Weeks 4 and 5 - Term 1, 2015

Our menu for the past two weeks has been

Mini Frittatas
Waldorf Salad
Pasta with Tomato and Vegetable Sauce
Tomato and Lentil Dahl
Pizza of the Imagination

Our Recipes:

Mini Frittatas (makes 24 small frittatas)

Ingredients:

Vegetable oil cooking spray

8 large eggs

½ cup milk

½ teaspoon freshly ground black pepper

¼ teaspoon salt

1/3 cup Parmesan cheese

2 tablespoons parsley

3 cups (approximately) vegetables

Method:

·        Turn oven on to 190 degrees

·        Spray 2  muffin tins with non-stick spray

·        Whisk the eggs, milk, pepper, and salt

·        Chop vegetables and parsley

·        Grate cheese

·        Add vegetables, cheese, and parsley to egg mixture

·        Stir

·        Add egg mixture to muffin tins – share evenly between them

·        Bake until the egg mixture puffs and is set – about 15 minutes 

Waldorf  Salad

Ingredients:

6 sticks celery

2 apples

10 walnuts

4 tablespoons mayonnaise

Salt and pepper

2 lemons

Method:

·        Chop celery & apples

·        Squeeze lemons

·        Add lemon juice to celery & apples

·        Mix with mayonnaise, salt & pepper

·        Crack walnuts

·        Divide between 2 bowls

·        Sprinkle walnuts on top

Pasta with Tomato and Vegetable Sauce

Ingredients:

Pasta dough (see separate recipe)

1kg vegetables

1 tin chopped tomatoes

2 cloves garlic

½ cup basil leaves or 1 tsp dried basil

Oil

Salt and pepper

1 cup Parmesan cheese

Method:

·        See separate recipe for pasta

·        Choose vegetables

·        Peel and crush garlic

·        Peel and chop vegetables

·        Fry vegetables

·        Add tomatoes & simmer until all is tender

·        Taste and add salt and pepper, as needed

·        Add to cooked pasta

·        Grate cheese and serve separately

Basic Pasta Recipe

Ingredients:

3 cups pasta flour

2 teaspoons salt

4 eggs

Flour for dusting

Method:

·        Place everything into food processor

·        Blend until a soft dough is produced – you may need to add one or even two more eggs if the dough feels too dry

·        Cover in plastic wrap and leave for at least one hour

·        Break into 6 pieces

·        For each piece:

·        Flatten

·        Make into rectangle

·        Run through machine on widest setting 6 times – folding it back to original size each time

·        Change to next setting and roll once

·        Repeat to second thinnest setting (cut in half if it gets too long)

·        Dust with flour if pasta gets sticky

·        Repeat with other 5 pieces

·        Use machine attachment to cut pasta of your choice

·        Rest pasta for as long as possible

·        Boil in salted water 5 minutes

Tomato and Lentil Dahl

Ingredients:

1 large carrot

1 bunch coriander

3 cloves  garlic

1 2.5cm piece  ginger

1 large onion

2 teaspoons  ground cumin

2 teaspoons ground mustard seeds

1 teaspoon garam masala

2 teaspoons turmeric

½  teaspoon chilli powder

450ml water

2 cups lentils

1 can coconut milk

3 tomatoes roughly chopped

Juice of 2 limes or lemons

Peanut or olive oil

Natural yoghurt

Salt and pepper

Method:

·        Finely chop carrot, ginger, garlic, onion and coriander

·        Fry carrot, ginger, garlic and onion in a large saucepan or wok until tender

·        Add coriander, mustard, garam masala, turmeric, chilli powder and cumin and continue frying for about 2 minutes

·        Add water, coconut milk, lentils and tomatoes & boil

·        When cooked (about 30 minutes) add lime or lemon juice, salt and pepper to taste

·        Serve garnished with yoghurt

Pizza (makes 2 pizzas)

Ingredients:

Pizza dough (see separate recipe)

2 cups vegetables

1 onion

1 clove garlic

1 cup Mozzarella Cheese

Olive oil

Fresh basil or other seasonal herbs

Flour

2 cups tomato paste

Method:

·        Turn oven on to 200 degrees

·        Roll out dough into 2 rectangles

·        Place on lined trays

·        Spread with tomato paste

·        Choose vegetables

·        Chop, slice or tear vegetables

·        Crush garlic

·        Grate cheese

·        Cover with vegetables, garlic and cheese

·        Bake 25 minutes

·        Chop fresh herbs

·        Sprinkle fresh herbs on top of cooked pizza

Pizza Dough  (makes 2 pizzas)

Ingredients:

3 cups (400g) bread flour

1 teaspoon salt

1 teaspoon sugar

4 teaspoons yeast

4 teaspoons oil

1 ¼ cup water

Method:

·        Place ingredients into bread maker in the order listed above

·        Press MENU to setting PIZZA

·        Press START

·        Dough will be ready in about 45 minutes

Note:

If you do not have a bread machine:

·        Mix ingredients as above & knead for 10 minutes

·        Cover with plastic wrap and leave in a warm place to rise for about 1 hour (until double in size)

Blue Class have been doing a fantastic job harvesting, packaging and selling some of our surplus fruit and vegetables:

Here are some photos of our garden: