“That Looks Fancy!” The uni student’ s guide to eating more than pesto pasta
A cookery book by Isabella Sanchez
Starting university is no easy task. Before making the transition, many students start out living at home, eating meals cooked by their parents, and not having too much of a grasp of the kitchen. Unfortunately, this can lead to some questionable meal choices, and some even more questionable smells. That Looks Fancy is my solution. This book includes recipes I've brought from my own home, and recipes given to me from university students! Having lived in student accommodation during my first year of university, I’ ve seen the good, the bad, and the bland when it comes to uni cooking. This cookery book aims to help first years before things get bad, giving you the tools to make budget friendly meals that taste good and remind you of home.
Table of contents: General tips and tricks - 3 Breakfast - 6 Lunch - 13 Dinner - 17 Pudding - 28
Health and safety: The obvious reminders: Always check that hobs and the oven are off when you're done using them. Utilize the extractor fan more often than you think you need it you don t want to be the one who sets off the fire alarm. Always ’ clean up spills as soon as they happen - anything with sugar in it will dry and leave the surface sticky, which will attract flies and ants - and more things contain sugar than you d think.
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Fridge safety: Meat should always go on the bottom shelf of the fridge! If you re able to, talk to your flatmates about leaving the bottom ’for any meat being stored in the fridge, especially if shelf there are vegetarians in the house. Make a point of cleaning out the fridge once a month - this means taking out shelves and wiping them down, not just clearing out gone-off food. Timings for storing and refrigerating meat and produce: Fridge Chicken (raw) 1-2 days Chicken (cooked) 3-4 days Fish (raw) 1-2 days Fish (cooked) 3-4 days Beef (raw steaks) 3-5 days Beef (raw ground) 1-2 days Beef (cooked) 3-4 days Whole citrus fruits - 1-2 months Avocados - 7-14 days Berries - 2-4 days Most cut fruits last about 4 days in the fridge Most meat (uncooked) can last about 2-3 months in the freezer, just be sure to not defrost it and the re-freeze it as this can be dangerous. Additionally, all meat should be kept fully sealed when stored in either the fridge or freezer.
Basic shopping list to start off your year: Milk Eggs Bread Oil Butter Cheese - cheddar and parmesan Cream Rice Pasta Meats for the week - chicken, salmon, beef Bacon Vegetables - broccoli, brussel sprouts, carrots, mushrooms, lettuce, cucumber, tomatoes, potatoes, avocado, spring onions Spices - garlic granules, onion granules, paprika, dried basil, salt, pepper Honey Distilled white vinegar Lemon juice Tomato puree
The easiest way to build your shopping list and not overspend is to make a plan for what meals you want to eat during the week, list out the ingredients you need to make them, and have that be the base for your list. Build around it, add in snacks, breakfast items etc, and then you’ ll have made a grocery list that doesn’ t include anything you don’ t need, and won’ t leave you wandering the shop unsure what to buy.
American Style Pancakes Instructions: In a microwave safe mixing bowl or measuring jug, melt the unsalted butter. Once it is fully melted down, add in the sugar, salt, baking powder, and bicarbonate soda, and then stir those together. By this point, the mixture should be cool enough to add an egg - be careful not to add it too soon, or the hot butter could scramble the egg. Next add in the milk, flour, and last the vinegar. Let the mixture sit for a few minutes. While it rests, turn the hob on to medium, and let your pan heat up. Before the pan fully warms up, add a few tablespoons of butter (salted or unsalted is fine). Although you can use cooking sprays to make the pancakes, butter tends to work best to give them nice crispy edges, and oftentimes, cooking sprays can lead to a rubbery texture. Once the butter is sizzling in the pan, pour in your desired amount of batter. At this point you can add in any fillings you like - chocolate chips, fruit, nuts, etc. One bubbles appear around the edges of the pancakes, watch for when they start popping and leaving holes behind. That’ s your cue to flip it over. Once flipped, use the end of your spatula to poke a hole or two in the pancake to let air through, and after a few seconds, remove it from the pan. For the pancakes that follow, add more butter before each batter pour, and be careful not to let the pan get too hot. Serve the pancakes with butter, golden syrup, whipped cream, and whatever else you desire.
Ingredients: 28g melted butter unsalted 14g white granulated sugar ½ tsp salt 1 tsp baking powder 1 tsp bicarbonate soda 1 large egg (when cutting the recipe in half, crack an egg into a small bowl, scramble it, and use half of that) 180ml milk (any milk substitute works as well) 125g all purpose flour 28ml white distilled vinegar
Notes for this recipe* To properly melt butter without generating an explosion in your microwave, keep a watchful eye as you melt it, stopping every 10-20 seconds to stir the butter. Melting it in increments prevents overheating, and will save you from coating the microwave with butter. As odd as it may seem, vinegar is essential to this recipe. The reaction between the bicarbonate soda and the vinegar is what allows the pancakes to fluff up while cooking. Otherwise they would come out rubbery and thin. I have often found that after the first pancake, the pan tends to get too hot unless lowered for the second one. Once the heat is lowered it tends to be easier to maintain, though it sometimes requires raising or lowering.
Health and Safety When butter is in a high temperature pan, it very easily can cause a lot of smoke very quickly. It is important to monitor the temperature of the pan as you cook. It's better to wait longer for something to finish, than to cause the fire alarm to go off over a little butter in a pan. If you are making this recipe and plan to store it for later, it is best to use within 48 hours, as after that the pancakes tend to lose their fluffy texture. The batter will go off after four days in the fridge, and should be kept in an airtight container. Do note, if stored in the fridge, pancake batter will most likely separate due to the ingredients' different densities. As long as it is within 2 to 4 days of storage, this is completely normal, and stirring the batter will re-combine the ingredients.
Eggs: Scrambled, Omlettes, and Boiled Scrambled: The first step to making scrambled eggs is combining the ingredients. Crack the eggs first into a bowl or jug and whisk until they are fully mixed. Pour in a tablespoon of milk or cream per egg and whisk. Next add in any seasonings. Salt and pepper are necessities, however everything else is completely up to you! At this stage, any other ingredients such as cheese or spring onions should also be added. Once you have your mixture, heat up a pan on medium and add in a spoonful of butter. Once the butter has melted but isnt yet sizzling, pour in the egg mixture. Once you see the eggs starting to whiten at the bottom of the pan, use a spatula to push the eggs around in the so as to ‘scramble’ them and avoid it sticking to the bottom of the pan. Once the eggs reach your desired texture, turn off the hob and enjoy!
Ingredients: Eggs (about two per person) 1 tbsp of milk, cream, or any milk substitutes per egg Salt Pepper Garlic granules Onion granules Paprika 1 tbsp of butter *Optional- cheese, spring onions
Omlette: The only difference between scrambled eggs and omlettes is how they're cooked. The ingredients remain the same! With an omlette, oftentimes cheese is reserved for once the eggs are in the pan, but when you add them in is purely up to you! Once you have your egg mixture, put about a tablespoon of butter in the pan on medium heat, this time waiting for the butter to sizzle before adding in the eggs. Once the eggs have fully cooked, flip the omelet over and add in any cheese or other ingredients. While the cheese is melting, flip half the omlette over to cover the side with the cheese. Once everything had melted, turn off the hob and enjoy!
Boiled: While boiled eggs only have three ingredients: eggs, water, and salt, the trick to getting them right is the timing. Soft, vs hard boiled: The first steps to making boiled eggs remain the same for any level of softness. Place your eggs into a pot and pour in room temperature water until it covers the eggs by a few centimeters. Add in a few teaspoons of salt, place the pot on the hob, set it to high and wait for it to boil. Once the water comes to a boil, quickly remove the pot from the hob. The amount of time that you let the egg sit in the boiled water after moving it off the hob is what determines how soft your yolk is. For an extremely runny yolk, immediately remove the eggs and place them in cold ice water for around three minutes. This pauses the cooking process and allows for the egg to cool - it won’ t make it go too cold to eat. For a soft but not runny yolk, leave the eggs in the boiled water to sit for around three extra minutes, and then place in the ice bath for another three minutes before peeling. For hard boiled eggs, let the eggs sit in the boiled water for seven minutes before placing in the ice bath. After cooling down the eggs, carefully crack the shell and peel. Using a spoon to lift it up might make it easier to peel without destroying the eggs. Serve however you like and enjoy!
