August’s recipe of the month is guaranteed to be a warm snack your children will love as we leave the cold weather behind…. Chicken, Zucchini and Carrot Rolls!

Ingredients:

• Chicken mince – 500g
• Wholemeal bread crumbs – 1 cup
• Zucchinis (grated) – 1
• Carrot – 1
• Tomato – 70g
• Spring onions (chopped) – 2
• Egg – 1
• Parsley – 1/4 cup
• Puff pastry – 4 sheets

Method:

1. Preheat oven to 200°C/180°C fan-forced. Line two baking trays with baking paper.
2. Place chicken, breadcrumbs, zucchini, carrot, tomato sauce, spring onion, egg and parsley in a large bowl, then season with salt and paper. Mix until well combined.
3. Spoon one-eighth of the mince mixture lengthways down the centre of one pastry half. Roll up to enclose filling. Repeat with remaining filling and pastry.
4. Cut each roll into four equal pieces and place on trays, seam-side down. Cut shallow slits on top of each roll. Brush tops with egg wash.
5. Bake for 30 minutes or until pastry is puffed and golden. Cool slightly
6. Serve sausage rolls warm with tomato sauce
7. Enjoy!

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If your child is a fussy eater, we have the ULTIMATE recipe for you to try! This recipe is fuss-free, easy to make and delicious. We guarantee anyone in your household will love it.

This month’s recipe is an exciting one – Homemade Chicken Burgers! Keep reading for the recipe.

Ingredients

• Minced chicken – 500g
• Breadcrumbs – 1/2 cup
• Mayonnaise – 2 tbs
• Minced onion – 2 tbs
• Parsley – 1 tbs
• Minced garlic – 1 tbs
• Paprika powder – 1/2 tsp
• Salt – 1/2 tsp
• Black pepper – 1/4 tsp
• Hamburger buns – 10
• Cheese slices – 10
• Lettuce (option) – 50g
• Tomato (for serving) – 2

+ Feel free to add whatever fillings your child enjoys in their burgers!

Method

1. In a medium bowl, add minced chicken, breadcrumbs, mayonnaise, onions, parsley, minced garlic, paprika, salt and black pepper. Use your hands to combine all the ingredients together until blended.
2. Preheat oven to 180 ̊ and grease the tray.
3. From the mixture into equal patties. Press down in the middle of each patty with your thumb to ensure even cooking of the chicken burgers.
4. Cook chicken burgers on the preheated oven until the internal temperature is 75 ̊ about 10 minutes total, flipping half way through.
5. Assemble the chicken burgers with hamburger buns and toppings of choice.
6. Enjoy!

If you try this recipe with your family, be sure to take a photo and tag us on socials so we can see! (@stgeorgemontessori)

We’re towards the end of another month which only means one thing… we have a delicious recipe for you to make for your children at home – Cheese and Spinach Pinwheels. This recipe is a fussy-free recipe that is perfect if your little ones are picky eaters!

Keep reading for the full recipe.

Ingredients

Puff pastry – 4 sheets
Cream cheese – 250g
Spinach – 80g
Minced garlic – 1 tsp
1/2 an onion

Method

1. Preheat oven to 180ºc line a baking tray with baking paper
2. Grate onion and sauté in the pan with minced garlic. Add spinach sauté 3 minutes more
3. When onion and spinach cool down, mix with cream cheese
4. Spread pastry with cream cheese mixture
5. Roll the pastry up tightly, cut into slices
6. Place the scrolls on a baking tray and bake for 25 minutes until golden
7. Allow to cool then serve
8. Enjoy!

*This recipe can easily be made gluten-free and/or dairy-free with appropriate substitutes.

If you try this recipe, take a photo and tag us on social media so we can see! (@stgeorgemontesori)

We are back with a recipe that is perfect to warm your little ones up as the weather starts getting cooler!

This is something we are sure your entire household will enjoy on a cosy night in! Keep reading for a yummy minestrone soup recipe.

Ingredients

• 2 Tbsp of Cooking oil
• 1 Onion
• 1 Garlic clove
• 1 Litre of Vegetable stock
• 1 Tomato (fresh or canned)
• 1 Carrot
• 1 Potato
•  1Celery stick
• 1 Zucchini
• 400g of Red kidney bean
• 3 Tbsp Parsley
• Grated parmesan cheese (finely grated)
• 2 Tbsp of Tomato paste
• 50g Macaroni
• Side salad ( your choice of lettus, carrot, tomato, cucumber, and corn)
• Wholemeal bread toast / Sourdough toast (your desired amount)

Method

1. Heat the oil in a large pan and cook the onion until lightly browned. Add the garlic and cook for 1 minute more.
2. Add the stock, tomato, carrot, potato, celery and tomato paste to the pan. Bring to the boil, reduce the heat and simmer for 20 minutes
3. Add the zucchini, macaroni and parsley to the pan; simmer for a further 15 minutes. Rinse and drain the kidney beans and add to the pan
4. Ladle the soup into serving bowl, sprinkle the parmesan cheese on top.
5. Serve with side salad of with your choice and wholemeal bread toast stick.
6. Enjoy!

