Stephanie Alexander Kitchen Garden
SAKGP Garden and Kitchen Programme
News - from the kitchen & garden with Chris and Eve
Our cooking and gardening classes are each Tuesday
We would love to have more volunteers in both the garden and kitchen classes.
No garden or kitchen skills required, enthusiasm to support the students as they learn is all you need.
If you would like to know more, come into the office and see Chris (Principal)
cooking with Chris
P1 Cooking Week 3
In Cooking this week Grade Prep and 1 students were introduced to the kitchen, where things are kept and how the cooking sessions work.
The students then made Alphabet Grissini and Broad Bean Dip. The dishes were served with jugs of ice water with Flower Ice Blocks the students made in gardening last week.
From the garden we used chives, parsley, basil and frozen Broad Beans for the dip and edible flowers for the ice blocks. We also used dried oregano and celery salt that we made last year.
This was the first cooking session for Grade Prep students so Grade 1 students paired up with a Prep student to help them put on their aprons and show them how to wash their hands. Jarod and Brodie were our parent helpers for cooking today.
In the first session, each student made Alphabet Grissini (Italian bread stick) using the letter of their first name. Students learnt how to knead their ball of dough and keep kneading until the dough was very smooth and warm. We added fresh herbs (chives, parsley, basil) to the dough by rolling the dough in the herbs and kneading it again.
Next they learnt how to roll out their dough into a thin sausage, making sure it was even and thin enough. They then had fun turning their dough sausage into their letter. Some students had to cut and join their dough, some students could use their long dough sausage to make their letter. The Grade 1s helped the Grade Preps (when they needed it), to join their shapes. Once everyone was happy with their letters, some students decided to add dried oregano and celery salt to the top of their letter. We then carefully transferred the dough letter onto the baking trays. We baked the Alphabet Grissini during recess so it would be cool enough to eat in the next cooking session.
After recess, Preps and Grade 1s took turns to help make the Broad Bean dip. Some students had a turn to mash the garlic and salt in the mortar with the pestle, then everyone took turns to use the food processor to whiz up the broad beans (we froze last year), olive oil, garlic, salt, lemon juice and grated lemon rind.
While they were waiting to make the Broad Bean dip, students worked together with Marcus to learn how to set the table ready for us to share our cooking.
It was good to see the students serve the Broad Bean dip onto their plate and use their manners while they enjoyed the dip and their Alphabet Grissini. Everyone tried the dishes and love the Iced water with the Flower Ice Blocks they made. Some students were surprised how delicious the dip was, even if you think you don’t like Broad Beans, it’s a good one! The recipes are attached.
It was a great cooking session, well done Preps and Grade 1s. Thanks Marcus, Jarod and Brodie for helping.
Grade 5 and 6 Cooking Week 2
For the first cooking class of the year, Grade 5 and 6 used the eggs and the greens and herbs from the garden that grew over the summer. Hopefully there will be more summer produce ready soon (it’s been a difficult summer season in the veggie garden)
We cooked an Italian Feast of Orecchietti pasta with Cavolo Nero Sauce and Basil and Parsley Pesto and a green Salad of the Imagination.
From the garden we used parsley, basil , Cavolo Nero (Tuscan Kale) spring onions, mizuna, and a variety of different lettuce, leaves and herbs.
Chloe, Frankie, Romy, Grace and Liv made the Orecchietti (little ears) Pasta. They carefully measured out the ingredients for the dough, mixed the dough. After recess they demonstrated to the class how to roll. cut and shape the Orecchietti pasta into little ears. Everyone had fun making the Orrechietti. The pasta team then cooked and tested and drained the pasta ready for mixing it with Cavolo Nero Sauce and Basil Pesto.
Patrick, Lev, Alfie and Ivy made the Basil and Parsley Pesto. They washed, picked and chopped the basil and parsley leaves. Then measured and fried the sunflower kernels, grated the parmesan cheese and chopped the garlic and used the mortar and pestle to mash the garlic and seeds. As we had a large amount of ingredients for the pesto, they used the food processor to mix all the ingredients together to make a smooth pesto.
Heidi, Clem, Lily and Lexie made the Cavolo Nero Pasta sauce. They measured out all the ingredients They washed and dried the Cavolo Nero, Spinach and Parsley, removed the leaves and chopped them roughly and cooked them with the garlic. Then they grated the lemon and parmesan cheese and measured out the olive oil ready to add to the food processor.
They whizzed all the ingredients for the sauce in the food processor and mixed it with the warm Orrechietti pasta when it was cooked.
While we were preparing and cooking the Italian feast, Emma, Liv, Frankie, Patrick, Levi and Alfie and their team made sure the dishes were washed, dried and put away, which made cleaning up much easier at the end.
The table looked great with all the dishes laid out and everyone enjoyed what they cooked. Great cooking and teamwork Grade 5 and 6! The recipes are attached.
This is what they said about their cooking this week.
My favourite dish was definitely the pesto. I liked the texture of the pesto. Chloe
I used the mortar and pestle to make the pesto. Alfie
I really liked the sauces they were tasty. I made the Cavolo Nero Pasta Sauce. Clem
P1 Cooking Week 3
In Cooking this week Grade Prep and 1 students were introduced to the kitchen, where things are kept and how the cooking sessions work.
The students then made Alphabet Grissini and Broad Bean Dip. The dishes were served with jugs of ice water with Flower Ice Blocks the students made in gardening last week.
From the garden we used chives, parsley, basil and frozen Broad Beans for the dip and edible flowers for the ice blocks. We also used dried oregano and celery salt that we made last year.
This was the first cooking session for Grade Prep students so Grade 1 students paired up with a Prep student to help them put on their aprons and show them how to wash their hands. Jarod and Brodie were our parent helpers for cooking today.
In the first session, each student made Alphabet Grissini (Italian bread stick) using the letter of their first name. Students learnt how to knead their ball of dough and keep kneading until the dough was very smooth and warm. We added fresh herbs (chives, parsley, basil) to the dough by rolling the dough in the herbs and kneading it again.
Next they learnt how to roll out their dough into a thin sausage, making sure it was even and thin enough. They then had fun turning their dough sausage into their letter. Some students had to cut and join their dough, some students could use their long dough sausage to make their letter. The Grade 1s helped the Grade Preps (when they needed it), to join their shapes. Once everyone was happy with their letters, some students decided to add dried oregano and celery salt to the top of their letter. We then carefully transferred the dough letter onto the baking trays. We baked the Alphabet Grissini during recess so it would be cool enough to eat in the next cooking session.
After recess, Preps and Grade 1s took turns to help make the Broad Bean dip. Some students had a turn to mash the garlic and salt in the mortar with the pestle, then everyone took turns to use the food processor to whiz up the broad beans (we froze last year), olive oil, garlic, salt, lemon juice and grated lemon rind.
While they were waiting to make the Broad Bean dip, students worked together with Marcus to learn how to set the table ready for us to share our cooking.
It was good to see the students serve the Broad Bean dip onto their plate and use their manners while they enjoyed the dip and their Alphabet Grissini. Everyone tried the dishes and love the Iced water with the Flower Ice Blocks they made. Some students were surprised how delicious the dip was, even if you think you don’t like Broad Beans, it’s a good one! The recipes are attached.
It was a great cooking session, well done Preps and Grade 1s. Thanks Marcus, Jarod and Brodie for helping.