Kitchen Garden and Food Tech
Inger Furlong
Students Spring into Kitchen Garden
What better way to celebrate the first day of Spring at Skye Primary School than by getting out into the garden and spending time in the kitchen. Students enjoyed planting beetroot, silverbeet and poppies and worked hard in the kitchen to create a delicious Asian inspired feast.
Fresh cabbage and Asian greens, harvested straight from our garden were used to create Chow Mein, Chinese Sesame Flatbread and Asian Greens. If you would like to try these recipes at home here they are.
Last week students created delicious ravioli using silverbeet and herbs freshly harvested from our garden. Here are the recipes.
Year 3 & 4 Create Delicious Vegetable Lasagne
Year 3 and 4 students have been learning about the importance of eating a variety of vegetables and explored healthy ways to prepare them. They revisited the recommended daily serves of vegetables and discussed the many ways vegetables can be prepared to create delicious and nutritious meals.
Students made a tasty vegetable lasagna. They practised their knife skills, rolled out fresh pasta and prepared a creamy sauce. It was wonderful to see students working together, developing their cooking skills and enjoying the experience of preparing and sharing a healthy meal.
The recipe was sourced from our Skye Primary School Cookbook. If you would like to make it at home here is the recipe.
Fruit Filled Fun in Year 5 & 6 Food Tech
Year 5 and 6 students have been learning about the difference between natural sugars, found naturally in foods such as fruit, and added sugars found in many processed foods and drinks. Students explored the amount of sugar found in a variety of foods and investigated what happens to our blood glucose levels when we consume foods containing sugar.
Students identified foods and drinks high in added sugar as discretionary choices and discussed how regularly consuming these foods can affect our health over time. They also explored how choosing foods containing natural sugars, such as whole fruit can be a healthier choice.
In the kitchen students made delicious fruit salad and banana ice cream using just frozen bananas. The banana ice cream was a real hit and showed students that healthy food can be simple, nutritious and delicious. We used a Yonanas machine to create the ice cream, which is a great way to turn frozen fruit into a smooth and creamy treat. You can use almost any frozen fruit, but adding a banana helps create a creamy texture.