Monthly Archives: August 2014

Kitchen news – 28th August 2014

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We have started our lessons this menu with a little masterclass on dicing and slicing vegetables: how to finely chop an onion easily; the dos and don’ts of carrot division (!); and the simple way to 1cm-dice a potato. Lots of fun – and made me feel rather like a David Jones Saturday demonstration lady… think I’ll stick to this job. The children responded beautifully in class by showing me they had listened and taken in what they had seen, and our veggies were chopped just right!

One group got the lion’s share of knife experience: the Broad Beans, who had the mammoth task of cleaning and chopping mounds of carrots, onions, leeks, fennel, parsley, carrot tops, coriander and sun-dried tomatoes for the vital Bouillon that we use in all our soups, risotto and other dishes needing stock. We have preserved enough to sell at our stalls at Grandparents’ Day and at the Halloween Fete so pop by and pick some up then – you’ll never have to buy stock again!

Also making use of the chopping boards this fortnight were the Artichoke group, making my friend Sharon’s broccoli soup, with the cunning late addition of a spoonful of pesto, made in May this year and frozen for use now to remind us of summer flavours… thick and rich and fragrant. Perfect for this Melburnian weather!

The Olives made Flour tortillas from scratch – so easy to do at home, and free of all the rubbish additives. The gluten free version we made was actually tastier and more pliable than the usual one, using just G-F plain flour from Woolies, and we wrapped these around the Tomato group’s Magic bean stew, burrito-style. At home you could add avocado and a fried egg with some crispy bacon and chipotle sauce for the best brekkie burrito. Just saying.

And the Carrot team made the loveliest Winter salad with roasted bits and poached eggs – the bits: cauliflower florets and Brussels sprout leaves with cumin, coriander, salt, olive oil. And salad leaves, garlicky lemon dressing and wonderful eggs. Congrats to 4W for not breaking a single yolk in the process!

Thanks again for all the jars, especially Georgina for the massive box full of them, and also to Amir for the fab new juicer! Cheers! Mx

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Winter salad with poached eggs and roasted bits

We tend to veer towards slow-braised soups and stews in the winter, but I also love warm salads, blending crisp and green with warm and comforting, all in the one bowl…

Fresh from the garden: salad leaves, eggs, lemon, parsley, marjoram, thyme, coriander, chives
Recipe source: Melissa
Serves: 6 or 24 at home

Equipment:

  • Mixing bowls
  • Colander
  • Paper towel, tea towel
  • Chopping boards & knives
  • Measures:1/3 cup, tablespoon
  • 2 large baking trays
  • 2 salad spinners
  • Mortar & pestle
  • Citrus juicer
  • Mezzaluna
  • Whisk, tongs
  • Medium frying pan
  • Slotted spoon
  • Serving bowls

 

Ingredients:

  • A handful Brussels sprouts leaves
  • A handful cauliflower florets
  • A big bunch salad leaves: mache, mizuna, rocket, lettuce
  • A large handful of herbs
  • A few garnishing flowers
  • 4 eggs
  • Ground coriander and cumin

Herby vinaigrette dressing

  • 1 clove garlic
  • Flaked salt & black pepper
  • 1 lemon
  • 1/3 cup extra virgin olive oil
  • A small handful mixed herbs: parsley, marjoram, thyme, coriander, chives

What to do:

