Issue 21 Upcoming Dates Friday 14th February 2020 FEBRUARY th GC Elder CE Chestnut Monday 24 Percy W Charlie R School opens for pupils Year 5 Swimming DB Birch CW Maple AH/RT Hazel Tuesday 25th & Wednesday 26th Theo H Joshua B-P Fletcher W Parent Consultations Lily M MARCH EP Rowan LSM Hawthorn SH Beech Thursday 5th Cade R Daniel J Thomas H PTFA Film Night – Letter to follow LST Holly JT Ash Wednesday 12th Hannah K Daniel P Mckenzie H Y5/6 School Visit Stranger Danger Alert: We have been notified of an incident from another local school regarding a stranger’s approach to a child inviting the child to get into a car. As a result, our Key Stage 2 children have been spoken to about safety when walking to and from school and whilst playing in the community. Please re-inforce this message with your children over the holiday period. Mr Osborne Class of the Week NOTICE FOR PARENTS / CARERS rd th 3 – 7 February 2019 Mrs Evans - 100% (Whole school attendance for the week: 96.82%) (Whole School current attendance: 95.68%) March 2020 School is open to pupils from 8.50am for earlyThursday work. 12 th EXTRA CURRICULA ACTIVITIES Y 5/6 Trip We cannot be held responsible for children Lunchtime Afterschool being left unsupervised on the playground before this time. Aston Villa FC (1 of 5) Monday Pupils are expected to be in class by 8.50am Tuesday so they can start their learning briskly. Register is taken at 9.00am prompt. Wednesday Thursday Library EYFS / Y1 / Y2 3.30 pm – 4.00 pm Sing Up Club KS2 CANCELLED w/c Monday 24th February 2020 Until 5th March Friday Library Y3 /4 /5 /6 Swimming Year 5 3.30 pm – 4.00 pm Please do not forget your kit. Music News!! In school this week we have been treated with some fantastic performances from our Y3 violinists and Y5 ukuleles. On Monday we celebrated the progress made so far by our Y3 K2M violinists in a special assembly for parents. The children impressed us all with their confidence and enjoyment as they shared their new skills both in singing and playing. Thursday’s assembly was another special treat as our Y5 children presented their ukuleles to us all for the first time. Again we were impressed by their skills and the sound they created together. They brought smiles to all our faces! Well done to all the children involved and a huge thankyou to Mr Scott who has worked so hard with the children in Y5 and Y3. We are very much looking forward to hearing them all again at our Summer Concerts next term. Thank you also to all our parents who have supported us this week. News from Year 1 and 2 Dear Parents and Carers th As of week beginning 24 February we will be changing our weekly spellings. These will now be focusing on the ‘Common Exception Words’ (CEW) that children will have to know and be able to apply in their independent reading and writing by the end of the respective year group. The weekly spelling group words will no longer be tested, however you may still work through these as this will benefit your child in their writing. The CEW that your child can spell are highlighted on a sheet in the back of their Home School Contact Book for you to practise and work with your child at home. These will be updated after we have tested in class. (Next update: Week beginning 9th March). Many thanks for your continued help and support Y1/2 Team. Coton Green Kids’ Zone Monday to Friday 8.00 am – 8.45 am and 3.30 pm – 5.30 pm If you wish to arrange a long term booking in advance, please call in to the school office Breakfast Club £3.25 per day After School Club £7.00 per day Both (wrap around care) £10.00 per day Sibling rate for wrap around care £9.00 per day Please complete the booking form and send in to the school office the week before do avoid disappointment. Payment via ParentPay please. Booking forms are available from either the school office or Play Leader School uniform for sale Good quality used uniform. Come along and have a look. Price List Sweat Shirts £2.00 Polo Shirts £1.00 Cardigans £2.00 Dresses £2.00 Trousers £1.00 School will also swap uniform subject to availability. PTFA NEWS Date for the diary - PTFA film night, Thursday 5th March. Letters to come