Stephanie Alexander Kitchen Garden

SAKG Programme 

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

Gardening

For Plant a Tree Day, Hadley and the students planted lots of native trees and shrubs around the edge of the school grounds. It was a big effort, with plenty of new plants going into the ground. The artwork on the tree guards also looks great and adds a bit of colour around the school.

Cooking

Grade 4 and 5 Cooking 

Week 2

In Cooking this week, Grade 4 and 5 made a Sri Lankan Feast and we learnt from Vega about Sri Lankan food and culture.  

We made Sri Lankan Vegan Creamy Potato Curry, Mallum (Coconut and vegetable salad) and Sri Lankan Coconut Roti

From the garden, we used silverbeet, perpetual spinach, spring onions, celery, parsley and chives. 

Before the cooking session Vega and her family with Chris, planned the Sri Lankan dishes that would be good for the Grade 4 and 5 class to experience.

Before class, Vega and Lacey decorated the multi-purpose room with a Sri Lankan flag and colourful Sri Lankan bunting.

During the cooking session, Vega worked with each group to share how the different ingredients such as coconut and herbs and spices should be prepared and cooked. Thanks Vega it was great to have your expertise!

Vega, Ulla, Sydney and Jayden worked with Lea to make the Sri Lankan Coconut Roti. They soaked the shredded coconut, finely chopped the curry leaves, green chillies and onions and mixed in the flour to form the dough.  They divided the dough and Jayden and Vega rolled the dough into balls.  After recess Vega demonstrated how to  use the coconut oil to cook the Roti in the sandwich-maker. Vegan, Jayden and their group cooked the roti.

Rosa, Douglas and Owen made the Mallum (Coconut and vegetable salad).  They finely chopped lots of greens and green onions from the garden and soaked the coconut and juiced the limes and carefully measured out and mixed in the spices.

Harper, Cooper, Thea and Perla peeled and chopped the potatoes and chopped the greens and measured the spices for the Sri Lankan Creamy Potato Curry.  Cooper took charge of cooking the vegetables for the curry and adding the coconut cream and stirring the curry until it was cooked.

Everyone did a great job of cleaning up after their cooking.  Sydney washed the dishes and swept the floors while we were cooking. 

Everyone worked well together to  clean up, set the table, plate up and prepare to share the Sri Lankan Feast.

David, Jane and Jess joined us to share what we cooked. Vega showed us how, in Sri Lankan tradition, we should use our right hand and the roti to eat the curry and the salad together.   

Well done Vega for sharing your culture with us.  Great cooking Grade 4 and 5 and thanks Lea.

The recipes for the Sri Lankan Feast are attached.

This is what they said about cooking the Sri Lankan Feast this week …

I made the salad, it tasted better with the Jalapenos. Owen

I made the Mallum (Coconut and Vegetable salad) and squeezed the juice out of the salad to plate it up  I took some salad home for Eve. Rosa

It’s delicious, thanks so much for sharing. Jane

The coconut salad is delicious. I look forward to seeing the recipe on the newsletter.  David

This is delicious! I cut the leeks and squeezed the limes.  Cooper

It’s coco delicious!  Harper

I despise spice but the spice fits in well with the dishes.  Chloe

The recipes for the dishes we cooked are attached.

Grade P1 Cooking Term 3 

Week 1 

In Cooking in Week 1 Grade Prep and 1 students made Vegetable And Cheese Pasties including the Vegetable and Cheese Filling and the Shortcrust Pastry that we served with Homemade Tomato Sauce

From the garden we used carrots, celery, parsley and chives and parsley.

We worked in 2 groups to make the pasties.  

Rai’s group made the Shortcrust Pastry and Chris’ group made the Pastie filling.

For the pastry, Atlas, Tassie, Victor Sia, Eden and Finn measured out the flour and chopped up the butter and mixed them together in the food processor, with the water  into a soft pastry.  Rai helped them use their maths skills to divide the pastry into 6 pieces, then flatten them into a disc so we could roll it out easily. 

For the filling, Dean and his team cut the cheese into small pieces, Leif and Luca peeled and grated the potatoes, Luca and Alfie and their team grated the carrots and Xavier, April and Edie  chopped the celery and the herbs.  Xavier and his team then took turns cooking and stirring the grated vegetables and adding the herbs for the filling.

After recess, we kneaded the pastry and everyone rolled and cut out a pastry circle.  They carefully added the filling to one side of the pastry and the cheese cubes, then folded over the pastry and pressed the edges down to make their pastie.  Some even put their initials on their pastie! And made some cute little shapes out of the left-over pastry.  Everyone did a great job making their great looking pasties.  

While the pasties were cooking, everyone worked together to clean the tables and rinse the dishes.  While Rai’s group set the tables and plated up the Homemade Tomato sauce, Eden, Xavier and their team picked flowers and herbs from the garden. 

It was a great cooking session, and the pasties were absolutely delicious! Well done Preps and Grade 1s and thanks Rai for your great help.  

The recipes for the Vegetable And Cheese Pasties, Shortcrust Pastry and Homemade Tomato Sauce

are attached.  

This is what they said about their cooking…

1,000 thumbs-up for everything. Alfie

I’m so impressed how everyone helped out during cooking. Rai

I give it 203 million thumbs-up. Can we make them again?  Luca P

Never-ending thumbs-up for the Cheese Pastie I made. Tassie

I really loved the sauce and the pastie. Eden

Infinity thumbs-up! loved the sauce. Leif

I loved the little pasties and I loved the sauce. Finn

Infinity thumbs-up!  Xavier

It’s the best this year!  Dean

Grade 2/3 Cooking

 Week 10

In Cooking Week 10 of last term, Grade 2 and 3 made Yoghurt Flatbread (including GF, Fat free) and Winter Vegetable Stew 

We used broccoli, spring onions, garlic, zucchini, carrots and potatoes, celery and parsley from the garden.

Ella, Matilda, and Aleida worked with Hannah  to make the GF Oil free Flatbreads.  They chopped the herbs and measured out the ingredients for the dough and mixed in the herbs.  After recess they cooked the flatbreads in the frypan.

Nemo’s group made the Yoghurt Flatbread. They learnt how to measure out the ingredients for the dough.  Bobby and Augie and their group, washed and chopped the herbs finely.  Percy, Pete, Oliver, Noah and their group, mixed the dough together with the herbs.  They divided the dough into 18 even balls, ready to be rolled out after recess.

For the Winter Vegetable Stew, Nicholas and his group chopped the zucchini and celery.  Allie, Pheobe and Poppie peeled and chopped the potatoes and the carrots.  Cooper and Zak chopped the spring onions and herbs. Zak chopped the broccoli into small pieces.

Johnny and Elio prepared and cooked the spices for the Winter Vegetable Stew as the vegetables were being chopped.  Then added the tomatoes chopped vegetables and water.  After recess, as the stew cooked they tasted and seasoned it and added the chopped broccoli.

As we were cooking Poppie, Cooper and Pete rinsed the dishes and loaded the dishwasher. Oliver and Percy and Zak dried the dishes and put them away.

After recess, we learnt how to roll out the flatbread dough balls into rounds flatbreads.  Alysha helped her group roll out their flatbreads.  They cleaned down and set the tables while the flatbreads were cooking

Nemo and her group cooked the Yoghurt Flatbreads in the frypans.  While the Yoghurt Flatbreads were cooking,  we did the dishes, cleaned and set the tables.  

Well done Grade 2 and 3 for a great cooking session and thanks Nemo, Hannah and Alysha.

The recipes for the dishes we cooked are attached.

This is what Grade 2 and 3 said about their cooking this week …

The bread is delicious. Poppie

I could eat the bread for as long as I live. Matilda

I love the stew and the bread and dipping the bread in the stew. Cooper

I really like the sauce and the bread. I like how it puffs up. Aleida

This is the best day ever! I like the stew and the bread, they are tasty. I just dipped the bread in and ate it. Pheobe