Term 4 Week 5 Kitchen Garden
Week 4 saw our last recipes from food around the world. The senior classes made soft pretzels from Germany, which were delicious dipped in chocolate, while the junior classes made cheese bread from Brazil. During our trip around the world the students have learnt about food from many countries, facts about these countries and can recognise the national flags.
Week 5 in a belated Halloween celebration the junior classes made Frankfurt mummies. They had great fun decorating them with their choice of bbq or tomato sauce. Thanks to Freddie who helped both classes and took photos of the F/1 students.
SOFT PRETZELS (Germany)
Ingredients
1 cup of flour
1 tbsp yeast
1 tsp sugar
30g of softened butter
1 ⅓ cups of warm water
Method
In a large bowl, stir together 1 cup of flour, yeast, sugar, 2 tbsp of butter and 1 ⅓ cups of warm water.
Let this mixture stand for about 15 minutes until fermentation begins and bubbles appear.
Stir in the remaining flour to create a dough.
Knead the dough for about 8 minutes until smooth and elastic. Add more flour if needed.
Divide the dough into six pieces and allow the pieces to rest for a few minutes.
Roll each piece into a rope about 40cm long.
Loop and twist the dough
Set each piece on baking paper.
Preheat the oven to 220°C .
In a large pot, bring the remaining 3 cups of water to a boil and add the baking soda.
Remove from the heat.
Place the twisted pretzels into the water bath for about 20 seconds on each side.
Place the soaked pretzels on a greased baking sheet.
Melt the remaining butter and brush the pretzels with the melted butter.
Sprinkle each pretzel with coarse salt.
Bake in the oven for 8 to 10 minutes until golden brown.
When cool to touch dip one end in melted chocolate.
CHEESE BREAD (Brazil)
Ingredients
⅓ cup extra virgin olive oil
⅔ cup milk
¾ cup tapioca flour
¾ cup SR Flour
1 large egg, room temperature
½ cup packed, grated cheese
Method
Preheat the oven to 190°C and spray the mini muffin tin.
Place all of the ingredients into a bowl and whisk until it is smooth. Use a spatula to scrape down the sides of the bowl if needed.
Pour the batter into the prepared muffin tin, not quite to the top.
Bake for around 22 minutes, until they are slightly golden.
FRANKFURT MUMMIES
Ingredients
24 mini cocktail frankfurts (we used skinless)
1 egg, lightly whisked
4 sheets (25 x 25cm) ready rolled puff pastry
BBQ sauce, to decorate
Tomato sauce, to serve
Instructions:
Preheat oven to 200C.
Line 2 baking trays with baking paper
Lightly brush pastry with a little egg.
Wrap pastry strip around each sausage to resemble bandages, leaving a little gap at one end for the face.
Trim and discard excess pastry.
Place on the lined tray.
Bake in preheated oven for 20-25 minutes or until golden brown and puffed.
Remove from oven and set aside to cool slightly. Use the barbecue sauce to decorate the mummies with eyes.
Serve with BBQ and tomato sauce.
