Posts Tagged With: Baking

Turnip tops, kale, herbs and ricotta tart

Yotam says, “It is possible to use a wide range of wild, cultivated or supermarket greens in this recipe. Consider nettles, beetroot tops, turnip tops, spinach or watercress, in combination.”

We say, ” This is DELICIOUS!”

Fresh from the garden: onion, celery, turnip tops, kale, silverbeet, herbs, lemon
Recipe source: adapted from a recipe by Yotam Ottolenghi
Serves: 6 or 24 tastes

  • Chopping boards and knives
  • Large and smaller frying pans
  • Measures: tablespoon
  • Scales
  • Grater & microplane
  • Mixing bowls
  • Rolling pin
  • Baking paper
  • Large oven tray
  • Pastry brush
  • Fork
  • Serving plates


  • ½ a small red onion
  • 3 celery stalks
  • 8 large turnip leaves & silverbeet
  • 2 garlic cloves
  • A small branch mint
  • A small bunch of parsley
  • A small branch of sage
  • 2 tablespoons olive oil, plus extra for drizzling
  • 50g pecorino
  • 75g feta
  • 15g pine nuts
  • 1 lemon
  • 350g all-butter puff pastry (we use Careme)
  • 100g ricotta
  • 1 egg
  • Salt and black pepper

What to do:

  • Peel and thinly slice the onion. Wash and thinly slice the celery stalks and leaves. Wash the turnip tops and shake dry then finely chop, discarding any tough stalks. Peel and finely slice the garlic. Wash and spin dry the herbs then pick off the leaves, tearing the mint leaves and finely chopping the parsley and sage.
  • Place a large frying pan on medium-high heat and sauté the onion, celery, chard, garlic, mint, parsley and sage in the olive oil. Cook, stirring continuously, for 10 minutes or until the greens are wilted and the celery has softened completely.
  • Meanwhile weigh the pecorino and grate it. Weigh the feta and crumble it. Weigh the pine nuts and lightly dry toast in the smaller frying pan. Wash and wipe the lemon and finely zest using the microplane grater.
  • Remove the greens from the heat and stir through the feta, pecorino, pine nuts, lemon zest, ¼ teaspoon of salt and a hearty grind of black pepper. Leave aside to cool for a moment.
  • Preheat the oven to 200C.
  • Roll the pastry so it is 5cm bigger than your baking tray on all sides, and then cut the extra off in strips. Place the large pastry sheet on an oven tray lined with baking paper and lay the border strips on top of the edges of the pastry sheet. Spread the filling out on the pastry inside the borders and dot the filling with large chunks of ricotta. Lightly beat the egg, then brush the pastry borders with egg.
  • Bake the tart in the oven for 30 minutes until the pastry is golden and cooked on the base.
  • Remove from the oven and brush with a little olive oil. Divide onto serving plates and serve warm or at room temperature.
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Roasted turnips and pears with rosemary honey drizzle

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
Serves: 4 as a side dish or 24 tastes


  • 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

  • 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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Cheese and spring onion souffles

This classic comfort food recipe has appeared on this blog in a slightly different version of two cheeses souffle – but this version with spring onions has gone down a treat, even if we do say so ourselves…

Fresh from the garden: eggs, spring onion
Recipe source: adapted from a recipe on
Serves: 5 at home or 25 tastes


  • 5 x 250ml ramekins or soufflé dishes
  • Baking paper & string
  • Scissors
  • Baking tray
  • Scales
  • Paper towel, pot holders
  • Bowls – 1 large, 5 small
  • Saucepan
  • Wooden spoon
  • Measuring jug
  • Stand mixer and bowl
  • Metal spoon
  • 4 under-plates to serve

  • 25g butter plus extra to grease the ramekins
  • 100g feta cheese
  • 100g parmesan
  • 2 or 3 spring onions
  • 5 eggs
  • 25g flour
  • 250ml milk
  • Flaked salt & black pepper

What to do:

  • Heat the oven to 200C. Butter the ramekins.
  • Make a collar for each ramekin by tearing a 40cm length of baking paper, folding it into thirds, and buttering one side. Then roll it around the ramekin, buttered side in, and tying with string to secure. Place them on the baking tray when done.
  • Measure the parmesan, then grate it. Crumble the feta cheese.
  • Wash the spring onions and pat dry with paper towel. Strip off the tough outer layer and trim the roots and tops. Finely chop them into thin discs to yield about 2 tablespoons.
  • Carefully separate each of the eggs, putting the whites into the very clean and dry bowl of the stand mixer, and reserving the yolks in a small bowl.
  • Melt 25g butter in the saucepan, stir in the flour and gently cook on a low heat for a minute or so. Slowly add the milk, stirring all the time to make a thick sauce. Cook for a couple of minutes to cook out the flour.
  • Stir in the cheeses and spring onions then add 4 of the egg yolks, season generously and mix well.
  • Whisk the egg whites until they are stiff and form soft peaks.
  • Using a metal spoon, start folding the egg whites into the cheese mixture carefully – begin by using about 1/3 of the whites first and then adding the rest once combined – and pour into the buttered soufflé dishes.
  • Cook for 12–15 minutes until the soufflés are risen and golden.
  • Using pot holders, carefully place a soufflé on to an lined underplate and serve TOUT SUITE!

Notes: What is a ramekin? Why do we separate the egg yolks and whites? Why do we need to cook out the flour? Where does the word soufflé come from?

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Ava’s orange Anzacs

My daughter Ava has been ‘helping’ me in the kitchen since she was 3, and especially loves rolling biscuits. She tries to hide under the table to eat the raw mixture, but I see through her tricks!

Fresh from the garden: oranges
Recipe source: Melissa. And Ava!
Makes: about 30 biscuits


  • Bowls – big, small
  • Measures – cup, tablespoon, ½ teaspoon
  • Sieve
  • Microplane zester
  • Large spoon x 2
  • Small saucepan
  • Scales
  • Eggcup
  • Spatula
  • Teaspoons
  • Kettle
  • 2 baking trays & baking paper

  • 1 cup plain flour
  • ¾ cup desiccated coconut
  • 1 cup rolled oats
  • 1 cup raw sugar
  • 1 orange
  • 125g butter
  • 2 tablespoons golden syrup
  • ½ teaspoon bicarbonate of soda
  • 1 tablespoon boiling water


What to do:

  • Preheat oven to 150°C. Line the baking trays with the baking paper.
  • Sift the flour into the large bowl. Add the coconut, oats and sugar and stir to combine.
  • Finely zest the orange and add the zest to the mixture. Stir until well combined.
  • In the small saucepan, melt the butter and golden syrup over a gentle heat until liquid.
  • Measure the bicarb soda into the eggcup and mix in the boiling water.Add it to the saucepan of melted butter mixture, stirring and then scrape this into the dry ingredients.
  • Take a teaspoonful of mixture at a time and with your hands, roll into even small balls. Place these in even lines on the baking trays, allowing room to spread.
  • Cook for about 15 minutes, until lovely and golden.
  • Allow to cool on the trays and then eat!

Notes: Why are these called ‘Anzac’ biscuits? What does the bicarb soda do? Why is it important to roll the balls into similar sizes?


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Autumn pizza with herby mushrooms and rocket

Pizza – and making, rolling and stretching out dough – is a surefire winner with kids, and you get to put any number of cunning vegetables on the top, in the form of pizza sauce and artfully decorated toppings… and the smell from the oven as the pizza cooks! Devine…

Fresh from the garden: mushrooms, fresh herbs, onion, garlic, rocket
Recipe source: Melissa
Makes: 2 large or 4 small pizza


  • Bowls – 2 medium, 2 small
  • Salad spinner
  • Rolling pins
  • Grater
  • 2 large oven trays
  • Wide egg lifter
  • Large wooden board
  • Pizza cutter
  • Tablespoon measure, scales
  • Kitchen towel
  • Tongs
  • Metal spoons
  • Serving plates

Tomato sauce:

  • 1 onion
  • 2 cloves garlic
  • 3 sprigs thyme
  • ¼ cup extra-virgin olive oil
  • 1 tin diced tomatoes
  • Flaked salt and black pepper

For the pizza topping:

  • A handful mushrooms
  • Small handful mixed herb sprigs
  • 2 garlic cloves
  • 1 tub bocconcini
  • 2 tablespoon extra-virgin olive oil
  • 50g parmesan
  • Flaked salt and black pepper
  • A handful of rocket

What to do:

  • Preheat the oven to 220C. You can prepare the topping now while you wait for the oven to heat up.