  • Preheat the oven the 180C.Wash the Brussels sprout leaves and cauliflower in a bowl of cold water, refilling if needed. Drain and pat dry with paper towel. Strip the leaves from the stalks and cut into ribbons. Cut the cauli into smaller florets. Turn the cauliflower into a clean dry bowl and sprinkle over a tablespoon of olive oil, a sprinkle of salt, ground coriander and ground cumin and mix to combine. Place on the baking tray and then add the Brussels sprout leaves, add another tablespoon of olive oil and sprinkle of salt etc. to the bowl. Lay the leaves out on a separate baking tray.
  • Roast the cauliflower for 20 minutes, then slide the tray of Brussels sprout leaves into the oven and roast for a further 5 to 10 minutes, removing when crispy.
  • Fill up 2 big bowls with cold water & wash the salad leaves in several changes of water. Spin dry and wipe the bowls dry. Lay out the tea towel and line it with kitchen paper. Spread the salad leaves over the paper and roll the whole lot up like a log. Keep the rolled parcel of leaves in the fridge until needed.
  • Fill up a medium bowl with water and wash the herbs and small garnishing leaves. Spin dry and pick leaves, discarding stalks into compost. Pick the petals from the flowers and reserve in a small bowl with the garnishing leaves. Chop the herbs finely and keep separate in their own small bowl.
  • Peel the garlic clove and put it in the mortar with a large pinch of salt. Pound to a paste. Juice the lemon and add the juice to the mortar (without pips) then stir the lot with a teaspoon and scrape it into a clean bowl. Stir in the oil and grind some pepper, then whisk the dressing lightly. Wash and spin dry the herbs, pick off the leaves and chop finely in the mezzaluna. Add to the dressing.
  • Meanwhile, to poach eggs, fill the medium sized frying pan with water and bring to a simmer. Carefully crack each egg into its own small bowl without breaking it and then carefully slide into the water. Let the pan sit for 4 minutes on the barest simmer until done.
  • Carefully remove oven tray of veggies with oven mitts and leave to cool for a few minutes.
  • Unwrap the parcel of salad leaves & tip them into the bowl with the herbs and the dressing. Add in the roasted cauliflower & sprout leaves and gently turn the leaves in the dressing using a clean hand or tongs.
  • Pile up the dressed leaves into the serving bowls, carefully drain an egg using a slotted spoon and place in the centre of each bowl of salad with garnishing petals or leaves and serve immediately.

Notes: What else could you add to a warm winter salad? What is the best way of using a mortar and pestle? What does ground coriander smell like? How is it made?

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Magic bean stew

Why magic? Have you heard the story of Jack and the Beanstalk? These could be the same beans… anyway this stew certainly warms you up magically, and is great wrapped in a flour tortilla, burrito-style – or simply served with a slice of crusty bruschetta on the side.

ourkitchengarden.net

From the garden: garlic, onion, celery, carrots, coriander
Recipe source: Melissa
Serves: 6 or 24 tastes

Equipment:
  • Large glass bowl
  • Scales
  • Measures: tablespoon, teaspoon
  • Colander
  • A medium saucepan & a large heavy-based saucepan
  • Chopping boards & knives
  • Potato peelers
  • Salad spinner
  • Garlic press
  • Wooden spoon
  • Ladle
  • Serving bowls

Ingredients:

  • 100g dried cannellini beans
  • 100g dried borlotti beans
  • 100g black eyed beans
  • 100g dried chickpeas
  • 2 teaspoons bicarbonate of soda
  • 5 garlic cloves
  • 1 red onion
  • Olive oil
  • 2 stalks of celery
  • 2 carrots
  • 1 tin chopped tomatoes
  • 1 bunch coriander
  • Flaked salt & black pepper

What to do:

  • The night before, place your dried beans in the glass bowl and fill the bowl with cold water and the bicarb.
  • The next day, rinse and drain the beans, then put them into the medium saucepan with lots of fresh cold water to cover. Add 3 garlic cloves & grind of pepper. Set on a medium heat and simmer until beans are soft – should be around 20-30 minutes.
  • Meanwhile, peel and finely chop the onions.Wash and shake the celery dry then slice down the stalks, then chop the thin strips and leaves into small dice.
  • Wash and peel the carrots, slice into lengths then chop the lengths into small pieces.
  • Wash and spin dry the coriander and chop finely, keeping the stalks separate from the leaves.
  • Peel and squeeze the remaining garlic cloves through the press.
  • Heat a couple of tablespoons of oil in the large saucepan and fry the onion gently for 2 minutes, then add in the garlic, celery, carrot and chopped coriander stalks (not leaves, keep thewm for later) for about 5 minutes until the flavours combine.
  • Add the tomatoes and continue to cook on a gentle heat for a further 5 minutes, and then scoop out the beans and in to the tomato with a little liquid to moisten. Simmer for another 10 minutes.
  • Add a grind of pepper and a sprinkle of salt and taste to check seasoning.
  • Ladle into serving bowls, sprinkle with chopped coriander leaves and eat!

