Treaty of Waitangi Hexagon

In class we are learning about the treaty of watangi. Firstly we had to listen and watch the video that we chose. I chose openness and change, its all about trading. Then we had to pick out the facts that we thought were intresting to have on our hexagon. Thats my hexagon up the top of the page.

Recipes-Easy salted caramel and

Easy salted caramel and banana cups recipe

These salted caramel and banana cups are so easy to make. The caramel sauce somehow manages to make anything you pour it over seem extra special and a bit fancy!

Serving Size:

8

Category:

Dessert

Ingredients:

• 1/3 cup butter (cubed)
• 1/2 cup light brown sugar
• 1/4 cup golden syrup
• 1/2 cup cream
• 1 pinch salt
• 4 banana (sliced, small)
• 1 packet popcorn (lightly salted)

Method:

Combine butter, sugar, golden syrup and cream in a small, heavy-based saucepan.

Stir over medium heat until the butter is melted and mixture is a smooth consistency – do not allow to boil. Reduce heat and leave to simmer, for about 5 minutes, stirring occasionally.

Stir through the salt. Remove from heat and set aside to thicken for 20 minutes.

Once the sauce has cooled and thickened, dollop a tablespoon or two into the bottom of serving cups or glasses, then arrange banana slices, top with popcorn and to finish off drizzle over some more caramel sauce.

Notes:

If making ahead to serve later, transfer the caramel sauce into a storage jar or tub and keep chilled. It stays spreadable even in the fridge but can be brought back to pouring consistency left out for 10 minutes.
• Alternatively, you can pour the first layer of caramel into your serving glasses and refrigerate these to cut prep time when ready to serve.
• This recipe was created by Katie Rainbird for Kidspot, New Zealand's best recipe finder.

Find more delicious dessert recipes

• Cheat’s pavlova
• Caramel filling
• Mango cheesecake with passionfruit sauce
• Chocolate bar icecream cake
• Chocolate mousse
• Meringue nests
• Creamy mango ice-cream
• Fruit with lemon syrup
• No-bake white chocolate cheesecake
• Banana split tarts
• Lemon curd tarts

Recipes- Crumbed chicken

Panko-crumbed chicken schnitzel recipe

This panko-crumbed chicken schnitzel is an extra crunchy version that the whole family will love. 

Panko-crumbed chicken schnitzel recipe

You could cut it into small fingers for toddlers or even pack it into lunch boxes.

Serving Size:

6-8 pieces

Category:

Chicken, Dinner, Kids cooking, Kids meals, Lunchbox

Ingredients:

• 500g chicken breast fillet
• 1 cup (150g) plain flour
• 3 eggs, lightly beaten
• 1/2 cup (125ml) milk
• 3 cups panko breadcrumbs
• vegetable oil for shallow frying

Method:

Step 1. Slice the chicken breast into 5mm thick slices.

Step 2. Set up a crumbing station by placing the flour, eggs mixed with milk and breadcrumbs into three shallow bowls.

Step 3. Take each piece of chicken and coat in flour, dip into egg-wash and then gently coat in panko crumbs.

Step 4. Heat oil in a frying pan over high heat and fry the chicken pieces for 3-4 minutes or until golden on both sides and cooked through. Place cooked pieces onto kitchen towel to drain excess oil.

Notes:

• You need a light touch with panko crumbs. You don't need to press them into the chicken, just dip and coat.
• You can also deep-fry these in very hot oil.
• You can find panko breadcrumbs in the Asian food section of your local supermarket.
• You can make this schnitzel into a cheese-y Chicken parmigiana for a slight variation.
• If you are fond of an extra crunchy schnitzel then give this Crunchy chicken schnitzel a go.
• If you think you need a flavour boost then add some garlic like we have in this Garlic chicken schnitzel.
• Healthy chicken schnitzel is almost a contradiction but we have managed to reduce the fat in this one.
• This recipe was created by Jennifer Cheung for Kidspot, New Zealand's best recipe finder.

