KITCHEN GARDEN

Kitchen Garden News:

The Kids have been busy making their own pasta and pesto!!!

Definitely a crowd pleaser.

For the pestos secret ingredient, we harvested herbs from our pot-plants in the school garden.

The kids had to smell the different herbs and guess them, before we started cooking.

Herbs in the pots are:

• mint
• parsley
• chives
• oregano
• thyme

Semolina Pasta:

(for 1 person) - just multiply for the quantity you want

put 100g semolina 

a pinch of salt

and 50ml water in a bowl

• Use your hands to mix it and work into a dough
• turn it out onto a workbench and knead it till smooth
• cover and let the dough rest for 30 min
• cut the dough into 3 portions
• roll 3 logs
• cut tiny portions off and put onto trays with baking paper
• use your index finger and push the dough portions flat
• boil pasta in boiling salted water till it floats on the top...taste one piece and if tender - strain the pasta

Serve with your favourite sauce

Enjoy!!!!

PESTO:

(makes 1 Cup)

• toast some pine nuts (we also used blanched almonds) and set aside

In a blender, add:

• 2 cups of basil (we used rocket and spinach as well)
• 2 tbsp toasted pine nuts
• 1/2 cup grated parmesan
• 1 clove garlic (peeled)
• 1/2 tsp salt
• bit of pepper
• plus, 1 cup mixed herbs from our garden

Switch the blender on and add good quality olive oil (approx 7 tbsp)

You can also add a splash of water if too thick.

(When we heated our pasta and pesto in the frying pan, I added more water, to make it more creamy)