Alexandra at the kitchen

On 25^th of January, Alexandra Pereszlényi visited us again, and this time she amazed us with a Thai menu. She prepared Thai fried rice for us, along with a mango tapioca pudding. Both dishes were tremendous successes, receiving numerous positive feedback. Of course, the menu was, once again, the result of collaborative work. Our school's chefs, working together with Alexandra as a well-coordinated team, discussed and tailored the menu to our school, considering the various age groups we cater to. It is crucial that the meals we prepare are enjoyed by both the young and the old, taking into account students and teachers with food allergies, as well as those who follow a vegetarian or pork-free diet. For our preschoolers, we created a version with fewer spices, and we made sure to serve the meat and side dishes separately. The main course was prepared in three variations: with chicken, shrimp, and tofu, ensuring everyone could find their preferred option. This time we are sharing the Alexandra dessert’s receipt.

In March, Alexandra will visit us again, this time with a Spanish menu. We hope our students will eagerly anticipate the next occasion, just as we do.

Tapioca pudding 

Ingredients for four people:  

 For the pudding:  

 Coconut milk 2-3 dl  

 Coconut cream 1-2 dl  

 Vanilla extract 5g  

 Granulated sugar 30g  

 Fresh mango 1 pc  

 Star anise 1 pc  

 Lemon 1pcs   

 Pinch of salt 

 Fresh mint for garnish  

 Dried coconut chips for garnish 

Preparation:   

• Soak the tapioca pearls in boiling water twice for 10 minutes.  
•  Then, put them on low heat to cook in the coconut milk. After 10-12 minutes of cooking, when the center of the pearls is no longer white, remove from the heat and stir in the coconut cream.  
•  Dice the mango, add a pinch of salt, the star anise, the grated zest and half the lemon juice and cook until syrupy.  
•  Spoon the tapioca into small glasses, spoon over the mango and refrigerate until ready to eat. It is OK if it sits in the fridge overnight.   
• Garnish with mint leaves and toasted coconut chips.