For something a little bit different - instead of having your tuck shop lunch at school, you can help mum or dad  make your own tuckshop lunch at home.

Here are a few easy recipes that you can make. Remember to clean up the kitchen after you have made your lunch!!

If you have any Morning Tea/Lunch/Afternoon Tea recipe ideas that you would like to share with your school friends, send them into office.sjv@cg.catholic.edu.au. Take a photo and we will add them to next week's newsletter.

This week’s Lockdown Lunch recipe courteous of the Wilders:

Zucchini Slice

Ingredients:

5 eggs

150g (1 cup) self-raising flour, sifted

375g zucchini, grated

1 large onion, finely chopped

200g rindless bacon, chopped

1.25 cups grated cheddar cheese

Method:

Step 1: Preheat oven to 170C.

Step 2: Beat the eggs in a large bowl until combined. Add the flour and beat until smooth, then add zucchini, onion, bacon, oil and 1 cup of cheese and stir to combine.

Step 3: Grease and line a 30 x 20cm lamington pan. Pour mixture into the prepared pan, sprinkle with remaining grated cheese and bake in oven for 30 minutes or until cooked through.

Social Distancing Scones

Ingredients:

350g self-raising flour, plus more for dusting

1 tsp baking powder

85g butter, cut into cubes

3 tbsp caster sugar

175mil milk

1 tsp vanilla extract

Squeeze lemon juice

Beaten egg, to glaze

Jam & cream, to serve

Method:

Step 1: Preheat oven to 220C (200C Fan-forced). Tip the self-raising flour into a large bowl with ¼ tsp salt and the baking powder, then mix.

Step 2: Add the butter, then rub in with your fingers until the mix looks like fine crumbs. Stir in the caster sugar.

Step 3: Put the milk into a jug and heat in the microwave for about 30 seconds until warm, but not hot. Add the vanilla extract and a squeeze of lemon juice, then set aside for a moment.

Step 4: Line a baking tray with baking paper. Make a well in the dry mix, then add the liquid and combine it quickly with a knife – it will seem pretty wet at first.

Step 5: Scatter some flour onto the work surface and tip the dough out. Cover the dough and your hands with a little more flour, then fold the dough over 2-3 times until it’s a little smoother. Pat into a round about 4cm deep. Take a 5cm cutter and dip it into some flour. Plunge into the dough, then repeat. Press the dough back into a round and continue cutting until all scones are made.

Step 6: Brush the tops with a beaten egg, then carefully arrange on the baking tray. Bake for 10 minutes until risen and golden on the top. Eat warm or cold on the day of baking, generously topped with jam and cream.