Posts Tagged With: children

Rice paper rolls

Posted on March 3, 2014 by melhm

Once you have mastered the art of cutting the veggies thin and short, and then soaking the rice paper wrappers for just enough time, the rest is easy! And they’re delicious served with Kylie Kwong’s home made Sweet Chilli Sauce!

ourkitchengarden.net

Fresh from the garden: cucumber, carrots, capsicum, avocado, sprouts, coriander, mint
Recipe source: adapted from a recipe on kidspot.com.au
Makes: 32

Equipment:

  • Peelers
  • Chopping board and knife
  • Bowls – large, medium, small
  • Large metal spoon
  • Scissors
  • Salad spinner
  • Measures – cup
  • Tea towel
  • Servingplates
 Ingredients:

  • 1 large cucumber
  • 2 large carrots
  • 1 large red capsicum
  • 1 ripe avocado
  • A large handful bean & pea sprouts
  • A small bunch of coriander
  • A small bunch of mint
  • 32 x 22cm round rice paper wrappers

What to do:

  • Wash and peel the cucumber and carrots. Cut into short, thin strips and place in a bowl.
  • Wash the capsicum, shake dry and cut into short thin strips, discarding the seeds and membrane, and place in another bowl.
  • Cut the avocado in half length-ways and remove the stone. Using a large metal spoon, scoop out a half at a time, place on a chopping board and cut into thin slices.
  • Wash and drain the sprouts and trim the ends if needed.
  • Wash and spin-dry the coriander and mint, picking off the leaves and reserving. Finely chop the coriander stalks. You should have about 2 cups’ worth.
  • Half-fill a large bowl with hand-hot water.
  • Dip one wrapper at a time in the water for 5 seconds, until it is just soft.
  • Drain off excess water and place on a clean surface.
  • Place a few pieces of each of the ingredients on the wrapper, about 3cm from the base. Do not overfill!
  • Fold the bottom of the wrapper up over the ingredients.
  • Fold in the sides and roll up to enclose filling, keeping the wrapper tight.
  • Place on a tray and cover with damp tea towel.
  • Repeat with the remaining wrappers and ingredients, and divide among serving plates – slicing in half if needed.

Notes: Where do rice paper rolls come from? What other foods could you wrap up in a rice paper roll?

ourkitchengarden.net

Categories: Kitchen Garden, Recipe | Tags: , , , , , , , , , | Leave a comment

Pizzetta bianca

Posted on March 3, 2014 by melhm

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.”

ourkitchengarden.net

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

Equipment:

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

  • 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?

Categories: Kitchen Garden, Recipe | Tags: , , , , , | Leave a comment

Handmade orecchiette

Posted on March 3, 2014 by melhm

Orecchiette resemble little ears, which is where they get their name, and is the traditional pasta of Puglia. A perfect orecchietta is just under 2cm across and has a slightly domed shaped which enables it to hold pasta sauce well.

ourkitchengarden.net

Recipe source: adapted from a recipe by Lara Scala Quinn on marthstewart.com
Serves: 4 starter serves or enough tastes for 20

Equipment:

  • Large stockpot with lid
  • Measures: cup, ½ cup, ¼ cup, tablespoon
  • Chopping board and knife
  • Baking sheet
  • Tea towel
  • Large bowl
  • Serving bowls
 Ingredients:

  • 1 cup semolina flour, plus more for baking sheet
  • 1/2 cup plain flour
  • 1/2 teaspoon coarse salt
  • 1/2 cup water, plus more if needed

What to do:

  • Fill the large pot with water and set to boil with the lid on.
  • Measure semolina, plain flour and salt into a large bowl.
  • Using your fingers, swirl ingredients together until combined then create a well in centre. Pour 1/4 cup water into well and gradually incorporate flour mixture into water using your fingers.
  • Once all the water is absorbed, continue adding water, 1 tablespoon at a time, until mixture begins to form a dough.
  • Turn out onto a large, clean work surface and start to gather and knead dough, working it until no dry flour remains on work surface.
  • Continue to knead until smooth and elastic, about 5 minutes.
  • Divide dough into 8 equal portions, and cover them with a clean, damp kitchen towel.
  • Roll 1 portion of dough into a 45-cm-long rope.
  • Use a knife to cut and drag a 1cm piece of dough from end of rope facing you — a grainy wooden cutting board helps grip the dough.
  • Holding knife at a 45-degree angle to work surface, press and roll dough toward you.
  • Unfurl each piece of dough over your thumb in the opposite direction to form a concave shape, and transfer to a baking sheet lightly sprinkled with semolina flour. Repeat with remaining dough.
  • When the pot of water is boiling add the orecchiette and a tablespoon of salt, stir and replace the lid. Cook for 2 or 3 minutes until the pasta bob to the top.
  • Using a slotted spoon, scoop out into a big bowl with a little of the cooking water and then toss in a tablespoon of olive oil before adding your sauce.
  • Orecchiette can be stored at room temperature in a single layer overnight: cover with a clean kitchen towel or plastic wrap. Any extra orecchiette can be frozen up to six weeks: First, freeze them in a single layer on a baking sheet, then transfer them to a resealable plastic bag and return them to the freezer. Boil directly from the freezer.

Notes: What does orecchiette mean? Name some other pasta shapes. What do they mean?

ourkitchengarden.net

Categories: Kitchen Garden, Recipe | Tags: , , , , , , , | Leave a comment

Vegetable spring rolls with Kylie K’s sweet chilli sauce

Posted on February 16, 2014 by melhm

This classic and popular dish is traditionally served on the first day of the Chinese New Year.

ourkitchengarden.net

Fresh from the garden: spring onions, beans, tatsoi, bokchoy, carrots, coriander, chilli
Recipe source: adapted from a recipe on yummly.com & sauce from Kylie Kwong
Makes: 20 spring rolls

Equipment:

  • Bowls – large, small
  • Colander
  • Scissors
  • Small heavy-based saucepan
  • Non-stick frying pan
  • Peeler
  • Salad spinner
  • Scales
  • Chopping boards and knives
  • A wok
  • Slotted & wooden spoons
  • Measures – jug, cup, ½ cup, ¼ cup, tablespoon
  • Serving plates & sauce bowls
 Ingredients:

  • 1 packet of frozen spring roll wrappers
  • Rice Bran oil for deep-frying

Sweet chilli sauce

  • 250ml white vinegar
  • 165g white sugar
  • 2½ tablespoons fish sauce
  • 1 large red chilli

For the filling

  • 1 cup glass noodles
  • 3 or 4 spring onions
  • A handful vegetables (green beans,tatsoi, bokchoy, carrots)
  • 1½ cups bean sprouts
  • A small handful coriander
  • 2 tablespoons oil
  • 1 tablespoon soy sauce
  • Salt to taste

What to do:

  • Remove the frozen wrappers from the freezer and defrost for 30 minutes.
    • Soak the noodles in a bowl of hot tap water for 15 minutes. Drain thoroughly and then using scissors, cut noodles into finger-long lengths and reserve.

For the sauce:

  • Meanwhile, place vinegar and sugar in the small saucepan and bring to the boil, stirring to dissolve sugar. Reduce heat and simmer, uncovered, for about 10 minutes until liquid is reduced by almost half and slightly syrupy. Remove from heat and allow to cool, then stir in fish sauce and chilli. Divide among little sauce bowls.

For the filling:

  • Wash, shake dry and prepare the vegetables, peeling if needed. Chop finely to yield about 3 cups.
  • Wash and drain the bean sprouts. Wash and spin the coriander dry, then finely chop the stalks, reserving the leaves for garnish. Wash and trim the spring onions and chop into small rounds to yield 2 cups.
  • Heat the oil in a wok on a high flame till it smokes. Add the spring onion, the vegetables and bean sprouts and sauté for 3 to 4 minutes, and then add the drained and chopped noodles, the chopped coriander, soy sauce and salt and sauté on a high flame for another 2 minutes.

