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Lockdown Cooking Week 3

Good morning Maps Students & Families, Here are a couple of recipes for this week. Feijoas are in season so I decided to make a Chocolate Feijoa Cake. You can also use feijoa's in a crumble with other fruit. We also made Sushi. We made home-made teriyaki sauce with chicken, and also used tuna in ours, but you can just use vegetables if you like. Use any combination of vegetables, including capsicum, avocado, cucumber, pineapple, whatever you like, so long as it is cut up finely. Happy making and...

Holiday Lockdown Cooking

Hello Maps students and families, Here are some more recipes that I hope will inspire you to keep cooking. We harvested some limes from our lime tree and made a Lime Syrup, which is lovely diluted with water to make cordial, or to heat and drizzle over a dessert, such as Feijoa cake or Fruit Crumble. Also we made Fried Tomatoes which were a really yummy side dish with bacon and eggs, as well as a Banana Chocolate Chip Loaf. If you have any bananas which are going brown, then they are perfect for...

A word from the Kitchen

Hello MAPS students & families, I hope you are all doing well and keeping busy during the lock-down. I thought I'd post some harvesting and recipes my children and I have been doing during the lock-down. If you have anything in your garden that you are wondering what to do with, you can send me an email if you like and I can find a recipe for you. This week my son and I harvested apples & cherry tomatoes from our garden and made Apple Oat Cookies and  Tomato Frittata. Check out th...

Horoia ō ringaringa – Wash your hands

At Garden to Table we take every precaution to ensure students are washing their hands throughout their session.  With all this talk of washing hands, it is a good time to remind ourselves just how to do this. Scientist Michelle Dickinson, (Nanogirl) has made a video showing how viruses stick to hands and how to wash them off properly. ...

T1 Week 6 Room 29

This week at GTT Room 29 had their turn and made Herb Rolls and Spinach & Feta Dip. We had some extra tasty cheese so we added that to the herb rolls and made them extra yummy. In the garden students were putting down cardboard and spreading the wood chip around the garden beds. It is hoped that this will keep the weeds down and make a good pathway for the students to walk on and around the garden especially in the wet winter months ahead.  ...

T1 Week 5 Room 4 & Room 9

This week at GTT Room 4 did a great job using knifes for the first time! They made Herb & Sunflower Seed Pesto using lots of parsley and basil from the garden and also Silverbeet & Cheese Muffins.  Room 9 made Cheesy Silverbeet/Spinach Slice, Spinach & Pear Salad, with a honey dressing and Peach crumble, using silverbeet, baby spinach and peaches from our garden. It was all very delicious and they did a great job!...

T1 Week 4 : Room 31 & Room 7 at Garden to Table

This week at Garden To Table, Room 31 our first year 3/4 class started this week. They made Herb & Sunflower Seed Pesto with Silverbeet & Cheese muffins. They were enthusiastic and did a wonderful job. Some using a big knife for the first time ever! On Friday the year 5/6's from Room 7 did a great job making Chinese Cabbage Stirfry and Beetroot and Chocolate Muffins, which were fluffy and delicious. The noodles were devoured as well. Yummy!In the Garden students are re-organising the garden...

Garden to Table is Back for 2020

Welcome back. Can you believe it is 2020. This year at garden to table we will not only have Year 5/6 students but we are very excited to also have the  Year 3/4 classes joining us this year.  Year 3/4 will be on Thursdays and Year 5/6 on a Friday. 20th & 21st February saw Rooms 8 and 10 get Garden to Table off with a hiss and a roar. It was fantastic to be back and to get started for 2020. Rooms 8 &10 made Tabbouleh with Mint and Parsley, Herbed Flatbread and a Rhubarb and Peach Crumb...

Term 4 Week 1

This week at GTT, Rooms 6 & 8 made Mini Herb Pizzas and Apple & Pear Fruit Crumble. It was delicious and there were NO leftovers! We also whipped up some fresh cream to serve with our crumble. Yummy! Our gardeners harvested some fresh radishes which we used as one of our pizza toppings which were really tasty. I love hearing the children talk about what GTT recipes they made with their families during the school holidays....

Room 7 in the Kitchen

Today Room 7 made Salad of the Imagination, using fresh from the garden: salad leaves, a little silverbeet, herbs, spring onions, beetroot, edible flowers and baby carrots. It was interesting to see the different shapes the baby carrots had grown (as they were so little, we just chopped them up instead of grating them). We also added cherry tomatoes and we garnished our salads with the edible flowers.We made an Asian dressing, and then added mung beans to our salad. The dressing was yummy, as it...

Noodles, Muffins & Maori Language Week

Today at GTT room 8 made Chinese Cabbage Noodles and Apple, Zucchini & Cinnamon muffins. It was so yummy that lots of us could have had seconds. That just means you’ll have to cook it at home sometime!Room 6 has their turn tomorrow. Also it is Maori language week, so we learnt some Kitchen Phrases such as: That looks great - He ahua Teka tena.That smells great - He kaipara tena.That tastes great - He reka tena....

Broccoli & Spinach Fritters

Rooms 10 & 8 cooked Broccoli & Spinach fritters with Mint dipping sauce and Rhubarb Lemonade.The children thoroughly enjoyed these, as many had second helpings! Hopefully they’ll be wanting to try these out at home. ...