Notes for this recipe: Adding salt to water before boiling is oftentimes overlooked, however it is a simple but very helpful tool when cooking. It can elevate the taste of your food, and it lowers the boiling point of the water to allow for a faster boil.
Health and Safety: Be very careful when handling eggs straight from the pot. It is very easy to underestimate how hot they will be, and this can cause burns. It is helpful to have the tap running cold while handling the eggs so you can easily cool down your hands and the eggs.
Muffins Ingredients:
Instructions: Before beginning the baking process, line a 12 count muffin tin with baking paper or cupcake wrappers - if you don’ t have either be sure to thoroughly grease the tin, so as to not let the muffins stick. Next, preheat your oven to 218 degrees. In a mixing bowl - preferably with an electric whisk, cream the butter and sugars together until soft peaks form. Add in your eggs and mix those together as well until the mixture turns a soft golden brown color, and falls from the whisk in ribbons. If your butter is too cold, it may separate from the mixture. The easiest way to fix this is by placing the bowl in the sink and filling up the sink with warm water surrounding the bowl. You would then keep mixing until it comes back together again. Next add in the sour cream/yogurt, vanilla, and milk. Whisk until the mixture comes together fully. If you plan on adding any fruit to your muffins, you should now measure out your flour in a separate bowl and add the fruit to the flour. Stir it up until the fruit is fully coated and then add the flour into the wet ingredients. Next add in baking powder, bicarbonate soda, and salt. Mix it all together, add in any other ingredients or spices, portion it out into your muffin tin, and bake for 5 minutes. Then, reduce the heat to 175 degrees and bake for another 15 to 20 minutes. Once a toothpick comes out clean you can remove them from the oven and enjoy!
113g unsalted butter, softened to room temperature 100g granulated sugar 50g packed light brown sugar 2 large eggs, at room temperature 120g sour cream or plain yogurt, at room temperature 1½ teaspoons vanilla extract 60ml milk 219g flour 1 teaspoon baking powder 1 teaspoon bicarbonate soda 1/2 teaspoon salt
Tips and tricks (Add ins and flavours) Lemon Poppyseed - the best way to make lemon poppyseed muffins is by using lemon zest, or lemon extract. If you add in lemon juice it will quickly make your batter too thin. A tablespoon or two is fine, however too much will cause your muffins to flatten and take much longer to cook. Add your flavours in to taste, and top the muffins with granulated sugar for an extra crunch! Crumb Topping - Mix together 67g of brown sugar, 1 tbsp of granulated sugar, ½ tsp of ground cinnamon, 4 tbsp of melted butter, and 83 grams of all purpose flour. The mixture should clump together, and you should be able to hold a bit in yourhand and have it keep its shape for a few seconds. Sprinkle the mixture on top of the muffins after the tempurature of the oven has been lowered to 175 degrees.
Overnight Oats Instructions: In a jar or bowl, pour in oats, yogurt, milk, honey, vanilla extract, and salt. Mix well - the consistancy shouldn’ t be too runny, so be cautious with how much milk you add. If peanut butter is something you ʼd like to include, melting it down a bit in the microwave is an easy way to make it smoother to mix in. Additionally, adding in a few tablespoons of chia or flax seeds will help gelatinize the mixture as it sets, as well as adding some fiber to the dish. Pop the oats in the fridge overnight, and in the morning add on any toppings and enjoy!
Ingredients: One serving 40g of oats 30g of yorgurt 60ml of milk 1 tbsp of honey 1 tbsp of vanilla extract A pinch of salt Optional - 1 tbsp of peanut butter - Two tablespoons of chia/flax any other filler - Top with granola, fruit, nutella etc.
