SCHOOL HOLIDAY SNACKS
Each fortnight Spotswood College and New Plymouth Boys’ High School showcase the talents and tasty treats of their students who take the subject, with a focus on lifelong skills that can be used every day to enhance the benefits of a healthy diet and life
Happy days are sunny days and, yes, we have had a handful of them to put us in good stead and lift our spirits and build up our vitamin D levels, so that’s got to be a good start for the holidays.
The last week of the school term had been as busy as the rest, as we multi-tasked at every level in order to complete internal assessments and add valuable credits to students’ Records of Achievement. We also continued to carry out our mandatory food practicals and do some spring cleaning so our practical classroom was left spotlessly clean and hygienic.
Practical lessons during the week centred around healthy and safe cooking for teenagers during their two week break. Student Voice suggested that we make Holiday Pizza, B-L-T Toasties and Banana Chocolate Chip Muffins.
These were good choices as they were a sustainable way of using accumulated food supplies in the pantry and fridges, which we prefer to use rather than being wasteful.
It is important to encourage teenagers to eat regular and balanced meals during the holidays. Regular meals provide the body with nutrients, energy and sustenance, which means we feel fuller for longer. They will feel happier and more content which will reflect in their behaviour around others.
Routine eating is particularly important for students who are spending time studying for their up and coming NZQA exams in Term 4 and helps with learning, understanding and knowledge retention.
The practical and mental process of preparing homemade food also gives students an enjoyable and rewarding task which takes them away from their devices and social media. Filling up on homemade foods also directs them away from eating readymade processed foods or the purchase of fast food options which can be high in fat, salt and sugar and low in nutritional value.
Our recipes are all reasonably nutritious and combine healthy ingredients with their usual favourites. For example, the Holiday Pizza has delicious melted cheese on top but the inclusion of three plus serves of vegetables adds vitamins, minerals and dietary fibre.
The Banana Chocolate Chip Muffins contain chocolate chips but are combined with healthy banana. Bananas are a highly nutritional food. They contain vitamins A and C, calcium and potassium, as well as being a source of fibre and carbohydrate.
The B-L-T Toasties have bacon combined with vegetables and wholemeal bread, wholemeal providing more dietary fibre, sustenance, B Group vitamins and protein than white bread.
As a parent, discuss the importance of eating three meals a day with a few snacks in between. Encourage teenagers to make healthy food choices and enjoy the making process, especially during the holidays when they are home and food plays an important part in their day.
Evidence in the classroom confirms that they have the capability, enjoy the process, attain a high sense of satisfaction and achievement and, to top it off, are rewarded with tasty, nutritious food to consume.
A win-win situation for all. It is important to write a shopping list and I recommend that you take your teenagers with you to the supermarket to purchase the necessary ingredients and make it a learning and budgeting experience at the same time.
HOLIDAY PIZZA Makes 1 large round or rectangular pizza
1 quantity of pizza dough – rolled out as a base
2 Tbsp tomato paste
8-10 fresh basil leaves – rinsed and kept whole
3-4 sundried tomatoes – chopped
1⁄2 small-medium red onion – diced
2-3 mushrooms – sliced
1⁄2 red capsicum – finely chopped
2 rashers of bacon or 6 pieces of salami – roughly chopped
50g cheese – grated
❚ Preheat the oven to 200˚C Fanbake.
❚ Place the prepared pizza base onto a lightly greased oven tray.
❚ Spread the pizza base with the tomato paste.
❚ Arrange the rinsed basil leaves over the tomato paste.
❚ Scatter the chopped sundried tomatoes and diced onion on top of the basil leaves.
❚ Place the sliced mushrooms, capsicum and bacon or salami over the pizza and then sprinkle with the grated cheese.
❚ Bake for 10-15 minutes until the base is lightly crisped and the toppings are cooked.
*The bacon can be lightly cooked (pan-fried) first if desired.
QUICK PIZZA DOUGH
1 tsp sugar
1⁄2 cup tepid water (just warm)
1 1⁄2 tsp dried yeast
1 1⁄2 cups flour
1 tsp baking powder
1⁄4 tsp salt
1 Tbsp olive oil
❚ Dissolve the sugar in the water in a small bowl.
❚ Sprinkle the yeast over the water and leave for 10 minutes or until frothy.
❚ Mix the flour, baking powder and salt together in a bowl.
❚ Make a well in the centre and add the olive oil and yeast mixture. Mix well with a bread knife to form a dough. Add a little extra flour if the mixture is too sticky or a little extra water if it is too dry.
❚ Place onto a lightly floured board or clean bench and knead for 5-10 minutes until the dough is smooth and elastic. Add more flour if the dough starts sticking. (It should spring back when dented with a finger.)
❚ Roll out the dough with a rolling pin into a large circle or rectangle and place onto an oiled pizza tin or baking tray.
❚ Keep the board or bench lightly floured during the rolling process and turn the dough to prevent it sticking. Roll away from you for an even base and fold the base into quarters to make it easy to transfer onto the baking tray. Unfold once on the tray.
*If you are are pressed for time, kneading the dough for 2-3 minutes would still work.
B-L-T TOASTIES Makes 2
6 slices of wholemeal bread 3 per each BLT)
4 small rashers of bacon
1 tomato – cut into thin slices
2 lettuce leaves
1⁄4 cup aioli
(made by mixing 1⁄4 cup mayonnaise with 3⁄4 tsp garlic and a pinch of paprika)
❚ Preheat the oven to 180˚C.
❚ Place the bacon on an oven tray, lined with baking paper and fanbake or grill until cooked (approximately 5-10 minutes). Remove from the oven once cooked.
❚ Make the aioli in a small bowl by combining the mayonnaise, crushed garlic and paprika.
❚ Rinse the tomato and cut into thin slices.
❚ Rinse the lettuce, shake off the excess water and break into small pieces.
❚ Toast the bread slices.
❚ Assemble the BLTs by spreading some aioli over a slice of toasted bread, then add two pieces of the cooked bacon. Put another slice of toasted bread on top of the bacon, followed by a layer of tomato slices and lettuce. Lastly spread aioli on the third slice of toasted bread and place on top.
❚ Cut diagonally in half and place on a plate or board before eating.
BANANA CHOCOLATE CHIP MUFFINS
Makes 12 muffins
2 bananas
2 eggs
1⁄2 cup sugar
80 grams melted butter
1⁄2 cup chocolate chips
1 teaspoon baking powder
1 1⁄2 cup plain flour
1 teaspoon baking soda
2-4 Tablespoons milk or water
1⁄2 teaspoon salt
❚ Preheat the oven to 200oC.
❚ Mash the banana on a dinner plate with a fork and transfer into a bowl.
❚ Add the sugar and beaten eggs.
❚ Melt the butter in a small microwave bowl or pyrex jug for 15-25 seconds (depending on whether the butter is at room temperature or from the fridge) and add to the sugar and beaten eggs.
❚ Add all the sifted dry ingredients and mix until just combined, with a wooden spoon. (Do not overmix.) Mixture should be moist; add a little more milk or water if it is too dry.
❚ Use dessert spoons to put the batter evenly into well-greased muffin tins.
❚ Bake for 15 minutes or until slightly golden and the top springs back when lightly pressed down.
❚ Remove from the oven and allow to cool slightly before removing the muffins from the pan, by using a bread and butter knife.
*For ease of cleaning, paper muffin cases can be used inside the muffin tins, therefore the muffin tin does not have to be greased.