Fitzroy Primary School Newsletter

Kitchen Garden

                                    

                Honey Dumplings Recipe

 

Ingredients

  1. 1 cup self-raising flour
  2. Salt to taste  
  3. 20g unsalted butter
  4. 2 tbs honey
  5. 1 eggs
  6. 50ml milk

Sauce

  1. 1/2 cup honey 
  2. 3/4 cup raw sugar 
  3. 30g unsalted butter
  4. 1 2/3 cup water
  5. To serve runny cream, ice cream or natural yoghurt with lemon and honey

Method

  1. Sift self-raising flour into a bowl and add a pinch of salt.
  2. Rub the butter into the flour until it resembles breadcrumbs, add the whisked egg and honey and stir to combine.
  3. Gently add the milk and mix till the dough just comes together and resembles a scone mix, be sure not to over work the dough. Set aside.
  4. Combine all sauce ingredients into a large fry pan. Bring to the boil to before reducing heat to a gentle simmer.
  5. Flour your hands and roll the dough into the size of a twenty cent piece. Place the balls onto a tray lined with baking paper.
  6. Slip the balls off the baking paper all together into the syrup. Cover fry pan with the lid. Cook for about 10 minutes before turning over to cook for another 10 minutes on the other side.
  7. Remove with a slotted spoon and serve with the remaining sauce and a jug of runny cream , ice cream or yoghurt.

Honey Glazed Fruit Salad

 

This Honey Glazed Fruit Salad takes seven fabulous fresh fruits – and tosses them together with a sweet, citrusy honey glaze!

  • 1 lb fresh strawberries sliced
  • 1 lb fresh pineapple sliced
  • 12 oz fresh blueberries
  • 12 oz red grapes cut into into halves
  • 4 kiwis peeled and sliced
  • 1 15 oz can mandarin oranges,  drained well
  • 2 ripe bananas sliced

Honey Glaze Dressing

  • 4 Tbsp honey
  • Juice of 1 large lemon about 3 Tablespoons
  • Juice of 1 medium orange about 1/4 cup

Instructions:

  • Add all fruit to a large mixing bowl. In a small mixing bowl, whisk together they honey, lemon juice and orange juice. Pour over fruit just before serving and toss to evenly coat. Serve with Greek yoghurt mixed with lemon rind and honey to taste.

 

Congratulations to all students on a great two weeks of Science in the Kitchen Garden program!

 

-Robbie & Vicki