The year 3 – 7 students once a fortnight spend a double lesson in Kitchen Lessons. The students learn all the safe practices to cook in the kitchen. Below are the recipes that the students have made since 2018.
Baked Parmesan Carrot Fries with chilli mayo dip
Beetroot and Chocolate Muffins
Braised Capsicum, Onion & Tomato with Bay Leaves and Thyme
Broccoli, Chilli & lemon sauce
Broccoli and cauliflower fritters
Broccoli Stir-Fry with Honey Soy Dressing
Brown Rice, celery & orange salad
Bruschetta with broad beans, parmesan & herbs
Calendula & Thyme Shortbread Cookies
Carrot, zucchini & ricotta muffins
Cheese Straws with Parmesan and Rosemary
Cheese & Pepperoni Stuffed Pretzels
Chickpea Vegetarian Sausage Scrolls
Chocolate and Beetroot Brownies
Chong You Bing (Spring Onion Pancakes)
Gluten-Free Lemon & Herb Tabbhouleh
Grilled Eggplant with Garlic & Herbs
Lemon Myrtle & Wattle seed Shortbread
Nonna Maria’s lemon and rosemary risotto
Passionfruit and Lemon polenta biscuits
Red Capsicum & Bok Choy Stirfry
Roasted grape and ricotta crostini
Sticky Five-Spice fig and barely salad
St Patrick’s Day Shamrock Cookies
Sweet Potato & Zucchini Fritters
Vegan Butter Chicken (Cauliflower)
Vegetarian stuffed capsicum
White bean dip with Rosemary olive oil
White chocolate & gingerbread slice
Warrigal Greens and Ricotta Fritters