Spanish Cooking – Paella! 25 October Afternoon

Last Thursday we had a Spanish Cooking day, with both our morning and afternoon classes having a turn in the kitchen ūüôā

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I did my research, looking at various different recipes for paella and then combining the most common ingredients from each into my own paella recipe. I was feeling pretty confident and was ready to impress the Spanish with my knowledge of their cuisine…

but sadly this was not the case! Despite 6 of the 10 recipes I looked at saying you put Spanish chorizo in, you in fact definitely do not put chorizo in a Spanish paella! You also do not put paprika in a Spanish paella, but should instead use saffron!

Despite it not being the paella they were quite expecting it was great to see the Spanish so passionate about one of their countries most popular dishes, and also learning from them the correct way to cook it! Next time I will definitely be asking them to check the recipe before I buy the ingredients!

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Our Italian, Swiss, Czech, Belgian and Brazilian students that joined were happy to follow my recipe though and we ended up with what we thought was a delicious paella! However, the best response I got from our Spanish students was Rosario saying ‘it’s really nice tasting rice’!!

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You can follow my recipe below for nice tasting rice, or ask one of our Spanish students for the proper way to make an authentic Spanish paella!

PAELLA!!

  • 1 red onion, cut into thin wedges
  • 1 brown onion, cut into thin wedges
  • 1 red capsicum, coarsely chopped
  • 1 tablespoon olive oil
  • 3 garlic cloves, crushed
  • 2 chorizo, thinly sliced
  • 160g (1 cup) frozen peas, thawed
  • 500g marinara mix
  • 3 teaspoons paprika
  • 3 cups arborio rice
  • 800g can chopped Italian tomatoes
  • 4 cups Massel chicken style liquid stock
  • 1 cup fresh parsley leaves, roughly chopped

 

  • Step 1

Heat the oil in a large frying pan over medium heat. Add chorizo and onion. Stir for 2-3 minutes or until light golden. Add capsicum, garlic and paprika. Stir for 1 minute or until aromatic.

  • Step 2

Stir in the rice, tomatoes and chicken stock. Stir in the marinara mix. Bring to the boil. Reduce heat to low. Cook, covered, for 10 minutes or until rice is tender and seafood is just cooked.

  • Step 3

Stir in the peas. Rest for 5 minutes.

  • Step 4

Sprinkle with parsley. Serve.

 

 

Learn English in Byron Bay. Lexis English students study General English, IELTS, FCE, CAE and English plus Surfing and Yoga in a friendly and professional school right in the heart of Byron Bay and only 15 minutes from the beach

 

October in Photos!!

JEWELLERY MAKING!

 

CREPE COMPETITION!

SOCCER!

 

PHOTOGRAPHY COMPETITION!

 

CASINO ROYALE!

 

BOOMERANG PAINTING!

 

SURFING!

 

WINE AND CHEESE TASTING!

 

TABLE TENNIS!

 

SPANISH COOKING – PAELLA!

BODYBOARDING!

 

HALLOWEEN BBQ!

 

COFFEE CLUBS!

 

STUDENT NIGHTS!

 

CLASSROOM FUN!

 

53 NEW STARTERS!

 

18 GRADUATES!

 

Learn English in Byron Bay. Lexis English students study General English, IELTS, FCE, CAE and English plus Surfing and Yoga in a friendly and professional school right in the heart of Byron Bay and only 15 minutes from the beach.

Afternoon Crepe Competition! 4 October

Yesterday we had a morning and afternoon Crepe Competition!

I (Claire) was the judge of the afternoon and had a very hard decision on my hands!

The students split into three groups to make the crepes, following this simple recipe:

INGREDIENTS

  • 4 cups plain flour

  • A few pinches of salt

  • 4 eggs

  • 4 cups of milk

METHOD
  • Combine all ingredients in a bowl. Blend until smooth. Add a little water and mix to desired consistency. Cover and set aside to rest for 5 minutes.

  • Heat a medium non-stick frying pan over medium heat. Spray with cooking oil. Using 1/4 cup mixture per pancake, pour batter over pan, tilting from side to side so batter covers base in a thin film. Cook pancake for about 1 minute or until underside is golden, then use a spatula to flip. Cook other side for just under a minute until golden. Repeat with remaining mixture, spraying pan with cooking oil between pancakes.

Eric showed off some very impressive flipping skills!

The teamwork was then over as they competed against eachother to present me with the best crepe!

They had plenty of tasty fillings and toppings to choose from; blueberries, bananas, honey, whipped cream, strawberries, chocolate sprinkles, nuts, melted chocolate and Nutella!