home Monday after half term. Do you know we have a Facebook page? Please find us on Coton Green PTFA, look out for future dates, reminders for events and see where the money is being spent. + News from Phunky Foods – Week 10: Lemony Chicken Risotto Recipe Just before the summer we launched the new parents’ area of the website www.phunkyfoods.com/parents. Set up to back up the health messages being given at school; this is a great resource for parents. There are lots of PDF documents and practical tips and information to help parents when planning packed lunches or making breakfast. You can find up-to-date information and advice on healthy eating, packed lunches, breakfast, healthy drinks and 5- a-day, and more health messages will be added soon. Our tenth recipe for you to try at home is below: https://www.phunkyfoods.co.uk/recipe/lemony-chicken-risotto/ Please email photos to [email protected]. Please remember to email photos to: [email protected] https://www.phunkyfoods.co.uk/recipe/lemony-chicken-risotto/ Coton Green Primary School – School Terms and Holiday Dates 2019/2020 Autumn Term 2019 Inset Day 1: Monday 2 September (Staff Only) Inset Day 2: Tuesday 3 September (Staff Only) Term Starts: Wednesday 4th September Inset Day 3: Friday 25th October (Staff Only) Holiday: Monday 28 October - Friday 1 November Term ends: Friday 20 December Holiday: Monday 23 December - Friday 3 January Spring Term 2020 Inset Day 4: Monday 6 January (Staff Only) Term Starts: Tuesday 7th January Half term: Monday 17 February - Friday 21 February Term ends: Friday 3 April Holiday: Monday 6 April - Friday 17 April Easter Sunday: Sunday 12 April Summer Term 2020 Term starts: Monday 20 April May Day: Friday 8th May Half term: Monday 25 May - Friday 29 May Inset Day 5: Monday 20th July (Staff Only) Holiday: Tuesday 21 July - Monday 31 August Staff Total: 195 days Pupil Total: (pupils are required to attend for 190 days) (Monday 2nd September 2019 is already fixed as an Inset day and the other four days are to be identified by schools. Coton Green Primary have worked with other schools to try to align our Inset days where possible) Morning Break Sales Cheese on Toast 60p Jam on Toast 35p Tea Cake 35p Half Bagel (toasted) 30p Half Cheese Bagel 45p Oatcake with Cheese 60p Fruit Pot/Veggie Pot 35p Crumpet 35p Veggie Sticks 35p Scotch Pancakes 35p Small Water 30p Fresh Milk 25p Flavoured Milk 60p Orange Shot 85ml 40p Or ange & 35p Hot Chocolate 50p Apple Juice 30p Veggie Stick 30p Lunch Reminder Please complete your menu choice for the week on a Monday morning to avoid disappointment. *** Please note changes to the menu on Tuesday 25th February for Pancake Day*** --------------------------------------------------------------------------------------------------------------------------- Week Commencing Monday 24th February 2020 Week 2 Child’s Name: Class: Monday Spaghetti Bake (v) Vegetable Supreme Pizza Jacket Potato Choice of with Sweetcorn and Broccoli with Potato Wedges with a choice of filling Assorted Fresh Seasonal Salad Bar Sweetcorn and Broccoli Sandwiches Fresh Seasonal Salad Bar Tuesday Local Sausages, Creamy Mash (v) Staffordshire Oatcakes Jacket Potato Choice of and Gravy with Cheese. with a choice of filling Assorted Pancake Day Fresh Carrots and Sweetcorn Fresh Carrots and Sweetcorn Sandwiches Fresh Seasonal Salad Bar Fresh Seasonal Salad Bar Wednesday Traditional Roast Pork (v) Baked Bean &Cheese Wrap Jacket Potato Choice of with Roast Potatoes & Gravy, With Carrots and Parsnips with a choice of filling Assorted Carrots and Parsnips Fresh Seasonal Salad Bar Sandwiches Fresh Seasonal Salad Bar Thursday BBQ Beef Meatballs (v) Quorn Bolognaise Jacket Potato Choice of With wholemeal Pasta, with Pasta, with a choice of filling Assorted Broccoli and Sweetcorn Broccoli and Sweetcorn Sandwiches Fresh Seasonal Salad Bar Fresh Seasonal Salad Bar Friday Cod Fillet Fish Fingers & Chips (v) Cheesy Onion Quiche Jacket Potato Choice of Peas, Carrots & Baked Beans with Chips, Peas, Carrots with a choice of filling Assorted Fresh Seasonal Salad Bar and Baked Beans Sandwiches Fresh Seasonal Salad Bar Subject to availability .
