Tuesday, 27 November 2012

Year 7 Health & PD students learn basic skills!

Ms Stubbs' Year 7C and 7D Health & Personal Development students were soooooooooo excited to cook in the kitchen using the herbs they had grown in their kitchen gardens. They grew herbs like dill, chives, parsley, sage, rosemary, thyme, basil to name a few! In pairs they learnt how to make very easy cheesy herb puffs! Why not try these at home using regular ready rolled pampas puff pastry? You can modify the recipe by adding other ingredients like, grated zucchini, ham or bacon, corn etc
Here is the recipe for you to try!

CHEESE & HERB PASTRY PUFFS

EQUIPMENT:

medium bowl, fork, measuring cups, jug, pastry board, cooks knife, 12 hole silicone muffin tray, baking tray, white pastry board, green chopping board, metal plate

INGREDIENTS:

 

1 sheet puff pastry cut into 9 squares

2 eggs

½ cups milk

¼ cup grated tasty cheese

1 tablespoon chopped fresh curly parsley

1 tablespoon chopped fresh chives or 

basil

2 silverbeet leaves, finely shredded

shakes of salt & pepper

Spray oil

METHOD:

1        Collect ingredients and preheat oven to 220°C fan-forced.

2        Lightly spray silicone muffin pans with oil over the sink.

3        Cut 1 sheet of pastry into 9 squares and gently push each square of pastry into a muffin pan hole.

4        Whisk egg and milk together in a medium bowl using a fork.

5        Add chopped herbs, salt & pepper and shredded silverbeet.

6        Place equal amounts of tasty cheese in each pastry case.

7        Pour or ladle with a spoon egg mixture into each pastry case carefully.

8        Bake for about 20 minutes or until puffed and golden. If necessary turn down temperature after 15 minutes to 180°C.

9        Remove tray from oven with oven mitts. Remove using a fork or spoon.

10    Cool on wire rack and serve.

11    Finish your clean up procedure.

12    Enjoy!


 
 

Risotto Rules!

Today we made microwave risotto! The end product was delicious!! We modified our recipes by adding roasted capsicum,sun dried tomatoes and our choice of herbs, we had alot of different ideas of ways we could change the recipe, with meats such as chicken and prawns, and using different vegetables such as peas or corn. The herbs we used were fresh and organic, grown here in our school kitchen garden for the class. try the recipe below at home!!! you can see our resultts in our food styling photography that you can see!!! post a comment if you liked this recipe!!
By Gillian 9IFJ Food Technology


MICROWAVE MUSHROOM RISOTTO

SERVES 2:

Pasta plate for serving, iPad or digital camera (for photography)

Equipment:

microwave container, chef’s knife, green chopping board, small saucepan, grater, measuring cups & jug, measuring spoons, wooden spoon

INGREDIENTS:

1 tablespoon olive oil

½ teaspoon garlic, crushed

½  brown onion, diced finely

½ zucchini, grated

4 swiss brown mushroom , slice finely

¾ cup Arborio rice

1 1/2 cups boiling water

2 teaspoons vegetable stock powder

2 tablespoons grated parmesan

¼ cup of light evaporated milk

1 tablespoon chopped fresh herbs

Herb &  extra 1 tablespoon shaved parmesan for garnish!

METHOD:

1. Place olive oil into medium saucepan with garlic and onion and cook gently over a medium heat for a couple of minutes but do not brown.

2. Add Arborio rice and cook gently on low- medium heat for a further 2 minutes.

3. To make stock combine boiling water with vegetable stock powder.

4. Place rice and vegetable stock into microwave container with sliced mushroom and grated zucchini.

5. Place paper towel on microwave dish to collect spills.

6. Cover microwave container with lid and microwave 15 minutes on medium power.

7. When time is up allow rice to stand for a 3 minutes then stir through fresh chopped herbs, grated parmesan and light evaporated milk.

8. Serve on an attractive plate. Garnish with fresh herbs and shaved parmesan.

9. Use interesting props to photograph your risotto from various angles.

10.        Remember to compost food waste and recycle containers used today!


 
 

Monday, 26 November 2012

Ms Stubbs' Year 9 Food Technology Class I FJ Reflections 2012!

My name is Rachel, and this semester in food tech i have continued to learn how i can create delicious and healthy food from ingredients i can find in the fridge. I have enjoyed learning about sustainability in everyday life, and the vitamins and minerals in foods i eat. I have loved food tech this year and can't wait to do it in year 10!

