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!
LAVINIA’S CHEESE STICKS
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
- Put the sugar and yeast and warm water in a cup and leave to rise
- Put the oil and water in a pot to boil and add the salt and leave to boil.
- After it boils put in a big bowl to cool down the oil.
- Add the raised yeast.
- Add flour until a nice dough not too hard not too soft
- Leave to rise a little bit maybe 15 min
- Take the dough and divide into 2 pieces.
- Take 1 piece and spread the dough and grate the cheese and then pack the dough again and cut again in 3 pieces.
- Repeat the procedure for 2nd big piece.
- Take 1 little piece and spread on the table and cut into sticks and put them one by one in trays over baking paper.
- Do the same for the rest of the pieces.
- Put all sticks in the trays as many as its needed and then grate the cheese all over the trays.
- Put them in oven 180 degrees, until all brown and nice cooked.
- You can also add poppy seed and big salt on one of the trays.
- Now they are ready.
LAUREEN’S BLUEBERRY FLUFFY PANCAKES
- 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
- Whisk dry ingredients
- Add wet ingredients, whisk and gradually add the blueberries.
- Melt about 1.5 tsp of butter in a nonstick pan over medium-high heat.
- Pour ¼ of the pancake batter into a pan and quickly nudge into a circle or use a ring mold (optional)
- Cook for 1 ½ minutes until a few bubbles appear and the underside is mostly golden.
- Flip the pancake and cook for a further 1 minute and poke the centre which should spring back and underside should be golden.
- Transfer onto a cooling rack and repeat the same method for the rest of the batter.
- Serve with maple syrup and softened butter (optional) and enjoy!