Stephanie Alexander Kitchen Garden

SAKG Programme 

News - from the kitchen & garden with Chris and Hadley.

Cooking

Grade P/1 Cooking Week 8

In Cooking in Week 8 Grade Prep and 1 students made Yoghurt Flatbreads that we cooked outside on the campfire.  They enjoyed them with a cup of Australian Pumpkin Soup.

From the garden we used native herbs including dried saltbush, native thyme and parsley and chives. For the soup we used zucchini, pumpkin, garlic and some tomato passata from the freezer.

In the first session P1s worked in groups, to make the Yoghurt Flatbread dough and the GF Yoghurt Flatbread dough.  They measured out the flour and yoghurt and mixed them together until the mixture came together into a smooth dough.  We then used our maths skills to work out how to divide the balls of dough evenly into 6 pieces.  Everyone then kneaded their dough, and added native and fresh herbs, (if they wanted to), then shaped their dough into a ball and flattened it out with their palms, to make their flatbread.

Everyone did a great job making and shaping their flatbreads, ready to cook on the campfire after recess.

After recess, we took the flatbreads and soup out to the campfire, where Marcus had setup and lit the campfire and heated the hotplate ready for us to cook the flatbread. 

Everyone was really excited watching the flatbreads puff up and brown as they cooked on the fire.  They all waited patiently while the soup cooled down a bit and flatbreads were served to everyone.

It was a great cooking session, well done Preps and Grade 1s and thanks Marcus for organising and building the campfire and cooking the Flatbreads. Thanks Hadley for helping with the fire and cooking and serving.  

The recipes for the Easy Yoghurt Flatbreads, GF Yoghurt Flatbreads and Australian Pumpkin Soup are attached.  

This is what they said about their cooking…

The Australian Pumpkin Soup was quite good, I’ve never had it before. I liked the herbs, I put all the herbs in my soup. Alfie

It was super good! I just wanted to drink it all up. It was infinity good!  Luca

I liked making the flatbread dough with Edie. April

Yummy! This is the best in the world! Dean

I appreciated that we added the herbs to the Flatbread to make it taste good. I loved the soup. I put saltbush, parsley and thyme in my flatbread. I thought it tasted infinity good. Eden

I appreciated the bread is alive. Silky

I appreciated I can have the Yoghurt Flatbread because I made the gluten free version.  The soup was really good especially with the saltbush. Edie

The recipes for the dishes we cooked are attached.

Grade 5 and 6 Cooking Week 9

In Cooking, this week,  Grade 5 and 6 were joined by some of Grade 4 and 5 students. We cooked Broccoli and Vegetable Gyoza with Gyoza sauce, GF oil free Crispy Rice Paper Parcels and a Asian Greens Salad with Asian Dressing

From the garden we used broccoli, parsley, chives, garlic chives, spring onions, mizuna and silverbeet.  The fantastic broccoli we used was planted last term by the Grade 4 and 5 class.

Alfie, Levi, Ivy, Frankie and Grace made the Gyoza filling.  They chopped the broccoli florets and stems finely and chopped the spring onions and herbs. 

They cooked the mixture and mixed it with the potato they mashed. They then added the miso and seasonings and herbs.

Heidi, Liv, Lexi and Clem made the Asian Dipping Sauce.  They chopped the garlic and the herbs and measured out the ingredients.  They heated it and mixed it together, then plated it up to serve with the Gyoza. 

After recess, we all worked together to fill and fold the Gyoza wrappers to make the Gyozas.  We used the Gyoza maker too.  

Clem, Lexi Ulla and their group made the Broccoli and Vegetable Rice Paper Parcels using the Gyoza mixture.  They did a great job softening, filling and folding the Rice Paper parcels. They then cooked them in the air fryer so they were golden and crispy.

Owen Ivy, Alfie and their team took turns cooking the Gyozas in the frypans.  They had to make sure they carefully monitored the heat of the frypan to make sure the bottom of the Gyozas browned then they carefully added the water and put the lid on to steam the Gyozas. They learnt how to safely cook with steam and test that the Gyozas were cooked.

While the Gyozas were cooking, Jayden, Perla, and Ulla chopped the mizuna, spinach and silverbeet and herbs for the Asian Greens Salad  and made the dressing for the salad.

As we were cooking Clem, Lexi, Liv and their team, rinsed the dishes and loaded the dishwasher and dried the dishes.

Lexi, Frankie, Clem and their team set the tables and finished doing the dishes and cleaned up after our cooking. 

Great cooking and teamwork Grade 4, 5 and 6 and thanks Emma.  

The recipes are attached. 

This is what Grade 4, 5 and 6 said about their cooking session this week

I finally ate something with Broccoli that I liked. Alfie

First time I’ve ever liked broccoli. I usually despise it!  The salad was good. Owen

The rice paper parcels are chewy and that’s good! I think this food is better than the cakes we made! Ulla

It was really an experience of textures – chewy, crunchy and soft. All of it was good. Rui