Luke

=__ About me __= = Hello. My name is Luke. My favourite food is fish & chips and my favourite subject is maths = = and reading. I am good at maths, spelling, PE, and origami. My chinese is very good. = = I can read and write chinese exactly like same age children in China. In my leisure time, = = I like to swim, play hockey and play on my computer. I also like gardening beacause I can see = = beautiful flowers, healthy plants and bees dancing. = = = =Garden to table= =On every third week's Thursday,we have a event called garden to table. If you want to see some recipes,I will show= =you some delicious treats.= RECIPE**: FEIJOA GINGER SPONGE (Allyson Gofton – The Great New Zealand Baking Book)** VOLUNTEER NOTES: Discuss words poaching Board Saucepan Oven proof dish Sifter Measuring cups and spoons Whisk Bowl teaspoons || 8-10 feijoas 1 cup water 2 tablespoons sugar 4 whole cloves 1 cup flour 1½ teaspoons ground ginger 1½ teaspoons baking powder 100 grams butter, softened ½ cup caster sugar 1 egg ½ cup milk ||
 * Here is the sweetest recipe I had ever had **
 * ** What to collect ** || ** Ingredients ** ||
 * Peeler or knives
 * # Cut the feijoas in half and spoon out the pulp.
 * 1) Cut into thick slices and place in a saucepan with the water, sugar and cloves.
 * 2) Simmer for 5-7 minutes until soft
 * 3) Using a slotted spoon, transfer the fruit to an oven-proof dish.
 * 4) Boil the remaining poaching liquid down until only 2-3 tablespoons remain. Strain this over the fruit.
 * 5) Sift the flour ginger and baking powder together.
 * 6) Beat the butter and sugar until light and creamy.
 * 7) Lightly beat the egg into the creamed mixture.
 * 8) Sift and fold the dry ingredients alternately with the milk into the creamed mixture.
 * 9) Spoon over the fruit. Level the top.
 * 10) Bake at 180 ° C for 30-35 minutes or until the sponge is well cooked and golden. ||


 * Here is my favourite recipe: **

RECIPE: **COURGETTE, CHOCOLATE AND COCONUT SLICE (from New Zealand House and Garden Magazine - May 1999)**

OBJECTIVES: Learn to cream butter and sugar, accurate measuring, measure brown sugar, knife safety

Boards Measuring cups and spoons Grater Cups to break eggs into medium bowl || 110 g butter, at room temperature ¾ cup sugar 1 ½ cups flour, sifted 3 eggs 1 ½ cups grated raw courgette (about 1 large courgette) 2 cups brown sugar, firmly packed 1½ cups coconut thread 70 g slivered almonds (optional) ½ cup chocolate chips 1½ teaspoons vanilla extract 3 tablespoons flour 1 teaspoon baking powder pinch of salt ||
 * ** What to collect ** || ** Ingredients ** ||
 * Knives
 * Topping **
 * # Preheat oven to 180 ° C. Cream butter and sugar. Add flour and mix until dough starts to come together. Transfer mixture to a lined 24 cm x 30 cm pan and press it down to cover the base. Bake 10 – 15 minutes.
 * 1) Topping: Beat eggs then stir in courgette, brown sugar, coconut, almonds, chocolate chips and vanilla. Mix together flour, baking powder and salt. Add to courgette mixture and combine.
 * 2) Spread courgette mixture over cooked base and bake a further 25-30 minutes until top is golden.
 * 3) Allow to cool completely before cutting. ||

=Click here to see a diary about E.O.T.C = == = Click here to see a poem about similes and metaphores  = = Click here to see a horific clown = = This is my legend about me and the Waiatarua Hydra = = media type="custom" key="9955083" = = = =this is a poem about colours= =media type="custom" key="11202988"=

Here is my fantastic Jolly Postman work which I am very proud of.

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