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Dulwich Street Journal Dulwich winter 2011
Contents
What teachers want for Christmas Art & Poetry Short story: “Dust and Roses” Short story: “Left at the Altar” Interview: Featuring former Dulwich student Sports at Dulwich Interview: Featuring leaving teacher Recipes: Delicious treats that will make your mouth water! Poem: “Winter” Music top hits Movie & TV Show Reviews Lame jokes
Fun Activities/Quizzes/Information .
WHAT DO TEACHERS WANT FOR CHRISTMAS? By: Tara Parekh and Smruthi Rangarajan
Mr. Mao
Mr. Fernandes “A rest.” Mr. Ubly “Free time.” steele Ms. Van De Ca ddaughter.” “To be with my gran Ms. Marion “An iPod.” Ms. Wang “A trip somewhere.” Mr. McCallum “A Ferrari.” Ms. Barnard “A puppy.”
“Itʼs okay, you donʼt have to get me anything.” Señora Kane “A silver charm bracelet, an iPad 2 and a cuddly squirrel.” Ms. Harris “A holiday and chocolate.” Mr. McGrath “My two front teeth.” Ms. Hobkinson “Time to relax, time to spend with my family, and time to do all the stuff I haven't done” Ms. Morrison “Y11 to study hard and do well in their mock exams.” Ms. Hu
Mr.Hughes ng. Doesnʼt want anythi
“A trip somewhere.” Mrs. McGrath “A book.”
Dust and Roses 1
Dust and Roses 2
Dust and Roses
By: Minha Hwang
Year 1984 “Grandma, tell it to me. Please, please? I wanna hear. Please?” Love, Love. Love. Oh, the reminiscent scent of love recalled back to 1939..still engulfs my heart..Isaiah..my sweetheart...this is a genuine story. I am telling you it now... Year 1939 I!ve never gone with the wind Just let it flow Let it take me where it wants to go Till you open the door there!s so much more I!ve never seen it before I was trying to fly But I couldn!t find wings But you came along and you changed everything <Crazier> by Taylor Swift “No.” !Come on! It won"t be a place without you. ” “Still no.” “Okay. Why is that?” “What?” “Leah, I am giving you the best offer ever. Will you please come?” “I said no, Phoebe. I have to complete my college application for William and Mary.” “You could postpone that much later! I promise you this: this festival is really going to be a good one, not the one where you just sit down, watch the gunfire, but where you dance, rejoice with emotion, wipe out all that mental stress exhausting your energy since high school. And besides all you"re ever gonna do at home is to sit in front of a TV with a box of popcorn.” “Where is it held?” “San Louisa, you really made up your mind?” “I said I"ll think about it.” At that time, I just finished my high school graduation (not a lot of people possessed this stage), and every December, we had this local festival on the 3rd. It was a festival where we used to celebrate the birth of San Louisa to the union. The elders who had devoted strong patriotism to fighting in the Western front of World War I used to urge and coax us to join the party, an offer which most of us would decline. But Phoebe, on the other hand, was compulsively addicted to the party. You could guess that she was an extroverted person, which she very much was. I recollect the time when Phoebe, Gertrude and I instantly experienced a flashback where we were enjoying ourselves on the playground after at least seven beers each. We each spit out a tremendous plethora of milky wormy substances from our mouths, still desperately yearning for beer. It seemed like eternity, at least to me. “My father would kill me for this.” “Same here.” And we would continue our throwing up. Gertrude Hester, from my old memory, was characterized by wearing combat boots, long fluffy skirts and always with a black turtleneck on her. She greatly expressed her affinity and immense reverence for Jane Austen"s novels, books, and science. She greatly regarded moral principles as the most prominent functionality of the human spirit. She used to emphasize the essentialness of proper humanity being ingrained in the world. She was a very unique person with a spectacular passion for academics, in contrast to her father, who was a fisherman. !Everything is possible, you just have to stretch your glasses and see it,” she used to say.
