Posts Tagged With: kids

Ava’s orange Anzacs

Posted on May 13, 2014 by melhm

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

ourkitchengarden.net

Equipment:

  • 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
 Ingredients:

  • 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

Posted on May 13, 2014 by melhm

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

ourkitchengarden.net

Equipment:

  • 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
 Ingredients:

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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Zucchini, mint and feta salad with pangrattato

Posted on May 13, 2014 by melhm

If you have a spiraliser gadget then this dish is easy and looks fantastic! If not, then julienne your zucchini by slicing or peeling them into as thin strips as possible.

Fresh from the garden: zucchini, lemon, sage, mint
Recipe source: Melissa
Serves: 6 or 24 tastes

ourekitchengarden.net

Equipment:

  • Food processor
  • Measures – cup, ½ cup, tablespoon, teaspoon
  • Microplane zester
  • Paper towel
  • Large frying pan
  • Spiraliser
  • Scissors
  • Citrus juicer
  • Serving bowls and smaller bowls for pangrattato

 

 

 Ingredients:For the pangrattato:

  • 1/2 teaspoon fennel seeds
  • 1/2 teaspoon chilli flakes
  • 2 tablespoons olive oil
  • Half a small loaf of sourdough bread
  • 1/2 cup pepitas (pumpkin seeds)
  • 1 lemon
  • 3 sage leaves

For the salad:

  • 3 zucchini
  • A small branch of mint leaves
  • 3 tablespoons olive oil
  • 200g Danish feta
  • Flaked salt

What to do:

For pangrattato:

  • Break or tear the sourdough into small chunks and then blend up in the food processor until they resemble breadcrumbs. You’ll need about a heaped cup worth.
  • Wash and wipe the lemon dry, then zest the lemon, taking only the thin layer of skin off and leaving the white pith on. Wash the sage leaves and gently press dry with a piece of paper towel. With scissors, snip into thin strips.
  • Heat the 2 tablespoons of olive oil in the frying pan. Add the rest of the pangrattato ingredients and toss until golden and crunchy (this takes about 5 minutes). Taste and add more seasoning if needed. Set aside to cool and crisp up.

For zucchini salad:

  • Wash the zucchini and wipe dry, then spiralise or julienne them into thin strips. Wash the mint, press dry with a piece of paper towel and using the scissors, snip them into thin strips. You should have about 2 tablespoons worth.
  • Cut the zested lemon in half and juice one half.

To finish:

  • Place zucchini in a dish, top with mint leaves, oil and the lemon juice and season with a grind of pepper. Check the seasoning and add a sprinkle of salt if needed. Unwrap the feta and crumble it into the zucchini. Toss to combine and divide out into your serving bowls.
  • To serve, top salad with a little of the pangrattato and serve the rest in little bowls on the side for each person to help themselves to, just before eating.

Notes: What does a heaped cup mean? What does a spiraliser do? What is pith?

ourkitchengarden.net

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Green herb soup

Posted on May 13, 2014 by melhm

You can use any herbs here depending on what you have fresh – we use a combination of mint, sage, tarragon, thyme, rosemary, basil and marjoram. Herbilicious!

ourkitchengarden.net

Fresh from the garden: potatoes, spring onions, lettuce, lemon, herbs
Recipe source: adapted from a recipe by Delia Smith
Serves: 6 or 24 tastes

Equipment:

  • Kettle
  • Scales
  • Chopping boards and knives
  • Scissors, colander
  • Bowls – big, small
  • Large stockpot
  • Wooden spoon
  • Salad spinner
  • Citrus juicer
  • Measures – jug, tablespoon
  • Stick blender
  • Soup bowls or cups
 Ingredients:

  • 1 litre boiling water and tablespoon of bouillon or 1 litre light stock
  • 350g potatoes
  • 10 spring onions
  • 300g lettuce leaves
  • 50g butter
  • A large handful of fresh herbs
  • A lemon
  • 150ml cream
  • Flaked salt and fresh black pepper

 

What to do:

  • Fill the kettle and set it to boil.
  • Scrub the potatoes until they are absolutely clean and then cut into thick slices and then cubes.
  • Snip the very end of the spring onions so that there are no roots remaining. Wash under cold water and then thinly slice the whole onion, green ends too.
  • Melt the butter in the stockpot, and stir in the thinly sliced spring onions and the cubed potatoes. Stir and cook over a gentle heat so the vegetables soften gently without browning.
    Meanwhile wash the lettuce leaves in several changes of water and shake dry. Roll up a handful of lettuce leaves at a time and then cut into thin ribbons. This is called shredding.
  • Wash the herbs and spin them dry. Pick off the leaves and chop any coarse leaves into small pieces. Cut the lemon in half and squeeze the halves.
  • Now stir in the shredded lettuce. Get it all nicely coated with butter. Then add the stock or hot water and bouillon, bring to simmering point, cover and cook gently for about 10 minutes or just long enough for the potatoes to soften.
  • Carefully remove the pot from the heat, add the chopped fresh herbs and cream and blend it all together with the stick blender until smooth.
  • Add lemon juice to taste, a little at a time, and checking seasoning as you go.
  • Ladle into soup cups or bowls and serve!

Notes: What are coarse leaves? How do you shred lettuce? Where is the bouillon stored?

ourkitchengarden.net

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Spinach, mint and pinenut gozleme

Posted on May 13, 2014 by melhm

Bill says, “These parcels can be made with ready-made pastry, but they do taste that bit more authentic if you go to the effort yourself. They remind me of weekend wanders around farmers’ markets.”

Fresh from the garden: spinach, lemon, mint
Recipe source: adapted from a recipe by Bill Granger in the SMH
Makes: 8 gozleme

ourkitchengarden.net

Equipment:

  • Stand mixer
  • Measures: jug, cup, 1/3 cup, tablespoon, teaspoon, ½ & ¼ teaspoon
  • Scales
  • Bowls – big, med, small
  • 2 non-stick frying pans
  • Salad spinner, rolling pins
  • A large knife, scissors
  • Microplane zester
  • Paper towel, tea towels
  • 8 medium chopping boards
  • Tongs, egg slice
  • Serving plates
 Ingredients:

For the pastry:

  • 1 teaspoon instant dried yeast
  • ½ teaspoon caster sugar
  • 2 cups plain flour
  • ¼ teaspoon salt
  • 3 teaspoons olive oil, plus extra

For the filling:

  • 400g spinach leaves
  • 1 lemon
  • 1/3 cup pine nuts
  • 200g feta cheese
  • 2 large branches mint
  • Black pepper

What to do:

  • For the pastry: Measure the yeast, sugar, flour and salt into the bowl of the stand mixer and mix lightly. Then add the olive oil and 180ml to 200ml lukewarm water and mix on low for 8 minutes to form a soft dough until smooth and elastic.
  • Turn the dough out on to a floured surface and knead for a minute or two and then place dough into a lightly oiled bowl, cover with cling film and leave in a warm place to double in size for an hour or two, or into the fridge if needed the next day.
  • For the filling: Wash the spinach in several changes of water and spin dry, and then slice handfuls into 2cm wide ribbons. Measure out the pine nuts and dry-toast carefully in one of the frying pans.
  • Wash the lemon, wipe it dry, then zest it into a small bowl before cutting it into wedges and reserving for garnish. Wash the mint and spin it dry. Pick the leaves and then using scissors, snip into thin ribbons. You will need about 3 tablespoons’ worth of mint.
  • When the pine nuts are toasted, reserve in a small bowl and then heat up a tablespoon of olive oil in the same frying pan, and when hot cook the spinach over a medium heat for a few minutes. Remove with tongs into a sieve and drain any excess liquid. Place in a big bowl and allow to cool for a minute before stirring in the lemon zest, pine nuts and mint. Crumble in the feta and then season with black pepper. Wipe the frying pan clean with paper towel.
  • Divide the dough into 8 small balls. Using a rolling pin, roll each ball into a circle about the size of a large dinner plate and lift each one onto a medium floured chopping board. Divide the filling equally between the circles, spooning over one half of the circle, leaving a 2cm border. Fold over the other half and press the edges together to secure.
  • Heat the frying pans with a tablespoon of olive oil in each and then carefully slide a gozleme into each and cook for about 3 minutes on medium. Brush the other side with a little more oil then flip over and cook for a further 2-3 minutes. Keep warm under a clean tea towel while you cook the remaining gozleme.
  • Cut into slices and divide among serving plates with the lemon wedges.

ourkitchengarden.net

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Kitchen news – 27th March 2014

Posted on May 13, 2014 by melhm

(This post has been rather delayed so apologies… Now to catch up!)

