School Holiday Program

OKG School Holiday Program – Wednesday 24th April 2013

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Wednesday’s menu

MENU
Introduction – Knife Licences

MORNING TEA
Mushroom and rocket frittate*
Apple and cinnamon compote with vanilla yoghurt*
Ava’s orange Anzacs*

Chook care – Garden walk & herb id
Harvesting

LUNCH
Autumn fridge soup*
Pumpkin gnocchi with burnt butter and sage*
Lettuces and radish salad with poached eggs and tarragon mayo*

Seedlings & seeds
Sustainability
Take home: start a herb garden!

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Herb ID & beautiful drawings

And another day dawned bright and clear in the Kitchen Garden Cottage… we had another set of talented and keen children who got stuck in right away & produced some delicious work! As well as the enormous amount of cooking we did, we also had some great discussions about keeping chooks, and what Sustainability means and how we can help our planet… and how growing your own veggies and herbs, cooking at home, choosing less packaging, and recycling and re-using can help, especially if we’re all doing it!

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Smiling faces!

We got to do a little harvesting and potted our own herbs to take home – and cooked up such a storm that everyone was really full! It was a lovely day, calm and productive… and delicious! (If you would like to reproduce some of the fabulous dishes, click on the asterisked links in the menu to be redirected to the recipes!)

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Can we start?!

And one last thanks to all the helpers – thanks to Kelly, Erin and the lovely Sharon from Sydney Mum for being the beacons of help and teaching! As always, the helpers are crucial in maintaining momentum (and for the cleaning up at the end!)

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The lovely Sharon!

Thank you, thank you, thank you! See you next time xx

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Pumpkin gnocchi with burnt butter and sage

Don’t be put off thinking that these gnocchi are too hard to make! The trick here is to lightly knead the dough so that the gnocchi too are light… super-yum! And once you’ve had a go you will NEVER buy packaged gnocchi ever again! The crispy sage is a big hit too – get the kids to have a smell of the savoury and almost meaty sage leaves, and then compare after the leaves have sizzled in the butter…

And if you’re interested in the gluten-free version, see below!*

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Pumpkin gnocchi, burnt butter and sage

Fresh from the garden: potatoes, pumpkin, sage
Recipe source: adapted from a recipe by Stephanie Alexander, Kitchen Garden Cooking W/ Kids
Serves: 6-8 or about 24 tastes

Equipment:

  • Ovenproof serving dishes
  • Chopping board & knife
  • Peelers, grater, scales
  • Medium saucepan
  • Wok & steamer basket
  • Bowls – med, small
  • Skewer, colander
  • Baking tray, Mouli food mill
  • Measures – tablespoon
  • Pastry scraper, slotted spoon
  • Frying pan with 5cm sides
  • Non-stick frying pan
Ingredients:

  • 500g potatoes (use Nicola or Desiree)
  • Cooking salt
  • 600g pumpkin (use a dry-fleshed variety, such as butternut)
  • 320g plain flour, plus extra for dusting
  • 80g Parmesan
  • 20 large sage leaves
  • 150g butter
  • Ground nutmeg
  • Flaked salt and freshly ground black pepper
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Gnocchi ready for the pan

What to do:

  • Preheat the oven to 120C and place serving dishes in the oven to keep warm. Peel the potatoes, cut into chunks, then place in a saucepan with a teaspoon ofcooking salt and enough cold water to cover generously. Bring to the boil and cook for 15 minutes.
  • Peel and seed the pumpkin. Weigh to make sure you have 500g and cut into bite-sized chunks. Place a wok over a high heat and pour in enough hot water to come a third of the way up the sides. Rest a bamboo steamer on top and spread the pumpkin cubes out in it; cover and steam for 10 minutes. Set the pumpkin aside. Meanwhile weigh the parmesan and grate.
  • Check the potatoes are tender with a skewer then drain, return to the saucepan, shake over the heat to dry out and tip into a bowl. In a separate, small bowl, place the flour. Set this aside until needed.
  • Lightly flour the workbench and the baking tray, and have the measured flour close by. Squash the pumpkin and potato through the coarsest disc of the food mill to form a loose mound on the bench. Sprinkle with a good pinch of flaked salt. Sieve most of the flour over the vegetable mound and, quickly but lightly, combine. Knead briefly until the dough is smooth, using a little more flour if necessary.
  • Cut the dough into four pieces and, with your fingers, roll each into a sausage 2-3cm wide. Cut each “sausage” into pieces 2cm long and place on the floured baking tray.
  • Fill a high-sided frying pan with water, add a teaspoon of salt and bring to the boil. Drop in as many gnocchi as will fit easily in a layer. Adjust the heat to a simmer. When the gnocchi rise to the surface (about three minutes), lift out with a slotted spoon, drain well and slip into the warmed serving dishes. Return to the oven after adding each batch of gnocchi. Scatter over the Parmesan and a sprinkle of nutmeg.
  • Spread the sage leaves in the non-stick frying pan and add the butter. Fry until the leaves are crisp and the butter has become a medium-brown colour. Spoon the sage leaves and butter over the gnocchi in the serving dish and add some ground pepper. Place heatproof mats on the tables and serve the gnocchi in the ovenproof dishes.

*Gluten-free note: We took off about 100g of the milled potato and pumpkin mixture and combined it with about 30g gluten-free plain flour, the results were fabulous – check these babies out:

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Gluten-free pumpkin gnocchi

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Apple and cinnamon compote with vanilla yoghurt

This recipe is a goody for Mothers’ Day coming up – imagine your mama waking up to the smell of this bubbling away on the stovetop, just in time for a lazy breakfast-in-bed?! You’ll have brownie points at least for the rest of the day! And if Dad’s making it just for them, tell him to splosh a tablespoon or so of Calvados or Cognac in too…

Fresh from the garden: apples, lemon
Recipe source: Compote adapted from a recipe by Martha Stewart
Serves: 6 or 24 tastes

Equipment:

  • Bowls – large, medium
  • Colander
  • Peelers
  • Chopping board & knives
  • Citrus juicer
  • Large saucepan
  • Wooden spoon
  • Measures – scales, jug, ¼ cup, tablespoon
  • Spatula
  • Small sauce bowls
  • Serving bowls & plates
Ingredients:

  • 1.5kg apples, such as Granny Smith or Pink Lady
  • 1/2 a lemon
  • 1/4 cup sugar
  • A cinnamon quill
  • 2 cloves
  • 200ml Greek yoghurt
  • 1 vanilla pod
  • 1 tablespoon caster sugar

What to do:

  • Wash the apples, then peel them, cut into quarters and then carefully cut out the inner core. You may need to ask an adult to help. Discard the cores into the compost, then chop the remaining pieces into 2cm cubes. Put the cubes into the saucepan.
  • Cut the lemon in half and juice one half to yield 2 tablespoons, measuring them into the saucepan.
  • Combine the rest of the ingredients into the saucepan. Cover, and cook over low heat, stirring occasionally, until the apples are tender, about 20 minutes.
  • Meanwhile prepare the yoghurt: halve the vanilla pod lengthways and scrape the seeds from inside each half. Mix these into the yoghurt with the tablespoon of white caster sugar, and divide into small sauce bowls. Chill until ready to serve.
  • When the compote is ready, divide it among your serving bowls. Place the bowls on a serving plate with the small yoghurt bowl and serve!

Notes: What are cloves – are they garlic? What is Greek yoghurt? What could you add to this dish to make it even yummier? What is a compote?

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Spelt pasta

Our Kitchen Garden students love making pasta! This recipe uses spelt flour, an ancient grain that is slightly nutty. Spelt has a lower gluten content than wheat flour, and whilst not suitable for a coeliac diet, can be eaten by those with a low threshold gluten intolerance.

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Spelt linguine with quick pesto

Fresh from the garden: eggs
Recipe source: adapted from a recipe by Sean Moran at Sean’s Panaroma
Makes: about 600g pasta, enough for 6, or 24 tastes

Equipment:

  • Scales
  • Stand mixer, bowl & paddle
  • Pasta machines
  • Measures – tablespoon
  • Plastic film
  • Large knife
  • Pastry brush
Ingredients:

  • 570g spelt flour plus extra
  • 4 free-range eggs
  • 15ml water

 What to do:

  • Weigh the flour into the bowl of the mixer, then with the motor running, add the eggs one at a time. Process for a few minutes until the dough clings together and feels quite springy.
  • Tip the dough onto a clean, dry workbench. Knead the dough for a few minutes, then wrap it in plastic film and let it rest for about an hour at room temperature.

