Posts Tagged With: autumn

Easy potato salad with tomatoes, basil and rocket

Posted on March 13, 2015 by melhm

Whether in the park, or at home with a BBQ this salad is always a winner – especially with this simple but delicious dressing.

ourkitchengarden.net

Fresh from the garden: potatoes, tomatoes, rocket, chives, coriander, mint, spring onions
Recipe source: Melissa
Serves: 6 or 24 tastes

Equipment:

  •       Scrubby brush
  •       Large saucepan
  •       Chopping board & knife
  •       Measures: ¼ cup
  •       Salad spinner, paper towel
  •       Mixing bowls – large, medium
  •       Garlic press
  •       Tea towel
  •       Colander
  •       Metal spoon
  •       Serving bowls
 Ingredients:

  •       1kg potatoes
  •       A small handful mint
  •       A small handful tomatoes
  •       4 spring onions
  •       A small handful parsley
  •       A small handful chives
  •       A small handful coriander
  •       Flaked salt

Dressing

  •       1 garlic clove
  •       1/3 cup extra virgin olive oil
  •       Flaked salt & black pepper
  •       A sprig of basil

What to do:

  • Wash the potatoes well, scrubbing with a brush if needed, and cut any large ones in half or quarter. Put them all into the large saucepan, cover with cold water and set to boil.
  • Wash the mint and add to the potatoes with a tablespoon of cooking salt. Once the water is boiling, check to see if tender after about 15 minutes.
  • To make the dressing: Peel and squeeze the garlic through the press into a medium bowl. Measure in the olive oil with a pinch of salt and grind of pepper. Wash the basil, pick the leaves and spin them dry in the salad spinner. Tear into pieces with your fingers and add to the oil.
  • Wash the remaining herbs and spring onions and dry well. Pick the herbs and finely chop; remove the outer layer of spring onion (discarding it) and chop into slices about half the size of the nail on your little finger.
  • Wash the tomatoes and carefully slice into small chunks. Wash the rocket in several changes of water and spin dry. Slice into thin ribbons.
  • When the potatoes are tender, pour out into a colander and drain. Shake to remove excess water and turn back into the warm saucepan, immediately adding the dressing, spring onions, tomato chunks and rocket. Using the metal spoon, carefully turn the warm mixture so that all is covered. Taste for seasoning and add if needed.
  • Just before serving, sprinkle over the chopped herbs and turn out into serving bowls. 

Notes: Why do we start cooking the potatoes in cold water? What is a thin ribbon?

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Curried carrot soup with yoghurt and coriander

Posted on March 13, 2015 by melhm

Curried carrot! The 70’s called and want their recipe back. But just see here how delicious it is…!

ourkitchengarden.net

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

Equipment:

  • Stick blender & bowl attachment
  • Measures: tablespoons, teaspoons, ¼ teaspoon
  • Kettle
  • Mixing bowls, large, med, small
  • Chopping boards and knives
  • Peelers
  • Graters
  • Stockpot, wooden spoon
  • Scales
  • Ladle
  • Paper towel
  • Scissors
  • Serving bowls
  • Teaspoons

 

 Ingredients:

  • 2 tablespoons olive oil
  • 2 onions
  • 4 cloves of garlic
  • Coarse salt and ground pepper
  • 1 litre boiling water
  • 1 tablespoon bouillon
  • 1kg carrots
  • A small handful coriander
  • 100g Greek yoghurt

Curry Powder

  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon ground turmeric
  • 1/4 teaspoon 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 small bowl of the stick blender and process to a fine powder.
  • Fill the kettle to the litre mark and set it to boil.
  • Peel and finely chop the onions. Peel and finely chop the garlic cloves.
  • Wash and peel the carrots, then grate them all and reserve in a large bowl.
  • Heat the oil in the large stockpot over medium heat. Add onion, 2 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 grated carrots 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 bouillon and bring to a boil. Reduce heat, cover and simmer for 10 minutes until the carrots are tender.
  • 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 seasoning. Weigh the yoghurt and then stir 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?

ourkitchengarden.net

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Green leaves and potato soup

Posted on May 27, 2014 by melhm

These sunny-but-cool days & lengthening nights sing to me of soup, soup and more soup – and this is a great way to use up any bolting rocket or snaily kale!

