2020 Recipes

Term 4 2020:

Week 1: Black bean and silverbeet tacos with handmade tortillas, Mexican street salad, coconut rice pudding with rhubarb compote.

Week 2: Spring vegetable risotto, salad of the imagination, buckwheat crepes with apple compote.

Week 3: Palak gobi (spinach and cauliflower) curry, beetroot raita salad, roti, (or buckwheat roti for gluten free), and lovely little carrot cakes (gluten free recipe here).  

Week 4: Korean gimbap, scallion pancakes (pajeon), quick Korean pickle salad, upside down pear cake.

Week 5: Spicy herbed potatoes (batata harra), Lentils and rice (mujadara) with caramelised onions and greens, Turkish bread, and apple, banana, and rhubarb crumble.

Week 6: Vietnamese crispy rice pancakes with vegetables, rice paper rolls with Vietnamese dipping sauce, stir fried greens with garlic, and rainbow fruit salad (we used strawberries, green kiwifruit, apples, and mandarins cut up into bite sized pieces and arranged by colour in a bowl) with Vietnamese coconut milk sauce.  

Week 7: Pacific Islands: Taro leaves in coconut cream, sapasui, taro, and Tongan pancakes with banana.

Week 8: Lentil salad with roasted vegetables and karengo seaweed, new potatoes with kawakawa and herbs, handmade crackers, apple cakes.

Week 9: End of term pizza!!  Pizzas, salad of the imagination, and mini chocolate beetroot cakes! 

Term 3 2020:
Welcome to the year 4 classes: rooms 17, 21, and 22!

Week 1:  We had a great day making hua whenua (vegetable) soup along with handmade crackers, kawakawa and puha pesto, and a delicious apple, banana, and rhubarb crumble. 

Week 2: Today we made Indian food with potatoes, silverbeet, and NZ spinach harvested from our own garden.  We made saag aloo, which is a spinach and potato curry, roti, herb raita, and a cardamom spiced rice pudding with oranges in honey and pomegranate syrup.  

Week 3: We used up the rest of our Owairaka potatoes to make Italian gnocchi.  We topped this with silverbeet salsa verde.  We also had a spicy rocket and orange salad of the imagination with edible flower petals, and for dessert we ate mini apple and olive oil cakes, which were deliciously crispy on the outside. 

Week 7: Today we had a delicious Pacific Islands menu.  We made sapasui, which was very delicious full of vegetables like cauliflower, carrot, and silverbeet.  The taro was soft and tasted a bit like a salty potato, and a favourite was the greens (we used a mixture of taro leaves, kale, and silverbeet) in coconut cream.  We all loved the lemon panikeke with fresh pineapple too.  

Week 8: Chinese food this week!  Fried rice with cabbage, carrots, and purple cauliflower; scallion pancakes; stir fried greens; ‘Chinese gooseberry’ (kiwifruit) and apple upside down cake

Week 9: Te wiki o te reo Maori- this week we used kāreti (carrot in te reo Maori) to make roasted kāreti soup with za'atar spice and a kāreti tahini dip for our Middle Eastern menu.  Our soup also had kareparāoa (cauliflower) as an ingredient.  We also made a very tasty parāoa (bread) which was a Turkish pide.  The parāoa was delicious with the dip and also was yummy dipped in the soup! For dessert we made a three fruit crumble with huakiwi (kiwifruit), āporo (apple), and rupapa (rhubarb).  

Week 10: Pizza week!

Term 2 2020:
In Term 2, we have rooms 23, 24, and 25 in Garden to Table.

Week 7: Our first week of this term's GTT was fantastic!  We made Chinese food with mapo tofu, stir fried sunchokes and greens, and mini apple and five spice cakes.  We learned that sunchokes are a root vegetable in the sunflower family.  We also learned that Chinese five spice powder is made up of cloves, fennel seeds, Sichuan peppers, star anise, and cinnamon.  We made the powder ourselves using whole spices ground with a mortar and pestle.

Week 8:  Talofa lava.  We had a delicious Samoan menu today of sapasui (an old favourite), baked kumala, and kopai (flour dumplings in a sweet coconut sauce).

Week 9:  Today we really loved the spices of our Middle Eastern menu.  We made roasted carrot and sunchoke soup with handmade za'atar spice mix, spicy tomato Turkish pide bread, and apple and olive oil cakes.

Week 10: We had a request for pirog, which is a Russian jam tart.  We had a lot of apples at our school so we made apple butter pirog with this easy pirog dough!  To round out the menu we had borscht, which is a tasty beetroot and vegetable soup, quick wholemeal rye bread, and handmade herb butter.

Week 11: In celebration of Matariki we used ingredients of Aotearoa!  Kawakawa pesto pinwheel scones, roasted kumara salad, and star shaped lemon biscuits with lemon icing.

Week 12:  We finished off the term with our end-of-the-term wood fired pizza!  Vegetable pizza (it's winter and there aren't many varieties of vegetables in the garden- we used sliced rainbow silverbeet stems), green pizza, warm carrot salad with fresh herbs, and little carrot cakes.


Term 1 2020:
Kia ora and haere mai to Garden to Table 2020 at Owairaka District School!  We've had a fantastic start to Term 1 with Rooms 6, 7, and 8 in the garden and the kitchen.  Try our recipes at home, and enjoy!

Week 1: Garden harvest menu of gnocchi (potato pasta dumplings) with garlicky greens, salad of the imagination, and summer plum cakes

Week 2: Pakistani menu of vegetarian nihari (we loved all the delicious spices), naan with sesame seeds, kachumber (cucumber and tomato salad), and little carrot cakes

Week 3: We learned that corn, tomatoes, and beans all originally came from Mexico. We used a special corn flour called masa harina to make mini corn tortillas for tacos.  The filling in our tacos was black beans with silverbeet topped with a chunky kohlrabi and tomato salsa.  For dessert we enjoyed a delicious rhubarb and apple upside down cake.

Week 4: We love making and eating sushi in Garden to Table so this week we had a Japanese menu!
We had sushi, a green bean salad with miso and ginger dressing, and Owairaka-style dorayaki (fruit filled pancakes). The slightly sour fruit filling with the sweet dorayaki pancakes was a great flavour combination!

Week 5: Indian menu- We harvested a huge box of potatoes last week so we are making aloo shimla mirch curry- did you know that aloo means potato in Hindi?  We ate our curry with handmade roti and a tasty cucumber raita salad.  For dessert we ate chai spiced grapefruit and greek yogurt cakes, thanks to our volunteer Mary who brought us in some grapefruit!

Week 6: Garden harvest menu- we had a lot of seasonal vegetables to use up!  We were gifted bunches of carrots, we still had bags of tomatoes harvested from the garden, we had a whole box of apples from our Fruit in Schools programme.  A tasty menu it was- sweetcorn fritters with fresh tomato sauce, warm carrot salad with fresh herbs, and eggy bread (crunchy and sweet on the outside, soft in the middle), with apple and pineapple sage compote as the topping.  Yummy.