Foodies!
Our school is proud to be a Garden to Table school.We run 2 sessions every Wednesday for our Year 5/ 6 students. They harvest food that they have grown in the garden before cooking delicious kai with it! All students then sit down to enjoy the food together.
.png)
Lemon & White Chocolate Muffins are also sold as a jar mix recipe at school for $7 per jar or $12 for 2 jars.
.png){kind=spacer}
For our 2023 Garden to Table recipes see HERE
Reasons why cooking is awesome!
1) COOKING is fun!
2) A good way to work on Maths skills, Literacy (reading skills) AND co-operative skills,
3) Home made snacks can mean less plastic waste going to landfill (and in the ocean!)
4) It's also good to know exactly WHAT you are putting in your body too.
See below for LOTS of recipe ideas.
2024 Favourite Garden to Table Recipes:
 |
| Pizza Scrolls (click title for recipe) |
 |
| Herby Bread Sticks (click title for recipe) |
Our Year 1,2,3,4 students have been having some Garden to Table lessons too!
Here are the recipes:
Pizza Dough
* 4 cups of self raising flour
* 3.5 cups of natural, plain yoghurt
* 2 teaspoons of salt.
1) Mix and make into a soft dough.
2) Add more flour then roll our flat.
3) Add sauce / toppings
4) Cook at 180 C for about 10 mins
** Makes about 6 medium pizzas.
Herby Bread Chips
* Crusts from about 1/2 loaf of bread or more as required
* Olive Oil
* Herbs (we used rosemary & thyme) 1 - 2 tablespoons of each.
1) Break crusts into 2cm pieces
2) Mix in a bowl with a drizzle of oil and herbs.
3) Spread evenly on a baking tray and cook at 180 C for 10 mins or in the air fryer for about 8 mins.
'Monster' Green Pancakes
* 125g of self raising flour
* 1 teaspoon of baking powder
* 1/2 tablespoon of sugar (any)
* 2 eggs
* 1 tablespoon of melted butter
*100ml of milk
* 50g of spinach / garden greens
1) Put all ingredients in a blender or mixing bowl and mix well.
2) Add small dollops to a heated, oiled pan and cook for 2 mins on each side.
Makes approximately 10 pancakes / pikelets.
 |
| Lemon & White Chocolate Muffins (click title for a link to the recipe) |
We LOVE making bliss balls! SO easy and so many different options!
We make heaps and then keep them in the freezer. 
Recipe #52 White Bean Dip G2T T3 W3
We used cannellini beans for this recipe.
Recipe #51 Salad of the Imagination. G2T T3 W3
This recipes was certainly as the name suggests! We used anything 'salady' from the garden; spinach, lettuce, spring onion, fennel, some herbs (parsley and mint) along with some shop bought apples and carrots. The 2nd group also decided to use some orange that had been gifted to use along with some seeds sprinkled on top! Turned out amazing and very colourful!
The key was also the dressing, 1 tablespoon acid (lemon juice for us) mixed with 4 tablespoon of olive oil and some honey to taste.
Recipe #50: Beetroot Pikelets G2T 2- 10 G2T Term 3 W1
Another surprisingly tasting food! The idea of beetroots in pikelets met with some scepticism but the mix of vanilla and honey meant the beetroot favour wasn't too strong and produced tasting pikelets that were quickly all gone!
(nb: you might need our username and password to access this recipe - ask me!)
Recipe #49 Roasted Fennel G2T 2-10 G2T T3 W1
A new food for many, including myself! Very exciting to try new foods! An unusual vegetable; part of the carrot family which looks like onion when cooked and smells like aniseed! Surprisingly many students liked it and it was quickly all eaten!
(nb: you might need our username and password to access this recipe - ask me!)
Recipe #48 Cheesy Cauliflower Bake G2T 2-10 G2T T3 W1
Fond childhood memories of this - and it didn't disappoint! Many students asking for extra helping until we had to say 'sorry, it's all gone!'
Credit, again, to Tracey for the recipe.
The long awaiting soup! Perfect for cold winters days. Many students challenged themselves and tried some despite not being too sure about soup and they were surprised to find they loved it! Great!
(note: picture from the website - ours looked a bit different! We left out ginger and almond butter and halved the garlic)
We had some broccoli in the garden that desperately needed picking... so this recipe was our go to!
Despite it having 'green stuff' in it, it was a hit! Many children had 2 or 3! Cheesy and warm straight from the oven! Mmm. We used regular self raising flour.
Recipe #45 Buckwheat Pancakes G2T 2-8
Time to try something different using some of our donated lemons. These can we low gluten or gluten free. Add some yoghurt and serve!
Recipes #44 Pizza G2T 2-8
This weeks we made everyone's favourite- pizza! We used basil pesto (from Term 1) as a 'paste' on one pizza then tomato paste on the other. Then we topped it with some greens from the garden, herbs, spring onions and other seasonal veggies. Yum!
Recipe #43 Honey Cakes G2T 2-7
Thanks to our school bees for this yummy honey cakes!
All the sweetness coming from the honey too.
These burgers are delicious with some sour cream or herby yoghurt. They are vegan and gluten free.
