Delacombe Primary School

SAKG NEWS

Over the past fortnight, despite the interruptions, the kitchen and garden programs have gone ahead.  In the garden, students have been seed sorting and seed raising in their own micro-climate bag. A new skill learnt here was how to make paper pots. 

In the kitchen the focus has been on barassicas and whipping up yummy spinach pizza and lemon tart.  Be sure to check out this week’s recipe.

This week we would like to make special mention of the hard work some students have been completing in the garden during their recess and lunchtimes.  Simone, Carly, Annie, Laura-Lee, Nathaniel and Tyson have been busy caring for all the animals, spraying the hot house and preparing buckets of rockets for classes.   We greatly appreciate your efforts and dedication to the program.  Keep up the great work!

 

Mrs O’Brien, Mrs Ruddick & Lyn

 

 

 

Delacombe’s Dancing Stars

This term in PE we have been focusing on creative movements through dance.  Students from foundation through to Grade 2 have been learning a series of dances including the: Chicken Dance, Hokey Pokey, Seven Step Dance and Mexican Hat Dance, along with playing some dance games.   From Grades 3-6 students have been modifying orignal dances and creating origianl dances.  We have witnessed some amazing efforts and performances.  Below is just a snap shot of some of our amazing dancing stars.

Mrs O’Brien & Mr Storey

Silver beet and Cheese Pizzas

Equipment:- 2 large pizza trays, large mixing bowl, measuring cups and scales, flat bladed knife, chopping board and wet Chux, pizza cutter and plates to serve

Ingredients

  • 4 cups of S/R flour
  • 2 pinches of salt
  • 170g butter
  • Approximately 1 ¼  cup of milk
  • Plain flour to dust
  • A jar of passata or pizza sauce
  • 2 cups of grated mozzarella cheese
  • 8 to 10 large leaves of silver beet, washed, stalks removed and  very finely shredded
  • A handful of a mix of the following:- chives, oregano, marjoram, rosemary, thyme or olive herb, washed and finely chopped.
  • Some onion and garlic powder to sprinkle

Method

  1. Preheat oven to 210°. Spray 2 large pizza trays with canola spray.
  2. Sift self-raising flour and salt into a large mixing bowl. Rub in butter until it resembles bread crumbs. Add milk and use a flat blade knife in a cutting motion to mix.
  3. Add freshly chopped mixed herbs to the dough and combine.
  4. Turn dough onto a lightly floured bench and knead gently until smooth.
  5. Divide dough into two equal portions.
  6. Use a rolling pin to form 2 large circles to fit the pizza trays.
  7. Once on the trays, spread some passatta or pizza sauce evenly over dough leaving a 2cm border.
  8. Sprinkle each pizza with shredded silver beet and cheese.
  9. Sprinkle each pizza with some onion and garlic salt.
  10. Place rounds onto the prepared oven tray. Bake in the oven for 25 minutes or until golden brown. SERVE.

 

Recipe adapted by Lynden Walker from various sources and recipes ideas