This semester in food tech we learnt a lot about the basics of cooking. One of my favourite meals we cooked was the calzones. Learning how to cook with yeast was something i was interested in and hadn't done before. We learned a lot of neat tricks that can help us prepare meals and snacks. My knowledge of nutrion and sustainability has improved greatly! I am very glad to have chosen food tech this year, and am very proud of what i have achieved!
by Gillian B

In food tech this year i enjoyed learning how to make a cake from scratch. At home i enjoy cooking cakes but i always make them from the packet. The buttercake was rich and moist. It was really easy to make and decorate with the icing that was also a lot of fun. I made a sponge bob cake.
from Lexi

My name is Yanfi!
This year in Food Tech i have learnt various simple recipes that i can cook for myself or my family. Honestly, I'm not that great in cooking and my food may not have come out perfect, but i know that if i practice more on it, it'll be great . I love food tech because it not only teaches me how to cook , but how to eat healthily as well. It was better than i expected.

Hi my name is Shorouq,
i learn in Food Tech this year how to make some fast and nice kinds of food. The best meal that i had done is the lunch meal. I've done chicken tandoori, rice and vegetables and fruit kebabs. It was perfect and i learnt to make  a cakwe too. I was very happy in food tech so i am going to do it in year 10.

My name is Nick Z,
i liked food tech this year because we cooked a lot of different foods/ meals.

This year in Food Tech we learnt how o make wonderful dishes that looked and tasted great!
by Adam Plancke

My name is Sam and this year in food tech i learned how i can make healthy meals from scratch that taste good and look fabulous.

My name is Alex and i was part of Ms Stubbs' food tech class. This semester i enjoyed learning more recipes that i can cook for any time of the day. I guess the most memorable moment was when i fainted, hit my head on the basin and had to go to hospital, nevertheless it was a great semester.
(Lucky i saved the gnochi for you and your family..Ms Stubbs)

From Jack, Jacob and Johnson,

Jack- This year i learnt how to eat healthy and how to preserve earth's resources. I've learnt how to cook healthy foods and delicious meals.

Jacob- This year i have choose food tech, i found a little bit change of my living life. I start to think about which food is healthy and good for human body. I learn how to make a cake that is less fat. I really enjoy the time.

Johnson- I learnt how to cook ... end of story!

Written by Ms Stubbs' 9IFJ Food Technology Class Semester 2 2012... a great bunch of kids!
 
Lexi's SpogeBob cake seen below!


Now Check out this animated video clip that explains what SUSTAINABILITY is? Why it is so important for us all to make changes to the way we use earth's resources both at school, work and home?!
video



FOOD FOR THOUGHT, HEY?
cya Ms Stubbs!

Pretty Pink Cupcakes for a Great Cause!!!


McGrath cupcake day Community Health Class project
Bec and I decided that it would be good for 8Fs community project to raise funds for the McGrath foundation.
We presented a proposal to the class and a presentation about the McGrath foundation. Our idea was to make pink cupcakes and sell them to the students and teachers at EDSC.
We got the class involved by each student donating a delegated amount of an ingredient.
We also got certain people from the class to help make the cupcakes after school.  We made the cakes on the 7th November 2012 and sold them on the 8th of November 2012 at lunch-time. We made $250.
This was a big success and a very rewarding Community Health project.
Thanks to the EDSC community for their donations that can be used to support an organisation that helps Australians in the wider community to support breast cancer suffers and their families.
By Bec McMellan and Alana Ezard
On behalf of 8F


 

Tuesday, 13 November 2012

Year 9FJ Wed Group smash it in the kitchen!

TOP STUFF YEAR 9 !!!!!!!!!!!!!!!!!!

You worked so cooperatively to design and create some amazing 2 course meals that not only were relatively healthy but looked amazing!!!!!!
The presentation award goes to Marnie & Lexi who under difficult circumstances had to produce this menu without 2 of their group members. They made a lovely chicken risotto with a mixed salad and a superb chocolate brownie (not exactly healthy bu eat in moderation it is yummo!) Look below!

The team work award goes to Sam, Adam, Alex and Terry who not only produced a very tasty pasta with mixed italian salad but a lovely apple crumble served with low fat ice cream. Their team was well organised and efficient! Well done boys!


Special mention goes also to Lachlan and Nick who worked alone to create a very interestin hot and spicy thai chicken curry with fruity kebabs!

Johnson's team of Jacob, Jack and Kiarash were on the ball today and though a great team's effort were needing a reminder about serving size and presentation otherwise they were saeriously in the running for winner of team or presentation award! Well done guys! Their noodle vegie dish and pancakes with fruit salad were very appealing in taste and appearance!

