1. Ellen, Lucy, Tom, Evan, Neo.

2. Síniú isteach

3. Aois 4-7 7-12

4. 4-7 Lá Fluich Lá Deas

5. Lá Fluich 4-7 A)CócaireachtCócaireacht B) EalaínEalaín C) RíomhaireRíomhaire

6. Lá deas 4-7 Cluichí A)Leat féin B)Beirt C)Grúpa

7. Leat féin 4-7

8. Beirt 4-7

9. Grúpa 4-7

10. Cócaireacht 4-7 A)Rocky Road Bars Rocky Road Bars B)Rolo Cookies Rolo Cookies C) Fairy Cakes Fairy Cakes D) Malteser Bars Malteser Bars

11. Ealaín 4-7 A)Dathaigh agus tarraingt B)Péinteáil ( Capaill,Cupán,Bláthanna, Teach) C)Lámh phrionta péint

12. Ríomhaire 4-7 A)Scoil Uí Riada ( Scoil ui Riada | )Scoil ui Riada | B)Splosh C) Lego D) Dress up cluichí ( GIRLS GO GAMES - Only Great Free Online Girls Games)GIRLS GO GAMES - Only Great Free Online Girls Games

13. 7-12 Lá fluich Lá Deas

14. Lá Fluich 7-12 A) Cócaireacht B) Ealaín C) Ríomhaire

15. Lá deas 7-12 Cluichí A)Leat féinLeat féin B)BeirtBeirt C) Grúpa Grúpa

16. Cócaireacht 7-12 A)Rocky road barsRocky road bars B) Rich Chocolate cakeRich Chocolate cake C) Pizza Pizza

17. Ealaín 7-12 A)Dathaigh agus tarraingt /Péinteáil B)Chalk pictiúr C) Self portrait D)Landscape

18. Ríomhaire 7-12 A)Scoil uí Riada ( http://scoiluiriada.ie/ ) http://scoiluiriada.ie/ B)Virtual horse riding ( www.agame.com/horseriding )( www.agame.com/horseriding C)Snail bob ( www.agame.com/snailbob )( www.agame.com/snailbob

19. Leat féin 7-12 A)LEADÓG NÓ SWINGBALL B)ROTHÍOCHT C)CISPHEILE SHOTS D) IOMAÍOCHT

20. Beirt 7-12

22. Ingredients 125g/4oz Butter 2 Heaped tablespoons Golden Syrup 150g/5oz Milk Chocolate 150g/5oz Plain Chocolate 125g/4oz Digestive Biscuits (roughly broken) 125g/4oz Rich Tea Biscuits (roughly broken) 50g/2oz Nuts (Brazils, Hazelnuts etc.) optional 50g/2oz Maltesers 125g/4oz Mini Marshmallows Method 1.Line a 19cms/7” square tin with greaseproof paper or cling film. 2.Melt the butter, syrup and chocolate over a low heat. Stir occasionally to make sure all ingredients are well mixed together. 3.Add the biscuits, nuts, maltesers and marshmallows. Mix well 4.Transfer to prepared tin. Level it on top and press down well to avoid “air gaps”. 5.Allow to get hard before cutting into bars. Store in a fridge. 4-7

23. Ingredients 200g/7oz Odlums Cream Plain Flour 2 Tablespoons Cocoa 1 Level Teaspoon Baking Powder 125g/4oz Butter (room temperature) 75g/3oz Shamrock Light Muscovado Sugar 75g/3oz Sugar 1 Egg Few drops Vanilla Essence 12 Rolo's© 100g Packet Shamrock Chopped Walnuts (optional) Method Preheat oven to 190°/375°F/Gas 5. Large flat baking sheet or tray. Place the butter and sugars into a large mixing bowl and beat until light and fluffy. Add the egg and vanilla essence and beat well. Sieve the flour, cocoa and baking powder into the creamed mixture and mix well to form a thick dough. For each cookie, with floured hands, shape about a tablespoon of dough around 1 Rolo, covering completely. Roll into a ‘ball’. Press one side of each ball into the walnuts, if used. Place cookies about 2 inches apart on an ungreased baking sheet. Bake for 10 minutes until ‘set’ and slightly cracked. Cool for 2 minutes; remove from tin and cool on wire tray. Once cooled store in an airtight container. 4-7

24. Ingredients: 175g/6 tablespoons Odlums Self Raising Flour 125g/4 tablespoons Caster Sugar 125g Margarine (half a block) 2 Eggs 2 tablespoons cold Water To decorate Nutella Hundreds and Thousands; Cherries; Candied Jellies; Chocolate Vermicelli You will also need a bowl and wooden spoon a electric mixer (optional) paper cases & a bun tray a wire tray for cooling Method: Ensure oven is fully preheated to 200°C, Gas 6. Next, put bun paper cases into bun tins. Put the flour, sugar, margarine, eggs and water into a bowl. Beat all the ingredients together with an electric mixer or wooden spoon until the mixture is smooth. Put heaped teaspoons of the mixture into each bun case. Place in the oven on the top shelf and bake for about 15 minutes until golden brown. Cool on a wire tray. When cold, spread Nutella on the top and add your favourite topping. 4-7

