Stephanie Alexander Kitchen Garden 

Sonia Nista 

Kitchen Specialist

The students have been enjoying a variety of dishes in the kitchen using our bountiful harvest of broccoli, cauliflower, and pak choy.

One of the recipes used included Broccoli Slaw, a salad consisting of raw broccoli, red apple, toasted sunflower seeds and raisins. This was one, which when introduced to our students produced many frowns, however many were surprised at how tasty this dish was once finished. A delicious fresh dish lifted by the sweetness of the fresh apple and raisins then finished with lemon juice and Greek yoghurt for the dressing. We served it with a very tasty and savoury Cheese and Herb muffin. Our year 6 students brought this menu together with the addition of Cauliflower fritters.

This term we have talked at length about root to tip cooking. Perfect examples are broccoli and cauliflower, where the stalks, leaves and florets can be used in many dishes without waste and giving us more "bang for our buck". Too often, consumers discard the stalks and leaves from these popular veggies after having paid for the whole vegetable by the kilogram!

This week our Year 5 students were treated to a pasta Masterclass. All groups in the kitchen made pasta from scratch, rolled it and then hand cut it to create Tagliatelle. We teamed this rustic pasta with a vibrant veggie sauce. A great recipe that can be used anytime of the year with fresh seasonal vegetables. For ours we used some carrots, broccoli, and cauliflower in a tomato-based sauce. Coming from the Italian word (verb) tagliare, which simply means to cut, Tagliatelle is just simply pasta sheets cut by hand to create thin ribbons. A tasty hearty dish perfect in the winter months. 

These recipes plus many more, can be found at learninghub.kingswoodps.com.au