Friday 14th August.

Edition: 1
OMMISA SPORTS..... 
On Tuesday the 28th 
of July Students  MORGAN IN ACTION
that are 
participating in the 
sports day will 
travel on a bus to 
Yarrawonga to 
compete in a 
variety of sporting 
SPORTS 
activities. The 
TRAINING... 
sports are; table 
Just a reminder 
tennis, netball, 
that there is 
footy and soccer. 
running training on 
We have all been 
JAMIAH IN ACTION
Tuesdays and 
sorted into teams of 
about 8 people. We  Thursdays, from 

are all very  8.00am to 8.30am. 
excited!!!!  It would be great to 
 MNC

THE SCHOOL IS NOW

IN PROGRESS OF
STAGE 3!!!!
IT IS ALL SLOWLEY
STARTING TO COME
ALONG WITH NEW
BIULDINGS ON THE
WAY. IT IS ROUGHLY
GOING TO BE A YEAR
UNTILL THIS SAGE IS
COMPLETE
 There are many clown faces
in the picture below, but
only 3 are sad/frowning.
Can you find them all?

Find the kolas

Read colour
not word
 Try to colour the
pictures the same

M P K Z X R P M P P
O E S C H O O L E L
A N L D E H T S N A
M S U B I Q L P C Y
A M N W O R K J I L
G P C V K O Y V L F
W F H A N R K N S J
C F R I E N D S M A

Moama Work
School Books
Lunch Play
Pens
Pencils
Friends
Should we get better Should we have less
camps??? assignment???

YES YES
NO NO

Carlie and Maddie Cassie and Sarah B

Do we need more locker

Should we get more casual
space???
clothes days????

YES
YES
NO
NO

Morgan and jamiah

Sarah A and Chelsea
Banana Muffins

Makes 12

Ingredients

 2 cups self-rising flour

 2 teaspoons ground cinnamon
 1/2 teaspoon baking powder
 1/4 teaspoon bicarbonate of soda
 1/2 cup caster sugar
 1 cup mashed banana
 1 egg, beaten
 3/4 cup buttermilk
 140g can diced apple

Method

1. Preheat oven to 200°C. Lightly

grease a 12 x 1/3-cup capacity
muffin pan or line with paper
cases. Sift flour, cinnamon, baking
powder and bicarbonate of soda
into a large bowl. Add sugar and
stir until well combined.
2. Place banana, egg and buttermilk
into a jug. Whisk with a fork to
combine.
3. Add banana mixture and apple to
dry ingredients. Gently fold all
ingredients together until just
combined.
4. Spoon mixture into prepared
muffin pan. Bake for 12 to 15
minutes. Allow to stand for 5
minutes before turning onto a
wire rack. Serve warm.
Lemonade scones

Makes 8

Ingredients

 300g (2 cups) self-raising

flour, sifted
 55g (1/4 cup) caster sugar
 125ml (1/2 cup) thick cream
 125ml (1/2 cup) lemonade
 40ml (2 tbs) milk

Method

1. Preheat the oven to 220°C.

Lightly grease a baking tray.
2. Place the flour, sugar and 1/2
teaspoon salt in a large bowl.
Add the cream and lemonade
and mix to form soft dough.
Turn out onto a lightly
floured workbench and
knead lightly until combined.
Press the dough with your
hands to a thickness of
about 2cm. Use a 6cm round
cutter to cut out 8 scones,
place on baking tray and
brush the tops with some
milk. Bake for 10-15 minutes
until lightly browned. Serve
warm with your favourite
jam.
Berry Cakes

Makes 12

Ingredients

 150g ground almonds (almond

meal)
 1 1/4 cups pure icing sugar,
sifted
 3/4 cup gluten-free plain flour
 1 lemon, rind finely grated
 5 eggwhites, at room
temperature
 150g butter, melted, cooled
 150g punnet blueberries or
raspberries

Method

1. Preheat oven to 200°C. Grease

a 12 x 1/3-cup capacity muffin
pan or an 8 x 1/2-cup capacity
mini loaf pan.
2. Place almonds, sugar, flour and
lemon rind into a bowl. Mix well
to combine.
3. In a separate bowl, whisk
eggwhites with a fork until
frothy. Add to flour mixture.
Mix until just combined. Stir in
melted butter. Gently fold
through berries.
4. Spoon mixture into holes so
they are three-quarters full.
Bake for 20 minutes or until a
skewer inserted into the centre
comes out clean. Stand in pan
for 10 minutes. Transfer to a
Pikelets

Kids will have fun watching the batter

bubble while they make these yummy small,
thick pancakes.

Makes 15

Ingredients

 1 1/4 cups self-raising flour

 2 tablespoons caster sugar
 185ml (3/4 cup) milk
 60g butter, melted, cooled
 1 egg
 Extra melted butter, for greasing

Method

1. Place the flour and sugar into a bowl.

Stir with a wooden spoon to combine,
and then set aside. Whisk the milk,
butter and egg together in a jug.
2. Add the milk and egg mixture to the
flour mixture. Whisk until smooth.
3. Heat a large non-stick frying pan over
medium heat. Brush with a little
melted butter. Using a tablespoon,
spoon the mixture into the pan. Cook
for 2 minutes or until bubbles form.
Carefully turn them over and cook for
a further 1-2 minutes or until cooked
through. Transfer them to a plate and
repeat with the remaining mixture. Ask
an adult to help you lightly grease the
pan in between each batch.
4. Serve the pikelets warm or at room
temperature. Spread with jam and
cream or your desired topping.
 
There has been not a lot
of lost property lately.
But it would be greatly
appreciated if the
owners could claim their
belongings.
Some of the items are
shown in the photos to
the right.

There has also been a

lot of USB’s that have
been left in the
computer room. Please
remember to check
before you leave.
 Issue 1

This issue was

completed on
Wednesday the 12th
of August 2009.