Grade 2/3 harvested beetroots and made a beetroot dip. The dip was made with cooked beetroots, yoghurt, mint, salt and pepper. It was served to the students parents at an information afternoon.
0 Comments
Cake Ingredients
|
Class Cooking Students are currently cooking in the kitchen with school grown produce. If you would like to help out speak to your childs class teacher.
Allergy Kitchen.
All of our recipes are made with dairy, gluten and nut free ingredients. Extra care and separate utensils are used when using other known allergy foods such as egg and strawberries, and where possible, alternative foods for these students are prepared first to reduce cross contamination. School Recipe BookEasy recipes to make from our school grown produce. Index
All
|