Weeks 5 and 6, Term 2, 2015

Our current menu is:

Ravioli filled with Pumpkin & Cheese

& served with a Herb Butter Sauce

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Moroccan Couscous & Chickpea Salad

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Seasonal Soup

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Broccoli with Beans, Almonds and Lemon Ricotta

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Wholemeal Rolls

Here are our recipes:

Wholemeal Rolls

Ingredients:

300ml water

3 tablespoons oil

1 ½ teaspoons salt

1 tablespoon sugar

2 cups wholemeal flour

2 cups plain bread flour

2 tablespoons milk powder

1 ¾ teaspoons yeast

Small bowl of flour

Olive oil

Method:

·        Make the dough

·        Place ingredients into bread maker in the order listed above

·        Press MENU to setting DOUGH

·        Press START

·        Dough will be ready in 1 ½ hours (this may vary with type of machine)

·        Divide dough into 30 pieces

·        Make the rolls by rolling them into balls

·        Place on baking tray and cover with lightly greased plastic wrap

·        Leave to grow for 30 minutes – to double in size

·        Bake at 200 degrees for 12 to 15 minutes

Note:

If you do not have a bread maker:

·        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)

Ravioli:

Pasta

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

·        Place ½ teaspoon filling in rows along pasta

·        Brush water along rows or spray with a water spray bottle

·        Cover with more  pasta – either fold the sheet over or cover with another sheet

·        Use pasta cutter or a knife to cut ravioli

·        Make sauce

·        Boil ravioli in salted water 4 minutes

·        Warm pasta sauce and pour over ravioli to serve

Pumpkin Filling & Herb Sauce

Ingredients:

Filling:

1 cup cooked pumpkin

½ cup ricotta cheese,

¼ cup chopped parsley

1 chopped garlic clove

Sauce:

250g butter
2 tablespoons oil
1 cup fresh herbs

Method:

Pumpkin Filling:

·        Add all ingredients to a food processor and blend until smooth

Herb Sauce:

·        Chop herbs

·        Melt butter

·        Add oil and herbs to butter

Seasonal Soup

Ingredients:

2 tablespoon extra-virgin olive oil

3kg seasonal vegetables

2 cloves garlic

2 bay leaves

6 cups stock

Salt and pepper to taste

Parsley or other seasonal herbs

1 cup yoghurt (optional)

Milk (optional)

Method:

·        Choose some vegetables for your soup

·        Chop/rip/crush all fresh vegetables and fry with the bay leaves until soft but not brown

·        Add stock

·        Simmer for about 20 minutes until vegetables are tender

·        Remove bay leaves

·        If you want a smooth soup use a blender

·        Taste and add salt and pepper as required

·        Add water or milk if soup is too thick

·        Serve garnished with parsley or other herbs and yoghurt (optional)

Broccoli with Beans, Almonds & Lemon Ricotta

Ingredients:

600g broccoli

400g green beans

100g ricotta cheese

2 tablespoons lemon juice

2 tablespoons flaked almonds

Salt and pepper

Method:

·        Break up the  broccoli and beans into small pieces

·        Boil the beans and broccoli for about 3 minutes until just tender

·        Drain the vegetables and rinse in cold water

·        Fry the  almonds without oil

·        Stir the ricotta and lemon juice and season with salt and pepper

·        Place vegetables in serving bowl(s) and sprinkle with almonds and ricotta mix

Moroccan Couscous and Chickpea Salad

Ingredients:

Salad:

6 carrots

1 red onion

Juice one lemon

Frying mix:

1 teaspoon ground coriander   1 teaspoon ground cumin

1 teaspoon ground paprika       2 tablespoons oil

2 cups Quinoa + 2 cups water

1 bunch spinach

Dressing:

2 tablespoons oil                      2 tablespoons apple cider vinegar

2 cloves garlic                          4 tablespoons lemon juice

½ teaspoon ground cumin          ½ teaspoon ground coriander

½ teaspoon ground paprika        2 teaspoons lemon zest

2 tablespoons fresh coriander

2 tablespoons fresh mint

1 can chickpeas

Salt and pepper to taste

3 tablespoons pine nuts or flaked almonds - roasted

Method:

·        Chop carrots and add to frying mix

·        Fry gently for about 10 minutes and then add  chopped onion

·        Fry for 10 more minutes, then add lemon juice

·        Cook quinoa in water in microwave – cook on high for 5 minutes then stir – repeat until quinoa is light and fluffy then stir in finely chopped spinach

·        Shake dressing in jar

·        Mix fried vegetables, quinoa, chick peas, dressing and chopped coriander and mint. Add salt and pepper to taste.

·        Garnish with nuts

In the Garden

Last week was cold and wet so there was little outside work done. However, our students had a great time making “Crazy Heads”. These are paper cups filled with soil that students stick their photos to. They sow seeds in the cups and when the seeds germinate it looks as if the faces now have crazy hair.

This week we have been planting broccoli and doing lots of harvesting.

We still need volunteers for 2015!!

It would be very difficult to run our Program without the assistance of volunteers.  If you are interested in volunteering do contact me through school or by my email – pauline.snell@education.tas.gov.au. We are always in need of volunteers in the kitchen and are happy for you to come on a regular basis or just occasionally.  There are three options:

08.30 to 11.00 – food preparation and setting up
11.00 to 12.30 – cooking and eating with the students
12.30 to 02.00 – clearing away and washing up