Displaying 561-570 of 839 results.
Tuismitheoirí/ Caomhnóirí (Parents/ Guardians)
Created : 02 Dec 2019, 3:56 PM
Archived : 02 Feb 2020, 12:00 AM
Archived : 02 Feb 2020, 12:00 AM
Billí leabhar ar cíos curtha ar Aip na Scoile inniu (Book Rental bills on School App today)
Tuismitheoirí/Parents
Created : 28 Nov 2019, 12:43 PM
Archived : 28 Jan 2020, 12:00 AM
Archived : 28 Jan 2020, 12:00 AM
Recipes.
1:Bliss balls
200 g dried fruit soaked in boiling water and drained
200 g chopped nuts
Combine together in blender
Cool in fridge
Roll into balls and coat in
Chopped nuts, cocoa powder or grated chocolate
Add brandy to mixture if you want Christmas booze balls.
2: Christmas pudding
600 g dried fruit soaked overnight in 250mls Guinness and a splash of brandy
100 g chopped nuts
Zest of 1 orange and 1 lemon
150 g porridge oats - gluten free
100 grammes grated butter
Half a teaspoon each of ground cloves/ cinnamon/ ginger / nutmeg
2 eggs
Mix together and place in lined and greased pudding bowl
Cook for 6 hours, I’ve done this successfully in a slow cooker too.
3: PANNEFORTE - Italian Christmas cake
Mix together
2 cups of chopped nuts including pistachio for colour
2 and a half cups mixed Christmas fruit ,
(I like some chopped figs, apricots and cranberries as part of this
Sieve together
Two thirds of a cup of gluten free flour
1 teaspoon cinnamon and 1 teaspoon ginger
In a saucepan add
Half cup of honey and half a cup of dark brown sugar,
Heat and make sure sugar is melted then bring to the boil for 2mins
Add 60 Grammes of dark chocolate to melt
Combine all 3 in a big bowl and mix with a STRONG spoon
Place in grease and lined shallow cake tin
Cook for 35 mins in 150 degree Celsius oven until set
Allow to cool a little but remove from tin before cold
Store in airtight container, dust with icing sugar will last for 6 weeks if you don’t gobble it all!
4: Turkey in cider
500mls cider
4 onion sliced
4 Granny Smiths cut in eights leave skin on
4 cloves of garlic cut in half
2 sprigs thyme
Salt & pepper
Cook in casserole for 20 mins
Add leftover turkey heat
Add 1 tub creme fraiche
Garnish with chopped spring onions and serve.
5: GRAVADLAX
1 side fresh salmon skin on, pin bones removed CUT IN HALF
MARINADE for 2 or 3 whole days ( remember to turn it every day )
in
3 shots of Dingle Gin ( or Vodka)
Juice of 2 lemons
2 tablespoons Dijon mustard
2 tablespoons whole grain mustard
100 Grammes of dill use stalks
125 Grammes caster sugar
125 Grammes Sea salt
To finish
Remove from marinade and wash off marinade gently, pat dry
Mix 100 Grammes of dill and 3 tablespoons Dijon mustard and spread over flesh side
Wrap in cling film and leave in fridge overnight
Slice thinly
5A Cucumber pickle
2 cucumbers sliced thinly in a bowl or jars with 3 tablespoons chopped dill
In a saucepan heat
100g caster sugar
175 mls rice wine vinegar
10 Juniper berries
Half teaspoon coriander seeds
2 whole star anise
Zest and juice of 1 lemon
Boil for 2 minutes, allow to cool and cover the cucumber with marinade.
6 MACKEREL pate
4 fillets of smoked mackerel skin off
Half tub of natural yoghurt
A few drops of Tabasco
Juice of half a lemon
Shred and mix with fork, holds for 3 days in fridge.
7 HAM GLAZE
Jar whiskey marmalade
3 tablespoons whole grain or Dijon mustard
2 tablespoons of brown sugar
Heat and reduce in saucepan until slightly sticky
Use to glaze ham and repeat 3 times
8 RAMEN
First
turkey stock made with carcass, leeks onion celery garlic
In addition to lemon grass, lime leaves and sliced chili
Cook for 1 hour and strain
Second Ramen eggs
Place from fridge in saucepan with boiling water
Cook for 7 mins
Place in iced water for 3 mins
Peel
Place in ziploc bag with
Half cup soya sauce and half cup rice wine vinegar
Eggs Will last for 4 days
Marinade CAN be reused if kept in fridge, but dump after 2 weeks.
To Finish
Bring stock to boil
Add
Soya sauce and fish sauce to taste
I Added
Onion, garlic, mange tout, baby sweet corn, sliced mushrooms, sliced chili, sliced bok Choi
Cook for 2or 3 minutes
In a large serving bowl place
Shredded leftover turkey
Half a ramen egg
Cooked rice noodles- Gluten free.
