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Summer Sweet: Sticky Toffee Pudding

Sticky Toffee Pudding

In the last of our Summer Recipes series, we steal this delicious recipe from Rahul Panchal’s blog:

Who knew that Jamie Oliver, better known for his nutritional revolutions and healthy cooking movement, would have such a devilishly indulgent recipe up his sleeve? Then again, being British, it would be a shame for him not to have a good recipe for sticky toffee pudding. Addicting to the core, my friend gobbled down three helpings of this stuff in one sitting! With that said, let’s quickly run through the basics and get to this recipe! I guarantee that you that the tray will be wiped clean before you can even swing by for seconds!

In England, pudding is a generic term given to describe many things dessert-like, not just the custardy stuff that most people are used to. Therefore, sticky toffee pudding is essentially a quick-baking cake made primarily of dried dates. Even though they are madly delicious on their own, dried dates add sweetness, bulk, and such a wonderful moistness to this pudding that you’ll be questioning why you don’t have a date farm in your backyard. Cinnamon adds a characteristic flavor that makes this reminiscent of a spice cake, while ovaltine adds a slight malty note in the background.

After the pudding (or cake if you are looking for a more American description) is baked, it is soaked in a wicked awesome toffee sauce, hence the name sticky toffee pudding. The sauce is also superbly easy to make. It’s a simple reduction of cream, butter, and brown sugar. Even though the recipe asks for unsalted butter, I actually went ahead and used salted butter, and believe me, it was probably one of the best decisions that I had made in a while. Using salted butter allows you to offset the sweetness from the sugar, which sometimes can be cloying, especially if you plan on consuming it in liberal amounts (as you must do with this recipe). It also doesn’t hurt to mention that Denmark happens to have some of the best butter in the world, so naturally I try to use it whenever I get the chance! However, regardless of where you live, and whether or not you actually like to bake, please, please, please give this recipe a try! It will have addicted to this new realm of quick-cooking deserts in a heartbeat. In fact, I’ve already made this twice!

Recipe: Sticky Toffee Pudding

Adapted Slightly from Jamie Oliver

Ingredients

  • 225 grams fresh or dried dates, pitted
  • 1 teaspoon baking soda
  • 85 grams salted butter, softened
  • 170 grams sugar
  • 2 eggs
  • 170 grams all-purpose flour
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons ovaltine powder
  • 2 tablespoons yogurt

For the Toffee Sauce:

  • 115 grams salted butter
  • 115 grams light or dark brown sugar
  • 140 ml heavy cream

Method

1. In a medium-sized bowl, cover the dates with about 1 cup of boiling water. Allow the dates to soak for a couple of minutes and then drain. Puree the dates in a food processor or blender until they are smooth.

2. Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. In a large bowl, cream together the butter and sugar with a wooden spoon until the mixture is pale in color. Then add the eggs, flour, ovaltine, cinnamon, and baking soda. Mix the batter together until everything is well incorporated. Then fold in the pureed dates and the yogurt. Pour the batter into a greased, ovenproof dish and bake for about 35 minutes, ’til a knife inserted into the center comes out clean.

3. While the pudding is baking, make the toffee sauce. Combine the butter, brown sugar, and heavy cream in a small saucepan, and heat the mixture over low heat, stirring occasionally, until the mixture has thickened, reduced, and darkened to a rich brown color.

4. Serve the pudding hot out of the oven scooped out into plates with a generous pouring of the hot toffee sauce. No ice cream or whipped cream is needed. Just the pure pudding, toffee sauce, a spoon, and a happy person to eat it. Enjoy!

Choosing a Program: Finding and Creating a Home

Guest Blogger: Amanda Toledo

On the cover of a journal my mom bought me, there’s a George Bernard Shaw quote that reads “Life isn’t about finding yourself. Life is about Creating yourself.” Cheesy as inspirational-quote journals may be, I like the sentiment, although I think that life is more a mixture of both seeking and creating. Deciding which study abroad program to go on is no less challenging for some than deciding which university to go to or what to major in. Many students enter the Resource Room knowing they want to go abroad but not knowing where in the world they’d like to go. Program Assistants work to assist these students in finding what works best for them academically as well as personally. When you’re going abroad, whether for a short-term program, a semester, or an entire year, the fact remains that wherever you go, you are creating a home away from home.

