Student Recipe Cards

Student RECIPE CA RDS 11 Cut-out the recipe cards so you can refer to them uhilst cooking, o2 take them mith you uhen shopping for ingredients/ THE BASICS QUICK AND EASY SNACKS THAT YOU CAN GRAB BETWEEN LECTURES, OR WHILE YOU'RE REVISING BOILED EGG & TOAST JACKET POTATO INGREDIENTS INGREDIENTS - Egg .1 potato (Desiree, Maris Piper and King Edward are the best types) - Slice of toast - Your choice of topping (you can't go wrong with cheese & pineapple, chilli con carne, tuna & mayonnaise, baked beans.) 1. Place a saucepan of cold water on the hob (high heat) 2. When water starts to boil, add the egg and time: QUICK METHOD -3 mins for runny yolk -5 mins for firm yolk 1. Prick your potato with a fork - 10 mins for a hard boiled egg 2. Place in the microwave on high for 4 mins 3. Turn and microwave for another 4 mins 3. Serve with a nice buttery slice of toast 4. Pierce it with a knife to ensure it's cooked through SLOW METHOD 1. Pre-heat your oven to 200°C/400 F/Gas 6 2. Prick your potato with a fork, cover in a layer of oi and sprinkle with salt 3. When the oven's up to temperature, place your potato on the middle shelf and bake for 1.5 hours 4. Pierce it with a knife to ensure it's cooked through lake note! These helpful icons let you know how many sezuings the recipe will make. OMELETTE TOMATO SOUP INGREDIENTS INGREDIENTS -2 onions (chopped) -1 carrot (peeled and sliced) -2 cups (450g) tomatoes (halved) -2 eggs Butter -Salt - Handful of - Ground black pepper cheddar cheese -1 litre vegetable stock - 1 clove garlic (crushed) -1 stick of celery -1 teaspoon sugar - Salt 1. Crack the eggs into a mixing bowl - 2 tablespoons olive oil Ground black pepper 2. Add a pinch of salt and pepper beat with a fork 3. Heat a frying pan over the hob (low heat) 1. Heat the oil in a saucepan over the hob %3D 4. Add a small knob of butter %3D 5. When the butter has melted, add your egg mix - spread evenly around the pan 2. Add the onions, carrot, garlic and celery 3. Cover the pan and heat (low) for 10 mins 6. When the omelette begins to firm up sprinkle %3D on the cheese 4. Add the tomatoes, sugar, salt and pepper 5. Stir and cook for 5 mins 7. Loosen the edges of your omelette with a spatula d fold in half 6. Add stock, bring to the boil then simmer for 10 mins an 7. Liquidise until smooth 8. When the omelette is golden brown on the bottom, remove from heat and serve For something a little different, why not add tomatoes and mushrooms to your omelette mix? SIMPLE BUT TASTY MISSING YOUR MUM'S HOME COOKING? WHIP-UPATASTE OF HOME WITH THESE CLASSICS SPAGHETTI BOLOGNESE (HILLI CON CARNE INGREDIENTS INGREDIENTS -1 tablespoon olive oil -1/3 cup (80g) -1 tablespoon olive oil 1/3 cup (80g) tomato paste tomato paste 1 brown onion (chopped) 1 brown onion (chopped) -1 teaspoons sugar 1 teaspoons sugar -1 garlic clove (crushed) -1 cup (250ml) beef stock -1 garlic clove (crushed) -1 cup (250ml) beef stock -500g minced beef 500g spaghetti -500g minced beef -400g can of kidney beans 2x 400g can - Sprinkling of parmesan cheese -2 x 400g can of tomatoes of tomatoes 3 x red chillis -1 cup (240g) of rice (seeded & chapped) 1. Heat oil in a large saucepan 2. Add onion (chopped) and garlic (crushed), stirring until the onion softens 1. Heat oil in a large saucepan 3. Add mince, stirring over a medium heat until meat is cooked 2. Add onion (chopped) and garlic (crushed), stirring until the onion softens 3. Add mince, stitring over a medium heat until meat is cooked 4. Add (undrained) tomatoes, paste and stock 5. Bring to the boil 4. Add (undrained) tomatoes, paste, stock, chilli and kidney beans 6. Reduce the heat and simmer for 25 mins (or until most of the liquid has evaporated) - stirring occasionally - Meanwhile cook spaghetti according to the packet's instructions 5. Bring to the boil 6. Reduce the heat and simmer for 25 mins (or until most of the liquid has evaporated) - stirring