Kitchen News 1st March

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A little individual gluten-free tart we made with a corn tortilla

Lots going on this fortnight – and lots of people helping which has been absolutely great!

Last week I sent an email out to each class in the SAKGP with all their lessons listed until the end of Term 2 – so that those who have busy schedules may be able to lock something in down the track. Please ask your class rep if you’d like to see it. There are only 6 or so kitchen lessons for each class until July so not that many!

Mish and the garden kids have been frantically getting new seedlings and seeds into the ground but for the moment we’re making the best of our late summer garden beds: the little baby wild tomatoes have been sliced into a flaky French tomato tart, the baby zucchinis we’ve been stuffing into the spiralisers for Zucchini, mint and feta salad with crunchy pangrattato, and we’ve tried to tame the feral celery into one of our faves, Celery and nutmeg soup.

A new recipe for us has been a veritable hit in the Cottage: crispy Red lentil fritters with green yoghurt, green from all the coriander, parsley and green chilli, and it’s a surefire winner for an easy midweek dinner! And to round out the menu, we’ve been chopping up rolling out crunchy and delicious Rosemary and thyme grissini breadsticks.

5P and 6Y had their first kitchen lesson this week due to Camp and other factors, so to welcome them back I surprised them with a special Pancake Day menu: Spinach and feta crepes with ratatouille (see, you can have savoury pancakes!), Oat pancakes with roasted nectarines and plums, and Pikelets with vanilla mascarpone and lemongrass syrup. Leftovers? Kidding right?!

So thanks for coming along in Kitchen, we all really appreciate it!

See you soon, Melissa

PS. If you have any unwanted forks at home please send them in to the Cottage! I’m having trouble finding any at Vinnies! x

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