SAKG Program
Pumpkin hummus with toasted pumpkin seeds
Ingredients:
- 500 grams of pumpkin (deseeded and peeled)
- 2 teaspoons of cumin seeds
- 1 x tin of chickpeas (drained and washed)
- 1/2 teaspoon of salt
- 1/2 teaspoon of pepper
- 1/4 cup of olive oil
- 2 cloves of garlic
- Juice of a lemon
- 1 handfuls parsley
- 1/2 teaspoon of smoked paprika
For the toasted pumpkin seeds:
- 1/2 cup of pumpkin seeds
- 1/2 teaspoon of paprika
- 1/2 teaspoon of salt
- 1 teaspoon of olive oil
Method:
- Oven 190C
- Chop the pumpkin into 2cm chunks. (Approximately)
- Chop the garlic. Remove the parsley leaves from their stem. Carefully measure out all ingredients.
- Place the chopped pumpkin on a baking tray with a tablespoon of olive oil rubbed in. Bake until soft, approximately 25 minutes.
- Roast the cumin seeds in a small frying pan over a low heat until they are aromatic. Then grind in a mortar and pestle.
- Add the chickpeas, cumin, salt and pepper to a food processor. Process for 30 seconds. Add the olive oil, garlic and lemon juice. Add the roasted pumpkin and blend until smooth. You may need to add a little more olive oil or water.
- Roasted pumpkin seeds
- Turn the oven down to 160C
- Combine the pumpkin seeds, smoked paprika, salt and olive oil. Mix until seeds are well coated.
- Spread over a baking tray, bake for 15 minutes.
- Remove and allow to cool.
- Spoon the dip onto a serving plate. Garnish with parsley leaves, drizzle a little olive oil and sprinkle over the pumpkin seeds.
Pita Crisps
Ingredients:
- 4 x round slices of Pita bread
- 2 tablespoons of olive oil
- 2 teaspoons of paprika (optional)
Method:
- Oven 200C
- Lay the pita bread out on the bench, using a pastry brush coat the slice with olive oil.
- Sprinkle each pita with paprika.
- Using scissors, cut each slice into 12 triangles.
- Place on to baking trays.
- Bake for 10 minutes, allow to cool.
Our Chooks
One of the students favourite things about being in the kitchen garden is
interacting with the chickens.
We have five beautiful girls living in the kitchen garden providing much joy and an egg a day.
We have some very loyal volunteers who have been on the chook roster for some time but we need more.
We have a roster so that the chooks are looked after on weekends and days when the kitchen garden isn’t operating.
Duties involve letting the chickens out into their run of a morning (at drop off if during the week), checking their food and water, collecting the eggs and then locking them up again in the afternoon (pickup).
If you are interested in helping, please pop down to the kitchen garden at drop off any Wednesday or Thursday morning and ask for Andrea or ask reception to put you in contact with Andrea.
The Stephanie Alexander Kitchen Garden volunteer roster for TERM 2 is now available!
When you arrive to volunteer, always enter the school via the main Tooronga Road gate and sign-in at reception before walking down to the SAKG.
To sign up, please click on the link below that matches the year level & class that you wish to sign up for. From there, select the class by clicking the tab at the top of the page. You will then need to enter your name and phone number.
Please note that all volunteers, including grandparents, must have a current WWC to volunteer in any capacity at ASPS.
Sincere thanks for your support!
Bec O'Connell - SAKG Volunteer Coordinator