Grade 2/3 harvested beetroots and made a beetroot dip. The dip was made with cooked beetroots, yoghurt, mint, salt and pepper. It was served to the students parents at an information afternoon.
Served at PLANET ARKS NATIONAL TREE DAY
Give beets a good wash under water & cut leafy tops off just above the beet. Save the leaves for a salad!
Place in a pot of cold water and slowly bring to the boil, test with a fork or skewer to see if they are cooked through (just like boiling a potato)
Liquid quantity makes about 1/4 cup per large beet -
In another saucepan take 1 cup malt or brown vinegar, 1 cup brown sugar & 1 cup water - heat until sugar is dissolved and cool completely.
Drain beets, and gently rub them until all skin has fallen off.
Slice or dice them and put into a steralised jar, Pour over the cooled juice and put a lid on it!
Store in fridge for nice cold beets that you can add to sandwiches, burgers, salads or just on it's own!
2 grated zucchini
1 diced small onion
60g ham or bacon
1 garlic clove, crushed
1/2 cup grated parmesan cheese (I used Bellisimo Dairy Free)
1/3 cup breadcrumbs
4 pastry sheets
Combine all ingredients and spread evenly over pastry sheets, roll up tightly, and slice into slices, place on baking tray and bake for 15 mins in hot 210 degree oven.
Grate 1 large zucchini & squeeze out excess liquid
2 free range eggs
1/2 cup greek yogurt
1/2 cup parmesan cheese or tasty cheese
1 cup gluten free S/R flour
salt & pepper
add a small handful of chopped chives, parsley or thyme if you have them in your garden.
Mix all ingredients together & place in muffin patties, bake 180 degrees til golden brown. Makes 12
This recipe can also be doubled and put into a dish to make a savoury slice.
Class Cooking Students are currently cooking in the kitchen with school grown produce. If you would like to help out speak to your childs class teacher.
All of our recipes are made with dairy, gluten and nut free ingredients. Extra care and separate utensils are used when using other known allergy foods such as egg and strawberries, and where possible, alternative foods for these students are prepared first to reduce cross contamination.
School Recipe Book
Easy recipes to make from our school grown produce.