Notes: Why do we soak the beans overnight? What is another name for stew? What is coriander also known as?

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Flour tortillas

These pliable tortillas are great for making burritos, with fillings you wrap up inside. You can also freeze any leftovers, then re-heat in a foil ‘packet’ when you need them. This recipe is also great if you want to use gluten-free plain flour, in fact the tortillas were even better!

ourkitchengarden.net

Recipe source: adapted from a recipe on cooks.com
Makes: 16 tortillas

Equipment:

  • Stand mixer and dough hook
  • Measures: cup, 1/3 cup, teaspoon
  • Spatula
  • Knife and chopping board
  • 2 tea towels
  • Large non-stick frying pan
  • Rolling pins
  • Tongs
  • Serving plates
Ingredients:

  • 3 cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/3 cup vegetable or Rice Bran oil
  • 1 cup warm water

What to do:

  • Combine flour, salt and baking powder in the bowl of a stand mixer. With the dough hook attached, mix dry ingredients until well combined. Add oil and water with mixer running at a medium speed. Mix for 1 minute, stopping several times to scrape the sides of the bowl. After about 1 minute, or when mixture comes together and begins to form a ball, decrease mixing speed to low. Continue to mix for 1 minute or until dough is smooth.
  • Transfer from mixing bowl to a well-floured work surface. Divide dough in half, then in half again. Continue until you have 16 fairly equal portions. Form each piece into a ball and flatten with the palm of your hand as much as possible. If dough is sticky, use a bit more flour. Cover flattened balls of dough with a clean tea towel and allow to rest for 15 minutes before proceeding.
  • After rest period, roll each dough piece into a rough circle, about 15-20 cm in diameter, keeping work surface and rolling pins lightly floured. Don’t stack uncooked tortillas on top of each other or they will get soggy.
  • Heat the frying pan over medium-high heat. When pan is very hot, place one dough circle into pan and allow to cook about 1 minute or until bottom surface has a few pale brown spots. The uncooked surface will begin to show a few little bubbles. If tortilla is browning too fast, reduced heat a bit. If it’s taking longer than a minute to see a few pale golden brown spots on underside of tortillas, increase heat a bit. Flip to other side and cook for about 30 seconds. You want the tortilla to be soft but have a few small pale golden brown spots on surface. Remove from pan with tongs and stack, covered with a clean tea towel until all tortillas are cooked. This will keep them soft and pliable.
  • Wipe out the pan in between tortillas (carefully, with a piece of paper towel) if flour is started to accumulate.
  • Divide onto plates and serve warm.

Notes: What would you use as the filling in your burrito? What other sorts of tortillas are there?

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Sharon’s broccoli soup

Sharon is my very good friend who cooks this soup for her kids, and mine too when they stay over. It was the first soup ever that my children specifically requested! Happy birthday Mrs!

