A TASTE OF

UEA RESIDENCES
 contents

One cannot 04
04
05
INTRODUCTION AND USER GUIDE
Foreword
Chefs intro
41
42
44
PIES
The ultimate chicken pie
The ultimate fish and leek pie

think well 06
09
11
How to use your combi-microwave oven
Chefs special
Hi five
45
46
FISH
Healthy salmon stir-fry

love well 13
14
15
VEGETARIAN
Chick pea and lentil curry
The throw it all in one pot vegetarian soup
47
48
49
MEAT AND POULTRY
Chicken in a mustard and mushroom sauce
Poulet au cidre
50 Creamy chicken and homemade chips

sleep well
17 Summer asparagus and broad bean pasta
18 Thai quorn green curry 51 Sausage Ragu
18 Special rice 52 Chicken and thyme bake
19 Simplest but tastiest mushroom risotto 52 Thai green chicken curry

if one has not 20

21
21
Sweet potato risotto
Savoury galettes
Special rice
52
54
54
Aubergine with tomato and pork
Easy grilled chicken
Herbs
22 Peanut butter thing 56 DIY burgers

dined well 23
24
PIZZA
Pizza toast
58

59
Chilli con carne with chorizo

CELEBRATIONS
24 Tortilla pizza stack 61 Student loan day/birthday/end of exams/
24 Pitta bread pizzas international student leaving cake
Virginia Woolf 26 Pizza pie 62 Microwave mug cake
28 The most impressive and delicious pizza ever! 62 Home-made banana ice-cream
63 Easy banana flapjacks
29 PASTA 64 Apple cake
30 Classic bolognese
31 Spaghetti carbonara with courgette and basil 68 FURTHER INFORMATION
32 Tortellini with hot dogs
33 Creamy salmon pasta
34 The toona pasta bake
35 Easy pasta bake
37 Healthy, carb-free spaghetti bolognese
38 Penne with vodka sauce
39 Know your penne from your pappardelle
40 Tuna pasta bake
01 02 03 04 05 01 02 03 04 05

foreword chefs intro

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 combi-
microwave ovens in UEA kitchens, or even perhaps cooking at all, and were
finding it difficult to make interesting meals for themselves.
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!

Our first idea was to provide better instructions for the ovens, but then we We hope this book will inspire students with a love and knowledge of food and
thought we could do even better by drawing on the experiences of some of the cooking and make it central to everyday life at UEA. The combi-microwave
many talented and creative students who have lived on campus. What follows ovens provide more flexibility than standard ovens, they are not only simple
are some helpful hints and tips, and then an amazing range of recipes. All have and safe to use for all the recipes in this book, but are also energy efficient.
been created, cooked and enjoyed in our kitchens by UEA students.
GIUSEPPE PINO LONGORDO, EXECUTIVE HEAD CHEF, UEA CATERING
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 WHY BOTHER LEARNING TO COOK?
for meals I would never have thought of: replacing spaghetti with strips of Being a student is lots of fun, but it can have its down side. For most students
cabbage to produce a low-carb spaghetti bolognese is an inspirational idea it is the first time that they have left home and can therefore be somewhat
for someone who loves cabbage as much as I do. However, cabbage haters disconcerting. The realisation that there is now no framework around to feed
fear not: for those whose tastes are at another end of the spectrum there is you every day, can be a little daunting to say the least. This book has been
a recipe for tortellini with hot dogs too, and much much more. written for our students, by our students. Written with your experience in
I would like to thank all those who took the trouble to send us their mind, these students have been there and found out for themselves just how
recipes, and also Paul Bailey, Katie Edwards and Matthew Marshall-Nichols, easy and rewarding it can be, to create tasty food on a budget.
who brought the initial idea to fruition, Giuseppe Pino Longordo the
Executive Head Chef, and Emma Bailey, our designer who has made WHAT IS IN IT FOR ME?
the cookbook so attractive.
If you havent already been put off by the thought of another dinner from a tin,
Be inspired and enjoy! then you might be wondering what the benefits are over fast, pre-processed
foods there are multiple reasons.
ANNIE GRANT, DEAN OF STUDENTS
Its less expensive than eating out or getting a take away.
Its 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 youll be able to entertain and impress your friends.
Itll make your mother happy.
06 07 08 09 10 06 07 08 09 10

GRILLING
This guide will help to show you how to use 10:00 How to use your combi-microwave oven as a grill:
and make the most of the combi-microwave
CHAOS
DEFROST
MENU ACTION
SCREEN DISPLAY This operates with the door closed and the turntable will rotate

oven in your student residences.

to give an even cooking effect.
VEGETABLES

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

Step 1:
POTATOES 1 10
Select the Press start to begin pre-heat. Wait for the oven to preheat
There are slightly different models of combi-microwave ovens across the residences so while we do try to HR MIN
1 10 GRILL button it will beep when ready. Grill 1 Top grill
guide you through the basic functions; you need to be aware of slight differences between the models which MIN SEC
Grill 2 Bottom frill
may affect the order that some steps need to be taken. Your combi-microwave ovens have three functions that FISH
MICRO GRILL Grill 3 Top and bottom grill
can be used individually, or in a combination. This guide will take you through the individual functions and then POWER 1-2-3

show you how to combine two functions to make the most of the state-of-the-art facilities. PIZZA Step 2: Enter the cooking time: Select the following buttons
Step 2:
CONVEC
TION
TURBO
BAKE
Select the according to time required (10min/1min/10sec).

MICROWAVE CHICKEN

COMBIN
cooking time Example: To grill for 20 minutes: you need to press the
10min button 2 consecutive times. Place food inside of
ATION MEMORY
How to use your combi-microwave oven as a stand-alone microwave: MEAT
the combi-microwave oven and close the door..
This function acts as a microwave only with no influence from convection cooking. Step 3:
Ib
TIMER g/oz UP DOWN Press the Step 3: Press the START button to start cooking.
Step 1: Select the POWER level needed using the MICRO CRISPY TOP START button
Step 1: IMPORTANT: If using the grill 1 setting then heat will only
POWER button. Refer to your food packaging to see the
CHAOS
DEFROST
10:00
MENU ACTION
Select the
POWER level power level required for your specific food. This will be in START come from the top of the combi oven so you may need to open
BAKE
SCREEN DISPLAY
terms of wattage (W). the door and turn the food over as instructed on the food
STOP/CANCEL IMPORTANT: packaging. This will require oven gloves and appropriate metal
VEGETABLES Some models of combi-microwave ovens list the power as high, medium, Press door
low and defrost as a percentage or through symbols according to the level of utensils to rotate the food safely. Please make sure you use
release button
1 10 power required. See below for guidance: DOOR RELEASE to check food wire racks and oven trays when using this setting; do not place
POTATOES
HR MIN
food items loose in the bottom of the cavity.
1
MIN
10
SEC High 800-1000W 100%
FISH Medium-high 500-750W 75%
10

CONVECTION COOKING
MICRO GRILL
POWER 1-2-3 Medium 360W- 450W 50% CONV OC
Medium-low 180-300W 30%
10:00
PIZZA
CONVEC
TION
TURBO
BAKE
Defrost 100W 10% CHAOS
DEFROST
Your combi-microwave oven can act as a convection oven:
MENU ACTION

CHICKEN
SCREEN DISPLAY It can reach an inside temperature of 250 degrees celsius.
COMBIN VEGETABLES
This operates as a standard convection fan oven.
ATION MEMORY
Step 2: Select the cooking time: Select the time buttons in Step 1: Set the temperature required: Press the
MEAT Step 2: Step 1:
Select the succession until desired time is reached (10min/1min/10sec). 1 10 Press the CONVECTION/TURBO button repeatedly and look at what
Ib POTATOES
HR MIN
TIMER g/oz UP DOWN
cooking time Example: To microwave for 3 minutes you need to press the 1 10
CONVECTION temperature appears on the display. Press until desired
CRISPY TOP
1min button 3 consecutive times. The total time will appear MIN SEC
button temperature is reached and refer to food packaging for the
FISH
on the display. required temperature.
START Step 3: MICRO
POWER
GRILL
1-2-3
BAKE
Press the Step 2:
STOP/CANCEL START button Step 3: Press the START button to begin the PIZZA
Press the Step 2: Press START to pre-heat the oven with door closed.
CONVEC TURBO
microwave cooking. TION BAKE START button The oven will beep when ready. Open door and place your
CHICKEN food in oven. Make sure that you have followed all packet
DOOR RELEASE COMBIN
ATION MEMORY
Step 3: instructions to remove or pierce any packaging as necessary.
Microwave safe? You need to make sure that any container you place in your Select the
MEAT
cooking time
MICROWAVE combi oven is MICROWAVE SAFE. If you are in any doubt then Ib
Step 3: Select the cooking time by the method below:
TIMER g/oz UP DOWN
dont use the container. There should be a clear marker on the Select the following buttons according to time required.
CRISPY TOP
IMPORTANT: container to indicate that you can use it safely. You should not place (10min/1min/10sec). Example: To use the oven for 50 minutes
Press door Step 4:
any plastic in the microwaves unless specifically stated on the Press the you need to press the 10min button 5 consecutive times.
release button SAFE BAKE
START

instruction packaging to do. START button

STOP/CANCEL Step 4: Press the START button to begin cooking.
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 IMPORTANT: IMPORTANT: You can open the combi oven at any time
Press door
for too long. You can resume the microwave function after checking on the contents by closing the door DOOR RELEASE during the cooking period. The inside will be at the set
release button
and re-pressing START. to check food temperature so make sure you wear thick oven gloves
while removing contents.
06 07 08 09 10 06 07 08 09 10

COMBINED FUNCTIONS
The guide will now show you how to make use of the combi-ovens ability to combine serves one
'
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%.
CHEF S
SPECIAL
CONVECTION MICRO COOKING GRILL MICRO COOKING
The convection micro combination function This method uses the heat from the grill to heat the
uses microwaves (to heat the food and reduce air within the cavity, concentrating heat to the top of
cooking time) alongside the hot air from the oven the food and again using the microwaves to reduce
function (to crisp the surfaces). Cooking time is
decreased by 50% while giving the same overall
the cooking time. Best for: Food that needs heating
throughout and a golden brown top. Easy-peasy-cheesy omelette
results of the food. Ideal for: cakes, crumbles,
pies, roast vegetables and roast dinners. 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
INSTRUCTIONS FOR COMBINATION COOKING: breakfast, lunch, or even a quick and light supper. And an awesome way to use up
Step 1: Select COMBINATION function on the microwave. leftovers. Once youve perfected this method, you can go on to add different
Step 1:
ingredients to your simple omelette to make lots of wonderful combinations.
CHAOS
DEFROST
10:00 Select the
COMBINATION
Step 2: Press MICROWAVE/POWER button according to the
MENU ACTION
SCREEN DISPLAY
button power level required. For example: press twice and display Recipe by: Giuseppe Pino Longordo, Executive head chef
will show power level selected of 400W.
VEGETABLES

Step 2: Step 3: Press CONVECTION/GRILL button consecutively ingredients method

POTATOES 1 10
Select the according to temperature required. (C). Example: press 5 why not try?
HR MIN
MICROWAVE/ 3 eggs 1. W
 hisk the eggs into a bowl
1 10 times and display will show selected temperature of 200C.
MIN SEC POWER then set aside. Smoked salmon with
button
1/2 a small onion chopped
FISH
10
Step 4: Enter the cooking time: Select the following buttons tomatoes and mushrooms.
MICRO
POWER
GRILL
1-2-3
according to time required (10min/1min/10sec). 5 button mushrooms 2. Put 2 tablespoons of
PIZZA Step 3: Example: To use the oven for 50 minutes you need to press the washed and sliced vegetable oil into a preheated Tomatoes, spinach and
CONVEC TURBO Press the omelette pan, followed by the parmesan. The tomatoes
TION BAKE 10min button 5 consecutive times.. 50g of grated cheddar,
CONVECTION/ mushrooms, cook for 2 to 3 go on late so they dont
CHICKEN
GRILL button Step 5: Press the START button to begin cooking. or any other cheese
COMBIN minutes then remove it and cook, the spinach goes
ATION MEMORY

MEAT
Salt and pepper set aside. in early.
Step 4:
Ib
TIMER g/oz UP DOWN Select the 3. Put the same pan back on Thinly sliced pear,
cooking time .
CRISPY TOP
you will need the cooker, add a tablespoon brie and rosemary.
of vegetable oil and the
Step 5: Bowl onion, and then cook for 2
START
Pineapple, bacon and
BAKE
Press the
STOP/CANCEL START button Whisk minutes at a moderate heat. cream cheese.
omelette/frying pan Pour in the egg and add
the mushrooms and cheese.
Fold in half and cook for a
SPECIALISED FUNCTIONS FOR SPECIFIC FOODS cooking time further minute. Serve.
Depending on your model of microwave-combi INSTRUCTIONS FOR USE
oven, you can use a pre-set program which makes 5 minutes 4. You can serve this dish with
Step 1: Select the food type you have. Eg chicken. salads, crusty breads, chips
use of the microwaves and convection cooking
Step 2: Enter the weight of this food that you have in and other complementary
for particular types of food. This feature takes
Grams (g). You can find the weight of the food on the side dishes.
into consideration the density, size and standard
cooking time in order to produce the same quality packaging or you can use scales.
of food but in a more efficient time frame. 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 11 12 13 14 15

Five fabulously simple tips to help you

eat well and impress your friends

SIMPLE SALAD PERFECT GARLIC BREAD GUACAMOLE BAKED APPLE

DRESSING DIPPY EGG ingredients ingredients ingredients
ingredients ingredients 2 cloves of garlic 3 chopped avocados 1 apple cored
1 lime 1 egg 75g soft butter 1 chopped red onion Pinch of brown sugar,
A pinch of freshly A pinch of reshly A small baguette 1 chopped chilli ground cinnamon, and
ground pepper ground pepper pitta bread or a blob of butter
Chopped coriander
method method sourdough
Juice from 1 lime method
Bring to life to a Bring a pan of method Add the blob of
fresh leaf salad by water to the boil, method
Mix the garlic with butter to your apple,
squeezing some add your egg and Add the ingredients
the butter. Toast the sprinkle with brown
lime and adding leave for exactly 5 together, mix and
bread under a grill sugar and cinnamon.
pepper. minutes no more! serve with nachos.
and spread with the Place in oven for 20
garlic butter. 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 Add a patterned Create a quirky Funk up a party Brighten up your
re-cycled jumpers paper tube to the pasta jar by gluing by adding riibbon room by putting
for a cool place to inside of your jar, a plastic animal and ice to some a cutting from
store bits-n-bobs. a cool way to jazz figure to the top refreshing a flower in a
it up and store and painting the cocktails and decorated jar.
your pens. lid and character presenting them
the same colour. in a jar.
These make great
inexpensive gifts.
11 12 13 14 15

VEGETARIAN
11 12 13 14 15
ingredients
1 can of chick peas
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
11 12 13 14 15
SERVES 3 SERVES 1+
chick pea and the throw it all in one
lentil curry pot vegetarian soup
People think that being vegan costs a lot of money. I made this recipe to The recipe inspiration comes from many late nights wanting to
prove them wrong! This recipe is also full of nutrients that vegans need eat fast and wanting something that will last over several days.
to be wary of such as iron. Its a bit like the traditional recipe my mother would make.
Recipe by Emma Sneap. Lived in Colman House 2011-2012 Recipe by Sam Alston. Lived in Paston House in 2012
method ingredients method
9. In another few minutes,
1. P
 ut the lentils in a pan of 6. A
 dd a drizzle of olive 3 large potatoes 1. Peel the potatoes and chop
add the tin of (or peeled)
boiling water. Boil them on oil, the curry spices and Fresh peeled tomatoes them into small pieces.
tomatoes.
a high heat for 10 minutes. garlic to one of your now or a tin of plum tomatoes (This helps to reduce the
empty pans and fry the cooking time). 10. Continue to cook the
2. W
 hilst the lentils are cooking, Vegetable stock
garlic on a medium heat soup until all the
wash and chop the cauliflower Green vegetables 2. Put the stock and some
for two minutes. ingredients are ready to
and broccoli and put to (your choice) boiling water in the big pot on
your liking. Leave the lid
one side. 7. A
 dd the canned Water essential, though the hob. Turn the hob to the
on for most of the time
3. T
 urn the lentils down to a tomatoes, cauliflower, if this is unavailable you highest setting.
but stir it occasionally
low heat and leave them to broccoli, spinach and should probably contact 3. Add the potatoes to the stock
until its cooked.
lentils to the pan. maintenance
simmer for 20 minutes. mixture and cover.
11. Serve up a bowl for
Stir well and simmer Lentils
4. W
 hilst the lentils are 4. Chop the other vegetables into yourself (and whoever
until warm. Pasta
simmering, add the brown small pieces. else is eating) and leave
rice to some boiling water 8. D
 rain brown rice and In fact, anything you like
5. After 5 minutes, check the the rest to cool.
to cook in a separate pan. serve with the curry. except rice or milk
potatoes using a fork. They 12. Once cooled, you can
Steam or boil the cauliflower should be starting to cook. seal it up in a container
and broccoli (your choice) for you will need
6. Add the pasta, lentils any and put it in the fridge
10 minutes. for eating in the rest of
Big pot non-green vegetables that you
5. D
 rain the lentils, cauliflower have to the pot. the week.
Fork, knife and spoon
and broccoli and put to
7. Next, add any sauces that
one side.
cooking time you want to the mix. You can
use Chilli, mint, tomato puree
30 minutes (anything you want really).
8. After a few minutes, add any
green vegetables you have to
the pot.
16 17 18 19 20 16 17 18 19 20

every
summer SERVES 1

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

a it for a pasta salad the next day.

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

story ingredients

Enough penne pasta

for one person
A few sticks of asparagus
method

1. C
 ook the pasta in slightly
salted boiling water for
approximately 10 minutes.
A handful of broad beans 2. A
 dd the broad beans to the
Lemon rind pan and cook for a further
Butter 3 minutes.
Fresh mint 3. W
 hile they are cooking, grill
Salt and pepper the asparagus and roughly
chop the mint.

you will need 4. W

 hen the pasta and beans
are cooked, drain them in a
1 large saucepan colander and put to one side.
Grill 5. In a bowl mix the butter,
Mixing bowl lemon rind and half the
Sharp knife chopped mint. Season with
salt and pepper.
cooking time 6. A
 dd the pasta and beans
back to the pan, put it on
25 minutes
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 16 17 18 19 20

Serves 4 Serves 2

thai quorn green curry simplest but tastiest

When I first cooked this dish at the beginning of the second year it was mushroom risotto
first time I had tried Quorn chicken. Im not a vegetarian, and though
not being a big meat eater I do love chicken so this meal was a bit of a Once tried, risotto can quickly become a staple
gamble! I noticed that there are quite often deals at the supermarket meal for anybody. This recipe is creamy, rich,
on their Quorn products so I thought I would give it a go and save some delicious and simple!
money. I liked it so much Ive not gone back to real chicken since! Recipe by Ed Skerry. Lived in the University Village 2010-2011

Recipe by Jess Banham. Lived in Constable Terrace 2011

ingredients method

300g pack of Quorn 1. B

 ring a pan of water to the
chicken style pieces boil and add the required
2 to 3 tablespoons amount of rice. The water
of Thai green curry paste should just cover the rice.
Packet of baby corn 2. N
 ow heat some oil in a wok
and mange tout
or large frying pan. Add the
1 tablespoon of vegetable oil Quorn chicken and cook for
2 crushed garlic cloves
five minutes (or until its
400g tin of coconut milk cooked through).
300g brown or white rice 3. A
 dd the Thai green curry
(allow around 75g per person) paste (as much as you like for
the desired amount of heat!),
you will need the garlic, the vegetables and
continue to stir fry for another
Wok 5 minutes.
Pan
4. P
 our in the coconut milk. A tablespoon of butter
Hob The amount you use will
affect how spicy the curry
cooking time is. Use less milk for a more
spicy curry.
20 minutes
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.
ingredients method
8-10 medium sized mushrooms 1. Boil the kettle.
1 large onion, chopped 2. T
 urn the hob to a high heat,
1 chicken (or vegetable) add the butter, onions and
stock cube mushrooms to the pan and
1 large glass of dry white cook until the mushrooms
wine (optional, but highly are soft and the onion has
recommended) browned slightly.
2 handfuls of risotto rice
3. A
 dd the rice, turn the hob
(normal rice will not work)
down to a medium heat and
1 large pinch of tarragon
continue to fry for a few
(optional, but recommended)
more minutes. Prepare the
1 handful of cheese (preferably
stock cube by adding boiled
parmesan, but if you are on a
water from the kettle into the
budget any will do)
measuring jug.
4. A
 dd the stock, wine and
Salt and pepper
tarragon to the pan. Season
the risotto with salt and
you will need pepper.
Large pan (ideally wok shaped) 5. A
 llow the risotto to simmer
Spatula/wooden spoon on a medium heat until it
Sharp kitchen knife becomes creamy and the
Measuring jug stock has boiled down.
Kettle Stir it occasionally to mix
Hob ingredients and flavours. This
process should take around
25-30 minutes.
cooking time
6. S
 erve and enjoy with some
25 to 30 minutes salad, bread and the rest of
the bottle of wine!
16 17 18 19 20
Serves 4
sweet savoury galettes
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
1 cup of risotto rice baking tray that will fit in it.
1 stock cube (vegetable) 2. C
 hop up the sweet potato into
1 onion, chopped small cubes and soak them
in a little oil. Spread them
1 glass of white wine
out on to the greased baking
Handful of parmesan cheese
tray and put them in the
Paprika, salt and pepper microwave for 45 minutes.
for seasoning
3. W
 hen there is 20 minutes other egg.
left on the timer, fry the
you will need chopped onion in a little cheese and season with
oil in a large pan.
Baking tray
4. O
 nce the onion is soft add the
Large pan
risotto rice and stir, perhaps
Sharp knife
adding a tiny bit more oil.
Cup
5. T
 urn the heat down a little and
Combi-microwave oven
add a teaspoon of paprika and
on oven setting
stir until the rice is tinted red.
Hob
6. Add a splash of wine and stir.
cooking time 7. P
 repare a cup of stock using
boiled water and the stock
50 minutes 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
salt and pepper. It is now
ready to eat.
cooking time
21 22 23 24 25
Serves 1
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 special
One and a half tablespoons
of oat bran
1. W
 hisk up the oat bran, quark
and one of the eggs in a bowl.
rice
One and a half tablespoons
2. O
 nce combined, pour the Basically, I was mega poor and this
of a small tub of Quark
mixture into a pre-heated is all I had. It tastes really bad.
(this is rennet free cottage
cheese) frying pan and cook like you Recipe by Edward Ford. Lived in Norfolk Terrace 2011/12
would a pancake. Flip it over
Two eggs
after a few minutes when ingredients
One slice of Quorn ham
bottom is golden brown.
A handful of grated Pouch of Uncle Bens
3. In another pan, fry the
Cheddar cheese microwavable white rice
4 tomato ketchup sachets
4. T
 ake it off the heat when both
you will need 4 mayonnaise sachets
sides of the galette are golden.
Bowl
5. P
 ut the Quorn ham on one
you will need
Whisk side of the galette with the
2 frying pans fried egg on top of it.
Bowl
Hob 6. C
 over the egg and Quorn Microwave oven
ham with grated cheese and
fold the galette over. It is now
cooking time
ready to eat and tastes great
25 to 30 minutes with a bit of ketchup. 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 (were 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 weve 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 weve
found works best with our personal tastes.
Recipe by Gareth Mott. Lived in Paston House 2010-2011

PIZZA
ingredients method

1 onion or leek 1. C
 hop the vegetables into 5. A
 dd the peanut butter to
1 pepper (any colour) small chunks (particularly the the pan, turning the heat
1 carrot carrots as these take longer down lower at this point.
2 heaped tablespoons of peanut to cook in larger pieces). Stir it in until all the
butter (crunchy or smooth) 2. P
 our the rice into a saucepan vegetables are covered in
1-2 tablespoons of boiling water and add sufficient boiling sauce. You can add more
Splash of olive oil water to cover. Add a pinch of water/peanut butter to
salt to prevent the rice from make more sauce if you
Half a mug of rice
sticking. Put on a high heat wish but make sure that
Pinch of salt the butter does not
until the water is fully boiling
and then lower the heat. Stir dry out.
you will need
occasionally throughout the 6. O
 nce the rice is fluffy
Chopping board cooking period. and bloated, empty the
3. A
 dd the olive oil to a wok water with a sieve or
Sharp knife
and fry the vegetables at a colander and serve with
Wok
medium to high heat. Fry the vegetables.
Saucepan
until the vegetables soften.
Wooden spoon
Tablespoon 4. A
 dd the two tablespoons
of boiling water to the
Sieve or colander
vegetables. This helps to
Kettle
make the sauce and will
Hob prevent the peanut butter
from drying out in the
cooking time next stage.

25 minutes
21 22 23 24 25 21 22 23 24 25

UNDER UNDER UNDER

Serves 1 15 MINS Serves 1+ 15 MINS Serves 1+ 15 MINS

pizza toast tortilla pitta bread

This is a very easy and fast way for
students to cook a yummy meal
pizza stack pizzas
in 5-10 minutes and the flavour I used to make this dish with my This recipe is one a family
can be changed as you like. It is friends in halls each time trying friend used to make when
really good for students that live to stack it higher and higher. I I was little. I introduced the
on campus and would like to save found this recipe while browsing recipe to my flat when I got to
time in their day. I adapted it from through Concrete one day. The the UEA and now many of
the internet. original recipe was for just one them eat this really quick
Recipe by Xiaoyan Xu. tortilla but we thought it would be and cheap dish regularly.
Lived in Constable Terrace from 2011-2012
much better in layers Recipe by Hockley Raven Spare.
Lived in Suffolk Terrace 2010 2011
Recipe by Ruth Meyerowitz.
Lived in Constable Terrace 2010-2011
ingredients
ingredients
Sliced bread
ingredients
Mozzarella cheese 1 or 2 pitta breads
Ketchup Tortilla wraps 2 tablespoons of tomato puree
You can also add items like (as many as you like!) 1 or 2 handfuls of grated cheese
tomatoes, sweetcorn, tuna, Chopped tomatoes Sprinkle of mixed herbs
pepperoni, chicken, peas or or tomato puree
Black pepper
bacon. Basically anything you Cheese
like and is ready to eat. Herbs (optional)
you will need
you will need you will need Grill
Grill Cheese grater
Cheese grater
Knife Spoon or knife
cooking time
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 2. Grate the cheese onto a plate.
1. S
 pread chopped tomatoes on
ketchup and heat the grill a tortilla. Then sprinkle some 3. P
 ut the pitta bread under
to 200 degrees. herbs and layer with cheese. the grill until they are lightly
2. P
 lace anything you would cooked on each side.
2. P
 ut it under the grill to melt
like to eat today on top of it. the cheese and eat it (if you 4. T
 ake your pitta out from the
3. C
 over it all with the just want a snack) or add grill and spread the tomato
mozzarella cheese another layer of tomato and puree over them. Sprinkle
4. G
 rill until the cheese has herbs depending on how with herbs and black pepper.
melted then serve while hungry you are! The more 5. S
 prinkle the grated cheese on
its still hot. layers the better. top and return to the grill.
6. S
 erve with a salad or on its
own for a snack.
26 27 28 29 30 26 27 28 29 30

Serves 4

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. Its much
cheaper than a dominos 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
1 tablespoon oil 200 degrees on the oven
1 red pepper chopped setting and preheat.
1 onion chopped 2. In the saucepan fry the onion,
pepper and chilli with the salt
1 clove of garlic chopped
and garlic over a low heat
2 green chillies chopped
(with the lid on) for of it in the bottom of the
(although chilli powder works
15 minutes.
just as well if you have that)
2 tablespoons of coriander 3. A
 dd the coriander, cans
1 teaspoon of salt of tomatoes, ketchup and
2 x 400g tins of chopped tomatoes half a canful of water to the
pan. Continue to cook it at a
1 tablespoon of ketchup
medium heat while you make
FOR THE FILLING
the filling.
2 x 400g tins of black beans (or
4. D
 rain the beans and
substitute for any beans of your
choice kidney beans work well) sweetcorn and combine
them in a bowl with nearly
2 x 250g tins of sweetcorn
all of the grated cheese.
250g of grated cheddar
Remember not to use all of it
1 pack of tortillas as you will need some to put
on top of the pie once ingredients or the dish
you will need you have made it.
5. T
 ake your pyrex dish and see
A round pyrex or microwave proof
dish (about 3 inches deep) if your tortilla wraps will fit
flat in the bottom. If not, cut
Saucepan
them down to a size that will.
Mixing bowl
You can grill up the pieces
Colander you cut off to make tortilla
Cheese grater chips later on if you wish.
Sharp knife
cooking time
45-55 minutes
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
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
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.
26 27 28 29 30

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
1 sachet easy-mix yeast (7g) the flour, yeast, salt, sugar,
1 teaspoon sugar 340ml of warm water and a

PASTA
1 teaspoon salt splash of olive oil. Knead by
pushing the lump of dough
500g plain flour
around on the counter with
Olive oil
your hands for about 5-10
340 ml warm water
minutes until the dough is
TOPPINGS smooth. Shape into a ball
Shop bought tomato pasta sauce and place in a bowl in a warm
is fine for the base but you can place covered with a tea towel
add any meats, vegetables and for 1-1 hour 30 minutes until
cheeses you want. Cheddar,
doubled in size.
courgettes, olives and red onion
marmalade is my favourite 2. W
 hen this has happened,
topping preheat the grill to the hottest
temperature you can get.
you will need 3. T
 ip the dough out onto the 5. M
 eanwhile, prepare
counter and pull/push into your toppings.
Sharp knife a suitable shape/thickness.
6. F
 lip over the dough with
Large bowl I personally find that a
the soft side on top and
Measuring jug rectangle pizza fits better
load with your favourite
The grill onto the grill tray.
toppings of choice.
4. P
 lace the dough under the
7. P
 lace back under the
grill for about 5 minutes
cooking time grill for 5 minutes and
until it is slightly charred and
then serve.
1 hour 55 minutes (includes cooked on one side.
1 hour 30 minutes for the
dough to rise)

26 27 28 29 30 31 32 33 34 35

Serves 4 Serves 2

classic bolognese spaghetti carbonara with

courgette and basil
Heres a recipe I adapted from a cookbook while at University in Suffolk I found this recipe on the Waitrose website when hunting for some
terrace. Its a Classic Bolognese (as cooked by an Englishman whose hob-only recipes in my first year. Although not in the original recipe,
family came from Russia and Germany). The book I have is German and I have found that bacon is a good addition.
is called Pasta Fr Jeden Tag by Anna DelConte and Eric Treuille. Recipe by Frances Potter. Lived in Colman House 2010-2011

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

ingredients ingredients method

60g of butter 150g spaghetti 1. Cook the pasta in a large pan

2 tablespoons olive oil A knob of butter of boiling water, check the
2 slices of chopped bacon 1 garlic clove crushed packet for instructions for
1 small onion 1 shallot (or you could the type you have.
1 carrot use half an onion) 2. Melt the butter in a frying pan

1 garlic clove 1 large courgette and cook the garlic, shallot
1 celery stick Handful of fresh basil and courgette (add the bacon
2 eggs here too if you are using it)
1 bay leaf
100g crme fraiche for 6-8 minutes until softened
500g of minced meat
and slightly golden.
2 tablespoons of tomato puree 25g parmesan cheese
method (or you could use cheddar) 3. Set aside a few small
150ml of red wine
Salt and pepper basil leaves and shred the
150ml of beef stock 1. H
 eat the butter and oil in a 6. N
 ow start to cook the
Optional: 3 rashers of bacon remainder. Stir the shredded
150ml of milk pan. When its hot add the pasta in some boiling basil into the courgette
cut into 2cm Squares
Fresh basil chopped bacon and fry for water. mixture and cook for a
Mozzarella cheese (optional) 5 minutes. 7. W
 hile the pasta is few seconds.
you will need
Salt and pepper 2. A
 dd the onion, carrot, celery, cooking, add the milk bit 4. Beat together the eggs,
Nutmeg garlic and bay leaf and cook by bit to the sauce and Large saucepan crme fraiche, parmesan and
Any pasta you like on a medium heat for 8 stir it in. Frying pan season with salt and pepper.
minutes. 8. O
 nce the pasta is ready, Cheese grater 5. Drain the pasta and return
you will need 3. A
 dd the meat, turn down season your sauce and Whisk to the pan (off the heat). Add
the heat and add the add the roughly torn Sharp knife the courgette and the egg
Chopping board tomato puree. basil to taste. mixture to the pan and toss
Chopping board
Sharp knife 4. N
 ow add the wine and 9. S
 erve the pasta mixed well together until the heat
Colander or pan lid
Measuring jug the stock. in with the sauce. of the pasta has thickened
to drain the pasta
Tablespoon 5. B
 ring to the boil and then that sauce.
Pan and pot turn the heat down and cook cooking time 6. Divide between two bowls,
gently for 20 minutes. After scatter with the basil leaves
cooking time 15 minutes add small pieces 20 minutes and a little more parmesan
of mozzarella and allow it to and serve.
20 minutes melt into the sauce.
31 32 33 34 35
JUST WALKIN
THE DAWG
Serves 1
tortellini with
UNDER
15 MINS
hot dogs
This dish was inspired by my laziness. Its quick and very
easy and doesnt 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 1. F
 ill and boil the kettle. Turn
(there are many flavours to your two hobs on to the
choose from. I recommend highest temperature and
garlic and herb)
put your wok and saucepan
4 5 decent frankfurters on each of them. Put a little
Possibly a stock cube if you butter or oil in the frying pan.
fancy more flavour
2. W
 hile the water is boiling,
A little bit of butter or oil
chop up your frankfurters
into bite sized pieces and put
you will need
them into the frying pan.
Turn them occasionally but
Sharp knife
I think they taste a little
Wok or frying pan
better slightly burnt!
Saucepan
3. O
 nce the water has boiled,
Kettle
pour into the saucepan and
cooking time add your stock cube.
4. O
 pen your packet of tortellini
5 minutes 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.
31 32 33 34 35
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! Ive tried making it back home in Uzbekistan
but it wasnt 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 Im 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 6. Serve the meal with
1 garlic clove the salmon into 2 cm pieces. your pasta of choice.
Handful of grated cheese 2. Heat some oil in the frying Depending on the sort
Handful of frozen peas (optional) pan at a medium heat and you have picked it will
Half a head of brocoli (optional) add the garlic. Fry for take a varying amount of
1 minute. time to cook. Remember
150ml double cream
to start it so that it is
Pasta (enough for 2) 3. Now add the salmon pieces
ready at the same time
Chopped fresh dill (optional) and stir fry for 5 minutes.
as the fish and sauce.
Oil 4. Once the salmon is cooked
7. If you want to make this
through, add the cream.
more nutritional, try
you will need Simmer the cream until it
adding some brocolli
thickens. (This should take 5
and peas. Boil them both
Frying pan or wok to 10 minutes). You can also
in salted water for 5
Wooden spoon season the dish at this point
minutes. Drain and add
Sharp knife if you wish.
to the recipe along with
Chopping board 5. Turn down the heat a little the cream. The additon
Saucepan and continue stirring while of some chopped dill,
you add the cheese. When it will make this a really
cooking time melts, and adds colour to special dish.
the cream, the meal is ready
30 minutes to be served.
31 32 33 34 35
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 wouldnt 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 1. Bring a saucepan of water to
chopped tomatoes the boil, add the pasta and
1 tin of tuna simmer it.
2 onions 2. While the pasta is simmering,
2 cloves of garlic
chop the onions and garlic
Some cheese and grate some cheese. Open
Some pasta up the can of tuna.
Seasoning (salt, pepper,
3. After simmering the pasta for
dried basil, dried oregano) 5 minutes so that it is roughly
half done, take it off the heat
and drain the water from
you will need
it. Add the tomatoes, garlic
Oven proof dish and onions to the pan with
Saucepan the pasta and return it to the
Cheese grater heat. Simmer it again until
Sharp knife
the tomato juice has reduced
Spatula
a little.
4. Take it off the heat. The
cooking time
pasta still should not be
40 minutes 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.
31 32 33 34 35
Serves 1 UNDER
easy pasta bake
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
7. Pre-heat the oven to 200 Pasta (enough for one) 1. S
 tart boiling your pasta,
degrees. While the oven One sachet of cream of typically for between 9 and
is pre-heating, slice up mushroom cup-a-soup 11 minutes depending on
some cheese and layer it Cheddar cheese the type.
on top of the bake. (as much as you like)
2. K
 eep an eye on the time so
8. When the oven is hot A good handful of peas that you can throw your peas
enough, put the bake Optional seasoning: ground in with it when there is about
in the oven and cook mace, pepper and garlic 4 minutes left on the timer.
for around 30 minutes 3. M
 ix three table spoons of
or until the cheese you will need boiling water with the
is golden brown and cup-a-soup.
Saucepan
any visible pasta is
Kettle 4. O
 nce the pasta and peas are
hardening.
Cup done cooking, drain them
9. Take it out and consume Oven proof bowl and mix them up with the
while listening to some
Grill soup (which should be thick
TOONES. enough to pass as sauce).
cooking time 5. E
 mpty the mixture into your
oven proof bowl and sprinkle
12 minutes 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.
36 37 38 39 40 36 37 38 39 40

Everything
you see
Serves 2

healthy, carb-free I owe to

spaghetti bolognese spaghetti
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 small cabbage 1. C
 hop up the onion into small 6. B
 oil the cabbage for 6
1
/2 an onion pieces and fry in a pan on a minutes and then drain.
1
/2 a tin of chopped tomatoes medium heat. 7. M
 ix the cabbage with
/ a packet of minced beef
1 4
2. O
 nce the onion is the sauce when they are
(can be replaced with quorn, transparent, add the both cooked. It is now
turkey/pork etc) mince and stir. ready to serve.
1 spoon of tomato puree
3. N
 ext you add the chopped
Optional seasoning: salt, tomatoes and the puree.
pepper, garlic and basil Simmer the mixture for 20
minutes, stirring occasionally.
you will need 4. A
 dd the seasoning, if you
Sharp knife have decided to use any.

Frying pan 5. W
 hile the sauce is
Saucepan simmering, chop up the
cabbage into long thin pieces
cooking time like spaghetti and place it in a
pan of boiling water.
20 minutes
36 37 38 39 40
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
2 tins of chopped tomatoes salted water to the boil. Add
1 tablespoon of unsalted butter the penne and stir once in
2 shallots finely chopped a while so that it does not
1 clove of garlic stick together. Cook it until it
1 becomes soft.
/4 of a teaspoon of chilli flakes
1 teaspoon of olive oil 2. D
 rain the pasta completely
and wash it with cold water.
120ml of vodka
3. P
 ut it in a large bowl and mix
150ml of double cream
in some olive oil so that it
100g of grated parmesan cheese
(plus a little more to sprinkle does not stick together.
when finished) 4. W
 hile the pasta is cooking,
Handful of fresh basil leaves melt the butter in a pan over
Salt a medium heat.
5. A
 dd the shallots and cook,
(stir occasionally) until they
you will need
are slightly softened.
Large saucepan 6. N
 ow add the garlic and chilli
Frying pan or wok flakes and continue to cook
Large bowl for a further 30 seconds.
7. R
 emove from the heat and
cooking time
stir in the vodka, tomatoes
25 minutes and a little salt.
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,
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.
Know your penne from your pappardelle
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.
TORTELLINI
Stuffed
Best served with creamy
sauces, but is also great
served cold in salads
with salami, lemon juice
and white wine vinegar.
MACARONI
Tubes
Meltingly marvelous with
cheese and even better
when accompanied by
chopped pepperoni.
FARFALLE
Bowties
Farfalle are versatile and
perfect in many dishes.
Served hot, they are good
with light delicate sauces
and vegetables.
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.
CONCHIGLIE
Shells
Conchiglie comes in a
range of sizes, from tiny
shells for soups to jumbo
shells which can be
stuffed and baked.
36 37 38 39 40
SPAGHETTI
Long and thin
Traditionally great with
a bolognese sauce all
covered in cheese. But
this pasta also lends
itself to a meatball
topping.
FUSILLI
Corkscrew
The twists and turns are
good for holding rich,
chunky pasta sauces. Try
a spicy chorizo dish with a
little olive oil.
PAPPARDELLE
Ribbons
Pairs perfectly with a variety
of sauces and meats.
40 41 42 43 44

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 mums friends 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
200g of pasta minutes until cooked.
50g of butter Meanwhile, melt the butter in
50g plain flour a saucepan, then remove from
200ml of milk
40g of cheddar cheese

you will need

the heat and whisk in the flour
until it forms a clump-like ball.
2. R
 eturn to the heat and
gradually pour in the milk,
whisking constantly. The
PIES
2 medium sized saucepans quantity of milk needed will
vary; the end result should be
Whisk
a thick (but not gloopy) white
Fork
sauce that runs off the whisk
Grater
when lifted.
Large ovenproof dish
3. F
 lake the tuna and add it with
(that will be ok under the grill)
the drained pasta to the white
sauce. Stir well until combined.
cooking time
4. T
 urn the mixture into a large
45 minutes 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 its still hot.
40 41 42 43 44 40 41 42 43 44

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. Its 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 7. O
2 leeks finely cut 200 degrees.
1 garlic clove crushed 2. F
 irst, poach the chicken in
750ml chicken stock the stock for 30 minutes on
125ml of cream a medium heat. This means
that you can cook the chicken
Thyme (fresh or dried)
25g butter in the stock on the hob for
30 minutes at a simmering
25g flour
heat. If you are using cubed
1 puff or short crust pastry sheet
chicken breast then you may
want to brown the meat in a
you will need frying pan and make the stock
separately instead of this.
Large oven proof dish
Large saucepan 3. O
 nce cooked, remove the
Measuring jug chicken and keep the stock
Sharp knife on the hob at a low heat.
4. C
 ut the chicken into bite-
cooking time sized chunks and put into
your pie dish (or other
1 hour 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. Dont 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.
 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 dont
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.
chicken licken thought the sky was falling down,
so he went off to tell the king
40 41 42 43 44

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 8. T
 ake the sauce off of
1
/2 onion diced 200 degrees. the heat and spoon the
1 leek 2. C
 ut the fish into bite-sized required amount of
1 garlic clove crushed chunks and put into your pie sauce to cover the fish.
750ml fish or vegetable stock dish (or other heatproof dish). You dont want too much
sauce or your pastry will
125ml cream 3. M
 elt the butter in a pan on a
go soggy. Any sauce you
Thyme (fresh or dried) low heat, then add the flour
do have left over tastes
25g butter and beat rapidly this will
great as a pasta sauce
25g flour become a paste. Dont worry
with prawns and peas.
if it looks a bit odd.
1 puff pastry sheet 9. T
 o top the pie, place the
4. A
 dd the onion, leek and garlic
puff pastry sheet over
to the butter and flour paste.
you will need the pie dish and cut away

FISH
5. O
 nce the onion has gone see any excess.
Oven proof dish through and has softened,
10. Place in the pre-heated
Pan add the thyme and the stock
oven for 20 minutes. Your
Sharp knife slowly, stirring occasionally.
pie will then be ready
Measuring jug You may not need all of
to serve.
Combi-microwave oven the stock.
6. C
 ook this on a higher heat for
cooking time about 10 minutes. Make sure
that it does not boil.
50 minutes
7. R
 educe the heat and add the
cream, season with salt
and pepper.
46 47 48 49 50

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

Serves 2

healthy salmon stir-fry

This recipe was passed down to me from my mum. Its healthy,
easy to make and can be used with prawns, chicken or
vegetables! Its super tasty and good if you are in a rush.
Recipe by Molly Rushworth. Lived in Nelson Court 2011-2012
MEAT AND POULTRY
ingredients method

1 salmon fillet 1. P
 re-heat the oven to 8. W
 hen the salmon is
2 tablespoons of soy sauce 160 degrees. ready, remove it from the
1 tablespoon sesame oil 2. P
 eel and finely chop the oven and pour the sauce
2 tablespoons orange juice ginger and garlic. over the noodles.
3cm piece of fresh ginger 3. M
 arinade the salmon in the 9. C
 ontinue to stir fry the
1 garlic clove soy sauce, sesame oil, orange noodles and vegetables
juice and garlic in an oven for 2 minutes with a lid
3 spring onions
proof dish. on the wok/pan.
Pak choi
Udon noodles 4. C
 hop the spring onions and 10. Serve in a bowl, topped
add to the salmon. with the salmon fillet. It
tastes great with some
you will need 5. P
 ut the salmon in the oven
spring rolls or prawn
for 15-20 minutes.
Large frying pan or wok with a lid crackers.
6. W
 hen the salmon has 5
Small oven proof dish
minutes left, fry the pak choi
Sharp knife
in a little oil in a pan on the
Combi-microwave oven
hob for 3-4 minutes.

cooking time 7. A
 dd the noodles to the
pan with the pak choi and
25 minutes continue to stir fry.
46 47 48 49 50 46 47 48 49 50

Serves 2 Serves 4

chicken in a mustard poulet au cidre

and mushroom sauce 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
Norwich is famous for its mustard this dish is a perfect recipe
economical if you buy the supermarkets cheapest frozen chicken legs
for trying out some of the local produce and you can even visit the
which are completely appropriate for this dish. The name of the dish is
museum which is one of the citys most popular and cherished
Poulet au Cidre which translates to Chicken in Cider.
heritage attractions.
Recipe by Victor Tamchina. Lived in Mary Chapman Court 2010-2011
Recipe by Molly Rushworth. Lived in Nelson Court 2011-2012

ingredients ingredients method

1 chicken breast 4 or 5 whole chicken leg 1. P

 re-heat your oven to 9. P
 our in the bottle of cider.
Some chestnut mushrooms portions (the cut where you get 180 degrees. Bring to the boil and then
a drumstick and thigh joined) simmer for a few more
1 garlic clove 2. C
 ut the chicken legs in half so
1 bottle of Aspall cider (or 500ml minutes.
2 tablespoons of dry white wine that each piece is separated
of any dry cider if you prefer)
2 teaspoons of into leg and thigh portions. 10. Pour in the cream and
3 or 4 apples
whole grain mustard 3. C
 hop the apples into bite season with pepper and
2 onions nutmeg. Continue to let
Dried thyme sized pieces.
1 small tub of single cream the dish simmer.
75ml of cream 4. D
 ice the onions into small
Salt and pepper 11. Add the chopped apples
Basmati rice pieces and put to one side.
Herbs de provence or and add water if the
method mixed italian herbs 5. P
 lace the butter in a pot on
sauce looks too thick.
you will need Nutmeg (optional, as it goes very the hob and turn on the heat
1. P
 re-heat the combi- 6. W
 hile the chicken is in so that it melts. Dont put the 12. Cover the pot with a lid
nicely with the apples but only
Frying pan microwave oven on the oven the oven and the rice is use a pinch) butter straight into a hot pan and put it in the oven for
Small saucepan setting to 180 degrees. cooking on the hob, add as it will burn and taste bitter. 45 minutes (if you are
Knob of butter
Combi-microwave oven the mushrooms to the using a pot that can be
2. H
 eat a little oil in the frying Flour 6. A
 s soon as the butter has
Oven proof dish frying pan and cook for 3-4 transferred from hob
pan over a high heat. Water melted and starts to sizzle
minutes on a medium heat. to oven). Alternatively,
3. B
 rown the chicken breast for slightly add the chicken
cooking time arrange the food into an
4-5 minutes on each side, or 7. S
 tir in the wine, mustard pieces and start to fry them
you will need oven proof dish with a lid
30 minutes until golden brown. and thyme. until light brown. Add the
and place in the oven.
8. Increase the heat and pour Sharp knife onions and continue to cook.
4. R
 emove the chicken from the 13. When its cooked, season
pan and place it in an oven in the cream. Simmer for 5 Chopping board 7. A
 dd a pinch of flour to the
with salt and pepper and
proof dish. Cover the dish in minutes or until the sauce Large pot that can go on the hob pot. This will give the dish a
serve. You should only add
foil and cook it in the pre- has thickened slightly. and oven (or two separate ones nice toasted aroma and help
the salt at this last stage
heated oven for 15 minutes 9. S
 eason the sauce with salt will work just as well) to thicken the sauce later.
or the meat may become
(or until it is cooked through). and pepper. Microwave-combi unit 8. M
 ix the herbs into the dish. tough during cooking.
on the oven setting Use about two teaspoons of
5. B
 ring a saucepan of water to 10. Everything should now
the boil and cook the rice for be cooked so serve the the mixed herbs and let them
12-14 minutes. rice, chicken and sauce cooking time cook with the chicken for
together. around 5 more minutes.
1 hour 15 minutes
46 47 48 49 50 51 52 53 54 55

Serves 1 Serves 4

creamy chicken and sausage

homemade chips ragu
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 its so easy that everyone can enjoy it!
Recipe by Molly Rushworth. Lived in Nelson Court 2011-2012

My parents made me
practice some recipes at
method home before I left for uni so
ingredients
I wouldnt starve! This was one
1 or 2 potatoes 1. P
 re-heat the combi-microwave of my favourites because once you
1 chicken breast oven to 210 degrees. have prepared it you can go off and get
1 stock cube 2. P
 eel and slice the potato into on with something else whilst it reduces.
(chicken or vegetable) chip shapes and part boil them Its also great for having in the uni flats because
300ml cream or milk depending in water on the hob for about 5 you can either save some for future meals or share
on how much sauce you want minutes. with others. It was from The Student Cookbook by Hamlyn.
1 onion 3. D
 rain the potatoes, place them Recipe by Judith Wiles. Lived in Norfolk Terrace 2010-2011

