Category Archives: Halloween

Super Simple Halloween

Super Simple Learning is a website full of fun, lovely videos and other resources for little kids learning English. Let’s have a touch of Halloween here at Cloudy Seaside mood by enjoying two of their most popular Halloween videos:

Happy Halloween!!!

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Immersion Camp and a few more things

Back from the Immersion Camp at the beautiful Planoles, where the kids had a wonderful time and were speaking English from dawn to sunset. They even had an exciting Disco Party the second -and last- night!

Thanks a lot to Laura, Dave, Rachel (the monitors), Pura (the Director) and all the staff at Pere Figuera Hostel! You really made our Camp a keeper!

On a different subject, now that November is coming to an end we’re sad to say goodbye to our 6th grade epals at Lake Region Middle School but we’ll still continue exchanging emails with 7th graders. We’ve been exchanging info about the weather, school and Hallowe’en so far, and now we’ll be heading to tell them about our Immersion Camp adventures.

Apart from this, although it seems a lifetime from now, some belated Hallowe’en decoration in our classroom this year. Hope you all enjoy them, and maybe inspire you for next year decor?

And last but not least, a warm farewell to Salah, who finally moved to France last Saturday, for whom the Camp was his last activity in our school. All the best for him and his family! xoxox

Gallery

Our classroom in Halloween

This gallery contains 5 photos.

Halloween decorations made by 6th graders.

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Halloween in Britain

Classic pumpkin pie recipe

Pumpkin pie is a typical all-American dessert, mostly eaten in Thanksgiving and in Christmas, but I like to prepare it whenever I carve a Jack-o-lantern, to fully enjoy  its flesh. There are lots of delicious pumpkin pie recipes throughout the internet, but I’ve chosen two of them because of their yummy results. One comes from Martha Stewart’s site and the ingredients are in cups (conversor here!). Of course this recipe is in English, but I’m sure you know how to use Google translator :-). The other recipe is taken from i-Recetas; it’s in Spanish and it is also delicious. Now it’s up to you!

Martha Stewart’s Pumpkin Pie

Ingredients

  • 1/2 recipe Pate Brisee (Pie Dough)
  • All-purpose flour, for dusting
  • 2 cups homemade Pumpkin Puree, or 1 (15-ounce) can pumpkin puree
  • 3 large eggs, lightly beaten
  • 1/2 cup heavy cream
  • 1/2 cup packed dark-brown sugar
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt

Directions

  1. Preheat oven to 375 degrees. Lightly dust a clean work surface with flour, and roll pastry dough into a 12-inch circle. Line an 8-inch pie plate with pastry, and trim pastry so it’s even with edge of plate. Decorate edge with leaf shapes cut from excess pastry. Chill.
  2. In a medium bowl, combine pumpkin puree, eggs, cream, sugar, allspice, cinnamon, ginger, and salt. Whisk until well blended. Pour into chilled pastry shell. Bake until crust is golden brown, and custard is set, 50 to 55 minutes. Let cool before serving.

i-Recetas recipe

Ingredientes
Para un molde de 22 cm de diámetro y cerca de unos 3,5 de alto (mínimo)

  • Una base de masa dulce o masa quebrada. Mi preferida es la masa dulce, que he usado.
  • 425 gr. de puré de calabaza.
  • 400 gr. de leche condensada.
  • 2 huevos grandes.
  • 1 cucharilla de canela molida.
  • ½ cucharilla de jengibre.
  • ¼ a ⅛ de cucharilla de nuez moscada (opcional)
  • ¼ a ⅛ de cucharilla de pimienta de Jamaica.
  • Una pizca de clavo molido (opcional)
  • ½ cucharilla de sal.

Puré de calabaza

(1) Preparación del puré de calabaza. El puré de calabaza puede realizarse tanto mediante cocción (al vapor o en agua) como al horno. Personalmente prefiero hacerlo al horno, pues durante una cocción adquiere mucha agua, siendo necesario exprimirla y dejarla en reposo hasta que haya eliminado el exceso de líquido. Al horno, aunque también suelta agua, aunque en una cantidad mucho menor.

Cortamos la calabaza en trozos retirando las semillas, que podremos tostar para tomarlas como las famosas “pipas” de girasol, y las hebras que tiene en su interior. Los trozos no deben ser demasiado pequeños, si la calaba es pequeña la partiremos transversalmente por la mitad. La ponemos en una bandeja con la piel hacia abajo y horneamos entre unos 50 minutos a una hora y “pico” a 165º C, hasta que esté blandita. No debe tostarse ni quemarse, eso le daría un sabor indeseado, sólo debe cocerse lentamente hasta que la pulpa esté blanda y se deshaga relativamente fácil con un tenedor. Podemos taparla con papel de aluminio para que no se tueste.

Una vez cocida raspamos la piel, retiramos el relleno y hacemos puré, evitando que queden unas indeseables fibras y el puré sea homogéneo. Escurrimos el exceso de agua con un colador. Podemos dejarlo en un colador varias horas para que siga escurriendo. Reservamos hasta su utilización.

