pan. Add the onion and saute a couple of minutes before adding the ginger and garlic and chilli. Now add the spices and cook a further minute so you can smell the spices cook. Add the red lentils and the water and gently stir until all the ingredients are combined. Bring to the boil and boil a minute or so then reduce the heat and simmer for 15-20 minutes or until the lentils are soft. Serve in bowls topped with Green Coconut Chutney and serve.

Potato Pizza Dough

Ingredients
1/2 cup warm water, 2 teaspoons dried yeast, 1/2 teaspoons sugar or honey, 2 teaspoons olive oil, 1/2 cup cooked and mashed potatoes, 1 teaspoon salt, 200 grams flour

Method
Place the water, yeast, sugar or honey in a jug and mix with a fork and leave for 5 minutes until it looks frothy. Weigh the flour and place in a large bowl. Add the salt and potato and mix with a fork. Add the yeast mixture and stir well with a wooden spoon. Turn the flour out onto a floured bench and knead… this is the best bit! Roll, push and fold, is what we need to do for 5 minutes! The mixture will be quite sticky so just rub your hands together with a little flour. Spread a little oil on the inside of the bowl and place the dough into it. Cover with a clean dry cloth and leave in a warm place for an hour or until it has doubled in size. This is called proving the dough. After is has proved scatter flour on the bench and use the palm of your hands and fingers to stretch out your dough into your mini pizza shape.

Potato and Rosemary Pizza

Ingredients
2 medium potatoes, 4 stalks rosemary, 3 tablespoons olive oil, 1 teaspoon salt, a few grinds of pepper, 1 cup grated cheese, 1 portion pizza dough

Method
Heat oven to 220 degrees. Gently press the dough out onto the oven tray. Slice the potatoes as thinly as you can and place in a bowl. Strip the rosemary leaves from their stalks and add to the potatoes. Sprinkle the salt and grind the pepper over the potato mixture. Drizzle the olive oil over the potatoes. Grate the cheese if you need to and add to the potato mix and gently stir through, we don”t want to break up the potatoes. Spread the potato mixture evenly over the pizza base. Place in the oven for 10 to 12 minutes or until the base is golden brown.

Beetroot Pizza with homemade cheese

Hugh Fearnley- Whittingstall

Ingredients

1 quantity pizza dough, 6 Tablespoons tomato paste, Approx. 150 grams cooked beetroot, 1 ½ cup homemade curd cheese, A few grinds pepper 1 tsp salt, 2 tablespoons olive oil

Method

Heat the oven to 225. Tip the dough out and press into the pizza baking tray. Spread the tomato paste over the base. Finely slice the beetroot and scatter over the base. Sprinkle over the salt and pepper. Crumble over the home made cheese. Drizzle over the olive oil. Place in the oven for 10 to 15 minutes until the base is crisp

Rainbow Chard Pizza

Ingredients

1 onion, 1 clove garlic, 2 tablespoons olive oil, 200 grams rainbow chard /silverbeet/spinach, 100 grams cheese

Method

Prepare the dough and leave to rise according to the recipe. Preheat the oven to 250. Heat the frying pan and add the 2 tablespoons  olive oil to the pan. Slice the onions and add to the pan. Smash peel and finely slice the garlic and add to the pan. Rinse the chard leaves  finely slice the stalks and add to the pan and sauté the onion garlic and stalks until softened. Shred the leaves into 2 cm ribbons ( roll the leaves up before you slice them ) and add to the pan and cook a further 3 minutes or until the leaves have wilted. Place to the side and cool and prepare your pizza base. Spread the onion and chard mix over the pizza base then top with the cheese and drizzle with a little olive oil. Bake 10 to 12 minutes or until golden brown.

