Tomato & Basil Soup … Yum!

On Tuesday, we were just a small group of 3 students. Since it is summer, we have a lot of spray-free tomatoes from local farmers. We also have our own fresh basil. Using this opportunity, we decided to cook tomato soup and prepare some bruschette, made with our freshly milled wholegrain organic wheat flour and topped with a little garlic butter and a fresh tomato-basil mixture.
For the soup, we washed the tomatoes and blanched them briefly in hot water. As soon as the skin popped we transferred them into ice water, so the skin would come off easily. One student took care of transferring the tomatoes from hot to cold water. Another peeled them and the third chopped carrots, onions and garlic, which we cooked together with the peeled tomatoes. We added the freshly picked basil and, at the end, blended it all together.
While we cooked the soup, we cut up tomatoes and basil to put on our bruschette, which we baked in the pizza stone oven.
Everyone was spot-on. We managed to finish everything in time and could enjoy the results of our cooking. It was delicious! Ka pai guys!

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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! Continue reading


Today each one of our MCHS students baked their own muffins, containing freshly milled wholegrain spelt flour, ground almonds, cashew butter, unrefined sugar (rapadura), agave syrup, soy milk, our own homemade baking powder, pure vanilla powder, lemon zest, lemon juice, organic apples and organic raspberries. They all looked beautiful, topped with a nice carob-chocolate or raspberry-glaze and decorated with some freeze-dried raspberry splinters.

We had a very instructive morning, lots of learning happening!  :-)
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Chop chop chop …

Today we practised our knife skills! Lots of cutting … cabbage, beetroot and carrot julienne – not that easy! The finely sliced veggies we used for an Asian style coleslaw with a peanut-ginger dressing, topped with toasted peanuts and sesame seeds. We served it together with (new season, organic!) baked potatoes, seared tofu and parsley dressing. Some of us also tempered a batch of carob chocolate and others packed finished carob chocolate bars so they can be sold. Good working! See you next week.

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