Posts Tagged With: chooks

April 5th 2012

And here we are at the last day of term! What a lovely start to the year… some great cooking, fabulous volunteers & creative and delicious children! Thank you to everybody 🙂

This week has seen us celebrate our season with fabulous fat eggs from our five chooks – they are truly settling into their strides with huge beautiful offerings every day: over 50g each, just like in the shops! So in honour, we’re creating a Poached Egg Salad with Tarragon Sauce, Sean’s Sweetcorn Chowder, our version of Torta Pasqualina, a few handmade chocolate truffles – and the ubiquitous but nevertheless yummy hot cross bun (with a difference!) And here below is the recipe… happy holidays and see you next term! Melissa



  • 20g dried yeast
  • 100g caster sugar plus a pinch
  • 100g butter
  • ½ teaspoon salt
  • ½ teaspoon ground cardamom
  • 500g plain flour
  • 2 eggs
  • 200g apricots
  • 90g self-raising flour
  • 10g skim milk powder
  • Butter & jam to serve


  • 1/3 cup water
  • 2 tablespoons caster sugar

What to do:

  • Mix yeast with 200ml warm water & pinch of sugar in a small bowl and leave in a warm place for 5 minutes to activate.
  • Chop the apricots.
  • Place butter, salt, cardamom, plain flour and remaining sugar in the mixer and combine.
  • Add eggs and activated yeast and beat until smooth.
  • Add apricots and when combined, leave in a warm place for 1 to 1½ hours to double in size.

Start of lesson:

  • Line a large baking tray with non-stick baking paper. Punch dough down to its original size. Knead on a lightly floured surface until smooth. Divide into 12 even portions. Shape each portion into a ball. Place balls onto lined tray, about 1cm apart. Cover with plastic wrap. Set aside in a warm, draught-free place for 30 minutes. Preheat oven to 190°C.
  • Mix self-raising flour, milk powder and 100ml water together in a small bowl until smooth. Spoon into a small snap-lock bag. Snip off a tiny hole in 1 corner of bag. Pipe flour paste over tops of buns to form crosses. Bake for 20 minutes until buns are cooked through.
  • Make glaze: Place 1/3 cup water and sugar into a small saucepan over low heat. Stir until sugar dissolves. Bring to the boil. Boil for 5 minutes. Brush warm glaze over warm hot cross buns. Divide among serving plates & serve warm with butter & jam.

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

March 7th 2012

Autumn – bang! And it’s here – the definite chilly mornings & nights, and crazy weather patterns of rain, rain, floods and more rain… and all the banging and thudding going on in the street outside makes me glad to be huddled inside the cottage with the ovens on, throwing pizza dough!

We’ve had such a great response from the wonderful volunteers so far this term – both connected to the school and also from the wider community – and so we’ve been able to make loads of delicious dishes with the children, and in smaller manageable groups. They love being with their mum, dad, gran, auntie, next door neighbour, best friend’s mum etc in the class, and amazingly, even cheeky behaviour suddenly seems to stop! And the mums themselves have been shocked to find that their allergic-to-vegetables child is wolfing down the autumn salad and the eggplant dip!

With loads of requests from the students to pair the pesto with some pasta I felt compelled to dust the pasta machines off & we’ve been rolling, rolling, rolling this week in one group, whilst another pounds the pine nuts, parmesan, garlic and basil for the pesto; we’ve been baking the little Lebanese eggplants and parsley to make a spicy & garlicky dip and then using our knife skills to create beautiful and neat crudités with which to dip; the potatoes that we pulled up at the beginning of the term have been put to use on our crispy potato & rosemary pizza with landcress and wild rocket; and our now Autumn salad has been garnished with the last of the cucumbers, crunchy dwarf beans and the addition of brilliant-yoked (boiled) eggs the chooks are providing now that they are laying! They must be very happy in their new palace… Alas for them though the children eat pretty much everything on their plates!

So thank you to all the lovely students, let’s hope the rest of the year is as dynamic and inspiring! And thanks too for all the superb volunteers who are giving up their time to make our Kitchen Garden classes such a success in 2012! I look forward to seeing you all soon,

Yum! Melissa

PS I’ll have the coffee on in the cottage by 9.30 (at the latest…!) on Saturday if you’re dropping in to help with the garden working bee… and might even rustle up some banana cake too 😉

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

Blog at

%d bloggers like this: