Fresh Food Frenzy - May 14th
Thank you to all the students who came out on Thursday to our Fresh Food Frenzy! We hope you had a fantastic time, because we know we sure did. What was the best thing you tasted?
If you would like more great recipes for kids in the kitchen, peruse our Fresh Food Freny recipe book, found here.
Come join us in the kitchen!
Fava bean hummus, baguette and spring vegetables
- A selection of your favourite spring vegetables, fresh and blanched
- A baguette from your local bakery, sliced
Fava bean hummus:
- 1 lb. fresh fava beans (removed from pods)
- 1 Tbsp extra virgin olive oil
- 1 clove garlic chopped
- 2 Tbsp lemon Juice
- 3 Tbsp fresh Italian parsley chopped
- Salt to taste
Directions: Blanch fava beans in boiling water for approx. 1 min. Place in ice bath. Remove outer skin. In a food processor, add favas, olive oil, garlic, lemon juice, parsley and salt to taste. Blend to consistency (may need to add some water to help emulsify mixture).
Asparagus, ham & cheddar tart
- 1 cup ricotta
- 1 ½ cups (or vegetarian alternative) grated cheddar cheese
- zest ½ lemon
- 375g pack ready-rolled puff pastry, cut into about 12 3 inch squares
- 300g asparagus spears, cut into 3 inch pieces
- 1 tbsp olive oil
- 6 thin slices of ham
- salt and pepper to taste
Heat oven to 350. Mix the ricotta with the half of the cheddar, and lemon zest, then season with salt and pepper to taste.
Roll out the puff pastry to slightly larger size with a rolling pin. Spread the cheese mixture within the borders. Place ½ a piece of ham on each piece of pastry and sprinkle with the rest of the cheddar cheese.
Toss the asparagus in the oil, season with salt and pepper then arrange the asparagus in straight lines to cover the top of the pastry. Bake the pastries for 20-25 mins until golden.
For the muffin mix:
- 1 ¼ cup icing sugar
- 1 ½ cup rhubarb, very small dice
- 2 tbsp canola oil
- 1 egg
- 1 tsp vanilla extract
- ½ cup buttermilk
- 1 ½ cup all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
For the crumble topping:
- ¼ cup light brown sugar
- ¼ cup all purpose flour
- 2 tbsp oats
- 1 tsp ground cinnamon
- 4 tbsp butter
Heat oven to 375. Line a 12-hole muffin tin with paper muffin cases. Stir the sugar and rhubarb together and set aside while you make the crumble topping. Mix together the brown sugar with the flour, oats and cinnamon, then rub in the butter until the butter is in pea size clumps with your fingertips.
Stir the oil and egg, vanilla and buttermilk into the sugary rhubarb. Now, add the flour, baking powder and baking soda and stir well.
Spoon into the cupcake liners, then scatter each with a thick layer of the crumble mixture. Bake for 15-18 mins until golden and a cocktail stick poked into the centre of a cupcake comes out clean. Cool on a wire rack.