For the tomato sauce:

  • Peel and finely chop the onion and garlic, reserving half of the garlic for the topping.
  • Heat the olive oil in the frying pan & gently cook the onion until translucent but not brown.
  • Add the garlic to the pan, then open the tin of tomato and add to the frying pan with a pinch of salt and a grind of pepper.
  • Wash, dry and pick the thyme and add to the tomatoes.
  • Simmer gently for 10 minutes, stirring occasionally, until quite reduced.

For the topping:

  • Wipe the mushrooms and break or slice into thin slices into a big bowl. Drizzle with a tablespoon or two of olive oil and a pinch of salt.
  • Wash and carefully dry the herb sprigs – pick the leaves, discarding the stalks – and add to the mushrooms. Peel the garlic and squeeze through the press into the mushrooms. Stir.
  • Tear each ball of bocconcini in half. Grate the parmesan.

Assembling the pizza:

  • Scatter some flour on the table and roll the dough out to form 2 even rectangles to cover the baking trays.
  • Assemble the 2 pizza directly onto the trays, flouring the trays well first.
  • Using the metal spoon, swirl a couple of spoonfuls of tomato sauce onto the pizza bases, spreading so that they become totally covered.
  • Layer the bocconcini on top and season well, then scatter the herby mushrooms over the pizza and then the parmesan.

Baking the pizza:

  • Bake the pizza for about 12 minutes or until the edges are very crusty and the cheese is bubbling.
  • Use this time to make the dough for the next class if needed.
  • You may want to slip the pizza off the tray onto the rack for the last few minutes, so that you get a really crusty base.
  • Meanwhile wash the rocket and spin dry. Leave the leaves whole.
  • Once the pizza is done, transfer it to a large wooden board using the wide egg lifter.
  • Cut the pizza crossways into small squares, and divide onto serving plates.
  • Sprinkle the rocket over the slices and then get ready to eat!

Notes: What other sort of vegetables could you use in a pizza? What other pizza is there?

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Pizzetta bianca

Russell writes, “This simple pizzetta is a variation on the classic Roman pizza bianca (not really a pizza at all, more like flatbread with olive oil, rosemary and salt). In this instance, it is better to use dense, cheap mozzarella rather than expensive, moist buffalo varieties. The cheaper stuff is very easy to grate and has less water content and therefore melts better.”

Fresh from the garden: red onion, thyme
Recipe source: adapted from a recipe by Russell Norman in the book of his restaurant Polpo
Makes: 12 pizzette


  • Pizza stones or baking trays
  • Rolling pins
  • Scales
  • Graters
  • Medium bowls
  • Chopping board and knife
  • Paper towel
  • Pizza cutter
  • Serving plates

  • 1 quantity pizzetta dough
  • 100g block mozzarella
  • 100g parmesan
  • A red onion
  • Small handful of thyme
  • Black pepper
  • Extra virgin olive oil

 What to do:

  • Preheat your oven to its highest setting: 250C. At the same time put a pizza stone or baking sheets in the oven to heat up.
  • Divide the dough into 8 balls and then roll them into thin 20cm discs.Weigh and grate the cheeses and peel and thinly slice the red onion. Wash and pat the thyme dry then strip the leaves, discarding the stalks.
  • Evenly distribute a handful of the cheeses, some onion and almost all of the thyme over each of the pizza bases. Be sparing – a little goes a long way. If you use too much topping, the base won’t be crisp enough.
  • Remember that your pizza will benefit from being placed directly on to a hot baking sheet or pizza stone within a preheated oven. At 250C, yours will take about 6-8 minutes.
  • Use this time to make the dough for the next class if needed.
  • Just before serving, slice the pizzette into smaller pieces, grind on some pepper, sprinkle over a little olive oil and scatter over the remaining thyme leaves.
  • Finally, please don’t worry about getting totally round and even bases for your pizzetta. In fact, it’s much better if they are not; you’ll get some lovely bubbling and occasional charring.

