Zucchini and Carrot Croquettes & Apple and Rhubarb Crumble

By Zarah & Imogenimg_1640 img_1642img_1644 img_1643 img_1645img_1646 img_1647

Recently the Mipod students have been cooking two beautiful recipes named Apple Crumble & Zucchini and Carrot Croquettes by using our wonderful Stephanie Alexander Program.

Some people liked the Croquettes because of the crunchiness and the textures. To top off the Croquettes, we made delicious homemade Apple Crumble for dessert. Most people liked the Apple Crumble the best because of the sweetness and flavour and, well, who doesn’t love desserts?  We tried to make the croquettes as golden and as crispy as possible by frying them in a little bit of oil. The students, teachers and wonderful helpers really enjoyed this recipe although we thought the zuchinni could do with a little more seasoning. The apple crumble was crunchy, golden and had lots of sweet flavours and textures and was really set off by the cinnamon.

The Mipod students learned about accuracy, cooking skills, measurements and teamwork during this session and we all enjoyed working together to achieve our goal.

After finishing the cooking the children had to clean the kitchen up. Then it was eating time! Hooray! After eating, the children made comments on whether they liked the croquettes and apple crumble or not and why.

Why do we have a Gallipoli Oak tree at GWPS?

The reason why Grovedale West planted the Gallipoli oak tree is so that people can remember the ANZAC’s and appreciate what they did for us. A long time ago William Winter Cooke was fighting at war in Gallipoli. He got acorns from a Gallipoli oak tree and he sent them back to his uncle who lived in Victoria. He had an interest in trees so in 1916 his uncle  decided to plant one on his farm and gave the rest to a school in Geelong and it is still here today it is 100 years old. There are now over 650 schools who have applied to receive a Gallipoli Oak which have all grown from the original acorns sent back from the war.

By Ella, Cody, Riley and Callum


Asian Coleslaw & Wheat Tortillas

By Maya & Jasmine

Recently the Grade 3 & 4 students have made a delicious Asian Coleslaw with their very own tortillas using Stephanie Alexander’s recipe.

The 3 & 4 students had to cut up beetroot, ½ a cabbage and red onion. We also had carrots and the students grated them. As well as cutting the beetroot students also had to grate it.  We harvested the carrot and the beetroot from our MiPod kitchen garden where we planted the seeds, watered, fed and cared for them.

To top off the coleslaw the students made a lovely dressing. To make the dressing they used garlic, ¼ cup of lime juice, 1  tablespoon of rice vinegar, ⅓ cup of fish sauce (although this is probably too much fish sauce!), ½ cup of vegetable oil and 2 tablespoons of brown sugar. Then all of those ingredients went into a bowl and the students stirred it.

To make the dish 10 times better the students got to make their own tortillas! Some students made the dough while we were cutting and got small dough balls ready. Then we simply needed to roll them out to 2mm thick circles to use as our tortillas. When the students were done rolling out their dough ball they had to put it in a electric fry pan to cook it. It was a LOT of fun! The student got to flip their tortilla and put it on their plate.  

Then after the tortillas were cooked the students had to clean up. Then it was eating time! Most students liked the crispy, fresh coleslaw but a few didn’t as the fish sauce was quite strong! Everyone definitely liked the tortillas though.    IMG_0610IMG_0603

Cooking – Pumpkin Gnocchi

On Thursday 28th of July MIB did cooking. We created a dish called pumpkin gnocchi. It is an Italian dish and did you know, the name comes from the Italian word for knuckle because gnocchi are a similar shape.

We cut up the pumpkin and then put it in a pot. We let the pumpkin boil on the stove in boiling water. Once it boiled, we mashed it until it was really soft and had no lumps. We mixed the mash with flour and an egg, kneaded it into a dough and cut it into small pieces. We put it in boiling hot water and once it rose the the surface of the water we knew it was cooked. Once it was all done we served and ate it with a YUMMY burst butter and sage sauce. After all that hard work it was amazing and worth doing all those dishes! 

By Ella


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National Tree Day 2016

National Tree Day!

On Thursday the 28th of July, the wind was blowing, it started spitting at times, we got all muddy and dirty but we kept gardening! It was national Tree day. It is a special day to plant trees and discuss the importance of trees in our world.

We had had problems at times like when one of our G.W.P.S Mi-Pod gardening group member accidently pulled out an actual plant instead of a weed… But it’s okay, we re-planted it. In gardening we also learnt about the Gallipoli Oak tree. Finally, we got to plants around the Gallipoli Oak tree to keep the tree safe when it is small, and to keep children safe for when the tree grows up and becomes prickly.

Last but not least we got to get out of the dreadful mud, rain and get into the cosy Mi-Pod where we got our gardening and cooking books out, where we wrote down what we learnt and thought about our gardening session. Maybe you could do some gardening one day and see how much fun it is!

A big thank-you to Mr and Mrs Pearce for donating their time and skills to helping and teaching us about gardening and helping to erect the special tree guard around our precious Gallipoli Oak tree.

For more information about Tree Day visit  http://treeday.planetark.org/

By Latina and Charlotte