SAKG Program
This week in the kitchen:
Okonomiyaki
Ingredients:
- 1/2 a cabbage
- 2 carrots
- 1 sweet potato
- 4 kale leaves
- 6 eggs (whisked)
- 1/4 cup soy sauce
- 3 spring onions
- 1 cup of plain flour
- 2 tablespoons of sesame seeds
- 4 tablespoons of sunflower oil
- 4 tablespoons of kecap manis
- 3 tablespoons of mayonnaise
Method:
- Finely shred the cabbage.
- Using a potato peeler, peel the carrots into long ribbons.
- Grate the sweet potato.
- Remove the stalks from the kale, and finely shred.
- Cut the spring onions into thin rounds.
- Place the vegetables into a large bowl. Shake the flour and HALF the sesame seeds over the vegetables. Toss to combine. Mix the eggs and soy sauce together. Drizzle the egg mixture over the top and mix to combine.
- Pour enough sunflower oil over the base of a large frying pan. Heat to a high tempera-ture. Place the egg rings over the base.
- Using a tablespoon, place a large spoonful of vegetable mixture into each egg ring and cook until golden and crispy on the base. Then flip and cook the other side. Remove and Repeat.
- Divide between 3 platters, drizzle over the kecap manis, and in a criss cross pattern drizzle over the mayonnaise. Sprinkle with the remaining sesame seeds
Simple Lemon Slice
Ingredients:
Topping:
- unsalted butter (to grease tin)
- 2 eggs
- 1 cups of caster sugar
- 1/3 cup of lemon juice
- zest of 1 lemon
- 3 tablespoons of plain flour
- icing sugar (for sifting on top)
Base:
- 150 grams of plain flour
- 4 tablespoons of caster sugar
- 130grams of cold butter (chopped)
Method:
- Pre heat the oven to 160C
- Butter a square tin
- To make the base. Quickly mix the flour and sugar in the food processor, then add the butter. Allow to form into a ball.
- Press the dough into the tin, bake for 20 minutes or until golden.
- While the base is baking, whisk the eggs and sugar in a bowl until well mixed. Stir in the lemon juice and zest, and then sift in the flour. Whisk to combine.
- Remove the base from the oven.
- TURN THE OVEN DOWN TO 150C
- Pour the lemon mixture over the base and place back in the oven for approx 30 minutes.
- Allow to cool, cut into squares and cover with sifted icing sugar.
The Stephanie Alexander Kitchen Garden volunteer roster for TERM 3 is now available!
When you arrive to volunteer, always enter the school via the main Tooronga Road gate and sign-in at the New Reception Area before walking down to the SAKG.
To sign up, please click on the link below that matches the year level & class that you wish to sign up for. From there, select the class by clicking the tab at the top of the page. You will then need to enter your name and phone number.
Please note that all volunteers, including grandparents, must have a current WWC to volunteer in any capacity at ASPS.
Sincere thanks for your support!
Bec O'Connell - SAKG Volunteer Coordinator