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Hi all. Just to say that the words and music are on a separate page. Look up ↑ It is the page titled Christmas lyrics – 1914. Happy singing!!
Art and computing are my favourite topics this year. In art we are drawing old Australian symbols and in computing we are learning how to use scratch.
In ww1 the soldiers had to carry up to 65k per day. All that equiptment was very heavy.Think of all that stuff such as a gun,pillow,blanket,medals and a form to say what the attacks are and when.
Some soldiers left their stuff in their hatch where they slept. Who knows it could get stolen while they were out… If they got killed a friend would take their stuff and give it to that man’s family as a symbole of rememberance. Some ordinary people lied about ttheir age to get into war. Of course they didn’t want to cower in fright.
The youngest soldier to survive was a 14 year old boy when he joined up but after he joined and the war was over he was 18 years old. He was a good liar!!!
My great great great uncle Percy owned a canal in Rugby and he got persuaded by the propaganda to enlist.
World War 1
This week we have been learning about the exciting but horrific World War 1. We have learnt quite a lot about WW1. Some of the activities we’ve done were very fun. In one of the activities we made poppies out of tissue-paper, card and pipe cleaners.
- Recipe adapted from John Young’s – “Chinese Curry Sauce like you get from the takeaway – 1 “
- Makes around 2 portions
- 2 tbsps coconut oil (AKA coconut butter)
- 2 tbsp plain flour
- approx. 400ml chicken stock
- A dash of soya sauce
- 1 medium onion, cut into large chunks
- 1 clove of garlic, finely chopped
- 2 heaped tsps of curry powder
- 1/2 tsp ground ginger
- 1/2 tsp chilli flakes
- 1/2 tsp onion powder
- A pinch of ground star anise
- A pinch of ground cummin
- A few slices of green chilli
- 1/2 cup of frozen/fresh peas
- 400g/14oz beef mince
- 1 onion, diced
- 2 garlic cloves, chopped
- 100g/3½oz carrot, grated
- 2 x 400g/14oz tin tomatoes
- 400ml/14fl oz stock (made from stock cube. Ideally beef, but any will do)
- 400g/14oz dried spaghetti
- salt and pepper
- Heat a large saucepan over a medium heat. Add a tablespoon of olive oil and once hot add the beef mince and a pinch of salt and pepper. Cook the mince until well browned over a medium-high heat (be careful not to burn the mince. It just needs to be a dark brown colour). Once browned, transfer the mince to a bowl and set aside.
- Add another tablespoon of oil to the saucepan you browned the mince in and turn the heat to medium. Add the onions and a pinch of salt and fry gently for 5-6 minutes, or until softened and translucent. Add the garlic and cook for another two minutes. Add the grated carrot then pour the mince and any juices in the bowl back into the saucepan.
- Add the tomatoes to the pan and stir well to mix. Pour in the stock, bring to a simmer and then reduce the temperature to simmer gently for 45 minutes, or until the sauce is thick and rich. Taste and adjust the seasoning as necessary.
- When ready to cook the spaghetti, heat a large saucepan of water and add a pinch of salt. Cook according to the packet instructions. Once the spaghetti is cooked through, drain and add to the pan with the bolognese sauce. Mix well and serve.
Less than 30 mins preparation time
30 mins to 1 hour cooking
Two large cans of crushed tomatoes.
4 cloves fresh garlic, diced.
1 medium onion, diced.
1 tbs dried parsley flakes
1 tsp dried oregano
1 tsp dried basil
1/2 tsp salt and 1/4 tsp ground black pepper (adjust to taste)
1 lb dried spaghetti
Optional flaked Parmesan cheese
Optional 1 diced bell pepper
Optional 4 ounces diced mushrooms (or an 8 ounce can)
- Put on a pot of water to boil with 8-12 cups of water. While it is heating, cook your sauce:
In a separate pot heat up 2 table spoons of Olive Oil on medium heat.
Sauté your sausage or ground beef until browned (drain and return to pot), then add bell peppers and mushrooms and cook until lightly browned.
Add onions into the pot, continue sautéing until edges are browned. Then add fresh diced garlic and cook another minute (overcooked garlic is bitter and loses its flavor).
Add the tomato sauce and spices, stir and let it simmer for 15 to 20 min.
Once the water in the first pot boils, add 1tbs. olive oil, spaghetti noodles and a 1 tsp of salt.
Stir gently and constantly until the water boils again to keep it from sticking together.
Let the spaghetti boil for 10-12 min (once spaghetti is done, rinse and drain).
9Mix with sauce and serve immediately.
I have been really liking my topic. My favourite so far is going to probably be world’s kitchen because I loooooooooooooooooove food. I hope you all have a good day and i’ll see you soon bye!!!!!
3tsbp Jerk seasoning powder
2tsp hot pepper sauce
2tsp vegetable oil
3 cloves garlic
4 Spring Onions trimmed and chopped
1tsp fresh thyme
4 chicken thighs
Mix together all the ingredients except the chicken in a shallow dish and mix until well combined
Make 3 deep diagonal cuts in each chicken thigh and place into the marinade, turn well to coat all over. Leave in the fridge for 2 hours or overnight is best.
Heat the oven to 200 degrees and place the chicken in a lightly oiled roasting tin, skin side down and roast until juices run clear about 35-40 mins.
Serve with rice and peas
Niamh Ollier K4
150g of egg noodles
dash of toasted sesame oil
300g of chicken breast fillets sliced into strips
dash dark soy sauce
1 tsp five-spice powder
1 tsp chilli sauce
1 tbsp cornflour
1-2 tbsp groundnut oil
1 red pepper
150g bean sprouts
1 large spring onion, sliced
2 tbsp light soy sauce
ground black pepper
Cook the noodles in a pan of boiling water for 2-3 minutes. Drain and rinse under cold running water. Drizzle with a dash of sesame oil and toss through to prevent noodles sticking to each other.
Place the chicken strips in a bowl and season with a dash of dark soy sauce, five spice powder and chilli sauce. Mix well, then lightly dust the chicken strips with the cornflour.
Heat a wok until smoking and add the groundnut oil, then add the chicken and stir fry for 3-4 minutes or until the chicken is golden brown and cooked through.
Add the red pepper and stir fry for one minute and then add the bean sprouts and spring onion and stir fry for 30 seconds. Stir in the cooked noodles and season with the light soy sauce, a dash of sesame oil and freshly ground black pepper.