Recipes by Stephanie Alexander Kitchen Garden Foundation © 2016
Recipe 1: Silverbeet, Leek & Feta Slice
Season: Autumn/Winter/Spring Serves:
30 tastes in the classroom or 12 serves at home
Equipment:
- Metric measuring spoons and scales
- Clean tea towel
- Chopping board
- Cook’s knife
- Fine grater
- 2 slice pans or baking dishes (16 cm x 26 cm base measurement)
- Baking paper
- Non-stick frying pan
- Wooden spoon bowls; 1 small heat-proof, 1 large, 1 medium
- Mixing spoon
- Sieve
- Whisk
- Spatula
- Wooden board for serving
Ingredients:
- 2 tbsp olive oil
- 4 leeks, white part only, halved and thinly sliced
- 2 bunches of silverbeet, stems removed, leaves and stems finely chopped
- 1 handful of parsley, finely chopped
- 1 handful of mint, finely chopped
- 120 g parmesan, finely grated
- 180 g feta, crumbled
- ¼ tsp sea salt
- ½ tsp freshly ground black pepper
- 150 g Coles GF self-raising flour
- 8 eggs
- ½ cup reduced-fat milk
What to do:
- Prepare all of the ingredients based on the instructions in the ingredients list.
- Preheat the oven to 200°C.
- Grease the slice pans or baking dishes with 1 tablespoon of the oil, and line with baking paper.
- Heat the remaining oil in the frying pan over a low heat. Add the leek and cook for 5 minutes until soft.
- Stir in the silverbeet stems and cook for 3–4 minutes, then add the silverbeet leaves and cook until softened.
- Spoon the mixture into the small heat-proof bowl and set aside to cool.
- Combine the herbs, parmesan, feta, salt and pepper in the large bowl.
- Add the cooled silverbeet mixture to the bowl and stir to combine.
- Place the sieve over the bowl, sift in the flour and gently fold the ingredients together.
- In the medium-sized bowl, whisk the eggs and milk together, then pour into the silverbeet mixture, gently stirring to combine.
- Spoon the mixture into the prepared pans or dishes and smooth the tops with the spatula.
- Bake for 30 minutes or until the slices are set and golden brown.
- Leave to cool for 10 minutes before turning out onto the wooden board. Allow to cool, then slice and serve.
Recipe 2: Seasonal Fruit Muffins
Season: All
Makes: 24 small or 36 mini muffins
Fresh from the garden: eggs, seasonal fruit Choose fruit that you have in season and that you think will work well in a muffin.
Equipment:
- Metric measuring cups
- Clean tea towel
- Chopping board
- Cook’s knife bowls; 1 large, 1 small
- 2 mixing spoons
- 24-hole or 36-hole muffin tray
- baking paper (optional)
- wire cooling rack serving platters
Ingredients:
- 3 cups Coles GF self
- raising flour
- 1 cup castor sugar
- 1 cup natural yoghurt
- 2 eggs
- ¾ cup sunflower oil, plus extra for greasing
- 2 cups seasonal fruit, roughly chopped
What to do:
- Preheat the oven to 180°C.
- Mix the flour and sugar together in the large bowl.
- Create a well in the centre of the flour mix.
- Mix together the yoghurt, eggs and oil in the small bowl.
- Pour the egg mix into the flour and gently combine, gradually adding the chopped fruit (don’t overwork the batter).
- Spoon the mixture into lined or lightly greased muffin tins.
- Place the trays into the oven and bake for 20–25 minutes.
- Cool for 5 minutes on wire racks before serving.
- Transfer to your platter to serve.