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Bendigo Pre-School
learning through play - learning for life

Things we make & bake

Easy veggie soup

20 minutes
1 hour
  • 1 tbsp olive oil
  • 1 garlic clove, crushed
  • 1 onion, roughtly chopped
  • 2 celery sticks, chopped
  • 2 medium potatoes, peeled & roughly chopped
  • 1/2 red capsicum, deseeded & roughly chopped
  • 400 g chopped peeled tomatoes
  • 3 cups chicken stock
  • grated cheese
  1. Heat oil in a medium saucepan over medium-high head. Add garlic and onion and cook, stirring often, for 3 minutes until soft.
  2. Add carrots, celery, potatoes and capsicum to pan and cook, stirring often, for 5 minutes. Stir in tomatoes and stock. Cover and bring to the boil, stirring occasionally. Reduce heat to medium-low and simmer, stirring occasionally for 45 minutes or until vegetables are tender.
  3. Using a blender or food processor, puree soup until smooth and return to pan. Warm soup over low heat. Serve soup topped with grated cheese.

Cauliflower cheese bake

10 minutes
10 minutes
  • melted butter (to grease)
  • 800 g cauliflower, cut to small florets
  • 50 g butter
  • 40 g plain flour
  • 600 ml milk
  • 80 g coarsely grated cheddar
  • white pepper (optional)
  • 55 g fresh breadcrumbs
  • 25 g melted butter
  1. Lightly brush a 1.25L (6-cup capacity) ovenproof dish with melted butter.
  2. Cook the cauliflower in a saucepan of salted boiling water for 5 minutes or until tender. Drain. Transfer to the prepared dish.
  3. Meanwhile, heat the butter in a medium saucepan over medium heat until foaming. Add flour and cook, stirring, for 2 minutes or until the mixture bubbles. Remove from heat. Gradually add the milk, stirring constantly, until smooth. Place over medium-high heat and cook, stirring, for 5 minutes or until sauce boils and thickens. Remove from heat. Stir in three-quarters of the cheddar. Season with salt and white pepper. Pour over the cauliflower.
  4. Preheat grill on high. Sprinkle the breadcrumbs over the cauliflower mixture. Drizzle over the extra butter and sprinkle with remaining cheddar. Place the dish under the grill, about 10cm from the heat source, and cook for 5 minutes or until golden.

Anzac biscuits

20 mins
12 mins
  • 1 1/4 cups plain flour, sifted
  • 1 cup rolled oats
  • 1/2 cup caster sugar
  • 3/4 cup dessicated coconut
  • 2 tbsp golden syrup or treacle
  • 150 g unsalted butter, chopped
  • 1/2 tsp bicarb soda
  1. Preheat oven to 170°C. Place the flour, oats, sugar and coconut in a large bowl and stir to combine.
  2. In a small saucepan place the golden syrup and butter and stir over low heat until the butter has fully melted. Mix the bicarb soda with 1 1/2 tablespoons water and add to the golden syrup mixture. It will bubble whilst you are stirring together so remove from the heat.
  3. Pour into the dry ingredients and mix together until fully combined. Roll tablespoonfuls of mixture into balls and place on baking trays lined with non stick baking paper, pressing down on the tops to flatten slightly.
  4. Bake for 12 minutes or until golden brown.

Green Irish cupcakes

20 minutes
15 minutes
  • 2 cups self-raising flour, sifted
  • 3/4 cup Caster sugar
  • 3/4 cup milk
  • 125 g butter, melted & cooled
  • 2 eggs
  • 1 tsp vanilla essence
  • green food colouring (optional)
  • sprinkles, to decorate
  • 1 1/2 cups pure icing sugar
  • pink food colouring (optional)
  • 1-1 1/2 tbsp water
  1. Preheat oven to 200C or 180C fan-force. Grease a 12 x 1/3-cup capacity muffin pan. Alternatively, line holes with paper cases. Combine flour and caster sugar in a bowl. Make a well in the centre.
  2. Add milk, butter, eggs and vanilla to flour mixture. Using a large metal spoon, stir gently to combine.
  3. Spoon mixture into prepared muffin pan. Bake for 12 to 15 minutes, or until a skewer inserted into the centre comes out clean. Stand in pan for 5 minutes before transferring to a wire rack to cool.
  4. Make icing: Sift icing sugar into a bowl. Add food colouring and water. Stir until smooth and well combined. Spoon icing over cupcakes. Decorate with sprinkles.

Home-made Play Dough

Edible (though not very nice)
  • 1 cup water
  • 1 cup flour
  • 1/2 cup salt
  • 1 tbsp vegetable oil
  • 1 tsp cream of tartar
  1. Bring all ingredients together in a saucepan.
  2. Stirring all the time, watch as the mixture forms a dough ball.
  3. Remove from pan and place onto a clean board.
  4. Knead until your dough is silky and cool.
  5. Give to your child and watch them pull it apart, stick it together and even stack it up.
  6. When finished, place in an airtight container and store in the fridge for up to 2 weeks.