Some many things to harvest and to cook today for the Chefs of everyone’s kitchen! Farzana made her amazing Chickpea pilau rice and explained us how to turn a regular rice into a flavoured meal.
We also had the help of 2 new chefs: Seb and Victoria!
Roasted vegetables served with Farzana pilau rice
Homemade soda bread
Banana and dried fruit muffins
Harvest of the day
Side salad: Tomatoes, lettuce, rocket, beans, radish, cucumber
Roasted vegetables: Potato, coriander, thyme, rosemary, lemon, carrots, chives
Vegetables: carrot, potatoes, tomatoes, peppers, lemon, garlic, courgette, onions
Seasoning: rosemary, thyme, salt and pepper
Heat oven at 180C
Chop veggies: cut veggies into pieces about the same size, place on a rimmed baking sheet.
Toss with oil and seasoning: Drizzle with olive oil, sprinkle with Italian seasoning, garlic, salt and pepper then toss.
Spread across the baking sheet and roast for 30 min. Mix half way.
Ingredients (1small loaf)
170g/6oz wholemeal flour
170g/6oz plain flour, plus extra for dusting
½ tsp salt
½ tsp bicarbonate of soda
290ml/10fl oz yogurt
Preheat the oven to 200C/180C Fan/Gas 6.
Tip the flours, salt and bicarbonate of soda into a large bowl and stir. Make a well in the centre and pour in the buttermilk, mixing quickly with a large fork to form a soft dough. (Depending upon the absorbency of the flour, you may need to add a little milk if the dough seems too stiff but it should not be too wet or sticky.)
Turn onto a lightly floured surface and knead briefly. Form into a round and flatten the dough slightly before placing on a lightly floured baking sheet.
Cut a cross on the top and bake for about 30 minutes or until the loaf sounds hollow when tapped. Cool on a wire rack.
Thank you to Lisa, our Youth Worker, for the idea!
The chickpea pilau rice was amazing and served with Raita. Farzana’s tip is it the harvest your herbs (mint, coriander, parsley, …), to chop them and freeze them in ice cube trays! So when you need herbs for your raita, it’s ready! 🙂
Ingredients ( 8 cupcakes)
2 large bananas (about 225g), blackened and peeled
50ml vegetable or sunflower oil
65g light brown sugar
150g plain flour
2 tsp baking powder
2 tsp cinnamon
50g dried fruit and seed mix
2 tbsp oats
2 tbsp mixed seeds
Heat the oven to 180C/160C fan/gas 4. Mash the bananas in a medium bowl with a fork, then mix in the oil and sugar until combined.
Add the flour, baking powder, cinnamon and dried fruit and seed mix. Mix until well combined.
Line a cupcake tray with 10-12 cupcake cases (the amount you need will depend on how big the bananas are) and fill them ¾ full of the mixture. Sprinkle with the oats and mixed seeds.
Bake for 25 mins, or until a skewer inserted into the middle of a muffin comes out clean. Leave to cool on a wire rack.
Photo credit: Ula, Marnie, Fiona !