Week 5- Fiesta

Welcome to Week 5. Thank you to everyone who has purchased the Room 16 Garden to Table recipe book. If you missed out but would like to purchase one, more orders will be taken at the fiesta.  It is filled with delicious recipes and photos of the students from different Garden to Table sessions. The students will also be selling garden rock art at the fiesta. Students will have a chance to put their rock on hold to purchase- so watch this space. 

Please see the note attached regarding the hampers. There are still a couple of spaces free to help out at the White Elephant in the afternoon. Please contact me if you would like to help out.

fiesta silent auction hampers
The Class Hampers were a huge success during the 2012 Fiesta, so it won't come as a surprise that we're keen to repeat (and possibly better) that success. This year we're giving each syndicate two hamper themes and ask each family to donate an item to the theme of their choice. The donated items will be assembled into hampers of varying sizes and presented for silent auction on Fiesta Day.

You can help by:
• Donating an item fitting in with one of your two syndicate themes OR
• Joining together with other families to purchase an item of higher value OR
• Sending a donation of $10 to school in an envelope so we can purchase an item on your behalf

Please bring the items for donation to school between Monday 11 November and Thursday 14 November. There will be a box for collection in each classroom. 

Years 3 & 4 Theme:
• Green Thumb (e.g. small gardening tools, secateurs, gloves, books, plant labels, sunblock, seeds)

• Gourmet (e.g. relishes, sauces, jams, fruit jellies, fancy biscuits and crackers, dark chocolate, wine)

Have a fabulous week.

Mixture of photos from Term 3

Here are some photos from Garden to Table, poetry competition, ice cream making and Room 16's Japan day from Term 3. 

Japan Day

Ice Cream Making Competition

Japan Day

Japan Day

Japan Day

Ice Cream Making Competition

Ice Cream Making Competition

Japan Day

Japan Day

Well Done Juliette

Ice Cream Making Competition

Awesome effort Isabella

Ice Cream Making Competition

Ice Cream Making Competition

Japan Day

Japan Day

Japan Day

Japan Day- We will miss you Kanna

Ice Cream Making Competition

Ice Cream Making Competition

Ice Cream Making Competition

Ice Cream Making Competition

Ice Cream Making Competition

Garden to Table

Garden to Table

Ice Cream Making Competition

Garden to Table

Garden to Table

Ice Cream Making Competition

Garden to Table

Garden to Table

Garden to Table

Garden to Table

Garden to Table

Garden to Table

Garden to Table

Garden to Table

Garden to Table

Vegetarian Kale Soup

Ingredients:

2 Tbsp olive oil

I yellow onion iced

2 cloves garlic, crushed

1 bunch Kale stems removed ripped into bite sized pieces,

8 cups of water

6 tsp of vegetable bouillon powder

1 can diced tomatoes

6 potatoes cubed

1 can cannellini beans drained

1 Tbsp Italian seasoning

1 Tbsp dried parsley

Salt and pepper to taste

Method:

Heat Olive oil in large soup pot.  Add onion and garlic cooking until soft. Stir in kale and cook until wilted (about 2 min) Add all remaining ingredients. Bring to a boil.  Turn heat to medium and simmer about 20 min. until potatoes are tender.

Basic Scones

Ingredients:

2 cups flour

4 tsp baking powder

½ tsp salt

50 grams butter

¾ - 1 cup milk

Method:

1.   Mix flour, baking powder and salt in large bowl.

2.   Cut in the butter until the mixture resembles fine crumbs.  Make a well in the centre.

3.   Pout the milk in and mix quickly until mixture forms a soft dough. 

4.   Turn dough onto lightly floured table.

5.   Roll or press out to 2 cm thickness (do not press too hard.

6.   Cut into 5cm rounds or squares and place on greased or paper lined baking tray.  Brush with milk to glaze

7.   Bake at 230 degrees for 10 minutes.

Term 4

Hi everyone,

I hope you had a relaxing long weekend. Term 4 is going to be a busy term with lots of exciting activities coming up. Today Room 16 had their first Garden to Table session for the term and it was a great success. Thank you to all the parents and caregivers that came and helped, we really appreciate it. Recipe Book orders are now being taken for Garden to Table. If you would like one please send your order form and money back to Room 16. 

I have put up the recipes and photos from the session. 

Coconut Roti- Yum!

Broad Bean Dip

Leek Dip

Mini Spanikopita

Coconut Roti

(Fried Indian Bread)

Ingredients:

2 cups self rising flour

½ cup desiccated coconut

1 teaspoon salt

1 cup water

Oil or butter for frying

Method:

Mix flour, coconut, salt and enough water to form a soft dough. Knead until it forms a ball.  Let dough rest whilst cleaning up table. Divide the dough into balls, (about the size of golf balls) flatten balls using rolling pin or just your hands ( about 2 cm thick)

Using frying pan set on 5-6 pan fry the breads in a little oil or butter on both sides until brown and crispy.  Do not have the pan too hot or they will burn before they cook. Keep warm until served. Cut into halves or quarters (dipping sized pieces)

Grow Harbour Kids June 2013

Mini Spanikopita Muffins

Ingredients:

2 cups of cooked rice

1 ½ packets of feta cheese (chopped or crumbled)

2-3 eggs

1-2 cups finely chopped spinach or silverbeet

2-3 spring onions chopped

Pepper to taste

Phyllo pastry

Borage flower for decoration.

Method:

Mix first 6 ingredients together and set aside.

Cut phyllo into small rounds and fit into muffin cups.  Divide filling evenly amongst the cups.  Use scraps of phyllo to make a criss cross pattern across the top.  

Place Borage flower on top.

Bake for 15-20 min. until pastry is lightly browned.

Broad Bean Dip

Ingredients:

2 ½ cups fresh or frozen broad beans

1-2 Tbsp olive Oil

1 large red onion, diced

1 Large tomato, diced

1 tsp ground Cumin

½ bunch of fresh parsley chopped

4 Tbsp lemon juice

Salt and pepper to taste.

Method:

Place beans in stock pot and add just enough water to cover.  Bring to a boil.

When beans are tender (5-10 min) drain off half the water

Return beans to the pot, mash the beans and add remaining ingredients.

Bring the mixture to a boil then reduce heat and cook gently for 5 min until desired consistency is reached. Serve with pita bread or nacho chips.

Leek Dip

Ingredients:

2 or 3 wild leeks (ramps)
1 (8 oz.) pkg. cream cheese
1/4 c. milk
1/2 tsp. salt

Method:

Place all ingredients in a food processor or blender and blend well, adding more milk if necessary to get it to the right consistency for a dip.