Dust and Roses 1
Dust and Roses 2
Phoebe, on the other hand, was well known for her sense of humor. Unlike Hester, she disregarded all academics, fooled around, dawdled her time, and squandered her allowance on purchasing nail polishes, make-up, and the latest fashion. And yes obviously, she was the one who triggered the beer phenomenon. I, Leah Smith, was, in the simplest terms you could put, just a girl in a city. “You are three hours late.” So I failed to conceal the beer phenomenon. “...” I pondered to the extremity of my thoughts for more convincing words; words that would provide a camouflage of the beer phenomenon for my mother. And I realized: I was nearly twenty, I finished my graduation, concluded all my academic ambitions and got accepted to the admission of a fine university. “Mom, I am sorry.” With that I slammed the door of my bedroom and vomited once more in the toilet. And then I began to display a feverish desire to aim for the bed. My body flowed instantly over to the red blanket. I was plagued with a severe fatigue. Really. The festival was merely a festival. People were omnipresent arranging gunfires, the youthful exuberance was seen as children played with food, and elders were describing how their basic entitlement to humanity was ignored by the inhumane commanders of the trenches. Across the corner of my eye, I could spot right away that the festival had begun. It had begun ages ago. “Want me to get you a drink?” Phoebe in her enchanting evening dress asked in a rejoicing tone. “Yep, juice.” “Juice? Man, are you ever committed to that diet.” “How come drinking juice makes you seem focused on diet?” Phoebe paused and momentarily pulled this sloppy glimpse at me. “Duh, you have to concede to the fact that you are having a happy diet now.” “Okay, okay, lady, at least give me a strain of energy to relax my spiritual condition. Deal?” She, with unusual speed of body motion, roller-coastered to the soda tables. And here is what became the most integral chapter of my life. This chapter would be the very first had I been given the opportunity and privilege to publish the book of my life. So what happened was, I was sitting on one of those chairs on which the women used to sit for relaxation after selling San Louisaʼs representative products. I noticed this man staring straight at me. Staring straight at me. I swirled my head. Again. He maintained his gaze. His gaze contained to hold such a cryptic message that was hard to comprehend and explain. Even before I began to regard this man as so frustrating, Gertrude who was also at the festival with me, peerpressured me to have a go at one of the merry-go-rounds. I exhibited obedience and soon, I was riding on the merry-gorounds, eventually forgetting about that anonymous stranger. Then, then. The guy who used to glimpse at me, sprang forward and stopped the motion of the whirling merry-go-round I was riding with Gertrude. He stopped and reached forward for my horse. My horse. My. “Hey, the lady over there, wanna go out with me?” “So thatʼs how you and grandpa met!” Isaiah claimed with sparkles dazzling through her innocent eyes. “Right, but do you really want to hear a truly magnificent story, an allegory of the earlier story?” (To be continued...)
Christmas Goodies! Chocolate pudding
Gingerbread men
Double ginger gingerbread man
Sugar cookies
Apple fudge cake
Sticky chocolate toffee pudding
Festive chocolate-dipped pretzel rods
Goodies
Apple Fudge Cake
• Chocolate pudding • Gingerbread men • Sugar cookies • Apple fudge cake
Information Preparation time Less than 30 mins
• Double ginger gingerbread man • Sticky chocolate toffee pudding • Festive chocolate
Servings ≈6 people
dipped pretzel rods
Ingredients • 100g red apples (peeled, core removed) • 150g soft fudge (small cubes) • 1 tablespoon mixed spice • 1 teaspoon ground cinnamon • 175g unsalted butter, softened • 150g dark soft brown sugar • 2 eggs • 250g plain flour • 2 tsp baking powder • clotted cream (for serving) • icing sugar ( for dusting)
For more info: http://www.bbc.co.uk/ food/recipes/apple_ fudge_cake_04008
Method 1. Heat oven to 350ºF (≈177ºC). Grease and line an 8 inch (20cm) loose-bottomed cake tin. 2. Slice an apple into ½ inch (1cm) slices. Chop the remaining apples into small cubes. 3. Sprinkle half of the fudge into the bottom of the cake tin and arrange the apple slices on top. 4. Place the cubed apples and spices in a bowl. Mix together until the apples are coated in the spices. Add half of the apple cubes to the cake tin. 5. Cream the butter and sugar together in a bowl until pale and fluffy. Beat in the eggs, then the flour and baking powder until well combined. Fold in the remaining apple and fudge. Bake in oven for 1 hour, or until a skewer inserted into the middle of the cakes comes out clean. Remove cake from oven and set aside to cool slightly. 6. To serve, remove cake from tin and dust with icing sugar and cinnamon. Serve slices with a spoonful of clotted cream.
