Tuck In

It's Time To

Tuck In

Foreword Two things we are passionate about are design and food, so we thought, why not put them together?

We wanted to create a zine which would express our creativity and also challenge us in a way which we haven't really worked before.

The idea was simple, to create a collection of recipes that students could potentially cook easily and cheaply. Most of these recipes are ones which we enjoy on a regular basis, and if we can do it, why can't you?

Menu Breakfast Calum's Healthy Oat Pancakes Natalie's Poached Eggs

Lunch Hannah's Chicken and Lemon Risotto Jed's Virgin Mojitos Hal's Instant Noodles Aaron's Cornish Pasties Emily's Spicy Bean Soup

Dinner Rachel's Vegetarian Sushi Krystal's Spicy Parmesan Shrimp Pasta Alys' Bucatini Amatriciana Kelly's Apple Crumble Leanne's Malteser Cake

Tuck in to

Breakfast

Heal t hy Oaty Pancakes Anybody who knows me, knows that I am a stickler for porridge. Without fail, almost every morning I’m craving that oaty goodness. However, I sometimes feel like spicing up the occasion a bit and doing something slightly different with my oats!

And that’s when these little beauties came into creation.

They are so simple to make, it’s unreal, they’re effortless and a healthy alternative to one of the nations favourites but are low fat, low sugar, putting a smile on my face whenever I make them. Smother them with fruit, honey and Yoghurt and they’re a great way to start the day.

Serves 1 15 mins Difficulty

Ingredients PANCAKES

- 1 tsp baking powder

TOPPINGS

- 70g porridge oats.

- 1 tsp Stevia/Sugar

- Mixed Fruit

- 1 whole egg

- Splash of Milk

- Greek Yoghurt.

method 1. Place all of the pancake ingredients into a blender, and let rip, that’s it, blend it all together.

2. Next, put a little bit of oil (I use coconut oil) in a pan then pour in some of the mixture and let it cook away for a minute or two on each side. It’ll be obvious when they’re cooked.

3. Next, stack them all and smother to your hearts content with your chosen toppings.

If you’re into your fitness, adding a little bit of whey protein can give you that extra boost! Just make sure to add a bit more milk to compensate, unless you want panrocks instead of pancakes.

WAKEY WAKEY EGGS AND... salmon?

It’s time for poached eggs: yummy and easier than you thought!

So we all know how to make If you're not a fan of fish, toast, And it's pretty yummy but classic black pepper and it can get really, really boring.

Hollandaise sauce is the way Let's make it more interesting. to go, and the best thing? You Top it with poached eggs, it's can serve it hot or cold! not that hard, surprisingly.

There's a knack, but you can't really go wrong! Unless you burn down the house.

And there’s a ton of ways to serve it too. My favourite is smoked salmon and cream cheese on toast all topped with a poached egg. That makes it a tiny bit expensive for a student budget but worth it as a weekend treat.

INGREDIENTS: Eggs Water Salt Bread Butter Toppings of your choice: Cream cheese, Smoked salmon, Hollandaise sauce.

Fill up your sauce-pan with about five inches of water.

Bring it to the boil.

Add a pinch of salt. Some people use vinegar too but persoanlly, I don't.

Take it down to a simmer.

That's the easy bit...

Use a wooden spoon to create a mini-whirlpool.

This will help bind the egg together and give you a decent circlular egg, we hope.

You have your toast, now it’s time to get some delicious poached eggs to crown breakfast in all it’s weekend glory.

CAREFULLY crack your first egg into the pan.

Try not to break the yolk, this isn't scrambled eggs.

Try to keep the whirlpool going a little and don't worry if the egg frays a little around the edges. A few floaty-bits in the pan are normal!

Simmer for two to three minutes for a soft slightly runny egg and four to five minutes for a more hard-boiled egg.

Use a slotted spoon to take the egg out and now you're ready to move onto your second egg!

Repeat exactly the same steps and place both eggs on your toast.

Serves 1-2 15 mins Difficulty

Tuck in to

Lunch

Chicken & Lemon Risotto I love risotto and I first made this recipe at home a few years ago, but I have since changed, added to and perfected it. This recipe makes quite a lot for one person, but I usually have half hot and then the other half cold the next day.

A few things to remember; - DO NOT REHEAT RISOTTO! - Make sure your chicken is cooked properly- it should not be pink inside.

Ingredients

Serves 1-2 35-40 mins

100g Risotto Rice 2 Lemons 1/2 Onion 1/2 Pepper Garlic 1 Chicken Breast A handful of Kale 400ml Vegetable Stock

Difficulty

Method 1. Prepare the vegetables - dice the onion,

point there should still be a fair amount of

wash and cut the pepper into small pieces

water In the rice.

and peel and chop the garlic.

6. Keep an eye on the vegetables; they

2. Place the risotto rice into a pan, add

should be soft when cooked.

400ml of boiling vegetable stock and leave

7. When the rice has soaked up all of the

to simmer. Stir occasionally and keep an

veg stock it should look a little sticky.

eye on it as it can easily stick to the pan!

8. Wash the kale. It should be the last

3. Cut up the chicken into bite-size pieces,

thing you add to the vegetables because it

put into an oiled pan and fry until cooked.

can easily burn.

4. When the chicken is cooked, add the

9. Add everything together in one pan, stir

onions, pepper and garlic to the chicken.

and serve!

5. Cut one of the lemons into quarters and squeeze the juice into the risotto rice.

Then place the squeezed lemons into the risotto rice and leave to simmer. By this

Virgin

Mojito For Real Cool Kids

If (like me) you can’t be bothered with or even afford the alcohol, then this virgin twist is scientifically proven to go down a treat. After all, it was marked number ‘9’ in Cosmopolitan’s ‘Top 10 Girly Drinks Confident Men Should Be Drinking’.

The (virgin) Mojito is a Cuban classic guaranteed to cool you down, make you look cool and have everyone ‘cool’ you names.

Cool.

1 4

Lime Sprigs of Mint

1

Teaspoon Brown Sugar

1/4 1/2 1

Glass Apple Juice Glass Lemonade Glass Of Crushed Ice

Serves 1

- Mash together the brown sugar with half the mint

Difficulty

- Gradually add apple juice as you combine - Add any remaining apple juice, the lemonade, and the juice of half the lime - Pour over glass of ice - Use remaining lime wedges and mint to serve

5 mins

Home Made

Instant Noodles

Ingredients:

Preparation Tips:

•

Sliced shitake mushrooms

•

A 1 pint mason jar works best for this

•

Beef jerky squares

•

•

Cooked noodles

Try to use real beef base stocks, like Knorrs organic stock pots

•

Scallions(Green Onions)

•

•

Beef base

You can use traditional ‘ramen’ noodles, rice noodles or egg noodles.

Just make sure to parcook them, rinse in cold water and then add a little oil if you’re making batches of them

•

Kimchi and garlic sauce

•

Stick to vegetables that can be eaten raw if you want to add any, cut into thin strips or small chunks

Spicy Kimchi & Beef

Serves 1 10-15 mins Difficulty

Method: 1. Add 1-2 tbsp beef base to a mason jar.

2. Pour in kimchi and garlic sauce.

3. Layer the shitake mushrooms on top.

4. Add the beef jerky squares.

5. Put the noodles on top of everything.

6. Grab a ziplock bag and add your scallions to it, then roll it up tight and tuck into the jar.

7. Seal up the jar and just add boiling water when you’re ready to eat!

Serves 6 1 ‘our Difficulty

‘Cornish Pasties’ ‘Ere! I hear you’m wanna make a proper pasty, not none of this emmet Northern shit, listen to them there instructions, you’m be on your way to make a proper beuwty!

First, you gotta make the bleedin’ pastry, gotta make it proper nice no shit ‘ternatives. Place the flouu’r, bakin’ powdr, salt, butt’r and egg yellows inna w’sk and create crum. Slowly add whater and until the pastry arrives. Wrap in film, stick in the fridge. ‘Ansum.

Then put the cooker on ‘bout 180, Roll out the pastry and make it proper nice, no crap. Use a dinner disk as a temp, cut six discs.

Make them bloody vegetables proper ‘ansum by given ‘um a bit of a season till it’s a beuwty! Bitt’r salt n’ pepper be do, more pepper, g’awnn. Put the cow in the b’wl, mix it witha little flouu’r add some more salt n’ pepper. Bung some tatties, swede, onion and cow on one half of the circle, make sure to leave a gap round edge and put a little bitta butt’r round.

Brush round the edge ‘gen with beatn egg.

Fold the bloody thing over, in ‘alf, to cover the tasty bit and seal proper.

Start one end and crimp all the way along, yes round the side not over the top, make it proper nice, no shit.

Brush that bloody egg back over the top and poke a cheeky ‘ole in top to allow steam to get a bloody move on.

Repeat.

Cook’um fur ‘bout 50 minutes t’ hour and make sure it’s proper nice, not shit, should look golden and proper. Leave’um rest fur a little while before eaten.

Eat ‘em hot or cold, up to you. Don’t add shit to the side. T’is a pasty, eat it proper.

No knife and folk either. Nah. There you go me Shag, all proper ‘ansum.

A perfect warmer and hearty meal, guaranteed (well, hopefully) to make the day just that bit better. Packed full of veggies, it will literally leave you full of beans!

INGREDIENTS 1 onion 2–3 garlic cloves 2 medium carrots 1 medium sweet potato ½ vegetable stock cube 1 x 400g can red kidney beans 1 tsp vegetable oil 1 tsp chilli powder 1 x 400g can chopped tomatoes

METHOD* 1. Chop the onion, garlic, potato and carrot 2. Add to a pan heated with oil and give a quick fry / simmer for 15 minutes 3. Grab a cuppa while you pop the kettle on 4. Add the chilli powder, tomatoes and the stock with water before leaving to simmer on down after a mix for another 5 minutes 5. Give it a good old whizz with the blender 6. Add the drained kidney beans 7. Voila!

*(for even the worst cook)

Serves 4 50 mins Difficulty

Tuck in to

Dinner

Serves 4 11/2 hours Difficulty

SUSHI! HOW TO MAKE VEGETARIAN SUSHI YOU WILL NEED:

- Bamboo rolling mat (optional, makes it easier to roll) - 1 packet of nori (dried seaweed) - 200g of sushi rice - Vegetables of your choice for filling - 350ml of water (extra to rinse) - Saucepan - Chopping board - Sharp serrated knife

RECIPE: 1. Place rice into the saucepan and add the water. Bring to the boil and let simmer for 30 minutes.

2. Once cooked rinse the rice in cold water until the water runs clear and leave to cool for 20/30 minutes.

5. Once the nori has been covered with rice place a thin strip of vegetables 2 cm away from the edge closest to you.

6. Now begin to roll the roll the nori using the bamboo mat to help.

You want to make sure the end of the sushi is 3. While you wait chop being wrapped inside but up your veggies and prep not the mat. the bamboo mat for rolling by placing a sheet 7. Continue rolling until of nori on it shiny side you reach the end. up.

Gently press the roll with the end of the mat 4. Once the rice is cool and roll onto your begin to spread a thin chopping board. layer (no more than 1 cm) across the nori 8. Using the sharp sheet, be careful not to serrated knife evenly cut rip the nori and be sure your sushi and there you to leave a 1 cm gap have it, Simple! around the each edge.

I am no expert in cooking however, I do have a great taste bud. Being at university has pushed me forward to cook simple and scrumptious dishes for myself. Here is one of my all time favourite and super easy pasta dish. So flavorful, so spicy and so easy to put together. Perfect for those busy week-nights!

INGREDIENTS -

8 ounces of pasta of your choice 1/3 cup olive oil 1/4 cup Parmesan cheese 4 cloves garlic, minced 1 tablespoon brown sugar 2 teaspoons soy sauce 1/2 teaspoon red pepper flakes, or more, to taste 1 pound medium shrimp, peeled and deveined Kosher salt and freshly ground black pepper, to taste 1 green onion, thinly sliced

Method 1. In a medium bowl, whisk together olive oil, Parmesan, garlic, brown sugar, soy sauce and red pepper flakes. In a gallon size ziploc bag or large bowl, combine shrimp and olive oil mixture; marinate for at least 30 minutes to overnight, turning the bag occasionally.

2. In large pot of boiling salted water, cook pasta according to package instructions; drain well.

3. Heat a large skillet over medium high heat. Add shrimp and sauce mixture and cook, stirring occasionally, until pink, about 2 minutes. Stir in pasta and gently toss to combine; season with salt and pepper, to taste.

