Lunch Menus
Cheese and zucchini muffins
Makes 10 Ingredients 225g self-rising flour 100g grated zucchini Pinch of salt Pinch pepper 175ml milk 1 egg beaten 2 small or 1 large grated carrots 100g crumbled feta 55ml olive oil Method Pre heat oven to 200 C Grease 10 muffin moulds Mix flour, carrot, zucchini salt and pepper in a bowl In a separate bowl mix the milk, oil and egg together Add the wet mixture to the dry mixture slowly stirring in-between Fill the mixture 2/3rds of the way up the mould Turn the oven temperature down to 180 C and bake for 20Min until golden brown. Serving suggestions Serve with sour cream and Guacamole …
Very mild chickpea and pumpkin Thai style curry
Ingredients 500g pumpkin diced 1 tin chickpeas 2 brown onions (diced) 4 tbs curry paste (see recipe) 2 tins coconut cream 1 bunch fresh coriander chopped 1 bunch Thai basil 1 bulb of ginger grated 3 cloves of garlic grated generous dash of sweet chili sauce, to taste. Salt and pepper Jasmin rice Method Roast the diced pumpkin in the oven for 12-15 mins on 200 degrees Celsius Saute the onion, garlic, ginger, coriander and Thai basil together. Add the curry paste and cook out. Add the sweet chili and chickpeas and cook together for 5 minutes. Then add the coconut cream and pumpkin. Bring to the boil and simmer on a low heat for 1-2 hours. Serve …
Yellow Curry Paste and Moroccan Curry Paste for kids
This mild yellow curry paste is used for our chickpea and pumpkin curry and our Thai style curries. It can easily be made hotter by adding chili or a larger quantity of paste. In the school kitchen we make a huge batch of the paste and add it to chickpeas and lentils and in season vegetables such as pumpkin. Here is our paste recipe in family-friendly proportions… Ingredients 1 tub of good quality yellow curry paste 1 bunch Thai basil 1 bunch mint 1 bunch coriander 1 head of garlic 1 head of ginger 3 long red chili (optional) 1 small bottle sweet chili sauce Method Saute garlic, ginger and optional chili together in a pot until the …