SPECIAL COLLECTOR’SEDITION 2020 ANNUAL Every Recipe from a Full Year of America’s Most Trusted Food Magazine CooksIllustrated.com $12.95 U.S. & $14.95 CANADA Cranberry Curd Tart Display until February 22, 2021 2020 ANNUAL 2 Chicken Schnitzel 38 A Smarter Way to Pan-Sear 74 Why and How to Grill Stone 4 Malaysian Chicken Satay Shrimp Fruit 6 All-Purpose Grilled Chicken 40 Fried Calamari 76 Consider Celery Root Breasts 42 How to Make Chana Masala 77 Roasted Carrots, No Oven 7 Poulet au Vinaigre 44 Farro and Broccoli Rabe Required 8 In Defense of Turkey Gratin 78 Braised Red Cabbage Burgers 45 Chinese Stir-Fried Tomatoes 79 Spanish Migas 10 The Best Turkey You’ll and Eggs 80 How to Make Crumpets Ever Eat 46 Everyday Lentil Dal 82 A Fresh Look at Crepes 13 Mastering Beef Wellington 48 Cast Iron Pan Pizza 84 Yeasted Doughnuts 16 The Easiest, Cleanest Way 50 The Silkiest Risotto 87 Lahmajun to Sear Steak 52 Congee 90 Getting Started with 18 Smashed Burgers 54 Coconut Rice Two Ways Sourdough Starter 20 A Case for Grilled Short Ribs 56 Occasion-Worthy Rice 92 Oatmeal Dinner Rolls 22 The Science of Stir-Frying 58 Angel Hair Done Right 94 Homemade Mayo That in a Wok 59 The Fastest Fresh Tomato Keeps 24 Sizzling Vietnamese Crepes Sauce 96 Brewing the Best Iced Tea 26 The Original Vindaloo 60 Dan Dan Mian 98 Our Favorite Holiday 28 Fixing Glazed Pork Chops 62 No-Fear Artichokes Cookies 30 Lion’s Head Meatballs 64 Hummus, Elevated 101 Pouding Chômeur 32 Moroccan Fish Tagine 66 Real Greek Salad 102 Next-Level Yellow Sheet Cake 34 Broiled Spice-Rubbed 68 Salade Lyonnaise Snapper 104 French Almond–Browned 70 Showstopper Melon Salads 35 Why You Should Butter- Butter Cakes 72 Celebrate Spring with Pea Baste Fish 106 Buttermilk Panna Cotta Salad 36 The World’s Greatest Tuna 108 The Queen of Tarts 73 Don’t Forget Broccoli Sandwich 110 DIY Recipes America’s Test Kitchen has been teaching home cooks how to be successful in the kitchen since 1993.
Homemade crumpets are a delicious treat, whether for a snack, dessert or as part of an indulgent brunch. Crumpet stack with berries Ingredients CRUMPETS - SERVES 6 TIPS & VARIATIONS: · Omit sugar and serve crumpets as a savoury snack or light meal. 500 ml (2 cups) cake flour · Serve with bacon and maple syrup or cooked chicken and 15 ml (1 tbsp) baking powder cottage cheese. 30 ml (2 tbsp) sugar · Add 125 g blueberries to the batter, fry as above and serve with 2 ml salt honey and nuts. · Buttermilk makes the crumpets light and fluffy, but it can be 2 eggs, beaten substituted with 400 ml milk. 500 ml (2 cups) buttermilk · Take care not to make the batter too runny, then it is difficult to fry. 60 ml (¼ cup) butter, melted · Add a pinch of cinnamon to the batter for a delicious flavour. oil for frying Method 1. Sieve flour and baking powder together in a large glass 4. Pour 30-50 ml batter per crumpet onto the base, bowl or AMC 24 cm Dome. Add the sugar and salt. Stir depending on the size of crumpets you want to serve. through and make a well in the flour mixture. Fry until bubbles start to form, then carefully turn over. Fry 2. Add eggs and buttermilk to the well and whisk the liquids until golden brown and cooked through – this will only take into the flour mixture until a smooth batter forms – don’t a few minutes. overmix. Pour melted butter over the batter and gently stir 5. Keep crumpets warm in the oven and continue to fry the in.
