Posts Tagged With: vegetarian

Rhubarb and pear compote with vanilla yoghurt

Posted on April 25, 2013 by melhm

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!

ourkitchengarden.net

Rhubarb and pear compote, vanilla yoghurt

Fresh from the garden: orange, rhubarb, pears
Recipe source: adapted from a recipe by Tracy Rutherford in Australian Good Taste
Serves: 6 or 24 tastes

Equipment:

  • Paper towel
  • Microplane zester
  • Chopping board & knives
  • Bowls – large, medium, small
  • Measures – ¼ cup, tablespoon
  • Peelers
  • Large saucepan
  • Wooden spoon
  • Colander
  • Spatula
  • Small sauce bowls
  • Serving bowls & plates
 Ingredients:

  • 1 orange
  • 1/4 cup caster sugar
  • 1 bunch (about 700g) rhubarb
  • 4 ripe pears
  • 1 cinnamon stick

Vanilla yoghurt

  • 200ml Greek yoghurt
  • 1 vanilla pod
  • 1 tablespoon caster sugar

 What to do:

  • Wash and wipe the orange dry. Zest into a small bowl, then cut the orange in half and then juice to yield ¼ cup.
  • Trim the rhubarb, discarding the leaves into the rubbish (not the compost). Wash well, then chop into 3cm lengths.
  • Wash the pears and peel. Slice into quarters and then cut out the core. Slice the wedges in half again.
  • Place the orange juice and sugar in a large saucepan over low heat. Cook, stirring occasionally, for 3 minutes or until sugar dissolves.
  • Add the rhubarb, pear, orange zest and cinnamon stick. Bring to a simmer and cook, covered, for 5 minutes. Uncover and cook for a further 5 minutes or until fruit is tender and liquid thickens slightly. Remove from heat and set aside for 15 minutes to cool.
  • 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 them on a serving plate with the small yoghurt bowl and serve!

Notes: Why do we discard the rhubarb leaves into the rubbish?  What is Greek yoghurt? What could you sprinkle on to this dish to make it even yummier? What is a compote?

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

Dee Nolan’s kabuli chickpeas, leek and green veggie soup

Posted on April 20, 2013 by melhm

Late last year I bumped in to Dee Nolan at Sean’s and we soon got chatting about her amazing olive oils (Sean’s pours the Nolan’s Road Extra Virgin Delicate with the malt scrolls and cracked wheat log) and her organic, South Australian kabuli chickpeas – as well as the great deeds done in the SAKGP schools… Soon after I was the beneficiary at school of a wonderful gift from Nolan’s Road: a huge box of Dee’s chickpeas! Regular readers of this site will know how much I love to blend up these quick-cooking* chickpeas for Yotam’s hummus, but I’ve also been waiting for an excuse to simmer up some seasonal soup…

Rugged up against a cold, windy and rainy autumn day? Perfect!

ourkitchengarden.net

Nolan’s Road delivery!

Fresh from the garden: potato, leeks, garlic, bok choy, cabbage, kale, spinach, silverbeet
Recipe source: Melissa
Serves: about 6 or 30 tastes

Equipment:

  • Scales
  • 2 large saucepans with lid
  • Chopping board & knife
  • Peeler
  • Grater
  • Kettle
  • Colander
  • Bowls – big, med
  • Mandoline
  • Stick blender
  • Measures – lt jug, tablespoon
  • Wooden spoon, ladle
  • Serving bowls
 Ingredients:

  • 250g dried chickpeas, soaked overnight
  • 1 large potato
  • 2 large leeks
  • A bunch of leafy green veg: bok choy, cabbage, kale, spinach, silverbeet
  • 1 tablespoon extra-virgin olive oil
  • 1 knob of butter
  • 2 cloves garlic
  • Flaked salt and freshly-ground black pepper
  • 1 litre boiling water with 1 rounded tablespoon bouillon or 1 litre stock
  • 50g parmesan

What to do:

  • Rinse soaked chickpeas, cover with water, bring to the boil and simmer for 10 minutes.
  • Meanwhile, slice off tough bits of leek skin.  Slit from top to bottom and rinse thoroughly under running water to get rid of any mud trapped between layers of the vegetable.  Slice finely.
  • Peel the potato under running water and then slice finely using the mandoline.
  • Peel and finely slice the garlic. Grate the parmesan.
  • Warm a thick-bottomed pan, and add the tablespoon of oil and the knob of butter. Add the leeks and garlic to the pan and sweat gently with a good pinch of salt until tender and sweet – 5 minutes at least. Add the sliced potato and turn in the buttery mixture.
  • Drain the chickpeas and then add to the leeks and sliced potato and cook for 1 minute. Add about two-thirds of the stock and simmer for 15 minutes.
  • Meanwhile wash the leafy veg thoroughly, shake dry and chop into bite-sized pieces.
  • With about 5 minutes to go, add any veggie stalks in to the soup, and then after a minute or two add in the leaves, stirring to combine & wilt.
  • Pour half the soup out into the 2nd pot and puree with the stick blender. Leave the other half whole, and then pour back in together – pureeing half gives a lovely smooth comforting feel but also keeps a bit of texture. Now add enough of the remaining stock to achieve the consistency you like.
  • Check for seasoning, ladle into bowls to serve and add a sprinkle of parmesan to finish.

 Notes: Why do we soak the chickpeas overnight? What’s the number one rule with the mandoline? What is sweating the leeks?

ourkitchengarden.net

Nolan’s Road kabuli chickpea, leek & green veggie soup

*If you’re researching recipes from European or US books or websites you may read that the chickpeas, once you’ve soaked them overnight, will need an hour or more of  boiling. I find that the Nolan’s Road chickpeas take less than half that time so start checking after about 20 minutes!

And PS. If you can be organised enough to soak your chickpeas in advance, DO IT!!! Whilst I also keep tins of chickpeas, borlotti beans, cannellini et al in my pantry, there is simply nothing better than long-soaked and freshly cooked ones, plus you avoid the nasty BPA-lined tins. Hooray!

 

 

Categories: Kitchen Garden, Recipe | Tags: , , , , , , , , , , | 2 Comments

Crispy rosemary flatbread

Posted on April 20, 2013 by melhm

Smittenkitchen says: Nothing could be easier than making this cracker, but that doesn’t mean you shouldn’t tell people you slaved all day over it because they’re going to be impressed, and I see no reason not to milk it. I think you could easily swap the rosemary for other herbs, such as thyme or tarragon, or punch it up with black pepper or other spices, but personally, I like it just the way it is here.

ourkitchengarden.net

Crispy crispy!

Fresh from the garden: rosemary
Recipe source: adapted by smittenkitchen.com from a recipe in Gourmet magazine
Serves: 8 or about 30 tastes

Equipment:

  • 3 heavy, large baking sheets
  • Paper towel
  • Chopping board & knife
  • Measures: cup, ½ cup, ¼ cup, tablespoon, ½ teaspoon
  • Baking paper
  • Large bowl
  • Rolling pins
  • Pastry brushes
  • Wire racks
  • Serving plates
 Ingredients:

  • 3½ cups unbleached plain flour
  • 4 large sprigs rosemary
  • 1 teaspoon baking powder
  • 1 teaspoon cooking salt
  • 1 cup water
  • 1/2 cup olive oil plus more for brushing
  • Flaky sea salt

What to do:

  • Preheat oven to 230°C with 3 heavy baking sheets inside.
  • Wash, dry and chop 1 sprig of rosemary.
  • Stir together flour, 1 tablespoon chopped rosemary, baking powder, and salt in a medium bowl. Make a well in centre, then add water and oil and gradually stir into flour with a wooden spoon until a dough forms. Knead dough gently on a work surface 4 or 5 times.
  • Divide dough into 3 pieces and roll out each piece separately on sheets of baking paper into shapes large enough to fit  each baking tray (shape can be rustic; dough should be thin).
  • Lightly brush the tops with additional oil and then strip the remaining rosemary, scattering small clusters of leaves on top, pressing in slightly. Sprinkle with flaked salt.
  • Slide rounds (still on baking paper) onto the preheated baking sheets and bake until pale golden and browned in spots, 8 to 10 minutes.
  • Transfer flatbread (discard baking paper) to racks to cool.
  • Break into pieces and serve.
  • Flatbread can be made 2 days ahead and cooled completely, then kept in an airtight container at room temperature. 

Notes: Why is this called flatbread? Why is this unleavened bread? What is kneading?

Categories: Kitchen Garden, Recipe | Tags: , , , , , , , , , | 2 Comments

Moroccan carrot dip

Posted on April 20, 2013 by melhm

Jill says, “Serve this warmly coloured and sweetly spiced Moroccan carrot dip as part of a tabletop spread, along with some olives, flat bread, grills and salad.” We say, “whoa there! This is super-delicious! We used purple as well as normal carrots and with the paprika dye the result was a neon and spiced-up bowl of yum!” And of course I used coriander – not that I’m necessarily anti-parsley – but you just would, wouldn’t you?!

ourkitchengarden.net

Moroccan carrot dip

Fresh from the garden: carrots, garlic, lemon, olives, parsley or coriander
Recipe source: Jill Dupleix
Serves: 6 or 24 tastes

Equipment:

  • Medium saucepan& lid
  • Scales
  • Peelers
  • Chopping board and knife
  • Citrus juicer
  • Measures: tablespoon, ½ teaspoon
  • Bowls – large, small
  • Food processor
  • Spatula
  • Salad spinner
  • Paper towel
  • Serving bowls
 Ingredients:

  • 500g carrots
  • 1 garlic clove
  • Half teaspoon ground cumin
  • Half teaspoon paprika
  • Half teaspoon ground ginger
  • Half teaspoon ground cinnamon
  • Pinch of cayenne pepper
  • Flaked salt
  • 1 tablespoon honey
  • Half a lemon
  • 3 tablespoons olive oil
  • 2 tablespoons green olives
  • A small handful flat parsley or coriander leaves

What to do:

  • Fill the saucepan with water and set to boil.
  • Meanwhile peel the garlic clove, then peel the carrots, chop into large chunks and cook in simmering, salted water with the garlic for about 20 minutes or until soft.
  • Squeeze the lemon to yield 2 tablespoons juice.
  • Measure out the cumin, paprika, ginger, cinnamon, cayenne, salt, honey and lemon juice into a small bowl.
  • Drain the carrots into the colander, and return to the hot, dry pan for a minute or two over medium heat to dry them out further.
  • Mash or whiz the carrots and garlic in the food processor until smooth. Add the bowl of spices, salt, honey and lemon juice and mix well or whiz again, scraping down with the spatula when needed.
  • Add the olive oil gradually, while still beating. Allow to cool for a minute or two.
  • Wash, spin-dry and chop the parsley or coriander leaves to yield 2 tablespoons.
  • Spoon into serving bowls, scatter with olives and parsley leaves and drizzle with a little extra olive oil to serve.

 Notes: Where is Morocco? What other spices can you think of? What is cayenne?

Categories: Kitchen Garden, Recipe | Tags: , , , , , , , , , , , , | Leave a comment

Carrot muffins with garlic butter

Posted on April 20, 2013 by melhm

These are wonderful straight out of the oven, with the garlicky butter melting away in a hole in the middle…It’s a great recipe to make with the kids as there’s lots of grating, mashing and snipping, measuring and weighing… If you have no cupcake cases, just melt a tablespoon of butter in a small saucepan and, using a pastry brush cover each hole with a thin film of butter. This will stop the muffins sticking to the pan. We also used chives instead of parsley – snipping them with kids’ scissors – & made them even better!