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They all looked delicious but two really stood out as the best…

Eric had taken a lot of time and care to produce this wonderfully presented restaurant worthy creation…

and Lorene came up with the clever idea of mixing food colour into the batter to make this creative design that was then also beautifully presented…

As there was only one surf lesson to give away they decided to split the cost of a lesson so they can then go together! We gave them some Tim Tams to share as well; as if they hadn’t already had enough sugar for the day!!

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Learn English in Byron Bay. Lexis English students study General English, IELTS, FCE, CAE and English plus Surfing or Yoga in a friendly and professional school right in the heart of Byron Bay and only 15 minutes from the beach.

Korean Cooking – Kimchi

Yesterday we had a brilliant afternoon making Korean Kimchi!

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Despite being advised by our Korean students that it was ‘impossible’ to make in such a short amount of time, I put together an adapted recipe and (hopefully!) made it work!

Lisa brought in jars for us to re-use so each of the students could take their own Kimchi home with them ‚̧

All was going well until two of our Korean students, Song and Jin Wook, poured the whole 50 grams of curry powder in, instead of the recommended 1 to 2 tablespoons!

We added some extra sugar and watermelon to make it sweeter and take away some of the spice but it was still making us turn red in the face! Song and Jin Wook recommended having with rice when it’s ready to eat, and this will hopefully give it a milder flavour and make it more enjoyable to eat!

It is recommended to wait at least 1 to 5 days so it can ferment, but it can be left (refrigerated) for a few months. I’m looking forward to finding out next week how the flavours have changed after the fermentation period!

To make this at home you can follow my simple adapted recipe below (along with the typical Korean ingredients in red). I prepped the cabbage in the morning so it would have a few hours to soften, and the rest of the recipe took us less than an hour to do! Not impossible after all ūüôā

 

Ingredients

  • 1¬†medium cabbage (napa cabbage)
  • 1/4¬†cup¬†sea salt
  • 1¬†tablespoon¬†grated garlic (5 to 6 cloves)
  • 1¬†teaspoon¬†grated peeled fresh ginger
  • 1¬†teaspoon¬†granulated sugar
  • 2¬†tablespoons¬†fish sauce
  • 1 to 3¬†tablespoons chilli powder (gochugaru/Korean red pepper flakes)
  • 8¬†ounces¬†radish, peeled and cut into matchsticks (Korean or daikon radish)
  • 4¬† medium spring onions, trimmed and cut into 1-inch pieces (scallions)

      Equipment

  • Cutting board and knife
  • Large bowl
  • Plate and something to weigh the kimchi down, like a jar or can of beans
  • Colander
  • Jars with canning lid

 

Instructions

  1. Cut the cabbage. Cut the cabbage lengthwise through the stem into quarters. Cut the cores from each piece. Cut each quarter crosswise into 2-inch-wide strips.
  2. Salt the cabbage. Place the cabbage in a large bowl and sprinkle with the salt. Using your hands, massage the salt into the cabbage until it starts to soften a bit. Add enough water to cover the cabbage. Put a plate on top of the cabbage and weigh it down with something heavy, like a jar or can of beans. Let stand for 1 to 2 hours.
  3. Rinse and drain the cabbage. Rinse the cabbage under cold water 3 times. Set aside to drain in a colander for 15 to 20 minutes. Meanwhile, make the spice paste.
  4. Make the spice paste. Rinse and dry the bowl you used for salting. Add the garlic, ginger, sugar, and fish sauce and stir into a smooth paste. Stir in the chilli powder, using 1 tablespoon for mild and up to 5 tablespoons for spicy (I like about 3 1/2 tablespoons); set aside until the cabbage is ready.
  5. Combine the vegetables and spice paste. Gently squeeze any remaining water from the cabbage and add it to the spice paste. Add the radish and spring onions.
  6. Mix thoroughly. Using your hands, gently work the paste into the vegetables until they are thoroughly coated.
  7. Pack the kimchi into the jar. Press down on the kimchi until the brine rises to cover the vegetables, leaving at least 1 inch of space at the top. Seal the jar.
  8. Let it ferment for 1 to 5 days. Let the jar stand at cool room temperature, out of direct sunlight, for 1 to 5 days. You may see bubbles inside the jar and brine may seep out of the lid (place a bowl or plate under the jar to help catch any overflow).
  9. Check it daily and refrigerate when ready.¬†Check the kimchi once a day, pressing down on the vegetables with a clean finger or spoon to keep them submerged under the brine. (This also releases gases produced during fermentation.) Taste a little at this point too. When the kimchi tastes ripe enough for your liking, transfer the jar to the refrigerator. You may eat it right away, but it’s best after another week or two.