Fresh from the garden: rocket, silverbeet, kale, potatoes, basil
Recipe source: Melissa
Serves: 6 or 24 tastes

ourkitchengarden.net

Equipment:

  • Kettle
  • Scales
  • Chopping boards & knives, scissors
  • Peelers, garlic press
  • Bowls – big
  • Salad spinner
  • Large stockpot
  • Wooden spoon
  • Measures –jug, tablespoon
  • Stick blender/ handheld mixer
  • Ladle
  • Serving bowls
 Ingredients:

  • 500g waxy potatoes like Kipflers
  • A small bunch of spring onions
  • A small bunch of rocket
  • A handful silverbeet
  • A handful kale
  • 4 cloves garlic
  • 50g unsalted butter
  • 1 litre water
  • 1 tablespoon bouillon
  • Black pepper
  • A bunch of basil

What to do:

  • Fill the kettle and, making sure you have dry hands, set it to boil.
  • Scrub the potatoes under running cold water (do not peel!) & cut into 2cm cubes.
  • Peel the garlic cloves and squeeze them through the garlic press. Wash & trim the spring onions and slice into finger-width pieces.
  • Melt butter in the large stockpot over medium heat and sauté the spring onion and garlic for a minute, and then add the potato cubes and turn so that the potato cubes sweat in the butter.
  • Meanwhile wash the rocket in several changes of water and spin dry. Roll up and slice into thin ribbons. Wash the silverbeet in several changes of water and shake dry. Slice or cut the leaves up the middle to remove the stems, then chop them into 1cm pieces. Roll up the leaves and finely slice them into ribbons.
  • Wash the kale leaves and shake dry. Cut or tear the leaves from the stalks, chop the stalks into half-finger-width pieces, and slice up the leaves into ribbons.
  • Carefully measure the boiling water and the bouillon into the pot of potatoes and stir. Bring it to a boil, then turn down to a simmer, cover and cook gently over low heat for 10 minutes, then add the silverbeet and kale stalks.
  • Cook for 2 minutes – check that the potato is tender, then stir in rocket, silverbeet and kale leaves. Increase heat to medium and simmer for another 2 minutes. If it’s really thick you may need to add another cup of hot water and pinch of salt.
  • Wash the basil and pick the leaves from the stalks, spin dry.
  • With dry hands, plug in the stick blender and carefully blitz the soup until it is silky smooth. Add the basil leaves and blitz again.
  • Taste for correct seasoning and ladle into bowls to serve.

Notes: How many different procedures are there here? Why do we want the potato to ‘sweat’?

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Roasted turnips and pears with rosemary honey drizzle

Posted on May 27, 2014 by melhm

The colder weather brings us turnips, parsnips and swedes but they’re a tricky bunch to convince kids to eat… Unless they’re swaddled in buttery honeyed goodness! Serve this with roast pork.

Fresh from the garden: turnips, pears, rosemary
Recipe source: adapted from a recipe by Susie Middleton in Fast, Fresh & Green (seen on marthastewart.com)
Serves: 4 as a side dish or 24 tastes

ourkitchengarden.net

Equipment:

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

  • 4 medium purple-topped turnips
  • 2 firm ripe Bosc pears
  • 2 tablespoons 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 pears and prepare in the same way as the turnips, discarding the cores.
  • In a large bowl, toss together turnips and pears with 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, 25 to 30 minutes, rotating baking sheet halfway through baking.
  • 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’s 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 turnips and pears to serving bowls and drizzle with butter mixture. Toss to combine and serve.

Notes: What other classic fruit and vegetable combinations can you think of? What does a turnip smell like?