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  • Get an adult to help fix the pasta machine to a suitable bench. Screw the clamp very tightly.
  • Set up your pasta hanging poles, ideally between 2 chairs.
  • Clear a large space on the workbench alongside the pasta machine. All surfaces must be clean and dry. Press the dough into a rectangle about 8 cm wide.
  • Set the rollers on the pasta machine to the widest setting and pass the dough through. The dough will probably look quite ragged at this stage. Fold it in 3, turn it 90 degrees and roll it through again. Go to the next-thickest setting and pass the dough through 3-4 times.
  • Continue in this manner (changing the settings and passing the dough through) until the dough has passed through the second thinnest setting. Don’t use the very thinnest setting, as the dough gets too fine and is hard to manage. If the dough gets too long to handle comfortably, cut it into 2-3 pieces using the large knife, and roll each piece separately.
  • Depending on which type of pasta you want, you can either lay the strips out on a lightly-floured table and cut them by hand, or you can fix the cutter attachment to the machine and carefully roll the pasta strips into strips for linguine or the thinner cutters for angel hair, gently catching them as they come through.
  • Drape the pasta over the hanging poles to dry while you make your sauce.
  • Clean the pasta machine parts by brushing them down with a dry pastry brush, pop the collected parts back into their boxes, and then clear and clean the table.

Notes: Never wash the pasta machine – it will rust! Just brush down with a strong pastry brush to remove the leftover dough.

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Busy hands!

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Rhubarb and pear compote with vanilla yoghurt

This recipe is a goody for Mothers’ Day coming up – imagine your mama waking up to the smell of this bubbling away on the stovetop, just in time for a lazy breakfast-in-bed?! You’ll have brownie points at least for the rest of the day!

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Rhubarb and pear compote, vanilla yoghurt

Fresh from the garden: orange, rhubarb, pears
Recipe source: adapted from a recipe by Tracy Rutherford in Australian Good Taste
Serves: 6 or 24 tastes

Equipment:

  • Paper towel
  • Microplane zester
  • Chopping board & knives
  • Bowls – large, medium, small
  • Measures – ¼ cup, tablespoon
  • Peelers
  • Large saucepan
  • Wooden spoon
  • Colander
  • Spatula
  • Small sauce bowls
  • Serving bowls & plates
Ingredients:

  • 1 orange
  • 1/4 cup caster sugar
  • 1 bunch (about 700g) rhubarb
  • 4 ripe pears
  • 1 cinnamon stick

Vanilla yoghurt

  • 200ml Greek yoghurt
  • 1 vanilla pod
  • 1 tablespoon caster sugar

 What to do:

  • Wash and wipe the orange dry. Zest into a small bowl, then cut the orange in half and then juice to yield ¼ cup.
  • Trim the rhubarb, discarding the leaves into the rubbish (not the compost). Wash well, then chop into 3cm lengths.
  • Wash the pears and peel. Slice into quarters and then cut out the core. Slice the wedges in half again.
  • Place the orange juice and sugar in a large saucepan over low heat. Cook, stirring occasionally, for 3 minutes or until sugar dissolves.
  • Add the rhubarb, pear, orange zest and cinnamon stick. Bring to a simmer and cook, covered, for 5 minutes. Uncover and cook for a further 5 minutes or until fruit is tender and liquid thickens slightly. Remove from heat and set aside for 15 minutes to cool.
  • Meanwhile prepare the yoghurt: halve the vanilla pod lengthways and scrape the seeds from inside each half. Mix these into the yoghurt with the tablespoon of white caster sugar, and divide into small sauce bowls. Chill until ready to serve.
  • When the compote is ready, divide it among your serving bowls. Place them on a serving plate with the small yoghurt bowl and serve!

Notes: Why do we discard the rhubarb leaves into the rubbish?  What is Greek yoghurt? What could you sprinkle on to this dish to make it even yummier? What is a compote?

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OKG School Holiday Program – Tuesday 23rd April 2013

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Tuesday’s menu

MENU

Introduction – Knife Licences

 MORNING TEA
Carrot muffins with garlic butter*
Rhubarb and pear compote with vanilla yoghurt*
Ava’s orange Anzacs* 

Chook care – Garden Walk – Herb id
Harvesting

LUNCH
Chickpea and green veggie soup*
Spelt rags* with quick pesto*
Warm beetroot & quinoa tabbouleh*

Seedlings & seeds
Sustainability
Take home: start a herb garden!

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The most perfect cup of chickpea & green veggie soup!

Well! We came, we saw, we conquered! Conquered the peeling, the chopping, the boiling, blending, the baking, the eating – and the washing up! We had such a wonderful time – the children were so helpful and enthusiastic, and made super delicious food. And I think we all learnt something new… Thanks to all the wonderful kids who attended, you are all so inspiring!

