Brookside P-9 College Newsletter

S.A.K.G

Kitchen and Garden News

In the garden, we begun setting up the new raised beds next to the chicken coop. We hope to have these beds ready at the start of term 4 so a load of soil can be added with our volunteers and HOL students’ help. The existing garden is absolutely thriving, thanks to the fertiliser coming out of the chicken coop. We harvested plenty of herbs, lettuce, snow peas, silverbeet and spinach. The broccoli and cauliflower were small but still very tasty. The team will plant out spring vegetables ready for­ Term 4 cooking.

 

Our lovely ladies at Chookside have been well fed this term with all the cooking activities going on at Brookside and have provided plenty of eggs for cooking. Last week, we used the eggs as part of our Italian Theme and made fresh fettucini and gnocci. The students loved the food and did an amazing job. It was surprising to hear they could name so many different pasta shapes, it really shows diversity and multiculturalism in our community.

Term 3 has sadly been very productive for our Year 3 students and with so many parents volunteering each week. The SAKG team would like to thank the volunteers for their time and commitment. The holidays is a good time to have a go at making pasta with the children (see recipes below) and Spring is perfect weather wise to set up that vegetable patch you have been thinking about and put off because of the weather. The students have been enthusiastic with their effort in the kitchen and garden. They are also cooking some of our favourite recipes at home for their families.

What our Year 3 students said!

 

In SAKG we have been doing gardening and cooking. In gardening, the jobs we do are watering the plants, planting crops, harvesting and taking  care of the chickens by feeding them and collecting the eggs. In cooking, we use all the eggs and vegetables we have harvested to make healthy food. So far we have made pizza, salad and soup. The food we make were delicious and healthy! This is why we love SAKG!  Written by Jett and Kaya 3A

 

Recipes

Basic Gnocchi

Rolling and cutting fresh, soft gnocchi dough is a wonderfully tactile experience. This simple recipe shows how easy it is.

 

Equipment:

  • metric measuring scales and spoons
  • large heavy-based stockpot with lid
  • colander
  • large bowl
  • potato masher, ricer or Mouli
  • clean tea towel
  • chopping board
  • butter knife
  • fork
  • baking tray
  • slotted spoon

 

Ingredients:

1 kg  potatoes (about 5 or 6)

350 g plain flour, plus extra for kneading

1 egg

1 tbsp salt

What to do:

  1. Place the potatoes in their skins in the stockpot, cover with water and boil until tender.
  2. Drain the potatoes and allow them to cool slightly in the colander before peeling. (Note: If using a ricer you will not need to peel the potatoes.)
  3. Put the potatoes into the large bowl and mash them with your masher until smooth, or pass them through a ricer or Mouli. Do not over-mash or the potato will become sticky and your gnocchi will be heavy.
  4. Rinse and refill the stockpot with water and bring it to the boil.
  5. Pour the flour onto a clean workbench, reserving 2 tablespoons to use later if required.
  6. Put the mashed potatoes on top of the pile of flour. Add the egg.
  7. Knead the mixture into a soft dough. If necessary, sprinkle a little extra flour to stop the dough sticking to the workbench.
  8. Divide the dough into four, then roll each piece into a 2 cm-wide log.

Basic Pasta: Linguine or Fettuccine

 

Fettuccine means ‘little ribbons’, so for fettuccine, cut the pasta by hand into strands about 1–1.5 cm

wide. Linguine is slightly thinner and can be cut using the widest cutter of your pasta machine.

Equipment:

 

  • metric measuring scales and spoons
  • mixing bowls – 1 large, 1 small
  • plastic wrap
  • clean tea towels
  • cook’s knife
  • chopping board
  • pasta machine with noodle
  • cutter attachment
  • pastry brush
  • large saucepan
  • pasta claw or tongs
  • colander
  • serving dish
  • Ingredients:
  • 400 g plain flour, plus extra for
  • dusting
  • 2 tsp salt, plus extra
  • for the cooking water
  • 4 eggs

To make and rest the dough:

  1. Combine the flour and the salt in the large bowl and then create a well in the middle of the flour.
  2. Crack the eggs into the small bowl and then pour them into the well in the centre of the flour.
  3. Use your hands to incorporate the eggs into the flour until the dough clings together and feels quite springy.
  4. Tip the dough onto a clean, dry workbench. Knead the dough for a few minutes.
  5. Wrap it in plastic wrap and let it rest for up to an hour at room temperature.

To roll the dough:

  1. Set up the pasta machine next to a clean dry space on your workbench. You can also spread clean tea towels next to the rollers to catch the pasta on.
  2. Unwrap the dough and cut it into six pieces. Keep one piece out and fold the others back in the plastic wrap to stay moist.

Until next time, happy cooking and gardening!

 

SAKG Team