2015/2016 číslo 3. JARO. Lyžák & lyžáček velká fotoreportáž. Velikonoční trh. UNIlife 1

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1 UNIlife 2015/2016 číslo 3. JARO Lyžák & lyžáček velká fotoreportáž Velikonoční trh UNIlife 1

2 SBĚR PAPÍRU (kancelářský papír, noviny a časopisy ne kartony) ve čtvrtek 9. června od 8.00 do 9.00 hodin před školou Děkujeme!

3 EDITORIAL Milí přátelé, s radostí přinášíme další vydání naší školní kroniky v podobě školního časopisu. Shrnuje zimu a jaro. Během zimy proběhly dva lyžařské výcviky. Jeden druhostupňový tradiční lyžák a druhý mimořádný malý lyžáček pro mladší spolužáky. Další školní událostí byl velikonoční jarmark, atmosféra byla přátelská a děti si procvičily sčítání a odčítání za kasou. Cooking club také přispěl svou ochutnávkou receptů, jak na jarmarku, kde potěšil naše chutě, tak i do tohoto nového čísla školního časopisu UNIlife. Přejeme všem hezké dny a zveme vás na Zahradní slavnost, která bude 28. června v úterý od 13,30 na školním hřišti. Váš parlament UNIlife - školní časopis Soukromá základní škola UNIVERZUM, s. r. o. Českolipská 373 Praha 9 - Prosek tel.: info@zsuniverzum.cz Simon says... Although there are no more holidays now until the summer there is still quite a lot to look forward to. Again we have just had the Easter Market where our young people did a great job again helping out and raising 12,000 kc. Green team will be about and about enjoying the better weather both in the school garden and the local area doing a number of activities. We have the countryside schools coming up, where everyone will get the chance to commune with nature. Finally we will have our summer garden party which will provide a mixture of fun and games together with our chance to say farewell to our 9th grade students. This time of year is also critical for many of our students who are taking Cambridge English exams in the next couple of months. All their hard work is coming together and both myself and the other English teachers in the School are finishing off their preparation to allow them to hopefully pass these important tests. Cambridge English exams are widely recognised around the world and to have such a qualification, in particular at the higher levels, is a very important for their future. Our school is rightly proud of our students and their achievements. I am sure that they will again show how good they are again this year. Simon Simon s blog: UNIlife 3

4 fotoreportáž Easter market 22. března 2016 jsme opět slavili, tentokrát jsme se chystali na Velikonoce. Během trhu jsme utržili Kč. Děkujeme! 4 UNIlife

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10 fotoreportáž Lyžáček třída Na lyžáček vyrazila druhá, třetí a čtvrtá třída. Děti bydlely v hotelu Roxana ve Studenově. 10 UNIlife

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12 fotoreportáž Lyžák třída Lyžák jako každoročně proběhl na Šumavě na Lipně, lyžovali jsme však na Hochfichtu v Rakousku. 12 UNIlife

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14 Cooking club The Cornish Pastry The pasty is an old traditional meal documented since the 13th century. In the 17th and 18th centuries the pasty was adopted by miners and farm workers in Cornwall in the south-west of England as a way of providing themselves with easy and tasty meals while they worked. A typical pasty is simply a filling of their choice sealed within a circle of pastry, one edge is crimped into a thick crust. A good pasty could survive being dropped down a mine shaft! The crust allowed workers to hold the pasty with dirty hands without contaminating the meal. The traditional recipe for the pasty filling is beef with potato and onion. As meat was much more expensive in the 17th and 18th centuries, pasties traditionally contained much more vegetable than today. 14 UNIlife

15 RECIPE: Ingredients 1 packet of pastry Cornish pasty filling: chopped onion mince meat salt and black pepper pepper chopped tomatoes chilly flakes tomato puree beaten egg To prepare the Cornish pasty filling: Put the onion into the frying pan and fry it until brown. Next, increase the heat slightly, add the mince and stir until the meat is browned all over. Stir in the tin of chopped tomatoes, garlic and pepper. Add the tomato puree, chilli flakes, salt and pepper. Reduce the heat to medium- -low, put the lid on and leave it simmiring for about 10 minutes. Roll out the pastry and cut out 6 circles. Place the meat filling on one half of the circle. Brush around the edge of the pastry with the beaten egg. Then you fold the pastry. Crimp the edge over to form a sealed D-shaped pasty. Brush the whole pasty with beaten egg and bake for 35 min. UNIlife 15

16 GARDEN party v úterý od hodin 16 UNIlife