Recipes

POTATO AND TOMATO CURRY

Ingredients
10 – 15 baby potatoes

10 medium tomatoes (can use a mixture of green and red)

1 tbsp fresh ginger

¼ tsp kashmiri chilli powder

2 tbsp oil

1 tsp cumin seeds

¾ tsp turmeric powder

1 – 2 tsp salt

1 – 2 cups water

1 tsp ground coriander

Fresh coriander leaves

Seasonal vegetables, e.g. Spinach, silverbeet, cauliflower, carrots, beans, broccoli

What we do

1. Boil potatoes, then peel and chop into bite sized pieces.
2. Chop tomatoes into small pieces then chop the coriander, and other vegetables that you are using.
3. Heat the oil in a pan and add cumin seeds, chilli, and grated ginger. Stir, and add the other spices.
4. Add chopped tomatoes and stir. Cook until they become soft.
5. Add diced potatoes and 2 cups of water.
6. Stir and let the curry cook for 7-8 minutes, on a low heat until it thickens slightly.
7. Serve with our Paratha Bread (or roti, naan or rice) and garnish with fresh coriander leaves.

 

RADISH PARATHA

Ingredients
6-8 small round radishes

2 cups flour

¼ tsp carom seeds

½ tsp garam masala

½ tsp dried mango powder

½ cup water

1 tbsp oil

Salt to taste

What we do

1. Grate radishes with the grater.
2. Measure all other ingredients into a large bowl.  Add grated radish. Mix together well, and knead until it forms a soft dough.
3. Leave the dough to sit for 10 – 15 minutes. You can wash your dishes while you wait.
4. Cut the dough into 16 even pieces. Shape each piece into a ball, then using a rolling pin, roll them into flat, disk shaped pieces. Make sure they are not too thick.
5. To cook, place into a hot pan. When one side is browned flip and cook the other side – like a pancake!

LEMONADE CORDIAL

Ingredients
6 lemons

1.5 kg white sugar

50g citric acid

3 litres water

What we do

1. Zest the rind of 3 lemons and place zest into large pot.
2. Measure the sugar and add to the pot.
3. Squeeze all 6 lemons and strain to remove pips. Add lemons to the pot with the sugar.
4. Add the citric acid to the pot and mix all ingredients together.
5. Add the 3 litres of water, stir and cook over medium heat, stirring until sugar dissolves.
6. Cool, pour into clean bottles and store in the fridge.

STIR FRIED NOODLES WITH GARDEN VEGES

Ingredients

3 cloves of garlic

3 tsp ginger

2 packets udon noodles/rice noodles/dried noodles

2 large carrots

A few handfuls of spinach

3-4 cups broccoli and/or cauliflower

4 tbsp kecap manis (thick sweet soy sauce)

2 tbsp soy sauce

2 tbsp vegetarian oyster sauce

2 tbsp oil

What we do

1. As with all stir fries, it’s good to prepare all the ingredients before you start cooking.
2. Peel and finely chop garlic.
3. Peel and grate the carrots.
4. If broccoli/cauliflower has come from the garden, wash and cut into small pieces.
5. Wash and roughly chop the spinach. If you are adding any other vegetables, prepare them too.
6. Cook noodles according to the instructions on the packet – usually we have to soak them in boiling water.
7. Heat a wok or frying pan on high.  Add oil. When hot add garlic and ginger then stir. Be careful because it might spit back at you! Add cauliflower/broccoli if raw, and stir for a few seconds.  Add about ¼ cup water – this will help the raw veges cook.
8. Add the carrots and the spinach, give them a stir for a few minutes, then add the cauliflower/broccoli (if from freezer). Stir for another couple of minutes.
9. Add the drained noodles and sauces, and stir through.  Serve.

ORANGE WEETBIX SLICE

Ingredients

8 weetbix crushed
3 cups self-raising flour
1 cup sugar
1 cup dessicated coconut
250g butter (or olivani)
Zest and juice of 4 oranges
3 cups icing sugar
Lemon juice for icing

What we do

1. Melt butter in microwave, add orange juice and zest.
2. Add to dry ingredients and mix well.
3. Press into a swiss roll tin and bake at 180 degrees for 25-30 mins.
4. Let cool for 5 mins then ice.
5. Cut into squares when cool.

Orange juice icing

Combine 3 cups icing sugar, 2 tablespoons butter and sufficient juice from 1 lemon to form a spreading consistency.

SPRING ONION PANCAKES

Ingredients
250g plain flour

1 tsp salt

40g coconut oil

200ml water

6 spring onions

What we do

1. Make the dough – sift the flour and salt into a mixing bowl. Melt the coconut oil in the water in a small saucepan over medium heat, then tip into flour.  Mix with a wooden spoon until flour is incorporated. As soon as you can touch the dough (it will be hot!), knead it for 1 minute or until smooth, then return it to the bowl and cover with a damp tea towel.  Leave the dough while you prepare the filling.
2. Trim and finely chop spring onions
3. Take the ball of dough and roll into a sausage shape.  Cut the sausage into 16 even pieces.
4. Shape each piece into a ball – use extra flour to stop it sticking.  Use a rolling pin to roll each ball into a thin round.
5. Scatter the spring onions over each pancake and roll up into a log to encase the spring onions.  Then roll each into a snail shape.
6. Lay rolled snails on a tray and cover with a damp tea towel for 10 minutes. (Now is a good time to clean up and wash dishes!).
7. Roll out snails into a thin 10 cm circle.
8. Fry in a little oil until golden brown on both sides.
9. Keep cooked pancakes warm under a tea towel until serving.

 

MINI MANDARIN CAKES

Ingredients

4 cups flour

1 ⅓ cups sugar

2 tsp baking soda

4 tsp baking powder

2 cups mandarin or orange juice

1 cup vegetable oil

Grated zest from 6 oranges
What we do

1. Preheat oven to 180 deg Celcius.
2. Line muffin tins with paper liners.
3. In a medium bowl, stir together flour, sugar, baking soda and baking powder until well mixed.
4. Add the orange juice, vegetable oil, and orange rind to the flour mixture.  Stir until just combined. Resist the urge to over mix the batter or your muffins will be tough!
5. Spoon into prepared muffin pans.
6. Bake for 15 minutes.

CRISPY SUNCHOKE CHIPS WITH LEMON-ROSEMARY SALT

Ingredients
Artichokes

Vegetable oil for deep frying

Salt

1 tbsp fresh rosemary leaves chopped

Zest of 1 lemon

What we do

1. Scrub artichokes well to get most of dirt and skin off.  Cut off any green bits, “sucker” bits, or bad bits.
2. Fit the food processor with the 2mm slicing blade, and very carefully place artichoke in chute of food processor and slice finely.
3. An adult will fry chips using a deep fryer.
4. Transfer chips to a paper towel and season with lemon-rosemary salt.
5. While chips are frying make the flavoured salt.
6. Strip the leaves from a rosemary sprig and roughly chop – measure 1 tbsp.  Zest one lemon. Add both to a mortar and pestle and season generously with a pinch (or two) of salt. Bash it up to infuse the flavors. Mix with more salt to combine.

 

ORZO WITH SPICE ROASTED CARROTS

(Julie Le Clerc)

Ingredients

3 cups orzo

1 ½ tsp turmeric (for cooking orzo)

6-10 carrots, peeled

¾ tsp turmeric (for roasting carrots)

Oil to roast

1 ½ tsp ground cumin

1 ½ tsp ground coriander

1 ½ tsp paprika

¾ cup currants

4 – 5 tbsp chopped fresh coriander

⅔ cup olive oil

6 tbsp white wine vinegar

What we do

1. Preheat oven to 180 deg Celcius.
2. Peel carrots. Cut them in half lengthways, then slice on the diagonal into 1 cm thick pieces.  Place in a roasting pan, drizzle with a little oil, sprinkle with spices and toss to coat evenly. Roast for 30 minutes, remove and allow to cool.
3. Cook orzo in plenty of boiling water with ¾ tsp turmeric added, until just tender. Drain and set aside to cool.
4. Mix orzo, carrots, currants, coriander, oil and vinegar together well. Season with salt and pepper.

LEMON SHORTBREAD

Ingredients

1 cup butter, softened

½ cup granulated sugar

1 tbsp lemon zest

2 tsp lemon juice

2 ½ cups all purpose flour

What we do

1. Preheat oven to 165 deg celcius.
2. Cream butter and sugar in a large bowl. Add lemon zest and juice and blend well.
3. Using the hand mixer on low, add in flour a little at a time.
4. Dough will be crumbly, so dump it out onto the bench and work it together by hand until smooth.
5. Pat or roll dough out into a rectangle that is about 1/2 inch thick. Cut into small squares, rectangles or diamonds (whichever you prefer).
6. Arrange biscuits on baking tray lined with baking paper and bake 10 – 15 minutes until the bottom edges are just starting to brown.

 

SILVERBEET SAUCE FOR ARTICHOKE GNOCCHI

Ingredients

16 large silverbeet, or 40 large spinach leaves
200g butter
A few pinches of nutmeg
2-3 cloves of garlic
150g parmesan cheese
Salt and pepper

What we do

1. Wash silverbeet or spinach thoroughly. Spin dry. If using silverbeet, cut out the stalk and discard. Use all of the spinach. Chop all leaves finely. Finely chop the garlic.
   
2. Grate parmesan and nutmeg, keeping them separate. Put the butter into frying pan over a moderate heat. As soon as it has melted, stir in the garlic and then the greens. They will wilt quite quickly.
3. Stir through the nutmeg.
4. Stir sauce through the gnocchi; taste; season if necessary. When ready to serve, put gnocchi back into the serving bowl and sprinkle over the parmesan.

BROCCOLI PESTO

Ingredients

250g broccoli florets

1 garlic clove

1 cup basil leaves

½  cup olive oil

½  cup grated parmesan cheese

Salt and pepper to taste

What we do

1. Steam the broccoli for 6 minutes, until very tender but still bright. Remove from the heat, rinse and drain on a tea towel.
2. Turn on a food processor and drop in the garlic. When the garlic is minced and sticking to the sides of the bowl, stop the machine and scrape down the sides of the bowl.
3. Add the broccoli and the basil to the machine and turn on. When contents are finely chopped, stop the machine and scrape down the sides of the bowl.
4. Turn on the machine again and drizzle in the olive oil. Purée until smooth. Add salt and pepper to taste and the grated cheese, and process until well blended.
5. Transfer to a bowl and serve as a dip, spread or sauce with pasta.

ROASTED CAULIFLOWER HUMMUS

Ingredients

3 cups raw cauliflower florets

2 tbsp olive oil

2 tbsp water

½ tsp salt

3 whole garlic cloves

1/2 tbsp tahini paste

3 tbsp lemon juice

2 raw garlic cloves, chopped

3 tbsp olive oil

What we do

1. Combine the cauliflower, water, 2 tbsp olive oil, ½ tsp salt, and 3 whole garlic cloves in a microwave safe dish. Microwave for about 10 – 15 minutes – or until softened and darkened in colour.
2. Put the cauliflower mixture into a blender, or food processor and blend. Add the tahini paste, lemon juice, 2 raw garlic cloves, 3 tbsp olive oil. Blend until mostly smooth. Taste and adjust seasoning as necessary.

2. To serve, place the hummus in a bowl and drizzle with extra virgin olive oil and a sprinkle of smoked paprika if you have it.

