Posts Tagged With: pizza

Kitchen garden news – 28th June 2013

Posted on June 29, 2013 by melhm

So here we are the end of Term 2 with winter well and truly upon us.  At least winter solstice has been and gone so the days are getting ever-so-slightly longer now…. I do love this time of year though: the oven on and slow-cooking anything in my path, and parking spaces to be found readily around Bondi, and with an almost leisurely commute to school in the mornings!

This week we’ve taken a break from the usual routine to welcome the Year 1 classes to the Kitchen Garden program… it has been lovely to see the wee ones down here and also to say hi to the new wave of Future Volunteers (!) We made some delicious crusty bocconcini and garden herb pizza and slurped some creamy green soup: landcress, potato, rocket and leek this time… I think we all had a great time… And the little aprons looked very cute indeed!

ourkitchengarden.net

And with a tear in my eye I farewell lovely Ella and her family for the time being… Have fun in New York – I can’t wait to see your photos and to hear all about it!

ourkitchengarden.net

Bye bye lovely Ella!

For loads of great photos from the week and recipes updated fortnightly, subscribe here to this blog by clicking the Sign Me Up button on the right!
Cheers all & happy hols! Melissa x

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Bocconcini and garden herb pizza

Posted on June 28, 2013 by melhm

The year 1 kids came to visit – and this is what they made!

ourkitchengarden.net

Fresh from the garden: fresh herbs, onion, garlic
Recipe source: Melissa
Makes: 1 large pizza

Equipment:

  • Bowls – 1 medium, 2 small
  • Salad spinner
  • Grater
  • 1 large oven tray
  • Wide egg lifter
  • Large wooden board
  • Pizza cutter
  • Tablespoon measure, scales
  • Kitchen towel
  • Tongs
  • Metal spoons
  • Serving plates
 Ingredients:For the pizza topping:

  • 1 quantity Hugh’s Magic Dough
  • ½ tub bocconcini
  • 1 tablespoon extra-virgin olive oil
  • Small handful mixed herb sprigs: thyme, marjoram, parsley
  • 20g parmesan
  • A small bowl of prepared tomato pizza sauce
  • Flaked salt and black pepper

What to do:

  • Preheat the oven to 220C. You can prepare the topping now while you wait for the oven to heat up.
  • Wash and spin-dry the herb sprigs – pick the leaves, discarding the stalks into the compost.
  • Tear each ball of bocconcini in half.
  • Grate the parmesan and reserve.

 Assembling the pizza:

  • Scatter some flour on the table and roll the dough out to form an even rectangle to cover the baking tray.
  • Assemble the pizza directly onto the tray, flouring the tray 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 herbs over the pizza.
  • Drizzle the pizza with about a tablespoon of olive oil, then slide it into the oven.

 Baking the pizza:

  • Bake the pizza for about 12 minutes or until the edges are very crusty and the cheese is bubbling.
  • 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.
  • Once the pizza is done, transfer it to the large wooden board using the wide egg lifter.
  • Cut the pizzas crossways into small squares, and lift onto serving plates.
  • Sprinkle the reserved parmesan cheese over the slices and then get ready to eat!

Notes: What other sort of vegetables could you use in a pizza? What sort of other pizza could we make?

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Pizza with broccoli, garlic and anchovies

Posted on June 13, 2013 by melhm

We love kneading out any sort of dough but pizza is the best – you can take away any sort of bad mood or grumpiness in pounding out pizza dough! Fed up with homework? Whack! Not allowed to watch telly? Thump! Must tidy your room? Whump! (Insert gripe here:____________________________________)

PIzza broccoli, anchovy, garlic

Fresh from the garden: broccoli, onion, garlic, oregano, thyme
Recipe source: Melissa
Serves: 8 or 24 tastes

Equipment:

  • 2 wooden chopping boards & knives
  • 2 frying pans
  • Bowls – large, med
  • Salad spinner
  • Small saucepan
  • Measures – ¼ cup, tablespoons, teaspoons
  • Colander, grater
  • Scales
  • Wooden spoon
  • Kitchen towel
  • 2 pizza trays
  • Metal tablespoons
  • Wide egg lifter
  • Pizza cutting wheels
  • Serving plates
 Ingredients:

  • 1 amount Hugh’s magic dough recipe

For the pizza topping:

  • 1 tub bocconcini
  • 1 head broccoli
  • 2 tablespoons extra-virgin olive oil
  • 6 anchovies
  • 2 cloves garlic
  • 30g parmesan

Tomato sauce:

  • 1 onion
  • 2 cloves garlic
  • 3 sprigs each oregano & thyme
  • ¼ cup extra-virgin olive oil
  • 1 tin diced tomatoes
  • Flaked salt and black pepper

What to do:

  • Preheat the oven to 220C.

For the tomato sauce:

  • Peel and finely chop the onion and garlic, reserving half of the garlic for the broccoli.
  • Heat the olive oil in the frying pan & gently cook the onion and garlic until translucent but not brown.
  • 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 herbs. Roughly chop then add to the tomatoes.
  • Simmer gently for 10 minutes, stirring occasionally, until quite reduced.

For the topping: 

  • Fill the saucepan with water and set to boil.
  • Wash the broccoli, and cut finely into 1cm slices, keeping the florets intact. Drop them into the boiling saucepan with a teaspoon of salt and cook for 2 minutes. Drain into the colander.
  • Gently set the 2nd frying pan to heat and add the 2 tablespoons of olive oil, the reserved garlic and the anchovies. Simmer slowly until the anchovies have almost melted, and then add the broccoli and toss or stir to incorporate. Taste for seasoning.
  • Open the tub of bocconcini and cut each ball into 3 or 4 slices.
  • Grate the parmesan.

Assembling the pizza:

  • Scatter some flour on the workbench, divide the dough in two and roll to form two thin shapes about 26 cm in diameter.
  • Assemble the pizzas directly onto the trays, flouring the trays first.
  • Using the metal spoon, swirl a couple of spoonfuls of tomato sauce onto the pizza bases, spreading so that they become totally covered with a clean border.
  • Layer the bocconcini on top, spoon on the garlicky broccoli with a drizzle of the oil, then slide the pizzas into the oven.
  • Wash and dry the wooden chopping boards and set them out ready.

Baking the pizza:

  • Bake the pizzas for 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.
  • Once the pizzas are done, transfer them to the wooden boards using the wide egg lifter.
  • Cut the pizzas in half first, and then each half into squares for each plate. Sprinkle with the grated parmesan.
  • Lift onto serving plates and eat!

Notes: Where does pizza come from? What other sort of vegetables could you use in a pizza? What sort of other pizza could we make? What other cheeses could we use?

ourkitchengarden.net

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Potato, rosemary & rocket pizza

Posted on April 3, 2013 by melhm

I think it’s a law that every child should love pizza… and mine certainly do! This one’s a very different style to the usual however, as there’s no tomato nor mozzarella – or even pineapple! But delish nevertheless, and is also a leeeetle bit healthy…

ourkitchengarden.net

Potato, rosemary & rocket pizza

Fresh from the garden: potatoes, rosemary, rocket
Recipe source: adapted from Stephanie Alexander Kitchen Garden Cooking with Kids
Serves:  8 or 24 tastes

Equipment:

For the pizza dough:

  • Bowls – 1 small, 2 large
  • Fork
  • Scales
  • Measures: cup, ½ cup, tablespoon, teaspoon
  • Stand mixer with dough hook
  • Pastry brush
  • 2 large oven trays
  • Wide egg lifter
  • Large boards for cutting pizza
  • Pizza cutter

For the pizza topping:

  • Salad spinner
  • Scales
  • 2 clean, dry tea towels
  • Kitchen paper
  • Chopping board
  • Grater & peelers
  • Mandoline & mezzaluna
 Ingredients:

For the pizza dough:

  • 1 cup lukewarm water
  • 3 teaspoons instant dry yeast
  • 1 teaspoon sugar
  • 1½ tablespoons extra virgin olive oil, plus extra for greasing
  • 400g plain flour, plus extra for flouring
  • 2 teaspoons cooking salt

For the pizza topping:

  • 3 handfuls rocket leaves
  • 100g parmesan cheese
  • 4 sprigs rosemary
  • 3 medium-to-large potatoes
  • 1/2 cup extra-virgin olive oil

 

What to do:

To make the dough:

  • Place the water, yeast and sugar in the small bowl. Mix with the fork and leave for 5–10 minutes until the mixture looks frothy.
  • Add the 2 teaspoons of oil to the yeast mixture and mix well.
  • Place the flour and salt and yeast mixture in the bowl of the stand mixer and beat for at least 8 minutes, until the dough looks smooth.
  • Brush the inside of a large bowl with a little of the extra virgin olive oil, using the pastry brush.
  • Turn the pizza dough into the oiled bowl. Cover with a clean, dry tea towel and put in a draught-free place until the dough has doubled in size. This process, which is called ‘proving’, will take at least 1 hour.

What to do:

Start of lesson:

  • Tip the risen dough onto the workbench and knead briefly, then shape it into a round ball and return it to the bowl.
  • Cover the bowl with the tea towel and leave again, this time for at least 20 minutes.
  • Preheat the oven to 200C. You can prepare the topping now while you wait for the oven to heat up.

For the topping:

  • Rinse the rocket leaves and dry them in the salad spinner. Shred the rocket into fine strips. Lay a piece of kitchen paper on a dry tea towel and spread the dry leaves over the paper and then roll the whole lot up like a log. Keep the rolled parcel of leaves in the refrigerator until needed.
  • Shave off pieces of parmesan using either a grater (if it has a wide slicing option) or a normal potato peeler.
  • Pull the rosemary needles from the stalks and chop them using the mezzaluna.
  • Peel the potatoes, washing them as you go, and slice them very thinly and very carefully using the mandoline & guard.
  • Tip the sliced potatoes into the large bowl and drizzle with most of the oil.
  • Add the rosemary and salt and pepper, then mix together so that all the slices are lightly oiled.

Assembling the pizza:

  • Scatter some flour on the workbench, divide the dough in two and roll to form two thin rectangles to fit the baking trays.
  • Assemble the pizzas directly onto the trays, flouring the trays first.
  • Arrange the slices of potato on the pizzas, overlapping them.
  • Sprinkle most of the Parmesan over the potato, keeping some aside.
  • Drizzle the pizzas with the last of the oil, then place the pizzas in the oven for about 10 minutes or until the edges are very crusty and the cheese is bubbling. 

Finishing off:

  • While the pizzas are baking you can make the dough for the next class (see above).
  • 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.
  • Once the pizzas are done, transfer them to the wooden chopping boards using the wide egg lifter.
  • Cut the pizzas in half, and then into small slices or squares and then slide half a pizza onto each plate.
  • Top each with a handful of the shredded rocket leaves and remaining parmesan.

Notes: Where does pizza come from? What type of potatoes will you use here? What other sort of vegetables could you use in a pizza? What sort of other pizza could we make?

ourkitchengarden.net

Yes please, I’ll have another

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Gluten-free pizza dough

Posted on January 10, 2013 by melhm

This dough is great for a coeliac’s pizza, calzone or flatbreads – just follow the instructions below and use with any of our recipes. They turn out a treat!

ourkitchengarden.net

Recipe source: Melissa
Makes: 2 large pizza or 2 calzone

Equipment:

  • Scales
  • Stand mixer, bowl & dough hook
  • Measures – cup, ½ cup, tablespoon
  • Bowls – large, medium
  • Cling film
 Ingredients:

For the magic dough:

  • 2½ cups gluten-free plain flour
  • 7g dried instant yeast (GF)
  • A pinch of salt
  • 1 cup warm water
  • 1 tablespoon extra-virgin olive oil plus extra for greasing

What to do:

  • Sift flour into the bowl of the stand mixer. Add the yeast and salt and mix to combine.
  • Make a well in the centre and add measured water and oil. Mix to form a soft dough and knead for about 5-7 minutes or until smooth and elastic.
  • Place in a lightly greased bowl and cover with cling film. Stand in a warm place for 45 minutes to 1 hour or until the dough has doubled in size.
  • Using your fist, punch dough the down. Knead on a lightly floured surface until smooth and then use with your favourite pizza or flatbread recipe.

