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Term 2 Week 7 Kitchen Garden

Week 6 saw the students continuing with the apple theme making full use of the donated apples. Most classes made apple muffins with the 1/2 class making a variety of fruit muffins.

In week 7 garden science was once again the focus with the 5/6 creating sowing cards for winter vegetables, the 3/4 class investigate the function of stems in plants and the 1/2 class weeded their brassicas and started preparing another garden bed for planting.

The F/1 class made playdough which we will use in Indonesian to reinforce numbers.

‍ ‍APPLE MUFFINS

Ingredients

‍ ‍Dry ingredients

▢1 ½ cups SR flour

▢1 teaspoon ground cinnamon

‍ ‍Wet ingredients

▢2 eggs, large

▢½ cup light brown sugar

▢ 115g unsalted butter, melted but not hot

▢1 teaspoon vanilla extract

▢2 large apples

‍ ‍Cinnamon topping

▢2 tablespoons sugar, white

▢1 teaspoon ground cinnamon

‍ ‍Instructions

▢ Preheat oven to 190°C.

▢Wash and then grate apples. You need two cups of apple.

▢ Whisk flour and cinnamon together until combined. Keep separate.

▢Melt butter in microwave and cool

▢ Put eggs and brown sugar in a large bowl and whisk for 90 seconds.

▢Add cooled butter and vanilla extract and continue whisking for 30 seconds.

▢ Using a wooden spoon, stir in the dry ingredients until combined (the batter will be thick).

▢ Stir in the grated apples. The moisture in the apples will loosen the batter.

‍ ‍Tip: Remove any visibly large pieces of peel after grating.

▢ Divide batter evenly into the prepared muffin pan and sprinkle the cinnamon-sugar topping on top (use all of it).

‍ ‍To make cinnamon sugar, stir together 2 tablespoons white sugar and 1 teaspoon cinnamon in a small bowl.

▢Bake for 23 to 25 minutes or the tops look deep golden and colour and a tooth pick inserted comes clean.

▢ Place pan on a wire rack to cool. Serve muffins warm!

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Week 7 saw the classes making apple muffins to make full use of

‍ ‍APPLE ROSES

‍ ‍Ingredients:

2 large apples

cup apricot jam

1 square sheet puff pastry

ground cinnamon and sugar (optional)

Instructions:

Preheat oven to 180°C.

Wash apples and cut in half, very thinly slice into half moons.

Place a plate and sprinkle over a little water and microwave for 1-2 minutes to soften the apples a little.

Leave to cool (speed this up by placing them in the fridge or freezer.

Melt jam with a teaspoon of water in the microwave for 30-60 seconds. Leave to cool slightly.

Cut puff pastry in half into two rectangles, then roll out each piece with a rolling pin on a lightly floured surface until it is about half as thick (it’s important the pastry is nice and thin, so it cooks right through).

Cut each piece into three long strips so you will now have six strips of pastry in total.

Each strip should be about 4-5cm in width and 35-40cm in length.

Brush one pastry strip with cooled jam, then arrange cooled apple slices along the strip, slightly overlapping each other. Sprinkle with a little cinnamon if desired.

Carefully and loosely roll up the pastry and apple into a rosette.

Place in a muffin tin and repeat with remaining pastry, jam and apples.

Bake for 40-45 minutes until pastry is golden and cooked through.

Serve warm with custard, cream or ice cream (or all three)

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