GREEN PIZZA

Ingredients

pizza dough

1 large bunch silverbeet, spinach, kale, rainbow chard, or New Zealand spinach (or a combination of these)

2-4 cloves garlic

2-3 tablespoons olive oil

salt

fresh herbs of your choice such as basil, oregano, thyme, marjoram,

mozzarella cheese, grated

What we do

1. Preheat oven to 250 degrees Celsius.
2. Remove stems from silverbeet or chard, slice stems as finely as possible, toss with a little olive oil and a pinch of salt, and set aside.
3. Finely chop all green leaves, including fresh herbs such as parsley, oregano, basil, along with the kale and silverbeet or spinach. They should be almost the consistency of the greens in a pesto. Place all finely chopped greens in a medium sized bowl and pour in about 2-3 tablespoons olive oil.
4. Finely mince garlic and add to greens mixture along with salt to taste (about 1 teaspoon), and pepper if desired.
5. Roll out pizza dough roughly to the size of a compact disc.
6. Top each pizza dough with some of the greens mixture, then sprinkle with a layer of mozzarella cheese, then sprinkle with the finely sliced stems
7. Cook in hot oven until cheese is golden (approx 10-15 minutes). Remove from oven, let cool slightly, and enjoy!

CHEESE AND HERB SCONES

Ingredients

2 ½ cups self-raising flour

2 ½ cups tasty cheese

2 cups natural greek style yoghurt

Handful of chopped fresh herbs, for example parsley, chives or rosemary would work well

What we do

1. Preheat oven to 200 deg C fan bake and line oven trays with baking paper.
2. Combine flour and 2 cups cheese in a bowl, add a little salt if desired.  Add yoghurt and bring together with a knife to make a soft dough.  Make dough  into a rectangular shape..
3. Mixture needs to be sticky, though not so wet that it will lose its shape when you scoop it or shape it.  That’s what makes them rise and give a light texture.
4. Place dough on oven tray and cut into 12 pieces. Sprinkle with remaining cheese.
5. Bake until cooked through and golden (15-20 mins). Enjoy while hot.

PARSNIP AND CARROT MUFFINS

Ingredients

Dry ingredients

1 ½  cups flour + 3 tablespoons

½  cup sugar

1 teaspoon baking soda

½ teaspoon salt

½  teaspoon cinnamon

¼  teaspoon cloves

¼  teaspoon allspice

¼  teaspoon nutmeg

½  cup peeled and grated carrots

½  cup raisins

¾ cup peeled and grated parsnips

Wet ingredients

1 teaspoon white vinegar

1 teaspoon pure vanilla extract

5 tablespoons oil

1 cup water

What we do

1. Preheat oven to 180 degrees C.
2. Line muffin tins with cases.
3. In a large mixing bowl, mix the first 8 dry ingredients and blend well.
4. Next, add carrots, walnuts and  raisins – blend well.
5. Last, add the wet ingredients – vinegar, vanilla and oil, then pour the water over top – mix well.
6. Spoon into lined muffin cases.
7. Cook for 15-20 mins.
8. There are many different icings that would work with these muffins – cream cheese frosting, vanilla, maple or lemon frosting, lemon drizzle or lemon syrup.

Lemon drizzle icing

Grate the zest of a lemon, and put in a bowl.  Add the juice of the zested lemon to the bowl. Mix enough icing sugar to the juice and zest to make a runny consistency. Drizzle the icing onto the muffins.

SQUASH AND SILVERBEET RISOTTO

Ingredients

½ a squash

Small bunch of silverbeet or spinach

2 tablespoons butter

2 tablespoons olive oil

1 onion

1 ½ cups aborio rice

6-9 cups of vegetable stock

¼ cup cream

½ cup grated parmesan cheese

Juice of half a lemon

Chopped parsley for serving

Salt and pepper to taste

What We Do

1. Peel and cut squash into small cubes (as per sheet)

2.Make up stock and start to heat in a pot on the stove.  

To make it – for every 2 cups of hot water dissolve 2 teaspoons of stock powder.

3. Chop onions into small cubes

4. Heat 1 tablespoon butter and olive oil in a large frypan over high heat. Add squash and sprinkle with salt, pepper. Cook for several minutes, turning gently with a spatula, until squash is deep golden brown and tender (but not falling apart.) Remove to a plate and set aside.

5. While the squash is cooking we can start cooking the risotto…….

Add 1 tablespoon butter and 1 tablespoon of oil to a frypan over medium-low heat. Add onions and cook for 2 to 3 minutes, or until translucent.

6. Add arborio rice and stir, cooking for 1 minute.

7. Reduce heat to low. Add a ladle or cup of stock. Stir it around and let it cook gently… The rice gradually absorbs the liquid, then you add more.  Then, within several minutes, you’ll notice that the liquid is starting to disappear.

8. As soon as the liquid disappears, add in another cup of stock. Continue this process, stirring gently as the broth incorporates and the rice starts to become tender.

9. While someone is cooking the risotto – another person can start chopping the silverbeet and parsley.

10. Taste the rice after about 5 cups of broth have been absorbed and see what the consistency is. Add another 1 to 2 cups of broth as needed to get the rice to the right consistency: it should be tender with just a little bit of “bite” left to it. It should not be chalky or soft and squashy.

11. When the rice is tender, add in the cooked squash and silverbeet and lemon juice and stir it in gently. We still want a little liquid with the rice so that when we serve it it is not gloopy!

