XURRUT PIZZA AND ROCK AND ROLL

Xurrut is a live rock music club in Gorliz, a seaside village in Basque Country. XURRUT has the best pizza I´ve eaten in my life. The words which they define to the XURRUT are many but most outstanding is the passion on pizza and rock and roll, . If the historical memory does not fail, I thinks that it is the concert club, in active, more veteran of Basque Country. many famous bands from everywhere have been playin´at Xurrut(COMUNISTA, LORD SICKNESS, AUSTRALIAN BLONDE, CANCER MOON, LOS CLAVOS, CUJO, MANTA RAY, KILLER BARBIES, SOCK TREATMENT, VANCOUVERS, KACTUS JACK, DUM DUM BOYS, PORTOBELLO BONES, DDD, NCC, M.C.D...) and the place is extreamly cozy. At xurrut you can taste de best pizza, the are many types as you can see.. one of my favourite weekend plan is going to Xurrut take some pizza and enjoy great music. yOU MUST GO!!!

ANCHOVY SANDWICHES

Ingredients:

750gr of anchovies
Piquillo peppers
50gr of cheese
2 eggs
Flour
Sunflower oil
2 cloves of garlic

Preparation:

• Clean the anchovies and salt them
• Peel the garlic and cut it into small pieces
• Cut the pepper into small pieces
• Fry the garlic until it is red and add the peppers. Cook them on a low heat and add salt if necessary.
• Add the peppers and the cheese to the previously prepared anchovies and put another anchovy on the top to make a sandwich.
• Beat the eggs and heat the sunflower oil in a frying pan.
• Cover the anchovy sandwiches with flour and egg and then fry them in the frying pan.
• You can serve them with a mix of red and green fried peppers.

AN ORIGINAL RESTAURANT

It was two and a half years ago when I first visited this smart and comfortable restaurant placed in the centre of Madrid. We were first introduced to it thanks to some friends being very fond of opera.

The restaurant is called “La Favorita”, which reminds the famous opera by Donizetti. The restaurant belongs to an Association of Opera Friends and you’re offered modern cuisine from Navarra. Asparagus, red peppers and a wide variety of other vegetables from “La Ribera” along with meat and red tasty wines are their specialities.

But the most appealing thing is the fact that the waiters are young opera singers that you can listen to singing famous arias between dishes.

The musical atmosphere is very nice and it does not disturb you much while you are having dinner. It is particularly romantic for couples.

My favourite restaurant

I was first introduced to the Rincón de Piedra 1 year ago. The restaurant is run by a familly: the waiter is the son, Victor, and the parents are the cook. it is next to a little mountain not very far from the city, a very good palce to relax, but easy to arrive to.

I went first with my friend the day of one of my friends birthday. To be honest my first impression was not very good. When we arrived the restaurant was completely desert and the woman did not look very friendly.However when we sat down things changed. The woman came and asked how we were, if everything was ok...We did not have to wait because inmediately the son came to take notes of what we wanted. It thinks that he looked we did not know what to chose and he help us and suggest what were for him the best dishes.

While we were starting to eat, started to arrived people to the restaurant and we thought it would be a bit overwhelming, at least it turned out to be a really warm atmosphere.

I ate as I had never do and I found really nice Victor and his mother, call Maria. I did not have the opportunity to get to know Maria´s husband cos he was very bosy at the kitchen and he just came five minutes to ask if we have like the food.

Nowadays I go there in special ocasions and I have really good memories there. I do not think there are a lot of restaurants where they look after you so much and in which there is so an special atmospherie. It is a place really cosy in which you feel comfortable.

My Favourite Restaurant

Surely this is not the best restaurant I've ever eat in, but it's a place where you can take "all that you can eat and much more" in a very good price.

I was first introduced to Asia Fuxing Wok two years ago, when I was looking for a cheap place to eat in the center of Bilbao. This restaurant is situated in one of the most centrical streets, General Concha, and is run by two waitress (whose names I can't never remember) and three cooks.

Once in, you can choose between ordering from the menu or taking all you want from the free buffet. If you decide to order from the menu you can choose between nearly 150 different chinesse dishes, but, as in every chinesse restaurant, the rations are excesive (at least for me). On the other hand, if you choose the free buffet, you can take whatever you want from around 50 different dishes. This choice also allows you to left non-cooked food that you can pick up from the buffet, specially vegetables, meal and fish, in a griddle where they prepare it for you.

