tag:blogger.com,1999:blog-24472225850256577552024-03-08T13:38:35.746-08:00Student Eats...Joshttp://www.blogger.com/profile/14989454067873268723noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-2447222585025657755.post-13383599263779354392012-08-27T13:32:00.001-07:002012-08-27T13:32:41.282-07:00Goodness gracious, great balls of doughHey folks,<br />
<br />
Hows it going? Hope you are well and still having epic cooking adventures. <br />
<br />
I know, I know.... it's been a while. I've been busy at times and lazy the rest of time but I'm here to make it up to you with this awesome little recipe for dough balls.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.gilesfoods.com/addedValue/large/cheese_garlic_doughballs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://www.gilesfoods.com/addedValue/large/cheese_garlic_doughballs.jpg" width="320" /></a></div>
<br />
<br />
<br />
Grab your bag for life, a pen and some paper and lets get started!<br />
<br />
<div style="color: yellow;">
<u>Equipment</u></div>
Oven tray<br />
Mixing bowel<br />
Baking paper<br />
<br />
<div style="color: yellow;">
<u>Checklist</u></div>
250g Strong white bread flour<br />
1tsp Fast action dried yeast<br />
1tsp Salt<br />
1tsp Sugar <br />
150ml Warm water<br />
12g Lard<br />
Garlic/garlic granules (optional)<br />
Butter/spread (optional)<br />
<br />
<b><u>Method</u></b> <br />
<br />
1) Mix the salt, sugar, and yeast with the flour in a bowl<br />
2) Make a well and add the lard<br />
3) Gradually add water and mix in the flour as you go to make a soft dough ball<br />
4) Knead the dough until springy and smooth. <b>Do dust with flour if sticky</b><br />
5) Break bits of dough off and form little balls<br />
6) Melt small amount of butter/spread with crushed garlic/ garlic granules <b>(optional)</b><br />
7) Roll dough balls in butter garlic mixture <b>(optional)</b><br />
8) Place dough balls on a baking paper lined tray<br />
9) Leave to rest for around 30 minutes in a warm dry place<br />
10) Bake dough balls in a preheated oven 200c until slightly browned<br />
<br />
There you have it. This recipe made 12 dough balls. I made 6 plain and 6 garlic to mix it up a bit and have a few more options if needed.<br />
<br />
Hope you enjoyed today's post. Keep checking for new posts. <span class="st">Comments, suggestions and questions are always welcome.</span><br />
<br />
<span class="st">Enjoy your eats </span> <br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />Joshttp://www.blogger.com/profile/14989454067873268723noreply@blogger.com0tag:blogger.com,1999:blog-2447222585025657755.post-50360752779275403452012-03-03T15:29:00.000-08:002012-03-03T15:29:41.823-08:00Chicken Pie...but I dont like gravyHey folks,<br />
<br />
Welcome back to Student Eats. Today we are going to discuss pie. First I need to set the scene so sit back, relax and get ready for this mini story.<br />
<br />
I was feeling adventurous, I wanted to challenge myself, then it came to me. PIE! That's it I'll make a pie from scratch. Cue a googling session for ingredients. Turns out a didn't have everything so I waited until that awesome day when your food delivery arrives from Tesco (I recommend online grocery shopping, especially if you live up a hill) So now my lovely readers I'm going to share the magic of pie with you.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-m4KQV5LsHhA/T1KnGYPu5MI/AAAAAAAAABw/zO3Scmvtx4M/s1600/IMG00196-20120229-2129.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://1.bp.blogspot.com/-m4KQV5LsHhA/T1KnGYPu5MI/AAAAAAAAABw/zO3Scmvtx4M/s320/IMG00196-20120229-2129.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">mmm home made pie</td></tr>
</tbody></table><br />
<br />
Excited yet? I am!<br />
<br />
To pull this off you will need a few key things <br />
<br />
<u><span style="color: yellow;">Equipment</span></u><br />
Ramekins or Muffin tray<br />
Rolling pin <br />
Mixing bowl <br />
Frying pan<br />
Cheese grater<br />
Cling Film/Foil <br />
<br />
<u><span style="color: yellow;">Checklist</span></u><br />
Chicken (3 pieces made 4 pies)<br />
110g Lard/Butter<br />
175g Plain Flour<br />
Onion<br />
Carrot (Optional)<br />
Gravy granules<br />
Chicken stock cube <br />
Salt<br />
Pepper<br />
Paprika<br />
All Purpose Seasoning<br />
*Any seasoning of choice will do, this is what I used*<br />
<br />
<u><b>Method</b></u><br />
<br />
<u>Pastry</u><br />