Maddie, Gillian, rachel and Kathleen worked extremely well as a team to design and create a menu to die for! Warm Chicken salad with Self saucing chocolate puddings for dessert! Great team wotk girls! You get my runners up presentation award! Loved the choice of crockery and decoration!

Shorouq, Blessing and Yanfi last but not least presented a 2 course menu that included their grilled chicken woith vegetables and a fruit kebab. A fine effort and great team approach!

 
 
So you may like to post a compliment and vote for your favourite 2 course meal. Any posts will recieve a bonus mark or prize so see me about this opportunity!
 
Cheers and Happy Cooking! Another great day in the kitchen!!!!
 


Monday, 12 November 2012

Rapping about fetta cheese and bread... very funny video clip!

 
For EDSC FOODIES!!!!  and those of you with a sense of humour that can translate this youtube clip. It is a very funny rap song about Greek food particlarly fetta cheese and bread which this Greek rapper is obsessed with along with other traditional foods! His name is Sotiri and if you find his songs amusing then check out on youtube some of his other songs such as avgolemono soupa!

video
 
 
The next recommendation i have is Jamie Oliver's new series on Tuesday and Thursday nights on Channel 10 called  "Jamie's 15 minute meals". Great recipe ideas that are healthy and very, very tasty and sooooo easy to make so watch an episode or two, try his recipes at home and see what you think!
 
If you have any funny food based videos to suggest to edscfoodies bloggers then post a comment!
 
Ha! Ha! Ms S:)
 
 

Year 9AE 2 course meal planning activity is masterchef quality!

WOW!

After spending the last couple of weeks designing and planning their 2 course meal based around the Dietary Guidelines for Australians my Monday year 9 Food Technology class worked collaboratively in small groups to produce some awesome meals. They focussed on the folowing guidelines for children as a basis for selecting their main course and dessert:

Children should be encouraged to:

         Eat a wide variety of nutritious foods.

         Eat plenty of vegetables  (incl.legumes) and fruits.

         Eat plenty of cereals (including breads, rice, pasta and noodles), preferably wholegrain.

         Include lean meat, fish, poultry and/or alternatives such as legumes and nuts.

         Include reduced fat dairy foods and/or alternatives.

         Choose water as a drink!

         Alcohol is not recommended for children.

Care should be taken to: …..

         Limit saturated fat and moderate total fat intake.

         Choose foods low in salt.
 
•      Consume only moderate amounts of sugars and foods containing added sugars.

         Look after your child’s food.
The teamwork award went to Anita, Elisha, Dilay, Erin and Aleksandra for some very cooperative group work to produce a delicious Lemon Chicken and Potato, Asparagus dish and a splendid Strawberry & Mango Parfait! Here it is.....

 
 
Coming in below at a close second was April's team that included Harry, Teagan and Courtney. They achieved today's presentation award for a visually appealing Sweet and Sour Chicken noodle dish as well as an Apple Strawberry crumble. Well done team!


 
And let's not forget the wonderful surprises down below from Leon's talented team of Johnson, Arella and Karyn who created a tasty bolognese bake with the best strawberry crepes i have ever seen made at EDSC! Great work team!

 
Zhi lin put in a great effort supporting his team of girls that included Zoe, Jessie & Jeanne to make this tasty special fried rice and a tray of delectable egg tarts served with fresh mango! A lovely combination that included effective garnishing and decoration!



So there you have it! Which two dishes above do you like the most? Vote for your favourite team's menu & post a comment on this blog! The first vote posted will get a prize!

Cya Ms Stubbs :)

Tuesday, 6 November 2012

Year 9's go wild about wild 'bush' tucker!

BUSH MUFFINS!!!!!

Year 9 Food Technology students were a little sceptical when i announced we would be making bush muffins using native indigenous herbs and spices such as bush basil, mountain pepper, lemon myrtle and wattleseed! They were pleasantly surprised however that these tasted awesome and used native ingredients that aborigines have been using in traditional ways for 1000's of years! Sensory properties of each ingredient are quite unique and i would recommend that you do your research and try some recipes using native bush or wild tucker yourself. Ingredients can be found in your local supermarket or Robins Bush Foods Co. which is online at:






Here are ther bush muffins and a recipe below!

