Happy Tuesday!

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We've got everything you need to keep your little ones busy! Don't forget to check out the other sections on our blog, we have so many fun activities, recipes and ideas popping up daily for you!

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Remember to keep in touch by sending all your photos and comments into our instagram (@gulfharbourpreschool) or email us at gulfharbourpreschool@gmail.com

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Singing Time with Lynda

Building Time with Steve the Builder

Letter Sounds with Kirsty

Move & Groove with Rachael - Beanbag Body

Story Time with Thilo - You're too small

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‍Activity Time with Paris - Ball Rescue Part 1

‍Activity Time with Paris - Ball Rescue Part 2

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Activity Time with Rachael - 1,2,3 Copy Me

For this activity, you will need blocks or lego. Can you copy my pattern? Try copying the colours and structure of my build.

I look forward to seeing how well you do in this activity.

Love Rachael xx

Lemon Syrup Cake - We made this awesome recipe from Chelsea Sugar - it's delicious!

Ingredients

CAKE
200g plain flour
2 tsp baking powder
200g Caster Sugar
4 eggs
150ml soured cream
grated rind of 1 large lemon
4 Tbsp lemon juice
150ml sunflower oil
SYRUP
4 Tbsp Icing Sugar
3 Tbsp lemon juice

Method

1. Lightly grease a round loose-bottom tin.
2. Sieve the flour and baking powder into a mixing bowl and stir in the Chelsea Caster Sugar.
3. In a separate bowl, whisk the eggs, soured cream, lemon rind, lemon juice and oil together.
4 Combine the egg mixture with the dry ingredients and mix thoroughly.
5. Pour the mixture into the prepared tin and bake in a preheated oven, 180°C; for 45-60 minutes.
6. Meanwhile, to make the syrup, mix together the Chelsea Icing Sugar and lemon juice in a small saucepan. Stir over a low heat until it just begins to bubble and turn syrupy.
7. As soon as the cake comes out of the oven, prick the surface with a fine skewer, then brush the syrup over the top.
8. Serve with fresh cream or ice-cream.