Reception trip to Lee Valley Park Farm

On Monday 14th May Reception went on a trip to Lee Valley Park Farm. The weather was very kind to us and we had a lovely day out. We started with visiting the guinea pigs and giant rabbits which everyone thought were very cute. We were treated to a very informative and entertaining birds of prey demonstration – we were very impressed by how fast some of the birds were and by how they could catch food with their claws right in the air. We also saw meercats, reindeer and goats. We were able to get up close to a ‘fancy rat’ and a bearded dragon but we all decided to keep our distance from the Madagascan Hissing Cockroaches! We were even able to feed some lambs with a bottle and we discovered that they are very soft but also very strong. We managed to squeeze in some extra fun activities in amongst all our learning as we jumped on a huge bouncy ‘pillow’ and took a toboggan ride down a big hill – even the teachers joined in! We finished off our day out by enjoying an ice lolly before heading back to school. What a great day!

 

Let’s Get Cooking!

20161005_145047The Infants and Juniors have all been busy in the kitchen this term exploring some seasonal produce as well as learning new skills. There has been a bounty of homegrown apples around and both groups have used them in their cooking. A big hit has been ‘Apple Dappy’, a fun recipe involving a simple pastry mixture rolled up with an apple filling and then cut into swirl buns. Both groups enjoyed making these and taking them home to share with their families. Everyone agreed they were very tasty! Baked apples were also on the menu in the Infants class and the children honed their chopping skills with this simple dish that combined the complimentary flavours of raisins and cinnamon with the apple.

Earlier in the term the Juniors had a go at making their own bread rolls. They learnt about yeast and watched their rolls grow bigger as they proved. They all felt a great sense of achievement in the end result of real tasty bread that they had made themselves.

After the half term break the Infants learnt about pumpkins. They carved them with faces and used the insides in their cooking too. They found out how this versatile vegetable can be used to make both sweet and savoury dishes and sampled some different spices that compliment it well. They made a spiced pumpkin soup as well as pumpkin passion muffins with a yummy cream cheese icing.

The Juniors have taken on a big challenge, and tried some warming autumnal flavours, in making a delicious chicken and paprika stew with herby dumplings – flavoured with the school’s own homegrown rosemary. Lots of skills were combined to create this dish as well as having to face the hurdle of the dreaded onions as some have found it harder than others to fight back the tears!

Skills in peeling, chopping, grating, weighing, measuring, mixing, sieving, kneading, frying, stirring and rolling have all come together to create these culinary treats this term. It’s been wonderful to hear some of the pupils asking for the recipes to try at home and we hope that this is the first step towards being able to produce nutritious meals for themselves and their families.
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