I am a learner at Glen Taylor School in Auckland, New Zealand. I am in Room 13 and my teacher is Mrs Fonua
Wednesday, November 10, 2021
Thursday, September 2, 2021
These are my answers to questions on narratives
Wednesday, September 1, 2021
Tuesday, August 31, 2021
Monday, August 30, 2021
We made pretzels
hi every one in the weekend my mum, sister and I made pretze ls some of the pretzals were cinnamon and some were salt. they were very very yummy
Friday, August 27, 2021
Thursday, August 26, 2021
Maths task
Wednesday, August 25, 2021
Tuesday, August 24, 2021
Monday, August 23, 2021
My listen to reading
Friday, August 20, 2021
Thursday, August 19, 2021
Friday, April 9, 2021
Wednesday, April 7, 2021
Thursday, April 1, 2021
Tuesday, March 16, 2021
Thursday, March 11, 2021
Wednesday, March 10, 2021
Monday, March 8, 2021
graffiti art
this is my graffiti art I made it using maker paper and pencil this art was a great choice of my teachers because I liked doing it and it was easy
Friday, March 5, 2021
Thursday, March 4, 2021
My Favourite Food
This is my favourite recipe because it is sweet and I can make it myself. I like to serve them with whipped cream, berry sauce and maple syrup but you can serve them with whatever you want as long as you know it will taste good.
Hotcakes by Chelsea Winter
Prep time: 10 minutes plus resting time
Cooking time: 20 minutes
Ingredients
2 tbsp fresh lemon juice
2 cups milk
2¼ cups plain flour
2 tsp baking powder
1 tsp baking soda
pinch salt
3 free-range eggs
¼ cup caster sugar
2 tbsp melted butter plus extra for frying
1 tsp pure vanilla extract or paste
pure maple syrup to serve
Butter or whipped cream to serve
Method
Add the lemon juice to a non-metallic bowl, pour in the milk and whisk to combine. Leave to sit for 5 minutes without stirring, to curdle.
Sift the flour, baking powder and baking soda, and salt into a mixing bowl and whisk to combine evenly.
Beat the eggs and sugar in another bowl until thick and pale (you can either use a handheld electric beater or a whisk).
Make a well in the dry ingredients and add the egg mixture, along with the soured milk and vanilla. Whisk gently in the centre of the bowl until all the flour comes in from the sides and the mixture is very smooth.
Heat a large (preferably non-stick) frying pan over a medium-low heat. Don’t let it get too hot – to test, flick a few drops of water in the pan. The drops should dance; if they just sit there, wait until the pan is a bit hotter.
If you have a good non-stick or cast-iron pan, you don’t need to cook the hotcakes in butter – and you’ll get a more even surface at the end this way. Otherwise, add the butter to the pan, then you can add half a ladle of batter to make a small sacrificial hotcake (the first one rarely works for some reason). After that, try using no butter at all.
Cook for a minute or so until bubbles form and pop on the surface, then flip over with a metal fish slice and cook through. The hotcakes should be golden brown-ish on both sides.
Wednesday, March 3, 2021
Tuesday, March 2, 2021
Monday, March 1, 2021
Friday, February 26, 2021
Tuesday, February 23, 2021
typing test
RM13 started off our day with a friendly typing test to warm up our fingers and minds for the work that we need to compleate