Showing posts with label Student. Show all posts
Showing posts with label Student. Show all posts

Warm Cinnamon Monkey Bread with Rum Spiked Frosting

I don't really like tradition.

'We have to have sprouts', 'We can't have Yorkshires', 'We have to have Christmas pudding'.

Why? Christmas is supposed to be one of the most enjoyable days of the year, why set any restrictions? With regards to Christmas food, my view is that if you want it, have it. 

I'm not saying I'm a tradition anarchist who eats spaghetti and garlic bread on December 25th, but there's nothing wrong with those who do. If I fancied it, I would. That's why this year I decided to replace the tradition of eating aged, brandy-soaked dried fruit (otherwise known as Christmas pud) with a similarly-spiced hot and sugary baked dough.

Behold the Monkey Bread:


It's like one giant sweet cream-cheese covered cinnamon roll doughnut. 

Christmas has passed, but in lieu of following tradition, why not make this dessert all year round?

The dough:                                                                                        

4 tsps yeast (from a packet)                                                                
1/2 cup warm water                                                                           
2 tbsps sugar (any)                                                                              
2 tbsps salted butter                                                                            
1 large egg                                                                                          
1 tsp salt
2½ - 3 cups plain flour

Sugar topping:

2½ tbsps white sugar
1 level tbsp ground cinnamon
6 tbsps salted butter, melted
2½ tbsps brown sugar
½ tsp vanilla extract


Combine the first 3 ingredients and whisk til combined. Leave to sit for 5 minutes until yeast has activated and the top is slightly frothy. Add the butter, egg, salt and gradually begin adding the flour, until the dough comes together and is manageable by hand. Work onto a floured surface and knead for around 5 minutes. Roll into a ball and place into a large bowl (the one you used for mixing is fine) and cover loosely with a tea towel. Leave in a warm-room temperature place for around 2 hours, or until doubled in size. When the dough is ready, turn out onto surface and cut into around 34 pieces. Mix the dry ingredients of the sugar topping in a bowl. Roll the individual dough pieces into the sugar mixture and arrange into a greased round cake tin. If you have a ring mould, excellent! Use it. I sadly did not but managed to DIY one by use of a small ceramic jug.





Any thin, round oven-safe object should work for this, just place it in the middle of your greased cake tin (and grease the object too). Once this is set up you can arrange the dough balls around the shape. Leave to rise in this position for another hour, half an hour through the waiting time is a good time to preheat the oven to 200ºC. Just before baking, mix the remaining ingredients from the sugar topping and pour over the balls.


Bake the dough for around half an hour, or until risen and nicely browned. Leave to cool for 10 minutes then turn onto a plate, then back on to another plate so the bottom is the side that was touching the cake tin.

Frosting:
3½ tbsps butter
4 tbsps cream cheese
3 tbsps icing sugar
1 tbsp alcohol of choice (I used Captain Morgan's Spiced)
1 tsp syrup (maple or golden)

Melt the butter and cream cheese in a small bowl in the microwave, Stir and add the remaining ingredients until smooth. Transfer to a small jug and drizzle over the bread. Use the leftovers for extra moisture when serving. 






















Best enjoyed warm with a mug of coffee.

Without a doubt the best curry I've ever made.

Completely stolen from BBC Good Food.

I normally gravitate away from home-cooked curry and towards the take-away variety, for the well known reason that it's just not the same. While creation in a saucepan from a spoonful of paste, chopped vegetables and diced chicken is time-efficient, flavours are generally disappointing. On noticing my purchase of a box of Taste the Difference chicken thighs & drumsticks (£1.19 from £4.75 in the reduced section), my housemate shared this recipe with me for which, due to our impressive spice rack, I only needed a few extra items. 

Action shot

 Marinade:
  • 2 chicken thighs cut into two (or 4 and omit drumsticks)
  • 2 chicken drumsticks
  • 120g yoghurt
  • 2 tbsp ginger and garlic paste
  • 1½ tsp salt
  • lemon, juice only
  • 3 tsp red chilli powder
  • 1 tbsp ground cumin
  • ½ tsp garam masala
  • drizzle of oil

Oven 200ºC. Make cuts in the chicken pieces with a corrugated knife to help the marinade absorb. Mix the remaining ingredients in a bowl then pour over the chicken in a dish lined with foil, making sure each piece is coated. Chill in the fridge for 10 minutes. Roast the chicken for around 15 minutes, turning halfway to ensure even browning. The chicken does not need to be fully cooked as it will be added to the sauce later. Set aside and keep the juices. 

