Monthly Archives: November 2015

Meat Free Mondays? How about Wednesdays?

The Hands-On food team is busy in the Youth Space kitchen every Wednesday afternoon and serves a delicious vegan meal at 5:30pm.  This is not only good for your health, but also for our planet.

All you have to do is find a 13 to 19 year old and bring them to the youth space at 5:30pm for a $5 meal.  They may even be encouraged to join us in the kitchen!

Over the next two weeks we will be working on a menu for our end of year dinner.

From raw ingredients right through to packed products

Hands-On Food is working with a new group of enthusiastic cooks as part of the Feilding Intermediate School Food Technology curriculum.  Going from quality raw ingredients right through to packed product and sales at the Feilding Farmers Market the group are learning the ins and outs of product development, pricing and customer relations.

Beginning of the Food Technology class

Beginning of the Food Technology class

Simple recipes that can be made at home

Simple recipes that can be made at home

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Roasted Capsicum and Tomato Soup with Sprouted Chickpea Hummus at the Youth Space

With capsicums now in season we worked together to learn a delicious roasted capsicum and tomato soup recipe that was served with oat crackers and sprouted chickpea hummus.  The team are learning a lot making everything served from raw ingredients and are hoping that soon they can cater for a pop-up dinner.

Serving Soup

Serving Soup

weighting ingredients for oat crackers

weighting ingredients for oat crackers

peeling garlic for hummus

peeling garlic for hummus

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