News Archive

2019

  • October

    Jamie Oliver's Plum Tatin

    Mardi Michels
    The boys learned how to make a French classic this week - tarte tatin (upside down fruit tart) but with plums instead of the traditional apples! We sliced plums, buttered pie tins and packed the fruit and pastry in the tins and then watched as they magically turned over to make a beautiful dessert! Get the recipe here!
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  • Jamie Oliver's Carrot and Grain Salad

    Mardi Michels
    The boys chopped and minced and diced their way to a gorgeous looking salad this week! Not your usual salad with leaves and greens but a beautiful heirloom carrot salad! So pretty! Grab the recipe here.
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  • Jamie Oliver's Chocolate Rye Cookies

    Mardi Michels
    The boys made Jamie Oliver's Chocolate Rye Cookies this week - cookies with no flour but using rye bread instead. It certainly was a "different" and "interesting" way to make cookies but the end result was delicious. The boys practised using a scale to measure butter, sugar, chocolate and breadcrumbs and learned how to melt butter and chocolate over a pan of boiling water (a bain marie). Check out the recipe here.
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  • September

    Jamie Oliver's Super Green Pasta

    Mardi Michels
    The boys made a super (green) pasta dish this week using kale and spinach, parmesan, garlic and salt and pepper. They learned how to tear the spinach and kale into even-sized pieces, peel and quarter garlic and make a sauce using the cooked veggies in the food processor! Super easy, super green and super fun to make! Check out the full recipe here.
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  • Jamie Oliver's chocolate orange shortbread

    Mardi Michels
    The boys made shortbread this week - Jamie Oliver's recipe from his "Quick and Easy Food" cookbook. We literally didn't need any special equipment for this - just our hands! We learned how to use a food scale and a Microplane grating tool today too! Didn't get time to melt the chocolate and decorate the shortbread but we did enjoy a few chocolate chips as we waited for the shortbread to bake! Such a great recipe, check it out here.
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  • Jamie Oliver's lemony courgette linguine

    Mardi Michels
    The boys had a great first session this week making Jamie Oliver's lemony courgette linguine. We learned that courgettes are called zucchini in Canada! We got to taste raw zucchini, Parmesan and mint! We sharpened our knife skills (!) and did a beautiful job of slicing the zucchini into matchsticks. More importantly, the boys were excited to share their food with their families! Get the recipe here
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  • June

    Jamie Oliver's "cheat's pizza"

    Mardi Michels
    By popular request, the boys made pizza this week - Jamie Oliver's "cheat's" version that's ready in around 30 minutes! The dough is made in a food processor and then rolled and cooked in a frying pan to start. Once its ready on the bottom, you add the sauce and toppings and finish it off in the oven. So easy, so good! Get the recipe here.

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  • May

    Banana Chocolate Chip Muffins

    Mardi Michels
    The boys made a wonderful basic recipe this week - banana muffins with chocolate chips. We measured, mashed, stirred and folded our way to a delightfully delicious recipe that was a huge hit! I love showing them how easy some of their favourite snacks are to make from scratch and they are always so amazed!
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  • Working with the Chocolate Doctor

    Mardi Michels
    The Cooking Basics boys had the privilege of working with Kerry Beal, aka The Chocolate Doctor, this week. Kerry's not only a chocolatier, but also a doctor AND an inventor and she's invented a machine that tempers chocolate perfectly, no mess no fuss. This means you are able to produce beautiful, glossy chocolates that look like you've bought them at an exclusive boutique!

    The boys learned how to work with chocolate in a number of different ways - we used molds to make solid chocolate frogs and dinosaurs, we dipped Oreos and Twizzlers in chocolate and decorated them and we learned how to make many types of chocolate bark. The boys also all received beautiful chocolate dragons from Kerry (all we need is a chocolate St George now!). I'm sure the boys had sweet dreams last night :)

    Thanks Kerry for taking the time to work with our smallest Georgian Cooks.
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  • Jamie Oliver's omelettes

    Mardi Michels
    The Cooking Basics boys worked with the beautiful eggs from James Family Farm this week. The neat back story to these eggs is that they were laid by the crew of RSGC chickens we raised in the school last spring! We're so happy to know our chickens lead such a wonderful life with Dallas and co on the farm! And what better way to showcase beautiful farm fresh eggs than in an omelette? The boys customised their fillings and each boy went home with a gorgeous, tasty meal!
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  • April

    ANZAC biscuits

    Mardi Michels
    The boys learned how to make ANZAC biscuits this week! Though it’s long been associated with World War 1, the history of the ANZAC biscuit (cookie) can be traced back to Scotland’s famous oat cakes but during World War I, mothers, wives and girlfriends would send food care packages to their men serving in the war, concerned for their nutritional welfare.  The problem was the ships carrying the packages would sometimes take over two months to arrive, so any food had to be edible after that long without refrigeration.  The ANZAC biscuit only contains a few ingredients, none of which spoil quickly (no eggs). We had a great history lesson and made tasty cookies! Get the recipe here.
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  • Jamie Oliver's Beef Stir Fry

    Mardi Michels
    The boys learned how to make a tasty weeknight staple this week - beef stir fry. We worked with lots of interesting flavours - garlic, ginger, cilantro, hoi sin sauce, soy sauce and chopped a lot of spring onions! "It smells SO GOOD" was the word on the street and, indeed, the lab did smell amazing as we were cooking. Get the recipe for this "better than takeout" dish here.
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  • Jamie Oliver's Fruit Scones

    Mardi Michels
    This week's recipe from Jamie Oliver's Food Revolution Cookbook is a classic tea-time treat - scones! The boys learnsd how to start the dough in a food processor thenfinish it off by hand. We learned how to roll the dough gently and measure it to see it was rolled out enough. Then we used cookie cutters to cut them (round! the best kind!) and brushed the tops with a little milk. The perfect afternoon treat!
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  • Jamie Oliver's Macaroni and Cauliflower Cheese Bake

    Mardi Michels
    We're working our way through Jamie Oliver's Food Revolution Cookbook this term and this week, the boys made a lightened up version of mac and cheese (with whole wheat pasta, sour cream and cauliflower in the mix) this week! They chopped, grated, stirred, tasted and cleaned their way through the house and took home a fabulous dish that I heard rave reviews about!
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