12. Add the cream and parmesan shavings and stir until it’s just combined.

13. Taste and add more salt and pepper as needed.

14. Sprinkle chopped parsley over the top and serve immediately!

 

KUMARA  SPINACH AND CHICKPEA CURRY

Ingredients

2 tsp oil

1 red onion

6 cloves garlic

1 tbsp ginger

2 tsp ground coriander

1 tsp garam masala

1 tsp cumin

1 tsp turmeric

½ tsp cinnamon

½ tsp black pepper

4 tomatoes or 1 can

1 can chick peas

2 c chopped sweet potatoes

½  cup water

1 can coconut milk

2 tsp lemon juice

3-4 c spinach

1 ½ tsp salt

Fresh coriander for garnish
What we do

1. Chop onions, and garlic.
2. Heat oil in a pan. Add onions and sauté for 2-3 minutes, or until they begin to soften.
3. Add garlic and ginger
4. Next, add the coriander, garam masala, turmeric, cumin,black pepper and cinnamon, and stir to coat the onions evenly with spices. Allow spices to mingle for several minutes.
5. Drain chickpeas, and add to the pan with tomatoes, sweet potatoes, water, coconut milk, salt.
6. Mix, bring to a simmer, then simmer for about 10 minutes, adding more water if needed.
7. Roughly chop spinach or silverbeet.
8. Add in the spinach or silverbeet and lemon juice, mix in, reduce heat to low-medium and continue to simmer for 5 to 10 minutes or until desired consistency.
9. Taste and adjust salt and spice and garnish with coriander leaves
10. Serve with rice and flat breads.

 

V E G E T A R I A N   D U M P L I N G S  

(S H U M A I/P O T S T I C K E R S/G Y O Z A)

Makes approx 24 Dumplings

Ingredients

½  red onion, finely diced

2 teaspoons minced ginger

1 clove garlic

½  cup mushrooms, chopped finely

½  cup bok choy, chopped finely

½  cup carrot, grated

⅛  cup chives, garlic chives or spring onions, chopped

¼  teaspoon white pepper

½   teaspoon sesame oil

1 teaspoon soy sauce

⅛  cup coriander leaves, chopped

1 package  wonton skins, also called gyoza

salt

oil

What we do

1. First we need to prepare all the vegetables.  The mushrooms and the bok choy can be chopped by pulsing in the food processor.  Chop onion, garlic, chives and coriander.  Grate carrot.
2. In a wok or large frying pan, add a little oil and saute onions and ginger.

3. Add the mushrooms and stir.  Add the cabbage, carrots and chives. Season with salt and pepper. When mixture is soft, place in colander to drain.

4. Add the sesame oil, soy sauce and coriander when mixture is cooled.

5. Using the gyoza skins, make half moon or pyramid dumplings keeping the bottom flat.

6. In a hot nonstick pan, coat with oil and place dumplings.

7. When bottom gets brown, add 1/4 cup of water and immediately cover.This will steam the dumplings.

8. Carefully watch the dumplings and completely evaporate the water so that the bottom gets crispy again and sticks to the pot.

Serve hot with soy sauce and rice vinegar for dipping.

C H O C O L A T E   B A N A N A   C U P C A K E S

Ingredients

1 cup flour

¾ cup sugar

1/3 cup cocoa powder

3/4 teaspoon baking soda

1/8 cup butter or oil

¾  cups milk or hot water

½  teaspoon Vanilla Extract

½ cup Mashed Bananas

What we do

1. Preheat the oven to 180C.
2. Line muffin tins with cases.
3. In a large bowl mix together the dry ingredients and keep it aside.
4. To the flour mixture add the butter or canola oil, hot water or milk and vanilla extract; mix well.
5. Now add the pureed bananas and mix well.
6. Place spoonfuls of the batter into the muffin tins

6. Cook for approx 15 minutes, or 10 minutes for mini muffins.

 

S P I C Y   A P P L E   M U F F I N S

Ingredients

⅓ cup sugar                    ½ tsp ground ginger

1 apple                               1/4 cup raisins

¾ cup plain flour         ¼ cup melted butter

½ tsp baking soda        1 egg

Pinch nutmeg                Icing sugar for dusting

½ tsp cinnamon

 

What we do

1.  Preheat oven to 180 degrees C and line muffin tins with cupcake papers.
2. Peel and dice the apple.  Place in a bowl and sprinkle sugar over the top.
3. Sift the dry ingredients (flour, baking soda, nutmeg, cinnamon and ginger) into a bowl.  Add the raisins.
4. Mix the melted butter and egg with the sugar and the apple.
5. Combine the wet and dry ingredients. The mixture will be a little stiff – that’s OK!
6. Bake for 18 – 20 mins
7. Cool, then dust with icing sugar.

 

I N S T A N T   F E I J O A   I C E C R E A M

Ingredients

500 gm feijoa flesh (from about 1kg whole feijoas) – frozen

2 medium ripe bananas – frozen

½ cup cream or ½ cup natural yoghurt

1 fresh feijoa stem removed

fresh mint about 20 leaves (optional)

 

What we do

1. When ready to make and serve the ice-cream, place frozen feijoas and bananas in the bowl of a large food processor (note: if the fruit is frozen rock-hard, leave it to thaw for about 5 minutes before blitzing; this will make it easier on the food processor!).
2. Chop the whole feijoa (including the green skin) and add to the food processor, along with cream or yoghurt and mint leaves.
3.  Blitz everything together until smooth and well combined, scraping down the sides of the food processor a few times to make sure everything gets blitzed. Add a little more cream/yoghurt as necessary, until you have achieved an ice-cream consistency.
4. Scoop ice-cream into bowls or cones and serve immediately. Or if not eating straight away, scoop into a container and return to freezer – it’s best eaten within 4 hours of freezing before it starts to become too hard/icy in texture.