Cooking time 1-2 hours
By: Chui Yee Ngai
Christmas Goodies! Chocolate pudding
Gingerbread men
Double ginger gingerbread man
Sugar cookies
Apple fudge cake
Sticky chocolate toffee pudding
Festive chocolate-dipped pretzel rods
Goodies
Chocolate Pudding
• Chocolate pudding • Gingerbread men • Sugar cookies • Apple fudge cake
Information Preparation time ≈3-5 mins
• Double ginger gingerbread man • Sticky chocolate toffee pudding • Festive chocolate
Servings ≈Depends on how many you make!
dipped pretzel rods
Ingredients • ¼ cup sugar • ¼ cup unsweetened cocoa powder • 2 tablespoon cornstarch • pinch of salt • 2 cups whole milk • 1 large egg • 4 ounces semi-sweet chocolate chips • Four 6-ounce ramekins or custard cups
Method 1. Whisk together the sugar, cocoa powder, cornstarch and salt in a heavy 2-quart saucepan. Gradually whisk in the milk. Bring to a boil, whisking constantly, and boil, whisking, until pudding is thick, about 3-5 minutes. Remove from heat. 2. Immediately beat the egg lightly in a medium, heat-proof bowl, such as a hard plastic or ceramic mixing bowl. Very gradually add the hot chocolate mixture to the egg, whisking constantly. Whisk in the chocolate chips until they are melted and the mixture is smooth. 3. Pour the pudding into the ramekins or cups. If needed, cover the surface of each of the pudding cups with some wax paper to prevent a skin from forming on the top of the pudding. Cover and refrigerate until cold for at least 2 hours.
Cooking time ≈ 2 hours
By: Karolina Sierpien
Christmas Goodies! Chocolate pudding
Gingerbread men
Double ginger gingerbread man
Sugar cookies
Apple fudge cake
Sticky chocolate toffee pudding
Festive chocolate-dipped pretzel rods
Goodies
Double Ginger Gingerbread Man
• Chocolate pudding • Gingerbread men • Sugar cookies • Apple fudge cake
Information Preparation time 45 mins
• Double ginger gingerbread man • Sticky chocolate toffee pudding • Festive chocolate
Servings ≈12 people
dipped pretzel rods
Ingredients • 140g unsalted butter • 100g dark muscovado sugar • 1 tbspn golden syrup • 350g plain flour • 1 teaspoon bicarbonate of soda • 2 tsp ground ginger • 1 tsp ground cinnamon • pinch of cayenne pepper (optional) • 2 balls stem ginger from a jar, chopped TO DECORATE: • 50g icing sugar • a few glacé cherries • 2 balls stem ginger
For more info: http://www. bbcgoodfood.com/ recipes/68611/doubleginger-gingerbread-men
Method 1. Heat oven to 180ºC. Line two baking sheets with baking parchment. Melt butter, sugar and syrup in a pan. Mix flour, soda, spices and a pinch of salt in a bowl. Stir in the butter mix and chopped ginger to form dough, 2. Leave it to cool down, then roll the dough out to about 5mm thick. Stamp out gingerbread men. Re-roll and press the trimmings back together, then roll again. Lift onto baking sheets. Bake for 12 mins until golden. Cool 10 mins on the sheets, then lift onto cooling racks. 3. To decorate, mix icing sugar with a few drops of water until thick and smooth. Cut ginger into small squares. Spoon icing into a food bag and snip off a tiny bit from one corner. Use the food bag to squeeze eyes and buttons on the gingerbread men, and a tiny smile onto 1 man at a time. Halve then slice cherries thinly to make smiles. Stick on a cherry smile and ginger buttons. Repeat; leave to set. Will keep up to 1 week in an airtight tin 4. To decorate, mix icing sugar with a few drops of water until thick and smooth. Halve then slice cherries thinly to make smiles and cut ginger into small squares. Spoon icing into a food bag and snip off a tiny bit from one corner. Use the food bag to squeeze eyes, buttons and a tiny smile on the gingerbread men, one at a time. Stick on the cherry smile and ginger buttons. 5. Repeat, then leave to set
Cooking time 15 mins
By: Chui Yee Ngai
Christmas Goodies! Chocolate pudding
Gingerbread men
Double ginger gingerbread man
Sugar cookies
Apple fudge cake
Sticky chocolate toffee pudding
Festive chocolate-dipped pretzel rods
Goodies • Chocolate pudding • Gingerbread men • Sugar cookies • Apple fudge cake
Festive chocolate-dipped pretzel rods
Information Preparation time ≈6-15 mins
• Double ginger gingerbread man • Sticky chocolate toffee pudding • Festive chocolate
Servings Depends on how many pretzels you make!
dipped pretzel rods
Ingredients • 12 ounces (≈340g) white or semi-sweet or chocolate chips/ melting disks • 24 pretzel rods (8-oz package) • 1 teaspoon vegetable oil • 2 cups of your favourite candy, nut or topping • 8 clear plastic bags • 8 ribbons
For more info: http://recipes. kaboose.com/festivechocolate-dippedpretzel-rods.html
Decorating time Varies depending on decorations
Method
By: Chui Yee Ngai
1. Line three baking sheets with wax paper and set aside. Melt chocolate using a double boiler: Double boiler: Place chocolate and vegetable oil in a heatproof bowl over a pot of simmering water. Stir the chocolate frequently using a rubber spatula until melted (≈ 5-10 minutes). 2. After the chocolate is melted, remove the chocolate bowls from the double boiler/ microwave. Dip each pretzel in the chocolate bowl. If the chocolate level is shallow, use a silicone pastry brush/rubber spatula to smooth the chocolate over ¾ of the pretzel. Leave a portion of the pretzel uncovered to serve as the handle. Shake off excess chocolate. The pretzels should have quite a thick layer of chocolate. 3. Place each dipped pretzel on a wax paper-lined baking sheet and sprinkle with toppings of your choice. Refrigerate for 15 minutes or until chocolate is completely set. 4. Gently peel the pretzel rods off of the wax paper and place 3-4 rods in each cellophane bag. Tie each bag with a ribbon. Serve or refrigerate.
Alternative method An alternative method to melt the chocolate is using a microwave: Place chocolate in a microwave-safe bowl and microwave at 50% power for 2-4 minutes. Heat in 20second intervals, stirring in between. Finish heating when most (but not all) of the chocolate is melted. Stir continuously until chocolate is smooth, shiny and completely melted.
Sport at Dulwich Football Netball Volleyball Touch Rugby FOBBISEA
Swimming
Rugby
By: Lachlan Andrews
FOBBISEA U/15 FOBBISEA Sports: Swimming, football, athletics, basketball Report This year was the first time that an U/15 FOBISSEA tournament had been competed in for Dulwich Shanghai. Travelling to Dulwich Beijing, we took a team of all-round athletes who competed in swimming, athletics, basketball and football over 4 days. After a month of hard work in training, it was a rewarding experience to have great success with the girls and boys football teams both finishing 2nd, both the boys and girls basketball teams finishing 3rd, swimming finishing 4th and athletics finishing 2nd. With personal bests and records being broken in addition to the outstanding sportsmanship, we were extremely proud of the team that was selected to represent our school.
Sport at Dulwich Football Netball Volleyball Touch Rugby FOBBISEA
Swimming
Rugby
By: Lachlan Andrews
FOOTBALL Whole school Report Football in the Junior School has become the most popular sport with a large number of teams participating in the Sport For Life League on a Saturday morning. On Saturday the 15th of October, we took 6 football teams to Dulwich Suzhou for their annual football tournament. Each team faced their own challenges in each category. Every player participated with enthusiasm and sportsmanship. The morning saw many opportunities to celebrate goals being scored and clean sheets kept by the DCS teams. Out of four possible cups to win, we managed to secure 3, with Championships being won by the U/11 Boys - Mr. Pearson and Girls - Ms. Dyke teams and U/9 Girls teams. Football has had a great turn out of participants with regular matches being played during the weekdays at Junior and Senior School level in the CISSA competition. With the players始 continuous hard work and dedication to improving, the C1 and C2 boys and girls teams have made their seasons a success.
