Posts Tagged ‘Tips’

More Info on Food Shopping in Loughborough

Friday, January 22nd, 2010

Even though it has a small town centre, Loughborough has got loads to offer when it comes to food shopping, especially when you’re looking for international ingredients.  Here’s a run down of what Pawel and Tas featured in the film:

Iceland

Where: 21 Market St, Loughborough

Opening times:

Mon-Sat 09:00-18:00

Sun 10:00-16:00

Phone no: 01509 237 103

Somerfield

Where: 8 Market St, Loughborough

Opening Times:

Mon-Wed & Fri-Sat 07:00-19:00

Thu & Sun 10:00-16:00

Phone no: 01509 230 484

Sainsbury’s

Where: Ashby Rd, Loughborough

Opening Times:

Mon-Sat 08:00-22:00

Sun 10:00-16:00

Phone no: 01509 237 724

Oriental Food Shop

Where: Ashby Square

Opening Times:

Mon-Sat 10:00-18:00

Sun CLOSED

Phone no: 01509 219 625

Loughborough Market

Where: Loughborough town centre

Opening Times:

Thu & Sat 07:00-17:00

More info: http://www.charnwood.gov.uk/pages/markets

Loughborough Student Union Shop

Where: Student union

Opening Times:

Mon-Fri: 08:30-22:30

Sat: 08:30-17:30

Sun: 10:30-17:30

Phone no: 01509 635 000 (Student union switchboard)

More info on the Sprint Bus

The Sprint Bus stops at the following bus stops on Loughborough University campus:

1. Outside the Student Union

2. Outside the Mechanical Engineering building

3. Outside the Pilkington Library

Buses run every 10 minutes Monday to Friday, but less frequently on the weekend.  It costs £1.20 to get into town and £1.50 to get to the train station.  Return tickets are not available.

The journey should take 10 minutes from campus to town and 20 minutes from campus to the train station, however this is depending on traffic and can take longer.  To find out more, visit: http://www.kinchbus.co.uk/

A Taste of Yorkshire: Behind the Scenes

Monday, January 18th, 2010

Hani’s Paneer Masala Recipe

Wednesday, December 9th, 2009

Loughborough Second To Naan

Paneer Masala Recipe

Serves: 4-6

Vegetarian: Yes

Vegan: No

Ingredients:

- 2 blocks of Paneer (227g x2) cut into small cubes (found in cheese aisle

in supermarket)

- 3 Peppers- large diced (green, red & yellow)

- 2 fairly large onions- finely chopped

- 3 tomatoes- finely chopped

- 8 cloves of garlic- grated

- 2 to 3 small green chillies- finely chopped

- 2 teaspoons salt

- 2 teaspoons paprika powder

- 2 teaspoons garam masala

- 1 teaspoon ground cumin

- 1 teaspoon ground coriander

- 1/2 teaspoon turmeric powder

- Cooking oil

- Spring onions to garnish

Method:

1. Shallow fry the pieces of paneer until golden brown. Place cooked paneer

pieces into water and leave to one side.

2. In a new pan heat 6/7 tablespoons of oil. Add the grated garlic and

chillies. Cook until garlic is slightly golden.

3. Add in chopped onions. Keep mixing and cook until onions are golden brown.

4. Add in chopped tomatoes, salt, paprika, garam masala, ground cumin, ground

coriander and turmeric powder.  Stir well.

5. Add in peppers. Stir well. Place lid on pan to help cook peppers quicker

and keep moisture in. Keep stirring in between to prevent sticking.

6. Once peppers are cooked, drain the paneer and add it to the  mixture. Stir

well and until paneer pieces are heated through.

7. Garnish with chopped spring onions. Serve hot with naan bread.  Enjoy!

Jon’s Malaysian Tea

Monday, November 16th, 2009

Jon kindly found the time to show us how to make a traditional Malaysian Tea. To see the video click the link below:

Jon’s Malaysian Tea

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!”

How To Juggle…Anything but Food!

Monday, November 2nd, 2009

If like me you’d like to have a go at juggling some food but can’t even juggle balls here are some simple steps that can teach you how to juggle. Simply insert the food of your choice where it says ‘ball’.

These instructions will teach you exercises so you can juggle 3 balls. The first few exercises are not complete juggling patterns, but are exercises that will teach you to juggle.

One Ball Exercise: Start with one ball. Throw the ball in an arc from hand to hand about eye level. The pattern will be an arc, not a circle.

Two Ball Exercise: Start with one ball in each hand. First toss the ball in your right hand in the arc to about eye level to your left hand. When this ball reaches the highest point in it’s arc throw ball in an arc from your left hand to your right. Catch in your left hand, Then catch in your right hand. Stop.

Do this same exercise, except start with your left hand instead of your right. Practice until you can do this smoothly.

Juggling 3 Balls: Start with 2 balls in one hand (in this case the right hand, but if you are a lefty, use your left hand) and one ball in the other. Start by throwing the ball in the front of your right hand in an arc to your left hand.

When ball reaches its highest point, throw the ball in your left hand in an arc to your right hand. Catch in your left hand. This is like the two ball exercise. When the ball thrown to your right hand reaches its height . . .

Throw the ball from your right hand in an arc to your left hand. Catch in your right hand. This move can be difficult. It is often helpful to roll the ball in your right hand to the front of your hand with a slight downward motion of the hand before you throw it.

When that ball reaches its highest point, throw the ball in your left hand in an arc to your right hand. Catch in your left hand. And so on . . .

Hopefully this will turn you all in to budding circus folk – as an extra help here is a link to a video of someone doing jugglings.

http://www.videojug.com/film/how-to-juggle-3-balls

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.

What Did Rachel Really Think?

Monday, October 12th, 2009

I really enjoyed taking part in the film – it was very random but good fun. I liked the fact we didn’t know what we’d have to cook with as quite often that’s the case. Often when it’s coming to the end of term you find that you have to just eat what’s in your cupboard, which doesn’t have to mean rubbish meals.

Like we did in the film you just have to be more inventive with your ingredients, such as using mushy peas to make fried rice! Something I’ve found was a great left over meal is during BBQ season. Any left over meat i.e. sausages etc chop them all up and stir-fry them with some green beans, baby sweet corn and carrot (or whatever really!). Then add some sweet chilli or soy sauce and eat it. It’s really nice but you do have to make sure you re-cook the meat properly otherwise I think you could die or something.