After spring break, our kitchen staff returned with renewed vigour and energy. Our Chef treats our students to something new almost every week! This week, our vegetarian menu includes mushroom and cheese toast with roasted vegetables and béchamel sauce.
The American-grilled chicken is new to our main menu; we're confident it will be a hit.
Now that spring is here, the fresh fruit and veg selection is getting bigger and bigger, and we're also constantly updating the salad bar, including a fantastic tuna salad. In addition, in the first half of the week, a small selection of cheeses and melon and ham treats awaited the diners in the dining room.
We plan to have meat-free days more often, like on Tuesday this week when we treat our students and teachers to a delicious cheese and tomato pasta dish with a fabulous French onion soup.
American Grilled Chicken recipe:
Ingredients:
1 whole chicken
2 tablespoons of Dijon mustard
Breadcrumbs enough to cover the chicken
Salt and pepper
Preparation:
Cut the whole chicken in half, season with salt and pepper, then grill both sides.
Then, brush the cooked chicken with mustard, sprinkle it with breadcrumbs, and return it to the oven. Bake until the breadcrumbs are golden brown on top.
You can also try this recipe with chicken legs, thighs, or breasts; you do not necessarily have to use a whole chicken.
We recommend tarragon gravy on the side.
On Tuesday 12th November, our Year 11 IGCSE Performing Arts students provided an evening of performances.
At BISB, we recently hosted our Year 13 CAS Project Exhibition from October 28th to 31st.
World Children’s Day is UNICEF’s annual day of action for children, by children.
Last Friday, 8th November, a choir group of 11 school students from Georgia visited BISB to perform for our Year 5 & 6 children. The Georgian Ambassador also attended this event.
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