Recipes

The students at Glenrowan Primary School love cooking in their café kitchen,
sharing the meal afterwards.
Here are some of their recipes:

*Apple Coleslaw*	Chickpea and Potato Cakes	Oriental Fried Noodle Salad
Apple Pudding	*Corn Fritters*	Sticky Date Pudding
Cheesy Mini Burgers	Lorinda's Slice	*Classic Pumpkin Soup*

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please e-mail the Gazette
with your request. ♣

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Classic Pumpkin Soup

• 1 tablespoon olive oil
• 1 leek: Chopped, washed, dried
• 2 garlic cloves: Crushed
• 1.25 kg butternut pumpkin:
Peeled, seeds removed, cut into 2cm pieces
• 2 cups vegetable stock
• 2 cups water

Heat oil in a large saucepan over medium heat.
Add leek and garlic. Cook, stirring, for 5 minutes.
Add pumpkin, stock and water. Cover.
Cook for 20 to 25 minutes or until pumpkin is tender.
Blend soup in batches. Return to saucepan.
Heat over medium heat until hot. Season with salt and pepper.

Warming Winter food! Serves 4. ♣

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Warby Whisper, November 2008

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Sticky Date Pudding

CAKE

170 g dates stoned and chopped
1 teas bi-carb soda
300 ml boiling water
60 g butter
170 g caster sugar
2 eggs
170 g SR flour
1/2 tsp vanilla

SAUCE

400 g brown sugar
1 cup thick cream
250 g butter

WHAT TO DO

• Preheat oven to 180° and grease and line an 18cm square cake tin.
• Mix dates and bi-carb soda. Pour boiling water over dates and leave to stand for 10 mins. Puree date mixture with a blender.
• Cream butter and sugar and add eggs one at a time, beating well after each addition. Sift flour and fold into mixture alternatively with date mixture and vanilla. Mix well.
• Pour into prepared cake tin. Bake in oven for 30-40 mins until cooked.
• Slice cake into approx 1.5 cm thick servings. Pour sauce over slices to serve.

SAUCE

Bring all ingredients to the boil. Reduce heat and simmer for 5 mins. Serve over pudding. ♣

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Lorinda's Slice

• 1 cup SR flour
• 1 cup oats
• 1 cup coconut
• 3/4 cup melted butter
• 3/4 cup caster sugar
• 2 tablespoons honey
• 1 egg

Mix all together in a bowl,
spread the mixture in a slice tray.
Bake at 170º C for 30 minutes - or until golden.
Cut into slices and enjoy: YUM! ♣

from Glenrowan Playgroup, May 2009

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Chickpea and Potato Cakes

makes 10

INGREDIENTS

500 grams orange sweet potato (kumara): peeled, coarsely chopped

1 x 400 grams can chickpeas, rinsed, drained
1 brown onion, finely chopped
1/2 cup chopped coriander
2 tablespoons finely grated parmesan
2 tablespoons plain flour
Finely grated parmesan, extra to coat
Olive oil spray

TO SERVE
Mixed lettuce leaves
Sweet chili sauce

WHAT TO DO

Cook the sweet potato in a saucepan of boiling water for 10 minutes or until tender. (We micro-waved it!) Drain. Return to the pan. Mash until smooth. Transfer to a bowl. Place in the fridge for 30 minutes to chill.

Mash the chickpeas in a bowl.

Add the chickpeas, onion, coriander, parmesan and flour to the sweet potato and combine. Season with pepper. Divide the mixture into 10 portions and shape each portion into a patty.

Preheat oven to 180C. Line baking tray with non-stick paper. Place extra parmesan on a plate. Press patties in parmesan to coat. Place on the lined tray. Spray with live oil spray. Bake in oven, turning once, for 30 minutes or until golden.

Serve with lettuce and sweet chili sauce. ♣

Source: Australian Good Taste—March 2007, page 11

Corn fritters

1 x 310 grams of can whole kernel corn
2 eggs
Sprinkle of salt and pepper
½ a cup of plain flour 1 teaspoon of baking powder
¼ of a cup of grated cheese
25 grams of butter
2 tablespoons of oil

Drain corn. Discard liquid.
Put eggs, salt and pepper in a bowl. Beat well.
Add flower and baking powder. Whisk until smooth.
Add drained corn and grated cheese. Stir.
Put butter and oil in frypan. Heat until bubbly.
Drop spoonfuls of the mixture in.
When golden, turn over and cook other side.
Drain on absorbent paper and serve. ♣

Apple Pudding apple

5 green apples
¼ of a cup of caster sugar
1 teaspoon of water
60 grams of butter
2 tablespoons of caster sugar,
extra 1 egg
½ a cup of self raising flour
1 teaspoon of grated lemon rind

Cream or ice-cream to serve

Turn oven to 180c. Grease a baking dish.
Peel core and slice apples. Put them in the baking dish.
Stir in caster sugar and lemon rind. Add the water.
Beat butter, 2 tablespoons of sugar and egg until smooth.
Stir in the flour. Mix well.
Carefully spread it on top of the apples.
Bake it for 30 – 35 minutes or until golden.
Serve warm with cream or vanilla ice-cream. ♣

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Oriental Fried Noodle Salad

makes 6 – 8 serves

INGREDIENTS
½ or 1 chinese cabbage or bok choy
6 green spring onions
100g pineuts or slivered almonds
1 packet of fried noodles

DRESSING
¼ cup of white vinegar
¼ cup caster sugar
1 tablespoon soy sauce
2 tablespoons sesame oil (optional)
½ cup olive oil

WHAT TO DO

Wash and finely shred cabbage or bok choy.
Chop spring onions.
Toss these in a salad bowl with the pinenuts; Set aside.
Combine all the dressing materials in a saucepan.
Stir well over low heat until sugar is dissolved.
Cool then add dressing to salad bowl of greens and mix well.
Just before serving, add the noodles and toss thoroughly. ♣

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Cheesy Mini Burgers

INGREDIENTS

"BUNS"

6 slices of bread
60 grams of butter
1 tablespoon of tomato paste
1/3 of a cup of grated tasty cheese

MEAT PATTIES

250 grams of minced beef
1 small onion, chopped finely
½ a teaspoon of French mustard
½ a teaspoon of tomato sauce
½ a teaspoon of Worcestershire sauce
1 tablespoon of oil

WHAT TO DO

MEAT PATTIES, makes about 24:

Combine mince, onion, mustard and sauces in bowel.
Shape 2 level teaspoons of mixture in a bowl, flatten to a 4cm pattie. Repeat with remaining mixture.
Heat oil in pan, add patties, cook until well browned.
Drain on absorbent paper.

"BUNS"

Cut 4 4½ cm round pieces from each slice of bread.
Brush these round pieces with butter.
Place on oven trays and bake in moderate oven for about 15 minutes - or until lightly brown and crisp.
Spread each round with tomato paste and top with a meat pattie and cheese.
Just before serving, grill burgers until cheese is melted. ♣

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