4 mushrooms on a baking tray and cover

Handful of mange tout them in oil. Place in the oven ingredients method
or frozen peas for around 40 minutes or until
cooked and golden. 500g sausages 1. Finely
 chop the onions
Salt and pepper
2 tablespoons of olive oil and garlic.
1 tablespoon of mixed herbs 4. W
 hile the chips are cooking,
cut the chicken into bite sized 1 onion finely chopped 2. S
 queeze the sausages out of
Oil
pieces. Slice the onions and 2 garlic cloves finely chopped their skins into a bowl and
mushrooms too. 425g passata break up with a fork.
you will need
5. P
 ut a little oil into a pan and 150ml red wine 3. H
 eat the oil in a saucepan
Chopping board place on the hob at a 6 chopped sundried tomatoes and fry the onion and garlic
Peeler medium heat. 1 tablespoon of for 5 minutes until soft and
chopped rosemary golden. Stir in the sausage
Knife 6. A
 dd the sliced onion and fry
2 tablespoons of chopped sage meat and cook until brown all
Wooden spoon until its soft.
over. Keep breaking up any
Baking tray 7. A
 dd the chicken to the Salt and pepper
lumps that form.
2 saucepans pan and fry until its almost
you will need 4. P
 our in the passata, wine
Combi-microwave oven cooked through.
and add the rest of the
on oven mode 8. N
 ow add your mushrooms and
Chopping board ingredients. Stir well and
peas (or mange tout). Leave it bring to the boil. Turn down
Fork
cooking time to cook for a further 2 minutes. the heat, cover, and allow it
Sharp knife
9. P
 our in the cream (or milk) and Bowl to simmer on a low heat for
50 minutes
crumble in your stock cube. 2 cooking pots at least 1 hour until the sauce
Season with your herbs, salt has reduced to about half.
and pepper. cooking time 5. A
 dd a good dash of salt
10. Leave it to simmer and reduce and pepper, mix, then dish
for 5 minutes. 1 hour 25 minutes
up with frilled polenta, pasta
or gnocchi.
51 52 53 54 55 51 52 53 54 55

Serves 1 Serves 2 Serves 1

chicken thai green aubergine

and thyme chicken with tomato
bake curry and pork
Recipe by Sarah-Joy Wickes.
Lived in Suffolk Terrace 2011-201
Recipe by Francis Potter
Lived in Colman House 2010-2011
Recipe by Fuyun Cao
Lived in Norfolk Terrace 2010-2011 Photo of one dish
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 large red pepper 1 clove of garlic
1
/2 packet of cherry tomatoes cut into chunks Oil
1
/2 packet of microwaveable 50g of thai green curry paste Sugar
pilau rice 400ml can of coconut milk Vinegar
Dried thyme Enough noodles for 2 people Light soy sauce

you will need you will need

you will need
Sharp knife Large frying pan or wok
Wok or frying pan
Chopping board Wooden spoon
Sharp knife Sharp knife
Large pot that can go
on the hob and oven Chopping board
Microwave-combi unit cooking time
on the oven setting cooking time 25 minutes
30 minutes
cooking time method
20 minutes method 1. C
 ut the aubergine and
1. H
 eat the oil in the pan and beef tomato into small
method
1. P
 re-heat the microwave-
stir fry the onion and green
pepper for 2 to 3 minutes.
cubes or pieces.
2. S
 tir-fry the pork in the
3 ducks Washing up
combi oven on oven mode to 2. A
 dd the chicken and stir-fry pan on the hob.
190 degrees. for 4 to 5 minutes until lightly 3. A
 dd the garlic and a little
2. C
 ut the chicken fillet down golden. more oil into the pan until
the middle and place the 3. S
 tir in the curry paste and you can start to smell the
slices of goats cheese inside stir-fry for 1 minute. garlic cooking.
it. Put this in a large, shallow 4. S
 tir in the coconut milk and 4. R
 emove the pork from the
oven-proof dish. simmer gently for 6 minutes. pan and replace it with the
3. C
 hop the tomatoes and put 5. F
 inally, add the straight aubergine. Fry it until it starts
them in the dish. Sprinkle with to wok noodles, toss the to become soft.
thyme, cover with olive oil and ingredients together and stir- 5. Put the pork and tomatoes
add a splash of white wine. fry for a further 2 minutes. into the pan.
4. B
 ake in the oven for 18 6. Serve immediately. 6. A
 dd a little sugar, salt,
minutes or until the chicken vinegar and light soy sauce.
is cooked through.
7. K
 eep stirring the dish until it
5. S
 erve with the microwavable has boiled and then serve.
pilau rice.
51 52 53 54 55 51 52 53 54 55

HERBS parsley
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
Serves 2 ideas of what you can put them with.
OREGANO
easy grilled chicken PARSLEY
A good all-rounder, particularly
tasty with a squeeze of lemon on
One morning while I was on my way to the UFO to pick up some grilled fish.
groceries, I noticed a number of rosemary plants growing in the space
next to Broadview Lodge. It had this uplifting aroma which inspired OREGANO
me to cook something. So instead of using fresh rosemary I thought of
Used a lot in Italian cooking.
using the dried herbs that I had purchased before as a pizza seasoning.
Great with tomato based sauces
I went back to the kitchen and came up with this recipe. Its very simple,
not so good with white meat.
the ingredients are readily available and to top it all, its very delicious
and healthy. Have it for dinner or lunch. Happy cooking and bon appetit!
BASIL
Recipe by Radika Dsouza. Lived in Wolfson Close 2012
A wonderful accompniment
to tomato and chicken dishes.
BASIL
ingredients method Delicious in homemade pesto.
MINT
4 skinless, boneless, chicken 1. P
 lace the chicken in a dish ROSEMARY
breast halves (or you can use suitable for the grill or Baa... lamb and rosemary were
chicken thighs) microwave. made for each other.
1 tablespoon of garlic paste
2. R
 ub the chicken with the
1 and a half tablespoons dried herbs, garlic paste MINT
of dried herbs
DILL
and pepper. Classically this goes best with lamb
3 tablespoons of lemon juice
1 tablespoon of olive oil
3. A
 dd the lemon juice and but is also lovely with summer
salads and perfect with pimms.
ROSEMARY
Worcestershire sauce to the
1 teaspoon of butter chicken. Season it with salt.
Half a teaspoon of pepper CORRIANDER
4. In a small bowl, mix the olive
1 tablespoon of worcestershire oil and butter and then pour For that asian touch, throw in a
sauce (optional) handful of chopped corriander to
it over the chicken.
1 teaspoon of salt give it an authentic flavour.
5. P
 re-heat the grill on gas
Chopped parsley for garnish mark 4 for 5 minutes and
then place the chicken under DILL
you will need it to cook for 15 minutes on Add this to some cream and serve
each side. If you are using the up with fish. So simple yet delicious.
Microwave or grill
microwave then you can put it
Microwavable dish or on to the grill option and time THYME
tray for the grill
Spoon
it for 15 minutes on each side. This is universal and adds a robust, TARRAGON
6. L
 et the chicken cook in its distincitve flavour. Add this to a little
juices (its delicious). When honey and mustard on roast pork.

CORRIANDER
cooking time its cooked through, remove
TARRAGON
THYME
it from the grill and garnish
40 minutes
with a little chopped parsley. Lovely with chicken and white fish.
56 57 58 59 60 56 57 58 59 60

Serves 2
yum yum heaven in a bun...
diy burgers photo of burger

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
Half a glass of red wine foil onto the oven shelf and
1 tablespoon of olive oil pre-heat the grill to gas
Few pinches of salt and pepper mark 5.

Egg yolk (optional) 2. W

 hile the grill is heating up,
put the minced beef, wine
Bread roll (optional)
and oil together in a large
Cheese (optional)
bowl. To help with binding
Gherkin (optional) the ingredeints together you
Tomato (optional) can add an egg yolk. Mix well
Lettuce (optional) using your hands, proceeding
then to divide the mixture into
four balls.
you will need
3. T
 ake each of the balls and
1 sheet of aluminium foil shape them into patties.
Large mixing bowl 4. P
 lace the four patties onto
the oven shelf and wait for 15
cooking time minutes for the meat to cook
through (this time can vary
20 minutes
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

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, dont
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 and add them to the mixture.

chorizo sausage
cup of rice per person
1 can of chopped tomatoes
1. P
 ut a small saucepan filled
with water on the hob and 8. A
 dd the stock cube, sweet
begin to boil it. chilli sauce, coriander,
ground cumin, cinnamon,
2. C
 ut the chorizo into thin

(or a regular 500ml jar of
dolmio pasta sauce)
1 can of kidney beans
1 stock cube
3 cardamom pods
1 teaspoon of ground cumin
1 teaspoon of ground coriander
1 teaspoon of cinnamon
teaspoon of crushed chillies
1 tablespoon of sweet chilli sauce
celebration
chillies and cardamom pods.
slices (about 1cm thick) and
then halve. 9. S
 tir and simmer until it is
ready to serve with the rice.
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.
4. C
 ook the chorizo in a large
saucepan until there is a
layer of natural fat at the
bottom of the saucepan.

you will need 5. A

 dd the mince (ensure there
are no chunks by breaking up
Sharp knife with a wooden spoon).
Chopping board 6. S
 tir until brown. Then
Can opener add either 1 regular jar
Large saucepan of bolognese sauce
Small saucepan (e.g. Dolmio) or a can of
Wooden spoon chopped tomatoes.
7. Drain the can of kidney beans
cooking time

25 minutes
56 57 58 59 60 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 method
FOR THE CAKE
1. Preheat
 the combi-microwave 8. T
 o make the filling, whisk
150ml milk
oven unit to 180 degrees on the cream until thick
1 tablespoon of vanilla extract
oven mode. then add raspberries and
3 eggs
2. G
 rease the cake mould with crush slightly with a fork
200g castor sugar until you have a pinkish
a little butter and line with
3 tablespoons of coco powder mixture.
baking paper.
175g plain flour 9. W
 hen the cake is
3. P
 our the milk into a saucepan
1 teaspoon of baking powder and heat it gently with the completely cooled, (and
FOR THE FILLING butter until the butter has I mean COMPLETELY,
125ml double cream melted. Add the vanilla any heat at all will curdle
125g raspberries extract to it while it is still hot. the cream and ruin it)
cut horizontally through
FOR THE ICING 4. W
 hisk the eggs and sugar
the middle to create two
150ml double cream until very light and frothy. This
pieces. Use the cream to
150g dark chocolate should take 5 minutes with
sandwich them together.
1 tablespoon golden syrup an electric whisk. If you are
using a hand whisk it will take 10. To make the topping, heat
125g raspberries
much longer, perhaps around the cream, chocolate and
15 minutes. syrup over a low heat
you will need until almost melted, then
5. In a separate bowl combine
Saucepan remove from the heat
the flour, baking powder and
2 mixing bowls and whisk until smooth.
coco powder, be sure to sift it.
An electric whisk Leave the mixture for
6. R
 eturn to the eggs and sugar an hour during which
(or a hand whisk but this
mixture, slowly fold the flour it will thicken and take
will take a lot longer)
and coco mix into it, beating on a more icing like
Silicone cake mould
all the while. Then, using appearance.
safe to use in the
combi-microwave ovens a spatula, fold the mixture
11. Pour this over the cake, to
together with the milk mix
Combi-microwave oven unit completely coat the sides
from the pan, being careful
Baking paper and top.
not to knock too much air
Sieve out of it. 12. Finish the cake off with
raspberries pushed into
7. P
 our the cake mix into the
the icing in the pattern or
cooking time mould and bake in the oven
words of your choice.
Around 3 hours in total (including for around 40 minutes or until
time needed for cooling) a knife inserted into the cake
comes out clean. When it is
EAT YOUR HEART OUT cooked, put it to one side
to cool.
 61 62 63 64 65 61 62 63 64 65

Serves 1 Makes a tray of flapjacks

homemade easy banana flapjacks

banana My recipe is just a really basic banana flapjack. I didnt really use

ice-cream
This recipe does require some sort
of hand mixer (not a blender), but
bear with me because its genius.
I adapted this from an internet
recipe. Its incredibly easy to make,
measurements when I made these, it was all estimates. What Ive 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 didnt waste food we would use the
old bananas to make flapjacks.
Recipe by Takyiwa Danso. Lived in Suffolk terrace 2011-2012

its delicious and its much healthier

ingredients method
than shop bought ice cream.
Recipe by Sarah-Joy Wickes 2-4 ripe bananas 1. P
 re-heat the combi- 4. G
 rease the baking tray
Lived in Suffolk Terrace 2011-2012
450g of porridge oats microwave oven using the with butter, and spread
200g of butter or margarine convection setting to 200 the mixture on top of it
Serves 2 160g of brown sugar degrees so that it is warm using a spoon to even it
ingredients
3 tablespoons of golden when you are ready to cook. out. Dont spread it out too
UNDER
15 MINS
microwave mug cakes 2 bananas cut into slices
Optional: a scoop of crunchy
syrup or honey 2. M
 elt the butter and sugar
in the saucepan, stirring
much so that the flapjacks
are nice and thick.
peanut butter. Nutella or any you will need the whole time, on a low 5. P
 lace the tray in the pre-
My flatmates and I used to make this recipe during freshers week.
other sweet treat of choice heat to prevent the butter heated combi-microwave
Its a lot of fun. We found it on the BBC Good Food website.
would work, as would nuts or Mixing bowl from burning. oven for 20 minutes and
Recipe by Frances Potter chocolate chips. Saucepan once they are done, leave
Lived in Colman House 2010-2011 3. P
 our melted butter and sugar
Wooden spoon into the mixing bowl, add the to cool for 5 minutes.
ingredients method you will need Set of scales (or just guess) porridge oats and golden 6. C
 ut the flapjacks into
Baking tray syrup/honey as well. You can squares and tuck.
4 tablespoons of self raising flour 1. A
 dd all the dry Freezer Knife add as much syrup as you
4 tablespoons of sugar ingredients to a bowl Sharp knife
want, but if the bananas used
2 tablespoons of cocoa and mix well with a Hand mixer cooking time are already really ripe then
1 egg wooden spoon.
itll be really sweet, so be
cooking time 30 minutes
3 tablespoons of milk 2. C
 rack the egg into careful how much you use.
3 tablespoons of oil another bowl and whisk.
2 hours for freezing.
Pour in milk, oil and
Small splash of vanilla extract
vanilla. Mix them well.
3 tablespoons of chocolate chips method
(optional) 3. A
 dd the egg mixture
to the dry ingredients 1. C
 ut the bananas up into
and continue to mix. slices and freeze them in a
you will need
Add chocolate chips at container for around 2 hours.
1 mug this stage if you want 2. W
 hen they are frozen, take
2 bowls to use them. them out of the freezer,
1 whisk 4. P
 ut the mug in the empty them into a jug and
1 wooden spoon microwave and cook for add any optional ingredients
Microwave 2 and a half minutes at of choice.
800 watts. Cake will rise 3. S
 imply mix up the ingredients
cooking time over the top of the mug. with a hand mixer until they
5. A
 llow the cake to cool for have become a smooth
10 minutes
2 minutes and then its creamy texture. It is now
ready to eat! ready to eat.
61 62 63 64 65
Serves 6
apple cake
Heres a recipe for an apple cake Ive 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 stage. Prod it gently with
the sugar.
3. P
 eel the apples and cut them
into quarters. Cut out the
cores and chop the apples
ingredients
into cubes about 1cm square.
240g of self-raising flour 4. M
 ix the ingredients in
the bowl together. When
240g caster sugar
240g margarine everything is more or less
combined, beat hard for 2 to
4 large eggs
3 minutes. Stop when you can
1 teaspoon of baking powder
see air bubbles popping in the
2 eating apples
mixture as you beat.
5. P
 re-heat the oven 180
you will need degrees. Make sure that
its on oven mode, not
Mixing bowl
microwave.
Wooden spoon
Metal spoon 6. M
 ix the apple gently into the
mixture and tip it in to the
Sieve
tin. Spread it vaguely into
Chopping board
the corners. Dont fiddle too
Small, sharp knife much making it flat or you
Rectangular cake tin will knock the air out.
(about 11 by 4)
7. P
 ut the cake into the oven
Teaspoon
and bake for 30 minutes
Wire rack (optional) without opening the door. If
Baking parchment (optional) you open the door it will sink.
Foil (optional) 8. A
 fter 30 minutes open the
door and have a look. It will
cooking time need at least another 15 to 20
minutes but you may need to
1 hour 20 minutes 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
shouldnt sink too much if
you open the door at this Further recipes and cooking tips:
www.studentcooking.tv/uea
your finger or a sharp www.bbcgoodfood.com
knife. If it doesnt spring www.deliaonline.com
back when you prod it or www.jamieoliver.com
there is residue on the
Special thanks to:
knife its not ready.
Eden Derrick
It should be obvious
when it is done.
Paul Kuzemczak
Melanie Gosling
10. When it is baked, take it Scarlett Bailey
Issac Houghton
out and leave it on the
Reuben Houghton
worktop. Most worktops
Tallulah Houghton
are steel so this should Bod
be OK. If you have a
Disclaimer
wooden one, rest it
We have taken great care in compiling the information
across a couple of the
contained in this book, which we believe to be accurate
(cold) hobs. When the at the time of going to press.
tin is cool, handle bang
it vigorously around the Acknowledgements
sides, tip the cake out Design and illustration by
onto your hand and then Emma Bailey 01603 440894
Photography and styling by
onto a plate. If you have a
Caroline Houghton and Emma Bailey
wire rack, use it instead.
Printed by Swallowtail Print, Norwich.
11. If it is cooling on a plate, This brochure has been printed on an FSC accredited
turn it upside down at paper, produced from sustainably managed forests,
least once, otherwise the using vegetable based inks.
bottom will get too soggy Produced October 2013
from the apple juice.
12. When it is cold you can
ice it with buttercream.
Alternatively you can mix
icing sugar and hot water
When you have finished with this
to make simple icing. book please recycle it.
The University of East Anglia
is a Fair Trade university.
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