Cooking Club continues to meet weekly and has been putting together some new and healthy recipes. In the days leading up to each session students are told what type of food they will be preparing and given some ideas and recipes. Some choose from the provided recipes, but many research their own or use a family favourite.
A few weeks ago we made soup and we had everything from chicken noodle to pea soup to carrot/sweet potato to tomato and more! This past week we made veggies and dip, which was a good opportunity for students to practice their knife skills and slice vegetables into uniform sticks. They also practiced their presentation skills to create pleasing veggie platters. Again we had a variety of recipes from hummus to thousand island to roasted cauliflower to cheese dip, and even spinach dip in a bread bowl!
Last week, we did things a little differently and one of our students chose the recipe for everyone to follow. He had suggested we make Korean Vegetable Pancakes, which was something most students had never even tasted before, so it seemed like a great idea. Students learned about this popular dish and worked to create savoury pancakes with a slightly chewy, yet crispy texture. It was fun to experiment with something different and try new foods!
