Roasted pumpkin, rocket and fetta frittata
Make this frittata for a light and quick meal.
15 minutes to prep
55 minutes to cook
Preheat oven to 180C/160C fan-forced. Grease a 20cm square (base) cake pan. Line base and sides with baking paper.
Layer pumpkin, rocket, onion and fetta in pan. Sprinkle top with pizza cheese.
Whisk eggs and cream together in a large jug. Season with salt and pepper. Pour into pan. Place pan on a baking tray. Bake for 55 minutes or until browned and just set.
Meanwhile, combine salad leaves, tomato, cucumber and dressing in a large bowl. Toss to combine.
Stand frittata in pan for 5 minutes. Carefully remove from pan. Cut into pieces and serve with salad.
Smoky roast pumpkin
This smoky pumpkin recipe is a great side dish to add to any meal.
15 minutes to prep
40 minutes to cook
Makes 4 cups
Preheat oven to 180C/160C fan-forced. Line 2 baking trays with baking paper. Place pumpkin, paprika and oil in a bowl. Season with salt and pepper. Toss to coat.
Arrange pumpkin mixture, in a single layer, on prepared tray. Roast for 35 to 40 minutes or until pumpkin is golden and tender.
Rhubarb bread and butter pudding
Stephanie Alexander Kitchen/Garden resource
1 kg pumpkin, diced into 1–2 cm cubes
(to provide 750 g chopped pumpkin)
4 tbsp olive oil
2 onions, peeled and finely diced
4 garlic cloves, peeled and finely chopped
2 × 400 g tins lentils, drained and rinsed
1 cup pepitas and/or sunflower seeds, dry-roasted
250 g ricotta
2 cups breadcrumbs
2 large handfuls of basil, chopped
½ cup parmesan, finely grated
salt, to taste
pepper, to taste
1½ cups instant polenta
What to do:
1. Preheat the oven to 180°C.
2. Prepare the ingredients based on the instructions in the ingredients list.
3. Lightly toss the pumpkin in 1 tbsp olive oil and roast for 20 minutes until tender.
4. Heat the medium frying pan, add 1 tbsp olive oil and cook the onions, then add
the garlic and cook until soft.
5. Once the pumpkin is cooked, mash it in the large bowl with the potato masher.
6. Add lentils, onions, garlic, seeds, ricotta, breadcrumbs, basil, parmesan, salt and
pepper to the mashed pumpkin. Mix to combine.
7. Scatter polenta over a large plate.
8. Shape the patties. Use ¼ cup of mixture per patty.
9. Roll the patties in polenta to coat them.
10. Heat two large frying pans over a medium heat with 1 tbsp. of olive oil in each.
11. Shallow-fry the patties until golden, then drain on a baking tray lined with kitchen paper.
Chocolate Zucchini Cake
This is Jackie French's (Australian writer/TV personality/gardener) recipe.
Christine is our chef in the kitchen. Christine plans the menu based on the fresh ingredients coming from the garden, opportunities for new cooking skills for the students to learn and links to our learning in the classroom