To Read Through the Recipe Book and Have a Go At

A M I G R A T I O N A N D B L A C K H I S T O R Y M O N T H - I N S P I R E D R E C I P E B O O K Recipes from the Paper Garden Generators in celebration of cultures they are part of, inspired by, and proud of. P O W E R E D B Y T H E P A P E R G A R D E N D e s i g n e d b y K a t h r y n O l u y i n k a Yummy chocolate Japanese sushi Tray baked (garden chip cookies by Crystal rolls by Anthony designed) scones by Niamh ...and more! PUERTO RICAN TOSTONES This is such a simple yet effective dish! Using green plantain, tostones are twice-fried plantain crisps. Some people eat this by itself as a snack, side dish or put it into stews. I prefer it as a light snack - these are great because there is a natural sweetness to the plantain that gives its flavour. What is a plantain? How to make it: It looks like a banana, but it definitely isn't a Step 1: Peel the plantains and banana. Native to the Caribbean and cut into about 1 inch thickness Africa, this vegetable has the versatility of a Step 2: Deep fry until they look potato. Literally! You can boil them, mash golden brown them, roast and steam them. And just like a potato, eating them raw would probably Step 3: Squish until they're make you really ill. about a quarter of its original thickness and fry again. Twice fried remember? Step 4: Enjoy your dish. INDIAN LAMB CURRY R E C I P E B Y D A V I D , Y E A R 7 I have made this curry before with my dad and it reminds me of my grandad who is from India. He used to visit us with lots of Indian food! YYoouu wwiillll nneeeedd The rub Curry paste Everything 2 tablespoons of refined salt 5cm ginger peeled else 2 table spoons of cumin seeds 2 tred onions peeled 2 tablespoons of coriander 2 tablespoons of butter 10 cloves of garlic seeds 2x tin chopped tomatoes 1/2 tablespoon of fenugreek peeled 1/2 pint stock seeds 2 red chillies some chopped mint and 1/2 tablespoon black some fresh coriander coriander peppercorns 1/2 pint of natural yoghurt 1 clove salt and pepper 1/2 cinnamon stick lime juice 2 cardamom pods salt and pepper O R I G I N Curry... The dish that many of us order without knowing where it comes from and how it came to be so popular in our British communities. Originating from the subcontintent of India, curry is a nutritious 'sauce-like' dish filled with herbs and spices. It can be eaten with rice, naan, paratha A S T E P - B Y - S T E P and more (it's common in many Indian G U I D E cultures to eat these with your hands). It became well-known in the United Kingdom after the British brought the Instructions: dish back from India, adapting it to Preheat the oven to 170°C/ Gas mark 3 match the flavours of the British Chop the paste ingredients cuisine. Roughly and lightly toast all of the rub ingredients then crush them into a powder Add to the pureé in a food processor. In a casserole dish fry the curry paste mixture until golden, stirring Add the tomatoes and stock, bring to boil 'till it thickens. This is your curry sauce. Fry the lard in olive oil until golden and add to curry sauce and simmer for 1 hour until tender. sprinkle with chopped coriander and mint and stir in the yogurt Season for taste and add lime juice. By Antony, Year 8 OUR GARDEN SCONES What are scones? Scones are a type of baked pastries that strangely don't use yeast as the rising agent. We think that's what allows it to have it's cake-like texture in you mouth. We also find it interesting that they're supposed to be pronounced to rhyme with "gone", not "cone". They are believed to have originated in Scotland. Method Whisk together flour, salt, baking powder. Add in the grated butter and cheddar Don’t overmix. Pour the warmed milk and lemon Ingredients: juice. Knead until it comes -350g self rising flour (or 350g plain flour + together. Roll it out to 2.5 cm 1 and 1/2 tbsp baking powder) thickness. Decorate. Cut the - 1 tsp salt dough into 6 equal pieces. -85g butter Choose some sage leaves and a -200ml milk + juice of -1/2 a lemon (or 200 cherry tomato like we did to create ml buttermilk) a garden and remember how the -150g cheddar or parmesan cheese, ingredients we use have a history grated behind them in how they were (herbs/tomatoes/optional extra ingredients grown and