A Taste of UEA Residences

A TASTE OF UEA RESIDENCES

One cannot think well love well sleep well if one has not dined well Virginia Woolf

contents 04 04 05 06 09 11

INTRODUCTION AND USER GUIDE Foreword Chef’s intro How to use your combi-microwave oven Chefs special Hi five

41 42 44

PIES The ultimate chicken pie The ultimate fish and leek pie

45 46

FISH Healthy salmon stir-fry

13 14 15 17 18 18 19 20 21 21 22

VEGETARIAN Chick pea and lentil curry The throw it all in one pot vegetarian soup Summer asparagus and broad bean pasta Thai quorn green curry Special rice Simplest but tastiest mushroom risotto Sweet potato risotto Savoury galettes Special rice Peanut butter thing

47 48 49 50 51 52 52 52 54 54 56 58

MEAT AND POULTRY Chicken in a mustard and mushroom sauce Poulet au cidre Creamy chicken and homemade chips Sausage Ragu Chicken and thyme bake Thai green chicken curry Aubergine with tomato and pork Easy grilled chicken Herbs DIY burgers Chilli con carne with chorizo

23 24 24 24 26 28

PIZZA Pizza toast Tortilla pizza stack Pitta bread pizzas Pizza pie The most impressive and delicious pizza ever!

29 30 31 32 33 34 35 37 38 39 40

PASTA Classic bolognese Spaghetti carbonara with courgette and basil Tortellini with hot dogs Creamy salmon pasta The toona pasta bake Easy pasta bake Healthy, carb-free spaghetti bolognese Penne with vodka sauce Know your penne from your pappardelle Tuna pasta bake

59 61

62 62 63 64

CELEBRATIONS Student loan day/birthday/end of exams/ international student leaving cake Microwave mug cake Home-made banana ice-cream Easy banana flapjacks Apple cake

68

FURTHER INFORMATION

01 02 03 04 05

foreword I am delighted to be able introduce this new cookbook written specifically for students living in UEA residences. The idea for the cookbook was stimulated by feedback from former students who were not used to cooking in the combimicrowave ovens in UEA kitchens, or even perhaps cooking at all, and were finding it difficult to make interesting meals for themselves.

Our first idea was to provide better instructions for the ovens, but then we thought we could do even better by drawing on the experiences of some of the many talented and creative students who have lived on campus. What follows are some helpful hints and tips, and then an amazing range of recipes. All have been created, cooked and enjoyed in our kitchens by UEA students.

You will find recipe ideas to meet a wide range of dietary preferences and budgets, ranging from basic meals for students in a hurry to meals that would grace a table in the most sophisticated of settings. They include ideas for meals I would never have thought of: replacing spaghetti with strips of cabbage to produce a low-carb ‘spaghetti bolognese’ is an inspirational idea for someone who loves cabbage as much as I do. However, cabbage haters fear not: for those whose tastes are at another end of the spectrum there is a recipe for tortellini with hot dogs too, and much much more.

I would like to thank all those who took the trouble to send us their recipes, and also Paul Bailey, Katie Edwards and Matthew Marshall-Nichols, who brought the initial idea to fruition, Giuseppe ‘Pino’ Longordo the Executive Head Chef, and Emma Bailey, our designer who has made the cookbook so attractive.

Be inspired and enjoy!

ANNIE GRANT, DEAN OF STUDENTS

01 02 03 04 05

chef’s intro Well, here we are, finally the first UEA student cookbook. Bursting with national and international classic recipes and finished with a modern twist.

The purpose of this book is to encourage everybody to cook with fresh, local and sustainable produce, to promote healthy eating, to encourage the use of modern equipment, but most of all to have fun!

We hope this book will inspire students with a love and knowledge of food and cooking and make it central to everyday life at UEA. The combi-microwave ovens provide more flexibility than standard ovens, they are not only simple and safe to use for all the recipes in this book, but are also energy efficient.

GIUSEPPE ‘PINO’ LONGORDO, EXECUTIVE HEAD CHEF, UEA CATERING

WHY BOTHER LEARNING TO COOK? Being a student is lots of fun, but it can have its down side. For most students it is the first time that they have left home and can therefore be somewhat disconcerting. The realisation that there is now no framework around to feed you every day, can be a little daunting to say the least. This book has been written for our students, by our students. Written with your experience in mind, these students have been there and found out for themselves – just how easy and rewarding it can be, to create tasty food on a budget.

WHAT IS IN IT FOR ME? If you haven’t already been put off by the thought of another dinner from a tin, then you might be wondering what the benefits are over fast, pre-processed foods – there are multiple reasons.

– It’s less expensive than eating out or getting a take away.

– It’s more nutritious than eating out or getting a take away.

– It can be great stress relief and allow you to be creative and daring.

– It means you’ll be able to entertain and impress your friends.

– It’ll make your mother happy.

06 07 08 09 10

This guide will help to show you how to use and make the most of the combi-microwave oven in your student residences.

There are slightly different models of combi-microwave ovens across the residences so while we do try to guide you through the basic functions; you need to be aware of slight differences between the models which may affect the order that some steps need to be taken. Your combi-microwave ovens have three functions that can be used individually, or in a combination. This guide will take you through the individual functions and then show you how to combine two functions to make the most of the state-of-the-art facilities.

MICROWAVE How to use your combi-microwave oven as a stand-alone microwave: This function acts as a microwave only with no influence from convection cooking.

10:00

CHAOS DEFROST

MENU ACTION SCREEN DISPLAY

VEGETABLES

1 HR

10 MIN

1 MIN

10 SEC

POTATOES

FISH MICRO POWER

10 GRILL 1-2-3

CONVEC TION

TURBO BAKE

PIZZA

Step 1: Select the POWER level needed using the MICRO POWER button. Refer to your food packaging to see the power level required for your specific food. This will be in terms of wattage (W).

Some models of combi-microwave ovens list the power as ‘high, medium, low and defrost’ as a percentage or through symbols according to the level of power required. See below for guidance: Step 1: Select the POWER level

High Medium-high Medium Medium-low Defrost

800-1000W 500-750W 360W- 450W 180-300W 100W

100% 75% 50% 30% 10%

CHICKEN COMBIN ATION MEMORY

MEAT Ib TIMER g/oz

UP DOWN

Step 2: Select the cooking time

CRISPY TOP

START BAKE STOP/CANCEL

Step 3: Press the START button

Step 2: Select the cooking time: Select the time buttons in succession until desired time is reached (10min/1min/10sec).

Example: To microwave for 3 minutes you need to press the ‘1min’ button 3 consecutive times. The total time will appear on the display.

Step 3: Press the START button to begin the microwave cooking.

DOOR RELEASE

IMPORTANT: Press door release button

Microwave safe? You need to make sure that any container you place in your MICROWAVE combi oven is MICROWAVE SAFE. If you are in any doubt then don’t use the container. There should be a clear marker on the container to indicate that you can use it safely. You should not place any plastic in the microwaves unless specifically stated on the SAFE instruction packaging to do.

IMPORTANT: You can stop the microwave function automatically by pressing the door release button.

Make sure you do this as soon as you notice anything wrong or if you have left the food in the microwave for too long. You can resume the microwave function after checking on the contents by closing the door and re-pressing START.

06 07 08 09 10

10:00

CHAOS DEFROST

MENU ACTION SCREEN DISPLAY

VEGETABLES

POTATOES

1 HR

10 MIN

1 MIN

10 SEC

GRILLING How to use your combi-microwave oven as a grill: This operates with the door closed and the turntable will rotate to give an even cooking effect.

Step 1: Select the GRILL button

FISH MICRO POWER

GRILL 1-2-3

CONVEC TION

TURBO BAKE

PIZZA

CHICKEN

Step 2: Select the cooking time

COMBIN ATION MEMORY

MEAT Ib TIMER g/oz

UP DOWN

CRISPY TOP

Step 3: Press the START button

START BAKE STOP/CANCEL

DOOR RELEASE

10:00

CHAOS DEFROST

MENU ACTION SCREEN DISPLAY

VEGETABLES

POTATOES

1 HR

10 MIN

1 MIN

10 SEC

IMPORTANT: Press door release button to check food

GRILL 1-2-3

CONVEC TION

TURBO BAKE

PIZZA

COMBIN ATION MEMORY

Ib TIMER g/oz

Step 1: Press the CONVECTION button Step 2: Press the START button Step 3: Select the cooking time

CRISPY TOP

START

Step 4: Press the START button

STOP/CANCEL

DOOR RELEASE

IMPORTANT: If using the grill 1 setting then heat will only come from the top of the combi oven so you may need to open the door and turn the food over as instructed on the food packaging. This will require oven gloves and appropriate metal utensils to rotate the food safely. Please make sure you use wire racks and oven trays when using this setting; do not place food items loose in the bottom of the cavity.

CONV OC

It can reach an inside temperature of 250 degrees celsius.

This operates as a standard convection fan oven.

UP DOWN

BAKE

Step 3: Press the START button to start cooking.

Your combi-microwave oven can act as a convection oven:

CHICKEN

MEAT

Step 2: Enter the cooking time: Select the following buttons according to time required (10min/1min/10sec).

Example: To grill for 20 minutes: you need to press the ‘10min’ button 2 consecutive times. Place food inside of the combi-microwave oven and close the door..

CONVECTION COOKING

FISH MICRO POWER

Step 1: Select the grill mode by pressing the GRILL symbol.

Press start to begin pre-heat. Wait for the oven to preheat – it will beep when ready. Grill 1 Top grill Grill 2 Bottom frill Grill 3 Top and bottom grill

IMPORTANT: Press door release button to check food

Step 1: Set the temperature required: Press the CONVECTION/TURBO button repeatedly and look at what temperature appears on the display. Press until desired temperature is reached and refer to food packaging for the required temperature.

Step 2: Press START to pre-heat the oven with door closed.

The oven will beep when ready. Open door and place your food in oven. Make sure that you have followed all packet instructions to remove or pierce any packaging as necessary.

Step 3: Select the cooking time by the method below: Select the following buttons according to time required.

(10min/1min/10sec). Example: To use the oven for 50 minutes you need to press the ‘10min’ button 5 consecutive times.

Step 4: Press the START button to begin cooking.

IMPORTANT: You can open the combi oven at any time during the cooking period. The inside will be at the set temperature so make sure you wear thick oven gloves while removing contents.

06 07 08 09 10

COMBINED FUNCTIONS The guide will now show you how to make use of the combi-ovens ability to combine functions. For example: you can combine the microwave function and the convection oven setting, or combine the microwave and grill to produce quick and quality food.

Using microwaves alongside convection and grilling functions can reduce cooking by 50%.

CONVECTION MICRO COOKING

GRILL MICRO COOKING

The convection micro combination function uses microwaves (to heat the food and reduce cooking time) alongside the hot air from the oven function (to crisp the surfaces). Cooking time is decreased by 50% while giving the same overall results of the food. Ideal for: cakes, crumbles, pies, roast vegetables and roast dinners.

This method uses the heat from the grill to heat the air within the cavity, concentrating heat to the top of the food and again using the microwaves to reduce the cooking time. Best for: Food that needs heating throughout and a golden brown top.

INSTRUCTIONS FOR COMBINATION COOKING: CHAOS DEFROST

10:00

MENU ACTION SCREEN DISPLAY

Step 1: Select COMBINATION function on the microwave.

Step 1: Select the Step 2: Press MICROWAVE/POWER button according to the COMBINATION power level required. For example: press twice and display button will show power level selected of 400W.

VEGETABLES

POTATOES

1 HR

10 MIN

1 MIN

10 SEC

FISH MICRO POWER

10 GRILL 1-2-3

CONVEC TION

TURBO BAKE

PIZZA

CHICKEN

Step 2: Select the MICROWAVE/ POWER button Step 3: Press the CONVECTION/ GRILL button

COMBIN ATION MEMORY

MEAT Ib TIMER g/oz

UP DOWN

CRISPY TOP

START BAKE STOP/CANCEL

Step 4: Select the cooking time

Step 3: Press CONVECTION/GRILL button consecutively according to temperature required. (°C). Example: press 5 times and display will show selected temperature of 200°C. Step 4: Enter the cooking time: Select the following buttons according to time required (10min/1min/10sec).

Example: To use the oven for 50 minutes you need to press the ‘10min’ button 5 consecutive times..

Step 5: Press the START button to begin cooking.

.

Step 5: Press the START button

SPECIALISED FUNCTIONS FOR SPECIFIC FOODS Depending on your model of microwave-combi oven, you can use a pre-set program which makes use of the microwaves and convection cooking for particular types of food. This feature takes into consideration the density, size and standard cooking time in order to produce the same quality of food but in a more efficient time frame.

INSTRUCTIONS FOR USE Step 1: Select the food type you have. Eg ‘chicken’.

Step 2: Enter the weight of this food that you have in Grams (g). You can find the weight of the food on the packaging or you can use scales.

Step 3: Press the START button to begin cooking.

Step 4: Follow the display instructions regarding turning and stirring the food to ensure it is cooked properly.

06 07 08 09 10

serves one

'

CHEF S SPECIAL Easy-peasy-cheesy omelette

On a budget and short on time? This is one of the fastest meals on the planet. Omelettes are not only delicious and healthy, but also super-quick to knock together. Perfect for breakfast, lunch, or even a quick and light supper. And an awesome way to use up leftovers. Once you’ve perfected this method, you can go on to add different ingredients to your simple omelette to make lots of wonderful combinations.

Recipe by: Giuseppe “Pino” Longordo, Executive head chef

ingredients

method

3 eggs 1/2 a small onion chopped

1. W hisk the eggs into a bowl then set aside.

5 button mushrooms washed and sliced

2. Put 2 tablespoons of vegetable oil into a preheated omelette pan, followed by the mushrooms, cook for 2 to 3 minutes then remove it and set aside.

50g of grated cheddar, or any other cheese Salt and pepper

you will need Bowl Whisk omelette/frying pan

cooking time 5 minutes

3. Put the same pan back on the cooker, add a tablespoon of vegetable oil and the onion, and then cook for 2 minutes at a moderate heat.

Pour in the egg and add the mushrooms and cheese.

Fold in half and cook for a further minute. Serve.

4. You can serve this dish with salads, crusty breads, chips and other complementary side dishes.

why not try?

Smoked salmon with tomatoes and mushrooms.

Tomatoes, spinach and parmesan. The tomatoes go on late so they don’t cook, the spinach goes in early.

Thinly sliced pear, brie and rosemary.

Pineapple, bacon and cream cheese.

06 07 08 09 10

11 12 13 14 15

Five fabulously simple tips to help you eat well and impress your friends

SIMPLE SALAD DRESSING

PERFECT DIPPY EGG

ingredients 1 lime A pinch of freshly ground pepper

ingredients 1 egg A pinch of reshly ground pepper

method Bring to life to a fresh leaf salad by squeezing some lime and adding pepper.

method Bring a pan of water to the boil, add your egg and leave for exactly 5 minutes – no more!

GARLIC BREAD

GUACAMOLE

BAKED APPLE

ingredients 2 cloves of garlic 75g soft butter A small baguette pitta bread or sourdough

ingredients 3 chopped avocados 1 chopped red onion 1 chopped chilli Chopped coriander Juice from 1 lime

ingredients

method Mix the garlic with the butter. Toast the bread under a grill and spread with the garlic butter.

method Add the ingredients together, mix and serve with nachos.

1 apple cored Pinch of brown sugar, ground cinnamon, and a blob of butter method Add the blob of butter to your apple, sprinkle with brown sugar and cinnamon.

Place in oven for 20 minutes at 200c.

Five ways to inspire you to re-purpose and re-use those empty jars

STORAGE JARS

PEN POT

QUIRKY PASTA

COCKTAIL

VASE

Cover jars with re-cycled jumpers for a cool place to store bits-n-bobs.

Add a patterned paper tube to the inside of your jar, a cool way to jazz it up and store your pens.

Create a quirky pasta jar by gluing a plastic animal figure to the top and painting the lid and character the same colour.

These make great inexpensive gifts.

Funk up a party by adding riibbon and ice to some refreshing cocktails and presenting them in a jar.

Brighten up your room by putting a cutting from a flower in a decorated jar.

11 12 13 14 15

VEGETARIAN

11 12 13 14 15

SERVES 3

chick pea and lentil curry People think that being vegan costs a lot of money. I made this recipe to prove them wrong! This recipe is also full of nutrients that vegans need to be wary of such as iron.

Recipe by Emma Sneap. Lived in Colman House 2011-2012

ingredients

method

1 can of chick peas

1. P ut the lentils in a pan of boiling water. Boil them on a high heat for 10 minutes.

2 handfuls of dry lentils 1 cup of cauliflower 1 cup of broccoli (optional) A handful of spinach (optional) 1 can of chopped tomatoes 1 clove of garlic 1 teaspoon of ground cumin 1 teaspoon of turmeric Any other desired curry spices A drop of olive oil Whole grain brown rice to serve with the dish you will need 3 pans Colander Wooden spoon Sharp knife cooking time 40 minutes

2. W hilst the lentils are cooking, wash and chop the cauliflower and broccoli and put to one side.

3. T urn the lentils down to a low heat and leave them to simmer for 20 minutes.

4. W hilst the lentils are simmering, add the brown rice to some boiling water to cook in a separate pan.

Steam or boil the cauliflower and broccoli (your choice) for 10 minutes.

5. D rain the lentils, cauliflower and broccoli and put to one side.

6. A dd a drizzle of olive oil, the curry spices and garlic to one of your now empty pans and fry the garlic on a medium heat for two minutes.

7. A dd the canned tomatoes, cauliflower, broccoli, spinach and lentils to the pan.

Stir well and simmer until warm.

8. D rain brown rice and serve with the curry.  

11 12 13 14 15

SERVES 1+

the throw it all in one pot vegetarian soup The recipe inspiration comes from many late nights wanting to eat fast and wanting something that will last over several days.

It’s a bit like the traditional recipe my mother would make.

Recipe by Sam Alston. Lived in Paston House in 2012

ingredients

method

3 large potatoes

1. Peel the potatoes and chop them into small pieces.

(This helps to reduce the cooking time).

Fresh peeled tomatoes or a tin of plum tomatoes Vegetable stock Green vegetables (your choice) Water – essential, though if this is unavailable you should probably contact maintenance Lentils Pasta In fact, anything you like except rice or milk you will need Big pot Fork, knife and spoon cooking time 30 minutes

2. Put the stock and some boiling water in the big pot on the hob. Turn the hob to the highest setting.

3. Add the potatoes to the stock mixture and cover.

4. Chop the other vegetables into small pieces.

5. After 5 minutes, check the potatoes using a fork. They should be starting to cook.

6. Add the pasta, lentils any non-green vegetables that you have to the pot.

7. Next, add any sauces that you want to the mix. You can use Chilli, mint, tomato puree (anything you want really).

8. After a few minutes, add any green vegetables you have to the pot.

9. In another few minutes, add the tin of (or peeled) tomatoes.

10. Continue to cook the soup until all the ingredients are ready to your liking. Leave the lid on for most of the time but stir it occasionally until it’s cooked.

11. Serve up a bowl for yourself (and whoever else is eating) and leave the rest to cool.

12. Once cooled, you can seal it up in a container and put it in the fridge for eating in the rest of the week.

16 17 18 19 20

every summer has a story

16 17 18 19 20

SERVES 1

summer asparagus and broad bean pasta This is a summer favourite of mine, it reminds me of sitting in my garden with my family enjoying a long September evening. It’s really cheap to make and really tasty. I sometimes double up on portions so I can have it for a pasta salad the next day.

