Stephanie Alexander Kitchen Garden 

Sonia Nista 

Kitchen Specialist

This week in the kitchen we are again celebrating silverbeet, the gift that just keeps on giving! Each year through winter and spring, silverbeet is prolific in our garden, and we find ourselves thinking of new and interesting ways to use it. 

Our year 4 and 5 students have been celebrating this versatile vegetable by gently cooking it then using it to infuse pasta dough, to make Silverbeet Fettucine. The students kneaded, rolled and cut silky ribbons of pasta and dressed it in our very own nut free Basil Pesto. We teamed it up with a crunchy Spring Garden Focaccia. Here the students spread the bread dough onto a baking tray and gently pressed in fingertips to create dimples. We used our knife skills to then cut different vegetables into desired shapes and used edible herbs and flowers to create a spring garden scene on the dough. 

Pasta and bread are definitely popular when on the menu, and this week the students got to enjoy both. They love to taste but they also love to create. 

Cooking is a fantastic way for children to learn by following a recipe, experience problem solving and develop creativity.

Happy cooking!