Sunday Brunch, July 28 (with recipes!) (英語・日本語)





What a day!  

Thank you so much to everyone who came along to our latest social event. We really enjoyed spending time with you all, eating great food and playing games in English.

Also, thanks to the students who helped us prepare and serve. We couldn’t have done it without you.

We’ll let you know soon about our next fun event.

And now, as promised, here are the recipes from Sunday. We hope you’ll try them for yourselves. Don’t eat too much!

Crêpes with fruit and cream (serves 8)

2.5 cups water
2 tsp butter
2.25 cups plain flour
0.5 cups full cream milk
2 egg yolks
1.5 tsp salt
1.5 tsp sugar
50 ml oil (vegetable is OK; sunflower is better)
1 tin fruit
300 ml whipped cream
Blend the butter, water, flour, milk, egg yolks, salt, and sugar until smooth. Pour the mix into a bowl.
Put a 12-inch non-stick crêpe pan or skillet on a medium heat and grease it lightly, using a crumpled paper towel. Repeat after every three or four crêpes.

Ingredients Serves 8
1 Unit Baguette
1 Unit Tomato
0.5 Unit Onion (Spanish preferably)
5 gram Salt
5 gram Pepper
20 ml Balsamic Vinegar
5 gram Basil
10 ml Olive Oil
Fine dice tomato(de-seeded) and onion, season(salt, pepper and some dried basil) and mix. This is your topping mix.
Slice the baguette and lightly toast the slices.
Now for the sauce: Mix equal quantities of balsamic vinegar and olive oil, then add some dried basil to taste.
When you’re ready to serve, spoon the tomato and onion mix onto the bread and add a little sauce on top.

Ingredients Serves 24
3 tbls butter
2 cloves garlic
1.5 cups rice
4.5 cups Vegetable Stock
0.7 cups grated parmesan
1 cups mixed cheese(pizza cheese)
1 tblsp lemon juice
1 teasp parsley
1.5 teasp salt
0.25 teasp black pepper
2 cups panko
2 units 2 eggs
150 g Assorted Mushrooms
400 ml Vegetable Oil
Cook rice in vegetable stock, garlic salt and pepper. Cool in fridge. (note: you are making a risotto, so add the vegetable stock mixed with hot water, bit by bit and keep stiring in until the rice is cooked.)
Pan fry mushrooms in garlic, parsley, butter, salt and pepper (Add a bit of water – just enough to cover the base of the pan, and cook until the water has evaporated).
When all is cool enough to touch, mix the risotto and mushrooms together well.
Take enough rice to make a ball that fits in your palm, roll it into a ball and flatten enough to put some pizza cheese inside, wrap the risotto around and roll into a ball. Repeat for all your risotto.
Next in 3 different bowls put plain flour, whisked egg and panko crumb(Season the panko with salt, pepper and parsley).
Place your first risotto ball into the flour, cover evenly then into the egg mix, and finally into the panko mixture.
Repeat until all your arancinni is covered.
Now in a large pot, heat up your vegetable oil to 180c. Carefully put in your arancinni, moving around in the oil to cook evenly.
Drain and its ready to eat.
Note: Please be careful deepfrying!

Potato Salad
Ingredients serves 10
400 grams Potato
1 sprig Spring Onions
100 ml Mayonnaise
2 units Eggs
5 grams Salt
5 grams Pepper
20 grams Parsley
80 grams Cheese
50 grams Parmesan Cheese
to taste Seeded Mustard

Cook potatoes the day before, skin on. Finely slice the spring onions, and semi-hard boil eggs.
Then roughly mash the eggs(after peeling 😛 ), mix through the potatoes, spring onions, add mayonnaise, seeded mustard and season. Keep adjusting the mayonnaise and seeded mustard until you like the taste.
Bacon and Cheese Muffins:
3 tbsp / 50g salted butter
2 garlic cloves , crushed
2 cups / 200g grated cheddar cheese (Note 1)
2 cups / 300g plain flour (all purpose flour)
1 1/2 tsp baking powder
1/2 tsp baking soda / bi-carb soda (Note 2)
1/2 tsp salt
1 egg (large, about 60g / 2 oz) , lightly whisked
1 cup milk (full or low fat)
1/4 cup / 60 g sour cream (or plain yoghurt)
1/3 cup / 85 ml vegetable oil (or any plain oils, not olive oil)
1/4 cup finely chopped fresh parsley (Note 3)
1 garlic clove , crushed
150g Bacon (Diced and pan fried).

Preheat oven to 180C/350F (standard) or 160C/320F (fan).
Place butter and garlic in a microwave proof bowl and melt in 30 second bursts. Mix.
Brush a 12 hole standard muffin tin generously with butter, being sure to slather with some garlic. Reserve some butter to brush tops.
Whisk Dry ingredients in a bowl.
Whisk Wet ingredients in a separate bowl(pan fry the bacon beforehand).
Pour Wet into the Dry ingredients bowl. Mix 8 times. Add cheese, mix as few times as possible just to incorporate remaining bits of flour – no more than 7 big stirs (secret to soft muffs).
Divide between 11 holes in muffin in (I use an ice cream scooper). Batter should be thick and fill muffin tin to top (if in ball shape due to scooper, leave as is). See video.
Bake for 22 – 25 minutes or until the muffins are golden and crusty and spring back when touched in the centre.
Remove onto cooling rack, brush with remaining butter (microwave again if needed) and cool slightly before getting stuck into them!

Ingredients Serves 16
0.5 Cup butter
1 Cup sugar
2 units egg
1 teasp vanilla
2.1 cups flour
2 teasp baking powder
1 teasp salt
0.5 cup milk
400 gram frozen mixed berries, thawed and strained
For the Streusel:
0.25 cup butter, softened
0.25 cup brown sugar
0.25 cup white sugar
0.33 cup flour

Preheat the oven to 190. Line a 12-cup muffin pan with muffin liners.
In a stand mixer or with a hand beater, beat the butter and sugar until fluffy, about 3-5 minutes. Add the eggs, one at a time, beating to fully incorporate each one before adding the vanilla.
In a separate bowl, combine 2 cups of flour, the baking powder, and the salt. Add this in 3 stages to the egg mixture, beating until just moist. Add the milk to the batter and beat slowly until just combined.
In a small bowl, dust the berries with 1 tbsp of flour. Gently fold the berries into the batter.
Spoon into a muffin tray, sprinkle the streusel ontop and bake at 190c for 20-25 minutes.