Recipe by Molly Rushworth. Lived in Nelson Court 2011-2012

ingredients

method

Enough penne pasta for one person

1. C ook the pasta in slightly salted boiling water for approximately 10 minutes.

A few sticks of asparagus A handful of broad beans Lemon rind Butter Fresh mint Salt and pepper you will need 1 large saucepan Grill Mixing bowl Sharp knife cooking time 25 minutes

2. A dd the broad beans to the pan and cook for a further 3 minutes.

3. W hile they are cooking, grill the asparagus and roughly chop the mint.

4. W hen the pasta and beans are cooked, drain them in a colander and put to one side.

5. I n a bowl mix the butter, lemon rind and half the chopped mint. Season with salt and pepper.

6. A dd the pasta and beans back to the pan, put it on a low heat and stir in the lemon and mint butter.

7. O nce melted, serve the pasta and arrange the grilled asparagus on top.

8. T op with the remaining chopped mint and plenty of black pepper.

16 17 18 19 20

Serves 4

thai quorn green curry When I first cooked this dish at the beginning of the second year it was first time I had tried Quorn chicken. I’m not a vegetarian, and though not being a big meat eater I do love chicken so this meal was a bit of a gamble! I noticed that there are quite often deals at the supermarket on their Quorn products so I thought I would give it a go and save some money. I liked it so much I’ve not gone back to real chicken since!

Recipe by Jess Banham. Lived in Constable Terrace 2011

ingredients

method

300g pack of Quorn chicken style pieces

1. B ring a pan of water to the boil and add the required amount of rice. The water should just cover the rice.

2 to 3 tablespoons of Thai green curry paste Packet of baby corn and mange tout 1 tablespoon of vegetable oil 2 crushed garlic cloves 400g tin of coconut milk 300g brown or white rice (allow around 75g per person) you will need Wok Pan Hob cooking time 20 minutes

2. N ow heat some oil in a wok or large frying pan. Add the Quorn chicken and cook for five minutes (or until it’s cooked through).

3. A dd the Thai green curry paste (as much as you like for the desired amount of heat!), the garlic, the vegetables and continue to stir fry for another 5 minutes.

4. P our in the coconut milk.

The amount you use will affect how spicy the curry is. Use less milk for a more spicy curry.

5. B ring the dish to simmering point while stirring continuously.

6. W hen the rice is ready, drain and serve it up with your curry.

16 17 18 19 20

Serves 2

simplest but tastiest mushroom risotto Once tried, risotto can quickly become a staple meal for anybody. This recipe is creamy, rich, delicious and simple!

Recipe by Ed Skerry. Lived in the University Village 2010-2011

ingredients

method

8-10 medium sized mushrooms

1. Boil the kettle.

1 large onion, chopped

2. T urn the hob to a high heat, add the butter, onions and mushrooms to the pan and cook until the mushrooms are soft and the onion has browned slightly.

1 chicken (or vegetable) stock cube 1 large glass of dry white wine (optional, but highly recommended) 2 handfuls of risotto rice (normal rice will not work) 1 large pinch of tarragon (optional, but recommended) 1 handful of cheese (preferably parmesan, but if you are on a budget any will do) A tablespoon of butter Salt and pepper you will need Large pan (ideally wok shaped) Spatula/wooden spoon Sharp kitchen knife Measuring jug Kettle Hob cooking time 25 to 30 minutes

3. A dd the rice, turn the hob down to a medium heat and continue to fry for a few more minutes. Prepare the stock cube by adding boiled water from the kettle into the measuring jug.

4. A dd the stock, wine and tarragon to the pan. Season the risotto with salt and pepper.

5. A llow the risotto to simmer on a medium heat until it becomes creamy and the stock has boiled down.

Stir it occasionally to mix ingredients and flavours. This process should take around 25-30 minutes.

6. S erve and enjoy with some salad, bread and the rest of the bottle of wine!

 

16 17 18 19 20

Serves 4

sweet potato risotto This is a recipe that I found online and adapted.

I cooked it for my mother when she came to visit and she was very impressed.

Recipe by Jess Banham. Lived in Constable Terrace 2011

ingredients

method

1 sweet potato, peeled and diced into small cubes

1. P re-heat the microwave oven to 190 degrees and grease a baking tray that will fit in it.

1 cup of risotto rice 1 stock cube (vegetable) 1 onion, chopped 1 glass of white wine Handful of parmesan cheese Paprika, salt and pepper for seasoning you will need Baking tray Large pan Sharp knife Cup Combi-microwave oven on oven setting Hob cooking time 50 minutes

2. C hop up the sweet potato into small cubes and soak them in a little oil. Spread them out on to the greased baking tray and put them in the microwave for 45 minutes.

3. W hen there is 20 minutes left on the timer, fry the chopped onion in a little oil in a large pan.

4. O nce the onion is soft add the risotto rice and stir, perhaps adding a tiny bit more oil.

5. T urn the heat down a little and add a teaspoon of paprika and stir until the rice is tinted red.

6. Add a splash of wine and stir.

7. P repare a cup of stock using boiled water and the stock cube and add it to the mixture.

8. K eep stirring the risotto adding more wine once the rice absorbs all of the moisture and begins to dry out.

9. O nce 20 minutes have passed, the sweet potato should be ready. Check that it is soft and if it is stir it in to the risotto.

10. Stir in the parmesan cheese and season with salt and pepper. It is now ready to eat.

 

21 22 23 24 25

Serves 1

savoury galettes This recipe was inspired by the Dukan Diet. The Dukan method proposes a healthy eating plan that returns to the foods which founded the human species, those eaten by primitive man Recipe by Sarah Joy-Wickes. Lived in Suffolk terrace 2011-2012

Serves 1 ingredients

method

One and a half tablespoons of oat bran

1. W hisk up the oat bran, quark and one of the eggs in a bowl.

One and a half tablespoons of a small tub of Quark (this is rennet free cottage cheese) Two eggs One slice of Quorn ham A handful of grated Cheddar cheese

2. O nce combined, pour the mixture into a pre-heated frying pan and cook like you would a pancake. Flip it over after a few minutes when bottom is golden brown.

3. I n another pan, fry the other egg.

you will need

4. T ake it off the heat when both sides of the galette are golden.

Bowl

5. P ut the Quorn ham on one side of the galette with the fried egg on top of it.

Whisk 2 frying pans Hob cooking time 25 to 30 minutes

6. C over the egg and Quorn ham with grated cheese and fold the galette over. It is now ready to eat and tastes great with a bit of ketchup.

special rice Basically, I was mega poor and this is all I had. It tastes really bad.

Recipe by Edward Ford. Lived in Norfolk Terrace 2011/12

ingredients Pouch of Uncle Ben’s microwavable white rice 4 tomato ketchup sachets 4 mayonnaise sachets you will need Bowl Microwave oven cooking time 2 minutes 30 seconds method 1. P ut the rice in the microwave for 2 minutes on the highest setting.

2. M ix the sachets of condiments in a bowl.

3. W hen rice is cooked, mix it with the special sauce and serve.

21 22 23 24 25

Serves 2

peanut butter thing This dish was first cooked on an evening in the student flat with my girlfriend. We had debated as to whether or not we should order a pizza but having concluded that a pizza would be unnecessarily expensive, opted for scouring the fridge and cupboard for what food was left. We were roughly inspired by satay chicken dishes (we’re both peanut butter fanatics!) and we wanted to use up the remaining vegetables before they went off.

The lack of meat in the dish is not intentional but we’ve found that the combination of peanut butter and rice is so filling that adding any would be too much. Diced chicken, quorn or cubes of tofu would fit in with the nature of this dish perfectly if desired. The listed vegetables are also simply a guideline on what we’ve found works best with our personal tastes.

Recipe by Gareth Mott. Lived in Paston House 2010-2011

ingredients

method

1 onion or leek

1. C hop the vegetables into small chunks (particularly the carrots as these take longer to cook in larger pieces).

1 pepper (any colour) 1 carrot 2 heaped tablespoons of peanut butter (crunchy or smooth) 1-2 tablespoons of boiling water Splash of olive oil Half a mug of rice Pinch of salt you will need Chopping board Sharp knife Wok Saucepan Wooden spoon Tablespoon Sieve or colander Kettle Hob cooking time 25 minutes

2. P our the rice into a saucepan and add sufficient boiling water to cover. Add a pinch of salt to prevent the rice from sticking. Put on a high heat until the water is fully boiling and then lower the heat. Stir occasionally throughout the cooking period.

3. A dd the olive oil to a wok and fry the vegetables at a medium to high heat. Fry until the vegetables soften.

4. A dd the two tablespoons of boiling water to the vegetables. This helps to make the sauce and will prevent the peanut butter from drying out in the next stage.

5. A dd the peanut butter to the pan, turning the heat down lower at this point.

Stir it in until all the vegetables are covered in sauce. You can add more water/peanut butter to make more sauce if you wish but make sure that the butter does not dry out.

6. O nce the rice is fluffy and bloated, empty the water with a sieve or colander and serve with the vegetables.

PIZZA

21 22 23 24 25

Serves 1

UNDER 15 MINS

pizza toast This is a very easy and fast way for students to cook a yummy meal in 5-10 minutes and the flavour can be changed as you like. It is really good for students that live on campus and would like to save time in their day. I adapted it from the internet.

Recipe by Xiaoyan Xu. Lived in Constable Terrace from 2011-2012

Serves 1+

UNDER 15 MINS

tortilla pizza stack

pitta bread pizzas

I used to make this dish with my friends in halls – each time trying to stack it higher and higher. I found this recipe while browsing through ‘Concrete’ one day. The original recipe was for just one tortilla but we thought it would be much better in layers

This recipe is one a family friend used to make when I was little. I introduced the recipe to my flat when I got to the UEA and now many of them eat this really quick and cheap dish regularly.

Recipe by Ruth Meyerowitz.

ingredients Sliced bread Mozzarella cheese Ketchup You can also add items like tomatoes, sweetcorn, tuna, pepperoni, chicken, peas or bacon. Basically anything you like and is ready to eat.

Serves 1+

UNDER 15 MINS

Recipe by Hockley Raven Spare.

Lived in Suffolk Terrace 2010 – 2011

Lived in Constable Terrace 2010-2011

ingredients ingredients

1 or 2 pitta breads

Tortilla wraps (as many as you like!)

2 tablespoons of tomato puree

Chopped tomatoes or tomato puree

Sprinkle of mixed herbs

Cheese Herbs (optional)

1 or 2 handfuls of grated cheese Black pepper you will need

you will need

you will need

Grill

Cheese grater

Knife

Spoon or knife

cooking time

cooking time

10 minutes

10 minutes

15 minutes

method

method

method

1. Turn the grill up to full power.

1. S pread the bread with ketchup and heat the grill to 200 degrees.

1. S pread chopped tomatoes on a tortilla. Then sprinkle some herbs and layer with cheese.

2. P lace anything you would like to eat today on top of it.

2. P ut it under the grill to melt the cheese and eat it (if you just want a snack) or add another layer of tomato and herbs depending on how hungry you are! The more layers the better.

3. C over it all with the mozzarella cheese 4. G rill until the cheese has melted then serve while it’s still hot.

Grill Cheese grater cooking time

2. Grate the cheese onto a plate.

3. P ut the pitta bread under the grill until they are lightly cooked on each side.

4. T ake your pitta out from the grill and spread the tomato puree over them. Sprinkle with herbs and black pepper.

5. S prinkle the grated cheese on top and return to the grill.

6. S erve with a salad or on its own for a snack.

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pizza pie My flatmates in the Village were dedicated foodies. We ate dinner together at least once a week and were always trying to push the boundaries as to what you could make in a combi-oven and grill. Back in the pre-uni days I used to make this at home with much fancier ingredients, goats cheese, organic salsa, all the things in the original Nigella Lawson recipe for Mexican Lasagne. In the dark days between rent paying and the next loan instalment this much more humble version of the recipe was born. It’s much cheaper than a domino’s and feeds four easily (with seconds!).

Recipe by Jess Banham. Lived in Constable Terrace 2011

ingredients

method

FOR THE SAUCE

1. S et the microwave oven to 200 degrees on the oven setting and preheat.

1 tablespoon oil 1 red pepper chopped 1 onion chopped 1 clove of garlic chopped 2 green chillies chopped (although chilli powder works just as well if you have that) 2 tablespoons of coriander 1 teaspoon of salt 2 x 400g tins of chopped tomatoes 1 tablespoon of ketchup FOR THE FILLING

2 x 400g tins of black beans (or substitute for any beans of your choice – kidney beans work well) 2 x 250g tins of sweetcorn 250g of grated cheddar 1 pack of tortillas you will need A round pyrex or microwave proof dish (about 3 inches deep) Saucepan Mixing bowl Colander Cheese grater Sharp knife cooking time 45-55 minutes

2. I n the saucepan fry the onion, pepper and chilli with the salt and garlic over a low heat (with the lid on) for 15 minutes.

3. A dd the coriander, cans of tomatoes, ketchup and half a canful of water to the pan. Continue to cook it at a medium heat while you make the filling.

4. D rain the beans and sweetcorn and combine them in a bowl with nearly all of the grated cheese.

Remember not to use all of it as you will need some to put on top of the pie once you have made it.

5. T ake your pyrex dish and see if your tortilla wraps will fit flat in the bottom. If not, cut them down to a size that will.

You can grill up the pieces you cut off to make tortilla chips later on if you wish.

6. W hen you have 3 or 4 tortillas, cut to size, take your tomato sauce (it should be about the consistency of soup) and put 2 tablespoons of it in the bottom of the dish. If the sauce is not ready then leave it on the hob for a little longer to reduce for a few more minutes.

7. P ut one of the tortillas on top of the sauce in the dish and then 2 tablespoons of the filling on top of that.

8. R epeat the sauce/ tortilla/filling stacking until you have run out of ingredients or the dish is full leaving one tortilla back for the end.

9. P ut the final tortilla on the top of the stack and cover with any remaining sauce and the rest of the grated cheese.

10. Cook it in the oven for around 30 minutes or until the cheese is bubbling and golden.

11. Slice it up like a pie and serve with a salad or tortilla chips and some guacamole.

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Serves 4 or two greedy people

the most impressive and delicious pizza ever!

A really authentic pizza perfect for impressing company or just yourself when a pizza is in order! The beauty is any ingredients can be added on top, it means you can use up whatever dregs you have left in the cupboard. The grill interestingly adds the smokiness a traditional stone oven would.

Recipe by Jess Banham. Lived in Constable Terrace 2011

ingredients

method

FOR THE DOUGH

1. F or the dough: mix together the flour, yeast, salt, sugar, 340ml of warm water and a splash of olive oil. Knead by pushing the lump of dough around on the counter with your hands for about 5-10 minutes until the dough is smooth. Shape into a ball and place in a bowl in a warm place covered with a tea towel for 1-1 hour 30 minutes until doubled in size.

1 sachet easy-mix yeast (7g) 1 teaspoon sugar 1 teaspoon salt 500g plain flour Olive oil 340 ml warm water TOPPINGS

Shop bought tomato pasta sauce is fine for the base but you can add any meats, vegetables and cheeses you want. Cheddar, courgettes, olives and red onion marmalade is my favourite topping you will need Sharp knife Large bowl Measuring jug The grill cooking time 1 hour 55 minutes (includes 1 hour 30 minutes for the dough to rise)

2. W hen this has happened, preheat the grill to the hottest temperature you can get.

3. T ip the dough out onto the counter and pull/push into a suitable shape/thickness.

I personally find that a rectangle pizza fits better onto the grill tray.

4. P lace the dough under the grill for about 5 minutes until it is slightly charred and cooked on one side.

5. M eanwhile, prepare your toppings.

6. F lip over the dough with the soft side on top and load with your favourite toppings of choice.

7. P lace back under the grill for 5 minutes and then serve.

 

PASTA

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Serves 4

classic bolognese Here’s a recipe I adapted from a cookbook while at University in Suffolk terrace. It’s a Classic Bolognese (as cooked by an Englishman whose family came from Russia and Germany). The book I have is German and is called Pasta Für Jeden Tag by Anna DelConte and Eric Treuille.

Recipe by Jacob Alexander Dobrik. Lived in Suffolk Terrace 2010 – 2011

ingredients 60g of butter 2 tablespoons olive oil 2 slices of chopped bacon 1 small onion 1 carrot 1 garlic clove 1 celery stick 1 bay leaf 500g of minced meat 2 tablespoons of tomato puree 150ml of red wine 150ml of beef stock 150ml of milk Fresh basil Mozzarella cheese (optional) Salt and pepper Nutmeg Any pasta you like you will need Chopping board Sharp knife Measuring jug Tablespoon Pan and pot cooking time 20 minutes

method 1. H eat the butter and oil in a pan. When it’s hot add the chopped bacon and fry for 5 minutes.

2. A dd the onion, carrot, celery, garlic and bay leaf and cook on a medium heat for 8 minutes.

6. N ow start to cook the pasta in some boiling water.

7. W hile the pasta is cooking, add the milk bit by bit to the sauce and stir it in.

3. A dd the meat, turn down the heat and add the tomato puree.

8. O nce the pasta is ready, season your sauce and add the roughly torn basil to taste.

4. N ow add the wine and the stock.

9. S erve the pasta mixed in with the sauce.

5. B ring to the boil and then turn the heat down and cook gently for 20 minutes. After 15 minutes add small pieces of mozzarella and allow it to melt into the sauce.

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Serves 2

spaghetti carbonara with courgette and basil I found this recipe on the Waitrose website when hunting for some hob-only recipes in my first year. Although not in the original recipe, I have found that bacon is a good addition.

Recipe by Frances Potter. Lived in Colman House 2010-2011

ingredients

method

150g spaghetti

1. Cook the pasta in a large pan of boiling water, check the packet for instructions for the type you have.

A knob of butter 1 garlic clove – crushed 1 shallot (or you could use half an onion) 1 large courgette Handful of fresh basil 2 eggs 100g crème fraiche 25g parmesan cheese (or you could use cheddar) Salt and pepper Optional: 3 rashers of bacon – cut into 2cm Squares you will need Large saucepan Frying pan Cheese grater Whisk Sharp knife Chopping board Colander or pan lid to drain the pasta cooking time 20 minutes

2. Melt the butter in a frying pan and cook the garlic, shallot and courgette (add the bacon here too if you are using it) for 6-8 minutes until softened and slightly golden.

3. Set aside a few small basil leaves and shred the remainder. Stir the shredded basil into the courgette mixture and cook for a few seconds.

4. Beat together the eggs, crème fraiche, parmesan and season with salt and pepper.

5. Drain the pasta and return to the pan (off the heat). Add the courgette and the egg mixture to the pan and toss well together until the heat of the pasta has thickened that sauce.

6. Divide between two bowls, scatter with the basil leaves and a little more parmesan and serve.

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JUST WALKIN’ THE DAWG

Serves 1

tortellini with hot dogs

UNDER 15 MINS

This dish was inspired by my laziness. It’s quick and very easy and doesn’t really take any culinary skills. You do end up with a tasty and rather balanced dish though!

Recipe by Nichola Shannon. Lived in University Village Pine House 2011-2012

ingredients

method

1 pack of shop bought tortellini (there are many flavours to choose from. I recommend garlic and herb)

1. F ill and boil the kettle. Turn your two hobs on to the highest temperature and put your wok and saucepan on each of them. Put a little butter or oil in the frying pan.

4 – 5 decent frankfurters Possibly a stock cube if you fancy more flavour A little bit of butter or oil you will need Sharp knife Wok or frying pan Saucepan Kettle cooking time 5 minutes

2. W hile the water is boiling, chop up your frankfurters into bite sized pieces and put them into the frying pan.

Turn them occasionally but I think they taste a little better slightly burnt!

3. O nce the water has boiled, pour into the saucepan and add your stock cube.

4. O pen your packet of tortellini and put it in the water and boil it for 2 – 5 minutes (depending on how long it says on the packet).

5. W hen the tortellini is cooked, drain the water and add a little butter to stop it from sticking together. Serve it in a nice bowl and arrange the little bits of hot dog on top.

