Garden to Table Room 16 and 17
Sneak preview......
What are we cooking up next time?
Pumpkin
Scones
Ingredients:
4
cups flour
2
Tbsp baking powder
2
tsp salt
2
cups mashed pumpkin
½
cup butter
2
eggs
½
cup sugar
1
cup milk
Method
In
a small bowl mix together flour, baking powder and salt.
In
large bowl combine butter and sugar until soft.
Mix in pumpkin, eggs and milk.
Slowly add flour mixture to wet mixture.
Mix well until mixture forms into a dough ball. Add more flour if too wet. Divide dough in half and turn onto a floured
surface. Pat the dough into a large rectangle (about the size of baking sheet).
Transfer the dough rectangles onto baking sheets. Cut each rectangle into 20 pieces but do not
separate them fully. Sprinkle with finely chopped herbs, grated cheese and
sunflower seeds.
Bake
at 200 Degrees C for 15-20 min.
Cashew Kale
and Chick Peas
Ingredients:
Sauce:
1 cup raw cashews (soaked for 1 hour in hot water or
overnight in room temp water.)
1 ½ cups water
2 cloves of garlic minced
1 bouillon cube or 1 tsp broth powder
Blend above ingredients in a blender on high speed
until completely smooth. Set aside until needed
Stir Fry:
2 large onions diced
1 red capsicum diced
2 gloves garlic minced
2 cans chick peas (drained and rinsed)
2 large bunches kale, stemmed removed and leaves
thinly sliced
2 tsp dry oregano
Salt and pepper to taste
Hot sauce to taste (optional)
2-4 Tbsp fresh basil (optional)
In Large fry pan over high heat sautee onion until it
begins to brown (5 min) add capsicum and garlic and cook one more minute. Add spices, Chickpeas, kale and quarter cup
water. Cover and reduce heat to medium.
Cook until kale is tender (about 5 minutes)
Add the reserved cashew sauce. Cook, stirring until
sauce thickens. Add a little water if sauce becomes too thick. Add basil and serve over cooked quinoa.
