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, 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:
1. Prepare all of the ingredients based on the instructions in the ingredients list.
2. Preheat the oven to 200°C.
3. Grease the slice pans or baking dishes with 1 tablespoon of the oil, and line with baking paper.
4. Heat the remaining oil in the frying pan over a low heat. Add the leek and cook for 5 minutes until soft.
5. Stir in the silverbeet stems and cook for 3–4 minutes, then add the silverbeet leaves and cook until softened.
6. Spoon the mixture into the small heat-proof bowl and set aside to cool.
7. Combine the herbs, parmesan, feta, salt and pepper in the large bowl.
8. Add the cooled silverbeet mixture to the bowl and stir to combine.
9. Place the sieve over the bowl, sift in the flour and gently fold the ingredients together.
10. In the medium-sized bowl, whisk the eggs and milk together, then pour into the silverbeet mixture, gently stirring to combine.
11. Spoon the mixture into the prepared pans or dishes and smooth the tops with the spatula.
12. Bake for 30 minutes or until the slices are set and golden brown.
13. 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:
1. Preheat the oven to 180°C.
2. Mix the flour and sugar together in the large bowl.
3. Create a well in the centre of the flour mix.
4. Mix together the yoghurt, eggs and oil in the small bowl.
5. Pour the egg mix into the flour and gently combine, gradually adding the chopped fruit (don’t over work the batter).
6. Spoon the mixture into lined or lightly greased muffin tins.
7. Place the trays into the oven and bake for 20–25 minutes.
8. Cool for 5 minutes on wire racks before serving.
9. Transfer to your platter to serve.
Recipes by Stephanie Alexander Kitchen Garden Foundation © 2016
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