Kalinda Primary School Newsletter

Canteen News

Open Monday, Wednesday, Thursday and Friday.

Orders close 8.30am

Canteen News

* End of term special food day will be held on Tuesday 5th April.  Order and payment are through Qkr. Orders close at 10 am Friday 25th March 2022. Later orders can not be accepted. 

 

* ANZAC Special morning tea is open for order and payment through QKR and will be on Tuesday 26th April. Orders close Thursday, April 7 at 10.00 am

 

* Have you seen some of the new menu items on offer? Check Qkr for details. If you cannot find an item, it is because it has sold out, or perhaps supply problems.

 

* Take home meals have reopened, collection is strictly from the back canteen door prior to 33.25 pm Payment and selection are through the QKR.

 

* Easter-themed treat items available from Monday 21st March until the end of the term unless sold out prior, for those who are interested. They are located in the 'snack' tab, under the lunch order, menu.

 

 

 

Please ensure you check the ingredients and information listed on QKR to help you make the right choice with dietary requirements for your child and their specific dietary needs or specifications.

 

 

 

Canteen Dates

 

* End of term special food day Tuesday 5th April

 

* Last Canteen day Term 1 Thursday 7th April

 

* Tuesday 26th April ANZAC morning tea

 

* Tuesday 26th April - Canteen open frozen treats for Term 2

 

* Wednesday 27th April -  Canteen lunches Term 2

 

 

Lemon Yoghurt Cake recipe by Donna Hay

 

 

INGREDIENTS

 

  • ¾ CUP (180ML) VEGETABLE OIL
  • 2 EGGS
  • 1 TABLESPOON FINELY GRATED LEMON RIND
  • ¼ CUP (60ML) LEMON JUICE
  • 1 CUP (280G) NATURAL GREEK-STYLE (THICK) YOGHURT
  • 1¾ CUPS (385G) CASTER (SUPERFINE) SUGAR
  • 2 CUPS (300G) SELF-RAISING (SELF-RISING) FLOUR
  • 2 TABLESPOONS THYME LEAVES

LEMON ICING

  • 1 CUP (160G) ICING (CONFECTIONER’S) SUGAR
  • 1 TABLESPOON LEMON JUICE
  • ½ TABLESPOON BOILING WATER

METHOD

  1. Preheat oven to 160°C (325°F). Grease a 2.5-litre-capacity Bundt tin. Place the oil, eggs, lemon rind, lemon juice, yoghurt and sugar in a large bowl and whisk to combine. Sift in the flour and whisk until smooth. Pour into the tin and bake for 50–55 minutes or until cooked when tested with a skewer. Allow to cool in the tin for 5 minutes. 
  2. To make the lemon icing, sift the sugar into a medium bowl. Add the lemon juice and water and mix to combine. 
  3. Carefully turn the cake out onto a cake stand or plate. While the cake is still hot, spoon over the lemon icing and sprinkle with the thyme leaves. Allow to set for 10 minutes before slicing to serve. Serves 10–12