preparing for Food Revolution Day 2015

Room 16 has signed up for Food Revolution Day 2015 school challenge! They are going to make "squash it sandwich" with Jamie Oliver on the 15th May. Here is the boys planting micro green seeds for their sandwich filler. Good luck!

Homemade iceblocks with seasonal flavour

We have been so lucky with Feijoa and Passion fruits in our school garden! They are great in the yoghrt base iceblocks!

we had a very successful year with feijoa!

and passion fruits too.

mixed with banana and greek style yoghrt

This is a feijoa salsa roll!

Busy Term 1 is finishing!

These are some pictures from this term both in kitchen and garden. Thank you for room 8 and 16 for your participation!

Term 1 week 4 - sushi & samosa

We will have a small group of students from room 16 in our preparation every Thursday. Three experienced little chefs helped me making samosa filling this week! The recipe was totally original using vegetables and spices which we harvested from the garden.

Coriander seeds-from the school garden/ Dill seeds-from Mrs, Turner's garden

Chopping and peeling

Frying spices and onion to get an "aroma"....

colourful filling- purple potatoes was a surprise gift from the garden!

Oven baked and home made pastry

Spiderman also loves sushi!

Welcome to the garden!

The year started off with some sessions at the school garden with room 8 and room 16.
Thank you Mrs. Turner for providing us heaps of learning opportunities and getting our hands into the soil!

 Seeds planting experiment...

Looking through the garden and planning for the coming season.

Happy summer veggies:-)

Term 4 -Week 7 Artichoke!

Have you tried glove artichoke? Well, we are very lucky to have it in our school garden. The plant is a type of thistle and its flour buds are edible part.
When it was boiled  the green colour of young petal turned into a bright purple. It was then broken into each pieces and served with Aioli (garlic mayonnaise). Most of student had tried it first time although they had seen the plant has been grown in the garden for a few years.

Term 4- Week 5 Banana bread

We kept all left over bananas in freezer after the smoothie session to make a big batch of banana bread. We also added leftover poppy seed and sesame seed to the bread.
It turned out well and student enjoyed it with colourful fruit and edible flour salad for a change from our usual savory menu. Although the beef and veggie stir fry was still popular for meaty-savory lovers.