It was great to see so many of you after the holidays at Youth Space again. 🙂
When working together as a team, a lot can get done – and it’s fun. Â Tonight 24 cauliflower were washed and separated into florets for roasting, along with 2kg of parsnip.
The roasting intensifies the flavour and the fresh thyme combines to bring subtle layers of flavour to this Roast Cauliflower and Parsnip Soup. Continue reading
After watching “Did You Know 2016” https://www.youtube.com/watch?v=uqZiIO0YI7Y the class discussed how we as technologists can make decisions that have the best possible impact on our planet. We then rolled up our sleeves and made organic apricot balls – a guilt-free treat made from organic dried apricots, almonds, coconut, coconut oil, orange zest and vanilla powder. We experimented with food processing the nuts and coconut until it started to form a nut-butter-like consistency before we added the dried apricots. We focussed on equal portion sizes and evenly spherical shaped balls.
Today the Hands-On Food team learnt to use a mixture of very finely diced vegetables (the French term for this technique is Brunoise). They used equal amounts of carrot, parsnip and leek cubed to less than 3mm – when adding these vegetables it is like adding seasoning and once everyting is prepared, is very quick to cook and serve. Continue reading
The Feilding Intermediate students were engrossed in making coconut muesli for another school. What a great challenge! See how enthusiastic the cooks were as they worked together in pairs to follow the recipe.
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