 

Sauce:
  • 2 tins plum tomatoes
  • 5cm/2in piece fresh root ginger, peeled, half crushed and half finely chopped
  • 4 garlic cloves, peeled
  • 4 green cardamom pods
  • 1 bay leaf
  • 1 tbsp red chilli powder
  • 80g butter, diced
  • 2 green chillies, slit lengthways (I used a smallish one and a large green birdseye)
  • 3 tbsp coconut cream/single cream (optional)
  • 1 tsp salt
  • 2 tsp fenugreek
  • ½ tsp garam masala
  • salt and pepper
  • 2 tbsp chopped fresh coriander, to garnish

Place the tomatoes in a pan with 125ml/4fl oz water, the crushed ginger, garlic, cardamom and bay leaf. Simmer until just before the boil and blend with a hand blender in the pan. Add the chilli powder and simmer for 12-15 minutes. It should slowly begin to thicken. When the sauce turns glossy, add the chicken pieces and the cooking juices. Pour in a cup of water and simmer for about 3-5 minutes, or until the water is absorbed and the sauce returns to its original glossy consistency. Slowly whisk in the butter, a couple of pieces at a time, and simmer for 6-8 minutes, or until the chicken is cooked through and the sauce is beginning to acquire a glaze. Add the chopped ginger, green chillies and cream and simmer for a minute or two longer, taking care that the sauce doesn't split. Stir in the salt, fenugreek leaves and garam masala, then check the seasoning. 




Serve on a bed of basmati rice (100g per person) and garnish with fresh coriander. Excitedly run  around the kitchen exclaiming 'it looks like a REAL curry!'


Every Tuesday

How have I only just discovered this foodie lunchtime haven? Every Tuesday from 10am-3pm, street food vendors of Manchester gather to provide the hungry student with mouthwatering delights that can’t be found in the campus canteen….Correct me if I’m wrong, but I doubt you’ve had a venison burger or peanut butter snickerdoodle brownie in Uni Place.

Photo: @lushbrownies

On the mention of the latter dessert, I don’t expect much more persuasion to visit is necessary. However, for the sake of ensuring your attendance, I’ll continue.


Is your muffin buttered?
Brownie points



















Opposite George Kenyon Hall – behind Uni Place, you’ll find a campsite of delicious hot and cold food offerings. For hot days, there’s ice cream. For cold, there’s coffee and hot chocolate. The amount of pudding selection is difficult for the sweet-toothed, like me, as there are hot waffles, pancakes with syrup and ice cream, about 12 varieties of fudge brownie, and an array of freshly baked muffins. Due to my unplanned visit I did not have the funds to try everything I wanted to, and only purchased the salted caramel brownie, but may be back for the offer of 4 for £5 - a great idea for some early Christmas gifts for friends.

All of the independent vendors were friendly and eager to chat and offer tasters. The cheese stall in particular was great for providing samples and a genuine knowledge of each taste, I plan to return and stock up in time for a pre-Christmas cheese & wine evening. Relatives would also probably appreciate a rare cheese for Christmas, with types ranging from tangy manchego to deep, earthy Montgomery cheddar. A friend had introduced me to the blue sheep’s cheese which, after polishing off with any cheese-holding carb available, drew me to visit the market itself.



After starting course-backwards due an irresistible brownie, I moved on to the ‘northwest game’ stall for a hearty venison burger with extra chilli sauce. It was great to have a meat I wouldn’t usually buy, and at the reasonable price of £3.50. Other options were the regulars ‘pheasant nibbles’ and ‘game sausage’, which I intend on returning to try, as well as their special of wild duck in plum sauce. At less than a fiver for an innovative lunch you probably wouldn’t make at home, it would be a crime not to a least have a look.

As I turned up at almost 3pm, the majority of stalls were packing up so I didn’t see the market in its full glory. But I did observe the quesadilla van serving rabbit and chorizo amongst Mexican classics like chilli con carne. Delighted with my find, I’ll be back again next week.


Term time every Tuesday 10am-3pm.

Opposite George Kenyon Hall. (Behind Uni Place – keep going through the doors!)

Vendors:

P.S Apologies that this is a very niche Manchester-Student post, broader aimed bloggings to follow!

Naan Bread

Bread always seems like one of those foods only to be tackled by those who know what they’re doing - ‘leave it to the professionals’ - you probably think. No matter how many times you've baked a cake, made cookies or cupcakes, there’s something daunting about using yeast. What if it goes wrong?!

Really, it’s just as likely to go wrong as a cake, and in turn, just as likely to go right.

Flatbreads are a lot easier than loaf-style breads as there is little work in the way of kneading and shaping. Proving means it takes that little bit extra longer than making a cake, but if you plan ahead you’ll have fresh naan quicker than you can walk to the shop and buy a packet. And nothing makes you feel more like a genius than when your own bread looks like REAL bread, (except maybe getting a 1st in your degree, but never mind that when you can make naan).



Ingredients:

Makes 6-8
½ packet dry active yeast
1 tsp sugar
110ml room-temperature water
Around 400g wholemeal or white bread flour (I used wholemeal)
½ tsp salt
50ml oil (vegetable, olive, any)
75ml natural/greek yoghurt
1 egg

Directions:

In a large bowl, mix the yeast, sugar and water. If the water is cold from the tap, warm in the microwave for 10 seconds to help to activate the yeast. Let sit for a few minutes until the mix seems bubbly and slightly frothy. Then stir in the oil, yoghurt and egg. Add the salt, and work in the flour about a third at a time until well combined. Keep adding flour until the mix becomes doughy and you are unable to stir it. At this point, turn out the dough onto a floured worktop and begin kneading for around 3 minutes until the dough is smooth and soft but not sticky. Use your own discretion with the amount of flour, you may not need it all or you may need a little more. Cover the dough with a tea towel and leave in a warm or room temperature place (DON’T leave it in the oven on low – I did this and ended up with half cooked dough which went in the bin).

 Leave for around an hour or until doubled in size, then flatten the dough and cut into 6/8 equal portions. Roll each piece into a ball then flatten out to circle-resembling shapes. Heat a non-stick frying pan with a small amount of butter or cooking spray and fry each piece at a time, heating the bottom til bubbles have formed and the underside is brown, then flipping. Each naan should take about 4 minutes but it’s very easy to see done-ness by eye. Serve with curry, eat plain with butter or use as a wrap with salad and various fillings.










Bonuses:
-          Way healthier than shop-bought naan due to lack of preservatives
-          Amazingly cheap, no fresh ingredients required
-          Leftovers can be frozen and reheated in the microwave
-          Your friends will think you should go on masterchef

Next stop: paratha or peshwari naan. Anyone got a good recipe?

Review: Electrik Food

Meeting my Dad for lunch in Manchester, I happily seized the offer of taking the car to try somewhere a little different. We ventured to Chorlton, a small town just outside of Manchester between Fallowfield and Didsbury. Note for Fallowfield dwellers: it's very easy to get to with the 168 or 169 bus, especially great if you have a bus pass!

When it comes to restaurants, I am very guilty of judging a book by its cover, but I think a lot of the time the judgement bodes true. I see clean lettering, rich wooden surfaces and bold colours and assume a menu that consists of food quirks and on trend dishes. In this case, I was right, and even taken beyond my expectations.

Observe the wood

Drawn in by the striking black & orange sign and little outdoor front seating area, we were enticed further by the layout as we entered to bright pink walls and soft blue seating. The bar is well lit and adorned with homemade cakes, colourful teas and a wide selection of spirits. Some were sat on high chairs with pints of craft ale, showing Electrik's versatility as a place for drinking, dining, snacking or coffee-and-cake-ing.

As if we weren't already, the bonus of 50% off all food in October had us sold, and we made our way to a booth-style table. Impressed by the menu's variety yet simplicity, we chose Patatas Bravas (one of my favourite tapas dishes, when done properly) and the Teriyaki Salmon. Due to the offer on food, I went all-out and got a soft drink - elderflower & lime cordial with soda. Wild, I know.

Food arrived shortly and was beautifully presented. I dived into the fried potatoes first, tweaked with the addition of chorizo, small capers and a fried egg. The chorizo was delicious, and the egg was a lovely addition to an authentic Spanish classic. However, the whole dish was a little oily for my liking, as I prefer really crispy dry potatoes with a fluffy centre. I also had extra mayo as the dish didn't come with the traditional garlic aioli and tomato sauce. I think the red oiliness may actually have been their version of the tomato sauce, but I don't think it worked as well as it could have. Still, a great innovative dish with a lot of thoughtful touches.

Observe the oil

The teriyaki salmon was faultless. Sat on a bed of ripe green pak choi and red onion salad, the black sesame skin made the dish look stunning. It was sweet and tangy, the textures of the crunchy salad and soft fish contrasting perfectly. I also liked that this dish was an interesting healthy option. Flavours were used cleverly to make simple food taste delicious; the salmon was glazed with japanese teriyaki, and the salad tossed in chilli and fresh lime. 

Observe the beauty

More than contented with our mains, we stayed for coffee and cake/cappuccino and carrot. Carrot cake is always a winner and this one didn't change that sentiment, the experimental courgette and lime cake was also a pleasant surprise. Our waitress was highly apologetic about the delay of my cappuccino as they had to run and get milk from downstairs, I was happy to swap to a black americano but she insisted and I was glad as the coffee was worth the wait. The overall service was great, all of the staff were very friendly and receptive to engage with my ever-chatty Father.

There were plenty more things on this menu that I'd like to try, particularly including the beef bourguignon with mash, bacon and onions and the Spanish omelette with broad beans and pomegranate. Electrik have taken inspiration from a variety of cuisines to create an interesting, accessible and exciting menu. I'll probably be returning in the near future - before the month is out!

Electrik Bar
50% off food all October
559a Wilbraham Road
Chorlton
Manchester 
M21 0AE
http://www.electrikbar.co.uk/

Review: Guerrilla Eats

The label ‘hipster’ is thrown around a lot these days, especially in Manchester. The subculture is said to typically involve the likes of plaid shirts, skinny jeans and ‘geek’ glasses.

I confess guilty, guilty and guilty (they’re prescription, so it’s completely fine and not pretentious at all).

It must be something about the cobbled streets, the low-hung lighting and the functional/minimal decor of the Northern Quarter that makes people in Manchester want to grow a beard and start wearing vintage knitwear.

As with clothing fashions, food also moves with the times, keeping up with trends to satisfy the clientele’s current palette. ‘Hipster’ style is reflected in the food we are now offered: it is alternative and creatively presented. In my opinion, a great thing.


Halloumi is the plaid shirt of hipster food, brioche buns the oversized jumper. Sweet potato fries, pulled pork and craft beer are the alternative music of the culinary world. Nonsensical parallels aside, my point is not to criticise, but to congratulate the continuity with which Manchester churns out these exciting food innovations.


What better example to illustrate my point than an upcycled warehouse full of independent food vendors: Guerrilla Eats.


You don't get hipster without an edgy filter

Every Saturday from 5pm - 12am, a varying selection of talented street food micro businesses gather to host an evening filled with cutting-edge dishes made fresh before your eyes. This isn't an elaborate way of describing a greasy fast food takeaway convention, it is a collection of passionate and genuine foodies creating quality 'eats'.


















As I attended as part of a social with The Mancunion, I only bought two dishes of my own and had a sneaky taste of everyone else's (their reviews are to follow on the site). The first was from trader Mumma Schnitzel, which offered mini brioche burgers for £4 or 2 for £6. Naturally I went for the bargain combo of two, choosing the signature twice fried panko-crumbed chicken with sweet chilli sauce, and a less fiery chicken schnitzel with avocado and something else that I can't remember. Evidently, the former was the winner as the tangy taste stayed in my mouth and my memory. Crispy fried chicken on a soft bread is not a bite one forgets. Not to say that the avo-chicken wasn't good; my companion preferred this due to the lack of spice, thus proving that varying tastes were well catered for. Further proof of the mini-burger's success is my lack of photograph. Sorry.

