terça-feira, 31 de julho de 2012
Egg Hunt
This was an activity of the English teachers to celebrate Easter.
Students painted the paper eggs and teacher had done the questions and a nice game was played. All the classes had a team of four students that represented their class. They have to answer the English questions about many issues related with the curriculum, each grade had their own questions.
Teachers had to correct the answers and the winners are... All of us!!!
The most important thing was the what we learned with the game not only language skills, team spirit but also friendship and enjoy the moment.
It was great fun for teacher and students!!!
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segunda-feira, 30 de julho de 2012
Folar recipe
Preparation Time - 25 minutes
Cooking Time - 40 minutes
Ingredients
250ml (1 cup) warm milk
100g (1/2 cup) caster sugar
1 tbs (14g/2 sachets) dried yeast
790g (5 1/4 cups) plain flour
1 tsp fennel seeds, crushed
1 tsp salt
60g butter, at room temperature, coarsely chopped
6 eggs
Olive oil, to brush
1 egg, extra, lightly whisked
Preparation method
Combine the milk and a tablespoon of the sugar in a small bowl. Sprinkle over the yeast. Set aside in a warm, draught-free place for 5-10 minutes or until frothy.
Combine the flour, fennel seeds and salt in a big bowl. Make a well in the centre. Add yeast mixture, butter and remaining milk and sugar. Lightly whisk 3 eggs and add them. Use a wooden spoon to stir until it is well combined. Use your hands to bring dough together in the bowl. Turn dough onto a lightly floured surface. Knead for 10 minutes or until smooth and elastic. Brush a large bowl with oil. Place dough in bowl and turn to coat. Cover with plastic wrap and set aside in a warm, draught-free place for 2 hours or until dough doubles its size.
Preheat oven to 200°C. Lightly brush a round 22cm (base measurement) spring-form cake pan with oil. Reserve 1/2 cup of dough. Lightly knead the remaining dough and place in the prepared pan. Gently press remaining whole unpeeled eggs into the dough.
Divide the reserved dough into 6 pieces. Roll each piece into a thin rope. Use the ropes to form a cross over each egg. Brush the dough with extra egg. Set aside for 10 minutes to prove slightly. Bake for 40 minutes or until golden and the bread sounds hollow when tapped on the base. Set aside to cool slightly.
Bom apetite!!!
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