The best thing for me about this restaurant are sushi (prepared rice with raw fish) and wasabi (a green spicy horseradish paste). I discovered them here and I really like them becase they both are incredibly tasty foods, specially if you allow the waitress to say how you should take them.

Although it looks like any other chinesse restaurant, if you are fed up with the taste that had left on you the classic ones, try this one out and you will see this is not like the others.

My Favourite Restaurant

I was first introduced to the Mune Gorri about five years ago. The restaurant is run by a friendly Basque couple, Idurre and Eneko. They are both excellent cooks and can unabashedly boast at having won the best original pintxo bar competition in Bilbao five times so far.

There are also two very efficient bar staff, Leire and Itziar who make sure the bar runs smoothly and that there are always extremely appetizing pintxos from one end of the bar to the other.

The bar is right in the centre of Bilbao and only two minutes' walk from Indautxu underground station. The best time to go there is either around midday or early evening when the bar is full of fresh finger food and eager customers. If you feel like a meal, Tuesday to Thursday are my favourite nights as there’s a terrific choice of set meal at a very reasonable price. Wine is included in the price and I can assure you that the house wine, Rioja Alavesa, is an excellent choice.

By the way, if you should happen to drop in for a bite, why not ask for one of the pintxos they won a prize for. Basically, it’s salted king prawn soaked in coco and tiger nuts. Believe me, you won’t be disappointed.

CHOCOLATE SOUFFLE

It is a delicious dessert. It is really easy to make and you obtain a faboulous,mouth-watering, home -made dessert.
Ingredients
1/3 cup sugar plus additional for sprinkling
5 oz bittersweet chocolate (not unsweetened), chopped
3 large egg yolks at room temperature
6 large egg whites.
Method
Preheat oven to 375°F. Generously butter souffle dish and sprinkle with sugar. Melt chocolate in a metal bowl.Set over a saucepan of simmering water. Remove the bowl from heat and stir in yolks . Beat the eggs whites with a pinch of salt in a large bowl with an electric mixer at medium speed until they just hold soft peaks. Add 1/3 cup sugar, a little at a time, continuing to beat at medium speed, then beat at high speed until whites just hold stiff peaks. Stir about 1 cup whites into chocolate mixture to lighten, then add mixture to remaining whites, folding gently but thoroughly. Spoon into souffle dish and run the end of your thumb around inside edge of soufflé dish . Bake in middle of oven 24 to 26 minutes. Serve immediately.

Paella

A paella is very flexible dish so if you don’t have the exact ingredients substitute them for something similar.

INGREDIENTS FOR 6 PEOPLE:
1 small onion, finely chopped
1 green pepper, finely chopped
1 red pepper, in strips
1 medium-sized tomatoes, skinned and finely chopped
2 carrots, finely chopped
2 cloves of garlic, coarsely chopped
100g peas, cooked
200g prawns
200g clams
200g mushrooms, medium chopped
200g fresh squid, medium chopped
18 mussels
350g rice (short grain rice)
a pinch of saffron
olive oil
about 800ml water (fish stock)

RECIPE:
Heat some olive oil in a large frying pan. Add the onion, garlic, green and red pepper and carrot and fry gently for about ten minutes. Add the chopped tomato and squid and fry on a low heat for another ten minutes. Add the mushrooms.
Add the rice and stir well to make sure that it is thoroughly coated. Add water, clams and mussels, perfectly washed, and bring to the boil. Season with salt. Put a lid on it, turn the heat right down and cook slowly for about ten minutes. Add the prawns and peas and give it a stir. Arrange the mussels and strips of red pepper artistically on top, put the lid back on and leave for another ten minutes - checking that it has enough water. If you think it is getting too dry, add more water, but shake the handle of the pan rather than stir so as not to upset the pattern. Once the rice is cooked and the mussels have opened, it is ready to eat.

Chocolate Sponge Cake

This is a perfect receip for people who like sweet and spongy food, ideal when friends of yours are coming in to have an snack. It's very easy to prepare and you don't have to clean up too many things after cooking it.


