Stephanie Alexander Kitchen Garden

SAKGP Garden and Kitchen Programme 

News - from Chris and Mel in the kitchen & garden

In Cooking this week Grade 2/3 cooked Pumpkin, cheese and rosemary scones and GF Pumpkin, cheese and rosemary scones that we served with Tomato and Pumpkin soup and the Australian Pumpkin Soup we made at the end of Term 2 and froze. 

It was great to be able to make Grade 23s favourite dishes from this year for their last cooking session.

For the Pumpkin, cheese and rosemary scones we used the pumpkin we steamed and froze at the end of term 2.   We also used rosemary from the garden.

Vega and Frankie made the Gluten Free Pumpkin cheese and rosemary scones and Rosa helped them by organising the dirty dishes and tidying up for them. 

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Douglas’s group stirred the flour and butter mixture together after Rumi and his team added the mashed pumpkin. 

Perla, Thea and Harper’s group grated the cheese and added it to the dough.

Owen and Henry’s group stripped the rosemary leaves and cut them very finely and added them to the scone dough.

In two groups, everyone helped to press out the dough and cut it into 24 rectangles. 

While the scones cooked, students set the tables and organised the plates for the soup,  Henry and his team, did a great job of rinsing and washing the dishes and put putting them away. 

Everyone tried the soup and the cheesy scones and really enjoyed them. 

Ulla said “The scones were delicious and mine looked like a heart!”

Owen said the Pumpkin soup was ‘liquid gold’

Cooper said the Pumpkin Soup was great and the scones were OK. 

Well done Grade 2/3 and Emma and thanks for great cooking this year. 

No recipes attached this week sorry, Chris had computer problems

photos below: