Stephanie Alexander Kitchen Garden
SAKGP Garden and Kitchen Programme
News - from Chris and Mel in the kitchen & garden
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)
This week in Cooking this week Grade 2 and 3 made Pumpkin, Greens and Ricotta Conchighlioni
and Pumpkin and Greens Conchighlioni (GF Fat free) and a delicious herby Foccacia
From the garden we used pumpkin, celery, silverbeet, and parsley and mint and from the freezer we used tomato passata.
Emma worked with her group to make the Gluten Free and Fat free version of the Pumpkin and Greens Conchighlioni. This is a great recipe as Marlin, Ella, Percy Aleida and their team were able to experiment and modify the recipe and used herbs and spices to make a tasty version of the dish to suit their dietary needs. Their recipe is attached.
To prepare ingredients for Pumpkin, Greens and Ricotta Conchighlioni, Bobbie, Johnny and their group chopped the onions finely and chopped the pumpkin into small pieces. Pete grated the lemon rind and Oliver peeled and chopped the garlic. Douglas and his team grated the cheese for the filling. Noah and his team mixed the ingredients ready to bake the Pumpkin mixture.
Owen, Noah and their team mixed the cheeses and herbs for the filling and then carefully filled the Conchiglioni pasta shells and layered them on top of the cooked pumpkin and onion base.
Rui, Owen and their group, kneaded the dough to make the Focaccia. They then shaped it on the baking tray and added the dried herbs and spices. While the Pumpkin and Greens Conchighlioni and Focaccia were cooking everyone worked well together to wash and dry the dishes, tidy up and set the table. Aleida and Jayden did a great job sweeping.
As we share the food we've cooked, we discuss our appreciation for what we've grown and cooked. This is what they said...
I made the Focaccia. The bread and the Conchiglioni were divine! Noah
It was lemony and good. Ella
I loved the bread and will take the recipe home. It's divine! Percy
I grated the lemon peel, and I loved the bread. You could definitely taste the lemon zest at the end. Pete
I made the GF version, and I ate every bit. I quite liked the bread. Rosa
Well done Grade 2 and 3 you did a great job in cooking, great teamwork and thanks Emma.
Recipes and photos below:
