SCROLL DOWN FOR;
-BANANA MUFFIN CAKE
-CHOCOLATE MUG CAKE
– HERBAL PLAYDOUGH
– PUMPKIN MUFFINS
– TOMATO AND BASIL FOCACCIA
– LEMON BASIL SHORTBREAD
– MINESTRONE SOUP
– BEETROOT DIP
– PUMPKIN, FETA, CARAMELISED ONION AND CASHEW DIP
– NO YEAST PIZZA DOUGH
– SPINACH AND FETA DIP
– SPINACH AND FETA PATTIES
– LEMONGRASS AND MINT TEA
– GREEN PAWPAW SALAD
– APIGIGI (CASSAVA AND COCONUT DESERT PARCELS)
– BASIL PESTO
– PASTA WITH BASIL AND EGGPLANT SAUCE
BANANA MUFFIN CAKE
This is really a muffin recipe but we wanted to make a big cake so we doubled the recipe and baked it in a tin! It was really yummy and we didn’t need any electric mixers so it was so easy to make. If you make a cake you need to double the cooking time.
- 2 cups SR Flour
- 1/3 cup plain flour
- 1 tsp cinnamon or nutmeg
- 1/2 tsp bi-carb soda
- 1/2 cup brown sugar
- 1 cup mashed over-ripe bananas
- 2 eggs
- 3/4 cup milk
- 1/3 cup canola oil
- Preheat the oven to 180
- Stir all the dry ingredients together.
- Mix in the wet ingredients with a wodden spoon, dont mix too much.
- Put in muffin pans and cook for 20 mins. Or put in a tin and bake for 40 mins.
CHOCOLATE MUG CAKE
- 4 tbsp self-raising flour
- 2 tbsp sugar
- 2 tbsp cocoa
- 1 egg
- 3 tbsp milk
- 3 tbsp vegetable oil
- 1/2 tsp vanilla essence
- 1 tbsp chocolate chips
- In a large mug, place all the dry ingredients and mix well with a spoon. Use the spoon to moosh all of the cocoa against the side of the cup so there are no lumps.
- Add the egg and beat it a little on top of the dry ingredients to break the yolk.
- Add the oil, milk and vanilla and mix until well combined.
- Stir the chocolate chips in and put into the microwave on high for 3 minutes.
- Serve warm, yum!
2 cups self-raising flour
1 tablespoon caster sugar
Pinch of salt
60g butter, chilled, chopped
1/2 cup buttermilk
1/2 teaspoon ground nutmeg
2/3 cup mashed cooked butternut pumpkin (see note)
Extra buttermilk, for brushing
- Preheat oven to 220°C. Line a baking tray with baking paper.
- Sift flour, nutmeg, sugar and salt into a bowl. Add butter. Using fingertips, rub butter into flour mixture until mixture resembles fine breadcrumbs.
- Make a well in centre of mixture. Add buttermilk and pumpkin. Using a flat-bladed knife, stir until a sticky dough forms. Turn out onto a lightly floured surface. Knead gently until just smooth.
- Using a lightly floured rolling pin, gently roll dough out until 2cm thick. Using a 6cm fluted-edge cutter, cut out scones. Press leftover dough together. Repeat to make 12 scones.
- Place scones, just touching, on prepared tray. Brush with buttermilk. Bake for 12 to 15 minutes or until golden and hollow when tapped on top. Serve with butter, ricotta or cream cheese.
(Aromatic and non-toxic)
1 cup salt
2 cups flour
1 1/2 cups water (boiling)
a few drops lemon juice
dried rosemary leaves
fresh mint leaves, torn
1. Mix flour and salt together.
2. Add water and lemon juice and carefully bring together to form a dough.
3. Add herbs and knead together until smooth.
4. Store in an airtight container in the fridge.
Jamie’s Butternut Pumpkin Muffins with a frosty top
- 200g butternut pumpkin (neck-end only)
- 175g soft light brown sugar
- 2 large free-range eggs
- sea salt
- 175g plain flour
- 1 heaped teaspoon baking powder
- 35g walnuts
- ½ teaspoon ground cinnamon
- 90ml extra virgin olive oil for the zingy topping
- zest of ½ a mandarin
- zest of ½ a lemon
- optional: 1 vanilla pod
- 70ml soured cream
- 2 heaped tablespoons icing sugar
1. Preheat the oven to 180°C
2. On a chopping board, carefully cut the neck-end off the pumpkin (save the rest for another day), trim away the stalk, then cut into rough chunks (there’s no need to peel it).
3. Place the pumpkin in a food processor and whiz until finely chopped.
4. Add the sugar and crack in the eggs.
5. Add a tiny pinch of salt, the flour, baking powder, walnuts, cinnamon and extra virgin olive oil, then whiz again until just combined – you may need to stop the processor after a couple of seconds and scrape the mix down from the sides with a spatula to help it mix evenly. Try not to overdo it with the mixing – you want to just combine everything and no more.
