Publish at Calaméo or browse others.
4.12.2010
4.01.2010
Comenius Survey - The Italian Report
Publish at Calaméo or browse others.
If you want, you can download also an .xls (85 kb)
and a .pdf (30 kb) version of our Italian Survey.
3.24.2010
Working groups of Comenius
We want to present a short description about activities of project Comenius. Every wednesday, we meet at 8 o'clock am to make a point about working program of each group.
As you can see below :
Rehearsing the anthem, supervised by :
Serge Morales,
For lyrics look at the virtual book.
For lyrics look at the virtual book.
Participation of all the students and the teachers.
Working on comics, supervised by :
Emma 2C1
Jessica 2C1
Sofian 2A2
Styven 2A1
Jessica 2C1
Sofian 2A2
Styven 2A1
Working on panels, supervised by :
Mélanie 2A3
Chaïma 2C3
Lorraine 2A1
Christophe 1CS2
Organizing the meeting, supervised by :
Edith Valery, Christophe Millet and Donalda Mehez
Mélissa 2A2
Diane 2A2
Translation and exchanges, supervised by :
Marie Lopez
Cécile 1SER
Cécile 1SER
Sofian 2A2
Styven 2A2
Styven 2A2
Céline 2C2
Fazila 2C2
3.23.2010
first contact on the blog from Edith Valéry
Hi, I'm a teacher of LP Claret Toulon and I manage the meeting with the students you can see on the virtual book. We enjoy meet you soon...
3.17.2010
Comenius Crêpes
Preparation : 30 min
Cooking : 2 min for each Crêpe
Ingredients :
- 3 eggs beaten in omelet
- 1 soupspoon of orange flower water or a zest of lemon
- 750 g of flour
- ½ package of beaking powder
- 70 g of soft butter
- 1 pinch of salt
- 350 g of caster sugar
Preparation :
- Put in salad bowl the flour, mix in the baking powder.
- Make a fountain, put in the middle the soft butter, the beaten eggs, a pinch of salt, the caster sugar and the orange-flower water or zest of lemon if you don’t have orange-flower water.
- Mix the whole by means of a spatula (spoonbill),
- Be careful at the lumps !
- Add a little water if necessary to obtain a well mix.
- Let the mixture sleep 40mn.
Now the most important! The cooking.
- Pour the dough into the pan delicately
- Cook in a moderate time during 2 min for each crêpe.
And the most important thing:
- You have to jump the crêpe in the air to return the other side be burn.
The crêpe can be eaten nature, with marmelade,
Nutella or only with sugar.
- You can taste the French dessert when you go in France!
This is it !
Cécile and Mallaury
Cooking : 2 min for each Crêpe
Ingredients :
- 3 eggs beaten in omelet
- 1 soupspoon of orange flower water or a zest of lemon
- 750 g of flour
- ½ package of beaking powder
- 70 g of soft butter
- 1 pinch of salt
- 350 g of caster sugar
Preparation :
- Put in salad bowl the flour, mix in the baking powder.
- Make a fountain, put in the middle the soft butter, the beaten eggs, a pinch of salt, the caster sugar and the orange-flower water or zest of lemon if you don’t have orange-flower water.
- Mix the whole by means of a spatula (spoonbill),
- Be careful at the lumps !
- Add a little water if necessary to obtain a well mix.
- Let the mixture sleep 40mn.
Now the most important! The cooking.
- Pour the dough into the pan delicately
- Cook in a moderate time during 2 min for each crêpe.
And the most important thing:
- You have to jump the crêpe in the air to return the other side be burn.
The crêpe can be eaten nature, with marmelade,
Nutella or only with sugar.- You can taste the French dessert when you go in France!
This is it !
Cécile and Mallaury
3.12.2010
Next Meeting in Toulon - april 2010
Hello,
Follow the link to see the numeric book of our comenius classroom.
Updated on March 16th, 2010 with the lyrics of the hymn the European citizenship.
Follow the link to see the numeric book of our comenius classroom.
Updated on March 16th, 2010 with the lyrics of the hymn the European citizenship.
Made by Claret' s team Toulon
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