Home Economics
with Ms Athiniotis
Home Economics
with Ms Athiniotis
Vegetarian cooking Recipe: Spinach, haloumi, and mint pies.
Students in the senior cooking elective tried different flavour combinations this week with three different cheeses, mint, and spinach. They grated a cheese from Cyprus called haloumi. They did a fantastic job filling the pastry cases. We used fresh mint from the garden.
Ingredients:
Cooking spray, to grease
125 g frozen chopped leaf spinach, thawed.
2 eggs
250 g fresh ricotta
100 g haloumi coarsely grated.
25 g parmesan finely grated.
¼ cup finely chopped mint leaves
1 teaspoon dried mint
1 ½ sheets frozen ready-rolled puff pastry, partially thawed.
Serve suggestions with sweet potato dip, aioli, or tomato chutney.
Method:
Cut puff pastry sheet into 16 squares and the half sheet into 8 squares. Push a square into each hole to line base and sides, with pastry corners sticking up.
Recipe: Cheesy filo triangles
Upper Junior students learned how to make triangles using filo pastry. They had to brush layers of filo with butter, put them together and then add the filling. It was a challenge to form triangles, but students got better at it when they repeated the process. If you would like help, please visit the Kidspot recipe website to view the video.
Ingredients:
200 g fresh ricotta
¾ cup peas (frozen is fine)
2 tablespoons chopped mint.
2 tablespoons grated parmesan cheese
1 egg
1 packet filo pastry
100 g melted butter (or 80 ml oil)
Method