Kitchen News

From Erin Reynolds, SAKG teacher

Fusilli, Minestrone and Grissini

The Year 3’s are continuing to practice their measurement skills in the kitchen this term. Over the past two weeks they have made a variety of delicious dishes originating from Italy.  With an abundance of parsley growing in the garden first up on the menu was parsley pesto pasta. Parsley leaves were picked, carefully measured and then combined with sunflower seeds, parmesan cheese, lemon juice and olive oil in the food processor. The vibrant green paste was tossed through some fussilli (spiral pasta) and served with crunchy garden lettuce on the side

Next up on the menu was harvest minestrone soup using our very own NMPS grown sweet potatoes, potatoes and jerusalem artichokes and silverbeet. Groups prepared all of the vegetables and added them into our big soup pot. After simmering away for a while our fresh greens and herbs were added along with some beans and pasta. While the soup finished cooking we made grissini (bread sticks) shaped into the first letter of our name. They were brushed with olive oil and sprinkled with fresh rosemary.  

Bravissimo Year 3’s!