 

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Minestrone

Posted on May 13, 2014 by melhm

Jamie says, “Save the rinds from your Parmesan cheese and pop into your soup for some extra flavour, just remember to remove before serving – those little piece of rind that you’d normally throw away are super tasty and not to be wasted.”

ourkitchengarden.net

Fresh from the garden: loads!
Recipe source: adapted from a recipe on Jamie Oliver’s Food Revolution
Serves: 8 or 30 tastes

Equipment:

  • Chopping boards & knives
  • Peeler
  • Large stockpot
  • Measures: jug, ½ cup, tablespoon, teaspoon
  • Scales
  • Salad spinner
  • Mixing bowls – big, med, small
  • Grater
  • Scissors
  • Wooden spoon
  • Ladle
  • Serving bowls

 

 

 Ingredients:

  • 1 red onion
  • 1 large potato
  • 5 cloves garlic
  • 2 carrots
  • 2 sticks celery
  • 1 zucchini
  • 1 small leek
  • 1 tablespoon olive oil
  • A teaspoon dried oregano
  • 1 bay leaf
  • 2 cans chopped tomatoes
  • 1 can chickpeas
  • 1 litre vegetable stock or boiling water and 1 tablespoon bouillon
  • Large handful kale
  • ½ cup small pasta
  • A bunch of basil
  • Freshly ground black pepper
  • 50g parmesan cheese

What to do:

    • Peel and finely chop the onion. Peel the potato under running water and then dice. Peel and chop the garlic. Wash and finely chop the carrots. Wash and finely chop the celery, including the leaves. Wash and finely chop the zucchini. Wash the leek thoroughly, peeling back the layers under running water, and finely slice.
    • Heat a large pot over a medium heat and add a lug of olive oil. Throw in the onion and fry it gently until it starts to smell fantastic. Add the garlic, carrots, celery, zucchini, leek, oregano and bay leaf and cook slowly for about 10 minutes, stirring now and then, until the vegetables have softened.
    • Add the tomatoes, potato, drained and rinsed chickpeas and vegetable stock or hot water and bouillon, then cover with a lid and bring everything slowly to the boil. Simmer for another 5 minutes.
    • Meanwhile wash the kale and shake dry, then remove the stalks (and discard) and chop the leaves into thin ribbons. Wash the basil, pick the leaves and spin them dry. Measure the parmesan and grate it.
    • Add the kale and pasta, and cook for 10 more minutes, until the pasta is cooked. If the soup is too thick for you after cooking the pasta, thin it with a little more hot water.
    • Snip the basil leaves with scissors into thin ribbons and then stir into the soup with a grind of black pepper. Taste to check the seasoning and add more salt or pepper if needed.
    • Finish by ladling into soup bowls and sprinkling a little Parmesan on. Serve!

Notes: Where does minestrone originate? What is parmesan rind? What is another name for chickpeas?

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Cauliflower and borlotti bean soup

Posted on May 29, 2013 by melhm

There is something almost saintly about a pureed bean soup – and this has texture and flavour & a wonderful creaminess from the beans. And protein! Although who cares how healthy this is for you when it tastes so good?!

ourkitchengarden.net

Fresh from the garden: onion, garlic, bay, cauliflower, parsley
Recipe source: Melissa
Serves: 6 or 24 tastes

Equipment:

  • Kettle
  • Chopping board & knife
  • Colander, sieve
  • Large saucepan or stockpot
  • Measures – jug, tablespoon, teaspoon
  • Bowls – big, medium
  • Salad spinner
  • Stick blender
  • Mouli
  • Ladle
  • Serving bowls

 

 Ingredients:

  • 1 large brown onion
  • 4 or 5 garlic cloves
  • 1 large head of cauliflower
  • 2 tins of borlotti beans
  • 2 tablespoons olive oil
  • 2 teaspoons fennel seeds
  • 2 bay leaves
  • 1½ litres vegetable or chicken stock (or 1½ litres water and a tablespoon and a half of bouillon)
  • A small handful parsley
  • Black pepper

What to do:

  • Fill the kettle and set it to boil.
  • Peel and finely dice the onion. Peel and slice the garlic. Wash, drain and chop the cauliflower, finely chopping the stalks and discarding the leaves to the chook bin.
  • Open the tins of borlotti beans, drain into the sieve and rinse well under cold water.
  • Heat the olive oil in the saucepan and gently sauté the onion until soft for about 5 minutes and then add the garlic, fennel seeds & bay leaves and cook gently for another minute.
  • Add the cauliflower and the drained beans. Pour in the stock or water and bouillon.
  • Bring to a boil, then reduce the heat and simmer for 10 minutes until the cauliflower is tender.
  • Meanwhile wash and spin the parsley dry. Pick off the leaves, discarding the stalks, and finely chop.
  • Fish out the bay leaves, grind a little pepper in and then carefully whizz until smooth using the stick blender.
  • For a silky smooth finish you may want to pass the soup through the fine setting of a mouli, and then reheat.
  • Taste for correct seasoning and ladle into bowls.
  • Garnish with parsley and serve!

 Notes: We are using tinned beans in this recipe. What would you need to do if you were using dried beans? What other sort of beans are there? What is bouillon?

ourkitchengarden.net

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Green soup!

Posted on May 20, 2013 by melhm

(Rocket, silverbeet and potato…)

These sunny-but-cool days & lengthening nights sing to me of soup, soup and more soup – and this is a great way to use up the bolting rocket!

ourkitchengarden.net

Green soup!

Fresh from the garden: rocket, silverbeet, potatoes, chives
Recipe source: Melissa
Serves: 8 or 24 tastes

Equipment:

  • Kettle
  • Scales
  • Chopping boards & knives, scissors
  • Peelers, garlic press
  • Bowls – big
  • Salad spinner
  • Large stockpot
  • Wooden spoon
  • Measures – litre jug, tablespoon
  • Handheld mixer
  • Ladle
  • Serving bowls
 Ingredients:

  • 500g waxy potatoes
  • A small bunch of chives
  • 1 big bunch rocket
  • 2 or 3 silverbeet stems & leaves
  • 4 cloves garlic
  • 50g unsalted butter
  • 1 litre water
  • 1 tablespoon bouillon
  • Black pepper

What to do:

  • Fill the kettle and, making sure you have dry hands, set it to boil.
  • Peel the potatoes under running cold water & cut into 2cm cubes.
  • Wash the chives, shake dry and slice into 1cm bits.
  • Peel the garlic cloves and squeeze them through the garlic press.
  • Melt butter in the large stockpot over medium heat and sauté the chives and garlic for a minute, and then add the potato cubes and turn so that the potato sweats in the butter.
  • Meanwhile wash the rocket in several changes of water and spin dry. Roll up and slice into thin ribbons.
  • Wash the silverbeet in several changes of water and shake dry. Slice or cut the leaves up the middle to remove the stems, then chop them into cm pieces. Roll up the leaves and finely slice them into ribbons.
  • Measure the bouillon & boiling water into a litre jug, stir and then pour it into the potatoes. Bring them to a boil, then turn down to a simmer, cover and cook gently over low heat for 10 minutes, then add the silverbeet stalks.
  • Cook for 2 minutes – check that the potato is tender, then stir in rocket and silverbeet leaves. Increase heat to medium and simmer for another 2 minutes. If it’s really thick you may want to add another cup of hot water.
  • With dry hands, plug in the handheld mixer and carefully whizz the soup until it is silky smooth.
  • Taste for correct seasoning (the bouillon is salty so you may not need any extra salt) and ladle into bowls to serve.

Notes: What other vegetables can be used for soup? How many different procedures are there in this recipe? Why do we want the potato to ‘sweat’?

ourkitchengarden.net

Thick green soup!

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Warm salad of chestnuts, apple & sage

Posted on May 20, 2013 by melhm

I love autumn and the change in vegetables and fruits, as well as the colder nights and return to heartier dishes. This is lovely as a first course, or as an accompaniment to roast pork or even a slab of sheep’s milk cheese…

ourkitchengarden.net

Warm salad of chestnuts, apple & sage

Fresh from the garden: chestnuts, apples, red onion, lettuces, sage
Recipe source: Melissa
Serves: 6 or 24 tastes

Equipment:

  • Chopping board and knives
  • Baking tray
  • Bowls – big
  • Salad spinner
  • Paper towel & tea towel
  • Apple corer, mandoline
  • Measures – scales, tablespoon
  • Frying pan, slotted spoon
  • Wooden spoon, foil, plate
  • Serving bowls
 Ingredients:

  • 10 fresh chestnuts
  • 2 pink lady apples
  • 1 red onion
  • A head of lettuce
  • A handful of radishes
  • Extra-virgin olive oil
  • 20 fresh sage leaves
  • 20g butter
  • Aged balsamic vinegar

What to do:

  • Preheat oven to 180C.
  • Carefully cut a small cross in the base of each chestnut. Place on a baking tray and roast in the oven for about 20 minutes until soft.
  • Meanwhile, separate out the lettuce leaves and wash thoroughly in several bowls of cold water. Spin-dry and then break or chop up the leaves into mouth-sized pieces. Wrap the leaves in a paper towel-lined tea towel and store in the fridge until you need them.
  • Wash and spin-dry the sage leaves. Wash the radishes & slice them with the mandoline.
  • Wash and wipe the apples dry, then using the corer, cut out the apple cores. Cut in half, then crossways into thin 5mm slices.
  • Peel the onion, cut it in half and then thinly slice it using the mandoline.
  • Heat the butter in the frying pan over medium heat. Add the sage leaves and cook until crisp, stirring & then transfer to a plate lined with paper towel.
  • Then add the apple slices to the frying pan and cook, stirring occasionally, for 5 minutes or until apples are golden and tender. Use a slotted spoon to transfer the apple slices to a plate.
  • Add the onion to the frying pan and cook, stirring occasionally, for 5 minutes until soft.
  • Carefully slide the chestnuts out of the oven & leave to cool for 5 minutes until cool enough to handle. Peel away the shells and the light brown skin and break into pieces. Set aside.
  • Bring out the leaves from the fridge and drop into a large bowl. Drizzle with a tablespoon of balsamic vinegar, add a pinch of flaked salt and grind of pepper. Gently toss with your fingers, then add the radishes, apple slices & chestnut pieces and divide among serving bowls. Finish off by garnishing with the crispy sage leaves.
ourkitchengarden.net

Infernal chestnuts!

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Melanzane alla Parmigiana

Posted on May 20, 2013 by melhm

Eggplant Parmigiana

The key here is to make sure the eggplant is well-cooked and therefore slippery and succulent… combined with melted cheese, tomato and basil, well – that’s a marriage made in heaven!

ourkitchengarden.net

Eggplant parmie!

Fresh from the garden: eggplant, basil, onion, garlic, thyme, carrot
Recipe source: adapted from a recipe by Mario Batali in Molto Mario
Serves: 6 or 24 tastes

Equipment:

  • Pastry brush
  • Baking sheet
  • Paper towel
  • Chopping board & knife
  • Bowls – big, med, small
  • Scales
  • Grater
  • Peeler
  • Frying pan
  • Wooden spoon
  • Plate
  • Measures – cup, ¼ cup, tablespoon, teaspoon
  • Egg slice
  • 4 small baking dishes
  • Pot holders
  • Serving plates
 Ingredients:

  • Extra-virgin olive oil
  • 2 large eggplant
  • Flaked salt and black pepper
  • 2 cups basic tomato sauce (recipe below)
  • 1 bunch fresh basil
  • A 200g pot of bocconcini
  • 50g Parmigiano-Reggiano
  • 1/4 cup bread crumbs

Basic tomato sauce

  • 2 tablespoons extra-virgin olive oil
  • 1 Spanish onion
  • 4 garlic cloves
  • A handful thyme sprigs
  • 1 small carrot
  • 1 can chopped tomatoes
  • Flaked salt

 

What to do:

  • Preheat the oven to 230C. Using a pastry brush, oil a baking sheet.
  • Wipe the eggplant and then carefully cut each into slices about ½ cm thick – you may need the mandoline for this, set to the thickest setting. Lightly season each disc with salt and pepper and place on the oiled sheet. Bake the eggplant for about 10 minutes until the slices begin turning deep brown on top.

