Mid Year Dinner May 2016

It may have been cold outside, but inside Youth Space, it was warm and buzzing as 10 teenagers worked together to prepare for the meal. They made the creamy parsnip soup, chopped herbs, mixed lentils, stuffed the butternut pumpkins, set the long tables, decorated the room, made and layered the chia seed and cherry desserts…

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It’s almost time to put the pumpkins in the oven!

In spite of a power cut shorting out one of the ovens, the meal was ready in time for the guests.

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The stuffed butternut pumpkins were a hit!

It needed a steady hand to decorate the cauliflower and parsnip soup, drizzle olive oil on top, sprinkle with roasted walnuts, and chopped chives. Then the youth served at the tables with smiles on their faces.

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Who can garsnish the soup?

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Making chia seed dessert with coconut yoghurt

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Introducing the team

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Serving the soup

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“And here is some more soup for you”

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The desserts looked and tasted really special

Check out the slideshow from the Mid-Year Dinner at Youth Space:

End of Year Dinner 2015

This was a lively event with the Hands-On Food team catering for and serving a group of 40 people – including parents, family, youth space staff, members of the PNCET (Palmerston North City Environment Trust) and Wholegrain Organics customers.

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Tables Being Set

From its beginning Hands-On Food decided that where a request by schools for workshops or food technology classes was made the answer would be ‘yes’, without asking for something in return.  The only requirement being that we would run the Hands-On Food program intact.

The program now enjoys the support of;

  • Local schools (Feilding and Palmerston North)
  • PNCC and the Youth Space
  • PNCET (Palmerston North City Environmental Trust)
  • Wholegrain Organics
  • Students and their families

The dinner was an opportunity to thank these people for teaming up with the aim of providing for;

  • Food technology classes in schools
  • The connection of students with the wider community via product development and face-to-face or online sales and catering
  • Youth Space once per week plant-based cafe
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Preparing Capsicums

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Manukura School – Culture of Excellence

It was a pleasure to be invited to Manukura School last Wednesday where the respect between students, teachers and strangers alike meant that a lot could be achieved in one day.

It was the students turn to make lunch for the kitchen staff and teachers and as the photos below show; they were enthusiastic to try something new.

Introductions

Introductions

 

Work stations ready to go

Work stations ready to go

 

Demonstration how to work with the dough

Demonstration how to work with the dough

 

Demonstrating how to roll out the dough

Demonstrating how to roll out the dough

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Meat Free Mondays? How about Wednesdays?

The Hands-On food team is busy in the Youth Space kitchen every Wednesday afternoon and serves a delicious vegan meal at 5:30pm.  This is not only good for your health, but also for our planet.

All you have to do is find a 13 to 19 year old and bring them to the youth space at 5:30pm for a $5 meal.  They may even be encouraged to join us in the kitchen!

Over the next two weeks we will be working on a menu for our end of year dinner.

From raw ingredients right through to packed products

Hands-On Food is working with a new group of enthusiastic cooks as part of the Feilding Intermediate School Food Technology curriculum.  Going from quality raw ingredients right through to packed product and sales at the Feilding Farmers Market the group are learning the ins and outs of product development, pricing and customer relations.

Beginning of the Food Technology class

Beginning of the Food Technology class

Simple recipes that can be made at home

Simple recipes that can be made at home

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Roasted Capsicum and Tomato Soup with Sprouted Chickpea Hummus at the Youth Space

With capsicums now in season we worked together to learn a delicious roasted capsicum and tomato soup recipe that was served with oat crackers and sprouted chickpea hummus.  The team are learning a lot making everything served from raw ingredients and are hoping that soon they can cater for a pop-up dinner.

Serving Soup

Serving Soup

weighting ingredients for oat crackers

weighting ingredients for oat crackers

peeling garlic for hummus

peeling garlic for hummus

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