2025 Recipes

 2025 Recipes

Term 1 2025

Week 2:  We loved the food from our own country of Aotearoa today.  We made an Owairaka garden-style boil-up with kāreti (carrots), kareparāoa (cauliflower), kūmara, pītau pīni (green beans), silverbeet, rocket, and upland cress, and pieces of sweetcorn in place of dough boys.  The flavour for the boil-up came from making a delicious vegetables stock from the peels and scraps of the vegetables (tip- we sauteed the peels and scraps in butter to bring out the flavour before adding the water).  We also enjoyed a kanga (corn) and kāreti salad with toasted harakeke seeds.  For dessert, we ate every last crumb of the fruit crumble with manuka honey and coconut.  

Week 3:  Today we celebrated the lunar new year with a Chinese menu.  We enjoyed handmade rice noodles with stir fried vegetables, crispy tofu, and eight-treasure rice pudding (bā bǎo fàn, 八宝饭).  All the food was extremely tasty!

Week 4:  Today we used some of the beans that we grew and dried at the school, to make tacos with Mexican-spiced beans.  We loved using the tortilla press to make handmade tortillas, which we cooked in frying pans.  To accompany our tacos, we made pico de gallo salsa, and also mashed a few avocados with a pinch of salt.  For dessert, we had peras (pears) with piloncillo (dark brown sugar).  Everything was delicioso!  

Week 5:  We took a trip to the Pacific Islands today with a delicious menu of vegetable sapasui, green bananas in coconut cream, and otai.  We loved all of the amazing food.  

Week 6: This week we enjoyed some very delicious French food.  A favourite was the potatoes au gratin, followed by a very tasty French lentil salad, which we ate with a chickpea flatbread called socca.  For dessert we had crepes with lemon and sugar.