Indian fried rice

Ingredients:

4 cups of cooked rice
2 tablespoons of vegetable oil
4 cloves of garlic (crushed)
1 red capsicum (diced)
1 cup of peas/beans
*Another 2 tablespoons of vegetable oil
1 green chilli (cut lengthways, seeds removed. Slice thinly)
2 curry leaves
1 teaspoon of black mustard seeds
1 teaspoon of cumin seeds
Pinch of chilli flakes
1/2 teaspoon of salt
1 teaspoon of turmeric
1 teaspoon of coriander
4 silverbeet or kale leaves (cut into thin ribbons)

Method:

In a large frying pan heat the vegetable oil, add the onion and cook for 5 minutes, add the garlic, capsicum, peas and beans cook for a further 3 minutes. Season with salt and pepper and set them aside in a bowl.
In the same frying pan over a medium heat add another 2 tablespoons of vegetable oil. Add the chilli, curry leaves and stir for a minute. Add the mustard seeds, cumin seeds and chilli flakes stir until mustard seeds begin to pop.
Stir through the turmeric, coriander and rice give it a good mix. Add the cooked vegetables and silverbeet leaves and sauté until heated through.

Crispy vegetable pakoras

Ingredients:

2 cups of chickpea flour (besen)
1 teaspoon of cumin
1 teaspoon of salt
1 teaspoon of tumeric
1 teaspoon of coriander powder
¾ cup of water
1 clove of garlic
1 cup of grated carrot
1 cup of cauliflower (finely chopped into rice size pieces)
1 cup of peas
1 cup of grated potato
2 onions
1 red chilli (Cut lengthways and remove the seeds and then finely slice.

Method:

Measure all the ingredients
Finely chop all the vegetables and onion
Sift the flour, salt and spices into a large bowl make a well in the centre and add the water. Mix to a batter.
Stir through all the vegetables and onion.
Heat about 2 centimetres of oil into a frying pan. When hot drop spoonfuls of mixture into the oil and cook for approx 4 – 5 minutes

Broccoli Carbonara

Ingredients:

2 eggs
2 egg yolks
100 ml of cream
½ teaspoon of salt
½ teaspoon of black pepper
1 bunch of broccoli
2 tablespoons of olive oil
4 cloves of garlic
1 long red chilli (optional)
1 small handful of parsley
50 grams of grated parmesan cheese

Method:

Gather all your ingredients and measure everything out.
Carefully separate 2 eggs (put the egg whites aside, they are not needed in the recipe). Combine the eggs, egg yolks, cream salt and pepper. Mix together with a fork.
Slice the chilli in half lengthways, using a teaspoon remove the seeds. Cut into small slices. Crush the garlic. Chop the parsley.
Cut the broccoli into florets. Also cut the stems finely.
½ fill a wok with water. Place the florets into a bamboo steamer over the water. Steam the broccoli for 3 – 5 minutes. Set aside.
Heat the oil in a large frying pan, add the garlic and chilli and cook for 30 seconds. Add the broccoli and cook for 3 minutes.
Add the pasta to the frying pan and remove from heat.
ADD ½ A CUP OF THE BOILING WATER THAT THE PASTA WAS COOKED IN.
Stir the cream and egg mixture into the hot pasta and broccoli. (The eggs will cook in the hot pasta). Sprinkle over the chopped parsley.

The Stephanie Alexander Kitchen Garden volunteer roster for TERM 4 is now available!

When you arrive to volunteer, always enter the school via the main Tooronga Road gate and sign-in at reception 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

aspssakg@gmail.com

Parents Association

ASPS Parents Association