Even though the Prep Department has been in lockdown, there has been some fantastic work going on throughout all the classes. We have tried to bring you a selection of that work here – we hope you enjoy it.
Click on the link to get this edition: Prep Magazine Lockdown edition Summer 2020
On Tuesday 7th July, EYFS children will be invited to participate in five challenges, to earn points for their house. A full set of instruction cards and demonstration videos can be found at the bottom of this post. Each challenge completed will earn a point for your house and there are opportunities to earn an E-Certificate to celebrate achievements. Once again we would be delighted if you could send in results and any photographs/ videos to share with the Bridgewater community by email to email@example.com. We hope that you can encourage your child to join in with our Virtual Sports Day with the same commitment and enthusiasm of a normal Sports Day.
Bridgewater EYFS Virtual Sports Day 2020
EYFS Virtual Sports Day Score Table
Prep III’s Oliver has been using his time during lockdown to raise money for others less fortunate than him. As Oliver says, “I have decided to use my daily exercise time during lockdown to help Shelter so that the people on the streets can be helped during this difficult time. Every time I do my exercise I will track how far I’ve done and update this page until I reach my target.” Oliver walked, cycled and scooted over 52 miles over a five week period – quite some achievement!
Shelter works to alleviate the distress caused by homelessness and bad housing. “We help people find and keep a home. We campaign for decent housing for all. Our work won’t stop until there’s a home for everyone.”
On Friday, Oliver reached his target in miles – but smashed his fundraising target, raising a whopping £1700. Well done Oliver for supporting this worthy cause!
Oliver’s fundraising page
For the dough balls
175ml hot water
300g strong white bread flour
7g sachet dried yeast
1 tbsp caster sugar
oil, for the bowl and baking tray
For the garlic butter
1 garlic clove, crushed
You will need a blender/ smoothie maker
- 1 x 400 g tin of chickpeas
- 1 small clove of garlic
- 1 tablespoon tahini
- 1 lemon
- extra virgin olive oil
Week 2- Spring Quiche.
- sea salt
- freshly ground black pepper
- 1 red onion- cut into thin slithers
- 1 courgette – cut into semi- circles
- 75 g baby spinach
- 4 large free-range eggs and 150 ml double cream-mixed together
- 75 g goat’s cheese or cheddar cheese
- Fresh basil (optional)
- FOR THE PASTRY:
- 300 g self-raising flour , plus extra for dusting
- 150 g unsalted butter , at room temperature, cubed
Large mixing bowl, loose bottom quiche tin, rolling pin or a glass bottle, cling film, frying pan, jug, greaseproof paper and baking beans or rice.
- To make the pastry, sift the flour and a good pinch of salt into a bowl, then rub in the butter with your fingertips until it resembles fine breadcrumbs. Gradually add 125ml of cold water, continuously mixing until it comes together to form a rough dough, adding a splash more water, if needed. Bring it together with your hands, wrap in cling film and place in the fridge to rest for 30 minutes.
- Preheat the oven to 180ºC/350ºF/gas 4. Fry the onion, then place into a bowl. Repeat with the courgette and add to the bowl. Then wilt the spinach and add to the bowl.
- On a flour-dusted surface, roll out the rested dough to roughly ½cm thick. Gently press the pastry into the tart tin, moulding it to the tin as you go (don’t worry if it breaks – patch up any holes with spare pastry).
- Trim away any overhanging pastry, then line with a circle of greaseproof paper. Coat the bottom with uncooked rice or beans, then bake in the oven for 8-10 minutes, or until lightly golden. Remove the rice or beans and greaseproof paper, then return the tart case to the oven for a further 8 to 10 minutes, or until golden and crisp.
- Spoon the greens and onion into the pastry case, pour in the cream mixture and crumble over the goat’s cheese. Place the quiche in the oven for 30 to 40 minutes, or until just set. Leave to cool slightly, then serve with a crisp green salad.