SAKG Recipes

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.

Aioli

Aloo Gobi

ANZAC Biscuits

Apricot or Peach cake

Baked Parmesan Carrot Fries with chilli mayo dip

Baked Rosemary Beet Chips

Baked Spring Rolls

Banana Bread Muffins

Banana Chocolate Energy Balls

Basic Bread – Rolls

Basic Egg Noodles

Basic pasta

Basic Pizza Dough

Basil Pesto

Beef & Sweet Potato Burgers

Beetroot Raita

Beetroot and Chocolate Muffins

Braised Capsicum, Onion & Tomato with Bay Leaves and Thyme

Broad Bean Hummus

Broad Bean and greens risotto

Broccoli, Chilli & lemon sauce

Broccoli and cauliflower fritters

Broccoli Slaw

Broccoli Stir-Fry with Honey Soy Dressing

Broccoli Thoran

Brown Rice, celery & orange salad

Bruschetta with broad beans, parmesan & herbs

Bruschetta Two Ways

Buffalo Broccoli wings

Calendula & Thyme Shortbread Cookies

Candy Cane Cookies

Carrot Cake Muffins

Carrot & Beetroot Salad

Carrot and coriander dip

Carrot, zucchini & ricotta muffins

Cauliflower Pizza

Cauliflower Rebozada

Cauliflower Soup

Cheese Straws with Parmesan and Rosemary

Cheese & olive empanadillas

Cheese & Pepperoni Stuffed Pretzels

Chicken Teriyaki

Chickpea Celery Salad

Chickpea Vegetarian Sausage Scrolls

Chilli Non Carne

Chinese Five Spice Plum Sauce

Chinese Greens Stir

Chocolate Balls

Chocolate and Beetroot Brownies

Chong You Bing (Spring Onion Pancakes)

Christmas Tree Cookies

Classic Scottish Shortbread

Coconut & Lemongrass Soup

Cranachan

Damper

Dipping Sauce

Easy Hot Cross Buns

Easy oven-baked Frittata

Easy vegetable samosa

Edible Flower Lollipops

Eggplant Parmigiana

Fresh black grape lemonade

Fresh fruit Sushi

Fresh Herb Fougasse

Fresh Lemonade

Fried Rice Lettuce Cups

Gluten-Free Lemon & Herb Tabbhouleh

Greek Easter Biscuits

Greek Potatoes

Greek Salad

Greek Tiganites

Greek Vegetarian Meatballs

Green Spicy Coleslaw

Grilled Eggplant with Garlic & Herbs

Grinch fudge

Hardtack

Hawaiin Pizza

Herbal Tea

Herb Pilaf

Homemade Mac and Cheese Bites

Kale Pakora

Kale & Silverbeet Mallung

Koulourakia

Indian Fried Cabbage

Lemongrass

Lemon Melting Moments

Lemon Myrtle & Wattle seed Shortbread

Mie Goreng

Margherita Pizza

Mexican green rice

Mini Olive and Feta Muffins

Mini Pancake Muffins

Moroccan Zucchini Salad

Nasturtium Chips

Nasturtium Summer Rolls

Neeps and Tatties

Nonna Maria’s lemon and rosemary risotto

Oat and Plum Crumble Muffins

Onigiri Japanese Rice Balls

Onion Bhaji

Oven-baked Spring Rolls

Pansy Shortbread Cookies

Passionfruit and Lemon polenta biscuits

Patatas Bravas

Pizza Tartlets

Polenta Corn Chips

Potato, Leek & Chive Soup

Potato and Rosemary Pizza

Pumpkin Burgers

Pumpkin Cupcakes

Pumpkin drop biscuits

Pumpkin feta pinwheels

Pumpkin Hummus

Pumpkin Salad

Pumpkin Scones

Pumpkin Wontons

Red Capsicum & Bok Choy Stirfry

Rhubarb Crumble Muffins

Roasted grape and ricotta crostini

Roasted Pumpkin Seeds

Rosemary Grissini Dough

Salt Bush Chips

Scones

Scotch Broth

Shortbread pudding balls

Simple Salsa

Simple Chow Mein

Soft Taco Shells

Spanakopita Triangles

Spiced Pear Muffin

Spicy Pumpkin Soup

Spinach and Cheese Chapattis

Spinach and Feta Pinwheels

Spinach-Silverbeet Pilaf

Stained Glass Cookies

Sticky Five-Spice fig and barely salad

Stinging Nettle Infusion

Strawberry Muffins

St Patrick’s Day Shamrock Cookies

Stuffed Nasurtium Flowers

Stuffed vine leaves

Sushi

Sushi Balls

Sweet Potato & Zucchini Fritters

Thai Fried Bananas

Tomato and basil sauce

Tomato and Basil soup

Tomato and Garlic Sauce

Tomato Chilli Jam

Turkish Lentil Soup

Two Asian Dipping sauces

Vegan Butter Chicken (Cauliflower)

Vegetable Gyoza

Vegetable Samosas

Vegetarian Haggis

Vegetarian Pizza Scrolls

Vegetarian stuffed capsicum

Vietnamese Rice Paper Rolls

Veggie Croquettes

Veggie Patties

Waldorf Salad

White bean dip with Rosemary olive oil

White chocolate & gingerbread slice

Warrigal Greens and Ricotta Fritters

Yoghurt-Crusted whole cauliflower

Zucchini Rosti with Horseradish sour cream