Brazilian Cooking – Brigadeiros! 3 January

Last week, for our Brazilian Cooking activity, we made Brazilian dessert favourite  brigadeiros ❤

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I printed out the below (very simple) recipe, but Brazilian student Lucas told me it wouldn’t be needed as he threw everything in the saucepan, using his judgement over measurements!

Recipe: Mix 1 tin of sweetened condensed milk, 15 grams of butter and 3 table spoons of cocoa powder over medium heat until thickened. Let it cool then roll into balls!

When rolling the mixture into balls it’s advised to put butter on your hands first to stop it sticking; this worked for everyone but me, who ended up in a real mess!

It was only a few of us making them but once we’d then covered them in chocolate sprinkles and nuts more students suddenly appeared to help us eat them!

 

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.

January Activity Calendar!

We have another great month of fun FREE activities exclusively for our LEXIS students!

All activities will be twice a day (unless stated otherwise), so both our morning and afternoon students have  the opportunity to participate. Afternoon students will have their activities at 11.30am and morning students will be at 2pm (unless stated otherwise).

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

All activities are free except for surfing ($25 for the monthly 1 hour special or $55 any day for the 2 hour lesson)!

January Calendar

To welcome our new Cambridge students (as well as our new General English students and also welcome back our returning students!) we will be treating you all to FREE PIZZA! This will be in front of school during the lunch break (12.15pm) on December the 31st.

We are then closed on Tuesday the 1st for New Years Day (so you can all recover from your celebrations!) and then start off the new year with our popular Coffee Club on Wednesday the 2nd! Coffee Club will then be every Tuesday. Join Orla at 11.30am or me (Claire) at 2pm for coffee, Tim Tams and games!

Monday the 7th we have another big group of new starters so will be having a Sausage Sizzle for the whole school to enjoy together and meet some new friends! This will be at 12.15pm in front of school. Another free lunch on us!

From Monday the 14th we will start to have Yoga twice a day, at 11.30am and 2pm in Room 8.

Our first cooking activity of the month is Brazilian Cooking on the 3rd, where we’ll be making delicious brigadeiros, and then on the 17th we have Mexican Cooking, where we’ll be making tasty enchiladas and tacos!

As the beautiful summer weather continues we have some fun beach activities planned throughout the month: Volleyball on the 4th, Beach Games on the 18th, Body Boarding on the 24th and a Beach Picnic on the 30th.

For competitions we have our monthly Table Tennis Tournament on the 16th and a Soccer Match on the 23rd.

We’ll be getting arty, crafty and creative with Boomerang Painting on the 10th and Jewellery Making on the 31st.

Our 1 hour Surf Special for $25 is on the 9th. 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. Picks up from school will be at 10am and 3pm. Limited spots available so be quick!

We will be having a couple of Friday evening activities so both our morning and afternoon students can enjoy together. This starts with Casino Royale on the 11th and then Wine Tasting on the 25th; both at 5.30pm.

School will be closed for another Public Holiday on Monday the 28th. This time for Australia Day!

 

GIL (Guided Individual Learning) runs every day from 12-1pm and 2-3pm in Room 8. Come along to get help with anything from homework to vocabulary to writing your resume.

Teacher Kristy runs a free guided meditation every Wednesday morning between 8-8.30am in room 8.

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 and 2pm every day, and 3.30pm on request.

For all your weekend activities check out the Happy Travels January calendar:

https://lexisbyronbay.com/2018/12/27/happy-travels-weekend-activities-january-2019/

 

Have a brilliant month! 🙂

 

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

Christmas Cooking! 20 December PM

Last week to help get us in the festive spirit we had a Christmas themed cooking activity!

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To start with we followed the below simple recipe to make bliss balls:

  • 1 cup walnuts (100 grams)
  • 1 cup almond meal (80 grams)
  • 1/4 cup cacao or cocoa (20 grams)
  • 12 dates, seeds removed (180 grams)
  • 1 tablespoon honey (30 grams)
  • 1 teaspoon vanilla extract
  • pinch of salt
  1. Place the ingredients into your processor and blend at high speed until the mixture resembles a fine, sticky crumb. Firmly press and shape the mixture into balls. Place in the fridge to set.
  2. Eat and enjoy.

We then covered them in coconut flakes and icing sugar so they would resemble snowmen. They of course weren’t complete until they had their eyes (chocolate chips), nose (m&ms) and scarf (sour lace) though!

We also created some from marshmallows, even simpler than making the bliss balls!

What they may have lacked in appearance they certainly made up for in taste! The bliss balls were simply delicious!!

 

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.

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 🙂

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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 🙂

 

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.