June 9, 2020 browns

Cheese your own creation

During term 2 our clever year 7, 9 and 10 Food Studies students entered a competition where they created their own recipes based around a dairy product. By entering this competition the school received a $100.00 Coles gift voucher which we will use to purchase new equipment for the Food Tech room. The students who entered also received a special pen and mouse pad. This competition will be judged in term four, and the 12 winning entries will be collated to produce a 2021 calendar. Good luck to all who entered.

See what three of our amazing students came up with!





Pita Triangles

  • 1/2 package active dry yeast
  • 1/2 cup warm water
  • 3/4 cup and 2 tablespoons all-purpose flour, or more as needed
  • 1/2 teaspoon olive oil, divided
  • 3/4 teaspoon salt
  • 3/4 cup and 2 tablespoons all-purpose flour

Garlic Herb Dip

  • 100g light soft cheese
  • 50g Greek Yoghurt
  • 1 crushed garlic
  • 1 tsp lemon juice
  • Snipped chives (to preference)
  • Pepper


Pita Triangles

  1. Place yeast into the bowl of a stand mixer and add 1-cup warm water and 1 cup flour. Whisk together and let stand 15 minutes for the mixture to rise.
  2. Pour 1 1/2 tablespoons olive oil and salt into the dough; add 1 3/4 cup flour. Mix at low speed.
  3. Turn dough out onto a floured work surface and form into a ball.
  4. Wipe inside of a bowl with 1/4 teaspoon olive oil. Turn the dough around in the bowl to cover with a thin film of oil; cover the bowl with foil and let sit until dough has doubled in size.
  5. Remove dough from bowl and place onto a floured work surface. Lightly pat into a flat shape about 1 inch thick. Use a knife to cut dough into 8 pieces. Form each piece into a triangle.
  6. Sprinkle a small amount of flour on a work surface and top of a dough ball; gently pat dough ball flat with your fingers, forming a flat, round bread about 1/4 inch thick. Let dough round rest for 5 minutes. Repeat with remaining dough balls.
  7. Brush a cast-iron skillet with remaining 3/4 teaspoon olive oil and place over medium-high heat. Lay pita bread into a hot skillet and cook until bread begins to puff up and the bottom has brown spots and blisters, about 3 minutes. Flip, cook 2 more minutes, and flip back onto the original side to cook for about 30 more seconds.
  8. Cut pita into triangles

Creamy Garlic Herb Dip

  1. Mix light soft cheese with the Greek yoghurt.
  2. Stir crushed garlic clove, snipped chives, lemon juice, and fresh ground pepper.
  3. Combine cream cheese mix with garlic.

Top the pita triangles with cream cheese mixture and enjoy!

PREP        60 mins

COOK       15 mins

MAKES     4 servings




1 kg flour

1 kg Feta cheese

2 cups of oil

2 cups of water

1 teaspoon of salt

1 teaspoon and of yeast

1 teaspoon of sugar

Half of a cup of warm water


  1. Put the sugar and yeast and warm water in a cup and leave to rise
  2. Put the oil and water in a pot to boil and add the salt and leave to boil.
  3. After it boils put in a big bowl to cool down the oil.
  4. Add the raised yeast.
  5. Add flour until a nice dough not too hard not too soft
  6. Leave to rise a little bit maybe 15 min
  7. Take the dough and divide into 2 pieces.
  8. Take 1 piece and spread the dough and grate the cheese and then pack the dough again and cut again in 3 pieces.
  9. Repeat the procedure for 2nd big piece.
  10. Take 1 little piece and spread on the table and cut into sticks and put them one by one in trays over baking paper.
  11. Do the same for the rest of the pieces.
  12. Put all sticks in the trays as many as its needed and then grate the cheese all over the trays.
  13. Put them in oven 180 degrees, until all brown and nice cooked.
  14. You can also add poppy seed and big salt on one of the trays.
  15. Now they are ready.




  • 1 cup all-purpose flour
  • ¾ cup milk ( any )
  • 1 egg
  • 2 tbsp. white sugar
  • 2 tbsp. melted butter
  • 1 tsp vanilla extract
  • 1 tsp white vinegar
  • 2 tsp baking powder
  • ¼ tsp baking soda
  • 1 cup fresh or frozen blueberries


  1. Whisk dry ingredients
  2. Add wet ingredients, whisk and gradually add the blueberries.
  3. Melt about 1.5 tsp of butter in a nonstick pan over medium-high heat.
  4. Pour ¼ of the pancake batter into a pan and quickly nudge into a circle or use a ring mold (optional)
  5. Cook for 1 ½ minutes until a few bubbles appear and the underside is mostly golden.
  6. Flip the pancake and cook for a further 1 minute and poke the centre which should spring back and underside should be golden.
  7. Transfer onto a cooling rack and repeat the same method for the rest of the batter.
  8. Serve with maple syrup and softened butter (optional) and enjoy!

PREP        5 mins

COOK       15 mins

MAKES     6 pancakes