impacted their to decorate) community. Place them on a tray, brush with milk. Bake at 220C for 20 minutes. RRROOOMMMAAANNNIIIAAANNN FFFRRRUUUIIITTT CCCAAAKKKEEE By Maria, Year 14 Romanian Fruit Cake is a traditional summer cake that has a light, delicious texture and it is filled usually with seasonal fruits. You could use berries, peaches, sweet or sour cherries apricots or plums. It is usually baked in large baking pans (eg 13x10 inch) and it is perfect for a family event, potluck or anytime you have a sweet tooth. Ingredients: - 7 eggs - 7 spoons of flour - 6 spoons of sugar - 1 pack of vanilla sugar (8-10g) - 1 teaspoon baking powder - 6 spoons of sunflower oil - 1 kg of fruit (you can use mix them) - A pinch of salt - Powdered sugar Method Preheat oven to 160C. Separate the eggs and using a hand mixer beat the egg white with the salt in a big bowel until become stiff. Add the sugar gradually and mix until the granules are totally disolved. Add the eggs yolk and keep mixing. Add the flour slowly and keep mixing at low speed until the batter is smooth. Then, add the baking powder and vanilla sugar. Add the oil and keep mixing until the oil is well incorporated. Prepare a large baking pan (12x16 inch or 30x40cm) by buttering the bottom of it. Cover the pan with parchment paper and butter the parchment paper as well.Pour the mixture in the tin. Bake at 350F/180C 30-40 minutes, but after 10 minutes remove the pan from the oven and check if the top has formed a very thin crust. Then, distribute the fruit over the cake butter. If you put plums, peaches of plums cut them in pieces. Put the pan back in the oven and keep it for another 30 minutes. Then, insert a toothpick in the cake – if it comes out clean, it’s done. Let cool, then serve cut in squares sprinkled with powdered sugar on top. NIGERIAN JOLLOF RICE ( O S I K A P A ) R E C I P E B Y I S I O M A , Y E A R 8 , C H L O E Y E A R 9 A N D H E I D I , Y E A R 5 , E M M A N U E L A N D G R A C E , Y E A R 7 O R I G I N Jollof rice originates " I T H A S A D I S T I N C T S C E N T from the Wolof cribe of T H A T C A N L U R E Y O U I N Gambia/Senegal. It has F R O M D O W N T H E S T R E E T " now become a lovely staple food of Sub- '"Jollof rice has been a staple Nigerian dish for as Saharan Africa, that has long as I can remember and its distinctive taste, appearance and smell can lure you in from down the now been adapted to fit street. As people have migrated from Nigeria to the cuisine of each Britain, so has this cultural dish. My mum says the rice MUST burn at the bottom of the pot because culture it has entered the monosodium glumate found in burnt patches into. infuses into the rest of the rice, enhancing the flavour. my mum said she learnt while watching her mother cook when she was younger- along with her The sisters have their siblings; it was a staple in her household. what own adaptation of the might surprise you is that reheating jollof rice the recipe. next day and eating then makes it taste even better!" R E C I P E Ingredients - Long grain rice - Cooking oil - Coconut milk (optional) - Red kidney beans (optional) - Tomatoes (pureed) - Red pepper (pureed) - Ginger and garlic (pureed) Spices A S T E P - B Y - S T E P - Mixed spice G U I D E - Dry thyme - Ginger and garlic powder Instructions: - Paprika and onion powder Wash the rice thoroughly - Chicken stock Heat oil in a pan, add the puree and the spices, fry for five minutes to make the sauce Add the sauce to the rice, add the chicken stock and coconut milk, add hot water to the same level as the rice, taste for salt while stirring Add bay leaves, cover the pot with foil and the pot lid, bring to boil for about ten to fifteen minutes Uncover the pot, stir add the red kidney beans, reduce the heat, cover back with foil and the pot lid and steam for about seven to ten minutes Garnish with sliced spring onions, tomatoes, mixed peppers or onions Serve with salad, roast chicken/ fish/ beef or any other of your choice Just make your plate very colourful and enjoy! LANGSELTD'S COCO CEREAL Recipe by Ella, Year 6 A yummy family recipe Ladies and gentlemen, I welcome you into a part of the recipes we make ourselves in my house.

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