Ingredients:

• 2 cups  self-raising flour
• 2 teaspoonsbicarb of soda
• 1/8 teaspoon of salt
• 4 tablespoons  caster sugar
• 1 cup fresh ricotta
• 2 cups skim milk
• 50g unsalted butter, melted
• 1 lemon, rind grated, juiced
• Oil spray, to fry
• Sliced bananas, yoghurt and honey, to serve

Equipment

• Bowls
• Measuring cups and spoons
• Wooden spoon
• Whisk
• Grater
• Juicer
• Egg flip
• Boards

Method

1. Sift the flour, soda and salt into a bowl.
2. Stir in sugar.
3. Melt the butter in a microwave safe bowl (adult supervision required)
4. Grate the rind off the lemon and juice it (adult supervision required)
5. In a separate bowl, combine the ricotta, milk, melted butter, lemon rind and juice, beating well until smooth.
6. Gradually whisk the wet ingredients into the dry ingredients to form a smooth batter.
7. Turn on the electric frypan (adult job) and spray with cooking spray.
8. Pour in 1/4 cup batter to form the
9. Cook 4 pancakes at a time over medium heat for 3 minutes until bubbles appear over the surface, then flip over and cook for 1-2 minutes (adult supervision).
10. Note the pancakes do expand so do not place them too close to one another.
11.  Serve hot with a spoonful of yoghurt, banana slices and some honey.

Ingredients

• 1 Lebanese cucumber
• ½ capsicum
• ½  packet vermicelli noodles, rehydrated
• 1 carrot
• ½  zucchini
• Fresh coriander & ginger,chopped
• 10 round rice paper sheets

Dressing

•  2 tablespoons lime juice
•  2 tablespoons soy

Equipment

• Large bowl for warm water
• Kiddies Food Kutter
• Safety Food Peeler
• Scrap bowl
• Grater
• Tongs
• Chopping board
• Colander
• Pastry Brush

Method

1. Soak vermicelli noodles in hot water for approximately 10 minutes. When the noodles are soft, drain and set aside. (Adult Job)
2. Cut cucumber, zucchini, carrot and red pepper into fine strips.
3. Grate Ginger
4. Place all chopped ingredients into bowl, add lime juice and soy sauce and using tongs mix.
5. Place one sheet of rice paper in a large bowl of warm water until soft and moveable. Gently lift from water and place on board. (Adult to help)
6. Place mixed vegetables on the prepared rice paper.Add small amount of noodles to top the other ingredients.
7. Fold rice paper over the filling. Fold in the sides and roll up firmly.
8. Repeat with remaining filling and sheets.
9. Enjoy!

Ingredients:

• 1 Lebanese cucumber
• 1/2 red pepper
• 1/2 packet vermicelli noodles, rehydrated
• 1 carrot
• 1/2 zucchini
• 1 piece chicken breast
• Fresh coriander & ginger, chopped
• 10 round rice paper sheets

Dressing

• 2 tablespoons lime juice
• 2 tablespoons soy
• Sweet Chilli Sauce,serve

Equipment:

• Large bowl for warm water
• Kiddies Food Kutter
• Safety Food Peeler
• Scrap bowl
• Grater
• Tongs
• Chopping board
• Colander

 

Method:

1. Soak vermicelli noodles in hot water for approximately 10 minutes. When the noodles are clear and see through drain and set aside. (Adult Job)
2. Cut cucumber, zucchini, carrot and red pepper into fine strips.
3. Place all chopped ingredients into bowl, add lime juice and soy sauce and using tongs mix.
4. Place one sheet of rice paper in a large bowl of warm water until soft and moveable. Gently lift from water and place on board. (Adult to help)
5. Place red pepper, cucumber zucchini, and carrot on the prepared rice paper. Add small amount of noodles to top the other ingredients.
6. Fold rice paper over the filling. Fold in the sides and roll up firmly.
7. Repeat with remaining filling and sheets.
8. Serve with sweet chilli sauce.