Voluntary Food and Drink Guidelines for Early Years Settings in England – a Practical Guide Eat Better, Start Better: Acknowledgements
Voluntary Food and Drink Guidelines for Early Years Settings in England – A Practical Guide Eat Better, Start Better: acknowledgements Acknowledgements The Children’s Food Trust would like to thank all • Julie Akerman, Childminder, Bristol those involved in the development of this practical • London Early Years Foundation (LEYF) guide, for volunteering their time and sharing their experience and expertise: • Marjon Willers, Whittingdon Health • 4 Children – Strategic Partnership • Marsha Mclarty, Childminder, Bristol • Acorn Grove Nursery, Manchester • National Childminding Association (NCMA) • Ashby Nursery, Clinic and Children’s Centre, • National Children’s Bureau Scunthorpe • National Day Nurseries Association (NDNA) • Ashton Vale Pre-school, Bristol • The Old School House Day Nursery, • Bristol University Day Nursery, Bristol Cambridgeshire • Busy Bees Nurseries • People 1st • The Children’s House, North East Lincolnshire • Pollyanna’s Nursery, York • Claire Knight, Childminder, Bristol • Pre-school Learning Alliance • Daycare Trust • Rebecca Spencer, NHS South East London • Department for Education • Sandra Cook and Siobhan Crate, Childminders, Retford • Department of Health • Sharon Taylor, Childminder, Bristol • Donna Caddick, Childminder, Bristol • Sheri Akambi, Childminder, Cambridgeshire • Early Education • Sofie Ball, NHS Redbridge • Early Years and Family Support, Blackpool Council • Staffordshire Public Health Team • Emma Cronly-Dillon, SEPT Community • Sue Smith, Childminder, Cambridgeshire Health Services, Bedfordshire • St Paul’s Nursery School and Children’s • The Fields Children’s Centre, Cambridge Centre, Bristol • Fiona Nave, Royal Borough of Kensington and Photos of children by Karla Gowlett, with thanks to Chelsea PCT Katharine Bruce Community Nursery, part of the London Early Years Foundation. Additional photos • Gerry O’Brien, Gloucestershire PCT of children with thanks to NCMA, NDNA and • Helen Crawley, Centre for Food Policy, Pre-school Learning Alliance.
February 2021 $5.00 SPECIAL EDITION PRINT COPY TheWee Voice Newsletter WHY PANCAKES ARE THE SECRET TO INNER PEACE If you’re stressed out, concentrating on something OurOur MissionMission small and simple can be a really “To follow Jesus by sharing God’s good way to focus your brain and find your happy place. unconditional love as Practice makes perfect and what the Spirit empowers us.” better thing to practice on than making pancakes. Even the most artistically challenged pancake tastes delicious, and a basic OurOur VisionVision recipe uses only a few readily We will follow Jesus... available ingredients, all mixed By being a local Christian church within the United together – as easy as 1, 2, 3! Church of Canada; a community anchor for spiritual Having confidence in the exploration and growth where life, worship, kitchen with basic ingredients can lead to all kinds of tasty knowledge, service and song all contribute to our creations that use up what’s in larger story. the fridge and help you forget By welcoming people of diverse faith, ethnicities, the frustrations of the day. Be ages and stages of life, physical and mental abilities, mindful and have a go at ‘dolloping’ out that calming economic situations, sexual orientation and gender circle of batter today. identities. If your family or room mates By caring for all members with compassion, empathy can never agree on what to cook and joy. then don’t worry, there’s a By acts of service we will reach out to engage and pancake combo for everyone. support our community, the country and the world.
BAKING, ACID and ALKALINE Successful baking is largely dependent upon leavening, which is the process of aeration of (adding gas to) dough or batter, to increase its volume and lighten its texture. When dough or batter is mixed, the starch in the flour combines with the liquid to form a foam matrix of protein strands that sets with holes in between, formed by gas bubbles, which expand when heated, causing the dough or batter to "rise". Dough is a paste made from flour (ground from grains, pulses, seeds or nuts), mixed with water (or other liquid, such as milk). Other ingredients (such as oil, butter, margarine, egg), seasoning and flavourings may be added as well as a leavening (or "raising") agent, if required. Batter is a liquid mixture made with the same ingredients as dough, but whisked or beaten together to introduce air bubbles (battre is French for beat). Batters can also be made by soaking whole grains, then grinding them wet. Batter can be cooked on its own as a pancake, or as a coating on another food (in which case, beer is sometimes added as a source of gas bubbles). Doughs and batters can be griddled, shallow or deep fried, steamed and boiled as well as baked. Batter cooked at an extremely high temperature can be leavened solely by the steam produced from the moisture in the mixture, which rises as the gas expands, holding it until the the batter is set (such as Yorkshire pudding or tempura). Cake mixtures have a lighter texture than dough, with a foam of air bubbles drawn in by beating with a whisk, such as formed with egg protein in a sponge cake mix, or by "creaming" when beating in sugar and butter.
