5 Amazing Gordon Ramsay Christmas Recipes

Prepare yourself for some unbelievably delicious and appealing Christmas recipes from Gordon Ramsay that you can use at your own home to impress guests!

The recipes below were posted on goodtoknow.co.uk.

Want to make some Christmas food other than red and green-coloured chocolates or candies? Well, here are five of the world-renowned Scottish chef Gordon Ramsay’s amazing Christmas recipes that can bring some brilliant colour to your (hopefully) white Christmas!

Roast Potatoes with Chili & Turmeric

Roast Potatoes.jpg
PC: GoodtoKnow

Ingredients:

  • However many potatoes you want; for the sake of this recipe, 2.5 kg of potatoes
  • Sea salt and freshly ground black pepper
  • 1 1/2 teaspoons of ground turmeric
  • Pinch of chili flakes
  • 4-5 tablespoons of olive oil (or goose/duck fat)

Instructions:

  1. Preheat the oven to 200 degrees celsius. Peel the potatoes and place in a large saucepan of salted cold water. Bring the heat to boil, then lower the heat and simmer for about 8 minutes.
  2. Drain the potatoes in a colander and sprinkle the turmeric, chili flakes, and some sea salt and freshly ground black pepper.
  3. Toss into the colander to coat evenly, then drizzle with a little of the olive oil and toss again. Leave to steam for 5 minutes.
  4. Pour the rest of the olive oil in a roasting tray and place in the oven for a few minutes to heat up. Carefully add the potatoes (don’t throw them!) and toss to coat in the oil. Roast for 40-45 minutes, turning them over a few times, until they’re crisp and golden.
  5. Drain on kitchen paper and transfer to a warmed dish to serve.

 

Pumpkin soup with wild mushrooms

pumpkin-soup
PC: GoodtoKnow

Ingredients:

For the pumpkin purée:

  • About 1.5 kg of pumpkin
  • Sea salt and freshly ground black pepper
  • 1 head of garlic, cut in half horizontally
  • A handful of rosemary sprigs
  • Olive oil, to drizzle

For the soup:

  • 1 1/2 tablespoons of olive oil
  • 1 onion, peeled and chopped
  • A pinch of freshly grated nutmeg
  • 30 grams of parmesan, freshly grated
  • 800 ml of hot ham stock or chicken stock
  • 100 ml of double cream
  • 15 grams of butter

For the garnish:

  • 1 1/2 tablespoons of olive oil
  • 400 grams of mixed wild mushrooms (chanterelles, trompettes, etc.), cleaned and trimmed
  • 10 grams of butter
  • Parmesan shavings

Instructions:

  1. For the pumpkin purée, preheat the oven to 170 degrees celsius. Cut the pumpkin in half horizontally and remove the seeds. Score the flesh, season with sea salt and freshly ground black pepper, then rub with the cut garlic halves. Lay rosemary sprigs and a garlic half in each pumpkin half. Drizzle with a little olive oil and place on baking trays.
  2. Roast the pumpkin halves for about 1 hour until they’re tender; the timing will depend on the variety, density and thickness. They’re ready when you can effortlessly slip a knife into the thickest part of the flesh. Take out the rosemary and garlic; save the garlic. While they’re still hot, scoop out the pumpkin flesh and purée in a blender or food processor.
  3. For the soup, heat the olive oil in a large saucepan, add the onion, and cook for 5–6 minutes until the chopped onion is soft and translucent. Scoop out the flesh from 2 or 3 roasted garlic cloves and add to the pan with the nutmeg and a little seasoning (sea salt and black pepper). Sauté for a further 1–2 minutes.
  4. Stir in the pumpkin purée and parmesan, then pour in the stock. Bring to the boil, lower the heat, and simmer for 10–12 minutes. Stir in the cream and heat for 1 minute.
  5. In batches, ladle the soup into a blender and blend until it’s smooth. Add the butter and blitz again to a velvety smooth texture. Pour the soup into a clean pan to reheat.
  6. For the garnish, heat the olive oil in a frying pan and fry the mushrooms over a high heat for a few minutes until the moisture released has cooked off and the pan is quite dry. Add the butter, season the mushrooms and stir, then remove from the heat.
  7. Pour the hot soup into warmed bowls and spoon the sautéed mushrooms into the middle. Top with parmesan shavings, grind over some black pepper, and serve.