Leeds City Centre

When assisting students I often use myself as an example, calling myself a city kid. Even though I grew up in the suburbs of Chicago, when I moved to the actual city in high school, I found that the vibrant, swift, and busy life of a city suited me more than slower, mellower pace of  suburban Illinois. When looking for study abroad options, I knew that living in a city would be integral for me. Like most students I’ve spoken with over the past two years, my first thought when it came to England was London. When investigating the programs in London, I discovered there weren’t any options in my price range at the time.

It required more research then, to look up what other English cities the study abroad office had programs in, and which offered classes in my major. I decided on Leeds, the third largest city in England. Of the city options, I chose Leeds because when looking through their class catalogue (“modules” instead of “classes” in the UK) I found a class that sounded interesting to me: an upper level course on the history of witchcraft in literature. In the end, it was a balanced decision between location and academics that landed me on a place I’d someday feel intense homesickness for.

DSCN1342

Gigantic Chess matches in the City Centre

 

 

Leeds gave me my fill of a city, but it also gave me the new experience of a walking city. In between classes and homework and day trips to different locations around the United Kingdom, I’d spend my time wandering down the cobblestoned streets of city centre; passing through the Arcades, stopping in at the (free!) museums and art galleries. As the weather grew warmer, I took the fifty minute walk from my flat to city centre instead of the ten minute bus ride, seeing rolling hills turn into the pubs, shops, and panini places that became familiar and comforting to me over the sixth months I lived there. A fifteen minute walk in the opposite direction from my flat landed me at the ruins of a monastery, towering into the sky, beautiful and stoic in its gorgeous park setting.

The ruins of Kirkstall Abbey

Kirkstall Abbey Ruins

This is not to say that life in Leeds was without its struggles, but through those struggles and those delights, I created someone confident, someone who relished the independence of exploring a museum with only herself and the art for company. I created a home away from my family and everything I knew, and discovered the power in that.

At the end of my semester, my mom came to visit for a week. Although her flight got delayed a day, and I really ought to have met her in London (where most of our week together had been planned), I insisted she come to Leeds, even just for the first afternoon. London is my favorite place in the world, it’s thrilling and beautiful on a grander scale than you can imagine, and I would love to live there someday, but Leeds was my home.

The Sticky Toffee Pudding cupcake at Cupackes by Charley in the city centre

The Sticky Toffee Pudding cupcake from Cupackes by Charley

I knew the best place to take my mom for fish and chips, I knew all the flavors at the local cupcake shop, and which ones to recommend; I knew Leeds.

I can honestly say I have only met one or two people that did not like their programs abroad. Most people feel about their cities the way I feel about Leeds, whether they picked a setting they knew they liked, or chose something that was perhaps out of their comfort zone, but an exciting challenge. I’ve heard students wax nostalgic about their host families, or excitedly recount their adventures of their host countries. Any program abroad will be a mixture of finding and creating a place for yourself in the world; but it’s a journey worth taking.

Begin your journey now! The deadline for this Winter Break programs and Spring semester programs is September 15th.

From Peer Advisors to Program Assistants

Guest Blogger: Kaitlin Kuhl

As we head into the 2014-2015 academic year, the Study Abroad Office is seeing a multitude of changes. With the goal set to send more students abroad in the future, current staff have been working on ways to reinvent the study abroad message and its outlook. One of the biggest changes the office is undergoing is replacing the Peer Advisors with Program Assistants. As the Study Abroad Office looks to hire recent study abroad returnees to fill the former Peer Advisor position, the office has taken the initiative to give these students more responsibility and sponsorship for the hard work they demonstrate in the office; thus, we are changing the job title from Peer Advisor to Program Assistant.

Program Assistants work to find a program that fits for students and guide them through their application process

For those who don’t know who Peer Advisors are, these students are the front line for those who want to go on a study abroad program. Although Peer Advisors facilitate outreach events and aid the office with general day-to-day operations, often times Illinois students visit the Resource Room in the Study Abroad Office in order to talk to a Peer Advisor about where they should study abroad. Peer Advisors are knowledgeable on the range of programs offered by the Study Abroad Office and can assist students with finding a program that meets their academic, personal and professional needs. When assisting students, Peer Advisors must also be sensitive to a student’s financial means, academic standing and personal limitations. As Peer Advisors, we lead the student through the process of choosing a program and aid them in applying. Peer Advisors are often the ones who help students in the post-acceptance process as well. Whether it is the course approval process or filling out the host institution application, Peer Advisors are knowledgeable on everything that must be completed in order to participate on a study abroad program.

