Archive for April, 2012

Glamorgan Campus Cook-off Recipe

Thursday, April 26th, 2012

Homemade Spaghetti and Meatballs

500g lean beef mince
1 small onion, finely chopped
1 cup fresh breadcrumbs
2 tbsp chopped fresh parsley
1 egg, lightly beaten
Salt and freshly ground black pepper
2 tbsp olive oil
2 cups bottled tomato pasta sauce (or home-made)
200g dried spaghetti
Heat oven to 200°C. Add the mince, onion, breadcrumbs, parsley and egg to a bowl and season with salt and pepper. Mix together.
With damp hands, shape mixture into 20 balls and place on a wire rack set over a baking pan lined with foil.
Bake meatballs in the oven for 20 minutes until browned. Place tomato pasta sauce in a saucepan and bring to the boil to heat through. Add browned meatballs and stir to coat in sauce.
Cook spaghetti in a saucepan with plenty of boiling, salted water for about 10 minutes. Serve spaghetti in bowls topped with meatballs and tomato sauce. Garnish with parsley.
Serves: 4
Preparation time: 10 mins
Cooking time: 30 mins

Nigerian Chicken Stew

Thursday, April 26th, 2012

Obviously no one can make a strew quite like Alan however if you want to give it ago here is the recipe!


1 large bell pepper
6 large roma tomatoes
1 habanero pepper
1 medium onion
1/2 cup of canola oil
2 cloves of garlic
1 tsp. curry powder
1/2 tsp. of thyme
2 tbsp. chicken bouillion
1 cooked hen (cut in medium pieces)
1 15oz. can tomato sauce

Cut up tomatoes, peppers (both) and onions and place in blender. Puree mixture until well blended. In a stockpot, pour 1/2 cup of canola oil and place over medium heat. Mince garlic cloves and add to hot oil. Let garlic cook for 30 seconds then pour pureed tomato/pepper/onion mixture into pot. At this time, add curry powder, thyme and bouillon into the pot and mix. Cook uncovered for 15 to 20 minutes. After 20 minutes, add 1 can of tomato sauce and mix. Allow the stew to simmer for 5 minutes. After 5 minutes, add cooked chicken pieces into stew and reduce heat to low, allow to simmer for about 10 more minutes and serve. The sauce can be served over rice.

Crepe Recipe – How it should be done.

Thursday, April 12th, 2012


1 cup all-purpose flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted

In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.

Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

Lois & Sophie’s Soup Nights

Monday, April 2nd, 2012

Here’s a great Guest Blog from the lovely Lois Ackerley 3rd year Marketing, Sales & Communication student at Leeds Met (and our fabulous oncampus video presenter!) all about SOUP!

‘Who knew that healthy food could be so quick, easy and cheap to make!?

I think I’ve gone a bit soup crazy! It all started on Bonfire Night last year, my friend Sophie had invited a group of friends around her place to hang out, eat some food and have some drinks. I’m not really sure what I was expecting her to cook but it certainly wasn’t soup!

Sophie had gone all out, making pumpkin soup from scratch and had even cooked the skins and roasted the seeds for sides. Everyone loved the soup – it was amazing. It turns out Sophie had been making her own soups on a regular basis for a while; she told me how much money she’d saved and how much healthier she was eating. As delicious as the soup she made that evening was, I still thought, home cooking equals time and hard work…but how very wrong I was.