Room 16 Garden to Table

Room 16 had a fantastic morning at Garden to Table today. Thank you to everyone that helped, we greatly appreciate it. Check out our photos and delicious recipes from todays session (on an earlier post).

'Life Matters'

This term the Year 3 and 4 Syndicate are doing a rotation for their inquiry unit 'Life Matters.' Each teacher will teach a lesson on a key idea e.g. habitats. When visiting Room 16 students will be learning about Life Cycles and Food Chains. Check out the links below. 

http://www.kidsbutterfly.org/life-cycle

Garden to Table - 25 August 2015 Photographs

       Photographs from 'Garden to Table' 
                      25 August 2015

Garden to Table recipes 25 August 2015

Garden to Table Recipes
25 August 2015

Pumpkin Pie Filling

Ingredients:

2 cups of pumpkin pulp purée

1 ½ cups heavy cream or 1 can evaporated milk

½ cup packed brown sugar

1/3 cup white sugar

 ½ tsp salt

2 eggs plus the yolk of a third

2 tsp cinnamon

¼ tsp nutmeg

¼ tsp ground cloves

¼ tsp cardamom

Method

Beat the eggs in a large bowl.  Mix in sugars salt and spices. Mix in pumpkin purée. Stir in cream.  Beat until well mixed.

Pour into uncooked pie shell. Bake at 220 degrees C for 15 min. then 180 degrees C for 45 min.  

Roasted Pumpkin and Carrot Soup

Some people found this a bit too spicy. Adjust and taste - maybe don't add the chilli powder. 

Ingredients:

1kg pumpkin cut into 1cm pieces (roasted at 210 for 30 min)

2 Tbsp olive oil

3-4 carrots cut into 1 cm pieces

1 onion diced

2 cloves garlic (crushed)

1Tbsp mustard seeds

2 tsp coriander

1 tsp cumin

1 tsp turmeric

¼ tsp chilli powder (optional)

5 cups of vegetable stock (4 tsp stock powder in 5 cups water)

Method

In large saucepan heat oil and add carrot, onion and garlic and stir fry for 3-5 min.  Add all spices and continue stir frying until mustard seeds begin to pop (about 2 min)

Add pumpkin and stock. Bring to a boil then simmer for 15 min.

Using hand blender, blend soup until smooth.