Chatham Primary School

Kitchen Garden

On Tuesday 7th and Wednesday 8th of May the Year 3/4 students, teachers, parents, carers grandparents, aunties and I had the most wonderful time cooking in our new Kitchen Garden indoor classroom space. Our menu for the day was savory muffins, accompanied with garlic butter, alongside a radish, snap pea and pomegranate salad, and finishing with rhubarb muffins for dessert. We produced close to 300 muffins over the course of our three sessions, using delicious ingredients from our own garden, which was a magnificent achievement. Our freshly harvested ingredients seemed to go such a long way! Please see the recipes in this week’s newsletter. We really hope you can enjoy cooking these recipes at home. Please note that the harvested ingredients, could be substituted by many different ingredients for example grated sweet potato and zucchini.

 

We look forward to hearing about the different variations you might try.

 

Enjoy!

 

Ms Leda Semercioglu

Kitchen Garden Coordinator

 

YEAR 3/4C’S KITCHEN GARDEN EXPERIENCE ON WEDNESDAY THE 8TH OF MAY

We were going to make two different kinds of muffins: some with rhubarb and some with spring onions, parsley and silverbeet.

 

We were working in groups of 5 and we had different jobs. Three groups made the savory muffins and two groups made the rhubarb.

 

First, we collected our ingredients. In my group, we split into the people who would chop up the spring onions, parsley and silverbeet, and the people who would make the muffin mixture. We mixed everything together and it was ready to go in the oven. The rhubarb groups did the same with their ingredients. 

 

It took 25 minutes to cook the muffins. Two other groups had made garlic butter and salads. In groups, we set the tables and cleaned up before we could eat.

 

All the muffins were delicious!

By James Talbot

Silverbeet and Herb Muffins with Garlic Butter

 

Muffin

Ingredients

3   cups of self-raising flour

2   cups of grated tasty cheese

2   eggs

2   cups of milk 

6   tablespoons of olive oil

1    cup of chopped silverbeet

4   spring onions, finely chopped

10 stalks of parsley leaves, finely chopped 

½ cup of extra tasty cheese to sprinkle on top of muffins 

 

Garlic Butter

 1-2 garlic cloves, crushed

60gm of butter

 

*This recipe makes approximately 22 muffins.

 

Method 

Muffins

  1. Preheat oven to 180 degrees.
  2. Prepare ingredients based on the ingredients list.
  3. Put flour, cheese, silverbeet, spring onion and parsley in a bowl.
  4. Stir ingredients using a wooden spoon.
  5. Combine milk, eggs and olive oil in a separate bowl, and then whisk together. 
  6. Make a well in the dry ingredients and pour in the wet ingredients.
  7. Mix well, but do not over-mix.
  8. Settle the paper cases in the muffin tray holes.
  9. Spoon mixture into each paper case, filling them to 2/3 full.
  10. Sprinkle each muffin case with tasty cheese.
  11. Bake for approximately 20 minutes or until firm to touch. 

Garlic Butter

  1. Peel and crush garlic using a garlic crusher.
  2. Work the garlic into the butter with a fork.
  3. Scoop into a small bowl and serve alongside the muffins.

Radish, Snap Pea and Pomegranate Salad

 

Ingredients

1 bunch of sliced radishes

2 cups of chopped snap peas

½ cup of pomegranate seeds

1 tablespoon of pomegranate molasses

1 tablespoon of olive oil

1 tablespoon of lemon juice

 

Method

  1. Mix the olive oil, lemon juice, and pomegranate molasses in a small bowl.
  2. In a larger bowl, mix the sliced radish, chopped snap peas and the pomegranate seeds.
  3. Add the salad dressing to the vegetables and toss them all together.

Rhubarb Muffins

 

Ingredients

3 cups of self-raising flour

1 cup of caster sugar

2 teaspoons of cinnamon

1 ½ cups of chopped rhubarb

1 ½ cups of milk

2 eggs

1 ½ cups of vegetable oil

 

Method

In a bowl mix rhubarb, cinnamon and sugar.

  1. Mix flour into the rhubarb mixture.
  2. Place milk, eggs and oil in a separate bowl and mix well.
  3. Make a well in the dry ingredients, then pour in the wet ingredients.
  4. Lightly mix, but do not over mix.
  5. Settle the paper cases in the muffin tray holes.
  6. Spoon mixture into each paper case, filling them to 2/3 full.
  7. Bake for approximately 20 minutes or until firm to touch.