Posts Tagged With: holiday

Vacation Care Autumn Program – April 2014

Once again we had eager wee beavers come along to the Holiday Cooking Program in the cottage – it’s so lovely to wee the children in their colourful ‘mufti’ clothes, and with big smiles on their faces… We run 2 classes a day over 2 days so it’s busy, busy, busy – but the children are wonderful helpers so the cooking gets done quickly and professionally – and some even stay to help clean up at the end!

So to the menu: Green herb soup to kick off – a fab way of using up a surplus of herbs, and the choice of which to use is totally up to you… The junior team whipped up a few batches of individual Spinach, feta and pumpkin frittate as well, and we had great fun using our new Spiraliser gadget to  make Zucchini, mint and feta salad with pangrattato. Our main course was a deliciously aromatic Autumn pizza with herby mushrooms and rocket, and we finished with Ava’s Orange Anzacs as the big day was only around the corner…

Thanks for coming everybody and I hope to see you next holidays!


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Salad of baby beets, broad beans and goats cheese

We love the arrival of broad beans to signify the warm weather! This salad is a firm favourite of ours, with its contrasting flavours and textures.

Fresh from the garden: broad beans, beetroot, beetroot leaves, lettuce leaves, marjoram, garlic
Recipe source: Melissa
Serves: 6 at home or 24 tastes 


  • Chopping board & knife
  • 2 x saucepans with lids
  • Colander, scissors
  • Paper towel
  • Measuring: tablespoon, teaspoon
  • Bowls – large, small
  • Garlic press
  • Salad spinner
  • Fork, skewer
  • Plates to serve

  • 4 baby beetroot
  • A large handful of broad beans
  • A handful of lettuce leaves
  • Small sprig of marjoram
  • 1 garlic clove
  • 2 teaspoons aged balsamic
  • Flaked salt and black pepper
  • 2 tablespoons extra-virgin olive oil
  • A small roll of goats’ cheese

What to do:

  • Cut the leaves from the beetroot, leaving about 2cms of stalk. Reserve any small leaves.
  • Gently scrub the beets under water to remove any dirt and place them in the saucepan with cold water to cover by about 5cm. Heat on high with lid on and boil for 20 minutes until soft when pierced with a skewer.
  • Fill the other saucepan with water and set on high to boil.
  • Pod the broad beans, discarding the outer shell into the compost and add beans to the boiling water. Fill a large bowl with cold water and have ready.
  • Boil the broad beans for 3 minutes, drain and then immediately refresh in the bowl of cold water. Drain again and double-pod by slipping the outer shell off into the compost. Put the beans into a medium bowl.
  • Carefully separate out, then wash the lettuce and beetroot leaves and spin dry. Break up into smaller pieces with your hands if needed, then roll up into a kitchen paper-lined tea towel & place in the fridge until needed.
  • Wash, dry and pick the marjoram leaves and reserve for the garnish.
  • Squeeze the garlic through the garlic press into a large bowl, then mix in the balsamic vinegar and olive oil, season with salt and pepper and stir together gently.
  • Meanwhile when the beetroot are soft, drain the saucepan and fill with cold water to cool the beets. When cool to handle, slide off the skins and root and thinly slice the beetroot. Add the slices to the dressing and toss to soak.
  • To finish, divide the salad leaves among your serving plates and scatter the beetroot slices on top. Scatter the broad beans over the top, then remove the wrapping from the goats’ cheese and dab chunks of cheese over each salad. Drizzle over the remaining dressing, sprinkle with the marjoram and serve.

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BASC Vacation Care Program K-1 Tuesday 1st October

So the little ones worked at the low tables and each of the four groups rolled out linguine, podded broad beans, squeezed lemon juice, prepared herbs and grated parmesan – and then made the pasta for the next class, before clearing and setting the tables and the eating it all up! Deelicious! They also shared a little simple salad too: a perfect holiday lunch!

