Enthusiastic Cooks

The Friday (5 August) group of students at Feilding Intermediate were so enthusiastic and capable that we attempted—and mastered—three separate recipes. First we followed the recipe for coconut muesli, watching each step closely because another school is using the muesli we made. The tricky part was keeping an eye on the baking times and turning it about every 10 minutes to avoid burning. Most of the students managed to get it golden brown. Continue reading

Anti-Cranky Spread or Instant Ice-Cream Anyone?

The new term has started and we were happy to welcome two new groups of Feilding Intermediate students.

Last Friday the Food Technology Extension group discussed how to produce a dessert to meet a specific need – dairy free, gluten free, refined sugar free and healthy. The students thought it might be quite a challenge, but were surprised at how easy and delicious it was to make varieties of “instant ice-cream” using frozen berries, persimmons and bananas. We added a dash of soy or oat milk and a couple of tablespoons of honey to our frozen fruit, then processed it just enough to make it smooth and creamy, but still frozen. We then enjoyed “the fruits of our labours” – and no one seemed to mind that it was a cold winter’s day 🙂
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Roast Cauliflower & Parsnip Soup

It was great to see so many of you after the holidays at Youth Space again. 🙂
When working together as a team, a lot can get done – and it’s fun.  Tonight 24 cauliflower were washed and separated into florets for roasting, along with 2kg of parsnip.
The roasting intensifies the flavour and the fresh thyme combines to bring subtle layers of flavour to this Roast Cauliflower and Parsnip Soup. Continue reading

Organic Apricot Balls

After watching “Did You Know 2016” https://www.youtube.com/watch?v=uqZiIO0YI7Y the class discussed how we as technologists can make decisions that have the best possible impact on our planet. We then rolled up our sleeves and made organic apricot balls – a guilt-free treat made from organic dried apricots, almonds, coconut, coconut oil, orange zest and vanilla powder. We experimented with food processing the nuts and coconut until it started to form a nut-butter-like consistency before we added the dried apricots. We focussed on equal portion sizes and evenly spherical shaped balls.

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Seasonal Pasta

Today the Hands-On Food team learnt to use a mixture of very finely diced vegetables (the French term for this technique is Brunoise). They used equal amounts of carrot, parsnip and leek cubed to less than 3mm – when adding these vegetables it is like adding seasoning and once everyting is prepared, is very quick to cook and serve. Continue reading

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