Garden to Table

                 Garden to Table 9th August 2016

We cooked delicious pumpkin lentil curry and coconut rice...YUM!

Garden to Table 21 June 2016 

   What are we cooking this week?  21st June......
               Soup and Muffins. Yummmooo!!

         What did we do in the garden this week?                            Have a look at the photos? 

        

This is what we cooked this week - thank     you Dana for organsing everything. 

Thank you parents and Grandparents for helping us. We appreciate you all.                            

1.            Cheese and Herb Muffins

Ingredients:

3 cups self rising flour

4 Tbsp butter

2-4 Tbsp fresh herbs chopped

1 cup grated cheese

2 eggs lightly beaten

1 ½ cups milk

Method

1.   Place flour and butter into large bowl and rub with fingers to combine

2.   Add herbs and cheese and stir to combine

3.   Combine eggs and milk in small bowl then add to flour mixture

4.   Mix with fork until combined. Do not over mix. Mixture will be lumpy.

5.   Spoon into muffin trays

6.   Bake at 200 degrees C for 15 -20 min

2.     Clean out the Freezer Soup

Ingredients:

2 Tbsp olive oil

I yellow onion iced

2 cloves garlic, crushed

1 bunch Kale stems removed ripped into bite sized pieces,

Celery diced

8 cups of water

4  vegetable bouillon cubes

Any Vegetables from the freezer

1 can diced tomatoes

1 Tbsp Italian seasoning

1 Tbsp dried parsley

Salt and pepper to taste

Method:

Heat Olive oil in large soup pot.  Add onion, celery and garlic sauté until soft. Stir in kale and cook until wilted (about 2 min) Add all remaining ingredients. Bring to a boil.  Turn heat to medium and simmer about 20 min

             

                Discoverers 22 Garden to Table

Thank you to all the volunteers that came to help on Tuesday, we had a great time at Garden to Table. Check out our photos. 

Borscht

(A classic Russian beet soup eaten hot or cold)

Ingredients:

8 cups vegetable broth

2 onions diced

2 gloves garlic minced

1 leek thinly sliced

1 tsp marjoram

2 celery stalks, thinly sliced

2 parsnips, grated

1 carrot, grated

½ head cabbage shredded

1 bay leaf

Salt and pepper to taste

2 beets peeled and grated.

2 Tbsp dried dill (1/4 cup fresh)

2 Tbsp red wine vinegar

Method:

Heat approx. 1 Tbsp oil in large saucepan.  Add onions, garlic, leek,  marjoram and celery to pot and sautee until tender.  Add parsnips carrot and cabbage and cook for approx. 5 min.  Add broth, bay leaf and salt and pepper. Bring to a boil then simmer, partially covered for 10 minutes. Add grated beetroot and dill and simmer for 5-10 minutes.  Add red wine vinegar.

Garnish with sour cream.

Potato Scones

Ingredients:

5 cups mashed potatoes

2/3  cup butter

Salt and pepper

2 cups flour

1 tsp baking powder

Method:

Mash cooked potatoes with butter salt and pepper.  Add flour and baking powder.  Mix to form a stiff dough ball.  Turn dough onto lightly floured surface. Roll into large rectangle.  Cut into 18 pieces.

Heat griddle over medium heat.  Add one tsp of butter.  When butter is melted and sizzling and scones.  Cook until golden brown on each side. Approx. 3-4 min. per side.

Discoverers 22 Garden to Table

Thank you to all the parents and caregivers that came to help. 
We had a great time.

              Garden to Table - Photographs
   Discoverers 23 are enjoying lots of fun learning.

                         

           Thank you for looking at out photographs. 
                         From Discoverers 23

Recipes for 'Garden to Table' Tuesday 5 April.
This looks yummy already.  
Thank you Dana. You are wonderful.

Vegetable Fritters

Ingredients:

2 medium potatoes, washed, skin on, grated

1 small onion finely diced

½ cup corn kernels (fresh or tinned)

1 cup zucchini, grated

I cup whole meal flour

1 tsp baking powder

Salt and pepper to taste

1 tsp paprika (optional)

1 egg

1 cup milk

2 tbsp olive oil

Method:

Grate potatoes and zucchini.  Squeeze out excess liquid and starch with your hands. Place potatoes, onions, corn, zucchini, flour, baking powder, in a large bowl.

