Garden to Table Room 17 March 10th

                        Garden to Table    
                            Room 17     
                            10 March

Can you see any photos of you? What were you doing? What did you do in the garden? What did you cook? What did you eat? What did you enjoy doing the most?
Have a look at the recipes on the blog. Everything we have made this term is there. You might like to try one of them at home and surprise your family.

Tapa Cloth Designs Room 17

               Tapa Cloth Designs by Room 17 

                Tapa Cloth Designs by Room 17
                       Well done everyone.

Garden to Table recipes 10 March

                What are we cooking up??? 
                Have a read of these recipes.
                     They sound yummy.

Cornbread Muffins

Ingredients:

1 ¾ cups cornmeal

2 cup flour

4 tsp baking powder

¼ tsp baking soda

1 tsp. salt

¼ cup white sugar

2 cups buttermilk ( can substitute with 1 cup milk + 1 Tbsp vinegar or lemon juice. Let stand 5 min before use.)

2 eggs

¼ cup vegetable oil

Method:

Preheat oven to 230 degrees C

Lightly grease or line muffin tins

In large bowl mix together cornmeal, flour, baking powder, baking soda, salt and sugar.

In separate bowl combine buttermilk eggs and oil, mix well.

Pour wet mixture into dry mixture and stir until blended.

Pour batter into muffin tins. Bake for 15 min. or until a toothpick inserted into centre comes out clean. Smaller muffins will take less time. 
 

Vegetable Chilli

Ingredients:

1 ¼ cups chopped onion

6-8 cups diced vegetables (carrots, zucchini, mushrooms, capsicum, potatoes, celery,)

3 cloves garlic

1/8 tsp chilli powder (more if you like it spicier)

1 Tbsp cumin

2 tins of chopped tomatoes

1 tin black beans drained and rinsed

1 tin of chick peas drained and rinsed

1-2 cups kernel corn (can be tinned, frozen or fresh, blanch first if fresh)

1 ½ tsp each dried oregano and dried basil

Salt and pepper to taste

Method:

Add approx. 2 Tbsp olive oil to large saucepan.  Turn heat to medium high and add diced veggies, garlic, chilli powder and cumin. Sauté for about 5 minutes.

Add all remaining ingredients. Bring to a boil. Reduce heat, cover and simmer for 20 minutes stirring occasionally.

To make this a meaty chilli, fry ground beef in a separate fry pan until fully cooked (no longer pink) and add to your chilli while it is simmering.

Tapa Cloth

                    Tapa Cloth Designs
We are going to be doing Tapa Cloth designs with someone from the Art Gallery. This is happening on Monday the 9th March.
Before this date it would be a great idea to have a look at some designs. This will help you develop your own ideas.

            Click on these and have a look.....

 Tapa cloth designs

Read about Tapa Cloth

Where Tapa cloth is made

Room 16 Garden to Table

Hi everyone,

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.