Sing a rainbow

Today the group started the lesson by warming up with a dance designed to stretch out the muscles in the upper body.

Stretching our upper bodies
Then the group practiced their Makaton signing rainbow song where we are including signs like this one;
Sign for yellow
Made 2 Dance contiued with learning their Rainbow song choreography which incorporates movement  Makaton signing. The idea was to learn the Makaton signing which we learnt a few weeks ago and adapt and change the signing by enhancing the movement and making it bigger so they could perfrom for the Wizard of Oz. Made 2 Dance repeated the dance and also broke down the movement very slowly to encorage the group to improve their movement memory. The Diverse Dance teachers ensured that everyone was able to demostrate the dance and tested the group in smaller groups to perfrom to each other. The Diverse Dance Teachers also think its really important to swap the lines of people so everyone gets a chance to stand at the front, they rotate the lines to make sure that everyone can see the teachers and also a great way for the young people to improve their confidence and it not be the same people always standing at the front of the class.
Once the group had the Rainbow song choreography set in stone we finished the last section of the rock n roll dance which was a great way to finish the term with lots of leap frogging and flips.

Bread and Butter Pudding

We made a Bread and Butter pudding with an Easter twist, instead of bread we used hot cross buns.

A great way to use up all those hot cross buns and make a warming dessert full of flavour.
You will need:
Hot cross buns
Butter
Milk
Eggs
Cinnamon
Sugar
Firstly slice the hot cross buns and butter one side.
Beat 2 eggs and add 500ml of milk and mix together.
Then add a teaspoon of cinnamon to 100g of granulated sugar.
Layer half the buttered hot cross buns in a dish and sprinkle half the sugar and cinnamon over this. then layer the other half of the bus on top. 
Pour over the egg and milk mixture and sprinkle the other half of the sugar and cinnamon over your bread and butter pudding. this will form a nice topping and add some crunch to the dessert.
Then bake in a oven that has been pre-heated to 190 degrees for 35 – 45 minutes until it looks like this:

The group really enjoyed this dessert, everyone thought it would be a great finale to an Easter roast.

Morrocan Lamb Burgers

For these burgers you will need:

Onion
Garlic
Tinned chickpeas
Dried figs
Fresh Corriander
Cumin
Cinnamon
Lamb Mince
1 Lemon for Juice
Red Pepper
Natural Yoghurt
Tortillas

Firstly chop the onion, garlic, chickpeas, dried figs as finely as possible.

The  add the lamb mince all chopped ingredients, cumin, cinnamon, lemon juice  and fresh coriander into a bowl and mix thoroughly.

Then divide the mixture into burgers and pat them into shape, this is to make them compact so they do not fall apart while cooking. Then place on baking tray and cook for 20- 25 minutes at 180 degrees.
While these are cooking chop up the red peppers and roast them, these are to go inside your wraps.
Once the peppers and burgers are cooked place them in the center of the tortilla wraps and add a dollop of yoghurt then fold the tortilla around the burger.
Then serve!
We had the burger with a mixed bean salad.

Stuffed Peppers

To make these you will need:

Red peppers (half a pepper per person)
Sun dried tomatoes
Black olives
Rice
Turmeric
Cajun Spice
Mozzarella
Fresh Parsley
Firstly half the peppers and remove the seeds. 

Then place on a baking tray and cook for 10 minutes at 180 degrees.

While the pepper are in the oven put the rice onto boil and chop the olives, sun dried tomatoes and parsley.

Once the rice has cooked drain the water and leave the rice to cool. Once the rice has cooled add the chopped sun dried tomatoes, olives, turmeric, cajun spice and parsley and mix well.

Then stuff the peppers with this mixture and put a slice of mozzarella on top of each one.

Then put in the oven for another 5-10 minutes until the mozzarella has melted, then serve!
The group really enjoyed making the starter and said that the flavors were different and tasty.

January and February 2013 – Pots, visits, potatoes and plans!

Busy as usual, but not on the plot – and not many updates here due to some technical difficulties, we are back on track now!

So – the highlights from the January and February unfold as follows;

  • Trip to Morden Hall Park to get out into nature again and see the river, tree’s and wildlife still hanging in over the end of the winter (info here: http://www.nationaltrust.org.uk/morden-hall-park/ ) We also brought some seeds and our seed potatoes from the large garden shop at Morden Hall.
Choosing the seeds to buy at Morden Hall
    At the Darwin Centre in the Natural History Museum
    Bugs at the Darwin Centre

  • Planning what will go where and why! We spent a whole day (with breaks) discussing what we like to eat, what we should grow to sell, and why moving the type of plants from one bed to another each year in a cycle (crop rotation, below) makes plants grow better and more healthy
Thanks to http://aeronvale-allotments.org.uk/basics_preparation.htm for this diagram!