Christmas Goodies! Chocolate pudding
Gingerbread men
Double ginger gingerbread man
Sugar cookies
Apple fudge cake
Sticky chocolate toffee pudding
Festive chocolate-dipped pretzel rods
Goodies
Gingerbread Men
• Chocolate pudding • Gingerbread men • Sugar cookies • Apple fudge cake
Information Preparation time ≈25 mins
• Double ginger gingerbread man • Sticky chocolate toffee pudding • Festive chocolate
Servings 10-15 people
dipped pretzel rods
Ingredients • 12 oz (350g) plain flour • 6 oz (175g) light soft brown sugar • 4 oz (100g) butter • 1 medium egg • 4 tablespoons of golden syrup • 1 teaspoon of bicarbonate of soda • 1½ teaspoon of ground ginger
Cooking time 15-20 mins, depending on size of cookies
Method 1. Pre-heat the oven to 350°F (≈177ºC) 2. Put the flour, butter, ground ginger and bicarbonate of soda in a mixing bowl. Mix it all together with fingertips until crumbly. Add sugar, syrup and egg and mix until it forms a firm pastry mix. 3. Using the rolling pin, roll out the pastry to ≈5mm thick. Make sure the surface and the rolling pin are well dusted with flour. Cut out the shapes with a knife and/or pastry cutter 4. Place the cut-out pastry on a greased or nonstick baking tray. 5. Put the baking trays in the pre-heated oven. Remove after 15 minutes (check after 10 minutes). 6. Find a selection of anything you like to decorate the gingerbread men and house. 7. Put a blob of icing on the gingerbread men where you want a decoration to stick. To make icing you need to: ✴ Combine powdered 1 c. sugar, ¼ teaspoon vanilla and 1 teaspoon milk in a mixing bowl ✴ Stir in additional milk 1 teaspoon at a time until the icing is of a drizzling consistency. ✴ Use it immediately. Do not make it for later or it will dry out!
By: Karolina Sierpien
.A
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INTERVIEWS By: Steffi Cao
Interviewer: Hello, Ms. Pandanda! I hear you are leaving Dulwich in December. Ms. Pandanda: Hello, and yes, I am leaving, for India, actually. Interviewer: Then I hope you donʼt mind if I take an interview? Ms. Pandanda: Go ahead! Interviewer: Ms. Pandanda, being here teaching English for quite some time, how do you feel about finally leaving Dulwich in December? Ms. Pandanda: Well, sad to an extent, yes. Actually, yes. I am, in fact, sad to leave here. Interviewer: Which class do you think is the best? Ms. Pandanda: 11DK, of course! Interviewer: What about 9AH? Wonʼt you be sad to be leaving them? Ms. Pandanda: Of course, you are a lovely bunch of kids, even though you all have your idiosyncrasies, you are definitely unique. Interviewer: I know that. Anyhow, what are you going to miss the most about DCS? Ms. Pandanda: It may be difficult to find such amazing classes, there are definitely some characters in my classes, I wonʼt find another (name unmentioned) or a (name unmentioned) or another (name unmentioned), everyone is unique here. Interviewer: Thank you for your time, Ms. Pandanda, Iʼm sure youʼll have fun in your next school and DCS wishes you all the best! Ms. Pandanda: Thank you!
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Dulwich Street Journal
LEFT AT THE ALTAR Joshua Chua I stared as the clock ticked-tocked. Gazing at it from afar, I could see its magnificent blurred outer shape sparkle and dazzle as the light reflected through the transparent glass window. Only by squinting, could I observe its rusted roman numerals that stood awkwardly straight. A voice whispered. I turned and stared at the man opposite me. Dressed in a pearlwhite robe that engulfed his fragile, ageing body, he held a sacred book. With an almost metallic shade of grey hair, this man aged with experience. His wrinkles were conspicuous, screaming for attention like cracks on a pristine, fresh wall. His long bone-like fingers manifested themselves through secretive openings hidden in his robe. He looked perturbed. His expression seemed troubled as he unintentionally displayed it through his sapphire eyes. I paused, struggled, and fidgeted. Nervously, I looked left and right. Only then did I notice the grand spectacle that stood before me. Hundreds of guests dressed in a fashion that seemed almost homogeneous. Men wore suits. Women wore dresses. Timeless classics. Like the pastor, they too had similar expressions. Eyes wandered and looked across the hall, astounded jaws dropped, dismayed facial expressions were visible as if a massacre had just taken place. Glancing down, I noticed the loose threads on my slim fitted tuxedo. Polished, lustrous leather shoes glimmered and caught my eye as they called for attention. I fiddled and tugged at my velvet bowtie, feeling its natural fuzzy shape. It was getting harder to breathe. My slickly combed-back hair felt damp. My heart pounded faster than the speed of light, smashing itself against my ribcage. Suffocating would be the definition of what I was feeling, and death the eventual result.