Ladel in stock and vegetable
Garnish with coriander, sliced turkey skin and chopped peanuts
9 roast cauliflower ( Turkey for VEGANs)
1 whole head cauliflower tossed in oil with turmeric salt and pepper
Place in dish on a bed of halved Brussels sprouts, fresh cranberries and hazelnuts
Roast for 30 minutes in oven at 170/180 degrees centigrade
Tuismitheoirí/Parents
Created : 25 Nov 2019, 9:55 AM
Archived : 28 Jan 2020, 12:00 AM
Archived : 28 Jan 2020, 12:00 AM
Cur i gcuimhne:
Beidh an scoil dúnta le haghaidh lá inseirbhíse don bhfoireann ar an 2ú lá de mhí Nollag.
Reminder:
The school will be closed on December 2nd for staff inservice day.
Rang Eacbaile bhliain 3 / Home Economics year 3
Created : 27 Nov 2019, 9:58 AM
Archived : 27 Jan 2020, 12:00 AM
Archived : 27 Jan 2020, 12:00 AM
Rang Eacbaile bhliain 3
Tá páipéir scrúduithe don rang Eacnamaíocht bhaile ar fáil ón múinteoir Marie Ní Arrachtáin. Tá sé riachtanach go mbeadh na paipéirí seo ag gach dalta sa rang. Tá costas €7.00 orthu, airgead le tabhairt do Iníon Ní Arrachtáin.
Home Economics - year 3:
Exam papers for year 3 Home Economics class are available from the teacher Marie Ní Arrachtáin. It is imperative that each student has these exam papers for class. The papers cost €7.00, payment can be made to Iníon Ní Arrachtáin.
Tuismitheoirí bliain 4 /4th year Parents
Created : 26 Nov 2019, 1:29 PM
Archived : 26 Jan 2020, 12:00 AM
Archived : 26 Jan 2020, 12:00 AM
Mar eolas:
Tá litir seolta go bliain 4 ar fad re Cappanalea ar ríomhphost na scoile. Cinntigh go seiceáileann sibh é,
For your information:
An important notice re Cappanalea has been sent to each student by school email, please refer to same.
Tuismitheoirí/Parents
Created : 13 Nov 2019, 2:58 PM
Archived : 26 Jan 2020, 12:00 AM
Archived : 26 Jan 2020, 12:00 AM
Cur i gcuimhne:
Féile bídh na Nollag le Eleanor Walsh i bPobalscoil Chorca Dhuibhne, Dé Céadaoin, 27/11/2019 @ 7.00i.n. Tabhair tacaíocht. Costas €10
Reminder:
Food for Christmas Entertaining by Eleanor Walsh will be held at PCD, Wednesday, 27/11/2019 @ 7.00p.m. Please support. Cost: €10
Taillí le híoc tríd an aip / fees to be paid through the app
Created : 25 Nov 2019, 12:03 PM
Archived : 25 Jan 2020, 12:00 AM
Archived : 25 Jan 2020, 12:00 AM
Cur i gcuimhne / Reminder
Bliain 1L & Bliain 2 ar fad / 1L & all of 2nd year
Gleacaíocht / Gymnastics: €8
Bliain 3 / 3rd year
Trealamh ranga: rang Adhmadóireacht / class materials: Woodwork €30
Trealamh ranga: rang Teicneolaíocht / class materials: Technology €30
Bliain 6 / 6th year
Trealamh ranga; rang Forgníocht / class materials: Construction studies €30
Trealamh ranga: rang Innealtóireacht / class materials: Engineering €50
Turas Staire go Béal Feirste / History trip to Belfast; €240
Imscrúdú Tíreolaíocht / Geography field trip: €30
Tuismitheoirí/Parents
Created : 25 Nov 2019, 10:07 AM
Archived : 25 Jan 2020, 12:00 AM
Archived : 25 Jan 2020, 12:00 AM
Cur i gcuimhne:
Beidh cruinniú múinteoirí / tuismitheoirí do bhliain 5 tráthnóna amárach, 26/11/2019 idir 4.15 - 6.45. Scoil críochnaithe ag 3.45i.n.
Reminder:
Parent / teacher meeting for year 5, tomorrow, Tuesday, 26/11/2019 between 4.15 -6.45pm. School finishes at 3.45p.m.
Tuismitheoirí/Parents
Created : 21 Nov 2019, 11:04 AM
Archived : 22 Jan 2020, 12:00 AM
Archived : 22 Jan 2020, 12:00 AM
Tá Comhairle na dTuismitheoirí ag eagrú Féile Bídh na Nollag le Eleanor Walsh i bPobalscoil Chorca Dhuibhne, Dé Céadaoin, 27 Samhain ag 7i.n. Tá an féile ar mhaithe le: Gairdín Céadfaí agus Bithéagsúlachta na Pobalscoile. Cead isteach: €10. Ta ticéidí faighte ag do mhac / iníon le díol.
The Parents Council are organising an event at Pobalscoil Chorca Dhuibhne. Food for Christmas Entertaining by Eleanor Walsh on Wednesday, 27th November @ 7p.m. It is in aid of the Sensory and Biodiversity Garden of the Pobalscoil. Entry fee: €10. Your son / daughter has been given two tickets to sell.
Sceideal na Measúnaithe Rangbhunaithe / Schedule for Class-based Assessments
Created : 19 Nov 2019, 11:56 AM
Archived : 19 Jan 2020, 12:00 AM
Archived : 19 Jan 2020, 12:00 AM