Wednesday, 31 October 2012

Year 10 Photography students go Montsalvat and i tag along!

Happy to attend the year 10 Photograghy excursion to Montsalvat in Eltham which has a very nice cafe that serves the BEST hot chocolates and cafe latte around! Montsalvat is an artists community set in beautiful surrounds with gorgeous peacocks, gardens, historic buildings and amazing artworks to boot! If you ever get the chance to visit there you must go!
Check out my cafe latte and macadelia tartlet and the hot chocolate an ' edible works of art'!
hot chocolate with arty froth and all!

macademia caramel tart and cafe latte!

And that was Montsalvat! Great arvo with perfectly behaved year 10 students!
Thanks Mr Greatz and Mr Bennet!

Tuesday, 30 October 2012


Hi everyone!

Guess what? No excuses now we are seperating our rubbish in Food Tech classes! Today Ms Stubbs' students worked in small teams to produce a healthy middle eastern snack and created minimal waste! They separated the cans from other waste and we put all food scraps such as vegetable matter in our brand new compost bin that sits discreetly behind the bushes near the Landy centre. Just behind our neat vegie and herb patches! The Food Technology Department is making an efort to go green and be environmentally friendly!! We are beginning to teach our students about sustainability and responsible living and how we can all work together to ensure we have a healthier planet!
Located next to the Landy Centre behind the bushes.

Food scraps only! go in the compost please!

Cya! Ms Stubbs & Ms Marsom

Sunday, 28 October 2012

Year 9's make Falafel, Flat Breads, Tabbouli & Minted Yogurt

My year 9 class worked in groups of 4's to 9's to make Falafel, Flat Breads, Tabbouli & Minted Yogurt. A very challenging practical class and the focus was sustainable & responsible living. The meal was to celebrate Nude Food Day!
In the month of October, Nutrition Australia and Nude Food Movers encourage all students and teachers to bring or produce fresh, healthy, rubbish free lunches in support of National Nude Food Day, which is a part of National Nutrition Week!

National Nude Food Day is a great way to celebrate taking responsibility for our own health and the health of our planet.

As global innovators of the next generation your attitudes, behaviour and actions can make a difference! The benefits of a healthy lifestyle + environmental sustainability goes without saying... a healthy body + a healthy planet = Nudefood day!


Objectives of National Nude Food Day are:

• to be more aware of their school environment and how litter here translates to national landfill.

• to understand that a nutritious lunch and snacks makes them more alert, have more energy and a greater attention span.

• provide an opportunity for student to be leaders in creating a healthier planet and to practice their skills and produce healthier lunches.

• to feel empowered knowing they you make a difference to a global problem by changing things in your immediate community.
This is what my year 9 students created!

Here is the recipe! Give it a try!


Falafels, flat bread, tabouli & MINTED YOOGURT

Serves 4


Falafel Ingredients (Makes 16)

 1can (440g) chickpeas, drained and rinsed

1 brown onion, chopped finely

2 Tablespoons tahini

¼ cup chopped parsley

1 teaspoon ground coriander

½ teaspoon ground cumin seeds

1 teaspoon minced garlic

6 shakes of pepper

½ cup sesame seeds

¼ cup wholemeal plain flour

1 Tablespoon extra wholemeal flour

1 Tablespoon oil


1.    Collect ingredients and prepare the as listed above.

2.    Place chickpeas, onion, tahina, parsley, garlic, coriander, cumin, pepper, flour and sesame seeds in a processor and blend until smooth.

3.    Shape 2 teaspoons of the mixture into small balls. Roll in extra flour.

4.    Heat oil in a frying pan and shallow fry 2-3 minutes on each side.

5.    Wrap in flat and serve accompaniments.


Raiti Ingredients (serves 4)

125 ml thick natural yoghurt

1/2 Lebanese cucumber

½ teaspoon ground cumin

1Tablespoon mint, finely chopped

Pinch of salt



1.    Cut cucumber in half. Use a teaspoon to scrape out the seeds. Grate coarsely, squeeze out excess liquid by squeezing with your hand.

