In our last week of the term we did things a little differently. The themes of the class were Gratitude, Kindness and Happiness. We began with the question ‘how can we help ourselves and others to become happier?’
The students then brainstormed what the words ‘gratitude’, ‘kindness’ and ‘happiness’ mean, how they look in action, how they are connected and how they relate to what we do in the kitchen. I was really pleased that the kids really understood the concepts and showed depth in their thoughts. We talked about being kind to others and about being kind to ourselves. We also discussed developing an ‘attitude of gratitude’ and linked panning for gold in Sovereign Hill to panning for the good bits in life that they can acknowledge and appreciate for the Grade 5 classes and ‘what went well – www’ for the Grade 4 classes. Each child then wrote down three things they are grateful for.
Our cooking reflected kindness and gratitude in that we cooked for other people. Two groups baked Honey Cakes for Emmy Monash and two groups baked savoury muffins for Eat Up. The final group made Kindness Cookies. Each child wrote a card to someone else in the class beginning with the words ‘something I really like about you is….’ The cards and cookies were packaged up and then given out. The delight and joy at seeing the kids reading their letters and then sharing what their peers liked about them was fantastic!
We ended (and in one class began) with a 2 minute standing meditation and a lovely sense of calm, and hopefully a deeper sense of appreciation for what we have.
125g butter, cut into small cubes
1 teaspoon bicarbonate soda
2 and 1/4 cups of plain flour, sifted
1.5 teaspoons of ground ginger
1 teaspoon of cinnamon
1/2 teaspoon of mixed spice
1/4 cup of golden syrup
1/4 cup of white sugar
1/2 cup of brown sugar
1 egg, lightly beaten
Preheat oven to 180C.
Place all the ingredients in a food processor and pulse until all combined into a dough.
Roll heaped teaspoons of the mixture into small balls.
Place them on an lined oven trays and use a fork to flatten slightly (you will get a fork line pattern).
Bake for 12-15 minutes and cook on a wire rack.
Place into cellophane bags, tie with a string and attach your note telling someone why you think they are wonderful. Give the cookie to this person.
Silverbeet & Feta Muffins
2 cups of SR flour, sifted
1 teaspoon baking powder
1.5 cups cheddar cheese, grated
150g feta cheese, roughly crumbled
3 eggs, lightly beaten
3/4 cup milk
80g butter, melted
4 silverbeet leaves (or kale or spinach), finely chopped (remove stems)
Extra cheddar cheese to sprinkle on top
Preheat oven to 180C.
Line muffin trays with patty pans.
In a bowl combine flour, baking powder, grated cheese and feta cheese.
In another bowl combine eggs, milk, butter and silverbeet.
Slowly pour the wet ingredients into the dry ingredients and mix gently with a fork until the mixture just comes together (if you over mix the batter, the muffins will be rubbery instead of fluffy).
Moisten hands with water and roll the mixture into golf ball sized balls. Place into muffin tins.
Bake for about 20 minutes or until golden brown and springy to touch.
1½ cups sugar
¾ cup oil
1 teaspoon vanilla
1½ cups SR flour
1½ cups plain flour
1½ teaspoons bicarbonate soda
4 tablespoons of cocoa
1½ cups hot water
Preheat oven to 175C
In a large bowl, mix together the flours, bicarb soda and cocoa.
In another large bowl mix together the sugar, honey, oil, eggs and vanilla.
Spoon the dry mixture into the wet mixture one spoon at a time and mix in between. Add the hot water and mix well.
Divide the mixture evenly between 3 loaf tins. Make sure you use a paper towel to wipe any drips or any batter on the edges.
Bake for about 40 minutes or until springy to touch.