The Naranga Newsletter

Home Economics 

with Ms Athiniotis

A quick and easy pasta salad     

 

This week our senior elective group learned how to cook pasta in the microwave and use cooked pasta in a salad. They also mixed finely chopped chives with Mayonnaise and lemon to dress the salad. This is a healthy salad that covers the different food groups. You can use any seasonal vegetables or your favourites. 

 

Ham and corn pasta salad                           

Ingredients: 

2 cups dried small spiral pasta.

1/2 cup reduced-fat whole egg mayonnaise.

1 tablespoon lemon juice

300g can corn kernels, drained, rinsed. 

250g cherry tomatoes, quartered.

2 small Lebanese cucumbers, quartered, chopped.

200g shaved reduced-fat ham, chopped.

Chopped fresh chives, to serve.

Equipment: Knife, chopping board, saucepan, colander, lemon squeezer, herb cutter, large bowl, small bowls to serve.

What to do:   instructions

  1. Cook pasta following packet directions. Drain. Refresh under cold water. Drain well. 
  2. Combine mayonnaise and lemon juice in a large bowl.
  3. Add pasta, corn, tomato, cucumber, and ham to dressing. Season. Toss to combine. Serve sprinkled with chives or combine chives with the dressing. 

 

 

Junior students learned how to make a BTL toasted sandwich and enjoyed participating in a sandwich quiz. This sandwich is easy to prepare and assemble. Did you know that John Montagu, the fourth Earl of Sandwich invented the sandwich 262 years ago. He was playing cards with friends and did not want to leave the table. He asked his chef to put a piece of roast beef between two pieces of bread for him to eat as a snack. His friends thought it was a great ideal and named it the sandwich. 

 

BLT sandwich                         

Ingredients:

2 pieces of bacon                   

2 slices bread

1 leaf iceberg lettuce

1 or 2 slices of tomato

1 or 2 tablespoons of  mayonnaise (personal taste) 

What to do:     

  1.  Cook bacon until crispy then drain it on paper towels.
  2. Toast the slices of bread.
  3. Spread 1 tablespoon of mayo on each slice of toasted bread.   
  4. Add 1 slice of lettuce to piece of toast, already topped with mayo.
  5. Add 1 - 2 slices of tomato on top of lettuce.
  6. Arrange 2 slices of bacon evenly on top of tomato. (Cut bacon slices to fit, if needed.).
  7. Add lettuce on top of bacon.
  8. Put the remaining piece of toast on top to finish the sandwich.
  9. Cut in half and enjoy!