Visit to St Bricins School

5th & 6th classes attended an Open Day in St Bricins School, Belturbet on Tuesday 24th October in preparation for our transition to secondary school.

We visited various classrooms, took part in science experiments. baked buns in Home Economics room, had a basketball competition, made bookmarks in the Metalwork room and played bingo and did a treasure hunt with the Maths teacher.

We were treated to buns, biscuits and sweets and we all had a hot lunch before we left.

A great day was had by all!

The Storyteller

5th & 6th class went to Cavan Library on Friday where they got to listen to Pat Ryan a storyteller.

He entertained us all with his fantastic stories

It was a great afternoon and enjoyed by all.

cookery

On Friday 6th class made flapjacks.

Here are some photos and the recipe 

if you would like to make them at home.

What you need: 

225g/8oz Odlums Porridge Oats 

125g/4oz Butter or Margarine 

125g/4oz Shamrock Demerara Sugar 

75g/3oz Golden Syrup or honey

Preheat the oven to 180°C/350°F/Gas 4. 

Grease and line an 8"/20 cm square tin.  . 

Melt the butter/margarine with the sugar and syrup.. 

Stir in the oats. . 

Turn into the prepared tin. 

Smooth top and press down well. . 

Bake for 20-30 minutes. 

When baked, cool in tin for 5 minutes. Cut into fingers. 

Cool completely before removing from tin.

Art

This week in Art we did Marbling. 

This decorative art form was favoured by the Victorians and has been used to decorate paper for centuries.  You can see excellent examples on the inside cover of older books.

Marbling is a method of decorating paper or fabric to imitate marble and other stone where colour is suspended in a thickened liquid and manipulated into various patterns.  Paper or fabric is then laid upon the mixture and the pattern prints onto the surface

 

 

What Do I Need To Do Marbling?

You will need the following Art Supplies:

– A large tray with deep sides, a foil roasting tin or plastic tub is ideal.

– A large jug of cold water.

– Marbling inks in different colours.

– Paper

– Cocktail sticks 

Cookery

6th class together with Siobhán made some egg free chocolate chip cookies on Friday.
Here is the recipe if you would like to try them at home.

Ingredients

• • 125g butter or pure vegetable margarine, softened
• • 125g caster sugar
• • 1 tsp vanilla essence or extract
• • 200g self-raising flour
• • 1 tsp baking powder/soda
• • 1 tbsp water
• • Optional : milk chocolate chips 

MethodPreheat the oven to 180°C ,350°F or gas mark 4.
Cream the butter and sugar together(with a wooden spoon) in a large bowl until light, fluffy and golden.
Stir everything together (vanilla, flour, baking powder and chocolate chips ) to make the yummy dough.
Sprinkle some flour onto a surface and the dough. Roll out the dough and with cookie cutters cut out the shapes and lay them out onto greased, lined baking sheets. Spacing them well apart.
Bake for about 12 minutes or until golden brown.
Leave on the baking sheets for 5 minutes, then transfer to a wire rack to cool.
Store in an airtight tin for up to 2-3 weeks.

 

 

 

Cookery

On Friday 6th class cooked with Siobhán. They made 'Toad in the Hole'.

As it was friendship week, 6th class decided to make some extra and share with 5th class.

Please find the recipe below.

Toad in the Hole

Ingredients

2-3 tbsp sunflower oil

85ml milk

1 egg

50g plain flour, sifted

12 mini cocktail sausage

tomato ketchup, to serve

Method

Preheat oven to fan 180C/conventional 200C/gas 6. Put a generous half-teaspoonful of sunflower oil in the bottom of each cup of a deep 12-hole mini muffin pan set on a baking tray.

Pour the milk into a jug, add the egg, flour and a pinch of salt and whisk everything together with a hand blender or wire whisk until a smooth batter forms.

Put the muffin pan in the oven for a minute or so until the oil is very hot. Carefully remove from the oven and quickly fill the cups just under two-thirds full (this may not seem enough batter, but they puff up in the oven). Drop a sausage into each cup and bake for 20-25 minutes until golden brown, well risen and crisp. 

Friendship week

Friendship Week

We held friendship week from Monday 13th to Friday 17th. Each pupil got a secret friend and they had to do a random act of kindness. 

It was a great success. Handmade cards and little gifts were exchanged anonymously during the week and each child found out who their secret friend was on Friday.

Happy Christmas

Cooking

On Monday we made Rocky Road Biscuits.

Here is the recipe for you to try at home.

Rocky Road Biscuits

Makes 12-15

Ingredients

480g milk chocolate, broken into pieces

100g digestive biscuits 

2 cups marshmallows/80g to 100g (if using large ones, cut them in half)

Directions

1. Place the chocolate in a bowl over a saucepan of barely simmering water. Melt slowly, stirring occasionally.

2. Line a lightly greased Swiss roll tin with parchment paper.

3. Roughly break up the biscuits by hand and put in the bottom of the tin.

4. Dot half the marshmallows  around the biscuits.

5. Pour the melted chocolate over the top, and shake the tin to get an even mix.

6. Dot with the remaining marshmallows over the top.

7. Chill in the fridge until just set. Remove and cut into squares using a sharp knife.

Christmas Art

Sparkling Cherry Blossom Trees

Match Box Story

The Little Match Girl