(2) Preparamos la base de acuerdo con la receta de la masa dulce y la introducimos en el frigorífico hasta el momento de ser usada, un mínimo de dos horas.
Estiramos la masa con un rodillo y entre dos bolsas de congelación o película de cocina, cualquier otro elemento haría que se pegase. Forramos el molde de 22 cm de diámetro hasta una altura de unos 3,5 cm. Pinchamos la superficie para evitar que suba. No es necesario hacer ningún prehorneado de la masa, estará cociéndose casi una hora. Reservamos en el frigorífico o en lugar frío.

(3) Precalentamos el horno a unos 210º C, aproximadamente. En un cuenco grande o tartera mezclamos el puré de calabaza con la leche condensada, las especias y la sal. Esta mezcla, y durante todo el proceso, debe hacerse con suavidad para evitar que coja aire, se agriete y deforme. Añadimos los huevos con cuidado, uno a uno, sin añadir el siguiente hasta que el primero esté totalmente incorporado a la mezcla.

(4) Introducimos en el horno precalentado a unos 205-210º C durante un cuarto de hora, aproximadamente. Si vemos que se hincha demasiado bajaremos la temperatura. La idea es que la masa se ase y no quede cruda.
Pasados unos 15 minutos bajamos la temperatura hasta unos 170º C, aproximadamente, para que el relleno se haga de un modo homogéneo. Debe estar cociendo durante unos 40 minutos, justo hasta que veamos que está compacta (podemos pinchar con un cuchillo o brocheta para comprobar la cocción). Intentaremos no abrir el horno durante todo el tiempo de cocción para no bajar la temperatura de modo brusco y que quede la superficie perfectamente lisa.
Apagamos el horno y dejamos que baje la temperatura poco a poco. Se puede dejar el horno ligeramente entreabierto, poniendo una cuchara de palo para que no se cierre.

I want to thank and credit both sites for these recipes. I post them here as a quick reference for my students, in case you want me to delete them just let me know.

Pumpkin orange, pumpkin white lyrics

Here are the lyrics for Pumpkin Orange, Pumpkin White as well as the video (reposted):

Pumpkin orange, pumpkin white, carve a Jack-o-lantern for the Halloween night!
Pumpkin big, pumpkin small. Pumpkin short and pumpkin tall.
Pumpkin orange, pumpkin white, carve a Jack-o-lantern for the Halloween night!
Long and skinny, short and long. Pick a special pumpkin, a treasure you have found.
Pumpkin orange, pumpkin white, carve a Jack-o-lantern for the Halloween night!
Pumpkins here, pumpkins there. Put a pumpkin on a wall, put a pumpkin on a stair.
Pumpkin orange, pumpkin white, carve a Jack-o-lantern for the Halloween night!
P-U-M-P-K-I-N, try a spooky, silly face; then start it again!
Squish its skin, wink inside, you’ll find where the pumpkin seeds hide.
Use you hand and scoop them out. It’s funny and gross! Now let me hear you shout:
Pumpkin orange, pumpkin white, carve a Jack-o-lantern for the Halloween night!
Carve them scary, carve them keen -with a big, big smile and just one tooth.
Pumpkin orange, pumpkin white, carve a Jack-o-lantern for the Halloween night!
Jack-o-lantern coy, oh so bright!
So far a carved pumpkin for the Halloween night :-)!

Trick or Treat lyrics

A couple of years ago I posted the Trick or Treat video based upon the song by In a World, My Halloween. Now I’m reposting that video for I’ve figured out its lyrics (couldn’t find them on the internet), so you can sing it along:

When the sun goes down you can hear this sound:
Trick or treat! (Trick or treat!).
Oh my God, you can hear our song,
Trick or treat! (Trick or treat!).

We’re all dressed down with our costumes on,
We’ll keep our trick-or-treating to the candy store.
Trick or treat! (Trick or treat!).
Trick or treat! (Trick or treat!).

We ring a bell or give a knock on the door,
please give us some treats
that’s what we’ve come here for!
Trick or treat! (Yeah, trick or treat!).

Hear us knock and shout when the moon comes out.
Trick or treat! (Trick or treat!).

Oh my God, you can hear our song,
Trick or treat! (Trick or treat!).

It can’t scare us, we have no fear.
Candy comes free only once a year.
Trick or treat! (Yeah, ha, trick or treat!).
Trick or treat! (Trick or treat!).

But when we ring a bell or give a knock on the door,
please give us some treats
that’s what we’ve come here for!

We’re back once more, hear a doorbell ring
and when the door opens the kids there would sing:
Trick or treat! (Trick or treat!).

Paper pumpkins

An easy peasy way to make cardboard or paper pumpkins found in Craftiness is not optional. You can make them in different colours and sizes. Gotta give them a try!

Links to Halloween fun =)!

Loads of games, jokes and crafts in Kaboose: http://funschool.kaboose.com/fun-blaster/halloween/index.html?trnstl=1

Have fun ;-)!

 

Halloween poll results

Last week I started a poll about your favourite Halloween costumes. The poll is closed now and these are the results (click on the pictures for real size):

What's your favourite Halloween costume?

 

Thanks for taking part and keep an eye on this week’s new poll!