 Notes: What does pizzetta bianca mean? What animal is mozzarella cheese from? Why do we place the pizza stone or baking tray in the oven to preheat?

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Pizzette dough

Russell writes, “In the restaurant we make pizzette, which are slightly smaller than pizza, about 20cm in diameter rather than 30cm. As well as being prettier, this size is also more convenient – you might get two or three pizzette on to your pizza stone rather than a single large one. We use fresh yeast, which you can find in health food shops, bakeries and even by asking at the bakery departments of some supermarkets. Otherwise use fast-action dried (instant) yeast.”

Recipe source: adapted from a recipe by Russell Norman in the book of his restaurant Polpo
Makes: 12 pizzette


  • Large bowl
  • Scales
  • Measures – jug, tablespoon, teaspoon
  • Clingfilm or plastic wrap



  • 500g strong white flour, Italian 00
  • 2 teaspoons fine salt
  • 2 teaspoons instant yeast
  • 2 tablespoons extra-virgin olive oil
  • 300ml tepid water

What to do:

  • In a large bowl, mix the flour, salt and dried yeast with the olive oil and the water and form the mixture into a ball.
  • Now knead the dough on a floured work surface. To do this, push the dough backwards and forwards simultaneously with your two hands so that you are stretching it and then pushing it back down into a ball. Repeat this, giving the dough a good working over. You shouldn’t break into a sweat but it should feel like a little workout for your hands and forearms, and you should be feeling the dough getting more and more springy.
  • After 10 minutes of kneading, push the dough back into a ball, flour the top, place in an oiled bowl and cover with clingfilm. Leave to rise in a warm place.
  • After at least 30 minutes, but ideally when doubled in size, your dough is ready.
  • If you want to use the dough later, place the balls of dough on a tray, cover with a damp cloth and leave in the fridge for up to 12 hours. Just remember to take them out 30 minutes before you’re ready to use them.

Notes: Why do we have to wait for the dough to rise? What is this process called? Do we have to make allowances for different sorts of weather?

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Lavash crackers

We always need something to mop up our soups, sauces, dressings or dips – or simply a scrumptious blob of egg yolk!

Recipe source: adapted from a recipe in the book Home Made by Yvette Van Boven
Serves: 8 or 24 tastes


  • An eggcup
  • Scales
  • Stand mixer and dough hook
  • Measures: a jug, tablespoon, teaspoon
  • Pastry brush
  • Baking paper
  • 2 baking trays
  • Oven mitts
  • Serving plates

  • 2g yeast
  • 400g plain flour
  • A pinch of salt
  • 2 tablespoons vegetable oil plus extra to grease
  • Approx. 250ml lukewarm water


  • A small amount of poppy seeds or sesame seeds, caraway seeds, ground paprika, cumin seeds or flaked salt

What to do:

  • Measure the lukewarm water and then out of the that, pour out an eggcup full of water. Dissolve the yeast in the eggcupful of water and then combine all the ingredients – except for the rest of the water – in the bowl of the stand mixer and mix together with the dough hook.
  • Start to pour the rest of the water in, a little at a time, until a pliable dough ball is formed. Pay attention, sometimes you need a little less water.
  • Knead the dough for about 5 minutes and then finish off on a worktop lightly dusted with flour until smooth and silky.
  • Leave to rise for an hour.

 At the beginning of the lesson:

  • Preheat the oven to 175C. Using a teaspoon of vegetable oil and a pastry brush, grease the baking trays.
  • Roll the dough into a thin sheet (you may need to divide it into several pieces), place on a big sheet of baking paper and then onto the greased baking trays.
  • Lightly cover with water, flicking with your fingers, and sprinkle with your choice of garnish – doing this in nice strips for example.
  • Bake the dough in the preheated oven for 12-15 minutes until the crackers turn an even golden brown. Use this time to make the dough for the next class, if needed, and then clean up.
  • When the crackers are ready, remove from the oven, leave to cool for a few minutes and then break into equal parts. Divide among plates and serve with something dippy or saucy 😉

Notes: Why do we leave to dough for an hour? What other spices or herbs could you use? How many verbs can you name in this recipe?