Notes: Why do we leave the dough to rise? What is this process called?

ourkitchengarden.net

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Hugh’s Magic Dough

Posted on January 10, 2013 by melhm

Bondi kids love making dough: bread, pizza and pasta regularly grace our table! This ‘magic’ dough recipe can form the base for pizza, flatbreads, breadsticks etc…

Recipe source: Hugh Fearnley-Whittingstall, Veg Every Day
Makes: 2 large pizza or 2 calzone

Equipment:

  • Scales
  • Stand mixer& dough hook
  • Measures – tablespoon, teaspoon, ½ teaspoon
  • Bowls – large, medium
  • Cling film
 Ingredients:

For the magic dough:

  • 250g plain white flour
  • 250g strong white flour
  • 1½ level teaspoons fine sea salt
  • 1 teaspoon instant dried yeast
  • 1 tablespoon olive oil, plus a little extra for oiling

What to do:

For the magic dough:

  • Put the two flours into the bowl of the stand mixer with the salt and yeast. Mix well using the dough hook. Add the oil and 325ml warm water and mix to a rough dough. Knead for 5–10 minutes, until smooth. This is quite a loose and sticky dough, which is just as it should be – you get better-textured bread this way – so try not to add too much flour if you can help it, it will become less sticky as you knead.
  • Trickle a little oil into a clean bowl, add the kneaded dough and turn it in the oil so it is covered with a light film. Cover with a tea towel or cling film and leave in a warm place to rise until doubled in size – at least an hour, probably closer to two – or if using the next day, wrap bowl in cling film and put straight into the fridge to prove slowly.
  • When the dough is well risen and puffy, tip it out and ‘knock it back’ by poking it with your outstretched fingers until it collapses to its former size. It’s now ready to be shaped to your will.

Notes: Why do we leave the dough to rise? What is this process called?

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Silverbeet, spring onion and ricotta calzone

Posted on January 10, 2013 by melhm

These folded pizzas are great with a homemade Napoli sauce served alongside (or even added to the filling before baking) – and you can even add prosciutto, ham or roast chicken at home. Mandatory is a leafy salad!

ourkitchengarden.net

Recipe source: Melissa
Fresh from the garden: silverbeet or spinach, spring onion, lemon, garlic
Makes: 4 large calzone

Equipment:

  • Rolling pins
  • 2 large baking sheets
  • Chopping board & knife, scissors
  • Large frying pan
  • Garlic press, wooden spoon, tongs
  • Large bowl
  • Grater, microplane grater
  • Baking paper
  • Scales
  • Measuring cup
  • Pastry brush
  • Serving plates
 Ingredients:

  • 2 recipes Hugh’s Magic Dough
  • Plain flour, for rolling out dough
  • 1kg spinach or silverbeet
  • 4 or 5 spring onions
  • 2 garlic cloves
  • 3 cups ricotta
  • 1 tub bocconcini
  • 50g parmesan
  • 1 lemon
  • Flaked salt & black pepper
  • Coarse polenta for dusting baking sheet
  • Extra-virgin olive oil

What to do:

  • Preheat oven to 230C.
  • Lightly dust the work surface and rolling pin with flour. Divide the dough into 4 and press and roll it out into 4 x large rectangles. Dust the baking sheets with a sprinkle of polenta and drape 2 dough rectangles over each tray, leaving half off adjacent edges to fold back over later.
  • Wash the spinach or silverbeet, shake dry and slice or cut the leaves from the stalks (leaving the stalks for the chooks), then slice the leaves into thin strips. Squeeze the garlic through the press. Wash the spring onions and strip the tough outer leaf away. Chop into 1cm pieces.
  • Heat the frying pan with 2 tablespoons of olive oil and add the garlic and spring onion, gently cooking for 30 seconds. Then add the strips of spinach & a pinch of salt to wilt. Cook, tossing for 3 or 4 minutes until cooked through. Squeeze any moisture out with the back of the wooden spoon and place spinach in the large bowl.
  • Drain the bocconcini & pull each ball apart into little pieces, add to the spinach with the ricotta and season with salt and pepper.Grate the parmesan and add to the spinach, and using the microplane grater, zest the lemon into the mixture.
  • Place the filling on the tray half of each oval leaving a 2cm border along the edge.
  • Fold the remaining dough over the filling until the edges line up and pinch the edges together to seal. Gently roll the pinched edges under to form a rim and brush the tops with olive oil.
  • Bake for 15/20 minutes until golden brown and the centre is hot and melted, rotating midway through cooking.

