Stephanie Alexander Kitchen 

 

Sonia Nista - Stephanie Alexander Kitchen Specialist

During this term we have been taking a closer look at our winter veggies and how the weather has affected the late harvest of this produce. The students have learned the differences between some of our leafy greens like silverbeet, spinach and kale. They are also thoroughly enjoying the dishes we are creating with these vibrant leafy greens.

So far this term we have made:

• Green vegetable frittata
• Carrot and celery salad
• Lemonade
• Salad of the imagination

While making our lemonade, we chatted about sugar and why this would be something we enjoy “sometimes”, and why sugar should be consumed in moderation.

Our current menu is also a hit with the students and consists of:

• Oven baked spring rolls
• Slightly spicy carrot dip
• Lemon yoghurt muffins
• Asian salad with soy and chilli dressing

As always after the first week of any menu, I have made a few small adjustments to the recipes, so now they are just right! The Year 3 students are now making the entire menu, they are loving the variety in the dishes they get to create. It’s such a pleasure to watch their progress and I'm looking forward to working with them on this menu.

With so much going on in our kitchen each week, our helpers are so important to us. Thank you all so much for your ongoing support. With a little help in each group the students are able to experience the success of making a wonderful dish without the stress of getting finished with enough time. Thanks again to all of our volunteers!

Healthy habit tip

For a little extra protein and energy for their day, try popping a boiled egg in your child’s lunchbox. We usually have them in our fridge and are the perfect portable super food!