SPRING ROLLS IN AUTUMN!!!!!

Everyone had a go at making spring rolls today using our beautiful fresh cabbage and herbs. Served with soy sauce or sweet chilli sauce it was great to see everyone have a go and try the fantastic food the kids made!

SPRING ROLLS BULLARTO STYLE

Shred 1/4 cabbage finely
Chop 2 spring onions
Grate 1 carrot
150gms pork mince
Chop 10 soaked shitake mushrooms
Soak 1/3 pack of glass noodles

Brown mince and add onions, carrots and cabbage till soft. Add mushrooms and soaked noodles.
Salt and pepper to taste. Spices and herbs as desired. Allow to cool.

Using springroll wrappers, place 3 teaspoons of mixture across the widest part of the diamond. Fold bottom point over filling. Fold in sides tightly and make and envelope. Roll tightly. Shallow fry in oil till golden brown turning once. Serve with sauce of your choice!


LEMON SLICE IS NICE!
While we were waiting for our spring roll filling to cool we made lemon slice........

Crush 200gms of plain biscuits
Add 1 cup coconut

In a microwave safe bowl
Melt 100gms butter and 1/2 cup sweetened condensed milk.
Add grated lemon rind, and juice of 1 lemon.

Add melted mix to dry ingredients.

Press mix into lined tin and refrigerate.

Ice when set witrh lemon icing........

FROM FLORENCE WITH LOVE

The kids are off to Lavendula next Tuesday for a day of all things Italian as part of their lote studies. We have made florentine biscuits to share with the kids from Hepburn primary to get into the swing of things! The kids have made some fantastic masks for their plays to be performed in italian. We have removed the almonds from this recipie, but feel free to replace 100gms of fruit with 100gms of nuts!  As always the kids did a great job and our helpers Cheryl and Ana were most impressed! An extra big thanks to everyone who has helped or offered to help with the cooking, we could not do it without you.  Baci baci baci!!!

FLORENTINES (Makes 16)

Mix the following together in a large bowl;

2 cups cornflakes
1 cup mixed dried fruit
1/2 cup sultanas
8 dried apricots cut into small pieces
2/3 cup of sweetened condensed milk


Place heaped tablespoons full of mix on a tray lined with baking paper.


Cook at 170 degrees till golden brown(about 10 mins)


Allow to cool.  When cool spread melted chocolate on the back of each biscuit.

KIDS KILLER QUICHE!

This week we used the silverbeet from our garden and our bantam eggs and herbs as the base for our quiche. Using our knowledge of sweet shortcrust from our blackberry pies we made savoury pastry bases that we blind baked. Selecting "hard veggies" such as pumpkin or sweet potato meant we had to precook them while soft veggies like spinach leaves, cherry tomatoes, and spring onion we simply layered straight into our pastry case.

Here is our quiche filling recipe;

Mix together in a bowl         3 eggs
                                           1/4 cup milk
                                           1/4 cup cream
                                            1/2 cup tasty cheese
                                           salt and pepper to taste
                                           herbs of your choice

WEEK 2 CABBAGE CREATIONS!

We harvested some our beautiful red and green cabbages that have been growing since being planted last year. Our rhubarb is also a great success, along with our herbs and eggs from our hardworking hens.  Using our fresh beautiful produce, the children made a  sit down lunch for the whole school. Here is our menu and recipes. Well done to all the children for getting in and having a go, and the afternoon group for their fabulous rhubarb and coconut cakes for the bushdance.

MENU

Herb and garlic focaccia

Wombok cabbage salad

Pineapple coleslaw

Tabbouleh


BBQ   Sausages

Rhubarb and apple crumble with vanilla icecream

Rhubarb and coconut cake.


RECIPES

FOCACCIA IN THE BREAD MAKER

THE ORDER IS IMPORTANT!

1. 250MLS WARM WATER
2. 3 TABLESPOOND OLIVE OIL
3. 1 TEASPOON SALT
4. 1 TEASPOON GARLIC
5. 1 TEASPOON CHOPPED ROSEMARY
6. SPRINKLE ON TOP 3 CUPS OF PLAIN FLOUR SO YOU CAN'T SEE ANY WATER.
7. SPRINKLE ON TOP OF THE FLOUR
   2 TEASPOONS OF YEAST AND
   2 TEASPOONS OF SUGAR.
8. START THE MACHINE ON DOUGH SETTING.

WOMBOK SALAD.

1. FINELY SHRED ¼ OF A CABBAGE.
2. SLICE 1 SPRING ONION FINELY.
3. IN A MICROWAVE SAFE BOWL MIX
   ¼ CUP SUGAR
   ¼ CUP VINEGAR
   1/3 CUP OLIVE OIL
   2 TABLESPOONS SOY SAUCE.
   HEAT TILL DISSOLVES.

4. IN A SALAD BOWL MIX THE CABBAGE , ONION, AND TOASTED NUTS.

5. JUST BEFORE SERVING STIR THRU THE DRESSING AND TIP IN CHANGS FRIED NOODLES.

PINEAPPLE COLESLAW

1. SHRED ¼ GREEN CABBAGE, 1/4 RED CABBAGE
2. GRATE 2 CARROTS
3. DICE ½ RED CAPSICUM
4. CHOP 2 SPRING ONIONS
5. MIX IN A SALAD BOWL
6. TOSS THRU ½ CAN PINEAPPLE PIECES
7. ADD MAYO TILL COATED (½ – 1 CUP)

TABBOULEH

1. SOAK ½ CUP CRACKED WHEAT IN A BOWL WITH COLD WATER FOR ABOUT 10 MINUTES.(WE USED HOT WATER TO

SPEED IT UP!) YOU COULD USE COUS COUS.
  

2. DICE (CHOP ) 2 TOMATOES, HALF A CUCUMBER,  1 SPRING
   ONION, SMALL BUNCH PARSLEY, 15 MINT LEAVES.

3. MIX THE CHOPPED VEGGIES IN A SALAD BOWL WITH
   1 SMALL TEASPOON OF GARLIC
   2 TABLESPOONS OIL
   2 TABLESPOONS LEMON
   PINCH SALT

4. DRAIN THE CRACKED WHEAT. TIP ONTO CLEAN TEA TOWEL AND WRING DRY. 
    
5. CAREFULLY BRUSH INTO BOWL AND MIX INTO VEGGIES.

CRUMBLE RUMBLE

1.PUT 3/4 CUP PLAIN FLOUR IN A LARGE BOWL

2.ADD ¼ CUP SUGAR

3.RUB IN 60GMS BUTTER TILL IT LOOKS LIKE BREADCRUMBS. ADD MORE BUTTER IF NEEDED.

4.ADD ¼ CUP OATS

5.ADD ¼ CUP COCONUT.

Blackberry pies

The grade 3, 4, 5, and 6 children made blackberry and apple pies with their own home made pastry! Great job  guys. Here is their shortcrust recipe. We used eggs from our chickens and blackberries from Bullarto!

BLACKBERRY AND APPLE PIE

Rub 125gms cold butter into 250gms of plain flour with 1 dessertspoon of sugar.
Add the yolk of 1 egg or 1 whole bantam egg and enough cold water to make a soft dough.
Place in a plastic bag and chill for 1/2 hour in the fridge.

Filling
Peel and dice 2 apples, stew lightly with sugar to taste.
Mix in 1 punnet blackberries, 1 tablespoon icing sugar and 1 tablespoon cornflour.

Roll out pastry to 2mm and line a greased pie tin. Place filling inside and pastry lid on top.
Crimp edges and glaze with milk and sprinkle with sugar.
Bake at 180 - 200 degrees until golden.
ENJOY