If you try this recipe, post it on Instagram and tag us! (@stgeorgemontessori)

Hi Everyone! We are back with another fussy easters recipe for April. Do you struggle to feed your little ones veggies, but they love pasta? If so, this recipe is for you!

Introducing Creamy Alfredo Pasta!

This recipe is yummy and easy to pack for lunch for your kiddos and to take some to work for yourself too 🙂

Ingredients

• 1 small head of cauliflower chopped into florets
• 1 yellow onion, thinly sliced
• 1 tbsp minced garlic
• 1 tbsp olive oil
• 1/2 cup unsweetened almond milk
• 1 cup reserved cauliflower water
• 1/2 cup parmesan cheese
• 1 tsp pepper
• 1 can of peas (optional)
• 1 box of linguini

Method

1. Bring a large pot of water to a boil, add cauliflower and boil until tender (around 10 min). When done, reserve one cup of the cauliflower water before straining. Add cauliflower to a high speed blender then use the pot you used to cook your cauliflower to prepare your pasta.
2. Heat olive in a pan over media heat then add onion cook for 3-4 minutes, then add garlic and cook for another 1-2 minutes.
3. Add onion and garlic to the blender along with almond milk, reserved water, cheese, butter, salt, and pepper. Blend until smooth, if too thick add a little more almond milk.
4. Add cooked pasta to the fry pan you cooked the onion and garlic in along with cauliflower Alfredo, heat over low heat and mix together until well combined, warm for 1-2 minutes. Then add peas.
5. Place desired amount in a bowl and enjoy! Recipe stays good in an airtight container in the fridge for 3 days (make sure to reheat on the stove top adding a dash of olive oil to smooth out the sauce).

If you try this recipe make sure you tag us on Instagram so we can see! (@stgeorgemontessori)

We know it can be difficult to try and get your little ones to sit down and eat their dinner. This is why we’re back with another Fussy Eaters Recipe that you and your kiddos can make together and enjoy! 

The children at our Engadine centre made their own pizzas, with lots of yummy toppings! It turned out to be such a success, so we thought why not bring you a recipe that you can try at home with your little ones! 

Keep reading to find out more about the Fuss-Free Pizza with Homemade Sauce!

Ingredients

Pizza base:

• 300g strong white bread flour, plus extra for dusting
• 1 tsp instant yeast
• 1 tbsp olive oil

Tomato sauce:

• 1 tbsp olive oil, plus a drizzle
• 2 garlic cloves, crushed
• 200ml passata
• For the topping

Toppings: 

• 8 mozzarella pearls, halved
• small bunch fresh basil

Or, feel free to add whatever toppings you like 🙂

Method 

1. Tip the flour into a bowl, then stir in the yeast and 1 tsp salt. Make a well in the centre and pour in 200ml warm water (make sure it’s not too hot) along with the oil. Stir together with a wooden spoon until you have a soft, fairly wet dough.
2. Tip the dough out onto a lightly floured surface and knead for 5 mins until smooth. Cover with a tea towel and set aside for an hour or so or until the dough has puffed up and doubled in size. You can also leave the rough, unkneaded dough in the bowl, cover with a tea towel and leave in the fridge overnight and the dough will continue to prove on its own.
3. Meanwhile, make the tomato sauce. Put the oil in a small pan and fry the garlic briefly (don’t let it brown), then add the passata and simmer everything until the sauce thickens a little. Leave to cool.
4. Once the dough has risen, knead it quickly in the bowl to knock it back, then tip out onto a lightly floured surface and cut into two balls. Roll out each ball into a large teardrop that is very thin and about 25 cm across (teardrop shapes fit baking sheets more easily than rounds).
5. Heat oven to 240C/220C fan/gas with a large baking sheet inside. Lift one of the bases onto another floured baking sheet. Smooth the sauce over the base with the back of a spoon, scatter over half the mozzarella, drizzle with olive oil and season. Put the pizza, still on its baking sheet, on top of the hot sheet in the oven and bake for 8-10 mins until crisp.
6. Enjoy! 

To enrol at one of our centres or have any of your questions answered, feel free to contact us today on 1300 999 400!