 

Honey Glazed Ham

honey-glazed-ham
PC: GoodtoKnow

Ingredients:

  • 3 kg unsmoked boneless gammon joint
  • 4 medium carrots, peeled and roughly chopped
  • 1 leek, cleaned and roughly chopped
  • 1 onion, peeled and roughly chopped
  • 1 teaspoon of black peppercorns, lightly crushed
  • 1 teaspoon of coriander seeds, lightly crushed
  • 2 cinnamon sticks, broken in half
  • 2 bay leaves
  • A handful of cloves

For the honey glaze:

  • 100 grams of demerara sugar
  • 50 ml of Madeira wine
  • 25 ml of sherry vinegar
  • 125 grams of honey

Instructions:

  1. Put the gammon in a large saucepan and pour on enough cold water to cover. Add the carrots, leek, onion, peppercorns, coriander seeds, cinnamon sticks and bay leaves. Bring to the boil, turn down to a simmer, and cook for 3 hours, topping up with more boiling water if necessary.
  2. Skim off the froth and any impurities that rise to the surface from time to time. If cooking in advance, let the ham cool in the stock overnight. Otherwise, allow it to cool a little, then remove from the pan. Strain the stock (and save for soup etc).
  3. To make the glaze, put the sugar, Madeira wine, sherry vinegar, and honey into a pan and stir over a low heat. Bring to the boil, lower the heat and simmer for 3–4 minutes until you have a glossy dark syrup. Do not leave it unattended, as it will easily boil over.
  4. Preheat the oven to 170 degrees celsius and put the ham into a roasting tin. Snip and remove the strings and then cut away the skin from the ham, leaving behind an even layer of fat.
  5. Lightly score the fat all over in a criss-cross, diamond pattern, taking care not to cut into the meat. Stud the centre of each diamond with a clove. Pour half of the glaze over the ham and roast for 15 minutes.
  6. Pour on the rest of the glaze and then return to the oven for another 25–35 minutes until the ham is golden brown, basting with the pan juices frequently. It also helps to turn the pan as you baste to ensure that the ham colours evenly.
  7. Remove from the oven and allow to rest for 15 minutes before carving.

 

Beef Wellington

beef-wellington
PC: GoodtoKnow

Ingredients:

  • 400 grams of flat cap mushrooms, roughly chopped
  • Sea salt and freshly ground black pepper
  • Olive oil, for cooking
  • 750 grams piece of prime beef fillet
  • 1-2 tablespoons of English mustard
  • 6-8 slices of Parma ham
  • 500 grams of ready-made puff pastry
  • Flour, to dust
  • 2 egg yolks, beaten

Instructions:

  1. Put the mushrooms into a food processor with some seasoning (sea salt and black pepper) and pulse to a rough paste. Scrape the paste into a pan and cook over a high heat for about 10 mins, tossing frequently, to cook out the moisture from the mushrooms. Spread them out on a plate to cool.
  2. Heat in a frying pan and add a little olive oil. Season the beef and sear in the hot pan for 30 seconds only on each side. (You don’t want to cook it at this stage, just colour it). Remove the beef from the pan and leave it to cool, then brush it all over with the mustard.
  3. Lay a sheet of cling film on a work surface and arrange the Parma ham slices on it in slightly overlapping rows. With a palette knife, spread the mushroom paste over the ham, then place the seared beef fillet in the middle.
  4. Keeping a tight hold of the cling film from the edge, neatly roll the Parma ham and mushrooms around the beef to form a tight barrel shape. Twist the ends of the cling film to secure. Chill for 15-20 mins to allow the beef to set and keep its shape.
  5. Roll out the puff pastry on a floured surface to a large rectangle, the thickness of a £1 coin. Remove the cling film from the beef, then lay in the centre. Brush the surrounding pastry with egg yolk.
  6. Fold the ends over, then wrap the pastry around the beef, cutting off any excess. Turn it over, so the seam is underneath, and place on a baking sheet. Brush over all the pastry with the beaten egg yolks and chill for about 15 mins to let the pastry rest.
  7. Heat the oven to 200 degrees celsius.
  8. Lightly score the pastry at 1cm intervals and glaze again with beaten egg yolk. Bake for 20 minutes, then lower the oven setting to 180 degrees celsius and cook for another 15 mins. Allow it to rest for 10-15 mins before slicing and serving with side dishes of your choice. The beef should still be pink in the centre when you serve it.