1) Weigh lard/butter, wrap it in foil or cling film and put it in the freezer for 30-45 minutes<br />
2) Put flour and a pinch of salt into a bowl<br />
3) Take the butter/lard out the freezer, unwrap it and grate into bowl with flour<br />
4) With a knife/spoon spread the shavings covering them with flour<br />
5) Sprinkle 2 tbsp of water over the mixture and stir<br />
6) Gradually add spoons of water and stir. Use as little water as possible to make a dough ball<br />
7) Once it starts to come together use your hands to incorporate all the flour. <b>Don't</b> worry if it tries to fall apart. Just push it back together<br />
8) Wrap the dough ball in foil/cling film and put it in the freezer for 30 minutes<br />
<br />
<u>Chicken</u><br />
1) Season both sides of the chicken<br />
2) Chop small amount of onion and fry. <b>Don't brown it</b><br />
3) Put chicken in the frying pan on medium heat. Cook for a few minutes and flip <br />
<br />
4) Add water to prevent burning every once in a while<br />
5) Add chopped carrots if you want<br />
6) After 10 -20 minutes add chicken stock. <b>Don't</b> forget to flip the chicken<br />
7) Once chicken is cooked remove from frying pan, leaving the cooking liquid and veg<br />
8) Add gravy granules to liquid and stir over heat to thicken it. Turn off heat once thickened<br />
10) Shred the chicken on a plate <br />
<br />
<u>Pie</u><br />
1) Take dough out freezer and roll it out<br />
2) Arrange dough in ramekins/tray making sure it comes just over the sides<br />
3) Fill half the cup with chicken, add a layer of gravy mixture and top with more chicken<br />
4) Cut out circles from dough for pie tops<br />
5) Press tops onto the top of the pies and seal the sides by pressing the dough together<br />
6) Pierce the tops to allow steam to escape <br />
7) Cook pies in the oven on 200<span class="st">°C until browned</span><br />
<span class="st"><br />
</span><br />
<span class="st">There you have it. Home made chicken pie. Hope you enjoyed todays post. Come back soon for more recipes. Comments, suggestions and questions are always welcome.</span><br />
<span class="st"><br />
</span><br />
<span class="st">Enjoy your eats</span>Joshttp://www.blogger.com/profile/14989454067873268723noreply@blogger.com0tag:blogger.com,1999:blog-2447222585025657755.post-17394090293242089442012-02-19T07:31:00.000-08:002012-02-19T07:31:54.348-08:00Onion Bhaji<span style="color: yellow;"></span>Why hello there,<br />
<br />
Long time, no see. Hope all is well. I've been quite busy recently but boy do I have a treat for you today.<br />
<br />
Ever been in a cooking situation where you end up with left over onion? Pain in the butt right? Well today I'm going to tell you how to solve this little problem in the form of Onion Bhaji.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://veggieadvisor.com/wp-content/uploads/2010/09/Onion-bhajis.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="260" src="http://veggieadvisor.com/wp-content/uploads/2010/09/Onion-bhajis.jpg" width="320" /></a></div><br />
Today I was sitting in bed thinking snack, snack, I need a snack. Quick google search for the basic ingredients for onion bhaji. Well I dont have most of that but I do have half an onion! How hard can it be? So ignore all those fancy recipes and try this out. Onion bhaji student style.<br />
<br />
<span style="background-color: yellow;"></span><u><span style="color: yellow;">Checklist</span> </u><br />
Onion (1/4 made 6 bhajis)<br />
Oil <br />
Plain flour<br />
Water <br />
Pepper<br />
Ground coriander<br />
Lemon juice<br />
Paprika<br />
All purpose seasoning <br />
*I used random seasoning I had* Have fun with this<br />
<br />
Ok got everything ready? Good lets get started.<br />
<br />
1) Put some flour into a mixing bowl, you dont need a lot (This was an experiment so I didnt measure anything, sorry about that)<br />
2) Add a decent amount seasoning of choice and a few squirts of lemon juice<br />
3) Gradually add water and stir each time until you get a batter like consistency<br />
4) Chop left over onion into strands/half rings<br />
5) Add onion to batter and stir, making sure to cover the onion in the mixture<br />
6) Heat some oil in a frying pan<br />
7) Add small groups of onion/mixture into pan<br />
8) Turn over after a few minutes<br />
9) Cook until slight brown<br />
<br />
There you have it. This works well as a snack or an addition to a meal. Also goes nicely with tomato ketchup.<br />
