Posts Tagged With: school

Green tabule salad for spring

Sarit Packer and Itamar Srulovich used to be the head chefs for Yotam Ottolenghi and now own their own restaurant in London called Honey and Co. They wrote a book of their delicious recipes, and this tabule is one of their favourites. They say: This (recipe) is the closest to original tabule salad. The dominant flavours are herby and green, and the taste of the olive oil should really shine through, so use the good stuff here.

We say: Get the kids chopping their little hearts out! Smart strong chops, no fiddling around. You want the parsley cut, not tickled!

Fresh from the garden: cucumbers, spring onions, parsley, mint, lemon

Recipe source: adapted from a recipe in Honey and Co, Food From the Middle East


  • Kettle
  • Scales
  • Selection of mixing bowls
  • Plastic wrap/ cling film
  • Fork
  • Measures: jug, tablespoon, teaspoon
  • Salad spinner
  • Chopping boards and knives
  • Citrus juicer
  • Serving bowls

·       75g bulgar wheat

·       2 spring onions

·       2 Lebanese cucumbers

·       1 bunch of parsley

·       6 sprigs of mint

·       1 teaspoon cooking salt plus a pinch

·       4 tablespoons best quality olive oil

·       1 lemon

What to do:

Basic bulgar wheat:

  1. For every 75g of bulgar wheat you will need a pinch of cooking salt, a splash of good olive oil and 75ml of boiling water (90ml for coarse bulgar wheat).
  2. Place the bulgar wheat, oil and salt into a bowl and stir well til the grains are all coated in the oil. Pour over the just boiled water and quickly cling-film the bowl to seal in the steam.
  3. Leave for 5 minutes and then carefully uncover. Use a fork to fluff the bulgar wheat up and break the mass into individual grains (or rub it between your palms to break it up). Allow to cool uncovered and then it is ready to use. It will keep like this for 3 days in an airtight container in the fridge.

To prepare the salad:

  1. Wash the spring onions and then peeling the first layer off, trim off the roots and discard. Finely chop.
  2. Wash the cucumber and then finely dice it.
  3. Wash the parsley and spin it dry, and finely chop the leaves and soft stalks.
  4. Wash the mint, spin it dry and pick off the leaves and finely chop them. You should have about 3 tablespoons’ worth.
  5. Cut the lemon in half and juice one half.

To finish the salad:

  1. Mix everything together as close to eating as possible for the best flavour and to stop it going soggy.
  2. They say: I recommend that you just add the juice of half the lemon to begin with and taste to see what you think. We love this sharp and would always add more lemon, but you may find that this is enough for you.

Notes: What is bulgar wheat? How many other ways can you spell tabule?

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Spinach and ricotta calzone

These folded pizzas are great with a homemade Napoli sauce served with – and you can even add prosciutto, ham or roasted chicken to the filling at home if you like. 

Fresh from the garden: spinach, garlic

Recipe source: Melissa

Makes: 4 calzone


·       Chopping boards & knives

·       Large frying pan or wok

·       Garlic press

·       Microplane zester

·       2 large bowls

·       Grater

·       Baking paper

·       Scales

·       Measuring cup

·       Metal spoon

·       Serving plates


·       Plain flour, for rolling out dough

·       1 recipe Hugh’s Magic Dough

·       500g spinach or silverbeet

·       2 garlic cloves

·       2 cups ricotta

·       1 tub bocconcini

·       50g parmesan or grana padano

·       1 lemon

·       Flaked salt & black pepper

·       Coarse polenta for dusting baking sheet

·       Extra-virgin olive oil

What to do:

  1. Preheat oven to 200C.
  2. Lightly dust your work surface and rolling pin with flour. Divide the dough into 4 equal balls, then roll each out into large & long rectangles. Dust the baking sheets with a sprinkle of polenta and drape 2 dough rectangles over each tray, leaving half off the edge to fold over later.
  3. Wash the spinach, shake dry over the sink and slice the leaves into thin strips and the stalks into small squares.
  4. Squeeze the garlic through the press and add to the spinach. Using the fine microplane grater, zest only the fine yellow outer covering of the lemon.
  5. Heat the wok with 2 tablespoons of olive oil and add the spinach, the garlic & a pinch of salt to wilt. Cook, tossing for 3 or 4 minutes until cooked through. Squeeze moisture out with the back of a wooden spoon and place spinach in the large bowl.
  6. Drain the bocconcini & pull each ball apart into little pieces, add to the spinach with the measured ricotta and season with salt and pepper. Weigh the parmesan and then grate what you need and add to the spinach.
  7. Place the filling on the tray half of each oval leaving a 2cm border along the edge.
  8. 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 decorative rim and brush the tops with olive oil.
  9. Bake for about 15 minutes until golden brown and the centre is hot and melted, rotating midway through cooking.
  10. Remove from the oven and allow to cool for a few minutes. Slice then gobble!

