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  • 25th Apr

    Year 3 Ancient Egypt Workshop

    25th April 2017   Dear Parents/Carers,   The Year 3 History topic this half term is ‘Ancient Egypt’. We are exploring life in Ancient Egypt and the important people linked to it.   Because of this, we are pleased to let you know that we have arranged for an exciting visitor to help us explore life in Ancient Egypt. This will take place on Tuesday 24th May 2017. It will be a very exciting day, with children learning about Ancient Egypt in a greater depth with the experience helping to capture the children’s imagination further. &nb...
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  • 21st Apr

    Summer 2017 Term Timetable

    QUARRY HILL ACADEMY :  SUMMER TERM 2017   DATE EVENT 25th April Cross Country – Essex Final 27th  April Cross Country event (Year 1 & Year 2) 28th April School Council Visit to Mayor’s Parlour 1st May Bank Holiday 4th May Key Steps Gymnastics – (Years 1-2 & Years 3-4) 8th – 12th May Year 6 SATS WEEK 11th...
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  • 18th Apr

    Year 6 Breakfast Club

    18th April 2017   Dear Parents and Carers,                                                                          We are pleased to offer your child a place in the breakfast club from Monday 8th May until Thursday 11th May (SATS week). Your child will be given a selection of cereals, toast, crumpets, juice, yoghurts and other items each day to choose from to ensure they are physically and mentally prepared for the assessments.   In addition, your child will then have the chance to socialise with their frie...
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  • 30th Mar

    Roots to Food Pepper Onion and Spinich Balti

      Pepper, Onion, Bean & Fresh Spinach Balti served with Pilau Rice and Indian Spiced Bombay Potato. 150g Easy cook long grain rice 2 tsp ground turmeric 1 tsp ground coriander 2 tsp ground cumin 1 tbsp olive oil 1 x 1cm diced small onion 2 cloves crushed garlic 1cm piece of fresh ginger, crushed 1 x 1cm diced Green and Red pepper 1 tin chopped tomatoes 1 x 400g tinned three bean mix, rinsed and drained 1 small bag fresh spinach leaves 500g cooked new potatoes 3 tbsp natural yoghurt chopped fresh coriander 1 vegetable stock cube Method Get yourself prepared (remember…’mise en place’). Do all your chopping, slicing & dicing before you start cooking! Only when you’ve done that, may you continue…  Start cooking the rice in a saucepan of boiling water adding 1 tsp Turmeric  Heat wok with oil and garlic, ginger and onions and stir fry for one minute  Add peppers...
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  • 30th Mar

    Roots to Food Cajun Meatballs recipe

      Cajun and Lime Infused Mini Meatball served with Vegetable Noodle Chowmein and a Sweet and Sour Sauce I Onion Sliced thinly I Garlic Clove crushed 15g Fresh Ginger grated I small Red Pepper sliced 1 small Yellow Pepper sliced 50g Beansprouts 4 Spring Onions thinly sliced 200g Medium Egg Noodles soaked 4 good dashes Light Soy Sauce 500g Minced Beef or Minced Lamb 1 fresh Lime sqeezed 1 tsp Cajun Spice 15g Fresh Coriander finely chopped 1 tbls Vegetable Oil 150ml Malt Vinegar 150ml Water 150g Granulated Sugar 200g Tomato Puree Method 1. In a large bowl mix the minced beef, fresh lime, Cajun spice and fresh coriander. This mix is best left to marinade for 1 hour. 2. Roll the mixture into equal size balls the size of a large marble. Steam the meat balls for 10 minutes or place on a wire rack on a roasting tin with a little water covered with foil leaving room between the meat balls and the top of the foil and place in the oven for 15 minutes. 3. Meanwhile in a wok heat the oil and flash fry the garlic, ginger and onions until soft, add the peppers and cook for 2 m...
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