Soft Curd Cheese

Ingredients:
1 litre full fat milk, 2 teaspoons white vinegar, 3 springs of thyme or rosemary

Method:
Pour the litre of milk in the saucepan and add the herbs. Place on a medium heat the slowly bring the milk to a boil while stirring constantly
**It is very important to constantly stir the milk or it will burn**
Turn the element off once the milk has boiled, but leave the saucepan on the element. Add 2 teaspoons vinegar to the milk, at which point the milk should turn into curds and whey.
**Curds are the solid part, whey is the liquid part**
Stir well with spoon and let it sit on the element for 5 to 10 minutes. Transfer the curds and whey to a cheesecloth lined sieve to separate the curds from the whey. Drain for 5 minutes
**The curds will be the cheese**
Once drained, for 5 minutes press the cheese using the cloth to get most of the moisture out. Put the cheese in a mould lined with plastic wrap and the thyme leaves on top of the plastic wrap the bottom of the mould (or just leave it in a ball type form). Leave it in ball form for putting in fresh green salads and in a mould to make sliced cheese for example. If you put it in a mould do it fast so that the cheese will mould easily, otherwise it will harden and not mould as easily. Refrigerate overnight

Omelettes

Omelettes are a fantastic quick meal which can provide you with a healthy nutritious start to the day. Using ingredients from your garden you can play with the flavours throughout the year as different vegetables and herbs become abundant. I recommend using herbs to help add flavour!!
Ingredients:
3 eggs
50 mls milk
50 gms of cheese
½ an onion
Spinach (a handful from the garden)
1 small spring onion
Thyme (handful)
Oil
Butter

Step 1
In a small bowl add the milk and eggs together and whisk with a little salt and pepper.
Step 2
Dice and slice the onions, spinach, spring onion and thyme. Also grate your cheese so you are ready for the next step.
Step 3
On a medium/low heat cook the onions in a little oil until soft and then add the spinach and cook till it has shrunk down in size and is soft. Then remove from the pan and get ready for the next step.

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Step 4
Turn on your grill to a hot heat. Next, heat up your fry pan on a medium/hot heat and add some oil. When the pan is hot add the whisked egg mix and pull the mixture to the middle of the pan so that the egg cooks quicker. Try not to stir too much so that a crust can form on the bottom of the pan. When the eggs are cooked nearly through, take them off the heat.

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Step 5
Next add the thyme, spring onion and spread all over the omelette. Then on half of the omelette add the spinach and onion mix. Season the omelette and cover with your cheese and finish your omelette under the grill for about one minute.

To get out of the pan fold the omelette in half. Then place a board on top, or a plate, and flip the omelette over.


Bon appétit.

Grapefruit Marmalade by Annabel Langbein

Prep time: 30 mins
Cook time: 1 hour 40 mins
Makes: about 4 litres

Ingredients:
2kg grapefruit, 2kg sugar

Method:
Cut the unpeeled grapefruit into quarters, then slice finely by hand or using the slicing attachment of a food processor. Place in a wide, non-corrosive preserving pan and cover with 2 litres of water. Cover and leave to soak overnight.

The next day, place the pot over a high heat, bring to the boil and boil for 40 minutes. Lower the heat and add the sugar. Stir until the sugar is dissolved, then return to the boil and boil for an hour, stirring every 10 minutes or so to prevent the grapefruit from catching on the bottom – so you want it to almost catch, but not burn. If you feel it starting to catch, remove it from the heat for a couple of minutes, giving it a gentle stir to stop it burning on the bottom, then continue boiling.

After 55 minutes do a ‘set test’ to check if your marmalade is ready. Chill a saucer in the fridge for a few minutes, then drop a teaspoonful of marmalade onto it. The marmalade is ready when it forms a skin that wrinkles when you hold the plate on an angle.

Pour straight into sterilised jars and seal with sterilised lids. If you properly seal Grapefruit Marmalade it will last indefinitely

Mandarin Yoghurt Cake/Cupcakes

Ingredients:
1/2 cup vegetable oil, 2 eggs, rind from 2 mandarins, juice from 2 mandarins, 1/2 cup plain yoghurt, 3/4 cup sugar, 1 and 1/2 cups flour, 2 teaspoons baking powder

Method:
Preheat the oven to 190 degrees. Grate the rind off the mandarins into a bowl. Squeeze the juice from the mandarins into the bowl with the rind in it. Place the oil, eggs, mandarin rind, mandarin juice, yoghurt and sugar into a large bowl and whisk to combine. Sift over the flour and baking powder and stir gently until the mixture is smooth. Place spoonfuls of the mixture into lined muffin tins and bake for 15 minutes or until golden

Filling for Sushi
You can adjust the filling according to season

Ingredients:
1 rainbow chard or silver per person, carrots, avocado, chives

Method:
Blanche (quickly cook) the chard leaves for 10 seconds in boiling water and drain on a tea towel. Slice the carrots as finely as you can and blanch for 30 seconds, drain in a colander then on a tea towel to remove excess water. Finely slice the avocado lengthways. Place your lead on some cling film or a sushi rolling mat and thinly spread some rice with a knife dipper in water leave a 2cm border along the top. Place your filling (carrot, avocado, chives) over the rice and roll up tightly with the cling film.