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Soda bread

We play around with lots of different types of dough and love them all. This one in particular is great with a chunky soup, or dipped into creamy hummus, or pungent pesto…

Fresh from the garden: rosemary, parsley, sage
Recipe source: adapted from The Ballymaloe Bread Book by Tim Allen
Makes: 1 loaf


  • Bowls – large, small
  • Measures: jug, tablespoon, teaspoon
  • Mezzaluna
  • Chopping boards and knives
  • Sieve
  • Baking sheet
  • Serving plates

  • 450g plain flour
  • 1 level teaspoon salt
  • 1 level teaspoon bread soda (bicarb soda)
  • 1 tablespoon dried rosemary
  • 1 small handful each of sage and parsley
  • 400ml buttermilk

 What to do:

  • Heat up the oven to 230 degrees C.
  • Wash and spin dry the herbs and pick the leaves, discarding the stalks. Finely chop the leaves – you’ll need about 3 tablespoons’ worth.
  • Sieve the flour, salt and bread soda into a large, wide mixing bowl. Add the freshly chopped herbs to the dry ingredients and stir well.
  • Make a well in the centre. Pour most of the milk into the flour. Using one hand with the fingers open and stiff, mix in a full circle drawing in the flour from the sides of the bowl, adding more buttermilk if necessary. The dough should be softish, not too wet and sticky.
  • The trick with all soda breads is not to over-mix the dough. Mix the dough as quickly and as gently as possible, keeping it really light and airy. When the dough comes together, turn it out onto a well-floured work surface. Wash and dry your hands.
  • Gently roll the ball of dough around with floury hands for a few seconds, just enough to tidy up. Then pat it gently into a round, about 5 cm high.
  • Place the dough on a lightly floured baking sheet. With a sharp knife cut a deep cross in the middle of it, letting the cuts go over the sides of the bread. Then prick the four triangles with your knife: according to Irish folklore this will let the fairies out!
  • Put this into your preheated oven for 10 minutes, then turn the heat down to 200 degrees C for a further 25 minutes, or until cooked. When the bread is cooked it will sound hollow when tapped.
  • Leave to cool for a few minutes, then cut into slices or chunks and divide among your serving plates.

 Notes:What is bread soda? Which country do you think this recipe comes from? What other ingredients could you add to this bread? Where do fairies live?

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Kitchen Garden news – 1st August 2013

We’re back in the swing of things in the cottage and my word, how the children have grown! I swear that they’ve all grown 20cm since last term! It is wonderful to see them again – and lovely to taste the amazing dishes they have been preparing in the last two weeks.

The garden held an interesting array of goodies for us upon our return from the holidays – a little bit of broccoli, a handful of snowpeas, a bunch of coriander, loads of parsley, some juicy radishes nudging their heads out of the soil, a few branches of kale, a forest of rhubarb, a hundred lemons, a thousand eggs, and two dozen beautifully straight carrots planted with care in term two… What to use to compile a tasty menu? This is what we cooked from the spoils: a Warm salad of Nolan’s Road chickpeas and kale with Greek yoghurt  (the unexpected hit of the week), Veggie patch frittata (with sautéed radishes and chopped snowpeas), Broccoli and lemon risotto (with our own bouillon made by 5P last week), Olive and rosemary focaccia (with the bottled Bondi olives that the classes marinated in May this year, and own dried rosemary) and Rhubarb and apple crumble tarts (the expected hit of the week…) So delicious. The recipes are up NOW btw!

We’ve had a few of our regular helpers head back off to work so we are left with quite a few spaces free…  In order to have successful sessions we would love some more volunteers across the 8 sessions a week: if you’re keen to help, please get in touch!

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Melanzane alla Parmigiana

Eggplant Parmigiana

The key here is to make sure the eggplant is well-cooked and therefore slippery and succulent… combined with melted cheese, tomato and basil, well – that’s a marriage made in heaven!

Eggplant parmie!