Beetroot linguine with broad beans, lemon and garden herbs

Our Kitchen Garden students love making pasta – and this recipe sings of spring! It includes the dough mixture as well as instructions on how to use a pasta machine.

Fresh from the garden: eggs, beetroot, lemon, marjoram, parsley, thyme
Recipe source: Melissa
Serves: 4 at home or 12 tastes


  • Salad spinner
  • Pasta machine
  • Scales, garlic press
  • Measures – teaspoon
  • Food processor
  • Plastic wrap
  • Chopping board & knife
  • Pastry brush, grater
  • Large stock pot & saucepan
  • Tongs, large & small bowls
  • Serving bowls

  • 250g typo ‘00’ flour
  • 2 free-range eggs
  • 50g pureed beetroot (see below)
  • A handful of broad beans
  • A handful of freshly picked herbs
  • Extra-virgin olive oil
  • Half a lemon
  • A garlic clove
  • Flaked salt & black pepper
  • 20g parmesan

What to do:

To make the beetroot puree:

  • Scrub a large beetroot under running water, then pop in a saucepan, fill with cold water and then heat to boil for about an hour.
  • Insert a skewer to check if the beet is cooked and soft, then drain, rinse under cold water, and then when cool to handle, slip off the skin with your fingers.
  • Place cooked beetroot in the food processor and blitz until blended to a puree consistency. Freeze the remaining beetroot puree.

To make the pasta:

  • Place the large bowl on the scales, reset to zero then measure the flour in to it. Add the beetroot.
  • Crack the eggs carefully into the small bowl, discarding any shell, then add them to the flour. Mix thoroughly with the wooden spoon, then tip the dough onto a clean, dry workbench.
  • Knead the dough for a few minutes, then wrap it in plastic film and let it rest for 1 hour at room temperature.


  • Fill the large stockpot and the saucepan with water and set to boil on high with the lids on.
  • Fix the pasta machine to a suitable bench or table – if the surface is not thick enough you may need to place a thick book under the machine. Screw the clamp very tightly.
  • Clear a large space on the workbench alongside the pasta machine. All surfaces must be clean and dry. Press or roll the dough into a rectangle about 8 cm wide.
  • Set the rollers on the pasta machine to the widest setting and pass the dough through. The dough will probably look quite ragged at this stage. Fold it in 3, turn it 90 degrees and roll it through again. Go to the next-thickest setting and pass the dough through 3-4 times.
  • Continue in this manner (changing the settings and passing the dough through) until the dough has passed through the second thinnest setting. Don’t use the very thinnest setting, as the dough gets too fine and is hard to manage. If the dough gets too long to handle comfortably, cut it into 2-3 pieces using the large knife, and roll each piece separately.
  • Lay the pasta strips on a lightly floured surface & dust with a little more flour. Attach the pasta cutter to the machine and pass through the largest rollers, draping it in your hands to catch.
  • Carefully separate each strip and hang over a pole to dry.
  • Clean the pasta machine by brushing it with a dry, wide pastry brush & putting back in its box.

To finish the dish:

  • Check that the stockpot & saucepan have been filled with water and are set on high to boil.
  • Pod the broad beans, discarding the outer shell into the compost and add beans to the boiling water. Fill a large bowl with cold water and have ready.
  • Boil the broad beans for 3 minutes, drain and then immediately refresh in the bowl of cold water. Drain again and double-pod by slipping the outer shell off into the compost. Put the beans into the big bowl.
  • Wash and dry the lemon and zest it. Cut the lemon in half and squeeze its juice into the big bowl too.
  • Peel the garlic clove and squeeze it through the garlic press into the bowl too.
  • Wash and spin dry the herbs and strip their leaves, chopping with the mezzaluna, then add them into the garlicky broad bean bowl.
  • Measure 2 tablespoons of olive oil into the bowl and sprinkle on a few pinches of flaked salt and toss to incorporate.
  • Measure the parmesan and grate what you need.
  • When the stockpot has started a fast boil, carefully gather your drying pasta on a large baking tray. Add a tablespoon of cooking salt and then the pasta to the pot, stir once and quickly put the lid back on.
  • As soon as the pot begins to boil again, take the lid off. The pasta should only take 1 or 2 minutes to cook from boiling. Taste to check – it’s important that the pasta remains al dente and is not overcooked!
  • Using tongs, carefully pull the pasta (and some of its cooking liquid) out and into the big lemony bowl, sprinkle half the parmesan on and toss thoroughly to incorporate.
  • Divide into serving bowls, sprinkle the remaining parmesan on and eat immediately!

