Grade 3/4M-B started cooking last week, and have enjoyed two cooking sessions so far! Here are some photos from today's cooking session. They have two more weeks of cooking after this (28/3 and 18/4).

Here are the recipes we cooked this week:

The Rainbow Orbies group cooked roast veggies. We didn't have a recipe for this. They chopped up veggies, put some oil in a pan, tossed the veggies in them, added a bit of salt and Vegeta seasoning and put them in the oven. They were a favourite among the students!

The Roses cooked some chocolate biscuits -

Chocolate Fork Biscuits (Vegan)

Ingredients

150 g plain flour
1 teaspoon baking powder
70 g caster sugar
20 g dark cocoa powder
125 g vegan block butter or margarine (softenend)
1 teaspoon vanilla extract
pinch of salt

Instructions

Preheat the oven to 180C.
Put vegan baking spread/butter, sugar and vanilla extract (if using) in a large bowl and using wooden spoon or hand mixer beat until nice and pale.
Sieve flour, baking powder, cocoa/cacao and salt into the bowl and mix until combined and dough starts coming together. At the end you might have to use your hand to gather the dough into a ball.
Divide the dough into small, walnut size balls and put them on prepared baking tray. Make sure you leave some space in between the balls.
Using fork flatten each of the balls gently to make a chocolate fork biscuit shape.
Bake in preheated oven for approx. 15 minutes. Let them cool on the baking tray for 5 minutes before transferring them onto the cooling rack.
Enjoy!

The Sweet Watermelons cooked two pasta sauces. One was a vegan pesto and the other was a tomato based vegetable sauce. They were made without a recipe, but here are the ingredients used in the pesto:

The Caterpillars made homemade pasta using this recipe: https://www.bbcgoodfood.com/user/8610796/recipe/vegan-pasta-dough

You can see from the photos how much fun they had with the pasta machine. A second (or third) one of these would be lovely if anyone has one they're looking to donate. Also something we can hang our pasta on that isn't these (clean!) chairs. Thank you!

Last week the Rainbow Orbies made Anzac Biscuits:

ANZAC Biscuits

Ingredients:

1 cup oats
¾ cup coconut
1 cup flour
1 tsp bicarb soda
1 cup sugar
½ cup butter
1 tbs golden syrup
2 tbs boiling water

Steps:

Pre-heat oven to 170°C.
Mix oats, flour, sugar and coconut.
Melt syrup and butter together.
Mix bicarb soda with boiling water and add to the butter mix.
Add to dry ingredients.
Line baking trays with baking paper.
Place tablespoons of mixture on tray.
Bake for 10 minutes for chewy biscuits, 12 minutes for crunchy biscuits.
Move onto wire racks to cool.

The Roses made Egg Free Okonomiyaki using a recipe from Stephanie Alexander's Fresh cookbook (highly recommended if you're looking for a new cookbook!). We modified the recipe to make them vegan to accommodate our vegan and dairy-free students.

The Sweet Watermelons made a zucchini slice, not using a recipe - we used a dozen eggs (remember we are cooking for approximately 25!), grated zucchini, grated carrot, grated cheese, diced onion and herbs, and about a cup of flour. Mixed altogether and baked in a pan. It was delicious!

The Caterpillars made potato wedges, again not using a recipe. They chopped up the potatoes, added some oil and salt and baked them in the oven. Yum!

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