Recipes from 2018

Term 1 Week 3

Brown Salad

Potato Tomato and Boiled Egg Salad

Roasted Plums with Crumble Topping

Zucchini Slice

 

Term 1 Week 4

Linguini and Herb Pesto

Pear and Rhubarb Cake

Summer Salad

Tomato Tarts

 

Term 1 Week 5

Linguini and Herb Pesto

Pear and Rhubarb Cake

Summer Salad 

Tomato Tarts 

 

Term 1 Week 6

Beetroot and Herb Risotto

Rhubarb and Berry Cake

Roasted Vegetable Salad

Zucchini Orzo and Mint Salad

 

Term 1 Week 7

Bruschetta with Tomato and Basil

Oven Baked Spring Rolls

Vegetable Fried Rice

Vietnamese Rice Paper Rolls

 

Term 2 Week 2

Fruit Pudding with Anzac Day Crumble
Pumpkin Bread

Risotto alla Zucca

Zucchini Pie

 

Term 2 Week 3

Kale and Fetta Bread

Pearl Barley Risotto

Silverbeet and Ricotta Canneloni

Stone Fruit Pudding

Tamarillo Fool

 

Term 2 Week 4

Baked Vegetable Fries

Linguine with Pesto

Raspberry Yoghurt Cake

Roasted Garlicky Pumpkin and Sage Pies

Salad of the Imagination

 

Term 2 Week 5 

Courgette Carbonara

Gratin Dauphinois

Linguini with Herb Pesto

Little Lemon Tarts

Pumpkin Gnocchi

 

Term 2 Week 6

Apricot Lattice Pies

Cajun Potatoe Wedges

Pasta with Roasted Pumpkin

Pumpkin Gnocchi

 

Term 2 Week 7 

Gozleme of Mint, Feta, Spinach and Lemon

Kale and Cheese Gnocchi

Lemon Delicious

Pumpkin Carbonara

 

Term 2 Week 8

Beetroot Pasta with Herb Sauce

Classic Lemon Melting Moments

Dill and Lemon Flatbread

Firm Polenta

Fried Crispy Polenta with Rosemary and Salt

Pumpkin Paste

 

Term 2 Week 9

Lemon Ricotta Cake

Pizza Pinwheels

Silverbeet Slice

Tomato and Mozzarella Arancini