Notes: Never wash the pasta machine – it will rust! Just brush down with a strong brush to remove the leftover dough.

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Pumpkin gnocchi with burnt butter and sage

Don’t be put off thinking that these gnocchi are too hard to make! The trick here is to lightly knead the dough so that the gnocchi too are light… super-yum! And once you’ve had a go you will NEVER buy packaged gnocchi ever again! The crispy sage is a big hit too – get the kids to have a smell of the savoury and almost meaty sage leaves, and then compare after the leaves have sizzled in the butter…

And if you’re interested in the gluten-free version, see below!*

Pumpkin gnocchi, burnt butter and sage

Fresh from the garden: potatoes, pumpkin, sage
Recipe source: adapted from a recipe by Stephanie Alexander, Kitchen Garden Cooking W/ Kids
Serves: 6-8 or about 24 tastes


  • Ovenproof serving dishes
  • Chopping board & knife
  • Peelers, grater, scales
  • Medium saucepan
  • Wok & steamer basket
  • Bowls – med, small
  • Skewer, colander
  • Baking tray, Mouli food mill
  • Measures – tablespoon
  • Pastry scraper, slotted spoon
  • Frying pan with 5cm sides
  • Non-stick frying pan

  • 500g potatoes (use Nicola or Desiree)
  • Cooking salt
  • 600g pumpkin (use a dry-fleshed variety, such as butternut)
  • 320g plain flour, plus extra for dusting
  • 80g Parmesan
  • 20 large sage leaves
  • 150g butter
  • Ground nutmeg
  • Flaked salt and freshly ground black pepper

Gnocchi ready for the pan

What to do:

  • Preheat the oven to 120C and place serving dishes in the oven to keep warm. Peel the potatoes, cut into chunks, then place in a saucepan with a teaspoon ofcooking salt and enough cold water to cover generously. Bring to the boil and cook for 15 minutes.
  • Peel and seed the pumpkin. Weigh to make sure you have 500g and cut into bite-sized chunks. Place a wok over a high heat and pour in enough hot water to come a third of the way up the sides. Rest a bamboo steamer on top and spread the pumpkin cubes out in it; cover and steam for 10 minutes. Set the pumpkin aside. Meanwhile weigh the parmesan and grate.
  • Check the potatoes are tender with a skewer then drain, return to the saucepan, shake over the heat to dry out and tip into a bowl. In a separate, small bowl, place the flour. Set this aside until needed.
  • Lightly flour the workbench and the baking tray, and have the measured flour close by. Squash the pumpkin and potato through the coarsest disc of the food mill to form a loose mound on the bench. Sprinkle with a good pinch of flaked salt. Sieve most of the flour over the vegetable mound and, quickly but lightly, combine. Knead briefly until the dough is smooth, using a little more flour if necessary.
  • Cut the dough into four pieces and, with your fingers, roll each into a sausage 2-3cm wide. Cut each “sausage” into pieces 2cm long and place on the floured baking tray.
  • Fill a high-sided frying pan with water, add a teaspoon of salt and bring to the boil. Drop in as many gnocchi as will fit easily in a layer. Adjust the heat to a simmer. When the gnocchi rise to the surface (about three minutes), lift out with a slotted spoon, drain well and slip into the warmed serving dishes. Return to the oven after adding each batch of gnocchi. Scatter over the Parmesan and a sprinkle of nutmeg.
  • Spread the sage leaves in the non-stick frying pan and add the butter. Fry until the leaves are crisp and the butter has become a medium-brown colour. Spoon the sage leaves and butter over the gnocchi in the serving dish and add some ground pepper. Place heatproof mats on the tables and serve the gnocchi in the ovenproof dishes.