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Eggs ‘en cocotte’ Florentine

The classics keep coming back, and for good reason! Here’s an old-fashioned brekky/ brunch staple that is versatile, quick, easy and delish… You can add ham or even smoked salmon if you like!

Fresh from the garden: spinach, shallots, spring onions, eggs, chives
Recipe source: inspired by a recipe in the Yvette Van Boven book Home Made
Serves: 8 or 24 tastes


  • Kettle
  • Chopping boards and knives
  • Colander
  • Bowls – big, medium, small
  • Scales
  • Large frying pan
  • Microplane grater
  • 8 ovenproof ramekins
  • A small baking tray
  • Paper towel
  • Oven mitts
  • Serving plates

  • A large handful spinach or silverbeet
  • 2 French shallots
  • A couple of spring onions
  • A whole nutmeg
  • Flaked salt and pepper
  • 8 eggs
  • 50g butter at room temperature
  • 100g double cream
  • A small handful chives


What to do:

  • Preheat the oven to 180C. Check there is a shelf in the middle of the oven. Fill the kettle and set to boil.
  • Wash the spinach or silverbeet leaves thoroughly and shake dry. Slice off the discard any thick stalks and slice the leaves into thin ribbons.
  • Peel and finely chop the shallots and wash, trim and slice the spring onions into tiny rings.
  • Heat 25g of the butter in the frying pan and add the chopped shallot and spring onions. Fry gently until soft, stirring, and then add the spinach, a sprinkle of salt and pepper and about half a nutmeg grated with the microplane. Sauté until wilted for about 2 minutes, then measure the cream, add it in and cook gently for about 5 minutes.
  • Meanwhile divide the rest of the butter between the ramekins and grease each one, placing them onto the baking tray as you go. Sprinkle each with pepper and salt, then using tongs divide the spinach mixture between the ramekins, pouring in a little creamy liquid as well.
  • Taking one egg at a time, break first into a small bowl and then slide one into each ramekin, taking care not to disturb the yolk. Once the tray of 8 is ready, place carefully onto the middle shelf, and with an adult’s help, pour enough hot water into the baking tray but outside the ramekins to halfway up the side of the ramekins.
  • Slide carefully into the oven and bake for 10 – 12 minutes, when the whites are set but yolks are still runny.
  • Place a napkin or piece of paper towel onto your serving plates, then taking care and using oven mitts, remove the tray from the oven and divide the ramekins between the plates.
  • Serve immediately with crunchy toast!

Notes: What does en cocotte mean? What does Florentine refer to? What is a ramekin?

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Kitchen news – 21st November 2013

Flatbread production line

The theme this fortnight has been ‘Our Families’, recommended to me by Miss Murden for her Stage 1 unit theme. This has been particularly appropriate at my house as we’ve had our English family to stay (who of course brought the rain with them!) but also has led to discussion in the classes about our Bondi Kitchen Garden Family, where we cook, eat and work together – and also how I very much feel like an auntie to all the children (or as a cheeky little Year 3 kid said, a Great Grandma. Hmph!) The UK folks left yesterday, so the weather should be a lot better from now on…

So to our menu: Hugh’s fish-free salad Niçoise (gorgeously golden yolks from our fresh eggs); slurpy Cream of celery soup; River Cottage garlicky flatbreads to mop up Alice’s broad bean puree (that’s the end of them!); and the most popular dish ever, judging by the requests for the recipe and general comments from parents AND children: the creamy and vibrant Risotto primavera.

A fabulous bunch of dishes and the children working so well together – so helpful, mature and an absolute delight to cook with! And not a grain of rice left…

To finish, I made a call-out for some haberdashery help… I mentioned that I had over a dozen aprons that need some sewing-machine attention or other and said would love to hand them over for a fix, and that it could be a project for the holidays? But it looks like I have a Machinist Miracle Maker who is even picking up the aprons on Tuesday! Thanks Fiona 🙂

For loads of great photos from the week and recipes updated fortnightly, click back here!


Team zest!

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