Posts Tagged With: Year 1 visit

Kitchen garden news – 28th June 2013

So here we are the end of Term 2 with winter well and truly upon us.  At least winter solstice has been and gone so the days are getting ever-so-slightly longer now…. I do love this time of year though: the oven on and slow-cooking anything in my path, and parking spaces to be found readily around Bondi, and with an almost leisurely commute to school in the mornings!

This week we’ve taken a break from the usual routine to welcome the Year 1 classes to the Kitchen Garden program… it has been lovely to see the wee ones down here and also to say hi to the new wave of Future Volunteers (!) We made some delicious crusty bocconcini and garden herb pizza and slurped some creamy green soup: landcress, potato, rocket and leek this time… I think we all had a great time… And the little aprons looked very cute indeed!

ourkitchengarden.net

And with a tear in my eye I farewell lovely Ella and her family for the time being… Have fun in New York – I can’t wait to see your photos and to hear all about it!

ourkitchengarden.net

Bye bye lovely Ella!

For loads of great photos from the week and recipes updated fortnightly, subscribe here to this blog by clicking the Sign Me Up button on the right!
Cheers all & happy hols! Melissa x

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Hugh’s Magic Dough (for 1 pizza)

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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