 

P O T A T O   P I Z Z A

(Pizza Con Patate)

Ingredients

1 portion pizza dough

2 potatoes

Olive oil (about 3-4 tbsps)

Rosemary

Salt and pepper

 

What we do

1.  Preheat the oven to 260˚ C or the hottest your oven can be set.

2. Oil a baking tray slightly, with about a tablespoon of extra virgin olive oil.

3. Tip the dough onto a heavily floured surface, The dough is very sticky and needs to be handled gently.
4. Cut the dough in half. Flour your hands and the dough so that it does not stick.

5. Ever so gently press and pull the dough into whatever shape you want your pizza to be in. Gently slide the dough onto the tray  being very careful not to tear the dough.

6. Drizzle about a tablespoon of extra virgin olive oil onto the pizza dough and rub it over the surface evenly, then set in a draft-free place for a few minutes while you prepare the potatoes.

7. Using a food processor, or a good sharp knife, slice the washed and dried potatoes (do not peel) very thinly and place in a bowl.

8. Add enough extra virgin olive oil to coat each slice (approx 1-2 tbsp), then sprinkle lightly with the salt. Using your hands, mix the potatoes so they are evenly coated with oil and salt.

9. Start layering the potato slices over the pizza dough in the pan, overlapping the slices slightly until all the dough is covered.

10.  Drizzle with another 1 tsp or so of extra virgin olive oil and spread carefully and evenly over the potatoes, with your hand or a brush. Sprinkle  over some fresh rosemary leaves.

11. Place pizza on the floor of the oven, or if you aren’t able to use the bottom, put it on the lowest rack, for 4 minutes. After 4 minutes, place the pizza into the middle of the oven for another 8 to 11 minutes, or until the potatoes begin to brown. If desired, reset the oven to grill and place the pizza on the top rack to make the potatoes a little more brown and crispy.
12. Remove from the oven and cut into slices and serve hot, warm or cold.

 

P I Z Z A   D O U G H

(No knead overnight dough)

Ingredients

3 cups all purpose flour

1  3/4 teaspoons salt

1/2 teaspoon Instant or Rapid-rise yeast

1  1/2 cups water

What we do

1.  In a large mixing bowl, whisk together flour, salt and yeast.

2. Add water and mix until a sticky mixture forms. After mixing everything together it should look like this. A bit sticky and messy but that’s perfect!

3. Cover bowl with plastic wrap and set aside for 12 – 18 hours. It should look like this once it has risen.

4. Tip the dough onto a heavily floured surface, The dough is very sticky and needs to be handled gently.
5. Cut the dough in half. Flour your hands and the dough so that it does not stick.
6. Ever so gently press and pull the dough into whatever shape you want your pizza to be in. Gently slide the dough onto the tray  being very careful not to tear the dough.

Apple and passionfruit crumble

From the garden

Apples, passionfruit

Equipment

Knife, chopping board, saucepan, baking dish or ramekins, small mixing bowl, medium mixing bowl, measuring scales, measuring cups, measuring spoons, wooden spoons

Ingredients

3 apples

3 passionfruit

1 ½  teaspoons white sugar

¾  cups rolled oats

¼ cup brown sugar

¼ cup plain flour

50 g butter

What we do

1. Preheat the oven to 200 deg celcius.
2. Weigh the butter, cut into cubes and set aside.
3. Cut the passionfruit in half and remove the pulp into a small bowl.
4. Dice the apples. (Cut apples into quarters, and each quarter into 4 small pieces).
5. Place apples and the passionfruit pulp into the saucepan with ¼ cup of water and the white sugar.  Cook on a medium heat.  Stir it from time to time to stop it from burning or sticking to the pan.  Once it is cooked, set it aside to cool.
6. Measure out the rolled oats, flour and brown sugar. Mix it together.
7. Add the butter to this bowl.  Rub the butter into the mixture using your hands! The mixture will be quite lumpy.
8. Put the fruit mixture into the baking dish, and then sprinkle the crumble mix evenly on the top.
9. Bake for about 10-15 minutes until the topping is golden.

ENJOY

Baked peach wontons

Ingredients

3-4 peaches

1 tablespoon cornflour

2 tablespoons brown sugar

Wonton wrappers

2 tablespoons butter

Icing sugar

What to do

1. Preheat oven to 165 degrees C.
2. Line a baking sheet with baking paper .
3. Cut peaches into small chunks and place in a bowl.  
4. Add  cornflour and brown sugar to the peaches and gently mix together.
5. On your bench, lay out wonton wrappers and fill a small bowl with water.
6. Dip your finger into the water and wet the edges of the wonton wrapper (work on one at a time).
7. Fill centre of the wrapper with about 1 tablespoon of peach filling and bring the corners together, forming pyramids. Place on the prepared baking sheet and repeat with each wrapper.
8. Once you have made all the wontons, melt the butter.
9. Brush each wonton with melted butter and place in the oven. Bake for 15-18 minutes or until the edges are slightly browned.
10. Remove from the oven and immediately dust with icing sugar.

ENJOY

Eggplant dip

(Baba ganoush!!)

From the garden

Eggplants (aubergine), garlic, basil, parsley, lemon

Equipment

Knives, chopping board, 2 bowls, mixing spoon, plate, lemon juicer, measuring spoons, oven trays, bread knife

Ingredients

1 cup eggplant puree

1 small clove garlic

15 basil leaves

1 small handful parsley

½ lemon

2 tablespoons olive oil

½ tsp salt

freshly ground pepper

¼ cup yoghurt

What we do

1. Preheat oven to 175 degrees C
2. Peel the garlic clove and finely chop. Place in a bowl.
3. Rinse the parsley and basil under running water.  Shake to dry.
4. Roughly chop the basil and parsley. Place in the bowl with the garlic.
5. Juice the lemon.  Place in the bowl with the herbs and garlic.
6.  Measure out the olive oil. Place in the bowl.
7. Add the salt and pepper and the eggplant puree to the bowl with the other ingredients and mix together well.
8. Take half of the dip mixture out and put it into another bowl. To this you can add the yogurt. You can choose to mix it in or pour over the top of the eggplant dip.