 

Italian-style Trifle

italian-style-trifle
PC: GoodtoKnow

For the marsala jelly:

  • 2 medium sheets leaf gelatine (11 x 7.5cm)
  • 200ml Marsala (Californian cooking wine)
  • 2 tbsp caster sugar

For the trifle:

  • 500 grams of mascarpone
  • 6 tablespoons of icing sugar, plus extra to finish
  • Finely grated zest of 2 oranges
  • 5-6 tablespoons of Vin Santo or Marsala, plus extra to drizzle
  • 50 grams of chopped mixed peels (optional)
  • 300 ml of double cream
  • About 250 grams of panettone
  • Dark chocolate, for grating

Instructions:

  1. To make the jelly, soak the gelatine sheets in a shallow dish of cold water. Meanwhile, put the Marsala and sugar into a small saucepan and stir over a low heat until the sugar has dissolved. Bring almost to the boil and then take off the heat.
  2. Squeeze the gelatine to remove excess water, then add to the Marsala syrup and stir until fully dissolved. Pour the mixture into a shallow container and leave it to cool, then cover and refrigerate it for a few hours until set.
  3. Put the mascarpone into a bowl and sift in the icing sugar. Add the orange zest, Vin Santo or Marsala and mixed peels, if using. Beat it until evenly mixed.
  4. In a separate bowl, whisk the cream to soft peaks and then fold into the mascarpone mixture, using a large metal spoon or spatula.
  5. Cut the panettone into small cubes and place in a bowl. Drizzle over a little Vin Santo or Marsala and toss to coat.
  6. To make the trifle, place a layer of panettone in a large glass serving bowl. Roughly chop the Marsala jelly and scatter half over the panettone layer. Spread half the mascarpone mixture on top. Repeat these layers, then chill until ready to serve.
  7. To finish, grate a layer of chocolate over the surface.

 

With these five brilliant recipes, courtesy of Gordon Ramsay, you should have no problem wowing your family and friends with some tantalizing and unforgettable food this Christmas!

– Daniel Park (’17)

Featured Image: Crescentia Jung (’19)

Simple Homemade Treats to Try This Fall

Make these desserts for the upcoming Halloween party, or just to celebrate the beginning of fall.

Fall blew in strong this weekend, with the signature chilly breeze and the arrival of fleece jackets winking their hellos. Autumn flavors abound – sharp cheddar, maple syrup, cinnamon and sweet pumpkin. Welcome fall with open arms and a warm, piping kitchen with one or more of these fun, simple treats you can easily make at home. From sweet to salty to crispy – you name it, it’ll be there, specially hand-picked for the beginning of autumn.

 

1) Pumpkin Spice Rice Krispies Treats

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Rice Krispies Treats were always a crowd-pleaser, but what about adding a fun autumn twist to make it even better? One can never go wrong with pumpkin spice on a breezy autumn day. Flush with the flavors of fall, because these munchies will blow you a dose of warmth straight to your stomach with the combination of pumpkin, cinnamon, and soft, gooey marshmallows. Guaranteed, you will practically swoon as you take a bite out of this sweet, sticky delicacy.

  • Prepare canned pumpkin.
  • Cut up 1/4 cup of it.
  • Mix the pumpkin with two tablespoons of cinnamon powder.
  • Melt a bag of marshmallows and mix it in with the pumpkin and cinnamon.
  • Distribute the batch evenly over the Rice Krispies Treats (as many as you would like).
  • Let it cool in the refrigerator for about 30 minutes, and voila!

 

2) Maple Butter Syrup Popcorn

Halloween-Popcorn-Balls1
(Real Food Co.)

Wave good-bye to the standard popcorn flavors you can get at the cinema – this one’s golden. Even though syrup is produced in spring, maple always feels like such a fall flavor to us. It also goes really nicely with other fall flavors like ginger, cinnamon, and nutmeg. This popcorn has a little of each and will become your snack of choice as the leaves start to change and the weather gets cooler.

  • Pop popcorn following your preferred method.
  • Combine two teaspoons of cinnamon, ginger, and nutmeg in a bowl.
  • Melt half a butter in the microwave and whisk in the maple syrup .
  • Add the maple syrup into the bowl.
  • Drizzle the mixture over the fresh popcorn, stirring it so the mixture gets evenly distributed.
  • Saran-wrap the bowl and shake it, then pop a kernel in your mouth for the taste test.
  • Add more spices if you’d like, then eat immediately! The warmer, the better.

 

3) Salty Cheddar Crackers

White-Cheddar-Cheez-it-Crackers

Everyone probably shares the nostalgic memory of munching bags and bags of Goldfish Crackers at recess time in their childhood, as it is a universal snackage enjoyed by children worldwide. And who says you can’t enjoy it now too, and even better – made in your own kitchen? Sure, these bite-sized treats will take a few more steps and a bit of patience to make, but the end result makes it all worth it. Wake up your dead fall senses to the warm aroma of savory homemade nibblers that will make you fall in instant bliss.

  • Mix 1 cup of flour, 3/4 tsp. of salt and pepper, then add half a butter and mix well until the mixture resembles coarse meal.
  • Add 5 cups of grated cheese.
  • Add 3 to 4 tbsp. of water until dough forms into a ball.
  • Wrap the bowl in plastic, and let it sit for about 20 minutes up to 12 hours (best if overnight).
  • Roll the dough out to about 3 cm thickness directly onto the baking sheet.
  • Use cookie cutters of your preference to cut out pieces.
  • Bake at 177 °C for 15-20 minutes until crackers turn golden brown.