Dulwich Street Journal
Maybe it was an excuse. It wasn't the tuxedo, it wasn't the number of people. It was the truth. The inevitable truth of commitment that petrifies every bachelorʼs heart. She was my everything. Espresso-brown hair that glimmered, lustrous hazel eyes that could stare straight into a manʼs heart, and an indescribable, almost mirage-like smile that could cure grief and bring hope to the hearts of many. I was lucky to have her. This was the person with whom I would spend the rest of my life, I am sure of it. Commitment was inescapable. And that thought made me shiver. Then, at that exact moment, a magenta beam of light shone directly at me. Blinded by the ray, I turned and gazed at its magnificent origin. It was a stained glass window. Mid 19th century, infused with a rainbow of colours. Sapphire, ruby, and quartz bedecked the window. Symmetrical shapes of emerald green triangles surrounded its edges. Magically, the light reflected from the edge of my watch. I stretched my arm and looked at my Patek Phillipe. 5 minutes have passed. Just these 5 minutes ago, I should have seen a ring on my hand. 4 minutes ago I should have exchanged vows with the woman I loved. It was 3 minutes ago I should have been in the middle of tasting the lusciousness of her lips. 2 minutes ago I should have started my journey of being the happiest man alive. It was one minute ago I was in love. In those 5 minutes, she had left and never returned. Instantaneously, I felt an agonizing throbbing in my chest. It was now, that my heart broke.
Dulwich Street Journal
Sport at Dulwich Football Netball Volleyball Touch Rugby FOBBISEA
Swimming
Rugby
By: Lachlan Andrews
NETBALL Coach: Mrs. Thompsett Team: Y10-13 Report Netball got off to a great start this season with a large turn out of Yr 10-13 girls for trials. Such was the interest, enthusiasm and talent that we were able to field 3 teams. Mrs. Thompsett has lead the netball programme to great heights in the local Shanghai league with D1 and D2 winning all of their games and D3 winning 1 and losing 1. We are looking forward to matches on the 12th and 19th and then to the SISAC tournament on the 26th November. A fantastic opportunity arose to host the touring Netball team of the Australian International School of Singapore to DCS on Friday 28th October. The visiting team played against our D1 and D2 teams. They were two well-drilled teams and very committed but both our teams proved to be too strong for the visitors, defeating them in both games 35-8. We hope this link with Singapore will continue and develop in the future.
Christmas Goodies! 7 great recipes to
Recipes
get you into the Christmas spirit!
Make some delicious, mouthwatering treats for the Christmas holidays!
Recipes are suitable for vegetarians.
AIDEN SPEECHLEY
Dulwich Street Journal
Sport at Dulwich Football Netball Volleyball Touch Rugby FOBBISEA
Swimming
Rugby
By: Lachlan Andrews
RUGBY Report The 27th, 28th October saw Dulwich College Shanghai hosting the ACAMIS rugby tournament with Dulwich going into the tournament as defending champions. The boys put in a good effort on the first day with mixed results in their pool, but ended up topping the table allowing themselves a chance in the Cup finals. Day two was Finals Day and Dulwich drew Hong Kong Renaissance International School in the Semi Final. After a fierce start from the boys from Hong Kong, Dulwich applied the pressure and ran away with the match, setting up an epic final with British International Shanghai Pudong. The Final was kicked off with a huge crowd gathered and the whole school out in support to create an amazing atmosphere amongst the players. Dulwich College Shanghai started with an early try and settled some nerves. However in the second half, the British International School managed to strike back twice with two tries out wide to take the trophy in a brilliant and exceptionally well fought out final.
Ishita Aradhey 9AH
I step into my dream world, Where lapping waves do not predict. I step into my dream world, Where the seconds of my life tick.