  • A trip to the Horniman Museum in Forest Hill to see the British Wildlife Photography exhibition on show, and have a look at what they were growing and going to grow in their extensive gardens (more info at http://www.horniman.ac.uk/ )
  • Drawing our favourite fruit; the leaves and the fruits. A study in the shape and recognition of the plants, to help us to know what to look out for when we are on the allotment and in gardens. Before drawing the fruit, we also had a look at the fruit tree’s in the local garden centre.
Taking a look at the fruit tree’s in a local garden centre to decide which ones would suit our plot and be the ones the members would like to eat the most…

Drawing our favourite fruits 
  • Pot painting and decorating! Getting our pots all jazzed up ready for planting…

Here are some other photos from January and February>>

Feeding the birds on the site…

More soon!

That hand first

First the group went through their warm up, one member describes: I  move  my hand  and  foot  now.

We worked on improving our co-ordination to become better dancers by focusing on using opposite arms and legs at the same time.
The group then worked on their finale for the upcoming performance of The Wizard of Oz. This particular dance incorporates a lot of rock ‘n’ roll movements, which are fast and exciting to do and watch! It also involves a lot of pair work so the dancers can work together and learn new skills

The dancers learnt some new moves and improved their co-ordination individually and in pairs and practicing the finale of the next show has got all the dancers really exciting about performing again.

Mood Perfromance

Rathbone’s 13-18 year old group worked today with one of Rathbones Drama Therapist Youth Worker.The young people enjoyed the movement based warm up to get them in the mood follwed by duck duck gooes which is the groups favourite. The young people worked through their story board to create a longer more substanstial piece of work. The young people are slowly making their way through the Drama AQA’s and will be getting a certificate.

Drama related to emotions – showed there group pieces which looked at scred, excited, happy and disaapointed. The group had to then guess what emtotion they were acting out. There were some real eye opening and great perfromances from the group. The scared emotion was paticulary played out very well and got the audience in a real state of shock.

Creating a london bus scene

End of session feedback time

Signing the night away

Rathbone Made 2 Dance Group came in with lots of great energy for the class today and were extremely focused. The group took part in a rigourous warm up that got their hearts pumping to the sounds of remixed Wizard of Oz songs. Made 2 Dance then worked in partners and took it in turns to mirror each others movement. The aim of this is to improve their memory technique and also engages co-operation, concentration and imagaination. The group had to really develop using their hands and motifs using just their arms and feet. This really tested some of the young people as the temptation to use their feet was very strong. After the break we sat down to listen to the Teachers recent trip to Leicester, she talked about her going to the National Networking Day for Dance, Deaf and Disabled People which was run by Foundation for Communty Dance. Andrea one of theTeachers from Diverse Dance Studios was really impressed by some of the talks and got some inspiration for the group. Andrea wanted to share the work of Mark Smith who runs Deaf Men Dancing Company and the group watched a Youtube clip of one of his workshops to get some inspiration.The group then learnt the Makaton signing for The Rainbow Song. Which was then extended and developed into a dance that the group will be perfroming for their next show.

Baked Apples with Cinnamon and Sultanas

A really easy and tasty way to incorporate nutritious fruits into a meal.

You will need:

Apples
Cinnamon
Sultanas
Unsalted butter

     Firstly remove the core from the apples.


Then make up a mixture of sultanas, cinnamon and stuff in the apples and add a tiny bit of butter on top of each one.

Then put in the oven at about 170 degrees for about 20-25 minutes until the apples are soft.

Then serve with cream, custard or they are great on their own!

Chicken in a Black Bean Sauce

The group decided to make this for their main course, this is what you will need:

Chicken breast ( one small chicken breast per person)
Red peppers
Red chillies
Black bean sauce
Chinese 5 spice
Spring onion
Garlic
Fresh Coriander
Olive oil
Rice
First we chopped the red peppers, spring onion, chillies, garlic.      
We also cut the chicken into bite size pieces.
We then added all the ingredients into one bowl and mixed in the black bean sauce, chinese 5 spice and half of the fresh coriander
In the meantime we put the rice onto boil.
Then it was time to cook the chicken, after heating some oil in a Wok we added the black bean chicken letting it settle in the pan for about 30 seconds before stirring for about 10-15 minutes until all the ingredients were cooked and the sauce had reduced down.
      We then stirred in the rest of the fresh coriander and served the finished product with some boiled rice.
The group really enjoyed this meal as it included lots of exciting flavors and textures.