 

The verdict’s in – first of all, I’d love to get these in my trick or treat basket and on my breakfast table on a crisp autumn day (or any day for that matter). Second of all, luscious baked goods can still fit into busy fall schedules. So enjoy these fall-licious snacks while you watch the leaves flutter and turn brown.

 

– Ashley Kim (‘18)

Recipes for Leftover Halloween Treats

Some tasty treats for all that leftover Halloween candy

Trick or Treat! Halloween is also that time of the year for some delicious snack. Hopefully you’ve earned more treats than tricks from your peer monsters, ghosts, vampires, and fairies. But wait! Don’t fill your tummy with all that sweet junk yet! There are even better, quick and easy recipes that could create the most beautiful harmony from your dozens of treats.

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Cartoon Network

 

1) Halloween Candy Bark

Spread some melted chocolate on foil and top it with the chopped up Halloween candy. You can use assorted candy such as but not limited to Snickers, M&Ms, Reese’s Pieces and candy corn. In the picture, Reese’s Pieces, Reese’s Peanut Butter Cups, Reese’s Fast Break Bars and Butterfingers were used.

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Halloween bark (Cooking Channel T.V)

Ingredients:

Assorted Halloween candy, about 15 pieces or packs (1 to 1 1/2 cups chopped candy) 20 ounces milk chocolate

Directions:

Line a baking sheet with foil, shiny-side up; smooth out the creases.

  1. Crush all the candy bars into pieces. (You can put them inside a plastic bag and smash them against the table, or just use a coffee mug to crush them in the bag.)
  2. Put a glass or metal bowl over a saucepan of gently boiling water, making sure the bowl doesn’t touch the water. Stir the chocolate until they are melted. But make sure to don’t overheat the chocolate or it will seize.
  3. Remove the bowl from the pan. Spread the melted chocolate onto the prepared baking sheet, into a 10-to-12-inch circle, about 1/4-inch thick.
  4. Assort the candy pieces into the chocolate so that they are all well blended in flavor, color and texture. After that, freeze your chocolate into the refrigerator for 1 hour so they solidify before breaking it into pieces. You can even store the chocolate in a container at room temperature for 1 to 2 weeks.

 

2) Candy Corn Parfait

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Candy Corn Parfait (My Super Foods blog)

Ingredients:

1 box of instant chocolate pudding (or homemade of course)

1 box of French vanilla pudding (or regular vanilla)

Cocoa Puffs

Whipped cream

Candy corn

Yellow gel golor

Orange gel color

Halloween themed sprinkles

Directions:

  1. Make the chocolate and vanilla pudding. Divide the vanilla in half. If you are using French vanilla, it is already yellow, but if you are using plain vanilla, add a few drops of yellow to it. With the other half, use the orange food coloring to make it orange.
  1. Now all you have to do is create your own layers! The order laid out in the photo is: Cocoa Puffs, yellow pudding, whipped cream, candy corn and Cocoa Puffs, chocolate pudding, orange pudding, candy corn and Cocoa Puffs (again), whipped cream, sprinkles, and a few candy corns for garnish

Then finally chill for about 30 minutes to an hour or until the puddings are set!

 

3) 5-Minute Jolly Rancher Suckers

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Jolly Ranchers Suckers (Pinterest)

Ingredients:

Jolly Rancher

Sucker Sticker

Cookie sheet lined with a baking Mat or Parchment Paper

Directions:

  1. Crush all the candies
  2. On the silicone mat, creatively arrange the candy pieces in any way you want.
  3. Watching, bake the candy in 350º for 3-5 minutes. There will be a small candy puddle and place the sucker sticks into each of them. Roll the sticks in candy to coat the stick.
  4. You can finally cool and peel away the finished lollipops from the silicone mat. 

 

4) Twix Cookie Dough Cheesecake Bars

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Twix Cheesecake Bars (Bakers Royale)

Ingredients

1 16-oz. package of ready-made chocolate cookie dough

1 16-oz. package of ready-made chocolate chip cookie dough

16 Twix bars (8 packages of regular size bars, containing 2 each)

For the cheesecake: 8 oz. cream cheese, room temperature

1/3 cup sugar

1 large egg

1 teaspoon vanilla

1/3 cup caramel sauce (recipe follows)

1/3 cup mini chocolate chips

Directions:

  1. Line a 9×9 pan with foil so that there is a one-inch overhang on each side. Spray the foil with baking spray. Heat oven to 375 degrees F.
  2. Using a rolling pin, flatten the chocolate cookie dough into a 9×13 inch rectangle with a 1/4 inch thickness. Also, pinch off bits of chocolate chip cookie dough and drop them on top of the original chocolate cookie dough.
  3. Add cream cheese, sugar, egg, vanilla and caramel sauce into a small bowl and beat until blended.  
  4. Place Twix bars directly on top of the crust and then pour the cheesecake mixture on top. Sprinkle the remaining crumbles of cookies dough on top of the cheesecake layer with chocolate chips.
  5. Transfer the pan to the oven and bake for about 30-40 minutes at 375 degrees F.
  6. Finally, remove the pan from oven and you can cool it!

So do these recipes make your tummy growl? Now stop stuffing yourself with leftover twix bars, candy corns, lollipops, jellies, and chocolates! Just put them altogether into these delightful mix and share them with your friends, families, and teachers! Happy Halloween!

 

– Sammie Kim (’18)

Last-Minute Genius D.I.Y Halloween Costumes

Halloween comes in less than a week, don’t have any ideas? No worries, take a look at these super easy DIY Halloween costumes!

October is finally here! It’s only a few weeks before Halloween—the exciting time of the year where you can show off all your creativity, spookiness, and cleverness with your costume. But oops! Don’t have the money to buy a costume? Can’t work with makeup? Or did you already outgrow from your last year’s witch-dress?  Don’t worry. Here are some of the top “genius, witty, humorous, and comfortable” D.I.Y Halloween costume ideas that will take you no more than 5 minute tops.

 

  1. “Error 404- Costume Not Found”

All you need is your black sharpie, white t-shirt, and that “cool, nonchalant” attitude.

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“Costume Not Found” (Vitello, BuzzFeed News)

 

2. Become a Stick Figure from your old comic book.

Dress up in full white, and with a strip of black duct tape, make yourself some arms, legs, and a spine. Oh and remember to print out your favorite cartoon face!

Stick Man (pinterest)
Stick Man (Pinterest)

 

3. You can be Max!

Do you remember Where the Wild Things Are from your sweet childhood memories?  Simply jump into your grey hoodie and cut out that big, golden paper crown!

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Max costume (Liao, PopSugar)
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Max (Rice, Pinterest)

 

 

 

 

 

 

 

 

 

 

 

 

4. Boo from Monster’s Inc!

If you’re looking for a cute, girly costume, Boo is here for you. Tie your hair into two adorable pig tails, then slip into your boxy, pink shirt, purple leggings, and white socks. Don’t forget to smile!

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Boo costume (Nicole, Pinterest)

5. Yummy sushi outfit!

If you have any colorful pillows you don’t use anymore, paint them into delicious salmon, tuna, egg, crab, or even mackerel! Then, put black duct tape as the seaweed around your stomach with the pillow at your back. Moreover, white shirt and black leggings will finish the job, adding some sour, white rice to your sushi. Congrats! You are now a walking, talking sushi!

Screen Shot 2015-10-17 at 11.29.33 AM    Screen Shot 2015-10-17 at 11.29.07 AMScreen Shot 2015-10-17 at 11.29.24 AM

Salmon Sushi Costume (Mintlaces, Youtube Channel)

 

6. Egg

Pretty self-explanatory – just cut out a piece of yellow, circular paper and paste it on a white shirt. If even this too hard… we don’t know what to tell ya.

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Egg costume (Monalv)

 

7. Sweater Monster

You could turn yourself into a monster in less than a minute! Glue black pupils on your ping-pong balls. Then tape those ping-pong eyeballs onto the back shoulder of a baggy knit-shirt, or any loosely fitting sweater. Pull up your shirt over your head for the final transformation!

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“Costume Not Found” (Vitello, BuzzFeed News)

 

8. Grape

Blow some purple balloons and affix them all over your shirt. You could even collect some green leaves to put them on your head.  

Grapes
Balloon Grapes (Liao, PopSugar)

 

9. Ultra-Static Man

Clip on some dryer sheets, shirts, socks, and handkerchief from your laundry for the ultimate, ULTIMATE last minute halloween costume.

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(Vitello, BuzzFeed News)

10. Lady Bug

You can be a cute lady bug— just paste some black dots all over a red outfit, and maybe make yourself an antennae with black wire and headband. Get ready to fly!

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Cute Ladybug (Vitello, BuzzFeed News)

So what do you think? These were just some brilliant, clever Halloween costumes recommended by Internet bloggers that you can easily make from your household objects. Happy Halloween!

