Monthly Archives: June 2016

Vegetable and Tofu Stir-Fry

This evening the Hands-On Food team made a yummy vegetable and tofu stir-fry. We learnt how to deal with tofu – how to season it well and roast it until yummy. We learnt how much oil to use when stir-frying, along with tips like having the pan piping hot and using vegetable stock to support flavour. We used lime zest and ginger which gave bold flavours. Everyone loved the rice dish. We also experimented with making Teeccino not-coffees with soy milk in the espresso machine – so much science and fun to be had in foaming milk and making healthy and yummy hot drinks!

Intermediate Kids at the Farmer’s Market in Feilding

Last Friday 14 kids from 4 different classes at Feilding Intermediate went to the market. They were very enthusiastic about approaching people and talking about the products they had made, giving change and interacting. The coconut muesli and the anti-cranky savoury spread proved to be a hit. People loved the samples the kids made. The students will be at the market next term again.

Asian Broth with Kelp Noodles

This evening the challenge was to prepare an Asian broth.  We experimented with the best blend of flavours, which included garlic, ginger, lemon grass and sesame oil.  We garnished the soup with coriander, spring onions and some seasoned, slivered almonds for crunch.
To give this meal a healthy twist we used kelp noodles, best eaten with a hot broth.

Potato, Celeriac & Carrot Soup


Celeriac is a vegetable that’s not so well-known. So we wanted to make something yummy with this vegetable. It’s a good source of minerals, such as magnesium, phosphorus and calcium.

The Hands-On team was keen on making this hearty, winter soup with potato, celeriac, carrot and leek. Everyone enjoyed garnishing the individual servings with freshly roasted potato and celeriac cubes, onion and chives. What’s better than a warm bowl of soup on a winter evening shared by youth and their families at Youth Space. Thanks for coming!