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Our Recipe Blog

Term 1 Week 9 2016

25/3/2016

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.Caprese salad
www.sbs.com.au/food/recipes/caprese-salad
   Ingredients
•6 vine-ripened tomatoes, finely sliced.
•2 bocconcini mozzarella, finely sliced.
•basil leaves.
•good-quality white wine vinegar or balsamic vinegar.
•extra virgin olive oil.
•sea salt.
•freshly ground black pepper.
Alternate slices of tomatoes with bocconcini and basil leaves on a plate. Splash some oil and vinegar and season.
 
Zucchini & Feta Fritters
http://davidherbertfood.com
Ingredients
  • 1 egg, beaten
  • 3 medium zucchini, coarsely grated
  • 25g plain flour
  • Zest of 1 lemon
  • Handful of grated parmesan
  • (1 red chilli, deseeded and finely chopped)
  • 1/3 cup roughly chopped mint leaves
  • 100g feta, crumbled
  • Vegetable oil
Combine egg, zucchini, flour, lemon zest, parmesan, (chilli) and mint. Crumble in feta and mix again. Season well with salt and pepper. Heat a little oil in a frying pan and fry heaped tablespoons of the mixture for a couple of minutes each side until golden. Serve with a leafy salad.
Serves 4.
Hot cross bun-ana bread
http://www.taste.com.au/recipes
 A new twist on the traditional Hot Cross Bun!!!
2:00 To prep
 0:35 To cook
12 Servings
Ingredients
  • 1/4 cup (55g) caster sugar
  • 2 teaspoons (7g) dried yeast
  • 2 large overripe bananas, mashed (about 1 1/4 cups)
  • 1 Free Range Egg, lightly whisked
  • 3 1/2 cups (525g) plain flour
  • 1 1/2 teaspoons mixed spice
  • 1/2 teaspoon ground cinnamon
  • 50g butter, chopped
  • 1 cup (90g) coarsely chopped Coles Brand Dried Banana Chips
  • 3/4 cup (120g) mixed dried fruit
  • 1/4 cup (40g) dried currants
  • 1/3 cup (50g) plain flour, extra
  • 1 tablespoon caster sugar, extra
Glaze
  • 1 teaspoon gelatine powder
  • 2 teaspoons caster sugar
  • 1 tablespoon boiling water
Method
 Step 1
Combine sugar and yeast in a bowl. Stir in 1/4 cup (60ml) warm water. Stir until combined. Add the banana and egg and whisk to combine.
 Step 2
Place the flour, mixed spice and cinnamon in a bowl. Use your fingertips to rub the butter into the flour mixture until it resembles fine breadcrumbs. Stir in the banana chips, mixed dried fruit and currants. Make a well in the centre. Pour in the banana mixture and stir with a wooden spoon until a dough forms. Turn onto a floured surface. Knead for 10-15 mins or until smooth and elastic (the dough should be sticky, so don’t use too much flour when kneading or it may become stiff and not rise properly). Place in a lightly greased bowl. Cover and set aside in a warm, draught-free place for 1 hour or until dough doubles in size.
 Step 3
Grease a 12 x 20cm (base measurement) loaf pan. Knead the dough on a lightly floured surface until it returns to original size. Divide into 8 portions and roll into balls. Place side by side in the prepared pan. Set aside in a draught-free place for 30 mins or until doubled in size.
 Step 4
Preheat oven to 200C. Combine extra flour, extra sugar and 1/4 cup (60ml) cold water in a bowl to form a smooth paste. Place in a sealable plastic bag. Cut off 1 corner. Pipe crosses onto buns. Bake for 10 mins. Reduce oven to 180°C and bake for 20-25 mins or until golden and loaf sounds hollow when tapped on top.
 Step 5
To make the glaze, stir gelatine, sugar and water in a bowl until dissolved.
 Step 6
Turn loaf onto a wire rack. Brush the top with glaze. Serve warm with butter.

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    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

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  • home
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