Posts Tagged ‘Cooking’

Eats and Treats from Rubelle

Tuesday, October 18th, 2011

Rubelle is an influential young food blogger who writes about ‘Wheat and Gluten-free Eats and Treats’. Our Web and Social Media Guru Pam is wheat-intolerant (gutted!) and is rather keen on baking and cooking – and gets excited about wheat-free things! So she thought, since it’s Baking Week, Rubelle would be a great person to contribute to the blog for you students – whether you eat free or not!

Here’s Rubelle’s posts from her blog – just for us! :) (Oh, and we’re mentioned as one of her ‘Loves’ – thank you!)

Studentcooking and Baking Week
Recipe: Peanut butter cookies
Recipe: Use-It-Up Vegetable Chilli
Recipe: …with Tortillas/Flatbreads

Happy (wheat-free) baking!

Follow Rubelle on Twitter @RubellesMoon

A man’s place is in the kitchen…

Wednesday, October 12th, 2011

…That’s why it’s full of mess and gadgets!

So says an article in today’s ‘Lifestyle’ supplement in the Yorkshire Post – we thought we HAD to blog about this!

‘According to a new survey, 1 in 10 men believe their place is in the kitchen, as they increasingly take charge of the cooking – and the dinner parties.’

New lifestyle app Great British Chefs (check it out – it’s AWESOME!) conducted the research and found:

• 70% of men AND women said they enjoy cooking (equal)
• 1/3 men admit to kicking their partner out the kitchen when cooking a meal (probably they don’t want them to see their mess?)
• 1 in 10 men state that the kitchen is now the room they spend the most of their spare time in (because that’s where all the food is?)
• 50% of men admitted that they offer to host dinner parties and gatherings because it gives them a chance to use their fancy kitchen gadgets (showing off)
• 1 in 10 men spend over £500 a year on cooking gadgets (Londoners are likely to splash the most cash on their kitchens – 18% spend up to £1,000 a year – ouch!)
• 74% of men own a hand-blender or milk frother (but do they actually USE them?)

So, as a male or female, what are your thoughts? Here in the office we sort of agree this is becoming the case: the lads are (mostly!) keen cooks, fancying themselves as Jamie Olivers, and think they can cook a better meal than their girlfriends…

…While the girls, as much as they enjoy cooking, feel their other halves sometimes dominate the kitchen and get all bossy – not that we complain though! As long as they do the washing up afterwards ;)

An innocent approach to life

Monday, August 29th, 2011

‘Stay Healthy. Be Lazy’

Want to know an honest, easy, and amusing way to stay healthy but still have a life?

This little book is like a mini healthy living Bible – but a lot less intense.

It gives you some simple tips and ideas of what you can do to eat better and move more (including tasty recipes and easy exercises) in a 7-day plan – with lots of cartoon pictures!

Great for you students starting – or returning! – to uni who want to look after themselves (while still having time to have fun)!

Check out the fabulous innocent website for more amusing foodie goodness!

A Very International Guide to Very British Meat

Monday, September 13th, 2010

A Very International Guide to Very British Meat

Shopping in the butchers can be something of a daunting experience if you are an overseas student coming to the UK for the first time.  British butchers shops tend to sell a huge range of different meat products ranging from familiar products to some pretty bizarre stuff.

Unlike much of the rest of the world, most British butcher shops tend not to specialize in one kind of meat (In France for example a Chacuterie predominantly sells pork products) in many British butchers shops you will find a wide range of Beef, Pork, Lamb and Poultry products usually sourced from the local area.

Forget the dog, if you like meat then your local butcher will become your best friend! British butchers are known for their ability to combine an encyclopedic knowledge of all things meaty with a jovial personality.  Many of the butchers I speak to while on a shoots are very friendly and deal with international students regularly, so don’t be afraid to ask questions!

One thing you may find difficult is some of the name, cuts and phrases by which the British label meats, so here is a quick guide to British Meat.


There are numerous cuts for the humble cow.  Their uses are all pretty different and their prices range considerably:


This cut of meat come from just above the leg and is ideal for roasting the perfect Sunday joint.  You will see this cut in the supermarket and the butchers shop.  It is a relatively large cut of meat and usually forms part of a shared meal.  It is best cooked at a low heat for three to four hours and is usually inexpensive when bought between a few friends


The Rump is a cut of meat taken from the lower back of the cow and makes an excellent piece of frying steak, usually at a price that wont break the bank either.  Can be found In the supermarket and behind the butchers counter


Fillet is usually considered the finest cut of the cow and this is reflected in the price.  On the cow, it sits between the rump and the sirloin and usually has little to no fat.  It is a very lean piece of mat and best eaten as a steak and not as part of another dish.  Usually an expensive cut of meat


Sirloin is one of the most common steaks available.  It has a good band of fat on it which makes it great as a simple frying steak but can also be used diced up in a stew. Usually sirloin is a little more expensive than Rump but tends to be a thicker steak.


Shin is a cut from the lower leg and makes wonderful stewing meat as it is fibrous with some fat content.  It is usually quite a cheap piece of meat and quite common in British cooking.  If it is not displayed on the butchers counter always ask.



Cheap and easy cut of meat to prepare, has a nice piece of fleshy meat surrounded by a few bands of fat.  Diced up can be used for stews and pies but also tastes great simply fried or grilled. Usually a very cheap cut of meat found in the supermarket.


Premium Pork joint. Very little fat, steaks cut from the leg are great for stir frying but generally this is a roasting joint.  Usually bought from the butchers


Relatively cheap cut of meat, very good for roasting.  Cut it into cubes for kebabs and stir fry’s and stews.  Mostly found in the butchers shop.


Thighs and Drumsticks

Basically these parts make up the leg and can be used for a wide range of meals.  The thigh is excellent slowly roasted and contains a nice balanced of white and dark meats on the bone for extra flavor.  Drumsticks are usually found mostly on the barbecue but also cook great in the oven.  These parts of the chicken are very inexpensive from both the butcher and supermarket.


Many British butchers will keep back offcuts of meat such as the neck, brains, hearts and intestines.  Sometimes these are displayed in the shop, however if they are not its always best to ask.

International Food Shopping in Leicester

Wednesday, May 12th, 2010

If you’d like to visit any of the shops and market stalls that Ainia and her friends visited, then you’ll find them below:

Leicester Market

9 Market Place South



0116 223 2371

Monday – Saturday: 7am-6pm

(Indoor market Tuesday – Saturday: 8am-5pm)

Asiana Supermarket

70 Brazil St



0116 255 3888

Monday: Friday 9am – 6pm

Saturday: 10am-4pm

Sunday: 11am – 4pm

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:


Where: 21 Market St, Loughborough

Opening times:

Mon-Sat 09:00-18:00

Sun 10:00-16:00

Phone no: 01509 237 103


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


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


Phone no: 01509 219 625

Loughborough Market

Where: Loughborough town centre

Opening Times:

Thu & Sat 07:00-17:00

More info:

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:

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 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.


31 Brudenell Rd,

Hyde Park,




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,




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,


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


Hani’s Paneer Masala Recipe

Wednesday, December 9th, 2009

Loughborough Second To Naan

Paneer Masala Recipe

Serves: 4-6

Vegetarian: Yes

Vegan: No


- 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


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!

The Winning Recipe

Tuesday, November 24th, 2009

Chilli Citrus Stir Fry with Rice

(Serves 4-6)

Ingredients- 2-3 Chicken Breasts

1 pack of Mangetout

1 pack of beansprouts

1 Yellow pepper

1 small-medium red onion

2 large carrots

1 lemon

1 lime

2 chillies (1 red, 1 green for colour variation)

Ginger powder

Black Pepper (Seasoning)

500g long grain rice

Cooking oil

1. Veg prep- Remove the stalk and middle from the pepper and cut the rest into even strips

Slice the carrot into even strips again (thinner pieces will cook faster)

Remove first few layers of onion and then chop the rest into small pieces

Remove the stalk and middle from the chillis and cut into tiny pieces

Roll the lemon and lime in the palm of your hands to release the juices, and then cut into halfs

2. Pour rice into a sieve and rinse with cold water, then leave to stand

Fill a large suacepan with cold water and add pinch or two of salt

Add the rice to this and leave to come to the boil

3. Rinse a wok/ large frying pan with cold water, then put on heat.

Add cooking oil after a minute or two

4. Remove any fat and nasties from the chicken and cut into cubes or strips

5. Put the chicken into the wok and keep moving it around the pan so that it cooks evenly

6. After a few minutes add the onion, chilli, ginger powder, black pepper and squeeze the juice of one half of the lemon and lime over the chicken. Continue to stir fry.

7. If the rice is now boiling, bring to a simmer, cover with a lid and cook for 10-12 minutes (may be longer depending on the rice you use, check packet instructions)

8. Once the chicken and onion is starting to turn golden brownish (cut the largest piece in half and check that it is white coloured inside), add the yellow pepper, carrots and mangetout

Add a drizzle more oil and half a cup of water, plus slightly more seasoning (ginger and black pepper)

Stir fry for a few minutes, continuously moving the ingredients around.

9. Once the vegetables are cooked (they should be hot but firmish) and the chicken looks golden brown, add the beansprouts and thouroughly mix the ingredients round for another few minutes.

10. Turn off the heat for the stir fry but leave it where it is.

Take the rice off the heat and drain it. Leave to stand for a couple of minutes.

Add the remaining juice from the lemon and lime (if there is any left over drizzle it over the stir fry)

Carefully stir in the juice and then fluff up the rice with a fork.

11. Serve up the rice first and then top with stir fry