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Serves 2

creamy salmon pasta I love this meal and during my life at the UEA I have cooked it so many times. Most of my friends have tried and like it so I felt the urge to share it. It is very simple, quick, reasonably healthy and very delicious! I’ve tried making it back home in Uzbekistan but it wasn’t as awesome as it used to be in Norwich. Maybe it is the British salmon or maybe there is something special about UEA residences which is impossible to feel anywhere else, but I’m looking forward to coming back and making it again!

Recipe by Nargiza Murodova. Lived in Nelson Court and Suffolk Terrace 2009 – 2012

ingredients

method

200g fresh salmon

1. Finely chop the garlic and cut the salmon into 2 cm pieces.

1 garlic clove Handful of grated cheese Handful of frozen peas (optional) Half a head of brocoli (optional) 150ml double cream Pasta (enough for 2) Chopped fresh dill (optional) Oil you will need Frying pan or wok Wooden spoon Sharp knife Chopping board Saucepan cooking time 30 minutes

2. Heat some oil in the frying pan at a medium heat and add the garlic. Fry for 1 minute.

3. Now add the salmon pieces and stir fry for 5 minutes.

4. Once the salmon is cooked through, add the cream.

Simmer the cream until it thickens. (This should take 5 to 10 minutes). You can also season the dish at this point if you wish.

5. Turn down the heat a little and continue stirring while you add the cheese. When it melts, and adds colour to the cream, the meal is ready to be served.

6. Serve the meal with your pasta of choice.

Depending on the sort you have picked it will take a varying amount of time to cook. Remember to start it so that it is ready at the same time as the fish and sauce.

7. If you want to make this more nutritional, try adding some brocolli and peas. Boil them both in salted water for 5 minutes. Drain and add to the recipe along with the cream. The additon of some chopped dill, will make this a really special dish.

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Serves 2-4 (and will keep in the fridge for a few days)

the toona pasta bake This recipe should be in every cookbook on the planet, super easy to make, super nice and super good for you. I wouldn’t have made it through the first year had I not been able to eat this. I made it once a week, minimum.

Recipe by Adam Jarrold. Lived in Paston House 2011 – 2012

ingredients

method

1 to 2 tins of chopped tomatoes

1. Bring a saucepan of water to the boil, add the pasta and simmer it.

1 tin of tuna 2 onions 2 cloves of garlic Some cheese Some pasta Seasoning (salt, pepper, dried basil, dried oregano) you will need Oven proof dish Saucepan Cheese grater Sharp knife Spatula cooking time 40 minutes

2. While the pasta is simmering, chop the onions and garlic and grate some cheese. Open up the can of tuna.

3. After simmering the pasta for 5 minutes so that it is roughly half done, take it off the heat and drain the water from it. Add the tomatoes, garlic and onions to the pan with the pasta and return it to the heat. Simmer it again until the tomato juice has reduced a little.

4. Take it off the heat. The pasta still should not be fully cooked.

5. Mix in the tuna, cheese and seasoning. How much cheese you add is entirely up to you (depending on how much you like it).

6. Stir it all up and transfer it to an over proof dish.

7. Pre-heat the oven to 200 degrees. While the oven is pre-heating, slice up some cheese and layer it on top of the bake.

8. When the oven is hot enough, put the bake in the oven and cook for around 30 minutes or until the cheese is golden brown and any visible pasta is hardening.

9. Take it out and consume while listening to some TOONES. 

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Serves 1

easy pasta bake

UNDER 15 MINS

You can never go wrong with an easy pasta bake.

Recipe by Sarah-Joy Wickes. Lived in Suffolk Terrace 2011-2012

ingredients

method

Pasta (enough for one)

1. S tart boiling your pasta, typically for between 9 and 11 minutes depending on the type.

One sachet of cream of mushroom cup-a-soup Cheddar cheese (as much as you like) A good handful of peas Optional seasoning: ground mace, pepper and garlic you will need Saucepan Kettle Cup Oven proof bowl Grill cooking time 12 minutes

2. K eep an eye on the time so that you can throw your peas in with it when there is about 4 minutes left on the timer.

3. M ix three table spoons of boiling water with the cup-a-soup.

4. O nce the pasta and peas are done cooking, drain them and mix them up with the soup (which should be thick enough to pass as sauce).

5. E mpty the mixture into your oven proof bowl and sprinkle the cheddar on top.

6. P ut the bowl under the grill until the cheese on top has melted and turned golden.

It is now ready to eat.

 

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Everything you see I owe to spaghetti

Serves 2

healthy, carb-free spaghetti bolognese The cabbage provides a nice alternative to spaghetti as it absorbs the taste of the bolognese without excess calories, so you can eat more. It is very filling.

SOPHIA LOREN

Recipe by Sarah-Joy Wickes. Lived in Suffolk Terrace 2011-2012

ingredients

method

1

/2 a tin of chopped tomatoes

1. C hop up the onion into small pieces and fry in a pan on a medium heat.

/ a packet of minced beef (can be replaced with quorn, turkey/pork etc)

2. O nce the onion is transparent, add the mince and stir.

/2 a small cabbage

1

/2 an onion

1

1 4

1 spoon of tomato puree Optional seasoning: salt, pepper, garlic and basil you will need Sharp knife Frying pan Saucepan cooking time 20 minutes

3. N ext you add the chopped tomatoes and the puree.

Simmer the mixture for 20 minutes, stirring occasionally.

4. A dd the seasoning, if you have decided to use any.

5. W hile the sauce is simmering, chop up the cabbage into long thin pieces like spaghetti and place it in a pan of boiling water.

6. B oil the cabbage for 6 minutes and then drain.

7. M ix the cabbage with the sauce when they are both cooked. It is now ready to serve.  

 

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Serves 1

penne with vodka sauce I found this recipe in Food Network Magazine.

Recipe by Malika Johar. Lived in Wolfson Close from 2011-2012

ingredients

method

340g of penne pasta

1. B ring a large saucepan of salted water to the boil. Add the penne and stir once in a while so that it does not stick together. Cook it until it becomes soft.

2 tins of chopped tomatoes 1 tablespoon of unsalted butter 2 shallots finely chopped 1 clove of garlic 1

/4 of a teaspoon of chilli flakes

1 teaspoon of olive oil 120ml of vodka 150ml of double cream 100g of grated parmesan cheese (plus a little more to sprinkle when finished) Handful of fresh basil leaves Salt

2. D rain the pasta completely and wash it with cold water.

3. P ut it in a large bowl and mix in some olive oil so that it does not stick together.

4. W hile the pasta is cooking, melt the butter in a pan over a medium heat.

you will need

5. A dd the shallots and cook, (stir occasionally) until they are slightly softened.

Large saucepan Frying pan or wok Large bowl

6. N ow add the garlic and chilli flakes and continue to cook for a further 30 seconds.

cooking time 25 minutes

8. R eturn the pan to the heat and simmer, stir often until the alcohol cooks off. This should take about 7 minutes.

9. S tir in the cream and cook for another 3 minutes or so until the sauce thickens slightly.

10. Add the parmesan cheese and the torn basil leaves.

11. When both the sauce and the pasta are cooked, mix them together and season.

12. Serve topped with a little more parmesan and basil.

7. R emove from the heat and stir in the vodka, tomatoes and a little salt.  

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Know your penne from your pappardelle Pasta is a staple food of traditional Italian cuisine. In Italian, pasta means ‘paste’, and refers to a dough made of durum wheat flour combined with a liquid. There are many shapes, sizes, thicknesses and colors. We have selected just a few below to get you started.

PENNE Tubes Penne is a good pasta to serve with fairly thick creamy or tomato based sauces.

FARFALLE Bowties Farfalle are versatile and perfect in many dishes.

Served hot, they are good with light delicate sauces and vegetables.

SPAGHETTI Long and thin Traditionally great with a bolognese sauce all covered in cheese. But this pasta also lends itself to a meatball topping.

TORTELLINI Stuffed Best served with creamy sauces, but is also great served cold in salads with salami, lemon juice and white wine vinegar.

SPAGHETTI HOOPS Tinned Always good to fall back on when your tummy is rumbling and your fridge is bare. Just heat and serve with hot butterd toast.

FUSILLI Corkscrew The twists and turns are good for holding rich, chunky pasta sauces. Try a spicy chorizo dish with a little olive oil.

MACARONI Tubes Meltingly marvelous with cheese and even better when accompanied by chopped pepperoni.

CONCHIGLIE Shells Conchiglie comes in a range of sizes, from tiny shells for soups to jumbo shells which can be stuffed and baked.

PAPPARDELLE Ribbons Pairs perfectly with a variety of sauces and meats.

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Serves 2

tuna pasta bake This recipe is perfect for students. I always made it when I fancied something quick to make that is rich and filling with plenty of flavour.

It was originally my mum’s friend’s recipe which I adapted. Her version included certain herbs to flavour the sauce which I thought was too fiddly and expensive while at University.

Recipe by Lucy Mercer. Lived in Colman House 2010-2011

ingredients

method

1 tin of tuna – drained

1. B oil the pasta for 10-15 minutes until cooked.

Meanwhile, melt the butter in a saucepan, then remove from the heat and whisk in the flour until it forms a clump-like ball.

200g of pasta 50g of butter 50g plain flour 200ml of milk 40g of cheddar cheese you will need 2 medium sized saucepans Whisk Fork Grater Large ovenproof dish (that will be ok under the grill) cooking time 45 minutes

2. R eturn to the heat and gradually pour in the milk, whisking constantly. The quantity of milk needed will vary; the end result should be a thick (but not gloopy) white sauce that runs off the whisk when lifted.

3. F lake the tuna and add it with the drained pasta to the white sauce. Stir well until combined.

4. T urn the mixture into a large ovenproof dish and sprinkle over your desired quantity of grated cheese.

5. P lace under the grill and leave until brown and bubbling.

6. Serve it up while it’s still hot.

PIES

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Serves 4

the ultimate chicken pie As a northerner, I love pie. This recipe was written by me and the Head Chef of the restaurant I used to work in. It’s a real crowd pleaser and can be made in the UEA combi-microwaves to really show off your cooking skills. The flour and butter rue is not necessary but it really does add to the flavour.

Also, if you are wheat intolerant or pastry is out of your budget, finely sliced potatoes or breadcrumbs work just as well as a topping.

Recipe by Molly Rushworth. Lived in Nelson Court 2011-2012

ingredients

method

5 or 6 chicken breasts or thighs

1. P re-heat the oven to 200 degrees.

2 leeks – finely cut 1 garlic clove crushed 750ml chicken stock 125ml of cream Thyme (fresh or dried) 25g butter 25g flour 1 puff or short crust pastry sheet you will need Large oven proof dish Large saucepan Measuring jug Sharp knife cooking time 1 hour

2. F irst, poach the chicken in the stock for 30 minutes on a medium heat. This means that you can cook the chicken in the stock on the hob for 30 minutes at a simmering heat. If you are using cubed chicken breast then you may want to brown the meat in a frying pan and make the stock separately instead of this.

3. O nce cooked, remove the chicken and keep the stock on the hob at a low heat.

4. C ut the chicken into bitesized chunks and put into your pie dish (or other heatproof dish).

5. M elt the butter in a pan on a low heat, then add the flour and beat rapidly, this will turn into a paste. Don’t worry if it looks a bit odd.

6. A dd the leeks, onion and garlic to the butter and flour paste. add more butter as necessary to soften the onion if it begins to dry out.

7. O nce the onion has softened, add the thyme and chicken stock slowly, stirring continuously.

You may not need all of the stock.

8. C ook this on a higher heat until it has reduced by a third.

9. R educe the heat and add the cream. Season it with salt and pepper.

10. Spoon the required amount of sauce to cover the chicken. You don’t want too much sauce or your pastry will go soggy!

11. To top the pie, place the puff pastry sheet over your pie dish and cut away any excess.

12. Place into a pre-heated oven for 20 minutes.

After this your pie will be ready to eat.

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chicken licken thought the sky was falling down, so he went off to tell the king

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Serves 2

the ultimate fish and leek pie Recipe by Molly Rushworth. Lived in Nelson Court 2011-2012

ingredients

method

1 cod or salmon fillet

1. P re-heat the oven to 200 degrees.

1

/2 onion – diced

1 leek 1 garlic clove – crushed 750ml fish or vegetable stock 125ml cream Thyme (fresh or dried) 25g butter 25g flour 1 puff pastry sheet you will need Oven proof dish Pan Sharp knife Measuring jug Combi-microwave oven cooking time 50 minutes

2. C ut the fish into bite-sized chunks and put into your pie dish (or other heatproof dish).

3. M elt the butter in a pan on a low heat, then add the flour and beat rapidly – this will become a paste. Don’t worry if it looks a bit odd.

4. A dd the onion, leek and garlic to the butter and flour paste.

5. O nce the onion has gone see through and has softened, add the thyme and the stock slowly, stirring occasionally.

You may not need all of the stock.

6. C ook this on a higher heat for about 10 minutes. Make sure that it does not boil.

7. R educe the heat and add the cream, season with salt and pepper.

8. T ake the sauce off of the heat and spoon the required amount of sauce to cover the fish.

You don’t want too much sauce or your pastry will go soggy. Any sauce you do have left over tastes great as a pasta sauce with prawns and peas.

9. T o top the pie, place the puff pastry sheet over the pie dish and cut away any excess.

10. Place in the pre-heated oven for 20 minutes. Your pie will then be ready to serve.

FISH

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fishy e l t t i l ' a here s shY i d e l t t i l on a

Serves 2

healthy salmon stir-fry This recipe was passed down to me from my mum. It’s healthy, easy to make and can be used with prawns, chicken or vegetables! It’s super tasty and good if you are in a rush.

Recipe by Molly Rushworth. Lived in Nelson Court 2011-2012

ingredients

method

1 salmon fillet

1. P re-heat the oven to 160 degrees.

2. P eel and finely chop the ginger and garlic.

8. W hen the salmon is ready, remove it from the oven and pour the sauce over the noodles.

3. M arinade the salmon in the soy sauce, sesame oil, orange juice and garlic in an oven proof dish.

9. C ontinue to stir fry the noodles and vegetables for 2 minutes with a lid on the wok/pan.

Udon noodles

4. C hop the spring onions and add to the salmon.

you will need

5. P ut the salmon in the oven for 15-20 minutes.

10. Serve in a bowl, topped with the salmon fillet. It tastes great with some spring rolls or prawn crackers.

2 tablespoons of soy sauce 1 tablespoon sesame oil 2 tablespoons orange juice 3cm piece of fresh ginger 1 garlic clove 3 spring onions Pak choi

Large frying pan or wok with a lid Small oven proof dish Sharp knife Combi-microwave oven cooking time 25 minutes

6. W hen the salmon has 5 minutes left, fry the pak choi in a little oil in a pan on the hob for 3-4 minutes.

7. A dd the noodles to the pan with the pak choi and continue to stir fry.

MEAT AND POULTRY

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Serves 2

chicken in a mustard and mushroom sauce Norwich is famous for it’s mustard – this dish is a perfect recipe for trying out some of the local produce and you can even visit the museum which is one of the city’s most popular and cherished heritage attractions.

Recipe by Molly Rushworth. Lived in Nelson Court 2011-2012

ingredients 1 chicken breast Some chestnut mushrooms 1 garlic clove 2 tablespoons of dry white wine 2 teaspoons of whole grain mustard Dried thyme 75ml of cream Basmati rice you will need Frying pan Small saucepan Combi-microwave oven Oven proof dish cooking time 30 minutes

method 1. P re-heat the combimicrowave oven on the oven setting to 180 degrees.

2. H eat a little oil in the frying pan over a high heat.

3. B rown the chicken breast for 4-5 minutes on each side, or until golden brown.

6. W hile the chicken is in the oven and the rice is cooking on the hob, add the mushrooms to the frying pan and cook for 3-4 minutes on a medium heat.

7. S tir in the wine, mustard and thyme.

4. R emove the chicken from the pan and place it in an oven proof dish. Cover the dish in foil and cook it in the preheated oven for 15 minutes (or until it is cooked through).

8. I ncrease the heat and pour in the cream. Simmer for 5 minutes or until the sauce has thickened slightly.

5. B ring a saucepan of water to the boil and cook the rice for 12-14 minutes.

10. Everything should now be cooked so serve the rice, chicken and sauce together.

9. S eason the sauce with salt and pepper.

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Serves 4

poulet au cidre This is my version of a French dish my mother taught me. The best thing about it, besides that it tastes nice, is that it is incredibly economical if you buy the supermarket’s cheapest frozen chicken legs which are completely appropriate for this dish. The name of the dish is Poulet au Cidre which translates to Chicken in Cider.

Recipe by Victor Tamchina. Lived in Mary Chapman Court 2010-2011

ingredients

method

4 or 5 whole chicken leg portions (the cut where you get a drumstick and thigh joined)

1. P re-heat your oven to 180 degrees.

1 bottle of Aspall cider (or 500ml of any dry cider if you prefer) 3 or 4 apples 2 onions 1 small tub of single cream Salt and pepper Herbs de provence or mixed italian herbs Nutmeg (optional, as it goes very nicely with the apples but only use a pinch) Knob of butter Flour Water you will need Sharp knife Chopping board Large pot that can go on the hob and oven (or two separate ones will work just as well) Microwave-combi unit on the oven setting cooking time 1 hour 15 minutes

2. C ut the chicken legs in half so that each piece is separated into leg and thigh portions.

3. C hop the apples into bite sized pieces.

4. D ice the onions into small pieces and put to one side.

5. P lace the butter in a pot on the hob and turn on the heat so that it melts. Don’t put the butter straight into a hot pan as it will burn and taste bitter.

6. A s soon as the butter has melted and starts to sizzle slightly add the chicken pieces and start to fry them until light brown. Add the onions and continue to cook.

7. A dd a pinch of flour to the pot. This will give the dish a nice toasted aroma and help to thicken the sauce later.

8. M ix the herbs into the dish.

Use about two teaspoons of the mixed herbs and let them cook with the chicken for around 5 more minutes.

9. P our in the bottle of cider.

Bring to the boil and then simmer for a few more minutes.

10. Pour in the cream and season with pepper and nutmeg. Continue to let the dish simmer.

11. Add the chopped apples and add water if the sauce looks too thick.

12. Cover the pot with a lid and put it in the oven for 45 minutes (if you are using a pot that can be transferred from hob to oven). Alternatively, arrange the food into an oven proof dish with a lid and place in the oven.

13. When it’s cooked, season with salt and pepper and serve. You should only add the salt at this last stage or the meat may become tough during cooking.

46 47 48 49 50

Serves 1

creamy chicken and homemade chips My mum used to make this and I originally made it for GCSE food tech (adding white wine to make it special). I have always made this dish and it’s so easy that everyone can enjoy it!

Recipe by Molly Rushworth. Lived in Nelson Court 2011-2012

ingredients 1 or 2 potatoes 1 chicken breast 1 stock cube (chicken or vegetable) 300ml cream or milk depending on how much sauce you want 1 onion 4 mushrooms Handful of mange tout or frozen peas Salt and pepper 1 tablespoon of mixed herbs Oil you will need Chopping board Peeler Knife Wooden spoon Baking tray 2 saucepans Combi-microwave oven on oven mode cooking time 50 minutes

method 1. P re-heat the combi-microwave oven to 210 degrees.

2. P eel and slice the potato into chip shapes and part boil them in water on the hob for about 5 minutes.

3. D rain the potatoes, place them on a baking tray and cover them in oil. Place in the oven for around 40 minutes or until cooked and golden.

4. W hile the chips are cooking, cut the chicken into bite sized pieces. Slice the onions and mushrooms too.

5. P ut a little oil into a pan and place on the hob at a medium heat.

6. A dd the sliced onion and fry until it’s soft.

7. A dd the chicken to the pan and fry until it’s almost cooked through.

8. N ow add your mushrooms and peas (or mange tout). Leave it to cook for a further 2 minutes.

9. P our in the cream (or milk) and crumble in your stock cube.

Season with your herbs, salt and pepper.

10. Leave it to simmer and reduce for 5 minutes.

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Serves 4

sausage ragu My parents made me practice some recipes at home before I left for uni so I wouldn’t starve! This was one of my favourites because once you have prepared it you can go off and get on with something else whilst it reduces.

It’s also great for having in the uni flats because you can either save some for future meals or share with others. It was from The Student Cookbook by Hamlyn.

Recipe by Judith Wiles. Lived in Norfolk Terrace 2010-2011

ingredients

method

500g sausages

1. Finely

chop the onions and garlic.

2 tablespoons of olive oil 1 onion – finely chopped 2 garlic cloves – finely chopped 425g passata 150ml red wine 6 chopped sundried tomatoes 1 tablespoon of chopped rosemary 2 tablespoons of chopped sage Salt and pepper you will need Chopping board Fork Sharp knife Bowl 2 cooking pots cooking time 1 hour 25 minutes

2. S queeze the sausages out of their skins into a bowl and break up with a fork.

3. H eat the oil in a saucepan and fry the onion and garlic for 5 minutes until soft and golden. Stir in the sausage meat and cook until brown all over. Keep breaking up any lumps that form.

4. P our in the passata, wine and add the rest of the ingredients. Stir well and bring to the boil. Turn down the heat, cover, and allow it to simmer on a low heat for at least 1 hour until the sauce has reduced to about half.

5. A dd a good dash of salt and pepper, mix, then dish up with frilled polenta, pasta or gnocchi.

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Serves 1

Serves 2

Serves 1

chicken and thyme bake

thai green chicken curry

aubergine with tomato and pork

Recipe by Sarah-Joy Wickes.

Recipe by Francis Potter

Recipe by Fuyun Cao

Lived in Suffolk Terrace 2011-201

Lived in Colman House 2010-2011

Lived in Norfolk Terrace 2010-2011

ingredients

ingredients

ingredients

1 chicken breast fillet

2 tablespoons of vegetable oil

1 aubergine

3 slices of goats cheese

2 chicken breasts – cut into strips

1 beef tomato

Olive oil

1 large onion – roughly chopped

100g of minced pork

Glass of white wine

1 clove of garlic

1

1 large red pepper – cut into chunks

1

/2 packet of microwaveable pilau rice

50g of thai green curry paste

Sugar

400ml can of coconut milk

Vinegar

Dried thyme

Enough noodles for 2 people

Light soy sauce

you will need

you will need

Sharp knife Large pot that can go on the hob and oven

Large frying pan or wok Wooden spoon Sharp knife Chopping board

Microwave-combi unit on the oven setting

cooking time

/2 packet of cherry tomatoes

Chopping board

Oil

you will need Wok or frying pan Sharp knife cooking time 25 minutes

30 minutes method

cooking time 20 minutes

method

method

1. H eat the oil in the pan and stir fry the onion and green pepper for 2 to 3 minutes.

1. P re-heat the microwavecombi oven on oven mode to 190 degrees.

2. C ut the chicken fillet down the middle and place the slices of goats cheese inside it. Put this in a large, shallow oven-proof dish.

2. A dd the chicken and stir-fry for 4 to 5 minutes until lightly golden.

3. S tir in the curry paste and stir-fry for 1 minute.

4. S tir in the coconut milk and simmer gently for 6 minutes.

3. C hop the tomatoes and put them in the dish. Sprinkle with thyme, cover with olive oil and add a splash of white wine.

5. F inally, add the straight to wok noodles, toss the ingredients together and stirfry for a further 2 minutes.

4. B ake in the oven for 18 minutes or until the chicken is cooked through.

6. Serve immediately.

5. S erve with the microwavable pilau rice.

1. C ut the aubergine and beef tomato into small cubes or pieces.

2. S tir-fry the pork in the pan on the hob.

3. A dd the garlic and a little more oil into the pan until you can start to smell the garlic cooking.

4. R emove the pork from the pan and replace it with the aubergine. Fry it until it starts to become soft.

5. Put the pork and tomatoes into the pan.

6. A dd a little sugar, salt, vinegar and light soy sauce.

7. K eep stirring the dish until it has boiled and then serve.

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Photo of one dish

3 ducks

Washing up

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HERBS Fresh herbs are a great way to enhance the flavour of your dishes.

Here are nine common varieties that are easy to get hold of and some ideas of what you can put them with.

Serves 2

easy grilled chicken One morning while I was on my way to the UFO to pick up some groceries, I noticed a number of rosemary plants growing in the space next to Broadview Lodge. It had this uplifting aroma which inspired me to cook something. So instead of using fresh rosemary I thought of using the dried herbs that I had purchased before as a pizza seasoning.

I went back to the kitchen and came up with this recipe. It’s very simple, the ingredients are readily available and to top it all, it’s very delicious and healthy. Have it for dinner or lunch. Happy cooking and bon appetit!

Recipe by Radika D’souza. Lived in Wolfson Close 2012

ingredients

method

4 skinless, boneless, chicken breast halves (or you can use chicken thighs)

1. P lace the chicken in a dish suitable for the grill or microwave.

1 tablespoon of garlic paste 1 and a half tablespoons of dried herbs 3 tablespoons of lemon juice 1 tablespoon of olive oil 1 teaspoon of butter Half a teaspoon of pepper 1 tablespoon of worcestershire sauce (optional) 1 teaspoon of salt Chopped parsley for garnish you will need Microwave or grill Microwavable dish or tray for the grill Spoon cooking time 40 minutes

2. R ub the chicken with the dried herbs, garlic paste and pepper.

3. A dd the lemon juice and Worcestershire sauce to the chicken. Season it with salt.

4. I n a small bowl, mix the olive oil and butter and then pour it over the chicken.

5. P re-heat the grill on gas mark 4 for 5 minutes and then place the chicken under it to cook for 15 minutes on each side. If you are using the microwave then you can put it on to the grill option and time it for 15 minutes on each side.

6. L et the chicken cook in its juices (it’s delicious). When it’s cooked through, remove it from the grill and garnish with a little chopped parsley.

PARSLEY A good all-rounder, particularly tasty with a squeeze of lemon on grilled fish.

OREGANO Used a lot in Italian cooking.

Great with tomato based sauces – not so good with white meat.

BASIL A wonderful accompniment to tomato and chicken dishes.

Delicious in homemade pesto.

ROSEMARY Baa... lamb and rosemary were made for each other.

MINT Classically this goes best with lamb but is also lovely with summer salads and perfect with pimms.

CORRIANDER For that asian touch, throw in a handful of chopped corriander to give it an authentic flavour.

DILL Add this to some cream and serve up with fish. So simple yet delicious.

THYME This is universal and adds a robust, distincitve flavour. Add this to a little honey and mustard on roast pork.

TARRAGON Lovely with chicken and white fish.

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parsley OREGANO

BASIL

DILL

MINT

ROSEMARY

TARRAGON

CORRIANDER

THYME

56 57 58 59 60

Serves 2

diy burgers This is a great dish that I came up with after a night at the LCR. With the only other option being a Dominos Mighty Meaty pizza (but not having the cash to pay for it) I was forced to have to search around the kitchen for an alternative. Luckily, I discovered some mince, half a bottle of wine and some seasoning so I decided to do something that not all university students are accustomed to, and took the initiative. Bon appetite!

Recipe by Cameron Tucker. Lived in Colman House 2011-2012

ingredients

method

500g minced beef

1. P lace a sheet of aluminium foil onto the oven shelf and pre-heat the grill to gas mark 5.

Half a glass of red wine 1 tablespoon of olive oil Few pinches of salt and pepper Egg yolk (optional) Bread roll (optional) Cheese (optional) Gherkin (optional) Tomato (optional) Lettuce (optional) you will need 1 sheet of aluminium foil Large mixing bowl cooking time 20 minutes

2. W hile the grill is heating up, put the minced beef, wine and oil together in a large bowl. To help with binding the ingredeints together you can add an egg yolk. Mix well using your hands, proceeding then to divide the mixture into four balls.

3. T ake each of the balls and shape them into patties.

4. P lace the four patties onto the oven shelf and wait for 15 minutes for the meat to cook through (this time can vary depending on whether you want the burgers rare or well done).

5. S erve hot, with salad and a burger bun. Or alternatively, if you feel like going down the traditional route, chips.

56 57 58 59 60

yum yum heaven in a bun...

photo of burger

56 57 58 59 60

Serves 3

chilli con carne with chorizo This was a family recipe, and although as a student you may think all the spices and flavourings are an unnecessary cost and hassle, don’t rule it out too quickly. Once you have made it once you will again and again. A great way to make friends is by giving them food and after tasting this they will be eating out of your hand, literally!

Recipe by Matthew Austin. Lived in Constable Terrace 2010-2011

ingredients

method

500g minced beef ½ cup of rice per person

1. P ut a small saucepan filled with water on the hob and begin to boil it.

1 can of chopped tomatoes (or a regular 500ml jar of dolmio pasta sauce)

2. C ut the chorizo into thin slices (about 1cm thick) and then halve.

1 can of kidney beans

3. A dd half a cup of rice to the saucepan for each of the people eating. This should be ready by the time the chilli is cooked.

½ chorizo sausage

1 stock cube 3 cardamom pods 1 teaspoon of ground cumin 1 teaspoon of ground coriander 1 teaspoon of cinnamon ½ teaspoon of crushed chillies 1 tablespoon of sweet chilli sauce you will need Sharp knife Chopping board Can opener Large saucepan Small saucepan Wooden spoon cooking time 25 minutes

4. C ook the chorizo in a large saucepan until there is a layer of natural fat at the bottom of the saucepan.

5. A dd the mince (ensure there are no chunks by breaking up with a wooden spoon).

6. S tir until brown. Then add either 1 regular jar of bolognese sauce (e.g. Dolmio) or a can of chopped tomatoes.

7. Drain the can of kidney beans

and add them to the mixture.

