Last Friday was our final class for our current food technology rotation. So we decided to make lunch together – in fact a restaurant-quality seasonal pasta dish
The students paired up to make the various components: roasting cubes of organic butternut pumpkin, cooking the locally-made pasta, finely slicing mushrooms, mincing parsnip, carrot and leek, and chopping the fresh herbs.
All these finished components were shared around and each pair made a pan with all the ingredients in the correct order and cooked just enough – there were no second chances and all the students managed to produce a yummy meal.
We discussed the eight principles of sustainable food we applied: Local & Seasonal, Organic, Reduce Waste & Packaging, Less Meat & Dairy, No At-Risk Fish, Fair Trade, Health & Well Being, Food Democracy.
If you would like to try our recipe for “Seasonal Pasta” yourself, the recipe is on our blog at https://live2give.nz/2016/07/11/seasonal-pasta/.
Our extension class continued with our MYLK (milk with a difference) theme. This time we made our own rice milk. We used brown rice that had been simmered for three hours. It was easily blended with water to make a milk. The result was a thick milk, which was enjoyed by a few students. But the majority of us agreed that this recipe needs further development. It is the cheapest milk to make, as one cup of brown rice makes around 4 litres of milk!