2026 Recipes
Term 1: Kea Hub
Week 2: We started the year with a delicious menu from our own country, Aotearoa. The menu featured some distinctly Aotearoa ingredients: kawakawa, harakeke seeds, and kūmara, complemented by green beans, silverbeet, scallions, and mint harvested from our māra kai.
Kumara, kamokamo, silverbeet, and green bean fritters
Week 3: We enjoyed celebrating the Chinese new year this week with some very delicious dumplings made with vegetables from our garden- cabbage, kohlrabi, spring onions, carrots, and silverbeet. We had a very tasty smashed cucumber salad on the side, and sweet rice cakes for dessert.
Smashed cucumber salad 拍黄瓜 Pai Huang Gua
Week 4: This week we visited the Mediterranean region by cooking recipes from Greece and Italy. We made Greek pita bread which we ate with yogurt and feta dip along with the vegetable dish Briami, made with potatoes from our garden! For dessert, the plum cake was very delicious.
Week 5: What a flavourful Sri Lankan menu we enjoyed this week! We loved the potato curry, the dal, and the coconut roti, along with a fragrantly spiced steamed watalappan for dessert. Garden produce included green beans in the potato curry and green chilli used in the coconut roti and the coconut sambol!
Week 6: We enjoyed the flavours of Spain this week! Potatoes and fresh tomatoes were the highlight of the menu with tortilla Española and pan con tomate. Rounding out the menu, we had berenjenas con miel, pimientos de Padrón (though we used mild chillis from our garden instead of Padrón peppers, bizcocho de peras con aceite de oliva (Spanish pear cake).
Pan con tomate (bread with tomato)
Bizcocho de Peras con Aceite de Oliva (Spanish pear cake)
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