Posts Tagged With: grissini

Kitchen News 4th November 2015

ourkitchengarden.net

Potato gnocchi with parmesan, burnt butter and crispy sage. Rosemary and thyme grissini. Creamy hummus made with a recipe adapted from Ottolenghi’s Jerusalem book… these are some of the dishes our clever kids whipped up last week in the cottage! A major focus for one group was handling fragile lettuce: washing and spinning it dry and then rolling it up to store in the fridge until ready to compile a deliciously fresh and gorgeous looking Master salad with lemon vinaigrette. And we even made crispy herbed potato skins with leftovers from the gnocchi!

The Year 2 students continue their attack on Kitchen Garden – enthusiastically displaying their knife skills amongst other fabulous talents – and one class even got to sample one of our programs most successful and asked-for dishes ever: Globe artichokes with lemon and garlic vinaigrette. They’re very lucky as we’ve had a lot of trouble growing them in these last few years – the last ones we harvested in 2012! Hopefully we’ll have a few more popping up in the next few weeks. And I’m looking forward to seeing the Year 5 and 6 kids back next week too!

ourkitchengarden.net

Tea towel sales went through the roof so thank you to all who bought early. Year 2 and Kindergarten is SOLD OUT! We have other age groups but I am reclaiming my Monday and Friday mornings for a while so will be back in December – anybody wishing to buy some before then can see me in the cottage at 8.30am or 2.30pm Tuesdays, Wednesdays or Thursdays in the meantime.

Thanks Mx

And thanks for the little mufti Melissas last Friday! Loved all of you!

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

Rosemary & thyme grissini

Fresh from the garden: rosemary, thyme 

Recipe source: adapted from The Cook and the Chef TV program

………………………………………………………………………………………………………………………………………………

A simple & fun breadstick-making exercise – I’ve found that the thinner you make the grissini, the crunchier and more delicious they are. It also pays to knead the dough well too. These are fab with the hummus…

Equipment:

  • Kitchen towel
  • Chopping board
  • Large knife
  • Large bowl
  • Large spoon
  • Measuring jug
  • 2 baking trays
  • Pastry brush

 

Ingredients:

  • 2 cups plain flour
  • ½ teaspoon cooking salt
  • Large sprig rosemary
  • 4 or 5 sprigs thyme
  • 1 teaspoon yeast
  • ½ teaspoon brown sugar
  • 1 tablespoon extra virgin olive oil
  • 100ml lukewarm water
  • A pinch or two of flaked salt

What to do:

  • Preheat oven to 180°C
  • Wash & dry herbs thoroughly.
  • Strip herbs from stalks and chop up finely to yield 2 tablespoons of herbs.
  • Mix all the dry ingredients (except for the flaked salt) and herbs together in a large bowl.
  • Add the water and olive oil and knead together until a smooth dough is formed – this might take between five and ten minutes. If the dough is too wet just add some more flour, bit by bit.
  • Brush baking trays with a little olive oil.
  • Flatten the dough out and roll into a round pizza shape. Divide into halves, then quarters, and then again and again until you get 16 pieces of ‘pie’.
  • Roll each ball into a thin cigar shape, break into 2 & place evenly onto the baking trays.
  • Sprinkle the whole tray with a large pinch of salt.
  • Carefully slip the trays into the oven & bake for about 15 minutes until golden brown.

Notes: Grissini are thought to have been invented in Italy in the 17th century – what other dishes have originated in Italy?

 

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Kitchen News – June 20th 2012

Today was the most beautiful day and we had the kindie kids playing sports in the grassy playground beside the cottage all afternoon – it was lovely to hear all their voices and to see them hula-hooping away in the sunshine! And good it is too that the grass has hardened up a bit after the deluges we’ve had recently … I picked some beautiful bright yellow wattle for the vases on our stripy tables, and its presence reminds me that we are in the deep midwinter, with solstice – and shortest daylight – upon us… lucky we are indeed to live with such beautiful days!

Getting down to business – this week’s menu theme is tapas/ antipasto/ mezze, with some great class discussion on foods from other countries that we now call our own… we’ve whizzed some delicious hummus from chickpeas we soaked overnight and then simmered (yes, more pulses this week, I just can’t get enough of them!) eaten with our own rosemary and thyme grissini; some fabulous mozzarella and thyme arancini; the most moist and gooey tortilla de patata that my stepmother Carmen would be proud of; and some power-packed and spicy champiñones al ajillo (garlicky mushrooms) served with a simple Spanish-style dressed leaf salad… poor chooks though: nothing left for them! The girls in 4W today ate it ALL UP! Luckily our feathered girls got the mushy veggies left over from making stock or they would be turning against me in hunger & disgust! Next week we’ll also try our hand at pickling some of our wonderful cauliflower, broccoli and carrots for a juicy giardiniera…

To all our readers: please think of volunteering if you have a little time next term! Some of our trusty helpers have had to say goodbye & we will be looking to fill lots of spots… we need you! Thank you!

PS All these recipes are up (or about to be!) – please post a comment here if you want one from the past few months & don’t see it, as I’ll try and get the popular recipes up asap.

And don’t forget our kitchen garden SCHOOL HOLIDAY PROGRAM! Book now, spaces are filling fast!

Cheers! Melissa

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March 22nd 2012

Well hello there! Harmony Day in the Cottage kicked off this week with a recipe for Harmony Carrots – our freshly dug carrots roasted with a little honey, olive oil and thyme… we’ve also been harvesting parsley, basil, mint, cucumber and tomato for the Quinoa Tabbouleh; still pounding basil for our warm salad of Roasted Pumpkin with Pesto & Goats’ Cheese; flexing our muscles for the Pizza with Radicchio & Thyme; and squishing into long, thin worms the Rosemary & Thyme Grissini to dip into Roasted Eggplant Relish… so as you can see we’ve been working the students – and volunteers as well!

Last week saw the children rolling pasta too and we have here some lovely shots of the classes – truly awe-inspiring work from our dedicated cooks… it really amazes me that time and time again the children put up fabulous dishes that are delicious and creative and also find time to pack away and help clear! I can’t believe sometimes that we manage to achieve what we do in the time that we have… Also illustrated here are the empty bowls of Radicchio, Gorgonzola & Pine Mushroom salad that got gobbled up in no time – truly grown up flavours?

And we’ve had even more new volunteers come to support us – I can’t stress enough how valued you all are & how the program benefits so much from your presence… thank you! And to all those considering coming along… yes, it can be daunting and chaotic at times (!), but is so much fun, AND you get to eat together at the end! And I’ve not yet had a group NOT put a delicious bowl or plate of something fab up yet.

And with that, hope to see you soon… Melissa

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New recipes – Term 2

I’ve been absent for a while and realise now – so late – that it’s been months… where does the time go? I’m starting to feel like a cliche, in that the older I get, the quicker time flies. I’m always running late, I clearly never plan my time well and am forever trying to scrape through at the last minute…. and then see that the weeks fly past, and now we’re almost in July. Yikes!

Anyway,  my excuse for the absence is that I’ve dived back into the pool of employment and become what is statistically known as a ‘Working Mother’… hmmm. One child in daycare for four days, the other child can only fit in on two days so we also have a nanny on one day – and I’m only working for three days! My wage comes in one hand and goes straight out the other, it’s crazy. But I am enjoying the job, and also the enforced separation for my darlings – I relish picking them up from school having missed them all day, and love that they missed me too…

So my new job is my perfect job. Cooking with school children! The primary school students grow the veggies in the school garden; they harvest when the time is right; they prepare and cook the food; they share the food (and then they clean up!). It’s that simple.

Cooking with the kids

We have been cooking up a storm at school recently & I thought I’d share a recipe from one of the most popular dishes: Rocket, silverbeet & potato soup. This has been such a hit (I think it’s all the garlic) and is perfect for the cold wintry days we’ve been having…

and here in full is another easy & fun recipe to do at home:

 Rosemary & Thyme Grissini

 Fresh from the garden: Rosemary, thyme

 Recipe source: The Cook and the Chef TV program

………………………………………………………………………………………………………………………………………………

A simple & fun bread-making exercise – I’ve found that the thinner you make the grissini, the crunchier and more delicious they are! It also pays to knead the dough well too.

Equipment:
  • Kitchen towel
  • Chopping board
  • Large knife
  • Large bowl
  • Large spoon
  • Measuring jug
  • 2 baking trays
  • Pastry brush
  • Rolling pin

 Ingredients:

  • 2 cups plain flour
  • ½ teaspoon cooking salt
  • Large sprig rosemary
  • 4 or 5 sprigs thyme
  • 1 teaspoon yeast
  • ½ teaspoon brown sugar
  • 1 tablespoon extra virgin olive oil
  • 100ml lukewarm water
  • A pinch or two of flaked salt

What to do:

  • Preheat oven to 180°C
  • Wash & dry herbs thoroughly
  • Strip herbs from stalks and chop up finely to yield 2 tablespoons of herbs
  • Mix all the dry ingredients (except for the flaked salt) and herbs together in a large bowl
  • Add the water and olive oil and knead together until a smooth dough is formed – this might take between five and ten minutes. If the dough is too wet just add some more flour, bit by bit
  • Brush baking trays with a little olive oil
  • Flatten the dough out and roll into an even rectangle shape. Divide into halves, then quarters, and then again and again until you get 32 pieces
  • Roll each ball into a thin cigar shape with floured hands & place evenly onto the baking trays
  • Sprinkle with flakes of salt
  • Carefully slip the trays into the oven & bake for about 15 minutes until golden brown

Notes: Grissini are thought to have been invented in Italy in the 17th century – what other dishes have originated inItaly?

Here also is a list of recipes of other lovely dishes the children have been making this term:

Basic pasta dough

Linguine with herb sauce

Baked ricotta slices with capsicum & tomato

Gnocchi with burnt butter & sage

Carrot & coriander soup

Eggplant, garden herb & bocconcini pizza

Happing reading, happy eating!

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

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