Recipe: HAM CHEESE AND PINEAPPLE SCROLLS:

Lower juniors learned how to make scrolls. Students had to prepare dough, spread sauce, add fillings then carefully roll up. They were successful achieving the scroll shape with the filling inside. You can make your pastry from scratch or purchase ready-made pastry.

Ingredients:

2 cups self-raising flour, plus extra for dusting

80 g butter, chilled, chopped

2 teaspoons caster sugar

2/3 cup milk

¼ cup pizza sauce

1 cup mozzarella

100 g sliced leg ham, chopped

227 g can pineapple pieces in juice, drained, finely chopped

Method:

1 Preheat oven to 200C fan forced. Grease a 12-hole (1/3 cup-capacity) muffin pan.

2. Put flour, butter and sugar in a food processor or work by hand until mixture resembles breadcrumbs. Transfer to a bowl. Make a well. Add milk. Season. Stir with a butter knife to form a sticky dough.

3. Turn out onto well-floured surface. Knead gently. Using a floured rolling pin, roll out to form a 20 cm x 40 cm rectangle.

4. Spread dough with pizza sauce, leaving a 1cm border. Sprinkle with mozzarella, ham, and pineapple. Season with salt and pepper. Roll up dough from one long edge to enclose filling. Trim ends. Cut into twelve equal slices. Place, cut side up, into holes of prepared pan.

5. Bake for 15 to 20 minutes or until golden and just firm to touch. Stand in pan for 5 minutes. Carefully transfer to a wire rack. Serve warm or cold.

Seniors learned how to make pesto this week using greens and herbs. They washed the herbs, measured the quantities of cheese, seasoning and oil and blended it all together. Students were surprised what a tasty sauce it made through the penne pasta. You can use any greens you have. Rocket and even nasturtium leaves give you a lovely peppery taste.

Vegetarian cooking Recipe: Nut free

PESTO PASTA SAUCE:

Spinach and basil pesto

Ingredients:

Four cups packed spinach leaves

2 cups basil leaves

2 cloves garlic

¼ cup shredded parmesan cheese

2 tablespoons lemon juice

½ cup olive oil

½ teaspoon salt

¼ teaspoon pepper

Method:

Place oil, spinach, basil, garlic, lemon juice, parmesan cheese, salt, and pepper in a food processor or blender.
Turn on machine and blend for 30 seconds. Stop and scrape with spatula and blend again until smooth. Taste and add more salt and pepper or oil if necessary.
Serve with pasta, veggies, fish, or as a spread. Store the pesto in a jar or container in the fridge for up to 2 weeks. This pesto freezes well. Add more oil for a thinner pesto. Pesto will keep in the fridge for up to one week and in the freezer for up to 6 months.

Victorian Track & Field