The trick with the corn cakes is to make sure the pan is not too hot, cook slowly over a medium heat. All the children loved these, very easy and simple to make and they are gluten free!
- 2 x cans corn kernels
- 4 shallots, finely chopped
- 2 tablespoons polenta
- 3 eggs, lightly beaten
- 2 tablespoons olive oil
- Drain corn kernels in colander.
- Finely chop shallots.
- Lightly beat eggs in bowl with whisk.
- Add corn, polenta, shallots and a pinch of salt to eggs.
- Stir to combine (the mixture will be really runny).
- Place oil in frypan, heat to a medium heat.
- Drop tablespoon size into pan and cook for approx 5 mins each side on medium heat until golden brown.
- Drain cakes on paper towel.
- Serve with salad and sweet chilli sauce.
Just before cooking Pam delivered some eggplant freshly harvested from the garden, we were able to add this into the recipe (just cook the eggplant the same as the zucchini) YUM!
- 1 large zucchini
- Cherry tomatoes
- Olive oil
- Fresh basil
- Preheat oven to 200°c.
- Line baking tray with baking paper.
- Place tomatoes on baking tray, drizzle with olive oil.
- Roast for approx. 15mins until soft.
- While tomatoes are roasting, slice zucchini into round 1cm thick pieces.
- Heat oil in fry pan and cook for 2 minutes each side (even better if you chargrill on the bbq)
- Place zucchini slices on baking tray.
- Remove tomatoes from oven and place a couple onto each zucchini slice.
- Grate cheese and sprinkle on top of tomatoes.
- Place back in oven and bake until cheese is melted and golden.
- Remove from oven, place on serving tray and sprinkle with shredded basil.
- Drizzle with balsamic vinegar.
This chicken salad is absolutely divine, it works equally well wrapped in fresh rice paper rolls if you would like a gluten free option. If you don’t have any mini muffin pans to shape the wontons, you can place flat on baking tray and load them up with the salad. Perfect for the lunchbox.
- 250g chicken mince
- A little oil
- 1 x cup wombok
- 1 carrot, grated
- 3 shallots
- 1 pack gow gee wrappers
- Spray oil
- 1/4 cup peanut oil
- 1 tablespoon white vinegar
- 1 tablespoon brown sugar
- 1 tablespoon light soy sauce
- 1 clove garlic
- Preheat oven to 200°c.
- Grease mini muffin pan with spray oil and line each hole with one wrapper.
- Lightly spray with oil.
- Bake, uncovered in oven for about 7 mins until wonton cups are golden.
- Stand in pan for a couple of minutes to cool, then place on wire cooling rack.
- Heat a little oil in frypan, add chicken mince and fry until cooked through. Set aside to cool.
- Finely shred wombok.
- Finely grate carrot.
- Finely slice shallots.
- Place in bowl.
- Put dressing ingredients in a small bowl and whisk until combined.
- Add chicken to vegetables and mix together.
- Pour over dressing ingredients and mix until all is coated.
- Place tablespoons of mixture into wonton cups and press down firmly to fill.
- Serve immediately.
Over the past few weeks lots of exciting things have been happening in our kitchen garden. The Grade 4 class have started their journey in the kitchen, we had our school country fair, the garden is looking amazing, we are starting to get some great harvests and our outdoor pizza oven arrived!Grade 4 planting celery
This dish was a massive hit with the kids, not a leftover in sight! We teamed the salad with Lime, Honey & Soy Chicken Skewers, another very quick and easy weeknight meal.
To make it extra special the pumpkin was grown in our very own garden 🙂
- 750g butternut pumpkin, peeled, cut into 2cm pieces
- 1 medium red onion, halved, cut into wedges
- 1 tablespoon olive oil
- 2 teaspoons Moroccan seasoning
- 1 cup couscous
- 1 chicken stock cube
- 1 cup boiling water
- 1 x 125g cans chickpeas, drained, rinsed
- 1/4 cup toasted pine nuts
- 1/4 cup roughly chopped fresh coriander leaves
- Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper.
- Cut pumpkin into small 2cm pieces.
- Cut onion into wedges.
- Place in large bowl.
- Drizzle with olive oil and toss to coat.
- Place on baking tray and bake for 20mins until golden and tender
- Meanwhile, place couscous in a heatproof bowl.
- Make stock by combining stock powder & 1 cup boiling water.
- Pour over couscous and stand covered for 5 minutes.
- Stir with a fork to separate grains.
- Add pumpkin mixture, chickpeas, pine nuts and coriander.
- Toss gently to combine.
What a hit and oh so easy to make! The Quesadilla’s can be made with so many different ingredients and are a great after school snack, or quick and easy dinner, just add some guacamole and a nice fresh salad.
All you need is two burrito tortillas, a frypan, a little bit of oil and fillings.
How to make:
Heat a little oil in a frypan.
Place one tortilla in pan.
Add fillings on top.
Cook for a couple of minutes until golden.
Place second tortilla on top.
Flip over and cook for another couple of minutes.
Slice in to quarters and serve.
Some filling ideas:
Left over taco mince
Anything! Just think of it like a mexican toasted sandwich 🙂
Enjoy and happy cooking