3-4 S.A.K.G
with Brodie Ralli
From Our Garden to Our Kitchen – Grade 3 in Action!
During Weeks 3 and 4, our Grade 3 students continued their busy start in the Kitchen and Garden! Our focus has been on kitchen safety, hygiene procedures and the importance of washing our hands. Students worked together in teams to use produce from our garden to create a beautiful meal that we shared as a whole class. Our Week 3 and 4 menu included: • Wholemeal Bread Rolls
• Focaccia with school made Garlic Oil
• Kale Chips
• Raspberry and White Chocolate Muffins
We harvested kale and garlic from our garden to use in our cooking!
In Weeks 5 and 6, we began learning about knife safety and the rules we need to follow to keep ourselves and others safe in the kitchen. We learnt about the Claw and Bridge techniques and put these skills into practice while preparing some delicious dishes, including:
• Broccoli and Lemon Risotto
• Pumpkin Drop Biscuits
• Wholemeal Bread Rolls
• Asian Coleslaw
Our garden provided us with a wonderful selection of ingredients, including herbs (mint, parsley and rosemary), cabbage, pumpkin, broccoli and lemons. Is anyone feeling hungry? home! Please check out the recipes and feel free to try them in your kitchen at home!
Here is a little snapshot of the recipes we will be exploring in Weeks 7 and 8, in case you'd like to have a read over the recipes:
• Lettuce Coleslaw
• Roasted Garlic Parmesan Cauliflower
• Ricotta and Silverbeet Rolls
• Mediterranean Couscous Salad
A Little Garden Update Our Grade 3 students have also been busy in the garden. We have continued to water, weed and plant seeds, with lots of beetroot now planted and growing. The students have also been helping to keep our school chickens happy by providing them with fresh food and water and making sure their chicken coop is clean and comfortable.
It has certainly been a busy and delicious start to the term, and we can't wait to see what the next few weeks bring!
Brodie Ralli and the SAKG Team
RECIPES
CLICK ON THE LINKS BELOW:
