Term 4

Hi everyone,

I hope you had a relaxing long weekend. Term 4 is going to be a busy term with lots of exciting activities coming up. Today Room 16 had their first Garden to Table session for the term and it was a great success. Thank you to all the parents and caregivers that came and helped, we really appreciate it. Recipe Book orders are now being taken for Garden to Table. If you would like one please send your order form and money back to Room 16. 

I have put up the recipes and photos from the session. 

Coconut Roti- Yum!

Broad Bean Dip

Leek Dip

Mini Spanikopita

Coconut Roti

(Fried Indian Bread)

Ingredients:

2 cups self rising flour

½ cup desiccated coconut

1 teaspoon salt

1 cup water

Oil or butter for frying

Method:

Mix flour, coconut, salt and enough water to form a soft dough. Knead until it forms a ball.  Let dough rest whilst cleaning up table. Divide the dough into balls, (about the size of golf balls) flatten balls using rolling pin or just your hands ( about 2 cm thick)

Using frying pan set on 5-6 pan fry the breads in a little oil or butter on both sides until brown and crispy.  Do not have the pan too hot or they will burn before they cook. Keep warm until served. Cut into halves or quarters (dipping sized pieces)

Grow Harbour Kids June 2013

Mini Spanikopita Muffins

Ingredients:

2 cups of cooked rice

1 ½ packets of feta cheese (chopped or crumbled)

2-3 eggs

1-2 cups finely chopped spinach or silverbeet

2-3 spring onions chopped

Pepper to taste

Phyllo pastry

Borage flower for decoration.

Method:

Mix first 6 ingredients together and set aside.

Cut phyllo into small rounds and fit into muffin cups.  Divide filling evenly amongst the cups.  Use scraps of phyllo to make a criss cross pattern across the top.  

Place Borage flower on top.

Bake for 15-20 min. until pastry is lightly browned.

Broad Bean Dip

Ingredients:

2 ½ cups fresh or frozen broad beans

1-2 Tbsp olive Oil

1 large red onion, diced

1 Large tomato, diced

1 tsp ground Cumin

½ bunch of fresh parsley chopped

4 Tbsp lemon juice

Salt and pepper to taste.

Method:

Place beans in stock pot and add just enough water to cover.  Bring to a boil.

When beans are tender (5-10 min) drain off half the water

Return beans to the pot, mash the beans and add remaining ingredients.

Bring the mixture to a boil then reduce heat and cook gently for 5 min until desired consistency is reached. Serve with pita bread or nacho chips.

Leek Dip

Ingredients:

2 or 3 wild leeks (ramps)
1 (8 oz.) pkg. cream cheese
1/4 c. milk
1/2 tsp. salt

Method:

Place all ingredients in a food processor or blender and blend well, adding more milk if necessary to get it to the right consistency for a dip.