6. Line a cupcake tray with paper cases.
7. Use tablespoons to fill the paper cases three-quarters of the way up with mixture.
8. Bake in the hot oven for 25 to 30 minutes, or until golden, risen and cooked through.
9. To check if they’re done, stick a cocktail stick or skewer into the middle, remove it after 5 seconds and if it comes out clean they’re cooked; if it’s slightly wet cook for a little longer.
10. Leave the muffins to cool slightly in the tray, then carefully place them onto a wire rack to cool completely.
11. Finely grate the mandarin and lemon zest onto a board, then add most of it to a mixing bowl, keeping a little bit to one side.
12. Carefully slice the vanilla pod in half lengthways, then scrape the seeds out and add to the bowl.
13. Add the soured cream to the bowl, sift in the icing sugar and mix well.
14. Put the icing into the fridge until your cakes have cooled completely.
15. Once cool, spoon the icing onto the cakes then scatter with the remaining mandarin and lemon zest, then tuck in.
TOMATO AND BASIL FOCACCIA
500g plain flour ½ teaspoon salt
300ml lukewarm water 7g (1 sachet) dried yeast
½ tbs caster sugar big bunch fresh basil
300g cherry tomatoes 2 cloves garlic
1 tbs red wine vinegar extra salt and pepper
1. Place flour and ½ tsp salt in a large mixing bowl and make a well in the centre.
2. Add yeast and sugar to the water and mix to activate the yeast.
3. Leave for a few minutes until it starts to foam. then pour it into the flour and mix in with a fork.
4. Dust a clean surface with flour then knead the mix vigorously until you have a smooth, springy, soft dough.
5. Oil a mixing bowl then add the dough. Dust with flour and cover with a tea towel and leave to prove for 30 mins or until doubled in size.
6. Preheat the oven to 220 degrees Celcius.
7. Take basil leaves off of the stalks and tear them into a clean mixing bowl. Cut the tomatoes in half and add to the bowl.
8. Season tomatoes with salt and pepper, 1 tbs olive oil and 1 tbs red wine vinegar.
9. Finely chop garlic, add to bowl and mix it all together.
10. As soon as the dough has risen, pound with your fists then place on a baking tray and spread it out. Poke your fingers all over to make dimples and dips on the surface.
11. Tip the tomato mix over the dough and drizzle with olive oil. Cover with a clean tea towel and leave to rise for a further 20 minutes.
12. Place in the oven and bake for around 20 minutes or until golden brown.
LEMON BASIL SHORTBREAD (Makes 1-2 dozen cookies)
1 cup plain flour ½ cup cornflour
½ cup icing sugar ¼ cup fresh basil leaves
1 tbsp lemon juice 1 tbsp lemon zest
Preheat your oven to 150 degrees and line two trays with greaseproof paper.
Beat margarine until lighter in colour.
Add in the flour, starting the mixer at a slow speed and follow it with the cornflour, and then with the sugar. Finely slice the basil and toss it in while the mix is still very powdery so that it is covered in flour and evenly distributed. Finally, add the lemon juice and zest, along with the salt, and simply process until it all comes together into a ball of dough. Chill in fridge for ½ hr.
On a lightly floured surface, sprinkle the dough with just a touch more flour, and roll it out to a thickness of about 1cm. Use a round biscuit cutter to make rounds and place onto trays.
Bake for 20 minutes until the edges just begin to take on some colour. Cool on tray for 10 minutes, and then move them onto a wire rack to finish cooling.
2 tins mixed beans
1 pkt bacon, diced
1 large onion, diced
4 garlic cloves, chopped finely
2 tins tomatoes
4 tbs tomato paste
1 large sweet potato, diced
4 large sprigs rosemary
½ celery, diced
4 carrots, diced
2 veggie stock cubes
1 pkt small pasta shells
¼ cabbage, shredded
¼ pumpkin, diced
1. Fry bacon, onion, garlic and rosemary on low heat til lightly browned.
2. Put the bacon mix, tomatoes, paste, celery, carrots and stock in a large pot and fill with water. Simmer until reduced and ‘soupy’ (about 1hr).
3. Add the cabbage and pasta and simmer for another 15 mins. You may need to add more water as pasta will soak up a lot of soup.
4. Add the beans and heat through. Serve with shaved Parmesan and a dollop of pesto.
Tip: you can add any fresh veggies you like.
1x 450g can of canned baby beetroots, drained – (or even better…use roasted and peeled fresh beetroot!)
½ bunch mint, leaves picked
½ clove garlic, minced
zest of 1 lemon
1 tsp. cumin
Salt and pepper
¾ cup low fat Greek yoghurt
Blend the beetroot, mint and garlic until very smooth. Place in a bowl and add the lemon juice and spice and yoghurt and fold together until well combined. Season the dip with salt and pepper and serve with crackers.
Tip. Leave out the mint and yoghurt and add chickpeas and tahini to make a beetroot hummus!