Week 9 and we’re thundering into mid-autumn with stormy skies and downpours aplenty… Best pop on the waterproofs and blend up some something soothing tout-suite! Spinach and parsley soup me’ ladies if you please, ladled up with a chunky Autumn salad with crunchy croutons (and dashing watermelon radishes to lively up itself) – A plate of Dragon’s tongue (or borlotti or French) beans with the most superb basil aioli, and then our blatant rip-off of Sean’s linguine with shredded rocket, lemon, chilli and parmesan, the pasta hand-rolled by ours truly, and slinky, juicy and peppery in every way… And then to finish, and the most delicious way to use up all the egg whites leftover from the garlicky basil mayo: meringues in the style of Rhubarb and rosewater Eton mess…

We can only do all of this thanks to our dedicated army of parent and community volunteers! The Kitchen Garden program loves you – and we also love the mums and dads who have been in touch with requests for recipes to cook at home – the thick green soup this week was a veritable hit! It’s wonderful to know that the kids want to replicate the recipes at home… makes it all worthwhile!!!

Have a great week and keep dry 🙂

ourkitchengarden.net

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Sean’s linguine with shredded rocket, lemon, chilli and parmesan

Posted on May 13, 2014 by melhm

This dish has been a staple on Sean’s menu since he opened in 1993, and continues to be one of the most popular dishes… a simple dish; great produce being the most important thing!

From the garden: rocket, lemon, chillies, garlic
Recipe source: adapted from the recipe by Sean Moran at Sean’s Panaroma in ‘Let It Simmer’
Serves: 6 at home or 24 tastes

ourkitchengarden.net

Equipment:

  • Large stockpot
  • 2 large bowls
  • Chopping board
  • Grater, citrus juicer
  • Measuring jug, tablespoon
  • Scales
  • Tongs
  • Serving bowls

 

 Ingredients:

  • 500g linguine
  • 5 generous handfuls rocket
  • 100g parmesan (preferably Parmigiano or grana padano)
  • 2 garlic cloves
  • 1 lemon
  • 1 tablespoon chilli oil (see separate recipe)
  • 100ml extra-virgin olive oil
  • Salt & freshly ground pepper

What to do:

  • Three-quarters fill the large stockpot with cold water and bring to the boil.
  • Wash and spin dry and then coarsely shred the rocket into ribbons with a sharp knife.
  • Weigh to measure then coarsely grate the parmesan.
  • Squeeze and strain the juice from the lemon, then squeeze the garlic through the press and combine with lemon juice, chilli oil and olive oil in a bowl large enough to toss the linguine (you may need 2 bowls, so then divide the mixture between them).
  • Throw a handful of salt into the boiling water and let it return to the boil. Cook pasta until al dente – fresh pasta should take about one minute – then lift it into the prepared bowl with tongs, draining it as you go yet taking a slight drizzle of the cooking water with the pasta (this will lubricate and combine dressing).
  • Add the shredded rocket and parmesan, then season and toss together just before serving.
  • Divide into your serving bowls and eat immediately!

Notes: What is rocket also known as? What does to shred mean? What does al dente mean?

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Sean’s chilli oil

Posted on May 13, 2014 by melhm

This chilli oil can be fired up with finely chopped bird’s-eye chillies if you like more fire than the nutty sweetness of the standard recipe. It is also worth grabbing some disposable gloves for this recipe as prolonged contact with chillies will burn the tips of your fingers!

From the garden: chillies, garlic
Recipe source: adapted from the recipe by Sean Moran at Sean’s Panaroma in ‘Let It Simmer’
Makes: about 700ml

 ourkitchengarden.net

Equipment:

  • Plastic gloves
  • Heavy-based stockpot
  • Slotted spoon
  • Colander
  • Paper towel
  • Food processor
  • Glass jars
 Ingredients:

  • 250g long red chillies
  • 500ml olive oil
  • ¼ head garlic

What to do:

  • Pre-heat the oven to 160C.
  • Wash and drain the jars and place right side up on the baking tray. Slide into the oven for 10-15 minutes.
  • Wash and drain the lids and place in the small saucepan. Cover with water and set to boil for 2 or 3 minutes. Drain into a colander and then wipe out with a fresh piece of paper towel, taking care not to touch the inside of the lids.
  • Meanwhile put on some plastic gloves before slicing chillies lengthways and scraping out seeds, discarding the seeds.
  • Lightly crush and peel and the garlic cloves.
  • Place chillies in a heavy-based stockpot with the olive oil and garlic.
  • Bring to a gentle boil over a moderate flame, and fry until the chillies and garlic are deep golden and all their moisture has evaporated.
  • Lift out chillies and garlic with a slotted spoon and leave to cool.
  • Bring the jars out of the oven and leave to cool for a few minutes.
  • Process cooled chillies and garlic pulp to a coarse paste with just enough oil to lubricate the motion.
  • Stir the puree into the oil and then carefully pour into the sterilised jars.
  • Shake well before using.

