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THE SIMPLE SPANISH OMELETTE V This classic Catalan dish takes hardly any effort at all, but it will taste fantastic and certainly get you a few brownie points with your housemates. Especially being as you still owe Geordie Dave a favour for doing the washing up last Wednesday‌
GF
YOU WILL NEED 500g new potatoes 1 onion, preferably white 100ml extra-virgin olive oil Knob of butter 3 tbsp chopped flatleaf parsley 6 medium eggs Salt and Pepper to season Plus: A decent sized frying pan (about 24cm diameter if you can find one), a colander (or a sieve will do) and a vegetable peeler (optional)
1. Peel the potatoes or leave the skins on, if you prefer. Cut them into thick slices. Slice up the onion quite finely. Chop up the pepper, being careful to remove the seeds. It’s usually easier just to give the pepper a quick wash under a cold tap to ensure you are seed-free. 2. Gently heat the oil and butter in your frying pan, add the potatoes and onion and stew gently, partially covered, for 20 minutes. Stir occasionally until the potatoes are softened. Add your peppers and cook for a further 10 minutes. Strain the potatoes, peppers and onions through a colander into a large bowl (set the strained oil aside – be very careful not to burn yourself on the hot oil). Leave to cool for a few mins. 3. Beat the eggs separately, then stir in the potatoes peppers and onions with the parsley and plenty of salt and pepper. Heat a little of the strained oil in your frying pan. Tip everything into the pan and cook on a moderate heat, using a spatula to shape the omelette into a cushion, making sure it doesn’t stick to the sides of the pan of possible. 4. Now you have two options – depending on whether or not you have a grill on your cooker. When almost set you can either A) invert on a plate and slide back into the pan and cook a few more minutes. Invert twice more, cooking the omelette briefly each time and pressing the edges to keep the cushion shape. Or B) Pop it under the grill on a medium heat for about two minutes. If you are doing it like this, make sure the pan handle isn’t under the grill too, or when you grab it you’ll probably burn yourself (Think about Harry’s hand in Home Alone – that sort of thing). 5. Slide on to a plate and cool for 10 minutes before serving. PREPARATION TIME: 10 minutes COOKING TIME: 50 minutes DIFFICULTY: MEDIUM SERVES: 3 or 4 11g Fat | 129 Calories (or 2 really hungry people)
LUXURY TOASTIES Ooh you can’t go wrong with a good old classic toastie. But why would you settle for a bogstandard version when you can treat yourself to a bit of luxury? Throw in a few herbs, show it a bit of love, and you’ve got yourself one humdinger of a winter warmer. Switch on your toastie maker, butter a couple of slices of bread and then choose one of these delicious fillings!
With all toasties, there are 5 easy steps… 1. Place one slice of bread butter side down onto the toastie maker. 2. Spoon your filling in, leaving about ½ cm border all around. 3. Place the other slice of bread on top, butter side up. 4. Close the lid, wait 5 minutes (or until golden brown) 5. Remove toastie, chop in half along the crease and serve. Maybe give it a few minutes before digging in so you don’t burn your tongue off.
AWESOME CHEESE & BEANS YOU WILL NEED 1/4 can of baked beans 25g medium cheddar cheese 1 tsp of chopped basil 1/2 spring onion, finely chopped A small knob of butter Salt and pepper 1. Combine all the ingredients together in a mixing bowl. 2. Season with a small amount of salt and pepper. 3. Prepare as normal (see above) PREPARATION TIME: 5 minutes 10g Fat | 226 Calories COOKING TIME: 5 minutes DIFFICULTY: EASY SERVES: 1 (this recipe is very easy to double up on, so can easily serve two)
V
YOU WILL NEED 1/4 can of baked beans Squeeze of tomato puree 100g minced beef (or Quorn mince, just reducing browning time) ½ tsp of dried oregano 1/2 tsp of cumin 1/2 tsp of chilli powder (or a bit more if you’re feeling brave) 1/2 red onion, finely chopped 1/2 garlic clove 3 tbsp oil 2 tsp of low fat soft cheese Salt and pepper PLUS: A frying pan
SPICY MEXICAN 1. Heat the oil in the frying pan, and add cumin for 45 seconds, followed by the minced beef. Fry together for a further minute. Then add the onion and garlic. Cook together until beef is browned (approx. 3 minutes), stirring regularly. 2. Add in the beans, tomato puree, oregano and chilli powder. Stir well and cook together for another 2 minutes. 3. Season with a small amount of salt and pepper. 4. Prepare as normal (see above), but dollop the soft cheese on top of the mixture before putting the top piece of bread on. PREPARATION TIME: 5 minutes COOKING TIME: 11 minutes DIFFICULTY: MEDIUM SERVES: 1 (this recipe is very easy to double up on, so can easily serve two) Beef - 10.1g Fat | 420 Calories Quorn - 4.1g Fat | 220 Calories
VA
CHEATING CHICKEN CURRY YOU WILL NEED 1/4 jar of curry sauce (korma works well) 50g roast chicken (or Quorn) pieces 1/2 spring onion, finely chopped 2 button mushrooms, thinly sliced Salt and pepper 1. Combine all the ingredients together in a mixing bowl. 2. Season with a small amount of salt and pepper. 3. Prepare as normal (see above)
VA
Chicken - 22g Fat | 400 Calories Quorn - 19g Fat | 300 Calories PREPARATION TIME: 3 minutes COOKING TIME: 5 minutes DIFFICULTY: EASY
PROPER BEEFBURGERS You really can’t go wrong with a big juicy beefburger. Perfect when you’re hungover, or even better when you’re not! Forget about the greasy takeaway down the road, this will sort you out at a fraction of the cost.
YOU WILL NEED For the burger 540g lean minced beef 25g chopped coriander 1 onion, chopped 1 tbsp Dijon mustard 1 free-range egg yolk 1 tbsp olive oil salt and freshly ground black pepper To serve 4 slices mature Cheddar 4 tbsp low fat mayonnaise ½ iceberg lettuce, shredded 4 ciabatta rolls 1 red onion, sliced 1 beef tomato, sliced
1. Place all the burger ingredients in a mixing bowl and stir to combine. Using your hands, shape into four equal-sized patties. You might want to wash your hands after this (or at least don’t high five anyone for a while) 2. Preheat the grill to hot. Cook the burgers under the grill for 15 minutes, or until cooked through, turning once. 3. Top each burger with a slice of cheese towards the end of the cooking time. 4. Before serving, mix together the mayonnaise and lettuce. Cut the ciabatta rolls in half and toast under the grill on both sides. 5. Top the bottom halves of the ciabatta rolls with the lettuce and mayonnaise, followed by a slice of tomato. Place your burger on top, with a little bit of red onion. Pop the top half of the ciabatta on top. Ta da! PREPARATION TIME: 10 minutes COOKING TIME: 50 minutes DIFFICULTY: EASY SERVES: 4
11g Fat | 129 Calories