Dulwich Street Journal
Christmas Goodies! Chocolate pudding
Gingerbread men
Double ginger gingerbread man
Sugar cookies
Apple fudge cake
Sticky chocolate toffee pudding
Festive chocolate-dipped pretzel rods
Goodies • Chocolate pudding • Gingerbread men • Sugar cookies • Apple fudge cake
Sticky Chocolate Toffee Pudding
• Double ginger gingerbread man • Sticky chocolate toffee pudding • Festive chocolate
Information Preparation time ≈30 mins
Servings ≈12 people
dipped pretzel rods
Ingredients FOR PUDDING: • 350g dates (chopped with stones removed) • 1 teaspoon bicarbonate of soda • 110g unsalted butter • 350g caster sugar • 4 eggs • 35g cocoa powder • 300g self-raising flour FOR SAUCE: •200g soft dark brown sugar • 200g unsalted butter • 200ml double cream • 150g chocolate, grated TO SERVE: • clotted cream
For more info: http://www.bbc.co.uk/ food/recipes/sticky_ chocolate_toffee_03263
Method 1. Heat oven to 350ºF (≈177ºC). Grease 12 dariole moulds and line the bottoms with a circle of greaseproof paper. 2. Heat the dates with 450ml of water and bicarbonate of soda in a saucepan over a low heat until simmering (just below boiling point), stirring continually. Simmer for 20 mins, or until the dates break down into a paste. Remove mixture from heat and set aside to cool. 3. Meanwhile, cream the butter and sugar together in a bowl until light and fluffy. Add eggs, cooled dates, cocoa powder, flour and mix until well combined. 4. Divide batter between moulds, place them into a large baking tray and bake in the oven for 25-30 mins, or until well-risen and springy to the touch. Remove from the oven and set aside to cool. 5. Meanwhile, for the sauce, heat the butter, sugar and cream together over a high heat for 5 mins, or until smooth and well combined. Add grated chocolate. Stir until melted and remove from heat. 6. To serve, turn the puddings out onto a serving plate, add sauce and serve with clotted cream.
Cooking time 1-2 hours
By: Chui Yee Ngai
Christmas Goodies! Chocolate pudding
Gingerbread men
Double ginger gingerbread man
Sugar cookies
Apple fudge cake
Sticky chocolate toffee pudding
Festive chocolate-dipped pretzel rods
Goodies
Sugar Cookies
• Chocolate pudding • Gingerbread men • Sugar cookies • Apple fudge cake
Preparation time 25 mins, not including decorating time
• Double ginger gingerbread man • Sticky chocolate toffee pudding • Festive chocolate
Servings ≈2 dozen cookies (dependent on size of cookie cutters)
dipped pretzel rods
Ingredients • ½ cup unsalted butter • ½ cup sugar • 1 large egg yolk • 1 teaspoon vanilla extract • 1½ cups flour • ⅛ teaspoon salt
For more info: http://recipes. kaboose.com/sugarcookies.html
Information
Method 1. Heat oven to 350ºF (≈177ºC). In a large bowl, use an electric mixer (set on medium) and beat butter until smooth. Add sugar and beat until combined, scraping side of bowl occasionally. Beat in egg yolk and again, beat until combined. Beat in vanilla until combined. 2. Add flour and salt. Beat until combined, scraping side of bowl occasionally. 3. Between two sheets of waxed paper or plastic wrap, use a rolling pin to roll the dough to ¼inch (≈0.6cm) thickness. Cut out shapes. Re-roll and use scraps until all the dough is used. 4. Bake for 15-20 minutes (depending on the size of the cookies) or until lightly browned. 5. Remove cookies from oven and cool them on a cookie sheet for 5 minutes. Next, place them on a cooling rack to cool completely. Decorate the cookies as desired (using icing, candy, etc.)
