Everyday Quick Kumara Pasta By Jamie Oliver

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1 Everyday Quick Kumara Pasta By Jamie Oliver 500g high grade flour 3 eggs Cooked, mashed kumara, equivalent to 2 eggs Extra flour for dusting (If dough is too dry, add another egg, if then it gets a little too wet, add flour 1 tablespoon at a time until you get it right) Step 1. Making the dough in a food processor Plonk it all in and turn it on. Within 30 seconds, it should look like chewy-looking breadcrumbs. Leave it just a little longer to allow it to start working the gluten. It should now start to come together into larger balls of dough. Take it all out (the bowl should be clean) and work by hand for 2 minutes or until smooth, silky and elastic. Wrap in Clingfilm and allow it to rest in the fridge for 60 minutes. Step2. Rolling through the pasta machine Remove the dough from the fridge and divide into 4 balls. Work with one ball at a time, so re-wrap and put the other two balls into the fridge (as we have two pasta machines). Flatten the ball slightly with the heel of your hand and run the dough through the thickest setting on your pasta machine, which will roll it out into a thick sheet. Fold the two ends into the middle and run the dough through, on the thickets setting, 3 or 4 times, which makes the sides of the pasta fill out to the full width of your pasta machine. Then lightly dust both sides with flour and run it through the machine on a thinner setting. Repeat this through the settings until you are at setting 2 (setting 1 is too thin). Step 3. Cooking Bring a large pot of water to the boil. Once it is boiling, add 1 tablespoon of salt. Add the pasta and cook until al dente. Drain into a colander. Place into a large bowl. Add basil pesto and stir through. Large bowl, pasta machines, food processor, clingfilm, tablespoon measure, colander. Questions: What does equivalent mean? What does al dente mean? What are we doing when we are working the gluten? What have we used in the kitchen today that required energy?

2 Golden Kumara with lime dressing By Sarah Bowman, Taste Website ( medium to large kumara, peeled and cut into cubes Olive oil Salt Dressing Zest and juice of 4 limes 2 Tbsp soy sauce 2 Tbsp fish sauce 2 Tbsp oil 2 Tbsp brown sugar 2 tsp sesame oil 1 red chilli, finely chopped (seeds removed) Salt and freshly cracked pepper To serve ½ cup mint leaves ½ cup coriander leaves Preheat oven to 200 degrees. Toss the kumara in olive oil and salt and then roast for about 40 minutes, or until golden. Mix all the dressing ingredients together until well combined. To serve, place the kumara on a serving platter, drizzle with the lime dressing and, just before serving, garnish with mint and coriander leaves. Zester, metric measuring spoons, metric measuring cups, roasting dish, small bowl, whisk. Questions What does Tbsp stand for? What does tsp stand for? Why do we remove the seeds from the chilli? What does drizzle mean?

3 1 cup oil (grapeseed, rice bran or canola) 4 eggs 2 cups soft brown sugar 4cm fresh ginger, peeled and grated 3 cups peeled and grated kumara 2 cups self-rising flour, sifted 1 tsp baking soda 1 tsp cinnamon 1 tsp nutmeg 1 tsp mixed spice Pinch salt Icing sugar, for dusting Kumara and Ginger Cake From Taste Magazine Preheat oven to 180*C. Line a 22cm cake tin with baking paper. Put oil, eggs and sugar in a large bowl and beat for 2 minutes. Stir in ginger and kumara. Add dry ingredients, except icing sugar, and mix until combined. Pour into the prepared tin and bake for 1 hour, until a skewer inserted comes out clean. Cool on a rack before dusting with icing sugar to serve. Metric measuring spoons, metric measuring cups, whisk, wooden spoon, large bowl, cake tin, baking paper, wooden spoon, fine grater for ginger, large grater for kumara. Questions What does Tbsp mean? What does tsp mean? What does a pinch mean? What does to dust mean?

4 Fresh sage leaves, fried in butter, for the pasta Garden to Table : Owairaka Kitchen Take sage leaves, remove the stem. Heat 2 tablespoons of butter (you may have to add another tablespoon if it isn t enough) in a frypan, add the sage leaves and stir with a wooden spoon. Add half a teaspoon of salt. Keep the leaves moving in the pan with the wooden spoon. When they start to go crunchy, they are ready. Add the leaves and butter to the cooked pasta and stir through. Serve.

5 Green salad of the imagination with Classic Vinaigrette dressing By Stephanie Alexander 4 cups mixed salad leaves 2 cups mixed small leaves and herbs (rocket leaves, beetroot leaves, baby spinach, parsley, mint, lemon thyme) Classic vinaigrette dressing 1 clove garlic Salt 1 lemon 1/3 cup extra-virgin olive oil Pepper Wash leaves under the cold tap then dry in batches in the salad spinner. Remove any large stems from spinach leaves. Set aside in the fridge until needed (in salad spinners). Vinaigrette dressing Peel and chop the garlic. Place it in the mortar with a pinch of salt, then pound to a paste using the pestle. Juice the lemon and add the juice to the mortar, then stir the lot with the tablespoon and scrape it into the large bowl. Stir in the oil and add some pepper, then whisk the dressing lightly. Tip salad leaves into bowl with the dressing. Gently turn the leaves in the dressing using the tongs or your hands. Transfer salad to a serving platter and serve immediately. Large bowl, salad spinner, chopping board, knives 1 small, 1 large. Mortar and pestle, lemon juicer, tablespoon, measuring cups, whisk, tongs, salad bowl, salad servers.