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.

Bandquest

Come along and support St Martins School rock band 'The Menace' at this year's Bandquest!

When: Saturday 29th August at Kaiapoi High School

Doors open at 6pm, Show starts at 7pm 

Tickets are $10 

Garden to Table recipes 4 August

                Garden to Table - 4 August.
                         What are we making this time?

Dana has been busy sorting recipes for us to make and eat. 

Thanks again to the parent who have helped to make this programme a huge success. if you can help with the cooking part then PLEASE let me know. 
Both Rooms 16 and 17 need extra helpers for the next 2 sessions this term. Thank you.
Your time and help is much appreciated by everyone.

Gado Gado (Mix-Mix)

Gado Gado is a well-known dish from Indonesia. Gado Gado is the plural of the word Gado which means mix.

It is a one dish meal. Can be served warm or cold.

Ingredients:

3 Tbs oil

4 firm pieces of tofu cut into cubes

2 eggs- boiled, shelled and sliced or quartered

2 potatoes boiled and cut into 2cm cubes

1 cup bean sprouts- blanched for 30 seconds

1 cup cabbage shredded and blanched for 4 minutes

1 cup celery- sliced into match sticks

4 medium carrots-sliced into match sticks or grated

4 cups Mixture of shredded lettuce, spinach and spring onions

2 cups long beans- cut into 3cm lengths and blanched for 4 minutes

1 cucumber sliced.

Method:

1.    heat 2 Tbsp oil in pan and fry tofu until browned approx. 2 min.

2.    Hard boil eggs (10 min)When cool, shell and quarter or slice

3.    Boil potatoes until soft then cut into cubes (can be cut before boiling)

4.    Separately blanch cabbage, beansprouts and beans

5.    Prep raw veggies.

6.    Arrange raw veggies on plate, top with blanched veggies and potatoes, garnish with egg

7.    Spoon peanut sauce over top.

Peanut Sauce

Ingredients:

1 ½ cups raw peanuts- roasted

2 cloves garlic- minced

1 onion- diced

Salt to taste

¼ tsp chilli powder (optional)

½ tsp Belachan (shrimp paste

1 Tbs Palm sugar (Gula Melaka) Grate this using grater.

½ Tbs soya sauce

2 cups water

1 tsp tamarind paste

Method:

1.In pot stir fry peanuts in ½ Tbs of oil until crisp. Put peanuts in mortar and pestle bowl and let cool.

2.In same pot fry garlic and onion in 1 Tbs oil for 1 minute. Then add sugar, soya sauce and water and bring to boil.

3. Add shrimp paste to peanuts and pound in mortar and pestle until fine or blend in food processor. Then add to pot

Simmer about 8-10 minutes until sauce thickens.