Kitchen Secrets: Field-tested favourite Recipes from Waldorf School Kitchens

In addition to “Stories From and About School Kitchens” in our print magazine, we have asked the three Waldorf school chefs in Stade, Everswinkel and Stuttgart-Kräherwald to share their favourite recipes. We hope you enjoy them.

Bulgar with Oriental Tzatziki
Recipe from Judi Hussen, Freie Waldorfschule Everswinkel

Vegan Millet Fritters
Recipe from Julia Felser, Freie Waldorfschule Stade

Pumpkin Risotto with rocket Walnut Pesto
Recipe from Julius Göttl, Freie Waldorfschule am Kräherwald (Stuttgart)

 

 

 

 

Bulgar with Oriental Tzatziki
Recipe from Judi Hussen, Freie Waldorfschule Everswinkel

For 4 people

Bulgar:

  • 6 tbsp. olive oil
  • 2 cloves garlic
  • 2 shallots
  • 20 g tomato paste
  • 2 pinches ground coriander
  • 2 pinches ground cumin
  • 280 g bulgar (washed and drained)
  • 800 ml vegetable broth
  • 2 spring onions
  • salt and pepper

Preparation:

Finely dice the garlic and shallots; sauté in olive oil. Briefly sauté the coriander, cumin and tomato paste. Add the bulgar and cook over low heat. Add the vegetable broth; bring to a boil and let simmer for 10 to 15 minutes with the lid on. Finally, cut the spring onion diagonally into fine rings and fold into the bulgar. Season with salt and pepper to taste.

Tzatziki:

  • 200 g yoghurt
  • 100 g sour cream
  • 40 g olive oil
  • zest from two organic lemons
  • 150 g seeded and finely chopped cucumber
  • 20 g finely chopped fresh garlic
  • fresh mint (chopped)

Preparation:

Mix all the ingredients together and season with salt and white pepper.

The children really enjoy this dish, especially due to the interplay of hot and cold.


Vegan Millet Fritters
Recipe from Julia Felser, Freie Waldorfschule Stade

Makes about 16 fritters

Ingredients:

  • 500 g millet
  • 1.2 l vegetable stock
  • 2 onions
  • 200 g celery
  • 3 carrots
  • 1 courgette
  • 5 sprigs thyme
  • 40 g lentil flour (or any other flour)

Preparation:

Rinse the millet with cold water, boil in the vegetable stock until soft and leave to cool. Peel and chop the onions; sauté in a little oil. Peel and then grate the celery, carrots and courgette; chop the thyme. Mix all the ingredients together and season with salt and pepper. Form flat patties and fry on both sides in a pan.


Pumpkin Risotto with rocket Walnut Pesto
Recipe from Julius Göttl, Freie Waldorfschule am Kräherwald (Stuttgart)

For 4 people

Pesto:

  • 40 g walnuts
  • 200 g rocket
  • 150 ml sunflower oil
  • 20 ml olive oil
  • 1 pinch cayenne pepper
  • salt
  • 40 g grated Parmesan
  • lemon juice

Preparation:

Roast the walnuts in a pan over medium heat or for 4 to 8 minutes in a preheated oven at 170 degrees. Leave to cool. Wash the rocket and mince it with the oil and spices in a blender. Add the Parmesan, nuts and a squeeze of lemon juice; mix briefly. I like it when the mixture is not completely homogeneous. Be careful not to over-blend; otherwise, the pesto will lose its green colour and turn grey due to the resulting heat.

Pumpkin risotto:

  • about ½ a Hokkaido pumpkin
  • 2 onions
  • 3 cloves garlic
  • 8 tbsp. olive oil
  • 800–1000 ml vegetable or chicken stock
  • 250 g risotto rice
  • 2 bay leaves
  • 60 g cold butter cubes
  • 50 g grated Parmesan
  • 2 tbsp. chopped parsley
  • salt and pepper

Preparation:

Wash the pumpkin, cut it in half, remove the seeds and grate coarsely. Peel and chop the onions and garlic. Slowly heat the olive oil in a saucepan that is as wide and as low as possible; sauté the onions until translucent. Add the garlic, rice and bay leaves and cook. In the meantime, bring a small pot of stock to a boil. Now deglaze the risotto rice with cold white wine or water and reduce the heat. Keep adding a little of the hot stock to the risotto so that it doesn’t dry out. Stir regularly, as the rice tends to stick to the bottom. After about 10 minutes, add the pumpkin. After about 25 minutes, the risotto should be just right. Stir in the butter cubes, Parmesan and parsley and season with salt and pepper. Remove the pot from the stove, cover it with a lid and let it stand for another 4 minutes. Serve the risotto with the pesto, fresh garden herbs and pumpkin seeds.

You can find even more meal ideas in German at Julius Göttl’s “Recipes of the Week” on the Kräherwald Waldorf School website.