Ingredients

• 250gm packet rice noodles
• 1/4 chinese cabbage
• 2 small carrots
• 4 spring onions
• 8 snowpeas, strings removed
• 4 mushrooms
• 1 packet srping roll pastry
• 1 small piece of ginger
• 1 tablespoon kechap manis
• 1 cup light olive oil to fy

TO SERVE

• soy sauce

Equipment

• Large mixing bowl
• Kiddies Food Kutter
• Electric fry pan
• Chopping board
• Measuring spoons
• Wooden Spoon
• Zester
• Jug
• Tongs
• Paper towel

Method

1. Adult to pre- soak noodles
2. Shred Cabbage
3. Grate carrot
4. Slice snowpeas and spring onion into thin strips
5. Cut mushrooms into small pieces
6. Grate ginger
7. Place all vegetables, ginger and kechap manis in bowl with noodles and mix well.
8. Place a heaped tablespoonful of mixture onto corner of pastry. Fold corner over filling.
Brush opposite corner with cold water. Roll up. Press to seal. Repeat with remaining filling and pastry.
9. Pour oil into frypan or wok. Heat over medium-high heat until a piece of pastry dropped into oil sizzles.
10. Fry spring rolls until golen (Adult job).
11. Drain on paper towel and serve with soy sauce.

Ingredients

• 1 Lebanese cucumber
• 1/2 red pepper
• 1/2 pkt vermicelli noodles, rehydrated
• 1 carrot
• 1/2 zucchini
• Fresh coriander & ginger, chopped
• 10 round rice paper sheets

Dressing

• 2 tablespoons lime juice
• 2 tablespoons soy
• Sweet Chilli Sauce,serve

Method:

1. Soak vermicelli noodles in hot water for approximately 10 minutes. When the noodles are clear and see through drain and set aside. (Adult to help)
2. Cut cucumber, zuchinni, carrot and red pepper into fine strips.
3. Place all chopped ingredients into bowl, add lime juice and soy sauce and using tongs mix.
4. Place one sheet of rice paper in a large bowl of warm water until soft and moveable. Gently lift from water and place on board. (Adult to help)
5. Place red pepper, cucumber zucchini, and carrot on the prepared rice paper. Add small amount of noodles to top the other ingredients.
6. Fold rice paper over the filling. Fold in the sides and roll up firmly.
7. Repeat with remaining filling and sheets.
8. Serve with sweet chilli sauce.

Ingredients

• 2 potatoes, peeled and grated
• 1 carrot, peeled and grated
• 1 zucchini, grated
• 2 spring onions, chopped
• 125g can corn kernels, drained
• 1/2 cup self-raising flour
• 1/2 teaspoon salt and pepper
• 1/4 bunch parsley. chopped
• 2 eggs
• Oil to spray

To Serve

• Hamburger Bun
• Lettuce
• Tomato

Method

1. Each student to prepare a vegetable and add to bowl
   • Peel and grate potatoes
   • Peel and grate carrot
   • Grate zucchini
   • Chop spring onion
   • Chop parsley

 

2. Crack eggs into small bowl and whisk with fork.

 

3. Add corn, salt, pepper, flour, and beaten eggs to large bowl with vegetables.

 

4. Use a wooden spoon to mix.

 

5. Turn on electric fry pan to medium heat.(Adult job)

 

6. Spray oil into electric fry pan and heat for 5 seconds. (Adult job)

 

7. Add 1/4 cup of the mixture and cook for 3-5 minutes. Cook 2 at a time.

 

8. Using an egg flip, turn and cook for a further 3-5 minutes on the other

 

9. Place in bun with lettuce, tomato and sauce. Enjoy!

Ingredients

• 2 potatoes, peeled and grated
• 1 carrot, peeled and grated
• 1 zucchini, grated
• 2 spring onions, chopped
• 125g can corn kernels, drained
• 1/2 cup self-raising flour
• 1/2 teaspoon salt and pepper
• 1/4 bunch parsley. chopped
• 2 eggs
• Oil to spray

Method

1. Each student to prepare a vegetable and add to bowl
   • Peel and grate potatoes
   • Peel and grate carrot
   • Grate zucchini
   • Chop spring onion
   • Chop parsley