Egg Muffins Instructions: Preheat your oven to 190 degrees and prep your muffin tin with cooking spray or coat the tin with a bit of oil to prevent sticking. Just as you would for scrambled eggs, whisk eggs in a mixing bowl or jug, add in milk or cream, and then season with salt, pepper, garlic granules, onion granules, and paprika. Divide the mixture into the muffin tin, filling each three quarters up - to leave room for them to rise. Sprinkle cheese and any other toppings onto each muffin. Bake the muffins for 18 to 20 minutes, until they are golden brown. Once you take the muffins out of the oven they will deflate a bit. after letting them rest for a few minutes, serve and enjoy!
Ingredients: (makes roughly six muffins) 4 eggs 60ml milk, cream, or any milk substitute 1/2 teaspoon of salt 1/2 teaspoon of pepper 1 teaspoon of garlic granules 1 teaspoon Onion granules 1 teaspoon Paprika 42g grated cheddar cheese Optional - Spring onions, diced bacon
Freezing and storing: In the refrigerator, these will keep for four to five days. If you want to freeze them, make sure the muffins are completely cooled before placing them in an airtight container. They will keep for up to three months in the freezer.
Reheating and defrosting: Straight from the fridge, to reheat in the microwave, place a wet piece of kitchen roll on top of the muffins in order to help them retain their moisture. Heat in increments of 20 to 30 seconds until warm. In the airfryer at 190 degrees, reheat for three to four minutes. From the freezer, let the muffins defrost for a day in the fridge before reheating them as normal. If you're in a rush, one to two minutes in the microwave will speed up the defrosting process.
Making a Roux Whether youʼ re making pasta sauce, gravy, gumbo, or even bechamel, knowing how to make a roux is a kitchen skill everyone should learn.
Ingredients: Butter Flour A roux acts as a thick base that can easily be seasoned and added into dishes. The process to making one is extremely simple, and takes less than five minutes! Instructions: In a cold pan, put a spoonful of butter - this can be salted or unsalted. The initial measurement of butter depends on how much sauce you want in the end. Generally for one to two servings around a tablespoon of butter works best. Turn the hob on to a medium heat and let the butter melt. As it does, you have the option of adding in any minced garlic or onions if that ʼs what your final sauce requires. From there, the ratio of butter to flour in a roux should be 1:1, so when adding in your flour just make sure the ammount is similar to the original butter measurement. Whisk the flour into the butter until it comes together with no clumps. Finally, turn up the heat slightly as you add in cream or broth and continue making your sauce!
Mac and Cheese Instructions Fill a pot three quarters up with water and put it on the hob on high to boil. Once the water has come to a boil, add in a few tablespoons of salt and pour in your pasta. For most pasta shapes - especially macaroni - one cup per person tends to make the perfect serving. Let the pasta cook on high, stirring it occasionally to prevent it from sticking to the bottom of the pot. As it cooks, grate about a cup of cheddar cheese. Once the pasta has cooked to your desired level of al-dente, use a mug or microwave safe cup to remove some of the pasta water and set that aside. Strain the pasta using a collander and set it aside. Turn the hob to the lowest setting and put the pot back on the stove. Add in a tabespoon of butter and let it melt before adding a tablespoon of flour. Whisk that together to create a roux. Next pour in about 60ml of milk or cream. (the amount may vary depending on how much cheese sauce you want for your pasta. Whisk in the milk/cream and once the roux is fully combined the mixture should be much thicker. If need be, use the set-aside pasta water to thin out the sauce. Next add in the cheese and any seasonings. Pour the pasta back in the pot and stir it into the cheese sauce. From here, you can either serve topped with cheese, or to make baked mac and cheese, you can pour it into a greased baking dish, top it with cheese and bake at 200 for around 10 - 15 minutes.
