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)

Grade 2 and 3 Cooking Week 8

In Week 8 Cooking Grade 2 and 3 made an Australian Native Bushfood Feast of Warrigul Greens Damper with Golden Syrup Butter, Saltbush and Rosemary Soda Bread and Moringa Tea. We also heated up the Summer Veg Stew that P1 made last week.

We used Warrigul Greens, Spinach, dried Saltbush,  lemon myrtle and native herbs such as native mint, native thyme and native oregano from the garden We looked and smelt and tasted the native herbs we grow that we can use in our cooking. Hannah brought in native Moringa Tree leaf tea powder and explained  how the Moringa Tree grows in the Kimberley NT and Indigenous people use all parts of the tree to make soups, tea, damper and stews.

Scott’s group made the Saltbush and Rosemary Soda Bread. Percy, Gus, Zak and Cooper, measured out the flour, salt and dried saltbush and added milk and vinegar (as a buttermilk subs) and mixed it well to make the dough.  They kneaded the dough, and shaped it into a loaf and baked it until it was golden.   After recess, Cooper and Phoebe measured out the butter and Golden Syrup to make the Golden Syrup Butter to serve with the Warrigul Greens Damper.

Hannah worked separately with Ella, Aleida, Matilda and Allie to make the Warrigul Greens Damper that was Gluten Free and Fat Free.  They also followed Hannah’s recipe to make the Moringa Tea.  (See the attached information.)

Elio, Johnny and their group worked well together to chop the Warrigul Greens and spinach finely.  Nicholas, Noah, Pete and their group measured the flour, saltbush and water to make dough for the Warrigul Greens and Saltbush Damper.  They needed to mix and add extra flour to make sure the damper was the right consistency.  

This week we focussed on Grade 2 and 3 learning how to rinse the dishes and stack the trays for the dishwasher.  Elio, Johnny and Poppie set-up a system to wash and dry the dishes, and Scott’s group dried and put the dishes away.                                 

While we waited for the damper and bread to cook.  Aleida, Pete and their team wiped the tables down and set the table, and Ella and her group picked flowers for the table.  Noah and Percy set out the cups and filled the jugs with water and Hannah served the jugs of Moringa Tea.

Everyone tried the Warrigul Greens Damper and Soda Bread and loved dipping their bread in the Summer Veg Stew.  Amazingly quite a few of the students thought the Golden Syrup Butter was too sweet! The Moringa Tea tasted like matcha tea with a spicy kick!

Well done Grade 2 and 3 for a great cooking session and thanks Scott and Hannah. Thanks Elio and Poppie for doing extra dishes during lunchtime! 

The recipes for the dishes we cooked are attached.

This is what Grade 2 and 3 students said about their cooking this week …

I really liked the Moringa Tea, thanks Hannah.  Gus

I really, really, really, really, really liked the Warrigul Greens Damper.  Poppie

The Golden Syrup Butter I made was OK.  Zak

I liked the Golden Syrup Butter with the crispy Warrigul Greens Damper.  Indie

I liked the Soda Bread. Allie

The Summer Veg Stew was amazing.  Noah

I really liked the Golden Syrup with the Soda Bread.  Nicholas

I liked the bread, the tea and the butter. Phoebe

I really (x10) liked the P1 Summer Veg Stew. Aleida

Grade 4 and 5 Cooking Week 9

In Cooking this week, Grade 4 and 5 (and some Grade 2 and 3 students) had a Pizza Party and made Zucchini Pizzas, Potato and Rosemary Pizzas, Eggplant Parmigiana Pizza and Margherita Pizza and a delicious Salad of the Imagination.  

From the garden, we used Potatoes, Rosemary, Lebanese Zucchinis, Eggplant, Basil, Parsley, Tomato Passata we made and froze  and Tomatoes, Carrots, and greens and herbs for the Salad of the Imagination.

Johnny, Thea, Perla and Sid  worked with Lea to make the Zucchini and Pesto Pizzas. They made zucchini ribbons using a peeler and grated the mozzarella and parmesan cheese.  They kneaded the pizza dough well until it was soft and warm.  They made 2 pizzas, spreading the basil pesto and adding the cheeses and zucchini ribbons.  They added cheese around the edge and folded it in to make a cheese crust and sprinkled some extra parmesan on top.

Bobbie, Allie and Rui worked with Hannah to make the pizza dough for the Margherita Pizza and Eggplant Parmigiana Pizza. After making the pizza dough they kneaded the dough until it was soft and warm, then left it to rise while they grated the two cheeses for the toppings

Noah and Owen fried the eggplant for the Eggplant Parmigiana Pizza  and Pete and Douglas grated the cheeses.  Jayden, Ulla and their team peeled the potatoes for the Potato and Rosemary Pizza and learnt how to use the mandolin to slice the potatoes thinly. Douglas chopped the rosemary finely for the topping.

After recess while other teams finished making the pizzas, Rosa, Ulla, Jayden and Aleida harvested greens and herbs, carrots and cucumbers for the Salad of the Imagination and worked well together to chop and combine the veggies into a delicious salad.

Everyone worked well together to finish making the pizzas, wash the dishes and set the tables.  Johnny,  Bobbie, Sid, and Rui did a great job to clearing, washing and putting away the dishes.  Well done on your great cooking and teamwork Grade 4 and 5 and Grade 2 and 3 students and  thanks Lea and Hannah. The recipes are attached.

This is what they said about their cooking this week …

I really liked the Potato and Rosemary Pizza I made. I’m going to make it at home.  Aleida

The Potato and Margherita Pizzas are delicious and I made the Margherita Pizza with two bowls of cheese. Rui

I made the salad with Ulla and Jayden. Rosa  

The Zucchini and Pesto Pizza was really good. It tasted like pasta! Johnny  

I wasn’t going to try the Eggplant Parmigiana Pizza I made, but I did and I really liked it.  The Zucchini Pizza was the best out of all of them. Noah

The Eggplant Pizza I made was the best. 5 stars. Owen 

recipes from both classes are below