2. Crack eggs into small bowl and whisk with fork.

3. Add corn, salt, pepper, flour, and beaten eggs to large bowl with vegetables.

4. Use a wooden spoon to mix.

5. Turn on electric fry pan to medium heat.(Adult job)

6. Spray oil into electric fry pan and heat for 5 seconds. (Adult job)

7. Add 1/4 cup of the mixture and cook for 3-5 minutes. Cook 2 at a time.

8. Using an egg flip, turn and cook for a further 3-5 minutes on the other side.

Ingredients

Makes two small rolls

• 1/2 carrot
• 1/3zucchini
• 1 small celery stalk
• 1 mushroom
• 1 spring onion
• 1/2 teaspoon mixed seasoning
• 75gm mince or 3/4 cup potato mash
• 1 sheet of puff pastry
• Milk, for brushing

Equipment

• 3 small Bowls
• (scrap, mixing, milk)
• Knife – Kiddies Food Kutter
• Spoon
• Chopping Boards
• Grater
• Pastry Brush

Method

1. Wash all vegetables
2. Cut spring onions, mushrooms and celery into small chunks (Adult supervision required)
3. Grate carrot and zucchini (Adult supervision required)
4. Add vegetables to bowl with mince
5. Add seasoning
6. Mix mixture with spoon or hands
7. Place pastry sheet lengthways on a board
8. Spoon mixture close to edge of pastry and shape like a sausage
9. Brush edge of pastry with milk to help with joining.
10. Roll pastry over to cover the mixture
11. Brush roll with a little milk
12. Cut roll into half
13. Place on lined trays and bake in hot oven 200°C for approximately 15 minutes or until golden brown. (Adult JOB).
14. Allow to cool and then Enjoy!

Ingredients – makes 6 souvlaki

Main Ingredients 3 chicken breasts 6 pita breads (warmed if time permits) DRESSING Rind of lemon Juice of half a lemon ¼ cup olive oil 1 tablespoon oregano ½ tablespoon thyme parsley

TZAZIKI 1 cup plain Greekyoghurt 1 Lebanese cucumber 1tsp garlic Fresh parsley 1 teaspoon lemon juice Salt and pepper to season FILLING Lettuce 2 Tomatoes Capsicum ½ red onion

Equipment

• Kiddies Food Kutter
• Large bowl and small bowl
• Measuring spoons and cups
• Wooden spoon
• Electric fry pan
• Metal spoon
• Tongs
• Grater
• Foil/Paper lunch bags
• Juicer
• Plate
• Chopping board
• Scrap bowl

Method

1. Chop chicken into cubes. Wash board and knife after chopping chicken.
2. Grate rind off lemon and then juice.
3. Prepare dressing ingredients and mix in large bowl.
4. Add chicken to large bowl and mix dressing through.
5. Spray fry pan lightly with cooking spray, turn to medium heat and cook chicken for approximately 4-5 minutes (Adult job).
6. Dice cucumber finely, leaving the skin on.
7. Finely chop remaining parsley.
8. Combine cucumber, parsley, lemon juice, yoghurt and mix for tzatziki. Season tzatziki with a couple pinches of salt and pepper.
9. Prepare salad fillings – shred lettuce, slice tomato, slice capsicum and onion.
10. Spread pita with tzatziki, add salad ingredients, place chicken on top and wrap in foil.
11. Most delicious, most super eaten warm!

Ingredients

Makes one individual serve pie

• 3 strawberries
• ½ Granny Smith Apple
• 1 tablespoon flour
• 1 teaspoon vanilla sugar
• ¼ sheet of puff pastry
• Milk, for brushing

Equipment

• 3 small Bowls
• (scrap, mixing, milk)
• Knife – Kiddies Food Kutter
• Peeler – Safety Food Peeler
• Spoon
• Grater
• Pastry Brush
• Foil pie tin or ramekin

Method

1. Wash and hull strawberries.
2. Cut strawberries into slices and place into small mixing bowl. (Adult supervision required)
3. Peel and grate apple.(Adult supervision required)
4. Place apple into small mixing bowl with strawberries.
5. Sprinkle mixture with Vanilla Sugar and flour and lightly mix with spoon.
6. Place mixture into base of baking tin or ramekin
7. Cover tin with puff pastry and trim edges if needed.
8. Brush top of pastry with milk.
9. Place tins on baking tray and bake in hot oven (180°C) for approximately 15 minutes or until golden brown. (Adult JOB).
10. Serve warm with cream or ice cream. Enjoy!
11. REMEMBER: This is a sometimes food!