25. Ingredients 125g/4oz Butter 200g/7oz Milk Chocolate 3 Tablespoons Golden Syrup 225g/8oz Digestive Biscuits (crushed) 225g/8oz Maltesers To Decorate 50g/2oz White chocolate Melted (optional) Method: Line a swiss roll tin 28cms x 18cms/11” x 7” with greaseproof paper. Put the butter, chocolate and golden syrup into a saucepan and put over a low heat. Melt all the ingredients. Remove from the heat and add in the biscuits and Maltesers. Mix well together then pour into the prepared tin, press down well and chill until ‘set’ If liked, drizzle the melted chocolate over the cooled traybake. Cut into bars. 4-7

26. 7-12 Ingredients 125g/4oz Butter 2 Heaped tablespoons Golden Syrup 150g/5oz Milk Chocolate 150g/5oz Plain Chocolate 125g/4oz Digestive Biscuits (roughly broken) 125g/4oz Rich Tea Biscuits (roughly broken) 50g/2oz Nuts (Brazils, Hazelnuts etc.) optional 50g/2oz Maltesers 125g/4oz Mini Marshmallows Method 1.Line a 19cms/7” square tin with greaseproof paper or cling film. 2.Melt the butter, syrup and chocolate over a low heat. Stir occasionally to make sure all ingredients are well mixed together. 3.Add the biscuits, nuts, maltesers and marshmallows. Mix well 4.Transfer to prepared tin. Level it on top and press down well to avoid “air gaps”. 5.Allow to get hard before cutting into bars. Store in a fridge.

27. 7-12 Ingredients: 250g/9oz Odlums Self Raising Flour 125g/4oz Plain Chocolate (broken into pieces) 275g/10oz Caster Sugar 25g/1oz Cocoa 1 Orange 3 Eggs 240ml/8 1/2 fluid oz Sunflower Oil Method: Pierce the orange with a skewer and place in a pan of boiling water. Cook for 30 minutes until soft. Remove from water. Roughly chop and remove the pips. Place in a food processor and give a quick “whiz” until smooth. Allow to cool. Melt chocolate in a heatproof bowl set over a saucepan of simmering water. Leave to cool. Lightly beat the eggs, sugar and oil in a large bowl. Gradually beat in the pureed orange. Then stir in the melted chocolate. Next, sieve in the flour and cocoa. Mix well and transfer to a greased and base lined 23cm/9″ round cake tin. Bake in a preheated oven at 350°F, 180°C, Gas 4 for 50 minutes approx. As ovens vary, check at regular intervals. Cool for 10 minutes in the tin, then turn onto a wire tray to cool completely.

28. Ingredients Pizza Dough 450g/1lb White Flour 1 Teaspoon Granulated Sugar Good Pinch of Salt 1 Sachet (7g) Fast Acting Yeast 300ml/_pt Warm Water (1 part boiling to 2 parts cold) Tomato Sauce 2 Tablespoons of oil 1 Tin Roma Chopped Tomatoes (400g) 1 Finely Chopped Onion (optional) 1 Clove of Garlic (crushed) 1 Teaspoon Fresh Herbs (Basil, Thyme, Parsley etc) or 1/2 Teaspoon Dried Mixed Herbs Method Make the dough by putting the flour, sugar, salt and yeast into a large bowl. Add the oil to the warm water and pour into the dry ingredients. Mix together to form a dough. Turn the dough onto a floured surface and knead for about 7 to 10 minutes, until dough is smooth and elastic. This can be done in half the time by using dough hooks in an electric mixer. Return to bowl cover loosely with a tea towel. Leave in a warmish place to ‘prove’ until doubled in size. About 45 minutes to an hour. Meanwhile, make the sauce: heat the oil in a pan, add the onions (if used) and gently fry until soft. Add the tomatoes, garlic and herbs and bring to the boil. For a smooth sauce this may be ‘buzzed’ in a processor! Sauce should thick enough to coat the back of a spoon. If it needs thickening, bring it to the boil and reduce to thicken, this may take a few minutes! Preheat oven to 200°C/400°F/Gas 6. When dough is ‘ready’ dust a board with flour and roll out to a round, size depends on the thickness and the number of pizza you wish to make! Place pizzas on baking trays. Spread with a little of the tomato sauce, then the cheese and the toppings of your choice. Bake for about 10 to 15 minutes depending on the thickness of the pizza, until the pizza is golden underneath and the topping is bubbling on top.