 

– Sammie Kim (’18)

7 Tips to Save your Money and Save the Earth

Are you freaking out over the threatening piles of trash bags on your front porch? Before you journey off to the junkyard, have some fun with upcycling, which is converting old junk into new items with better quality and function. For example, did you know that used toilet paper tubes can become great tools for organizing electric cords? With upcycling, the diversity of garbaged objects—plastic bottles, tissue rolls, old clothes, and even old furniture—can be transformed into brand-new treasures. And we’re not talking about building random art projects, but reusing the used objects in an efficient and useful way. Here is a collection of clever, easy tips from various innovative bloggers. Refresh your house and contribute to saving the environment by upcycling!

 

1. CD Spindle Case →  Bagel holder

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Nicole de Boar/Pinterest

An empty plastic, CD/ DVD spindle case can make a great portable lunch box. You can carry bagels, sandwiches, and even hamburgers! But make sure to wash the case first!

 

2. Cassette Tape →  Coin Wallet

 

Hansen/Autostraddle Blog
Autostraddle Blog by Hansen

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All you need is a cassette tape, 14-inch long zipper, fabric, scissors, and a hot glue gun. It is best to use cassette tapes without screws. First, gently open the cassette tape and extract the insides (take out the tape roll; everything). You may want to clean the cassette by rubbing a little alcohol with a q-tip. Second, trim your zipper around the cassette tape (usually 13-inch long). Third, dab hot glue at the cut-end of the zipper line, so that the zipper has an end to fasten on.  Finally, attach the zipper onto the cassette one side at a time. Be sure to put hot glue on the cloth first before sticking it on to the cassette tape. Don’t worry about the inside of the cassette; you can cover it up with your favorite fabric!

 

3. Used Paper Roll →  Electric Cords Organizer

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“43 Ways to Reuse Old Broken Junk for New Treasures” by Pixel Pete

No more laying out dozens of thick white electric cords on the floor, or stuffing them in your drawer! Let’s neatly roll up extra cords around the used toilet paper tubes.

 

4. Bottle Cap →  Crayon Tea Lights

 

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Instructables Blog

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You’ll need bottle caps, crayons, and a 2-inch cotton string. To make colorful miniature candles, you only need a maximum of 10 minutes! First, puncture the bottle cap with a knife/nail so that the hole is big enough for the cotton string to go through. Second, tie a simple overhand knot at the near end of the 2-inch string. Thread this 2-inch string through the bottle cap so the knot is at the bottom. Third, with low burner heat, melt the crayons in a tin can/pot. And finally, once the crayons are melted, pour the liquid into the bottle cap!

 

5. Skateboard → Picnic Table

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“Skateboard Furniture” by Mark Mapstone/Pinterest

 

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Old skateboard decks without wheels can become beautiful decorations for your child’s picnic table. By nailing the skateboards onto the benches and table, you’ve just created an amazing table set!

 

6. Folding Chairs → Foldable shelf

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viahouse.com

Do you have folding chairs that you don’t sit on anymore? By attaching some of those chairs on a bare wall, you have built yourself a foldable shelf!

 

7. Salvage your broken Flip-flops!

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Once in a while, the straps on our flip-flops wear out, and finally rip off. But good news; you can salvage your shoes in no time!  All you need is a random plastic bag. First, tightly twist the handles of the plastic bag. Second, create a small opening on the twisted ends and loop it around the toe peg. Third, twist the remaining plastic handle so that it can fit through the flip flop hole. Finally, once you insert the handle into the shoe hole, tie one/two small knots. You can snip off the remaining plastic bag!

 

– Sammie Kim (’18)

Header: Upcycled plastic bottles into plant pots by Sugru

How To: The Detox Juice

Find out the healthy way to lose weight — just in time for prom, too!

Last year, the famous Korean comedian, Kwon Mi Jin, earned the title of “Diet Master,”  when she lost 51kg in one year. Her dieting secret was not plastic surgery, drug use, or unhealthy fasting. But it was “Detoxifying Juice,” also known as “해독주스,” in Korean.

Kwon Ji Min
(Kwon Ji Min)

Kwon introduced her personalized recipe to the public, and this soon prompted various TV shows to feature her and her juice, which gained approval from not only the public, but also from Korean doctors. Now, Kwon’s detox juice has launched a new trend in health and diet with its “cleansing method” that introduces a healthy approach to weight loss and body refreshment. The juice cleanses the body of compacted food and toxins, relieving constipation and aiding in vitamin deficiency, cardiovascular health, and even acne.

Detox juice works best when consumed everyday: thirty minutes before breakfast and thirty minutes before dinner. However, be warned! Never replace all your meals with the detox juice, hoping to lose weight. The primary purpose of the detox juice is to filter the waste in your body for improved health. If your sole purpose is to lose weight, then it is advised that more vegetables should compose the detox juice rather than fruits or other sugars. Kwon Mi Jin, the “Diet Master,” took her diet a step further by eating all her meals along with the detox juice, and even exercising daily.

