Posts Tagged With: recipes

Kitchen news 11th March 2015

ourkitchengarden.net

Even with the dusty old summer plants pulled out and new beds filled with soil and tiny seedlings, we have still managed to complete a wonderful menu of delicious dishes… Autumnal pomegranates from the Kindy Playground trees and watermelons from the garden beds; the last of the beautiful basil and late summer blackened eggplants; and vermillion stripes of rainbow silverbeet spiking the air. The children too have been very clever in slicing large clumsy things like watermelons and half-pumpkins, and frenziedly chopping hardy herbs. I love seeing how much initiative they show year by year: asking to help and deftly handling tasks – and even washing up, drying up and packing away everything neatly in the case of the Stage 3 students! Such a joy to watch.

So the menu in full: Watermelon, pomegranate, feta and mint salad, with a handful of finely chopped red onion and white balsamic dressing; our hand-rolled Thyme and rosemary grissini, to dunk into silky Silverbeet soup with sour cream and chives; our old classic of crispy/ creamy Roasted pumpkin with goats’ cheese and pesto – such a wonderful autumn dish, so many delicious mingled flavours and perfect as a veggie lunch or side to roast chicken; and a new fave, a slinky and cheesy Eggplant and rosemary pizza with rocket. Great food.

Why not come along and see what the fuss is about! Classes are a burst of activity followed by fabulous food and time spent with your own gorgeous kids… Cooking real food, with NO artificial colours or additives! Lots of veggies, a little fruit, and good fats: olive oil, cheese, butter. We are so lucky for our children to be experiencing such a wholefood environment in this school: in the meals and snacks and gorgeous natural treats that the Canteen supply in massive demand each day; by being around the gardens and veggie beds and experiencing the wealth of knowledge of our gardeners and learning how to grow and maintain a veggie garden, and by learning in the cottage what to do with fresh produce, and trying it and ultimately enjoying it. Pleeeease respect this unique vision by sending in healthy options for your kids in their lunch boxes and especially at birthday times! Packaged items with artificial food colour numbers (ie frozen coloured icy-poles) are bad news for our kids, but the good news is that there are better options available always. Now endeth the sermon! If you’d like more info please get in touch.

Anyway please let us know if you’re coming along to help so that we can we adequately plan our classes! We need 5 spots filled for every Kitchen and Garden class. It’s easy now – click here to sign up & let us know that you’re coming: VolunteerSpot http://vols.pt/8qCfEY

Cheers lovelies xx

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Kitchen news 25th February 2015

ourkitchengarden.net

THE most delicious food has been produced this last fortnight. Oh my goodness yes!

Our pre-Xmas spuds made great in an Easy potato salad with late summer tomatoes, rocket and basil oil; the most amazingly vibrant and spicy/sweet Asian cabbage slaw you could ever imagine; Handmade linguine pasta squelched with People-Powered Pesto (hand-pestled indeed, TVM!*); and a TBT Curried carrot soup with yoghurt and coriander… and we blitzed our own curry powder for it too, natch.

We were fabulously aided by team of amazing helpers, and we gloriously salute your presence & appreciate you so much… the children have benefitted enormously from your help: your guidance and knowledge, your skills and patience, your humour and Being There-ishness… Thank you!

And on more exciting news, B&G have had a mountain of soil delivered for all the new seeds and seedlings – come and take a look! There is so much going on; beds cleared; chooks furnished; vines trellised; bushes trimmed… and they need help to get our food planted. Can you spare 45 minutes to supervise a small group of children? No experience necessary (but also appreciated!) Come and get some garden expertise for nix… and a whole lot more besides… or just come and say hi. 🙂

And please let us know if you’re coming along to help so that we can we adequately plan our classes! We need 5 spots filled for every Kitchen and Garden class. It’s easy now – click here to sign up & let us know that you’re coming: VolunteerSpot http://vols.pt/8qCfEY

Cheers lovelies xx

*Thanks Very Much!

ourkitchengarden.net

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Kitchen garden news – 16th May 2013

ourkitchengarden.net

Our own Bondi olives

Even though we’re in deepest late-autumn, with these wonderful warm and sunny days we are continuing our run of eggplant and basil in the garden like it’s the middle of summer… So we’re capitalising on this and also fulfilling our cool-evening cravings for comfort food: Melanzane alla Parmigiana (baked eggplant with parmesan, basil and tomato) has been wowing the crowds with its wafty oven-baked aromas and gooey deliciousness!

