Curry spices in soup? Yes! And even a little spicy heat too, as I find the children love the challenge.
Fresh from the garden: silverbeet, onion, garlic, coriander
Recipe source: Melissa
Serves: 6 at home or 24 tastes
- Mortar and pestle
- Measures: tablespoons, teaspoons, ¼ teaspoon
- Mixing bowls, large, med, small
- Chopping boards and knives
- Stockpot, wooden spoon
- Stick blender
- Paper towel
- Serving bowls
- 2 tablespoons olive oil
- 2 onions
- 4 cloves of garlic
- 1.5 litres boiling water
- 2 tablespoons bouillon
- A large handful silverbeet
- A small handful coriander
- A small tub Greek yoghurt
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground turmeric
- Pinch of cayenne pepper
- 1/4 teaspoon mustard seeds
- 1/4 teaspoon ground ginger
What to do:
- To make the curry powder: Measure the spices into the bowl of the mortar and gently pound to a fine powder with the pestle.
- Fill the kettle to the 1.5 litre mark and set it to boil.
- Peel and finely chop the onions. Peel and finely chop the garlic cloves.
- Wash the silverbeet and shake it dry over the sink. Finely chop stalks and leaves and reserve in a large bowl.
- Heat the oil in the large stockpot over medium heat. Add onion, 3 teaspoons of the curry powder blend and a grind of pepper. Cook, stirring occasionally until the onion is soft for about 5 minutes. Add in the chopped silverbeet and garlic, stir in and then sweat for 1 few minutes with the lid on and the heat low.
- Carefully add the boiling water and the bouillon and bring to a boil. Reduce heat, cover and simmer for 10 minutes.
- Meanwhile wash the coriander and pat it dry. Finely snip and reserve in a little bowl.
- Puree the soup using the stick blender until super smooth and then check the levels of seasoning. Stir the yoghurt into the soup, creating a big whirl.
- Ladle into soup bowls and serve garnished with the coriander.
Notes: What do the individual spices of the curry powder smell like? And then how do they smell when they’re all combined? What could you do the left-over powder?
These folded pizzas are great with a homemade Napoli sauce served with – and you can even add prosciutto, ham or roasted chicken to the filling at home if you like.
Fresh from the garden: spinach, garlic
Recipe source: Melissa
Makes: 4 calzone
· Chopping boards & knives
· Large frying pan or wok
· Garlic press
· Microplane zester
· 2 large bowls
· Baking paper
· Measuring cup
· Metal spoon
· Serving plates
· Plain flour, for rolling out dough
· 1 recipe Hugh’s Magic Dough
· 500g spinach or silverbeet
· 2 garlic cloves
· 2 cups ricotta
· 1 tub bocconcini
· 50g parmesan or grana padano
· 1 lemon
· Flaked salt & black pepper
· Coarse polenta for dusting baking sheet
· Extra-virgin olive oil
What to do:
- Preheat oven to 200C.
- Lightly dust your work surface and rolling pin with flour. Divide the dough into 4 equal balls, then roll each out into large & long rectangles. Dust the baking sheets with a sprinkle of polenta and drape 2 dough rectangles over each tray, leaving half off the edge to fold over later.
- Wash the spinach, shake dry over the sink and slice the leaves into thin strips and the stalks into small squares.
- Squeeze the garlic through the press and add to the spinach. Using the fine microplane grater, zest only the fine yellow outer covering of the lemon.
- Heat the wok with 2 tablespoons of olive oil and add the spinach, the garlic & a pinch of salt to wilt. Cook, tossing for 3 or 4 minutes until cooked through. Squeeze moisture out with the back of a wooden spoon and place spinach in the large bowl.
- Drain the bocconcini & pull each ball apart into little pieces, add to the spinach with the measured ricotta and season with salt and pepper. Weigh the parmesan and then grate what you need and add to the spinach.
- Place the filling on the tray half of each oval leaving a 2cm border along the edge.
- Fold the remaining dough over the filling until the edges line up and pinch the edges together to seal. Gently roll the pinched edges under to form a decorative rim and brush the tops with olive oil.
- Bake for about 15 minutes until golden brown and the centre is hot and melted, rotating midway through cooking.
- Remove from the oven and allow to cool for a few minutes. Slice then gobble!
Goodness, so much on! A ripper of a GPs Day with all Farmer Rob’s sausages gone, loads of tea towels* sold and most of the jars of pickles, jams and marmalade… Congratulations to all who bought the Honey Pickled Kohlrabi too – please let me know what you do with it and there will be a prize for the best answer! Thanks as always to the small army of wonderful ladies (and grandad Johnny) who gave their valuable time on a hot day to raise funds for the SAKGP, and especially Christina (Maia and Juno) who was with me ALL DAY helping Farmer Rob & Miss Toole, I mean Mrs Lawlor! Thank you!
*Tea towels! If you have been out of the loop this week you may have missed out on the tea towel story… All our students by year – all the way through from K to 5/6 – have illustrated their face and are included on a beautiful and present-worthy tea towel (75% linen, 25% cotton!). They are $15 each and will be sold on Monday and Friday mornings from 8.45am before school. Look out for us around the office and form an orderly queue please!
So last week we had some of the groups chopping, pickling, sterilising and canning beetroot and kohrabi and rhubarb and blood oranges to get jars shop-ready, so this week the pressure is off and it’s back to B.A.U… Spinach and ricotta calzone, Silverbeet soup with curry spices and coriander, Leafy poached egg salad with kale & herby mayo and even a new recipe with yet another way to spell tabouleh, tabboulleh etc: Green tabule salad for spring. So there you go!
Term 4 is a busy time of year and historically volunteer numbers always drop off, even though we still really need you. A glance at VolunteerSpot and you will see – we had no parent helpers for one of our classes this week, only one for another and just two parents for another. We are set-up to run five groups for every class – with ingredients bought and vegetables harvested – but in most stages are only able to run as many groups as there are adults, for obvious safety reasons. It’s such a pity for the children to be prepped for a dish and then to realise they are not able to make it due to low adult attendance. Please, if you can come and help please do! There are not many lessons left til the end of the year so we’d love to see you if you can spare the time. Thanks