Ingredients 100-120g pasta Water Salt 1 Tbsp butter 1 Tbsp flour 60 ml milk 120g cheddar cheese (grated) Pepper Paprika Garlic granules Onion granules
Chicken Salad Sandwich Instructions: In a bowl, shred the chicken breast until it reaches your desired consistancy (the simplest way to do this is by taking two forks and pulling apart the pieces). Dice up your celery and onion, and add it to the chicken. The amount of mayonaise you add in purely depends on how much chicken you ʼve shredded. You donʼ t want the mixture to become too soggy. Once you add in the mayo, mix it in until the mixture is thick enough to be formed but isnʼt too soupy. Finally, add in your seasonings and the dijon mustard to taste. Serve on toast or a roll with a side of crisps!
Ingredients: Two pre cooked chicken breasts One stick of celery Half an onion Mayonaise Salt Pepper Garlic granules Onion granules Dijon mustard
Grilled Cheese/Toastie Instructions:
Ingredients:
Prepare your sandwich however you like - cheese and other add-ins (if you want to cook the bacon on the side and then add it in at the end thatʼ s an option as well. ) Once ready, close your sandwich and spread mayonnaise on the side thatʼs going in the pan first. Put a few tablespoons of butter in a pan, and turn the hob on to a medium high setting. Once the butter has melted and is sizzling, put the sandwich in the pan, and use a spatula to flatten it. Spread mayonnaise on the up-side of the grilled cheese, and once the first side has gotten golden brown, flip it over and let the other side cook. Serve with tomato soup or crisps!
Bread Cheese slices Butter Mayonnaise Optional - bacon, caramelized onions, ham,
Tips and tricks: Picking the right cheese is very important when it comes to getting the optimal amount of gooyness. Mozzarella tends to give a nice pull, but takes longer to fully melt. Cheddar tends to release a bit of grease but is more gooy than mozzarella. American cheese slices definetly melt the easiest and will give the most traditional grilled-cheese feel.
Simple Stir Fry Instructions:
Ingredients:
First prep your vegetables - the list here is definitely a suggestion, however most anything you have left in the fridge will go nicely. Dice up the vegetables and add them to a pan with a teaspoon of butter. Next, cut up your meat into small pieces, and season it - use a splash of rice vinegar or lemon juice on the meat to tenderize and clean it before cooking. Season with salt, pepper, garlic granules, onion granules, and ginger powder. Add the meat to the pan and turn the hob on to medium. Pour in one to two tablespoons of soy sauce, and about half a teaspoon of sesame oil (be careful how much you add, as it can be very overpowering). Cover the pan and let the veg and meat cook until the meat is fully done. Periodically stir the pan so nothing gets stuck to the bottom. Once the meat has cooked through, add in your noodles, a tablespoon of honey, more ginger powder, cayenne pepper and paprika to taste. To cut the heat and allow the stir fry to emulsify, add in about two teaspoons of mayonnaise (if you have it, kewpie mayo is even better). Let the noodles cook, and combine everything in the pan. Serve topped with sesame seeds, extra spring onions, and drizzled with mayo.
Medium egg noodles Two small chicken breasts, or two salmon fillets - any kind of meat works Whatever vegtables are left in your fridge - mushrooms, carrots, broccoli, beansprouts, cabbage, baby corn, spring onions etc... 1 tsp of butter Soy sauce Sesame oil Rice Vinegar Honey Salt Pepper (white pepper is nicer but not necessary) Paprika Ginger powder Garlic granules Onion granules Cayenne pepper Mayonaise Sesame seeds
Tips and Tricks: Peppers - while peppers certainly arenʼ t uncommon ingredients for stir fry, they can easily become overpowering in both aroma and taste. if you decide to use them in your dish, be sure to propery vent your cooking area as the smell can linger. Chicken and Salmon - to avoid any unwelcome odors while cooking meat and fish, be sure to season properly before introducing heat. Additionally, cleaning with vinegar or lemon juice does tend to reduce odors.
