Twenty Minute Carrot Soup

5 cups sliced carrots
4 cups vegetable stock
1 tsp freshly grated ginger
1 tbsp lemon juice

Salt/pepper to taste

Steam or boil the carrots until tender. Drain, and put them in a pot with the vegetable stock and ginger. Heat over medium heat until warm. Use a stick blender or food processor and blend until smooth. Stir in the lemon juice and season to taste.

So easy! Enjoy : - )

Cooking Day!

Wow! What a great morning we had! First we went into the garden and each pulled up a carrot. We were very impressed with how big some of them were. We had more than enough for our two recipes, and there are a lot still left in the garden. We spent the whole morning in the kitchen, first making carrot soup, and then savoury carrot and cheese muffins. Most of us agreed that it was a delicious lunch. We had the muffins with parsley butter, using the parsley from our garden. The soup was really yummy, thanks to our lovely fresh carrots (recipe to follow).
Many thanks to our patient French chef Odile, and also Shaun for helping us out : - )

Winter Vegies

In May we planted some broccoli and cabbage. After being left to fend for themselves for a couple of months, they are looking good. I thought I would make coleslaw with the cabbage, but I'm wondering what would be the best way to present the broccoli to the children, so that they will like it. Any ideas?

Carrots

Our carrots are ready to harvest! 

On Friday we have a French guest coming in to do some cooking with Room 19.

Exciting!! I wonder what's on the menu........

Snow Peas

After neglecting our garden for a little while over winter, the snow peas are now tied to their stakes, and are doing really well. I picked a handful for the children in Room 19 to try. The verdict...... all the children, with the exception of one, said they were "delicious and crunchy." Having sampled some myself, I have to agree : - )