Lunch Menus - John Colet School

Lunch menus

29
May
2020

On the vegetarian school lunch menu for Week 6

Monday Vegetarian bolognaise pasta bake Tuesday Barley and chick pea curry Wednesday Salad rolls Thursday Tomato and lentil soup Friday Puff pastry slice Glen Galloway Chef

Categories: Lunch menus, John Colet

22
May
2020

On the vegetarian school lunch menu for Week 5

Monday Spinach and ricotta ravioli tomato and basil sauce
Tuesday Salad rolls
Wednesday Paprika spiced potato wedges with sweet chili sauce
Thursday Bean nachos with sour cream and guacamole
Friday Potato and Parmesan muffins

Glen Galloway
Chef

Categories: Lunch menus, John Colet

15
May
2020

On the vegetarian school lunch menu for Week 4

Monday Chickpea and pumpkin curry served with rice pilaf
Tuesday Tomato and basil penne pasta
Wednesday Salad rolls
Thursday Cheese and spinach triangles
Friday Pizza

Glen Galloway
Chef

Categories: Lunch menus, John Colet

08
May
2020

On the vegetarian school lunch menu for Week 3

Monday Roasted garlic and rosemary potatoes with sour cream and sweet chili
Tuesday Cheese and tomato puff pastry slice  
Wednesday Salad rolls
Thursday Lentil soup  
Friday Macaroni pies

Glen Galloway
Chef

Categories: Lunch menus, John Colet

27
March
2020

Chef's challenge

DSC09257 web

During this time, I would encourage all children to do some baking with their parents or care givers.  We have elderly in the community that are not able to get out and about and do not have people coming to see them. 
The following scone recipe makes around 12 good sized scones. Perhaps the children could make scones and give some to an elderly neighbour's door? (Only if it is safe to do so and practise social distancing at all times.) Include a note with your scones telling them about the school and the scone challenge. It's for a bit of baking fun and most importantly helping others that need it.

Scone Recipe

620g self-rising flour (sieved)
55g sugar
160g butter (diced)
500ml double cream
Pinch of salt
 
Pre-heat oven to 190 Celsius 

Crumb flour and butter until it forms crumbs. Add the sugar and salt, mix together and slowly add the cream until it forms a dough. Sprinkle flour on a bench, place the dough mixture on it and roll out until about an inch thick.  (You can use a glass bottle if you don't have a rolling pin.)  Use a cutter or a knife to make the scone shapes and place them on a greased baking tray, or a tray lined with baking paper.
 
Turn the oven down to 170 Celsius and bake for 12 minutes, then check the scones.  They should be firm on the outside and still slightly doughy in the middle. They should have a light golden brown appearance. If they need longer, give them 2 minutes at a time while checking.
 
Please practice good hygiene at all times, washing hands, gloves etc.  Happy baking!

Glen Galloway
Chef

Categories: Lunch menus, John Colet

20
March
2020

On the vegetarian school lunch menu for Week 9

Monday – Macaroni cheese
Tuesday – vegetable risotto
Wednesday- salad rolls   
Thursday- sausage rolls
Friday – pizza 

Glen Galloway
Chef

Categories: Lunch menus, John Colet

13
March
2020

On the vegetarian school lunch menu for Week 8

Monday – Pasta Bolognaise
Tuesday – Salad rolls  
Wednesday - Risotto cakes  
Thursday - Cheese and tomato puff pastry slice
Friday – Vegetable pakora

Glen Galloway
Chef

Categories: Lunch menus, John Colet

06
March
2020

On the vegetarian school lunch menu for Week 7

Monday – Tomato and basil penne pasta  
Tuesday – Curry Puffs   
Wednesday - Salad rolls
Thursday - Tomato Soup
Friday – Corn and brie cakes   

Glen Galloway
Chef

Categories: Lunch menus, John Colet

27
February
2020

On the vegetarian school lunch menu for Week 6

Monday – Cheese and spinach triangles
Tuesday – Macaroni pie
Wednesday - Salad rolls
Thursday - Nachos
Friday – Lentil and chickpea curry

Categories: Lunch menus, John Colet

21
February
2020

On the vegetarian school lunch menu for Week 5

Monday – macaroni cheese  
Tuesday – roasted paprika and garlic potatoes
Wednesday- vegetarian sausage rolls
Thursday- Salad rolls (outside walkthrough)
Friday –Vegetarian lasagne (outside walkthrough)

Glen Galloway
Chef

Categories: Lunch menus, John Colet

14
February
2020

On the vegetarian school lunch menu for Week 4

Monday – Minestrone
Tuesday – puff pastry parcels
Wednesday - salad rolls
Thursday - vegetable tagine
Friday – penne pasta with tomato basil sauce

Glen Galloway
Chef

Categories: Lunch menus, John Colet

07
February
2020

On the vegetarian school lunch menu for Week 3

Monday – vegetable patties
Tuesday – tortellini  
Wednesday- salad rolls
Thursday – puff pastry slice
Friday – vegetable muffins

Glen Galloway
Chef

Categories: Lunch menus, John Colet

31
January
2020

On the vegetarian lunch menu this week

Monday – Lentil soup
Tuesday – Macaroni cheese
Wednesday – Salad rolls  
Thursday – Vegetarian hot dogs
Friday – Mexican tacos with beans, guacamole and sour cream

Glen Galloway
Chef

Categories: Lunch menus, John Colet

24
January
2020

On the vegetarian lunch menu this week

Monday –  closed for Australia Day
Tuesday – salad rolls
Wednesday – tomato and basil penne pasta
Thursday – pizza
Friday – vegetable stir fried noodles

Glen Galloway
Chef

Categories: Lunch menus, John Colet

22
November
2019

On the vegetarian lunch menu this week

Monday Salad rolls
Tuesday Puff pastry slice
Wednesday Hot dogs sausage sizzle
Thursday Pasta in tomato and basil sauce
Friday Kitchen closed for Picnic Day

Glen Galloway
Chef

Categories: Lunch menus, John Colet

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