Weeks 3 and 4, 2014

Our current menu:

Mini Quiches
Pasta with Spinach Cream Sauce
Coleslaw
Seasonal Vegetables
Pizza of the Imagination

Before moving to our recipes here are some general photos of the great work that our students do:

Un-packing the dishwasher

Setting the table

Coleslaw

Ingredients:

900g cabbage

1 small red onion

1 apple

2 medium carrots

½ cup fresh herbs

1 cup mayonnaise

Juice of 1 lemon

Salt and pepper

Method:

·        Grate onion, carrots and apple

·        Slice cabbage

·        Chop herbs

·        Squeeze lemon

·        Mix everything together

Using a wireless switch to operate the food processor

Mini Quiches

(makes 24 small quiches)

Ingredients:

Olive oil spray

8 large eggs

3 cups cooked diced vegetables

½ cup milk

100g Parmesan cheese

2 tablespoons parsley

6 sheets puff pastry

Salt and pepper to taste

Method:

·        Turn oven on to 200 degrees

·        Grate cheese

·        Chop parsley

·        Whisk the eggs, milk, pepper and salt

·        Spray muffin tins with oil

·        Trim about 3cm off a top and a side of each pastry sheet (so that it is still a square)

·        Cut each sheet of pastry into 4 squares

·        Fill each muffin cup with pastry, the corners will sit out side of the cups

·        Add ¼ cup of egg mixture and a teaspoon of vegetables to each cup

·        Sprinkle with cheese and parsley

·        Bake for about 25 minutes

Pasta with Spinach Cream Sauce

Ingredients:

Pasta dough (see separate recipe)

1 tablespoon olive oil

3 garlic cloves

2 bunches silverbeet

¼  teaspoon ground nutmeg

250mL thickened cream

Salt and pepper to taste

Method

·        See separate recipe for pasta

·        Peel and crush garlic

·        Chop silverbeet

·        Grate nutmeg

·        Fry garlic, silverbeet and nutmeg until silverbeet wilts

·        Add cream

·        Simmer for 2 minutes until thickened slightly

·        Season with salt and pepper

·        Add to cooked pasta

Basic Pasta Recipe

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:

o   Flatten

o   Make into rectangle

o   Run through machine on widest setting 6 times – folding it back to original size each time

o   Change to next setting and roll once

o   Repeat to second thinnest setting (cut in half if it gets too long)

o   Dust with flour if pasta gets sticky

·        Repeat with other 5 pieces

·        Use machine attachment to cut pasta of your choice

·        Rest pasta for as long as possible

·        Boil in salted water 5 minutes

Pizza

(makes 2 pizzas)

Ingredients:

Pizza dough (see separate recipe)

2 cups vegetables

1 onion

1 clove garlic

1 cup Mozzarella Cheese

Olive oil

Fresh basil or other seasonal herbs

Flour

2 cups tomato paste

Method:

·        Turn oven on to 200 degrees

·        Roll out dough into 2 rectangles

·        Place on lined trays

·        Spread with tomato paste

·        Choose vegetables

·        Chop, slice or tear vegetables

·        Crush garlic

·        Grate cheese

·        Cover with vegetables, garlic and cheese

·        Bake 25 minutes

·        Chop fresh herbs

·        Sprinkle fresh herbs on top of cooked pizza

Pizza Dough

 (makes 2 pizzas)

Ingredients:

3 cups (400g) bread flour

1 teaspoon salt

1 teaspoon sugar

4 teaspoons yeast

4 teaspoons oil

1 ¼ cup water

Method:

·        Place ingredients into bread maker in the order listed above

·        Press MENU to setting PIZZA

·        Press START

·        Dough will be ready in about 45 minutes

Note:

If you do not have a bread machine:

·        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)

Seasonal Vegetables:

Students choose from the following recipes

Stir-fried Vegetables

Ingredients:

Oil

2kg seasonal vegetables

1 tablespoon soy sauce

2/3 cup oyster sauce

Method:

·        Peel and chop vegetables

·        Fry vegetables

·        Add oyster sauce and soy sauce

·        Cook for 5 minutes

Cheesy Vegetables

Ingredients:

2kg seasonal vegetables

80g butter

3 cups milk

4 tablespoons plain flour

Pinch nutmeg (finely grated)

300g grated cheese

1 cup breadcrumbs

Salt and pepper to taste

Topping: 1 cup grated cheese

Method:

·        Choose vegetables

·        Chop vegetables

·        Boil vegetables for about 15 minutes, until tender

·        Drain

·        Put vegetables into two baking dishes

·        Make sauce in microwave

o   Melt butter in microwave

o   Add flour and stir

o   Add 2 cups milk and stir

o   Add nutmeg and grated cheese

o   Microwave on high for 1 minute then stir

o   Repeat microwaving for 1 minute and stirring until sauce is thick, smooth and cooked

o   Add more milk if necessary – sauce should just pour

o   Add salt and pepper to taste

·        Pour over vegetables

·        Sprinkle 1 cup grated cheese and 1 cup breadcrumbs over vegetables

·        Bake in oven 200 degrees for 15 minutes

·        Grill for 2 to 3 minutes until crisp and brown

Vegetable Curry

Ingredients:

2kg vegetables

1 tin coconut milk

1 packet curry paste

Method:

·        Peel and chop vegetables

·        Fry vegetables

·        Add coconut milk and curry paste

·        Simmer for 30 minutes, adding water if necessary

Roasted Vegetables

Ingredients:

2 kg vegetables

¼  cup dried herbs

2 cloves garlic

oil

Method:

·        Add oil to roasting tin and place in oven to heat (200 degrees)

·        Peel and chop vegetables

·        Crush garlic

·        Add everything to roasting tin

·        Mix gently

·        Bake for about 30 minutes

Mashed Vegetables

Ingredients:

2kg vegetables

100g butter

1 cup milk

Method:

·        Peel and chop vegetables

·        Boil vegetables  for about 30 minutes

·        Drain the vegetables

·        Mash vegetables with butter and milk