Archive for the ‘Leeds Uni’ Category

Orange Cranachan – the taste test!

Friday, January 27th, 2012

A few days ago on Burns’ Night we spotted this recipe on Facebook from Focus on Food and liked the sound of it – quick, easy, traditional…It sounded tasty so we gave it a go! Here’s the recipe again and photos from when we made it – plus a little verdict :) Love for the Scottish dessert!

ORANGE CRANACHAN
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A Taste of Yorkshire: Behind the Scenes

Monday, January 18th, 2010

A Guide to Yorkshire

Monday, January 18th, 2010

Fancy visiting one of the towns and places featured in the film?  Check out the quick guide below:

Leeds

Leeds is one of Yorkshire’s many modern cities, with a great shopping scene and buzzing nightlife.  The city centre is quite compact, meaning it’s easy to walk around and see all the sights.

Popina’s

31 Brudenell Rd,

Hyde Park,

Leeds

LS6 1HA

Harrogate

Harrogate is a very upmarket town, with lots of cool art galleries and cafés to browse around on a sunny day.  The Valley Gardens is beautiful to walk around if the weather is nice.  Harrogate is a short train ride away from Leeds.

Lancaster Bakery

38 Cold Bath Rd,

Harrogate,

HG2 0NA

York

York is one of England’s oldest cities, with strong links to both Viking and Roman times.  Another short train ride away from Leeds makes York an essential destination to visit.

Ebor Fisheries

1 Ebor St,

York,

YO23 1AX

Simon Woods’ Xmas Tips

Tuesday, December 15th, 2009

Well let me be the first to wish you all a very Happy Christmas!!! Because the University term ends soon, I wanted to get in early to help you with your Christmas food preparations before you go.

This is such a fantastic time of year, with some amazing fresh produce available. It’s a time of year when we all do a lot of cooking for friends and family so these seasonal hints will help you out:

-       Buy the best quality you can afford, use seasonal produce and support local growers.

-       Root vegetables are fab; try red cabbage for a change with some sweet apple also bang in season.

-       Why not buy some fresh cranberries and make your own relish? Really simple and so much better than that rubbish you buy in a jar.

-       Try piercing some fresh chestnuts with a knife, roasting them through the oven, peel and eat whilst still hot. Amazing.

That’s all from me I’m off to stuff a big turkey!!!!

Have a good one

Simon

More Info On Leeds Food Shopping!

Monday, December 14th, 2009

Leeds International Shopping Guide Additional Content

Wondering how to get to the market?  Or what time the Co-op closes?  Look no further as below is all the info you need on the shops and supermarkets featured in Sofia’s guide:

The Co-operative Food Store

Where: 132 Cardigan Rd, Leeds

How to get there: Take either the no. 56 bus from the university, or walk down St. Michael’s Lane, then onto Cardigan Rd from Headingley.

Opening Times: open 24 hours (apart from Sunday, 10:00-16:00)

Phone no: 0113 278 5575

Sainsbury’s

Where: 12-16 Arndale Centre, Headingley

How to get there: Take either the 1, 28, 95, 96 or 97A.  There’s a bus stop directly opposite the store.

Opening Times: Mon-Sat 08:00-22:00 / Sun 11:00-17:00

Phone no: 0113 214 2200

ASDA

Where: Holt Rd, Holt Park, Leeds

How to get there: Take either the no. 1 or 96 straight to the store.

Opening Times: Mon-Sat 08:00-22:00 / Sun 10:00-16:00

Phone no: 0844 894 1234

Wing Lee Hong Oriental Supermarket

Where: 117 Vicar Lane, Leeds

How to get there: Take either the no. 1, 28, 95 or 96 into town, then walk to Vicar Lane.

Opening Times: Mon-Sun 10:00-18:00

Phone no: 0113 2430500

Abu Bakar International Supermarket

Where: 37 Queen’s Rd, Hyde Park

How to get there: Take the no. 56 to Hyde Park, then walk.

Opening Times: Mon-Sat 09:00-21:00

For more information, check out the University of Leeds’ International Student Handbook. It’s full of useful advice all about making your stay in Leeds (and the U.K.) even better!

http://www.leeds.ac.uk/international/studenthandbook.pdf

8 In A Bar – Beaten but Not Down

Wednesday, November 11th, 2009

I chose to cook because it’s my signature dish that I’ve never received any negative comments about so I thought okay I’ll be the cook. It’s probably one of the easiest things you could cook but that doesn’t mean it’s not nice food.

