Pasta, Pasta, Pasta!

 In the garden the children have loved foraging for wood ear fungus and digging up jerusalem artichokes.

Year 5 have been making fresh pasta in the kitchen using the pasta machines. Groups made ravioli, tortellini and cannelloni. The tortellini were filled with pumpkin harvested from the garden and the cannelloni were stuffed with a delicious broadbean and silverbeet mixture. Broadbeans were harvested earlier in the year and we have plenty in our freezer. Silverbeet fresh from the garden along with sage, parsley, mint and sorrel.

Broadbean and silverbeet cannelloni

 Year 4 made a Versatile vegetable soup with parmesan twists which was enjoyed by all!

A Celebration of Food Diversity

We were very excited to receive our box of recipes, ingredients and seeds put together for the Garden To Table schools. Thanks to the Louis Bonduelle Foundation (www.fondation-louisbonduelle.org) who helped fund the project. The recipes are from seven different countries and celebrate "'open-mindedness for tastes and interests in food"
We are looking forward to sampling the recipes in the upcoming months.

Jiuan Kok, Kitchen Specialist from East Tamaki Primary tested and refined the recipes and was on site when we opened our box.