The hud student cookbook

THE HUD student cookbook GRUB ON NO GRANT

Devised and produced by members of the Mothers’ Union in the Diocese of Leeds in partnership with Huddersfield Students’ Union.

Contents Guide to Good Cooking

4

Eggs 5 Potatoes and Rice

6

Pasta 7 Breads 9 Vegetarian 10 Meat 12 Fish 15 Salads 17 Flans & Tarts

18

Desserts

19

Notes 22 Mothers’ Union is an international Christian membership charity that aims to demonstrate the Christian Faith in action through the transformation of communities worldwide. There are over 4 million members in 83 countries working with people of all faiths and none in support of stable family relationships and the protection of children through praying, enabling and campaigning. I hope you find this booklet useful during your student days.

The recipes were collected by members of Mothers’ Union in the Diocese of Leeds.

Wishing you a happy and successful time at University.

If you are interested in finding out more about us, see our website at www.mothersunion.org Jean Thurman - Mothers’ Union President, Diocese of Leeds mupresidentwyad@gmail.com Jo Sarkar - Secretary musecretarywyad@gmail.com Charity No. 1164024

2

HEALTHY EATING

for the foods in season and eat them raw, eating the skin where possible.

•• Look fruits are especially high in vitamin C •• Citrus raw vegetables, carrots, cabbage, onion and turnip, florets of broccoli, sprouts and •• Grated bean shoots mixed with plain yoghurt or salad dressing make a tasty meal, when served with cottage cheese, leftover meat or a tin of sardines.

to wash fruit and vegetables before use to remove any pesticides •• Remember the day with a breakfast of muesli, Weetabix, porridge or granary toast spread with •• Start margarine, marmite, peanut butter or cottage cheese. fruit and vegetables are essential to avoid colds and spots, etc.

•• Fresh to drink at least four glasses of water each day. Avoid too much strong coffee and tea, •• Try drink at least ½ pint of milk per day.

•• Try some fruit teas: you can buy an assorted pack.

MONEY SAVING IDEAS

as late as possible in the day to make the most of reduced prices on perishable foods.

•• Shop Drink of milk. Buy in 4 or 6 pint containers and share with other students.

•• Cookingplenty •• turn. a meal for three or four people is more economical, providing they all take their around and find the shop/supermarket with the best value for money, even if you have •• Shop to walk a little further. and rice make filling meals, with a small amount of meat or vegetables and a tasty •• Pasta sauce. will often sell off fruit and vegetables cheaply at the end of the day.

•• Markets Eggs are source of protein and easy to cook as well as being versatile.

•• Always coola cheap food thoroughly before putting in the fridge/freezer.

••

FOOD HYGIENE

make sure food is cooked thoroughly, all the way through to the middle.

•• Always For microwave feel the bottom, in the middle. It’s cooked when this is hot.

•• An egg is cookedcontainers, when the is completely white, and not before. If boiling put it in •• boiling water for 3-5 minuteseggandwhite time it so you make sure it is cooked. pork or chicken, put a sharp knife in the middle. If it is pink in the middle or blood comes •• For out, cook it for a bit longer. cakes, take a clean knife, insert it into the centre of the cake and if cooked, it will come •• For out clean with no cake mix on it.

3

Guide to Good Cooking Throughout the booklet you will find a variety of weights, measures and oven temperatures, so here are a few approximate conversion tables to help:

WEIGHT CONVERSIONS

VOLUME CONVERSIONS

METRIC

IMPERIAL

METRIC

10 G 20 G 28 G 40 G 50 G 60 G 75 G 113 G 125 G 150 G 175 G 200 G 225 G 250 G 275 G 350 G 450 G 700 G 900 G 1.35 KG

½ OZ ¾ OZ 1 OZ 1½ OZ 2 OZ 2½ OZ 3 OZ 4 OZ 4½ OZ 5 OZ 6 OZ 7 OZ 8 OZ 9 OZ 10 OZ 12 OZ 1 LB 1 LB 8 OZ 2 LB 3 LB

55 ML 75 ML 150 ML 275 ML 425ML 570 ML 725 ML 1 LITRE 1.2 LITRE 1.5 LITRE 2.25 LITRES

IMPERIAL 2 FL OZ 3 FL OZ 5 FL OZ (¼ PINT) 10 FL OZ (½ PINT) 15 FL OZ (¾ PINT) 1 PINT 1 ¼ PINT 1 ¾ PINT 2 PINT 2½ PINT 4 PINT

OVEN TEMPERATURE CONVERSIONS °C 140°C 150°C 170°C 180°C 190°C 200°C 220°C 230°C 240°C

°F

GAS MARK

275°F 300°F 325°F 350°F 375°F 400°F 425°F 450°F 475°F

1 2 3 4 5 6 7 8 9

(If using a fan oven you will need to reduce the oven temperature in a recipe by 20° degrees)

4

AMERICAN LIQUID CONVERSIONS AMERICAN

METRIC

1 TSP 1 TBSP 1/8 CUP ¼ CUP ½ CUP 1 CUP 1 PINT

6 ML 18 ML 30 ML 60 ML 120 ML 240 ML 480 ML

AMERICAN CUP CONVERSIONS AMERICAN 1 CUP FLOUR 1 CUP CASTER/ GRANULATED SUGAR 1 CUP BROWN SUGAR 1 CUP BUTTER/MARGARINE/LARD 1 CUP SULTANAS/RAISINS 1 CUP CURRANTS 1 CUP GROUND ALMONDS 1 CUP GOLDEN SYRUP 1 CUP UNCOOKED RICE 1 CUP GRATED CHEESE 1 STICK BUTTER

METRIC 150G 225G 175G 225G 200G 150G 110G 350G 200G 110G 110G

Eggs SCRAMBLED EGG 15G MARGARINE 1 OR 2 MEDIUM EGGS 1 TBSP MILK SALT AND PEPPER

Break the eggs into a cup and beat well with a fork, adding the milk, salt and pepper. Melt the margarine in a saucepan over a medium heat, add the egg mixture and stir until it thickens. Serve on hot buttered toast.

EGGY BREAD 1 EGG 1-2 TSP SUGAR TO TASTE 120ML MILK 3-4 SLICES OF BREAD 50G MARGARINE

Break egg into bowl; add sugar and beat well with whisk or fork, gradually adding milk.

Pour into shallow dish and soak each slice of bread in the mixture until it is all soaked up. Heat a frying pan over a moderate heat, add the margarine and when melted fry the soaked bread slices, turning to cook both sides until golden brown and crispy. Serve at once with baked beans, sausage or bacon or just as they are.

OMELETTE 2 EGGS 2 TBSP WATER PINCH OF SALT AND PEPPER 10G MARGARINE FILLING CHOICES – 1 TBSP CHOPPED HERBS, 1 TOMATO SLICED, 1 SLICE OF HAM CHOPPED AND 30G GRATED CHEESE

Break 2 eggs into a bowl. Add milk, salt and pepper and beat lightly. Melt margarine in frying pan over a moderate heat and swirl it around. When it foams pour in the egg mixture. When it starts to set around the edges add the filling. Draw omelette edges gently into the middle and tilt pan to let the runny egg flow to the sides. When the omelette has set but is still creamy, loosen the edges and fold it over. Slip it straight onto a plate and eat at once. Select a filling of your choice.

5

Potatoes and Rice JACKET POTATOES [MICROWAVE] 1 X 175G POTATO 4 TO 6 MINUTES 2 X 175G POTATOES 6 TO 8 MINUTES

Scrub and prick the potatoes. Place on double thickness kitchen paper. If cooking more than 2 potatoes, arrange them in a ring.

Microwave on high for time given, turning over half way through. Leave to stand for 3 - 4 minutes. Split open and fill with a knob of butter. Try adding baked beans, grated cheese, tuna mixed with mayonnaise, coleslaw or something of your own choice.

MASHED POTATO PINCH OF SALT 1 LARGE OR 2 SMALL POTATOES 2 TSP MILK 1 LARGE TSP MARGARINE SALT AND PEPPER

Put 275ml water in a pan, add salt and bring to the boil. Peel potatoes, cut into small cubes (diced) and add to boiling water. Bring back to boil, then reduce heat and simmer for 10 - 15 minutes or until the potatoes are soft. Drain off the water, add milk, margarine a pinch of salt and a dash of pepper. Mash by pressing with fork and stirring until smooth.

POTATO SCONES 250G MASHED POTATO 50G WHOLEMEAL FLOUR COOKING OIL OPTIONAL – 20G GRATED CHEESE OR 3 MEDIUM OPTIONAL – MUSHROOMS CHOPPED

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If using an optional ingredient, mix it with the potato. Add enough flour to the potato mixture to make a stiff dough. Roll out on a floured surface to 1 ¾cm thick and cut into rounds with a pastry cutter or knife. Put a little oil in a frying pan over a medium heat.

Cook the scones for 5 minutes on each side.

Serve hot.

COUSCOUS [A QUICK ALTERNATIVE TO RICE] 50G COUSCOUS STOCK CUBE LEMON JUICE MIXED HERBS

Add 60 ml boiling water to 50g of couscous and follow the packet instructions. Ready in approx. 5 minutes. For added flavour, crumble half a stock cube into the boiling water. A squeeze of lemon juice or a pinch of herbs may be added before serving.

RICE [MICROWAVE] 50G RICE PINCH OF SALT KNOB BUTTER 120ML BOILING WATER

Put rice in sieve and wash under cold running water until water runs clear. Put into microwaveable dish adding salt and butter.

Stir in boiling water, cover and microwave on high for 3 minutes. Reduce power to medium and continue cooking for 2 minutes, stirring 2 or 3 times. Leave to stand covered for 2-4 minutes. Stir with a fork and serve.

Pasta MUSHROOM PASTA 28G MARGARINE 28G FLOUR SEASONING 175G MUSHROOMS - SLICED 1 OR 2 GARLIC CLOVES - CHOPPED 1 MEDIUM ONION - CHOPPED 570ML STOCK 1TSP MIXED DRIED HERBS 225G WHOLEWHEAT PASTA 2TBSP PESTO SAUCE

Melt the margarine, add the onions and garlic and fry gently for 5 minutes. Stir in the flour and cook gently for 1 minute. Remove from the heat and gradually add the stock, herbs and mushrooms, simmer for 10 minutes. Cook the pasta. Add the pesto to the mushroom sauce and season. Mix and serve.

7

QUICK SPAGHETTI BOLOGNESE – SERVES 2 1TBSP COOKING OIL 250G MINCED BEEF OR QUORN 1 SMALL ONION - FINELY CHOPPED 60G MUSHROOMS - SLICED 1 X TIN SPAGHETTI BOLOGNESE 1 X TIN CONDENSED OXTAIL SOUP

Heat a little cooking oil in a saucepan; fry the onion, mince or Quorn until brown. Add the mushrooms and cook for a few more minutes. Mix in tinned spaghetti and oxtail soup, heat and stir until very hot all through.

Serve with crusty bread.

HAM AND MUSHROOM TAGLIATELLE – SERVES 2 150G TAGLIATELLE 125G MUSHROOMS - QUARTERED 15G MARGARINE ¾ PACKET MUSHROOM SOUP SALT AND PEPPER 125G HAM OR SPAM 20G CHEESE - GRATED

Cook pasta according to pack instructions.

Meanwhile fry mushrooms in margarine over a medium heat. Put 275ml water into a saucepan, add the soup mix and bring to the boil, stirring constantly. Stir ham, mushrooms and soup into drained tagliatelle and season to taste. Serve immediately with a little grated cheese on top.

BACON AND CHEESE PASTA – SERVES 4 350G MACARONI 1 ONION - CHOPPED 4 RASHERS BACON - CHOPPED 400G TIN CHOPPED TOMATOES 113G GRATED CHEESE SALT AND PEPPER PARMESAN CHEESE

8

In large frying pan gently fry onion in a splash of oil until soft. Meanwhile, bring 1 litre of water to the boil in a pan. When boiling, add the pasta and simmer. Add the bacon to the onion and continue frying until the bacon is browned. Add the tin of tomatoes and the cheese. Season and stir well. Simmer until the pasta is cooked – keep testing a piece – then drain the pasta and stir in the contents of the frying pan. Serve with a sprinkle of parmesan cheese.

Breads PITTA PARCELS 2 X 30G PITTA BREADS FILLING 3-4 LETTUCE LEAVES - SHREDDED 120G TIN TUNA - DRAINED AND FLAKED 1TBSP SPRING ONION - FINELY CHOPPED 1 STICK CELERY - CHOPPED 1 TSP LEMON JUICE 60G GRATED HARD CHEESE ¾ TSP SALT 1 TSP DRIED PARSLEY – OPTIONAL

Mix all filling ingredients together thoroughly.

Warm pitta breads under moderate grill, taking care not to overheat them. Insert a pointed knife into each bread and cut around 1/3 of the side and insert the salad mixture.

GARLIC BREAD 1 SMALL BAGUETTE 50G BUTTER 1 GARLIC CLOVE ¼ TSP SALT

Mash garlic with salt and combine with butter. Make vertical cuts almost through the baguette, spread the cut sides with the garlic butter. Wrap the baguette in aluminium foil and bake for 20 minutes at 160C.

CHICKEN AND APPLE QUESADILIA – MAKES 12 TRIANGLES 4 FLOUR TORTILLAS 225G COOKED CHICKEN – SHREDDED OR CHOPPED 125G CHEDDAR CHEESE – SLICED OR GRATED 1 APPLE - SLICED 300G SALSA

Heat a large pan on medium heat. Place a tortilla in pan. Turn it a couple of times, then let it sit in the pan until air pockets form and the tortilla starts to puff up. Turn it again.

Place cheese on half the tortilla at least 1cm away from the edge. Add chicken on top of the cheese, fold the tortilla over like an omelette, and press down on the tortilla with a spatula. Lower the heat to medium. If you have enough room in the pan you can add a second tortilla and repeat instructions. When the cheese inside the quesadilla has melted remove from pan to a cutting surface. Open it wide and layer on it the apple slices and salsa. Fold the quesadilla back again and cut into 3 triangles.

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Vegetarian VEGETARIAN BOLOGNESE SAUCE 2TBSP OIL 1 MEDIUM ONION – CHOPPED 1 CLOVE OF GARLIC – CRUSHED 113G CARROTS – FINELY CHOPPED 1 RED PEPPER – CHOPPED 75G MUSHROOMS – CHOPPED 1 AUBERGINE OR 2 COURGETTES – CHOPPED 400G TIN CHOPPED TOMATOES 1TBSP TOMATO PUREE 2 STOCK CUBES – CRUMBLED 1 TSP BASIL OR OREGANO 2TSPS CORNFLOUR + WATER TO BLEND SALT AND PEPPER

Heat the oil in a large pan, add the onions and garlic and fry for a few minutes until soft, stirring constantly. Stir in the vegetables and cook for 2 minutes. Add tomatoes, puree, crumbled stock cubes, herbs and seasoning. Bring to the boil, cover and simmer for 30 minutes. Add blended cornflour and stir until sauce thickens.

Serve with spaghetti.

BROCCOLI AND MUSHROOM CASSEROLE 2 TBSP GREEN PEPPER – CHOPPED 450G TO 675G BROCCOLI 113G GRATED CHEESE 225G MUSHROOMS 1 PACKET WHITE SAUCE MIX 275ML SEMI SKIMMED MILK SEASONING PAPRIKA

Cook the broccoli until tender, but not soft (3-5 minutes). Drain and spread in a greased shallow pan. Add the mushrooms, green pepper, seasoning add ¾ of the cheese and make sauce to packet instructions stirring frequently. Pour the sauce over the broccoli and sprinkle the remaining cheese and paprika. Bake at 180C for 15 - 20 minutes until tender and golden brown.

CHEESE SAUCE WITH TUNA AND SWEETCORN 1 PACKET CHEESE SAUCE MIX 275ML SEMI-SKIMMED MILK 200G CAN TUNA - DRAINED 200G CAN SWEETCORN BLACK PEPPER

10

Make the cheese sauce. Stir in the tuna and sweetcorn, add black pepper to taste. Heat through and serve with pasta, rice or baked potato.

MIXED VEGETABLE CURRY 450G FRESH OR FROZEN MIXED VEGETABLES 2 MEDIUM ONIONS – CHOPPED 2 CLOVES OF GARLIC ½ TSP GROUND GINGER ½ TSP CURRY POWDER JUICE OF ½ LEMON OR 1 TBSP LEMON JUICE 2 TBSP OIL 1 TSP GARAM MASALA 2 TSP CORNFLOUR – TO THICKEN SAUCE SALT

Fry the onions and garlic in the oil until soft and golden. Add the ginger and curry powder and cook for 1 minute. Add the vegetables and cook for a further 2 minutes. Mix the cornflour with half a cup of cold water and add it to the mixture, add the salt and the lemon juice. Mix well and cook on a low heat for 20 minutes. When nearly cooked, sprinkle the garam masala onto the mixture and stir in well. Serve with rice.

MUSHROOM FRITTATA ½ TBSP. COOKING OIL 3 SMALL POTATOES – COOKED ½ RED PEPPER – CHOPPED 1 SPRING ONION 1 TBSP FROZEN PEAS 2 EGGS – LIGHTLY BEATEN 28G CHEDDAR CHEESE 28G MUSHROOMS – PEELED AND QUARTERED

Heat the oil in a small frying pan over a medium heat. Cut the potatoes into small squares (diced) and toss them in the oil. Add the mushrooms and vegetables, stir fry for 3 or 4 minutes until cooked through. Pour in the eggs and cook for a few minutes until the base has set and is lightly brown.

Sprinkle the grated cheese on top and pop under the grill until it is golden and bubbling.

Slice into wedges and serve with a mixed salad.

CAULIFLOWER CHEESE – SERVES 4 1 LARGE CAULIFLOWER 1 PACKET CHEESE SAUCE MIX 275ML SEMI SKIMMED MILK 113G CHEDDAR CHEESE – GRATED 2TBSP BREADCRUMBS

Cut the cauliflower into florets and cook in a saucepan of boiling water with a pinch of salt for 6 - 8 minutes. Drain and place in a warmed heat-proof dish. Make the cheese sauce to packet instructions stirring regularly. Pour sauce over the cauliflower, sprinkle with cheese and breadcrumbs and place under a pre-heated medium grill 2 - 3 minutes or until golden brown.

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Meat BACON AND MUSHROOM RISOTTO - SERVES 4 100G SMOKED STREAKY BACON 1 ONION – CHOPPED 1 RED PEPPER – CHOPPED 227G MUSHROOMS – SLICED 200G LONG GRAIN RICE 800ML WATER – BOILING 2 CHICKEN STOCK CUBES 2 TBSP FRESH PARSLEY – CHOPPED OR 1 TSP DRIED HERBS PINCH OF SALT GRATED PARMESAN CHEESE

Fry bacon in a large pan over a medium heat.

Add the chopped onion and fry for a further 2 minutes until golden brown. Add pepper and mushrooms and cook for 3 minutes. Add rice and cook for a further 2 - 3 minutes, stirring continuously. Gradually stir in the stock made by crumbling stock cubes into boiling water, and herbs. Simmer for 15 minutes, season to taste and serve when all the liquid has been absorbed, sprinkle with parmesan cheese.

To vary: use spam or any left-over meat, e.g. chicken, instead of the bacon.

CHICKEN CURRY - SERVES 4 1 LARGE ONION 2 CHICKEN BREASTS OR 4 CHICKEN THIGHS 500G NATURAL YOGHURT 2 TBSP CURRY PASTE 1 TBSP OF OIL

Slice the onion thinly. Cut the chicken into 1 cm cubes. Fry both well in a little oil until onion is soft and chicken browned. Stir curry paste into yoghurt and pour onto chicken.

Heat through but do not boil. Serve with rice or naan bread.

HOME-MADE BURGERS – SERVES 2 225G MINCED BEEF OR QUORN 1 TBSP OIL ½ ONION ½ EGG – BEATEN SALT AND PEPPER TO SEASON TOASTED BUN CHEESE

Chop onion finely and mix well with mince, egg and seasoning in a large bowl. Empty the mixture onto chopping board and shape into two burgers. Shallow fry in 1tbsp oil on high heat – fry both sides for 2 minutes each side to cook through. Serve in a bun with a slice of cheese and side salad.

REMEMBER NEVER LEAVE PANS ON A HOT STOVE UNATTENDED ESPECIALLY WHEN CONTAINING FAT OR OIL.

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SAUSAGE AND POTATO HOTPOT – SERVES 4 1 TBSP OLIVE OIL 450G PORK SAUSAGE 2 ONIONS – PEELED AND SLICED 700G POTATOES – PEELED AND DICED 1 CHICKEN CUBE 425ML WATER 2 LEVEL TSP MIXED DRIED HERBS SEASONING 1 LEVEL TBSP CORNFLOUR + 3TBSP MILK TO BLEND

Heat the oil in a large saucepan or deep frying pan and fry the sausages until lightly browned. Remove from the pan. Add the onion to the pan and fry gently for 2 minutes. Stir in the potatoes, stock cube, water, herbs and seasoning. Bring to the boil, stirring all the time. Return the sausages, cover and reduce heat, Cook gently for 20 minutes until the sausages and potatoes are cooked through.

Add the blended cornflour and stir into the pan. Bring to the boil, cook for 1 minute.

Serve immediately.

TOAD IN THE HOLE - SERVES 4 1 TBSP SUNFLOWER OIL 450G SAUSAGES 2 ONIONS – HALVED AND THINLY SLICED 113G PLAIN FLOUR + PINCH OF SALT 1 MEDIUM EGG 200 ML MILK 2 TSP BAKING POWDER

Heat oil in a frying pan, add sausages and cook for 6 minutes turning frequently. Add the onions and cook for a further 5 minutes until the onions are golden. Meanwhile blend together the flour, salt, egg, milk and baking powder and mix until smooth. Leave to stand for 2 minutes. Pour the batter over the sausages and cook on high heat for 3 - 4 minutes. Place the frying pan under a hot pre-heated grill and cook for 5 minutes until the top has risen and is golden. Serve hot, cut into wedges, with a selection of relishes.

Tip: this recipe is a fast food filler, ready in just half the usual oven cooked time.

BASIC BOLOGNESE SAUCE [USING MINCE] – SERVES 4 350G MINCED BEEF 1 MEDIUM ONION – CHOPPED 1 CLOVE OF GARLIC – CRUSHED 1 PEPPER – CHOPPED 1TBSP OIL SALT AND PEPPER 2 CARROTS – THINLY SLICED 2 STOCK CUBES – CRUMBLED 400G TIN CHOPPED TOMATOES 1 TBSP TOMATO PUREE 1 TSP BASIL OR OREGANO 2TSPS CORNFLOUR + WATER TO BLEND

Fry the mince in the oil in a saucepan until browned. Add the onion and garlic and continue frying until golden , stirring constantly. Stir in the vegetables and cook for 2 minutes. Add tomatoes, puree, crumbled stock cubes, herbs and seasoning . Bring to the boil, cover and simmer for 30 minutes.

Add blended cornflour and stir until sauce thickens. Serve with spaghetti.

13

CHICKEN AND LEEK HOTPOT – SERVES 4 (MICROWAVE) 2 BAKING POTATOES – PEELED AND CUT INTO CHUNKS 2 LEEKS – CUT INTO THICK SLICES 3 MEDIUM CARROTS – PEELED AND SLICED 300ML HOT CHICKEN STOCK (ONE STOCK CUBE) 4 CHICKEN BREASTS – DICED 3TBSP DOUBLE OR SINGLE CREAM

Put all vegetables in dish with stock and season. Cover with pierced cling film. Cook on HIGH for 10 minutes add chicken and re-cover. Cook on HIGH for 6 minutes. Stir in the cream

BEEF STEW – SERVES 2/3 2 TBSP COOKING OIL 1 LARGE ONION – CHOPPED 2 LARGE POTATOES – DICED 2 CARROTS – DICED ½ SMALL TURNIP – DICED 500G STEWING STEAK – CUBED 1 BAY LEAF 1 BEEF STOCK CUBE SALT & PEPPER

VEGETARIAN OPTION - 100g lentils instead of the meat, and a vegetable stock cube.

Cook the onion on a low heat in the oil for 10 minutes. Add the meat and raise the temperature. Cook, stirring gently until the meat is brown all over. Add the vegetables, bay leaf and stock cube dissolved in ½ litre water. Sprinkle with salt and pepper. Bring to the boil, lower the heat and simmer for 3 hours. If having dumplings, add these to the pan after 2½ hours along with a drop more water.

DUMPLINGS 100G FLOUR – SELF-RAISING 50G SUET – BEEF OR VEGETABLE LARGE PINCH OF MIXED HERBS SALT & PEPPER

Mix flour and suet together with the herbs and a shake of salt and pepper. Add a little water until the mixture sticks together. With floured hands roll the mixture into six small balls. Add to the stew 20 to 30 minutes before the end of the cooking time.

PORK OR CHICKEN STIR FRY - SERVES 2/3 28G MARGARINE 275G PORK STEAK OR CHICKEN – CUT INTO THIN STRIPS 225G CARROTS – CUT INTO THIN STRIPS 1 PEPPER – SEEDED AND CUT INTO THIN STRIPS 225G COURGETTES – CUT INTO THIN STRIPS 4 SPRING ONIONS – SLICED 175G BABY SWEETCORN – CUT IN HALF 100G HOI SIN OR BARBECUE SAUCE

14

Melt margarine for 30 seconds, stir in pork or chicken and cook uncovered for 4 minutes stirring once. Add carrots and cook for 3 minutes. Add remaining vegetables and cook for 4 minutes stirring once. Stir in sauce and cook for 3 minutes, stir well. Serve with rice

REMEMBER NEVER LEAVE PANS ON A HOT STOVE UNATTENDED ESPECIALLY WHEN CONTAINING FAT OR OIL.

Fish TUNA PIE – SERVES 3 2 LARGE TOMATOES 2 200G CAN TUNA 1 PACKET PARSLEY SAUCE MIX – MADE UP TO INSTRUCTIONS 700G MASHED POTATOES 75G GRATED CHEESE

Heat the oven to 180C. Place sliced tomatoes in oven dish. Drain tuna and place on top of the tomatoes. Pour on the sauce. Place in the oven and heat through for 10 minutes. Cover with mashed potatoes and sprinkle the top with cheese. Place in the oven to brown.

Serve with salad or carrots and sweetcorn.

TUNA AND LEMON KEDGEREE – SERVES 2 [GLUTEN FREE] 28G MARGARINE 175G LONG GRAIN RICE – COOKED 200G TUNA – FLAKED 2 HARDBOILED EGGS – CHOPPED 2TBSP CHOPPED PARSLEY GRATED RIND AND JUICE OF HALF A LEMON SALT AND PEPPER

Melt margarine in a pan and add rice, tuna, lemon rind and juice, parsley and seasoning.

Heat through for 5 minutes stirring gently.

Add eggs and serve immediately.

TUNA CRUNCH - SERVES 3 28G PLAIN FLOUR 28G MARGARINE 200G TIN TUNA 1 TSP CURRY POWDER 2 HARD BOILED EGGS 113G COOKED PEAS 275ML MILK SMALL PACKET OF POTATO CRISPS

Place margarine, milk, flour and curry powder in a saucepan, bring to the boil stirring continuously. Add peas, tuna and eggs. Place in an oven proof dish and top with crisps.

Bake at 180C for 20 minutes.

REMEMBER NEVER LEAVE PANS ON A HOT STOVE UNATTENDED ESPECIALLY WHEN CONTAINING FAT OR OIL.

15

FISH PIE – SERVES 2/3 (MICROWAVE) 150G SMALL SALMON FILLET 150G WHITE FISH FILLET 150G SMOKED FISH FILLET 1 PACKET CHEESE SAUCE MIX 275ML SEMI-SKIMMED MILK 500G MASHED POTATO GRATED CHEESE

Place the fish in a shallow dish. Add 1tbsp of water. Cover with pierced cling film.

Microwave for 2 minutes. Make cheese sauce as instructed on packet. Break up the fish and removing any bones. Mix gently with the sauce and cover with the mashed potato.

Sprinkle grated cheese on top and brown under the grill.

FISH PÂTÉ APPROXIMATELY EQUAL QUANTITIES OF SMOKED MACKEREL FILLETS SOFT CHEESE SALT & PEPPER OPTIONAL - ONION OPTIONAL - TOMATO OPTIONAL - GHERKIN OPTIONAL - CUCUMBER

Remove skin from the fish and any bones and flake. Mix with soft cheese. Chopped onion, tomato, gherkin, or cucumber can be added for extra flavor. Season to taste. Serve on toast, or as a sandwich filling.

FISH CAKES 500G POTATOES 250G WHITE FISH - FRESH OR FROZEN 1 EGG SALT & PEPPER OPTIONAL - ½ CUPFUL BREADCRUMBS FLOUR FOR COATING COOKING OIL

Peel and boil potatoes for 15 minutes add fish (making sure there are no bones) and boil for another 5 minutes. Drain and mash the mixture; mix in the egg (beaten), pepper, salt and breadcrumbs. Let it cool then mould into balls, roll in flour and fry until brown all over.

REMEMBER NEVER LEAVE PANS ON A HOT STOVE UNATTENDED ESPECIALLY WHEN CONTAINING FAT OR OIL.

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Salads GREEK SALAD Mix salad leaves, half cherry tomatoes, cucumber cut into small chunks, 40g Feta cheese cut into small cubes and 5 – 6 olives.

Dress with olive oil and vinegar.

CRÈME FRAICHE DRESSING 10ML VINEGAR 1TSP SUGAR 60ML CRÈME FRAICHE OR SOUR CREAM FRESHLY GROUND PEPPER

Combine all the ingredients. Add herbs or other seasoning if wished.

RICE SALAD 250G COLD BOILED RICE 1 TOMATO – CHOPPED 1 X 6CM PIECE OF CUCUMBER – CHOPPED ½ ONION – CHOPPED ½ YELLOW PEPPER – CHOPPED 2 TBSP NATURAL YOGHURT

Mix ingredients together with the natural yogurt.

CURRIED CHICKEN SALAD 450G CHICKEN STRIPS, COOKED AND SKINNED 150ML MAYONNAISE, MIXED WITH 1TSP CURRY POWDER 2TBSP MANGO CHUTNEY 50G SULTANAS 25G READY TO EAT DRIED APRICOTS - CHOPPED 50G SWEETCORN - COOKED SEASONING

Mix ingredients together and season to taste. Cover and chill for 1 hour.

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COLESLAW 1 ONION ¼ WHITE CABBAGE 1 LARGE CARROT 2TBSP MAYONNAISE

Chop the onion very small, shred the cabbage and grate the carrot. Mix together with the mayonnaise and a little salt and pepper.

Flans & Tarts CHEESE AND ONION TART 9” PASTRY SAVOURY FLAN CASE 28G MARGARINE 200G GRATED CHEESE 2 EGGS - BEATEN 1 LARGE ONION 1 HEAPED TSP CORNFLOUR

Melt margarine and gently fry chopped onion. Stir in cornflour, cheese and beaten eggs. Stir and cook gently until the mixture thickens. Pour into flan case and bake for 20 - 30 minutes at 190C.

BACON AND EGG FLAN 9” SAVOURY PASTRY FLAN CASE 1 EGG 113G BACON - CHOPPED 125ML SEMI SKIMMED MILK 1 ONION CHOPPED 20G MARGARINE SEASONING & MIXED HERBS

Melt margarine and fry bacon and onion.

Place on the bottom of the flan case. Beat egg and milk together, add seasoning and herbs. Pour over the top of the bacon mixture. Bake at 200C for 10 - 15 minutes, then 180C for a further 30 - 35 minutes.

TUNA AND CHEESE FLAN 9” PASTRY SAVOURY FLAN CASE 113G CHEESE - GRATED 1 EGG - BEATEN 1 SMALL ONION - CHOPPED 200G CAN TUNA - DRAINED AND FLAKED DRIED PARSLEY & SEASONING 100ML MILK

18

Place tuna on pre baked flan case. Sprinkle the cheese over. Mix onion, egg, parsley, milk and seasoning together and spoon onto flan.

Bake for 30 - 35 minutes at 190C.

Desserts PANCAKE BATTER – SERVES 3/4 60G PLAIN FLOUR SALT 1 EGG - BEATEN WITH A FORK 150ML SEMI SKIMMED MILK MARGARINE

Sift flour and a pinch of salt into a mixing bowl. Make a hole in the centre and add the egg. Gradually stir in half the milk, incorporating the flour little by little to avoid lumps and beat for 2 or 3 minutes. Gradually stir in the remaining milk and beat lightly. If allowed to stand, beat again lightly before using. The secret is to melt only a very little margarine in the frying pan over a medium heat for each pancake. When heated, pour about 3 tbsp batter into pan and tilt to spread it evenly. Ease the edges from the pan with a spatula. When golden, flip over with a spatula and cook the other side.

Serve immediately with lemon juice and sugar, or chocolate chips, peanut butter and banana.

SAVOURY PANCAKES Make as basic batter recipe above. Serve with cheese, 3 chopped spring onions and 80g of thin smoked ham.

5 MINUTE BREAD AND BUTTER PUDDING [MICROWAVE] 4 SLICES OF WHITE BREAD – BUTTERED AND CRUSTS REMOVED 75G CURRANTS OR SULTANAS 2 LARGE EGGS 28G SUGAR 275ML MILK BROWN SUGAR – FOR TOPPING

Slice the bread into quarters grease in a microwaveable dish arrange bread and add with the fruit. Pour over the beaten eggs, milk and sugar. If possible, leave this to soak for ½ hour. Scatter the brown sugar over the top and then microwave on high for approximately 3 minutes until set. Serve alone or with ice cream or custard.

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FRIDGE CAKE 450G DIGESTIVE BISCUITS 150G BUTTER OR MARGARINE 250G DARK CHOCOLATE – BROKEN INTO PIECES 2 TBSP GOLDEN SYRUP 50G RAISINS

Place the biscuits in a plastic bag and bash them with a rolling pin. Don’t break them too finely. Stir the butter/margarine chocolate and syrup in a bowl over a pan of hot water until melted. Stir in the biscuits and raisins.

Use a masher to press the mixture into a shallow tin (approx. 18 x 18 cms) lined with baking parchment. Place in refrigerator to set. Cut into squares. This can be stored in an airtight container.

BAKED APPLE [MICROWAVE] 1 COOKING APPLE 1TBSP ANY DRIED FRUIT OR MINCEMEAT 1TSP BROWN SUGAR 1TSP GROUND CINNAMON OR NUTMEG

Remove the core of a cooking apple with a potato peeler, mark the skin around the centre with a sharp knife and place in a microwave dish with 4 tbsps. water. Fill the centre with dried fruit or mincemeat mixed with brown sugar, cinnamon or nutmeg.

Microwave on high for 2¼ or 2 ¾ minutes.

FLAPJACK [MICROWAVE] 113G MARGARINE 75G SOFT BROWN SUGAR 225G PORRIDGE OATS 85G GOLDEN SYRUP OPTIONAL - 28G CURRANTS

Melt the margarine, sugar and syrup in a microwave proof bowl for 2 minutes on high.

Add remaining ingredients and mix well. Put the mixture into a well-greased base lined 9”(23cm) round shallow dish and press down well. Microwave at 800w for 4½ - 5 minutes, leave to rest for 5 minutes, then cut into wedges. Serve when cold.

FRUIT AND NUT MOUSSE 25G RAISINS 75ML DOUBLE CREAM 1TSP CLEAR HONEY 40G WALNUTS - CHOPPED COARSELY 1 EGG WHITE

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Soak raisins in boiling water for 15 minutes.

Whip cream until thick. Carefully stir in raisins, honey and most of the walnuts.

Whisk egg whites until stiff, and gently fold into cream mixture. Spoon the mixture into glasses and sprinkle with the remaining walnuts. Chill before serving.

CHOCOLATE BROWNIES [MICROWAVE] 110G PLAIN FLOUR 150G BUTTER 65G UNSWEETENED COCOA POWDER 200G SUGAR 2 EGGS 1 TSP VANILLA EXTRACT

Melt the butter on high for about 30 - 40 seconds. Add the sugar, cocoa and vanilla in that order and mix well. Add the eggs, slightly whipping after each. Add the flour and mix well. Grease a microwave safe dish and spoon in the brownie mixture. Cook on high for 4 - 5 minutes (the more powerful your microwave the less time it takes). Let it rest for 10 minutes before cutting.

Tip: When you take the brownies from the oven the centre will look undone, but it keeps cooking when resting. And if you leave them overnight in the fridge, the next day they will be even more consistent.

TREACLE TART 9” SWEET SHORT CRUST PASTRY CASE 2 TBSP GOLDEN SYRUP 2 SLICES WHITE BREAD

Spread the golden syrup on the bottom of the flan case. Cut the crusts from the bread and rub the bread together until it crumbles.

Spread the breadcrumbs over the syrup.

Bake for 30 - 35 minutes at 190C.

STICKY TOFFEE PUDDING [MICROWAVE] - SERVES 6 170G MARGARINE 170G SOFT BROWN SUGAR 4TBSP SINGLE CREAM 2TBSP LEMON JUICE 2 EGGS - BEATEN 113G SELF-RAISING FLOUR

Place 50g of the margarine and 50g of the sugar, 1 tbsp. of the lemon juice and the cream in to a small bowl and microwave for 2 minutes stirring once. Beat the remaining margarine and sugar until well mixed, add the eggs, stir in the flour and remaining lemon juice. Put ½ of the sauce into a pudding basin and cover with the pudding mixture. Microwave for 10 minutes. Turn out onto a plate. Microwave the remaining sauce for 1 minute and pour over the pudding.

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Notes

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The recipes and hints were collected by members of Wakefield Mothers’ Union in Huddersfield and the Diocese of Leeds.

The book was designed and printed by Huddersfield Students’ Union.

We hope that they will be of some help.

Revised 2016 Charity No. 1164024