Vincent Van Gogh- Sunflowers

Room 16 and 17 looked at the artist Vincent Van Gogh. Check out our painted sunflower artwork :)

World Cup rugby Day mufti day

World Cup Mufti Day - Tuesday 27th October

Rugby World Cup Day!

We are excited to say that on Tuesday the 27^th October, we are having a Rugby World Cup dress-up day! Come dressed in your favourite teams colours to support the Rugby World Cup! The best-dressed class will win a special rugby treat, and there will be no cost for this event. We hope to see you all in your favourite teams colours!

Celebrity Mufti Day

Come dressed up as your favourite celebrity on Tuesday the 10^th of November. Please bring a gold coin donation as the money from this event will help support children who are suffering from Batten’s Disease! If you are unable to dress up as your favourite celebrity, please still bring a donation, because it would be great to help these kids!

To see a song about curing Battens Disease (Team Ball Player Thing), click below:

https://www.youtube.com/watch?v=tcwuPTlQSxI&safe=active

Remember that the Student Council has a blog, so any information will be updated on the link below:

http://smartcouncil8022.blogspot.co.nz/

Garden to Table 23 August

Garden to Table 23rd August

A taste of what we are going to make......

Pot Sticker Dumplings (Jiaozi)

China

Ingredients:

20 pieces store bought dumpling skins

1 ½   Tbsp cooking oil

Filling:

1 cup finely chopped cabbage

¼ cup wood ear mushrooms pre- soaked and finely chopped

1 spring onion finely chopped

½ tsp grated ginger

1 clove garlic crushed

½ Tbsp soy sauce

Dash or two of salt and pepper

 

Prepare Filling

Heat ½ Tbsp oil in frypan and stir-fry all veggies until softened, about 4 min.  Add Soy sauce, salt and pepper place in bowl and set aside.

Filling Dumplings

Take one piece of dumpling skin at a time, keeping remaining pieces covered with damp tea towel, and place 1 tsp of filling in center of dough.

Wet the circumference (outside edge) of dough with your finger dipped in water and fold the dough over the filling.  Pinch the edges together being careful not to leave any holes.

Cover with damp tea towel while you make the remainder.

Cooking the Dumplings:

Heat one Tbsp of oil in frypan over high heat.  Arrange the dumplings in the pan and fry until the bottoms turn golden brown.

Add Water until it comes to ¾ of the dumplings height Cover the pan and reduce heat once water is boiling.  Periodically loosen dumplings from bottom of pan

Cook covered for 10 min. or until most of water has evaporated. Dumpling skin should be al dente (firm to the bite)

Serve with dipping sauce.

Presentation Specialists

Wash and dry lettuce

Tear lettuce into bite sized pieces and arrange on individual plates.

Remove flower petals and arrange over lettuce.

Sprinkle on a few chopped chives.

Room 16 Garden to Table

Room 16 had a fantastic morning at Garden to Table today. Thank you to everyone that helped, we greatly appreciate it. Check out our photos and delicious recipes from todays session (on an earlier post).

'Life Matters'

This term the Year 3 and 4 Syndicate are doing a rotation for their inquiry unit 'Life Matters.' Each teacher will teach a lesson on a key idea e.g. habitats. When visiting Room 16 students will be learning about Life Cycles and Food Chains. Check out the links below. 

http://www.kidsbutterfly.org/life-cycle

Garden to Table - 25 August 2015 Photographs

       Photographs from 'Garden to Table' 
                      25 August 2015

Garden to Table recipes 25 August 2015

Garden to Table Recipes
25 August 2015

Pumpkin Pie Filling

Ingredients:

2 cups of pumpkin pulp purée

1 ½ cups heavy cream or 1 can evaporated milk

½ cup packed brown sugar

1/3 cup white sugar

 ½ tsp salt

2 eggs plus the yolk of a third

2 tsp cinnamon

¼ tsp nutmeg

¼ tsp ground cloves

¼ tsp cardamom

Method

Beat the eggs in a large bowl.  Mix in sugars salt and spices. Mix in pumpkin purée. Stir in cream.  Beat until well mixed.

Pour into uncooked pie shell. Bake at 220 degrees C for 15 min. then 180 degrees C for 45 min.  

Roasted Pumpkin and Carrot Soup

Some people found this a bit too spicy. Adjust and taste - maybe don't add the chilli powder. 

Ingredients:

1kg pumpkin cut into 1cm pieces (roasted at 210 for 30 min)

2 Tbsp olive oil

3-4 carrots cut into 1 cm pieces

1 onion diced

2 cloves garlic (crushed)

1Tbsp mustard seeds

2 tsp coriander

1 tsp cumin

1 tsp turmeric

¼ tsp chilli powder (optional)

5 cups of vegetable stock (4 tsp stock powder in 5 cups water)

Method

In large saucepan heat oil and add carrot, onion and garlic and stir fry for 3-5 min.  Add all spices and continue stir frying until mustard seeds begin to pop (about 2 min)

Add pumpkin and stock. Bring to a boil then simmer for 15 min.

Using hand blender, blend soup until smooth.