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Antonio's eggplant & pesto medallions
This recipe is firmly based on the work of a fine cook, Antonio Carluccio. It comes from his book Antonio Carluccio's Vegetables. The cheeses used have been changed but otherwise the recipe is his. The format has been altered for consistency and to accommodate younger cooks.
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Banana flower salad
Banana flowers are common in Australia's tropics, especially the banana garden at our most northern outpost, Alawa Primary School in Darwin. They can be bought at specialty grocery stores.
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Basic bread
Basic bread is delicious, and not difficult to make at all. Students will enjoy the kneading and shaping of the loaves. This recipe does need time for two risings, but you can get around that by asking each class to prepare the dough for the following class. Then the students shape and bake the dough prepared for them by the previous class. (You will have to make the first batch.)
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Basic chicken stock
This is one of the kitchen basics all Kitchen Garden students learn how to make. Cook as much of it as you can at one time, and when you have the chicken carcasses, and freeze for later use.
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Basic pasta dough
The Kitchen Garden Students love making pasta. This is the basic pasta dough created and used in kitchen classes. The recipe includes the dough mixture as well as instructions on how to use a pasta machine.
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Basic shortcrust pastry
This basic shortcust pastry is has been used in kitchen classes for years, and the kids love the mixing and kneading process. You can use it wherever shortcrust pastry is called for - for all sorts of tarts, slices and pies.
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Basil & parsley pesto
When you have lots of basil growing in the garden it’s a perfect time to make pesto. Traditionally pesto contains pine nuts, but this nut-free version is great for those with nut allergies. The recipe comes from Kitchen Specialist at Bondi PS Diane Temple.
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Basil pesto
This classic condiment is very well known. I have included my recipe here for easy reference. Kitchen gardeners always have heaps of basil and will want to make at least one large jar of pesto each season.
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Beetroot raita
Beetroot can be boiled or baked whole. It does take a long time to bake in the oven, and not quite so long to boil till tender. If boiling the beetroot, don't completely slice off the root end as the beetroot will ‘bleed’ much of its juice into the water. The method recommended here using the microwave is a great time saver. If you don't have a microwave, you'll need to allow about 20–40 minutes to cook the beetroot, depending on size.
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Burani badjan – eggplant & tomato with yoghurt sauce
This recipe was provided by a mum of a student at Whitehorse PS. Using traditional Afghani aromatics, it's a great one for sharing.
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