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)

 

PRAWN SAGANAKI

INGREDIENTS:
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

METHOD:

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 dining...you 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!