We used Lebanese Zucchinis, red onions, spring onions, and greens and herbs from the garden. We also heated up the Mexican Pumpkin Eggplant Broccoli and Mexican Tomato Sauce that Grade 4 and 5 made last December and froze.

Scott’s group made the taco dough and worked well together to measure the flour and water and mix the dough until it was soft and smooth. They let the dough rest and then used their maths skills to divide the dough and roll it into small balls for us to roll out after recess. After recess everyone learnt how to knead the dough, roll the dough into a ball and then roll the dough out into thin tacos. After everyone had a turn shaping and rolling out the soft taco dough, Scott’s group counted that we had made 73 soft tacos. That was a lot of tacos they had to cook! Johnny and his group set up a production line to cook the tacos and put them on plates in plastic bags to keep them soft.

Hannah worked separately with her group to make the gluten free tacos, roll them out and cook them. (see recipe attached for GF tacos)

Elio, Zak, Phoebe, Bobbie, Oliver and Phoebe worked well together to wash and chop the zucchinis, greens and herbs for the Mexican Zucchini Green Rice. They measured out the rice and stock and took turns to stir and cook the rice, then add the greens and veggies.

While we cooked, Bobbie and Oliver set-up a system to wash and dry the dishes, and assisted their team to clear the dishes and tools and stack and wipe the dishes. This year we will learn how to stack the dishwasher too.

While we finished cooking the tacos, Pete and Zak worked well together to grate the cheese for the tacos and Aleida and her group picked flowers for the table. Nicholas and his team, set the table and put out the food as Aleida and her team dished it up. The table full of food, looked amazing!

Well done Grade 2 and 3 for a great cooking session and thanks Scott and Hannah. The recipes for the dishes we cooked are attached.

This is what students said about their cooking this week …

The Mexican Green Rice and the Tomato Sauce was delicious. I had 3 bowls. The group who made the rice did a really good job. Oliver

I really like the Tomato Sauce with the tacos. Bobbie

The best was the rice, I made it. Zak

The taco isn’t good, it’s amazing! Jesse

I didn’t like the rice but I liked the bread. Allie

I really liked the tacos I made. I liked it with the green rice. It was so tasty. Phoebe

I made a taco with the cucumber I cut up. Nicholas

I liked the Mexican Green Rice more than I thought I would. Matilda

I liked everything. Aleida

I really liked the tomato sauce with the rice and the bread. Elio

I really liked the bread and rice. Pete

Grade 45 Cooking Week 5

In cooking Grade 4 and 5 made Zucchini and Corn Fritters (GF, Dairy free, Egg free), Zucchini Polenta Slice (GF), Basil and Parsley Pesto and Salad of the Imagination. The recipes are attached.

From the garden, we used Lebanese Zucchinis, Spring Onions, Corn, Red onion, Basil, Parsley, Tomatoes and greens and herbs for the Salad of the Imagination.

Ulla, Harper, Frankie and Vega worked with Jess to make the Zucchini and Corn Fritters. They grated the zucchini and carefully cut the corn kernels from the corn cobs. They measured and mixed in the other ingredients and took turns to cook the fritters.

Jayden, Rui, Sidney and Cooper made the Zucchini Polenta Slice. They grated the zucchini and cheese and carefully measured out the polenta, stock and the milk. To make the mixture for the slice they worked well together to boil the milk and stock, pour in the polenta and beat the mixture until it was smooth and creamy. They then added the zucchini and carefully spooned the mixture into the baking tray.

Douglas, Thea and Perla washed and chopped the Parsley and Basil for the Basil Pesto and weighed and grated the parmesan cheese. They took turns to whizz the pesto in the food processor and plated up the pesto ready to serve with the other dishes. They also harvested greens and herbs for the Salad of the Imagination and collected some beautiful colourful flowers for the table.

Everyone worked well together to co-ordinate setting the table, plating up the food and serving the dishes. And they also managed to clear, wash and put away the dishes too. Well done on your great cooking and amazing teamwork Grade 4 and 5 and thanks Jess.

This is what they said about their cooking this week …

The fritters smelled great while they cooked and tasted delicious. Frankie

The salad you made was delicious, so creative. Jess

I thought zucchinis were spheres! Harper

The Polenta slice is delicious. Sidney

I tried the Zucchini and Corn Fritters and the Zucchini Polenta Slice, everything was divine. Cooper

The fritters had a kick of spice and with the salad was delicious! Rui