Monthly Archives: July 2013

Warm salad of Nolans Road chickpeas, kale and Greek yoghurt

We love our Nolans Road organic Kabuli chickpeas – they’re so fresh they only need about half the cooking time of normal chickpeas – and so worthwhile doing from scratch! Dee Nolan suggests soaking and cooking heaps more than you need, then freezing the rest for another time as they’re easily resurrected!

Fresh from the garden: kale, carrots, garlic, mint, coriander, lemon
Recipe source: inspired by the recipes of Yotam Ottolenghi


  • Bowls – glass, large, small
  • Saucepans – med, large & heavy
  • Sieve & colander
  • Chopping board & knife
  • Salad spinner
  • Peeler
  • Garlic press
  • Measures – ½ cup, 1/3 cup, tablespoon, teaspoon
  • Scales
  • Mezzaluna
  • Citrus juicer
  • Serving bowls

  • 200g dried chickpeas
  • 1 teaspoon bicarbonate of soda
  • A large handful kale leaves
  • 1/3 cup olive oil, plus extra to finish
  • 3 medium carrots
  • 1 teaspoon caraway seeds
  • 1 garlic clove
  • A small handful mint
  • A small handful coriander
  • 1 lemon
  • Cooking salt, flaked salt and black pepper
  • 1/2 cup Greek yogurt

What to do:

  • Soak the chickpeas overnight in plenty of cold water with a teaspoon of bicarb.*
  • Next day, drain, rinse and simmer them in a big saucepan or about 25 minutes in fresh ­water until tender, then drain.
  • Meanwhile, half-fill the smaller saucepan with water and a teaspoon of salt and set it to boil.
  • Strip the kale leaves from the stalks, discarding the stalks. Roll the leaves up and cut into fine ribbons, then blanch them in the boiling water for 5 minutes. Drain then refresh under cold running water and squeeze dry.
  • Meanwhile peel then chop the carrots into small dice.
  • Wash and spin the mint (picking the mint leaves) and coriander, then finely chop.
  • Cut the lemon in two and squeeze one half. Peel then crush the garlic clove.
  • Heat up the olive oil in a large saucepan. Add the carrots and caraway seeds and sauté for 5 minutes on medium heat. Add the kale, the drained chickpeas and continue cooking for another 5 minutes.
  • Now add the garlic, herbs, a tablespoon of lemon juice and a sprinkle of salt and pepper. Remove from the heat and leave to cool for a few minutes. Taste and adjust the seasoning.
  • To serve, mix together the yogurt with a tablespoon of olive oil and another sprinkle of flaked salt and pepper. Pile the vegetables on serving dishes and spoon the yogurt on top. Sprinkle with freshly ground pepper and serve.

 Notes: Why do we soak the chickpeas overnight? What are other names for chickpeas?

*If you forget to soak the chickpeas the night before (as I have done in the cottage on more than one occasion (!) then boil the chickpeas for an hour and then leave them to soak in that same liquid for another hour. Drain, rinse, and then cook as above…

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Broccoli and lemon risotto

This lovely risotto is textural and beautifully herby, and very easy once you get past all the stirring!

Fresh from the garden: broccoli, marjoram, garlic, onion, lemon
Recipe source: Melissa
Serves: 8 or 30 tastes


  • Saucepan
  • Salad spinner
  • Garlic press
  • Bowls – 1 large, small, med
  • Large knife & chopping board
  • Grater & microplane zester
  • Ladle & wooden spoon with a flat end
  • Heavy based stockpot
  • Metric
  • Measures: scales, jug, cup, ¼ cup, tablespoon
  • 4 soup plates to serve

  • 2.3 litres  vegetable stock (or  2.3 litres boiling water with 2.5 tablespoons bouillon)
  • A small handful marjoram
  • 3 garlic cloves
  • 1 brown onion
  • 1 large head of broccoli
  • 3 tablespoons extra-virgin olive oil
  • 20g butter
  • 500g arborio rice
  • 1 lemon
  • 50g parmesan
  • Cooking salt & black pepper

What to do:

  • Pour the stock into a saucepan, and bring it to a simmer on medium heat.
  • Wash and spin dry the marjoram, strip and discard the stems.
  • Squeeze the garlic cloves through the press into a small bowl. Peel and finely chop the onion.
  • Wash the broccoli & shake dry. Chop the stalk into 5mm cubes and add to the stock, reserving the florets.
  • Heat the olive oil and butter over medium heat in the stockpot. Add the chopped onion and a cook gently until just tender, about three minutes. Do not brown. Add the garlic and cook gently for another few seconds.
  • Stir in the rice until the grains separate and begin to crackle.
  • Begin adding the simmering stock, a ladle at a time, and stir in. The stock should just cover the rice and bubble. Stir every minute or so for about 15 minutes.
  • Meanwhile, zest the lemon and grate the parmesan to yield about ½ cup.
  • After about 15 minutes, add the broccoli florets to the rice and keep stirring for about another 5 minutes. When the rice is just tender all the way through but still slightly firm, usually in about 20 minutes, it is done.
  • Add the last ladleful of stock and the rest of the broccoli to the rice. Stir in the marjoram, lemon zest and parmesan, and remove from the heat. Taste now and check the seasoning. The mixture should be creamy.
  • Serve onto the soup plates and eat right away!

Notes: What sort of rice is Arborio? Why do we use this sort of rice? Why do we fry the rice off first? What does ‘yield’ mean? What does to check the seasoning mean?

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Veggie patch fritatta

This is such a lovely fresh recipe. Add a beautifully tossed salad & some great bread and you have all the makings of a wonderful and simple lunch or supper. We’ve used what we had in the garden: radishes and snowpeas – so use what YOU have!

Fresh from the garden: eggs, onion, radishes, snowpeas, parsley, rocket
Recipe source: Melissa
Serves: 4 at home or 24 tastes 


  • Chopping board & knife
  • Salad spinner
  • Tea towel
  • Measures: tablespoon
  • Medium ovenproof frying pan
  • Large bowl
  • Whisk
  • Oven mitts
  • 4 serving plates

  • An onion
  • A small handful radishes
  • A small handful snowpeas
  • A small handful parsley
  • A tablespoon of butter
  • 2 tablespoons extra-virgin olive oil
  • 12 large eggs
  • Flaked salt and pepper
  • A small handful rocket for garnish

What to do:

  • Preheat the oven with grill element on to 180C.
  • Peel and finely chop the onion. Trim the radishes, wash well and then carefully slice into thin discs.
  • Top, tail and de-string the snowpeas and chop into 4 or 5 pieces. Wash and spin-dry parsley and chop finely.
  • Wash and spin-dry the rocket and roll up in a clean tea towel, reserving in the fridge until needed.
  • Heat the butter and olive oil in the frying pan, and when melted, add the onion and cook on a medium heat until translucent. Then add the radish slices and cook for about 5 minutes until golden. Sprinkle with a pinch of flaked salt and add the snowpeas, tossing to combine.
  • Meanwhile, crack the eggs into the large bowl – making sure there is no shell – and beat them together with a pinch of salt and grind of pepper. Stir in the parsley.
  • When the butter has melted, carefully pour the eggs into the frying pan and turn the heat to medium-low. Cook, undisturbed, for about 5 minutes or until the bottom of the frittata is firm, checking by gently lifting up the frittata up at the side of the pan.
  • Transfer the frying pan to the oven. Bake, checking every couple of minutes or so, just until the top of the frittata is no longer runny. This should take about 5 to 7 minutes more.
  • Carefully remove from the oven with oven mitts – remembering that the handle will be HOT! – and let rest for a few minutes.
  • Then, still holding the handle with the oven mitt place a clean medium chopping board over the frying pan and turn the whole lot upside down so that the frittata falls gently onto the board.
  • Divide the rocket onto the serving plates with a little drizzle of olive oil, cut the frittata into wedges or cubes, and transfer onto the rocket. Serve and eat!
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Rosemary and olive focaccia

We love preparing dough at Bondi, and this soft focaccia studded with olives and rosemary is fantastic as part of an antipasto plate or with a hearty soup. We used Our Bondi Olives that were picked in February then brined over the course of two months, marinated (olive oil, orange peel, garlic, fennel seed, bay, thyme) and bottled in May, then cupboard-aged for another 2 months… we also used a combination of fresh rosemary, picked from the stalk, with rosemary spines dried over the last 6 months. A variation:  adding halved cherry tomatoes or preserved artichokes or whatever you feel like!

From the garden: olives, rosemary
Recipe source: adapted from a recipe on
Serves: 8 at home or 24 tastes


  • Bowls – small, med
  • Measures – jug, teaspoon, tablespoon
  • Scales
  • Stand mixer & dough hook
  • Pastry brush
  • 20 x 30cm Swiss roll pan
  • Clean tea towel
  • Chopping board
  • Serving plates

  • 310ml warm water
  • 2 teaspoons dried yeast
  • 2 teaspoons caster sugar
  • 3½ tablespoons olive oil
  • 450g plain flour
  • 2 teaspoons salt flakes
  • 1 large sprig of rosemary
  • A jar of our marinated Bondi PS olives

What to do:

To make the dough:

  • Combine the water, yeast and sugar in a small bowl and set aside in a warm, draught-free place for about 5 minutes until frothy & bubbling. Then add 2 tablespoons of olive oil.
  • Place flour and half of the flaked salt in the bowl of the mixer. Make a well in the centre and pour in yeast mixture. On the lowest setting, mix for 10 minutes.
  • Turn onto a lightly floured surface and knead for another minute or so until smooth and elastic. Brush a medium bowl with a little olive oil to grease. Place dough in bowl and cover with a clean tea towel. Set aside in a warm, draught-free place for about an hour until doubled in size.

 Start of lesson:

  • Preheat oven to 200°C.
  • Brush the pan with 2 teaspoons of remaining oil. Punch down the centre of the dough with your fist. Turn onto a lightly floured surface and knead for 2 minutes or until dough is elastic and has returned to original size. Press into the prepared pan. Cover with the clean tea towel and set aside in a warm, draught-free place to prove for 20 minutes or until doubled in height.
  • Meanwhile wash & carefully dry the rosemary and pick the leaves from the stalks. Pit the olives.
  • Use your finger to press dimples into the dough. Brush with remaining oil and sprinkle over the rosemary and remaining salt. Press the olives into the dough.
  • Bake in oven for 25-30 minutes or until golden and the focaccia sounds hollow when tapped on base. Serve warm or at room temperature, carved into thin slices.
  • While the focaccia is cooking you can make the dough for the next class before cleaning up!

Notes: Why do we wait for the yeast mixture first? What is process of doubling the dough in size called?

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Rhubarb and apple crumble tarts

Winter: the perfect time for rhubarb crumble! And here made dainty in the form of little tarts…

Fresh from the garden: rhubarb, apple
Recipe source: Melissa
Serves: 4 or 24 tastes


  • 4 x 10cm fluted tart tins with removable bases
  • Chopping board and knife
  • Small baking tray
  • Peelers and corer
  • Large saucepan
  • Wooden spoon
  • Measures: scales, ½ cup, 1/3 cup, ¼ cup, teaspoon
  • Bowls – large, medium
  • Baking paper & baking beans
  • Serving plates

  • 1 sheet (25cm) ready-rolled shortcrust pastry
  • 2 granny smith apples
  • 1/2 bunch rhubarb
  • 1/3 cup caster sugar
  • Double cream, to serve

Oaty crumble

  • 50g butter, softened
  • 1/4 cup brown sugar
  • 1/2 cup plain flour
  • 1/2 cup rolled oats
  • 1 teaspoon ground cinnamon

What to do:

  • Preheat oven to 200°C.
  • Bring the pastry out of the freezer and carefully separate one sheet from the others. (You may need to do this with a long bread knife, sliding it between the sheets to break apart). Let the sheet thaw for about 5 – 10 minutes.
  • Place the tins onto a baking tray. With the pastry sheet still on its plastic, divide into quarters, then line your tart tins with the pastry, gently pushing into the corners to shape.
  • Line the pastry with baking paper and fill with baking beans. Bake in the preheated oven for 8 minutes. Remove the paper and beans and bake for a further 5 minutes until golden and crisp. Remove from oven.
  • Meanwhile, peel and core the apples and then chop into 1cm pieces. Wash and chop the rhubarb into similar pieces.
  • Place the apple, rhubarb and sugar in a large saucepan over medium-low heat. Cook, gently stirring occasionally, for 10 minutes or until apple and rhubarb have released their juices and are just tender. Remove from heat.
  • To make the crumble, measure the sugar, flour, oats and cinnamon in a medium bowl and stir until well mixed. Then chop up the butter and place into the oat mixture, using your fingertips to rub the butter into the mixture until just combined.
  • Spoon the rhubarb mixture evenly among the crisped pastry cases, then sprinkle with the crumble mixture. Return to the oven and bake for 10 minutes or until the crumble mixture is golden brown and crisp.
  • Carefully slide out of the oven and leave to cool for a few minutes before lifting the tarts out of the cases, placing them on a clean, dry chopping board and slicing into small wedges.
  • Serve warm or at room temperature, topped with a dollop of double cream if you like!

Notes: Can you eat rhubarb leaves? Why do we bake the cases first? What is this called? What are baking beans or beans?

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