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.

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 5thCricket (accompanied with strawberries and cream!) on the 7thSoccer 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 🙂

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! 🙂

 

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 🙂

 

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.

 

 

 

July Activity Calendar!

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

Calender.PNG

*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. Mats provided.

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

On the 4th we have Lawn Bowls, a popular game here in Australia, in the garden!

Kristy will be leading a Meditation on the 5th; come and find your calm and focus in Room 2!

Friday the 6th we have a Tennis Tournament!  This will be at the Tennis Courts (corner of Tennyson and Carlyle Street), but meet at reception at 2pm and we can walk there together 🙂

We have 2 Soccer Matches this month; one against BBELS at the soccer fields on the 11th (meet at reception at 3.30pm) and a Lexis match in the garden on the 27th.

For our cooking activities we have Sushi Making on the 12th and Brazilian Cooking on the 26th!

Volleyball will be at the beach or in the garden on the 13th 🙂 

The July Table Tennis Tournament will be on the 18th. Beer to be won!

We get creative on the 19th Making Dream Catchers; a beautiful decoration, souvenir or gift to take home!

On Friday the 20th we’ll be treating everyone to FREE PIZZA along with some Games!

We have our 1 hour Surf Special for $25 on the 25th. 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 $50! Sign up and pay in reception. Limited spots available so be quick!

 

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 $50!

                                                      Have a wonderful 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.

Vegan Cooking – Lemon Slices! 14 June

Last week we made Lemon Slices for our Vegan Cooking activity!

We substituted butter with coconut oil and milk with almond milk to make them vegan friendly!

Everyone worked great together as a team, with everyone having a job to do.

The end results didn’t look quite like the recipe picture, but it they tasted delicious, which is the most important thing!

 

Follow the instructions below to make them at home:

Ingredients

For the base:

  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup coconut oil, softened a bit but not melted
  • 1/2 cup unflavored soy or almond milk

For the lemon curd:

  • 2/3 cup lemon juice (about 4 to 6 lemons)
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 2 tablespoons lemon zest
  • 1/2 teaspoon lemon extract
  • 1/4 teaspoon salt
  • Pinch turmeric (optional, for color)
  • 3/4 cup coconut cream

For topping:

  • Powdered sugar

Instructions

  1. Preheat the oven to 350°F and lightly oil a 9 x 9 inch square baking pan.
  2. Make the base by stirring together the flour, sugar and salt together in a medium mixing bowl. Add the coconut oil and cut it in using a pastry cutter or a fork, until the mixture resembles fine crumbs. Stir in the milk to form a dough, continuing to stir or mix with your hands until it’s nice and uniform.
  3. Press the dough evenly into the bottom of the prepared baking pan. Place it into the oven and bake just until the edges begin to brown, about 20 minutes.
  4. While the base bakes, make the curd. Place the the lemon juice, sugar, cornstarch, lemon zest, lemon extract, salt, and turmeric (if using) into a small saucepan. Whisk until uniformly combined. Place the saucepan over medium heat and whisk in the coconut cream. Continue to whisk the mixture constantly as it heats up. The mixture should thicken up quickly once it gets to a simmer. Cook about 1 minute more, continuing to whisk vigorously, then remove the saucepan from the heat.
  5. Once the base comes out of the oven, pour the lemon mixture over it, and smooth it out into an even layer. Return the pan to the oven and bake about 15 minutes longer. You should see a few bubbles forming in the curd by this time.
  6. Remove the pan from the oven and transfer it to a cooling rack to cool. The curd will continue to set as it cools. Once it has cooled completely and the curd has set, slice into 16 bars.
  7. Sprinkle with powdered sugar and serve.

Recipe from: https://ohmyveggies.com/vegan-lemon-bars/#XddIFMB3S34iXpVu.99

 

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

Crepe Competition! 31 May

Yesterday we had a Crepe Competition here at Lexis Byron!

We worked in 2 teams 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.

Then it was time for the really fun part; to make the tastiest, best presented crepe!

The students had plenty of tasty fillings and toppings to choose from; including bananas, honey, whipped cream, strawberries, raspberries, bananas, macadamia nuts, honey coasted cashew nuts, melted chocolate and Nutella!

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Everyone’s creations looked and tasted absolutely delicious, but there could only be one winner…

Well done Alex!!! The winner of a 2 hour surf lesson with Let’s Go surfing!!

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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.