PUMPKIN, CARAMELISED ONION AND CASHEW DIP
- 500gm pumpkin
- 1/2 cup cashews, blended til they become a paste
- 1 red onion, diced
- tbs brown sugar
- 1 tbs balsamic vinegar
- 1 whole garlic
- 1 tablespoon olive oil
- salt and pepper or dukkah
Chop the pumpkin and put together in a pan with the garlic. Season with salt and pepper or dukkah. Roast in hot oven for until soft.
Saute the onion, then add the sugar and balsamic. Cook on low heat til caramelised.
Squeeze garlic out of the skin, and add to to a blender with the pumpkin and cashew paste. Blitz briefly until smooth.
NO-YEAST PIZZA DOUGH
- 1½ cups self-raising flour
- Pinch of salt
- 1 egg
- 2 tablespoons olive oil
- ½ plain yoghurt
Step 1- Sift self-raising flour and a pinch of salt into a bowl and make a well in the centre.
Step 2- In a separate bowl beat together egg, olive oil and yoghurt and stir into self-raising flour, mixing all ingredients into a soft dough.
Step 3- Turn mixture out onto a floured surface and knead lightly. Divide the dough in half and roll out to fit 2 x 25cm oiled pizza trays.
Step 4- Top with your favourite topping and bake in a preheated oven at 200ºC for 15-20 minutes.
TIP: for extra flavour, we mixed some spinach and feta dip in with the dough!
SPINACH AND FETA DIP
1 packet of feta
2 cloves of roasted garlic, diced finely
juice of a lemon
1 diced and sauteed onion
a big bowl of washed and blanched spinach
1 Tbs Worcestershire Sauce
1. Cover the spinach in boiling water and let sit for a minute til just wilted.
2. Put every thing into a blender and blitz til just combined.
Tip: add a tub of sour cream for a creamier dip
That’s it! ENJOY!!
SPINACH AND FETA PATTIES
1. Wash the spinach pick off the leaves.
2. Pour on some boiling water and leave it til it goes a bit soft.
3. Drain off the water and put it in a boil.
4. Mix in some eggs, flour, pepper, feta cheese, and lemon juice.
5. Use a spoon to scoop out little amounts and fry in some oil.
LEMONGRASS AND MINT TEA
1. Collect some lemongrass and trim it so you just have the white bit.
2. Pick some mint and pull off the leaves.
3. Get all your ingredients together; lemongrass, mint, cinnamon sticks, and a little bit of honey.
Lightly bash the end of the lemongrass with a rolling pin to release the oils.
4. Put everything into a teapot and add some boiling water.
Wait five minutes for all of the flavours to develop.
5. Pour into a teacup and enjoy your healthy fresh tea!
GREEN PAWPAW SALAD
2. Meanwhile, peel the pawpaw. Quarter lengthways, remove the seeds; grate the pawpawcoarsely.
3. Place the pawpaw and beans in a large bowl with the tomato and chilli.
4. Mix the juice, tamarind, fish sauce, sugar, garlic and half the coriander; add to salad and toss gently to combine.
Place lettuce on plates; spoon pawpaw salad over the lettuce, sprinkle with nuts and remaining coriander.
(Cassava and Coconut Dessert Parcels)
1. Pick some Banana Leaves and cut into rectangles (about 20cm x 15cm)
2. Break open a coconut. Pour out the juice and grate the flesh.
3. Pick some cassava and peel then grate it.
4. Mix the coconut and cassava in a bowl and add some honey. Scrape some vanilla out of the pod and mix in too.
5. Gently heat the banana leaf rectangles until they are soft.
6. Put 2 spoons of the mix in the middle of the leaf and then fold it up like a present.
7. Cook in a dry fry pan, folded side down, until the leaf turns brown. Then flip it over and cook other side.
8. Let them cool in the fridge and enjoy!
Abby liked them so much she bought this whole plate at the markets!
Lots of fresh basil Small chunk of parmesan cheese
1 packet of pine nuts Juice from a lemon
2 cloves of fresh garlic Olive oil
1. Cook the pine nuts on low with no oil, just until they start to smell nice and turn a little bit brown.
2. Grate the parmesan cheese. Chop up the garlic.
3. Wash the basil leaves and take out any stems.
4. Put the basil and the pine nuts in the blender and chop up. Add the garlic and lemon juice and keep blending. Keep blender on and then pour the olive oil in slowly. Add the cheese last. Blend until it is all smooth.
5. Taste the pesto and add any more ingredients if you want to. Sometimes we add spinach leaves, parsely or different nuts and seeds. Its up to you, have fun!
PASTA WITH BASIL AND EGGPLANT SAUCE
(feeds 12 hungry year 5/6 students)
1 tin of tomatoes
1 large onion
1 medium eggplant (from our Garden)
1/2 cup of fresh basil (also from our Garden!)
salt and pepper to taste
- chop onion into small, thin pieces
- cut eggplant into cubes
- remove basil leaves from stems and chop roughly
- Sauté onion in olive oil. Sauté means cook the onions in oil till you can see through them. Put in the eggplant and continue to stir. When the eggplant starts to get soft, add tomato and a bit of water.
- Continue cooking till flavours blend. Add salt, pepper and fresh basil. Pour over cooked pasta. Enjoy!