Kitchen Garden Term 4, Weeks 2 and 3

Term 4 Week 3 Kitchen Garden

Over the past three weeks we have continued looking at food around the world. We have planted a variety of summer crops some of which we hope to harvest before the end of the school year.

Week 2 saw us making milk lollies from the Philippines. This was a simple two ingredient recipe and most classes enjoyed adding colour to their lollies. The rice paper wrappers were quite tricky to use.

Week 3 we made rice paper rolls from Vietnam. The older students revised their knife skills and learned how to julienne carrots and cucumber.

MILK LOLLIES

Ingredients

        \3 cups powdered milk

         1 cup condensed milk

        1 cup Icing sugar

        Rice paper wrappers(I ordered these off Amazon)

        Food colouring if desired

Method

        Add powdered milk to a large bowl

        Gradually pour in the condensed milk, stirring as you go.

        Stir until thick

        Knead until a smooth dough

        Roll into shape

        Colour if you wish

        Roll in icing sugar

        Wrap in rice paper

RICE PAPER ROLLS

Ingredients:

        100g vermicelli noodles

        10 rice paper wrappers

        2 carrots,julienned

        cucumber, julienned

        red capsicum, julienned

        bean shoots  1/2 iceberg lettuce separated into leaves

         fresh coriander leaves (if wanted)

        fresh basil, torn roughly (if wanted)

        sauce for serving (Sweet chilli, soy or sauce of your choice)

Method

        Cook the vermicelli noodles according to the packet instructions.

        Rinse noodles under cold water and drain.

        Wash and prepare all of the vegetables and have them ready on plates.

        To assemble the rice paper rolls, add warm water to the frypan and soak one rice paper wrapper at a time for 4-5 seconds. When the wrapper begins to soften, take it out of the water and place it on a wet chopping board.

        Arrange small amounts of the noodles, vegetables and herbs in the middle of the wrapper, being careful not to overfill. It may take a couple of tries to work out the perfect amount of filling.

        The wrapper will be sticky and may tear easily, so be gentle. Bring one side of the wrapper over the filling. Tuck in the sides of the wrapper towards the middle, then roll until sealed. Place on a plate.

        Serve with sweet chilli sauce or a sauce of your choice.