occasionally 8. Sprinkle with parmesan cheese to serve -Meanwhile cook your rice according to the packet's instructions Here s a tip! sou coakina fer yoursiy, why not cat one portion and freeze the test for another time? HOMEMADE PIZZA VEGETABLE CURRY INGREDIENTS INGREDIENTS 3 tablespoons of curry peste -Bunch of fresh coriender (chopped) -1 tablespoon olive oil - 1/4 cup (85ml) passata -3/4 cup (200g) plain flour -1/4 cup (50g) mozzarella (chopped) 1 onion (chopped) - 2 cups (600ml) vege- table stock -7g packet of dried -2 tablespoons 450g (cut into chunks) -1 cup (400ml) -1 teaspoon sugar parmesan cheese coconut milk -A bunch of fresh 2 sweet potatoes (cut into chunks) 1/2 cup (125ml) basil (chopped) 3/4 cup (175g) frozen peas warm water 1/4 teaspoon salt 1/4 cup (50g) mozzarella (grated) 1. Heat the curry paste in a large pan over the hob 2. Stir in the onion and cover for 5 mins - stirring occasionally 1. Pre-heat oven to 240°C/460'F/Gas 9 2. Oil a 20x24cm baking tray 3. Once the onion has softened add the potatoes, stock and coconut milk 3. Mix the flour, yeast, salt and sugar in a bowl 4. Stir in the warm water 5. Knead the mixture until smooth, then mould 4. Bring to the boil, then turn the heat down and simmer for 20 mins into your tray 5. In the meantime cook your rice according to the packet's instructions 6. Spread passata over your mixture - leaving the crust 7. Sprinkle with the basil, mozarella and parmesan 6. Add the frozen peas, bring back to the boil and simmer for 2 mins 8. Bake in the oven for 15-20 mins 7. Sprinkle with coriander to serve 9. Sprinkle with a bit more basil to serve SWEET THINGS HAVING A PARTY ORJUST WANT TO LIVENEUP A NIGHT IN? TRY MAKING ONE OF THESE SWEET TREATS RAINBOW PANCAKES (HOCOLATE BROWNIES O INGREDIENTS INGREDIENTS 2 cups (475g) self-raising flour 3/4 cup (170g) plain chocolote 2 eggs - 3/4 cup (170g) plain flour -3 eggs - Red, orange, purple, blue, yellow and green food colouring 1/4 cup (60g) sugar -1/2 cup (115g) butter 1 cup (225g) soft brown sugar 1/2 cup (100g) chocolate chips -11/2 cups (355g) milk -1 teaspoon vanilla extract -1 teaspoon vanilla extract 1. Mix the flour and sugar together 1. Pre-heat your oven to 180°C/350°F/Gas 4 2. Add the milk, vanilla and eggs until smooth 2. Grease a 20x30cm baking tin 3. Divide the mixture between six bowis - add a different drop of food colouring to each 3. Break the chocolate into chunnks and add to a bowl 4. Cover the bowl with cling film and microwave for 2 mins on high to melt 4. Heat a nonstick frying pan or griddle over the hob 5. Cream the butter and sugar in a large mixing bowl 5. Pour a cup of pancake mixture into the pan or griddle ensuring they don't stick together 6. Stir in the melted chocolate and vanilla 7. Break the eggs into another bowl and beat with a fork 6. Heat on either side for 1-2 mins 7. Continue with the other batters 8. Add the eggs and chocolate chips to the butter/choc and stir 8. Serve warm 9. Pour into the baking tin 10. Bake for 20 - 25 mins 11. Leave to cool and then cut into pieces and serve DRINKS A REFRESHING ASSORTMENT OF CLASSICS EOR ANY OCCASION WHITE RUSSIAN BLOODY MARY 30 ml (los/ Fresh cruan 135 ml (4.5og/ Tomato fules 30 ml (log) Kahula 20 ml (3og Vodka 45 ml 1.5oz/ Vodke + 2 ice cubes + 2 ice cubes + Celery stick + Dash of Worcestershire sauce Remember! Eurything is best in moderation. Drink responsibly / STRAWBERRY LEMONADE MARTINI 12 Non alchoholic 15ml 10.5 og Dry Vermouth p" cups (355g/ Stramberres (halued/ 70ml (2.5 og/ Gia pa cups (355ml) Fresa lemon /ulce 1 cup (235g) Sugar 3 cupa 1710ml/ Cold matet - Liquidise strawberries with 2 tablespoons of sugar in a blender + Green olives - Pour mix through a sieve - Mix in remaining lemon juice, sugar and water until sugar has melted - Serve in a large pitcher with ice SHARE YOUR OWN RECIPES AT studentrecipes WR WALTON CRAFTED BY CAB eat, tg tha thase ue to Lples edd a speie th