Term 4 2019: It's finally time for rooms 19, 20, and 21 to have Garden to Table sessions! These classes have been eagerly waiting all year. It's springtime and we are all looking forward to using some delicious spring vegetables in the kitchen.
Week 1: Fakaalofa lahi atu! It's Niuean language week and we are making Niuean food in the kitchen. Takihi is our main dish, along with baked timala (pronounced tSee-MA-la in Niue, or in English: sweet potato, or te reo Maori: kumara). We also made taro, kale, and silverbeet greens in coconut cream, and coconut bread for dessert.
Week 2: Aotearoa seasonal menu- kia ora, this week we are making hua whenua (vegetable) soup, quick wholemeal bread, puha, kawakawa, and herb pesto, and chocolate beetroot cakes (here's the dairy free version).
Week 3: This week we have a lot of cabbage in the garden so we are making okonomiyaki- Japanese savoury cabbage pancakes with okonomiyaki sauce. We're rounding out our Japanese menu with vegetable sushi (we used carrot, beetroot, radish, silverbeet, and cucumber and prepared sushi rice) and dorayaki with apple ginger filling- sweet Japanese pancakes.
Week 4: Happy Diwali, we're making Indian food this week: aloo gobi (aloo means potato and gobi means cauliflower in Hindi), rice, roti, cucumber raita salad, and carrot halwa pudding.
Week 5: This week we're celebrating the broad bean harvest with a Middle Eastern broad bean extravaganza! Baked falafel with broad beans, fresh broad bean hummus, pita bread, and salad of the imagination. For dessert- upside down apple cake with Persian spices. Yum!
Week 6: We made really delicious Chinese food this week! Hand cut noodles with vegetables and ginger-scallion sauce, honey glazed tofu, and sesame biscuits.
Week 7: How do you say "tortilla?" It's pronounced tawr-tee-yah. We made soft tacos with handmade tortillas, black beans with silverbeet and carrots, and broad bean and avocado guacamole.
For dessert? Coconut rice pudding with fresh strawberries.
Week 8: Everyone loved the Ethiopian food this week. The injera (Ethiopian flat bread) was sour and delicious to mop up the lentils (misir wot) and vegetable stew (alicha). The honey spice cupcakes really tasted like honey!
Week 9: Our last session of the year! Great job to all the cooks and gardeners this year at Garden to Table. You were all fantastic!
Term 3 2019: This term we have rooms 16, 17, and 18 making delicious food in the kitchen and growing some amazing vegetables in the garden!
Week 1: Hua whenua soup, cheesy buttermilk scones, homemade kawakawa herb butter, and pikelets with apple and pear compote.
Week 2: India- We cooked palak gobi (and we learned that palak means spinach and gobi means cauliflower in the Hindi language), roti, Indian carrot and beetroot salad, and little lemon cakes.
Week 4: Kia orana! This week was Cook Islands language week. We made "mayonnaise" or "mainese", or "minus" depending on what your family calls it, which is Cook Islands potato salad; also rukau (taro leaves in coconut cream), and pumpkin poke- yummy!
Week 5: Russia/Eastern Europe this week- borscht and vareniki (we made the dough from scratch as well as the creamy potato and onion filling).
Week 6: Easy baked falafel, handmade pita bread, hummus, and salad of the imagination, with stewed kiwi cakes for dessert
Week 7: Mālō e lelei! This week was Tongan language week. We made green bananas in coconut cream, baked kumala (baked sweet potato), sapasui, and Tongan banana pancakes.
Week 8: Kia ora! Today we're cooking from our own country, Aotearoa. Kumara has been a really important food here for hundreds of years. We made roasted kumara salad with spinach and horopito, quick wholemeal bread, puha and kawakawa pesto, and for dessert- kaanga waru, or corn and kumara steamed pudding.
Week 9: Ethiopia and Somalia. We made misir wat (Ethiopian lentil stew), alicha (Ethiopian vegetable stew), injera (fermented Ethiopian flatbread), and malaawax (sweet Somalian pancakes).
Term 2 2019: The students in rooms 7, 8, and 23 are enthusiastic about growing some great vegetables and cooking some delicious kai in Garden to Table!
Week 1: Chunky vegetable soup, pumpkin scones, warm carrot salad with herbs, mini feijoa cakes
Week 2: Pita bread, pumpkin tahini dip, freekeh and chickpea salad, apple cake with Middle Eastern spicesWeek 3: Vegetarian ma po tofu 麻婆豆腐, stir fried Asian greens, rice, Chinese scallion pancakes (Cong You Bing 葱油饼), homemade sweet sesame crisps
Week 4: Sushi rice for sushi maki, okonomyaki with okonomyaki sauce, dorayaki with apple and ginger filling
Week 5: No garden to table due to teacher's strike
Week 6: Taro in coconut cream, palusami, sapasui, koko alaisa
Week 7: Pumpkin rendang, coconut rice, stir fried greens, pengat pisang (bananas in sweetened coconut milk)
Week 8: Aloo gobi, rice, carrot raita salad, roti, pumpkin halwa pudding
Week 9: Hua whenua (vegetable) soup, quick wholemeal bread, puha, kawakawa, and herb pesto, and Nana's biscuits
Week 10: End of term pizza! Pizza dough, green pizza, pizza pomodoro, pumpkin and kumara salad with spinach and chickpeas, lemon cupcakes
Term 1 2019: What a great start to the year! The students in rooms 22, 24, and 25 are very excited to be doing Garden to Table this term. Click on recipes to download and cook at home!
Week 2: Sweetcorn fritters, Mild green tomato salsa, Salad of the imagination, Brown sugar spice zucchini muffins, DAIRY/EGG FREE sweetcorn fritters, DAIRY/EGG FREE zucchini muffins
Week 3: Aloo gobi (Cauliflower and potato curry), Roti, Kachumber (tomato and cucumber salad), Carrot and coconut halwa (rooms 22 &25), Carrot cakes (room 24)
Week 4: Tacos! Black beans with cauliflower and carrot, freshly made corn tortillas, chunky green bean, corn, and tomato salsa, and for dessert: coconut rice pudding with passionfruit fruit salad
Week 5: Potato gnocchi with fresh tomato sauce, roasted zucchini salad with pickled onions, and plum and blueberry upside down cake, DAIRY/EGG FREE potato gnocchi, DAIRY/EGG FREE plum and blueberry upside down cake
Week 6: Pajeon 파전 (Korean green onion pancakes), green beans with ginger and garlic, Vietnamese rice paper rolls, steamed pears with honey
Week 7: Pacific Island foods! Sapasui (chop suey), takihi (taro and papaya in coconut cream), palusami (taro leaves with coconut cream), koko alaisa (cocoa rice)
Week 8: Qabuli Palau, Spicy tomato Turkish pide, carrot hummus, upside down pear cake with Persian spices, DAIRY FREE/EGG FREE upside down pear cake with Persian spices
Week 9: Today we used some delicious ingredients from our home, Aotearoa: Roasted kumara and other vegetables with horopito and manuka smoked kelp, fresh bread, kawakawa herb butter, puha, kawakawa, and herb pesto, pear crumble
Week 8: Qabuli Palau, Spicy tomato Turkish pide, carrot hummus, upside down pear cake with Persian spices, DAIRY FREE/EGG FREE upside down pear cake with Persian spices
Week 9: Today we used some delicious ingredients from our home, Aotearoa: Roasted kumara and other vegetables with horopito and manuka smoked kelp, fresh bread, kawakawa herb butter, puha, kawakawa, and herb pesto, pear crumble
I like the look of the food so yum.I like the food I think it is so yum for you. From Tahu
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