Corn Muffin recipe
Ingredients 300ml double cream 4eggs 200g flour 600g kifler potatoes (needs to be kifler) 1 tin sweet corn Bunch chives 50ml olive oil 100g grated cheese 100g butter/margarine (ideally butter) Salt and pepper to taste Method Cook off potatoes skin on then mash till smooth Boil cream, butter and sweetcorn together in a pot. […]
On the vegetarian lunch menu in Week 9
Monday Vegetarian bolognaise Tuesday Salad rolls Wednesday bean nachos with sour cream, guacamole and salsa Thursday Smokey roast potatoes with sweet chili and sour cream Friday Cheese and spinach puff pastry triangles
Cheese and zucchini muffins
Makes 10 Ingredients 225g self-rising flour 100g grated zucchini Pinch of salt Pinch pepper 175ml milk 1 egg beaten 2 small or 1 large grated carrots 100g crumbled feta 55ml olive oil Method Pre heat oven to 200 C Grease 10 muffin moulds Mix flour, carrot, zucchini salt and pepper in a bowl In […]
On the vegetarian menu for Week 7
Monday: Pasta with nut free pesto cream sauce Tuesday: Bean tacos with sour cream, guacamole and salsa Wednesday: Minestrone Thursday: Vegetable burgers Friday: Sweetcorn muffins Glen Galloway Chef
Very mild chickpea and pumpkin Thai style curry
Ingredients 500g pumpkin diced 1 tin chickpeas 2 brown onions (diced) 4 tbs curry paste (see recipe) 2 tins coconut cream 1 bunch fresh coriander chopped 1 bunch Thai basil 1 bulb of ginger grated 3 cloves of garlic grated generous dash of sweet chili sauce, to taste. Salt and pepper Jasmin rice Method Roast […]
Yellow Curry Paste and Moroccan Curry Paste for kids
This mild yellow curry paste is used for our chickpea and pumpkin curry and our Thai style curries. It can easily be made hotter by adding chili or a larger quantity of paste. In the school kitchen we make a huge batch of the paste and add it to chickpeas and lentils and in […]
On the vegetarian lunch menu for Week 6
Monday Pumpkin ravioli Tuesday Roasted garlic and rosemary potatoes with sour cream and sweet chili Wednesday Salad rolls Thursday Pizza Friday Kitchen Closed (athletics carnival) Glen Galloway Chef
On the vegetarian lunch menu for Week 5, Term 3
Monday Minestrone soup Tuesday Vegetable risotto Wednesday Salad wraps Thursday Potato cakes Friday Vegetarian sausage rolls
On the vegetarian lunch menu for Week 4
Monday Macaroni cheese Tuesday Chickpea and sweet potato curry Wednesday Salad rolls Thursday Vegetable pies Friday Bean tacos
John Colet School chef’s Tomato Sauce recipe – packed with veges
This tasty tomato sauce is packed with veg and is a staple in many of the children’s favourite lunches at John Colet. Enjoy! Ingredients 2 cans crushed tomatoes 0.5 jar tomato paste 100g drained semi dried tomatoes 2 roasted capsicums 2 peeled diced carrots 3 diced celery stocks 0.5 peeled diced kumara 0.5 peeled diced […]