Recipes- Kids Friendly Chefs Salad Recipe

Kids friendly chefs salad recipe

Sick of hearing 'I hate salad'? Try serving up this kid-friendly 'salad' to your little ones that has fun finger food sticks instead of everything all mixed together.

Serving Size:

2

Category:

Healthy recipes, Food kids will eat, Kids meals, Salads

Ingredients:

• 6 cherry tomato (halved)
• 1/3 capsicum
• 6 slice 97% fat-free ham (deli)
• 50 g cheddar cheese

Method:

Prepare vegetables – peel and cut carrot into long sticks; cut cucumber into strips, remove inner seeds if you like; slice tomatoes into halves, slice capsicum.

Prepare proteins – roll up ham slices or cut into long strips. Cut cheese into long strips.

Arrange all ingredients on a plate in groups of individual foods so the child can choose what they like.

Serve with soft wholemeal bread and a glass of milk. Let your child eat with their fingers.

Notes:

• Cheese and ham are the cornerstone of a Chef’s salad but after that it’s really what you’ve got hanging around in the fridge. Any combo of vegetables and cold meats or chicken works well. Sometimes I like to add green grapes or a few blueberries for a sweet note.
• If your child is fussy about eating their food separately, arrange the long strips in a nice pattern, grouping the single foods together so “nothing touches each other".
• This recipe was created by Catherine Saxelby for Kidspot, New Zealand's best recipe finder.

Find more recipes for your kids will love:

• Healthy vegetable and chicken sausage rolls
• Homemade chicken nuggets
• Baby banana pancakes
• Incy mincy fried rice
• Fancy fish fingers
• Meatball macaroni and cheese
• Nachos with invisible beans
• Pumpkin custard

Recipes- 3 ingredient Nutella Muffins

                            3 ingredient Nutella Muffins

These 3 ingredient Nutella muffins are a great after-school snack. They are quick and easy and just a little bit naughty!

Serving Size:

12

Category:

3 ingredient recipes, Cakes & Baking, Easy recipes, Kids cooking, Muffins, Nutella recipes

Ingredients:

• 1 x 400g jar Nutella
• 3 eggs, lightly beaten
• 1 cup (150g) self-raising flour

Method:

Step 1. Preheat oven to 180°C (160°C fan-forced). Line a 12-cup muffin tin with liners and set aside.

Step 2. Place Nutella and eggs into a bowl and mix on high speed for 2 minutes. With the mixer running, gradually add the flour until it is all combined.

Step 3. Fill muffin liners evenly with mixture. Bake for 15-17 minutes.

Step 4. Remove from oven and leave in the tin for 5 minutes. Cool further on a wire rack.

Notes:

• This mixture is quite thick after mixing. It will still bake up nicely.
• To decorate these muffins, give them a sifted sprinkle of icing sugar and place half a strawberry on top.
• The eggs we used were around 54g each.
• If you are looking for another quick muffin recipe then you can try these 3 ingredient mini muffins.
• If you have some over-ripe bananas you can make these Banana muffins.
• You can also make mini versions like these Mini banana muffins with yoghurt topping.
• If you are looking for an easy muffin recipe then try these Basic vanilla muffins. You can add your own flavours.
• If you want a healthy lunch box snack then try these Healthy lunch box muffins.
• If you want to try an ancient grain in your muffins then try these Berry spelt muffins.
• If you like cinnamon doughnuts then these Cinnamon muffins will also become a favourite.
• These Mini cherry coconut muffins are a delicious high tea treat
• This recipe was created by Jennifer Cheung for Kidspot, New Zealand's best recipe finder.
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Technlogy

                                         Technology

At technology this term the yr 7 girls and boys from Loburn school are doing baking. On the first week we made dip with celery, cucumber and carrot. On the second week we made cheesy rolls they were yummy. Don't know what i'm doing this week.

About me

Hi my name is Phoebe i'm an 11 year old girl and i go to Loburn School. I love sport and working on the farm.