So then, why the name change from Peer Advisor to Program Assistant? The Study Abroad Office wants to recognize the work that the Peer Advisors do and complement their knowledge. It is because of their work that students are able to go abroad. Although area advisors deal with institutions and partners abroad, broker agreements and manage student applications, Peer Advisors are the ones who are able to get students to apply when they might have thought that study abroad was out of the question. As a team within the Study Abroad Office, Peer Advisors hold and share the most knowledge on the options available and the process that needs to be followed in order to study abroad.

It is the Peer Advisors who are able to assist students to find

a program that meets their academic, financial and personal needs. Without Peer Advisors, most students wouldn’t know how to even

photo 5

begin looking for a program. With that said, it is time that the office recognizes the Peer Advisors as more than just study abroad returnees who aid students with the study abroad process because it is the Peer Advisors who truly keep study abroad alive.The new Program Assistants will be distinguished for their incredible knowledge on all the programs available, their work with office operations including facilitating with applications, and will aid in joining the campus-wide goal to send twice as many students abroad in years to come.

Come meet the new Program Assistants this Fall semester to get help finding the right program for you!

A True Red Gem: Rødgrød med Fløde

Guest Blogger: Rahul Panchal

After a lot of waiting and crying over blisteringly cold days, springtime has finally come to Denmark. The sun is out almost everyday, the weather is brisk, yet pleasant enough to walk around without a jacket, and Copenhageners have finally stepped out to reclaim their streets. Perhaps the best part of this new season would have to be the large amounts of Danish-grown produce that is slowly arriving in the markets. Just last week, while strolling though the city center, I saw little cartons of ruby-red strawberries, the packaging proudly proclaiming, “dansk jordbær” (Danish strawberries). Excited to say the least, I immediately caved in and shelled out 25 kroner (about 4.50 dollars) for the little half-pound box. Yes, they may have only been like 12 DSCN9563little strawberries in total, but each of them was full of magnificent and richly concentrated strawberry flavor that balanced perfectly between the dimensions of sweet and sour. It got me thinking ahead far into the Danish summertime.

Because the summertime is so short in Scandinavia, people all over the region, including Denmark, savor it to the fullest. Festivals are built around the climate and the sun, particularly in the northernmost reaches of Sweden of Norway, where special parties are thrown to celebrate “midnight sun”, a phenomenon where the sun shines for almost the entire day. Even here in Copenhagen, the sun only sets around 9 pm now, it’s crazy!

DSCN9573It has been built into the mentality of Danish cuisine to only savor certain ingredients when they are at their best, and actually, I think that the same can be said for almost every cuisine. Rødgrød med Fløde is a celebration of the Danish summertime harvest. Translating to “red porridge with cream”, Rødgrød med Fløde traditionally consists of a mixture of red and black currants, strawberries, and raspberries that are simmered down with sugar and water and then thickened with a couple of spoons of potato flour. The resulting “pudding” is then served chilled with a splashing of ice-cold DSCN9617cream on top. That’s right, just pure, unsweetened, unwhipped, and unadulterated cream. The simplicity of everything is   beautiful. The milky cream puts to sleep the tangy chattering of the berries. The contrast is utterly refreshing while still maintaining a measure of substance in your stomach due to the starch in the recipe.

Because currants are not available at all in Denmark until June/July, I used a mixture of strawberries, raspberries, andDSCN9571rhubarb in this recipe. Even though it it’s not a berry, rhubarb is often a traditional ingredient in many rødgrød med fløde recipes. Furthermore, it kind of also has become one of my favorite fruits at the moment, and the pairing of strawberries and rhubarb is not only symbolic and eternal, it’s a match made in heaven.

So, when summer finally hits your homes, take to the kitchens with some Danish inspiration and try cooking up some Rødgrød med Fløde. Sure, it may be a workout to pronounce, but it certainly isn’t a workout to make.