Ingredients:

· 3 eggs
· 300 gr. of flour
· 150 gr. of sugar
· 100 gr. of butter
. A glass of milk
· ColaCao / Nesquick / Chocolate... (whatever you find at home) in the quantity you preffer
. A sachet of yeast


Instructions:

· Mix up in a bowl all the ingredients in this order as you remove well all the mixture. Do not put in the next ingredient until you don't see any lumps:
1) The flour with the eggs
2) Butter
3) Sugar
4) Milk
5) Yeast
6) Spoonfulls and spoonfulls of Nesquick

· Put all the mixture in a mold and cook it in the oven (180º by apox. 35 minutes).

· If you want, you can smear it over with Nocilla or any chocolate cream.

· Clean up all the kitchen.

· Enjoy!

Tagliatelle with spinach and cream cheese

• 
  This is a very simple dish. In fact, I cooked it last night for my brother who's over for a visit. It's really easy to make, takes no time at all and is very tasty. So:
  

Ingredients
tagliatelle
a big bag of fresh spinach
a tub of cream cheese with herbs (Philadelphia for example)
pine nuts
soya sauce
milk
salt and pepper

Instructions

1. Put the pine nuts in a small pan and cook until they start turning colour
2. In a big pan, melt the cheese in olive oil
3. Add a tablespoon of soya sauce
4. Add the pine nuts
5. Add the spinach and mix it all up
6. Add a tablespoonful of milk
7. Salt and pepper
8. Stir it all in and wait for the spinach to 'reduce'
9. Cook the pasta
10. Voila!

Now it's your turn!

It's clear that Rashers and I are enjoying ourselves playing around on the blog but now it's YOUR turn. As we're studying a unit on 'food', we'd like you all to post a recipe. Your posting should look a little like this:

1) Why you've chosen this dish
2) The ingredients
3) How to make it

Then, try out someone else's recipe and post a comment. I'm going to start by posting the recipe of a meal I prepared yesterday.

If you were a food, what food would you be? Why?

Here are some comments from other bloggers!

"A green grape I think because I can be sweet. I am a little sour or spoiled if left alone too long or and if pressed I whine (wine)."

"For example, I’m extremely corny, sweet, and simple. I might be sweet corn. Well, that’s pathetic. But hey, just giving an example here!"

"Jelly Baby - soft and sweet you see."

"Chocolate covered strawberries because they're sensual and sexy."

"Spaghetti and meat balls, we love to suck the ends of the spaghetti her at one end and me at the other, we always end up at the lips."

Already thinking about CAE exam?

Some of the students in my class have been asking about the Cambridge Certificate in Advanced English (CAE)exam. Realistically most students in advanced 1 would be on schedule to take this exam in June 2009. If you're interested in finding out more, then ask at reception at the British Council or go directly to the Cambridge University pages for CAE. Here's a link:
http://www.cambridgeesol.org/exams/cae.htm
If you want to start doing some practice tests, then Flo-Joe is a pretty good website.
We also have a programme on the computers in the British Council library called CAE Tutor. It's a bit old-fashioned looking but not bad. And of course we have a lot of past papers in the library. Ask Zaloa for help - although it's probably better to wait until after Christmas before borrowing these materials as they're in great demand from people doing the exam in December.
Finally, tell us if you know of any good sites for practising CAE questions and I'll add the web address to the 'Good Websites' section of this blog.
Bye for now.

Rashers and his Irish cousins playing backgammon

Identity

How would you define your own identity? Tell us about your background and the way you would describe yourself to strangers.

Chris Stewert sitting in his "cortijo, El Valero" in Las Alpujarras, south of Granada.

Homework: October 11th (Martin's class)

Well done everyone for creating an account. Now I need to change the permissions so that you can create posts yourselves. Anyway, a summary of homework for this week:

1) Send me your email address to my British Council address: martin.stanley@britishcouncil.es
2) Read a couple of pages of the book you took out and be prepared to tell us your first impressions.
3) Do the vocab building exercises which we didn't have time to do in class. Basically, it's exercises 2, 3 and 4 on page 9 of the coursebook.

See you next week.

Getting started

At the moment you can only read the blog. If you create and account for yourself, you can then begin to add comments to posts like this.

However, I want you to be able to start you own postings. To do this you have to send me your email address. Once that's done, you can begin posting.