Cooking

Each week, one of the grade 4/5 classes attends a cooking class, utilizing produce harvested from our school garden.  The students really enjoy seeing the progression of their work in the garden to the fruits, vegetables and herbs we cook in the kitchen, as you can tell from their smiling faces in the photos above!

 

Here are our recipes from the last fortnight, if you'd like to have a go at home.  The students thought they were delicious!

Spinach and Fetta Triangles

Ingredients:

  • Filo pastry
  • Spinach, finely chopped
  • Herbs, finely chopped
  • 125g fetta, crumbled
  • 250g fresh ricotta
  • 1 tbs parmesan
  • 2 eggs, lightly beaten
  • 1 tsp nutmeg
  • 1tsp oregano
  • 1 pinch salt and pepper
  • ¼ cup butter, melted
  • ¼ cup sesame seeds to decorate

Steps:

  1. Pre-heat oven to 190°C.
  2. Finely chop the spinach and herbs and place in a large bowl.
  3. Add eggs, crumbled fetta, ricotta, parmesan, nutmeg, oregano, salt and pepper to the bowl with the spinach and herbs.
  4. Mix ingredients well.
  5. Lay out one sheet of filo pastry and brush with melted butter.
  6. Using scissors, cut the pastry into three equal strips.
  7. Put a tablespoonful of mixture at the bottom of a pastry strip.  Fold the pastry across into a triangle.
  8. Keep folding the triangle shaped filling up the strip until it is used up.  Brush on extra butter to stick if needed.
  9. Place the triangles on an oven tray that has been sprayed with oil or covered with baking paper.
  10. Brush the triangles with melted butter and sprinkle on  sesame seeds.
  11. Bake for 20-25 minutes until pastry is crisp and golden.

 

ANZAC Biscuits

Ingredients:

  • 1 cup rolled oats
  • 1 cup plain flour
  • 2/3 cup brown sugar
  • 2/3 cup desiccated coconut
  • 125g butter
  • 2 tbs golden syrup
  • 2 tbs water
  • ½ tsp bicarbonate of soda

Steps:

  1. Pre-heat oven to 160°C.
  2. Combine the rolled oats, flour, brown sugar and coconut in a bowl.
  3. Place butter, golden syrup and water into a microwave safe bowl and heat for 3 minutes at 50% power or until melted.
  4. Stir through the bicarbonate of soda.
  5. Pour the butter mixture over the oat mixture, and stir to combine.
  6. Roll level tablespoons of mixture into balls.
  7. Line oven trays with baking paper and place the balls approximately 5cm apart and flatten slightly.
  8. For chewy ANZACs, bake for 10-12 minutes or until light golden colour.
  9. For crunchy ANZACs, increase baking time to 12-15 minutes.
  10. Leave on the baking trays for 5 minutes before transferring to a wire rack to cool completely.