Health and safety: Cooking meat - particularly when it comes to chicken, be extra careful to check for a fully cooked inside of the largest pieces as youʼre cooking. Skinning Salmon - Pay close attention to your knife whilst skinning salmon. It ʼs best to hold it away from your body, and gently run it under the fish skin to help peel it off.
Homemade Pesto Instructions: This recipe works best when blended using a food processor, immersion blender, or motor and pestle, however chopping everything finely and combining with a whisk will also yield similar results - however you will need to crush up your pine nuts separately. Combine your herbs and garlic with about a tablespoon of olive oil, and a teaspoon of lemon juice. Add in your pine nuts, onion powder, salt, pepper, and optional cream. Combine the mixture using your preferred method, and finish seasoning to taste. Serve it with pasta, meat, rice, in sandwiches, etc!
Ingredients: Fresh Basil,Fresh Parsley Fresh Coriander One clove of garlic Olive oil lemon juice Onion granules Salt Pepper Pine nuts Cream - optional
Hot honey sauce Instructions:
Ingredients:
In a mixing bowl, melt a tablespoon of butter - salted or unsalted is fine - add in the honey, a splash of vinegar, and season to taste - the cayenne pepper and chili flakes are what make the sauce spicy, so be careful with how much you add of each. Additionally, if the sauce tastes too sweet, counteracting that with distilled white vinegar or lemon juice will do the trick. Use this sauce in tacos, to coat chicken or fish, as a dipping sauce for chips, or as a marinate!
85g Honey Vinegar Butter Salt Pepper Cayenne pepper Paprika Chili flakes Garlic granules Onion granules
How to Cook Chicken The most important thing when it comes to cooking chicken is cleanliness and safety. Raw chicken can be extremely dangerous, and eating it can cause severe illness. It is so important to season your chicken properly, for a number of reasons. One- unseasoned chicken can stink up a space, and being conscious of your flatmates is important. Two- eating well seasoned chicken can make or break a meal. Bland chicken can add a bad aftertaste and smell to a meal, especially if you ʼve prepared a week's worth of food. Basic seasoning involves salt, pepper, onion powder, garlic granules, and any herbs you prefer. Additionally, before seasoning, ‘washing’ your meat with a bit of distilled white vinegar or lemon juice helps to bring out the flavor, kill off some surface bacteria, and will make for a juicier end result. Timing and temp (based on small chicken breasts - anything larger or smaller will require a bit more or less time - check your chicken often to see how its doing) There should be no pink or translucent colour to the chicken once done.
Timings and temps: (based on small chicken breasts anything larger or smaller will require a bit more or less time. Check your chicken often to see how its doing there should be no pink or transulcent colour to the chicken once done In the oven - 200 degrees for ~20 minutes In a pan - medium heat for ~10-14 minutes In the airfryer - 200 degrees for ~14 minutes
How to Cook Salmon Salmon - as well as most fish - cooks very quickly, so one of the more important things when it comes to cooking with it is timing. If other components of your meal take a bit longer, consider sticking the salmon on last, so as to not burn it or let it dry out. Just like with chicken, salmon requires seasoning. Especially when it comes to fish, seasoning cancels out any fishy smell that goes along with cooking it. ‘Washing’ with vinegar or lemon juice also helps to deal with the smell. Basic seasoning involves salt, pepper, onion granules, garlic granules, and any herbs you prefer.
Timings and Temp - there should be no bright pink left in the salmon once fully cooked. In the oven - 180 degrees for ~12 minutes In a pan (sauteed) - medium heat for ~6 minutes In a pan (poached in water) - medium heat for ~8 minutes
How to Cook Steak Cooking steak is all about how hot your pan is. Using a mixture of olive oil and butter in a hot pan will help your steak sear well. To get a nice reverse sear, get the pan to a high heat, add in your butter and oil, and put the steak in as well. Once both sides have seared, lower the temperature, and let it cook until its the colour youre looking for. The key to seasoning your steak properly is making a good rub. In a small bowl, combine all of your spices, - salt, pepper, paprika, garlic granules, onion powder, cayenne pepper, cumin, and some brown sugar if youʼ re looking for a BBQ type flavour. Then use this mixture and rub it into the steak before cooking it.