Recipe #41 Herb Rolls G2T 2-7
A great way to use some herbs that are in the garden.
Mixed reviews from the students but the adults all liked them!
Recipe #40 Lemon Coconut Slice. G2T 2-6 Term 3 W3
This delicious, rich slice is dense and full of flavour. Great way to use seasonal lemons.
This recipe is one of my favs from years ago.
We substituted the veg for whatever we had in the garden.
Recipe #38 Herby Yoghurt Dip with Celery & Bread Sticks G2T2-6, Term 3 W2
Yes, we got some students to eat celery!
The bread sticks is one of my 'go to' recipes from LOVE FOOD HATE WASTE as it's such an awesome way to use up bread crusts (we had LOTS sitting in the freezer!) and kids always love these.
Click on the link above to go to the recipe for it. For this particular one we just made plain bread chips but I have made the cinnamon bread chips lots of times for Enviro food treats.
Having celebrated Samoan language week slightly early (oops!) I thought we'd have another go at some more Samoan food this week. Yumo was the feedback from the students!
When the G2T harvesting group found yet MORE feijoas I was flummoxed! However then I chanced across this recipe. I was so pleased because it would use the limes a friend had given me too. Winning! If you love lime flavour it's brilliant! We added a little more honey, lime juice and left out the feijoa rind we also added a tablespoon or two of LSA (you could use oats) to thicken it up.
Having lots of parsley and other herbs and spring onions meant this salad was definitely one to try!
It was very healthy and fresh tasting. We substituted the bulgar wheat for quinoa for a gluten free recipe.
Recipe #34 Beetroot Brownie (G2T2-4) Term 3 W2
A new taste for many - some were skeptical about the use of beetroot in brownies but it just made the chocolate rich and the brownie deliciously moist. Mmm!
Thanks to Tracey for finding us this great recipe!
To celebrate Samoan language week we made some traditional bread - but added some baking powder to make it lighter. It was delicious! A winner all round.
Recipe #32 Noodle Salad (G2T2-4)
Thanks to Karen for finding us this great recipe!
Recipe #31 Beetroot Hummus (G2T2-3)
Thanks to Garden to Table resources for this yummy recipe - really lovely colour, texture and flavours; although the garlic was bit strong for some tastes!
Recipe #30 Flat Bread (G2T2-3)
Thanks to Garden to Table resources for this yummy recipe - everyone was asking for more!
EVERYONE loved this! We substituted some feijoa for apples and served up with yoghurt. It was a big hit all round.
We had some avocados to use up and this seemed the perfect sweet treat after a salad and soup.
They are moist and delicious; but be warned, they contain quite a bit of sugar!
This fabulous recipe from "LOVEFOODHATEWASTE" is favourite in our house and a great way to use carrots up. So crunchy and sweet! YUM!
Recipe #26 Beetroot, Carrot & Apple Salad
Ingredients:
3 beetroot
3 apple
3 carrot
3 radish
Handful of parsley
1 red onion
Instructions/Method:
Peel beetroot and cut into chunks
Peel the carrot and cut into chunks
Core the apple and cut into chunks
Cut off the stalks of the parsley
Cut the red onion into chunks and add salt and pepper
Cut the radish into chunks
Recipe #25 Kale & Mint Soup
This recipe is thanks to Room 5 who had a trial of Garden to Table to see what it was all about.
Great researching by them led to this recipe. Not being a huge fan of kale I wasn't initially convinced but it was actually really delicious - so much so that we made it AGAIN the next day with Y 5/ 6 G2T groups!
Ingredients;
1 tablespoon oil
2 cloves garlic finely chopped
1 onion diced
Handful of mint
2 medium potatoes peeled and cubed
3 ¼ cups (750ml) vegetable stock/broth
1 cup (250ml) milk or dairy free milk
2 large handfuls kale chopped
black pepper
Instructions/Method
1: To make this kale soup you simply need to saute the garlic, onion and potatoes in a little oil for a few minutes until they soften.
2: Then just add in the vegetable stock (broth) and let it cook for 10 minutes.
3: Once that's done, add the chopped kale, mint and milk (dairy free for vegan) and cook for a further 3 minutes.
4: Simmer the soup until the kale is soft.
5: Blend with a blender or stick blender.
Recipe #24 Feijoa Muffins
G2T-6
Got an excess of feijoas?
These muffins were a huge hit at school - moist and crunchy on the top.
Recipe #23 Cabbage & Apple Slaw
G2T-6
A really healthy and colourful mix of salad. Yum!
G2T-5
A great way to get some veggies and fruit into children! (and you can't even taste it)
We didn't ice ours - still yummy!
G2T-5
Sweet potatoes are delicious and nutritious!
We added extra green veg from the garden.
The feedback was it needed a little more 'umph' - maybe some sour cream stirred through?
Recipe #20 Choccy Bliss Balls
G2T-4
What better way to celebrate Easter than chocolate!
We had leftover avocados so this recipe was a great find!
A great Nadia Lim recipe.
Recipe # 19 Pizza!
