In Week 5 we made pizzas for an afternoon snack. Children loved them!
To make them at home…
- Pizza paste (We used 4 Leggos Pizza paste sachets for 2 large pizzas)
- Pizza bases (We used 2 wholemeal flat pizza bases from the bread section of the supermarket)
- Shredded Cheese (We used a large Mozzarella packet for 2 large pizzas)
- Shredded Ham (We used 500g for 2 large pizzas)
- Large can of Pineapple
- Tomatoes (We used 4 for 2 pizzas)
What we did:
- Put the oven onto 220 degrees C
- Get the 2 pizza bases and place on the pizza trays
- Spread the Pizza paste on each base
- Sprinkle the cheese evenly across the base
- Sprinkle the ham evenly
- Slice the tomato finely and place on pizza where desired
- Add the pineapple pieces
- Put it in the oven for 10-15 minutes
Many of the early Australian settlers ate damper for meals: We made some in our kitchen and shared it with some people in our school. We learnt how to measure with digital scales, measuring cups and spoons and talked about estimation of measurements. eg 1 kg packet of flour is 1000 g, so 250 g is about 1/4 packet etc..
- 175mL milk
- 1/2 teaspoon salt
- 250 g self raising flour
- 25g unsalted butter
- Mix salt and flour in bowl.
- Add butter (cubed and chilled) - rub into flour with fingers until fine crumbs
- Stir in milk with a knife - Make the dough soft (but not sticky)
- Sprinkle flour on a bench. Put dough onto it and make into a smooth ball.
- Put dough onto a tray or baking sheet.
- Flatten into a round shape about 16-17 cm across.
- Cut a deep cross in the dough and brush with milk.
- Bake at 190 degrees for 30 mins until golden in colour.
- Serve warm.
- Puff pastry
- Cheese (Tasty is fine)
- Salt and Pepper
If you wanted to get fancy you could put some chives in there as well.
- Cut the pastry into quarters
- Put the spinach into a pot with a little bit of oil and water.
- Cook the spinach so it reduces but you don’t want it to lose its colour. It reduces to be about a ¼ of its original size.
- Grate the cheese, you’ll need the same sized amount of cheese as spinach, if not more.
- Place a spoonful of spinach in the middle of a pastry square and sprinkle some salt and pepper on it.
- Put an equal amount of cheese on top of the spinach.
- Use a brush to put some milk on the edge of the pastry and fold the triangles in half. You want to seal the edges really tight so there aren’t any air holes.
- Once folded, brush the tops of the triangles with a bit more milk and bake in the oven until they’re golden brown.
Campfire Banana Boat Desert Delight
- Cut a slit in a banana (lengthwise) with the skin still on.
- Into the slit, add chocolate buttons and marshmallows
- Cover with alfoil
- Put in the fire for about 5-10 minutes
- Take out and scoop out the banana!
(This link will give you an idea how to make it - We left out the peanuts and cream!)
Nicole's Jelly SliceNicole from our school PCC has contributed this recipe!
- 1 pack of Yo-Yo biscuits
- 170 gms of melted butter
- 1 tin of sweetened skim condensed milk
- Juice of 2 lemons
- 2 dessertspoons of gelatine
- 125 mls of hot water
- 1 packet of Port Wine jelly crystals
- 300 mls water
- Crush biscuits in a food processor and place in a bowl
- Add melted butter and mix well
- Line a tray (28cm x 20cm) with baking paper and then press crumbs into the tray
- Place tray in the fridge.
- Next dissolve gelatine in hot water and then place aside.
- Mix condensed milk and lemon juice in a bowl until combined.
- Add dissolved gelatine to the lemon mixture and stir well.
- Pour on top of the biscuit mixture and return tray back to the fridge.
- Make jelly with 200 ml of boiling water.
- When crystals are dissolved, stir in a further 100 ml of cold water.
- Leave jelly aside to cool and then pour gently onto the slice and return to the fridge.
- Cut slice once set and then serve.
(Tip - ensure baking paper adequately covers tray, otherwise jelly liquid may slide under paper, which will make it hard to remove the slice)
What you need:
- Clean hands
What you do:
- Poke holes in the bread with your finger to make a face. Poke 2 eyes and a nose and mouth.
- Then toast the bread.
- The toast goes brown, but stays white where your fingers pushed it down!
What you need:Borax
What you do:
- Fill the bottom of a container with PVA glue.
- Add a few squirts of water.
- Add some food colouring.
- Add some Borax - Depending on how much glue you used.
- Stir up the mixture and put into a container.
- It starts to join together like putty.
SAVOURY HAM BAKES - serves 4 (3 each)
We made this recipe at school.
Most children liked it, although some didn't like capsicum - It could be replaced with tomato or other veges.
- 12 slices bread
- 30 g chopped ham
- 40 g cheese
- ¼ cup red capsicum
- 3 eggs lightly beaten.
- Chopped shallots or spring onions
- Preheat oven to 180 degrees C
- Remove crusts on bread
- Spray muffin pans with cooking spray
- Flatten bread (with rolling pin or similar)
- Push bread slices into pans. (Trim edges if desired.)
- Spray lightly with cooking spray again.
- Bake 10 minutes
- While baking the bases, prepare the filling...
- Put ham, shallots, cheese, capsicum and eggs into a bowl.
- Mix well.
- After 10 minutes, take bread cases out of oven (leave in trays.)
- Pour filling evenly into bread cases.
- Place back in oven and cook 15-20 minutes.
MIA's ANZAC COOKIES (Thanks Mia! - Nut free too!)
- 1 cup plain flour
- 1 cup white sugar
- 1 cup quick oats
- 3/4 cup desiccated coconut
- 125g melted butter
- 4 tablespoons golden syrup
- 4 tablespoons boiling water
- 1/2 teaspoon bi-carb soda
1) Comine dry ingredients in a bowl.
2) Melt butter and syrup.
3) Dissolve bi-carb in water, then add to butter/syrup.
Mixture will foam up.
4) Add mixture to dry ingredients and combine thoroughly.
5) Mixture should be firm enough to roll in a ball or on a teaspoon.
6) Bake for 20 mins at 150 degrees C