mardi 8 décembre 2015

On a reçu les lettres de nos correspondants américains!

We were so thrilled today, we just received our penpal letters! They are from San Diego, California. They are 3rd graders (CE2). They had so many things to write!
What a nice surprise and gift it was for my pupils!
We checked where San Diego is on the globe. It is so far!
We got the last letter for Juliette at 5:00 pm French time, it was 8:00 am for them!
Time difference is 9 hours. So exciting!
Having a penpal is such a nice way of learning new vocabulary, new culture, new ways of living, also to learn about geography, time difference, etc. and it is so much fun!

We live here!
Our penpals live in the USA, but are from many different countries such as Ethiopia, Italy, Mexico, Irak, etc. so English is not necessarily their first language!

jeudi 3 décembre 2015

Video Apple pie recipe

Bonjour à tous,

Voici comme promis la recette et la vidéo de la très British "apple pie".
Nous nous sommes régalés cette semaine!


1 kg apples
150 g caster sugar
1 tsp cinnamon
350 g plain flour, plus 2 tbsp for the filling
220 g butter, cold and cut into cubes
2 eggs
50 g golden caster sugar 
Cream or ice cream to serve

Put 350g plain flour and the butter into a food processor and pulse it until it becomes breadcrumbs. If you don't have a processor just use a big bowl and rub the two together until it turns into breadcrumb consistency. Next add the golden caster sugar, 1 whole egg and 1 egg yolk. Save the left over egg white for later. Keep pulsing (or mixing) until it forms big lumps then you can mould it into a ball with your hands. Wrap the pastry in cling film and pop it in the fridge for 30 -- 45 minutes.

Peel and core the apples, then chop into small chunks and leave to one side. In a large bowl big enough to fit the apples, mix the sugar, cinnamon and 2 tbsp of flour together. Chuck the apples into the mixture and give it a good stir around, making sure they are all covered.

Lightly flour your work surface and rolling pin. Cut 1/3 of the pastry off and put back in the fridge -- this bit is for the top. Roll the remaining pastry out so that it is big enough to cover the base of a 22cm diameter pie dish. Cut any pastry off that is hanging over the sides, making sure you leave enough so you can pinch the top and bottom together later. Pour the apples into your pie dish.

Preheat the oven to 190C. Next roll out the leftover pastry so that it will fit over the top of the pie. Brush some of the remaining egg white over the edges of the base. Place your pastry on top and seal together by pinching it with your finger and thumb. Using a sharp knife, make a few slits in the top of the pie, as this will let the steam out when the apples cook. You can also use any leftover pastry and make leaf shapes to decorate the top. Brush the pie all over with egg white and then sprinkle with sugar. Place in the oven for 45 minutes, or until it is golden brown on top.

Serve hot, warm or cold -- it's all good! This pie does go exceptionally well with vanilla ice cream or just really thick whipped cream... oh la la!