Attention parents!
The deadline for the return of the photos has now passed. If you would like to return them please do so by Friday 16th March otherwise the full pack price of £26 will be added to your invoice.
Thank you!
Wednesday, 14 March 2012
Monday, 5 March 2012
2/3 & 3/4 Year Topics - Spring Has Sprung
W/c 27th February - Signs of Spring
W/c 12th March - Springtime, Seeds & Growth
W/c 26th March - Eggs & Lifecycles
W/c 9th April - Springtime on the Farm
W/c 23rd April - Growing Up & Growing Strong
W/c 12th March - Springtime, Seeds & Growth
W/c 26th March - Eggs & Lifecycles
W/c 9th April - Springtime on the Farm
W/c 23rd April - Growing Up & Growing Strong
Tuesday, 14 February 2012
Pyjama Day Fundraising
Thank you to all the children and staff who dressed up in their warmest pyjamas for our Pyjama Fun Day for the Children's Brain Injury Centre/Momentum on Wednesday 8th February. We raised a grand total of £92.00 which has been sent to the Charity to help them continue with the fantastic work they do. Thank you for all your contributions.
Shoes Fit for Royalty!
We had a packed day on Thursday 9th February and the following Friday morning, as alongside our normal activities we had a visit from Padders for Kids. Their new children's shoe outlet has opened on Kettering Venture Park and they enlisted our help in sizing their vast array of stock on our children's feet! Brands including Lelli Kelly, Kickers, Hush Puppies, Ricosta, Camper, Ecco and Miss Sixty were paraded through the nursery and just a warning to some of our parents - i think a few of the children are awaiting their visit to the actual outlet as a few styles may have caught their eyes. You are definitely never too young to appreciate a good pair of shoes!
We never miss an opportunity and what a good excuse for a spot of foot printing - the children thoroughly enjoyed themselves.
We wish Padders for Kids the best of luck with their new enterprise.
Monday, 6 February 2012
Abbeyfield Singalong
Well done to all our children who visited Abbeyfield last Tuesday afternoon to sing to the elderly residents. They thoroughly enjoyed the children visiting and singing some of the songs they learn in their music sessions. Another trip is planned for a few months time so we will be able to try out some of our new songs on the residents. Well done everyone!
Tuesday, 17 January 2012
Hello, Hello, Hello...
As part of our 'My World' topic, one of our parents, PC Paul Bertram, visited the nursery in his police car. The children were able to sit behind the wheel of the police car, lights flashing and sirens blaring! Adele, who works in forensics, also visited and the children had great fun having their foot and fingerprints taken. As a sign of our appreciation, what better than some 'Heroes' chocolates for the people who help us. Thank you!
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| Err, have you got this in a smaller size please? |
New Project Topics 2/3 Year Side
W/c 9 & 16 January - My World
W/c 23 & 30 January - Colours of the World
W/c 6 & 13 February - Music & The Arts
W/c 20 & 27 February - World Stories
W/c 23 & 30 January - Colours of the World
W/c 6 & 13 February - Music & The Arts
W/c 20 & 27 February - World Stories
New Project Topics 3/4 Year Side
W/c 9 & 16 January - Around the World
W/c 23 & 30 January - Festivals & Chinese New Year
W/c 6 & 13 February - Communication, Language & Literacy
W/c 20 & 27 February - Music & The Arts
W/c 23 & 30 January - Festivals & Chinese New Year
W/c 6 & 13 February - Communication, Language & Literacy
W/c 20 & 27 February - Music & The Arts
Wednesday, 4 January 2012
OAP Christmas Dinner Singalong 4th & 5th January
The Wednesday afternoon children and staff had a lovely afternoon entertaining members of the local community at their annual Christmas dinner. They sang songs from their Christmas concert 'Humph the Grumpy Camel' amongst others. The children sang with gusto - it was great to extend their Christmas festivities for longer! We will be visiting again tomorrow afternoon so watch this space for more photos...
Wednesday, 14 December 2011
Christmas Cake Recipe
Our children have been busy making Christmas cakes to take home as part of their Christmas activities. We thought you may like to share the recipe we used (minus the nuts & brandy!) to make at home.
Ingredients:
225g/8oz plain flour
1/4 tsp salt
1/2 tsp mixed spice
1/2 tsp ground cinnamon
200t/7oz butter
200g/7oz dark brown sugar
2 tbsp black treacle
1 tbsp marmalade
1/4 tsp vanilla essence
4 free-range eggs, lightly beaten
800g/13/4lb mixed dried fruits
100g/31/2oz chopped mixed peel
150g/5oz glace cherries, halved
100g/31/2oz blanched almonds, chopped
brandy
To decorate:
200g/7oz marzipan
1-2 tbsp apricot jam, warmed
royal icing
3 free-range egg whites
600g/1lb 5oz icing sugar, sieved
11/2 tsp liquid gelatine - optional
1tbsp lemon juice
Preparation method:
1. Heat the oven to 150C/300F/Gas 2. Grease a 20cm/8inch round or an 18cm/7inch square cake tin and line the bottom and sides with baking parchment.