Foods that contain phosphate (PO4) Below is a detailed list of foods that contain phosphate. Use this as a guide to help you stay within your allowance. Your Dietitian will explain its importance and how many serves from each group you need to meet your requirements. Some of these foods may be high in potassium and high in salt, and they should be eaten in the amounts recommended by your Dietitian. Your phosphate allowance is approximately 32 mmols per day.(1mmol = 31mg phosphate) Breads and Cereals Have at least 5 serves of breads and cereals per day. Choose lower phosphate options (1 point or less per serve). Bread Amount Phosphate points (mmol) Bread, wholemeal, flat- lebanese 80g (1 lebanese) 4 English Muffin, fruit 67g (1 muffin) 4 Crumpet, wholemeal (toasted) 50g (1 round) 3 English Muffin, white 67g (1 muffin) 3 Bread, Pumpernickel 47g (1 slice) 3 Bread, white, Lebanese 80g (1 lebanese) 3 Bread roll – wholemeal, mixed grain 1 medium roll 3 Bread, white, Pita 90g (2 pita/ pocket) 3 Bread, wholemeal, flat - Pita 45g (1 pita) 2 Chapati 1 chapati (35g) 2 Crumpet, white 47g (1 round) 2 Bread – wholemeal or multigrain 40g (1 slice) 2 Bread, Naan 46g (1 small slice) 2 Bread, dark rye 40g (1 slice) 2 Bread, white 40g (1 slice) 1 Bread, fruit loaf 40g (1 slice) 1 Breakfast cereals Amount Phosphate points (mmol) All bran with fruit and nuts 1 cup 28 All Bran 1 cup 15 Muesli, toasted 1 cup 10 Oat bran with fruit 1 cup 10 Oats (raw) ½ cup 6 Just Right 1 cup 6 Muesli, untoasted 1 cup 6 Sultana bran 1 cup 4 Wheat bran flakes 1 cup 4 Guardian with psyllium 1 cup 3 Weet-bix, Vita-brits 2 biscuits 3 Oat flakes 1 cup 2 Special K 1 cup 2 Porridge (cooked) ½ cup 2 Coco Pops 1 cup 2 This is a consensus document from Queensland Health Dietitian/ Nutritionists.
Eating Well: Snacks for 1-4 Year Olds Eating Well: Snacks for 1-4 Year Olds Eating Well: Snacks for 1-4 Year Olds by Dr Helen Crawley
Eating well: snacks for 1-4 year olds Eating well: snacks for 1-4 year olds Eating well: Snacks for 1-4 year olds By Dr Helen Crawley ISBN e-book 978-1-908924-52-0 ISBN printed copy 978-1-908924-51-3 Published by First Steps Nutrition Trust, 2018 A PDF of this resource is available on the First Steps Nutrition Trust website www.firststepsnutrition.org The text of this resource, and the photos, can be reproduced in other materials provided that the materials promote public health and make no profit, and an acknowledgement is made to First Steps Nutrition Trust. This resource is provided for information only and individual advice on diet and health should always be sought from appropriate health professionals. First Steps Nutrition Trust 66 Hammersmith Road London W14 8UD www.firststepsnutrition.org E: [email protected] Registered charity number: 1146408 First Steps Nutrition Trust is a charity which provides clear, evidence-based and independent information and support for good nutrition from pre-conception to five years of age. For more information, see our website www.firststepsnutrition.org Acknowledgements The resource was written by Dr Helen Crawley. Thanks to Diana Hawdon, Sarah Weston, Andrea Eaves and Rosa Sparks for additional help preparing the resource. Photographs by Helena Little at BraveDesign. Edited by Wordworks. Design by Sally Geeve. Contents About this guide 4 Why do we need ideas for snacks? 5 Key principles of eating well for 1-4 year olds 6 Key eating well tips 7 Drinks for 1-4 year olds 8 Looking after
Mary Anne Boermans Sophie Coe Prize entry 2017 Life of Pikelet Food excites passion. It isn't limited to those that make food part of their professional lives, but almost everyone will, at times, have a passionate argument, or at the very least a heated discussion, about some aspect of food preference. Does the milk go in the cup before the tea or after? Loose-leaf or teabag? Pyramid teabag, circular or square? To hard-boil eggs, do you start them in hot water or cold? Is 'scone' pronounced 'skon' or 'scohne'? In a cream tea, which goes on the skon/scohne first, the jam or the cream? Equally divisive, although less publicly debated, is the crumpet/pikelet question. Arguments can range from the alleged existence of a north/south divide and/or either one or the other being a regional delicacy, to details relating to their shape, size and the thickness. This element of uncertainty, the lack of clear-cut division over precisely what is being disputed, is probably the reason the discussion is more low-key than those mentioned above. Nevertheless, it is an intriguing one, brought home to me recently in a conversation about crumpets and pikelets with my own family. My understanding of crumpets is that they are circular, 2-3cm thick, their surface covered with holes, pale and soft, and require toasting before being buttered and eaten. Pikelets are similar in appearance in that they too are covered in holes and require the same preparation, but are thinner, with a less defined shape, more oval and free-form than crumpets.