<br />
Stay tuned for more recipes. Comments, suggestions and questions always welcome<br />
<br />
Enjoy your eatsJoshttp://www.blogger.com/profile/14989454067873268723noreply@blogger.com0tag:blogger.com,1999:blog-2447222585025657755.post-81547651472998868982011-11-27T03:17:00.000-08:002011-11-27T03:17:52.010-08:00Embrace your inner Ninja Turtle...Hey, long time no see!<br />
<br />
Welcome back for the next installment of Student Eats.<br />
<br />
Today we are covering a very important topic. Its time to make that awesome thing called pizza.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-TwtQ6IDun9o/TtFxnedVWwI/AAAAAAAAABo/ws7VxuaxxHY/s1600/PICT0016.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://1.bp.blogspot.com/-TwtQ6IDun9o/TtFxnedVWwI/AAAAAAAAABo/ws7VxuaxxHY/s320/PICT0016.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chicken and pineapple</td></tr>
</tbody></table><br />
<br />
<span style="background-color: yellow;"></span> <span style="color: yellow;">Checklist</span><br />
450g Self Raising Flour<br />
90ml of olive oil<br />
180ml warm water<br />
1 tsp salt<br />
Tomato puree<br />
Mixed herbs<br />
All purpose seasoning (optional for meat topping e.g. chicken)<br />
Cheese<br />
Topping of choice<br />
<br />
1) Season and cook meat topping of choice e.g. chicken<br />
2) Put flour and salt into a bowl, gradually mix in the oil and water until you have a dough ball<br />
3) Kneed and roll out on a surface<br />
4) Put the dough on a pizza/oven tray. <b>Dont</b> be scared to make a non pizza like shape, I molded the dough over a rectangle oven tray <br />
5) Cover dough with tomato puree, a spinkle of mixed herbs, loads of grated cheese and the toppings of choice<br />
6) Shove it in an oven on 200<span class="st">°C until cheese is melted (if you used a meat topping make sure it is cooked)</span><br />
<span class="st"><br />
</span><br />
<span class="st">There you have it. Experiment with different toppings and let me know how it goes. So far I've tried chicken and pineapple, as well as ham and pineapple which is my favourite.</span><br />
<span class="st"><br />
</span><br />
<span class="st">Check back soon for the next post</span><br />
<span class="st">As always comments, suggestions and questions are welcome</span><br />
<span class="st"><br />
</span><br />
<span class="st">Enjoy your eats<br />
</span><br />
<span class="st"><br />
</span>Joshttp://www.blogger.com/profile/14989454067873268723noreply@blogger.com0tag:blogger.com,1999:blog-2447222585025657755.post-37255208911085888942011-11-09T14:48:00.000-08:002011-11-09T14:48:20.618-08:00In addition...Hey folks,<br />
<br />
This is just a quick post to add to my last entry about soup. Due to excessive ingredients (potato and leek) I tried a little experiment. Can you see where I'm going with this yet? I'll give you a little bit more time.....<br />
<br />
<br />
<br />
<br />
<br />
<br />
That's right, its all about potato and leek soup!<br />
<br />
<span style="color: yellow;">Checklist</span> <br />
250g potato <br />
250g of leek<br />
Ingredients in the <a href="http://studenteatswhat.blogspot.com/2011/10/soup.html">soup checklist</a>, minus the carrot and coriander.<br />
<br />
Follow the same method and prepare for yummy-ness<br />
<br />
Now if you enjoy slightly chunky soup, when you smoosh it leave pieces of potato.<br />
It goes great with bread and butter<br />
<br />
<br />
Hope your enjoying the awesomeness of home made soup.<br />
<br />
Check back soon for new posts<br />
<br />
<br />
Enjoy your eatsJoshttp://www.blogger.com/profile/14989454067873268723noreply@blogger.com0tag:blogger.com,1999:blog-2447222585025657755.post-36459270088011892462011-10-08T08:55:00.000-07:002011-10-08T08:55:51.001-07:00SoupHey folks!<br />
<br />
Its been a while since my last post so lets jump back in with soup. Its been very cold recently so soup is the perfect solution to get warm from the inside out and also for a cold, which I have right now =[<br />
<br />
The recipe and method below is for Carrot and Coriander Soup <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-I7weyDrIigU/TpA7EJYJGrI/AAAAAAAAABY/s8qgGej2J88/s1600/IMG00140-20110713-1332.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-I7weyDrIigU/TpA7EJYJGrI/AAAAAAAAABY/s8qgGej2J88/s320/IMG00140-20110713-1332.jpg" width="320" /></a></div><br />
<br />
