SAKG

Stephanie Alexander Kitchen Garden News

The students expressed how much they loved eating pizza so it was the perfect opportunity to show that pizza can be healthy. We made dough using 3 main ingredients of self-raising flour, natural yogurt and salt. It was so easy that it was child’s play, literally. Then we topped our pizza with cauliflower, broccoli, silverbeet and herbs harvested from the garden. We also harvested heads of cos lettuce to turn into green salad because we always serve a healthy accompaniment with main course.

See below for pizza recipe and toppings suggestions.

YOGURT PIZZA DOUGH

Equipment required :

1 large bowl, measuring spoons, 1 oven tray, wooden spoon, scraper, pot holder or oven mitt

INGREDIENTS

1 cup self-raising flour

¼ teaspoon salt

1/2 cup greek-style yogurt

METHOD

1. Preheat oven to 250◦C

2. Combine flour, salt and yogurt in a bowl until a soft dough forms. Add more yogurt if the dough is too dry. Don’t knead the dough or the pizza will be tough.

3. Line baking tray with baking paper.

4. Scrape dough onto baking tray lined with baking paper

5. Using the tips of fingers to push dough to form a round and 5 mm base. Make sure there are no holes.

6. Brush dough with olive oil or top with tomato sauce and toppings.

7. Cook for about 15 minutes.

8. Remove trays from oven and allow to cool for about 5 minutes.

9. Slide each pizza onto the chopping board.

Toppings suggestions:

1 cup cauliflower, 1/4 red onion, ½ c herbs, 2tbls olive oil, 100g feta
1 potato sliced, 1/4 red onion, ½ c herbs, 2 tbls olive oil, 1 c cheese
½ zucchini, ¼ capsicum, ½ c tomato sauce, ½ c herbs, 1 c cheese

SAKG has been fun, especially making the breads and salad. Our favourite recipe this term was the lentil soup and bread.

This week we made Pumpkin Risotto, Tomato and Vegetable and salads (see recipe for Pumpkin Risotto below), we diced vegetables using the bridge and claw techniques.

By Amara and Tina 3B

Pumpkin Risotto

1 tablespoon olive oil
400g pumpkin, peeled and diced into 2cm pieces
1 medium brown onion, finely diced
2 stalks of celery, diced
1 and 1/2 cups Arborio rice
4 cups chicken liquid stock
1/2 cup frozen peas (optional)
1/4 cup fresh herbs, chopped
1 tablespoon butter

METHOD

Step 1

Heat oil in large saucepan over medium heat. Cook pumpkin, stirring, for 5 minutes or until golden and almost tender.

Step 2

Add onion and celery to pan. Cook, stirring, for 5 minutes or until onion and celery has softened.

Step 3

Add rice. Stir to coat for about 5 minutes.

Step 4

Add half the stock. Bring to the boil. Cook, stirring occasionally, for 7 minutes or until stock has absorbed. Add remaining stock. Cook, stirring occasionally, for 8 to 10 minutes or until liquid has absorbed.

Step 5

Stir in peas. Cook for 5 minutes or until peas are heated through.

Step 6

Stir in herbs and butter. Serve.

Chicken Club News

Sadly, Pearl, our white chicken, passed away last week, and we had to say goodbye.

We had been keeping a close eye on her over the past week and had noticed that she was not growing as well as her coop-mates.

She had removed herself from the other chickens and had been less active this week.

We will monitor Penny and Pretzel to see how they cope with the loss of their coop-mate, before introducing a new chicken to the flock.

Each Monday, selected students from P-6 are invited to join ‘Chicken Club’, where they get to help care for the chickens.

They are responsible for filling up the food containers, cleaning out water bowls and scooping poop from the coop! As a reward for their hard work, students get the chance to have a pat or cuddle with our feathered friends.