*Gluten-free note: We took off about 100g of the milled potato and pumpkin mixture and combined it with about 30g gluten-free plain flour, the results were fabulous – check these babies out:

Gluten-free pumpkin gnocchi

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Apple and cinnamon compote with vanilla yoghurt

This recipe is a goody for Mothers’ Day coming up – imagine your mama waking up to the smell of this bubbling away on the stovetop, just in time for a lazy breakfast-in-bed?! You’ll have brownie points at least for the rest of the day! And if Dad’s making it just for them, tell him to splosh a tablespoon or so of Calvados or Cognac in too…

Fresh from the garden: apples, lemon
Recipe source: Compote adapted from a recipe by Martha Stewart
Serves: 6 or 24 tastes


  • Bowls – large, medium
  • Colander
  • Peelers
  • Chopping board & knives
  • Citrus juicer
  • Large saucepan
  • Wooden spoon
  • Measures – scales, jug, ¼ cup, tablespoon
  • Spatula
  • Small sauce bowls
  • Serving bowls & plates

  • 1.5kg apples, such as Granny Smith or Pink Lady
  • 1/2 a lemon
  • 1/4 cup sugar
  • A cinnamon quill
  • 2 cloves
  • 200ml Greek yoghurt
  • 1 vanilla pod
  • 1 tablespoon caster sugar

What to do:

  • Wash the apples, then peel them, cut into quarters and then carefully cut out the inner core. You may need to ask an adult to help. Discard the cores into the compost, then chop the remaining pieces into 2cm cubes. Put the cubes into the saucepan.
  • Cut the lemon in half and juice one half to yield 2 tablespoons, measuring them into the saucepan.
  • Combine the rest of the ingredients into the saucepan. Cover, and cook over low heat, stirring occasionally, until the apples are tender, about 20 minutes.
  • Meanwhile prepare the yoghurt: halve the vanilla pod lengthways and scrape the seeds from inside each half. Mix these into the yoghurt with the tablespoon of white caster sugar, and divide into small sauce bowls. Chill until ready to serve.
  • When the compote is ready, divide it among your serving bowls. Place the bowls on a serving plate with the small yoghurt bowl and serve!

Notes: What are cloves – are they garlic? What is Greek yoghurt? What could you add to this dish to make it even yummier? What is a compote?

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Mushroom and rocket frittate

We love eggs! They are so versatile… and we also love the magic combination of eggs with mushrooms… this recipe has heaps of different things to do so great for budding chefs! The original also calls for spinach but we had heaps of rocket to use instead – the pepperiness isn’t so obvious once the rocket has wilted…

Fresh from the garden: spring onions, mushrooms, rocket, thyme, eggs
Recipe source: adapted from a recipe by Martha Stewart
Serves: 12 frittate or about 30 small


  • Muffin tins (12-hole large or 2 x 24-hole mini)
  • Pastry brush
  • Chopping board & knife
  • Bowls – large, medium
  • Salad spinner
  • Large frying pan
  • Wooden spoon
  • Whisk, spoons
  • Scales
  • Serving plates

  • 2 tablespoons olive oil plus extra for greasing
  • 2 spring onions
  • 300g mushrooms of your choice!
  • 300g fresh rocket
  • A sprig or two of thyme
  • A good grind of pepper
  • 1 pinch flaked salt
  • 8 eggs
  • 1/3 cup milk
  • 100g feta cheese


What to do:

  • Preheat the oven to 180C. Lightly grease the muffin tin holes with a pastry brush and a teaspoon or 2 of olive oil.
  • Wash the spring onions, stripping the first layer off and trimming any dried-up ugly parts.  Thinly slice the white & green parts but keep them in separate bowls.
  • Wipe the mushrooms with a piece of paper towel – do not wash them! Slice finely.
  • Wash and spin-dry the rocket. Roll it up & slice into thin ribbons.
  • Wash and wipe the thyme dry, then strip from the stalks.
  • In the frying pan, heat oil over medium-high heat; cook the white parts of spring onions, stirring for 1 minute. Add the mushrooms, thyme, pepper and salt and cook on a low heat, stirring occasionally until no liquid remains and mushrooms are light golden for about 5 minutes.
  • Stir in the rocket and cook, stirring, until wilted for about 1 minute. Remove from heat and then stir in the green parts of green onions. Divide among the muffin cups and set aside.
  • Break the eggs into a large bowl and whisk lightly, then add the milk and beat again. Spoon the egg mixture evenly among muffin cups. Weigh the feta cheese & then crumble it up and then sprinkle into each hole.
  • Bake in 180C oven until edges are set, about 10 minutes for the large (or 7-8 minutes for the small) then let cool in pan on rack for a few minutes.
  • Divide among serving plates. Yum!

Notes: Why do we separate the spring onion parts? Why shouldn’t we wash mushrooms?What does thyme smell like? Where does the word frittate come from?

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OKG School Holiday Program – Tuesday 23rd April 2013

Tuesday’s menu


Introduction – Knife Licences

Carrot muffins with garlic butter*
Rhubarb and pear compote with vanilla yoghurt*
Ava’s orange Anzacs* 

Chook care – Garden Walk – Herb id

Chickpea and green veggie soup*
Spelt rags* with quick pesto*
Warm beetroot & quinoa tabbouleh*

Seedlings & seeds
Take home: start a herb garden!

The most perfect cup of chickpea & green veggie soup!

Well! We came, we saw, we conquered! Conquered the peeling, the chopping, the boiling, blending, the baking, the eating – and the washing up! We had such a wonderful time – the children were so helpful and enthusiastic, and made super delicious food. And I think we all learnt something new… Thanks to all the wonderful kids who attended, you are all so inspiring!

Warm beetroot & quinoa tabbouleh

If you’d like to try the recipes at home, click on the asterisked menu listings above to be directed…  xx

OKG Knife Licence

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Kitchen Garden Holiday Program next week!

We still have a few spots left for our kitchen garden school holiday program extravaganza next week – Tuesday & Wednesday, 9.30 to 3pm, for kids aged 7 to 12, $85 with all food and activities included… message me here asap and I’ll send you on all the details!


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School holiday program!

Getting stuck in!

I’m so excited to be able to announce 2 new dates for the Our Kitchen Garden school holiday program!

I’ll be opening the cottage in the autumn holidays on Tuesday 23rd April and  Wednesday 24th April for 2 full-day sessions – for students aged 7 to 12 – for more details click out the School Holiday Program tab at the top of the page!

And if you need any convincing, take a look at the photos and recipes from our previous classes in this blog – these kids love rolling up their sleeves and getting their hands dirty!

Beans and beans

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Our delicious holiday program!

The holidays have been and gone and now it’s back to school for us all this week… I’m lucky to have had the pleasure of the company of some fabulous kids last week though, in our school holiday program in the Cottage at Bondi! We had full sessions on all the days and goodness me we made some great food!

All the children were great helpers, keen to accomplish all the tasks and procedures needed to get our dishes done – and even helped set the tables, stack the dishwashers, do the washing up and wipe the tables up as well as making morning tea AND lunch … an excellent job all ’round!

And we spent a little time in the garden, identifying and drawing the aromatic herbs that we harvested for our lunch… and potting some seedlings to take home for our watch and grow ‘Start A Veggie Patch’ project…

So here follows – over the next few days – the menus and recipes for the different sessions! Be inspired by these clever kids!

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