Author Archives for gosia wiatr

Good Teamwork!

The Hands-On Dinner group on Wednesdays and Thursdays has been very productive lately. We prepared a yummy dish containing corn fritters and black bean salad with red onions, cherry tomatoes and a green salad. Some of us mixed two very yummy and refreshing spritzers made with strawberry/basil or orange/rosemary and sparkling mineral water. We also prepared the broccoli-cauliflower salad for the next day, produced new batches of vanilla and passion fruit macaruffles and tempered more raspberry carob chocolate bars. And some even helped pack the chocolate bars. Very good team working! Continue reading


Today each one of our MCHS students baked their own muffins, containing freshly milled wholegrain spelt flour, ground almonds, cashew butter, unrefined sugar (rapadura), agave syrup, soy milk, our own homemade baking powder, pure vanilla powder, lemon zest, lemon juice, organic apples and organic raspberries. They all looked beautiful, topped with a nice carob-chocolate or raspberry-glaze and decorated with some freeze-dried raspberry splinters.

We had a very instructive morning, lots of learning happening!  :-)
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Chop chop chop …

Today we practised our knife skills! Lots of cutting … cabbage, beetroot and carrot julienne – not that easy! The finely sliced veggies we used for an Asian style coleslaw with a peanut-ginger dressing, topped with toasted peanuts and sesame seeds. We served it together with (new season, organic!) baked potatoes, seared tofu and parsley dressing. Some of us also tempered a batch of carob chocolate and others packed finished carob chocolate bars so they can be sold. Good working! See you next week.

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Potato Pizza!!!

A special treat for the MCHS students today – potato base vegan pizza, mmmmmmmh. We each mashed a handful of potatoes with a fork until very smooth, kneaded in chickpea flour and tapioca starch, then carefully rolled out the dough quite thinly. We cut circles out for our pizza bases, which we baked for 8 minutes @ 180. Pizza bases were then ready for topping, combinations of vegan garlic butter, passata, mushrooms, capsicum, red onion, artichokes and zucchini were strewn over the hot bases which we then topped with cashew “cheese” before baking in the stone oven. Everyone agreed they were very delicious. You can find the recipe on our blog here: Continue reading

Colourful Veggies …

Wednesday and Thursday night the students teamed up to prepare a tasty dinner of potatoes served on parsnip puree, lightly roasted asparagus, kumara mash, steamed broccoli and colourful veggie-tofu-skewers. Some of us were busy threading the veggies onto the skewers while others prepared the kumara mash and salad. Others tempered a batch of carob-chocolate. On Thursday we also prepare a delicious dessert of fresh organic strawberries, organic maple syrup and chopped fresh mint which we served with a yummy cashew-pear vanilla cream. Clean tastes and attractive colours. So good 😊

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