Room 7 had two special guests today, Nugget and Waffles. Room 7 and Blue Bubbles super Teacher Aid Mrs Megan brought in her two pet guinea pigs Nugget and Waffles and we loved spending time with them. They were very snuggly and scared but they loved eating all the vegetables we fed them, especially the celery.
Today we baked a quiche. Check out the photos of us below. If you would like to try and bake your own quiche then look at the recipe below.
Magnificent Blue Bubble Quiche
(no-pastry quiche)
Ingredients
4 eggs
1 ½ cups Milk
½ cup Self raising flour
1 cup grated Cheese
1 Onion
6 rashers Bacon / ham
2 cups vegetables of your choice, peas, sweetcorn, spinach, capsicum etc
Parsley
Salt and pepper
Equipment needed
Baking dish or muffin pan, greased with butter
Large bowl
Sieve
Wooden spoon or whisk
Grater
Chopping board
Sharp knife
Frying pan
Method
1. Preheat the oven to 180C and grease a large baking dish or muffin pan with butter/oil.
2. Put the eggs, milk and flour into a large bowl and mix together well until ingredients are well combined.
3. Add grated cheese.
4. Chop onion finely and chop up bacon. Add to a fry pan and cook for 5 minutes until the onion is softened and the bacon is beginning to brown.
5. Then prepare a further two cups of vegetables (corn, peas, capsicum, spinach)
6. Add the onion, bacon and vegetables of your choice to the baking dish or place a small amount in the base of the muffin pan.
7. Pour over egg, milk, flour and cheese mixture.
8. Bake for 40-45 minutes, you will know when it is ready when the quiche is set and golden. If making individual quiches in the muffin pan reduce cooking time to 20-25 minutes.
Today we had a wonderful adventure over to Dunkirk park with our teddies. We slapped on sunblock, slipped on our hat and took our teddies on an adventure. Miss Pryde read us a book then we got to introduce our teddy bears and talk about them a little bit. Afterwards we had lunch then we got to play. It was such a fun day out with our teddies. When we got back we got to eat our jelly from yesterday. It was a super fun day.
What is your favourite teddy bears name and where did you get it from?
Today has been a big day. We started off with phonics, we did the 'sh' digraph. Some of us did word finds (it was a hard word find) and others cut out letters to make words, some super speedy learners were able to do both. After morning tea we made jelly which wobbles like jellyfish. We put it into the fridge to cool, we are hoping it will be set before we go home. Next we read a fun book about Jellyfish, it was all about being helpful. When the book was finished we got to do some jellyfish art using water colours. It was super fun and pretty easy too. While the jellyfish art was drying we read a jellyfish poem and read it to three of our friends.
After lunch we got to go for a walk to the eels at Johnson reserve. We had to do zombie arms and put sunblock all over us because it was so HOT! We wore our sun hats too. The water was a bit yucky today so it was hard to see the eels but we will go back later this week and hopefully they will all be there. When we got back to school we were SO HOT so we all had a cup of ice cold water and read a book in the shade. It was a cool day.
It was a beautiful afternoon so we got outside to have some fun races. We split into two teams the blue team and the red team. You have to walk with the egg on your spoon to the cone. When you get to the cone you throw four bags into the hula hoop. If you miss you have to pick it up and try again. When you get them all in you pick up your spoon and egg and run back to tag the next person in line.
Today we read all about sunflowers and even read a poem. Afterwards we made some beautiful sunflower art. Below is the step by step guide of how to make them.
Ingredients:
1 cup plain flour
1 cup desiccated coconut
1 cup rolled oats
100g butter
1 cup white sugar
1 tablespoon golden syrup (or honey)
1 teaspoon baking soda
2 tablespoons boiling water
Optional ingredient - 1 1/2 teaspoons ground cinnamon
Equipment needed:
Oven
Baking tray (lined with baking paper or greased to prevent biscuits sticking to tray)
Mixing bowl, small bowl
Sieve (optional)
Cup measures
Tablespoon, teaspoon, wooden spoon, fork
Small saucepan
Wire Rack
Method:
1. Preheat the oven to 180°C conventional oven/160°C fan oven
2. Line 2 baking trays with baking paper or grease them lightly with butter
3. Sift the flour into the mixing bowl, add the coconut and oats (add cinnamon at this stage if using). Put bowl to one side
4. Add the butter, golden syrup and sugar to a small saucepan and stir over a low heat until melted and the ingredients are combined. Ensure that the mixture does not simmer or boil. Remove from the heat
5. In a small bowl place 1tsp baking soda and add 2 tbsp boiling water, stir to dissolve. Add this to the butter mixture in the saucepan and stir to combine
6. Then add all the wet ingredients from the saucepan to the dry ingredients in the mixing bowl.
7. Using a wooden spoon stir well until all ingredients are combined
8. Place tablespoons of mixture onto the baking tray and flatten with a fork, or for more uniform shaped biscuits roll into small balls and then place on the tray flattening with a fork. Place biscuits about 4cm apart to allow space for the biscuits to spread slightly
9. Bake in the oven for 10-15 minutes until golden. 10 minutes the biscuit may still be chewy in the centre and after 15 minutes the biscuit will be crunchier!
10. Remove from the oven and allow to cool slightly before transferring to a wire rack to cool fully.
11. Once cool, place biscuits in a container and they will keep for up to a week (no chance in my house once the kids find them!)
This book is about a giraffe going to the zoo because he works at the zoo. A lot of different animals were going to the zoo but they were late because they didn't have a bike. The giraffe was on time to work because he rode his bike.
Room 7 has turned into a mixture of room 6 and room 7 and we are called the magnificent blue bubble. Check our blog for daily updates on all the fun things we are getting up to.
