S.A.K.G
Kitchen and Garden News
What a surprise it was last week when our joint Year 3 and Preps garden session turned into a ‘cat’tastrophy. Mrs Britton took some eager preps to learn about collecting eggs when we discovered a litter of kittens born in our chicken coup. Out of 5 kittens, 3 were abandoned by mumma cat but thankfully, our amazing Brookside team stepped in to care for the kittens by hand feeding them back to good health. They are now in the hands of a cat foster carer who will find them a good home.
Chicken News
On sunny days, our chickens sometimes free range in the fenced off section next to House 4. To facilitate the ease of rounding them up at the end of the day, the HOL team will build a small door in the adjoining fence. Special thanks to the HOL volunteers Bob and Hector for using big tools to assemble the outdoor chicken food storage box. The SAKG students will make the HOL team some yummy muffins to show their appreciation.
Garden News
In the garden, we planted out the Woolworth’s seedlings, watered them and gave them mulch to help protect them on those unseasonal hot days. Our rotations of watering, chicken care, planting and maintenance ensures all the garden jobs are completed weekly. We will start to prepare the garden for the Summer Break in the next few weeks.
Kitchen News
Year 3 students are continuing the theme of ‘food from around the world’. By popular request, Weeks 6&7 will focus on Mexican food. Students learnt about the essential ingredients used in Mexican cooking. We discovered some basic food facts and made nachos, tortillas, salsa and chilli ‘non’ carne. The nachos was a big hit! See recipe below.
Equipment
Large baking dish
Microwave safe bowl
Chopping boards
Knives
Mixing spoon
Measuring cups
Ingredients
2 packet corn chips
2 cups grated cheese
1 cup sour cream
1 spring onion finely sliced
Tomato Salsa
1 large tomato diced
½ red capsicum deseeded and diced
1 small brown or red onion peeled and diced
2 tablespoons tomato sauce
1 teaspoon chili sauce
¼ teaspoon ground coriander
Method
- Preheat oven to 180 degrees.
- Prepare tomato salsa ingredients and place in a bowl, stir to combine.
- In a large baking dish arrange corn chips in a thin and even layer. Top with grated cheese. Repeat the layers of corn chips and cheese.
- Spread salsa on top of corn chips in a thin layer.
- Bake for about 10-15 minutes or until cheese is melted.
- Top warm corn chips with sour cream and spring onion. Serve immediately!
Optional: Garnish with a nice large scoop of guacamole or slices of jalepeno chili.
Until next time, happy cooking and gardening!
SAKG Team