It is a good idea to pop your sushi in the fridge for a while as it makes it easier to cut!

Serve with soy sauce and wasabi!

Marmalade Muffins

Ingredients:
175g plain flour, 25g porridge oats, plus extra for sprinkling, 175g light soft brown sugar, 1 tsp baking powder, 1 tsp bicarbonate of soda, zest and juice 1 orange or grapefruit, 2 Tbsp sunflower oil, 150g plain yoghurt, 1 large egg, 12 tsp chunky marmalade

Method:
Heat oven to 200g and line a muffin tin with 12 paper cases. Combine the flour, oats, sugar, baking powder and baking soda in a bowl. Whisk the orange/grapefruit zest and juice, oil, yoghurt and egg together with a fork, then lightly stir the 2 mixtures together until just combined. Spoon 1 tablespoon of the mixture into each muffin case, top with 1 tsp of marmalade, then cover with the remaining muffin mix and a sprinkling of oats. Bake for 15-20 minutes until cooked through and golden, then leave to cool slightly.

Zesty Roasted Jerusalem Artichoke Salad

Ingredients:
400g of Jerusalem artichokes, 2 carrots, 2 tablespoons olive oil, 1 orange: zest and juice, 2 garlic cloves, whole and peeled, a few rosemary sprigs, 1/2 teaspoon salt and freshly ground pepper, 1 grapefruit, a handful of baby salad greens, 1 cup of toasted breadcrumbs, 1 tablespoon honey (measure then melts 15 seconds in microwave)

Method:
Preheat the oven (and a roasting tin) to 200C. Scrub your Jerusalem artichokes. Halve or quarter, depending on size. Scrub the carrots, slice in half, quarter, then eighths. Toss into the warm roasting tin with the olive oil, orange juice, zest, garlic and rosemary. Season with salt and pepper. Pop into the oven for 30-45 mins till golden, sticky and crisp, checking every 10-15 mins. Once cooked place into a large serving bowl. Measure the breadcrumbs and place into a heated pan with a tablespoon of olive oil and stir until they are golden brown

Fried rice

Do you want to be able to help your parents cook an easy dinner as well as using all those lovely vegetables from your garden? Fried rice is a fantastic healthy meal which is easy and quick to make and very tasty.

The rice can be cooked the day before, and you can always put in other ingredients that you have in the fridge, such as cooked chicken, or deli meats or other vegetables.

Ingredients (serves 2-3)
1/2 cup white rice1 cup water
1 onion, diced
1 carrot, peeled and diced
6 mushrooms, quartered
2 heads of bok choy
1/4 cabbage, sliced
3 cloves garlic, finely chopped
Small piece of fresh ginger, grated.
4 eggs, beaten
2-3 tbsp soy sauce
Canola oil

Method
Step 1: Put rice and water in saucepan and put lid on.  Place on high heat until boiling, reduce to a low heat and leave for 10 minutes then turn off, and leave on stove until later.  I added 1-2 tsp of paprika for extra flavour and colour, you could try that too. Step 2: Prepare all vegetables, ready to be used. 

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Step 3: Pour a little oil into frypan and get it nice and hot. Pour beaten egg into the hot frypan, moving the sides in occasionally to help it cook evenly.

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Step 4: Remove egg when cooked, onto chopping board, slice into thin pieces.
Step 5: Put a little more oil into the frypan and cook carrots on medium-high heat for 2-3 minutes, stirring frequently.  Add onions, cook for another 1-2 minutes, stirring regularly. Add cabbage, mushrooms, garlic, ginger and bok choy, cook for another 2-3 minutes until all vegetables are cooked.

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Step 6: Add cooked rice, and continue stirring. Add soy sauce and egg, cook for another 2-3 minutes, then you’re ready to serve.

Salsify Fritters
Ingredients
4 salsify, 3 sprigs of fresh thyme, 2 tablespoons butter, 1 egg, 3 tblsp wholemeal breadcrumbs, 2 tblsp grated parmesan, 1/4 cup chopped flat leaf parsley, 1 small clove garlic, 1/2 tsp salt, freshly ground black pepper, 1 tablespoon polenta, 2 tablespoons olive oil for frying

Method
Scrub the salsify, peel them, trim the ends and grate coasrsely. The salsify will discolour as you’re doing this, but it doesn’t really matter, as you’ll be frying it anyway. Place a large frying pan over a medium heat. When hot, add the butter and allow to melt. When the butter has meltd, add the grated salsify thyme and garlic. Stir and fry until the salsify has softened – around 15 – 20 minutes – then removed from the heat. In a bowl, combine the salsify, egg, breadcrumbs, parmesan, parslye, salt and black pepper, Divide the mixture into 8 individual patties. Place the polenta in a seperate bowl, then dip each patty into the polenta and coat on both sides. Place your pan back on a medium heat and add olive oil to your pan. Fry the fritters until golden, around 4 minutes or so on each side.

Banana and Chocolate Scrolls
Yeast Mix
Ingredients
1 teaspoon sugar, 1 teaspoon vanilla essence, 2 and 1/4 teaspoons yeast, 1/2 cup (120ml) water, 1/4 cup (60ml) milk

Method
Heat the milk, water, sugar and vanilla in the microwave for 30 seconds so it is just warm. Sprinkle the yeast over the milk water mix and stir well with a fork to dissolve the yeast. Leave it in a warm place for 5 minutes until the yeast mixture is frothy and bubbles appear on the surface.

Dough mix
Ingredients
2 and 3/4 cups (345g) all-purpose flour (careful not to over measure), 3 Tablespoons (45g) white sugar, 1 teaspoons salt, 40 grams butter, 1 large egg

Method
Place the flour, sugar and salt together and mix with a fork until evenly dispersed. In a jug melt the butter in the microwave. Cool a little then crack the egg into the butter and mix with a fork. Add the yeast mixture to the flour then add the melted butter and egg mix and mix well to make a soft dough. Dough will be ready when it gently pulls away from the side of the bowl and has an elastic consistency. On a lightly floured surface, knead the dough for about 5-6 minuted. Place in a bowl and let rest for about 10 minutes.

Make the filling
Ingredients
40g butter (melted), 1 cup mashed banana, 1 teaspoon ground cinnamon, 2 tablespoons sugar, 1/3 cup chocolate chips

Method
After 10 minutes, roll the dough out in a 50cm x 20cm rectangle. In a small bowl, mash the banana. Melt the butter in the microwave for 30 seconds on 50% power and add to the mashed banana. Spread over the dough. Mix together the cinnamon and sugar and sprinkle it all over the banana/butter. Top with 1/3 cup chocolate chips. Roll up the dough tightly. Cut into 16 even pieces and place in a lightly greased baking tin.

Proving the Scrolls
Loosely cover the rolls with aluminium foil and allow to rise in a warm draft-free place fir 60-90 minutes. After the rolls have doubled in size, preheat the oven to 200 degrees. Bake for 25-30 minuted until lightly browned. I covered the rolls with aluminium foil after 15 minutes to avoid heavy browning on top.
Make the glaze
Ingredients
1 cup (120g) icing sugar, 1 teaspoon vanilla essence, 1 Tablespoon milk

Method
Mix the icing sugar, vanilla and milk together until smooth and drizzle over rolls while they are still hot

Potato Herb and Vegetable Torte
Ingredients
3 medium potatoes, 1 tablespoon olive oil, 1/2 an onion, 2 cups broccoli or seasonal vegetables or 6 leaves of silver beet, 2 stalks oregano, 1/2 cup grated cheese, 1/2 teaspoon salt, 6 grinds of pepper

Method
Cut the potatoes into small cubes and place into a pot with enough water to cover the potatoes. Place on the stove and cook for 10 minutes, on high heat then drain in a colander (let a grown up do this for you as it’s very hot) and place potatoes in a bowl. While the potatoes are cooking turn on another element to medium heat and place the olive oil in a frying pan. Finely chop the onion and place it in the pan and saute for 4 minutes. If using silver beet, wash it and rolle the leaves up into a sausage shape and finely slice. Add the silverbeet or your other vegetables to the onion pan and cook until just wilted. Add the cooked silverbeet/vegetables and onion mix to the potatoes. Remove the stalks from the oregano, finely chop the leaves and add to the vegetable mix. Add the grated cheese, salt and pepper and stir the vegetable mixture until all the ingredients are well combined

Olive Oil Pastry
Ingredients
200 grams flour, 1/2 teaspoon salt, 2 tablespoons olive oil, 1/2 cup cold water

Method
Weigh the flour and place in the bowl of the food processor. Add the salt and whizz for a seconds. Combine the oil and water in a jug. With the motor running, slowly pour in the oil and water and whizz until the dough forms a ball. Place the dough on a floured bench and knead for a minute. Place the dough in a bowl, cover with a tea towel and leave for an hour before you use it.

How To Assemble Your Torte
1. Roll out your pastry to the size of a DVD disc
2. Place a spoonful of the vegetable mixture onto one side of the circle
MAKE SURE YOU LEAVE A BORDER AROUND THE PASTRY OTHERWISE THE FILLING WILL SQUEEZE OUT!
3. Fold the pastry over and pinch the edges so it looks like a half moon/large dumpling and place on a baking tray
4. Prick the topi lightly with a fork
5. Bake at 200 degrees for 15 minutes or until the pastry is golden brown

Recipe adapted for Edendale School from Stephanie Alexander’s “The Cooks Companion”

French Onion Soup

Ingredients

3 large onions, 4 cloves of garlic, a handful of rosemary and thyme, salt and pepper, 3 tablespoons of flour, approximately 3 cups of beef stock, grated tasty cheese.

Preparation

Slice onions thinly, dice garlic, rosemary and thyme and keep near your stovetop. Get out a frypan and a saucepan. 

Add a little bit of olive oil to your frypan and heat on a medium high heat.  The pan must be hot before you add your onions. Once the frypan is nice and hot, carefully add handfuls of sliced onions in small batches. Fry the first batch on a hot temperature until golden brown, stirring regularly.  Once this batch is golden brown, remove the onions and put them into the saucepan. Repeat the process until all your onions are golden brown and in the saucepan.

Add your diced rosemary, garlic and thyme and saute for a further two to three minutes.  Add your flour and cook for a further minute, stirring regularly. Pour in beef stock so that all onions are covered by about 1 centimetre of stock and simmer for a further ten to fifteen minutes on a low heat.

Ladle your tasty soup into bowls and sprinkle some grated tasty cheese on top.  Bon appetit!

Cauliflower Soup (Creme du Barry)

Ingredients

1 head of cauliflower, 1 onion, salt, 1 litre vegetable stock, 150ml cream, a handful of thyme.

Dice onion, add a pinch of salt and saute in a little olive oil until translucent.  Break cauliflower into florets, add to saucepan and cook for a further minute or two until colour is added to the caulflower.  Now add your thyme. Add vegetable stock and simmer until cauliflower is soft. Blend with a hand blender until smooth.  Add 150ml of cream and simmer for a further two minutes.  Pass all ingredients through a sieve and your soup is ready.  Best served with bread that has been drizzled with olive oil and rubbed with a cut piece of garlic for awesome flavour.

