Term 4 Week 5
Blue Cheese Dressing
· 150g soft blue cheese, roughly chopped
· Juice of 1 lemon
· 1 tablespoon red wine vinegar
· 1 garlic clove, crushed
· 125g crème fraiche
· 200ml good-quality mayonnaise
· 2 tablespoons chopped chives
· 1 tablespoon chopped fresh parsley
Pulse cheese, lemon juice, vinegar, garlic, crème fraiche and mayonnaise in a food processor until combined. Stir through chopped chives and parsley. Season to taste with salt and freshly ground black pepper.
Lemon and honey dressing
· 3 tablespoons extra virgin olive oil
· 1 tablespoon lemon juice, freshly squeezed
· ½ teaspoon Dijon mustard
· 2 teaspoons runny honey
Put oil, lemon juice, mustard and runny honey into a screw-top jar and shake well to combine. Season to taste with sea salt and freshly ground black pepper. Store jar in refrigerator for up to 5 days. Shake well before use.
Use on the salad of your choice.
Cheesy zucchini, spinach and roasted pepper roulade
· 60g butter
· 50g (1/3 cup) plain flour
· 250ml (1 cup) milk
· 4 eggs, separated
· 40g (1/2 cup) grated parmesan cheese
· 2 tbs chopped fresh continental parsley
· 1 tbs chopped fresh chives
· 55g (1/2 cup) coarsely grated mozzarella
· Baby rocket leaves, to serve
· 1 tbs olive oil
· 2 large zucchini, coarsely grated
· 150g baby spinach leaves
· (150g pkt goat’s cheese)
· 100g roasted red peppers, finely chopped
· 80g fresh ricotta (or if not using goat’s cheese, 230g)
For the zucchini filling, heat the oil in a frying pan over medium heat. Add the zucchini and stir for 5 minutes or until soft and liquid has evaporated. Transfer the zucchini to a bowl. Add the spinach to the pan. Stir for 2 minutes or until it wilts. Transfer to the bowl. Cool.
Preheat the oven to 180oC. Lightly spray a 25x30cm (base measurement) Swiss roll pan with oil and line with baking paper. Melt the butter in a large saucepan over medium heat until foaming. Add the flour and stir for 1 minute or until the mixture bubbles. Remove from heat. Gradually add milk, stirring constantly, until smooth and combined. Place over medium heat. Stir for 5 minutes or until the mixture thickens. Remove from heat. Stir in egg yolks, 1 at a time, until well combined.
Use electric beaters to whisk the egg whites in a dry, clean bowl until firm peaks form. Add one-quarter of the egg white to the milk mixture and use a large metal spoon to fold until just combined. Add the remaining egg white and fold until just combined. Fold in the parmesan, parsley and chives until combined. Spoon the mixture into the prepared pan and smooth the surface. Bake for 15-20 minutes or until puffed and golden.
Meanwhile, stir (the goat’s cheese), peppers and ricotta into the zucchini mixture. Season with pepper.
Place a clean tea towel on a work surface. Turn the roulade onto the tea towel and remove baking paper. Set aside for 1-2 minutes to cool slightly. Spread the filling evenly over the roulade. Starting with the long side closest to you, gently roll up roulade. Set aside for 5 minutes to rest.
Preheat grill to high. Transfer the roulade to a baking tray. Top with the mozzarella. Cook under grill for 4-5 minutes or until melted and golden. Serve with rocket.
Raspberry and rhubarb buttermilk cakes
1 ½ cups self-raising flour
½ teaspoon ground cinnamon
½ cup raw caster sugar
100g butter, melted, cooled
½ cup buttermilk
2 eggs, lightly beaten
1 teaspoon vanilla extract
½ cup frozen raspberries
2 rhubarb stalks, trimmed, cut into 5mm-thick slices
1 ½ tablespoons raw sugar
· Preheat oven to 200oC/180oC fan forced. Grease a 12-hole, 1/3 cup capacity muffin pan.
· Sift flour and ¼ teaspoon cinnamon into a bowl. Add sugar to combine. Make a well in centre. Add butter, buttermilk, egg and vanilla. Using a large metal spoon, stir gently to combine. Fold through raspberries and rhubarb.
· Spoon mixture into prepared pan holes. Combine raw sugar and remaining cinnamon in a bowl. Sprinkle over mixture. Bake for 12 to 15 minutes or until a skewer inserted in centre of 1 cake comes out clean. Stand in pan for 5 minutes. Transfer to a wire rack to cool. Serve.
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