SAKG Program
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