Monday Vegetarian bolognaise
Tuesday Salad rolls
Wednesday bean nachos with sour cream, guacamole and salsa
Thursday Smokey roast potatoes with sweet chili and sour cream
Friday Cheese and spinach puff pastry triangles
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Category: Latest News from John Colet School Belrose
Deputy Head of School’s Comment
This week I would like to continue with the theme of excellence. During the week, the comment was made by one of our teachers, “If you set the bar high, the children will rise to it.” This was certainly the case in our Infants Assembly this morning. Two of our Upper 1st children presented an experiment for Science Week. The confidence with which the children presented themselves, and the clarity and precision of their explanation were exceptional. All the children and teachers present were understandably enthralled. You can watch a video by clicking this link.
Di Renshaw
Deputy Head of School
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Head of School’s comment
We continue to have a great deal of interest from prospective parents, both for starting Lower 1st next year and in higher year levels. Due to current restrictions, we are unable to take group tours, so visits have been with individual families. This has meant more tours, which has allowed more students across the school to answer questions from our visitors. They are always impressed by the pride of our students in their school and how articulate they are. From Lower 1st through to 6th Class our students are great examples of how our unique program can enable each child to reach their potential.
Julian Wilcock
Head of School
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Cheese and zucchini muffins
Makes 10
Ingredients
225g self-rising flour
100g grated zucchini
Pinch of salt
Pinch pepper
175ml milk
1 egg beaten
2 small or 1 large grated carrots
100g crumbled feta
55ml olive oil
Method
Pre heat oven to 200 C
Grease 10 muffin moulds
Mix flour, carrot, zucchini salt and pepper in a bowl
In a separate bowl mix the milk, oil and egg together
Add the wet mixture to the dry mixture slowly stirring in-between
Fill the mixture 2/3rds of the way up the mould
Turn the oven temperature down to 180 C and bake for 20Min until golden brown.
Serving suggestions
Serve with sour cream and Guacamole
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From the Deputy Head of School
This week I have had the opportunity to look at some of the Infants children’s writing. I was struck by two things. Firstly, by the level of excellence in the writing, and secondly by the beauty of the presentation of their work. It was wonderful to see that the children were so proud of their efforts, and that each child had strived to do their very best, which is all that we can ask from any child. Striving for your best is an equal playing field because a personal best is unique to each child. It demonstrates that a love of learning and pride in achievement go hand in hand, and it is wonderful to see this being cultivated in children at such a young age.
Di Renshaw
Deputy Head of School
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Head of School’s Comment
This term we continue to explore the Value of Courage, and we are exploring the importance of reflection and self-improvement. When we are not happy about something we often look externally to what needs to change, however sometimes it may be our pre-conceived ideas, personal limitations or entrenched habits that require attention and the courage to confront. There have been some insightful and very practical examples from our students at both our Infants and Primary Assemblies this week.
Julian Wilcock
Head of School
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Drama – a resource beneficial for all children to prepare them for a successful life
During my time teaching drama to children for the past 17 years, I have witnessed so many incredible stories of growth in self-esteem, confidence and expression in my students.
I have taught pre-schoolers and helped them to hone their already vivid imaginations so that they can explore further and bring to life their creative ideas, using costumes, props, and their blossoming young voices.
I have taught primary-aged children as the Shakespeare Director of John Colet School and also my own Drama and Singing School, Brightsparks Performing Arts School. I have been astounded and humbled by the many emails, letters and conversations with parents, expressing their gratitude for the growth in their child due to (what they believe) is their drama lessons.
So many of my students become leaders of their schools. I remember one year when a parent came up to me after class and asked me if I knew that of the
On the vegetarian menu for Week 7
Monday: Pasta with nut free pesto cream sauce
Tuesday: Bean tacos with sour cream, guacamole and salsa
Wednesday: Minestrone
Thursday: Vegetable burgers
Friday: Sweetcorn muffins
Glen Galloway
Chef
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Very mild chickpea and pumpkin Thai style curry
Ingredients
500g pumpkin diced
1 tin chickpeas
2 brown onions (diced)
4 tbs curry paste (see recipe)
2 tins coconut cream
1 bunch fresh coriander chopped
1 bunch Thai basil
1 bulb of ginger grated
3 cloves of garlic grated
generous dash of sweet chili sauce, to taste.
Salt and pepper
Jasmin rice
Method
Roast the diced pumpkin in the oven for 12-15 mins on 200 degrees Celsius
Saute the onion, garlic, ginger, coriander and Thai basil together. Add the curry paste and cook out. Add the sweet chili and chickpeas and cook together for 5 minutes. Then add the coconut cream and pumpkin. Bring to the boil and simmer on a low heat for 1-2 hours. Serve with steamed Jasmin rice.
Glen Galloway
Chef
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Yellow Curry and Moroccan Curry for kids
This mild yellow curry paste is used for our chickpea and pumpkin curry and our Thai style curries. It can easily be made hotter by adding chilli or a larger quantity of paste. In the school kitchen we make a huge batch of the paste and add it to chickpeas and lentils and in season vegetables such as pumpkin. Here is our paste recipe in family-friendly proportions…
Ingredients
1 tub of good quality yellow curry paste
1 bunch Thai basil
1 bunch mint
1 bunch coriander
1 head of garlic
1 head of ginger
3 long red chili (optional)
1 small bottle sweet chili sauce
Method
Saute garlic, ginger and optional chili together in a pot until the garlic is golden brown and soft
Pick the leaves off the herbs. Add to the garlic ginger mix.
Put the paste into a food processor and add the sweet chilli sauce, garlic, ginger and herbs to the processor and blend for 15-10