P6 Summer 2

Creative & English - Explorers and Pirates

This half terms topic is all about explorers and pirates!

We will be learning about the famous explorer Christopher Columbus and his travels, pirates and different types of ships including Tudor ships!

Read the information below then if you can, use the resources or any you have at home to understand the topic more.

Information about Christopher Columbus’s life

Pirates

P6 Pirates

Ships

Tudor Ships information

Food Technology - Potatoes

This half term we are looking at cooking with potatoes. Let’s see who can peel and chop up their potatoes.

First things first, get ready for the lesson with the Food Technology song and make sure you wash your hands!

Please find some easy recipes that you could try at home with an adult. You will need some help when using the oven.

You could send in a picture of your cooking and let Mrs Hodder know if you liked the recipes!

Food Technology - Potatoes recipes

POTATO PANCAKES

Ingredients

• 500 g potato (grated,peeled)
• 500 g sweet potato (grated,peeled)
• 1/2 cup plain flour
• 2 eggs (lightly beaten)
• 4 spring onions (sliced, washed)
• 1 pinch salt
• oil (for frying)

Method

1. Combine all the ingredients except the oil in a mixing bowl. Heat 2-3mm of oil in a non-stick frying pan on high.
2. Place a spoonful of potato mixture into the hot oil and gently flatten. Allow a crust to form on the bottom before attempting to move or turn them. It should take around 5 minutes, each side, on a medium-high heat.
3. Remove potato patties from the pan and drain well on paper towel. Repeat until all the mixture is used. Serve with sour cream, beetroot and salad leaves.

POTATO SALAD

Ingredients

• 5 potatoes
• 3 eggs
• 1 cup chopped celery
• 3 shallots
• 1/2 cup chopped onion
• 1/2 cup sweet pickle relish
• 1/4 tsp garlic salt
• 1/4 tsp celery salt
• 1 tbsp prepared mustard
• ground black pepper to taste
• 1/4 cup mayonnaise

Method

1. Cook potatoes until tender but still firm, about 15 minutes.
2. Boil eggs in a pan of water for about 10 minutes.
3. Cut up potatoes and eggs into small chunks.
4. In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise.
5. Put in fridge until cooled.

POTATO AND LEEK SOUP

Ingredients

• 450g leeks
• 50g butter
• 6 stalks thyme
• 2 bay leaves
• 450g potatoes, peeled and diced
• 1L water
• Salt and pepper, to taste
• 50ml cream

Method

1. Peel leeks, removing the tough green part at the top and slice the whites thinly. Place in a colander and wash well, removing any dirt.
2. Heat the butter in a heavy-based saucepan and once it has melted and begun to bubble, add the leeks. Cook for a few minutes before throwing in the thyme and bay leaves.
3. Once the leeks are soft, about 10 minutes all up, add the potatoes and cook for a couple more minutes. Add the water and salt and pepper to taste and simmer until the potatoes are nice and soft (about 15 minutes).
4. Transfer the mixture in batches to a blender and puree until smooth. Stir through the cream.

SWEET POTATO AND BACON SLICE

Ingredients

• 1 sweet potato (shredded)
• 1 courgette (shredded)
• 4 bacon rashers (shredded)
• 1 onion (shredded)
• 4 eggs
• 1 cup self-raising flour
• 1 cup cheese
• 1 tbsp garlic
• 1 tbsp chives
• 1/2 tsp sea salt

Method

1. Preheat the oven to 220˚C.
2. Place all the ingredients together into a bowl and mix well.
3. Pour into a non-stick slice tray.
4. Bake at 220˚C (200˚C fan-forced) for 40 – 50 minutes.

POTATO WEDGES

Ingredients

• 1 kg potato (cut into wedges)
• 1/2 cup vegetable oil
• 1 tbsp sea salt
• 1 tbsp dried oregano

Method

1. Preheat oven to 220°C fan-forced. Line a baking tray with baking paper and set aside.
2. Place the potatoes and oil in a large bowl and toss to coat.
3. Sprinkle the salt and dried oregano over the potatoes and toss to make sure all pieces are coated well.
4. Lay in a single layer on the baking tray. Bake for 40 minutes, stopping after 20 minutes to turn the wedges.

POTATO SCONES

Ingredients

• 250 g potato (peeled)
• 30 g butter (softened)
• 2 tsp caster sugar
• 1 egg (lightly beaten)
• 3/4 cup cream
• 2 1/2 cup self-raising flour (sifted)

Method

1. Preheat the oven to hot 210 degrees C.
2. Boil the potatoes for 15-20 minutes or until tender. Drain, cool, and mash.
3. Cream the butter and sugar, then beat in the potato, egg and cream.
4. Place the flour in a bowl, make a well in the centre and add the potato. Mix together to form a soft dough, adding extra cream if needed.
5. Turn onto a floured board and form into a smooth ball. Roll out to 2 cm thick and cut out rounds with a floured 5cm plain cutter.
6. Place on a greased baking tray, glaze with milk and bake for 10-12 minutes.

Music — Cyclic patterns — Drums, Steam Engine and factory sounds

Cyclic patterns

1, Listen to a variety of rhythmic music from different parts of the world and clap and move to the pulse.

 

2. Make different sounds on various objects (pans, table, sink, radiator, bowl, door, etc.) and describe them. (loud, quiet, long, short) Try to keep a steady pulse/beat using body movement, clapping and instruments.

3. Listen to the recordings of drumming from India, Africa and other parts of the world.

4. Listen to some sounds from steam engines and factories.

5. Clap eight beats, counting one to eight out loud. Now clap on the first beat and tap the remaining beats on your knees. Now make the fifth beat silent. Keep repeating this cyclic pattern.

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Speech & Language

Games and activities

1. Simon says (only do action if Simon says)
2. I went to the supermarket and bought…(each person adds an item to the list in turn and tries to remember what everybody else has bought
3. I spy with my little eye something beginning with.. (give the initial letter as a clue)
4. Categorising (name a category e.g. fruit everybody to name as many items as possible)
5. Clapping syllables (clap out how many syllables there are in a word e.g. hol-i-day, 3 claps)
6. What’s that sound (take it in turns to make a sound and others to guess what it is)