Kitchen & Garden News

From Kristen, SAKG Program Specialist

Garden Minestrone with Flat Bread

This week Year 3 prepared a harvest garden minestrone soup and flat breads.  Our garden is awakening from the winter chills due to lovely sun last week and now you can see some seedlings sprouting throughout the garden beds and the delicious sweet smelling blossoms appearing on the fruit trees.

Minestrone meaning 'thick soup' is actually an English soup originating from 1871.  The name is Italian and translates as 'to serve', and is useful for emptying out the fridge and collecting herbs and any greens from the garden.  

Our soup was thickened with some precooked cannellini beans, great for sustaining the student's appetites in readiness for learning by providing a great source of protein, fibre, folate, iron, magnesium and for enjoyment some pasta was added at the end.

Once our pots were bubbling we moved onto creating some flat breads prepared by using only two ingredients - flour and yoghurt.  Once rolled and drizzled with olive oil, 10 minutes in the oven, students topped their breads with sea salt or Za'tar they had prepared earlier in the term. Such a wholesome meal for the cooler days this week.

Kristen's Two Ingredient Flat Bread Recipe

1 ½ cups of plain flour

1 cup Greek (unsweetened) yoghurt

1/ Measure both ingredients into a mixing bowl and lightly combine with a spatula.

2/ Using your hand roll mix around into a ball, then place the ball on your bench and divide into six even balls.

3/ Lightly flour the ball and press out the flat bread to about the size of your hand and roughly ½ centimeter thick.

4/ Place the flat breads onto an oiled tray, drizzled with more olive oil and bake in a 200 degree oven for roughly 10 minutes. Remove to serve.

5/ To serve, sprinkle with sea salt, Dukkah, Za'atar or any herbs of choice. Enjoy.