Awatapu Cooking Class 2 – Veg Soup

Awatapu Cooking Class 2 started this week, with a new group of year 12 students. We made a large batch of creamy vegetable soup (recipe here ). The soup starts with by making a stock base, which is strained, then cubing all the vegetables carefully, and cooking, then adding creamy cashew sauce, the final touch. It is hearty and tasty and well enjoyed by our customers. The students all enjoyed a bowl of soup with some toast after their class, and are keen for the next recipe next week! Continue reading

Spinach, shallots, portobello mushrooms, leeks and…barley

Awatapu seniors chopped shallots, leeks, garlic, portobello muhrooms and learned how to wash and wilt fresh spinach to make a delicious green barley risotto – nutrient dense.

Great knife skills coming along team – great to see everyone’s enthusiasm for learning the best cutting techniques, and making a product good enough to serve to cafe customers.

Dotted with slow-roast tomatoes on top (cherry tomatoes baked at 150 C for around an hour sprinkled with garlic, fresh thyme, olive oil, sea salt and coconut sugar). Then garnished with lime-cured red onion. Great meal!

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Chickpea Curry

Awatapu seniors made chickpea curry at Wholegrain Organics’ cafe yesterday – here is the recipe:¬†

They served it on a mix of brown jasmine and red rice, and garnished it with coconut cream, cherry tomatoes and coriander leaves.

The curry base is made from all fresh ingredients – plenty of garlic, ginger and onion which is cooked slowly until it turns sticky, then the spice blend is added – freshly ground cumin, turmeric powder and cardamom with the secret ingredient – lots of freshly grated lime zest. The pan is then deglazed with canned tomatoes and coconut cream, and the cooked chickpeas are added.

So nice to see how the team’s knife skills are developing already, and confidence with the kitchen equipment. Great teamworking too. Continue reading

Roast Pumpkin Soup!

Today seniors from Awatapu had their first of seven cooking workshops at Wholegrain Organics’ kitchen – their first meal: roast butternut pumpkin soup with spiced Moroccan butternut hummus.

Super sweet and flavourful organic butternut pumpkins are a great vegetable to work with. We practised our knife skills cubing the pumpkin, slicing the celery and carrots and learning the correct way to dice an onion.

The spiced Moroccan butternut hummus also involved chopping up pumpkins, rubbing with finely chopped garlic and ginger and sprinkling with spices before roasting in the oven. Once cooked the pumpkin was blended with the chickpeas, tahini, lemon juice and olive oil.

We all thoroughly enjoyed a bowl of soup with some chunky spelt toast topped with the tasty hummus. Looking forward to next week guys! Continue reading