Welome to Totara Whānau we are a year 5 and 6 class at Oruaiti school in the Far North. Our teacher is Whaea Jorja.
Friday, May 7, 2021
Friday, April 16, 2021
Term 1 reflection 2021
Term 1 reflection 2021
This term I have been proud of the following achievements.
In reading …. I am proud that I am reading bigger books.
In writing this term ….My writing makes sense and I am writing more.
In maths I … I am understanding it more.and I’m adding bigger numbers.
In PE this term….I have been getting better at ki orahi.
In art I have gotten better at drawing.
During activity week …. I’m proud my tribe was at the treaty of waitangi.
Wednesday, April 14, 2021
Wednesday, March 24, 2021
puketi forest walk
Wednesday, March 17, 2021
A mountain of goodness
INGREDIENTS
3 cups Edmond's standard flour
6 tsp Edmond's baking powder
¼ tsp salt
extra Meadow Fresh milk
75g butter
1 to 1½ cups Meadow Fresh milk, approximately
METHOD
Preheat the oven to 220ºC. Grease or flour a baking tray.
Sift the flour, baking powder and salt into a bowl. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.
Add the milk and quickly mix with a round-bladed table knife to a soft dough. For light and tender scones the mixture should be quite soft and a little sticky. Scrape the dough onto the floured baking tray and flour the top.
Working quickly, pat the dough out to 2cm thickness and with a floured knife cut it into 12 even-sized pieces, then separate the scones to allow 2cm space between them. Brush the tops with milk.
Bake for 10 minutes or until golden brown. Place on a wire rack to cool, wrapped in a clean tea towel to keep them soft.

