Cafe News...

What a big, busy, buzzing Cafe we had last Friday! We had parents, members of the School Board, Westernport Garden Club, Westernport Biosphere Association, the school reviewer community members and our school Leadership team. We were very busy but because we all worked together as a team, everything ran smoothly.

Matt and the Cafe team cooked and served leek and corn fritters stacked with green salad and grilled chicken and sticky date pudding with caramel sauce and ice-cream for dessert! It was a fantastic meal.

Thanks to Matt, Mr Hewitt and Zoe for helping us and making the day such a great success.

Hope to see you at Joey’s Cafe soon.

The Cafe Team. 

Corn & Leek Fritters

Ingredients

2 cups Self Raising Flour

1/2 cup buttermilk or full cream milk

2 eggs

1 can corn kernels, drained

1 can creamed corn

1 leek chopped and sauteed

cooking spray

Method

Step 1 Sift flour into a large bowl. Season with salt and pepper. Stir until well combined. Make a well in the centre.

Step 2 Whisk buttermilk/milk and eggs in a jug. Add to flour mixture with corn kernels, creamed corn and leek. Using a large metal spoon, gently fold ingredients together until combined (don't overmix).

Step 3 Preheat oven to 150°C. Heat a non-stick frying pan over medium heat. When hot, remove from heat.Spray with oil. Return frying pan to heat. Add heaped tablespoonfuls of mixture, 3 at a time. Use theback of the spoon to spread to 8cm (diameter) rounds.

Step 4 Cook for 2 minutes or until bubbles appear on surface. Turn. Cook for a further 2 minutes or until fritters are firm to the touch. Keep warm in oven while cooking remaining fritters. Place onto plates. Can be served with salad, grilled chicken and avocado salsa.