ourkitchengarden.net

Carrot muffins with garlic butter

From the garden: carrots, parsley, eggs, garlic
Recipe source: adapted from Stephanie Alexander’s Kitchen Garden Cooking with Kids
Makes: 12 large or about 30 mini muffins

Equipment:

  • 12 or 24 hole muffin tin
  • 12 large or 24 small cupcake cases
  • Peeler, grater
  • Chopping board & knives
  • Bowls – 2 medium, 1 small
  • Measures: ½ cup, ¼ cup, teaspoon
  • Scales
  • Garlic press, whisk
  • Baking paper
  • Wire rack
  • Serving plates
 Ingredients:

  • 2 large or 4 medium carrots
  • 15 stalks parsley
  • 60g cheddar or gruyere
  • 220g self-raising flour
  • 1 teaspoon table salt
  • 1 egg
  • 3/4 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 cloves garlic
  • 100g unsalted butter at room temperature
  • Flaked salt

ourkitchengarden.net What to do:

  • Preheat oven to 180C. Drop the cupcake cases into the tin.
  • Wash, peel and grate the carrot to yield about ½ a cup. Wash, dry and chop the parsley. Weigh the cheese & then grate it.
  • Weigh the flour then mix it with the cheese, carrot, parsley and table salt together in a medium bowl.
  • In the other medium bowl whisk the egg, buttermilk and oil together.
  • Make a well in the dry ingredients and add the liquid mixture. Mix lightly and then spoon into muffin cases to about 2/3 full. Bake for 25 minutes for the large & about 15-20 for the small muffins.
  • While the muffins are cooking, make the garlic butter: Squeeze the garlic through the garlic press into the small bowl and add the butter and a pinch of salt. Mix until smooth. Place in a log shape on a piece of baking paper, roll up lightly, sealing the edges and put in freezer until firm.
  • Remove muffins from the oven. Allow to sit for a minute before turning out onto the wire rack to cool. Remove the butter from the freezer and slice into thin discs.
  • When the muffins are cool, make a slit in the top of each insert a slice of garlic butter and place on serving plates.

 Notes: What is buttermilk? What is a well in the centre of the dry ingredients?

ourkitchengarden.net

Buttery garlic goodness…

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

Autumn fridge soup

Posted on April 16, 2013 by melhm

Today dawned cold, rainy and most definitely autumnal after a month of lovely Indian summer… perfect soup weather! And no better excuse to clean out the scary fridge drawers of limp & sad veggies, and freezer of half-blocks of icy stock…

ourkitchengarden.net

Fridge soup: rocket, spinach, lentil goodness

Fresh (or not!) from the fridge: I used half a Spanish onion, a brown onion, a potato, a carrot, some very floppy spring onions, garlic, some rocket from about a week ago and some spinach stalks that I was saving for the chooks (sorry girls).
Recipe source: Melissa

 

Equipment:

  • 1 large, 1 med saucepans with lid
  • Kettle
  • Chopping board & knife
  • Peeler
  • Mandoline
  • Sieve
  • Measures – litre jug, cup
  • Colander
  • Bowls – big, med
  • Stick blender
  • Wooden spoon, ladle
  • Serving bowls
 Ingredients:

  • 1 brown onion
  • ½ a Spanish onion
  • 3 soft spring onions
  • 1 tablespoon extra-virgin olive oil
  • 1 knob of butter
  • Flaked salt and freshly-ground black pepper
  • 2 cloves garlic
  • 1 large potato
  • 1 large carrot
  • About a litre of vegetable stock
  • A cup of red lentils
  • 3 bay leaves
  • A bunch of spinach stalks
  • A small handful of rocket (refreshed in a big bowl of cold water for 10 minutes…)

 

ourkitchengarden.net

Fridge soup, green all over

What to do:

  • Pour the stock into the medium saucepan with lid on and heat to a simmer. (I had to semi-thaw mine before I could get it out of the container…)
  • Half fill the kettle and set to boil.
  • Measure the lentils into the sieve and give them a good rinse under the cold water tap, discarding any discoloured lentils or little stones.
  • Peel the onions and dice. Peel off the first layer of spring onion, tail and then slice into small discs.
  • Heat the olive oil and butter together in the large saucepan and then add all the onions and a sprinkle of flaked salt, stirring to coat.
  • Peel the potato under running water and then slice finely using the mandoline. Add to the sweating onions.
  • Peel and chop or slice the garlic and add that in too with the bay leaves.
  • Peel and the grate the carrot straight into the saucepan.
  • Pour the hot stock into the large saucepan, add the lentils and then simmer for about 10 minutes until the potato & lentils are tender. You may need to add a little extra hot water from the kettle, depending on how big a bunch of veggies you have.
  • Meanwhile wash the leafy veg thoroughly (discarding any manky bits), shake dry and chop into bite-sized pieces. Add any stalks into the soup to start cooking first, and then add the chopped leaves. Cook for another 5 minutes to wilt the green veggies.
  • Taste the soup to check seasoning and then puree with the stick blender.
  • Ladle into bowls to serve and add a grind of black pepper to finish.
  • Eat with buttery toasted Lebanese bread, and feel all warm and sustainable, all at the same time…

Notes: Do you have to soak lentils? What’s the number one rule with the mandoline? What does sweating do to the onions?

ourkitchengarden.net

Fridge soup, toasted pita, paper…

 

Categories: Kitchen Garden, Recipe | Tags: , , , , , , , , , , , | Leave a comment

Rocket and basil pesto

Posted on April 3, 2013 by melhm

For this alternative pesto, we add rocket leaves to the basil and pound them together but you could also try a parsley or even coriander combination… We love them all! It also seems like a lot of olive oil so tone it back if you like, but I think it’s warranted, especially over freshly cooked pasta & muddled with a ladleful of  pasta-water!

ourkitchengarden.net

Handmade pasta, rocket & basil pesto

Fresh from the garden: rocket, basil, garlic
Recipe source: Melissa
Makes: 3 cups

Equipment:

  • Mortar & pestle
  • Cheese grater
  • Medium frying pan
  • Tea towel
  • Scales
  • Measuring jug
  • Medium bowl
  • Tablespoon
  • Serving bowls if needed
 Ingredients:

  • 1 bunch basil
  • 1 bunch rocket
  • 2 large garlic cloves
  • Salt
  • 80g pine nuts
  • 50g parmesan cheese
  • 200ml extra virgin olive oil

What to do:

  • Before you wash the basil or rocket, pick the stalks from the basil and discard. Weigh the leaves with the rocket – you’ll need about 100g all up.
  • Wash and then spin-dry the basil and rocket, you might need to do this in several stages to make sure the leaves are as dry as can be!
  • Grate the parmesan cheese.
  • Heat the frying pan on a medium heat and lightly dry-toast the pine nuts, shaking regularly so that they don’t stick.
  • Peel the garlic cloves and place in the mortar and pestle with a good pinch of salt. Pound these to a paste.
  • Add the pine nuts to the mortar & pestle and continue to pound. Once smooth-ish, transfer to the bowl and stir in the parmesan.
  • Tear the basil leaves and put them into the mortar. Pound the leaves to a paste. Return the pine nut mixture to the mortar and, pounding it all together, gradually pour in all the olive oil.
  • Taste for salt and adjust if necessary.
  • Mix into steaming hot pasta, spread on bruschetta, drizzle over tomato slices, serve as part of an antipasto plate with goats’ cheese and roasted capsicum or spoon into serving bowls to serve as a dip with flatbreads.

Notes: With what else can you use pesto? What also goes with well with basil? Why do we toast the pine nuts? What does several mean? Why do we weigh the leaves before we wash them?

