Hands-On Team

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!

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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Rice-Bowl, Waffles & Cookies

We were happy to see some new faces among us! It was another busy Thursday-eveningfor the Hands-On Team. We again served the “rice bowl” dinner of organic broccoli, asparagus and tofu in a tamari ginger sauce with avocado and topped with black and white sesame seeds, on a bed of brown jasmine rice. We also baked fresh waffles made with rice and quinoa, cashew butter and linseeds. Quinoa is very high in protein and contains unlike many other foods all the amino acids. Linseeds contain a lot of omega-3 fatty acids and can be used in the combination with water as egg-replacement. Again we had different options to choose from how to top the waffles – this time also ice cream! Most popular was still our carob-spread with banana slices and some freeze-dried raspberries. The buckwheat-almond cookies half dipped in carob chocolate were on the go too.
Some of us made more chocolate bars – this time the raspberry one!
We wish you all a nice weekend and are looking forward to seeing you again next week. Continue reading

Hands-On Dinner tonight

Today the Hands-On team split into 3 groups – one group prepared the “rice bowl” dinner of organic broccoli, asparagus and tofu in a tamari ginger sauce with avocado and topped with black and white sesame seeds. This was on a bed of brown jasmine rice.

The second group prepared waffles and some delicious almonds/buckwheat cookies which we half dipped in carob-chocolate, yummy! One waffle variety was made with rice and quinoa, cashew butter and linseeds (quinoa being rich in protein) and the other variety was made with buckwheat, almond butter, linseeds and pumpkin seeds. Pumpkin seeds are for example rich in unsaturated fats, proteins and magnesium, but also contain iron and zinc. The linseeds contain a lot of omega-3 fatty acids and can be used in the combination with water as egg-replacement. The waffles were topped with a variety of sweet or savoury toppings, reaching from the two most popular choices from tonight: carob chocolate spread with sliced banana and some freeze-dried raspberries to anti-cranky spread with some fresh basil and sliced cherry tomatoes and some olive oil with infused lemon and fennel and some more options.

The third group of our Hands-On team tonight focused on getting some more carob chocolate bars ready, which they managed very well. We all had fun and were very busy serving the customers who came by. Have a nice evening! Continue reading

Soft-Shell Tacos

The Thursday Hands-On Team served soft-shell tacos with a 3-bean sauce – thickened by baked blitzed cauliflower! We learnt quite a bit about rolling out the soft dough, which is quite sticky! We made 65 tacos, which were quickly baked very hot in the pizza oven – they puffed up into a ball during baking.

We also made hazelnut carob chocolate bars – the packaging for the bars is currently being printed, and we should have it by the end of this week! Watch this space…

After baking the tacos were rubbed with good quality local olive oil, filled with hot bean mixture, fresh lettuce and a corn/capsicum/lime salad and fresh avocado, and dressed with creamy cashew topping.

The sauerkraut is also proving very popular, having sold out of the last batch time to jar up some more – we just received 8 crates of locally grown organic red cabbage which we are turning into sauerkraut this week! Yum…

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