NB

While the dip is being prepared, someone else can prepare the flatbreads. Cut breads into wedges, place on baking tray, and bake for around 7-10 minutes until lightly browned.

Broad Bean Dip

Ingredients

160gms broad beans

Juice of ½ a small lemon

10-12 mint leaves

4 Tablespoons extra virgin olive oil

Zest of 1 small lemon

½ teaspoon salt

Method

1  Place the beans in a pot of boiling water and cook the beans for 3-5 minutes, until tender.

2  Place the beans, salt, lemon juice and mint into a food processor and blitz until smooth, adding olive oil in a stream until it is all combined.

3  Once smooth, add the lemon zest and taste place into a serving bowl

Serve with focaccia bread or great with crackers

Nut-Free Kale Pesto

Ingredients

2 cups raw fresh kale leaves (remove the thick stems and roughly chopped)

1/2 cup grated Parmesan cheese

1/4 cup unsalted sunflower seeds

1/4 cup olive oil

1 clove garlic

2 teaspoon fresh lemon juice

Salt and pepper to taste

Method

1.  Put all ingredients into a bowl and then take over to the food processor and blend to a smooth texture
2.   Mix with warm pasta to serve

Broad Bean Pasta Sauce

Ingredients

2 Tablespoons olive oil

½  an onion or a baby leek

125 gms broad beans

A couple of handfuls of seasonal vegetables if you have them spare (e.g. broccoli)

Method

1.  Heat the oil in a pan on medium heat
2.  Finely slice the onion and add to the pan and saute for a couple of minutes
3.  Add the broad beans and other seasonal vegetables and cook a further 3 to 4 minutes
4.  Take the pan off the heat and toss through your cooked pasta

Jerusalem Artichoke Risotto

Ingredients

• 2 tablespoons olive oil
• 1 small onion – finely chopped
• 2 cloves garlic – finely chopped
• Jerusalem artichokes – approx 8 medium sized WELL WASHED
• Salt & pepper
• 200g / 1 cup Arborio risotto rice
• 1 litre (4 cups) vegetable stock
• A good handful of seasonal greens
• Squeeze of lemon juice
• Approx 1 tablespoon grated parmesan cheese, plus more to serve

1. Heat olive oil in a large saucepan on a medium heat.
2. Finely slice the onions and garlic and add to the pan, saute for two minutes.
3. Slice the artichokes into very thin rounds. Do not add offcuts to compost, put it in the bin instead!
4. Add the artichokes to the pan and allow to cook until the artichokes are softened. Stir to ensure none of the mix is catching on the bottom of the pan.
5. Heat the stock in a pan, and keep warm on the stove.
6. Add the risotto rice to the saucepan with the onions and artichokes and allow to toast slightly, before adding a cup of stock. Cook, stirring, until the stock has been absorbed.
7. Add the rest of the stock a ladle at a time – stir regularly, and allow each ladle of stock to be absorbed before adding the next ladle of stock. Continue this process until the rice is cooked (you may not need all of the stock, and sometimes you may need more). If you run out of stock continue using hot water instead.
8. While the risotto is cooking, finely slice the seasonal greens and add to the risotto before the last ladle of stock is added.
9. Taste, season with salt, pepper, add the parmesan and a squeeze of lemon juice and serve .

Oven Roasted Jerusalem Artichoke Chips sprinkled with Rosemary Salt

Ingredients

1 lemon

1 tablespoon salt

1 tablespoon finely chopped fresh rosemary

450 grams Jerusalem artichokes

3 tablespoons olive oil

Method

1.  Preheat the oven to 200 degrees and line two baking trays with tin foil.
2.  Mix the salt and rosemary together in a small bowl, set aside.
3.  Cut the lemon in half and squeeze one half of it into a bowl filled with fresh  water.
4.  Scrub the Jerusalem artichokes until very clean; place them into the bowl of  lemon water (acidulated water).
5.  Thinly slice each artichoke about 5mm thick, or as thin as possible. Empty the  lemon water from the bowl and dry the bowl. Add the sliced artichokes to the  bowl and squeeze the other half of lemon over the top.
6.  Add the olive oil and toss to coat. Evenly place the slices on the baking sheets    in one layer, do not overlap.
7.  Lightly sprinkle the rosemary and salt over the slices and place in the oven.        Bake for 15 minutes; then pull the trays out of the oven and begin to remove  the browned and crispy ones from the pan. Rotate the trays (swap the bottom  tray with the top),  and place them both back in the oven for 3-5 minutes.
8.  Continue to check the artichoke slices and remove the crispier ones and place    the lighter coloured ones back in the oven. This will take up to 30-40 minutes.
9.  Serve warm or at room temperature.

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 C  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.

Kumara and Bulgur Wheat Fritters

Ingredients
1 ½ cups mashed kumara
1 cup of cooked bulgur wheat
2 cloves of garlic finely chopped
½ onion diced
4 tablespoons flour
1 tablespoon of olive oil
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon garam masala
1 teaspoon ground coriander
1 good bunch fresh coriander chopped

Method
1 Heat one tablespoon of oil in a pan to a medium/high heat
2 Finely dice the onion and garlic and add to the pan to sautee for 2 minutes.
3 Add the cumin, garam masala and ground coriander and cook a further for 3-4 mins until the onion has softened
4 Finely chop the coriander (stalks and leaves)
5 In a large bowl, combine the mashed kumara,bulgur wheat and onion spice mix, chopped coriander, salt and flour, and stir until all the ingredients are combined.
6 Make patties in your hands (about 2 tablespoons each) and place on to a baking paper lined oven tray.
7 Bake for about 20 mins at 200 Celsius. Turn after 10 mins.
8 Serve with the mint and yoghurt dressing