 ourkitchengarden.net

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Kitchen News – 6th December 2012

Posted on January 10, 2013 by melhm

(OK this is a bit late but I’ve finally managed to find time to get this all updated! Watch this space…)


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Sunny and hot, cold and windy, humid and foggy, sunny and windy, cold and rainy, warm and rainy, sunny and windy… What’s going on? Goodness, just as I think I can pack the heaters away and start chilling cucumber soup, the wind & rain get me reaching for the long sleeves & slow-braised lamb again… One thing’s for sure though: the broad bean season has definitely come to an end! I counted to about 25 kilos but then I reckon we plucked another 25kg after that… and even today I finished blanching & freezing another box-worth, so will be able to surprise and delight (!) some eager-beavers in the first few weeks back in 2013…

So to business: Weeks 9 and 10 of Term 4 traditionally only mean One Thing: the Festive Menu! We’re mixing it up though in the interest of sustainability and using up what we’ve got before the big break… so we’re balancing mini Christmas cakes and festive shortbread with rainbow silverbeet and spring onion calzone, and the return of our fabulous Nicoise salad as it’s just SO good with our spanking-fresh eggs, and those green dwarf beans just keep on comin’… the children have also been hard at work signing their thankyou cards and then completing them in our kitchen classes, and Ligia has been helping our groups create beautiful mandala-inspired patterns on them with some clever kitchen garden materials…

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This will be my last Kitchen News of 2012… So with that I would like to thank all the Bondi children for being so enthusiastic and inspiring, for being so helpful and happy, for saying hello in the playground and telling me that they made one of our dishes at home, for trying new foods and for being brave. I’m very sad to be saying goodbye to the beautiful Year 6s (and some year 4s too) who have been such a joy to work with this year, but in reality the circle of life continues and I’ll be a proud mum waving my big girl off at the school gates for the first time in the New Year…

Our heartfelt thanks too to our great community of KG volunteers who help these kids achieve so much every lesson – and that’s not just the delicious food: I see first-hand the changes in self-esteem, self-control, technical ability & fine motor skills, the ability to work as a team (and even vegetable identification and preparation!) – and then stay and sweep the floor too! And a big group-hug to all the amazing staff and teachers at Bondi who help me do this great job and keep me smiling day after day…

Thank you for a great year. Love, Melissa x

IMG_1867

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A last minute school holiday idea – 2 places left!

Posted on September 27, 2012 by melhm

We’ve got two places left for our school holiday program next week! One spot each day on Tuesday 2nd October and Wednesday 3rd October next week – jump to it if you haven’t arranged anything yet!

What could be better for your child than a day spent in the kitchen garden, learning all about spring vegetables, throwing dough, teamwork, cooking, eating, planting and chook care?!

Get in quick before somebody else does! Call me today on 0414 978 957

ourkitchengarden.net

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Bocconcini, garden herb, rocket and red onion pizza

Posted on September 13, 2012 by melhm

We love the whole gamut of pizza qualities! Making the dough is great fun (and very therapeutic…!) and we love using our big muscles to roll out the bases… We wash and spin and chop our herbs, and simmer up our own garlicky tomato sauce – with fresh tomatoes in summer and tinned toms out of season – and compile our toppings based on what’s growing…  this week it’s loads of sweet onion, marjoram, rocket and curly parsley… We grate and tear and zest, and we LOVE the smell as the pizza bakes… But most of all, we adore devouring the pizza. Mmmmm.

ourkitchengarden.net

Fresh from the garden: rocket, red & brown onions, thyme, marjoram, parsley
Recipe source: Melissa, kitchen specialist at Bondi PS

