waitangi

 

I hope you enjoy my presentation it was really fun to make enjoy

lantern festival

in totara class we made lanterns, for the chinees lantern festival, in three days! right you herd me three days crazy right. this festival marks the  end of spring  in china. we drew i mean designed i mean painted whatever, new zealands endangered anamls from deep in the forrest and seas.

 

swimming sports in kaitaia against the whole far north

take your mark hoot! as we splashed into the pool. i came up instantly but Everybody else stayed under for about five seconds. it was a tight race between me and another kid for third place. but in the end i was fourth. but then they said i was fifth. then we got sushi.

sweetness in totara

so yummy, so teasing, so crumbly. A snowy mountain peak floating on the purple sea of jam merged into the floating desert of sweetness.

Delicious!

INGREDIENTS

• ​3 cups Edmonds standard flour

• 6 tsp Edmonds baking powder             

• ¼ tsp salt                                            

• extra Meadow Fresh milk

• 75g butter

• 1 to 1½ cups Meadow Fresh milk, approximately

METHOD

1. ​Preheat the oven to 220ºC. Grease or flour a baking tray.
   
   

2. Sift the flour, baking powder and salt into a bowl. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.
   
   

3. Add the milk and quickly mix with a round-bladed table knife to a soft dough. For light and tender scones the mixture should be quite soft and a little sticky. Scrape the dough onto the floured baking tray and flour the top.
   
   

4. Working quickly, pat the dough out to 2cm thickness and with a floured knife cut it into 12 even-sized pieces, then separate the scones to allow 2cm space between them. Brush the tops with milk.
   
   

5. Bake for 10 minutes or until golden brown. Place on a wire rack to cool, wrapped in a clean tea towel to keep them soft.