After a rather stressful few weeks, the degree show is finally up! The private view, which all of College Rd Primary school are invited too is Friday 10th June 2011 starting at 8pm. Come along and see your work in a gallery!
If you cant male it that night, don't worry as the show is open for 2 weeks, everyday until the 24th June 2011. Its free to get in, and there is loads to see!
See you soon!
Emma
Monday, 30 May 2011
Thursday, 26 May 2011
A Big Thakyou
Emma and I have had a wonderful time with you all. We hope you have too and will remember your time with us; growing from seeds plants to create your own garden and the amazing art work you have done over the past three days, see previous post by Emma. We also thank all the staff at College Road Primary for their much appreciated support, allowing us time in a very busy time of the year to run our workshops. This is not a goodby we will be back, for now we are rushing around like mad things getting our exhibition together
Duncan and Emma
Duncan and Emma
Year 1 Arty Days
Monday, wednesday and thursday of this week, Duncan and I came into college rd primary and involved the kids in some arty activities to get them thinking about how the sowing seeds project can in fact be considered as art. In this post you can see the work that the year one class produced. Monday we started with looking through various art books and picking pictures we wanted to do observational drawings from. We followed this by exploring which words described how we felt when we look at or take part in art activities.
Wednesdays session focused on producing leaves describing what we have learn and enjoyed most about the sowing seeds project, on the leaf's other side we drew a picture to represent the sentence. These will be hung off a real tree in Duncan and I's exhibition space for all to see.
Today (thursdays session) we have been potato printing, something which has gone down very well, in particular with the year one class. Using potato stamps cut into shapes of flowers and leaves the children of year one produced some inspiring garden pictures in their art journals.
Along with the work Duncan and I have produced, much to the children's delight, we are also displaying all the children's books within our exhibition. Well done Year one! 
Wednesday, 25 May 2011
Banana Cake recipe!
Tomorrow Duncan and I are going in to do the last of our 3 'Art days' with years 1 & 6 (which we will tell you about in another post) however in tomorrows session not ony are we going to do some potato printing but we are also going to taste some homemade (by my fair hands, of course) Banana Cake!
I have included the recipe here, so if it gets a popular reaction you can recreate it at home!
Ingredients:
270g soft light brown sugar
2 eggs
200g ripe peeled bananas (the riper the better!)
280g plain flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
140g butter, melted
Method:
1) preheat the oven to 170'C (325'F) Gas 3
2) Put the sugar and the eggs in a bowl and beat together with either a spoon and you muscles, or, alternatively use an electric whisk! Beat until well incorporated and then add the mashed bananas and mix those in too.
3)Add the flour, baking powder, bicarbonate of soda, ginger and cinnamon to the sugar mixture. Mix it thoroughly until all the dry ingredients are well mixed in.
4) Pour in the melted butter and beat until all the ingredients are incorporated.
5) Pour the mixture into a prepared (greased and lined with baking paper) loaf tin and level out. Bake in a preheated oven for about an hour, or until firm to the touch and a skewer inserted comes out clean.
6) Leave the cake to cool slightly in the tin before turning out onto a wire rack to cool completely.
This yummy cake should do about 10 slices, and will be gone in an instant in any household! Children make sure you have help from adults with hot things, and use of any electric whisks!
Enjoy,
Emma
I have included the recipe here, so if it gets a popular reaction you can recreate it at home!
Ingredients:
270g soft light brown sugar
2 eggs
200g ripe peeled bananas (the riper the better!)
280g plain flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
140g butter, melted
Method:
1) preheat the oven to 170'C (325'F) Gas 3
2) Put the sugar and the eggs in a bowl and beat together with either a spoon and you muscles, or, alternatively use an electric whisk! Beat until well incorporated and then add the mashed bananas and mix those in too.
3)Add the flour, baking powder, bicarbonate of soda, ginger and cinnamon to the sugar mixture. Mix it thoroughly until all the dry ingredients are well mixed in.
4) Pour in the melted butter and beat until all the ingredients are incorporated.
5) Pour the mixture into a prepared (greased and lined with baking paper) loaf tin and level out. Bake in a preheated oven for about an hour, or until firm to the touch and a skewer inserted comes out clean.
6) Leave the cake to cool slightly in the tin before turning out onto a wire rack to cool completely.
This yummy cake should do about 10 slices, and will be gone in an instant in any household! Children make sure you have help from adults with hot things, and use of any electric whisks!
Enjoy,
Emma
Sunday, 22 May 2011
day 2 planting
Emma and I enjoyed another good day planting out lots of vegatables and flowers years 5 and 6 worked hard and appeared to have planted more plants than the years 1,2 and 4 on the previous day.Well done all.There are much more to be planted so if you have any spare time get out there planting its your garden.
