Welcome back- Term 4

Welcome back to Term 4.

The library will be very busy during a short term. We have lots of NEW BOOKS coming soon. Here are a few...

Rugby World CUp Fever at OPAHEKE SCHOOL

Our Haka is nearly as good as the ALL BLACKS!

Go the AB's

WATCH THIS SPACE : )

Book week begins on Monday 29th August. The library staff and the student librarians have lots of exciting things planned...

• Homework competitions
• Prizes
• Day sheet quiz
• Dress up day
• A look at inventors that have made a difference to our world
• Author visit with Tessa Duder

Library word of the Week

Title Page – the first important page in a book. It contains the title of the book, the author(s), editor(s), or organization responsible for the intellectual content of the work, the edition (unless it is the first), and the place of publication, publisher, and date of publication. (The date is sometimes located on the reverse side of the title page.)

Library thought of the week:

Libraries: The medicine chest of the soul. ~Library at Thebes, inscription over the door

READ ALL ABOUT IT....

Pop into your library and view some of the new books we have on display

: )

This Week's Recipe

Banoffee Pie

110 mins Serves 12

Ingredients

Base:

100g (3½oz) butter, melted

250g (9oz) digestive biscuits

Filling:

100g (3½oz) butter

100g (3½oz) dark brown soft sugar

397g can Carnation Condensed Milk

Topping:

4 small bananas

300ml carton double cream, lightly whipped

grated chocolate

You will also need:

20cm (8”) loose-bottomed cake tin, greased

Method

To make the base, process the biscuits until crushed. Stir in the melted butter. Press the mixture into the base and 4cm (1½") up the sides of the tin. Chill the base while you make the filling.

To make the filling: place the butter and sugar into a non-stick saucepan over a low heat, stirring until the butter melts and the sugar dissolves. Add the condensed milk and bring gently to the boil, stirring continuously. When the caramel has started to boil, remove from the heat and pour over the biscuit base. Cool, and then leave to chill for about 1 hour, until firm.

To serve, remove the pie from the tin and place on a serving plate. Slice the bananas, fold half of them into the softly whipped cream and spoon over the caramel base. Decorate with the remaining bananas and finish with the grated chocolate.