DSCN9625Recipe: Rødgrød med Fløde

Adapted slightly from this recipe found on the blog,  My Danish Kitchen

Ingredients:

  • 1 pound fresh strawberries, hulled and chopped in half
  • 2 stalks rhubarb, cut into 1-2 inch pieces
  • 1/3 pound raspberries
  • 3/4 cups sugar
  • 1 cup water
  • 3 tablespoons potato flour or cornstarch
  • heavy cream, for serving

Method:

Wash all the fruit and then cut up the rhubarb and strawberries. Place the fruit in a large pot with the sugar and water. DSCN9583Simmer over medium-low heat for about 15 minutes, until the fruit has fallen apart and is tender. Pass the fruit through a sieve to separate out the seeds, but keep the pulp! Return the juices and pulp to the pot. Stir the potato flour with some water to dissolve and make a slurry mixture. Bring the fruit juices and pulp back to a simmer and then stir in the dissolved potato flour in increments. Keep letting the mixture simmer until it has thickened enough to coat the back of a spoon, similar to what would DSCN9590happen if you were to be making a custard or a pudding.

Pour the rødgrød into a bowl and allow it to cool in the fridge until completely chilled, about 4 hours to overnight. Serve in shallow plates or bowls with a splashing of ice cold cream on top.

Cooking Notes:

  • There is not a ton of sugar in this recipe, but the idea is that you will be using ripe fruit, and rødgrød is not supposed to be that sweet anyway.
  • If you are not into cream, you can also serve Rødgrød med Fløde with milk or even a spoon of greek yoghurt or cottage cheese.
  • For people with a massive sweet tooth, rødgrød can also be used as a topping over vanilla ice cream.

Find more recipe’s at Rahul’s blog, Cooking Fever!

cookingfever

DSCN9560After a lot of waiting and crying over blisteringly cold days, springtime has finally come to Denmark. The sun is out almost everyday, the weather is brisk, yet pleasant enough to walk around without a jacket, and Copenhageners have finally stepped out to reclaim their streets. Perhaps the best part of this new season would have to be the large amounts of Danish-grown produce that is slowly arriving in the markets. Just last week, while strolling though the city center, I saw little cartons of ruby-red strawberries, the packaging proudly proclaiming, “dansk jordbær” (Danish strawberries). Excited to say the least, I immediately caved in and shelled out 25 kroner (about 4.50 dollars) for the little half-pound box. Yes, they may have only been like 12 DSCN9563little strawberries in total, but each of them was full of magnificent and richly concentrated strawberry flavor that balanced perfectly between the dimensions of…

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Excursion Abroad: The Gower and Worm Head

Excerpt from the Blog of: Lindsey Watts

Studied Abroad: Swansea, Wales

This past weekend I explored the other famous part of this city called the Gower Peninsula. It has just been rated the 10th best beach  in the world and number 1 in the UK. Naturally, I was going to have to go check it out. I got a few of my friends  together and went for a Saturday afternoon. We were lucky because there was 0% chance of rain

Watts 2

and though there were some cloudy skies and it was very cold, it was still a great day for an adventure. We got on the bus for free(!) and went to Rhossili which is a very small village in the Gower. The village is comprised of a church, a hotel, a few shops and that is it. The village is very cutewith all of the buildings made of stone. However, the village only takes about 10 min to look at. The real attraction is what surrounds it. Looking around for miles, as far as you can see, is beautiful landscape. A view that words can simply not express. I was standing on a piece of land that stopped at the ocean before me, creating stony cliffs, covered in bright green grass and Watts 4topped with hundreds of sheep.  Yes, I said it. There were hundreds of sheep both wild and owned living on the same land. They would be about 6ft away from us and then run away.

The Gower is composed of many cliffs and an island called Worm’s Head. There is a rocky sea floor tureen that bridges the cliffs’ main land to the island. Many people go across and hike on the island and then come back. However, you must be careful because when the tide comes in the water goes over the rocky bridge and you can be stranded on the island until the tide goes back out. The good news is that there is a small building at the end of the main land where some cute old men volunteer as a coast guard and watch out for those who go over. By the time we made it to the edge of the main land we only had an hour until the tide would be there. Most of us thought that we did not have time to go across and come back, though my friend, Paul, decided to go for it and ended up having to half run there and back. He said he had a great time though and would love to go back and do it when he had more time. I also would like to do that when my parents come and I take them there.Watts 9

After adventuring around (me climbing down a little bit off the cliff) and Paul finding some caves, we went to the small hotel and had a nice small meal. I had a nice lentil and vegetable soup with some bread and a side of chips (steak fries).  Watts 8We then looked in a couple of the gift stores they have and then hopped on the bus back by 2:30pm. Before we left we also got a glimpse of a very old church that had graves from the 1800s and some that were from just 20 years ago. I am sure it would be super spooky during Halloween, but it was pretty cool just to see.