Fresh from the garden: eggplant, basil, onion, garlic, thyme, carrot
Recipe source: adapted from a recipe by Mario Batali in Molto Mario
Serves: 6 or 24 tastes


  • Pastry brush
  • Baking sheet
  • Paper towel
  • Chopping board & knife
  • Bowls – big, med, small
  • Scales
  • Grater
  • Peeler
  • Frying pan
  • Wooden spoon
  • Plate
  • Measures – cup, ¼ cup, tablespoon, teaspoon
  • Egg slice
  • 4 small baking dishes
  • Pot holders
  • Serving plates

  • Extra-virgin olive oil
  • 2 large eggplant
  • Flaked salt and black pepper
  • 2 cups basic tomato sauce (recipe below)
  • 1 bunch fresh basil
  • A 200g pot of bocconcini
  • 50g Parmigiano-Reggiano
  • 1/4 cup bread crumbs

Basic tomato sauce

  • 2 tablespoons extra-virgin olive oil
  • 1 Spanish onion
  • 4 garlic cloves
  • A handful thyme sprigs
  • 1 small carrot
  • 1 can chopped tomatoes
  • Flaked salt


What to do:

  • Preheat the oven to 230C. Using a pastry brush, oil a baking sheet.
  • Wipe the eggplant and then carefully cut each into slices about ½ cm thick – you may need the mandoline for this, set to the thickest setting. Lightly season each disc with salt and pepper and place on the oiled sheet. Bake the eggplant for about 10 minutes until the slices begin turning deep brown on top.

Then make the tomato sauce:

  • Peel the onion and finely chop. Peel the garlic and finely slice. Wash and wipe the thyme dry, and then strip off the leaves to yield 3 tablespoons. Wash, peel and grate the carrot.
  • Then: Heat the olive oil in the frying pan over medium heat. Add the onion and garlic and cook until soft, about 5 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer until thick. Season with salt to taste.


  • While the eggplant is baking and the sauce is simmering,  you can organise the rest of the dish: pick the basil leaves, wash them well and spin them totally dry. Rolling up a few leaves at a time into a roll, slice them into very fine ribbons (chiffonade).
  • Drain the bocconcini and carefully cut the balls into thin slices.
  • Measure the parmesan and grate it. Weigh the breadcrumbs and have ready.

The stacking game

To complete the dish:

  • When the eggplant slices are done, slide them out of the oven and lower the oven temperature to 180C.
  • We are going to layer the different ingredients into each of the four small baking dishes – to start, sprinkle half a teaspoon or so of olive oil into each dish and then carefully place the largest eggplant slices on top of the oil.
  • Over each slice, spread a spoon or two of tomato sauce over the top and sprinkle with a teaspoon of basil. Place one layer of mozzarella over each and sprinkle with 1 teaspoon grated parmesan. Place the smaller slices of eggplant over each of the discs and repeat with tomato sauce, basil, and the 2 cheeses. Repeat the layering again until all the ingredients are used.
  • Sprinkle the breadcrumbs over the top of the eggplant dish, and bake uncovered until the cheese melts and the tops turn light brown, about 15/20 minutes.
  • Using pot holders, carefully place on serving plates and serve immediately.

Notes: This dish’s original name is melanzane alla Parmigiana – what does it mean and which language is it from? What other foreign language dishes can you name?

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Lettuces, rocket and radish salad with poached eggs and tarragon mayo

The list of ingredients we can add to a salad is endless… here we base our salads on salad leaves, fresh herbs and then seasonal additions. This one is a favourite with just-poached eggs and a wonderfully creamy dressing. We always try to have a salad on the table for every meal – I find at the beginning of new year the children are reluctant to eat lettuce leaves or radishes, but that changes as they become used to seeing the bowls on the table, and the difference of ingredients according to the seasons…

Perfect yolky salad!

Fresh from the garden: Lettuces leaves, rocket, eggs, cucumber, radishes, tarragon, chives, oregano, thyme, marjoram, parsley
Recipe source: Melissa
Serves: 6 or 24 tastes

  • Bowls – 2 large, 1 medium, 2 small
  • A salad spinner
  • Tea towel, kitchen paper
  • Chopping boards & knives
  • Peelers
  • Mandoline
  • Non-stick frying pan
  • Slotted spoon
  • Stick blender & cup
  • Measuring: jug, teaspoon, ½ teaspoon
  • Scales
  • Mezzaluna
  • Citrus juicer
  • Serving bowls


  • 4 freshest free-range eggs
  • A bunch of salad & rocket leaves
  • A handful of herbs
  • A few garnishing flowers
  • A cucumber
  • Some radishes

For the tarragon mayonnaise:

  • 50g landcress
  • 1 large sprig tarragon
  • 1 extra egg
  • ½ teaspoon flaked salt
  • 1 small clove garlic
  • 1 level teaspoon mustard powder
  • 120ml rice bran or veg oil
  • 25ml olive oil
  • 1 teaspoon white wine vinegar
  • ½ a lemon
  • Freshly milled black pepper

What to do:

For the salad:

  • Fill up the 2 big bowls with cold water & wash the salad leaves in several changes of water. Spin dry and wipe the bowls dry.
  • Lay out the tea towel and line it with kitchen paper. Spread the salad leaves over the paper and roll the whole lot up like a log. Keep the rolled parcel of leaves in the fridge until needed.
  • Fill up another bowl with water and wash the herbs and small garnishing leaves. Spin dry and  pick leaves, discarding stalks into compost.
  • Pick the petals from the flowers and reserve in a small bowl with the garnishing leaves.
  • Chop the herbs and keep separate in their own small bowl.
  • Wash the cucumber and peel if spiky. Slice into mouth-sized pieces.
  • Wash the radishes and trim any roots and stalk. Slice into smaller pieces or chunks – or even better, use the mandoline to carefully slice super-thin discs.