Recipe from: https://www.thekitchn.com/how-to-make-easy-kimchi-at-home-189390

 

 

Learn English in Byron Bay. Lexis English students study General English, IELTS, FCE, CAE and English plus Surfing and Yoga in a friendly and professional school right in the heart of Byron Bay and only 15 minutes from the beach.

September Activity Calendar!

Check out the activities we have planned exclusively for our Lexis students in September! All activities are free except for surfing and didgeridoo lessons.

Joining the activities is a great way to make new friends, practice your English, and of course have fun!!

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*All activities are at 2pm unless stated otherwise

Yoga continues every Monday in Room 8; this will alternate between instructors Stef and Fee each week. Stretch out and relax to get your week started! Mats provided.

We’ll also continue to have the popular Coffee Club every Tuesday. Join me in the garden or student lounge for coffee, Tim Tams and games!

For sports we have Lawn Bowls on the 5th, Cricket (accompanied with strawberries and cream!) on the 7th, Soccer on the 14th and Volleyball on the 21st!

On the 6th we have Korean Cooking in the kitchen.

Monday the 10th we welcome our new Cambridge students with a Sausage Sizzle! Free food for all ūüôā

Our 1 hour Surf Special for $25 is on the 12th. This is a great option to give surfing a try and see if you’d like to book on to one of the 2 hour lessons for $55! Sign up and pay in reception. Limited spots available so be quick!

We’ll being getting creative Making Dream Catchers on the 13th.

Wednesday the 19th Happy Travels with be providing free pizza and punch and giving you some travel tips for your time in Oz!

We are offering a Didgeridoo Lesson on the 20th! Cost is $5 per person and spots are limited so sign up in reception asap.

Our monthly Table Tennis Tournament will be on the 26th! Beer to be won!

On the 27th we’ll be Making Bags from old T-Shirts! You’ll get some great tips on how to be more environmentally friendly ‚̧

Friday the 28th we have Beer Tasting! Come get your weekend started at 2pm in the student lounge!

 

GIL (Guided Individual Learning) runs every day from 2-3pm in Room 8 (Room 7 on Mondays). Come along to get help with anything from homework to vocabulary to writing your resume.

Job Club is every Wednesday in Room 8 (with GIL). A teacher will be able to help you write resumes/cover letters, look for jobs, apply for TFN’s and give you advice on gaining your RSA or Barista license!

Don’t forget that you can book your 2-hour Surf Lessons with us anytime at Reception for just $55! Lessons are at 9am, 2pm and 3.30pm every day.

¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† Have a wonderful month!¬†ūüôā

 

Learn English in Byron Bay. Lexis English students study General English, IELTS, FCE, CAE and English plus Surfing and Yoga in a friendly and professional school right in the heart of Byron Bay and only 15 minutes from the beach

Brazilian Cooking – Brigadeiros! 26 July

Yesterday for our Brazilian Cooking activity we made the traditional Brazilian dessert Brigadeiros!

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It’s very simple to make; just mix 1 tin of sweetened condensed milk,¬†15 grams of butter and 3 table spoons of cocoa powder over medium heat until thickened.

Once they the mixture had cooled down we covered our hands in butter (stops it sticking!) and rolled it into balls!

Next we covered the balls in candy sprinkles, granulated nuts, shredded coconut and chocolate sprinkles!

¬†I’ve given up chocolate for the month (5 days to go!!) and this was by far the hardest day! Everyone else was able to enjoy them though and said they were delicious!

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Learn English in Byron Bay. Lexis English students study General English, IELTS, FCE, CAE and English plus Surfing and Yoga in a friendly and professional school right in the heart of Byron Bay and only 15 minutes from the beach.

Sushi Making! 12 July

Today’s activity was Sushi Making, which is always popular here at Lexis Byron!

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I printed out instructions for how to make the rice, but luckily some of our lovely Japanese students stepped in to tell us how it’s really done!

Juliana, from Brazil, also told us about how they make their sushi in Brazil…sweet! Lots of us were queuing up to try her strawberry filled rolls!

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Everyone else had more savoury options to fill theirs! These included tuna, salmon, cucumber, carrot, cream cheese, cucumber and avocado!

We all had a fun afternoon and nice tasty treat at the end!

Thank you to our Japanese teachers ūüôā

 

Learn English in Byron Bay. Lexis English students study General English, IELTS, FCE, CAE and English plus Surfing and Yoga in a friendly and professional school right in the heart of Byron Bay and only 15 minutes from the beach.