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Warm beetroot & quinoa tabbouleh

If you’d like to try the recipes at home, click on the asterisked menu listings above to be directed…  xx

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OKG Knife Licence

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Kitchen Garden Holiday Program next week!

We still have a few spots left for our kitchen garden school holiday program extravaganza next week – Tuesday & Wednesday, 9.30 to 3pm, for kids aged 7 to 12, $85 with all food and activities included… message me here asap and I’ll send you on all the details!

 

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School holiday program!

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Getting stuck in!

I’m so excited to be able to announce 2 new dates for the Our Kitchen Garden school holiday program!

I’ll be opening the cottage in the autumn holidays on Tuesday 23rd April and  Wednesday 24th April for 2 full-day sessions – for students aged 7 to 12 – for more details click out the School Holiday Program tab at the top of the page!

And if you need any convincing, take a look at the photos and recipes from our previous classes in this blog – these kids love rolling up their sleeves and getting their hands dirty!

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Beans and beans

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Holiday program menu for 4 to 7 year olds

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4 to 7 year olds

Introduction
Good morning chooks!

MORNING TEA
Asparagus, feta & sweet potato frittate
Orange & cardamom cakes with cream cheese icing
Herbal tea*

Garden walk
Harvesting

LUNCH
Linguine with broad beans, lemon and garden herbs
Our spring salad with strawberries and flowers*

Goodbye chooks!

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We had such a lovely day with the little ones – 17 in all with a few keen-beans as young as 3 and one tiny tot helping! Every single one got stuck in to the grating, the spinning, snipping with the scissors, podding the broad beans – and then podding them again!

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I perhaps over-estimated what we could all do in the time we had… luckily I had some FANTASTIC mums who jumped right in, at the ready, and helped all our wee ones have a ball of a time… next time ladies, I will simplify it a bit – and will definitely get into the garden early on to avoid the scorching heat! (who’d a thunk it feeling the chilly weather today?!) But we got it all done and some absolutely dee-licious food on the table.

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It just makes me so happy to see these wee sprites getting in to it, and concentrating to get their jobs done – so many of them know all the herb names and can use kitchen equipment well… we have to thank shows such as masterchef for continuing to spread the good message about cooking!

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So now what happens? Back to school for term 4! I’m greedily compiling the menu for the next few weeks… globe artichokes, asparagus, beetroot… watch this space for some spring motivation!!! Meanwhile the last word on this post goes to this little poppet… don’t you just want to stuff her in a  sandwich and gobble her up, shoes ‘n all?!!!

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Holiday program menu for 7-12 year olds

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MENU
7 to 12 year olds

Introduction
Knife Licences
Good morning chooks!

MORNING TEA
Beetroot leaf, feta & sweet potato frittate*
Strawberry & mint muffins
Yotam’s hummus* with pita bread*
Herbal tea

Garden walk
Harvesting

LUNCH
Rocket linguine with broad beans, marjoram and garlic
Pizza with red onion, bocconcini and garden herbs*
Our spring salad with strawberries and flowers

Seedlings & seeds
Composting
Sustainability
Watch & Grow take home project
Goodnight chooks!

(the recipes for dishes marked with * have been featured on this site in a previous post, so please click on their links to access them)

The Our Kitchen Garden older students spent the whole day with us, from 9.30am until 3.30pm, and helped in every task. These are just some of the things we did during our day together:

  • Earned our knife licences by displaying our ‘bear paw’ & ‘spider crab’ hand positions and understanding how to behave around knives, and also how to carry, hold and clean them;
  • Followed recipes from beginning to end and understood all the procedures;
  • Made pizza and pasta dough from scratch;
  • Tended to the chooks;
  • Explored our five senses with the garden walk-around and herb identification;
  • Pounded the mortar & pestle, whizzed the stand mixer, sliced the mezzaluna, wheeled the pizza cutter;
  • Sautéed, boiled, fried, baked, stirred, tossed, spooned, grated, melted, brushed, rolled, proved, weighed, measured, chopped, sliced, diced, beat, whisked, juiced, folded, and more;
  • Cleared as we went, we washed up, we dried up, we set the cutlery, the glasses, the water jugs… and we ate! And then we cleared the tables and swept up;
  • Reinforced our belief to live sustainable lives: that is to try and remember to re-use, recycle or renew when possible;
  • Learnt about compost ‘lasagne’;
  • Understood the importance of seasonal and local produce;
  • And worked fabulously as a team, displaying focus and willingness to help!

And we all got the jobs done together & had a brilliant day!
Thanks a million to Ligia, Sharon & Dylan for all your invaluable help xx

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