In a small bowl beat egg, add milk and combine.

Add milk mixture to large bowl and combine.  Season with salt, pepper and paprika.

Heat oil in large frying pan.  Drop small spoonfuls of mixture into pan.  Fry for 2-3 minutes on each side, until golden brown. Remove to plate.  Repeat with remaining mixture.

Vinaigrette

4 Tbsp olive oil

3 Tbsp red wine vinegar

1 Tbsp lemon juice

2 tsp sugar

½ tsp salt

½ tsp dry mustard

1 clove garlic crushed

Pickled Beets

Wash/sterilise jars.  Place 2-3 whole cloves in the bottom of each jar.

Boil whole, unpeeled beets until tender.  Depending on the size of the beets this could take up to an hour or more.

Drain beets, run under cold water and rub the peel away with your hands.

Slice or cut beets into quarters.

Place sliced beets into jars leaving 2-4 cm gap at top.

Brine

2 cups water

2 cups white sugar

2 cups white vinegar

2 Tbsp pickling salt

Place above ingredients into a pot and bring to a boil.  Carefully pour boiling syrup into jars and seal immediately with the lid.  As the liquid cools in the jars you will hear the pop of the lid sealing tightly.  You can check that your jars have all sealed by pushing down on the lid.  If there is movement your jar has not sealed.  If you have jars that haven’t sealed you can boil them in a hot water bath for 5-10 minutes. They should then seal.

              Garden to Table April 2016

                 Recipes Garden to Table 10 May

Borscht

(A classic Russian beet soup eaten hot or cold)

Ingredients:

8 cups vegetable broth

2 onions diced

2 gloves garlic minced

1 leek thinly sliced

1 tsp marjoram

2 celery stalks, thinly sliced

2 parsnips, grated

1 carrot, grated

½ head cabbage shredded

1 bay leaf

Salt and pepper to taste

2 beets peeled and grated.

2 Tbsp dried dill (1/4 cup fresh)

2 Tbsp red wine vinegar

Method:

Heat approx. 1 Tbsp oil in large saucepan.  Add onions, garlic, leek, marjoram and celery to pot and saute until tender.  Add parsnips carrot and cabbage and cook for approx. 5 min.  Add broth, bay leaf and salt and pepper. Bring to a boil then simmer, partially covered for 10 minutes. Add grated beetroot and dill and simmer for 5-10 minutes.  Add red wine vinegar.

Garnish with sour cream.

Potato Scones

Ingredients:

5 cups mashed potatoes

2/3 cup butter

Salt and pepper

2 cups flour

1 tsp baking powder

Method:

Mash cooked potatoes with butter salt and pepper.  Add flour and baking powder.  Mix to form a stiff dough ball.  Turn dough onto lightly floured surface. Roll into large rectangle.  Cut into 18 pieces.

Heat griddle over medium heat.  Add one tsp of butter.  When butter is melted and sizzling and scones.  Cook until golden brown on each side. Approx. 3-4 min. per side.

Photos from Discoverers 23 Garden to Table 10 May

                               Garden to Table 31 May
                        Discoverers 22 and 23

Quiche with a Kumara Crust

Ingredients:

2 medium sized kumara (peeled and sliced thinly)

1 large onion

150gms spinach (torn into bite sized pieces)

½ cup milk

½ tsp salt

¼ tsp black pepper

¼ tsp of your favourite spices (chili pepper, Italian seasoning, garlic,)

4 large eggs

2 egg whites

50 grams feta cheese

Method:

Grease a 9” pie plate. Layer the bottom and sides of your pie plate with kumara slices. Bake at 180 degrees C for 20 minutes.

Meanwhile sauté onions and spinach until onions are translucent.

In a medium sized bowl whisk together milk, spices and eggs.

Spread spinach and onion mixture on top of your baked kumara crust.  Pour milk mixture over spinach mixture.  Sprinkle crumbled feta on top.

Bake at 190 degrees for 30-35 minutes until liquid has set.

What a fun time we all had. Kumara Quiche was delicious. I hope lots of you make it at home. I thought it was YUMMMMOOOO.
Thank you Dana and also the parents and grandparents who helped us.