8. A dd the stock cube, sweet chilli sauce, coriander, ground cumin, cinnamon, chillies and cardamom pods.

9. S tir and simmer until it is ready to serve with the rice.

celebration

56 57 58 59 60

EAT YOUR HEART OUT

61 62 63 64 65

Serves 4

student loan day/birthday/end of exams/ international student leaving cake This cake is my proudest uni kitchen achievement, it takes a lot of effort, both physical (if you have no electric whisk) and mental (if you have a short attention span). Also, if your cupboard is bare this will probably set you back a good ten pounds, but it is entirely worth it. It tastes as good as it looks and looks as good as it tastes.

Recipe by Judith Wiles. Lived in Norfolk Terrace 2010-2011

ingredients FOR THE CAKE

150ml milk 1 tablespoon of vanilla extract 3 eggs 200g castor sugar 3 tablespoons of coco powder 175g plain flour 1 teaspoon of baking powder FOR THE FILLING

125ml double cream 125g raspberries FOR THE ICING

150ml double cream 150g dark chocolate 1 tablespoon golden syrup 125g raspberries you will need Saucepan 2 mixing bowls An electric whisk (or a hand whisk but this will take a lot longer) Silicone cake mould – safe to use in the combi-microwave ovens Combi-microwave oven unit Baking paper Sieve cooking time Around 3 hours in total (including time needed for cooling)

method 1. Preheat

the combi-microwave oven unit to 180 degrees on oven mode.

2. G rease the cake mould with a little butter and line with baking paper.

3. P our the milk into a saucepan and heat it gently with the butter until the butter has melted. Add the vanilla extract to it while it is still hot.

4. W hisk the eggs and sugar until very light and frothy. This should take 5 minutes with an electric whisk. If you are using a hand whisk it will take much longer, perhaps around 15 minutes.

5. I n a separate bowl combine the flour, baking powder and coco powder, be sure to sift it.

6. R eturn to the eggs and sugar mixture, slowly fold the flour and coco mix into it, beating all the while. Then, using a spatula, fold the mixture together with the milk mix from the pan, being careful not to knock too much air out of it.

7. P our the cake mix into the mould and bake in the oven for around 40 minutes or until a knife inserted into the cake comes out clean. When it is cooked, put it to one side to cool.

8. T o make the filling, whisk the cream until thick then add raspberries and crush slightly with a fork until you have a pinkish mixture.

9. W hen the cake is completely cooled, (and I mean COMPLETELY, any heat at all will curdle the cream and ruin it) cut horizontally through the middle to create two pieces. Use the cream to sandwich them together.

10. To make the topping, heat the cream, chocolate and syrup over a low heat until almost melted, then remove from the heat and whisk until smooth.

Leave the mixture for an hour during which it will thicken and take on a more icing like appearance.

11. Pour this over the cake, to completely coat the sides and top.

12. Finish the cake off with raspberries pushed into the icing in the pattern or words of your choice.

61 62 63 64 65

Serves 1

homemade banana ice-cream This recipe does require some sort of hand mixer (not a blender), but bear with me because it’s genius.

I adapted this from an internet recipe. It’s incredibly easy to make, it’s delicious and it’s much healthier than shop bought ice cream.

Recipe by Sarah-Joy Wickes Lived in Suffolk Terrace 2011-2012

Serves 2 UNDER 15 MINS

microwave mug cakes My flatmates and I used to make this recipe during fresher’s week.

It’s a lot of fun. We found it on the BBC Good Food website.

Recipe by Frances Potter Lived in Colman House 2010-2011

ingredients 2 bananas cut into slices Optional: a scoop of crunchy peanut butter. Nutella or any other sweet treat of choice would work, as would nuts or chocolate chips.

ingredients

method

you will need

4 tablespoons of self raising flour

1. A dd all the dry ingredients to a bowl and mix well with a wooden spoon.

Freezer Sharp knife Hand mixer

2. C rack the egg into another bowl and whisk.

Pour in milk, oil and vanilla. Mix them well.

cooking time

4 tablespoons of sugar 2 tablespoons of cocoa 1 egg 3 tablespoons of milk 3 tablespoons of oil Small splash of vanilla extract 3 tablespoons of chocolate chips (optional) you will need 1 mug 2 bowls 1 whisk 1 wooden spoon Microwave cooking time 10 minutes

3. A dd the egg mixture to the dry ingredients and continue to mix.

Add chocolate chips at this stage if you want to use them.

4. P ut the mug in the microwave and cook for 2 and a half minutes at 800 watts. Cake will rise over the top of the mug.

5. A llow the cake to cool for 2 minutes and then it’s ready to eat!

2 hours for freezing. method 1. C ut the bananas up into slices and freeze them in a container for around 2 hours.

2. W hen they are frozen, take them out of the freezer, empty them into a jug and add any optional ingredients of choice.

3. S imply mix up the ingredients with a hand mixer until they have become a smooth creamy texture. It is now ready to eat.

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Makes a tray of flapjacks

easy banana flapjacks My recipe is just a really basic banana flapjack. I didn’t really use measurements when I made these, it was all estimates. What I‘ve done for this recipe is use measurements that I found online to make it easier.

This is a really easy snack to make and I became well known in my flat for cooking. I love bananas and bought them every week but we often found we would have some left. So that we didn’t waste food we would use the old bananas to make flapjacks.

Recipe by Takyiwa Danso. Lived in Suffolk terrace 2011-2012

ingredients

method

2-4 ripe bananas

1. P re-heat the combimicrowave oven using the convection setting to 200 degrees so that it is warm when you are ready to cook.

450g of porridge oats 200g of butter or margarine 160g of brown sugar 3 tablespoons of golden syrup or honey you will need Mixing bowl Saucepan Wooden spoon Set of scales (or just guess…)

Baking tray Knife cooking time 30 minutes

2. M elt the butter and sugar in the saucepan, stirring the whole time, on a low heat to prevent the butter from burning.

3. P our melted butter and sugar into the mixing bowl, add the porridge oats and golden syrup/honey as well. You can add as much syrup as you want, but if the bananas used are already really ripe then it’ll be really sweet, so be careful how much you use.

4. G rease the baking tray with butter, and spread the mixture on top of it using a spoon to even it out. Don’t spread it out too much so that the flapjacks are nice and thick.

5. P lace the tray in the preheated combi-microwave oven for 20 minutes and once they are done, leave to cool for 5 minutes.

6. C ut the flapjacks into squares and tuck.

61 62 63 64 65 Serves 6

apple cake Here’s a recipe for an apple cake I’ve made tons of times in the combi-microwave oven. The recipe is easily halved, although then the sizes will need to be changed accordingly. You can also leave out the apples and add cocoa powder, coffee, vanilla or whatever you like. This is the basic recipe you can adapt however.

Recipe by Molly Rushworth. Lived in Nelson Court 2011-2012

method 1. S tart by preparing the tin.

Grease and flour it or line it with baking parchment.

2. S ieve the flour and baking powder into the bowl with the metal spoon. Sieve in the sugar.

ingredients 240g of self-raising flour 240g caster sugar 240g margarine 4 large eggs 1 teaspoon of baking powder 2 eating apples you will need Mixing bowl Wooden spoon Metal spoon Sieve Chopping board Small, sharp knife Rectangular cake tin (about 11” by 4”) Teaspoon Wire rack (optional) Baking parchment (optional) Foil (optional) cooking time 1 hour 20 minutes

3. P eel the apples and cut them into quarters. Cut out the cores and chop the apples into cubes about 1cm square.

4. M ix the ingredients in the bowl together. When everything is more or less combined, beat hard for 2 to 3 minutes. Stop when you can see air bubbles popping in the mixture as you beat.

5. P re-heat the oven 180 degrees. Make sure that it’s on oven mode, not microwave.

6. M ix the apple gently into the mixture and tip it in to the tin. Spread it vaguely into the corners. Don’t fiddle too much making it flat or you will knock the air out.

7. P ut the cake into the oven and bake for 30 minutes without opening the door. If you open the door it will sink.

8. A fter 30 minutes open the door and have a look. It will need at least another 15 to 20 minutes but you may need to cover it with foil to stop the top getting too brown before the middle is cooked.

9. F rom here you have to keep checking it at least every ten minutes, it shouldn’t sink too much if you open the door at this stage. Prod it gently with your finger or a sharp knife. If it doesn’t spring back when you prod it or there is residue on the knife it’s not ready.

It should be obvious when it is done.

10. When it is baked, take it out and leave it on the worktop. Most worktops are steel so this should be OK. If you have a wooden one, rest it across a couple of the (cold) hobs. When the tin is cool, handle bang it vigorously around the sides, tip the cake out onto your hand and then onto a plate. If you have a wire rack, use it instead.

11. If it is cooling on a plate, turn it upside down at least once, otherwise the bottom will get too soggy from the apple juice.

12. When it is cold you can ice it with buttercream.

Alternatively you can mix icing sugar and hot water to make simple icing.

Further recipes and cooking tips: www.studentcooking.tv/uea www.bbcgoodfood.com www.deliaonline.com www.jamieoliver.com Special thanks to: Eden Derrick Paul Kuzemczak Melanie Gosling Scarlett Bailey Issac Houghton Reuben Houghton Tallulah Houghton Bod Disclaimer We have taken great care in compiling the information contained in this book, which we believe to be accurate at the time of going to press.

Acknowledgements Design and illustration by Emma Bailey 01603 440894 Photography and styling by Caroline Houghton and Emma Bailey Printed by – Swallowtail Print, Norwich.

This brochure has been printed on an FSC accredited paper, produced from sustainably managed forests, using vegetable based inks.

Produced October 2013

When you have finished with this book please recycle it.

The University of East Anglia is a Fair Trade university.

FURTHER INFORMATION UEA Accommodation Nelson Court University of East Anglia Norwich Research Park Norwich NR4 7TJ T +44 (0) 1603 592092 E accom@uea.ac.uk W www.uea.ac.uk/accom