Levi Roots is our first chef to provide recipes for Cooking for Students. View his recipes and videos on how to create quick and tasty dishes at minimal cost.
Caribbean Rarebit!
Spruce up your cheese on toast with some Reggae Reggae Sauce and beer to create a quick and flavoursome snack!
If you have a lot of people invited for dinner then fear not… go simple! Finger food is the answer and if you do lots of really simple stuff and get everybody to make and bring one dish then party food is no trouble at all. This selection of tapas food proves that if you let the food speak for itself then there’s nothing hard about it at all…
Dishes
Chilli goats cheese stuffed mushrooms
Chorizo braised in white wine
Patatas bravas
Lemon and cilantro sardines
Tostada garlic rubbed, tomato and manchego
Spanish rice
What’s in it?
A dozen button mushrooms
A small round of goats cheese (100g)
1 red chilli
4-5 sardines, gutted and cleaned
Bunch of fresh coriander
Large lemon, quartered
Piece of thick chorizo sausage (150g)
Glass of red wine, rioja is great
3 fresh plum tomatoes
Chunk of mangego cheese, or whatever you prefer (150g)
1 ciabatta loaves
3 cloves of garlic
Mug of rice (200g)
1 vegetable stock cube
Pinch of saffron (or turmeric)
Handful of black olives, pitted
1 red pepper
Bunch of fresh parsley
Bowl of new potatoes
1 small onion
Tin of chopped tomatoes or passata
1 tsp smoked paprika
1 tsp cayenne pepper
Good glug of olive oil
Salt and pepper
*6-8 Servings
How’s it made?
Preheat the oven to 200°C.
Halve the new potatoes and bring to the boil in cold salted water, then simmer for 12-15 until just cooked.
Drain the potatoes and allow to steam dry for a few minutes.
Peel and dice the onion as fine as possible and fry in a saucepan with a dash of oil for 5 minutes.
Add two crushed cloves of garlic, the cayenne and paprika to the onions and fry for another minute.
Tip in the tomatoes, bubble for 5 minutes before blending to a smooth sauce (optional).
Dissolve the vegetable stock cube in a litre of water with the saffron.
Cook the rice for 8-10 minutes in the stock, then drain when done.
Chop up the pepper, olives and parsley and leave to one side to stir through the rice when cooked.
Score the sardines on both sides then lay in an ovenproof dish.
Season the fish with salt, pepper and a handful of ripped coriander before squeezing over the lemon juice and finishing with a splash of oil.
Pop the stems out from the mushrooms and push goats cheese into the gap.
Top each stuffed mushroom with a slice of red chilli, arrange in an ovenproof dish and drizzle with oil.
Slice the chorizo on the diagonal and toss them into an ovenproof dish with the glass of wine.
Put the mushrooms, sardines and chorizo into the oven to cook for 10 minutes.
Fry the cooked potatoes in a frying pan with a little oil for about 6-8 mins until golden all over.
Half the ciabatta lengthwise and cut into portions.
Drizzle the bread with olive oil then place into the oven to toast for 5 minutes.
Quarter the tomatoes and discard the middles.
Dice the rest of the tomato and the manchego cheese before mixing together with a sprinkle of salt and pepper.
Scrape a clove of garlic over the toasted bread and then top with the tomato and cheese mix before serving.
Mix the drained rice with the chopped pepper, olives and parsley and serve.
Tip the fried potato onto a plate or bowl and top with the smoky and spicy tomato sauce, garnish with fresh parsley and serve.
Remove the three dishes from the oven and serve as the final additions to your tapas feast!
Rhubarb and almond tart is the combination of tangy rhubarb in ground almond mixture on top of crisp, buttery pastry. It was a hit at my gathering with friends who would otherwise not fancy rhubarb’s strong and tart flavour. Better save this recipe for March – April time when this fruit is fresh in season.
What’s in it?