Yoghurt Dressing
½ cup natural yoghurt
1/2 teaspoon cumin
¼ cup mint leaves
½ teaspoon salt and a few grinds of pepper

1 Place the yoghurt in a small bowl
2 Finely chop the mint leaves and add to the yoghurt
3 Add the cumin salt and pepper and stir well
4 Serve with kumara fritters

Kumara Fritter Preparation

Kumara
1 large or 2 small kumara
1 Scrub the kumara than cut in half lengthways.
2 Cut into 2cm dice and place in a pot.
3 Cover the kumara in water and place on a medium to high heat and cook until kumara are soft, approximately 15 minutes.
4 Carefully drain in a colander and once drained return to the pot and mash.
5 cool before using.

Bulgur Wheat
1 cup bulgur wheat
2 cups boiling water

1 Place the bulgur wheat in a medium bowl and pour the boiling water over it .
2 Place a plate over the top and leave for 20 minutes so the bulgur absorbs the water .
3 Cool before using.

Self Saucing Banana Butterscotch Pudding

Ingredients
2 x small bananas
1 ¼ cups flour
2 ½ teaspoons baking powder
⅓ cup brown sugar
finely grated zest of 1 orange
½ teaspoon cinnamon or cardamom
3 very ripe bananas
3 tablespoons melted butter
1 egg
1 cup milk

Method
1 Preheat oven to 180 degrees

2 Slice the first banana measurement and place a couple of pieces in the bottom of your mould or cover the bottom the bottom of your baking dish if using a large dish.

3 Combine the flour, baking powder, brown sugar, orange zest, cardamom/ cinnamon in a bowl

4 Mash the second measurement of banana on a plate and place into a small bowl

5 Add the egg , melted butter and milk to the banana and stir to combine.

6 Using a metal spoon fold the wet ingredients into the flour. do not over stir!

7 Pour the batter over the sliced banana ( in your baking dish)

8 Make the Topping!

Topping

1/2 cup boiling water
2 tablespoons melted butter
½ cup brown sugar

1 Put the boiling water,butter and brown sugar in a jug and stir to dissolve the sugar.

2 Carefully pour over the puddings with a back of a spoon this will evenly distribute the topping without damaging the batter.

Bake for 20 minutes if in individual moulds or 40 minutes in a baking dish
The pudding will be firm to the touch and is pulling away from the sides
the top will have cracks in it

Serve with custard, cream or icecream

Carrot and Sunflower Seed Bread

Ingredients
1 teaspoon yeast
1 teaspoon sugar
3/4 cup warm water
125 grams wholemeal flour
125 grams plain flour
1 teaspoon salt
1 tablespoon olive oil
1 cup grated carrot
1 tablespoon sunflower seeds

Method
1. In a jug measure the water, add sugar and the yeast. Stir the mixture and leave it in a warm place until frothy.

2. Place the flours, salt, grated carrot and sunflower seeds into a bowl. Next add the yeast mixture and olive oil.

3. Stir with a fork until you have a dough.

4. Place on a floured bench and knead for 5 minutes until the dough is smooth not sticky.

5. Place in an oiled bowl. Cover with a tea towel and leave in a warm spot for 45 minutes where it will double in size.

6. Once the dough has risen lightly, knead and divide into around 12 pieces and shape into rolls.

7. Bake for 15 minutes at 200 degrees or until the bread sounds hollow when you tap it.

Mandarin Yoghurt Cake

Ingredients
½ cup vegetable oil
2 eggs
Rind from 2 mandarins
Juice from 2 mandarins
½ cup plain yoghurt
3/4 cup sugar
1 and 1/2 cups flour
2 teaspoons baking powder

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

Zesty Roasted Artichoke And Parsnip Salad

400 grams Jerusalem artichokes
4-6 parsnips
2 tablespoons olive oil
2 mandarins: zest and juice
2-3 garlic cloves, whole and unpeeled
A few rosemary sprigs
½ teaspoon salt and a few grinds of pepper
A handful of salad greens
3 slices of bread

1 Preheat the oven (and a roasting tin) to 200°C

2 Scrub your Jerusalem artichokes. Halve or quarter, depending on size.

3 Scrub the parsnips and slice the same size as the artichokes

4 Toss into the warm roasting tin with the olive oil, orange juice, zest, garlic and rosemary. Season with salt and pepper

5 Pop into the oven for 20-30 mins, until golden, sticky and crisp, checking every 10-15 mins.once cooked place into a large serving bowl

6 While the artichokes and parsnips are cooking slice the bread into 1cm dice and place into a heated pan ( medium heat) with a tablespoon of olive oil and stir with a wooden spoon until they are golden brown.

Scatter breadcrumbs over the cooked parsnips and artichokes.

Make the dressing while the veges are roasting as well

Dressing

1 mandarin
1 tablespoon honey
2 tablespoons olive oil

1 measure the honey into a small bowl and melt in microwave for 20 seconds

2 Cut mandarin in half and squeeze the juice,add to the honey along with the olive oil and whisk with a fork until all the ingredients are mixed together.

3 Add the salad greens to the artichokes and parsnips .

4 Pour the dressing over the salad and gently toss through before serving.

Carrot Hummus

Based on Dr Libby Weaver’s recipe

Ingredients:

2 cups carrots
2 tablespoons olive oil to coat
1 teaspoon of ground cumin
1 cup of chickpeas
1 large clove garlic, crushed
1 teaspoon tahini
1/4 cup of extra virgin olive oil
1/2 large lemon, juiced
Salt and ground black pepper to taste

Method:

1. Place carrots in an oven dish. Cover with olive oil and roast in the oven at 180 degrees – until tender.
2. Combine the chickpeas and the garlic in the bowl of a food processor or blender.  Pulse a few seconds until the chickpeas are well ground.
3. Add the cumin and tahini to the mixture and pulse until they are well incorporated.
4. With the motor running on low, slowly pour the olive oil into the processor.  When the oil has been well blended, add the fresh lemon juice.
5. Add carrots and blend until combined.
6. Season the hummus with salt and black pepper to taste.