Wild Tucker 1

MOUNTAIN PEPPER & CHIVE Muffins

Ingredients for 6 Muffins per student

1½ cups SR Flour

50g butter, melted

1 egg, lightly beaten

½ cup milk

¼ capsicum diced

½ cup grated cheese

¼ onion, diced

1 tablespoon chopped chives

¼ cup corn

½ teaspoon mountain pepper

 

Method

1.    Preheat the oven to 200°C. Line a muffin tray with 6 papers. Place on  tray

2.   Collect ingredients

3.   Sift the flour and mountain pepper into a large bowl.

4.   Finely dice onion, capsicum and combine with corn, cheese and chives.

5.   Add to dry ingredients.

6.   Combine the wet ingredients (butter, egg and milk). Make a well in the centre and add wet ingredients to dry ingredients. Mixture should remain lumpy!

7.   Spoon evenly into 6 muffin tray.

8.   Bake for 15-20 minutes. (The muffins are ready if they spring back when touched lightly with your finger or if a fine skewer comes out clean and dry from the centre of the muffin.)

9.   Cool in tray for 5 minutes then remove from the pan and place on the cake rack.

 

 

Wild Tucker 2

BUSH BASIL & SUNDRIED TOMATO Muffins

Ingredients for 6 Muffins per student

1½ cups SR Flour

50g butter, melted

1 egg, lightly beaten

½ cup milk

½ cup grated cheese

¼ onion, diced

1 tablespoon chopped parsley

2 sundried tomatoes, finely diced

4 pitted kalamatta olives, sliced

1 teaspoon bush basil

 

Method

1.    Preheat the oven to 200°C. Line a muffin tray with 6 papers. Place on  tray

2.   Collect ingredients

3.   Sift the flour into a large bowl and stir through bush basil.

4.   Finely dice onion, sun dried tomatoes and slice olives, combine with cheese and parsley.

5.   Add to dry ingredients.

6.   Combine the wet ingredients (butter, egg and milk). Make a well in the centre and mix wet ingredients with dry ingredients. Mixture should remain lumpy!

7.   Spoon evenly into 6 muffin tray.

8.   Bake for 15-20 minutes. (The muffins are ready if they spring back when touched lightly with your finger or if a fine skewer comes out clean and dry from the centre of the muffin.)

9.   Cool in tray for 5 minutes then remove from the pan and place on the cake rack.

 

 

Wild Tucker 3

WATTLE SEED, BANANA & GOLDEN SYRUP Muffins



Ingredients for 6 Muffins per student

1½ cups SR Flour

50g butter, melted

1 egg, lightly beaten

1/2 cup milk

3 tablespoon golden syrup

½ teaspoon wattle seeds

½ banana, sliced

 

Method

1.    Preheat the oven to 200°C. Line a muffin tray with 6 papers. Place on  tray

2.   Collect ingredients

3.   Sift the flour and add wattle seeds into large bowl.

4.   Make well in the centre and combine the wet ingredients (butter, golden syrup, egg and milk) with dry ingredients.

5. Add sliced banana. Stir. Mixture should remain lumpy!

6.   Spoon evenly into 6 muffin tray.

7.   Bake for 15-20 minutes. (The muffins are ready if they spring back when touched lightly with your finger or if a fine skewer comes out clean and dry from the centre of the muffin.)

8.   Cool in tray for 5 minutes then remove from the pan and place on the cake rack.

9.   Complete the sensory evaluation- comparing each of the muffins from today’s practical session.

 

 


Wild Tucker 4

LEMON MYRTLE & POPPYSEED Muffins

Ingredients for 6 Muffins per student

1½ cups SR Flour

50g butter, melted

1 egg, lightly beaten

1/3 cup milk

Zest and juice of ½ lemon (remove zest before squeezing!)

¼ cup brown sugar

½ teaspoon lemon myrtle

1 tablespoon poppyseeds

 

Method

1.    Preheat the oven to 200°C. Line a muffin tray with 6 papers. Place on  tray

2.   Collect ingredients

3.   Sift the flour, brown sugar into large bowl and then stir in lemon myrtle and poppy seeds. Remove zest from lemon.

4.   Make well in the centre and combine the wet ingredients with dry ingredients.  (butter, juice and zest, egg and milk) Mixture should remain lumpy!

5.   Spoon evenly into 6 muffin tray.

6.   Bake for 15-20 minutes. (The muffins are ready if they spring back when touched lightly with your finger or if a fine skewer comes out clean and dry from the centre of the muffin.)

7.   Cool in tray for 5 minutes then remove from the pan and place on the cake rack.

GOOD LUCK!
 
GIVE THEM A TRY!:)