½ x 375g pack lighter ready rolled puff pastry
100g unsalted butter, at room temperature
100g white caster sugar
2 medium eggs, beaten
150g ground almonds
Zest of 1 orange
¼ teaspoon ground cinnamon
225g rhubarb, trimmed and cut into 4-5cm lengths
1 tablespoon flaked almonds
½ tablespoon icing sugar, for dusting
*6 Servings
How’s it made?
Preheat the oven to 190°C, fan 170°C, gas 5. Cut the pastry into a 22cm circle (use a dinner plate as a template). Press into a round 18cm loose-based cake tin, lining the base and part way up the sides.
Using a hand-held electric whisk, cream the butter and sugar together. Add the eggs and 2 tablespoons of the ground almonds, and whisk again. Fold in the remaining ground style-almonds with the orange zest and cinnamon.
Spoon the almond mixture into the pastry-lined tin, then top with the rhubarb. Sprinkle over the flaked almonds.
Bake for 40 minutes, until golden. Dust with icing sugar and remove from the tin. Cut into slices and serve warm.
(Source: Adapted from Sainsbury’s recipe http://www.sainsburys-live-well-for-less.co.uk/recipes-inspiration/recipes/rhubarb-almond-tart/ )
This pasta dish is a tantalising combination of prawns, sausages, colourful peppers, and garlic served over spaghetti.
What’s in it?
Cooking oil
4 sausages
40g prawns
180g tagliatelle
1 pepper, diced
1 celery stalk, chopped
Half an onion, chopped
250g garlic and onion pasta sauce
Half a chilli, sliced
Salt, pepper, and mixed herbs
Parmesan or hard cheese, grated
A couple of fresh coriander twigs and leaves
*2 servings
How’s it made?
Heat oil in a frying pan and brown the sausages on all sides until they are evenly brown, about 5 minutes.
Add prawns and cook for another 4 minutes.
Remove sausages and prawns from the frying pan.
Fill a large saucepan with water and bring to the boil.
Once the water is boiling, stir in tagliatelle and return to the boil. Cook tagliatelle uncovered, stirring occasionally, until al dente, about 12 minutes.
Drain well and set in the sink.
Cook and stir peppers, celery, and onion in the hot frying pan until the vegetables are slightly softened, 4 to 5 minutes.
Slice the sausages, and return them together with prawns to the frying pan.
Stir garlic and onion sauce with the sausages, prawns, and vegetables. Bring to a simmer over medium-low heat.
Throw in chillies and simmer until the vegetables are soft, sausages are no longer pink in the middle, and the sauce has reduced to about half its volume, 10 minutes.
Season with salt, pepper, and mixed herbs.
To serve, place tagliatelle on a warmed plate and spoon the sauce over before sprinkling with parmesan and coriander.
Have you ever got bored of ordinary biscuits to accompany your warm cup of tea or coffee? Try this coffee cake layered with a buttery sponge, a gooey soft cheese texture, and a sweet topping of berry streusel.
What’s in it?
Streusel Topping:
1/3 cup (45 grams) all purpose flour
1/3 cup (65 grams) granulated white sugar
1/2 teaspoon ground cinnamon
1/4 cup (56 grams) cold unsalted butter, cut into pieces
Soft Cheese Filling:
8 ounce package (227 grams) soft cheese, at room temperature
1/4 cup (50 grams) granulated white sugar
1 large egg
1/2 teaspoon pure vanilla extract
1 tablespoon grated lemon zest (peel)
1 tablespoon all purpose flour
Cake Batter:
1 cup (130 grams) all purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1/4 cup (56 grams) (4 tablespoons) unsalted butter, room temperature
1/2 cup (100 grams) granulated white sugar
1 large egg
1/2 teaspoon pure vanilla extract
1/3 cup (80 ml) milk
1 cup (240 ml) fresh blackberries, raspberries or blueberries or 1/2 cup (120 ml) raspberry preserves. Alternatively, use frozen berries at a lower cost.
*8-10 Servings
How’s it made?
