Today Room 16 and 17 had Garden to Table. Room 16 started in the garden working on a range of jobs such as laying pavers, picking beetroot and cauliflower and putting compost onto the vegetable patches. We then worked at stations to make a range of delicious recipes (see below). A huge thank you to the parent helpers for coming along. Please check out our photos and recipes from today.
Homemade Crackers
Ingredients
3 Cups All purpose flour or
a mix of all purpose and whole meal flour
2 teaspoons sugar
2 teaspoons salt
4 tablespoons olive oil
1 cup water
Optional toppings: Tbsp
fennel seeds, 1 Tbsp poppy seeds, 1 tsp salt
Method
Heat oven to 230 degrees C
Mix together dry
ingredients
Add oil and water and stir
until a soft sticky dough is formed. Add tiny amounts of water if dough too dry
Divide dough into 2 balls.
Pat dough into a thick
square with your hands
On a lightly floured surface
roll the dough into a large thin rectangle.
Brush the surface lightly
with water
Sprinkle on seasonings if
using
Cut the dough into cracker
sized rectangles and place on baking paper on baking sheet. Prick each cracker with a fork
Bake for 12-15 min. Thinner crackers will bake quicker.
Parsley Pesto
Ingredients
2 cloves of garlic
2 cups packed stemmed
parsley
Pinch of salt
¼ cup sunflower seeds
½ cup grated parmesan
cheese
2/3 cup olive oil
Method
Place garlic, parsley,
salt, sunflower seeds and cheese into food processor. Process until a paste forms. Gradually blend
in olive oil. Add salt and pepper to
taste.
Classic Spinach Dip
Ingredients
2 cups frozen chopped
spinach (thawed)
1 ½ cups sour cream
1 cup mayonnaise
1 pkg. dry spring vegetable
soup mix
1 can water chestnuts
chopped
Squeeze spinach until dry
Mix all ingredients and
refrigerate until ready to use, ideally a couple of hours.
Serve with crackers or
pumpernickel bread.
Pickled Beets
Wash/sterilize 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.
