SAKG NEWS
A brief snapshot of all the recent action in the garden!
SAKG NEWS Well, we are halfway through the term and there has been a lot of action in both the kitchen and garden. Ice-Cream Tuesday (which is now falling every 2-3 weeks) is still proving popular despite the cooler weather. For the current rotation in the kitchen, students have been cooking Potato Rosties, Turmeric Rice, Pot-luck soup, Gozleme and sweet Apple Crumble. The Gozlemes have proven to be a favourite so please check out the recipe included in this week’s newsletter so you too can try them at home. In the garden, a lot of work has been done in terms of cleaning up, particularly with the dropping of leaves as we are in the thick of Autumn and the clearing garden beds after the pumpkin crops. Students have also been busily planting winter vegies, preparing a bush tucker garden, harvesting figs and help construct a new gabion wall. Mrs Ruddick would like to pass on a special thank you to Carly Schiltz, Simone Turley-Brittain, Abbey Clarke and Amarli Bryden for all their hard work during recess and lunchtime helping complete the never ending list of jobs – displaying true DPS spirit! Mrs O’Brien, Mrs Ruddick & Lyn |
Spinach and Feta Gozleme
From the garden: silver beet, garlic, lemons, chives or spring onions.
Ingredients:
- 500g self-raising flour
- 1 teaspoon of salt
- 400g Greek style yoghurt
- ½ cup of olive oil
- 250g feta, finely grated
- 100g ricotta, finely crumbled
- ½ cup of washed and chopped chives or four spring onions thinly sliced
- 6 cups of spinach or silver beet ( thicker stems removed, very finely shredded)
- 2 large cloves of crushed garlic
- Salt and pepper to taste.
Method:
- Preheat oven to 160°
- Place flour and salt into a large mixing bowl.
- Make a well in the centre of the flour and add Greek style yoghurt.
- Combine and knead for 10 minutes or until the dough becomes smooth and elastic.
- Cover dough in cling wrap to rest. Set aside.
- Prepare other ingredients as stated above.
- Combine prepared feta, ricotta, chives, garlic and silver beet in a large mixing bowl. Add salt and pepper to taste. Set aside.
- Divide dough into 6 equal portions.
- Roll out one portion on a lightly floured surface. Make a rectangle 45cm x 20cms.
10. Place 1/6 of the prepared filling along the long side of your rectangle leaving a 3cm border. Fold over to enclose. Use a rolling pin to seal the edges. Repeat with remaining dough.
11. Use a pastry brush to coat one side of each gozleme.
12. Heat 1 tablespoon of olive oil in the large rectangular frying pan.
13. Cook for 5 minutes on each side. (Brush other side of each gozleme with olive oil before turning over. Should be golden when cooked.)
14. As each gozleme is cooked, place on a baking tray lined with baking paper into the oven to keep warm until serving.
15. Serve with lemon wedges.
Adapted from a taste.com recipe and a best recipe idea