Flora & Fauna
COOKING: Students are enjoying making pizza and have even made their own pizza dough using only self-raising flour and yogurt! Mrs O’Keefe has provided a wonderful, easy to follow recipe for creating a yummy and very fluffy pizza base. The two flavours of the pizzas the students created were potato and rosemary and pumpkin and basil (see recipe below). The few lucky teachers who have tasted the results can attest to the pizzas being absolutely delicious! We can see some future young Masterchefs in the making!
Pizza – 2 Ingredients Dough, 2 ways
Pizza Dough
Ingredients
1.5 cups (approx. 225G) of self-raising flour
(gluten free is fine)
1 cup Greek yoghurt
Method
1. In a bowl, add the flour and yoghurt.
2. Using a spoon, mix both ingredients until they are well combined.
3. Dust bench top with flour and then tip dough out into floured bench. Knead for a few minutes until dough is tacky but not sticky. Add more flour if the dough becomes sticky.
4. Roll out into a rectangle shape to fit baking tray. Place onto baking tray lined with baking paper.
6. Adding toppings as per below – half one side and half on the other.
7. Bake in preheated 230-degree C oven for 10-12 minutes.
8. Carefully remove from oven once cooked and transfer to chopping board. Slice into even portions and enjoy while hot.
Toppings
Potato and Rosemary Ingredients 1 potato, peeled and very thinly sliced ½ tbs of olive oil Fresh rosemary and thyme or oregano, finely chopped 1/8 teaspoon garlic powder Freshly grated mozzarella- approx. 50g Method 1. Place sliced potato slices in a bowl of water with approx. ½ tablespoon of salt. Soak for at least half an hour. 2. Remove and pat dry on paper towel 3. In a bowl, combine potato slices with olive oil and garlic powder 4. Arrange the potato slices over the base of the pizza base 5. Sprinkle chopped rosemary/thyme/oregano over the top of potato then top with mozzarella | Pumpkin and Basil Ingredients Steamed pumpkin (approx. 180G) ½ tbs olive oil Salt and pepper Fresh basil leaves
Method 1. Using a fork or masher, mash pumpkin 2. Add oil and a sprinkle of salt and pepper to taste and combine. 3. Spread pumpkin puree on pizza base 4. Place basil leaves over pumpkin base
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GARDENING: Students focused on keeping our beautiful gardens tidy and helping Paddy to maintain the garden beds and vegie patches ready for planting new seeds. We are looking forward to watching our seedlings grow.
SUSTAINABILIY: Students have been investigating the idea of an ‘Ecological Footprint’ and what this means. In particular, students have been learning about the impact a person or community has on the environment. This is expressed as the amount of land required to sustain their use of natural resources. Students created their own Ecological Footprint and expressed their views on how they can reduce the impact at home and at school.
SCIENCE: Students have been learning about plants and how they adapt to different climates and environments. They have explored the parts of a plant and their functions and the things plants need to survive. Students chose a plant to research, focusing on its habitat, adaptations to its environment and interesting facts.
Thank you to all families who have volunteered their time to help our students in the Gallery with cooking or in the garden with Paddy.
The Level 3 Teaching Team