Notes: What does to sterilise mean? Why can’t we touch the inside of the lids? Why do we need gloves to prepare the chillies?

 

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Spinach and parsley soup

Posted on March 29, 2014 by melhm

This is such a lovely soup, full of flavour, verdant and vibrant! And made even more delicious by the addition of sour cream and snippets of chives at the end. We also add silverbeet, rainbow chard & even tatsoi to the spinach if we have it.

ourkitchengarden.net

Fresh from the garden: potatoes, spinach, parsley, onion, celery, chives
Recipe source: Melissa
Serves: 6 or 24 tastes

Equipment:

  • Kettle
  • Chopping board & knife
  • Bowls – large, med, small
  • Colander
  • Garlic press
  • Potato peelers
  • Large stockpot
  • Wooden spoon
  • Measuring: jug,1/2 cup, tablespoon, teaspoon
  • Salad spinner
  • Paper towel
  • Scissors
  • Stick blender
  • Ladle
  • Serving bowls
 Ingredients:

  • 1 brown onion
  • 2 garlic cloves
  • 3 large all-purpose potatoes
  • 2 bunches spinach
  • Small bunch celery
  • 2 teaspoons ground cumin
  • 2 tablespoons olive oil
  • 1½ litres stock or boiling water and 1½  tablespoons bouillon
  • A large handful parsley
  • Flaked salt & black pepper
  • 1/2 cup sour cream
  • A small handful chives 

What to do:

  • Fill the kettle and set it to boil.
  • Peel, halve and coarsely chop the onion.Squeeze the garlic through the garlic press. Peel the potatoes under running water and chop into 2cm cubes.
  • Wash the spinach in several changes of water and shake dry. Trim the stems and then slice stems and leaves into pieces 1cm wide.
  • Wash and drain the celery and chop the stalks and leaves into small dice.
  • Heat the oil in stockpot over medium heat. Add the onion and cook, stirring, for 5 minutes or until soft. Add the garlic, cumin,celery and potato and sweat for about a minute until aromatic.
  • Increase heat to high. Add the stock or hot water and bouillon to the pot and bring to the boil. Add the spinach stalks and reduce heat to medium. Simmer gently for 10 minutes until the potato is tender.
  • Meanwhile wash the parsley and spin dry. Finely chop and reserve. Wash and dry the chives carefully in a piece of paper towel, then snip into TINY 1mm-long pieces with scissors. Reserve.
  • Add the chopped spinach leaves to the soup and cook for 2-3 minutes until the spinach wilts.
  • Remove the pot from the heat, add the parsley and using the stick blender, whizz the soup until smooth. Taste and season with salt and pepper if needed.
  • Swirl in the sour cream, ladle among serving bowls and add a sprinkle of chives.

Notes: What is an all-purpose potato? What does cumin smell like?

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Kitchen news – 13th March 2014

Posted on March 20, 2014 by melhm

ourkitchengarden.net

Kitchen news is back after a fortnight’s holiday in the Bahamas and is all the better for it… Meanwhile back at the ranch,the SAKGP and students have been slaving away over a humid, stormy and altogether fabulous February stove and dishing up some top grub.

On the menu these last weeks: the not so Purple carrot soup with sour cream and coriander, a zesty and wonderful gluten-free alternative Quinoa tabbouleh with poached eggs, and a perfect blend of creamy, garlicky and caramelised Antipasto di peperoni tricolore – roasted capsicum & whole clove garlic (thanks again to Andrew W for our French purple crop that keeps giving) with creamy feta and a drizzle of the hot item Bondi Pesto – the annual pesto sale on again 3pm Thursdays in the basketball court for 2 weeks only!!! One per customer, no pre-orders, form an orderly queue please… served with Garlicky rosemary flatbreads. Mmm-mmmmm!

Thank you to you wonderful Kitchen Garden volunteers who continue to support the program, whether by donating your timeweek after term after year regardless of rain, storm or heatwave – or turning up out of the blue like The Charge of The Light Brigade to rescue a sparse session. Hooray to you however you make it!

Cheers! M

ourkitchengarden.net

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