22
January 2015
www.unipaper.co.uk
mealBREAK Our fantastic selected recipes are tried-and-tested favourites among students who want to eat well on a budget but don’t want to spend hours in the kitchen. So, get cooking and enjoy
Top chocs: These iced treats are great to share with friends
Chicken arrabiata
Ingredients: Chicken breast, sliced; three rashers of bacon; tin of chopped tomatoes; half a pepper; whole chilli; two tbsp tomato purée; chilli powder; garlic powder; mixed herbs; salt and pepper; low-calorie spray Method: 1. Spray a pan with low-calorie spray and wait for it to heat. Add the sliced chicken and cook on a high heat until golden 2. When the chicken is almost cooked, add the bacon 3. Meanwhile, chop the peppers and chilli, adding to the cooked chicken and bacon 4. Stir in the tinned tomatoes and tomato purée 5. Add the chilli powder, garlic powder, mixed herbs, and salt and pepper 6. Simmer on a low heat for ten minutes 7. During this time,
breadcrumbs, garlic, lemon zest and herbs and season well. Pour in the butter and mix with a fork or your �ingers, until combined 3. Cover the �illets with the crumbs, pressing down on each 4. Cook for about 20 minutes or until the crust is golden Aramide Pearce Vanilla cupcakes with chocolate icing
cook the pasta 8. Once cooked, combine the pasta and sauce 9. Add grated cheese to the top to enhance the �lavour Tip: If you’re feeling brave, try adding two chillis to the sauce Shannon Barrett
Herb-crusted fish
Ingredients: Two �ish �illets; two garlic cloves, crushed; 10g butter, softened; one tbsp fresh basil, chopped (dried is �ine, too); lemon zest, grated (juice is �ine, too); breadcrumbs (made
by grating two slices of toast); salt and pepper Method: 1. Heat oven to 200C. Place the �ish on a large greased baking tray and season with salt and freshly ground black pepper 2. Combine the
Ingredients: For the cupcakes: 100g unsalted butter; 100g sugar; 100g �lour; two medium eggs; one tsp vanilla extract For the chocolate icing: 100g unsalted butter; 260g icing sugar; 40g cocoa powder; four squares of baking chocolate; three tbsp double cream Method for the cupcakes: 1. Preheat the oven to 180C and line a baking tray with cupcake cases of your choice 2. Cream together the sugar and butter in a mixing bowl until light and �luffy 3. Crack both eggs into the bowl and add two tbsp of �lour, plus the vanilla extract
4. Fold in the remaining �lour until combined. Do not over-work the mixture as you will extract all the air and the cupcakes will not rise 5. Divide the mixture evenly between the cake cases 6. Bake for 15 minutes – they should be golden on top and spring back into place when you press down on them. Wait until the cupcakes are cool before you attempt to ice them Method for the chocolate icing: 1. Beat the butter until light and �luffy; it should turn a very pale colour, which is key to getting the perfect icing 2. Add the icing sugar, 100g at a time 3. Add the �inal 60g of icing sugar along with the 40g of cocoa powder 4. Melt the four squares of baking chocolate and add to the mixture 5. Next, add the double cream until the icing is light and �luffy 6. Place the icing mixture into a piping bag and ice the cupcakes 7. Sprinkle with decorations of your choice and share with friends Shannon Barrett