Monthly Archives: April 2013

Greek Salad in the sunshine

Greek salad ingredients

Some of the Greek Salad ingredients

GREEK SALAD BITES

Ingredients

  • 2 Lebanese cucumbers

  • 2 vine ripened tomatoes

  • 2 tablespoons of freshly chopped basil or parsley (optional)

  • 1/3rd cup black kalamata olives

  • spring onions, finely sliced

  • 1 tsp dry oregano 

  • 100g fetta cheese

  • ½ cup olive oil

  • ¼ cup vinegar (red wine or brown)

METHOD:

  1. Peel cucumbers, quarter and place into a bowl.

  2. Dice tomatoes.

  3. Add olives and sliced spring onions.

  4. Add the oregano and crumbled fetta cheese.

  5. Drizzle over olive oil and vinegar. Season with salt.

  6. Cut flatbread (toasted or fresh) into enough triangles for everybody. Fill or top with salad and eat.

Mix it up

Mix it up

Plate up

Plate up

Serve

Serve

and eat!!

and eat!!

Each week as part of the Foodweb Education program a finger food style recipe using fresh ingredients from the school garden is prepared by a group of about eight students under adult supervision during a one-hour session and is shared with the rest of the class in the garden at the end of the session. 

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Introducing the sandwich press kitchen

The cooking component of our program is low-budget and portable, changing locations in accordance with the Melbourne weather.  We cook anywhere, any time with any ingredients we can find in the garden.  Over the years we have discovered that the humble sandwich press can cook pretty much anything – you will see it featured a lot on this blog. It is cheap, easy to transport, set-up, clean and is very safe and versatile,  cooking anything from omelettes to brownies you just have to get creative. For example, can we interest you in some…

Classroom grown mushrooms sauteed on the sandwich press

Classroom grown mushrooms sauteed in garlic and butter on the sandwich press

or maybe some……

Zucchini and chocolate brownies cooked on the sandwich press

Zucchini and chocolate brownies baked to perfection on the sandwich press

More sandwich press recipes:

Borek Fattoush salad French toast[1] Lebanese Zucchini Fritters Three cheese ravioli[1]

Each week as part of the Foodweb Education program a finger food style recipe using fresh ingredients from the school garden is prepared by a group of about eight students under adult supervision during a one-hour session and is shared with the rest of the class in the garden at the end of the session. 

Categories: Program tips, Recipes | 1 Comment

Sun Roasted Ratatouille

RATATOUILLE

Sun roasted ratatouille

 

Ratatouille garden ingredients

Ratatouille garden ingredients

RATATOUILLE

Ingredients:

  • Approximately 2-3 tablespoons olive oil
  • 2 cloves garlic, crushed and minced
  • Onions, thinly sliced
  • eggplant, diced
  • capsicums, small, diced
  • tomatoes, coarsely chopped or passata 
  • zucchini, diced
  • oregano
  • thyme
  • chopped fresh basil
  • 2 tablespoons chopped fresh parsley
  • salt and pepper
  • grated mozzarella cheese

Preparation:

SUN OVEN: Chop everything into small pieces. Put oil in the pan. Put everything in the pan and make sure it is mixed well and coated thoroughly with oil. Add salt and pepper. Put in the sun oven until baked. Fill the pre-cooked giant pasta shells with the grated mozzarella and fill with ratatouille or serve with mini toasts one for each student.

Photo0755

Ratatouille about to cook in the sun oven

Ratatouille in the garden

Ratatouille in the garden

Each week as part of the Foodweb Education program a finger food style recipe using fresh ingredients from the school garden is prepared by a group of about eight students under adult supervision during a one-hour session and is shared with the rest of the class in the garden at the end of the session. 

 

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Basil basil basil

Fresh basil pesto ingredients

Fresh Basil Pesto Recipe with giant pasta shells

Ingredients:

  • 2 cups fresh basil leaves, packed
  • 1/2 cup freshly, finely grated Parmesan cheese
  • 1/2 cup extra virgin olive oil
  • 1/3 cup toasted sunflower seeds
  • 2 medium sized garlic cloves, minced
  • Salt and black pepper to taste
  • Giant pasta shells (precooked)

METHOD:
1. Heat fry pan and lightly toast sunflower seeds. Remove from heat.
3. Combine the basil, roughly chopped garlic and the sunflower seeds, pulse a few times with blender.
4. Slowly add the olive oil in a constant stream while the blender is on. Stop to scrape down the sides of the bowl. Add the grated cheese and stir until blended. Add salt to taste and freshly ground black pepper to taste.
5. Put some pesto in each shell for everyone to try.

Ready to eat

Each week as part of the Foodweb Education program a finger food style recipe using fresh ingredients from the school garden is prepared by a group of about eight students under adult supervision during a one-hour session and is shared with the rest of the class in the garden at the end of the session. 

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Summertime Sun-baking

baking in the sun

baking in the sun

SUN BAKED UPSIDE DOWN PEACH CAKE

Ingredients:

  • ¾ cup brown sugar
  • ½ cup boiling water
  • 1 cup sugar
  • 8 peaches
  • 250g butter
  • 1 tsp vanilla
  • 1 ½ cup self raising flour
  • 6 eggs

METHOD:

  1. Dissolve 3/4 cup brown sugar and 1/2 cup boiling water in black pan top with peach wedges, skin-side down.
  2. Place butter, vanilla and remaining 1 cup sugar in the bowl . Beat until light and fluffy.
  3. Put flour, baking powder into butter mixture. Add all eggs then beat on low speed until mixture is smooth and just combined.
  4. Spoon half batter over peaches then level. Spread remaining peaches.
  5. Put in sun oven and bake for approximately 40 minutes at 160C.
  6. Allow to stand then gently remove, serve with yoghurt.
fresh out of the (sun) oven

fresh out of the (sun) oven

 

 

Each week as part of the Foodweb Education program a finger food style recipe using fresh ingredients from the school garden is prepared by a group of about eight students under adult supervision during a one-hour session and is shared with the rest of the class in the garden at the end of the session. 

Categories: Recipes | Tags: , , , | Leave a comment

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