A great discussion these last two weeks in the cottage has been based around why, if we have winter arriving this Saturday, we still have heaps of basil appearing on the harvest table – whilst nestled among the baskets are chunks of pumpkin and cauliflower heads too… in effect: summer, autumn and winter produce all at the same time? In every class we’ve had at least one of the children work out that we’ve been having lovely sunny weather and the basil still thinks it’s summer – while Ligia & her gangs have been busily planting the winter crop for some time now… How lucky are we to live in Sydney and receive this generous cross-seasonal bounty!
We were very excited to meet our program’s foundress Stephanie Alexander last night in the cottage while she was here spruiking the program to new schools. She was super-happy with all that we’ve been doing and particularly impressed with our new beds of garlic shoots (thanks to Andrew Worssam). It was lovely to be reminded yet again of her passion and purpose…!
And to business! In the kitchen this week: Cauliflower and borlotti bean soup; Mini frittate of chive, gruyere and rocket with Basil aioli; Tempura of veggies; Last of the season Pesto*; and Pumpkin gnocchi with burnt butter and sage. Nom nom.
All recipes are up! Click on the links to see or download them…
*And thanks to all generous subscribers to our pesto offerings – I only wish there were more! Watch this space in about a year’s time for the next lot!
And here we are at the last day of term! What a lovely start to the year… some great cooking, fabulous volunteers & creative and delicious children! Thank you to everybody 🙂
This week has seen us celebrate our season with fabulous fat eggs from our five chooks – they are truly settling into their strides with huge beautiful offerings every day: over 50g each, just like in the shops! So in honour, we’re creating a Poached Egg Salad with Tarragon Sauce, Sean’s Sweetcorn Chowder, our version of Torta Pasqualina, a few handmade chocolate truffles – and the ubiquitous but nevertheless yummy hot cross bun (with a difference!) And here below is the recipe… happy holidays and see you next term! Melissa
APRICOT & CARDAMOM HOT CROSS BUNS – Jeremy & Jane Strode
- 20g dried yeast
- 100g caster sugar plus a pinch
- 100g butter
- ½ teaspoon salt
- ½ teaspoon ground cardamom
- 500g plain flour
- 2 eggs
- 200g apricots
- 90g self-raising flour
- 10g skim milk powder
- Butter & jam to serve
- 1/3 cup water
- 2 tablespoons caster sugar
What to do:
- Mix yeast with 200ml warm water & pinch of sugar in a small bowl and leave in a warm place for 5 minutes to activate.
- Chop the apricots.
- Place butter, salt, cardamom, plain flour and remaining sugar in the mixer and combine.
- Add eggs and activated yeast and beat until smooth.
- Add apricots and when combined, leave in a warm place for 1 to 1½ hours to double in size.
Start of lesson:
- Line a large baking tray with non-stick baking paper. Punch dough down to its original size. Knead on a lightly floured surface until smooth. Divide into 12 even portions. Shape each portion into a ball. Place balls onto lined tray, about 1cm apart. Cover with plastic wrap. Set aside in a warm, draught-free place for 30 minutes. Preheat oven to 190°C.
- Mix self-raising flour, milk powder and 100ml water together in a small bowl until smooth. Spoon into a small snap-lock bag. Snip off a tiny hole in 1 corner of bag. Pipe flour paste over tops of buns to form crosses. Bake for 20 minutes until buns are cooked through.
- Make glaze: Place 1/3 cup water and sugar into a small saucepan over low heat. Stir until sugar dissolves. Bring to the boil. Boil for 5 minutes. Brush warm glaze over warm hot cross buns. Divide among serving plates & serve warm with butter & jam.
Categories: Kitchen Garden
Tags: apricot, Bondi Public School, cardamom, children, chocolate, chooks, chowder, cooking, eggs, hot cross buns, kids, Kitchen Garden Foundation, Stephanie Alexander, sweetcorn, torta pasqualina
Well hello there! Harmony Day in the Cottage kicked off this week with a recipe for Harmony Carrots – our freshly dug carrots roasted with a little honey, olive oil and thyme… we’ve also been harvesting parsley, basil, mint, cucumber and tomato for the Quinoa Tabbouleh; still pounding basil for our warm salad of Roasted Pumpkin with Pesto & Goats’ Cheese; flexing our muscles for the Pizza with Radicchio & Thyme; and squishing into long, thin worms the Rosemary & Thyme Grissini to dip into Roasted Eggplant Relish… so as you can see we’ve been working the students – and volunteers as well!
Last week saw the children rolling pasta too and we have here some lovely shots of the classes – truly awe-inspiring work from our dedicated cooks… it really amazes me that time and time again the children put up fabulous dishes that are delicious and creative and also find time to pack away and help clear! I can’t believe sometimes that we manage to achieve what we do in the time that we have… Also illustrated here are the empty bowls of Radicchio, Gorgonzola & Pine Mushroom salad that got gobbled up in no time – truly grown up flavours?
And we’ve had even more new volunteers come to support us – I can’t stress enough how valued you all are & how the program benefits so much from your presence… thank you! And to all those considering coming along… yes, it can be daunting and chaotic at times (!), but is so much fun, AND you get to eat together at the end! And I’ve not yet had a group NOT put a delicious bowl or plate of something fab up yet.
And with that, hope to see you soon… Melissa
Categories: Kitchen Garden
Tags: Bondi Public School, children, cooking, Gorgonzola, grissini, Harmony Day, kids, Kitchen Garden Foundation, pasta, pizza, pumpkin, quinoa, Radicchio, Stephanie Alexander, tabbouleh, volunteers