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Fresh from the garden: broccoli, potatoes, spring onions, basil
Recipe source: adapted from a recipe by Sharon Quill
Serves: 6 or 24 tastes

Equipment:

  • Kettle
  • Chopping boards & knives
  • Mixing bowls
  • Colander
  • Salad spinner
  • Large stockpot
  • Wooden spoon
  • Measures: tablespoon
  • Scales
  • Handheld mixer
  • Ladle
  • Serving bowls
Ingredients:

  • 1.5 litres water & 1.5 tablespoons bouillon (or 1.5lt stock)
  • 500g waxy potatoes
  • A large onion
  • 4 spring onions
  • A large head broccoli & leaves
  • 4 garlic cloves
  • 25g unsalted butter
  • 2 bay leaves
  • A bunch of basil (or ready-made pesto)
  • Flaked salt and black pepper

What to do:

  • Fill the kettle up to the 1.5 litre mark and set to boil.
  • Wash and scrub potatoes & cut into 2cm cubes – do not peel. Peel and finely chop the onion.
  • Wash and trim spring onions, removing & discarding the tough outer layer. Slice into 1cm bits.
  • Wash the broccoli & shake dry. Cut off the florets leaving them walnut-sized, and chop up the stems into pieces about 1cm cubes, trimming off any hard edges. Strip any leaves from the stalks (discarding the stalks) and slice the leaves into strips.
  • Peel garlic cloves and finely slice.
  • Meltthe butter in the large stockpot over medium heat and gently sauté the chopped onion and spring onion for 2 minutes.
  • Add potato, garlic and bay leaves and turn with the wooden spoon so that the potato sweats in the butter. Add the hot water and bouillon or stock, bring to the boil then cover and simmer over low heat for 10 minutes.
  • Meanwhile, if you’re using fresh basil, pick the basil leaves from the stalks and wash them, then spin dry. Using your fingers, tear them into smaller pieces.
  • After the potatoes have simmered for 10 minutes, add the broccoli and cook for another 5 minutes. Remove the bay leaves and turn heat off. Drop the torn basil leaves, if using, into the soup or dollop in a tablespoon or two of pesto.
  • With dry hands, plug in the handheld mixer and carefully whizz the soup until it is silky smooth. Add salt to taste and a good grind of pepper and ladle into bowls to serve.

Notes: What is bouillon and where do we keep it? Why do we tear the basil with our fingers?

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Kitchen news – 14th August 2014

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Brrrrrrrrrrrr it’s frrrrrreezing! My hands are cold and stiff as I type, so I’m looking forward to cranking the ovens up in our classes later and getting into some dough-work to warm up!

We’ve been truly taking all advantage of our winter crops and preparing fine feasts this fortnight, learning different techniques and also new uses for some old veggie favourites: Roasted winter veggies with rosemary honey drizzle – Japanese turnips and cauliflower florets roasting in the oven with a little olive oil and salt, with their buddies Brussels sprout leaves adding an almost crispy-kale-like element of savouriness. A surprise hit indeed! And who would have thought roasted cauliflower was so delicious? It’s much, much better than the soggy, white-sauced version of my childhood… We’ve added crispy and creamy elements to a thick pureed Carrot soup with lemon tahini and crisped chickpeas, with also a little flake or two of chilli to get the blood racing.

We are harvesting some lovely juicy and aromatic lemons at the moment, from our tree in the kindergarten playground, so have been juicing and zesting galore! And at the same time have been working up a sweat rolling, rolling and rolling pasta for Sean’s linguine with lemon, parmesan and rocket (and another touch of chilli!).

Another favourite, and definitely a dish to hone cooking craft is the Silverbeet, turnip top and ricotta tart, preparing our own shortcrust lemon-zested pastry and learning the art of blind baking. Fabulous!

And last but not least, several of the classes have had enough volunteers helpers present to have a fifth group (known as the Broad Beans…) make the Blood orange and cardamom upside-down cake. Blood oranges! My favourite fruit of all time, and wonderful in a cake with wholemeal flour (and a little bit of butter and sugar, natch).

A perfect winter meal! Thanks to all the wonderful adult and kid helpers who make it happen (and especially those that help clean it all up afterwards!). And also for the clean jars that have flooded in since my request in the Class Newsletter earlier this week. Thanks and keep them coming!

