Kitchen Garden week 8 and 9

The Grade 3/4 and 5/6 class menu rotations have continued with a great variety of food being prepared.

The dishes cooked in the last fortnight have been:

3/4  Week 8: French onion dip and carrot sticks, pasta (GF) and tomato sauce, cucumber and tomato salad, banana splits and chocolate milkshake.

5/6 Week 8:  Spring Rolls, Poached eggs and bacon on toast, potato wedges, chocolate waffles and chocmint thickshake.

3/4 Week 9: Bruschetta, spaghetti bolognaise, potato thins, mini doughnuts, vanilla milkshake

5/6 Week 9: Zucchini fritters, beef sliders, potato wedges, snow cones, lemonade

The students have adapted to the changed routine and are using an increasing range of equipment, including air fryer, waffle makers, blender, electric hand held beaters and sandwich press.

 The 1/2 students double peeled their broad beans from the week before and combined them with the peas, some onion, garlic and olive oil and enjoyed it with pasta, sprinkled with feta.

In week 9 both junior classes, revisited their creaming and biscuit making skills, and using the Mother’s Day biscuit recipe, made Christmas shape biscuits. Hopefully some of them made it home.

 Broad Bean and Pea Pasta

• 1 tablespoon olive oil

• 1/4 small onion, finely diced 

• 1/2 teaspoon minced garlic

• 1 cup fresh broad beans, double-peeled 

• 1/2 cup fresh garden peas*

• pinch salt

• 1/2 cup veggie stock

• 2 cups pasta

• 1 tablespoon lemon juice

• Large handful parsley, chopped (curly or flat)

• Freshly cracked black pepper, to taste

• Parmesan or crumbed feta

Instructions

1. Peel the broad bean pods.

2. In a medium saucepan on medium-high heat, sauté the onions and garlic in olive oil for a few minutes.

3. Add the broad beans and peas and stir, cooking for another minute or two.

4. Add in salt, and stock, bring to a boil on high heat covered, and then remove the lid and cook for 10 minutes, stirring occasionally and pushing them down slightly. The liquid should evaporate enough to be just under the beans. Keep an eye on it; if too much evaporates, cover it with a lid again.

5. In the meantime, cook the pasta as per packet instructions in salted water until al dente. Mine took 11 minutes. Drain well once cooked, and add it back to the pot.

6. Once the beans and peas have cooked, turn it off, add the lemon juice, parsley, stir it well. 

7. Add the sauce to the pasta, and give it a good stir.

8. After serving add freshly cracked pepper and parmesan or feta