This week it is national science week, and we have been getting involved too. The theme this year is ‘Change’ and we have been investigating some changes that have taken place in our experiments this week.
We all participated in four different activities which involved a ‘change’ of varying degrees. Some very colourful, some were fizzy and some were just plain messy, but all of them were certainly fun! Take a look at us exploring and observing some chemical reactions:
Paper Towel Colour Mixing:
Rainbow Colour Mixing:
Today, we rolled up our sleeves, donned our aprons and got ready to cook! We prepared, cooked and tasted a magnificent sweet and sour stir fry. Take a look at us in action:
The amazing smell wafting from the kitchen drew much attention from passers-by, and we really enjoyed sampling the dish – it was delicious! We hope you try it at home; here is the recipe:
- 1 carrot
- 1/2 green pepper
- 1/2 red pepper
- 1/2 yellow pepper
- rice noodles
- a small amount of oil
For the sauce:
- 200ml water
- 100ml tomato ketchup
- 100ml rice vinegar
- 100g caster sugar
- 1/2 tablespoon cornflour (mixed with 1 tablespoon water)
- salt to season
First, wash your hands . Next, peel the carrot and then chop into 5cm sticks. Cut the peppers, removing all the seeds, and cut lengthways into thin strips. Add oil to your wok and gently heat. Add the peppers and carrots and stir occasionally. Meanwhile, boil some water in a pan and add the rice noodles. Cook for 5 minutes. When ready, drain the noodles and add to the wok, along with a handful of beansprouts. Fry for a further minute or two.
To make the sauce, add all of the ingredients to a saucepan and mix evenly. Turn on the heat and gently cook the sauce, stirring continuously to avoid lumps. Bring to the boil and then simmer until the sauce texture has turned thick and sticky. Add to your stir fry and serve.