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.
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| Coconut Roti- Yum! |
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| Broad Bean Dip |
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| Leek Dip |
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| 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.