With notable experience from drinking the detox juice for many months, I would like to point out that this juice not only produces amazing results in weight loss, but that it has a simple, convenient recipe, adding onto its charm. The only thing to do is chop and boil the vegetables, then dump all of them to the blender machine, Try it yourself!

 

Here is the recipe to the “Detoxifying Juice.” (Courtesy of stacefacelovessushi):

Ingredients: 1 long carrot, 1 bunch of Broccoli, 1 Tomato, 1 Cabbage, 1 Apple, 1 Banana, Water

1. Chop up all the vegetables (Carrot, Broccoli, Cabbage, and Tomato)

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2. Put the vegetables in a pot and add water.

(stacefacelovessushi)
(stacefacelovessushi)

3. Start the stove in Medium Heat, slowly cooking the vegetables. When the water starts boiling, leave the pot for 15 minutes, stirring the vegetables once in every 5 mins.

(stacefacelovessushi)
(stacefacelovessushi)

4. Use a blender to blend the cabbage, carrot, broccoli, and tomatoes together. Add 1/2 Apple and 1/2 Banana as well in order to improve the taste.

(stacefacelovessushi)
(stacefacelovessushi)

– Sammie Kim (’18)
Header: Healthfirst

Ode to Nutella

Nutella = Love

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Who doesn’t love Nutella? | c. Pusheen

Nutella… More like hell yeah. Am I right or am I right?

A jar full of absolute mesmerization, that brings the feeling of jumping over a rainbow while riding a unicorn. Scratch that, two unicorns. That, my friend, would be Nutella. Ever since it was introduced to the market in 1964, Nutella has been – and to this day still – a very much appreciated chocolate spread. The perfect combination of hazelnut with a hint of cocoa and milk is like, the best thing ever on this planet. With just about nine weeks left of school, we find ourselves already thinking about summer break, procrastinating our work to the last minute. And, it’s been scientifically proven that chocolate is good for your mind and body. Add those two together and you have a happy brain, mind, and attitude about school! (and a fulfilled stomach). To satisfy your needs, I’ve got some Nutella recipes! Of course, everybody goes through the eating-directly-from-the-jar-with-a-huge-spoon kind of days. But check out these recipes and try some because honestly, they’re life changing.

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c. Tyler Feder

But before you get to the cooking, take a moment to appreciate Nutella itself and it’s past.  Nutella’s history goes all the way back to the end of the Second World War. Pietro Ferrero, a confectioner was inspired to make cocoa and hazelnuts affordable for the people of Italy, as those ingredients were considered quite the luxury. This was when the Gianduja, the very combination of chocolate and hazelnuts, was invented (or rather, the prototype of our modern day Nutella).The new sensation captured everybody’s attention, ending up as an immense success. Chocolate treats were no longer inaccessible; both the cheap price and appetizing taste called for awareness, causing the Gianduja to become a huge hit. But it wasn’t until Michele Ferrero, the inventor of Nutella, created his new secret recipe that the actual Nutella was born. The Italian  – perhaps even worldwide  – success continues to be consumed all year long, because of its simplicity, functionality, and price.

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RIP Michele Ferrero | c. The Guardian

Here are three tasty Nutella-mazing recipes to celebrate our universal love for the chocolatey treat.

1. Nutella Banana Smoothie

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c. AThriftyDiva.com

Ingredients:

Frozen bananas (70 g)

Milk (100 ml)

Ice (50 g)

Nutella (1 tablespoon)

 

Step 1) Stick the frozen banana slices on to the inner surface of your cup.

Step 2) Using a mixer, mix the milk, ice, and Nutella until the mixture becomes smooth.

Step 3) Pour the mixture into the cup, and top it off with whatever you like! (I recommend whipping cream and granola!)

 

2. Nutella French Toast

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c. Buzzfeed

Ingredients:

Bread (1 piece)

Egg (1)

Milk (150 ml)

Sugar (1 tablespoon)

Nutella (AS MUCH AS YOU LIKE!)

 

Step 1) Get your slice of bread, cut it in half, and cut a pocket in the bread for the Nutella to go inside.

Step 2) Scoop as much Nutella as you like inside the cut.

Step 3) Mix the egg, milk, and sugar and place the bread slices in the mixture. (Tip: Use a ziplock bag to the dipping)

Step 4) Warm up your frying pan, and cook the bread until it becomes a golden-yellowish color.

Step 5) Optional, but you can top the french toast off with chocolate sauce, fruits, or just anything you like!

