Term 2- week 3 "Choko curry"

A new vegetable is introduced to our lunch this week. It is called "choko". Choko ( also called Chayote) is originally native to Mexico and has mild flavor and juicy texture. Mrs. Turner gave us some to add into our chicken curry and it was delicious!

Mr. Choko has a cute face

We used them all for the filo triangles!

mixing silver beet with feta cheese

yummy..!

our new menu- silver beet and feta filo triangle

Term 2- week 2 - What is sushi rice?

Nearly 90 students gathered in the hall and 60 sushi rolls quickly disappeared into their tummies! I wonder how many of them know why sushi is so popular for the children. The student helpers learnt why.

Making sushi rice seasoning- mixture of rice vinegar, sugar and salt
The mixture would be added to the cooked rice

Vinegar preserves fillings (such as fish) from going bad. Vinegar and sugar keep the sushi rice soft. The recipe is the wisdom of Japanese ancestors when the refrigerator wasn't existed. You don't need to put sushi in the fridge(in fact the texture will be destroyed if you did! ). That's why sushi rice is sweet and many children like it :-).  Our sushi has plenty of fresh vegetables, smoke fish or lean ham, so it is quite healthy meal after all!

No sugar is added to these ice blocks!

Term 2 week 1- "mystery garlic breads"

What a busy start to the term! We didn't to get to have much time to take pictures once we start serving meals! The menu was Taco and creamy pumpkin soup with garlic bread.  Did your garlic bread had different kind of flavors?  The student helpers made some of them with different kinds of herbs from the garden for an experiment:-). Most of them were made with Italian parsley with garlic (also from the garden) and butter.

Picking up some salad leaves for Taco

Parsley, basil, oregano, rosemary and sage

Thursday preparation in the kitchen- making "a mystery garlic bread"

Sabroso! Delicioso!