Mx

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Silverbeet and ricotta tart

This is an open tart filled with a lovely soft silverbeet mixture. To save time, we use the pastry dough made by the class before, and then make the pastry for the next class.

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Fresh from the garden: silverbeet, marjoram, eggs, onion, lemon
Recipe source: adapted by Melissa from the recipe in The Silver Spoon
Serves: 6 or 24 tastes

Equipment:

  • Rolling pin
  • 26cm tart tin
  • Fork
  • Aluminium foil
  • Baking beans
  • Oven mitts
  • Chopping boards & knives
  • Mixing bowls – selection
  • Large frying pan
  • Whisk
  • Measuring cups – 1, ½, ¼
  • Scales
  • Large metal spoon
  • Microplane grater
  • Food processor
  • Cling film
  • Serving plates

 

Ingredients:

Italian shortcrust pastry

  • 1 lemon
  • 200g plain flour plus extra for rolling
  • 100g cold unsalted butter
  • 1 egg
  • 1 tablespoon iced water

Tart filling

  • An onion
  • 6 silverbeet stalks & leaves
  • 3 sprigs marjoram
  • 30g unsalted butter
  • 3 free-range eggs
  • 1 cup milk
  • ¼ cup cream
  • Salt and freshly ground black pepper to taste
  • 1 nutmeg
  • 100g ricotta

What to do:

Blind baking the pastry:

  • Preheat oven to 180C.
  • Roll out pastry onto floured surface to approximately 4mm thick.Rolling the pastry onto a rolling pin, lift it gently into the tart tin, and prick all over with a fork. Place a sheet of foil to cover the pastry, empty in the baking beans and blind bake in the oven for 15 minutes.

Preparing the tart:

  • Finely chop the onion and thoroughly wash the silverbeet. Wash, dry & pick the marjoram leaves.
  • Melt the butter in the large frying pan over medium/low heat. Add the onion and cook gently on a low heat, stirring regularly for 5 minutes.
  • Meanwhile shake off the excess water from the silverbeet, and slice it (including the stalks) finely. Add it to the frying pan and cook, stirring occasionally, for 5 minutes or so until it’s wilted but the leaves are still deep green. (If there is liquid in the base of the pan, briefly increase the heat to boil it off.) Turn off the heat. Set aside.
  • Whisk the eggs in the large bowl to break them up. Weigh the ricotta then push it through the sieve into the bowl then stir in the milk, cream, and a little salt, pepper and a grate of nutmeg. Stir in the silverbeet and the marjoram.
  • Using the oven mitts, remove the tart shell from the oven and let it cool for a few minutes. Pull off the beans (reserving them for future use) & discard the foil.
  • Using the large metal spoon, spread the silverbeet mixture evenly over the base of the tart shell.
  • Bake the tart for about 30 minutes until it is golden and lightly set. Use this time to make the pastry for the next class.
  • After 30 minutes is up, check the tart by inserting the tip of a knife into the middle and gently pressing the sides of the cut apart. The filling should be softly set with no liquid running into the cut.
  • Remove it from the oven and leave it to cool and settle for a few minutes before serving. Then just slip off the outer ring of the tin, gently slide the tart onto a clean chopping board to slice before placing onto your serving plates.

To make the pastry:

  • Carefully zest the lemon using the microplane grater.
  • For the pastry sift the flour and add to salt in food processor. Chop the butter and add to flour mixture – whiz until mixture resembles fine breadcrumbs.
  • Sprinkle in the zest and pulse to incorporate.
  • Separate the egg and add the yolk only to processor with the cold water and motor running.
  • As soon as the pastry resembles a ball, take out of processor. Flatten dough to form a disc and wrap in cling film. Refrigerate for at least an hour.

Notes: What else could be used in the filling instead of silverbeet? Why do we ‘blind bake’ & what does it mean? What does ‘shortcrust’ mean?

ourkitchengarden.net

 

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Carrot soup with lemon tahini and crisped chickpeas

Carrot soup seems to go down a treat with our kids, and this one is super-special with a wonderful lemony dollop and also some crunch from roasted chickpeas.

ourkitchengarden.net

Fresh from the garden: carrots, onion, garlic, parsley, lemon
Recipe source: adapted from a recipe by Deb Perelman on smittenkitchen.com
Serves: 6 or 24 tastes

Equipment:

  • Kettle
  • Peelers
  • Chopping boards and knives
  • Large stockpot
  • Measures: tablespoon, teaspoon, ½ teaspoon
  • Baking tray and paper
  • Colander
  • Mixing bowls – selection
  • Citrus juicer
  • Salad spinner
  • Stick blender
  • Ladle
  • Serving bowls

 

 

 

 

 

 

 

Ingredients:

  • 1.5 litres boiling water with 2 tablespoons of bouillon (or 1.5 litres vegetable stock)
  • 2 tablespoons olive oil
  • 1kg carrots
  • 1 large onion
  • 4 garlic cloves
  • A teaspoon ground coriander
  • A teaspoon ground cumin
  • 1/2 teaspoon table salt, plus more if needed
  • Pinch of chilli flakes
  • A small handful flat leaf parsley

Crisped chickpeas

  • 400g tin of chickpeas
  • 1 generous tablespoon olive oil
  • 1/2 teaspoon coarse salt

Lemon-tahini dollop

  • 3 tablespoons tahini paste
  • A lemon
  • Pinch or two of salt
  • 2 tablespoons water

What to do:

  • Fill the kettle with cold water to the 1.5 litre mark and set it to boil. Preheat the oven to 220C.
  • Wash and peel carrots and dice into small cubes. Peel and finely chop the onion. Smash and peel the garlic cloves.
  • Heat two tablespoons olive oil in the large pot over medium heat. Add the onion and sauté gently for 5 minutes, then add the carrots, garlic, coriander, cumin and chilli flakes and cook until they begin to brown, about 5 minutes.
  • Once vegetables have begun to brown, add the hot water and bouillon (or stock), using it to scrape up any bits stuck to the bottom of the pot. Cover pot with lid and simmer until carrots are tender, stirring occasionally, about 15 minutes.

To make the chickpeas:

  • Meanwhile, line the tray with baking paper. Drain the chickpeas and then pat dry on paper towels and pop into a large bowl. Toss chickpeas with the olive oil, salt and cumin until they’re all coated. Spread them on the tray and roast them in the oven until they’re browned and crisp. This can take anywhere from 10 to 20 minutes, depending on the size and firmness of your chickpeas. Toss them occasionally to make sure they’re toasting evenly.

To make the lemon tahini:

  • Meanwhile cut the lemon in half and juice to yield 2 tablespoons. In a small dish, whisk together the juice, tahini, salt and water until smooth with a yogurt-like consistency. If more liquid is needed to thin it, you can add more lemon juice or water, a spoonful at a time, until you get your desired consistency.

To finish:

  • Wash and spin-dry the parsley. Pick the leaves from the stalks and chop.
  • Puree soup with the stick blender until smooth. Taste to check seasoning, then ladle into bowls. Dollop each with lemon-tahini, sprinkle with crisped chickpeas and garnish with chopped parsley. 

Notes: Carrot and cumin goes well together. What other classic combinations can you think of?

