Friday, October 5, 2012

Light and easy: fish in foil with veggies

Hey students! Looking for something light and easy to make that won't break the budget?
Try this recipe for fish in foil!
In the video tilapia is used. But this will work beautifully with cod too, if you have the scratch.

Wednesday, October 3, 2012

Delicious and inexpensive spaghetti with garlic recipe

Budget conscious university students pratically LIVE on pasta. This is a dish that can attain high art - and offer serious health benefits (thank you garlic!)

Here is a clear and easy video on how to prepare spaghetti with garlic :

 Pasta with Garlic and Olive Oil

Tuesday, October 2, 2012

Cooling a perfect steak - Jamie Oliver shares cooking tips

THE PERFECT STEAK Specially selected recipes for university students who have little time but still would like to enjoy a nice meal once in a while. Thank you Jamie Oliver for these detailed explanations!

Saturday, January 15, 2011

How to prepare lovely aubergine (eggplant)

Hard to imagine anything worse than undercooked, tough, bitter, inedible eggplant.
So please, if this has been your experience in the past, forget it now.
The eggplant recipe below is both easy and delicious.

The secret: two steps.
A prep bake in the oven. Then a short fry in a pan.
You can do the oven part whenever you have a little time and the oven is hot.
Then, when it is convenient, finish it off.


an aubergine
a little olive oil
salt, pepper and maybe some cajun spices

1. cut off end of aubergine, slice in half lengthwise, throw in hot oven skin up for 18 minutes, let sit.
2. when cool, slice aubergine into two inch (about) pieces
3. spice a large, non-stick frying pan (that's right! salt, pepper and put cajun spices in the pan), then drizzle in a little olive oil on a medium-high heat, throw in aubergine pieces
4. let fry quietly until brown, then turn over (about 3-4 minutes)
5. turn off heat, let sit. put in serving dish and cover under dinner.

Uncover! Makes lovely side dish with meltingly creamy interior!

Wednesday, January 12, 2011

A book we recommend for people who love to cook : HEAT by Bill Buford

When does passion veer into obsession?

Why would a middle-aged writer test his physical and emotional limits in the kitchen?

What does it mean to prepare and eat food--for oneself, for others....

How does a modern urban American learn to create authentic Italian food?

We don't usually recommend books, but we liked this one so much that we simply must mention it:

HEAT An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany : by Bill Buford

Tuesday, January 11, 2011

The Wonder of Beans

Is there anything more miraculous than beans?
A little water and they multiply like loaves.
Take the lowly kidney bean, for example. Price? Pratically nothing. Buy them dry and forget about them for ages. They're still good.
And then, in the winter, when it's cold and miserable and you want comfort, dig for those beans in the back of your cupboard like burried treasure. One pound transforms, with a little help from its friends (carrots, celery...) into three lovely dishes, each different, tasty and a pleasure in its own way.


First, soak the suckers! Overnight. In a big bowl of water.
Next, add a can of peeled tomatoes, some water and a chicken bouillon cube and bake (or simmer, as you prefer) for an hour or two.
That's all prep. Now put away in the fridge somewhere until needed.


WHAT YOU NEED (for all three dishes)
a carrot, peeled and sliced
a little celery, chopped, if possible with leaves
a touch of rutabega, chopped, if you've got somechicken stock (or 1/2 bouillon cube and 2-3 cups of water)
thyme and rosemary
feta, vinegar and oil (for the salad) and, if you have it, some chopped red bell pepper
hamburger and chile spice (for the chile)
and a hand mixer or blender (for the soup)
Heat chicken broth, throw in chopped veggies and some of your cooked beans; boil, turn off and...
for SALAD, 
with a slotted spoon, remove some of the beans and veggies and place in a bowl, add chopped onion, feta, vinegar and olive oil
for SOUP, blend and serve (with chopped fresh herbs on top if you have them)
for CHILE, fry hamburger, add spices, add the remaining beans and their liquid, cook 20 minutes and serve!

Needless to say, you'll want to space out serving these three dishes. They're all good, but don't serve them all at once!!!