Wown it’s Week 10 and what a great term we have had in Kitchen Garden.
This fortnight we have been making zucchini spaghetti with tomato sauce and rosemary flatbread. We made the sauce from our tomatoes grown this term and naturally the zucchini and rosemary also came from our garden. Most of the children loved the recipe so give it a go at home.
Everything is flowering and the gardens look and smell beautiful. Our carrots are growing and ready for us to thin out. We are really looking forward to seeing if we have grown straight carrots when we come back next term to harvest them. Our potatoes are also growing beautifully so we will have lots of treasures to harvest after the holidays.
Have a wonderful safe holiday. Mrs McClure and I look forward to seeing you all next term.
Zucchini pasta with tomato sauce and rosemary flat bread
Homemade tomato sauce
Ingredients:
1kg tomatoes
1 onion
3 cloves of garlic
Celery
Carrot
A handful of basil and parsley
Salt and pepper
Method:
- Add the onion, carrots, and celery to a food processor and chop it into small pieces.
- Heat two tablespoons of the olive oil in a large saucepan on medium heat and saute the onion, celery, and carrots until they are soft and no liquid is being released from them.
- In the middle of the softened vegetables, form a well, add the remaining olive oil, followed by the garlic. Allow the garlic to brown slightly (being careful not to let it burn).
- Mix in the tomatoes and herbs.
- Add seasoning, bring to a boil, lower the heat, and simmer for 30 minutes.
- If you like a thinner sauce you can add it to the food processor and puree into your desired consistency or if you like a thicker sauce, skip this step.
Using a spiralizer, make the zucchini into spaghetti.
Heat the tomato sauce and add some basil and roasted tomatoes.
Mix through the zucchini pasta and serve. (There is no need to cook the zucchini as the heat from the tomato sauce is enough to cook it.)
Rosemary flat bread
Ingredients:
500grams of plain flour
1/2 tsp salt
Chopped rosemary
4 tsp of olive oil
1/2 cup warm water
Method:
Put flour, rosemary, oil and salt in a bowl and add warm water gradually to make a dough.
Divide into pieces and roll out with a rolling pin.
Cook each round flatbread in medium to hot frying pan with oil, turning once there are little burnt blisters on them.
Serve with zucchini pasta on top and enjoy!
Debbie Goddard, Kitchen Garden Coordinator