The two larger plots will be boarded out to make raised beds so next year they need to be filled with top soil or good compost.Emma and I are back in teaching art with years 1 and 6 next week starting monday 23rd May next week.Below are more photos of everyone spending time in the garden.Well done keep up the good work.
Duncan and Emma
The two larger plots will be boarded out to make raised beds so next year they need to be filled with top soil or good compost.Emma and I are back in teaching art with years 1 and 6 next week starting monday 23rd May next week.Below are more photos of everyone spending time in the garden.Well done keep up the good work.
Duncan and Emma
Saturday, 21 May 2011
Planting Out Day 1!
On Thursday, Duncan and I went into school and planted up with years 4, 2, 1 and Reception. We got loads of plants in the ground and the garden is starting to look really established! Years 4 and 2 also tried Radishes' straight from the ground and used words such as, Peppery, Spicy, Hot, Tasty, Brilliant, Disgusting, Lovely and Crunchy. For the most part the radishes got a rather good review!
Below are just a few pictures of the four year groups plots and how they are developing!
Below are just a few pictures of the four year groups plots and how they are developing!
Thursday, 19 May 2011
A Hard Days Digging
Last night myself and a big group of friends, family and other helpers all pulled together to finally get around to digging the garden over. With rocks the size of boulders, bits of glass, weeds, and many other foreign bodies, this is a job that cost all of us blood sweat and tears!
I have included some pictures below of all the people that came to help out. Both Duncan and I would like to say a MASSIVE thank you to all of you! Especially with our degree show fast approaching we really could not have done it without you!
I have included some pictures below of all the people that came to help out. Both Duncan and I would like to say a MASSIVE thank you to all of you! Especially with our degree show fast approaching we really could not have done it without you!
Monday, 2 May 2011
Spinach and Cheese Muffins
The Spinach and Cheese muffins were a surprise hit with the children of College Rd primary school. Below is the recipe for you to recreate them at home. Just ask for adults help when you put them in and out the oven and with any chopping too!
Ingredients:
30g Butter
1/2 Small Red Onion, Chopped Finely
360g Plain Flour
2 1/2 Tspns Baking Powder
1 Tspn Cayenne Pepper
250g Cheddar Cheese, Grated
220ml Whole Milk
1 Egg
130g Baby Spinach Leaves
Method:
1) Preheat the oven to 170'C (325'F) Gas mark 3.
2) Melt the butter in a saucepan over a medium heat, then fry the onion until cooked. Set aside.
3) Put the flour, baking powder, cayenne and cheeses in a large bowl. In a separate bowl mix the milk and egg together, then slowly pour into the flour mixture and beat with a handheld electric whisk until all the ingredients are well mixed.
4) Stir in the onion and spinach with a wooden spoon until evenly dispersed.
5) Spoon the mixture into the paper cases until two-thirds full and bake in the oven for 30-35 minutes or until deep golden and the sponge bounces back when touched. A skewer inserted in the centre should come out clean.
6) Leave the muffins to cool slightly in the tray before turning them out on a wire rack to cool completely.
Ingredients:
30g Butter
1/2 Small Red Onion, Chopped Finely
360g Plain Flour
2 1/2 Tspns Baking Powder
1 Tspn Cayenne Pepper
250g Cheddar Cheese, Grated
220ml Whole Milk
1 Egg
130g Baby Spinach Leaves
Method:
1) Preheat the oven to 170'C (325'F) Gas mark 3.
2) Melt the butter in a saucepan over a medium heat, then fry the onion until cooked. Set aside.
3) Put the flour, baking powder, cayenne and cheeses in a large bowl. In a separate bowl mix the milk and egg together, then slowly pour into the flour mixture and beat with a handheld electric whisk until all the ingredients are well mixed.
4) Stir in the onion and spinach with a wooden spoon until evenly dispersed.
5) Spoon the mixture into the paper cases until two-thirds full and bake in the oven for 30-35 minutes or until deep golden and the sponge bounces back when touched. A skewer inserted in the centre should come out clean.
6) Leave the muffins to cool slightly in the tray before turning them out on a wire rack to cool completely.
Carrot and Courgette Muffins
Listed is the Carrot and Courgette Muffin recipe that was tasted by the school children of College Rd Primary school on the 28/4/11. Have fun recreating this at home and sharing them around, but children, make sure you have help from adults with any chopping. Also make sure adults put the muffins in and out of the oven - we don't want any burnt fingers!
Ingredients:
2 Eggs
200g Soft Light Brown Sugar
80ml Sunflower Oil
260g Plain Flour
2 Tspns Baking Powder
2 Tspns Ground Cinnamon
80ml Natural Yoghurt
1/2 Tspn Vanilla Extract
120g Shelled Walnuts, Chopped
250g Carrots, Grated
120g Courgette, Grated
Method:
1) Preheat the oven to 170'C (325'F) Gas mark 3.
2) Put the eggs, sugar and oil in an electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on a slow speed until well combined. In a separate bowl sift together the flour, baking powder and cinnamon, then add to the egg mixture. Beat until everything is well incorporated.
3) Add the yoghurt and the vanilla extract and mix through until well combined. Stir on the walnuts, carrots and courgettes with a wooden spoon until evenly dispersed.
4) Spoon the mixture into the paper cases until two-thirds full and bake in a preheated oven for 25-30 minutes, or until deep golden and the sponge bounces back when touched. A skewer inserted should come out clean.
5) Leave the muffins to cool slightly in the tray before turning them out onto a wire rack to cool completely.
Ingredients:
2 Eggs
200g Soft Light Brown Sugar
80ml Sunflower Oil
260g Plain Flour
2 Tspns Baking Powder
2 Tspns Ground Cinnamon
80ml Natural Yoghurt
1/2 Tspn Vanilla Extract
120g Shelled Walnuts, Chopped
250g Carrots, Grated
120g Courgette, Grated
Method:
1) Preheat the oven to 170'C (325'F) Gas mark 3.
2) Put the eggs, sugar and oil in an electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on a slow speed until well combined. In a separate bowl sift together the flour, baking powder and cinnamon, then add to the egg mixture. Beat until everything is well incorporated.
3) Add the yoghurt and the vanilla extract and mix through until well combined. Stir on the walnuts, carrots and courgettes with a wooden spoon until evenly dispersed.
4) Spoon the mixture into the paper cases until two-thirds full and bake in a preheated oven for 25-30 minutes, or until deep golden and the sponge bounces back when touched. A skewer inserted should come out clean.
5) Leave the muffins to cool slightly in the tray before turning them out onto a wire rack to cool completely.
Ham & Mushroom Muffins
Here is the recipe for the Ham and Mushroom Muffins given out on the 28/4/11. It is a really tasty treat, just make sure you have help from adults with any chopping and let them put the muffins in and out of the oven! We don't want any burnt fingers!
Ingredients:
50g Butter
1/2 Small Onion, Finely Chopped
80g Button Mushrooms
360g Plain Flour
2 1/2 Tspns Baking Powder
250g Cheddar Cheese
220ml Whole Milk
1 Egg
80g Smoked Ham, Finely Chopped
Sea Salt & Freshly Ground Black Pepper
Method:
1) Preheat the oven to 170'C (325'F) Gas mark 3.
2) Melt the butter in a saucepan over a medium heat, then fry the onion and mushrooms until cooked.Season with salt and pepper and set aside.
3) Put the flour, baking powder, and cheese in a large bowl. In a separate bowl, mix the milk and egg together, then slowly pour into the flour mixture and beat with a hand held electric whisk until all the ingredients are well mixed.
4) Stir in the onion, mushrooms, and chopped ham with a wooden spoon until evenly dispersed.
5) Spoon the mixture into paper cases until two-thirds full and bake in a preheated oven for 30-35 minutes, or until deep golden and the sponge bounces back when touched. A skewer inserted in the centre should come out clean.
6) Leave the muffins to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.
Ingredients:
50g Butter
1/2 Small Onion, Finely Chopped
80g Button Mushrooms
360g Plain Flour
2 1/2 Tspns Baking Powder
250g Cheddar Cheese
220ml Whole Milk
1 Egg
80g Smoked Ham, Finely Chopped
Sea Salt & Freshly Ground Black Pepper
Method:
1) Preheat the oven to 170'C (325'F) Gas mark 3.
2) Melt the butter in a saucepan over a medium heat, then fry the onion and mushrooms until cooked.Season with salt and pepper and set aside.
3) Put the flour, baking powder, and cheese in a large bowl. In a separate bowl, mix the milk and egg together, then slowly pour into the flour mixture and beat with a hand held electric whisk until all the ingredients are well mixed.
4) Stir in the onion, mushrooms, and chopped ham with a wooden spoon until evenly dispersed.
5) Spoon the mixture into paper cases until two-thirds full and bake in a preheated oven for 30-35 minutes, or until deep golden and the sponge bounces back when touched. A skewer inserted in the centre should come out clean.
6) Leave the muffins to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.
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