G2T-4
Pizza dough - thanks to Annabel Langbein for this amazingly simple recipe!
For the pizza topping you can use anything you like really; from the garden we used courgette (thinly sliced), spinach, spring onion and herbs. We also added some capsicum, mushrooms and cheese.
For our pizza base we used tomato paste and some of the basil pesto leftover from earlier in the term.
Recipe #18 Kale Chips
G2T-3
Recipe # 17 Greens & Cheese Fritters (from Garden to Table website)
G2T-3
Recipe #16 Green Smoothie
G2T-3
We found adding 1/2 a banana, more apple (1 whole) and less lemon worked really well and made it much less tart.
Garden to Table session recipe #15
G2T-2
Recipe #14 Pumpkin & Kūmara soup
G2T-2
More wonderful Garden to Table cooking! But warned though, this soup takes a wee while to prepare (as we found!) Especially cutting those pumpkins, that was a great workout!
Recipe #13: Basil Pesto
G2T-1
Nothing better than eating food from your own garden!
A wonderful first session today of Garden to Table.
Just one recipe today to ease us into the programme.
Recipe #12 Fruit & Veg Smoothies (courtesy of Clean Plate Less Waste)
Recipe #11 Homemade Hummus (courtesy of Clean Plate Less Waste)
Recipe #10 Mini Egg Cups (courtesy of Clean Plate Less Waste)
Recipe # 9 Fruit & Oats Blender Muffin (courtesy of Clean Plate Less Waste)
Recipe # 8 Cookies in a Jar
Having decided to give these away as Enviro prizes, it seemed only right that we have a trial run (or two!) beforehand! They're really easy to make, involve repurposing large jars AND taste delicious! Oh and did I mention you can also freeze them! This recipe is so easy I know it by heart now! When I ran out of choc chips I substituted and used half white choc chips mixed with half cranberries.
Recipe #7 Cheesy Kale Bites
Again, using produce straight from the school garden! Yay!
I really enjoyed the crunchiness of these- super healthy too :)
Recipe #6 Spinach & Cheese Muffins
Using produce straight from the school garden! Yay!
We substituted spinach for silverbeet but it was still a hit!
Recipe #5 Banana Pancakes
We love making these at home for breakfast on 'Mummy Days' or at the weekend.
As it IS Mother's Day over the weekend you could make these to treat YOUR Mum! All you have to do is chuck it all in a blender! So Easy! Enjoy!
Recipe #4 Muesli bars
I recommend the homemade muesli bars for kids but once you start making muesli bars you'll see that the possibilities are endless! Click the title for a range of different muesli bar recipes- great for snacks at home and lunch boxes!
Recipe #3 Chocky Bready Muffins
These are a great way to use up leftover bread (exactly why I'm making them!)
The lovefoodhatewaste website is AWESOME and contains HEAPS of recipes and ideas for how to cut down food waste.
Recipe #2 Breakfast Cookies
No flour or eggs? No problem! These healthy cookies are super easy to make too!
Recipe #1 Choccy-Orange Bliss Balls
These snacks are SUPER EASY for kids to make.
They are flour and egg free because many people aren't lucky enough to have any of that left in the pantry right now!
* 16 dates
* 1/2 cup of oats
* 1/4 cup nut butter (we used almond butter)
* 1/4 cup cocoa powder
* 1 x orange zest
* 1/2 cup of coconut thread for rolling (optional)
1) Soak dates for 10 minutes then drain well.
2) Blend first 5 ingredients (add extras if you wish!)
3) Make into balls and roll in the coconut thread.
Bliss balls are a healthy and versatile snack - you can make up so many different versions!
Please email me any other awesome recipes you have or any feedback.
b.long@howickprimary.school.nz
I recommend the homemade muesli bars for kids but once you start making muesli bars you'll see that the possibilities are endless! Click the title for a range of different muesli bar recipes- great for snacks at home and lunch boxes!
Recipe #3 Chocky Bready Muffins
These are a great way to use up leftover bread (exactly why I'm making them!)
The lovefoodhatewaste website is AWESOME and contains HEAPS of recipes and ideas for how to cut down food waste.
Recipe #2 Breakfast Cookies
No flour or eggs? No problem! These healthy cookies are super easy to make too!
Recipe #1 Choccy-Orange Bliss Balls
These snacks are SUPER EASY for kids to make.
They are flour and egg free because many people aren't lucky enough to have any of that left in the pantry right now!
* 1/2 cup of oats
* 1/4 cup nut butter (we used almond butter)
* 1/4 cup cocoa powder
* 1 x orange zest
* 1/2 cup of coconut thread for rolling (optional)
1) Soak dates for 10 minutes then drain well.
2) Blend first 5 ingredients (add extras if you wish!)
3) Make into balls and roll in the coconut thread.
Bliss balls are a healthy and versatile snack - you can make up so many different versions!
Please email me any other awesome recipes you have or any feedback.
b.long@howickprimary.school.nz
Hi Miss Long
ReplyDeleteMy mum was going to make those muffins with our left over bread crusts from our homemade bacon and egg pies because the pastry is bread.
So my mum has been using the lovefoodhatewaste website.