My second choice was the delightfully monstrous toastie from Big Grillie Style. 'The Fresh Prince' was stuffed with pulled pork, mac and cheese (yes, pasta on bread) and extra grilled cheese. It's exactly this kind of diet-ridiculing fusion that gives the event its warfare-inspired name. These guys sabotage the fundamental rules of food combinations, and I mean that in a completely positive way. This IS a treat, it's not a waste of calories like eating a big mac and immediately wanting another one. It's filling, packed with quality ingredients and deliciously satisfying.


The Fresh Prince

Complemented by one of the bar's German swing-topped bottled lagers, this not-just-a-sandwich really hit the spot.

A potential souvenir

As well as serving great food, the atmosphere of the warehouse is something in itself. The long wooden tables, live DJ and fully stocked bar mean that this is a great place to spend an evening with friends. We made full use of the £4 cocktails mixed with scrumpy, rum and juice while others celebrated our outing with copious bottles of Prosecco on offer for the reasonable price of £16.

As there were traders there that I didn't sample and more to come each week, this is definitely an event I shall be returning to. Hipster food: keep it coming.

Guerrilla Eats
Free Entry
Every Sat 5pm - 12am
Blossom St,
M4 5AF
http://guerrillaeats.com/

I made something up and it was a success.

Down to my last 3 sweet potatoes and having the idea of a chilli in my head as influenced by this, I foraged through the fridge, freezer and cupboards to come up with a vegetarian variation on a Mexican classic. What I created was not Mexican, more an amalgamation of Middle Eastern, Greek and something you'd find at a vegetarian hippy food tent at Glastonbury. (For which I have tickets, YES!!!!)

The white speck on the left is annoying me, too.

 It might look like there are a lot of ingredients, but as per they are interchangeable/omit-able and all reasonably inexpensive.

Sweet potato and spinach chilli with bulgur wheat and various Greek toppings.

Makes 3 servings (I know 3 is weird but this is just what I used)

Main dish:
- 1 tablespoon coconut oil/normal oil/butter
- 1 onion, finely chopped
- 3 medium sweet potatoes, diced with skins on
- 1 stick celery, chopped
- 1 heaped teaspoon minced garlic
- 1/2 chopped green chilli, seeds included
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cayenne pepper/chilli powder
- 1 tsp ground cumin
- 1/4 of grated nutmeg
- few drops balsamic vinegar
- few drops Worcestershire sauce
- 2 drops Tabasco
- 4 blocks frozen baby leaf spinach
- 1/2 can Foul Medames (some bean things I had in, probably best to use red kidney beans, borlotti beans or chickpeas)
- 1 tin chopped/peeled plum tomatoes
To serve:
- bulgur wheat
- olives
- feta
- pumpkin seeds

Heat the oil in saucepan and add sweet potatoes, celery, onion and garlic, cooking for around 5 minutes on a medium heat until the veg has started to soften. Add the chopped chilli and spices and let these infuse for another 5 minutes. Add all remaining ingredients and let simmer for around 45 minutes, until the sweet potato is soft. Stir occasionally and add frequent splashes of water to make sure it doesn't stick.



While this is cooking, you can make the bulgur wheat. I know this is not a staple household item but it's really delicious and very cheap, it's also a great healthier alternative to rice. However, if you want to just use rice that would also work well with this dish. Cook your wheat according to instructions - I put about 4 heaped tablespoonfuls per person in a saucepan, cover with hot water then boil for about 15 mins. Sieve to get rid of any excess water.

When both above components are done, arrange your bowl: bulgur wheat on the bottom, 3-4 big spoonfuls of chilli on top, and a bit of crumbled feta. I grilled mine in the bowl for about 10 mins, then sprinkled a small handful of pumpkin seeds and chopped olives over the top. These are perhaps not customary ingredient combinations, but in my opinion they work. Hopefully they will for you too!



Sweet Potato and Tangy Coriander Chickpea Salad

I came across this recipe in my housemate's Women's Health magazine, and I loved it! I had most of the ingredients in already,and things like the spring onion can easily be swapped for red onion. Experimenting with different roast veg is something I'll be doing in the future with this recipe, and perhaps adding rice to make this a full meal rather than a side dish/salad.


Ingredients:
-Sweet potatoes, 1 large per person. 
-4 spring onions per person
-1/2 tin of chickpeas, drained
-sprig of celery, finely chopped
-juice and zest of 1/2 lemon (fresh is better)
-2 tbsps balsamic vinegar
-1stp oil
-1/4 grated nutmeg (or 1/2 tsp ground)
-1/2 tsp chilli powder
-salt & black pepper
-handful of chopped coriander

Directions: 

Roast the veg for 25 mins on 200C, tossed in spices & oil. In the meantime, mix chickpeas with all of the other ingredients apart from  spring onions—char them with the potatoes 5 mins before they’re done. The end. That’s it. Really, so easy! This would be delicious served with a piece of white fish or bulked out with lettuce leaves and roasted peppers, experiment!

Creamy Thai Satay Soup

Inspired by Half Baked Harvest

Often in the shadow of their starchy distant relative the potato, sweet potatoes are just as cheap, versatile and delicious as the mighty jacketed staple food. I use them in cooking all the time because I love the flavour that erupts from them, especially when roasted. They're also incredibly healthy. As I've bought a bag this week I'll be posting updates on what I decide to make with them, here is the first creation:



Ingredients:
- 2 large sweet potatoes. I get mine from Lidl so they are huge and vary in size every time. On average two big ones cost me 79p.
-knob of butter/glug of oil
-3 tbsp Thai red curry paste
-1 1/2 tbsp peanut butter
-Can of coconut milk (can be bought cheaply in foreign shops, look for non-branded options)
-1 onion
-1 tsp minced garlic
-Nutmeg & paprika – use according to taste/about 1/2 tsp each
-1 vegetable stock cube dissolved in 500ml hot water
-handful of chopped coriander (worth buying a plant if you have space on a windowsill, they’re normally a pound or less)
Directions: 
Oven to 200C, chop and roast the sweet potatoes in oil/butter for about 25 mins, sprinkled with the spices. While waiting, finely chop the onion and fry in a saucepan on low, adding in the garlic and curry paste when the onions have softened. Add the roasted sweet potatoes to the pan and cover with the stock and can of coconut milk, bring to the boil then simmer as you plug in the liquidiser/blender, or chop the coriander. Add all ingredients (don’t forget the peanut butter) except fresh coriander to the blender until smooth. If you don’t have a blender this soup is still delicious with chunks, but if you want a smooth consistency you could roast the potato whole, mash the insides and then add it to the onion mix. Top with a spoonful of natural yoghurt and sprinkle with coriander.
 Warning: This is DELICIOUS, you will probably struggle to restrain yourself from drinking the entire thing from the saucepan. It tastes like a soup version of satay dipping sauce. And it’s healthy!

Healthy on a budget: 5 cost-friendly pasta recipes.

Although sometimes pasta gets viewed as an 'unhealthy' option due to its high carb content, it's actually a great choice two or three times a week as part of a balanced diet. Brown dried pasta is widely available these days and will only cost you around £1 per bag - about 5 meals worth.


Roast Veg Fusilli.
Here are some interchangeable recipes for you to use with your packet. Cook pasta according to instructions (normally for wholewheat it’s about 17 minutes on a constant boil) and mix with the following toppings, delicious hot or cold:
1. Pesto.
The simplest, and possibly one of the most delicious. A jar will cost you around £1 and last for about 4 servings, it’s a flavour enhancer so try it out on a toasted sandwich with mozzarella, basil and tomato. With the pasta, simply mix about a tablespoon through the meal. Ideas: add toasted pine nuts/grated mozzarella/make your own pesto!
2.Roasted veg.
Chop vegetables such as red onion, red pepper & cherry tomatoes and roast sprinkled with a little olive oil and salt for 25mins in a 200° oven. Stir into pasta along with the cooked juices. Extras: aubergine, courgette and mushroom also work well. Think Mediterranean.
3.Butternut squash, bacon & feta.
This works best with spaghetti. Dice your squash, drizzle with oil and roast for 30 mins in a 200° oven. Grill and cut bacon into small pieces, mix everything into pasta bowl and crumble feta over the top.
4.Garlic-herb pasta.
SO simple and so sophisticated! For one: in a saucepan, melt 1 tbsp butter, add 1 clove chopped garlic and sauté for 1-2 minutes until it has begun to soften. Add cooked pasta to the pot and sprinkle in a pinch of basil, salt & black pepper. Transfer to a bowl, add fresh chopped parsley or basil and top with grated Parmesan or cheese of choice. 
Garlic-herb tagliatelle with steamed kale.
5. Sausage & tomato.
Sausages are really cheap, and you can easily up the quality of this dish by spending a little more money on the meat. If you treat yourself, you’ll notice the difference. Cut uncooked sausages into meatballs and fry in oil with chopped onion, when browned and almost done add half a tin of chopped tomatoes per person. Add basil, salt, tabasco, a drop of balsamic vinegar and a spoonful of sugar. Reduce and pour over pasta shape of choice. Extra: place in oven-safe dish and top with mozzarella, grill until melted and cheesy.
Have any fail-safe pasta staples of your own? Please share them in the comments below!

