Introducing the sandwich press kitchen

The cooking component of our program is low-budget and portable, changing locations in accordance with the Melbourne weather.  We cook anywhere, any time with any ingredients we can find in the garden.  Over the years we have discovered that the humble sandwich press can cook pretty much anything – you will see it featured a lot on this blog. It is cheap, easy to transport, set-up, clean and is very safe and versatile,  cooking anything from omelettes to brownies you just have to get creative. For example, can we interest you in some…

Classroom grown mushrooms sauteed on the sandwich press

Classroom grown mushrooms sauteed in garlic and butter on the sandwich press

or maybe some……

Zucchini and chocolate brownies cooked on the sandwich press

Zucchini and chocolate brownies baked to perfection on the sandwich press

More sandwich press recipes:

Borek Fattoush salad French toast[1] Lebanese Zucchini Fritters Three cheese ravioli[1]

Each week as part of the Foodweb Education program a finger food style recipe using fresh ingredients from the school garden is prepared by a group of about eight students under adult supervision during a one-hour session and is shared with the rest of the class in the garden at the end of the session. 

Categories: Program tips, Recipes | 1 Comment

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One thought on “Introducing the sandwich press kitchen

  1. Judi

    Love it

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