Garden to Table

Thank you to all the parent helpers and caregivers that came and helped out at garden to table on Tuesday.  I have attached the recipes and photos (sorry for the delay). The muffins were delicious and I look forward to trying them out at home. 

Have a fantastic time at the Fiesta :) thank you for all your support. 

Just Beet It Muffins

Ingredients:

1 ½ cups gluten free flour

2 Tbsp arrowroot flour

1/3 cup of cocoa powder

1 tsp baking powder

½ tsp baking soda

Pinch of salt

½ cup maple syrup

½ cup applesauce

¼ cup coconut oil

1 cup pureed beets (about 2 medium sized beets steamed and blended until smooth)

Method:

Preheat oven to 180 degrees C

In medium bowl blend flours, cocoa powder, baking powder, baking soda and salt.

In small bowl mix maple syrup, apple sauce, coconut oil and beets.

Pour wet ingredients into dry ingredients and mix to completely moisten.

Fill muffin cups to ¾ full

Bake 15-20 minutes for mini muffins 30 minutes for large muffins.  Or until toothpick comes out clean.

Rhubarb Muffins

Ingredients:

1 ¼ cup brown sugar

½ cup oil

1 egg

2tsp vanilla

1 cup milk

2 cups rhubarb

2 ½ cups flour

1 tsp baking powder

Pinch of salt

Topping

2 tsp cinnamon

1 Tbsp melted butter

1/3 cup white sugar.

Method

Preheat oven to 200 Degrees C

In small bowl combine sugar, egg, oil, vanilla and milk. Chop rhubarb into 2cm chunks and add to bowl.

In Separate bowl combine dry ingredients.  Make a well in centre and pour in wet ingredients. Mix to moisten.  Don’t over stir.

Topping: combine cinnamon butter and sugar in small bowl then spoon on top of each muffin.

Bake 15 min. for mini muffins or 20-25 min for large muffins

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.