2.    In a small ball combine cucumber flesh with yoghurt, cumin, mint and salt.

3.    Serve a spoonful on top of falafels.


Accompaniments per student

1 Tablespoon of tabouli

1 Tablespoon Raiti

Rocket leaves


Flat bread (serves 4)

11/4 cup of plain flour

1 teaspoon freeze-dried yeast

½ teaspoon bread improver

½ teaspoon salt

¼ teaspoon sugar

½ cup warm to hot water



  1. Sift dry ingredients, add water and mix into a soft dough.
  2. Cover surface of dough with plastic food wrap and rest in a warm place for 10-15 minutes to prove the dough.
  3. Turn onto a floured board and knead lightly. Divide into 4 portions.
  4. Form each portion into a ball then roll into a circle approximately 14 centimetres in diameter. Allow to rest on the bench for 5 minutes so that a slight skin forms.
  5. Preheat a skillet, spray with canola oil.
  6. Cook, one at a time until it puffs up and browns lightly, turn and cook other side.
  7. Allow to cool then fill with falafels, raiti, tabouli and rocket.

GOOD LUCK! and remember....










Wednesday, 17 October 2012

Final Yr 12 Food & Technology class... boo hoo!

Today was a happy but sad day because i said farewell to my dear yr 12 VCE class for Food & Technology 2012! We made home made designer pizzas using spelt flour and they were fantastic! The dough was perfectly made with well fermented yeast ...we kneaded it thoroughly and left ift to prove for a half hour. Everyone put on their pizzas their fave toppings and we baked them till they were golden cheezy and yummo! I made a melt & mix chocolate cake which we had with good quality icecream and we drank home made lemonade thta Kelly made. We finished with exam revision games including bingo and memory to revise unit 3 and 4. Above all a tops day a tops year and best luck to all year 12's with their upcoming final vce exams!
Check out the pic below but Felicity and Steph and Jia were missing for the photo!

Ms K Stubbs:)

Sunday, 14 October 2012

Kitchen garden looking great! Yr 9 Gnocchi yummo!

Hi this is Kurtis in 9D!

Hi everyone i am just blogging about our schools new kitchen garden it's starting to look really great. We have a mixture of plants like flatleaf parsley, chives, mint, basil, thyme, lettuce and rosemary it smells really good and they will be fabulous to cook with very soon! Today we made gnocchi matricciana which is little potato dumplings in a spicy italian tomato sauce. Yummo!
Cya next time and we will have posted today's recipe for Gnocchi so you can try it at home!
Gnocchi Matricciana (Aleksandra Sljivic got the award for the best production today!)

Year 7 D Kitchen garden has been planted and is coming along well!

Parsley, chives, mint, basil, thyme and rosemary!

Thursday, 11 October 2012

Greetings to Greece and students at Corfu High School! & Year 7D Kitchen Garden Launched!

Firstly! Greetings to students at Corfu High School and a warm invitation to join and follow this blog which is regularly written by East Doncaster Students also. Corfu for those of you who do not know is a beautiful Greek island between Greece and Italy. Roula Mihalopoulos is a Home Economics teacher there who i met at the International Federation of Home Economics World Congress in July this year. We do hope that her students will find ou blog interesting and follow it also posting their comments. I also was very fortunate to meet, network with and host at EDSC her mentor and colleague Eva Krokidis. Next year i hope to visit Corfu and Greece and work with Home Economics students and teachers on various projects! I hope you like the pictures of Corfu i found  and posted and i am going to tell you my fave Corfu island recipe that i recently made for friends!
Eva, Me-Ms Stubbs & Roula (Home Economics Teachers)



1 tbsp olive oil or Olive oil spray
1 red onion, halved, thinly sliced
3 garlic cloves, thinly sliced
2 tbs no-added-salt tomato paste
125ml (1/2 cup) white wine
1 tbsp oyzo (optional)
400g can chopped tomatoes
400g green prawns, peeled leaving tails intact, deveined
100 g Greek feta, crumbled
2 tbs chopped fresh continental parsley
Crusty bread, to serve
Greek salad or Mixed salad leaves, to serve


Step 1
Preheat oven to 180°C. Heat a non-stick frying pan over medium heat. Spray or cover with 1 tbsp  olive oil. Cook onion, stirring, for 3 minutes or until soft. Add the garlic and cook, stirring, for 1 minute or until aromatic. Add the tomato paste and cook, stirring, for 1 minute. Add the wine or oyzo and simmer for 2 minutes or until reduced by half. Add the tomato and simmer for 10 minutes or until the mixture is thick.
Step 2
Spread the tomato mixture over the base of a 1.5L (6-cup) capacity ovenproof dish. Top with the prawns and crumbled feta. Bake for 10 minutes or until cooked through.
Step 3
Divide among serving dishes. Top with parsley and serve with bread and salad.
Yassou! and Kali Orexi! This one is great for summer al fresco can even try this on your bbq!