Student Bonding: the way to anyone's heart is through their stomach.

Moving into a flat full of strangers can be daunting, especially in the first few days of settling in. Speed past this awkward phase by getting to know each other through the wonderful medium of food.



When I started studying at Manchester last year, I suggested to my flat that for the first week we take it in turns to cook for each other. Each of us picked a day and got quite excited about what we were going to make. I was lucky enough to live with quite a few international students which meant that I got to try lots of things I'd never even heard of, including Chinese baked eggs and frogs' legs. I wasn't too sure about the frogs' legs but I believe that you never know until you try!

I have loved cooking since I can remember, so I wasn't too nervous about this idea, but serving up food for a reasonably large number of people wasn't something I had really done before. I can imagine this being daunting for those who are not used to cooking regularly, but it doesn't need to be. If you stick with something simple you can't really go wrong. It's not Masterchef. It's not even Come Dine With Me—the main thing about this meal time is to spark some interesting conversation with your new flatmates, and if the food tastes great then it's a bonus. (And they'll probably like you even more.)

At this point you probably don't know everyone's tastes and preferences, so it's best to go with something simple and easy. Be sure to ask about people's dietary requirements such as vegetarian, gluten-free or vegan diets. Here's an idea to get you started:

Tortilla stack.

This is what I made in my first week, adapted from something I found on a Sainsbury's recipe card. It's cheap, delicious and suitable for vegetarians. I love this recipe because it's highly adaptable and by no means needs to be followed to the letter.

Ingredients:
Pack of 8 soft tortilla wraps (white or wholemeal)
Tin of mixed beans (kidney, borlotti, cannellini etc)
Tin of chopped tomatoes
Tin of sweetcorn
100ml vegetable stock
1 tbsp olive oil
1 onion, finely chopped
2 cloves garlic (or 1tsp jarred minced garlic)
1 tsp chilli powder
1 tsp ground cumin
1 tbsp ground coriander
Black pepper
100g cheese (any, but mozzarella or grated cheddar works well)
Optional: approx 6 cherry tomatoes for decoration

Directions:

Preheat the oven to 200ºC, add the oil to a saucepan and fry the onions for approximately 5 minutes, until soft. Stir through the spices and garlic and cook for a further minute. Pour in the stock, beans and tinned tomatoes, and let simmer for around 10 minutes until the stock has reduced. Add the sweetcorn and prepare a round cake tin with a tortilla wrap. Spoon ¼ of the bean mixture onto the wrap, and grate around 20g of the cheese on top. Repeat 3 times using up all of the ingredients, and finish with a layer of cheese. If using, dot with cherry tomatoes in pattern of your choice. Bake for 25 minutes.

To serve, slice into wedges and plate up with fresh salad. This should make enough for around 5 people, but the recipe can easily be doubled for more.

Tips/suggestions:
  • use any beans/pulses you have in, e.g chickpeas, black beans, even baked beans;
  • mix it up by trying different spices - it's a good idea to club together when buying spices as you'll have more of a range and it's a great way to flavour food for less;
  • a layer of spinach and ricotta between each section of beans is a good way to balance the stack, making it look prettier and offsetting the spice if you have used too much.
This is a reasonably easy recipe that should be accessible to all, but if you're struggling don't be afraid to ask another flatmate/whoever you may be cooking for for help! They'll probably be pleased with the chance to get involved, and if it all goes wrong you can laugh about it later. This is one part of uni where you're not getting graded. Enjoy!


See this recipe in print in The Mancunion, Issue 1.