Posts Tagged With: vegetarian

Creamy rocket, potato and leek soup

Posted on June 29, 2013 by melhm

This soup just morphs every time we have a new garden veg to use… as long as the base includes aromatic veggies like onions, garlic and leek, along with something to thicken like potato (or barley, or rice) and some fabulous vegetables – you can pretty much add anything you like! I served it to the year 1 students to have with their pizza – a taste of soupy things to come!

And if you prefer to have no dairy, then simply substitute the butter with olive oil and omit the creme fraiche… still delish.

ourkitchengarden.net

From the garden: rocket, landcress, leeks, onion, potatoes, chives, garlic, bay
Recipe source: Melissa
Serves: 8 or 24 tastes

Equipment:

  • Chopping board & knife
  • Scales
  • Small paring knife& scissors
  • Potato peelers
  • Kitchen paper
  • 1 heavy-based stockpot & lid
  • Measuring jug, tablespoon
  • Wooden spoon
  • Stick blender
  • 2 teaspoons
  • Serving bowls
 Ingredients:

  • 3 large bunches landcress
  • A small bunch rocket
  • 1 brown onion
  • 2 leeks
  • 4 medium potatoes
  • 4 garlic cloves
  • 2 bay leaves
  • Small bunch chives
  • 100g butter
  • 1½ litres vegetable or chicken stock (or 1½ litres water and a tablespoon and a half of bouillon)
  • 150ml crème fraîche
  • Flaked salt and black pepper

What to do:

  • Fill up the kettle and set it to boil.
  • Wash the landcress & rocket well and shake dry. Trim any brittle stalks and chop the leaves.
  • Peel and finely chop the onion.
  • Wash the leeks well, inserting a slit down the middle of each and rinsing out any dirt. Trim and chop finely.
  • Peel the potatoes over the sink and wash thoroughly. Chop into 2cm cubes.
  • Wash the chives, carefully shake dry & roll up in a piece of kitchen paper to dry. Snip or chop finely.
  • Melt the butter in the large thick-based saucepan, then add the onion, prepared leeks, potato, garlic and bay leaves and stir them around so that they’re coated with the melted butter. Next sprinkle in some salt then cover with a lid and let the vegetables sweat over a very gentle heat for about 15 minutes, giving the mixture a good stir about halfway through.
  • Meanwhile prepare the stock: Measure 1½ tablespoons of bouillon into the measuring jug and then carefully add a litre and a half of boiling water into it, and stir. You may need to do this in two lots.
  • After that, add the stock, bring everything up to simmering point and simmer, covered, for about 10-15 minutes or until the potatoes are quite tender.
  • Add the landcress and rocket and simmer for a further 3 or 4 minutes.
  • Then remove the pan from the heat and when it’s cooled a little liquidise the soup with the stick blender and season to taste.
  • When ready to serve, swirl in three tablespoons of crème fraîche. Then pour in to bowls and garnish each one with a little extra crème fraîche and some snipped chives.

Notes: What is crème fraîche? What is the difference between landcress and watercress? What is bouillon?

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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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Hugh’s Magic Dough (for 1 pizza)

Posted on June 28, 2013 by melhm

The Year 1 kids came to visit and made the pizza dough for the next group, while using the dough that the class before made…

ourkitchengarden.net

Squishing and squashing the dough

Recipe source: Hugh Fearnley-Whittingstall, Veg Every Day
Makes: 1 large pizza

Equipment:

  • Scales
  • Bowls – large, medium
  • Wooden spoon
  • Measures – tablespoon, teaspoon, ½ teaspoon
  • Cling film
 Ingredients:

  • 125g plain white flour plus extra to flour
  • 125g strong white flour
  • 1 level teaspoon fine sea salt
  • 1 teaspoon instant dried yeast
  • 1 tablespoon olive oil, plus a little extra for oiling
  • 160ml warm water

What to do:

  • Weigh the two flours into a big bowl and then add the salt and yeast. Mix well using the wooden spoon.
  • Measure out the warm water and then add the water and the oil to the flours and mix to a rough dough. Knead for a few minutes and then turn out onto a lightly floured table and knead again for about 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 medium bowl, add the kneaded dough and turn it in the oil so it is covered with a light film. Cover the bowl with 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? What does to knock it back mean? What will you make with your dough?

