Menu 4 – Pikelets + Parcels


This week at Garden to Table, we have been busily growing and making! With the lasting warm blue sky days, we haven’t let them go to waste. Mrs Booth and the Gardeners have been planting lots of herbs and vegetables. Our garden will be flourishing in a few months time! The gardeners had a lesson about bulbs and corms and what the differences were between them. They even planted some straight into the ground – garlic + freisas (bulbs) and gladiolas (corms) along with some tomatoes, silverbeet and spinach too.

In the kitchen we had a jam-packed session! Some made the delicious Puff Parcels – made with Spinach and parsley from the garden. I don’t think there was even a crumb left at the end after eating, success! We had the parcels with a brilliant purple Beetroot Dip, made scrummy with garlic, yoghurt and spices.

And our sweet for the week were the pikelets! And we ate those with Rhubarb Jam that was stewed in an earlier class. The group on pikelets in Room 2 did an amazing job, making nearly 100!

So here are our recipes for this week:


– sourced and adapted from  (makes 12-16 small parcels)

Words: Wilt


Frying pan

Large Bowl

Wooden spoon


Chopping board

Oil brushes


20 spinach leaves

1 onion

1 handful of parsley

100 grams feta cheese, crumbled


3-4 sheets of puff pastry

Olive oil for brushing




  1. Preheat the oven to 200 degrees.
  2. Tear off the hard stalks of the spinach and rip with your hands into small pieces.
  3. WILT – heat the spinach in a pan over a low heat and cover with a lid for a few minutes, then squeeze out the water with your hands and place in a medium bowl. If there is a lot of spinach, you may have to split the amount in half.
  4. Chop the onions and parsley finely and add to the bowl of spinach. Crumble the cheese in and set aside.
  5. Line a few oven dishes with baking paper.
  6. Cut the pastry sheets into small squares (about 10x10cm or divide sheet into 4). Lay a little square on a board and brush with a little oil.
  7. Place about a heaped teaspoon teaspoon of spinach mixture in the centre of the pastry square and gather up the sides so that they meet in the middle. Press them together to seal your parcel.
  8. Place on a baking tray, then repeat until you’ve made all the parcels. Brush the tops with a little more oil, then bake for 12-15 minutes or until the parcels are golden and crispy.
  9. Eat with a sauce of your choice


Makes 1-2 jars and will last for a few days in the fridge


Small mixing bowl

Chopping board


Measuring spoons



2-3 beetroots

2 garlic cloves

200g greek yoghurt

1 tsp salt

1 tbsp honey

3 tbsp olive oil

1tsp cumin

1tsp sumac/za’atar


  1. Preheat oven to 200 degrees.
  2. Roast in the oven for 1 hour, uncovered, until a knife slices easily through the centre.
  3. Peel and cut each beetroot into about 6 pieces.
  4. Place the beetroot, garlic and yoghurt in a food processor and blend to a smooth paste. Transfer to a mixing bowl and stir in the honey, olive oil, spices and 1 tsp of salt.
  5. Taste and add more salt if you like.



– sourced and adapted from (makes 15 small pikelets)


Mixing bowl

Wooden spoon

Measuring cup


Frying pan or two



1 cup plain flour

1 tsp baking powder

1/4 tsp salt


1 eggs

1/4 cup white Sugar

3/4 cup milk (approx.)



  1. Sift flour, baking powder and salt into a bowl.
  2. In another bowl beat the eggs and sugar until thick.
  3. Add with milk to the sifted ingredients. Mix until smooth.
  4. Spoon tablespoon-full amounts onto a hot greased griddle or non-stick frying pan. Turn pikelets over when bubbles start to appear on the surface. Cook until golden.


Makes: enough for a medium jar


Small mixing bowl

Small pot

Wooden spoon

Serving bowl


1 jar of stewed rhubarb

1 tbsp sugar


½ tsp vanilla essence



  1. Mix the sugar, rhubarb and vanilla in a small bowl.
  2. Heat over the stove for a few minutes until the sugar has evaporated.
  3. Serve with Pikelets or on toast.





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