Welcome to the Events page. For every project it helps to have a core team of volunteers who help plan and run the event. This means you only commit to that event. If you have an interest in planning, running or taking part in events at County level we would love to hear from you.
We would also like any ideas of events that you would like to see County put on. Have a look at what events are currently on and get in touch using the events email.
A virtual camp supporting real life heroes
Friday 22nd, Saturday 23rd or Sunday 24th May 2020
CAMPOVER 2020 - CERTIFICATES
PERSONALISED CERTIFICATE - (space for you to personalise with name)
ALL CAMPOVER BADGES ORDERS HAVE NOW BEEN PROCESSED FOR ANY QUERIES PLEASE CONTACT email@example.com
CC Team Challenge
The CC Team Challenge is being set by Michelle, Jo and Izzy between now and when they finish their term as the County Commissioner Team in 2023.
There will be ten challenges and badges for each. The badges will fit together in a circle and you will also be able to buy the centre circular badge to complete the set. Badges will cost £1.50 each
Some of the challenges will be time bound and others will be available for you to complete at your own pace. The idea with the time bound challenges is to bring the County together all at the same time and to run it as a County event. This is great for morale, leaders are able to discuss and plan their ideas with each other and everyone gets recognition for their efforts. Make sure that you share photos of what your girls have been up to and encourage your girls and their parents to watch out for the work of others.
The challenge is open to everyone involved with Girlguiding and girls can continue to work towards it as they move through the sections.
We know that there are still many pressures on leaders as meetings and activities re-start so the challenges will be kept flexible. There will be one encompassing aim for each challenge and then it will be up to leaders or individuals to interpret this as they wish.
Similarly if you miss out on a challenge, as long as you are meeting that aim you are fine to complete that in your own time.
Week 21st September to 27th September
What is the Challenge?
Prepare a meal for someone else or food to share during the week of 21st to 27th September.
What will we do to help?
We will be streaming videos and Facebook live sessions open to all via our Girlguiding Derbyshire Facebook page
Monday 21st September 2020
6pm - Mug Cakes - Ellie Haywood
7pm - Scotch Eggs - Rebecca Wing
Tuesday 22nd September 2020
6pm - Fudge making - Nigel Holling from the Bittersweet Chocolate Company
Wednesday 23rd September 2020
7pm ON ZOOM - Dietary needs made simple - Leise Taylor from Vegan Revelation Cafe
ZOOM details available by emailing firstname.lastname@example.org
Thursday 24th September 2020
6.30pm- Mug pizzas – live session - Harriet
7.30pm - Drip Cake masterclass - Louisa Freeman
MUG CAKES WITH ELLIE
Hi I’m Ellie, a member of Etwall Rangers, 1st Derbyshire virtual rangers and a YL with 1st Etwall Brownies. I have run mug cake sessions on zoom for my units and would like to do them for the challenge too.
Mug Cake Ingredients
4 tablespoons plain flour (or Gluten free)
2 tablespoons of sugar
1/2 tablespoon of baking powder
optional handful of chocolate chips, sprinkles or a teaspoon of cocoa powder/hot chocolate powder if they want to add extra flavour etc.
4 tablespoons of milk (plant based works fine too)
1 1/2 tablespoons of flavourless oil (eg vegetable oil)
SCOTCH EGGS WITH REBECCA
Hi my name is Rebecca Wing and I’m fourteen years old. During lockdown I have enjoyed taking part in 1st Somercotes Guides and 1st Derbyshire Virtual Rangers zoom sessions. I was really sad when I heard that Peak was cancelled but I enjoyed the Peak Lockdown challenge and joining in with the campover. I really enjoy cooking at home and at school. At home I cook tea most days and at school I am taking GCSE catering. For my demo video I have decided to make scotch eggs, here are the ingredients if you would like to have a go.
Scotch Egg Ingredients
5 large eggs
300g good quality pork sausagemeat
1 tsp black peppercorns, crushed
1/40g cooked ham, shredded
25g sage, apple and onion stuffing mix
1 tsp chopped sage
1 tsp chopped parsley
100g plain flour, seasoned, plus extra for dusting
100g dried breadcrumbs (preferably paxo)
Sunflower oil, for frying
DIETARY NEEDS MADE SIMPLE - with Leise Taylor
Learn about catering for girls who are veggie, vegan, gluten free, coeliac and who have allergies.
*Ideas for camp and pack holiday meals
*Staying safe whilst being inclusive
*What to put in cakes
*Questions and answers
Join Leise Taylor from Vegan Revelation Café on Wednesday 23 September via ZOOM at 7pm to open the door to the larder of knowledge!
Link to Zoom is available by emailing email@example.com
MUG PIZZAS WITH HARRIET
Hello, my name is Harriet and I am the District Commissioner for Mickleover, where I am also a leader for 3rd Mickleover Rainbows. I love to cook but often there is too much leftover, so mug baking is perfect as you get one pot portions and don’t have to share!
Pizza in a mug - Ingredients
3 tablespoons plain flour
1/4 teaspoon baking soda (or baking powder)
Pinch of salt
2 tablespoons milk
1 tablespoon oil
1 tablespoon tomato purée
A splash of water
1 - 2 tablespoons of grated cheese (depending how cheesey you like it)
Plus a small amount of topping (optional) , for example, pinch of chilli flakes, oregano, small pieces of ham + pineapple etc
A microwaveable mug and a small bowl to mix the purée in and fork to mix
DRIP CAKE MASTERCLASS WITH LOUISA
The ingredients will vary depending on the size of your tins, this recipe is for a cake made in 2 eight inch tins. Essential kit
2 eight inch tins
Spatula/ wooden spoon
Hand mixer/ stand mixer (a wooden spoon or spatula will work as well if you don’t have either)
Flat plate or cake board
For the sponges
275g (10oz) butter, softened (I use half butter and half Stork baking block) plus extra for greasing
275g (10oz) sugar
275g (10oz) self-raising flour
If making chocolate: 50g (2oz) cocoa powder (I use half cocoa powder and half hot chocolate powder)
For the buttercream
250g (9oz) butter, softened
500g (18oz) icing sugar
If making chocolate: Melted chocolate
For the decoration
100g (4oz) chocolate
Half to 1 teaspoon of vegetable oil (add it in a bit at a time, you want your chocolate to be slightly runnier than normal melted chocolate but too much will make it too thin and it’ll run down the cake too much)
Chocolates/ sweets of your choice
Once you have prepared your meal for someone else, please share your pictures on our social media channels and you can apply for your badge.
To order your badge - CLICK HERE to complete the order form. Badges are £1.50 each + P&P
VISUAL ARTS CHALLENGE
What is the Challenge?
Record any positive experiences you have had during Lockdown on any visual medium. This could be a vlog, blog, photo, video, drawing, collage… whatever you want to do.
As we start to return to face to face meetings it’s a great time to reflect on the positive experiences we have had during the lockdown. Whether that is an increased awareness of nature, discovering your local area, having time to re connect with friends, a good old sort out at home, a charitable venture, more family time, learning new skills such as using Zoom or anything else that you may not either have had chance to do or was an unexpected positive from this unusual time.
Post your examples before 31st October 2020
What will we do to help?
We will post links, tips and videos to our social media pages and may run 1 or 2 Facebook live sessions.
At the end of October we will collate all of your efforts into a special online exhibition.
Once you have completed your challenge, please share your visual art on our social media channels and you can apply for your badge.
Badges have been ordered and will be sent out upon receipt. Expected delivery mid-September.
Celebration Afternoon Tea - June 2019
Annual Celebration and Review - May 2019
We recently held our Annual Celebration and Review, here are some highlights.