On Friday 20th May, a group of staff members together with students from our Centre has attended for the Catch the Drop event at St George’s Square Valletta sponsored by the HSBC Water Programme together with Żfin Malta. The day earmarked the importance to conserve water on an international basis. The event was characterised by music and dance and student’s participation coloured the event. This served as an other fruitful experience in the education journey of our students as they were made aware that water is an important asset in our life without which we cannot live.
3rd SDP and PD Session was held on Friday 13th May, 2016 at the Hotel Soreda in Qawra. The agenda included Introduction by SMT, AED Training by Mr Nicky Sammut from Technoline, followed by a very interesting talk about Prince’s Trust delivered by Mr Fenech. Mr Patrick Decelis, College Principal also addressed all staff. An SDP Internal Review was then given by SMT. After lunch Ms Marika Aquilina from Employment Support Programme gave a detailed explanation about this programme. During the PD Session all staff were involved in SDP Internal Review.
This visit makes part of the Dinja Waħda Project. It was a true adventure, although we had no sun and no breeze in reserve, we enjoyed our boat trip. Sensed the crystal waters, peaceful silence and the roaming around unique unobstructed views and scattered ruins. We discovered that Comino was not only blue lagoon but a memorable group experience.
On Wednesday 11th May ten schools from Maria Regina College took an active part in the first ever Collegefest organised by the College. Students and staff members from our Resource Centre joined the rest of the schools to spend the morning together doing various activities.
Healthy Lifestyle Celebration Day was held at M’Xlokk Square on Friday 29th April, 2016. During this celebration day, students and staff from the centre were involved in various dancing activities including a flash-mob. Healthy food was distributed throughout the whole activity and thanks to the contribution of health professionals, a blood pressure and glucose monitoring was available for all.
Another video shown during today’s Healthy Lifestyle Celebration Day of the oatmeal cookies that we served today. Students prepared a number of oatmeal cookies during ILS sessions with Danjel Brincat, Kevin Spiteri, Chris Grech, Yanica Cassar, Samuel Cutajar and respective LSAs, Glen Vella, Cynthia Caruana #weeatresponsibly. Thanks for the filming, Mr. Jurgen Scicluna.
2 cups oats (200grams)
1 cup coconuts (100grams)
Juice of 1 orange
1 large apple peeled, cored and blended
1 orange zest
½ cup sultanas (100grams)
1 teaspoon vanilla
1 teaspoon cinnamon
4 bananas ripe mashed
Mix everything together.
Gas mark 5 for 25minutes
Makes approximately 24
Another video shown during today’s Healthy Lifestyle Celebration Day of the dried fruit (apples, bananas, strawberries) . Video showing students preparing the dried fruit using the dehydrator, sponsored by the project We Eat Responsibly with Olga Formosa Francesca JP Gregory Farrugia Alison Tanti Sabrina Cacciattolo Glen Vella Cynthia Caruana. #weeatresponsibly. Thanks for the filming, Mr. Jurgen Scicluna.
One of the videos shown during today’s Healthy Lifestyle Celebration Day. Video showing students preparing the smoothie smile emoticon with Alison Tanti Sabrina Cacciattolo Danjel Brincat Glen VellaCynthia Caruana Thanks for the filming, Mr. Jurgen Scicluna. #weeatresponsibly
For 3 cups of “Strawberry and Banana Smoothie”, you need:
1 glass skimmed milk
2 tablespoons light vanilla yoghurt
1 chopped banana
Optional: Crushed ice and mint
Put everything in the cup and close it.
Clip the cup in the Nutribullet.
Switch on for 5-10 seconds.
Another video shown during today’s Healthy Lifestyle Celebration Day of the carrot cake that we served. Students prepared a number of carrot cakes during ILS sessions with Danjel Brincat Kevin Spiteri Chris Grech Yanica Cassar Samuel Cutajar and respective LSAs, Glen Vella , Cynthia Caruana. #weeatresponsibly. Thanks for the filming, Mr. Jurgen Scicluna.
175ml sunflower oil
3 large eggs, lightly beaten
140g grated carrot (about 3 medium)
100g chopped walnuts
Grated zest of 1 orange
175g self-raising flour
1 tsp bicarbonate of soda
1 tsp ground cinnamon
½ tsp grated nutmeg
Preheat oven to 180C/ Gas 4/Fan 160C
Oil and line the base and sides of an 18cm square cake tin with baking parchment.
Tip the sugar into a large mixing bowl, pour in the oil and add the eggs. Lightly mix with a wooden spoon. Stir in the grated carrots, walnuts and orange rind.
Mix the flour, bicarbonate of soda and spices, then sift into the bowl. Lightly mix all the ingredients – when everything is evenly amalgamated stop mixing. The mixture will be fairly soft and almost runny.
Pour the mixture into the prepared tin and bake for 40-45minutes, until it feels firm and springy when you press it in the centre. Cool in the tin for 5 minutes, then turn it out, peel off paper and cool on a wire rack. (You can freeze the cake at this point.)