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Roasted winter veggies with rosemary honey drizzle

The colder weather brings us turnips, Brussels sprouts and cauliflower but they’re a tricky bunch to convince kids to eat… Unless they’re swaddled in buttery honeyed goodness!

ourkitchengarden.net

Fresh from the garden: Japanese turnips, cauliflower, Brussels sprouts, kale, rosemary
Recipe source: adapted from a recipe by Susie Middleton in Fast, Fresh & Green
Serves: 6 or 24 tastes

Equipment:

  • Large rimmed baking tray
  • Baking paper
  • Paper towel
  • Chopping boards and knives
  • Colander
  • Salad spinner
  • Mixing bowls
  • Spatula
  • Mezzaluna
  • Scales
  • Measures: ¼ cup, tablespoon, teaspoon
  • Small saucepan
  • Serving bowls
Ingredients:

  • 4 or 5 medium Japanese turnips
  • 500g cauliflower
  • A large handful Brussels sprout leaves
  • A few branches of kale
  • 1/4 cup olive oil
  • 1½ teaspoons coarse salt
  • 25g unsalted butter
  • 1 tablespoon honey
  • 1 sprig fresh rosemary

 

What to do:

  • Preheat oven to 220C. Line a large rimmed baking sheet with baking paper and set aside.
  • Scrub the turnips under running water and wipe dry. Without peeling, chop them into 2cm cubes by cutting into slices first, then rods, then cubes.
  • Wash and dry the cauliflower and prepare in the same way as the turnips.
  • Wash the Brussels sprout leaves in a big bow of cold water, drain in the colander and dry in the salad spinner.
  • Wash the kale and strip the leaves from the stalks. Chop all finely.
  • In a large bowl, toss together all the veggies with the oil and salt until well combined. Place in an even layer on prepared baking sheet.
  • Transfer to oven and roast, turning with a spatula once or twice during cooking, until browned and turnips are easily pierced with a paring knife, for about 25 minutes.
  • Meanwhile, wash the rosemary sprig and wipe dry with paper towel. Strip the needles from the stalk and finely chop using the mezzaluna. We will need about a tablespoon worth.
  • Melt the butter in a small saucepan over medium heat. Add honey and rosemary; let simmer for a few seconds and remove from heat.
  • Transfer veggies to serving bowls and drizzle with butter mixture. Toss to combine and serve.

Notes: What other winter veggies can you name? What does a turnip smell like?

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Kitchen news – 31st July 2014

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Here we are with some fabulous warm weather, but more cold is forecast? Don’t pack those winter jackets away just yet… Regardless of hot or cold, the pots have been bubbling away in the cottage this last fortnight, while we’ve been exploring our native Bush Tucker foods menu in celebrating NAIDOC week.

We’ve had some wonderful discussions in both our Kitchen and Garden classes about what Bush Tucker is, where you find ingredients and how you might prepare them to make them palatable and importantly, non-toxic! And also whether we are being culturally sensitive to mix native ingredients into our own recipes… Our answer has been that we think we are being respectful in a number of ways: by acknowledging that the indigenous Australians have been using these foods for tens of thousands of years; by foraging considerately (for example, taking less than a third of what we find growing in one spot in the wild); and by adding to the diverse and rich culture of Modern Australian food that we have in Sydney. A massive thanks to Allison who got out of bed early quite a few times in the last two weeks to hunt down, under cover of darkness, secret local spots to poach ingredients from (and out of the hands of hipster chefs!).

To the recipes! A (Javanese) Soup of barilla bower spinach and sweetcorn, with fresh turmeric to ward away colds and to dye all fingers, chopping boards and white shirts a golden yellow! We have also been perfecting the art of Omelettes with sautéed mushrooms and karkalla (or pigface, much more fun to say!). And we’ve realised how pigface grows EVERYWHERE in Bondi! And for a truly multicultural dish, we’ve topped our dough for Pizza bianca with Warrigal greens, kale and dolcelatte (gorgonzola) for a wonderful take on the classic – and converted a few children to the wonders of blue cheese too! And thanks to Paul, we’ve had a huge branch of lemon myrtle leaves to use: flavouring stock for Broccolini and lemon myrtle risotto; blending with sugar to infuse the sherbet-like flavour of Lemon myrtle shortbread; and also to simply make Lemon myrtle tea. Wonderful!

Whatever shall we do in the next weeks to top this menu?! You’ll have to come along and see!

Mx

ourkitchengarden.net

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