SAKG 

Kitchenclasses

In the first fortnight of term 4, classes students have made triangular Spanakopita with delicate filo pastry. The attention to creating a triangle with filling inside the pastry was challenging at first. Practice folding over the pastry proved to produce perfect little triangles, which crisped up in the oven. The banana muffins were a lovely healthy added treat, making both foods enjoyable to eat outside the kitchen in our beautiful garden space.

This last fortnight all hands were engaged in making freshly rolled fettucine. There is no comparison to eating freshly home-made pasta to store bought pasta. Students worked in pairs, laminating, then rolling out and cutting delicious ettuccine pasta. The pasta was cooked and served with 2 sauces made Tomato & Basil sauce and Cauliflower, Broccoli & lemon sauce. 

The tomatoes used were from our harvest early in the year - cauliflower, lettuce and herbs, all from the vegetable patch. 

To compliment the pasta, students enjoyed salad of the imagination with red wine vinegar dressing.  

Ask your child : What was harvested from the garden for each recipe made?

As always, it is a joy seeing students try new flavours. The surprise on their faces is immensely satisfying for their teacher and myself. Students are discovering the nutritional benefits of balancing the amount of fresh food to the amount of processed food they consume. How easy it is to help them selves to a piece of fruit, or some raw vegetables. 

Your continued support in and out of the classroom with your child is important, as they build a foundation to nurturing themselves with the healthy choices they make in this part of their lives. Thank you for valuing our program.

Dimi Mioni

SAKG coordinator and facilitator