Room 16 Garden to Table Term 2

Thank you to all the parents and volunteers that have helped Room 16 at Garden to Table this term. Check out our photos from the sessions and the recipes below...YUM!!!

Mufti Day PJ day Tuesday 16 June

Fundraiser to Support Education in Afghanistan

On Tuesday 16th June (Week 9), we are holding a Pyjama Day fundraiser (gold coin donation).  The funds will go directly to a school in Afghanistan.  The money is needed to finish off the classrooms with painting, windows, doors and insulation etc.

Here is the link to the charity site. The focus for St Martins is Hashimi School in Herat City - http://aidachildrensfund.org 

A youtube clip of the school itself - https://www.youtube.com/watch?v=PSYy315-W28  

From the Student Council Communication Committee

Attachments area

Preview YouTube video school

Garden to Table recopes - sneak preview!

Garden to Table Room 16 and 17
Sneak preview...... 
What are we cooking up next time?

Pumpkin Scones

Ingredients:

4 cups flour

2 Tbsp baking powder

2 tsp salt

2 cups mashed pumpkin

½ cup butter

2 eggs

½ cup sugar

1 cup milk

Method

In a small bowl mix together flour, baking powder and salt.

In large bowl combine butter and sugar until soft.  Mix in pumpkin, eggs and milk.  Slowly add flour mixture to wet mixture.  Mix well until mixture forms into a dough ball.  Add more flour if too wet.  Divide dough in half and turn onto a floured surface. Pat the dough into a large rectangle (about the size of baking sheet). Transfer the dough rectangles onto baking sheets.  Cut each rectangle into 20 pieces but do not separate them fully. Sprinkle with finely chopped herbs, grated cheese and sunflower seeds.

Bake at 200 Degrees C for 15-20 min.

Cashew Kale and Chick Peas

Ingredients:

Sauce:

1 cup raw cashews (soaked for 1 hour in hot water or overnight in room temp water.)

1 ½ cups water

2 cloves of garlic minced

1 bouillon cube or 1 tsp broth powder

Blend above ingredients in a blender on high speed until completely smooth. Set aside until needed

Stir Fry:

2 large onions diced

1 red capsicum diced

2 gloves garlic minced

2 cans chick peas (drained and rinsed)

2 large bunches kale, stemmed removed and leaves thinly sliced

2 tsp dry oregano

Salt and pepper to taste

Hot sauce to taste (optional)

2-4 Tbsp fresh basil (optional)

In Large fry pan over high heat sautee onion until it begins to brown (5 min) add capsicum and garlic and cook one more minute.  Add spices, Chickpeas, kale and quarter cup water. Cover and reduce heat to medium.  Cook until kale is tender (about 5 minutes)

Add the reserved cashew sauce. Cook, stirring until sauce thickens. Add a little water if sauce becomes too thick.  Add basil and serve over cooked quinoa.

 

Garden to Table 2 June Room 17

                         Garden to Table 
                              Room 17
                                2 June