Equipment:For the pizza dough

  • Bowls – 1 small, 1 large
    • Fork
    • Scales
    • Measures: cup, tablespoon, teaspoon
    • Stand mixer with a dough hook
    • Pastry brush
    • 2 rolling pins
    • 2 baking or pizza trays
    • wide egg lifter

For the pizza topping:

  • Chopping board & knife
  • Medium frying pan
    • Measures: ¼ cup, tablespoon
  • Wooden spoon
    • Grater, tongs
  • Kitchen towel
  • Large bowl
  • Salad spinner
  • Large board for cutting pizza
  • Pizza cutters
  • Serving plates
 Ingredients:For the pizza dough

  • 1 cup lukewarm water
  • 3 teaspoons instant dry yeast
  • 1 teaspoon sugar
  • 1 tablespoon extra-virgin olive oil, plus extra for greasing
  • 400g plain flour, plus extra for flouring
  • 2 teaspoons salt

For the pizza topping:

  • 1 tub bocconcini
  • 1 large red onion
  • 2 tablespoons extra-virgin olive oil
  • Small handful marjoram, parsley and thyme
  • A small handful rocket
  • 30g parmesan

Tomato sauce:

  • ¼ cup extra-virgin olive oil
  • 1 onion
  • 2 garlic cloves
  • 1 can chopped tomatoes
  • Flaked salt and black pepper

What to do:
To make the dough:

  • Place the water, yeast and sugar in the small bowl. Mix with the fork and leave for 5–10 minutes until the mixture looks frothy.
  • Add the 2 teaspoons of oil to the yeast mixture and mix well.
  • Place the flour and salt and yeast mixture in the bowl of the electric mixer and beat for at least 8 minutes, until the dough looks smooth.
  • Brush the inside of a large bowl with a little of the extra virgin olive oil, using the pastry brush.
  • Turn the pizza dough into the oiled bowl. Cover with a clean, dry tea towel and put in a draught-free place until the dough has doubled in size. This process, which is called ‘proving’, will take at least 1 hour.
  • After an hour, tip the risen dough onto the workbench and knead briefly, then shape it into a round ball and return it to the bowl. Cover the bowl with the tea towel and leave again, this time for at least 20 minutes.                                                                                 

What to do:

Start of lesson:

  • Preheat the oven to maximum. You can prepare the topping now while you wait for the oven to heat up.
  • Scatter some flour on the workbench, divide the pizza dough in two and roll to form two thin rectangles to fit the baking trays.
  • Assemble the pizzas directly onto the trays, flouring the trays a little first.

For the tomato sauce:

  • Peel and finely chop the onion and garlic.
  • Heat the olive oil in the frying pan & gently cook the onion and garlic until translucent but not brown.
  • Open the tin of tomato and add to the frying pan with a pinch of salt and a grind of pepper.
  • Simmer gently for 10 minutes, stirring occasionally, until quite reduced.

For the topping: 

  • Peel the red onion, cut in half and finely slice into rings
  • Wash and carefully dry the herb sprigs – pick the leaves, discarding the stalks. Finely chop all the herbs.
  • Wash the rocket and spin it dry. Leaving small leaves whole, chop large leaves into ribbons.
  • Peel the onion, cut in half and finely slice into rings.
  • Open the tub of bocconcini and cut or tear each ball into 3 or 4 pieces.
  • Grate the parmesan.

Assembling the pizza:

  • Using a metal spoon, swirl a couple of spoonfuls of tomato sauce onto the pizza bases, spreading so that they become totally covered.
  • Layer the onion slices on top and then lay on the bocconcini. Season well.
  • Drizzle the pizzas with the last of the oil, then slide them into the oven.

Baking the pizza:

  • Bake the pizzas for 12 minutes or until the edges are very crusty and the cheese is bubbling.
  • At this stage you can make the dough for the next class.
  • Once the pizzas are done, transfer them to a board using the wide egg lifter. Cut the pizzas crossways into small squares, and lift onto serving plates.
  • Sprinkle with the herbs and the grated parmesan and finish with the rocket.
  • Serve and eat!

Notes: What other sort of vegetables could you use in a pizza? What sort of other pizza could we make?

Categories: Kitchen Garden, Recipe | Tags: , , , , , , , , , | 1 Comment

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