North Roe Primary School

We have spent nearly the whole day learning outside in the sunshine! 

Mairianne’s topic this term is France so her topic homework was to research French Patisseries and choose a traditional French patisserie recipe to try. Mairianne found out that bakeries in France can only become a patisserie if they have a patissier – a licensed master pastry chef! To become a patissier you have to get a qualification which involves studying and working long hours developing and perfecting your baking skills. Mairianne decided to make French macarons. Here are some photos of Mairianne making the delicious chocolate macarons!

Last week primary 2 and 3 had great fun doing their topic homework. Their task was to choose a recipe from the wartime recipe book and make it! Lots of foods were rationed during WWII because the German submarines cut off most food supplies to Britain by attacking the ships that brought food. Before the war, Britain imported 55 million tons of food, a month after the war had started this dropped to 12 million! So British people were issued with a ration book to make sure that everyone had a fair share of food. Items such as eggs, meat, fruit and milk were all rationed. Food was rationed for 14 years, food rationing ended in 1954, 9 years after the end of the war!

Thomas chose to bake the eggless sponge. He said the most difficult thing was choosing which recipe to make and the best bit was stirring the ingredients. Here is master chef  Thomas with his assistant, peerie brother Lewie, hard at work! 🙂

Vaila made the eggless chocolate cake. She said the most difficult bit was the mixing and the bit she enjoyed most was tasting it! Well done Vaila, its looks so yummy!

Scott chose to make the eggless sponge. Scott said the most difficult bit was weighing all the ingredients. He said the best bit was mixing it. Here are some photos of the star baker at work! The cake looks delicious Scott 🙂