Delacombe Primary School

SAKG NEWS

Gee time flies when you are having fun. 

To finish off the term in the kitchen students have been enjoying Mexican cuisine. The dishes that they have created include Mexican rice, bean nachos, sweet corn and chilli soup, Mexican salad with classic corn bread and then finishing off with some Mexican style pancakes with cocoa (please look out for this recipe in this week’s newsletter edition). For those lucky enough to have kitchen this week some delicious hot cross buns and decorated biscuits are also being whipped up in time for Easter.

 

In the garden, students have been busily potting up herbs and perennial flowers for Mother’s Day, helping rearrange the chicken pen, clearing garden beds in preparation for our winter crops, creating a lasagne garden bed and maintaining the never ending watering. The SAKG team have also been very fortunate to have Lyn’s husband, Tim, come in and complete some pruning, and our garden superstars - Hunter N, Jasper W, Haydar V and Jack W who have overseen the daily garden chores and ensured that the animals are well cared for.   The dedication and commitment of these boys to the garden has been commendable and very much appreciated.    

 

Last week saw our last Ice Cream Wednesday for the term. We would like to thank all those staff and students who have supported this fundraiser and we are very pleased to announce that we have sold in excess of 1200 ice creams over the course of the term.  All the money raised will go towards purchasing some new equipment for the kitchen and garden.  Over the cooler months we will take a break from the ice creams but they will return during Term 4.

 

Wishing you all a relaxing and safe break and we will catch you all next term!

Mrs O’Brien, Mrs Ruddick and Lyn

 

Mexican Style Pancakes

Ingredients

  • 500ml milk
  • 175g dark chocolate, cut into large chunks
  • 2tsp of cinnamon
  • 2 ½ cups plain flour
  • 1/3 cup caster sugar
  • 3tsp baking powder
  • 2tsp bi carb soda
  • 2 eggs
  • 4tbs butter (maybe a little extra)
  • ½ tsp salt
  • Nutella spread or jam for serving
  • Icing sugar for dusting

Method

  1. In a medium sized saucepan, heat milk and cinnamon over a medium heat.
  2. Add chocolate chunks and stir continuously until the chocolate has dissolved.  Remove from the heat and whisk to aerate.  Set aside.
  3. In a large mixing bowl, combine flour, sugar, baking powder, bi carb soda, salt and eggs.
  4. Slowly pour in the milk mixture while stirring briskly to avoid cooking the egg.  Beat to create an even batter.  Leave to sit for about 5 minutes.
  5. Heat a large frying pan on a low to medium heat.  Grease with unsalted butter, spoon small amounts of batter into the pan to create pancakes.  Flip once the top show bubbles and the bottom is cooked.  Cook for a minute or two.  Once all pancakes are cooked, spread a little of your chosen spread on top of each pancake.
  6. Use a small sift to sprinkle with icing sugar.  SERVE.