I am thrilled today to feature a delicious recipe from the team at Stephanie Alexander Kitchen Garden Foundation (SAKGF). The foundation is a not-for-profit aimed at making food education accessible to every Australian school. It takes a revolutionary approach to food education focusing on pleasure, flavour and fun.
It started off in 2001 with one school and I was lucky enough to watch the Collingwood College garden grow from. Our eldest son attended Montessori kindergarten within the school. He used to love wandering over to the garden to investigate what was happening and we had great discussions about seasons, veggies and herbs.
I loved seeing the enthusiasm of the school kids doing the work and often smelling the wonderful aromas through out the school as they cooked up a storm with their fresh ingredients. It is such an invaluable experience for kids to be able to experience the “garden to plate” process and they feel a huge sense of satisfaction from being part of all.
There are over 800 schools with a primary curriculum participating in the Kitchen Garden Program and now all primary and secondary schools, as well as kindergartens, preschools and childcare centres can access the Foundation’s expertise through the Kitchen Garden Classroom.
The Kitchen Garden Classroom is a new membership service available to all schools across Australia, including early learning centres, primary schools and secondary schools. Join the Kitchen Garden Classroom and get all the tools you need to reap the rewards of a fruitful kitchen garden education.
The Kitchen Garden Classroom includes access to hundreds of tried and tested resources and membership to an online community where kitchen garden educators share knowledge, experience and inspiration. It includes:
- Hundreds of child-friendly recipes using fresh, seasonal produce that children can grow in their very own kitchen garden
Hundreds of information sheets and templates to help you get started and run a successful kitchen garden program, including ideas for designing, planning and running a fun and rewarding project
- Hundreds of teaching and learning resources, including classroom activities aligned to the Australian Curriculum
- Videos, stories and examples to inspire with staff and students
- Access to a unique online community, with membership profile, open forum to brainstorm ideas, and activity posting from all members including the 800 Stephanie Alexander Kitchen Garden National Program Schools (and over 3600 members already!)
- Free webinars run by an experienced team of kitchen garden educators
- Invitations to members-only training (online and face-to-face)
- Email and phone support from their friendly and professional team.
If your school doesn’t have a kitchen garden, send them to the Kitchen Garden Classroom for more information and so they can join up!
Easy baked vegetable samosas
This recipe is a popular dish with children at Kitchen Garden Schools and makes a great sandwich substitute in school lunch boxes. The filling can be adapted to what’s in season and tastes even better if the produce used is home-grown. Samosa folding is a fantastic way for children to develop their fine motor skills, as a well as learn about shapes, so the whole family can be involved in making these tasty parcels.
Season: All (substitute seasonal ingredients that are available)
Serves: 6 Fresh from the garden: coriander, onion, peas, potato, pumpkin or sweet potato
|metric measuring scales, jug and spoons||tea towel|
|chopping board||cook’s knife|
|vegetable peeler||small saucepan|
|mixing spoon||large bowl|
|plastic wrap||large saucepan with steamer and lid|
|large bowl||rolling pin|
|baking tray||baking paper|
- 85 g butter
- 180 ml boiling water
- 350 g plain flour
- 1 pinch of salt
- 350 g pumpkin or sweet potato, peeled and chopped into 2 cm cubes
- 3 large potatoes, peeled and chopped into 2 cm cubes
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 2 tsp mustard seeds
- 2 tsp cumin seeds
- 1 tsp cardamom powder
- 1 tsp garam masala
- ½ tsp turmeric
- salt and pepper, to taste
- 3 large handfuls peas, podded
- 1 small handful of coriander, chopped
- Place a damp tea towel under the chopping board to prevent it from slipping.
- Prepare all of the ingredients based on the instructions in the ingredients list.
- Melt the butter into the water in the small saucepan.
- Put the flour in the large bowl with the salt.
- Add the butter and water mixture.
- Stir until the dough forms a ball.
- Knead the dough for 2 minutes.
- Wrap the dough in plastic and put it into the refrigerator while making the filling.
- Preheat the oven to 180°C.
- Steam the pumpkin and potato until tender, then allow to cool a little.
- Heat 1 tablespoon of oil in the large saucepan on medium heat.
- Add onion and cook until translucent.
- Add mustard and cumin seeds.
- Stir over heat until fragrant.
- Add the spices, salt, pepper, peas, pumpkin and potato, and stir to combine thoroughly. Make sure the spices are evenly distributed and break up any lumps.
- Stir the fresh coriander through and allow to cool.
- Divide the pastry dough into 12 balls.
- Roll each dough piece out into a circle, roughly 10 cm in diameter.
- Place a tablespoon spoon of mixture into the centre of a pastry disc.
- Fold in half, pressing all the air out. It will be a half-moon shape.
- Press the edges together firmly with your fingers.
- Follow the same assembly process for each pastry disc.
- Place the samosas on a lined baking tray and bake in the oven for 15 minutes, then arrange on serving platter.
Our family menu plan for the week
Week Commencing 17th August
|Mon||Roast chicken and vegetables
|Wed||Slow cooker chicken noodle soup|
|Thu||Chicken, cashew and ginger stir fry|
|Fri||Pan Fried Fish and Salad|
|Sun||Chicken schnitzel and vegetables|
|Shopping List||Weekly menu plan shopping list 150817|