 

3. Nutella Brownie

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c. CompletelyDelicious

 

Ingredients:

Nutella (1 jar)

Egg (2)

Milk (4 tablespoons)

Salt (2 sprinkles)

Cake flour (80 g)

 

Step 1) Get a cake tray, and inside the tray, lay aluminum foil. Preheat the oven to 175 celsius. Lightly sprinkle cake flour on the tray.

Step 2) Mix Nutella, eggs, and milk inside a bowl.

Step 3) Add the salt and the rest of the cake flour inside the bowl, and mix until smooth.

Step 4) Pour the mixture into the tray and leave in the oven for 30 to 35 minutes.

Step 5) Take out, cut it into small squares, and decorate however you like!

 

TREAT YO’ SELF with Nutella! Grab your smoothie mixer, cake tray, and start cooking!

 

– Leona Maruyama (’17)

Header: Tumblr

Cures For Your Sweet Tooth

The #TREATYOSELF saga continues.

Cake, cookies, ice cream. YUM. Every once in a while, you need to #TREATYOSELF to a sweet snack. We asked some students for their favorite sweet treats and found recipes so you can make it yourself!

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Tumblr

“Brownies!” (Ji Sun Jeon, ‘17)

Simple brownies are rich, decadent, and full of chocolate. A perfect snack for when you’re running low on energy and happiness.

You will need:

½ cup vegetable oil

1 cup sugar

1 tsp vanilla extract

2 eggs

¼ tsp baking powder

⅓ cup cocoa powder

¼ tsp salt

½ cup flour

 

  1. Preheat oven to 350ºF (180ºC)
  2. Blend the oil and sugar until they are well mixed
  3. Stir in eggs and vanilla extract.
  4. Mix the dry ingredients (baking powder, cocoa powder, salt, flour) together separately.
  5. Slowly stir in the dry ingredients and blend until the batter comes together.
  6. Pour the mixture into a greased 9×9 pan (if you double the recipe, use 9×13 pan and bake for longer)
  7. Bake for 20 minutes, cool the brownies, and enjoy!

 

(recipe by food.com)

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Two Peas & Their Pod

“Chocolate sea salt caramel cookies.” (Faith Choi, ‘16)

Mmmm, now that sounds good. What is this delectable treat? Warm, chewy, rich cookies that are all gooey with caramel, with a surprise of salt for extra flavor.

 

You will need:

1 ¼  cup all-purpose flour

¼ tsp baking soda

¼ tsp salt

5 tbsp butter

7 tbsp cocoa

⅔ cup sugar

⅓ cup brown sugar

⅓ cup plain yogurt

1 tsp vanilla extract

Soft caramels (rolled into little balls)

Sea salt

 

  1. Preheat oven to 350ºF (180ºC) and prepare 2 baking sheets lined with parchment paper.
  2. Sift and mix together flour, baking soda, and salt.
  3. Separately, melt butter over a saucepan. Removing it from the heat, stir in cocoa and sugars until it looks kind of like wet sand.
  4. Mix in the yogurt and vanilla until well blended.
  5. Stir in dry ingredients and continue to mix
  6. Wrap the cookie dough around the balls of caramel and sprinkle sea salt over each one.
  7. Bake for 10-12 minutes, cool cookies, and enjoy!

 

(recipe by twopeasandtheirpod.com)

 

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food.com

“Umm peppermint cookie thing. Oh wait, it’s.. ahh peppermint bark!” (Lina Oh, 11)

What is peppermint bark? Only the easiest, but most delicious snack for lovers of the chocolate-peppermint pairing! A layer of bittersweet dark chocolate, a layer of buttery white chocolate, and a layer of crunchy zingy peppermint. The perfect combination.

 

You will need:

12 oz plain white chocolate

12 oz plain dark chocolate

½ cup crushed peppermint candy

 

  1. First, line a 9×12 pan with parchment paper.
  2. Melt the dark chocolate. You can use the double boiler for this, where you boil a pot of water and place a heat-proof bowl over it, constantly stirring until the chocolate is smooth. Or, you could microwave the chocolate 15-20 seconds and a time, stirring in between.
  3. Spread a layer of the dark chocolate in the pan.
  4. Now, melt the white chocolate using whichever method you prefer.
  5. Quickly, while the chocolate is still hot, pour the mixture over the dark chocolate.
  6. Put peppermints into a ziploc bag, and crush with a rolling pin or a hammer.
  7. Sprinkle the crushed peppermints over the chocolate
  8. Put in the refrigerator to harden. Once it’s ready, break them apart and enjoy!

(recipe by food.com)

Whatever the case, remember to take a break once in a while from vigorous studying, and indulge your sweet tooth! All these recipes await you! YUM.
– Sarah Chin (’16)

Header: Healing The Body