Tag Archives: #studentkitchen

🥞Crepe Making! November 22

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Who doesn’t like crepe making? Everybody put their artistic talents to good use today and the results were delicious!

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First step – Read the recipe, not too hard!

Mix all ingredients in a bowl then pour batter into a hot buttery pan.

Wait for the crepe to get nice and golden on the bottom, flip, then put onto a plate…Easy!

That’s an interesting way to do it😆!

Place toppings onto crepes… and voila! Delicious!!

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Some well-deserved crepes! Nice one team!

 

 

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.

Crepe Making Competition! July 25th

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Thursday afternoon we had our Crepe Making Competition in the student kitchen!

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We split into groups and made our own crepe mixture following the recipe provided.

We then took turns making our own crepes.

We had a range of delicious toppings to decorate. The competition was judged on overall appearance and creativity!

They all looked fabulous and tasted even better!!

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Well done to Christina and Nico who won this months competition!!

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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

Aussie Cooking! July 20

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Today we baked some Australian cookies, ANZAC Biscuits. These tasty treats are very quick and easy to make, so we baked two batches of cookies!

Aya and Sua decided to get creative with their biscuits by sprinkling the mixture with ground coffee and then cooking them in the sandwich press… They insist that the biscuits were just as delicious with this method of cooking!

The rest of the cookies were baked in the oven and came out perfectly. Needless to say, there are no cookies left!

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Here is the recipe to try at home:

 

ANZAC BISCUITS

Ingredients

2 cups rolled oats

1 cup plain flour

2/3 cup caster sugar

3/4 cup desiccated coconut

1/3 cup golden syrup

125g butter

1 teaspoon bicarb soda

2 tablespoons hot water

 

Method

  1. Preheat oven to 160°C.
  1. Place the oats, flour, sugar and coconut in a bowl and mix to combine.
  1. Cook the golden syrup and butter in a saucepan over low heat, stirring, until melted.
  1. Combine the bicarb soda with the water and add to the butter mixture.
  1. Pour into the oat mixture and mix well to combine.
  1. Place a large spoonful of the mixture onto baking trays lined with baking paper and flatten to 7cm rounds, allowing room to spread.
  1. Bake for 8-10 minutes or until deep golden in colour.
  1. Allow to cool on baking trays for 5 minutes then transfer to wire racks to cool completely.
  1. EAT THEM ALL!  🙂

 

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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.

Making Raw Desserts! April 27

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Today we spent some time in the kitchen preparing possibly the most delicious raw dessert  ever made in the Lexis kitchen!

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Eleven Lexis students helped prepare the ingredients to make a base with layers of coconut and chocolate, topped off with another layer of chocolate . YUMMY! <3

The hardest part of making raw dessert – being patient. The mini tarts are sitting in the freezer (safe from thrifty fingers – I’m looking at you, Santi!) overnight for an excellent morning break snack tomorrow!

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If you want to try this yourself, here is the recipe:

RAW LAYERED CHOCOLATE AND COCONUT TART

INGREDIENTS:

For the Base

1 cup Almond Meal

½ cup Peanut Butter

3/4 cup Coconut Oil

1/2 cup Desiccated Coconut

½  cup Sweetener

1 tsp Vanilla

¼ tsp Salt

 

 For the Layers
2 Tbsp Cocoa

1 cup Tbsp Sweetener

2 cups Peanut Butter

1/2 cup Desiccated Coconut

1/2 cup Coconut Oil

1½ tsp Vanilla

½ tsp Salt

 

 For the Topping

1 block Chocolate

3 Tbsp Coconut Oil

Handful of Desiccated Coconut

 

METHOD:

  • Prepare a cake or muffin pan lined with baking paper. Place in the freezer while preparing base.

For the Base

  • Put all ingredients in a bowl, mixing until well combined. The mixture should be slightly sticky and hold its shape easily. Add more almond meal if it is too sticky or more oil if it is too dry.
  • Pour mixture into prepared pan and press down, covering the bottom of the pan evenly. Return pan to the freezer while preparing the layers.

For the Layers

  • Combine all ingredients in a bowl, except the cocoa. The mixture should be thick like a paste. Add more peanut butter if it is too runny or more oil if it is too dry.
  • Split the mixture in two, putting one half in a separate bowl.
  • From one bowl, spoon about 1/3 of the mixture into the pan, spreading it across the base until it is covered in an even layer.
  • Return pan to the freezer to allow that layer to set.
  • Meanwhile, add cocoa and the extra sweetener to the other bowl of mixture, stirring until well combined. Spoon about 1/3 of this chocolate mixture into the pan over the first layer.
  • Return pan to the freezer until firm, then repeat the process alternating the layers, allowing some time in between each layer for the layers to firm up in the freezer.

For the Topping

  • Gently melt the chocolate and oil together in a pan over low heat, stirring to combine.
  • Pour over the top of the layers then sprinkle with coconut.
  • Return to the freezer until the topping has hardened (at least 3 hours or overnight).
  • Slice and enjoy! 🙂

 

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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.