Author: Joanne Bowskill

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Make Halloween Paper Lanterns

What you need

  • sheets of orange paper or card
  • scraps of black paper or card
  • scissors
  • stapler
  • glue
  • pencil

 

  1. You can make big lanterns out of a whole A4 sheet, or cut the A4 sheet in half to make smaller ones.  A combination of big and small looks good.
  2. Fold your sheet of orange paper in half lengthways.
  3. Now, with the fold edge facing you, cut 1cm slits all along the length of the folded piece of paper. (Don’t cut right to the edges; just make the slits sit about 4cm from each edge).
  4. Open the piece of paper out.
  5. Now roll it into a lantern shape – secure each short edge together with a stapler to form a cylinder.
  6. Use your scraps of black paper to glue eyes, nose and a mouth onto your spooky lantern.
  7. When you have at least four lanterns, you can use a hole punch to make holes in the tops and then string them together to hang up outside your house for Halloween.

Watch the video here

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Roast Vegetable Salad

Ingredients:
  • 2 cups of left over roast vegetables (e.g. carrots, sweet potato, beetroot, pumpkin, potato, parsnip, garlic, onions, zucchini or any other of your favourite roast vegetables)
  • 150 grams mixed lettuce leave
  • 1/2 cup of herbs lurking in your fridge or that you are growing (e.g. mint, parsley, chives, spring onions etc)
  • 2 tbsp Sunflower seeds
Shaker Jar Dressing:
  • 1/2 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 1 garlic clove finely chopped
  • 1 tbsp brown sugar
  • 1 tbsp seeded mustard
Equipment:
  • 200ml (or larger) jar
  • Chopping board
  • Knife
  • Measuring spoons
  • Measuring cups
  • Serving plate or platter
  • Tea towel
Method:
  • Place all dressing ingredients in a jar and shake well
  • Wash lettuce leaves and dry with a tea towel
  • Chop roast veggies into small 1-2cm cubes
  • Layer lettuce leaves and roast vegetables on a plate or platter
  • Sprinkle 2 tablespoons of dressing on top of salad
  • Top with the sunflower seeds
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Apple and Cinnamon Muffins

Ingredients:

  • 1 1/2 cups self-raising flour
  • 3/4 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/3 cup vegetable oil
  • 1 egg (or ½ cup apple sauce)
  • 1/3 cup milk
  • 1 cup cooked diced apple

Method:

  1. Preheat oven to 200 degrees celsius
  2. Grease 12 muffin cups or line with paper muffin liners
  3. Stir flour, sugar and cinnamon together
  4. Mix in oil, egg and milk
  5. Fold in apples
  6. Spoon batter into prepared muffin cups, filling to the top of the cup
  7. Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into centre of a muffin comes out clean
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Chunky Tomato Relish

Ingredients:

1 tablespoon olive oil

1 small brown onion, finely chopped

2 garlic cloves, crushed

1 small fresh red chilli, halved, deseeded, finely chopped

500g ripe vine-ripened tomatoes, coarsely chopped

2 tablespoons brown sugar

2 tablespoons white wine vinegar

1/4 cup sultanas

Method:

1. Heat the oil in a medium saucepan over medium-low heat. Add the onion and cook, stirring often, for 5 minutes or until soft. Add the garlic and chilli, and cook, stirring, for 2 minutes or until aromatic.

2. Add the tomato to the onion mixture and cook, stirring occasionally, for 5 minutes or until the tomato beaks down.

3. Add the sugar and vinegar, and cook for 10 minutes or until the mixture thickens. Set aside to cool.

Storage Tip: Store the leftover relish in the fridge for up to 1 week. Use in sandwiches or serve with BBQ’d meat, chicken or sausages.

 

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Peninsula Living, October 2016

Warringah MP Tony Abbott offered the students of Brookvale Public school some food for thought when he visited their school with Holly and Jo and the Get Kids Cooking Kitchen Kart.

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