Bruschetta

Ingredients

  • 4 slices of ciabatta/sourdough bread
  • 1 & 1/2 tablespoons olive oil
  • 1 clove of garlic
  • 2-3 stems of Spring onions
  • 8 stems of garlic chives (or use finely chopped garlic after rubbing on the bread)
  • 1 stem of basil leaves
  • 500 grams of ripe tomatoes
  • Salt & pepper
  • 1 tablespoon vinegar (your choice – balsamic, cider, white wine or herb vinegar)

 

Equipment

  • BBQ, Griddle pan, fry pan or sandwich press
  • Knife
  • Chopping board
  • Bowl
  • Scissors
  • Measuring spoons
  • Spoon

 

Method

  1. Toast the Ciabatta slices on a griddle pan, BBQ, fry pan or a sandwich press
  2. Drizzle olive oil onto toasted bread (approximately ½ teaspoon per slice)
  3. Rub a cut and peeled garlic clove across the bread, spreading the olive oil as you go
  4. Wash and dry the tomatoes and herbs
  5. Cut your tomatoes into 1cm chunks and place in a bowl
  6. Finely snip spring onions and garlic chives directly into the bowl of tomatoes
  7. Tear basil leaves into small pieces and add to your bowl of tomatoes
  8. Season with a few cracks of salt and pepper
  9. Add remaining olive oil (1-1.5 tablespoons) and vinegar
  10. Give the tomato mix a good stir
  11. Place your toasted bread onto plates or a platter and pile up with your tomato mixture, dividing between the pieces of toasted bread

 

 

Tasty Tip

Try other tasty toppings such as pesto, smashed avocado, fetta, parmesan, mozzarella, roasted capsicum, fresh capsicum, shaved Parma ham, prosciutto etc.

 

Adult Help

Using the knife

Toasting the bread

Minmi PS – Mrs S. Hardy – Teacher

Our K – 6 students thoroughly enjoyed their cooking experiences with your Cook In A Box modules. The step by step instructional videos, lesson plans and recipes were easy to follow and the ingredients were varied and plentiful. The Moroccan Cous Cous and Corn Fritters were a favourite amongst our students! Our parents appreciated the take home recipe cards too. Thank you for providing an affordable service that allowed us to successfully teach hands on cooking skills in a primary school setting.

EKKA recipe – Cheese and Corn Muffins

Ingredients

1 ½ cups self raising flour

1 tsp baking powder

1 cup finely grated zucchini

½ cup corn

½ cup finely grated carrot

1 cup grated cheese

1 cup milk

Salt and pepper

 

Equipment

Grater

Measuring cups

Measuring spoons

Mixing spoon

Spray oil

Muffin tin

 

Method

  1. Pre heat oven to 160°C, and prepare your muffin tin by spraying inside the cups with oil
  2. Grate the carrot and zucchini in separate bowls, for easy measuring
  3. Combine flour, baking powder and salt and pepper in a large bowl
  4. Add the milk and mix thoroughly to make a batter
  5. Add all the vegetables and mix to combine, then mix through the cheese
  6. Divide the mixture evenly between all cups.
  7. Bake 15-18 minutes until golden brown, and a skewer comes out clean

 

Adult assistance (if required)

Using oven

Grating vegetables

 

Allergy Awareness (if needed)

GF Use gluten free flour

DF Use vegan cheese and ‘milk’ of choice

 

Tasty Tip

An ice-cream scoop is a good tool for making evenly sized muffins

Snipped spring onions or chives are a delicious addition