Animation Club (2nd March)

Today in Animation Club the children have been using a program called Myths and Legends.

Here is the website - http://myths.e2bn.org/story_creator/

Photographer - Liam


Luke also taught Mrs Warner how to use Scratch.

Here is the website - http://scratch.mit.edu/   Ask permission before downloading

Scratch is a programming language that makes it easy to create your own interactive stories, animations, games, music, and art -- and share your creations on the web.
As young people create and share Scratch projects, they learn important mathematical and computational ideas, while also learning to think creatively, reason systematically, and work collaboratively.

We will all be having a go with Scratch next week, but if you want a head start, download and get programming!

Cookery Club (24/2/12)

This week we made Scones, but our scones had a twist, instead of raisins we used chocolate chips!!! yummy!!!!Here is the recipe;
Scones (makes about 16)

16oz (450g) Self Raising flour

2 pinch of salt
2oz (50g) caster sugar
4oz (100g) margarine – block
4oz (100g) chocolate chips
2 medium egg, beaten with milk to make ½ pint (250ml)

Method

1. Preheat the oven to 220 c.
2. Line a baking tray with baking paper.
3. Mix the salt and flour into a mixing bowl and cut the margarine into cubes.
4. Using your fingertips lightly rub the margarine into the flour until the mixture looks like fine breadcrumbs. Don’t over rub.
5. Stir in the sugar and chocolate chips.
6. With a round-blade knife, mix the egg and milk mix into the flour, leaving a little for brushing the tops. You should have a soft dough, moist but not too sticky.
7. Turn the dough onto a floured board or worktop and knead it very lightly. Do this by folding the dough from the outside to the centre, turning the dough until it is smooth and firm with no cracks.
8. Dust a rolling pin with a little flour and, on a floured surface, roll the dough firmly and evenly until it is about 1cm thick. Do not roll the dough thinner than this.
9. Take a pastry cutter (5cm) across, dip it in flour, and cut out scone shapes – you should get approx 16.
10. Bake the scones in the top of the over for about 10 minutes.
11. The scone should be soft inside, crisp and golden outside. Cool on a wire rack.

- A scone dough should be soft and spongy. Handle very lightly for best results.

Horse Club week 7

This week we have been looking at how to feed a horse.

These are the foods we looked at.  From left to right they are;
Apple flavoured horse treats
Pony nuts
Mollichop - chopped hay flavoured with molasses
Mix
Apples and Carrots

We also smelled hay and haylage and talked about the differences..............do you remember what they are???

We all touched and smelled the foods and some brave people tried the apple treats.......they said they didn't taste like apple!!!!

 we then got busy writing all about the foods in our horse books.

A big congratulations to Horse Clubber H.  She brought in some fantastic work in her horse book that she had done at home.

See you next week trot on!!

February - Dough Models and Printing