To assemble and cook:

  • Fill a little bowl with water and clean and dry the surface in front of you.
  • Peel a wrapper from the pile and lay it down. Place a portion of the filling on the edge closest to you and fold the filled edge over once so it is covered.
  • Fold the left and the right side of the pancake in order to get a rectangle.
  • Roll the pancake upwards, tightly sealing the ends securely with a dab of water from the bowl, to make the spring roll.
  • Repeat with the remaining ingredients to finish the wrappers.
  • Heat enough oil in the wok and deep-fry in batches, turning over, until they turn light brown in colour.
  • Rest on paper towel to soak up any oil and to cool.
  • Cut each roll into half and divide among serving plates with the bowls of sweet chilli sauce on the side.

Caution:

  • Wash your hands thoroughly after coming in contact with chilli, as the capsaicin (the oil within the chilli) burns when it comes in contact with your eyes or sensitive skin.

Notes: Why do you need to wash your hands if handling chill? What does sauté mean? What other Chinese dishes can you name? What does fish sauce smell like?

ourkitchengarden.net

Categories: Kitchen Garden, Recipe | Tags: , , , , , | 2 Comments

Cold spicy sesame noodles

Posted on February 16, 2014 by melhm

The secret to this dish is the balance of flavours in the sauce: spicy, salty, sweet, savoury.

ourkitchengarden.net

Fresh from the garden: spring onions, ginger, garlic
Recipe source: adapted from a recipe by Diana Lampe on goodfood.com.au
Serves: 6 at home or 24 tastes

Equipment:

  • Peeler
  • Microplane grater
  • Chopping boards and knives
  • Garlic press
  • Heavy frying pan
  • Wooden spoon
  • Sieve
  • Bowls – large, small
  • Scales
  • Measures – tablespoon, teaspoon, ½ teaspoon
  • Large saucepan and lid
  • Slotted spoon
  • Colander
  • Teaspoons
  • Serving bowls

 

 Ingredients:For the salad

  • 2 generous handfuls (about 200g) fresh bean sprouts
  • A 450g packet of fresh noodles
  • 2 teaspoons peanut or Rice Bran oil
  • 2 or 3 large spring onions
  • 1 tablespoon sesame seeds

Sesame sauce:

  • 1 small knob ginger
  • 3 cloves of garlic
  • ½ teaspoon Sichuan pepper
  • 3 tablespoons Chinese sesame paste
  • 4 tablespoons water
  • 3 tablespoons tamari or light soy sauce
  • 1 tablespoon Chinkiang black rice vinegar
  • 1 tablespoon sugar
  • 2 tablespoons chilli oil
  • 1 teaspoons sesame oil

What to do:

  • For the sesame sauce: Peel and finely grate the ginger to yield 1 tablespoon. Peel and squeeze the garlic cloves through the press. Pick through the Sichuan pepper, removing any gritty black seeds and small twigs. Toast in a heavy pan over low heat until fragrant and beginning to smoke, being careful not to scorch it. Grind the seeds while hot with a mortar and pestle. Sieve through a fine strainer and discard the pale bits left behind.
  • Mix together these and the remaining ingredients for the sesame sauce. Taste and make any adjustments you like. It will be quite spicy but will be less so when mixed with the noodles. Chill in the fridge until ready to use.
  • For the noodles: Boil a large saucepan of water and add salt. Have a bowl ready of cold water with some ice cubes. Throw the bean sprouts into the boiling water for a few seconds, then lift them out and plunge into the iced water. Drain and chill.
  • Add the noodles to the boiling water & stir to separate. Cook for the time suggested on the packet until tender. Drain the noodles & tip into the cold water. Drain & toss with the oil to stop them sticking and spread out to dry on the tray, and chill in the fridge until needed.
  • Wash the spring onions, trimming and removing the first layers if needed and finely slice into thin rounds. Toast the sesame seeds gently in the frying pan until lightly coloured.
  • To serve: Divide the bean sprouts between your serving bowls, then place the noodles on top. Scatter the spring onions and sesame seeds, then pour the sesame sauce over the noodles and mix through.
Categories: Kitchen Garden, Recipe | Tags: , , , , , | Leave a comment

Chicken and shiitake dumplings with chilli and black vinegar sauce

Posted on February 16, 2014 by melhm

Jill says, “Black-rice vinegar and chilli oil are sold at Asian food stores (Lee Kum Kee’s Chiu Chow chilli oil is very good). Round wonton wrappers are often called gow gee wrappers.”

ourkitchengarden.net

Fresh from the garden: spring onions, ginger, garlic, chilli, egg
Recipe source: adapted from a recipe by Jill Dupleix on goodfood.com.au 
Makes: 30 dumplings

Equipment:

  • Stockpot and lid
  • Bowls – large, small
  • Chopping boards and knives
  • Microplane grater, peeler
  • Measures – jug, tablespoon, teaspoon
  • Scales
  • Fork or whisk
  • Tea towels
  • Slotted spoon
  • Serving plates
 Ingredients:

  • 6 dried shiitake mushrooms
  • 250g minced chicken
  • 2 spring onions
  • 1 mild chilli
  • A thumb-sized knob of ginger
  • 1 egg
  • 150ml soy sauce
  • 1 teaspoon sesame oil
  • Sea salt and pepper
  • 30 round wonton wrappers
  • 1 tablespoon chilli oil
  • 2 garlic cloves
  • 2 tablespoons black-rice vinegar

What to do:

  • Soak the mushrooms in hot water for at least 30 minutes.
  • Set a large pot of water to boil & then turn it down to simmer.
  • Drain the mushrooms, discard stalks and finely dice.
  • To make the dumplings: Peel and microplane the ginger to yield 2 tablespoons. Wash and trim spring onions. Chop 2 finely and julienne the remaining spring onion.
  • Carefully slice the chilli in half, scrape out the seeds and membrane and julienne. Reserve the julienned chilli and spring onion for the garnish.
  • Combine chicken, mushrooms, chopped spring onion, ginger, one tablespoon soy sauce, sesame oil, salt and pepper in a bowl, then beat the egg and mix and mulch it in well into the chicken mixture with your hands until combined.
  • Clean down and dry your work space. Lay one wonton wrapper down per person, then place a teaspoon of filling in the centre of each wrapper (don’t overfill!) and brush edges with a clean finger dipped in a bowl of cold water.
  • Bring three sides of each wrapper up to meet the centre, then press together to seal the edges to form a tricorne. Press again at the ends of each point and in the centre. Continue until you finish the dumplings.
  • To make the dressing: peel and finely grate the garlic. Whisk the chilli oil, garlic, remaining soy sauce and black-rice vinegar in a medium bowl.
  • Cook dumplings a batch at a time for about two minutes in simmering water until they float to the surface.
  • Drain and divide among the serving plates. Spoon the dressing generously on top, scatter with the reserved chilli and spring onions and serve.
Categories: Kitchen Garden, Recipe | Tags: , , , , , , | Leave a comment

Penne with Swiss chard, tahini, yoghurt and buttered pine nuts

Posted on January 4, 2014 by melhm

Yotam says, “Chard leaves are some of the most popular greens in Jerusalem. They have a fantastic sharp aroma and tend to hold their texture when cooked. Garlic is essential! Paired with tahini and yoghurt, they make a remarkable dish – sharp and full of flavour…” We have made it into a main course simply by adding some penne pasta – a dried staple found in every kitchen.

ourkitchengarden.net

Fresh from the garden: Swiss chard (silverbeet), garlic, lemon
Recipe source: adapted from a recipe in the book Jerusalem by Yotam Ottolenghi
Serves: 4 or 24 tastes

Equipment:

  • Citrus juicer
  • Bowls – big, med
  • Scales
  • Garlic press
  • Measures: jug, tablespoon
  • Whisk
  • Chopping boards and knives
  • 2 large stockpots
  • Colander
  • Large frying pan
  • Slotted spoon, wooden spoon
  • Serving bowls

 

 

 

What to do:

 Ingredients:

  • 250g dried penne
  • 1.3kg Swiss chard
  • 40g unsalted butter
  • 2 tablespoons olive oil, plus extra
  • 40g pine nuts
  • 2 cloves garlic
  • 60ml dry white wine, stock or water
  • Sweet paprika, to garnish

The sauce:

  • 50g light tahini paste
  • 50g Greek yogurt
  • 1 lemon
  • 1 garlic clove
  • 2 tablespoons water
  • Flaked salt
  • Start with the sauce: Squeeze the lemon to yield 2 tablespoons juice. Place all sauce ingredients in a medium bowl and add a pinch of salt. Peel the garlic clove and squeeze through the press and add too; whisk well until you get a smooth, semi-stiff paste. Set aside.
  • Bring the 2 large pots of salted water to a boil. Use a sharp knife to separate the chard stalks from the leaves and cut both into 2cm wide slices, keeping them separate. Peel the garlic cloves and slice thinly.
  • Add the pasta to one pot of boiling water with a tablespoon of salt and cook for 10 minutes. Add the chard stalks to the other pot of boiling water, simmer for 2 minutes, add leaves and simmer for another minute. Drain and rinse well under cold water. Allow the water to drain and then use your hands to squeeze the chard well until it is completely dry.
  • Put half the butter and the 2 tablespoons of olive oil in the frying pan and place on a medium heart. Once hot, add the pine nuts and toss them in the pan until golden, about 2 minutes. Use a slotted spoon to remove them from the pan then throw in the garlic. Cook for about a minute until it starts to become golden.
  • Carefully pour in the wine, stock or water and leave for about a minute until it reduces to about a third. Add the chard and the rest of the butter and cook for 2-3 minutes, stirring occasionally.
  • Drain the pasta and turn back into the hot pot, reserving some cooking water. Add the chard and mix to combine. Divide the into serving bowls, spoon some tahini sauce on top and scatter with the pine nuts. Finally, drizzle with a tiny splash of olive oil and dust with some paprika.
Categories: Kitchen Garden, Recipe | Tags: , , , , , , , , | Leave a comment

Carrot and potato latkes

Posted on January 4, 2014 by melhm

Potato pancakes, also called latkes, are a traditional Chanukkah treat. For sweetness, colour and general good stuff, carrots have been added.

ourkitchengarden.net

Fresh from the garden: potatoes, carrots, lemon, apples, egg, chives
Recipe source: adapted from a recipe on marthastewart.com
Makes: about 12

Equipment:

  • Oven tray with rack
  • Chopping boards and knives
  • Saucepans – medium
  • Food mill or mouli with medium disk
  • Graters, citrus juicer
  • Colander
  • Bowls – large
  • Measures: ½ cup, tablespoon
  • Non-stick heavy frying pan
  • Spatula or egg slice
  • Sauce bowls
  • Scissors
  • Serving plates
 Ingredients:

  • 400g red apples
  • A lemon
  • 500g potatoes
  • 2 tablespoons plain flour
  • 1 teaspoon freshly ground black pepper
  • 3 medium carrots
  • 1 large egg
  • 1 cup Rice Bran oil
  • Salt and pepper, to taste
  • 100g sour cream
  • Small handful chives

What to do:

  • Preheat the oven to 160C with the baking tray & rack inside.
  • To make the apple sauce: Juice the lemon & quarter & core the apples & slice into 1cm thick chunks. In the medium saucepan, combine apples & half the lemon juice. Cook over low heat with the lid on, stirring occasionally, until apples are soft & beginning to burst, for about 15 minutes. Pass through the food mill & divide among half the sauce bowls.
  • To make the latkes: Peel potatoes and coarsely grate into a bowl. Add the remaining lemon juice and mix to incorporate, combining each time you add another lot of potato.
  • Meanwhile peel and coarsely grate the carrots, and then in the medium bowl, lightly beat the egg and add in the carrots. Stir in the flour with a little salt and pepper and mix well.
  • Scrape out the potatoes into the colander set over a large bowl and squeeze to press out all the starchy juices. Combine with the carrot mixture and mix well.
  • In the large non-stick frying pan, heat the oil over medium heat. Scoop up 2 tablespoons of the potato mixture in to your hands and shape into tightly compacted disks.
  • Carefully lower into the hot oil one at a time – do not crowd the pan, you may have to do this in several batches! – and cook until browned on one side and turning crispy at the edges, about 3 minutes. Turn the latkes over with egg slice and brown the other side for about 3 minutes again.
  • Carefully transfer into the oven tray to keep warm and drain and repeat with remaining latke mixture until all are cooked. Season with salt and pepper.
  • Divide between serving plates & spoon the sour cream into the remaining sauce bowls with a snip of chives on top. Add them to the plates with the apple sauce & serve the latkes hot.
Categories: Kitchen Garden, Recipe | Tags: , , , , , , , , , | 1 Comment

The holiday salad (AKA the Salad with Massaged Kale)

Posted on January 4, 2014 by melhm

This is where we clean out the garden in preparation for the big break… so expect the unexpected! Why do we massage kale? To soften it and infuse it with the wonderful flavours of olive oil and lemon. Also we recently discovered the delicious crunchiness of radish pods – if you purposefully let your radish harvest go to seed, you’ll be rewarded with unfeasibly long and spindly branches of delicate flowers complete with the most amazing – and not too hot – pods to eat straight off the plant, or include in your favourite salad. Here’s our version:

ourkitchengarden.net

Fresh from the garden: The last veggies of the year…
Recipe source: Melissa with inspiration from Allison!
Serves: 4 or 24 tastes

Equipment:

  • Mortar and pestle
  • Citrus juicer
  • Measures: 1/3 cup, teaspoon
  • Teaspoon
  • Scissors
  • Paper towel
  • Bowls – 2 big, med, 4 small
  • Salad spinner
  • Chopping boards and knives
  • 2 frying pans, one deep-sided
  • Slotted spoon

 

 

What to do:

 Ingredients:

  • Cavolo nero
  • Lettuce, rocket, baby spinach
  • Beans, bok choy
  • Tomatoes
  • Radish pods
  • 1 egg per person
  • Ground coriander

Herby vinaigrette dressing

  • 1 clove garlic
  • Flaked salt & black pepper
  • 1 lemon
  • 1/3 cup extra virgin olive oil
  • A small handful mixed herbs: parsley, marjoram, thyme, chives
  • For the dressing: Peel the garlic clove and put it in the mortar with a large pinch of salt. Pound to a paste. Juice the lemon and add the juice to the mortar (without pips) then stir the lot with the teaspoon and scrape it into the large bowl. Stir in the oil and grind some pepper, then whisk the dressing lightly. Wash and spin dry the herbs, pick off the leaves and snip finely with the scissors. Add to the dressing.
  • For the massaged kale: Wash the kale and using scissors, strip the leaves from the stalks in small pieces. Dry really well with paper towel, then place in a bowl and squeeze a segment of lemon over with a pinch of flaked salt and a teaspoon of olive oil. Massage all the flavour into the kale for 5 minutes until the kale is soft and juicy.
  • Fill up the 2 big bowls with cold water & wash the salad leaves in several changes of water. Spin dry and wipe the bowls dry. Fill the small bowl with water and wash the small garnishing leaves, flowers and radish pods. Reserve them carefully on a piece of paper towel then keep separate in the bowl.
  • Wash the beans and snip the stalk-ends off. Wash the bok choy & tomato & chop. Heat a tablespoon of olive oil in a frying pan & add the beans, bok choy & tomato with a pinch of salt, a squeezed clove of garlic & a teaspoon of ground coriander. Cook on high for a few minutes.
  • Meanwhile, to poach eggs, fill the deep-sided frying pan 5cm deep with water and bring to a simmer. Fill the large bowl with cold water. Carefully crack each egg into a small bowl without breaking it and then carefully slide into the water. Let the pan sit for 4 minutes before removing each egg into the bowl of cold water with a slotted spoon and reserving until needed.
  • Add the salad leaves to the bowl with the herbs and the dressing. Gently turn the leaves in the dressing using a clean hand without squishing the leaves.
  • Pile up the dressed leaves into the serving bowls, carefully drain an egg and place in each bowl with the massaged kale, beans, bok choy, garnishing petals, leaves & pods, & serve immediately.
Categories: Kitchen Garden, Recipe | Tags: , , , , , , , , , , | Leave a comment

Lavash crackers

Posted on January 4, 2014 by melhm

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

ourkitchengarden.net

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

Equipment:

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

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

Garnish:

  • 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?

Categories: Kitchen Garden, Recipe | Tags: , , , , , , | 2 Comments

Create a free website or blog at WordPress.com.