A selection of craft projects and dishes made by talented 3rd year students.
Below are a selection of chocolate sponge cakes made by St. Christina using the creaming method, topped with a chocolate ganache.
Blog post by Lisa & Meadhbh:
Today St.Colettes made Spanish quesdillas. they tasted spicy and herby. They were golden brown in appearance and they had a spicy aroma. They were soft on the outside and were chewy and juicy on the inside due to the melted cheese. They were quick and easy to make!
Blog post by Aoife & Meaghan:
Today St. Colettes made a delicious Victoria sponge cake using the whisking method. They were very easy to make filled with just jam and fresh cream and topped with a sprinkling of icing sugar.
As part of their study of Interior Design in the home, 3rd year Home Economics students completed a project based on redecorating a bedroom using a shoe box to model their finished rooms. Students applied their knowledge of the design features and elements, displaying lots of creativity with their finished projects.
Blog Post by Aoife H and Emily D:
This week we made scrumptious spring rolls. We used a light filo pastry and lots of vegetables to unleash the flavour within every bite. These lovely starters only took 30 minutes in total and came out smelling and tasting amazing. They were light and crispy and are perfect for vegetarians. Find the recipe here.
Blog Post by Emily D and Aoife H:
"Today we made double chocolate chip muffins and white chocolate and raspberry scones for our Junior cert task 1. We started with the muffins as they took longer. We used the melting method for the muffins which resulted in them rising well and tasting delicious. We used the rubbing-in method for the scones after modifying the basic scone recipe. This resulted in the scones rising just right and were even in size.
The muffins were perfectly chocolately and the scones were amazingly fruity, sweet and soft!"
Find the recipe here!
3rd Year classes starting preparing for the Junior Certificate Cookery Practical this week by practicing task 1. They made scones with a variety of fillings - almond, currant, cherries, raspberries. They worked on methods of presenting the scones and evaluating the dish!