Carrot and Chickpea Fritters

Ingredients:

3 carrots, 1/2 cup cooked chickpeas, 1/4 cup Parmesan, 1/4 cup Italian parsley, chives or coriander, 1/2 teaspoon paprika, 1/2 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1/2 teaspoon salt, 1/4 cup flour, 1 egg, 2 tablespoons olive oil for frying fritters

Place the chickpeas in a large bowl and roughly mash them with a fork. Wash and grate the carrot on to a board and then place in the bowl with the chickpeas. Grate and add the Parmesan, coriander (or parsley/chives), paprika, salt, cumin, ground coriander and flour to the carrot and chickpea mix and stir to combine. Add the egg to the mixture and stir until all the ingredients are combined. Heat the oil in a frying pan and add to the pan about a tablespoon of the mixture per fritter. Fry for approximately 3 minutes each side or until golden brown.
You will need to serve the fritters in batches
Serve with Beetroot Jam (see below)

Beetroot Jam, by Bevan Smith

Ingredients: 250 grams of Beetroot, 125 gram onions, Malt vinegar (enough to cover the beetroot), 175 grams Sugar, 1/2 tsp Salt, 1 teaspoon mixed spice, 1 Tablespoon Cornflour

Wash and peel the beetroot. Slice the onions finely. Place beetroot and onions into a large saucepan. Cover with vinegar then add sugar, salt and spice and boil for 30 minutes or until beetroot is cooked. Stir in the cornflour, mixed with a little water. Bring back to the boil and cook for a further 2 minutes. Store in hot, sterilised jars and seal for later use

Jerusalem Artichoke Soup – based on Stephanie Alexander’s recipe

Ingredients: 2 tablespoons olive oil, 1 onion, 2 cloves garlic, 500 grams Jerusalem artichokes, 2 medium potatoes, 2 sticks celery, 1 litre vegetable stock, 1/2 teaspoon salt, 5 grinds of pepper

Place a pan on the element and get a grown up to heat the pan on a medium heat and add the olive oil. Slice the onion in half lengthways and slice it into rings. Place into the pan and stir. Peel and crush the garlic cloves and add to the onions. Rinse the celery and slice the celery into 1 cm pieces, add to the pan and stir. Cut the potatoes in half lengthways then cut into chunks and add to the pan. Carefully cut the artichokes in 2 cm chunks and add to the pan. Saute the vegetables in the pan for 2 minutes stirring every now and then. Pour in the vegetable stock and bring to a simmer (a light boil). Simmer the mixture for 10 minutes or until the vegetables are tender when pierced with a skewer. Get a grown up to blend the soup with a hand help blender so its smooth and velvety.
Serve with your crust bread rolls or scones and enjoy!

Herb and Cheese Scone

Ingredients: 2 cups plain flour, 4 teaspoons baking powder, 1/4 teaspoon salt, 75 grams butter, 1 cup milk, 1/2 cup grated cheese, 1/3 cup mixed fresh herbs (finely chopped)

Sift the dry ingredients into a bowl. Chop the butter into small pieces and rub the butter into the dry ingredients until it looks like breadcrumbs. Stir in the cheese and herbs. Add milk and quickly mix with a knife to form a soft dough. Knead very lightly. Press the dough out on the table. Cut up into eight even pieces. Place onto a baking tray. Top each scone with a small amount of grates cheese. Bake at 220 for 10 minutes or until golden

Basil Vinaigrette

Ingredients:

20 leaves fresh basil, 2 tablespoons white wine vinegar, 2 teaspoons honey, 1 clvoe garlic, 1/2 teaspoon slat, 4 grinds of black pepper, 1/3 cup extra virgin olive oil

In a blender or food processor, whirl the basil, oil, honey, vinegar and garlic until smooth. Add salt and pepper to taste

Rainbow Couscous

Ingredients:

1/2 cup couscous, 1/2 cup boiling water, 1 teaspoon salt, a few grinds of pepper, 12 cherry tomatoes, 1/2 cup basil leaves, 1/2 cup mint leaves, 1 cob of sweet corn (cooked), 1/2 a cucumber

Measure and place the couscous in a large bowl. Pour the boiling water over the couscous (get an adult to do this for you) and leave the couscous to stand while you prepare the other herbs and vegetables. Cut the tomatoes in half and place in a bowl. Carefully slice the kernels off the corn cob and place in the tomato bowl. Slice the cucumber in half length ways and now slice across into 1cm pieces and add to the corn and tomato. Measure the basil and tear the leaves up and add to the corn and tomatoes. Measure and finely chop the mint and add to the vegetables. Add the salt and pepper to the couscous and fluff the couscous up with a fork. Now add the corn, tomatoes, cucumber, basil and mint to the couscous and lightly mix until all the ingredients are combined. Drizzle over the basil vinarigrette (see recipe above) and serve in bowls

If we have any other vegetable in our harvest we add these as well. For example; chop beans up and add to the salad!