Preheat oven to 350 degrees F/177 degrees C/Gas 4. Butter a 9 inch (23 cm) spring form pan and line the bottom of the pan with parchment paper.
Streusel topping:
In a large bowl, mix together the flour, sugar, and ground cinnamon. Cut in the butter with a pastry blender or fork until it resembles coarse crumbs.
Soft Cheese Filling:
In your electric mixer or food processor, beat the soft cheese until creamy and smooth. Add the rest of the filling ingredients and beat until smooth and creamy.
Cake Batter:
In a separate bowl whisk together the flour, baking powder, and salt.
In the bowl of your electric mixer, with the paddle attachment, beat the butter until smooth and creamy.
Add the sugar and beat until light and fluffy. Add the egg and vanilla and beat until incorporated. Add the flour mixture, alternately with the milk, and beat only until combined.
Spread the batter onto the bottom, and slightly up the sides, of the prepared pan. Next, spread the soft cheese filling over the cake batter.
Scatter the berries over the filling and top with the streusel.
Bake for about 70 minutes or until the streusel is golden brown and a toothpick inserted in the centre of the cake comes out clean. Remove from oven and place on a wire rack to cool slightly.
Serve warm or at room temperature.
(Source: Adapted from JoyOfBaking’s recipe http://www.joyofbaking.com/breakfast/BlackberryCreamCheeseCoffeeCake.html )
Who can resist the sweet and delicious charms of a cupcake? Easy to make, simple to decorate, and perfect for any occasion, these chocolate cupcakes can also be conveniently packed for a gift.
What’s in it?
2 tbs cocoa powder
2 tbs hot water
115g butter, softened
115g sugar
2 eggs, lightly beaten
115g self raising flour
25g chopped mixed nuts
100g chocolate, melted
115g marshmallows
*Makes 9
How’s it made?
Preheat the oven to 180oC/350oF/Gas Mark 4. Put 9 paper cases in a muffin tray.
Blend the cocoa powder and hot water then set aside. Play the butter and sugar in a large bowl then beat together until light and fluffy. Gradually beat in the eggs and cocoa mixture. Sift in the flour and, using a wooden spoon, fold in gently.
Spoon the mixture into the paper cases. Bake in the preheated oven for 20 minutes, or until risen and firm to the touch. Transfer to a wire rack and leave to cool.
To make the topping, stir the nuts and marshmallows into the melted chocolate. Pile on top of the cupcakes. Leave to set.
Fried rice is easy to prepare and tastes great as a meal on its own. You can pretty much add anything you like to it to make your fried rice such as roasted pork, chicken and ham; vegetables such as peas, sweetcorn, spring onions, carrot, broccoli and asparagus; or even small, cooked prawns. Just make sure all your ingredients are chopped into bite-sized pieces, and don’t forget the egg! The following recipe is richly flavoured to become your delicious kind of fried rice.
What’s in it?
Ingredients (2 servings)
Cooking oil
4 eggs, beaten
A dash of milk
1 tsp ground ginger
4 garlic cloves, diced
1 onion, thinly sliced
125g bacon rashers
1 tsp sugar
1tbs Chinese cooking wine or dry sherry
400g long grain rice, cooked and cooled
1 tbs oyster sauce
50g spring onions, chopped
20ml soy sauce
¼ tsp sesame oil
½ chilli, diagonally sliced (Optional)
*2 Servings
How’s it made?
Heat the oil in a frying pan until the surface seems to simmer slightly.
Mix the beaten eggs with milk and pour the mixture into the pan. Scramble for about 1-2 minutes until just done. Set aside.
Add extra oil to the pan and stir-fry garlic and onions until aromatic.
Add the bacon and stir fry for a further minute, or until lightly browned.
Stir in the sugar and wine, then stir fry for 30 seconds.
Add the rice, reserved eggs, oyster sauce, spring onions, soy sauce and sesame oil. Stir fry for three minutes, or until the rice is heated through.
Divide the rice between individual bowls and garnish with chilli.
