TERM 4 has brought some much appreciated sunshine to our increasing sustainable, organic garden - with an exciting bump of new Spring produce to harvest for kitchen. Vegetables available include sprouting broccoli, spring onions, leeks, snow peas, peas, sugar snaps, broad beans, lemons, Cos lettuce, cabbage, beetroot, mint, parsley and the incredibly verstile, resident green; both positively nutritious and deliciously leafy ...you guessed it! Silver beet!!
I absolutely love the Spring Season! Ignoring the obvious warmer weather and sunny highlights, its honestly my favourite time to explore and harvest from our garden. Its plenyful and fragrant after the school holidays - with flowering plants and sweet green vegetables everywhere you look! Planning the weekly menu is inspiring with so many exciting choice! Spring indulges my passion to create new fresh dishes that are both healthy and achievable to cook with our Year 4 & 6 students and parents.
Chicken Run: Our happy flock of hens continue to scratch, potter and hum freely throughout the orchard yard and cuby house home, laying a generous supply of quality, organic eggs daily! Its terrific to see so many of our students' from across the different Year levels take up an active role in the everyday care of our girls! Students are enthusiastic to collect and date eggs, provide food & water or simply stop by the straw enclosure to say hi and give those willing a gentle hand stroke.
Basil, Silver beet and Hazelnut Pesto
Vietnamese Rice Paper Rolls (vegetarian)
Quinoa Salad with Pomergranate, Asparagus, Mint and Toasted Pine Nuts
Filo Pastry Roll with Leek, Mushroom, Thyme and Rice
Spiced Apple and Oat Scones
Asian Stir Fry Noodles with Spring Broccoli, Snow Peas, Spring Onion, Ginger & Garlic
Bush Man's Tucker (Red lentils with tomatoes and sweet potato)
Fresh Spring Salad with Snow Peas and Parmesan
Homemade Aussie Meat Pie
Broccoli Pasta with Breadcrumbs, chilli and garlic
Riccota and Cauliflower Fritters
Silver beet sauce with lemon - served with ricotta or potato gnocchi
Quinoa, Parsely, Cranberry & Toasted Almond Salad
Ricotta and Cauliflower Fritters
Sweet Potato Gnocchi
RYO (Roll Your Own)Rice Paper Rolls
Simple Green Salad
Special Fried Rice
CousCous Salad with Roasted Red Peppers, Pumpkin and Parley Dressing
Tortellini of Ricotta, Lemon and Parmesan
Fried Green Tomato Cake
This week the students started knife safety - learning how to chop using chef knives correctly. The children are learning three chopping techniques the 'Creep Creep Mouse', 'Piano Fingers' and 'Karate Chop. All really enjoyed eating delicious zucchini slice this week!
Zucchini and Bacon Slice
Crepes with Raspberry Sauce
Coleslaw with Tangy Yogurt Dressing
Week one kicked off with exciting energy, as our students' embraced their first Kitchen and Garden classes. The kitchen has taken several weeks to complete, but the results look amazing! Thank you to students, families and friends whom contibuted and also donated much needed equipment! This week Students' learnt to harvest, enjoying organic Summer cherry tomatoes, lettuce and capsicum - creating their very own homemade dips with paprika pita chips.
Roasted Paprika Chips
Roasted Capsicum Dip
Term 2 at Parkwood Green PS has seen plenty of rain, hail and sunshine..Students are continuing to demonstrate their cooking skills! They are challenging their eating habits with a variety of seasonal recipes produced by our homestyle kitchen each week. Some of these include a selections of soups, pastas and yummy vegetarian dumplings! Click on the links to recipes below and open recipes from your downloads - Recipes are typed in the same Word format available to the students each week in class.
Traditional Vegetarian Dumpling
Yum Yum Balls
Chickpea and Pumpkin Soup
This week students made their own fresh ricotta gnocchi with silverbeet, pinenut and current sauce. It was a real highlight, followed closely by the popular quinoa and rice salad with celery, corn, parley and feta. Browse my 'Family Favourites' and 'Simple Salads' tabs for these easy recipes tonight!
Parwood Green Students Master the Art of Cooking - Read Newspaper Article
Here are some more family favourite recipes shared over the past few weeks in Kitchen Class - all prepared by the students of Year 4 Parkwood Green PS. I have enjoyed being a part of students (and parents) growing enthusiasm for flavoure, as they continue to share and experience seasonal, healthy dishes at school everyday. Click on the recipe link below to view the written recipe - enjoy and keep up the great work!
Sticky Date Pudding
Spring Onion Dip with Parmesan Pita Crsps
Broccoli, Leek and Bacon Soup
Vanilla Buttermilk Cupcakes
Risotto of Leek and Parmesan
Zucchini, Cucumber, Pomergranate and Feta Salad
Broccoli, tomato and riccota pastries
Banana Caramel Pudding
Tamarind and Honey Stir Fry with New Season Snow Peas
Sivler beet, Ricotta and Leek Filo Pastry
Designed & Powered by Web Force 5