OUR HELPERS

Just like to send a great big hug to  all the wonderful helpers in first and second term.

Thanks to Cheryl , Sheryl, Sue, Ana, Michelle, Kath, Sally and Amanda!

Thanks ladies couldn't do it without you.

WHAT'S IN A ROLL

Today we baked sausage rolls using puff pastry.
Different age groups worked with practical maths to discover shapes such as squares, rectangles and triangles. Halving, doubling and using simple grouping and division to work out number of serves. Older age groups continued our work on perimeter and area of the pastry, using estimation, measurement  and multiplication. Then we ATE THEM ALL UP!!!!!!!!

Into our filling we put;

250gms sausage mince
250gms pork and veal mince
2 grated carrots,
1 small onion
2 small zucchinis
2 stalks of celery
1 teaspoon of garlic
salt , pepper and herbs to taste.

Divide each sheet of puff into 2 rectangles. Paint with egg wash on long edges. Place filling in centre of each rectangle, fold over and seal long edge with a fork. Cut to desired size.Top with sesame seeds or poppy seeds with egg glaze. Cook at 220 degrees till golden brown.

HAPPY BIRTHDAY  TO EVERYONE WHO HAD A BIRTHDAY IN TERM 2 !!!!

BOLLYWOOD BANQUET!

Earlier this year we had the opportunity to learn some Bollywood dancing before the Chill out festival in Daylesford. The kids all had a great time and learnt some things about India. Continuing our global theme we prepared an Indian banquet. All the girls received a bindi, and the children were required to use their IT skills to answer some questions about bindis, lentils, and Indian language.

OUR MENU

Pappadums

Cucumber raita

Green chutney

Naan bread

Tandoori chicken

Biryani rice

Red Lentil Dahl

Mango Lassi



RECIPES

Naan Bread
We used the bread maker:

3/4 cup warm water
1 teaspoon salt
2 tablespoon oil
2 and a half tablespoons yoghurt
THEN ADD ON TOP
2 cups plain flour
1 teaspoon yeast
1 teaspoon sugar
pinch baking soda

Leave to rise till double in size, 1 to 2 hours. Divide into 6 balls. Roll out to 5mm and cook for 3-5 mins in superhot oven 220-240 degrees on preheated tray that has been oiled.






 

IT'S ALL GREEK TO ME!

This week we experimented with some Greek cooking using the goats cheese provided by Bullarto's very own dairy goats. (Supplemented by Mr Rolfs beautiful goats!) They kids (human ones) made soft cheese by heating the goats milk till near boiling (185 degrees F) and adding an acidic ingredient, we used vinegar. We strained the curds through cheesecloth and made soft goats cheese!

Many thanks to Mr Rolfe for the goat milkimg demo. We used our soft goats cheese instead of ricotta in our Spanika recipe and our rainbow chard from the Bullarto kitchen garden.

MENU

SPANIKA

GREEK SALAD

BAKLAVA

MEXICAN MADNESS!

We continued our trek around the globe from our little corner of Bullarto, with the kids making their own lunches with handmade tortillas, beef sauce, cheese, lettuce, tomato, and cucumber wraps and nachos for entree. The kids, as always, did a great job cooking a sit down lunch for 30 people. Some of the groups had time to make and decorate sugar skulls which are a very Mexican way of celebrating the day of the dead every November in Mexico. While it's not November, they made some beautiful works of art in colorful piped icing. Who said it had to be November to celebrate? We also made sangria to drink. (minus the red wine!!!!)

Here is our tortilla recipe:
TORTILLAS

2 CUPS PLAIN FLOUR

1 AND A HALF TEASPOONS BAKING POWDER

MIX DRY INGREDIENTS IN A BOWL

IN ¾ CUP WARM WATER ADD 2 TEASPOONS OIL AND 1 TEASPOON SALT

ADD WET INGREDIENTS TO DRY TO MAKE A SOFT DOUGH.

REST 20 MINUTES THEN DIVIDE INTO 6 BALLS

REST 15 MINUTES

FLATTEN INTO A DISC THEN ROLL OUT BETWEEN PLASTIC WRAP TILL VERY THIN AND AS CIRCULAR AS YOU CAN.

HEAT UP A FRYPAN TILL SMOKING HOT. COOK EACH SIDE TILL GOLDEN BROWN.

GINGERBREAD MEN

Today in preparation for our mad hatters tea party at the end of term we have started our baking. All groups made gingerbread dough using the following recipe;

GINGERBREAD DOUGH
Melt 125gms butter
250gms brown sugar
3 tablespoons golden syrup in a saucepan.

Add 1teaspoon bi carb soda and 1 egg slightly beaten.

Pour into 375gms plain flour, 2 teaspoons ginger and 1 teaspoon mixed spice.
Mix into a soft dough, and roll out to about 5mm thickness. If too soft, chilling helps.
Bake at 160 -180 degrees for 10 -15mins or until golden. They do puff up!

The kids decorated them with icing and lollies. They looked great ! Well done kids!