Here is a classic Asian favourite containing a succulent chicken absorbing a lighter take on sweet and sour sauce. It is so simple to cook at home that you will think twice before ordering greasy fried food covered in goopy take-away sauce on your next craving for Chinese.
What’s in it?
225gr chicken breast fillets, cut into small pieces
½ tsp ground ginger
Soy sauce
Sugar and/or honey
Salt and pepper
Cornflour
Cooking oil
½ onion, sliced
1 pepper, diced into small pieces
40g celery, chopped into small pieces
Rice wine vinegar
A handful of peanuts
1 chilli, diagonally sliced
*2 Servings
How’s it made?
Marinate chicken in ground ginger, soy sauce, sugar/honey, salt, and pepper about 15 minutes before cooking. Combine chicken with a thin coating of corn flour.
Heat the oil over high heat and stir onions until softened. Turn the heat to medium and stir-fry chicken until nearly cooked.
Add peppers and celery to stir-fry until softened.
Stir in rice wine vinegar to your desirable sour taste. Let simmer for 1-2 minutes until the sauce is thickened. Pour water in if necessary.
Steaming eggs accompanied by prawns, mince, and sweet corn is not only fresh and healthy but also tasty. Try out this traditional Vietnamese recipe as a healthy and hearty evening snack.
What’s in it?
50g mince, the choice of mince is up to you
50g prawns
Spring onions, washed and chopped
20g sweet corn
2 ginger slices, chopped in small pieces
Salt and pepper
2 eggs
*2 Servings
How’s it made?
Crumble prawns in a blender and mix them with mince.
Add spring onions, sweet corn, ginger, salt, and pepper to the mince mixture.
Divide the mixture into 2 bowls. In each bowl, create a well in the middle and break in an egg. Steam the bowls in 20 minutes.
This dish is packed with flavour and spice and perfect as a winter warming treat. A flavoursome snack that will tantalise your tastebuds.
What’s in it?
3 eggs
5 chillies
2 garlic cloves
1 tomato
Sugar and salt
Lard or oil
Spring onions
* 1 serving
How’s it made?
Boil chillies, garlic, and tomato with some sugar and salt in approximately 5 minutes. Take them off the heat, cool down, and puree them in a blender.
Hard boil eggs and peel them.
Fry eggs to be golden all sides. Ideally, use lard instead of oil for a more desirable golden colour of eggs.
Heat oil in a pan and throw the chilli mixture in for a quick stir-fry.
Finally, add eggs in the pan and fry for 5-7 minutes so that all ingredients are well-absorbed.
Turn off the heat. Cut the eggs in half and assemble them on a plate with a handful of chopped spring onions sprinkled on top. Serve with steamed rice.
This cloud-textured soup only takes 10 minutes to make and essentially, what you need is 2 eggs. To make it more nutritious, don’t be afraid to make use of stock cubes and meatballs.
What’s in it?
Oil
Shallots, chopped in small pieces
2 bowls of water or stock
2 tomatoes, sliced
2 eggs, beaten
Salt and pepper
A bunch of coriander, chopped
*for 1 serving
How’s it made?
This cloud-textured soup only takes 10 minutes to make and essentially, what you need is 2 eggs. To make it more nutritious, don’t be afraid to make use of stock cubes and meatballs
Heat oil in a saucepan and stir fry shallots.
Add water or stock and bring it to the boil.
When water is boiling, toss in sliced tomatoes and simmer until soften for a few minutes.
Pour the egg mixture into simmering soup in a thin stream, stir gently until threads form.
Season with salt and pepper.
Turn off the heat. Transfer soup into a bowl before sprinkling coriander on top.
The whole family will love these pancakes – and not just for breakfast. They also make a lovely snack served just as they are or warmed through in a toaster. It’s tempting to slather them with butter, but resist or your calorie count will go through the roof!
What’s in it?
