This fortnight our master chefs made a warming vegetable soup using fresh cabbage and pak choy from the garden. The juices were mopped up with homemade cauliflower and rosemary damper with ingredients also grown in the garden.
The children have planted seeds of cauliflower, beans, capsicum and honeydew melon into old egg cartons. When the seedlings are large enough they will get planted into our beds, carton and all!
Here are the recipes.
Cauliflower and rosemary damper
- 1/4 large head cauliflower, chopped into florets and steamed until tender
- 2 cups SR flour
- 2 eggs, beaten
- 50g butter, melted
- 1½ teaspoons fresh rosemary, chopped
- ¼ teaspoon sea salt
Preheat oven to 200°C.Mash cauliflower in a medium size mixing bowl. Add all other ingredients and stir until combined. Knead dough on bench dusted with flour. Place on a lined tray and cook until browned and hollow when tapped.
Pak choy and cabbage soup with noodles
- 1 tablespoon olive oil
- 3 whole green onions/shallots
- 1 clove garlic minced
- 1 tablespoon minced ginger
- 1 tablespoon soy sauce
- 4 cups chicken broth
- 1 head of pak choy
- 1/4 head green cabbage
- 100 grams vermicelli rice noodles
- salt and pepper
- 1 tablespoon sesame seeds (optional)
Trim the ends off the green onions, as well as the tough dark green part and chop the light green stems. Cut the end off the stems of the pak choy and then cut the stems and the leaves in strips.
Cut the end off the cabbage and shred the top of the leaves of the cabbage, until you have 2 cups of shredded cabbage. Put the sesame seeds in a skillet and toast on medium heat until fragrant and brown, then cool (optional). In a large pot, heat olive oil.
Add the green onions, ginger and garlic. Cook and stir for approx. 2-3 minutes, until the onions are softened. Add the chicken broth and soy sauce and bring to the boil. Add the pak choy and the cabbage to the broth and cook for approx. 5 minutes. Cook the rice noodles in water according to the directions on the package and drain. Add rice noodles to soup and add salt and pepper if needed. Divide into bowls and sprinkle with sesame seeds (if using).
Mandy Ward, Kitchen Garden Convenor