Posts Tagged ‘recipe’

Guest Blog: Life as a Gluten-Free Student

Saturday, October 29th, 2011

Thanks to the power of Twitter, the lovely Saara Aziz came across studentcooking.tv and was so impressed, has written us a special Guest Blog post! Having been student herself, she understands the challenges of cooking at eating when you’re at uni – but even more so when she discovered she had to follow a gluten-free diet. There will probably some of you out there who are probably in the same situation – let her experiences and words inspire you!

‘When you tell someone you’re wheat/gluten intolerant or you have coeliac disease, you’re usually met with a blank stare. That is, until you tell them about the stuff you can’t eat such as pizza, pasta, McDonalds and beer, then that person literally embraces you in a huge sympathetic hug.

Life for those with either wheat/gluten intolerances or coeliac disease can be quite challenging, but living life as a student whilst suffering from these can be very, very difficult. Not only are you having to balance an active social life alongside your studies, you’re also trying to live independently, be more money conscious and learn to eat/cook the right foods.
(more…)

Laura’s Posh Breakfast Recipe

Monday, October 3rd, 2011

Breakfast, as we all know, is the most  important meal of the day – and shouldn’t be missed! In this recipe video, University of Leicester student Laura shows us how to make a breakfast fit for a king – and it’s all ready in 20 mins!

POSH EGGS FLORENTINE & BERRY GOOD SMOOTHIE

Serves: 1-2
Prep time: 5 mins
Cooking time: 10 mins

Ingredients:
For the smoothie
• 1 and ½ cups of frozen mixed berries
• 1 and ½ cups of fresh orange juice

For the Eggs Florentine
• 2 eggs
• 2 English muffins
• Olive oil
• 150g fresh spinach
• Ground black pepper

Method:
1) Smoothie time: Before you crack on with your egg dish (haha) you might as well make your smoothie. Simply chuck all the ingredients in a blender and whizz up until you get a nice drinking consistency (about 30 seconds) – refreshingly fruity!
2) Now for the posh dish: Prepare the spinach by heating a pan – when it’s hot add a splash of olive oil and throw in the spinach. Turn it over with tongs/a fork for 1-2 mins until wilted. Tip into a colander or sieve and squeeze out any excess liquid. Return to the pan and keep warm.
3) Preheat the grill. To poach the eggs, bring a pan of water to the boil and add 2 tsp white wine vinegar. When simmering gently crack the eggs and slip them into the water WITHOUT breaking the yolks. Poach for about 3 mins or until the whites are set but the yolks are still soft.
4) Meanwhile slice the muffin in half and toast in a toaster.
5) Put the spinach on each muffin half and warm under the grill.
6) When the eggs are done lift them out with a slotted spoon and pat dry on kitchen paper. Place one egg on each muffin half, season with black pepper and enjoy!

…AND FOR LUNCH…
Laura also made a fabulous Fish & Couscous in a Bag dish perfect for the next meal of the day – lunch!

Laura’s Fish & Couscous In a Bag Recipe

Sunday, October 2nd, 2011

This is probably one of the easiest recipes ever! A super healthy, super fast and super simple lunch – all done and cooked in a bag! Our presenter Laura (from the University of Leicester) shows you how in this video, and here’s her recipe.

FISH & COUSCOUS IN A BAG

Serves: 1
Prep time: 10 mins
Cooking time: 25 mins

Ingredients:
• 1 lemon, grated
• 100g couscous
• 25g pine nuts
• 1 small courgette, thinly sliced
• Dried herbs
• 150ml vegetable stock
• 1 haddock, or other white fish fillet

Method:
1) Preheat the oven to 180C. Fold a large sheet of tin foil in half and tightly fold one side to seal. Mix the couscous, pine nuts, courgette, lemon zest and herbs together – season well.
2) Tip it all into the open ‘bag’. Cut the lemon in half, then cut 2 thin slices from one half. Juice the other half and add the juice to the stock.
3) Lay the haddock on top of the couscous, top with the lemon slices, the carefully pour over the lemony stock. Fold the remaining open sides of foil tightly.
4) Bake for 20-25 mins, depending on how thick your fish is, unit the fish is cooked and the couscous is fluffy. Easy peasy!

…AND FOR DINNER…
When it comes round to dinner time, Laura also has the perfect dish for you and your hungry housemates: Italian Tuna Pasta Bake!

A Recipe What Has Booze In It

Thursday, January 15th, 2009

A Boozy Recipe

Pork Chops with Cider and Apple

Serves: 2

Ingredients:

Olive oil

2 pork chops

1 red onion, peeled and chopped

100ml double cream

200ml of cider

1 red apple, sliced into wedges

salt and pepper

Steps:

1.  Grab a frying pan and heat a drop of the olive oil over a high heat.

2.  Once the oil is hot, place the pork chop in the pan and cook for around 5 minutes or until the side has turned brown.

3.  Flip the pork chop over and cook on the other side.

4.  When both sides have turned brown, remove from the pan and turn the heat down to about halfway.  Add the chopped onion (and a little more oil if the pan is too dry) and fry until the onion starts to soften-about 2 minutes.

5.  Now add the apples, pour in the cider and stir with the onions.  Leave this to bubble gently until about half of it evaporates.

6.  Now pour in the cream and stir it all together.

7.  Add the pork chops back in, then add some salt and pepper and continue cooking for about 10 minutes (you may need to flip the pork chops over again halfway through this last cooking time.)  Serve by putting the pork chop on a plate, then pouring over the apple, onion and cider sauce.  Serve with some mash potatoes or vegetables.