In week 2 the No Dig Garden, Junior School Council (JSC) group was able to pick some of the vegetables that had been planted in term 3. The children picked a heap of silver beet and six beetroots. When the No Dig Garden group meet in week 3 a small group cooked Silver Beet and Ricotta Pinwheels with Jessica. All the children had the opportunity to try the delicious snack that was made with the vegetables grown in the school’s garden. The beetroots were used by 3/4 neighbourhood 2 to make a beetroot dip. The dip was very popular, and some children who had said ‘I don’t like beetroot’ came looking for seconds. More vegetables have been picked again this week, these vegetables will be used by the students taking part in 3/4 neighbourhood 2’s Master Chef Competition in the coming weeks.
Some of the children expressed an interest in cooking the recipes at home.
Beetroot Dip
Whet your appetite with this beautiful and versatile Turkish-inspired dip.
Preparation Time
15 minutes
Cooking Time
90 minutes
Ingredients (serves 6)
· 650g (about 3) beetroots, trimmed
· 80ml (1/3 cup) extra virgin olive oil
· 2 cloves garlic, crushed
· 280g (1 cup) Greek-style yoghurt
Method
1. Preheat oven to 180C. Place beetroots with 2 tbs oil in a large bowl and toss well to coat. Season with salt and pepper. Wrap each beetroot loosely in foil, then place in a shallow ovenproof dish. Roast for 1 1/2 hours or until tender. Unwrap beetroots and cool to room temperature.
2. Coarsely grate beetroots and place in a colander to drain off excess liquid. Combine beetroots, remaining 2 tbs oil, garlic and yoghurt in a large bowl, then season. Makes 2 cups.
Notes
· Tips: Dip will keep in an airtight container in the fridge for up to 2 days. Serve dip with Turkish bread.
Found on taste.com.au
Extract from Turkey: Recipes and tales from the road by Leanne Kitchen (Murdoch Books, $70).
Silver Beet and Ricotta Pinwheels
Ingredients
250g frozen spinach
100g fetta cheese, crumbled
1/2 cup finely grated parmesan cheese
2 sheets puff pastry
1 egg
Method
1. Preheat oven to 220C/ 200C fan forced. Grease oven trays, line with baking paper
2. Squeeze excess moisture form silver beet. Chop sliver beet coarsely, pat dry between sheets of absorbent paper
3. Sprinkle silver beet and combined cheeses over pastry sheets. Roll pastry tightly to enclose filling. Cut each roll into 12 slices. Place pinwheels, cut-side up, on trays and brush with a little egg
4. Bake pinwheels for about 15mins or until browned lightly
Makes 24
Found in the Women’s Weekly Cooked Book
