Year 8 Easter Breakfast Treats:

Bunny pancakes recipe 

Here’s a fun idea for Easter morning. Let your imagination take the lead, and catch him before he hops away!

Ingredients:

·         1 cup (150g) self-raising flour

·         1 tsp baking powder

·         2 T sugar

·         1 egg

·         1 cup (250ml) milk

·         2 T butter

·         1 banana

·         24 choc chips

·         32 white mini marshmallows

Method:

1.  In a large bowl, combine flour, baking powder and sugar. Add egg and milk and whisk until well combined.

2.  Melt butter in a large non-stick fry pan over medium heat.

3.  Use a spoon to create pancake shapes.

·         You will need one large circle for the body, a smaller circle for the head, two small circles for the feet and two triangles for the ears.

4.   Cook for 1-2 minutes until bubbles appear on the surface. Flip and cook for a further 1-2 minutes. Remove to a plate and keep warm.

5.  Peel banana and slice into 8 pieces. Top small pancake circles with a slice of banana and three choc chips to create feet.

6.  Arrange pancakes on plate. Start with the ears. Top with the head piece, slightly overlapping, then the body piece. Finally, carefully place the decorated feet overlapping the bottom of the body. Arrange mini marshmallows to create the fluffy tail.

·         Recipe from kidspot.co.nz

Leaha's Focaccia Bread

Year 11 Food and Nutrition
Macarons

Year 7 Pillow-Covers

Recipe Annie (lasfoodtech.year9@blogger.com)

      Pumpkin And Bacon Pasta Dish   

Ingredients:

½ of onion, diced

4 slices of bacon, cut in strips

¼ of a kumara, peeled and chopped

¾ cup of pasta

Pinch of salt

2 garlic cloves, crushed

Pinch of nutmeg

½ cup of pumpkin soup

1 cup peas

½ cup cream

Parmesan cheese

2 thyme sprigs

Salt and pepper

Parsley and parmesan to garnish

Method:

1. Prepare the onion, bacon, kumara.

2. Place the those ingredients into a fry pan with

1T of oil and saute.

3. Fill a pot with water and boil then add a pinch of salt.

4. Add pasta to boiling water and boil for 9 minutes.

5. Add the crushed garlic and a pinch of nutmeg  into the fry pan and stir.

6. Then add the pumpkin soup and peas to the mixture and again leave to simmer.

7. Drain your pasta then mix together with the pumpkin sauce.

8. Add cream, parmesan cheese, thyme sprigs, salt and pepper.

9. Mix well and serve on a plate with a sprinkle of parsley and cheese on top.

Cooking Time: 20 minutes

Serves: 3-4

Attached: Recipe Annie

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Recipe Lily (lasfoodtech.year9@blogger.com)

A Hearty Pumpkin Soup

Serves: 2

Time To make: 20 Minutes

• 250g pumpkin
• 1 potato
• 1 carrot
• 1 small Onion

• 1 T butter

• 1 T oil
• 1 garlic clove, crushed

• ¼ t ginger
• ¼ t cinnamon
• 500ml Vegetable stock
• 125ml milk
• 1 t honey
• ½ t paprika
• ½ t salt

Method:

1.  Peel pumpkin, potato and carrot and cut into medium size pieces . Chop Onion.
2. Place Vegetables in a large sauce pan with butter, oil and garlic - Saute՛ for 5 minutes.
3. Add remaining ingredients and bring to boil.
4. Simmer until vegetables are soft.
5. Puree vegetables.
6. Reheat and serve hot.

Tips: Could also be served with Garlic bread,Toast or Croutons.

Croutons

• 4-6 Slices of bread
• 1 T Oil
• 2-4 T Parmesan Cheese

Method:

1. Cut the crust off the bread and cut into bite size squares.
2. Place in a oven tray lined with Baking Paper, drizzle over oil.
3. Evenly Sprinkle 2-4 Tablespoons of parmesan cheese over the bread.
4. Put in oven at 150° bake until Golden Brown.

Attached: Recipe Lily

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Year 9 Food and Nutrition

Year 9 Food and Nutrition.

Last Wednesday the Year 9 class were privileged to have Daniel Ferguson, who lives in Lawrence and is a trained chef, come and work with them for the afternoon.
The focus for the lesson was to create nutritious and tasty dishes from leftover pumpkin soup. 

Each student was given a different recipe to adapt and change to incorporate the leftover soup.

The students were focused and worked hard to produce the following dishes.

• Pinwheel scones.
• Chicken curry.
• Bacon Pasta.
• Muffins.
• Tasty accompaniments to have with soup.

Thank-you Daniel for giving up your afternoon to come and teach us how to: use leftovers in creative ways, make use of in-season produce, and use common pantry ingredients to create tasty dishes.
Recipes will be up on the blog shortly.