Awatapu

Awatapu Make Millet Burger Stacks

Trial run for the 3-course vegan dinner they are serving tonight, the Awatapu seniors made millet burger stacks last Wednesday. All students found the burger stacks really delicious, here is how we made the stack:

  • TOP OF STACK
  • stick to hold it all together
  • millet patty #2
  • cashew topping
  • avocado
  • corn fiesta salad (with lime dressing)
  • beetroot walnut salad
  • lettuce
  • peanut satay sauce
  • millet patty #1
  • BOTTOM OF STACK

The millet patties themselves are very simple – millet cooked in a mixture of water, soy milk and seasonings, then sauteed onion & garlic is mixed in along with a touch of tomato passata, spring onion slices and capsicum cubes. Looking forward to the dinner! Continue reading

Awatapu make Raw Mint Slice

Something different! Awatapu year 12s really enjoyed making a dessert this week – the raw mint slice. Base made from medjool dates, carob powder, almonds, coconut. Filling from coconut that you blend at high speed until to turns into a paste! Amazing. Coloured with organic greens powder. Flavoured with organic essential peppermint oil. Sweetened with a little rice syrup. Icing topping made with 100% pure organic maple syrup mixed with carob powder, and cocoa butter – then sprinkled with a little sea salt.

The class was split into two, each half making one recipe each. They both turned out really well – and we all agreed they tasted delicious! Ka pai.

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Awatapu make a colourful salad

Awatapu students made cauliflower broccoli salad in the Wholegrain Organics’ kitchen yesterday – colourful and seasonal, with a cashew ginger dressing. They enjoyed using the Robot Coupe to blend and cook the cashews into a cream – amazing how you start with cashews and water, add lemon and salt, and end up with a super creamy thick white sauce!

Recipe here: https://live2give.nz/2016/01/19/broccoli-cauliflower-tofu-salad/

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Open Hummus Tofu Burger

Awatapu year 12 students made delicious open burgers last week in the Hands-On kitchen – we started by cubing organic pumpkin, which we coated in freshly ground spices and freshly chopped organic ginger and garlic, which we roasted well. We then seasoned and roasted tofu slices and organic capsicum. Meanwhile, while all the roasting was happening we prepared our hummus base – chickpeas, lemon juice, olive oil, tahini, water, salt, then blended this with the roasted spiced pumpkin to make a delicious creamy hummus.

Students all had a go at plating their own open burger – freshly baked spelt toast, generous toppings of pumpkin hummus, roast capsicum, roasted tofu and topped with a drizzle of lemon/parsley/olive dressing and micro-greens. Yum! We went in for seconds, and even some thirds! Might feature a variation of this on the cafe menu this week, #inspired. Continue reading

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 https://live2give.nz/2015/04/29/creamy-vegetable-soup/ ). 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!

barley risotto.JPG

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Chickpea Curry

Awatapu seniors made chickpea curry at Wholegrain Organics’ cafe yesterday – here is the recipe: https://live2give.nz/2015/05/10/chickpea-tomato-and-coconut-soup/.

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