Carrot and Sunflower Seed Bread

Ingredients:

1 teaspoon yeast
1 teaspoon sugar
3/4 cup warm water
125 grams wholemeal flour
125 grams plain flour
1 teaspoon salt
1 tablespoon olive oil
1 cup grated carrot
1 tablespoon sunflower seeds

Method:

1. In a jug measure the water, add the sugar and yeast. Stir the mixture and leave it in a warm place until frothy.
2. Place both flours, salt, grated carrot and sunflower seeds into a bowl. Next. add the yeast mixture and olive oil.
3. Stir with a fork until you have a dough.
4. Place on a floured bench and knead for 5 minutes until the dough is smooth, not sticky.
5. Place dough in an oiled bowl. Cover with a tea towel and leave in a warm spot for 45 minutes where it will double in size.
6. Once the dough has risen lightly, knead and divide into around 12 pieces and shape into rolls.
7. Bake for 15 minutes at 200 degrees or until the bread sounds hollow when you tap it.

Focaccia bread

Ingredients

½ cup warm water

2 teaspoons yeast

250 grams flour

½ teaspoon salt

2 Tablespoons olive oil

For the topping you will need 1 sprig of rosemary, 1  Tablespoon olive oil and 1 teaspoon of sea salt

Method

1  Place the water, yeast and sugar in a small bowl and stir until the yeast and sugar are dissolved.

2  Leave in a warm place for 5 minutes so the yeast can grow.

3  Weigh the flour and place in a large bowl.

4  Add the salt, followed by the yeast mixture and olive oil to the flour and stir with a fork so the flour and yeast forms a dough.

5  Place the dough on a floured table and KNEAD for 5 minutes or until the dough is nice and smooth – this is a roll and push action.

6  Place the dough back into the bowl, cover with a tea towel and leave in a warm place for at least 30 minutes or until it has doubled in size.

7  As soon as the dough has risen push it down into a rectangular shape on a baking tray and with your fingers push down on top of the dough to make dips and wells.

8 Tear the rosemary sprigs and scatter over the dough. Drizzle with olive oil and sprinkle with sea salt

9  Let the bread rise for 10 to 15 minutes. Finally, place the bread in a hot oven (at 200 degrees) and bake for 20 minutes.

Roasted Vegetable tart

Ingredients

1 x eggplant / aubergine

12 x cherry tomatoes

1 cup assorted seasonal vegetables (eg courgette )

2 tablespoons olive oil

½ teaspoon salt

a few grinds pepper

6 teaspoons basil oil ( see other recipe)

6 dessert spoons grated cheese

1 quantity olive oil pastry ( see other recipe)

Method

1  Heat the oven to 200 degrees

2 Slice the eggplant  lengthways into  half then slice each eggplant half  into four pieces

3  finely slice into 1 centimetre pieces and add to a roasting pan

4 Finely slice your other seasonal vegetables into the same size as the eggplant and drizzle over the olive oil and place into the oven for 20 minutes

To assemble your tart

1  Roll out your pastry to the size of a dvd

2  Place your roasted vegetables in the centre of the pastry

3  Drizzle over a teaspoon of the basil oil then sprinkle over the cheese

4  fold the edges of the pastry into the centre so you have a nice crust for your tart

5  Place in the oven for 15 minutes or until the pastry is golden

This slideshow requires JavaScript.

Basil Oil

Ingredients

50 grams of Basil , leaves and stalks

20 grams Italian Parsley

1 clove of garlic

140 millilitres olive oil

Method

1  Place the basil, parsley,garlic and salt into the bowl of a food processor .

2 Blitz up the herbs and garlic for a few seconds in the food processor.

3  Slowly drizzle in the olive oil until you have a smooth green paste.

Delicious drizzled over pizza and pasta

Garden to Table Summer Salad

01/03/15

Ingredients

1 cup bulgur wheat

100 grams beans

2 carrots

Half a cucumber

2 to 3 tomatoes

A large handful of basil

A large handful of mint

A large handful of Italian parsley

1 teaspoon salt

1 tablespoon balsamic vinegar

3 tablespoons olive oil

Method

1. Place the bulgur wheat in a medium sized bowl and cover it with boiling water. Leave it to soak for 20 minutes so that it softens.
2. Place a pot of water on the element and bring it to the boil.
3. Slice the beans into quarters and cook the beans for 2 minutes then drain them in a colander (let a grownup do this for you as it is boiling water).
4. Once drained, place beans into a large bowl.
5. Rinse the cucumber and cut in half lengthways, then quarters lengthways. Finely chop the quarters into bite size pieces and place in the bowl with the beans.
6. Rinse the carrots, grate and add to the cucumber and beans.
7. Rinse the tomatoes and cut in half then slice finely and add to the vegetables.
8. Rinse the basil, parsley and mint, remove the leaves from the stems and chop leaves before adding to the vegetable bowl.
9. Drain the bulgur wheat and add to the vegetable and herb mix, give it a GENTLE stir.
10. In a jug add the balsamic vinegar, salt and olive oil and whisk until combined then pour over the salad and stir through GENTLY.
11. Place in serving bowls and enjoy!

Variations

You can add any seasonal vegetables that you like, for example, add courgettes and marrows in summer, roasted pumpkin in autumn, roasted cauliflower in winter.