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

Rainbow Poems

Rainbow Poems
Everyone in Rooms 16 and 17 have been busy writing lots of different poems. Here are some of the Rainbow poems that were written.

Well done Brooke, Bethany, Josh, Jack, Isabella and Sophie.
Here are your Rainbow poems.

Rainbow 

Red the colour of the liquidy blood rushing through our veins,

Orange the colour of dry, yellowish, crisp leaves falling, falling, falling.

Yellow the colour of a bright smiley face that stares at you,

Green the colour of the grass swaying in the wind.

Blue the colour of the sea sparkling in the sunset,

Indigo the colour of the stormy sky about to throw some lightning,

And violet the colour of beautiful flowers on a field.

By Bethany   Room 16

   Rainbow

Dark red the colour of dripping blood,

Orange the colour of a bubbly, fizzing Fanta.

Yellow the colour of sweet and sour tasty lemons,

Green the colour of evergreen plant leaves.

Blue the colour of the dangerous, deep blue sea shimmering with reflections,

Indigo the colour the bottom of the deep, blue sea,

And violet the colour of pretty, little growing pansies.

By Brooke Room 16

Rainbow Red the colour of the shiny Ironman flying through the sky, Orange the colour of burning, hot flames. Yellow the colour of the hilarious Minions eating, Green the colour of a juicy pear ready to be eaten. Blue the colour of the sparkling sea, Indigo the colour of a deep, dark cave, And violet the colour of beautiful flowers. By Josh  Room 16 Rainbow Red the colour of the Anzac troops’ blood, Orange the colour of the flames that are burning hot. Yellow the colour of the blazing, hot  desert. Green the colour of the bush and green grass, Blue the colour of the bright shining sea. Indigo the colour of the deep, dark caves, And violet the colour of the nice and yummy blueberries. By Jack Den Hollander Room 17   Rainbow Red the colour of the shimmering, shining, beautiful roses falling from a bright sky on a summery morning, Orange the colour of a crispy, sparkling, flaky flame on a cold winter’s night. Yellow the colour of a beautiful, golden chick just born that summer’s day, Green the colour of the soft wet grass on a spring day. Blue the colour of the deep, blue sea that boiling hot day, Indigo the colour of the deep, dark sea and wet caves, And violet the colour of a bright ring. By Isabella Janssen Room 17 Rainbow Red the colour of a soldiers bright red poppy, Orange the colour of the crispy, golden leaves crunching under my feet, Yellow the colour of the shining sun, Green the colour of the gooey, green grass, Blue the colour of the full sky, Indigo the colour of the shadows from hot sun And violet the colour of a fancy dress. Name: Sophie Booth Room 17

Theatre Sports

Theatre Sports - Room 16
We had lots of fun. We had  Jester from The Court Theatre teaching us some Theater Sports activities.
Thank you Michi and Vanessa.

Can you see YOU???
How about you teach others some of the Theatre Sports activities that you learned.

Garden to Table recipes - Sneak Preview

Garden to Table - Sneak preview for Room's 16 and 17.

Pumpkin and Lentil Curry

Ingredients:

2 Tbsp oil

4 cups cubed pumpkin

4 potatoes chopped

4 carrots sliced

2 cups spinach, silverbeet or Kale

2 onions diced

4 cloves of garlic minced

2 Tbsp curry powder

2 tsp cumin

½ tsp turmeric

¼ tsp cloves

2 tins diced tomatoes

2-3 cups water

1.5 cups red lentils

Salt and pepper to taste

Method

Heat oil in pan. Add all vegetables except spinach. Add all spices stirring constantly. Sautee for approx. 1 min. noticing the aroma of the spices.  Add tomatoes, water and lentils.  Bring to the boil then cover and simmer until vegetables and lentils are tender (approx. 15 min.)  Add spinach and simmer 2-3 min. until spinach is has wilted. 

Twice as Nice Coconut Rice

(Crazy Plates Janet and Greta Podleski)

Ingredients:

1 Tbsp oil

2 Tbsp grated gingerroot

2 cloves garlic crushed

3 cups long grain rice

1 tin coconut milk

4 ½ cups water

1 tsp salt

Method:

Heat oil over medium heat.  Add ginger and garlic.  Cook and stir for 1 minute.  Add rice and cook and stir for one more minute.  Add coconut milk water and salt.  Bring to the boil. Reduce heat to medium low.  Cover and simmer 20 minutes or until all liquid is absorbed.

Room 16 Garden to Table

Room 16 had a fantastic time at Garden to Table last Tuesday. Thank you to everyone who came to help :) We made a delicious leek and potato soup and chocolate pumpkin muffins...YUM!