And the olives have been brining and are ready to be jarred-up, so these weeks have seen the classes bottling and preserving our 4½kgs-worth picked back in February & March – for our Bondi Olives we’ve used orange peel, rosemary, thyme, fennel seed and bay in a nwarm extra-virgin olive oil bath and the results are wonderful – really savoury and delicious. The Olive teams have been busy also knocking up a batch of bel-mondo-inspired Parmesan & dried rosemary biscuits to go with as a wee appetiser…

Also on the menu is a Warm salad of chestnuts, apple and sage – this is a lovely autumn salad, with all the different textures and combination of sweet and savoury, and excitement of possible chestnut explosions! And I think this menu’s soup is quite possibly the thickest, greenest soup we have seen… so chunky you could carve it, or at least spread it on toast! I quite honestly can tell you that the Silverbeet, rocket and potato soup gets eaten up every class and there is never any left!

And last but not least, Rhubarb and pear compote with vanilla yoghurt – the perfect brownie-point winner: if you forgot Mums’ Day last week, this is the chance you need to redeem yourself!

All recipes will be up before the weekend: ourkitchengarden.net

And one last thing! We will be making pesto to sell over the next 2 weeks so bring your $5 on a Thursday arvo for a tub of end-of-season free-range Bondi PS Pesto!

Cheers! Melissa

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Kitchen News – 22nd November 2012

Ladies and gentlemen, we’re starting our descent into Christmas. Buckle your seat belts and stow your meal trays, it’s going to be a bumpy ride…! Every year I usually get so excited at this time of year, especially with two young children around, but this year – because the decorations have been up in shopping centres since before Halloween – I don’t get that same thrill of planning, decorating & boiling puddings… I’m hoping that last-few-weeks-itis will soon kick in at school and propel me forward into the land of gaudy baubles and fake long beards…

Meanwhile back at the ranch it’s been business as usual preparing the most yummy spring dishes. I’ve got to say it really is amazing to watch our Bondi children at work over their chopping boards, slicing with precision and peeling, stirring, measuring, weighing, clearing, washing up and working in teams – and especially trying new foods (like the artichokes – what a hit they were!) to the point of licking the bowls! I even had a gorgeous chap from 2B come to me after yesterday’s class to say that he thought the meal & class was ‘superb’. Bless!

ourkitchengarden.net

And here’s what he ate: Hugh’s fish-free Niçoise salad; Alice’s broad bean puree (yep those plants are still going!); Hugh’s garlicky flatbreads; Frank’s oat pancakes with roasted strawberries; and my carrot and fennel soup… yes I admit I’ve been going a bit crazy on Hugh F-W’s Veg Every Day but the latest addition to the household is Yotam’s Jerusalem (thank you Emma & Grace!) so expect some exotica here soon!

ourkitchengarden.net

PS I’m almost up to date with all the recipes, hooray!

PPS the day dawned bright and clear for the first Makers & Growers market last week – it was a quiet soft opening but the produce was fab & atmosphere lovely… come down if you’re up & about early, I’ll be there with my organic sizzle & chilli jams and will also be supporting the school in selling the cookbook, Flourish bags and festive wrapping paper on my stall xx

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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

Broad beans and blood oranges

blood orange

Image by sweetbeetandgreenbean via Flickr

Yum yum, spring has sprung and we’ve taken full advantage of the delicious seasonal goodies of blood oranges & broad beans: we splashed out on a bottle of Campari to have with freshly squeezed blood orange juice at our regular long Sunday lunch with the delicious Kerry & Rod last week & followed drinks with broad bean & pecorino bruschetta and Spanish jamon…

Campari used to be my drink of choice a few moons ago, when I lived and drank in Melbourne as a young single thing – and when I had the energy to demand the proper measure (45mls) of the various bars if poured incorrectly – and drinking it the other day after ten years’ absence brought back many late night Negroni memories. Aaah, misspent youth!

Also, I found a lovely recipe for broad beans from Stephanie Alexander, so I set up my able sous chef Ava to podding:

We steamed the beans for 3 minutes, then re-podded to get the smaller, softer beans inside and smashed them straight away with the mortar & pestle. Then added a little salt & pepper, some grated pecorino and a glug of olive oil, stirred again and then served in a bowl to spread on yummy BBQ’d Brasserie Bread’s quinoa & soy sourdough, with a little garlic rubbed on. Just so delicious draped with a slither of jamon, am hungry just thinking about it now…

Pity Ava didn’t get in to the final product… those sneaky green vegetables!

PS. Soundtrack to this week’s cooking:
Smiley Culture – Shan-a-Shan http://www.youtube.com/watch?v=oC-yMtPDsAw
Jurassic 5 -Hey (instrumental) http://www.youtube.com/watch?v=BjNjZq7_TAU
The Headhunters – If You’ve Got It, You’ll Get It http://www.youtube.com/watch?v=I0JedCdsWSo
Mayer Hawthorne – Maybe So Maybe No http://www.youtube.com/watch?v=mpfcydeSGeo (still…!)

Categories: Family, Food, Music | Tags: , , , , , , , , , , | 2 Comments

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