2. Sieve the flour, salt, mixed spice and cinnamon into a bowl.
3. Cream the butter and the sugar in a large mixing bowl and then mix in the sugar, treacle, marmalade and vanilla essence until light and fluffy.
4. Mix the eggs a little at a time into the mixture adding a tablespoon of flour mixture with the last amount.
5. Fold in the remaining flour mixture until well mixed and then mix in the dried fruit, mixed peel, glace cherries and the almonds.
6. Turn the mixture into the prepared tin and make a slight hollow in the centre.
7. Bake in the oven for 3 hours and then test with a skewer. If not ready bake for up to another hour testing every 20 minutes until the skewer comes out clean.
8. Remove from the oven and leave to cool in the tin for 15 minutes.
9. Turn out onto a wire rack and leave to cool.
10. Once cool, make a few holes in the cake with a skewer and pour over 3-4 tbsp of brandy. Let the brandy soak into the cake.
11. Store the cake wrapped in foil and in an airtight tin or plastic container, holes side up.
12. OPTIONAL: For a rich and moist cake, spoon over a few tablespoons of brandy every week until you are ready to ice and decorate your cake.
13. To decorate the cake, place the cake on a foil board or cake plate.
14. Dust your hands and the work surface with a little icing sugar and knead the marzipan until soft.
15. Roll out half the marzipan to fit the top of the cake and roll out the rest in strips to fit around the sides of the cake.
16. Brush the cake all over with the warmed apricot jam and then place the marzipan on top and around the cake.
17. Cover the cake with a clean tea towel and then leave in a cool place for at least a day.
18. To make the icing, lightly whisk the egg whites adding the sugar at intervals. Beat well until the icing reaches soft peaks. Add the glycerine if using and the lemon juice.
19 Spread icing all over the cake either flat iced using a clean ruler or by forming soft peaks. Decorate with Christmas ornaments.
20. Or just buy one from Marks & Spencer (or other good stores) and sit back, open a bottle of wine/port and enjoy!
Ingredients:
225g/8oz plain flour
1/4 tsp salt
1/2 tsp mixed spice
1/2 tsp ground cinnamon
200t/7oz butter
200g/7oz dark brown sugar
2 tbsp black treacle
1 tbsp marmalade
1/4 tsp vanilla essence
4 free-range eggs, lightly beaten
800g/13/4lb mixed dried fruits
100g/31/2oz chopped mixed peel
150g/5oz glace cherries, halved
100g/31/2oz blanched almonds, chopped
brandy
To decorate:
200g/7oz marzipan
1-2 tbsp apricot jam, warmed
royal icing
3 free-range egg whites
600g/1lb 5oz icing sugar, sieved
11/2 tsp liquid gelatine - optional
1tbsp lemon juice
Preparation method:
1. Heat the oven to 150C/300F/Gas 2. Grease a 20cm/8inch round or an 18cm/7inch square cake tin and line the bottom and sides with baking parchment.
2. Sieve the flour, salt, mixed spice and cinnamon into a bowl.
3. Cream the butter and the sugar in a large mixing bowl and then mix in the sugar, treacle, marmalade and vanilla essence until light and fluffy.
4. Mix the eggs a little at a time into the mixture adding a tablespoon of flour mixture with the last amount.
5. Fold in the remaining flour mixture until well mixed and then mix in the dried fruit, mixed peel, glace cherries and the almonds.
6. Turn the mixture into the prepared tin and make a slight hollow in the centre.
7. Bake in the oven for 3 hours and then test with a skewer. If not ready bake for up to another hour testing every 20 minutes until the skewer comes out clean.
8. Remove from the oven and leave to cool in the tin for 15 minutes.
9. Turn out onto a wire rack and leave to cool.
10. Once cool, make a few holes in the cake with a skewer and pour over 3-4 tbsp of brandy. Let the brandy soak into the cake.
11. Store the cake wrapped in foil and in an airtight tin or plastic container, holes side up.
12. OPTIONAL: For a rich and moist cake, spoon over a few tablespoons of brandy every week until you are ready to ice and decorate your cake.
13. To decorate the cake, place the cake on a foil board or cake plate.
14. Dust your hands and the work surface with a little icing sugar and knead the marzipan until soft.
15. Roll out half the marzipan to fit the top of the cake and roll out the rest in strips to fit around the sides of the cake.
16. Brush the cake all over with the warmed apricot jam and then place the marzipan on top and around the cake.
17. Cover the cake with a clean tea towel and then leave in a cool place for at least a day.
18. To make the icing, lightly whisk the egg whites adding the sugar at intervals. Beat well until the icing reaches soft peaks. Add the glycerine if using and the lemon juice.
19 Spread icing all over the cake either flat iced using a clean ruler or by forming soft peaks. Decorate with Christmas ornaments.
20. Or just buy one from Marks & Spencer (or other good stores) and sit back, open a bottle of wine/port and enjoy!
Happy Christmas to you all and a very prosperous New Year x
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