Happy New Year to everybody! I am back!!! Hard to get started once again after this longish holiday. It’s been eight days now since we have let 2014 in and it is time we get down to some serious work, don’t you think?
Talking in class about food related things after some huge binge eating and drinking is not precisely what appeals to me most, but unfortunately I cannot choose.
This is an activity I am going to do with my Elementary students after some serious work practising food vocabulary.
The activity is simple. The students are sitting in pairs, one student facing the board and the other with his back to the board. Using the OHP, a picture of a popular dish is displayed. Now, the person seeing the picture has to describe it in as much detail as possible, talking about its ingredients and the way it is cooked and the other person has to guess the dish. Allow them two or three minutes and then display another picture for the other student to do the same. Below are some slides with the dishes that I am going to use.
Now, I promise this will be the last post about Halloween but I took some nice pictures of our Halloween party at the high school and I wanted to show you how much fun we had and how hard students worked; because not only did they spookily decorate our common room and prepared the games for the party but , they also cooked delicious creepy dishes,which I’m afraid are right now sitting comfortably around my hips.
Anyways , thank you guys for making our Halloween celebration a big creepy crawly success!!!
Enjoy the video!!!!!
Cooking is one of my passions although I have to confess I’m not as good at it as family and friends tend to believe. Today I’m going to show you how to bake one of my favourite British recipes “Scones”. Bur first of all, where does the word “scone” come from?
This Scottish QUICK BREAD is said to have taken its name from the Stone of Destiny (or Scone), the place where Scottish kings were once crowned. The original form was triangular-shaped and it was made with oats and griddle-baked. Today’s versions are more often flour-based and baked in the oven. They come in various shapes including triangles, rounds, squares and diamonds and you may add raisins, cheese, walnut…
Golden Scones Recipe:
225g self-raising flour
1 tsp baking powder
50g soft magarine
25g soft brown sugar
1 tbsp of golden syrup or honey
1 egg + milk
Preheat oven to 220-deg. Lightly grease a baking sheet.
(A) Put flour and baking powder in a bowl, add magarine and rub it in with your fingertips till the mixture resembles fine breadcrumbs.
(B) In a separate bowl, crack egg into a measure, lightly beat it and then make up to 150ml with milk. Beat thoroughly egg mixture, sugar and syrup till well-blended.
Stir in (A) into (B) to a soft dough. Turn onto a lightly floured table, knead lightly and then roll out to 1/2 inch thickness.
Cut into rounds with a cutter to make an approx. 10-12 scones. Place them, spaced, onto a large baking sheet; brush the tops with a lil milk and bake for about 10 minutes or till golden brown. Remove scones and leave to cool on a wire rack!
A suggestion..? They are just lovely with clotted cream and strawberry jam if you don’t mind the calories. Anyway, let me know if you ever make up your mind to try them.