Monthly Archives: September 2016

Today the Hands-On team at Youth Space experimented with vegan crepes – we started with the question, “how do you make crepes which are gluten free, egg free, and still amazingly tasty” Our first step was making “linseed egg” by mixing one part ground gold linseeds with 3 parts water, which quickly turns thick and egg-like. To this we added freshly ground whole buckwheat flour, homemade baking powder, sea salt, soy milk and a little corn starch. The crepes turned out light and moist and delicious, much to the hungry cooks’ delight.
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Yesterday the year 9 food technology students at MANUKURA continued with making Peanut Butter Salted Caramel Vegan Cheesecakes as part of a level 1 NCEA “Processing Technologies” assessment. The dining room was buzzing – you could hear food processors and blenders making almond – date – carob crunchy base and creamy cashew – coconut- peanut butter filling.
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Today at Youth Space we continued with the Fennel theme. Fennel Pesto was mixed through pasta and topped with dukkah. We made the dukkah by dry roasting almonds, pistachios, sesame seeds, cumin seeds and coriander seeds, which was ground with a pestle and mortar.
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The new food technology rotation class made the popular anti-cranky spread – high in B vitamins (hence the name). After making one batch of the recipe and jarring their end product (the hardest part of the whole process being keeping the neck of the jar clean while filling) we challenged the class to make a second batch without guidance. All pairs rose to the challenge and made an excellent second batch, no burnt garlic in sight, and  clean workspaces. Ka pai team.
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Today the year 9 food technology students made Peanut Butter Salted Caramel Vegan Cheesecakes – their favourite part may have been taste-testing the filling for smoothness 😀

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This afternoon at Youth Space it was all about fennel. We roasted it and we braised it and we also blended it into a fennel pesto.

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