Morning Glory Muffins

Ingredients:

1 cup plain flour, 1/2 cup white sugar, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1 teaspoon cinnamon, 1/4 cup pumpkin seeds, 1/4 cup sultanas, 1 apple, 2 bananas or 4 fejoas, 1 teaspoon vanilla essence, 2 eggs, 1/2 cup oil

In a large bowl place flour, sugar, baking soda, baking powder, cinnamon, pumpkin seeds and sultanas (the dry ingredients). Grate your apply and add to the dry ingredients. Peel the bananas and mash them with a fork on a plate or slice fejoas in half and remove the flesh and mash. Add the banana or fejoas to the dry ingredients. In a jug place the oil, eggs and vanilla essence and whisk a fork. Pour the egg and oil mixture into the dry ingredients and gently fold in until the mixture is just combined. Place large desert spoons into lined muffin tins and bake at 180 degrees for 20 minutes or until golden brown

Banana Fritters

Ingredients:

3 eggs, 1cup milk, 1cup flour, 1tsp baking powder, 1 tsp vanilla essence, 6 ripe bananas, 3Tbsp vegetable oil

Peel and mash the bananas on a plate with a fork. In a jug whist together the eggs, milk and vanilla essence. Place flour and baking powder in a large bowl. Add egg and milk mix to the flour, then add mashed bananas and mix until just combined. Heat a frying pan on medium heat and add the oil. Gently drop 1/4 cup amounts of batter in the pan to create small fritters. Cook until golden brown on both sides (some bubbles will form on the top, and then it will be time to flip them). Place on a baking tray and keep in a warm oven until ready to serve with caramel sauce

Roasted Pumpkin and Spinach Leaf Salad

From the Garden: Pumpkin, Spinach, Rocket, Basil, Chives, Italian Parsley

Equipment: Chopping Board, x1 knife for chopping herbs, knife for slicing pumpkin, measuring cups, salad spinner, mixing bowl, large serving platter

Ingredients: 1kg pumpkin, 1Tbsp olive oil, 1 Tbsp runny honey

Vinaigrette: 1 clove garlic, 1 Tbsp honey, 1 Tbsp balsamic vinegar, 1/2 cup olive oil

Salad: 3 cups assorted salad greens, 1 cup assorted herbs, 1/4 cup sunflower seeds

Heat oven to 220C. Peel and deseed pumpkin (with a knife is easiest). Slice in 1cm slices. Put scraps in compost. Place in a baking tray and drizzle with honey and olive oil. Bake for 20mins or until golden and well cooked. While the pumpkin is roasting make vinaigrette by placing all ingredients except the olive oil in a hand blender and pulse 5 times. Slowly ass olive oil until it is all blended (or emulsified!). Wash salad leaves and herbs and gently dry in salad spinner. Place pumpkin, salad greens and herbs in a large mixing bowl and drizzle vinaigrette through. Place on a large serving platter and scatter sunflower seeds on top!

Beetroot and Chocolate Muffins

From the Garden: Beetroot

Ingredients

250g raw beetroot

175g plain flour, 1 tsp baking powder, 2tbsp cocoa powder, 2 free-range eggs

1/4 cup milk, 60g softened butter, 1/4 vegetable oil, 1/4 cup caster sugar, 1/4 cup soft brown sugar, 100g best-quality dark chocolate

What to do:

Lightly grease a 12-hole muffin tin, or drop paper cases into the holes. Preheat oven to 180 degrees Celsius. Peel beetroot and grate in food processor with gratin disc. Set aside and was processor. Sift flour, baking powder and cocoa into a large mixing bowl. Lightly whisk eggs with milk. Process butter, oil and sugars until creamy. Gradually add egg/milk mixture, alternating with flour mixture. Tip into large bowl and stir in beetroot. Mix well. Spoon mixture into muffin holes. Break chocolate into 12 pieces and poke a pieces into the top of each muffin. Bake for 20-25 minutes until well-risen and springy to the touch. Cool in tin for a few minutes then turn onto a rack.

