Bondi Public School have started their own Kitchen Garden Program. Developed by legendary Australian cook and food writer, Stephanie Alexander, the Kitchen Garden Program is a simple way of helping children to develop healthy eating habits.
As part of their school curriculum, children are tasked with creating and caring for a communal kitchen garden, and once a week they make a healthy meal from the food they have grown.
“The Program develops lifelong skills in the kitchen and garden and encourages children to enjoy all the benefits of growing, harvesting, preparing and sharing,” says Stephanie.
Bondi Public School have really embraced this amazing program and it has been great to see the positive changes the program is making. Plus they have a great market on the weekend with delicious fruit and vegetables for sale, which I love taking Annabelle to.
Here are two delicious winter recipes from Bondi Public’s Kitchen Garden blog just in time for the cooler months ahead, and perfect for cooking with the kids. If you want to know how your school can get involved in the Kitchen Garden National Program, visit Kitchen Garden Foundation.
Spinach, Feta and Pumpkin Frittate
A light, tasty, rustic dish perfect for those cooler nights.
||What to do
- 300g Pumpkin
- Large handful of spinach
- Small handful marjoram and lemon thyme sprigs
- 3-4 tablespoons olive oil
- Flaked salt and freshly ground black pepper
- 200g sheeps feta
- 20g parmesan cheese
- 10 large eggs
- Preheat the oven to 180°C.
- Wash the pumpkin and scrape out the seeds.
- Wash the spinach and shake dry. Cut off the stalks and chop the leaves into 1cm strips, to yield about 150g cut strips.
- Wash the herbs and pat dry with paper towel. Strip the leaves from the stalks and reserve.
- Carefully cut the peel from the pumpkin, and then chop flesh evenly into 1cm cubes.
- Heat the frying pan with the oil and toss in the pumpkin. Season well with salt and pepper.
- Cook, turning occasionally, for about 4 minutes over medium heat until the pumpkin is just tender.
- Meanwhile, cut the feta into small cubes and grate the parmesan.
- Stir the spinach into the pumpkin and cook for 2 minutes until wilted.
- Add the cubed feta and gently stir to mix in.
- In a large bowl, lightly beat the eggs with the herbs, parmesan, a pinch of salt and a grind of pepper
- Place the pumpkin mixture into an oven dish, spoon the egg mixture over, and bake in the oven for 15 - 20 minutes.
Banana Bread with Ricotta Cream
Delicious as an afternoon treat.
||What to do
- 1 cup self raising flour
- 3/4 cup self raising wholemeal flour
- 1/3 cup shredded coconut
- 2 tablespoons oat bran
- 2/3 cup caster sugar
- 1 cup mashed bananas (about 2 ripe bananas, peeled and mashed with a fork)
- 2 eggs, beaten
- 1/4 cup oil (eg. light olive oil, sunflower, canola)
- 1/2 cup milk
- 200g fresh ricotta
- 1 tablespoon caster sugar
- 1 teaspoon finely grated orange rind
- Preheat oven to 180°C and grease and line a loaf pan (11cm x 21cm base) with baking paper.
- Mix together flours, coconut, oat bran and sugar in a large bowl.
- In another bowl, use a fork to combine bananas, eggs, oil and milk.
- Pour banana mixture into flour mix and stir to combine. Pour into prepared pan.
- Bake for 1 hour or until a skewer inserted in the centre comes out clean. Remove from the oven and stand in pan for 5 minutes and then turn out onto a wire rack to cool.
- For the ricotta cream, use a wooden spoon to mix together ricotta cheese, caster sugar and orange rind in a bowl until smooth.
- Slice and serve warm (or toast it) with a scrape of butter or ricotta cream.