Recipes

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All recipes have been tried and tested by Toora Primary School Students - please enjoy.

Pumpkin Soup

Ingredients:
3 teas olive oil
1 onion chopped
750g chopped Pumpkin
1 clove garlic - crushed
1 teas curry powder (more if you like it spicy)
1 cup vegetable stock
1 cup milk
reduced fat yoghurt (optional)
freshly chopped herbs to taste

Method:
1. Heat oil in saucepan over medium heat
2. Add onion, pumpkin, garlic and curry powder and fry for 5
    minutes.
3. Stir in vegetable stock, then cover and cook until pumpkin is
    tender, about 15 minutes.
4. Stir in Milk
5. Process in food processor until smooth.
6. Serve topped with a swirl of yoghurt or freshly chopped herbs.
Meralyn's Green Pie

Ingredients:
Silver beet x 6 leaves (from our school garden)
1 cup grated cheese
1 egg
1 cup cooked brown rice
1 tablespoon oil
1 finely chopped onion
Sprinkling of Sunflower seeds for top
Salt & Pepper to taste
pinch of tumeric.

Method:
1.  Remove stalks from Silver beet and chop leaves finely.
2.  Whisk egg with oil
3.  Combine all ingredients in a bowl - mix well.
4.  Press in a pie dish, sprinkle with sunflower seeds.
5.  Cook in moderate oven for 30 minutes or until firm.
6. serve and ENJOY!

 

 

Pumpkin Scones

Ingredients:
1 tablespoon butter
1/2 cup sugar
1/4 teasp salt
1 egg
1 cup mashed pumpkin (cold)
2 cups Self Raising Flour

Method:
1. Beat together butter, sugar and salt with electric mixer
2. Add egg, then pumpkin and stir in flour
3. Turn on to floured board and knead slightly.
4. Pat out dough so its about 3cm thick and using an upturned glass (or scone cutter) cut out scones.
5. Place on tray on top shelf of a very hot oven 225-250°celsius for approx. 10-15 minutes>

 

Zucchini Slice
You need:
Up to 425 grams Zucchini (unpeeled, coarsely grated)
1 large finely chopped onion
2 or 3 finely chopped rashers of bacon
1 cup grated cheddar cheese
1 cup self-raising flour
1/2 cup oil
5 eggs
salt and pepper

Method:
Combine zucchini, onion, bacon, cheese, sifted flour, oil and lightly beaten eggs. Season with Salt and pepper. Pour into a well-greased lamington tin (about 16x26 cm). Bake in a moderate oven for 30-40 minutes or until browned. Note: in a fan forced oven reduce cooking time to about 25
minutes. 
Serving Suggestion: Serve hot or cold with salad.

Chocolate Zucchini Muffins

You need:
3 eggs
400g Sugar
235 ml vegetable oil
30g cocoa powder
8 ml vanilla essence
225g grated Zucchini
375g Self Raising Flour
5g baking Soda
2g Baking Powder
6g Salt
Mixed Spices

Method:
1.  Preheat oven to 175 degrees C.  Lightly grease or line two 12 cup muffin tins with
     paper liners.

2.  In a large bowl beat the eggs. Beat in the sugar and oil. Add the cocoa, vanilla,
    zucchini and stir well.
3.  Stir in the flour, baking soda, baking powder, salt, mixed spices. Mix until just
     moist.
4.  Pour batter into prepared muffin tins filling 2/3 of the way full. Bake at   
    175 degrees C for 20 to 25 minutes. Remove from pan and let cool on a wire rack.
    Store loosely covered.
5.  Makes approx. 24



 


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