Timings and Temp In the oven - 200 degrees for ~16 minutes medium well In a pan - medium heat for ~ at least 3 minutes per side - add more for a more well done inside
Chicken Cutlets Instructions Take your chicken breasts and slice them in half down the side, to make two thinner pieces. Put a piece of cling film on top of the chicken, and using a rolling pin or meat mallet, pound out the chicken until it ʼs much thinner. Clean the chicken with vinegar or lemon juice, and season with salt, pepper, garlic granules, onion powder, and dried thyme. Using two containers or bowls, put about a cup of breadcrumbs, a pinch of salt, pepper, garlic granules, onion powder, and dried thyme in one, and the eggs and three tablespoons of milk in the other. Put a pan on the hob, pour about an inch of oil in, and turn the hob on to a medium heat. As it heats up, start breading the chicken dip one in the egg mixture, let it get fully coated, and then put it in the breadcrumbs mixture. Use a fork to pat the chicken down and get it fully coated. Once you think the oil is hot enough, sprinkle a few drops of water into the pan - if it starts top pop and sizzle right after, you can start putting the chicken in to cook. If it seems as though the popping is too intense, lower the heat before adding the chicken. Be careful not to overcrowd the pan, and cook the chicken for 3-4 minutes until the breading is golden brown. Serve with pasta, in a salad, with rice, or in a sandwich!
Ingredients: Chicken breasts 2 Eggs Milk Breadcrumbs Oil Salt Pepper Garlic granules Onion granules Dried thyme vinegar/lemon juice
Roast Tomato Soup Instructions Preheat the oven to 200 degrees, next, line a tray with foil and spray it with cooking spray. Take your tomatoes and cut them half - place them face down on the tray. Next, dice the onion and slice the pepper into strips, and place that on the tray as well. Put the tray in the oven and bake for 15-25 minutes. You should be able to peel the skin off the tomatoes and pepper once theyʼ re done. During the last few minutes of baking, prep the soup broth. Dice up the garlic cloves, and set them aside. Put a pot on the stove on medium heat, and pour about a tablespoon of olive oil in the pot. Toss in the garlic and let it saute until they just start to brown. Add about 380ml of water to the pot, and add in the stock cube. Add in salt, pepper, basil, thyme, garlic powder, and onion powder. Let the broth simmer, and take the tray out of the oven. Peel the skin off the tomatoes and pepper using tongs, (if you do not have an immersion blender you can add the tray contents into a blender or food processor and blend until smooth) and add the contents of the tray to the pot. Using an immersion blender, blend the soup until it's smooth. Once it reaches your desired consistency add in a few tablespoons of cream. Serve with a sprinkle of parmesan, and pair with a sandwich, bread, or crackers!
Ingredients 3 Tomatoes 1 Red Bell Pepper Two cloves of garlic Half an onion Olive Oil One stock cube chicken or veg Water Dried Basil Dried Thyme Salt Pepper Cream Parmesan
Grilled chicken ramen Instructions:
Ingredients
Preheat the oven to 200 degrees, and line a tray with aluminum foil. Pour a teaspoon of olive oil on the foil and spread it around to coat the pan. ‘Wash’ your chicken with about a tablespoon of rice vinegar and season with salt, white pepper, garlic granules, onion granules, and ginger powder. Rub in the seasoning, and bake the chicken for about 20 minutes. Once there are a few minutes left of the chicken cooking, put a pot on the stove, pour a tablespoon of olive oil into it, and turn the hob on to medium heat. Dice up the garlic clove, some spring onions - leave the top green bits for a garnish - and a bit of ginger. Add them to the pan and let it sizzle for 2-3 minutes. If you ʼre adding in any other vegetables, now would be the time to do that. Add in ~380ml of water and turn the hob on high. Next put in the noodles, a splash of rice vinegar, two tablespoons of soy sauce, the stock cube, and any other seasonings to taste. Pour in ¼ tablespoons of sesame oil and let the ramen boil. Plate up your ramen with the sliced chicken breast, top with peeled ginger, sesame seeds, and spring onions - you can also add a sliced boiled egg on top!
Chicken breast - one per person Noodles Olive oil Spring onions Fresh ginger One clove of garlic One Stock cube Soy sauce White pepper Sesame oil White rice vinegar Water Salt Garlic granules Onion granules Ginger powder Sesame seeds Optional - slice mushrooms, diced carrots, chopped broccoli, boiled egg
Pizza Dough Instructions:
Ingredients:
In a mixing bowl, pour in the warm water, sugar, and add the yeast package. Let it sit for two to three minutes and then add in the oil, salt, and flour. Use a spatula to mix it together until the dough forms. Pour it onto a clean surface and kneed until it forms a soft ball. Put the dough into a mixing bowl lined with olive oil, and let it sit for as long as two hours. After about twenty minutes the dough will be ready to use, and will make two medium pizzas. Preheat the oven to 200 degrees and start prepping your pizzas. Stretch out your dough, and add your toppings. For an extra cripsy crust brush a bit of olive oil along the edge of the pizza. Bake for around 12 minutes and enjoy!
480g of all purpose flour 1 tbsp of sugar Two teaspoons of salt 7g (one package) of quick rise instant yeast 354g of warm water 3 tbsp of olive oil
Chocolate Mug Cake Instructions: Mix all of the wet ingredients in a microwave safe mug, and then add in the dry ingredients, with the chocolate chips last. Microwave on high for one minute and thirty seconds - use a fork to poke through the cake after it comes out to make sure it ʼs fully cooked. Top with whipped cream or chocolate sauce. Ingredients: 30g flour 50g sugar 2tsp of cocoa powder 60ml of milk 60ml of oil ½ tsp of vanilla extract A pinch of salt Chocolate chips
Welsh Cakes Instructions: Sift the flour, spices, and baking powder into a mixing bowl. Mix in the sugar and salt, and then work in the butter. Using your hands, rub in the butter until the mixture becomes crumbly. Using a spatula, fold in the currents and then mix in the egg. Use the splash of milk only if the mixture seems too dry. It should have the same texture as shortcrust pastry. Roll out the dough onto a floured work surface until it sʼ about a centimeter thick. Cut out rounds about 6cm in radius, and reroll any trimmings. Grease a griddle or frying pan with butter, and place over a medium heat. Cook the cakes in batches for about 3mins on each side until golden brown, crispy, and cooked through. Serve warm with butter, jam, or just sprinkled with caster sugar The cakes will stay fresh in a tin for about a week.
Ingredients: Ingredients 225g all purpose flour 85g caster sugar ¼ teaspoons of cinnamon ¼ teaspoons of nutmeg ¼ teaspoons of salt ½ teaspoons of baking powder 50g unsalted butter cut into small pieces - plus more for frying 50g lard, cut into small pieces (you can also use another 50g of butter especially for vegetarians) 50g of currants One egg, beaten A splash of milk
Mum ʼs Brownies Instructions: Preheat the oven to 180 degrees, and grease a small baking dish. Melt down the butter and chocolate in a saucepan until fully melted - set aside to cool. In a mixing bowl, beat the eggs, sugar, vanilla, and salt until it falls from the whisk in ribbons. Once the butter and chocolate have cooled, pour it into the egg mixture and whisk it together. Next, sift in the flour and mix it together. Bake for 25 minutes to start, but after that, check every five minutes by shaking the pan. If the brownies are still sloshing around in the pan, stick it back in for another five minutes. You may need to cover the top with foil to let the inside cook more. Once they ʼre fully cooked, take them out and let the brownies rest for at least an hour before eating. Serve with ice cream or whipped cream and enjoy!
Ingredients: 125g unsalted butter 62g dark baking chocolate 62g milk baking chocolate 2 large eggs 1 teaspoon of vanilla extract 166g caster sugar 75g all purpose flour ¼ teaspoon of salt