Recipe: Lime Sorbet / Slushie

• 12 limes
• 350g castor sugar
• around 1kg ice

You will need a Thermomix, Vitamix or another blender that can crush ice.

Cut the skin off the limes and check the limes for pips. Cut into small pieces. Whizz limes and castor sugar together, add enough ice for it to either be slushie consistency to drink or sorbet consistency to eat with a spoon.

Enjoy!

 

Add some fingerlimes for extra bursts of citrus flavour.

Eco Garden Booklet

Last year a booklet was put together displaying all aspects of the Eco Garden (including history, planting, cooking, recipes and animals). View the booklet as pdf on Google Drive.

Banana Oat Balls with Year 2

Banana Oat Balls Recipe

2 cups of quick oats
8 really small bananas from own tree (or 1-2 big ones)
squeeze of honey
dash of vanilla
desiccated coconut

• Pulse the oats in a food processor until about half of them are meal. 
• Mash the bananas and add them to the oats
• Mix together with honey and vanilla until all are combined and it is a slightly sticky mixture
• Make balls out of about a tablespoon of mixture and roll them in the desiccated coconut.
• Enjoy!

Stir-fry with Year 3H & 3B

GUESS ALL THE VEGETABLES FROM OUR GARDEN IN THE STIR-FRY?

(red cabbage, kohlrabi, carrots, broccoli, snow peas and savoy cabbage)

Potato rösti with Year 4

dig

wash

grate 

 

eat

 

Pomegranate cous-cous salad with Year 5

Limes, pomegrantes, finger limes & herbs from the garden.

Tabouli in pita pockets with Year 1/2

Banana Smoothies with Kindy

Made today banana smoothies/milkshakes with bananas harvested from the school eco garden. They were delicious, with our bananas having a lot more flavour than store bought ones!

Pestosaurus for the whole school

 

 roasting sunflower seeds

 Thank you, Year 6 for helping!

Summer crop

 Year K/1S planting beans

 Burst of flavour from the native finger limes in the bushtucker garden

The fig tree recovered remarkably well after an attack of scale insects last year

Year 1/2S used up the last of the spinach, parsley & spring onions for a spinach dip. The garden beds will be replanted with winter veg in a couple of weeks.

Recipe: Spinach Parcels (Year 4 & 5)

250g fresh spinach, finely chopped

1 cup cottage cheese

1/3 cup parmesan cheese

2 green onions or chives, thinly sliced
2 tablespoons chopped parsley leaves
2 teaspoons Worcestershire sauce

1 tsp dried onion flakes

1 tsp garlic powder

2 sheets shortcrust pastry

Steam the spinach until wilted. Add all ingredients together and mix well. Cut the shortcrust pastry sheet into four squares. Add a tablespoon of spinach mix into one corner and fold the others side over. Make a triangle and press the sides firmly down. Add the parcels into an electric pizza oven or conventional oven for 6-10 minutes until pastry is cooked through and brown. 

Enjoy!

 

 Even though it had spinach in it - the pastries were enjoyed by all!

Recipe: Spinach Dip (with Year 3)

Spinach Dip

250g fresh spinach, finely chopped

1 cup sour cream

1/2 cup mayonnaise

2 green onions (shallots), thinly sliced
1 garlic clove, crushed
2 tablespoons chopped parsley leaves
1 tablespoon lemon juice
2 teaspoons Worcestershire sauce

1 tsp dried onion flakes

1 tsp onion powder

Steam the spinach until wilted. Add all ingredients together and mix well.

Recipe: Pickled radishes - daikon and little red radishes

Ingredients

·         10-20 little red radishes

·         2 large daikon radishes, peeled

·         1 cup sugar

·         2 1/2 cups white vinegar

·         2 cups warm water (warm enough to easily dissolve sugar)

Method

• Julienne the radishes. We used the mandolin to cut the radishes into thin layers and then let the kids cut them into strips. As you can see from the picture, it doesn't need to be perfect as long as they are cut into small pieces.
• In a big bowl mix together one cup of sugar, the white vinegar and the warm water, until the sugar dissolves.
•  Prepare clean jars. Pack the radishes tightly into the jars. Pour over the pickling liquid to cover. Seal. Refrigerate.
• The pickles should sit at least overnight before eating; their flavour will improve with time. They should last 4 to 6 weeks in the refrigerator. The little red radishes will give the pickles a pretty pink colour.

Pickled radishes sushi rolls with Year 1

 Really big daikon radish harvest from the garden!

Potato Pizza with Kindy