Beavers Class: Green Eggs and Ham
Omelette with pesto (two eggs per child)
- 2 large free-range eggs, at room temperature
- 1 tablespoon pesto
- 1 large knob of butter
- Salt and pepper to taste
Break the eggs into a bowl and whisk lightly with a fork. Add about 1 tablespoon pesto and season with sea salt and black pepper.
Heat the butter in a pan over a medium heat until foaming.
Once the foam dies down, pour in the egg mixture and gently shake the pan to distribute. Cook for 20 seconds or so, until it begins to bubble, then draw it into the centre with a wooden spoon and shake the pan again to redistribute the uncooked egg.
Cook the omelette until the base is set, but it is still slightly runny in the middle (unless you don’t like that).
Remove the pan from the heat and fold 2 sides into the middle. Shake the pan so the edges roll together then turn the omelette onto a plate, folding it over in the process.
Honey Roasted Ham
- 3 lb ham roast, sliced into ½ cm thick pieces
- ½ tsp ground cloves
- 1 ¼ cup honey
- ½ cup butter
- ½ cup water
- salt to taste
Heat honey, butter, and water in a pan until combined and bubbling. In a large frying pan, reheat ham adding honey glaze to coat well. Serve hot.
Herb & Sunflower Seed Pesto
- 1 1/2 cups fresh herbs, packed (we chose basil, mint, cilantro, and parsley)
- 1/2 cup roasted sunflower seeds
- 2 cloves garlic
- 1/2 cup freshly grated parmesan cheese
- Juice from ½ lemon
- ½ - 1 cup olive oil, as needed
- Salt to taste
- Fresh cracked black pepper, to taste
In the bowl of a food processor, combine the herbs, sunflower seeds, garlic, parmesan, and a squeeze of lemon juice. Begin blending.
While blending, drizzle in the olive oil to reach the desired consistency. You can make your pesto as thick or thin as you like.
Season to taste with salt and pepper, and add a more lemon juice as needed — if the pesto tastes flat, usually a pinch more salt and a squeeze more lemon is all it needs. Pulse to combine.
Simple Green Salad
- I package of salad greens
- 1 cucumber, sliced
- 2 green peppers, diced
- ½ bunch of green grapes, cut in half
- ½ cup pumpkin seeds
- 3 tablespoons of olive oil
- 1 tablespoon red wine vinegar
- 1 clove of garlic, minced
- 1 teaspoon oregano
Mix all of the ingredients for the dressing together in a bowl and whisk
Toss all the salad ingredients together and drizzle over dressing