175g self-raising flour
½ tsp baking powder
½ tsp ground cinnamon (optional)
2 large egg whites
1 tbsp caster sugar
225ml semi-skimmed milk
1 ripe, medium banana
1 tsp sunflower oil, for frying
200g mixed fresh berries, such as raspberries, blueberries, redcurrants and strawberries
4 tsp agave nectar, honey or golden syrup
How’s it made?
Sift the flour, baking powder and cinnamon, if using, into a large bowl. Whisk the egg whites in a separate bowl until stiff but not dry and whisk in the caster sugar.
Stir the milk slowly and gradually into the flour mixture, then beat hard with a metal whisk to get rid of any lumps. Peel the banana, cut it in half lengthways, then into thin slices. Stir the banana slices into the pancake batter.
Fold a quarter of the whisked egg whites into the pancake batter with a large metal spoon until evenly combined, then very gently fold in the rest. You want to try to keep as much air in the pancakes as possible, so they are light and fluffy when you cook them.
Brush a large non-stick frying pan with a little oil and place it over a medium-high heat. Add 4 large spoonfuls of the pancake batter to the pan, spacing them well apart.
Cook the pancakes for 1½ –2 minutes on one side, until the surface looks almost dry and you can see small air bubbles rising to the surface. Flip the pancakes over and cook on the other side for another 2 minutes until they’re puffed up and lightly browned.
Pop the pancakes on to a plate and keep them warm while you cook the rest in the same way. Serve the hot pancakes with lots of fresh berries and just a dribble of agave syrup, honey or golden syrup.
*251 calories per portion of 3 pancakes with fruit and honey (74 calories per pancake)
Recipe from THE HAIRY DIETERS EAT FOR LIFE by Si King & Dave Myers, published by Weidenfeld & Nicolson on 15 August 2013 in trade paperback at £14.99, eBook: £7.99
Create a beautiful Chicken bake with a taste of Spain. Enhance a Chicken dish with herbs, spices and packed full of healthy vegetables; perfect for a Sunday roast!
What’s in it?
1 medium onion, cut into 8 wedges
1 medium red onion,
cut into 8 wedges
500g new potatoes,
quartered lengthways
8 whole garlic cloves, unpeeled
8 medium tomatoes, quartered
75g chorizo (preferably picante)
8 boneless, skinless chicken thighs
½ tsp sweet smoked paprika
½ tsp dried oregano
1 green pepper, deseeded and
cut into strips
flaked sea salt
freshly ground black pepper
How’s it made?
Preheat the oven to 200°C/Fan 180°C/Gas 6. Put the onions, potatoes, garlic and tomatoes in a large roasting tin and season with sea salt and lots of freshly ground black pepper. Toss everything together lightly and roast for 20 minutes.
While the vegetables are roasting, skin the chorizo and cut the meat into thin slices – 5mm is about right. Put the chicken thighs on a board and carefully slash each one 2 or 3 times with a knife. Season all over with black pepper. Mix the paprika and oregano together and set aside.
Take the roasting tin out of the oven, scatter the chorizo over the veg and turn everything a couple of times. Place the chicken on top of the vegetables and chorizo and sprinkle with the paprika and oregano. Season with a little salt and return to the oven for 20 minutes.
Take the tin out of the oven. Holding one corner carefully with an oven cloth, lift the tin a little so all the juices run to the opposite end, then spoon and drizzle the juices back over the chicken. Tuck the pepper strips loosely around the chicken and vegetables.
Turn the oven up to 220°C/Fan 200°C/Gas 7. Put the tin back in the oven for another 20 minutes or until the peppers are just softened and the chicken is golden and crisp. As you eat, squeeze the garlic out of the skins and enjoy the deliciously soft and fragrant flesh. Just don’t kiss anyone afterwards!
*370 calories per portion
Recipe from THE HAIRY DIETERS EAT FOR LIFE by Si King & Dave Myers, published by Weidenfeld & Nicolson on 15 August 2013 in trade paperback at £14.99, eBook: £7.99
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