This is another simple and cheap recipe that uses fresh ingredients, so for those health nuts and calorie counting folk this is perfect for you, get on it!<br />
<br />
<span style="color: yellow;">Checklist</span><br />
1lb Carrots<br />
1 Potato<br />
1 Leak (White end only)<br />
1 Celery Stick<br />
1 Onion <br />
1 tbsp Olive Oil<br />
1 Vegetable Stock Cube<br />
Ground Coriander<br />
Fresh Coriander (optional)<br />
Salt and Pepper (optional)<br />
<br />
1) Chop all the vegetables <br />
2) Add olive oil in a pot and heat up<br />
3) Add all the vegetables apart from the potato<br />
4) Add 1tsp of ground coriander and fresh coriander stalks into a pot<br />
3) Stir so they don't brown<br />
4) After a few minutes add a pint of vegetable stock<br />
5) Add sliced potato<br />
6) Put a lid on it and cook for 20-30 mins<br />
7) Once the vegetables are soft grab a hand blender and smoosh it ( yes i said smoosh, technical term)<br />
8) Add water to get consitency of your liking<br />
9) Add fresh coriander leaves (optional)<br />
10) Add salt and pepper to taste<br />
<br />
This recipes makes 5 servings so fridge some, freeze some, or share it with your flat mates.<br />
<br />
It doesnt stop there, try different vegetable combinations such as courgette instead of carrot. Just switch out the lb of carrots for a lb of a vegetable of your choosing.<br />
<br />
There you have it. A tasty soup to beat away those cold blues. Check back soon for more recipes.<br />
<br />
Questions, comments and suggestions welcome.<br />
<br />
Thats it folks, enjoy your eatsJoshttp://www.blogger.com/profile/14989454067873268723noreply@blogger.com0tag:blogger.com,1999:blog-2447222585025657755.post-89276337315237963432011-08-25T08:29:00.000-07:002011-08-25T08:29:27.148-07:00Stir Fry MadnessHey folks, welcome back for your 3rd installment of Student Eats.<br />
<br />
Today its all about stir fry.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.virginmedia.com/images/stir_fry430x300.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="223" src="http://www.virginmedia.com/images/stir_fry430x300.jpg" width="320" /></a></div><br />
Now the great thing about stir fry is that you can put so many different things in it. The recipe below is just 1 of many ways to make a stir fry. So after trying this way get crazy and experiment with other ingredients.<br />
<br />
Bags for life at the ready, its check list time<br />
<br />
<b style="color: yellow;">Checklist</b><br />
Rice noodles <br />
Bean sprouts<br />
Broccoli<br />
Carrots<br />
Onion<br />
Courgettes<br />
All purpose seasoning (optional) <br />
Sweet chili sauce/ Tomato pasta sauce/ Stir fry sauce (Try all of them, not together, DARE YOU!)<br />
<br />
1) Chop all the vegetables<br />
2) Grate carrots (optional, chop if preferred)<br />
3) Add all vegetables apart from bean sprouts into a frying pan (Softens the veg as noodles and spouts cook quicker) <br />
4) Lightly cover veg with seasoning (optional)<br />
*remember to stir* <br />
5) Once veg is soft add sprouts and noodles<br />
6) Add sauce of choice and stir to make sure the sauce covers everything<br />
7) Cook for 1-2 mins until noodles are soft and sauce is hot<br />
<br />
This makes a great snack or a light lunch. Also goes great with meat for dinner. Give it a try and let me know how it goes.<br />
<br />
Questions, comments and suggestions welcome.<br />
<br />
Thats it folks, enjoy your eatsJoshttp://www.blogger.com/profile/14989454067873268723noreply@blogger.com0tag:blogger.com,1999:blog-2447222585025657755.post-26590817258648829232011-08-02T09:03:00.000-07:002011-08-07T07:41:15.218-07:00Lasagne<div style="font-family: Arial,Helvetica,sans-serif;">Hey folks, its time for round two. Are you ready for this?</div><div style="font-family: Arial,Helvetica,sans-serif;">Today its all about that tasty little thing known as lasagne.</div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://www.minehead-online.co.uk/lasagne.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://www.minehead-online.co.uk/lasagne.jpg" /></a></div><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;"><b><span style="color: red;">Warning: The following recipe is not for a traditional lasagne</span></b> </div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;">Pen and paper at the ready..... ok here's what you will need</div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;"></div><div style="color: yellow; font-family: Arial,Helvetica,sans-serif;"><b><u>Checklist</u></b></div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="color: white;">Ingrid</span>ients from <b style="color: white;"><a href="http://studenteatswhat.blogspot.com/2011/07/magic-mincemunchkins.html">Magic Mince Munchkins</a></b><span style="color: white;"> </span>post</div><div style="font-family: Arial,Helvetica,sans-serif;">Lasagne sheets </div><div style="font-family: Arial,Helvetica,sans-serif;">Plain flour (4-5 tbsp)</div><div style="font-family: Arial,Helvetica,sans-serif;">3 oz butter</div><div style="font-family: Arial,Helvetica,sans-serif;">Salt</div><div style="font-family: Arial,Helvetica,sans-serif;">English mustard</div><div style="font-family: Arial,Helvetica,sans-serif;">Grated cheese</div><div style="font-family: Arial,Helvetica,sans-serif;">Milk</div><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Follow the instructions from the previous post to prepare the mince</span>. <span style="font-family: Arial,Helvetica,sans-serif;">The method below is for the cheese sauce</span>.<br />
<br />
1) Melt the butter in a pan<br />
2) Add small amounts of flour mixing as you go until smooth paste. <b>Do</b> this over heat<br />
3) Gadually add milk, mixing as you go until all the milk and paste has blended<br />
4) Add a pinch of salt and 2 tsp mustard<br />
5) Gradually add grated cheese. Keep stiring for a smooth unburnt sauce and a good arm workout<br />
6) Taste sauce, add cheese if needed, the cheesier the better I think, or milk if too thick <br />
<br />
7) Take off the heat once it starts to thicken<br />
8) Put alternating layers of mince and cheese sauce in a baking dish, seperated by lasagne sheets<br />
9) Place a good amount of grated cheese on top, making sure it covers everything<br />
10) Put in the oven and cook until sheets are soft. Melted slighty brown cheese on top is a good indicator. <b>Do </b>check it regulary so it doesnt burn<br />
<br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;">This goes down a treat if cooking for others. More for yourself if not. Remember fridge, some freeze some.</span><br />
<br />
<div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;">Thats all for today folks, check back soon for another post. Comments, questions and suggestions are always welcome. </div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><span style="font-family: Arial,Helvetica,sans-serif;">Enjoy your eats</span>Joshttp://www.blogger.com/profile/14989454067873268723noreply@blogger.com0tag:blogger.com,1999:blog-2447222585025657755.post-2647165581333059542011-07-15T16:02:00.000-07:002011-07-16T02:02:51.833-07:00Magic Mince....Munchkins?<div style="font-family: Arial,Helvetica,sans-serif;">Ok here we go folks. This post is going to be about the magic of mince.</div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.mysupermarket.co.uk/Images/ExternalImages/ProductsDetailed/46/012446.jpg?ts=633851753184" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://www.mysupermarket.co.uk/Images/ExternalImages/ProductsDetailed/46/012446.jpg?ts=633851753184" /></a></div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;">I say magic because it is cheap, easy and goes with so many other things. For example you can have it with rice, pasta, spaghetti or tortilla wraps.</div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;">You will need the following ingredients </div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;"><b style="color: yellow;"><u>Checklist </u></b></div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;">Mince</div><div style="font-family: Arial,Helvetica,sans-serif;">Onion</div><div style="font-family: Arial,Helvetica,sans-serif;">Pasta Sauce</div><div style="font-family: Arial,Helvetica,sans-serif;">Salt</div><div style="font-family: Arial,Helvetica,sans-serif;">Pepper </div><div style="font-family: Arial,Helvetica,sans-serif;">Sugar</div><div style="font-family: Arial,Helvetica,sans-serif;">All Purpose Seasoning</div><div style="font-family: Arial,Helvetica,sans-serif;">Sweet Chili Sauce </div><div style="font-family: Arial,Helvetica,sans-serif;">Jerk Seasoning (Optional)</div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;">Good old Tesco does a value pack of mince for £2. For the international readers any pack will do of course, so run to your local store and get some along with the rest of the items on the checklist. I'll sit here patiently and wait for you to get back. </div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;">Ok everyone stand still for a head count...</div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><span style="font-family: Arial,Helvetica,sans-serif;">Good everyone is back just in time. </span><br />
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</div><div style="font-family: Georgia,"Times New Roman",serif;">1) Get the mince going in a saucepan on a medium heat. Stir occasionally so it cooks evenly. <b>Don't</b> throw away the container you will need that later.</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">2) While thats going get ahead by chopping up an onion into small pieces. Try not to rub your eyes as you probably have onion on them and it will make it worse. Safety first kids.</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">3) Once mince is coloured, not pink anymore, drain most of the fat into the container it came in. <b>Don't </b>pour it down the sink as it can block it.</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">4) Add the onions and the mixed herbs as well as just a dash of salt, pepper and sugar.</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">5) Add a light covering of all purpose seasoning and sweet chili sauce.</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><span style="font-family: Georgia,"Times New Roman",serif;">6) Add a tsp jerk seasoning for a little kick.</span><br />
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7)<span style="font-family: Georgia,"Times New Roman",serif;"> Add pasta sauce.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">8) Remember people, stir stir stir. You want all the flavours to spread into the mince.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"> </span><br />
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</div><span style="font-family: Arial,Helvetica,sans-serif;">Taste test time! Are you excited yet? Add extra seasoning if needed to get it to your liking.</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">It is good to cook more than needed. Fridge some, freeze some. Words to live by I think. You are now sorted for most of the week. Remember mix it up a bit with the suggestions above</span>.<br />
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Thats all folks. Enjoy your eats =]Joshttp://www.blogger.com/profile/14989454067873268723noreply@blogger.com0tag:blogger.com,1999:blog-2447222585025657755.post-16380719887846429232011-07-14T11:27:00.000-07:002011-07-14T11:27:00.699-07:00Well this is new...<div style="font-family: Arial,Helvetica,sans-serif;">Hey, I'm Josie and welcome to my blog about student cooking</div><div style="font-family: Arial,Helvetica,sans-serif;">I thought I'd start this mini adventure with a small back story</div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><b><span style="color: red;">*FLASHBACK*</span></b><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">"Wow im living away from home....awesome!" Yes the thought of many a student until it hits you, "I have to cook for myself now". </span><span style="font-family: Arial,Helvetica,sans-serif;">I still went down the typical student diet of super noodles, cheese on toast and soup.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://i82.servimg.com/u/f82/11/72/65/32/super-10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="206" src="http://i82.servimg.com/u/f82/11/72/65/32/super-10.jpg" width="320" /></a></div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><span style="font-family: Arial,Helvetica,sans-serif;">Boy does that get boring after a while, I started craving something more, something better, plus I was the only person that hadn't really cooked yet in my flat. I was on a mission to impress, I needed to prove </span><span style="font-family: Arial,Helvetica,sans-serif;">to myself and my flatmates that</span><span style="font-family: Arial,Helvetica,sans-serif;"> I could cook.</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Now with 1st year behind me I have learnt great recipes that I'd like to pass on to students and anyone on a budget. That folks is how I landed here.</span><br />
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<span style="color: white; font-family: Arial,Helvetica,sans-serif; font-size: small;">Stay tuned for recipes</span><span style="color: white; font-size: small;">.</span>Joshttp://www.blogger.com/profile/14989454067873268723noreply@blogger.com0