6th Primary -Lots of things to practise and learn!

So...6th Primary, we've started the term by revising some tenses. Now try out some of these games to have a bit of fun!

Present Simple + and - 1 .........................................Present Continuous 1

Present Simple + and - 2 .........................................Present Continuous 2

Present Simple ? 1 ...................................................Present Simple or Continuous 1

Present Simple ? 2 ...................................................Present Simple or Continuous 2

and now for the past tenses..............


International Forum at the University of Navarra

Preparation is underway for the 11th
International Forum at the University of Navarra. Our team of 6th formers are working away on the topic of 'Corruption and Development' and now have a good idea on the research they need to do to present an extended essay to the OOUN department at the university Keep up the good work! Click here.


Fomento Language Courses in the USA Canada and Ireland

Last term, I was invited to attend a conference in Madrid, detailing the language courses available to our students. After being given a warm welcome, we were introduced to fellow colleagues from all over Spain. Myriam Medrano, José Luis Lillo and Ana Castillo informed us about the various aspects of being a coordinator for the Language Study Programmes in the USA, Canada and Ireland.

One of the host schools is the Willow Academy in Chicago. Click here to view the school website. If you would like more information for your daughter, please contact the coordinator at Peñalabra School.


New Preparation Courses for the University of Cambridge ESOL

This year has also seen an exciting new development in the school's English Language Programme: with the many changes taking place on the face of education within the EU and the Cambridge FCE level(B2 in the Common European Framework) now being a requisite for graduating from university, the English department at Peñalabra has taken up the challenge. A new programme is being designed and implemented, allowing our pupils to prepare and sit these examinations before graduating from Peñalabra.
We do hope this innovation will open more doors for our pupils as they progress through the school and on into higher education.
For more information about the Cambridge ESOL examinations click here

10th International Forum UNAV

Continuing on from last year's success, a group of 6th Formers from Peñalabra School successfully passed the first round and were invited to the University of Navarra to present their project titled: Searching for a Culture of Peace.The pupils excelled themselves in their oral presention to a panel of experts in the fields of politics, economy and philosophy.
Our pupils were also taken on a guided tour of the university campus and took part in numerous activities, including political debates, a concert from the UNAV choir, as well as taking part in a fun video of the occasion (see link below). A thoroughly enjoyable time was spent by all concerned. Our thanks go out to all the pupils and staff for their contributions and support in making this a highly rewarding event.


Welcome Back!

You don't need to cross the Atlantic ocean to see a spectacular autumn! Take a look at these photos of Britain's National Arboretum in Westonbirt, Gloucestershire! For more information on this wonderful park of over 600 acres of trees, click here


English Raspberry Trifle

The English have enjoyed this dessert for over three centuries now. Although the dictionary defines 'trifle' as being something insignificant, this dessert is anything but. Its beginnings were humble as the first trifles simply consisted of a mixture of boiled cream and a few other ingredients. It wasn't until the mid 18th century that the trifle started to evolve into what we have today.

1 sponge cake, cut in cubes
1 cup raspberry jam
8 ounces fresh raspberries
10 fluid ounces heavy cream
3 egg yolks
3 tablespoons white sugar
2 ounces sliced almonds
Spread a little jam on each piece of cake and place in the bottom of a large glass bowl. Sprinkle raspberries over cake.
Heat 10 fl. oz. cream in a medium saucepan over medium heat. While the cream is heating, beat the egg yolks with the sugar until pale yellow and smooth. Strain yolk mixture into a clean bowl. Pour hot cream into egg yolks and stir vigorously. Return mixture to pan over low heat and cook, stirring, until thick enough to coat the back of a metal spoon. Remove from heat and allow to cool.
While custard is cooling, whip 10 fl oz. cream until soft peaks form. Place almonds on a baking sheet and toast, in a 300 degree oven or toaster oven, stirring frequently, until golden, 2 to 10 minutes.
Spread cooled custard over cake in bowl. Top with whipped cream and toasted almonds. Chill 2 hours before serving.