Secondly! Year 7D as part of their Environment Community Project in Health & Personal Development planted their herbs and vegies in their patch of soil ouside the kitchen 402 and Landy Centre at East Docaster Secodary College. George is taking video for our entry in the Yates Landcare Competition which we will enter later this year! The kids planted basil, parsley, silverbeat, thyme, rocket, mint, chives etc. They are making signs, taking turns in watering and maintenance and really did get a buzz out of getting their hands dirty! In a few weeks our thriving plants will provide us with our first harvest and i will be taking the in the kitchen to make some yummy foods..Tristan suggested a herby omelette and we might make herb and cheese muffins or scones too!
Next week 7C will plant their garden and have ideas to make a scarecrow and write an article for the school newsletter! Ernest and Kimberly will be letting the school community know about our garden and we hope everyone will respect and protect and nurture it! Photos to follow soon so stay posted!

Thursday, 4 October 2012

Term 4 Kitchen Garden project begins and Vegetarian Day Oct 1st

Have you ever wondered "Why Do People Become Vegetarians?"

For much of the world, vegetarianism is largely a matter of economics: Meat costs a lot more than bread,  beans or rice, soin some countries meat becomes a special-occasion dish (if it's eaten at all). I remember when i was younger chicken was extra special and we ate this once a week. Even where meat is more plentiful, it's still used in moderation and is getting so expensive people a looking for cheaper cuts or cutting down on the portions size, even leaving meat out altogether!
In Australia and other western counties like America and the UK people often choose to be vegetarians for reasons other than the rising cost of meat. Preferences of family, religious or other cultural beliefs, and health issues are among the most common reasons for choosing to be a vegetarian. Many people choose a vegetarian diet out of concern over animal rights or the effect on our environment. And lots of people have more than one reason for choosing vegetarianism! Regardless it is certainly of benefit to go vego even if it's for a day in the week! October the 1st was International Vegetarianism Day! This month i will be creating greater awareness of this as well as blogging about the start of our edsc kitchen garden! Pics to follow soon!

Did you know? There are Vegetarian and Semi-Vegetarian Diets!

Different people follow different forms of vegetarianism. A true vegetarian eats no meat at all, including chicken and fish. A lacto-ovo vegetarian eats dairy products and eggs, but excludes meat, fish, and poultry. It follows, then, that a lacto vegetarian eats dairy products but not eggs, whereas an ovo vegetarian eats eggs but not dairy products.
A stricter form of vegetarianism is veganism (pronounced: vee-gun-izm). Not only are eggs and dairy products excluded from vegan diets, so are animal products like honey and gelatin!
I like the image below! Food for thought hey?

Cya Ms Stubbs
Ps Go vego! at least one day a week! Try my spinach & ricotta canneloni recipe below!


1 cup (250ml) tomato passatta
600g ricotta (low-fat, if desired)
250g frozen chopped spinach, thawed
2 tablespoons chopped flat-leaf parsley
2 tablespoons chopped basil
1/4 cup (20g) grated parmesan
salt and cracked black pepper
6 fresh lasagne sheets
3/4 cup tomato passatta, extra
1 cup grated low fat mozzarella
1/3 cup (25g) grated parmesan, extra
mixed green salad, to serve
Step 1-Preheat oven to 190°C. Lightly grease a 20cm x 28cm x 4cm-high ovenproof dish. Pour in tomato passatta, spreading evenly over base.
Step 2-Place ricotta, spinach, parsley, basil, parmesan, salt and pepper in a large bowl, and mix to combine.
Step 3- Cut each lasagne sheet into 14cm x 16cm pieces. Place 1/3 cup of ricotta mixture along length of each lasagne sheet and roll up to form a tube. The mixture should make 8 tubes. Lay tubes side by side in the dish. Spoon over extra tomato passatta to coat. Sprinkle with cheeses and bake for 25 minutes or until golden. Serve with mixed salad and crusty bread. Enjoy!