Year 5 Studied Poland it's people and it's culture.
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| Poland is seeped in history here is a brief outline.The name of Poland comes from the name of the Polanie tribe or people tilling land. That tribe settled down in the Warta River basin, an area which was later called Wielkopolska [Great Poland]. The center of authority was in Gniezno. Archaeological excavations permit an examination of the development of the Gniezno castle and its powerful fortifications, dating back to the 8th century. The tribal rulers of the Polanie who later resided in the castle were called the Piasts, from the name of their legendary ancestor. Throughout the 10th century, the Polanie and their Piast princes conquered and consolidated their rule over other Lecithic tribes living between the Odra and Bug Rivers, the Baltic coast and the Carpathian Mountains. The Polanie conquered successively the Kujawianie tribe, whose main castle was in Kruszwica, the Mazowszanie tribe and their castle of Plock, the Ledzianie tribe and Sandomierz, and the Pomeranian tribe and their castles of Gdansk and Wolin. Toward the end of the century they seized the Wislanie tribe with their castle of Krakow, as well as the Silesian tribes with Wroclaw, Opole and Legnica. |
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| A-a-a, a-a-a, Ach, spij, kochanie, A-a-a, a-a-a, Ach, spij, bo wlasnie
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Ah-ah-ah*, ah-ah-ah, |
"Chrust Faworki" Polish Biscuits Ingredients 300g Flour 6 Egg yolks 2 Tablespoons icing sugar 3 Tablespoons sour cream 2 Tablespoons butter (unsalted) 1 Tablespoon pure spirit 500g of lard for frying icing sugar to sprinkle on top of the biscuits Mix all the ingredients together Knead the dough untill it is an even mass. Beat the dough with a wooden rolling pin for about 15 minutes,or untill the dough starts to blister. Roll out the dough thinly and cut into long strips. Cut a small slit in the middle of each piece. Thread one end of the strip through the slit in the middle,and pull through to make a bow shape. Put in a deep fat fryer if you have one, or put the lard into a frying pan and deep fry the faworki untill they are pale gold in colour. Place the faworki onto kitchen roll to drain the excess fat. Sprinkle with icing sugar. Leave to cool. ![]() |
Year 6 studied African art please click here for our pictures |
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