To poach the eggs:

  • Fill a medium-sized frying pan with water to a depth of approximately 4cm, then heat it to a temperature just sufficient to keep the water at a bare simmer.
  • Then break the eggs into the simmering water, one at a time until they’re all in, and let them cook, uncovered, for 2 or 3 minutes. Fill a large bowl with cold water.
  • The eggs are done when the white is no longer wobbly, then use a draining spoon to lift them from the water and transfer them to the bowl of cold water until you are ready to use them.

For the sauce:

  • Wash, spin dry and separate off the landcress leaves and discard any tough stalks into the compost.  Wash & spin dry the tarragon. Pick the tarragon to yield about 1 tablespoon leaves.
  • Squeeze the lemon half to yield ½ teaspoon lemon juice. Peel the garlic clove & finely chop. Wash & dry the chives and snip finely.
  • Now break the extra egg into the cup of the stock blender, add the salt, garlic, mustard powder and a few twists of freshly milled black pepper, then blitz to blend these together.
  • Now mix the oils in the jug and ask a helper to pour it in a thin trickle into the cup whilst it’s blending. When all the oil is in, add the vinegar, lemon juice, watercress and tarragon leaves, then blend again until the leaves are quite finely chopped.

 To serve:

  • Take the lettuce from the fridge and chop or tear into mouth-sized strips. Pop them into a big bowl, then add the spring onions and herbs & drizzle about a teaspoon of olive oil, a teaspoon of white wine vinegar  & a sprinkle of flaked salt over the whole lot.
  • Using your hands, turn the leaves to coat in the dressing and then divide the lot among your serving bowls.
  • Spoon an egg at a time out of the water and dry off with some paper towel or a tea towel, and then carefully arrange one egg on each salad.
  • Drizzle the mayo over the top of each salad, followed by a sprinkle of a few of the snipped chives and the flowers and serve immediately with tongs or service cutlery.

Notes: What is mayo short for? What other salad dressings could you use? Why do we need to wash the leaves so well? Why do we roll the leaves up to put them in the fridge? When would you need to use vinegar to poach the eggs? Why do we reserve the cooked eggs in cold water?

Eggcellent salads!

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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

Categories: Kitchen Garden, Recipe, School Holiday Program | Tags: , , , , , , , , , , , , , , , | Leave a comment

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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Spelt pasta

Our Kitchen Garden students love making pasta! This recipe uses spelt flour, an ancient grain that is slightly nutty. Spelt has a lower gluten content than wheat flour, and whilst not suitable for a coeliac diet, can be eaten by those with a low threshold gluten intolerance.

Spelt linguine with quick pesto

Fresh from the garden: eggs
Recipe source: adapted from a recipe by Sean Moran at Sean’s Panaroma
Makes: about 600g pasta, enough for 6, or 24 tastes


  • Scales
  • Stand mixer, bowl & paddle
  • Pasta machines
  • Measures – tablespoon
  • Plastic film
  • Large knife
  • Pastry brush

  • 570g spelt flour plus extra
  • 4 free-range eggs
  • 15ml water

 What to do:

  • Weigh the flour into the bowl of the mixer, then with the motor running, add the eggs one at a time. Process for a few minutes until the dough clings together and feels quite springy.
  • 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 about an hour at room temperature.


  • Get an adult to help fix the pasta machine to a suitable bench. Screw the clamp very tightly.
  • Set up your pasta hanging poles, ideally between 2 chairs.
  • Clear a large space on the workbench alongside the pasta machine. All surfaces must be clean and dry. Press 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.
  • Depending on which type of pasta you want, you can either lay the strips out on a lightly-floured table and cut them by hand, or you can fix the cutter attachment to the machine and carefully roll the pasta strips into strips for linguine or the thinner cutters for angel hair, gently catching them as they come through.
  • Drape the pasta over the hanging poles to dry while you make your sauce.
  • Clean the pasta machine parts by brushing them down with a dry pastry brush, pop the collected parts back into their boxes, and then clear and clean the table.

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

Busy hands!

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