Haven Newsletters

Big Chef Little Chefs

Hello!

 

What a busy term it has been for the bigcheflittlechef programme.

This term we have seen many different foods be explored. Some of the different items we got to create were.

 

-        The Sun room have created Pizzas. During this, the children were able to pick our own toppings, which was great for self-choice.

 

-        The Forest room made teddy bear cars; the Children had a lot of fun describing what kind of cars they were creating. Talking about colours, stripes, who would be driving their car, how many passengers might have been in it and the list went on.

 

-        This term in The Field room, we have had a bit of theme, that being insects. So far, we have made Lady bugs and butterflies. This had sparked conversations within the Field room, about what other bugs we could find outside in the garden. This was such a fun experience to be apart of.

Some other focuses we saw were:

-        Peeling (peeling vegetables for Lainie to use in our meals)

-        Cutting (cutting some fruit and vegetables, to help Lainie)

 

For me personally, it has been great to see how creative the Haven Children have been this term, by me giving them some simple options they were able to put their own spin on what they have created.

 

I would love for this next term to be about myself, children, and parents communicating through things like StoryPark and Instagram. I am always open for ideas and looking for suggestion on how we can grow our programme.

 

I have added some popular recipes from this term 

 

Take care!

 

Recipes 

 

Mini Quiches 

Ingredients

Puff Pastry

12 eggs 

400 Grams Bacon

1 Large punnet of cream 

Salt & Pepper 

1 can of Corns kernels Drained 

 

Method

  • Heat oven to 200°c
  • Add Eggs, Cream and Salt and Pepper together and Whisk, once combined add in the Bacon & Corn.
  • Using a circle cutter, cut out circles out of the puff pastry. Place circles in a oiled muffin tray.
  • Then spoon the Egg mixture onto of the pastry.
  • Cook for 20 Minutes

Enjoy! 

 

 

Chicken & vegetable stir-fry

Ingredients

500 Grams Chicken Breast, sliced 

½ bunch of spring onions 

1 tablespoon of garlic 

½ teaspoon of ginger

1 x Head of Broccoli 

2 x large carrots, sliced into thin strips 

Bok choy 

½ cup sweet chilli sauce 

2 tablespoons of Soy sauce 

1 red capsicum 

 

Method

  • Brown chicken in a Wok or fry pan, then remove and set aside
  • Sauté onion, garlic, ginger and then add Carrots. Cook for 5 minutes
  • Add capsicum, broccoli & bok choy. Cook for 2 minutes
  • Re add your chicken to the mixture & add sauces
  • Allow to cook together for about 10 minutes, Service with Rice or noodles!

To keep up to date with everything that happens in our bigcheflittlechefs program watch for post of StoryPark and please follow the link, for our Instagram page

 

https://www.instagram.com/bigcheflittlechefs/