Thank you to all the helpers that came and helped out at Garden to Table today. The students had a fantastic afternoon making vegetable lasagne and garlic bread. Check out our photos and recipes below :)
Garlic Bread
4 people will begin making butter while 2 people chop
herbs and garlic and slice the baguette. Slice the baguette lengthwise but not
all the way through. Parents to help. Herb chopping people can then take over from
tired butter makers/shakers.
Homemade Butter in a Jar
1.
Place ½ cup of cream into each of 4
jars.
2.
Fasten the lid tightly
3.
Begin shaking the jar.
4.
SHAKE, SHAKE SHAKE!!!
5.
After about 5 min you will notice
the liquid has thickened. This is
because the fat is changing and sticking together. You now have whipped cream in the jar. But don’t stop shaking. We want Butter.
6.
SHAKE! SHAKE! SHAKE!
7.
It will feel like there is no room
in the jar. This is because the fat is Congealing (sticking together) KEEP SHAKING!!
8.
Soon you will see a thin liquid form
in the jar and as you keep shaking a mass of butter will form.
9.
The liquid is called buttermilk. Pour this buttermilk into the jar labelled
BUTTERMILK. We will save this to use for
making biscuits next session.
10.
Put one clump of the butter you’ve
made into a cereal bowl and mix in the chopped herbs and garlic.
11.
Place the other 3 lumps of butter
into the container labelled plain butter.
We will use this in future recipes.
12.
spread the herb butter along the
length of your sliced baguette (both sides) and close it back together.
13.
Wrap the baguette in tin foil and
place in pre heated oven for 10 minutes.
Buttermilk
Buttermilk is the liquid left behind after churning
butter out of cream. This is Traditional Buttermilk.
Traditional buttermilk is beneficial to health as it
contains probiotics which can help improve immunity and sooth upset stomach. It
contains vitamins, potassium, calcium and some phosphorus. It is still very commonly used in India but
is rarely found in Western countries.
Buttermilk is used in many baking recipes including
pancakes, soda bread, muffins and salad
dressings. It is also sometimes used to
make ice creams.
Cultured
Buttermilk
The buttermilk we buy in stores is milk that has been pasteurized
(heated) and had a lactic acid bacterial culture added to it to help stimulate
the natural bacteria. It gives the milk a slight sour taste.
Acidified
Buttermilk
You can make butter milk at home by adding 1 Tbsp of
lemon juice or vinegar to 1 cup of milk.
Lasagne
Sauce
Ingredients
Available garden veggies (silverbeet, cauliflower carrots
etc.)
1 onion
1 clove of garlic
Variety of chopped garden herbs
3 tins diced tomatoes
Salt and pepper to taste
Method
1. Chop veggies
2. Place approx 2 Tbsp of oil in fry pan and turn pan to
med heat.
3. Add onions and garlic and saute for 2-3 min.
4. add other veggies except silverbeet and can
tomatoes and sauté until tender 3-5 min.
5. Add tomatoes, silverbeet, herbs, salt and pepper
6. let simmer while you tidy up your work area
Assemble Lasagne
1. Place 1/3 of sauce in bottom of pan
2. Place a layer of lasagne noodles on top of sauce.
Do not overlap the noodles, you can snap them in
half if they don’t quite fit.
3. Place half or remaining sauce on top of noodles.
4. Spread cottage cheese on top of sauce
5. sprinkle with about a third of the grated cheese
6. Place another layer of noodles on top
7. Spread remaining sauce over noodles
8. Spread remaining cheese over sauce
9. Bake in 200 degree oven for 20 min.
10. Tidy your work area
11. Wash and dry your dishes
12. Set your table
Cheese Prep
Your group will be grating the Colby cheese to go on
top of Lasagne as well as making the Cottage cheese to go in the middle layer
of lasagne.
Homemade Cottage Cheese
1.
Pour 4 cups of milk into saucepan.
2.
Heat on medium heat until tiny
bubbles begin to form. Stir with wooden spoon while heating.
3.
Remove from heat and stir in 2 Tbsp
of vinegar which will sour the milk.
4.
Stir gently and watch as “curds”
begin to form.
5.
Hold strainer over large bowl and
pour cottage cheese into strainer. Gently push with spoon to remove all of the
liquid from your cottage cheese curds.
6.
The liquid is called Whey. Remember Little miss Muffet who was eating
her curds and Whey??
7.
Take your cottage cheese and grated
cheese to the sauce table so they can use it to assemble the lasagne.
8.
Clean up and set your table
9.
Read the sheet on the many uses for
whey and be ready to report back to the class about your cottage cheese making
experience.
Whey
What is
Whey: Whey is milk when the fats and solids have been pulled
out. (the fats and solids are now your
cheese)
Whey is mostly water but it also contains lactose
(milk sugar)
The most valuable ingredient in whey is the whey
protein.
There are 2 types of whey
Acid Whey
The whey resulting when an acid like vinegar or lemon
juice is added to aid in the curdling process/
Sweet Whey:
The whey resulting from cheese that is cultured or
curdled with rennet. Used in the making of hard cheeses.
Uses for Whey
1.Substitute
in any baking recipe calling for water or milk
2. Use
whey to cook pasta, potatoes, oatmeal or rice.
3. Add
whey to soups and stews in place of stock
4. Use
in homemade fruit smoothies
5. Feed
it to your dog or farm animals.
6. Put
it in your compost bin
7. Add
some spices and use it to marinade your meat
8. Spray
it on plants that are affected by mildew. The acidity in the whey will
discourage the mildew.
9. Bathe
in it. It is said to soften you skin.
