The Springwell Art Blog

Dec 01

Year 6 Shelters

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Aspen class made models of their designs for teenagers ‘Hangout’ shelters today. Their colourful and inventive models included swings, fireman’s poles and basketball hoops.

Nov 29

As promised, here are the recipes for the scones and pittas we baked a couple of weeks ago.

http://www.bbc.co.uk/food/recipes/cheesescones_1287

Cheese scones

The perfect savoury scone – best eaten warm spread liberally with butter!

Ingredients

Method

  1. Heat the oven to 220C/425F/Gas 7. Lightly grease a baking sheet.

  2. Mix together the flour and salt and rub in the butter.

  3. Stir in the cheese and then the milk to get a soft dough.

  4. Turn on to a floured work surface and knead very lightly. Pat out to a round 2cm/¾in thick. Use a 5cm/2in cutter to stamp out rounds and place on the baking sheet. Lightly knead together the rest of the dough and stamp out more scones to use it all up.

  5. Brush the tops of the scones with a little milk. Bake for 12-15 minutes until well risen and golden. Cool on a wire rack.

 

http://www.bbc.co.uk/food/recipes/scones_1285

Scones

Scones are the easiest English teatime treat. There’s scope to customise these sweet ones with dried fruit or cinnamon.

Ingredients

Method

  1. Heat the oven to 220C/425F/Gas 7. Lightly grease a baking sheet.

  2. Mix together the flour and salt and rub in the butter.

  3. Stir in the sugar and then the milk to get a soft dough.

  4. Turn on to a floured work surface and knead very lightly. Pat out to a round 2cm/¾in thick. Use a 5cm/2in cutter to stamp out rounds and place on a baking sheet. Lightly knead together the rest of the dough and stamp out more scones to use it all up.

  5. Brush the tops of the scones with the beaten egg. Bake for 12-15 minutes until well risen and golden.

  6. Cool on a wire rack and serve with butter and good jam and maybe some clotted cream.

http://www.bbc.co.uk/food/recipes/pitta_bread_97296

 

Pitta bread

Freshly baked pittas are far superior to shop-bought and are amazingly simple to make. Try them stuffed with souvlaki or dipped into hummus.

Ingredients

  • 250g/9oz strong white flour, plus extra for dusting
  • 1 x 7g sachet instant yeast
  • 20g/⅔oz nigella seeds or black onion seeds
  • 1 tsp salt
  • 160ml/5½fl oz water
  • 2 tsp olive oil, plus extra for kneading

Method

  1. In a bowl, mix together the flour, yeast, nigella seeds and salt. Add 120ml/4fl oz of the water and 1½ teaspoons of oil. Using your fingers mix the ingredients together. Gradually add the remaining water and oil until all the flour has come away from the sides and you have a soft dough. (You may not need all the water; the dough should be soft and not sticky.)

  2. Pour a little oil onto your work top. Place the dough on top and knead for 5-10 minutes. The dough will be wet in the beginning but will form a smooth dough once kneaded. Once a smooth dough is achieved, place it into a clean, oiled bowl. Cover and leave to prove until doubled in size.

  3. Preheat the oven to 250C/475F/Gas 9 and place a clean baking tray or baking stone on the middle shelf.

  4. When the dough has doubled in size, tip it out onto a work surface dusted with flour. Knock the dough back by folding it inwards over and over again until all the air is knocked out. Split the dough into 4-6 equally sized balls. Roll each ball into an oval shape 3-5mm thick.

  5. Remove the hot tray from the oven, dust with flour and place the pitta breads on it. You may have to cook them in batches.

  6. Bake for 5-10 minutes, or until they just start to colour. Remove them from the oven and cover with a clean cloth until they are cool.

 

Nov 29

Year 4 have been learning how to make Vegetarian Lasagne – the studio has been smelling wonderful! They also found out how to store food safely in a fridge, and recorded their work as an e-book, which was uploaded to See Saw so that parents could view their work.

I’ve had lots of requests for the recipe, which is really tasty and much less fuss than conventional lasagne. Here’s a link to the BBC website where I found it, and the recipe itself.

Ms Randall

http://www.bbcgoodfood.com/recipes/1570/veggie-lasagne

 

 

Veggie lasagne

Veggie lasagne

PREP: 15 MINS     COOK: 1 HR
EASY
SERVES 4
A light but luscious veggie lasagne to tickle your taste buds – it contains just 13g of fat compared to the more usual 19g
  • Can be frozen
  • Vegetarian
  • Healthy

Ingredients

  • 2 tbsp oil
  • 1 onion, sliced
  • 1 garlic clove, sliced
  • 1 aubergine, cut into chunks
  • 1 red pepper
  • 8 plum tomatoes, halved
  • 350ml passata
  • 200g ready-cooked lasagne sheets
  • 6 tbsp half-fat crème fraîche
  • 2 tbsp grated Parmesan
    (or vegetarian alternative)

Method

  1. Heat oven to 190C/fan 170C/gas 5. Toss oil and vegetables together and roast in a large, shallow tin for 35 mins until lightly charred. Spoon a layer of roasted veg over the bottom of a medium-size baking dish.
  2. Pour over some passata and cover with a layer of lasagne sheets. Repeat layers to use up all the roasted veg and passata, finishing with a layer of lasagne. Use a spoon to dollop over the crème fraîche, then sprinkle with the Parmesan. Return to the oven for 25 mins, until the lasagne is heated through and the top is golden and bubbling.
Nov 18

Year Three Bake Off!

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Every half term the children in the Art Studio have Design Technology lessons, which includes cooking. For the last two weeks Year Three have been creating Scones and Pitta Breads. It has been very floury! They have also been learning to record their work using the Book Creator app on the iPads.

Nov 18

On Wednesday and Thursday we held a Whole School Art Exhibition in the hall.  A painting by every child in the school was professionally framed and displayed in an art gallery style setting. With themes as varied as ‘Space’ and ‘Abstract Shapes’ there was plenty to see. Classes visited the exhibition during the day with their teachers. Parents were able to view the exhibition after school, with the opportunity to buy their child’s artwork to raise funds for the school.

Children, teachers and parents seemed thrilled to see the work so beautifully presented – the event has been a great addition to the cultural life of the school and demonstrates the great enthusiasm for the Arts here at Springwell.

Sep 22

Easy Blog Photo
Last week year four created collages on the theme of ‘Autumn Leaves’.

Sep 22

Easy Blog Photo
This week year three have been looking at lines, marks and patterns to make some bright, abstract artworks ready for the whole school art exhibition in November.

May 26

Easy Blog Photo
This week year six have been learning to tie-dye fabrics in preparation for next term’s Design Technology project. The studio is looking really colourful!

May 12

There has been a fantastic response to the ‘Tweet Tweet,’ art competition organised by the Orleans House Gallery in Twickenham. Children were asked to design a new species of bird which is specially adapted to urban life. Some of the children’s imaginative designs are shown here. All of the submissions will be displayed in the exhibition at the gallery, either as a framed artwork or in the slide show which will accompany the exhibition. The exhibition will run at the Stables Gallery, Orleans House, from 16 June until 7 August.

May 12

Easy Blog Photo