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www.thehousenglish.com 2 Mar 2018 Editorial We are back again 2018 its at full speed! And with it, a whole bunch of new features and new hopes. You are probably wondering that this is going to be your year for learning English, you are going to dedicate more and spend more time in contact with the language. Well, The House is surely committed to make that come true. Our portal is going to be redesigned, new features will be included, new activities will be implemented. Your personal account is going to be used at The House Store very shortly – just take a lokk at the decoration around you in your unit and you will have an idea of how to spend your dollars. What about the Speaking Classes? Those Speaking Books surely came in handy, didn´t they? You can now get ready for your Speaking Class by studying the materisl beforehand. This is just the beginning! Get our monthly edition of The House News to be updated of what´s going on! Abílio Borghi principal Travelling Leandro Santili Different Cultures H e y , m y n a m e i s Leandro. I would like to speak with you a little about my exchange in Malta, where I stayed for 1 month. There, I was able to reinforce what I have been learning at The House with its immersion methodology. I h a v e e x p e r i e n c e d different culture, food and drinks. I have met wonderful p e o p l e t h a t I w i l l remember for the rest of my lifetime. I have been to incredible places that I could not even believe. In the last ten days of my exchange, I went to Rome, Paris, Brussels and Amsterdam where I was in troubled, but I managed to find my way!
www.thehousenglish.com 3 Mar 2018 In the kitchen Simple miso, tofu and mushroom ramen Serve the family something different for dinner: a rich miso and mushroom broth with golden tofu and soft-boiled eggs. Prep: 30 min/ 1h Cook:10/30 min Ingredients Level: easy Serves 4 Method 15g/½oz dried wild mushrooms, such as porcini 1.4 litres/2½ pints just-boiled water 2 tbsp dark soy sauce, plus extra to serve 1 vegetable stock cube 4 tbsp brown miso paste 200g/7oz medium dried egg noodles 396g pack firm tofu, drained, dried, cut into 8 rectangular slices 2-3 tsp sunflower oil 4 large free-range eggs 150g/5oz chestnut mushrooms, thinly sliced 2 pak choi, roots trimmed, leaves separated and washed 100g/3½oz fresh beansprouts, rinsed and drained 6 spring onions, trimmed, very thinly sliced 50g/2oz roasted cashew nuts, roughly chopped dried flaked chillies, to serve (optional) 1. Put the dried mushrooms in a large, heavy-based saucepan and cover with the water. Add the soy sauce, stock cube and miso paste and stir until the stock cube has dissolved. Set aside for 30 minutes to rehydrate and infuse. 2. Meanwhile, half-fill a saucepan with water and bring to the boil. Add the noodles and cook for 3-4 minutes, or until just tender, stirring occasionally to break up the strands. Drain well, then rinse under running water until cold. 3. Half-fill the same pan with water and bring to the boil. Add the eggs to the boiling water and cook for 5 minutes. 4. Heat 2 teaspoons of the oil in a large, non-stick frying pan over a medium heat. Add the tofu pieces and fry carefully for 3-4 minutes on each side, or until pale golden-brown on both sides. Turn off the heat but keep the pan on the hob so that the tofu stays warm. 5. Stir the noodles into the mushroom broth and bring to the boil. Reduce the heat until the mixture is simmering, add the chestnut mushrooms and pak choi and continue to simmer for a further 2-3 minutes. Stir in the beansprouts and spring onions, remove from the heat. 6. Drain the eggs then rinse under cold water. Crack and peel off the shells, cut in half. 7. Divide the broth, noodles and vegetables between 4 serving bowls. Top with the tofu and eggs. Sprinkle over the cashew nuts and chilli flakes. Season with extra soy sauce. knife and sprinkle over the glitter. Set aside until the icing hardens. Recipe Tips Tip 1: Frying the tofu gives it a firmer texture and added flavour, but you can gently warm the tofu in the simmering stock if you prefer. This recipe also works well with marinated tofu. Tip 2: If any of your dried mushrooms are on the large side, finely slice them after soaking.
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