Garden to Table 2022

 Today saw the long-awaited return of Garden to Table! 

We were very impressed with the knowledge the Year 6 students has retained from last year about knife safety and use. 

In the kitchen they made bread sticks and veggies with dip. This proved very popular and there was no breadsticks left for Miss Long to try!  See below for the recipe. 

In the garden there was a huge amount of clearing and planting going on - what a transformation! What a shame I forgot before and after photos! 

 

 

HERBY BREADSTICKS

INGREDIENTS

• 1 loaf sliced bread

• 1 cup fresh herbs, such as thyme, rosemary, oregano, parsley

• 1 cup oil (olive oil/canola oil)

• 1/2 teaspoon of salt

HOW TO MAKE

• Preheat the oven to 200 deg C

• Wash and dry herbs. Pick the leaves off any woody stems, put the stems in the compost.

• Chop the herbs finely (using a rocking motion, with one hand flat on the top blunt part of the knife)

• Combine the oil with the herbs in a small bowl, add the salt and mix together

• Taking 4 slices of bread, cut the crusts off, cut in half, and then cut in half in again.  Each piece of bread should make 8 pieces.  Repeat until all bread is cut in bread stick pieces

• Place the cut bread in a wide bowl or tray.

• Pour the herby oil over the cut bread pieces and gently mix with tongs until the bread pieces are evenly coated. (You may need to do this in batches)

• Spread on a baking tray in a single layer.

• Bake for 5 to 7 minutes until toasted and golden

• Serve with your favourite dip