Baking time 15-20 mins, depending on size of cookies
By: Chui Yee Ngai
Sport at Dulwich Football Netball Volleyball Touch Rugby FOBBISEA
Swimming
Rugby
By: Lachlan Andrews
SWIMMING All school Teams: Red Fin, Blue Fin, White Fin Coach: Win Ge Report We begin with our Swim team heading to the 3rd Annual SCIS Swim Invitational Meet, coached by our amazing swim coach Win Ge. After only a short period of training we were able to take along 15 swimmers, both from the Junior and Senior School, all whom performed with great success in their heats. Outstanding nd performances go out to Caitlin Ong who placed 2 in the 200m Individual Medley and 3rd in the 50m Freestyle
Sport at Dulwich Football Netball Volleyball Touch Rugby FOBBISEA
Swimming
Rugby
By: Lachlan Andrews
TOUCH RUGBY Coaches: Mr. Hanlon & Mr. Gerrard Report Touch rugby, a fast growing sport due to the hard work of Mr. Hanlon and Mr. Gerrard, has had an outstanding season. The Under 14 Touch team was victorious in the Dulwich Cup Invitational Touch Tournament that took place on the 22nd of October. This is the first time that Dulwich has won this tournament since 2007. After finishing the round robin pool play against SAS Pudong, the Dulwich Development team, YCIS Pudong, SSIS, YCIS Puxi, and SAS Puxi; Dulwich had qualified in second place. In the final, DCS played a superb game to successfully defeat SAS Pudong in a fiercely contested game to be the overall winners of the Tournament! The Touch team was also invited to The Shanghai International Touch Tournament this year. Dulwichʼs Under 14 team again performed well – making it into the final four. A convincing semifinal win saw the team catapulted into the finals, again playing their old finalist foes of the preceding tournament – SAS Pudong. Unfortunately Dulwich lost this final to finish overall runner-ups in the Junior Division, which is no small achievement given the collection of new visiting Junior teams attracted in to compete at this growing tournament. A huge congratulations to our DCS Touch teams for their outstanding efforts!
Sport at Dulwich Football Netball Volleyball Touch Rugby FOBBISEA
Swimming
Rugby
By: Lachlan Andrews
VOLLEYBALL Coaches: Ms. Miller & Mrs. Forbes Report Heading into Volleyball with two new very experienced coaches for the girls teams Ms. Miller (D1) and Mrs. Forbes (D2) settling into play very quickly and successfully taking both their teams under their wings to lead Dulwich Shanghai to its best performances yet. With the D1 girls qualifying for the first time in years for the SISAC Cup tournament and finishing an admirable 6th place, but then continuing to grow from strength to strength and pulling together as a team with captain Caroline Carmichael taking the girls to a 3rd place finish in the China wide ACAMIS tournament. The D2 girls showed great commitment to the cause coming in 4th place in the league with every match coming to within only a few points with MVP始s Meli Shuey and Rachel Foo being named for the tournament. The D1 boys made a great start to the year. With Mr. Wilson leading the Varsity team for the first time, the boys finished 3rd in the SISAC tournament and 4th ACAMIS with special mentions to Ethan Zhao who was selected in the All Star team. With captain Giorgio Carta leading the way, the D2 boys worked hard to make the SISAC Cup champions, playing above their division they came in a well fought out 8th position.
WINTER
You slide down our cheeks An absolute silence You sink into the snow A forgotten feather. Feel. This is our pain. The snow has drawn together like wings Firm and delicate Wrapping around our shoulders. Time holds its breath And we exhale. Breathe. This is our warmth. Things cannot just change by a faint touch of the lips But tomorrow that had frozen somewhere Melts. We are the sun. Our song the verve. Listen. This is our affection. Canʼt survive alone. We have fallen in love With this flaw. Because kindness has spilled from the sky Swaying like a waltz… One, two, three, one, Two, Three, Our hearts beat. Feel. This is our presence.
Michelle Lin
Dulwich Street Journal
CREDITS Organizer Mr. Martyn Fernandes Editing Team
Designers
Megan Liu
Chui Yee Ngai
Caitlyn Hasenfratz
Michelle Lin
Sonalika Jain
Contributors Karolina Sierpien - Recipes
Minha Hwang - Short story: Dust and Roses Lachlan Andrews - Dulwich Sport Ishita Aradhey - Art and Poetry Anikeit Changa - 'Lame Jokes' and Interview with Josh Chua Tebogo Montshonyane - Music Top Hits Aidan Speechley - Movie and TV Show Reviews Steffi Cao - Interview with Ms. Pandanda Chui Yee Ngai - Recipes Michelle Lin - Cover of magazine and poem 'Winter' Tara Parekh and Smruthi Rangarajan - What do teachers want for Christmas? Guest Star Joshua Chua - Short story: "Left at the Altar"
Dulwich Street Journal