FREEDOM

😷 - I know it has been a tough time but we are finally out of the big wave. We only have one level to go then we are free again. We all found it hard but now everyone is excited to see their friends, but sadly Auckland is still in lockdown, but hopefully soon they will also be out. Fingers crossed <3  - 😷

My art

This weeks art was inspired by Piet Mondrian and that is my art I had lots of fun making it because my grandparents have tiles in their bathroom and in the kitchen so I have seen the patterns a lot. I think it looks very pretty and it was also very easy to make all you need is a piece of paper some sort of colour source and a sharpie and if you want a flat edge like a ruler then you make the art.

Pavlova

Yesterday I made two pavlovas one for us and one for a friend who was going through a hard time. It had whipped cream, lemon curd, and blueberries. we ended up having breakfast pav instead because we got bolly-wood for dinner and we were full so we got it for breakfast and it was so good. Here is the recipe ...

Ingredients

• 4 large egg whites (use the yolks for lemon curd!)
• 1 cup (200g) Icing sugar
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon cream of tartar or lemon works just as great and add some flavour squeeze half a lemon
• 1 teaspoon cornstarch

1. Preheat the oven to 350°F (177°C). Line a large baking sheet with parchment paper or a silicone baking mat. (Preliminary note: you will quickly reduce the oven to 200°F (93°C) in step 4.)
2. With a handheld mixer or a stand mixer fitted with a whisk attachment, beat the egg whites until soft peaks form, about 5 minutes. Add the sugar in 2 additions, beating for 30 seconds between, then continue beating on high speed until glossy stiff peaks form, about 2 more minutes. The peaks should be stiff enough that you can hold the whisk upright and the peaks won’t move. Add the vanilla extract and beat for 1 more minute. The peaks should still be very stiff. If not, keep on mixing at high speed. Using a rubber spatula, fold in the cream of tartar and cornstarch.
3. Spread the pavlova mixture into an 8-9-inch circle. You can make decorative peaks with the back of a large spoon if desired. Make sure the edges are relatively tall and there is a nice dip in the centre.
4. Place pavlova in the oven. As soon as you close the oven door, reduce heat to 200°F (100°C). The pavlova will stay in the oven as it cools down to 200°F (100°C). Bake until the pavlova is firm and dry, about 90 minutes total. Rotate the baking sheet if you notice some spots browning. Try to limit how many times you open the oven as the cool air will interrupt the baking.
5. Turn the oven off and let the pavlova cool inside the oven. Once the pavlova is cool, you can store it covered tightly at room temperature for up to 2 days. Or serve right away.
6. Once cool, top the pavlova with whipped cream and assorted toppings. Slice and serve.

Lemon Curd

• 4 large egg yolks (see note)
• 2/3 cup (134g) granulated sugar
• 1 Tablespoon lemon zest (about 1 lemon)
• 1/3 cup (80ml) fresh lemon juice (about 2–3 lemons)
• 1/8 teaspoon salt
• 6 Tablespoons (86g) unsalted butter, softened to room temperature

---

Instructions

1. Fill the bottom pot of your double boiler with 1-2 inches of water. (Or use the DIY double boiler method listed in the notes.) Place on high heat. Once the water begins to boil, reduce to low heat to keep the water at a simmer.
2. Place egg yolks, granulated sugar, lemon zest, lemon juice, and salt into the top pot of your double boiler. Using a silicone whisk, whisk until completely blended, then continue to whisk as the curd cooks. Constant whisking prevents the egg yolks from curdling. Whisk and cook until the mixture becomes thick, resembling the texture of hollandaise sauce, about 10 minutes. If the curd isn’t thickening, turn up the heat and constantly whisk.
3. Remove pan from heat. Cut the butter into 6 separate pieces, then whisk into the curd. The butter will melt from the heat of the curd. Pour curd into a jar or bowl and place a piece of plastic wrap directly on top so it is touching the top of the curd. (This prevents skin from forming on top.) The curd will continue to thicken as it cools. Once cool, the plastic wrap can be removed.
4. Refrigerate the curd for up to about 10 days.

---

Mini Me

for art this week we had to make a self-portrait inspired by Jane Perkins and this is made out of mandarins, oranges, lemons, lego, flower petals, and toy cars. 

W/O/W ( word of the week ) CORRUPT

We are working on WOW word of the week and this week is Corrupt because of the book we are reading "Trash" and we had to do a poster and we had to do something like a comic strip. and this is mine

Blind Contour Art

When I was drawing I was thinking about the shape that I was drawing. None of the the drawings were easy but the teddy bear came out most realistic. Mum and Maggie were the hardest out of all of them. I learnt that you should concentrate on the subject when you are drawing. Next time I will spend more time doing the drawing and i will find an easier subject to draw. If you are wondering what blind contour art is, it is when you just look at the thing you are drawing and do not look at your paper, and do not take your pen or pencil off the paper.

This ia my Sisters teddy bear.

This is my pregnant foxy maggie.

This is a tree that Dad and I pruned.

This is drawing 1 of my Mum.

This is drawing 3 of my Mum.

This is drawing 2 of my Mum. 

Moon Food

Me and my sister made moon food today and we were wondering what to do ??

This is the recipe and ingredients

chocolate icing :

a few chocolate buttons

hot water

2 tsps of icing sugar

2 tsps of flour 

a splash of milk
8 feijoas
2 bananas
a small hand full of chunkey crushed almonds
half a cup of rice bubbles

in 1 bowl put the choc buttons in the bowl and in another bowl put boiling hot water then put the first bowl in the next bowl start mixing the chocolate buttons then add the milk and keep stirring till it has melted then put it aside start mashing two bananas then add about 8 feijoas and keep mashing then add about half a cup of rice bubbles then put it on a plate then you will put the icing sugar and flour in give it a stir then add on top of the fruit now crush some almonds and use it as a garnish  and bon appetit