Adelaide Cooking Class with Bree May from My Kitchen Rules
The Bone Health Foundation had the pleasure of hosting a cooking demonstration and light lunch prepared by one of our ambassadors and winner of My Kitchen Rules 2014, Bree May. To celebrate Healthy Bones Action Week, Bree prepared her favourite recipes that are filled with vitamins and specifically for bone health. The City of Unley as well as Active Ageing were a huge support in the event which was held at the Fullarton Community Centre.
An affinity with food is innate, but knowing how to cook is learnt, so you’re never too old, or too young to get started in the kitchen.
Bree’s teaching style is much like her food – fun, relaxed and relatable. As a self-taught cook she looks at cooking from her own unique angle. She believes that home cooked food should be fresh, seasonal and fabulous. Bree teaches in an informative and entertaining way and all her recipes can be easily recreated at home in your own kitchen.
Here are the two special recipes Bree prepare for the event. A spinach and broccoli soup and pearl barley salad.
Spinach and Broccoli Soup by Bree May
- 1 bunch of silver beet (or any other spinach you prefer)
- 2 medium size whole heads of broccoli
- 1 leek finely sliced
- 1 large all-purpose potato diced
- 1 tbsp Ras El Hanout
- 6 cups of good quality vegetable stock – or chicken if that’s what you have
- ¼ cup of cream
- Salt and pepper
- Olive oil
- Remove the leaves from the silver beet and wash them well and set aside to drain. Now chop the stems. Roughly chop the broccoli, including the stems, wash well and set aside. In a large, heavy based saucepan heat 2 tbsp of oil over a medium/high flame and fry the leeks, stirring until they are beginning to brown. Add the Ras El Hanout and fry for a further minute until becoming fragrant. Once the spices are fragrant, add the potato, silver beet stems (if using) and broccoli and cook for a further minute.
- Now add the stock, bring to boil, cover and reduce the heat so the soup is on a steady simmer for 15 minutes. After this time the veg should be soft.
- Add the spinach and replace the lid. Leave to steam and wilt for a further 3 minutes, then turn the heat off immediately (this will ensure the soup retains its vibrant green colour by not overcooking the spinach). Once the spinach has wilted, stir the soup thoroughly and using a stick blender or food processor, puree the soup until it’s smooth. Add the cream and season well with the salt and pepper.
Please Note: Ras El Hanout is a spice mix from North Africa. If this is unavailable (or you don’t want to make your own) it can be substituted with Garam Masala for an Indian twist instead or left out completely.
** TIP – You can use any type of spinach you like, rainbow chard and kale would also work equally well in this recipe.
Pearl Barley Salad by Bree May
- 500 grams pearl barley
- 2 cups baby spinach
- 1 small Lebanese cucumber diced
- 200 grams cherry tomatoes halved
- 1 small bunch flat leaf parsley, roughly chopped
- ¼ cup pepitas
- ¼ cup sunflower seeds
- ¼ cup currants
- ¼ cup lemon juice
- ¼ cup extra virgin olive oil
- 2 tbsp honey
- Salt and pepper to taste
- Optional: Feta to serve
- Cook the pearl barley in salted boiling water until cooked. It should be soft with a firm bite. Drain and leave to cool slightly.
- Meanwhile make a dressing out of the lemon juice, olive oil and honey. Season well and set aside.
- Toss the cooled barley with the remaining ingredients. Pour over the dressing and mix well. Serve with a crumbling of feta over the top if desired.
** TIP – This salad is delicious for days. It can be made ahead and kept in the fridge for an easy meal, served on its own or as a side.