St Gabriel's School Newsletter

Engaging with Place

'The Buzz'

Latest edition of 'The Buzz'

Wominjeka

Issue 7 of ‘The Buzz’

 

During the holidays it is NAIDOC WEEK, 3 July - 10 July 2022

This year's theme is Get Up! Stand Up! Show Up!

This is a calling - we must all try and continue to do this and not lose momentum for change. It must be a genuine commitment by all of us. It's also a time to celebrate the many who have driven change in our communities over generations - they have been the heroes and champions of change, of equal rights and even basic human rights. We will explore this celebration more when we return next term.

EWP News

 

Our chickens have arrived - welcome girls!! They have settled in nicely.

We have a school holiday roster set up - thank you to those families who have offered to look after the chickens over the break. We are in the process of choosing names and will keep you updated as soon as they have been selected. Everyone has a chance to vote.

 

Look what we just found!! We have happy chickens!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Jokes

Why did the chicken cross the playground?

To get to the other slide

 

Why do hens lay eggs?

Because if they dropped them they would break!

 

Which side of the chicken has more feathers?

The outside

 

Dates for your Diary

NAIDOC WEEK:  July 3 - July 10

Schools Tree Day:  July 29

National Tree Day:  July 31

Engaging with Place Recipes

Here is a recap of some of the recipes from Semester 1...

Hopefully children may feel inspired to cook over the holidays!

 

Tomato, bocconcini and basil salad

Ingredients

4 tomatoes, cut into 5mm slices

1 x 220g container of baby bocconcini, drained

¼ cup extra virgin olive oil

2 teaspoons balsamic vinegar

1 clove crushed garlic

1 teaspoon caster sugar

¼ cup coarsely chopped fresh basil

 

Method

  1. Combine olive oil, balsamic vinegar, garlic and caster sugar in a bowl and mix well.
  2. Layer tomatoes and cheese alternatively on serving plate, sprinkle with basil and dressing.
  3. Eat and enjoy!

 

Strawberry and Banana Breakfast Smoothie

 

Ingredients

2 frozen bananas, chopped

2 Weetbix biscuits

1 ½ cups of strawberries, hulled and washed

3 Medjool pitted dates, roughly chopped

½ cup of Greek yoghurt

1 ½ cups of milk

 

Method

  1. Place all ingredients into a blender. Blend on high speed until combined.
  2. Pour into serving glasses. Serve over ice if desired.

 

Morgan Hipworth’s Corn and Pea Fritters

Ingredients

2 ½ cups of frozen peas and corn, cooked according to the packet instructions

1 cup of self raising flour

1 free range egg

½ cup of full cream milk

½ onion, peeled and finely chopped

1 clove of garlic, peeled and crushed

Salt and pepper to taste

¼ cup of vegetable oil

Sour cream and chopped coriander to serve

 

Method

  1. In a large bowl combine the peas, corn, flour, egg, milk onion, garlic and seasoning, and mix with a wooden spoon to combine
  2. Add the vegetable oil to a fry pan over medium heat then carefully spoon a big spoonful of the mixture per fritter into the pan, taking care not to overcrowd the pan. 
  3. Cook for 2-3 minutes, then carefully flip the fritters and cook for a further 2-3 minutes or until crispy and golden brown.
  4. Remove from the pan and top with sour cream and coriander to serve.

 

Green Smoothie

Ingredients

1 cup of baby spinach (tightly packed)

I cup of water

I cup of frozen pineapple

1 cup of frozen mango

1 banana

                         

 Method 

  1. Put spinach and water in the blender. Blend to make a green juice and break down leafy chunks
  2. Toss in the fruit, blend together until smooth and creamy
  3. Serve immediately
  4. Drink and enjoy!

Hummus

Ingredients

1 can of chickpeas, drained and rinsed

2-4 Tbsp water

2 Tbsp olive oil

1 Tbsp lemon juice

1 garlic clove minced

¾ tsp ground cumin

¼ to ½ tsp salt

 

 Method

1. Drain and rinse chickpeas

2. Add the chickpeas, water, olive oil, lemon juice, garlic, cumin, and salt to a food processor.

3. Process until smooth and creamy, if needed add additional water to thin out the hummus

4. Taste and add more salt etc if needed

5. Cut up some carrot sticks and dip away 

6. Store covered in the fridge

 

Anzac Biscuits

Ingredients

2 cups rolled oats

2 cups plain flour

2 cups dessicated coconut

1 ½ cups sugar

250g butter

4 Tbs golden syrup

1 tsp bicarbonate of soda

2-3Tbs boiling water

 

Method

  1. Turn oven to 160°C. Line baking trays with baking paper.
  2. Place oats, flour, coconut and sugar in a big mixing bowl.
  3. Melty butter and golden syrup in a saucepan. Take off the heat.
  4. Mix baking soda and boiling water in a cup. Add to melted butter mixture in the pan. Quickly add to the mixing bowl. Mix well.
  5. Roll tablespoonfuls of the mixture into balls. Place on trays 5cm apart. Press lightly with a fork.
  6. Bake for 20 minutes.

Breakfast Berry Smoothie 

Ingredients

1 small ripe banana

¾ cup of frozen mixed berries (e.g. blueberries, raspberries, strawberries)

1 cup of apple juice (you could substitute with water)

 

 

Method

  1. Slice the banana into your blender or food processor and add the berries of your choice.
  2. Add the apple juice.
  3. Whizz until smooth.
  4. For that extra touch, pop a few frozen fruits on top and drizzle with honey.
  5. Enjoy.

 

 Sautéed Garlic Mushrooms

(Sauté means to cook food quickly over a high heat in a little fat)

 

Ingredients

6 flat mushrooms peeled and cut into thick slices

2 Tbsp Olive Oil

Knob of butter

1 tsp minced garlic

Salt and pepper to season, fresh herbs to garnish

 

Method

  1. Heat olive oil and butter in a frying pan
  2. Add the garlic and mushrooms
  3. Stir occasionally until cooked through
  4. Season with salt and pepper, mushrooms should be golden brown and tender
  5. If you have any fresh herbs in the garden cut finely and garnish