Secondary

Integrated Success for Year 10

As part of our subject selection process, Year 10 Students were treated to an inspiring and high energy presentation from Success Integrated last week. Darren, the presenter, had the Year 10 students literally jumping out of their seats during his Pathways - Shape Your Destiny talk. In this seminar, students are taken on a journey of self discovery so that they are empowered to make life shaping choices about their future.

Year 9/10 3D Visual Arts

Mrs Hemmings' Year 9/10 3D Visual Arts students have been creating animals sculptures from soapstone, inspired by the sculpture art of Henry Moore. 

Cooking the Italian Way

We learnt the Italian method of making gnocchi, in the Italian language, because we were studying the 'imperative' in our Year 9 Italian class. 

We boiled the potatoes, peeled them hot whilst holding them on a fork, which required a lot of concentration. The potatoes then went into the ricer. Once they were processed, by Ben Barnes, we added the flour. Then we made it into a dough. We then made little 'snakes' out of the dough which we then cut up and made patterns with to put into the boiling water. They were ready when the gnocchi floated to the top. 

We made two sauces to go on the gnocchi, one sugo made with onion (expertly cut by Molly Riddell), garlic and passata, and another with blue Italian cheese, gorgonzola and butter. 

Then we ate them, they were delicious. Some students loved the new taste of the gorgonzola, others found the aroma very challenging. 

Ricetta (recipe)

1kg potatoes (desiree is best)

300g 00 Italian flour (plain flour will do)

salt to taste

1. Boil the potatoes whole until they are tender, but not too soft.

2. Peel them whilst still hot.

3. If available, use a ricer or a moulie. 

4. Whilst still warm, add the sifted flour and a generous pinch of salt. 

5. Roll the dough into 'snakes' about the thickness of a thumb, and then cut them into 'pillows'. You may then use the tines of a fork to make the patterns in the gnocchi to hold the sauce.

6. Put the made gnocchi into boiling water, scooping them out as they float to the top. Keep warm in the oven.

When the sauce is ready, serve the sauce over the gnocchi, with a generous sprinkling of parmigiano reggiano. 

Buon appetito!