Serve immediately, garnished with Parmesan and green onions, if desired.

Serves 4 50 mins Difficulty

Ingredients: • • • • • • • •

350 grams of pancetta cubes 2 red onions (chopped) 2 cloves of garlic (chopped) White wine (100ml) tbsp of chilli flakes Grated Parmigiano-Reggiano cheese 1 tin of passata Bucatini pasta

Method: 1. Fry the pancetta in a pan until crispy.

2. Add the onions and garlic, fry till soft and add a glug of white wine and leave to reduce. (While doing this you can cook the pasta) 3. Add the passata and chilli flakes.

4. Add grated parmesan 5. Stir the sauce until the cheese has melted and then serve!

Although a classic, Apple Crumble, in my opinion, remains to be the best dessert of all time! So here I have shared my favourite version of the recipe for you all to enjoy.

It’s a lovely, warm, comforting meal which somehow makes student living feel ever so slightly more homely.

Ingredients

Usually seen as a dessert, I think that apple crumble can cater for many more occasions: A quick fix to fill you up after you’ve made a bad meal, a make-do dinner when you’ve had a big lunch or even a midnight energy-boost to keep you going the night before deadline... Your dentist and doctor probably wouldn’t agree, but I think it works at most occasions!

Equipment

Although this recipe makes a few portions, it can be safely frozen and reheated for another day.

• • • •

• • • •

120g Margarine 140g Caster Sugar 200g Self Raising Flour 1-2 Cooking Apples

Knife Peeler Mixing Bowl Oven-proof Glass Dish

Method 1. First of all, peel and core the cooking apples and cut into small, bitesize chunks (roughly 3cm wide).

2. Layer the chunks of apple in the bottom of a large oven-proof, glass dish and sprinkle with a few drops of water (and an extra sprinkle of sugar if you have a sweet tooth!).

3. Next, you will need to move onto the crumble topping. Start by combining the margarine, caster sugar and self raising flour in a mixing bowl.

4. Rub the margarine into the flour and sugar with your fingers until the mixture looks like your usual crumble topping.

5. Sprinkle the crumble topping on top of the apple chunks in the dish.

6. Place the dish in the oven for around 30 minutes or until looking a light, golden-brown colour.

7. Your crumble is then ready to be served. You can pair it with either warm custard or some cool cream, evaporated milk or ice cream - It’s down to your personal preference.

Then you’re ready to eat! Enjoy!

Serves 4 50 mins Difficulty

Serves 8-10 1 hr 30 Difficulty

Maltesers Loaf Cake

Ingredients 70g BUTTER 250g CASTER SUGAR 170g PLAIN FLOUR 50g COCOA POWDER

1 tbsp BAKING POWDER PINCH OF SALT 210ml COCONUT MILK 2 LARGE EGGS

FOR THE ICING 250g ICING SUGAR 2 tbsp BUTTER SPLASH COCONUT MILK BAG OF MALTESERS

Method

1

Preheat the oven to 170°C (325ºF), Gas mark 3, and line a loaf tin with baking parchment.

2

3

First cream the butter and sugar together in a large mixing bowl with a wooden spoon. Then add the flour, cocoa powder, baking powder and salt and mix until it forms a crumb-like consistency.

4

5

Pour the batter into the prepared tin and bake for 55 mins- 1 hr 15 mins, until a knife comes out clean. Leave to cool slightly then remove from the tin to cool completely.

6

In a separate jug mix together the coconut milk and the eggs. Pour half of this mixture into the bowl and mix thoroughly. Pour in the rest of the liquid and continue to mix until the batter is smooth and combined.

To make the icing, mix half the icing sugar with the butter until smooth.

Add the rest of the icing sugar and the coconut milk and mix until the frosting is light and fluffy.

Crush a handful of maltesers in a resealable bag. To assemble, cut the cake in half lengthways and spread half of the frosting on the bottom layer. Add crushed maltesers and place the other half of the cake on top. Finish with the rest of the frosting and maltesers.

Contributors Calum Reader Natalie Cleasby Hannah Ward Jed Harling Hal Lee Aaron Hocking Emily BEavis Rachel Butterick Krystal Loh Alys James KElly Thake Leanne Butterworth

Thanks for tucking in!