Then make the tomato sauce:

  • Peel the onion and finely chop. Peel the garlic and finely slice. Wash and wipe the thyme dry, and then strip off the leaves to yield 3 tablespoons. Wash, peel and grate the carrot.
  • Then: Heat the olive oil in the frying pan over medium heat. Add the onion and garlic and cook until soft, about 5 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer until thick. Season with salt to taste.

Continued…

  • While the eggplant is baking and the sauce is simmering,  you can organise the rest of the dish: pick the basil leaves, wash them well and spin them totally dry. Rolling up a few leaves at a time into a roll, slice them into very fine ribbons (chiffonade).
  • Drain the bocconcini and carefully cut the balls into thin slices.
  • Measure the parmesan and grate it. Weigh the breadcrumbs and have ready.
ourkitchengarden.net

The stacking game

To complete the dish:

  • When the eggplant slices are done, slide them out of the oven and lower the oven temperature to 180C.
  • We are going to layer the different ingredients into each of the four small baking dishes – to start, sprinkle half a teaspoon or so of olive oil into each dish and then carefully place the largest eggplant slices on top of the oil.
  • Over each slice, spread a spoon or two of tomato sauce over the top and sprinkle with a teaspoon of basil. Place one layer of mozzarella over each and sprinkle with 1 teaspoon grated parmesan. Place the smaller slices of eggplant over each of the discs and repeat with tomato sauce, basil, and the 2 cheeses. Repeat the layering again until all the ingredients are used.
  • Sprinkle the breadcrumbs over the top of the eggplant dish, and bake uncovered until the cheese melts and the tops turn light brown, about 15/20 minutes.
  • Using pot holders, carefully place on serving plates and serve immediately.

Notes: This dish’s original name is melanzane alla Parmigiana – what does it mean and which language is it from? What other foreign language dishes can you name?

ourkitchengarden.net

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Kitchen garden news – 16th May 2013

Posted on May 20, 2013 by melhm
ourkitchengarden.net

Our own Bondi olives

Even though we’re in deepest late-autumn, with these wonderful warm and sunny days we are continuing our run of eggplant and basil in the garden like it’s the middle of summer… So we’re capitalising on this and also fulfilling our cool-evening cravings for comfort food: Melanzane alla Parmigiana (baked eggplant with parmesan, basil and tomato) has been wowing the crowds with its wafty oven-baked aromas and gooey deliciousness!

And the olives have been brining and are ready to be jarred-up, so these weeks have seen the classes bottling and preserving our 4½kgs-worth picked back in February & March – for our Bondi Olives we’ve used orange peel, rosemary, thyme, fennel seed and bay in a nwarm extra-virgin olive oil bath and the results are wonderful – really savoury and delicious. The Olive teams have been busy also knocking up a batch of bel-mondo-inspired Parmesan & dried rosemary biscuits to go with as a wee appetiser…

Also on the menu is a Warm salad of chestnuts, apple and sage – this is a lovely autumn salad, with all the different textures and combination of sweet and savoury, and excitement of possible chestnut explosions! And I think this menu’s soup is quite possibly the thickest, greenest soup we have seen… so chunky you could carve it, or at least spread it on toast! I quite honestly can tell you that the Silverbeet, rocket and potato soup gets eaten up every class and there is never any left!

And last but not least, Rhubarb and pear compote with vanilla yoghurt – the perfect brownie-point winner: if you forgot Mums’ Day last week, this is the chance you need to redeem yourself!

All recipes will be up before the weekend: ourkitchengarden.net

And one last thing! We will be making pesto to sell over the next 2 weeks so bring your $5 on a Thursday arvo for a tub of end-of-season free-range Bondi PS Pesto!

Cheers! Melissa

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