Roasted Tomato and Herb Pizza

From the Garden: Tomatoes, Basil, Thyme, Italian Parsley

Equipment: Oven tray, greaseproof paper, spoons, grater

Ingredients: Pizza dough portion, 2 tablespoons roasted tomato sauce, 1/4 grated cheese, 2 sprigs fresh thyme, 1 tablespoon basil oil (to drizzle over the cooked pizza_

Method: Grate the cheese. Flatten your dough out with the palm of your hand (gently). to make it the size of a small plate. Spread the tomato sauce out to the edges of the dough. Sprinkle over the cheese. Shred the leaves off the thyme stalks. Bake in a very hot oven (220-250 C) for approx. 8 minutes or until the cheeses is golden and the pizza base is cooked. Once it is out of the oven, drizzle with basil oil. Handle with care it will be VERY hot.

Yoghurt and Herb Dip

From the Garden: Mint, Chives, Italian Parsley

Equipment: Tea towel, Chopping Board, x1 knife for chopping herbs, measuring cups, mixing bowl, medium bowl for serving, salad spinner.

Ingredients: 1 1/2 cups of yoghurt, 1 handful mint, 1 handful chives, 1 handful Italian parsley

Method: Measure the yoghurt into the mixing bowl. Rinse the mint leaves, chives and parsley. Pluck the mint leaves from the stems (put stems into the compost). Gently dry the herbs in the salad spinner. Dampen tea towel and place under the chopping board to prevent it slipping. Chop the chives, parsley and mint. Add chopped herbs to the yoghurt and stir gently. Pour into the serving bowl. Set aside to let the flavours develop.

Passionfruit Crumble (serves 4)

Ingredients: 4 apples (peeled), Pulp from 3-4 Passionfruit or use canned Passionfruit, 1/2 tsp of sugar, 3-4 ANZAC biscuits for crumbling, butter for greasing, vanilla ice-cream for serving

Method: Pre-heat the oven to 350 F (180C). Lightly grease a baking dish with butter. Set aside. Quarter and core the peeled apples. Slice the quarters into 1/2″ wide wedges. Place the apple wedges flat in the greased baking dish. Sprinkle evenly with sugar. Spoon Passionfruit pulp evenly over apples. Cover baking dish tightly with foul and bake in the oven for 25-30 minutes or until soft. Remove baking dish from oven and spoon apple/Passionfruit mixture evenly into four small ramekins. Crumble ANZAC biscuits on top of fruit and then place back in the oven for 7-10 minutes, or bake until biscuits are golden brown. Remove ramekins from oven and serve immediately with a scoop of vanilla ice-cream on top.

Check out our latest Winter Recipes by clicking the link below!

Click here for… More Recipes

Click here for… Recipes May 11 2012

Tomato Salad with Tomato Dressing Serves 6 (or 12-15 as a taste in class)

This is a perfect way to use a variety of tomatoes ripening right now. This is from Catherine Bell’s Garden to Table Newsletter.

Equipment: food processor, chopping boards, knife, measuring cup and a spoon.

Ingredients:From the garden: tomatoes, basil

400 grams vine ripened tomatoes of varying sizes and colours – Beefsteak, Roma, Cherry and 1 garlic clove, crushed

1 teaspoon salt, 1/2 teaspoon cumin and 1/2 teaspoon sugar

1 tablespoon sherry or balsamic vinegar and 150 ml extra virgin olive oil

Freshly ground black pepper and small basil leaves to garnish (handful)

Method coming soon… Katie, Room 23

7 thoughts on “Recipes

  1. i loved the tomato salad with the dressing and i even had a chance to make it at home and at school with room 26

  2. Are you going to post the recipe for the kumara curry that the children made on Wednesday? Can’t seem to find it…..
    Thanks, Sue Wilson

  3. These recipes are AMAZING!!!!!!!!!!!!!!!!!! I LOVE the food!! Thank you so much Sarah and Jodi. Oh I almost forgot about the garden. Pulling out weeds,looking at garden tools and planting plants.You do so much for us we should do the same.

  4. These recipes are making my tummy rumble. YUM!
    All the hard work is from Sarah and Jodie and all the kids from different classes
    GOOD WORK SARAH AND JODIE 🙂

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