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Ragout of (winter) vegetables

Posted on June 13, 2013 by melhm

Half veggie stew, half side-of-mixed-veg, this dish can be added to or subtracted as the fancy takes you… we’re clearing the beds of the last summer and autumn crops at the mo – hence zucchini, beans etc – but otherwise pop in some tasty cauliflower & cabbage?

ourkitchengarden.net

Fresh from the garden: bok choy, pencil leeks, zucchini, beans, snap peas, lemons, tarragon, parsley
Recipe source: Melissa from an idea by Stephanie Alexander
Serves: 8 or 24 tastes

Equipment:

  • Colander
  • Chopping board & knife
  • Bowls – large, med
  • Salad spinner
  • A small saucepan
  • A medium frying pan with lid
  • Scales
  • Measures – jug, ½ cup
  • Wooden spoon
  • Serving plates
 Ingredients:

  • 1 or 2 heads of bok choy
  • A small handful pencil leeks
  • 1 or 2 zucchini
  • A handful of beans & snap peas
  • 8 garlic cloves
  • 30g unsalted butter
  • 1 lemon
  • ½ cup light stock (or ½ cup boiling water and a teaspoon of bouillon)
  • Small bunch French tarragon
  • Small bunch parsley
  • Flaked salt & black pepper

What to do:

  • Separate out the leaves of the bok choy and wash thoroughly to remove the dirt. Leaving small stems whole, chop the remaining stalks & leaves into large bite-sized pieces.
  • Cut the roots & the very tops from the leeks and strip back the top layer to remove any dirt. Leave whole.
  • Wash and chop the zucchini into large bite-sized pieces.
  • Wash & dry the herbs, pick from the stalks and finely chop.
  • Place the garlic cloves (in their skin) into a small saucepan and just cover with water. Bring to the boil on low-medium heat. Drain then repeat. Slip the garlic skins off & set aside.
  • Melt half the butter in the frying pan on medium heat.
  • Once frothing add the leeks and the whole cooked garlic cloves & sauté until the leeks are golden flecked.
  • Then add the 1/2 cup stock & the zucchini, the beans and snap peas and cook, covered, for about 3 minutes.
  • Uncover the pan, scatter over the bok choy pieces & cook for another minute, shaking the pan gently. Using the microplane, zest the lemon and add to the pan.
  • Should be very little liquid now, if so turn up the heat to high & continue shaking gently.
  • Add the remaining butter in cubes and the herbs and then grind over pepper and a sprinkle of salt and divide among serving bowls.

Notes: Why do we cook the garlic twice? What is bouillon? What does ragout mean? Why do we need to use French tarragon?

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Creamy polenta with poached eggs and sage

Posted on June 13, 2013 by melhm

This is such a vibrant and comforting dish, with the frizzled sage leaves giving everything a crispy, colourful lift. Just be sure the eggs are very fresh – and then there’s no need to add vinegar or do any of that silly swirling stuff!

ourkitchengarden.net

From the garden: eggs, sage, garlic
Recipe source: Melissa
Serves: 4 or 24 tastes

Equipment:

  • Chopping board &small knife
  • 1 heavy-based saucepan & lid
  • Scales
  • Measuring jug
  • Grater
  • 1 small saucepan
  • Salad spinner
  • Paper towel
  • Wooden spoons
  • Bowls – 4 small
  • Deep-sided frying pan
  • Serving bowls
 Ingredients:

  • 250ml milk plus extra 100ml on standby
  • 250ml water
  • 1 bay leaf
  • 1/2 cup fine polenta
  • 1/3 cup mascarpone
  • 50g pecorino
  • 25g butter
  • 4 very fresh large eggs
  • A branch of sage leaves
  • Flaked salt and black pepper

ourkitchengarden.net What to do:

  • Bring the milk, water and bay leaf to the boil in the larger saucepan then remove from heat and allow to infuse for 20 minutes. Strain and discard the bay leaf, bring to the boil again, pour in the polenta and stir continuously until it thickens, about 10-20 minutes, depending on the variety of polenta.
  • Meanwhile grate the pecorino and measure out the mascarpone.
  • When the polenta is cooked, add the mascarpone and grated pecorino and mix until well combined. Taste for seasoning and adjust if necessary. The polenta should be soft and creamy and only just hold its shape. You may need to add a little extra of the standby milk to loosen up the polenta if it becomes too stiff – this will also depend on what brand of polenta you use. You want a sloppy, porridge type consistency.
  • About 5 mins before the polenta is ready, poach the eggs. Fill the deep-sided frying pan 5cm deep with water and bring to a simmer. Carefully crack each egg separately into a small bowl without breaking it and then carefully slide into the water until they’re all in. Let the pan sit on a simmer for 4 minutes.
  • Pick the sage leaves, then wash and spin them dry. Heat the butter in the small saucepan over medium heat. Add the sage leaves and cook, stirring, until they are dark green, crispy and fragrant.
  • To serve, divide polenta among serving bowls. Lift the eggs out of the water, drain, and then place one on top of each bowl. Season generously and scatter with the frizzled sage leaves & browned butter.

Notes: What is polenta? What is cooking by ‘absorption’ method? Why shouldn’t we break the eggs when poaching them? What is to simmer?

ourkitchengarden.net

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Cabbage, barley and coriander soup

Posted on June 13, 2013 by melhm

Thick and chunky, perfect for a winter’s day outside in the fields threshing wheat, or even dealing with the Westfield car park… We used Demeter organic pearled barley – super texture, super delish!

ourkitchengarden.net

Fresh from the garden: cabbage, onion, garlic, carrots, bay, coriander
Recipe source: Melissa
Serves: 8 or 24 tastes

Equipment:

  • Kettle
  • Chopping board & knife
  • Bowls – large, med
  • Peelers
  • Colander
  • Salad spinner
  • A large stockpot
  • Measures – jug, ½ cup, tablespoon
  • Wooden spoon
  • Serving bowls
 Ingredients:

  • 1 medium onion
  • 4 cloves garlic
  • 4 large carrots
  • 1/2 large head cabbage
  • 2 tablespoons olive oil
  • 1½ litres stock (or 1½ litres boiling water & 1½ tablespoons bouillon)
  • 1 tin diced tomatoes
  • 1/2 cup pearled barley
  • A teaspoon of ground coriander
  • 1 bay leaf
  • Black pepper
  • A small bunch of fresh coriander

What to do:

  • Fill the kettle and set it to boil.
  • Peel and finely chop the onion and garlic.
  • Peel, wash and chop the carrots into small bite-sized chunks.
  • In a large stockpot, heat olive oil over medium heat.
  • Add onion and garlic, and cook until fragrant and translucent, about 3-5 minutes. Stir in carrots and cook until slightly softened, about 5 minutes.
  • Measure out the boiling water & add to bouillon, stir and carefully pour in to the stockpot. Bring to the boil then measure out and add the barley, bay leaf, the ground coriander and a few grinds of pepper.
  • Cut the cabbage into quarters, wash them then chop out the core (good for the chooks!) and roughly chop. Then add the cabbage and tomatoes and return to the boil. Simmer for about 25 minutes all up, stirring occasionally, until the barley is cooked.
  • Meanwhile wash and spin the fresh coriander dry, then finely chop (but not into mush!!!)
  • When the soup is done, divide among bowls, sprinkle on the coriander and eat hot!

Notes: What does fragrant and translucent mean? What is barley? What does pearled barley mean? What else is coriander known as?

ourkitchengarden.net

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Cauliflower and borlotti bean soup

Posted on May 29, 2013 by melhm

There is something almost saintly about a pureed bean soup – and this has texture and flavour & a wonderful creaminess from the beans. And protein! Although who cares how healthy this is for you when it tastes so good?!

ourkitchengarden.net

Fresh from the garden: onion, garlic, bay, cauliflower, parsley
Recipe source: Melissa
Serves: 6 or 24 tastes

Equipment:

  • Kettle
  • Chopping board & knife
  • Colander, sieve
  • Large saucepan or stockpot
  • Measures – jug, tablespoon, teaspoon
  • Bowls – big, medium
  • Salad spinner
  • Stick blender
  • Mouli
  • Ladle
  • Serving bowls

 

 Ingredients:

  • 1 large brown onion
  • 4 or 5 garlic cloves
  • 1 large head of cauliflower
  • 2 tins of borlotti beans
  • 2 tablespoons olive oil
  • 2 teaspoons fennel seeds
  • 2 bay leaves
  • 1½ litres vegetable or chicken stock (or 1½ litres water and a tablespoon and a half of bouillon)
  • A small handful parsley
  • Black pepper

What to do:

  • Fill the kettle and set it to boil.
  • Peel and finely dice the onion. Peel and slice the garlic. Wash, drain and chop the cauliflower, finely chopping the stalks and discarding the leaves to the chook bin.
  • Open the tins of borlotti beans, drain into the sieve and rinse well under cold water.
  • Heat the olive oil in the saucepan and gently sauté the onion until soft for about 5 minutes and then add the garlic, fennel seeds & bay leaves and cook gently for another minute.
  • Add the cauliflower and the drained beans. Pour in the stock or water and bouillon.
  • Bring to a boil, then reduce the heat and simmer for 10 minutes until the cauliflower is tender.
  • Meanwhile wash and spin the parsley dry. Pick off the leaves, discarding the stalks, and finely chop.
  • Fish out the bay leaves, grind a little pepper in and then carefully whizz until smooth using the stick blender.
  • For a silky smooth finish you may want to pass the soup through the fine setting of a mouli, and then reheat.
  • Taste for correct seasoning and ladle into bowls.
  • Garnish with parsley and serve!

 Notes: We are using tinned beans in this recipe. What would you need to do if you were using dried beans? What other sort of beans are there? What is bouillon?

ourkitchengarden.net

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Tempura veggies

Posted on May 29, 2013 by melhm

These crunchy, crispy and delicious veggies are easy to make as long as you are super-careful with the hot oil… Please read the warning below before you start!

ourkitchengarden.net

Fresh from the garden: zucchini, zucchini flowers, capsicum, eggplant, carrot
Recipe source: adapted from a recipe by Damian Heads in Ready Steady Cook

Equipment:

  • Bowls – big, small
  • Chopping board & knife
  • Paper towel, plate
  • Zip-lock freezer bag
  • Rolling pin
  • Tea towel
  • Measures –  jug, cup
  • Whisk
  • Saucepan
  • Tongs, slotted spoon
  • Serving plates
 Ingredients:

  • Vegetable or Rice Bran oil, for deep frying
  • 1 cup self-raising flour
  • 3 ice cubes
  • 200-300ml soda water
  • A selection of veggies: bokchoy, zucchini, zucchini flowers, capsicum, eggplant etc

 

What to do:

  • Pre-heat the oven to 150C and line a baking tray with paper towel.
  • Wash the vegetables thoroughly, separating any leaves and drying well. Slice any firm vegetables into thin strips or slices. If using zucchini flowers, check to make sure there aren’t any ants or bugs inside each flower & remove the stamen.
  • Take 3 ice cubes from the freezer and zip into a plastic freezer bag.  Place the bag onto the chopping board, cover with the tea towel and bash a few times with the rolling pin to form crystals.
  • Measure the flour and 200ml soda water into a big bowl, add the crushed ice and then whisk to make a batter – do not over mix, the flour should still be a little lumpy. If it’s too thick then add a little more soda water but you’ll need it to be thick enough to cling!
  • Pour the oil into a medium saucepan until one-third full. Heat over medium-high heat until hot. SEE WARNING!
  • Using tongs, dip each vegetable piece into the batter allowing excess to run off, then carefully lower one at a time into the pan to deep fry, until a few are cooking at the same time in batches. Fry for a minute or two, then scoop out with the slotted spoon on to the lined baking tray and place back in the oven with the door slightly ajar.
  • Finish all the veggies – then divide among serving plates & eat hot!

Warning:

  • Whenever working with hot oil, take extreme care and keep small children and pets well away.
  • Never leave hot oil unattended. Never fill the pan more than half way with oil.
  • Make sure any saucepan handle is turned in & not overhanging the stove.
  • Drop food to fry in carefully, using tongs – and make sure the food isn’t wet or the water will make the oil spit!

Notes: Why do we need to take care around hot oil and never leave the pan unattended? Why can we not fill the pan more than half full? Why should the handle be turned in?

ourkitchengarden.net

Bashing out the ice-cubes for tempura

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Basil aioli

Posted on May 29, 2013 by melhm

Herby? Garlicky? Yup, ticks all the boxes… yum yum yum! Hooray for mayonnaise!

ourkitchengarden.net

Fresh from the garden: lemon, eggs, basil, garlic
Recipe source: Melissa
Makes: about 300ml

Equipment:

  • Salad spinner
  • Bowls – large, small
  • Chopping board & knife
  • Citrus juicer
  • Garlic press
  • Stick blender & cup
  • Measuring – jug, cup, teaspoon
  • Serving bowls

Ingredients:

  • A small handful basil
  • 1 juicy lemon
  • 2 garlic cloves
  • 3 eggs
  • 1 teaspoon Dijon mustard
  • 1 cup rice bran oil
  • Flaked salt & black pepper

What to do:

  • Pick the basil leaves, wash them well, spin them dry and finely chop.
  • Cut the lemon in half and juice the halves. You will need 50ml lemon juice in total.
  • Smash the garlic cloves, peel them and squeeze them through the garlic press.
  • Separate two of the eggs and reserve the 2 yolks in a small bowl.
  • Into the stick blender cup add the whole egg, the egg yolks, the mustard and only 20ml lemon juice. Whizz together until all is combined.
  • Measure the rice bran oil, then get a friend to help super-slowly stream in the oil into the egg mixture while you are whizzing (this takes a few minutes so don’t rush it).
  • To make this mayo into an aioli, slowly add in the remaining 30ml lemon juice, the pressed garlic, the chopped basil and a good sprinkle of salt and pepper. Blend until smooth.

Notes: What is aioli? Why is it different to mayonnaise? What else could you serve it with? What could you make with the leftover egg whites?

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Mini chive, gruyere and rocket frittate

Posted on May 27, 2013 by melhm

Tasty little morsels – these are lovely just warm out of the oven with a dollop of basil aioli or even cold to pop in a lunch box!

ourkitchengarden.net

Fresh from the garden: chives, eggs, rocket, parsley
Recipe source: adapted from recipe by Cynthia Black Australian Good Taste
Makes: 48 mini frittate

Equipment

  • Pastry brush
  • 2 mini muffin pans
  • Paper towel
  • Scissors
  • Graters
  • Bowls – big, small
  • Chopping board & knife
  • Whisk
  • Salad spinner
  • Measures –  jug, cup, tablespoon, teaspoon
  • Serving plates
 Ingredients:

  • 2 tablespoons olive oil
  • A small bunch of chives
  • 9 eggs
  • 200ml thickened cream
  • 50g gruyere
  • 30g parmesan
  • A small handful rocket plus extra to garnish
  • 2 or 3 sprigs of parsley
  • Basil aioli

What to do:

  • Preheat oven to 180°C. Brush the holes of the non-stick mini muffin pans with a little of the oil.
  • Wash the chives and pat dry with paper towel. Using the scissors, thinly snip. Divide the chives between the mini-muffin holes.
  • Measure and coarsely grate the gruyere. Finely grate the parmesan. Sprinkle the cheeses into each of the chive holes.
  • Wash, spin-dry and shred most of the rocket to yield about a cup, reserving a few leaves for the garnish. Wash and spin-dry the parsley, discard the stalks and chop the leaves to yield about a tablespoon. Add these too to the pans.
  • Crack the eggs into a large bowl and lightly whisk. Measure the cream & add into the same bowl, whisk again and then carefully pour into the prepared pans.
  • Bake for 20 minutes or until just set.
  • Meanwhile clean up your station & then make the aioli (see separate recipe).
  • When the frittate are ready, set aside in pans for 5 minutes to cool slightly before dividing onto your serving plates. Soak the pans in water straight away…!
  • Garnish your serving plates with the rocket, add the frittate, serve with a dollop of aioli & eat!

Notes: Why do we need to preheat the oven? What is gruyere? What does to shred mean?

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