Maths Evidence

Hi and welcome to my blog. For our maths we had to have some evidence to show that we understand a strategy. I chose Doubling and Halving. Here is my poster below.

I hope you learnt a bit about Doubling and halving. Now can you solve 20 x 87 using D and H? Thank you for looking at my blog. Come back for more soon!

Family Culture

Hi guys, welcome to my blog. The Learning focus

for term three Project Based learning is family Culture. I’m from Poland, Scotland, England and New Zealand.

Here are some different types of food from my culture:

Poland.

Pierogi.   

Ingredients.

• 4 1/2 cups all-purpose flour
• 2 teaspoons salt
• 2 butter, melted
• 2 cups sour cream
• 2 eggs
• 1 egg yolk

• 2 tablespoons vegetable oil
• 8 baking potatoes, peeled and cubed
• 1 cup shredded Cheddar cheese
• 2 tablespoons processed cheese sauce
• onion salt to taste (optional)
• salt and pepper to taste
• 2 bowls
• Pot
• Cookie sheet
• Cookie Cutter, Pierogi Cutter, or a Glass
• Spoon
• Freezer Storage Bags or Containers
• Large Pot
• Slotted Spoon
• Prep 2 h
• Ready In 2 h
How to Make
1. In a large bowl, stir together the flour and salt. In a separate bowl, whisk together the butter, sour cream, eggs, egg yolk and oil. Stir the wet ingredients into the flour until well blended. Cover the bowl with a towel, and let stand for 15 to 20 minutes.
2. Place potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook until tender, about 15 minutes. Drain, and mash with shredded cheese and cheese sauce while still hot. Season with onion salt, salt and pepper. Set aside to cool.
1. Separate the perogi dough into two balls. Roll out one piece at a time on a lightly floured surface until it is thin enough to work with, but not too thin so that it tears. Cut into circles using a cookie cutter, pierogi cutter, or a glass. Brush a little water around the edges of the circles, and spoon some filling into the center. Fold the circles over into half-circles, andpress to seal the edges. Place perogies on a cookie sheet, and freeze. Once frozen, transfer to freezer storage bags or containers.
2. To cook perogies: Bring a large pot of lightly salted water to a boil. Drop perogies in one at a time. They are done when they float to the top. Do not boil too long, or they will be soggy! Remove with a slotted spoon.



England
Yorkshire pudding
Ingredients
• 140g plain flour (this is about 200ml/7fl oz)
• 4 eggs (200ml/7fl oz)
• 200ml milk
• Sunflower oil for cooking
• 2 x 4-hole Yorkshire pudding tins or a 12-hole non-stick muffin tin
• Bowl
• Jug
• Oven

How to Make

1. Heat oven to 230 C/fan 210C/gas 8. Drizzle a little sunflower oil evenly into 2 x 4-hole Yorkshire pudding tins or a 12-hole non-stick muffin tin and place in the oven to heat through.
2. To make the batter, tip 140g plain flour into a bowl and beat in four eggs until smooth. Gradually add 200ml milk and carry on beating until the mix is completely lump-free. Season with salt
1. and pepper. Pour the batter into a jug, then remove the hot tins from the oven. Carefully and evenly pour the batter into the holes. Place the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned. Serve immediately. You can now cool them and freeze for up to 1 month.


Scotland
Shortbread  
Ingredients
• 1 cup butter or margarine, softened
• 3/4 cup powdered sugar
• 1 teaspoon vanilla
• 2 ½ cups Gold Medal™ all-purpose flour
• Large Bowl
• Cookie cutters
• Ungreased Cookie Sheet
How to Make
1. Heat oven to 350° F. In large bowl, beat butter, powdered sugar and vanilla with spoon. Stir in flour. (If dough is crumbly, mix in 1 to 2 tablespoons butter or margarine, softened.)




2. Roll dough 1/2 inch thick on lightly floured surface. Cut into small shapes by hand or use cookie cutters. Place 1/2 inch apart on ungreased cookie sheet.




3. Bake 14 to 16 minutes or until set and bottoms are light golden brown. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes.




New Zealand

Lolly Cake

Ingredients




1 packet	Lollies, approx 190g Eskimo lollies
1 packet	Malt biscuits, approx 250g
120 g	Butter
½ can	Sweetened condensed milk
2 cups	Desiccated coconut How to Make Break Eskimos by hand into pieces. Crush biscuits to a rough crumb. Melt butter and condensed milk over a gentle heat. Mix all ingredients together, form into a log shape then roll in coconut. Chill for 4 hours. Slice and keep in the fridge until needed. Thank you for looking at my blog. Comment down below what countries are you from?