I think it’s link back to the band and the music we play is slightly tenuous but I didn’t want to try something really fancy that I’d not cooked before so we just tried to figure out a way that it might fit. I was a little disappointed with the finished product – it wasn’t the best I’ve ever cooked the recipe for which I blame my bandmates. Turns out too many cooks spoil the broth after all! Ultimately I think that’s why we didn’t win and to be fair the Sal Paradise guys did do a great job.

I haven’t let it put me off though – I’ve cooked the dish again since and got it perfect so it is a shame that I/we messed it up on the day. Nevermind!

Sal Paradise…What do you think?

Wednesday, November 11th, 2009

It was 100% intentional that we chose Dave to do the cooking for our band. We’ve eaten his food a load of times and like we’ve never been disappointed. I guess he had the advantage of experience because he has done some work in kitchens when he’s done ski season and stuff but it’d have been stupid of us to not make the most of that!

I am a pretty good cook myself…I think. If I had cooked the meal I would have done something much more simple probably. Something like a casserole or a stew because I like cooking things like that when you can just throw everything in and let it cook. It dead cheap, really simple and ideal for the winter because it warms you up! Having said that we were meant to be making something that represented the music we play, which I don’t think a stew does!

If you wanna find out more about the band and our upcoming gigs and stuff go to our MySpace page. Here’s a link:

www.myspace.com/salparadiseuk

Remember Remember the Food for November

Tuesday, November 3rd, 2009

Well with Bonfire Night fast approaching what’s good to take with us to the firework display?

How about a nice flask of hot pumpkin soup? If they are still in good condition, peel dice and cook the ones left from Halloween, they will be fine and just follow the root vegetable recipe already on the site.

We have also been baking some fantastic Parkin in the Refectory kitchens. Substitute some of the flour for rolled oats to give it a much chewier consistency. Also it just gets better with age so keep in an airtight container and enjoy weeks later.

I advise you to buy your toffee apples from the shop as playing with hot caramel is not advised to the untrained. Have a safe bonfire night and always remember “it’s all about flavour!”

The Inside Scoop with Jess & Her Mum

Monday, October 19th, 2009

Jess

To say that I was nervous cooking against my Mum is a bit of an understatement.  My mum’s lasagnes are the best lasagnes I’ve ever tasted and for me to make a better one than hers seemed impossible…especially when I had no idea how to make a lasagne!

Studentcooking.tv must have known how difficult this challenge for me was as they organised some much needed lasagne training with me and Leeds uni chef Simon Wood.  I spent a week with Simon in the uni kitchens learning how to make a proper lasagne from scratch-and learned everything from making a roux to getting the tomato sauce just right.

The actual fight…I mean cook off…was great!  By the end of the week I was dead confident to cook against my Mum, and after a little slip up in getting the lasagne into the dish, it all went really well.

I’d like to tell you who won during the day, but I guess you’ll just have to watch Mothercooker pt 2 video to find out!

Jess’ Mum

When Jess phoned me and said that she wanted to make a better lasagne than me, I didn’t know what to say.  Jess has never been into cooking much and I don’t think she even knows how to make a lasagne.

I wasn’t really worried even though Jess said that she’d been having training from Simon Wood.  I’ve been making lasagnes for years and having a big family to feed, am comfortable making them at short notice.  As for the final result, well you’ll just have to see who wins!

Lasagne Making Tips

Monday, October 19th, 2009

Trying to find the secrets so making the best lasagne? Here are a few from a professional chef.

1. Were possible always use fresh lasagne sheets, available now in most supermarkets.

2. Always buy the leanest, best quality minced beef you can afford

3. Dont forget to season properly and check throughout the cooking process ,this is always the most forgotten thing.

4. Keep the mixture nice and moist at all times as the pasta will soak up lots of moisture.

5. Take time to layer up the meat sauce, pasta etc, you will get a much better result.

6. A few fresh oregano leaves in your meat sauce just helps to raise the dish a notch or two.

7. After removing from the oven allow the mixture to stand for 5 to 10 minutes just to settle , this will help when serving.