Categories: Kitchen Garden, Recipe | Tags: , , , , , , , , , , | 2 Comments

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

Categories: Kitchen Garden, Recipe | Tags: , , , , , , , , , , | Leave a comment

Apricot, cranberry and cardamom hot cross buns

Posted on April 3, 2013 by melhm

‘… if you have no daughters, give them to your sons…’ At this time of year it is possible to buy hot cross buns anywhere – but I think there is nothing better than freshly made ones!

ourkitchengarden.net

Warm cross dough

Recipe source: adapted from a recipe by Jeremy Strode in Good Living 2011
Makes: 12 large or 24 small buns

Equipment:

  • Stand mixer & dough hook
  • Bowls – large, small
  • Measuring – ½ teaspoon, tablespoon
  • Small saucepan
  • Fork
  • Spatula
  • Plastic wrap & baking paper
  • Large baking tray
  • Chopping board & knife
  • Small snap lock bags
  • Scissors
  • Pastry brush
  • Serving plates
 Ingredients:

  • 20g dried yeast
  • 100g caster sugar plus a pinch
  • 100g butter at room temperature
  • ½ teaspoon salt
  • ½ teaspoon ground cardamom
  • 500g plain flour
  • 2 eggs
  • 150g apricots
  • 50g dried cranberries

Crosses

  • 90g self-raising flour
  • 10g skim milk powder

Glaze

  • 1/3 cup water
  • 2 tablespoons caster sugar

What to do:

The dough mixture:

  • 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, the rest of the sugar and the plain flour in the mixer and combine.
  • Add eggs and yeast mixture 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 baking paper-lined tray so that the balls just touch. Cover with plastic wrap. Set aside in a warm, draught-free place to prove for 30 minutes. Preheat oven to 190°C.
  • Whilst the buns are proving you can make the next dough mixture (above) for the next class.
  • After the 30 minutes is up, 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.
  • Meanwhile make the 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 – slicing if needed – & then eat!

Notes: If you have no skim milk powder for the crosses then the self-raising flour will work with milk or even water!

ourkitchengarden.net

Hot cross bunsters

Categories: Kitchen Garden, Recipe | Tags: , , , , , , , , , | 2 Comments

Autumn salad with poached eggs & tarragon and landcress mayo

Posted on April 3, 2013 by melhm

The list of ingredients we can add to a salad is endless… here at Bondi we base our salads on lettuce leaves, fresh herbs and then seasonal additions. This one is a favourite with just-poached eggs and a wonderfully creamy dressing. You can substitute watercress for landcress if you like.

ourkitchengarden.net

The double-yolk autumn salad with tarragon & landcress mayo

Fresh from the garden: Salad leaves, eggs, tarragon, chives, oregano, thyme, marjoram, edible flowers, cucumber, spring onions, garlic, lemon – the list goes on…!
Recipe source: Melissa
Serves: 4 at home or 24 tastes

Equipment:

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

 

 Ingredients:

  • 4 freshest eggs
  • A bunch of salad leaves
  • A large handful of herbs
  • A few garnishing flowers
  • Special extras: cucumber, spring onions – whatever you have

For the tarragon mayonnaise:

  • A small bunch of landcress
  • 1 large sprig tarragon
  • 1 extra egg
  • ½ teaspoon salt
  • 1 small clove garlic
  • 1 level teaspoon mustard powder
  • 120ml rice bran or veg oil
  • 25ml extra-virgin 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.
  • Cut the root end from the spring onion and strip off the first layer or two. Thoroughly wash the remaining part and then chop into fine discs. 

To poach the eggs:

  • Fill a medium-sized frying pan with water to a depth of about 5cm, then heat it to 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 minutes. Fill a large bowl with cold water.
  • 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, landcress 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 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 the top of each salad.
  • Drizzle the mayo over the top of each salad, followed by a sprinkle of herbs and the flowers and serve immediately!

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? Why don’t we need to use vinegar to poach the eggs? Why do we put the eggs into cold water?

Categories: Kitchen Garden, Recipe | Tags: , , , , , , , , , , , | Leave a comment

Blog at WordPress.com.