From our kitchen: 25/2/13 - image  on

From our kitchen: 25/2/13

On the menu this week...












Dairy, egg, lactose, gluten and wheat free and vegan options provided daily.

In the dining hall we try to focus on the present moment; to shift down a gear and encourage a more mindful eating practice, not just shovel down food to get out playing. Being mindful at the dinner table helps slow down the consumption of food and regulates digestion. It also allows us to receive and serve others with greater pleasure and attention.

We will be adding herbs from my garden, such as oregano, rosemary, sage and mint, which boost the children’s vitamin, mineral and antioxidant intake. All of these herbs have huge antioxidant properties such as cancer fighting, increased memory and clean breath. They also help ward off the upcoming season change blues.

It is also coming up to that time of the year that the days grow shorter so we need to encourage our children to stay outside to play to keep up their vitamin D stores. There is a growing paradox in our sunburnt country that our rate of Vitamin D deficiencies is rising. It is now over 58%. We are working longer hours indoors, children are playing in front of computers and communicating by e-mail or Skype rather than by push bike in person and we are protecting ourselves from the sun in every form. Vitamin D can be found in foods such as milk, yoghurt, mushrooms, eggs and fatty fish and is crucial for bone and muscle development. It also helps prevent osteoporosis as it aids in the absorption of calcium and it lowers the risk of cancer.

So get outside and play happily…but wear a hat! You need the sunshine not the tan.

Many parents have asked for the recipe for the vegetarian sausage rolls. My recipe is for 400 rolls, so here is my closest calculation to a normal serve;

1 440gr can chickpeas

1 cup cottage cheese

1 large onion

1 cup oats

Ω cup bread crumbs

1 tsp Italian herb mix


1 Tsp soy sauce or tamari

3 60gr eggs

S&P (if desired-I don t use salt)

3 pieces of puff pastry (any brand you like)

2 Tsp Milk- for glazing or olive oil spray

1.       In a food processor, place chickpeas, onions, cottage cheese, soy sauce and eggs. Process well.

2.       Add oats, bread crumbs, herbs, S&P, pulse until combined. The mix should be wet but solid. If too dry add a little H2O and pulse. If too wet, add a handful of oats and pulse.

3.       Makes 12 rolls. Cut each piece of puff in half. Spread even amount of mixture down both length. Roll and cut in half. Repeat 3 times.

4.       Glaze with milk (or olive oil spray).

5.       Place in a 200oC oven for 8-12 mins.

6.       Note: if freezing bake for 7-8 mins, cool and freeze. Reheat in 180oC oven for 10 mins. This way you will not burn the pastry and they will be crisp.

7.       Intolerances change or remove anything it still works!!!

Donna Moor