Garden to Table
8 March
Recipes
Zucchini Muffins
Preheat oven
to 400 degrees F ( 200 degrees C)
Grease
muffin cups using a bit of oil on paper towel.
Ingredients
1 cup all purpose flour
1 cup whole wheat flour
1 ½ tsp baking powder
½ tsp baking soda
1 tsp cinnamon
½ tsp Allspice
1 tsp salt
1 egg
¼ cup cooking oil
½ cup sugar
1 cup grated zucchini
½ cup milk
Method
Measure first seven ingredients into large bowl. Stir
thoroughly. Make a well in centre.
In small bowl beat egg (with fork) until frothy. Mix in oil, sugar, zucchini and milk. Pour into well in dry ingredients. Stir only to moisten. Batter will be lumpy. Fill greased muffin
cups ¾ full. Bake at 400F (220C) for
20-25 min 15 min if using mini muffin tins.
Serve warm.
Vietnamese Vegetarian Rice-Paper
Rolls
½ cup Sunflower seeds
1 pkg 150g
vermicelli noodles
1 bunch coriander (cilantro) leaves
1 bunch Vietnamese min leaves
2 med carrots
2 cups bean sprouts
1 cup grated zucchini
1 bunch lettuce leaves
5 spring onions
25 rice paper wraps
1. Place
vermicelli noodles in large bowl and cover with boiling water. Cover the bowl with a plate and leave for 10
min.
2. Toast
sunflower seeds in frying pan, stirring constantly so they don’t burn. Turn of pan and leave to cool
3. Wash
and dry coriander a mint then chop finely.
4. Wash
carrots, trim ends then grate using large hole on grater.
5. Wash
zucchini and grate (skins, seeds and all) using large hole on grater.
6. Trim
ends of spring onion and peel off outer skin. Slice finely.
7. finely
chop or rip lettuce into small pieces
8. Drain
noodles and dry with a clean towel. Place back into bowl
9. Add
all veggies and sunflowers seeds to the noodles and mix well.
10.To
soften rice paper pour hot water onto a plate and slide you wrap through it.
Pull it out of water and place on tea towel.
11.Place
some of noodle/veggie filling onto middle of wrap shaping it like a little log
across the wrap. Fold over the 2 sides then roll from the bottom.
12.Place
on a plate ready for serving.
You can use any fresh veggies you like.
Dipping Sauce
4 cloves of garlic
4 Tbsp of lemon juice
1 small red chilli
2 Tbsp sugar
½ cup rice vinegar
2 Tbsp fish sauce
Peel and crush or finely chop garlic into bowl. Add lemon juice. Cut chilli lengthways and
scrape seeds into compost. Slice very finely and add to bowl.
Add sugar, vinegar and fish sauce. Divide into 3 small
bowls.
Recipes for Tuesday 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 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.
